HDTenEightyP/NetNews huggingface dataset:
From: kv@aifh.ed.ac.uk (Karen Valley)
Newsgroups: rec.food.cooking
Subject: Re: Turkey drumsticks
Date: 11 Dec 92 17:44:34 GMT
Reply-To: kv@aisb.ed.ac.uk (Karen Valley)
Organization: Dept AI, Edinburgh University, Scotland

In article <1992Dec9.155319.24237@unislc.uucp> jlu@unislc.uucp (Jesse Urena) writes:
>
>My favorite part of the turkey are the drumsticks. If any has
>a good recipe for preparing them alone please e-mail me.

This is so good and simple that I have to post it! Measurements are very
inexact - just suit yourself really.

Put some oil in a heavy based suacepan and lightly fry some sliced
onions (about 2 large).

Add quite a bit of fresh or dried sage, and a few juniper berries if you
have them (its fine without).

Add 1 or 2 turkey drumsticks, season with salt and pepper, add a little
water, cover and cook on a low heat for app. 2 hours. Turn occasionally
if you're around - we sometimes go out (no flame flames please), in
which case we also add a little more water.

The result is turkey which is falling off the bone and lots of sticky,
extremely tasty gravy. You will not believe how good this tastes given
how easy it is!

We like it with mashed potatoes and a green veg. 
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Scone Recipe & Scone Questions
Organization: Actrix Information Exchange
Date: Sun, 13 Dec 1992 23:05:29 GMT

Scones shouldn't be handled too much prior to baking or they end up
small and tough.  I mix them quickly in a bowl, usually with a knife
then tip the dough out on the bench.  I don't knead it, I just pat it
out flat then fold it in half (this makes the cooked scone easier to
break in half), cut it and bake it.

As for what to eat on scones - usually we have butter and jam.
Sometimes jam and whipped cream.  Sometimes butter and honey.  (This
is one of the rare occasions when I choose butter over margarine).

We like cheese scones - replace any butter with half a cup to a cup of
grated sharp cheddar and put some more grated cheese on top before
baking.  These can be served with butter alone or - my vice - with
raspberry jam.  A teaspoon of mild curry powder goes well in cheese
scones.  So does a pinch or cayenne.

Another variation is to flatten the scone dough out then brush it with
melted butter and sprinkle it with a cinnamon/sugar mix, roll it up
and cut it into inch pieces and place these, spirals facing upwards,
on a baking tray and bake as for scones.  These are *pinwheels* or
Chelsea buns.

We also bake wholemeal and honey scones, substituting some of the
sugar with honey and using all or part wholemeal flour.

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: tdlg9831@uxa.cso.uiuc.edu (Tracey Dianne Layng)
Subject: Re: Worst food?
Organization: University of Illinois at Urbana
Date: Sun, 13 Dec 1992 18:54:45 GMT

The worst food I have ever eaten were pickled lychee nuts. Most revolting.
My grandmother is a totally unfussy eater. She would eat almost anything, but
she would not eat more than one of these. 

Tracey
Newsgroups: rec.food.cooking
From: switzer@zeta.uleth.ca (Dean Switzer)
Subject: Re: Visions (or other) cookwares?
Organization: University of Lethbridge
Date: 17 Dec 92 06:16:45 GMT

artemis@netcom.com (Michelle Dick) writes:

>In article <724257400.AA00000@blkcat.UUCP> Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:
>>The Cuisinart Pro line has copper disks, about a quarter of an inch thick, on
>>the bottom of the pan.  Very visible, very obviously copper, and for many
>>things,
>>the best cookware I've ever used.

>Don't the handles pinch your hands?  Just picking them up empty in the
>store hurt my hands.  I'd feel silly using mitts or towels to handle
>the pots even when cool.  What a stupid design. (Other than that, they
>looked great).

Do people out there still use vision cookware? I'm not going to flame
anyone who like the stuff but I'll never use it again. On gas or
electric stoves. The frying pan has lousy heat distribution, the short
stubby handles on the large stew pot get slipper and don't offer much
grip when the pot is full. I had two of the med size bowls explode on
me. And try and get replacement lids for any of the stuff...

Deano
(dedicated to cast iron)

--
Deano
* the guy with no sig *
Vc: (403) 329-3726
Internet: switzer@honte.uleth.ca
From: spp@zabriskie.berkeley.edu (Steve Pope)
Newsgroups: rec.food.cooking
Subject: Re: What's the worst cookbook you own?
Date: 15 Dec 1992 18:44:06 GMT
Organization: U.C. Berkeley -- ERL
NNTP-Posting-Host: zion.berkeley.edu

|ekman@netcom.com (Crossly the Glad-Eyed Bear) writes:
|>My question is, what is the worst cookbook you own?  I don't mean those
|>spiral-bound things got up for fund raisers--the ones where everyone
|>contributes a recipe and the end result is a collection of recipes for
|>instant potato and canned green bean casserole.  I mean a cookbook that
|>was intended for broad distribution sales in book stores.  

I think Julia Child's "The Way to Cook" is a pretty crummy
cook book.

Give me James Beard anyday....

Steve
Newsgroups: rec.food.cooking
From: rowley@vcd.hp.com (Peter Rowley)
Subject:  Request: Peanut Brittle
Date: Tue, 15 Dec 1992 20:16:53 GMT
Organization: Hewlett Packard Vancouver Division
X-Newsreader: Tin 1.1 PL5


This is the _best_ Peanut Brittle I have ever tasted.  It is kind of a 
trick to make (use LOTS of butter on your fingers when pulling it), but
worth the trouble.

I have converted many diehard "Peanut Brittle haters" with it.



 Barb's Peanut Brittle

  3 Cups Sugar		
  1 Cup Hot Water
  1 1/2 Cups light corn syrup
  2 3/4 Cups Raw Spanish Peanuts (make sure these are RAW)
  1 oz butter (1" x 1" cube)
  1/2 tsp salt
  1 tsp soda
  1 tsp vanilla (use real vanilla, not extract)

  This recipe takes quite a lot of counter space.  Start by taking four
  cookie sheets and buttering them.  Around each cookie sheet, spread
  aluminum foil (need 4 square feet+ around each cookie sheet).

  In a heavy bottomed sauce pan, add the sugar, water, and corn syrup.
  Make sure not to get any on the sides of the pan.  Heat on low until
  everything becomes liquid, then turn heat up to medium/med high.  Insert
  candy thermometer, and boil mixture until it reaches 240 degrees F.  Slowly,
  add the peanuts.  The mixture should NOT stop boiling.  Continue heating
  until the mixture reaches 310 degrees F.

  Remove the pan from the stove.  Toss in the cube of butter.  Mix the 
  soda, salt and vanilla, and pour them into the mixture.  Mix it all
  up using a wooden spoon.

  Pour the mixture onto the 4 buttered cookie sheets.  Get you fingers
  REAL buttery.  As the peanut brittle cools along the edges, pull it 
  out into thin strings.  It usually takes two people to keep up with
  it.

  As soon as everything has cooled down, store the Peanut brittle in a 
  sealed container.  It is very hydrophillic and will stick together 
  if you let it sit out.


  Merry Christmas,

_______________________________________________________________________
  Peter Rowley
  Hewlett Packard - Vancouver Division
Newsgroups: rec.food.cooking
From: nancy@rbdc.wsnc.org (Nancy Humphries)
Subject: REQUEST: Dip/BBQ Sauce recipes
Summary: Recipes wanted for dip/BBQ sauce
Keywords: dip sauces
Organization: Red Barn Data Center Public Access Unix, Winston-Salem, NC.
Distribution: na
Date: Fri, 18 Dec 1992 19:31:17 GMT

I would like a recipe for a dip that I could serve with
meatballs as an appetizer. I've searched my cookbooks
at home and have only come across vegetable dips.

I would also like a BBQ sauce recipe for steaks. I don't
much care for the supermarket variety and the one I
made from one of my cookbooks wasn't good, either.

Thanks in advance.

Nancy Humphries
nancy@rbdc.wsnc.org
Newsgroups: rec.food.cooking
From: brad@buck.viewlogic.com (Bradford Kellogg)
Subject: Re: Alcohol in cooking, help
Originator: brad@buck
Organization: Viewlogic Systems, Inc.
Date: Fri, 18 Dec 1992 20:59:55 GMT


In article <1gq7chINNq25@rave.larc.nasa.gov>, m.l.morris@larc.nasa.gov (Michelle Morris) writes:
|> 	My husband is severely allergic to any alcohol in food or drink.
|> Unfortunately, many of the recipies I want to try call for some
|> sherry, brandy, wine, whatever.  Up til now, I've left the alcohol
|> out, but I'm wondering if I'm missing something in the taste.  
|> Does anyone know what I can use as a substitute? 

Keep in mind that anything you cook will evaporate the alcohol. If 
what you make is not cooked, you might try boiling the alcoholic
beverage before you use it, but this might be impractical with 
stronger stuff like brandy.

I believe there are a number of non-alcoholic flavor essences which
should be available from various gourmet shops. You might want to 
make a few calls to you local retailers and ask this question.

- BK
Newsgroups: rec.food.cooking
From: WVOSS@novell.com (Wes Voss)
Subject: REQUEST: Mango Cheescake
Organization: Novell, Inc.
Date: Thu, 17 Dec 1992 20:47:32 GMT

Looking for a Mango Cheesecake recipe for a friend..
Anyone?

Wes

--------------------------------------------------
Wes Voss
Internet: wvoss@novell.com
Standard Disclaimer: Yeah, these are my opinions,
and no one elses... You know the rest...
--------------------------------------------------
From: klf@druwa.ATT.COM (FranklinKL)
Newsgroups: rec.food.cooking
Subject: Alcohol in cooking and allergies
Keywords: Be VERY careful.
Date: 18 Dec 92 15:34:46 GMT
Distribution: rec

To the poster asking about non-alchoholic wine options for cooking:

If your SO is truly allergic to alcohol, I would be VERY careful about
using even the non alcoholic wines now available.  Most of these
products carry a label stating something like "Contains less that .5%
alcohol by weight/volume".  In other words, the product contains SOME
alcohol,  the only thing guarenteed is the maximum amount.  While these
small quantities are not enough to deliver any of the normal effects of
alcohol when imbibed by  most people, these small amounts may still be
enough to trigger an allergy.

--
Ken Franklin 	They say there's a heaven for people who wait
AMA     	And some say it's better but I say it ain't
GWRRA           I'd rather laugh with the sinners than cry with the saints
DoD #0126       The sinners are lots more fun, Y'know only the good die young
From: jshearer@beta.tricity.wsu.edu (Jeff Shearer)
Newsgroups: rec.food.cooking
Subject: Re: Superstitious Foods* New Years*
Keywords: new year
Date: 15 Dec 92 00:36:52 GMT
Article-I.D.: serval.1992Dec15.003652.15439
Organization: Washington State University Tri-Cities, Richland

In article <1992Dec14.175050.2145@cbnewsd.cb.att.com> akins@cbnewsd.cb.att.com (kay.a.akins) writes:
>My neighbor, who is of Irish and Italian decent, insists everyone
>eat cold peas and herring at midnight on New Year's Eve.  One
>is for good health and the other for wealth - not sure which is which!   

My mother is from Missippi and our family tradition is to eat black-eyed
peas and cornbread on New Year's Eve.  If you do this, you won't have
anything less on the table for the rest of the year.
From: fiddler@concertina.Eng.Sun.COM (steve hix)
Newsgroups: rec.food.cooking
Subject: Re:  Superstitious Foods* New Years*
Date: 17 Dec 1992 22:12:40 GMT
Organization: Sun
NNTP-Posting-Host: concertina

In article <9212161943.AA21503@cs.utexas.edu> asa@STL-09SIMA.ARMY.MIL (Will Martin on 9000) writes:
>
>To those who are in the pickled herring tradition -- what region and
>national origin are you?

California.  I'm Scots/Irish and my wife is Chinese. I and my youngest
daughter like the pickled herring, the rest of the family tolerate us.

Does this count?

--
-------------------------------------------------------
| Some things are too important not to give away      |
| to everybody else and have none left for yourself.  |
|------------------------ Dieter the car salesman-----|
Newsgroups: rec.food.cooking
Subject: RECIPE: Coffee Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 14 Dec 92 01:08:27 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      COFFEE MUFFINS  
  
1 cup very strong cold black coffee, 1 cup sugar, 2 eggs, 1 cup yoghurt  
2.1/2 cups flour, 2 tsp baking powder  
  
Preheat oven to 400oF, prepare pans. Put the first four ingredients into a   
bowl & mix well. Add the dry mix to the wet mix until just combined. Spoon   
into pans & bake for 15-20 mins. Makes 15.  
    
  
   
  ---------------------------------------------------------------------  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  
  ---------------------------------------------------------------------  
Newsgroups: rec.food.cooking
From: barbara@forit.forut.no (Barbara Wasson)
Subject: RECIPIE: Tourtiere
Organization: Norwegian Telecom/FORUT, Norway
Date: Sun, 20 Dec 1992 16:43:07 GMT


Here is my aunt's recipie for tourtiere, a wonderful French
Canadian meat pie. We usually eat it as a side dish with
Christmas dinner, but it can be used as a complete meal on its
own when served with mashed/baked/boiled potatoes. This recipie
freezes really well.

****************************************************************

Tourtiere (French Canadian Meat Pie)
			Makes 2 9" meat pies

pastry for 2 9" double pie crusts

2 lbs ground pork     
1/2 lb ground veal    ( or ground beef or more ground pork)
1 1/2 cups hot water
1 1/2 tsp salt
1/4 tsp pepper
1 large onion, chopped
1 sprig of celery leaves (or use 1 tsp celery salt)
1/2 tsp allspice (omit if you don't have access to this)
1/2 tsp cinnamon (use more if not using allspice)
1/2 tsp sage
1/4 tsp cloves
1 large whole potato, pealed

Combine all ingredients except the potato in a large saucepan.
Bring to a boil. Turn down heat, cover and cook gently for 1/2 hour, 
stirring occasionally. Add the whole potatoe, cook gently for about
1 hour (the potatoe absorbs the excess fat). Lift out and discard
the potatoe and celery leaves. 

Cool the meat mixture (it should be thick, but still moist).

Line two 9" pie dishes with pastry. Fill with meat mixture. Cover
with remaining pastry. Seal edges well and flute. Cut slits in tops
to let steam escape.

Bake pies about 30-40 mins at 375 or until pastry is looking done.
Serve hot.

IF FREEZING: This tortiere freezes really well. Either freeze
before cooking, or cook for a short time (e.g. 15 mins) and then
adjust cooking time accordingly when you are going to serve.

NOTE: Wen I did this for our wedding buffet, I used a bell shaped 
cookie cutter to make a design in the top and placed the cut out bell 
back in where I had cut it out - when it the pastry shrank from baking
it looked GREAT!


****************************************************************

-- 

  Barbara Wasson            barbara.wasson@tft.tele.no  """""""""""
"                                                                 "
" Norwegian Telecom Research, PO Box 1156, N-9001, Tromso, Norway "
"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""

Newsgroups: rec.food.cooking
From: Kathy O'Brien <kobrien@magnus.acs.ohio-state.edu>
Subject: REQUEST--Blintzes or Crepes
Organization: The Ohio State University
Date: Mon, 14 Dec 1992 15:24:26 GMT


Looking for a good recipe for Cheese Blintzes or Crepes served with fruit, or
any variation.  I think I have a decent recipe for the shell but would
appreciate one for the filling.  Please e-mail me directly.  Thanks!!!

Kathy O'Brien
Newsgroups: rec.food.cooking
From: ness@tc.fluke.COM (Jerry Ness)
Subject: Re: Dawn Scotting's Muffin Recipes
Organization: John Fluke Mfg. Co., Inc., Everett, WA
Date: Wed, 16 Dec 1992 13:14:10 GMT

I ain't suffering now, I'm just collecting all the muffin recipes.
I plan on being the first kid on my block to have 'the' complete
muffin collection! I just hope I haven't missed one. (Thanks Dawn)

A muffin mailing list? By the time a muffin got to where it was supposed
to be it would probably be destroyed by the US mail! :-)
Jerry
-- 
-------------------------------------------------------------------------------
Jerry Ness             John Fluke Mfg. Co., Inc.        Everett, Washington USA
            domain:    ness@tc.fluke.COM   
            uucp:      {sun,microsoft,uw-beaver}!fluke!ness
From: jheath@CERIS.Purdue.EDU (Jim Heath)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Crayfish Recipes
Date: 15 Dec 92 22:05:32 GMT
Organization: Center for Environmental and Regulatory Information Systems, Purdue University

From article <1992Dec15.123451.6715@devvax.mincom.oz.au>, by anita@devvax.mincom.oz.au (Anita Graham):
> In article <1gh699INN507@manuel.anu.edu.au>, cathy@info.anu.edu.au (Kate Condon) writes:
>> Are crayfish the same as yabbies?
> No, crayfish are large salt water creatures - perhaps you call them lobsters.
> I don't beleive there's a difference between lobsters and crayfish.
> 
> Yabbies are small, freshwater dwellers. They look like little crays.
> There are also marron (yum, yum) and coonaks and no doubt many other
> regional specialties. Marron are wonderfully sweet and I found my first
> and all subsequent crayfish very disappointing because they are so coarse.
> 
> The problem with marron is that they are difficult to get. In my childhood
> we would go marroning and come home, boil them up and eat them with bread and
> butter and vinegar. Now if you get them is a restaurant it costs lots for
> a few, and they're generally covered in sauce and fancied up no end.
> --------------------------------------------------------------------------------
> Anita Graham
> anita@mincom.oz.au

Hmmm, in the US, we call the saltwater critters lobsters and the
freshwater ones crawfish (crawdads, crayfish, etc.).  I don't think we
have but one variety of crawfish, although the northern ones I remember
from my childhood (southern Indiana) were smaller and less numerous than
the southern ones.  Do we have multiple varieties in the US?

In regard to the Australian varieties, I was watching a movie called "The
Earthling" (I think) which appeared to be about a man (William Holden) and
a boy (?) in the outback.  They had a crawfish like critter in the streams
that looked nearly as big as a lobster.  Were those yabbies?
-- 
"Land of song, said the warrior bard,           Jim Heath
Though all the world betrays thee.
One sword, at least, thy rights shall guard, (The Minstrel Boy)
One faithful harp will praise thee."         (Thomas Moore)
Xref: sparky rec.food.cooking:23088 sci.med:22609
From: bz898@cleveland.Freenet.Edu (Thomas D. Martin)
Newsgroups: rec.food.cooking,sci.med
Subject: Re: Aluminium and Alzheimers
Date: 15 Dec 1992 06:32:45 GMT
Organization: Case Western Reserve University, Cleveland, OH (USA)
Reply-To: bz898@cleveland.Freenet.Edu (Thomas D. Martin)
NNTP-Posting-Host: hela.ins.cwru.edu


In a previous article, sloan@cis.uab.edu (Kenneth Sloan) says:

>The latest word is that the aluminum found in the brain tissue of
>Alzheimer's patients is associated with contaminants in materials
>used to process the tissue.  The aluminum cannot be demonstrated in
>unstained tangles, and *is* present in non-Alzheimer's tissue.
>
>Source: (hazy memory of) this year's Neurosciences meeting, or a recent
>Science report, or both...

Also, studies of regions with higher levels of aluminum in the
public drinking water have shown no statistically significant link
with the incidence of Alzheimer's cases.

Tom.
Newsgroups: rec.food.cooking
Subject: Re: Request: Ideas for an antipasto platter
From: gary@cdthq.UUCP (Gary Heston)
Date: Fri, 11 Dec 92 22:40:38 CST
Organization: Garys' Home for Obsolete Computers

<SECBU@SLACVM.SLAC.STANFORD.EDU> writes:

> In article <cBRHVB2w161w@cdthq.UUCP>, gary@cdthq.UUCP (Gary Heston) says:
> >
> >Anybody want the ordeurve collections?
> 
> I do, I do!!  Why not just post it??

Ok, they're on the way.

 I don't post without considerable demand because it takes a significant
amount of bandwidth and resources to propogate the files to 100,000
systems worldwide. Mail only impacts a few systems along the way.

Gary Heston, at home....
gary@cdthq.uucp
From: karen@asis.unimelb.edu.au (Karen Cook)
Newsgroups: rec.food.cooking
Subject: Re: What's the worst cookbook you own?
Date: 16 Dec 1992 03:10:10 GMT
Organization: University of Melbourne
NNTP-Posting-Host: mulgulgum.asis.unimelb.edu.au

The worst cookbook I own is "Modern Vegetarian Cookery" by Walter 
and Jenny Fliess, Penguin, 1964. My copy was printed in 1974; you
would think that by then someone would have edited such remarks as
"Planning the menu for her family is one of the housewife's most 
important tasks; health and happiness may depend on it."

But I find that sort of thing quaint rather than annoying, so that's
not my main reason for disliking this book. Like many of the early
vegetarian cookbooks already mentioned, the recipes are loaded with
fat. And they're so bland! Take the chapter on "Vegetables". 
Steamed Brussels Sprouts, Stewed Brussels Sprouts, Creamed Brussels
Sprouts, Brussels Sprouts au Gratin...
Steamed Celery, Stewed Celery, Creamed Celery, Celery au Gratin...
Steamed Carrots, Stewed Carrots, Creamed Carrots...etc...

The book was given to me by a vegetarian friend, with instructions
to burn it, to prevent it falling into the hands of an unsuspecting
aspiring vegetarian who might - horrors! - try some of the recipes
and be turned off vegetarianism for life.

Karen
--
Karen Cook    (karen@asis.unimelb.edu.au)
ASIS, University of Melbourne
From: tims@bvc.edu
Newsgroups: rec.food.cooking
Subject: Re: *inexpensive* espresso maker wanted
Date: 15 Dec 92 10:11:53 CST
Organization: Buena Vista College, Storm Lake, IA

In article <gf=EC1a00iUz453nxq@andrew.cmu.edu>, "Marcie A. Wallace" <mw0o+@andrew.cmu.edu> writes:
> 
> ....All I want to know is: can I get one for under $60
> that produces palatable coffee and won't fall apart?
> 
> I have seen two models of Maxim(?) advertised; one for $49.99 and one
> for $59.99.  Also, J.C.Penney has one advertised this week for $49.99. 
> ...

The Maxim Express Espresso/Capp. maker is pretty good.  I drink *lots* 
(probably too much) coffee and 'spresso and use a Krups.  I've seen Krups 
models on sale for less than $60 - just watch the sales.  But the Maxim 
would do fine for the amount of use your friend wants.  I've seen some by 
Mr. Coffee, but haven't heard much about them. 

Hope it helps,

TiM
From: 00sgmoses@leo.bsuvc.bsu.edu
Newsgroups: rec.food.cooking
Subject: re:chiristmas recipes
Date: 14 Dec 92 22:35:06 GMT
Organization: Ball State University, Muncie, In - Univ. Computing Svc's

I am looking for some ideas for chirstmas cookies/fuges...
please e-mail or post...
Newsgroups: rec.food.cooking
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Subject: Re: Sushi: Maryland Roll 
Organization: NASA/Jet Propulsion Laboratory
Date: Fri, 18 Dec 1992 00:38:43 GMT

In article <1992Dec16.194445.28232@aplcen.apl.jhu.edu>, jern@visual1.jhuapl.edu (Bob Jernigan) writes:
|> The Sushi King in Columbia Md serves a maki that has a deep fried
|> soft shell crab in it.  The rice and nori are wrapped around the
|> body of the crab with the legs and claws protruding.  It is cut in
|> half and served with legs sticking up in the air.  Looks like food
|> from that weird bar in Star Wars.


That's called a Spider Roll at the sushi place I frequent here in Pasadena.  They also have a Tiger Roll which has deep fried shrimps in place of the deep fried soft shell crab.  In another restaurant nearby, their Tiger Eye Roll is tuna and avocado, etc, wrapped in seaweed and then in rice and then in squid.  It's all great.  Different places give rolls different names, you should ask a sushi chef for his specialty (some concoction of his own) but only if you're willing to pay.  I get sushi cravings every


 other day.

Jen
Newsgroups: rec.food.cooking