HDTenEightyP/NetNews huggingface dataset:
From: asa@STL-09SIMA.ARMY.MIL (Will Martin on 9000)
Newsgroups: rec.food.cooking
Subject: Enamel-covered cast iron
Date: 7 Oct 1992 15:13:15 -0500
Organization: UTexas Mail-to-News Gateway
NNTP-Posting-Host: cs.utexas.edu

I just picked up a nearly-new enamel-covered cast iron skillet at a yard
sale for the enormous sum of 10 cents. There's no label or name on the bottom.
I cleaned it up and tried it out frying up some onions and peppers to put
on pasta, and it seemed to be fine.

However, since I never bought any of this stuff new, I don't have any
manufacturer's literature to refer to. Am I right in concluding that the
whole purpose of the enamel coating is so that you do not season this, but
instead just use it "bare"? Is the enamel supposed to have some non-stick 
quality in and of itself? (I was using a lot of olive oil in what I cooked,
so there was no test of stickingness... :-)

I presume this enamel will chip if I am careless and let it fall or bang 
against other pots -- is that correct? Can I freely use metal spatulas
and spoons in it, or should I use coated, wood, or plastic utensils only?

Regards, Will
wmartin@st-louis-emh2.army.mil OR wmartin@stl-06sima.army.mil
Newsgroups: rec.food.cooking
From: viviana@igor.tamri.com (Vivian Aldridge)
Subject: Request:Thai-like or Thai recipes for Dad?
Organization: TOSHIBA America MRI, South San Francisco, CA
Date: Fri, 16 Oct 92 15:23:13 GMT


Hi,
Does anyone have Thai-like or even just regular Thai
recipes? I say Thai-like because normally Thai food involves
many ingredients so any recipe that comes close to the
real thing would serve my purpose.

Thai food is my Dad's favorite food. I'm going to see him
next Wednesday and stay with him for the week in Los
Angeles. He got out of the hospital last week and is now
115 pounds (hes 5' 10"). My mission is help him gain weight.
Since he is basically a vegetarian, I am finding this a
challenge. However, he does love Thai food and I think
I can help him gain weight by preparing such food.

Does anyone have ideas/recipes for me?

Thanks!
You can email to viviana@tamri.com.
I'll post a summary.

Vivian 
Newsgroups: rec.food.cooking
From: strnlght@netcom.com (David Sternlight)
Subject: 2nd REQUEST:GALLO PINTO
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Fri, 9 Oct 1992 18:05:47 GMT


Another reader posted a request for a Gallo Pinto recipe not long ago.
I've searched all the cookbooks in Bookstar and Crown as well as a
couple of smaller bookstores without success. Perhaps a reader with
special knowledge will see this post.

Gallo Pinto is a Costa Rican dish very popular for breakfast. It's
rice and beans and other ingredients, and I believe (but am not
certain) it's made from the previous night's dinner's leftover
rice and beans--that is, one starts with cold cooked rice and beans
and fries them with the other ingredients.

It seems unique to Costa Rica--I've also checked several Caribbean recipe
books and some South American ones without success, as well as the usual
culprits (the New York Times International Cookbook, Myra Waldo's, etc.).

Perhaps, if all else fails, a New York or Washington reader would like
to call the Costa Rican Consulate, UN Mission, or Embassy--the recipe
is so ubiquitous in Costa Rica almost any C.R. of cooking age and
disposition at one of those locations is likely to have a
recipe--certainly someone who works for the cultural Attache might.

Another possibility might be someone with an Internet address in
Costa Rica--I don't know of anyone, but perhaps someone else might.

Thanks;
From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Date: Fri, 9 Oct 1992 17:26:26 GMT
Subject: Heart-stopping Lard Squares
Organization: HP Santa Rosa Site (SRSD MWTD)
Newsgroups: rec.food.cooking

this was posted some time ago by dw@unislc.uucp (Dan Wright) and I just
came across it in my system and thought it would be worth posting again.
Enjoy


                     Heart-stopping Lard Squares:
                    -----------------------------

4     cups processed, bromated, bleached white flour made from
           chemically-fertilized, chemically-insectisized
           government-surplus wheat, with freshness protected by BHA,
           BHT, sodium phosphate and sodium nitrate

2     cups processed white sugar 

2     cups Crisco reconstituted cow blubber

0.25  cup  iodized rock salt

0.25  cup  Arm&Hammer baking soda from the box in your fridge.

3     T    Monosodium Glutimate

1.5   cup  heavy cream

2     cups Baccardi 80-proof


Pour one level cup of rum and drink it as fast as you can.  Set the
oven to 400 F.

You shouldn't have left the sugar directly under the garbage disposal
because it got wet.  Peel the paper off the sugar-brick, chuck it into the
sink, and bust it up with an ice pick.  Transfer 2 cups of the sugar-clods
to a large sturdy bowl.  Add the rock salt.  Bash repeatedly with the fat
end of a baseball bat until no lumps remain.  Toss in the flour, bicarb,
and MSG.  Cut in the blubber with a fork until the mixture resembles
crumbs.

Work in the heavy cream, scraping sides often, until a sticky, unmanageable
dough forms.  Grease up an 8 by 8 non-stick pan.  Coax the blob into the
pan without licking your fingers.  Slide it in the oven and set your timer
for 45 minutes.  Settle down with the other cup of rum.

When the alarm startles you, check to see that the crust is nicely burned
(carcinogens!).  Let cool on a window sill.  Cut into squares with a
serrated knife, being careful not to damage the pan's "silverstone" non-
stick coating.  Forget to turn the oven off.

Serve with cream cheese and/or CoolWhip.  Eat most if it in one sitting.
The rum will have made you sleepy.  Go to bed with this gut-load.  About 3
hours later, wake to the sound of the smoke alarm.  Turn off the smoldering
oven.  Get the Malox from where you left it in your suitcase.

Newsgroups: rec.food.cooking
From: "john coldrick" <john.coldrick@canrem.com>
Subject: shareing kitchen chor
Reply-To: "john coldrick" <john.coldrick@canrem.com>
Organization: Canada Remote Systems
Distribution: rec
Date: 10 Oct 92 19:39:26 EST


On 10-10-92 Kate Parson said...

=>wonder if anyone has come across the wierd time thing that men
=>seem to have. i.e. If I start working in the kitchen, it doesn'tmatter
=>how long it takes me to prepare dinner, but 15-30 seconds before I am
=>finished I hear "Anything I can help with?"
=>How do they do this from another room?

=>Is it a gender thing?

     Since I do most of the cooking in our house and get the same thing
from my wife I'd say it's not.  What *may* be gender based is the
response - I know that I like to do everything myself because I have a
mini-timetable running in my head that would go out of whack if I divied
out work.  My wife(and previous lovers, for that matter) usually say -
'here - PEEL!'.  :-)  Probably related to the fact that women are often
loaded down with domestic chores(although I must admit I don't find
cooking a chore at all) at an early age while men get off easy.
     Now doing dishes - *that's* where I'm trouble!  :-)

               J.C.
--
Canada Remote Systems  - Toronto, Ontario
World's Largest PCBOARD System - 416-629-7000/629-7044
Newsgroups: rec.food.cooking
From: kessler@roses.Stanford.EDU (Will Kessler)
Subject: Pork Chops Recipe
Organization: DSO, Stanford University
Date: Sat, 10 Oct 92 00:09:27 GMT

Medallions of pork
1-2 tbsp cooking oil
1 tbsp honey
vinegar or lemon juice

Cut the pork into 2x2x1/2 thick squares.  In frying pan with oil, gild
the pork on high heat, both sides.  Reduce to medium for a couple of
minutes so that the pork is cooked through.  Return to high heat and
pour in honey and vinegar/juice.  Cook on high heat for 30secs to a minute
to make a caramel sauce, but not so long that you burn the honey.

Serve with, for example, spinach greens and small red potatoes or
grilled garlicked eggplant slices on the Burton stovetop grill (a
personal favorite).

Will Kessler
kessler@roses.stanford.edu
Rehabilition Research Division
Dept. of Veterans Affairs
3801 Miranda Avenue/153
Palo Alto, CA 93404-1200
(415) 493-5000 x4478 (w/v-mail) FAX (415) 493-4919

Seen on local vending machine:

  "Anti-theft device prevents obtaining free product."



-- 
Will Kessler
kessler@roses.stanford.edu
Rehabilition Research Division
Dept. of Veterans Affairs
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: RECIPE: Cranberry Vinegar
Organization: Intergraph Corporation, Huntsville, AL.
Distribution: rec
Date: Fri, 16 Oct 1992 18:11:59 GMT

This recipe belongs to Dana Adkins Campbell of Dallas.  

Cranberry Vinegar

1 quart white wine vinegar
2 cups fresh cranberries, divided
3 (3-inch) sticks cinnamon
1/2 cup honey
1 orange
10 (6-inch) wooden skewers

Combine vinegar, 1 cup cranberries,  and cinammon in a saucepan;
bring to a boil.  Remove from heat; let stand 2 minutes.  Stir
in honey.

Using a citrus zester or paring knife, cut a 12 x 1/4-inch strip
of rind from the orange, reserving the orange for other uses.
Thread remaining 1 cup cranberries and orange rind on skewers;
place in decorative bottles or jars.  Cut rind into pieces if
necessary to divide evenly among bottles.

Strain vinegar mixture, discarding cranberries.  Pour liquid
over skewers in bottles.  Store at room temperature 2 weeks
before using to let flavor develop.  Remove skewers from vinegar
to prevent spoilage of cranberries as vinegar level drops from
use.  Yield:  4 1/2 cups.
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com

Newsgroups: rec.food.cooking
From: dschlow@epas.utoronto.ca (Deborah Schlow)
Subject: Re: Comfort Food
Organization: University of Toronto - EPAS
Date: Sun, 11 Oct 1992 03:31:59 GMT


I think I e-mailed this to the original poster, but I'm doing it now
for the benefit of all mankind.
Either: an entire large bag of Ruffles potato chips to myself with a
large glass of milk, or a homestyle Chinese dish taught to me by a
friend of mine from Shanghai, scrambled eggs with stir-fried tomatoes,
Newsgroups: rec.food.cooking
From: rcm@col.hp.com (hpctdfc)
Subject: Re: What is Black Sauce?
Date: Fri, 9 Oct 1992 21:10:15 GMT
Distribution: usa
Organization: Don't ask me, I'm Lost!

med50003@nusunix1.nus.sg (WANSAICHEONG KHIN-LIN) writes:
> darker, sweeter version. Hoisin is actually an oyster based sauce and

> gervais

My bottles of hoisin say they are made with apricots and/or peaches.
Not oyster.

Rick
Newsgroups: rec.food.cooking
From: nilsa@idt.unit.no (Nils Andreas Thommesen)
Subject: REQUEST : Turkish meatball spice mixture 
Keywords: kofte,turkish
Organization: Div. of CS & Telematics, Norwegian Institute of Technology
Date: Wed, 7 Oct 92 12:51:53 GMT

I would want to know what the spices in the turkish meatballs are
I know that it is a mixture of a few spices, but I don't know of which.

So, if anybody knows, I'd like to hear from you. 

Also, if anyone has a full recipe , please mail it to me,(or post to this group)

Nils Andreas Thommesen, e-mail:nilsa@idt.unit.no
Newsgroups: rec.food.cooking
Subject: What is this I have?
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Sat, 10 Oct 1992 01:08:41 GMT
Organization: Actrix Networks


I was in my favourite Asian food store stocking up the other day and I
found something in the spice section labelled
		 *Middle Eastern Spice
			SUMAC

So, of course, I bought it.  Now I have searched through all my likely
cookbooks and spice books but I can find no reference to sumac.
Can someone tell me what it is, what sort of dishes it is used for
(savoury, sweet?) and, better still, post a recipe of two.  Thanks :-)
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: artc@bacchus.epps.kodak.com (Art Campbell)
Newsgroups: rec.food.cooking
Subject: Re: How do I make cheesecake ....?
Date: 9 Oct 92 14:57:23 GMT
Reply-To: artc@bacchus.atex.kodak.com
Organization: Atex Publishing Systems, Inc.

In article <1992Oct5.081916.1@bbs.mdcbbs.com>, warren@bbs.mdcbbs.com writes:
|> Has anyone made cheesecake ice cream?  Do I just crumble some
|> cheesecake into the ice cream base before freezing?  I'd
|> like to make a fruit version such as cherry or blueberry.

In a related area, my SO had some chocloate cheesecake French toast
at a local bakery/restaurant that also features other flavors. Tasty
stuff. The place was mobbed the weekend morning we were there, so I
didn't ask about it.

But if there are any net ideas on a recipe....?

Art
-- 
Art Campbell          artc@atex.kodak.com            72227.1375@compuserve.com
   DoD 358                                  _Real_ BMWs have just two wheels.
    "... In my opinion, there's nothing in this world beats a '52 Vincent 
     and a redheaded girl." -- Richard Thompson
                      All the usual disclaimers apply.
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: REQUEST: Cranberry Muffins
Keywords: lo-fat
Organization: Intergraph Corporation, Huntsville, AL.
Distribution: rec
Date: Tue, 13 Oct 1992 19:14:11 GMT

A friend of mine is collecting recipes for cranberry muffins, 
particularly low-fat muffins.  I'm xeroxing some stuff from
my cookbooks, but, of course, I had to check with you guys, 
too!  Any recipes to share?
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com
Newsgroups: rec.food.cooking
Subject: Re: Wheat Waffles
From: demers@mdcbbs.com (Diane DeMers)
Date: 16 Oct 92 16:31:44 PDT
 <Bw2nzB.7oH@uxa.ecn.bgu.edu> <1992Oct14.224332.12989@sserve.cc.adfa.oz.au>
Distribution: world
Organization: M&E (Division of EDS), Cypress CA

In article <1992Oct14.224332.12989@sserve.cc.adfa.oz.au>, ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy) writes:
|> In article <Bw2nzB.7oH@uxa.ecn.bgu.edu> xmpp@uxa.ecn.bgu.edu (Melody Paul) writes:
|> >>
|> >>Are you really asking about WHOLE-wheat-based pancake mixes?  If so,
|> >>you might have to go to the health food store, but companies like
|> >>Arrowhead Mills make such things, with wheat and a variety of other
|> >>grains.  They're also your best bet if you have a wheat allergy.
|> >>
|> >>Jan
|> >
|> >Yes, does anyone know of a whole wheat pancake mix in stores???
|> >-- 
|> >Melody P. Paul			Office:   708/534-0200
|> >Technical Editor		Fax:      708/534-2042
|> >Educational Computing Network	Internet: xmpp@uxa.ecn.bgu.edu
|> >University Park, IL 60466	BITNET:   xmpp@ecnuxa
|> 
|> Aunt Jemima used to make one, but it was difficult to find as only
|> a few stores seemed to stock it. Don't know if it's still out there.
|> 
|> Carol Denehy
|> 

I missed the original post, but I do know that in So. Cal., you
can buy a pancake mix by Krusteaz (I think I spelled it right), that
may not be 100% whole wheat, but it's pretty close, and it makes
good pancakes and waffles.

diane
-- 
Diane DeMers - demers@mdcbbs.com - (714) 952-6571 EDS Unigraphics Div.
   snail-mail: 10824 Hope Street, Mail Stop 2S-137, Cypress, CA 90630
   * insert generic disclaimer here *
From: steger@iscsvax.uni.edu
Newsgroups: rec.food.cooking
Subject: REQUEST: Southwest recipes/dec ideas
Date: 8 Oct 92 19:52:06 GMT
Organization: University of Northern Iowa


We are having a party with a Southwestern theme.  Does anyone have
any easy Southwestern appetizer recipes or decorating ideas?

Thanks in advance,
Lori

steger@ccmail.iscs.uni.edu
Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: Where to get rock sugar?
Organization: NASA Dryden, Edwards, Cal.
	<1992Oct10.062253.8126@cam.compserv.utas.edu.au>
Date: Sat, 10 Oct 1992 20:10:36 GMT

You might look in a fancy liquor store.  Some drinks need rock sugar.

Newsgroups: rec.food.cooking
From: hip@a.cs.okstate.edu (HUFFMAN BRADLEY SP)
Subject: Re: Comfort Food
Organization: Oklahoma State University, Computer Science, Stillwater
Distribution: usa
Date: Wed, 14 Oct 92 20:10:14 GMT

Chocolate Chip Cookies and Beer.
Newsgroups: rec.food.cooking
From: mxm1003@s24.msi.umn.edu (Ram V. Mohan)
Subject: Request for recipes - Apple Jams, Preserves etc.
Summary: Need ideas to use large amount of apples that we have.
Keywords: How to use large amount of apples that we have?
Organization: University of Minnesota
Date: Mon, 12 Oct 1992 20:13:51 GMT

We have large amount of apples (atleast large for us).  We'd like
to have some recipes for Jams etc, for which they can be used.
Thanks


Newsgroups: rec.food.cooking
From: spgo@is.morgan.com (Stefan Goellner)
Subject: Re: REQUEST: Sourdough Starter and Bread Recipes
Organization: Morgan Stanley - IS
Distribution: na
Date: Mon, 12 Oct 1992 21:30:18 GMT

Check out rec.food.sourdough.

--
Stef            aka  spgo@is.morgan.com   DoD#0190 
'82 KZ550 (Commuter) '84 750 Interceptor (Toy) '86 Alfa GTV6 (Money drain)
                Warning: I brake for radar traps. 
        Disclaimer? I don't need no steenkin' disclaimer!
Newsgroups: rec.food.cooking
From: silva@calypso.cs.wayne.edu (Joao Silva)
Subject: Fondue parties
Organization: Wayne State University, Detroit, MI
Date: Wed, 7 Oct 1992 14:31:37 GMT

Sheila writes:

>...
> I can post
>some chocolate fondue recipes if anyone's interested...
>

Well, I am interested...

--

Joao
From: jbcn+@andrew.cmu.edu (Joy Banks)
Newsgroups: rec.food.cooking
Subject: HINT:  Grilling
Date: 9 Oct 92 19:51:10 GMT
Organization: Temporary Employment Service, Carnegie Mellon, Pittsburgh, PA


Lately, I have noticed a lot of tips on how to start a grill fire.  This
made me think of my SO's recent bright idea.  We don't grill that often,
and we are as a rule very lazy, so, when we do grill, we usually don't
end up cleaning the grill very well.  A few months ago we planned to
grill, but the grill didn't even look like a grill anymore.  So....we
put the racks in the oven and put the oven on self-clean.  It worked
like a charm.  I'm sure that Heloise or somebody has thought of this,
but I've never seen it anywhere before.
From: millia@athena.cs.uga.edu (David W. Millians)
Newsgroups: rec.food.cooking
Subject: ANybody have any black arkansas apples in their area?
Date: 9 Oct 92 02:25:58 GMT
Distribution: na
Organization: University of Georgia, Athens


My favorite apple in this world is the black arkansas. Does anybody
out there have a source? I would like to buy a crate, since my tree
didn't have but two on it this year...
-- 
normally, mild-mannered David W. (Stimpy) Millians, millia@athena.cs.uga.edu
From: avi@rix.Corp.Sun.COM (Ann Adamcik)
Newsgroups: rec.food.cooking
Subject: Re: Wheat Waffles
Date: 13 Oct 1992 18:45:23 GMT
Organization: Sun Microsystems, Inc.
Distribution: usa
Reply-To: avi@rix.Corp.Sun.COM
NNTP-Posting-Host: rix.corp.sun.com

In article 7oH@uxa.ecn.bgu.edu, xmpp@uxa.ecn.bgu.edu (Melody Paul) writes:
>
>Yes, does anyone know of a whole wheat pancake mix in stores???

Here on the west coast, I can get Krusteaz Whole Wheat & Honey pancake mix
in the grocery stores.  Don't know if it is available elsewhere.

-Ann


Newsgroups: rec.food.cooking
From: kudzu@netcom.com (Michael Sierchio)
Subject: Re: Cream Puffs
Organization: True Love, and Home-Grown Tomatoes
Date: Wed, 7 Oct 1992 23:53:24 GMT

In article <1992Oct7.204751.15919@ringer.cs.utsa.edu> 
	jschwarz@lonestar.utsa.edu (Jan A. Schwarz) writes:

>
>   Does anyone have a recipe for the custard used in cream puffs or
>   chocolate eclairs?

It's called creme patissiere -- pastry cream.

Eggs, milk or water, flour, sugar, salt - and flavorings.
-- 
+--------------------------------------------------------------------------+
|  Michael Sierchio                          1563 Solano Avenue, Suite 123 |
|  kudzu@netcom.com                                Berkeley, CA 94707-2116 |
+--------------------------------------------------------------------------+
From: hwt@bcarh11a.BNR.CA (Henry Troup)
Newsgroups: rec.food.cooking
Subject: Re: Thermite reaction on electric stoves?
Date: 8 Oct 92 14:02:34 GMT
Reply-To: Henry.Troup@BNR.CA
Distribution: world
Organization: Bell-Northern Research Ltd., Ottawa, Canada

In article <sFyXRB2w161w@cdthq.UUCP>, gary@cdthq.UUCP (Gary Heston) writes:
|>Thermite doesn't have iron in it, and takes something on the order of

The Concise Oxford defines thermite as a mixture of aluminum & iron oxide.

However, I agree that what most likely happened was a short.  I have
seen a aluminum pot melted on an ordinary stove.  Nothing interesting
happened to the burner.
                                     
Henry Troup - H.Troup@BNR.CA (Canada) - BNR owns but does not share my opinions
From: abel@vax.sonoma.edu
Newsgroups: rec.food.cooking
Subject: Re: Flower garnishes
Date: 13 Oct 92 22:54:46 GMT
Organization: Sonoma State University

In article <1berliINNfh3@agate.berkeley.edu>, oliver@dougfir.CS.Berkeley.EDU (Oliver Sharp) writes:
> I've been trying to experiment a little more with food presentation
> ideas, and I'm curious about using flowers as a garnish and a flavoring.  
> I know about some of the basics, like nasturtiums (peppery flavor) and 
> marigolds, and have poked through the Joy of Cooking for some info.  
> I'd like to hear any suggestions for other, more unusual types of flowers
> that you have tried.  Do you:
> a) intend them to be eaten, for a special flavor
> b) not care if they are eaten because they don't taste of anything
> c) intend them to be discarded (but hopefully they aren't poisonous!)
> 
> Also, suggestions for good books to read on the subject would be much
> appreciated.
> 
> Thanks!
> - Oliver
> 
I like to decorate with flowers.  We usually have nasturtiums in the 
garden.  I have used chive flowers, which add some flavor, but I 
don't think that people usually eat them.

     Dan "always eats the parsley garnish" Abel
Newsgroups: rec.food.cooking
From: natalie@Chaos.mcs.kent.edu (Tim Sorenson)
Subject: Re: REQUEST:  New England Type Meals
Organization: Kent State University
Date: Thu, 8 Oct 1992 18:18:21 GMT

I would like some New England style meals to try for our food club.
We have been thinking about some wild games such as pheasant or the 
like but perhaps some people have a truely TRADITIONAL New England
Menu that you know thanks.

Tim Sorenson
natalie@mcs.kent.edu
timothy@inst.augie.edu
From: dsbb@ns1.cc.lehigh.edu (D. SPENCER BEECHER)
Newsgroups: rec.food.cooking
Subject: Cappuccino/Latte/Cafe au lait: DIFFERENCES
Date: 7 Oct 92 15:59:39 GMT
Organization: Lehigh University


>><<What is the difference between a cappuccino and a cafe latte?  And a  >>
>><<cafe latte and a cafe au lait?  And a cafe au lait and a cappuccino?  >>

latte = lait = milk.
cafe = cafe = coffee (espresso, in this context)

The words latte and lait have the same Latin root,
but neither is directly derived from the other.

Cappuccino involves frothed milk, the others do not.  All three use
milk (or cream), coffee, sometimes sugar, and other recipe specific
ingredients.  Differences are recipe and (coffee) bean dependent,
but, as with any other food, there is no definitive recipe - no set
convention to the making.

My guess as to the differences between cafe latte and cafe au lait
at those establishments which serve both would be either a matter of
proportions, perhaps inclusion of a spice or herb (ie. cinnamon or
shaved chocolate), or nothing but a name.

What is the difference between braunschweiger and liverwurst?
-- 
                   _ _     _ _     _ _
  -Spence         [O.O]   )x.x(   )O.O(
                    O       O      -*-
Newsgroups: rec.food.cooking
From: olsen@Csli.Stanford.EDU (Diane Olsen)
Subject: Re: Eggs (was Re: REQUEST: Meringue )
Organization: Stanford University CSLI
Date: Mon, 12 Oct 1992 17:26:13 GMT

In article <92283.123929BETTYJ@MAINE.MAINE.EDU> BETTYJ@MAINE.MAINE.EDU (Betty Johnson) writes:
>Double yolks are usually found in flocks of young chickens that are just
>beginning to lay.  Usually these pullets (as they are called) lay super
>small eggs, but occasionally the first egg or so will weigh out to be
>large or Xlarge and have a double yolk.  

Is this the so-called "Pullet Surprise"?  I hope to win one someday!

(Sorry, couldn't resist.   :-)    )

--Diane

-- 
Diane L. Olsen		"A woman with a mind is fit for all tasks."
olsen@csli.stanford.edu		--Christine de Pizan (c.1363-c.1431)