HDTenEightyP/NetNews huggingface dataset:
From: warren@nysernet.org (Warren Burstein)
Subject: Re: REQUEST: Trimasu(sp?)
Reply-To: warren@nysernet.org
Organization: Mail to News Gateway at Wang Labs
Distribution: usa
Date: 10 Sep 92 06:58:15 GMT

Tiramisu uses the ladyfingers that are a form of baked good.

Trimasu uses okra.

Any questions?
-- 
/|/-\/-\        Avoid bus station food wherever
 |__/__/_/      you find it as it is a danger
 |warren@       to the wasteline and it drips
/ nysernet.org  all over your clothes. - Professor Shaw's cookbook
From: bollard@hpspkla.spk.hp.com (Lee M. Bollard)
Date: Tue, 8 Sep 1992 21:13:56 GMT
Subject: Portable gas burner for wok?
Organization: Hewlett Packard Company, Spokane, Wa.
Newsgroups: rec.food.cooking

I've seen portable gas burners that can be used indoors with a wok.  This
little units have a gas canister inside the base.

Anyone know if these work well with a wok?

If so, where can I buy one?


Regards,

Lee Bollard              
HP Spokane Division
bollard@hpspkla.spk.hp.com
Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: Help-Instantized Flour
Keywords: instantized flour
Organization: Nick Simicich, Peekskill, NY
Date: Wed, 9 Sep 1992 03:36:49 GMT

In article <18enmoINN43r@function.mps.ohio-state.edu> sylanov@function.mps.ohio-state.edu (Christine V Sylanov) writes:
>	What is instantized flour?  
>	Is it known by another name?
>	I was unable to find it in my local grocery store,
>will I need to go to a specialty store to find this?

My guess is that you can find it in your local grocery under the
Wondra brand name.




-- 
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: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Newsgroups: rec.food.cooking
Subject: dry cranberries - 2.99/lb
Date: 11 Sep 92 14:18:18 GMT
Organization: The Ohio State University

I just had to write after I read a posting stating the price of dried
cranberries from some place in WI at 18.50/2 lb.  My local market sells
them for 2.99/lb! Your source is greatly overcharging you!  I would 
suggest that you change your supplier! - L.R.
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Recipe: Grandma's Stewed Apples (or Apple Rings)
Organization: Clemson University
Date: Tue, 15 Sep 1992 05:41:01 GMT

All this talk about apples and apple sauce !  Here's something
in between.  Soft like sauce, but not a sauce.

Stewed Apples 
-------------
Take 4 big apples or 5 smaller ones (I use red peeled, but yellow will
work too, I guess) and peel (or not, the peels cook up soft) and core.
Slice the apples in eighths, or make rings if you have a corer. 
Pop the top of a 12 oz. can of Strawberry soda and sample. 
(Ewwww!  Strawberry Soda ?  :)  Pour into 2qt. sauce pan over sliced
apples.  Add a small bag of "Red Hots" (those little cinnamon candies
that are red and hot. Recursive definition at its best! :)
3.5 oz. is the size bag I added to 4 apples.
Bring to a boil (Mostly to melt the red hots) and then simmer for
I guess 10 to 15 minutes.  Serve chilled as a side dish or, yes, 
dessert.  Tops ice cream fine.  Great with Angel Food cake too.

You could use 2 cans of soda and then you would have a lot of juice
left that is apply (appley?, tastes like apples :) and may be suitable
for deep bright red cinnamon apple jelly ?  Use your imagiation.
They're good !  And Grandma gave me the recipe. That may in itself be 
why they are good.  Do Grandma's make bad food ?  Ever ?   :-) 

-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
Newsgroups: rec.food.cooking
From: westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal)
Subject: Re: Ideas for a dessert to go with lasagna
Organization: Lockheed Missiles and Space Co.
Date: Thu, 10 Sep 92 18:58:58 GMT

In article <1992Sep10.142030.18248@nlm.nih.gov> neve@nlm.nih.gov writes:
>In article 8336@cas.org, lwv26@cas.org (Larry W. Virden) writes:
>>
>>Okay.  I am planning to attend a dinner party - informal, 4 couples (sans
>>kids - YEA!).  The menu includes lasagna, garlic bread, salad.  I need
>>to come up with a dessert.
>>
>>I assume that with std fare like that, I want something light.  I KNOW
>>I want something non-alcholic.  The wife wants to make Texas sheet cake,
>>but to me, that's too heavy.  I am looking for ideas which a) are relatively
>>inexpensive (I mean, the sitter is going to cost an arm and leg), b) do
>>not require fancy equipment (I have blender, mixer, microwave, electric
>>oven/stove - but no fancy ice cream freezers, etc.), c) and would fit the
>>bill.  Any Italian desserts fall into this type of category?
>
>It's not Italian and it's not particularly light...but it's apple season! I'd throw together
>an apple pie (Betty Crocker Cookbook is all you need) and serve it with
>Bryer's  vanilla ice cream. Yum.
>
>Leif Neve

Apple pie sounds a little heavy after a meal like that- but how 
about apple SAUCE, fresh made, serve hot or cold with a dollop
of whipped cream on top, and a sprinkling of nutmeg? 


-- 
Dorothy Westphal, Sunnyvale, Calif. % Just when things are going your way...%
westphal@iscnvx.lmsc.lockheed.com   %               they get even better!   %
Newsgroups: rec.food.cooking
From: mdk1@netcom.com (Mark Kaplanoff)
Subject: Re: Rose water (Was Re: Marble halvah)
Date: Sat, 12 Sep 92 19:28:18 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Distribution: na

In article <1992Sep9.233225.25882@cs.yale.edu> shapiro-david@CS.YALE.EDU (David Shapiro) writes:
>In article <11snrj.strnlght@netcom.com> David Sternlight
>>
>>Take a one-inch slab of pound cake. Put a half-inch slab of halva on top.
>>Put in the oven til the halva melts. Sprinkle with rose water and serve.
>>
>>Yum!
>
>Sounds great!  But only one problem.  I can get the halvah ok, but I
>have been utterly unable to find rose water anywhere in my immediate
>vicinity.  Is there some sort of mail order, or is there some kind
>soul who could buy some and send it to me?  I'll happily reimburse.
>
>Thanks,
>David
>
>shapiro-david@yale.edu
>
>
In Britain, at least, rose water is available from drugstores (or, chemists,
as they're called).  It is included in the _British Pharmacopoeia_, so it
presumably has some medicinal value.  (For what I do not know!)  In my
Cambridge college we use it at high table on scarlet days.

Newsgroups: rec.food.cooking
From: GG.SLP@forsythe.stanford.edu (Susan Plass)
Subject: Re: REQUEST: Trimasu(sp?)
Organization: Stanford University, California, USA
Distribution: usa
Date: Wed, 9 Sep 1992 21:10:16 GMT

fn article <1992Sep9.183143.17381@ole.cdac.com>,
ssave@ole.cdac.com (Shailendra Save) writes:
>In article <1992Sep9.125533.12200@eng.cam.ac.uk> pjh@eng.cam.ac.uk writes:
>>In article 18ik3bINN9hr@usenet.INS.CWRU.Edu, ak399@cleveland.Freenet.Edu (Carole A. Resnick) writes:
>>>
>>> 24 ladyfingers, split lengthwise
>>     ^^^^^^^^^^^^
>>Um. What are lady fingers?
>
>  OKRA.   So you can say: I have to put nail-polish on my okra.
>
>>Philippa Hogben   pjh@eng.cam.ac.uk  (Reverse if mailing from Janet)

A hopefully more helpful answer for Philippa from Julia Child's
_The Way to Cook_...


                Ladyfingers:  Biscuits a la Cuiller

Ladyfingers, little finger-shaped spongecakes, are delightful
accompaniments to sherbets and fruit desserts, or on the tea table.
However, one of their most useful functions is to line dessert
molds.

         3 egg yolks               3 egg whites
         1/3 cup sugar             pinch salt
         pinch salt                scant 1/4 tsp cream of tartar
         1 1/2 tsp vanilla         3 Tbs sugar
         1/2 cup cake flour        1 1/2 cups powdered sugar

Preheat oven to 350 degrees F.  Place racks in upper and lower
middle.  Butter and flour 2 baking sheets 11x17 inches.  Draw
horizontal lines on baking sheets with chopstick to make spaces
4 inches long and with lines 1 inch apart.  Fit pastry bag with
1/2 inch tube.  Measure out all ingredients; work fast so that
the batter will stay puffed.

Beat egg yolks with mixer, gradually adding the 1/3 cup sugar,
until mixture is thick, pale yellow, and forms a ribbon.  Beat
in salt and vanilla.  Sift in flour by thirds, beating with
mixer after each addition.

Beat egg whites separately, starting at slow speed until foamy.
Add salt and cream of tartar; continue beating until soft peaks
form.  Sprinkle with 3 Tbs sugar and beat to stiff shining peaks.
With spatula fold quarter of whites into yolk mixture to lighten,
then quickly fold in remaining whites just until mixed.  Transfer
batter to pastry bag.

Pipe mixture into spaces outlined on baking sheets, spacing one
inch apart.  Sieve generous layer of powdered sugar on top.  Bake
12 minutes; rapidly switch pans to alternate them on the racks.
Bake 5-6 minutes more, until lightly browned and crisp.

Makes 2 to 2 1/2 dozen.  May be refrigerated a day or two in
airtight container, or frozen.  Thaw 10 to 15 minutes before
serving.
Newsgroups: rec.food.cooking
From: gamiddle@math.uwaterloo.ca (Guy Middleton)
Subject: Re: RECIPE: Cracker Barrels hashbrown casserole
Organization: MFCF
Date: Mon, 14 Sep 1992 21:14:30 GMT

In article <1992Sep14.171339.20443@murdoch.acc.Virginia.EDU> aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb) writes:
> wvenable@attunga.stats.adelaide.edu.au  writes:
> > >>>>> "Al" == Al Duester <capnal@aqua.whoi.edu> writes:
> > 
> > Al> There's a recipe in Gloria Pitzer's "Make Alike Recipes" for a
> > Al> hashbrown sidedish casserole "Inspired by" Cracker Barrel Restaurant's
> >     ^^^^^^^^^
> > Al> ...
> > Al> ingredients: 2-lb. bag frozen hashbrowns partially thawed; 
> >                  ^^^^^^^^^^^^^^^^^^^^^^^^^^^ 
> > It's kind of Al and other posters to offer recipes using these mysterious
> > ingredients, but I only wish I knew what they were.  You could look forever
> > in a supermarket here and never find anything called "hashbrowns" so please,
> > folks, just what *are* they?  They must have another, more descriptive name,
> > or is there some simple way of making them from scratch?
> > Univ. of Adelaide, South Australia. | Tel: +61 8 228 5412  Fax: ...232 5670
> 
> OK.  Hashbrowns are shredded raw potatoes, fried in butter or
> oil, and seasoned per your preference.  Many companies here
> make them up into little square cakes, about 4" x 3" and about
> 1/2 " thick.  They have already fried them a bit so you just
> have to thaw them and finish frying them. Takes about 5 minutes
> or so.

I think it works better if you cook them first.  I had some this morning, and
this is how I made them:

	get some "baking" potatoes
	boil for 15 minutes, then let drain overnight
	peel the potatoes
	shred the potatoes (I use a food processor)
	add salt, pepper, and some finely-chopped onion
	fry, with a little oil
		if you like them dry, leave uncoverd while frying


 -Guy Middleton, University of Waterloo		gamiddleton@math.waterloo.edu
		(+1 519 885 1211 x3472)		gamiddleton@math.uwaterloo.ca
From: neve@nlm.nih.gov (Leif Neve)
Newsgroups: rec.food.cooking
Subject: Re: Ideas for a dessert to go with lasagna
Date: 10 Sep 92 14:20:30 GMT
Reply-To: neve@nlm.nih.gov
Organization: National Library of Medicine

In article 8336@cas.org, lwv26@cas.org (Larry W. Virden) writes:
>
>Okay.  I am planning to attend a dinner party - informal, 4 couples (sans
>kids - YEA!).  The menu includes lasagna, garlic bread, salad.  I need
>to come up with a dessert.
>
>I assume that with std fare like that, I want something light.  I KNOW
>I want something non-alcholic.  The wife wants to make Texas sheet cake,
>but to me, that's too heavy.  I am looking for ideas which a) are relatively
>inexpensive (I mean, the sitter is going to cost an arm and leg), b) do
>not require fancy equipment (I have blender, mixer, microwave, electric
>oven/stove - but no fancy ice cream freezers, etc.), c) and would fit the
>bill.  Any Italian desserts fall into this type of category?

It's not Italian and it's not particularly light...but it's apple season! I'd throw together
an apple pie (Betty Crocker Cookbook is all you need) and serve it with
Bryer's  vanilla ice cream. Yum.

Leif Neve
Newsgroups: rec.food.cooking
From: joe@cbnewsf.cb.att.com (Joe Judge)
Subject: Re: Teflon-FYI
Followup-To: rec.food.cooking
Organization: AT&T
Date: Sun, 13 Sep 1992 22:17:45 GMT

	Not to start a Teflon panic ... but I remember reading some
	anarchist kind of book about slivers of teflon in a cigarette
	being able to kill an an enemy.

	The way I remember it is that Teflon covered pans don't reach the 
	heat (flash point) needed to release the toxicity of teflon.

	I've got a Teflon covered pan or two ... but just don't like them
	as much as my others. Plus, I don't like the idiot plastic 
	spatulas, etc you hav to use with them.

	- joe


In article <18rfbsINN6ds@function.mps.ohio-state.edu> sylanov@function.mps.ohio-state.edu (Christine V Sylanov) writes:
>
>	Just my 2 cents worth:  There have been many well-documented
>cases in which the following happened:  A teflon pan has been allowed
>to overheat in a household with birds (such as expensive parrots),
>and the birds subsequently died.  Over-heated teflon emits a gas which
>is poisonous in small amounts to birds.  
>	...
>	Christine Sylanov	sylanov@function.mps.ohio-state.edu 
>

Newsgroups: rec.food.cooking
From: danielh@sequent.com (Daniel Hobbs)
Subject: Re: extra virgin olive oil
Organization: Sequent Computer Systems Inc.
Date: Wed, 9 Sep 92 17:31:43 GMT

In article <8SEP199218560793@jetson.uh.edu> hcls7@jetson.uh.edu (Marino, Nancy F.) writes:
>
>
>
>     Extra virgin olive oil caomes from the first pressing of the olives, hence
>it has the best color and flavor. 

What is a first/second pressing?  Are the same olives actually pressed
twice?  And if so, is there a time interval between pressings?  Why/how would
I get more oil out of olives that had already been pressed?

Dan Hobbs
danielh@sequent.com
From: Timothy.P.Stammers@dartmouth.edu (Timothy P. Stammers)
Newsgroups: rec.food.cooking
Subject: REQUEST: Crock Pot Baked Bean recipe
Date: 14 Sep 92 18:39:52 GMT
Organization: Dartmouth College, Hanover, NH

Does anyone out there have a recipe for baked beans that can be done in
a crock pot.  I have tried to do beans this way in the past, but they
come out too hard.  Any help would be appreciated.  Please e-mail this
to me if you can.  Thanks in advance.   - Tim

Tim.Stammers@Dartmouth.EDU
Newsgroups: rec.food.cooking
From: dosbears@netcom.com (David R. Preston)
Subject: Re: spoon in champagne bottle - IT WORKS
Date: Fri, 11 Sep 92 23:04:47 GMT
Organization: DosBears at Netcom

In article <1992Sep2.144611.17002@phx.mcd.mot.com> hlm@phx.mcd.mot.com (Heather Magill) writes:
>does Asti count as wine or champagne?

No. :-)

 so I remembered the trick someone
>posted on this news group about saving champagne over night
>by sticking a spoon handle side down into the bottle and then
>putting it into the fridge.

I use a champagne saver -- a small metal thingy with two hinged sides
and a rubber cork. The cork is pushed into the bottle and then the two
sides are clamped down to hold it in place.

>Well, I have to tell you folks as of Monday (three days later) the 
>Asti still had LOTS of fizz

Ah, but how is the spoon?

-- 
Disclaimer: This disclaimer is not required by Leader Kibo.  This article
does not necessarily represent the opinions of Leader Kibo.  Have a nice
day.
********* HAPPYNET: YOU CONTROL HOW IT CONTROLS YOU *********
From: cusanell@oasys.dt.navy.mil (Dominic Cusanelli)
Newsgroups: rec.food.cooking
Subject: where's my capsicum high?
Date: 13 Sep 92 12:34:41 GMT
Reply-To: cusanell@oasys.dt.navy.mil (Dominic Cusanelli)
Organization: Carderock Division, NSWC, Bethesda, MD


WHERE'S MY CAPSICUM HIGH?
For the past few months I've been following diligently the 
discussions on this net on the subject of getting a "high"
sensation from eating peppers laden with capsaicin.  (By 
the way - capsaicin is the hot chemical found in the 
capsicum plant genus - I looked it up)  I've tried, and I've
tried - eating hotter and hotter foods.  Last night, my wife
and I ate take-out **Szechwan Beef and **Twice-Cooked Pork
and home made Szechwan green beans which we made with
six cayenne peppers for about a pound of beans (twice what
my recipe called for).  We ate, we sat around - nothing.  
Except my primordial urge to eat ice cream after a hot&spicy
meal.  What gives?  Do I need to graduate to even hotter
peppers - advice please.
Newsgroups: rec.food.cooking
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Subject: Re:    Apples/Crockpot
Organization: NCAR/UCAR
Date: Tue, 15 Sep 1992 17:52:11 GMT

In article <92259.10230534IAFWM@CMUVM.CSV.CMICH.EDU>, Debbie Goodwin <34IAFWM@CMUVM.CSV.CMICH.EDU> writes:
> With all the talk of apples lately I thought I would add my 2 cents worth.
> I do not can anything.  If it can be frozen, I freeze it.  Last year my
> parents gave me a supply of apples fresh off their tree.  My said
> she had made applesause in her crock pot.  I tried it and it was wonderful!
> I peeled and sliced all of the apples and combined them with brown sugar
> and cinnamon and put them in the crock pot.  I added a little water so they
> wouldn't burn...very little unless you like watery apple sauce.  I cooked
> them all day on low and that night I just mashed them to the desired
> consistancy and also added any additional spice to taste.

I don't see why you need a crock pot, as you don't need to cook applesauce
very long.  Here's my recipe (I made a big batch the other night -- our
trees are bursting!)

Core and slice apples into large chunks (don't peel).  Put in large pot
with a few slices of lemon, a few cinnamon sticks, and a few cloves.
Add water until you can see it below the apples, and simmer, stirring
occasionally, until apples begin to soften but are not mushy.

Remove the lemon and spices and process apples *briefly* in a blender.
(I like chunky applesauce.  Sometimes I leave about 1/3 of the apples
unblended and just mix them in).  Return the lemon and spices, and 
can (process in a boiling-water bath for 10 minutes).

-- 
/\                Ilana Stern DoD#009  ilana@ncar.ucar.edu 
  \_][ <--NCAR       Colorado...is totally rectangular.
      \_Boulder______________________________________________________Kansas__
From: smudd@nsfuvax (Mudd, Stephanie)
Newsgroups: rec.food.cooking
Subject: oat-bran banana muffins
Date: 11 Sep 92 16:41:00 GMT
Organization: Mathematics Computer Network, University of Oklahoma
Originator: usenet@kittyhawk.ecn.uoknor.edu
News-Software: VAX/VMS VNEWS 1.41

This recipe is printed without permission from the 1992 Southern Living Annual
Cookbook.



			Oat Bran Muffins

1 1/2 cups bran
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup firmly packed brown sugar
1 cup mashed ripe banana
3/4 cup skim milk
2 egg whites, slightly beaten
1 tablespoon vegetable oil
Vegetable cooking spray

Combine first 5 ingredients in a large bowl; make a well in center of mixture. 
Combine banana, milk, egg whites and oil; add to dry ingredients, stiring just
until moistened.

Spoon batter into muffing pans or muffin liners coated with cooking spray,
filling 3/4 full.  Bake at 425 for 18 to 20 minutes.  Remove from pans
immediately.  Yield:  14 muffins (101 calories per muffin).

2 grams fat, 0 milligrams cholesterol
From: eddie@railnet.nshore.ORG (Eddie Van Huffel)
Newsgroups: rec.food.cooking
Subject: Re: Portable gas burner for wok?
Date: Wed, 09 Sep 92 14:06:27 EDT
Organization: Railnet BBS +1 216 786 0476

smennitt@oasys.dt.navy.mil (Stuart Mennitt) writes:

> In rec.food.cooking, bollard@hpspkla.spk.hp.com (Lee M. Bollard) writes:
> >I've seen portable gas burners that can be used indoors with a wok.  This
> >little units have a gas canister inside the base.
> >Anyone know if these work well with a wok?
>     I've seen them.  Some of the Viet & Thai groceries around here have
> them.  I think they are used mainly for fondues and other things that
> are cooked slowly at the table.  They are pretty small and may not put
> out enough heat for a wok.  They also use those little butane bottles
> that wouldn't last too long.
>     I've always wanted to get one of those monster propane burners for
> wokking outside.  They're the ones they sell for fish fries, lobster
> boils,  and general multi thousand BTU outdoor cooking.  I suppose I'd
> calm down if I just had a gas range inside.
> --____________________________________________________
> ]      Stu Mennitt      smennitt@oasys.dt.navy.mil    [
> ]  NavSurfWarCen, CarderockDiv     Bethesda, Maryland [
> ]         was: David Taylor Research Center           [
> ]     was: David Taylor Naval Ship R&D Center         [
>  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


I have used a plumbers torch, which I have seen used in some restaurants.
They are not expensive, can be purchased usually at a local hardware, and 
put out heat in quantities one would have to see to believe.  However, when 
I use the rig indoors, I ventilate the area profusely.  I have no reason to 
believe that non-ventilation is dangerous, but I won't take a chance.  
Further, I use a long hose, and leave the propane tank outside for similar 
reasons.  I like zing in my food, not boom....  8^)>

--
eddie@railnet.nshore.ORG (Eddie Van Huffel)
Railnet BBS +1 216 786 0476
Newsgroups: rec.food.cooking
From: shapiro-david@CS.YALE.EDU (David Shapiro)
Subject: Re: Ideas for a dessert to go with lasagna
Keywords: dessert ice
Organization: Yale University
Date: Thu, 10 Sep 1992 20:19:42 GMT

I find that a nice light dessert (and easily made, too! is a good
lemon ice.  It won't come out quite as fine as a good Italian ice, but
it is close.  The proportions are really a matter of taste, but I use
equal parts lemon juice, water, and sugar.  Heat all ingredients in a
saucepan until the consistency is slightly syrupy, and then transfer
into a cake pan (size depends on how much you made).  Place in the
freezer and let freeze, stirring thoroughly every 20 minutes.  Just
before serving, shave the ice into individual bowls and garnish with
mint.

David

shapiro-david@yale.edu

Newsgroups: rec.food.cooking
From: olsen@Csli.Stanford.EDU (Diane Olsen)
Subject: Re: Marble halvah
Organization: Stanford University CSLI
Distribution: na
Date: Wed, 9 Sep 1992 19:35:17 GMT

I like to eat it the way I once had it in a Kurdish cafe
in Berlin:  Put a serving-sized piece on a small plate,
squeeze a wedge or two of lemon onto it, and sprinkle
chopped pistachios over top.  Yum!

--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)
Newsgroups: rec.food.cooking
From: agg@cbnewsm.cb.att.com (arthur.g.gross)
Subject: Carribbean Jerk Seasoning
Organization: AT&T
Distribution: na
Date: Thu, 10 Sep 1992 11:54:04 GMT
Keywords: jerk


While browsing at the Price Club market recently I purchased a
container of Carribbean Jerk Seasoning.  I gather that it is something
like Cajun Seasoning.
Instructions on container are not very helpful.

What is the seasoning good with?  What is it not good with?

Any information will be appreciated.

Thanks

Art Gross      agg@mhpo.att.com