HDTenEightyP/NetNews huggingface dataset:
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Organization: Lockheed Missiles and Space Co.
Date: Tue, 6 Oct 92 16:50:55 GMT

In article <1992Oct1.232634.15039@nmt.edu> kelly@nmt.edu (Sean Kelly) writes:
>
>I thought I knew this at one time, but I guess I don't ...
>
>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?
>
I believe they are:
  cafe latte = same as cappucino with chocolate shavings on top
  cafe au lait = coffee with milk/cream (I think this one, with its
      French beginnings, has been around longest - traditionally, the
      French start drinking coffee as children with cafe au lait - it
      has more milk/cream in it than coffee and, gradually, they are
      weaned off the milk/cream - this usually does not have sugar in it)
  cappuccino = strong coffe with a frothed head made of steamed milk
      (then comes cappuccino - the Italians came up with a machine
      that forced air into milk that created a nice frothy state - this
      frothed milk was poured over their coffee - somewhere along the
      line, cappuccino became very popular - there's a great cappuccino
      place on Columbus off Broadway in SF - they lace their cappuccino
      nicely also, which is nice on a damp SF night)
  cafe latte = same as cappucino with chocolate shavings on top (this, very
      popular drink came last - what it amounts to is that it's made 
      using the same method as cappuccino, but they sprinkle shaved chocolate
      on top of the froth)
      


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: REQUEST:Sweet and sour cabbage
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Distribution: usa
Date: Fri, 2 Oct 92 13:13:55 GMT

In article <1992Sep30.134643.1273@miki.pictel.com>, neenan@miki.pictel.com (Kevin Neenan) writes:
|> Help! My girlfriend enjoys cooking gourmet food. At Christmas
|> time, she prepares a "Gourmet German meal" which includes every-
|> thing from appetizers to desserts. After bragging about access
|> to this austere group, she asked me to post a request for the
|> one recipe she can't find: Sweet and sour cabbage ( she claims
|> it's German?). I'm rather curious because I've only had cabbage
|> in a "Boiled Dinner", and I'd like to see this.
|> 

Look up Norwegian Cole Slaw in the older Better Home and Gardens cookbook.  I make it
every year.  It's copyrighted so I won't post.  Email me if you can't find the cookbook.

bob jernigan
From: b_lmcgilve@cpvax.cpses.tu.com
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: cheese spreads
Date: 28 Sep 92 10:12:31 CDT
Organization: Texas Utilities, Glen Rose TX 

I like to serve (and eat) cream cheese with "Pick-a-Peppa" sauce over it.
This is a thick pepper sauce that I can find in the grocery store next
to the Tabasco sauce.  

I also use fruit chutneys poured over cream cheese.  I have some lethal
homemade Plum chutney that is wonderful with cream cheese and crackers.

-----------
Laurel McGilvery			Not only do I not speak for the
CPSES (temporarily)			company, the company does not
Bechtel Corporation			speak for me. 

All opinions expressed are obviously mine.  Who else would own up to them?
From: GC.AVW@forsythe.stanford.edu (RAGIN CAJUN)
Newsgroups: rec.food.cooking
Subject: flavored vinegars
Date: 27 Sep 92 13:53:38 GMT
Article-I.D.: morrow.1992Sep27.135338.29625
Organization: Stanford University, California, USA





I want to flavor vinegar to use in my salads.  The ones in the
stores have sugar in them and I am a diabetic.  Can someone help me
with this.  I think they are fairly simple to make, just boil
whatever you are going to use in a cheesecloth bag in the vinegar.
I want to use raspberries and other fruit.  Does anyone know if
strawberries and cranberries work well.  And is this the correct
procedure?

Alma
Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: convection cookers?
Organization: Gallaudet University
Date: Mon, 5 Oct 1992 12:44:22 GMT

Hi,
	I just sat through to commercial infomercials about
counter top convection type ovens. They're round, you put food in, plug 
them in, turn them on and supposedly a whirl of hot air cooks them in half 
the time.
	I wonder if anyone has used these and how happy you are with them.

If this has been kicked to death on this group, sorry...

skip

rlwilliams@gallua.bitnet
From: mvacc@ssdc.UUCP (Mike Vaccaro)
Newsgroups: rec.food.cooking
Subject: Pizza dough recipes requested
Date: 1 Oct 92 18:04:02 GMT
Organization: Sterling Software IMD, Vienna, Va.


       From my experience, one of most important items in a good pizza
dough recipie is the *type* of flour you use. Never use the regular 
bleached flour our else you'll wind up with a very white, very bland,
crumbly crust. Leave that stuff for people who want to bake hostes
ho-ho 's in their spare time, and instead use an *unbleached* flour. There
is one particular brand (I think Gold Medow makes it) called "Better for
Bread" which is unbleached and works well. If you want a whole wheat 
dough, substitute about 50% of what the recipie calls for with  whole
wheat flour.

     1) add a package of yeast to one cup of very warm water.
     2) add a tbls of sugar. (optional)
     3) add a tbls of salt (optional)
     4) Trow in about tree cups of flower.
     5) Mix well and then add another cup of water.

     You've got to knead this for at least 10 minutes and sprinkle
in a little more flour if it's too wet. Once it's kneeded until it's
smooth, it must rise twice-- once in a oiled bowl for about 45 mins
then a second time in the pan. This will give you a good thick and chewy
crust.
You must also put a thin coat of olive oil on the pan (so that it won't
stick), and i like to put a thin coat on top of the dough itself to prevent
it from drying out during the second riseing.

    Now that you have a good dough, don't waste it on a "traditional"
pizza. For a very tasty, extremely authentic "Sicilian Pizza", try
the following:
 
     1)  Get a can of *crushed* tomatoes and spread some on the crust.
        This is the base of the sauce, and you can even use fresh plum
        tomatoes if you want to take the time to crush them up.
     2) sprinkle on a little salt and a little black peper.
     3) crush or press 3-4 cloves of garlic, sprinkle on top.
        substitute powdered garlic if desired.
     4) chop up 3-4 green onions (very important) and sprinkle on to the
        top.
     5) Cover this sauce with about 5-6 oz of grated *romano* cheese. Get
        some good quality imported stuff, not Kraft, etc.
     6) sprinkle lightly, some olive oil.
     7) lastly, shake a little oregano on top.
     8) bake about 20-25 mins in 400 degree preheated oven.
         
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Thermite reaction on electric stoves?
Organization: Indiana University
Date: Thu, 1 Oct 1992 08:58:57 GMT

gary@cdthq.UUCP (Gary Heston) writes:

>Thermite doesn't have iron in it, and takes something on the order of

Rust (fancily called iron oxide) does indeed have iron in it.

>past as a pyrotechnician is showing, but I'm not going to either post
>or mail the proper formula for thermite. Visit rec.pyromaniacs; those
>people are crazy enough to not only tell, but demonstrate.)

"Think of it as evolution in action."
-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
Newsgroups: rec.food.cooking
From: lim@pecan.cns.udel.edu (Julie Lim)
Subject: Apple butter or apple eggs?
Organization: University of Delaware, Newark
Date: Tue, 6 Oct 1992 23:51:24 GMT


	I dimly recall having read at some point that applesauce can be
substituted in baking for some unhealthy ingredient or other. However, I
can't remember whether that ingredient is butter or eggs. Does anyone out
there have a better memory than I do? (Well, probably, but on this subject?)


-- 
	My job is in New Jersey. My net account is in Delaware. My money is
somewhere in between.
From: cmt11@eng.cam.ac.uk (C. M. Tuerk - MPhil)
Newsgroups: rec.food.cooking
Subject: Pizza dough recipes requested
Date: 30 Sep 92 12:38:08 GMT
Distribution: rec.food.cooking
Organization: Cambridge University Engineering Department, UK




Pizza dough recipes.....any suggestions?  I love pizza and pretty much
know what I could put on top.....but does anyone have a good recipe for
the dough?  Forgive me if this has been a recent thread but I was out
of the country and missed quite a few articles.

Thanks!

Chris
Newsgroups: rec.food.cooking
From: dlb@fanny.wash.inmet.com (David Barton)
Subject: Re: What do you do with Chutney?
Organization: Intermetrics Inc., Washington Division, USA
Date: Tue, 6 Oct 1992 16:22:27 GMT

In article <$stephan.171.0@sasb> $stephan@sasb (Stephan Fassmann,
Software) writes:

   Just curious.  I have heard of Chutney and have even seen it in the
   store but nothing I have seen tells me what to do with it or how to
   eat it.

The Vegetarian Epicure has a recipe for beans baked with chutney.  If
I get a chance to try it I'll post the results this weekend.

					Dave Barton
					dlb@hudson.wash.inmet.com
From: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Newsgroups: rec.food.cooking
Subject: Re: Help - non-sticky spaghetti sauce
Date: 6 Oct 92 14:45:44 GMT
Reply-To: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Organization: Columbia University

In article <BvnvxL.5wq@mentor.cc.purdue.edu> mauthe@aclcb.purdue.edu writes:

>HELP - I made a batch of spaghetti sauce from some nice homegrown tomatoes.
>I simmered the sauce to a fairly thick consistency and canned it.  When it
>was added to some vermecilli, however, it did not stick at all.  The sauce
>acted very watery - even though it is at least as thick as store bought
>sauce.  Is there a magic ingredient I could have left out of the sauce?  
>About all I put in was tomatoes, a few peppers, salt, seasonings and a touch
>of sugar.  If anyone has a suggestion, please let me know.

1. A sauce that adheres generally has some oil in it.  Beard claims
this is the main purpose of oil in a sauce.  Olive obviously tastes best.

2. If you "concasser" the tomatoes (i.e., squeeze out the seeds and
excess liquid) the sauce will be less runny.  Especially so when not
using plum tomatoes which tends to be the case with homegrown.

Nadine
From: rk05@ns1.cc.lehigh.edu (RAMESH KRISHNAN)
Newsgroups: rec.food.cooking
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Date: 6 Oct 92 15:15:42 GMT
Organization: Lehigh University


kelly@nmt.edu (Sean Kelly) posts

><<I thought I knew this at one time, but I guess I don't ...            >>
>
><<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?  >>
>
From what I can see cafe latte and cafe au lait are the same. Capuccino
requires the milk to be frothed and (I suppose) there is a difference in the
beans used. A question for the cognizent - how is "latte" pronounced ? Is the
word of french origin?

In keeping with the recent net-etiquette tradition, posts may be emailed to me
unless the contents might be of general interest. :-)

Cheers
-- 
________________________________________________________________________
rk05@lehigh.edu            "The real world is always a special case"
                                 College of Business & Economics
                                      Rauch Business Center
                                        Lehigh University
                                        Bethlehem PA 18015
                                           (215)758-3452
Newsgroups: rec.food.cooking
From: ejen@magnus.acs.ohio-state.edu (Edward K Jen)
Subject: Re: REQUEST: sandwich spread
Organization: The Ohio State University
Distribution: usa
Date: Tue, 29 Sep 1992 03:46:24 GMT

Well, I don't know whether I've been original or not, but I like using 
different deli salads (e.g. store-bought cole slaw, potato salad, antipasto) 
with assorted cold meats.  Word to the wise...they are somewhat messy...

And if any of you are sandwich lovers and mystery readers all in one, try any 
of the Lawrence Sanders "The _____th Deadly Sin" books with good ole' Edward X.
Delaney...this character has sandwich making down to an art, and a lot of good,
creative combinations...

Ed
-- 
<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Any above opinions are the sole property of the below named person:
Edward K. Jen                                   ejen@magnus.acs.ohio-state.edu
Academic Computing Services                          The Ohio State University
Newsgroups: rec.food.cooking
Subject: What do you do with Chutney?
From: $stephan@sasb (Stephan Fassmann, Software)
Date: 5 Oct 92 14:50:18 -0700
Organization: BYU


Just curious.
I have heard of Chutney and have even seen it in the store but nothing I have
seen tells me what to do with it or how to eat it. 

Stephan Fassmann  Internet: $stephan@sasb.byu.edu  GEnie: S.FASSMANN
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: rec.food.cooking
From: ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy)
Subject: Re: What do you do with Chutney?
Organization: None, and I like it like that
Date: Tue, 6 Oct 1992 23:17:04 GMT

In article <$stephan.171.0@sasb> $stephan@sasb (Stephan Fassmann, Software) writes:
>
>Just curious.
>I have heard of Chutney and have even seen it in the store but nothing I have
>seen tells me what to do with it or how to eat it. 
>
>Stephan Fassmann  Internet: $stephan@sasb.byu.edu  GEnie: S.FASSMANN
>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Traditionally, it is served as a side condiment with Indian food. As
another taste sensation. I usually have about 5 different kinds of
chutney in the house depending on what my tongue wants at the moment.
I also serve it with non-Indian food, such as chops. Some are spicey,
some are not and are made from everything from eggplant to blueberries.

Carol Denehy
Organization: University of Illinois at Chicago
Date: Tuesday, 29 Sep 1992 23:05:32 CDT
From: Barry Grau <U42054@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Re: flavored vinegars

you dont have to add heat -
   combine vinegar and crushed fruit, cover and leave for a few days
   to a couple weeks. then strain, cover and use as needed. i keep mine
   in the fridge, but i dont really think that's needed. with berries with
   lots of unappetizing seeds, you can force the berry pulp through a sieve
   and use it in sauces, purees, etc, and use the seeds and stuff left in
   the sieve to flavor vinegar.
Newsgroups: rec.food.cooking
From: nvecchi@sangiorgio.cscs.ch (Nicole Vecchi)
Subject:  Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Followup-To: nvecchi@cscs.ch
Organization: Centro Svizzero di Calcolo Scientifico / CH-6928 Manno
Date: Mon, 5 Oct 1992 08:17:55 GMT

A friend of my mother (from Seattle) had the opportunity to visit 
me this summer.  She arrived after having spent a few days in Italy.
We had breakfast at her hotel: I ordered a cappucino, she ordered a 
latte. When our beverages arrived at our table, she made an exhasperated sound
"Here too!" she  said.  "I ordered a latte" she explained to the waiter
who had rushed over.  The waiter and I must have looked equally confused;
after all she had received a glass of warm milk (exactly what she ordered).

It seems that in Seattle "latte"  means "cafe latte."  Go figure.



Newsgroups: rec.food.cooking
From: bgoffe@seq.uncwil.edu (Bill Goffe)
Subject: Cooking at the Academy - Anybody Tape?
Organization: Univ. of North Carolina @ Wilmington
Date: Tue, 6 Oct 1992 15:13:25 GMT

I caught two episodes of a show titled _Cooking at the Academy_
before my local PBS station took it off the air. I must say I
really enjoyed it and would like to see the rest of the episodes.
I checked at the video store and there is no such title. Thus,
does anybody have a clue on how I could get hold of it? I know
they have a book, but I'd really like to get the show itself.
It would be ideal if somebody taped it and could lend me the
tapes...

Since I read this group all the time, please respond any way
you see fit.

Bill Goffe
bgoffe@seq.uncwil.edu
Organization: University of Illinois at Chicago
Date: Wednesday, 30 Sep 1992 09:10:07 CDT
From: <U53070@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: REQUEST: Rice recipes Needed


I've recently started eating alot of rice with my diet but
I need some help on new ideas of how to enjoy rice as a main
entree in a meal. I have prepared it with Red beans, added
butter, or gravy but thats getting real boring now.

Thanks in Advance
Frank
U53070@uicvm.uic.edu



Newsgroups: rec.food.cooking
From: sfysh@epas.utoronto.ca (Stephanie Moskal Fysh)
Subject: Re: REQUEST: Sweet Noodle Kugel Recipes
Organization: University of Toronto - EPAS
Distribution: na
Date: Mon, 28 Sep 1992 21:09:56 GMT

My family's Noodle Kugel recipe:

1 lb   broad egg noodles
6 tbsp sour cream
6 oz   cream cheese (in tiny pieces)
1 tsp  vanilla
1/8 lb butter
8      large eggs
1 1/2 lbs cottage cheese
3/4 c  sugar
1/4 lb margarine
3/4 c  corn flake crumbs
1 c    golden raisins

Cook noodles, strain in cold water 2 or 3 times.  Melt margarine; add
to cold noodles.  Beat eggs, sugar and vanilla together.  Add cheeses,
sour cream and raisins to egg mixture, and add to noodles in large
casserole dish.  Melt butter and mix with crumbs; sprinkle on top.

Bake at 350F for 1 hour or until the top is brown.  Serve hot, cold,
or reheated.

I often add less sugar (or none) and more raisins.

Stephanie Moskal Fysh
sfysh@epas.utoronto.ca
From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Newsgroups: rec.food.cooking
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Date: 5 Oct 92 15:22:42 GMT
Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Organization: Stakeholder Relations, NCR Corp in Dayton,OH

In article <1992Oct1.232634.15039@nmt.edu> kelly@nmt.edu (Sean Kelly) writes:
>
>
>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?
>

        Caffe late:  Italian espresso and foamed milk, in a 6 oz. mug

        Cafe au lait: French/Italian espresso, milk, in a HUGE bowl/mug

        Latte: short for Latte Macchiato: warm milk and a dash of
                espresso, served in a tall-but smallish-glass.


        ciao!
        Elizabeth
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: Ronco food dehydrator?
Keywords: turkey jerky
Date: 4 Oct 92 01:54:12 GMT
Distribution: usa
Organization: Our Lady of Perpetual Mirth (Pacifica)

In <BvBt3z.4Bn@egsner.cirr.com> datri@egsner.cirr.com (Anthony Datri) writes:


>I've seen a couple of half-hour commercials for a food dehydrator from
>the Ronco people.  The device *looks* neat, but I'm cautious about the
>quality of their stuff.  Any experiences?


I've had one for years, it's great.  

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
Newsgroups: rec.food.cooking
From: westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal)
Subject: Re: REQUEST: chewy ginger cookies
Organization: Lockheed Missiles and Space Co.
Date: Thu, 1 Oct 92 21:36:54 GMT

In article <lcmbpnINN8j0@jethro.Corp.Sun.COM> avi@rix.Corp.Sun.COM writes:
>In article 21427@cs.yale.edu, loosemore-sandra@CS.YALE.EDU (Sandra Loosemore) writes:
>[stuff deleted]
>>making little balls from the chilled cookie dough and rolling them in
>>sugar before baking them, and they came out nice and soft and chewy
>>with crinkly tops.
>>
>>Does anybody have a recipe like this?
>>
>>-Sandra
>
>Yep.  They're my favorite cookies (hmm, maybe it's time to make them again...).
>I'll write myself a note to bring the recipe in tomorrow.
>
>-Ann
>
I didn't see the original post, but judging from this
little snippet, sounds like Molasses Crinkles from old
Betty Crocker cookbook (maybe new one too).


-- 
Dorothy Westphal, Sunnyvale, Calif. % Just when things are going your way...%
westphal@iscnvx.lmsc.lockheed.com   %               they get even better!   %
From: faigin@aero.org (Daniel P. Faigin)
Newsgroups: rec.food.cooking
Subject: Re: Bread not rising in breadmaker
Date: 2 Oct 92 07:46:54
Organization: The Aerospace Corporation, El Segundo, CA
	<1992Oct2.023223.11283@actrix.gen.nz>
	<1992Oct2.123819.26314@porthos.cc.bellcore.com>
NNTP-Posting-Host: soldan.aero.org
In-reply-to: todd@hector.uucp's message of Fri, 2 Oct 92 12:38:19 GMT


Also, since she's using the Welbuilt, if she's using Fleishman's yeast, she
should add an extra teaspoon of the critters.

Daniel
--
[W]:The Aerospace Corp. M1/055 * POB 92957 * LA, CA 90009-2957 * 310/336-8228
[Email]:faigin@aerospace.aero.org              [Vmail]:310/336-5454 Box#13149
   "You can't be a rationalist in an irrational world. It isn't rational!"
	       Dr. Rance, in Joe Orton's "What the Butler Saw"
From: weiss@turing.seas.ucla.edu (Michael Weiss)
Newsgroups: rec.food.cooking
Subject: Re: Aluminum & Alzheimer's
Date: 27 Sep 92 23:03:55 GMT
Organization: SEASnet, University of California, Los Angeles

In article <gejS4Em00WBNM2gpUS@andrew.cmu.edu>, Corwin John Joy <cj1l+@andrew.cmu.edu> writes:
> If you want to have some fun with him try these ideas on for size:
> Tell him about the phosphoric acid in soda pop eating away at the
> aluminum cans.

There is not a problem with aluminum cans.  The aluminum does not come in
contact with the soda.  The aluminum is coated with a varnish on the inside
and outside.  If it weren't, cans of Coke would be spontaneously rupturing in
the grocery stores, since the aluminum is almost as thin as aluminum foil.
-- 
\ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | /
-  Michael  weiss@seas.ucla.edu   |  School of Engineering & Applied Science  -
-   Weiss   izzydp5@oac.ucla.edu  |   University of California, Los Angeles   -
/ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | \ 
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: REQUEST: Pizza Hut Sauce
Organization: Indiana University
Date: Thu, 1 Oct 1992 08:53:05 GMT

mcoyne@kean.ucs.mun.ca writes:

>Besides, someone must like the sauce or there wouldn't be a Pizza Hut
>in every one horse town in the country  :) 

Ignorance truly is bliss, isn't it?

-- 
"A man with a cabbage for a head will never want for nourishment."
 ............................................Tom Weller, _Minims_
-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
From: aps@cs.tut.fi (Suntioinen Ari)
Newsgroups: rec.food.cooking
Subject: Sweet & Sour Sauce
Date: 2 Oct 92 14:18:45
Organization: Tampere University of Technology, Finland.
Distribution: rec
NNTP-Posting-Host: kaarne.cs.tut.fi



How does one make Chinese sweet and sour sauce from scratch?
Please email and I'll summarize if something interesting comes up.

Thanks!

--
    _                                                                        _
   (_)------------------->   Ari Suntioinen -- aps@cs.tut.fi  <-------------(_)
   (_)--------------------->    Opiskelijankatu 4 C 162         <-----------(_)
   (_)----------------------->     33720 Tampere,  Finland        <---------(_)
Newsgroups: rec.food.cooking