HDTenEightyP/NetNews huggingface dataset:
From: hartley@centerline.com (Timm Hartley)
Subject: Re: Cake Anyone??
Followup-To: rec.food.cooking
Organization: CenterLine Software
Date: Tue, 1 Sep 1992 18:24:03 GMT

In article <1992Sep1.153500.21680@devildog.att.com>, tomp@acpy01.att.com
(Tom Purcia (CXNIXPT1)) wrote:
> 
> In article <1992Aug31.185703.976@intacc.uucp> xi@intacc.UUCP (Tony Fong) writes:
> >
> > 
> >Hello!!
> >  I am another CAKE LOVER!!  And I'm always looking for something new to try..
> > Does anyone out there have a good recipe for a good CHEESECAKE? Actually any
> >cake will do as well!!  Thanks!
> > 
> >-Tony Fong  xi@intacc.uucp  (Toronto)
>
I grabbed this one off the cookbook ftp site and whipped one up the other
night. Wow! It was fantastic. Its a very creamy smooth cheesecake that's
fairly easy. The crust is a little unusual, but the flavor is pure bliss. I
would reccommend using manderin oranges instead of regular navel oranges.
The fresh orange crop hasn't been good at all this year and the only ones I
could find ended up being a little on the tough side.
 
Orange-glazed Cheesecake
1 1/2 cups zwieback crumbs (about 18 zwieback pieces)
2 tbsp. sugar
1/4 t cinnamon
1/3 cup butter, melted
2 (8-oz) pkgs cream cheese at room temperature
1 cup sugar
1/4 cup unsweetened cocoa powder
1/4 t almond extract
2 eggs
1 cup dairy sour cream
1/3 cup sugar
2 tbsp. cornstarch
3/4 cup orange juice
1/4 cup orange flavoured liqueur (eg Grand Marnier)
2 oranges, peeled and sectioned}
Whipped cream if desired

In a small bowl, combine zwieback crumbs, 2 tbsp. sugar, cinnamon and
melted butter. Press on bottom and 1.5 inches up side of an 8-inch
springform pan; refrigerate.
Preheat oven to 350. In a large mixer bowl, cream the cheese, 1 cup sugar
and cocoa. Add almond extract and eggs, beating until smooth. Stir in sour
cream. Pour into prepared crust. Bake for 45 to 50min.
Cool in pan several hours. 
In a small saucepan, combine 1/3 cup sugar and cornstarch. Stir in orange
juice. Bring to a boil over medium heat, stirring constantly. Simmer 1
minute longer. Remove glaze from heat. Add liqueur. Cool to lukewarm. 
Spoon half of glaze over cooled cheesecake. Arrange orange sections on top
of glaze, and spoon remaining glaze over orange sections. Chill until firm.
Remove side of pan. Garnish with whipped cream if desired. 
serves{8--10}(or in the case of my room mate...2--4!!!)


       Timm Hartley I Production Assistant
CenterLine Software I hartley@centerline.com
      10 Fawcett St I "Back off man! Don't 
Cambridge, MA 02138 I make me use this!!"
                         -Ren Hoek-
Newsgroups: rec.food.cooking
From: cohen@cumuli.vmsmail.ethz.ch (Mark Cohen)
Subject: Re: REQUEST:  Pepper Vodka pasta sauce
Originator: mark@agnew
Organization: Dept. Chemistry, Swiss Federal Institute of Technology (ETH)
Date: Thu, 3 Sep 1992 09:03:53 GMT

In article <1992Sep2.232933.17856@u.washington.edu> 
twain@milton.u.washington.edu (Barbara Hlavin) writes:

> It occurs to me that I could make my own pepper vodka by dropping
> in a dried red pepper or two for a few days.  What do you think?

I happen to be trying this experiment at this very moment.
I chopped 3 red chilie peppers in half removed the seeds and put 
them in a 500ml bottle of Polish vodka. I haven't tasted it yet
The chilies have been there about a week and to my disappointment
the vodka is still clear. Pepper vodka I have had which is
improted from Russia was a red colour. Does any one know if
the red is natural or an added coulour?

Mark Cohen
Newsgroups: rec.food.cooking
From: jna9e@uvacs.cs.Virginia.EDU (Jonathan Nkrumah Ashton)
Subject: marinading
Keywords: shishkebab
Organization: University of Virginia Computer Science Department
Date: Thu, 27 Aug 1992 12:57:18 GMT

I`m looking for marinades I could use for shishkebabs and or steak, fish, chicken
and if possible a good reference on marinading in general!

thanks,

jonathan





[Your mother was a lizard!   - Roule "Willow"]
From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Subject: Re: Network Cookbook available for anonymous FTP dld.
Date: Sun, 23 Aug 92 19:01:42 GMT
Organization: Home for the Terminally Infirm

In article <1992Aug22.230850.19877@cs.ubc.ca> yogi@cs.ubc.ca (Yossi Gil) writes:
>Judging by the amount of requests recorded in our ftp-log there are
>many readers of rec.food.cooking who are familiar with this cookbook.
>For those of you who are not, here are the details.

[details omitted]

I tried to get this cookbook this morning, but couldn't connect to
cs.ubc.ca by ftp.  For that matter, I couldn't even get a ping response.
Maybe BC has some strange Sunday blue law.  :-)
-- 
Crossly the Glad-Eyed Bear              ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California
Newsgroups: rec.food.cooking
From: nev@cbnewsj.cb.att.com (nancy.e.ellard-vass)
Subject: Re: Jalapeno Carrots
Organization: AT&T
Distribution: usa
Date: Mon, 31 Aug 1992 12:18:52 GMT
Keywords: Jalapeno Carrot Spicy Green and Orange

In article <37463@sdcc12.ucsd.edu>, smaschue@sdcc13.ucsd.edu (Sean) writes:
> 
> 
> Hello, can anyone out there tell me how to properly prepare those spicy
> Vinagre soaked carrots that they sell in all the taco shops around here?
> 
I know in NJ there is a restaurant called the Santa Fe Cafe, owned by
Tom Cruise (silent partner), and his sister. They serve a relish tray with
jalapenos, and carrot slices marinated only in the jalapeo juice. I make
this at home when I have devoured my last jalapeno.

Nancy
From: cmt11@eng.cam.ac.uk (C. M. Tuerk - MPhil)
Newsgroups: rec.food.cooking
Subject: Re: Asian grocery adventures
Date: 27 Aug 92 07:31:06 GMT
Organization: Cambridge University Engineering Department, UK



My "Asian Grocery Adventure" took place about a year and a half ago
when I was in Ghangzhou, China - so the real thing.  I was there as
part of a track team - one match in Hong Kong and one in Ghangzhou.
The morning of the match in Ghangzhou we were given a bit of a sight
seeing tour - to the open market.  Well, the dried goods section was
quite interesting - lots of different colours and aromatic smells.
When we reached the seafood section, stomachs began to get a bit queasy.
I was pretty amused by the overfilled bins of live fish - especially when
a few flopped out and had to be caught by their "owners".  I think most
of the team had definately reached "queasy stomach stage" by the time we
reached the live animal section (followed by the butchering of animals
section) - trying to identify the caged animals that would end up as
tonite's dinner was sometimes difficult.  But I think the thing that 
turned everyone's stomach was seeing the cats and dogs for sale - and
not for pets.

No, I'm not trying to "gross" any one out.  It was a very interesting
and informative experience - and fascinating.  I'd go back if I had the
chance.

Chris
Newsgroups: rec.food.cooking
Subject: Re: HELP: moths infest the kitchen
From: gary@cdthq.UUCP (Gary Heston)
Date: Sun, 30 Aug 92 21:45:16 CDT
Organization: Garys' Home for Obsolete Computers

6310550@LMSC5.IS.LMSC.LOCKHEED.COM writes:

> Last week I noticed a couple of those little moths flying around the
> kitchen.  Yesterday when I opened the cabinet to get some flour, they
> were everywhere.  They have infested the flour, spices and everything
> that is not sealed in a glass jar.  They must have come home from the
> grocery store in something.  I threw everything away and scrubbed the
> kitchen... How do I get rid of them ?  or prevent them from coming
> back ??

Vacuum out all your cabinets, as well as scrubbing them. Any staples
you buy (flour, cornmeal, rice, cereal, grains, etc.) freeze for at
least 24 hours (to kill the eggs and larvae) and store in either 
sealable plastic containers or Zip-Loc bags.

Good luck....

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: ss@tamarack16.cray.com (Sandra Swanson)
Subject: Knive Sharpening
Originator: ss@tamarack16
Keywords: Knive Sharpening
Organization: Cray Research, Inc.
Date: 2 Sep 92 15:37:02 CDT


I am an infrequent reader of this group, so this subject has
undoubtedly been discussed.  Forgive me if I'm dredging up old
material.

My question is about sharpening knives.  I've read many articles
on the topic and understand the different angles needed to get
the proper edge.  But what I don't seem to be able to do in
practice is get the angles right.

Does anyone have a technique or know of a product that will help
me get those angles correct?  I can get a "pretty good edge" on
the knives, but never the "really great" edge the originally had.

Any tips are appreciated.  Many thanks.


<><><><><><><><><><><><><><><><><><><><><>
Sandra Swanson   -   Software Publications
Cray Research, Inc. - ss@tamarack.cray.com
655F Lone Oak Drive
Eagan, MN     55121     -     612/683-5815




Newsgroups: rec.food.cooking
From: maniattb@cs.rpi.edu (Bill Maniatty)
Subject: Request: Turkish Coffee Recipe
Date: Mon, 31 Aug 1992 13:55:14 GMT

Sorry to do this.  I recently posted a request for a Turkish Coffee recipe,
and Alex Milshteyn was kind enough to post a very detailed description of
the process.  I have lost my copy, and would like to get a copy.  Could you
repost a copy please.

Bill
-- 
|
|	maniattb@cs.rpi.edu - in real life Bill Maniatty
|
From: asa@STL-09SIMA.ARMY.MIL (Will Martin on 9000)
Newsgroups: rec.food.cooking
Subject: Re:  Clotted Cream
Date: 4 Sep 92 14:02:37 GMT

None of the "make at home from whole milk" recipes that were posted
mentioned what the leftover hot milk liquid (what's left after you
spoon out the clotted cream) could be used for. Can it me used for
cheesemaking or just as a replacement for ordinary milk in cooking
or what? Or do you have to put in with the gorp to slop the hogs? :-)

Will
From: sarahb@fanfare.EBay.Sun.COM (Sarah Bate)
Newsgroups: rec.food.cooking
Subject: RE: Gross foods in cans
Date: 26 Aug 1992 20:55:39 GMT
Organization: Sun Microsystems
Distribution: world
Reply-To: sarahb@fanfare.EBay.Sun.COM
NNTP-Posting-Host: fanfare.ebay.sun.com


In San Francisco I saw Jellyfish soda.


I think that tops it.
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: Whipped Potatoes with Basil Oil....
Date: 25 Aug 92 16:49:59 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <1992Aug24.184333.3630@socrates.umd.edu> tara@socrates.umd.edu (Tara McDermott) writes:
>nall@sun8.scri.fsu.edu (John Nall) writes:
   ...
>I'd really really like to see you post that article (about the low
>cholesterol diets having a good chance of getting some diseases).
>That sounds like hogwash to me.  I'm vegan, which you can take to mean

   You'd like ME to post that article?  Fat chance!  Go to the
   library and get the paper and read it!  Whether it is hogwash
   or not, I neither know nor care.  Make your own judgment.

>This is not a flame, I'm just really curious about what this newspaper
>printed.

   Sounds like a flame to me.  If you're really curious (yellow??)
   then go get it and read it.  I'm certainly not going to type
   it in for you!  I told you the name of the paper (New York Times),
   and the date.  And you want me to type it in?  How about if I just
   read it to you?  Humbug!  (Guess I should put in maybe one :-),
   to show that I'm just mildly amused, rather than annoyed).


>Tara

John
--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, FL 32306
  "Older women, make beautiful lovers - older women, they understand..."
    (song heard on radio, driving, one rainy night in Mississippi)
From: amo@cbnews.cb.att.com (arlene.m.osborne)
Newsgroups: rec.food.cooking
Subject: lamington tin
Keywords: lamington
Date: 28 Aug 92 18:15:33 GMT
Distribution: na
Organization: AT&T

I picked up a recipe on the net about 6 months ago, and
happened to notice in it today that it instructs the
cook to put the ingredients in a lamington tin.

Can anyone tell me what this is?  I think the original
poster was from Canada if that helps.

Arlene Osborne
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: Knife Sharpener
Organization: Wayne State University, C&IT
Date: Fri, 28 Aug 1992 19:28:11 GMT

Knife sahrpening is as close to a religious debate as anything, but I
will venture to say that if you give your knives a quick hone on a
sharpening steel *every* time you use them, you'll keep them sharp
and seldom need to regrind the edge. For that task, I use a diamond
sharpening "stone". Lasts forever, cleans up with water. For woodworking
tools I get a bit fussier.
           --mike
Newsgroups: rec.food.cooking
From: drmellen@vela.acs.oakland.edu (Dewayne Mellen)
Subject: Re: honey care
Organization: Oakland University, Rochester MI.
Distribution: usa
Date: Fri, 28 Aug 1992 16:38:56 GMT

I a book by Time Life they said that they had found some honey that
was 2 - 3 thousand years old and it was perfectly good.  The bees
produce an enzyme that prevents bacteria from growing.  (It's supposed
to make a good anasceptic (sp?) or antibacterial ointment.  As for
storing just put it in a jar on your shelf, it will probably
crystalize but if it does just put the jar in a pot of water on the
stove and heat it on low until the honey uncrystalizes.  We have honey
at our house that we are still using that is over 13 years old.

drmellen@vela.acs.oakland.edu
From: khoo@husc3.harvard.edu
Newsgroups: rec.food.cooking
Subject: Re: $.50 WOK ( Story )
Date: 2 Sep 92 21:21:24 GMT
Article-I.D.: husc3.1992Sep2.172124.15321
Organization: Harvard University Science Center


> is amazing, the wok is now jet black, inside & out, completely rust proof,
> and has a nonstick surface that would put "Teflon (R)" to shame.
> I dropped an egg in with no oil, 30 sec. later, a perfect fried egg,
> slid out.
> 
> This whole seasoning process, took less than 15 minutes. Not hours.
> 
> Does anyone out there in net-land know anything about these wok's?
> "Authentic Hand Hammered Wok" by China Connection.
> 14 in. diameter, 1 mm. thick, cheap aluminum cover & handle.
> 
> It is a little thin, to my liking. But it's light, and easy to handle.
> 
> ---
> Gary A. Gorgen      | "From ideas to PRODUCTS"
> tunxis@netcom.com   | Tunxis Design Inc.
>                     | 422 S. Murphy, Sunnyvale Ca. (408) 749-9463
> 

If you watch late night TV (like I do too much of) then you cannot help
but catch the add for these woks.  The ad is a pretty long 'infomercial' and
pretends to be a cooking show, although they plug the wok all the way through.

The woks are $39.99 (I think) mail order from the China Connection.  I haven't
seen their ads recently, so they may be out of business.  Isn't there an
address or phone number on the box or the pamphlet that came in it?

BTW, the reason it seaons so well is because of the type of steel it's made of.
All good chinese woks are like that.  Have you checked out a good cutlery store
in a chinatown near you for similiar woks?

-- 
khoo@husc3.harvard.edu      Lawrence Khoo       Computer Consultant
khoo@husc9.harvard.edu      (617) 496-8992    Econ. Dept, Harvard U.
Newsgroups: rec.food.cooking
From: whitley@mksol.dseg.ti.com (harlon whitley 952-2342)
Subject: RECIPE: Vanilla Bean Frozen Yogurt
Organization: Texas Instruments, Inc
Date: Wed, 26 Aug 1992 21:02:43 GMT

Vanilla Bean Frozen Yogurt 

2/3  cup sugar
  2  teaspoons cornstarch
  1  (12-ounce) can evaporated skimmed milk
  1  egg, slightly beaten
  2  tablespoons light corn syrup
  1  vanilla bean
  2  teaspoons vanilla extract
1 1/2 cups plain, non-fat yogurt, stirred

  In a medium saucepan, combine sugar and corstarch.
Stir in milk, beaten egg and corn syrup.  Cook, stirring,
over low heat until mixture thickens and coats a metal 
spoon.  Remove from heat; cool.
  Slit the vanilla bean and scrape the seeds into the mix-
ture along with the vanilla extract and yogurt.  Freeze in
ice cream freezer according to manufacturer's instructions.
Makes 8 servings.

Per serving: Calories 153  Fat 1g  Cholesterol 29mg
Sodium 100mg  Percent calories from fat 5%

-Harlan
Newsgroups: rec.food.cooking
From: chris@endgame.gsfc.nasa.gov (Chris Shenton)
Subject: Re: Japanese knives?
Organization: none
Date: Fri, 28 Aug 1992 21:47:26 GMT

In article <1992Aug28.124107.1@gallua.gallaudet.edu> rlwilliams@gallua.gallaudet.edu writes:

   I read an article about kitchen knives and it really raved 
   about this kind. I haven't seen it in any stores... anyone know what I'm 
   talking about?

Would it be the Global brand: knife blade and handle are one
continuous piece of stainless, won lots of design awards, etc, etc? I
picked up one (about 6" chef) for about $50 in Germany. Nice feel, fun
to use.

Was seriously tempted by another Japanese knife: ceramic blade. Felt
light, fast, and lethal. (plus it's not detected at the airports :-)
Was a bit out of my range at approx $75 for a 5-6 incher. I now wish I
did buy it...
Newsgroups: rec.food.cooking
From: dcoder@u.washington.edu
Subject: Re: Clotted Cream
Reply-To: dave@nucleus.immunol.washington.edu
Organization: University of Washington
Date: Tue, 25 Aug 1992 19:47:39 GMT

In article <1992Aug25.174334.2065@infonode.ingr.com> margaret@infonode.ingr.com  
(Margaret Wiginton) writes:
hcls7@jetson.uh.edu (Marino, Nancy F.) writes:

	>.... By mail order, try Maison Glass, 52 East
	>58th St. New York, NY 10022 (tel. 800-822-5564). They
	>apparently have a 5-ounce har for $4.95 plus shipping. 
                                                 ^^^^^^^^^^^^^
I called Maison Glass (my husband has been craving clotted cream
ever since his recent trip to the U.K.).  It has to be shipped airmail
 --  the person I spoke with said that shipping would be around $25.
---
That sounds grossly high for airmail. For that weight and price, the shipping  
via FedEx to arrive on your doorstep before 10AM the next day would be less.
From: teri@sdd.hp.com (Teri Tracey)
Newsgroups: rec.food.cooking
Subject: Re: ReQuesT: Orange Chicken
Date: 26 Aug 1992 16:30:15 -0700
Organization: HP/San Diego Technical Graphics
NNTP-Posting-Host: hp-sdd.sdd.hp.com

In article <1992Aug16.193650.28342@scifi.uucp> njs@scifi.uucp (Nicholas J. Simicich) writes:
>In article <9208110705.AA17841@worf> dlou@ece.UCSD.EDU (Dennis Lou) writes:
>
>>dlou@ucsd.BITNET       |Steve Jobs and Steve Wozniak went to my high school.
>
>Steven Stills and Tom Petty went to mine.

Neil Young went to mine (Sunny Hills High School, Fullerton, CA)

Teri
Newsgroups: rec.food.cooking
From: stcmille@silver.ucs.indiana.edu (Stephen C. Miller)
Subject: Re: Gross foods in cans: competition
Organization: Indiana University
Distribution: na
Date: Wed, 26 Aug 1992 18:05:46 GMT

Not too long ago I brought home from our local mideastern grocery a can
of cod livers packed in their own oil!  Yummee!

I haven't had the nerve to try it yet....



-- 
--------------------
=
(former rock star turned grad student)
Steve Miller	 		    stcmille@copper.ucs.indiana.edu
From: gsw@thebrewery.EBay.Sun.COM (Greg Winters)
Newsgroups: rec.food.cooking
Subject: Recipe: Re: French toast or  evolution  in the kit
Date: 26 Aug 1992 23:10:10 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: gsw@thebrewery.EBay.Sun.COM
NNTP-Posting-Host: thebrewery.ebay.sun.com


Just started looking at this newgroup. This talk of french toast has made me 
a bit hungry. If any of you care to try the most elegant version of the stuff
I have EVER tasted take a stab at this recipe. By the way, this is from my great
grandmother, so it has to be good -;)

Preheat oven to 425. Grease (butter) cookie sheet.

Take 6 eggs and seperate the whites into one bowl and the yolks to another.
Try not to get any of either mixed together.
Use a mixer to beat the egg whites until just about forming stiff peaks.
Add about 4 tablespoons of sugar gradually while beating until stiff.
Set aside.

Mix the egg yolks with about a half teaspoon of vanilla extract and about
2 tablespoons milk until thoroughly mixed. (I usually add some cinnimon here
as well). 

Fold, (easy does it) the yolk mixture into the whites till just combined.

Use bread of choice (sourdough, of course) and using a spatula or something 
of the sort spead some of the mixture on the bottom of the bread. Put on cookie
sheet and cover with more mixture and sprinkle with more cinnimon. Bake about
10 minutes, until golden brown. Real maple suryp and you have reached nirvana!

Enjoy, Greg
From: hack@ncrclm.ClemsonSC.NCR.COM (Elaine Hacklaender)
Newsgroups: rec.food.cooking
Subject: Re: Network Cookbook available for anonymous FTP dld.
Date: 25 Aug 92 16:48:44 GMT
Reply-To: hack@ncrclm.ClemsonSC.NCR.COM (Elaine Hacklaender)
Organization: NCR E&M CLEMSON Liberty, SC


Could someone please post or send the IP address for this machine?
I think I had it before, but I can't find it now.  Also, where possible,
could posters PLEASE put the IP address in the post too?  Some of us
don't have access to machines that can resolve the host names -- but
hey, at least it's access!  

Thanks!

-- 
Das Computenmaschine ist nicht fuer gefinger poken and mittengrabben...
hack@ncrclm.ClemsonSC.NCR.COM
Cold as ice, ice baby....           Stop *HACK*ing and fall in love....
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: M.F.K. Fisher's BUTTERMILK/SHRIMP SOUP
Organization: Wayne State University, C&IT
Date: Thu, 3 Sep 1992 12:30:17 GMT

In article <1992Sep1.204410.20517@u.washington.edu>
twain@milton.u.washington.edu (Barbara Hlavin) writes:
 
      [...] I asked:
>>Is the shrimp precooked? Is this a cold soup? Hot? Warm? Do
>>you use the shrimp whole? Cut up? Pureed? Details! Details!
 
>     [...] barbara replies:
>More later, when I've tried it myself.
>
>(And what does he *mean*, "people go crazy"?  I envision a bacchanal,
>everyone rising from the dinner table, tearing off their clothes,
>running riot through the house...)
>
>--Barbara
>
Now I'm *really* dying for a post-meal report!
 
          --mike
From: lhess@ncrclm.ClemsonSC.NCR.COM (Leah Surber)
Newsgroups: rec.food.cooking
Subject: Re: Lasagne:  Need quick & easy recipe
Date: 28 Aug 92 13:06:20 GMT
Reply-To: lhess@ncrclm.ClemsonSC.NCR.COM (Leah Surber)
Organization: NCR E&M CLEMSON Liberty, SC

In article <24125@oasys.dt.navy.mil> 33s@oasys.dt.navy.mil (Angie Brvenik)
writes:
>Im looking for a quick & easy recipe for lasagne.  Someone was telling
>me about a recipe that you use dry lasagne noodles (you dont have to
>pre-cook them).  Does anyone have that recipe?
>
I just use my regular recipe - usually the one from the San Giorgio Lasagne
box -  Make sure you are generous with the sauce and cook 45+ minutes -
Works great - the noodles absorb a liitle more of the flavor - and it
is soooo much easier that fighting with cooked noodles.
--
From: larisa@tcville.edsg.hac.com (Larisa Stephan)
Newsgroups: rec.food.cooking
Subject: Humorous food packaging
Date: 1 Sep 92 23:23:13 GMT
Reply-To: larisa@tcville.edsg.hac.com
Organization: Hughes Aircraft Co., El Segundo, CA

Another true story from the local Asian foods market:
A can clearly labelled "chopped water chestnuts" with a lovely picture
of *whole* water chestnuts bearing the legend, "serving suggestion."

I was really tempted to ask the clerk which mysterious Asian kitchen
gadget would allow me to prepare the illustrated dish from that can
of food.

-- Larisa
larisa@tcville.edsg.hac.com