HDTenEightyP/NetNews huggingface dataset:
From: giovin@medr3.ecs.umass.edu (Rocky J Giovinazzo)
Newsgroups: rec.food.cooking
Subject: Re: Popping Popcorn in Oil...
Date: 12 Nov 92 21:36:14 GMT
Organization: University of Massachusetts, Amherst

In article <1992Nov12.155356.28601@newshost.lanl.gov> jad@beta.lanl.gov (John De Vries) writes:
>matthews_k@cubldr.colorado.edu begins well enough:

More tips:

Leave a corner of the pot (or something) open so that steam can 
escape.  Also, do not put salt in the oil.  People get the notion
that this will make salt well distributed or will save time, but
it really just makes the popcorn chewier (IMHO).  

Rocky Giovinazzo
giovinaz@hks.hks.com
From: leighann@rocky.sybase.com (Leigh Ann Hussey)
Newsgroups: rec.food.cooking
Subject: Re: Great green gobs...
Date: 10 Nov 92 18:57:31 GMT
Distribution: na
Organization: Sybase, Inc., Emeryville, CA

Okay, I have to put in my $.02:

Great big gobs of greasy grimy gopher guts,
mutilated monkey meat,
hairy little piggies' feet
voluptuous (or was that voluminous) vats of vulturated vulture vomit,
and oops I forgot my spoon...

And of course, there's the immortal
"Blood on the saddle, blood on the ground,
"Great big puddles of blood all around.

"Second verse, same as the first,
"A little bit bloodier, a little bit worse:

"Blood on the saddle..." (repeat ad nauseam)

	- Leigh Ann

----------------
Leigh Ann Hussey   
leighann@sybase.com           {sun,lll-tis,pyramid,pacbell}!sybase!leighann
"They're mine!  All mine!  And what's mine is mine!" - Daffy Duck
Newsgroups: rec.food.cooking
From: jdavis@ssf-sys.DHL.COM (Jim Davis)
Subject: Re: Bread Makers
Organization: DHL Systems, Inc.
Date: Tue, 10 Nov 1992 19:51:35 GMT

>My wife and I just bought a Welbuilt (I don't know whether they have more
>than one model.) and have used it only once, but it worked--we set it up on
>Saturday night to bake a loaf of French bread to be finished at 9:30 Sunday
>morning.
>
I experimented with several before finally buying one to keep.  The first 
one I tried was a Welbilt and the first thing I tried was setting it for
a fresh loaf of bread to wake up with in the morning.  It woke us up alright!
At 2AM when it kicked off.  What a noisy machine!  The bread was good but
I didn't end up buying a Welbilt.

Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: Salt and Pepper
Organization: University of Colorado, Boulder
Date: Wed, 11 Nov 1992 21:53:57 GMT

In article <1992Nov11.182756.10298@i88.isc.com>, claudiak@i88.isc.com (Claudia Kale (STG)) writes:
>>My mother always told me that the shaker with the most holes is for the salt,
>>the one with fewer for pepper.  I don't know why this is, perhaps it's because
>>most people use more salt than pepper.  My mother, of course, is the final
>>arbiter, kind of like Ms. Manners  :-)
>>
>>Kellie M-S
>>internet::matthews_k@cubldr.colorado.edu
> 
> Oh dear. It looks like Kellie's mom will have to duke it out with my
> mom! My mom always had our salt in the shaker with one hole and the
> pepper in the shaker with several holes; this was standard practice
> in the homes of my friends as well. So maybe it's a geographic
> phenomenon?
> 
> Cheers,
> Claudia
> 

Seems like we need a real expert here.  Surely there's someone out there
in netland who has a book on salt-shaker etiquette!  Horrors!  The thought
that I may have had my salt in the wrong container all these years....
My mother would be devastated to hear it!  Come on, someone has the
official word on this, I know.  'Fess up!

Kellie 
Newsgroups: rec.food.cooking
From: jjfink@skcla.monsanto.com
Subject: Re: REQUEST: Thai Entree
Organization: Searle, Skokie, IL
Date: Fri, 13 Nov 1992 15:57:58 GMT

In article <9839.88.uupcb@ssr.com>, steven.frank%acc1bbs@ssr.com (Steven Frank)  writes:
> JA>either the corn balls or the sauce? Or perhaps a good Thai cookbook?
> JA>In fact, any good Thai recipies?
> 

I'll post this (from memory), since it was posted to me here some months ago.
It's one of my favorite thai dishes, and it helps that it's not spicy, so the
kids will probably eat it:

Pad Si-Ew -- Serves 4
----------------------
1 lb boneless beef or chicken, cut in thin strips
1 lb fresh "Rice" noodles (see note)
1 Bunch Broccoli, cut into florets and slices (see other note)
2 Eggs, beaten
Garlic
Thick Sweet Soy Sauce (see third note)

Notes:
1) Fresh rice noodles are a large sheet of dough.  I've found them in a couple
suburban Chicago oriental grocers.  Slice them into 3/4" by 3" strips.
2) The original poster recommended collard greens, I've also seen chines (Rabe)
broccoli recommended, both have more leaves and less florets.  I *like* the
florets.
3) Thick Sweet Soy Sauce is about as thick and sweet as molasses, but saltier.
There is no substitute.

Directions:
Crush and stir fry 2 or more cloves of garlic (get real.  use four or five) in 
2-4 Tbs of oil.
Add the noodles, and stir fry until small brown patches appear on the noodles,
or they are very soft and pliable. Move out of the way (or out of the wok).
Add the beef and broccoli, stir fry some more.  Move out of the center.
Dribble the beaten eggs onto the surface of the wok, and allow them to congeal
to make a thin omelet.  Chop it up and mix with all other ingredients.
Add 1/4 cup of Thick Sweet Soy Sauce (or to taste.  I like it pretty darn
sweet).

The following items can be added as garnish/to taste:
Thai Fish sauce (use sparingly!!!)
White Vinegar
Chilli Powder

---------------------------------------------------
Here's another favorite Thai dish of mine (also from memory)
This is for cilantro lovers!

Nuea Nam Tok (Beef Salad) (serves 2)
------------------------------------
1/2 Cup FRESH lemon or lime juice (or combination)
1/4 Cup Thai Fish Sauce
3 Scallions, sliced fine (white and green)
1/2 medium red onion, sliced fine
crushed dried red pepper to taste
4 stems and roots of Cilantro, chopped fine
2 Tbl rice
Lettuce
Tomato
Cucumber
Cilantro leaves
10 oz steak (skirt steak is excellent this way)

Directions:
Toast rice in a pan until it is light brown in color.  Grind to a sand-like
powder in a coffee grinder or food processor.  Combine juice through cilantro
to make the 'dressing'.
Broil steak (preferably on charcoal grill), until rare to medium-rare.
Cut into fine slices, and combine with dressing
Arrange plates with lettuce leaves, tomato wedges, cucumber slices
Place meat with dressing on top of lettuce, sprinkle with rice powder and lots
of cilantro leaves


-- 
jjfink@skcla.monsanto.com
------------------------------------------------------------------------------
"I want peace on earth, and goodwill towards man."
"We don't do that kind of thing, we're the United States Government!"
  -- from _Sneakers_
Newsgroups: rec.food.cooking
From: cw01@eurotherm.co.uk (Colin Winfield)
Subject: REQUEST: Sauce for Cicken Tikka Masalla
Organization: Eurotherm Limited
Distribution: rec.food.cooking
Date: Wed, 11 Nov 1992 17:16:46 GMT

I have asked a number of people and looked in lots of Asian cookbooks,
but to no avail. Lots of recipes for Chicken Tikka, but none for the
Sauce  8-(.

Has anyone got a good recipe for Masalla Sauce 
(as used in Chicken Tikka Masalla).

It is one of my favourite Indian dishes, and I have no idea how to
make it.

Please e-mail me at cwinfield@eurotherm.co.uk and I will summarise.

Many thanks,

Colin.

--
Kind Regards,

Colin Winfield
From: shedevil@vix.com (Anne P. Mitchell JD)
Newsgroups: rec.food.cooking
Subject: Re: My new bread machine; bagel dogs?
Date: 12 Nov 1992 08:42:06 -0800
Organization: Knapp & Viola, Attys., San Mateo, CA
Distribution: na
NNTP-Posting-Host: gw.home.vix.com

In a recent missive dlou@sdcc3.ucsd.edu (Dennis Lou) tells us:
*
*I have baked 7 thoroughly cooked loaves.  So far I haven't ranged far
*beyond white and egg breads except for the PB and J bread.


PB and J bread???? Where is that recipe??

-- 
   LOOKING FOR:  David Widdicombe, Hobson Woodward, Lorna Taylor & JJ Lancey
I am: Anne Mitchell, mom, & founder of the Fathers' Rights & Equality Exchange
Ask me about FREE!  FREE files available via anonymous ftp 128.45.1.1; dir /pub
	        	   CAPUT TUUM IN ANO EST
From: dj@hplvec.LVLD.HP.COM (Darrell Johnsrud)
Date: Wed, 11 Nov 1992 17:18:09 GMT
Subject: Re: Free Range Turkeys
Organization: Hewlett-Packard Co., Loveland, CO
Newsgroups: rec.food.cooking

In article <1992Nov09.195836.7274@deeptht.armory.com> sparrow@deeptht.armory.com (Pasty White) writes:
 > I'd like to buy a free range bird this year, and have some questions
 > about it:  Do they differ noticeably from the grocery store turkeys
 > once they are dead and cooked and ready to be eaten?  Do they tend to
 > be bigger, smaller?  Tough since they are allowed to move around some?
 > Are they as pretty sitting on your platter (unbroken skin and such)?
 >    

 I have raised free-range turkeys in the past, and found them much 
superior to the sotre-bought variety. Also, a lot more work.

 Mine are feed primarily on corn scratch feed, grasshoppers, and grass, and
whatever else they dig up themselves. I think I invest about 2 40lb bags
of feed at $6 each, plus $3 for a 6 week bird, totalling $15. They make
good pets, and organically control the bugs. They also will walk and crush
your garden, poop on the porch swing, and chase the neighborhood pets.

 You need a big pot for hot water to dip them in before plucking. I use
a large Coleman cooler. Takes about 30 mins, but with practice I'm sure
others do it much,much faster (ideas welcome to speed this up!)

 Why are they better ? Flavor. Also, mine have about 1" of yellow fat on
them. They are not low-cal. Better skin color after roasting.

 I generally start them last week of April, and have 25 lb birds, dressed,
by Thanksgiving. You could start later - the weight probably plateaus in
October sometime. You need a big oven for a 25 lb turkey - I use a saw to
cut a few inches off each end to make it fit in my oven.

 I tried free-range chickens, and they were miserable meat (good eggs,
though). They run too much. Tough and stringy. Turkeys just waddle around.
	  
 -Darrell Johnsrud
From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Date: Wed, 11 Nov 1992 18:54:58 GMT
Subject: Re: Re:  Feeding a family on $20 p.w.  impossible!
Organization: HP Santa Rosa Site (SRSD MWTD)
Newsgroups: rec.food.cooking

>I suppose that some people actually think that those pot pies are good.  I can
>tell you one thing, though.  Anyone who has had one of my homemade pot pies
>has never gone back to the Swanson variety again.  There's simply no comarison.
>-- 
>\ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | /
>-  Michael  weiss@seas.ucla.edu   |  School of Engineering & Applied Science  -
>-   Weiss   izzydp5@oac.ucla.edu  |   University of California, Los Angeles   -
>/ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | \ 
So, just what is the recipe for this gourmet delight.


-----------------------------------------------------------------
Don { Go Niners } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690

Newsgroups: rec.food.cooking
From: paul@seer.demon.co.uk (Paul Lynch)
Subject: Re: A teacup is...
Organization: P & L Systems
Date: Sun, 8 Nov 1992 09:06:10 GMT

In article <1992Nov8.004044.10621@actrix.gen.nz>  writes:
> In article <2AFAA175.20748@news.service.uci.edu>
> rjarecki@balboa.eng.uci.edu (Robert Jarecki) writes:
> According to Mrs Beeton, a cup (breakfastcup) is 1/2 pint, a teacup is
> 1/3 pint.  A British standard pint is 10 fluid ounces.
>  
> By contrast, I believe the American cup is 8 fluid ounces, and the
> American pint 16 fluid ounces.

Wrong.  An Imperial pint is 20 fluid ounces; for the curious, British and  
American ounces are the same.

Paul
-- 
Paul Lynch
P & L Systems                   (NeXTmail) paul@seer.demon.co.uk
Tel: (0494)671501                      paull@cix.compulink.co.uk
Fax: (0494)680228                       76711.451@compuserve.com
Newsgroups: rec.food.cooking
From: maura@mitre.org
Subject: Mrs. Fields Cookbook
Organization: The MITRE Corporation, Bedford MA 01730
Date: Tue, 10 Nov 1992 15:36:34 GMT

For all you fellow chocolate lovers .......
 
 
Mrs. Fields Cookie Book
Post Office Box 410827
Kansas City, MO  64179-0831
 
or 1-800-432-8118
 
 
Price $13.95 + $2.00 (per book) shipping & handling fee
check or charge, no cash.
Checks - made payable to "Time-Life Books"
 
 
Here's what you get for your $15.95 fee....
 
Over $30 worth of valuable Mrs. Fields coupons with every cookie book
ordered.
 
Save On:
 
Mrs. Fields Cookies
Mrs. Fields Semi-Sweet chocolate chips
Mrs. Fields Ice Cream
Mrs. Fields Express Gifts
 
 
As you may be able to tell, I am copying all this off the cookbook offer I
have.  I'm ordering it TODAY and as soon as I receive it, will post some
recipes.
 
 
 
Maura Shugrue
email:  maura@mitre.org
 
 
Of course, there's more to life than chocolate,
                BUT WHAT????
Newsgroups: rec.food.cooking
From: sfysh@epas.utoronto.ca (Stephanie Moskal Fysh)
Subject: Re: Flavoring Vinegars
Organization: University of Toronto - EPAS
Distribution: rec
Date: Wed, 11 Nov 1992 19:13:22 GMT

In article <1992Nov11.152545.25858@sei.cmu.edu> mjk@sei.cmu.edu (Mary Jane Kelly) writes:
>Also, how about oils?  I do recall discussions in the past that garlic in
>oil could be bad as far as bacterial growth.  Does anyone have a special
>cookbook that addresses these recipes they could direct me to?  I don't want
>to give botulism for Christmas.

I highly recommend _The Art of Accompaniment_ for all sort of oils and
vinegars, sauces and marinades, dressings, etc.

And you can make garlic oil and then remove the garlic.

Stephanie Fysh
(sfysh@epas.utoronto.ca)


Newsgroups: rec.food.cooking
From: kem@sequent.com (Kim Murray)
Subject: Re: REQUEST:  Dressing for Thanksgiving!
Organization: Sequent Computer Systems, Inc.
Date: Wed, 11 Nov 92 06:22:30 GMT
Newsgroups: rec.food.cooking
Subject: RECIPE: Muffins That Taste Like Donuts  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 11 Nov 92 02:50:01 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

       MUFFINS THAT TASTE LIKE DONUTS  
  
1.3/4 cups all purpose flour, 1.1/2 tsp baking powder, 1/2 tsp salt  
1/2 tsp nutmeg, 1/4 tsp cinnamon, 1/3 cup oil, 3/4 cup sugar, 1 egg  
3/4 cup milk  
Topping: 1/2 cup melted butter, 3/4 cup sugar, 1 tsp cinnamon  
  
Reheat over to 350oF and prepare large muffin pans. Combine flour, b/pdr,   
salt, nutmeg & cinnamon. In another bowl combine thoroughly oil, sugar, egg & 
milk. Add to dry mixture & stir to just combine. Bake for 20-25 mins. Remove  
muffins immediately while hot, dip in melted butter then sugar & cinnamon   
previously combined. Makes 8-9 large muffins.  
Variation: Fill pans 1/2 full, put 1 tsp jam on top of each & top with the   
rest of the batter.  
Reprinted without permission from Muffin Mania (Canada).  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | As I have to pay for ALL ingoing AND outgoing email I would  |  
     | prefer all queries to be made in this newsgroup. For messages|  
     | that NEED to be in email I would appreciate it if you DIDN'T |  
     | QUOTE more than a few words.      Pandora@kcbbs.gen.nz       |  
      --------------------------------------------------------------  
  
   
Newsgroups: rec.food.cooking
From: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Subject: Re: List of 454 Muffin recipes  
Originator: jwhwang@c50025-114ps.ie.ncsu.edu
Reply-To: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Organization: North Carolina State University, Project Eos
Date: Mon, 9 Nov 1992 21:12:19 GMT


first, thanks so much for poting the list!!!!

second, could  you post any of the really
unusual or exotic recipes, such as:

Tomato & Tarragon 
Sweet Sherry & Currant
Pistachio, Chocolate & Rum
Pesto 
Lentil & Cheese
Potato & Parsley
Mushroom (2 different) 
Muesli Apricot
Lettuce
Ginger & Chocolate
Garlic  
Ginger (2 different)  
Ginger, Chunky  
Fig & Ginger
Coffee  
Coffee Streusel  
Coffee, Date & Chocolate  
Chutney & Cheese  
Chocolate Raspberry
Cheesy Sunflower Seed
Cheese & Onion (2 different)
Black Olive & Fetta
Banana & Green Ginger
Banana Curry

THANKS!!!!!
From: cls@bcarh1b6.BNR.CA (Carol Sullivan)
Newsgroups: rec.food.cooking
Subject: Re: Are all zests created equal ?
Keywords: Orange, lemon, grapefruit?
Date: 13 Nov 92 17:52:34 GMT
Reply-To: cls@bcarh1b6.BNR.CA (Carol Sullivan)
Distribution: world
Organization: Bell-Northern Research Ltd.

>Anyone use grapefruit zest for anything ?  Tangerine? Tangelo? 
>What else has a zest ?  (besides lemons and limes, and the above)
>I'm not necessarily looking for recipes.  Just general ideas.

I'm not sure what else has zest, but I use lemon/orange zest in
meat marinades. Lemon/orange/grapefruit in muffins and cakes.
They are also great in puddings.

cls@bnr
Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Request:  20 from the 454 Muffins List
Organization: University of Colorado, Boulder
Date: Tue, 10 Nov 1992 19:25:40 GMT

I don't know if it was just my system, or a net-wide phenomenon,
but almost all the posts on rec.arts.cooking disappeared yesterday
and haven't returned.  Just in case it was a widespread thing, I am
reposting my requests for recipes from the 454 muffins recipe, because
I don't want to miss out!  I originally asked for 13, but I found a
few more I want also.  Boy am I greedy!  Thanks Dawn, for the hard work
and recipes.  I still promise never to quote anything to you!

Apple & Ginger,  Apricot & Ginger,  Bacon & Cheese,  Banana Curry,  
Banana Fig,  Banana Ginger/Green Ginger,  Basic Muffins,
Black Olive & Feta,  Cardamon,  Cheese Apple Date,  Chutney & Cheese,
Cottage Cheese,  Fig & Ginger,  Ginger & Chocolate,  Gingerbread,
Gluten & Sugar Free Rice-Millett,  Mango,  Prawn,  Soft Ginger,
Smoked Salmon & Herb,  Strawberry-Rhubarb.

(As you can tell, I'm fond of ginger!) 

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
From: alisonjw@spider.co.uk (Alison J Wyld)
Newsgroups: rec.food.cooking
Subject: Re:  Feeding a family on $20 p.w.  impossible!
Date: 5 Nov 92 09:54:20 GMT
Organization: Spider Systems Limited, Edinburgh, UK.

In article <Bwwo5q.9FF@well.sf.ca.us> casey@well.sf.ca.us (Kathleen Creighton) writes:
>
>Third (I know, I said two things--I lied :-), nobody's said anything about
>*desserts*.  Even if you make your own, almost everything is very expensive
>(although it's far cheaper to bake from scratch than to buy a package of
>cookies).  Furthermore, desserts don't cost out well on a per-serving
>basis, except perhaps for a sheet cake.  Again, adults might be able to
>live with this for a while, but kids will object.

If the kids have never had dessert every day they will not object.
And if they have, they will get used to it and stop objecting
eventually - maybe to teach them a useful lesson, you could blow the
whole days food budget on a dessert, and have no other food that day -
tell the kids if they really want dessert then this is the
consequence, no other food.  Bringing kids up without dessert will
teach them good habits for later in life anyway !  I was brought up
with dessert only once a week (on "soup and pudding" day - the other
six days we had a main course only), and I still refuse to make
dessert more than once a week, after 3 years my husband is starting to
get the message that I really mean it !

Bye

alison

PS. homemade bread and jam, while not a conventional dessert, is a
cheap filling sweet something for the end of a meal.
From: dlou@sdcc3.ucsd.edu (Dennis Lou)
Newsgroups: rec.food.cooking
Subject: Re: Bread Makers
Date: 9 Nov 92 19:47:13 GMT
Reply-To: dlou@ece.ucsd.edu
Distribution: na
Organization: University of California, San Diego


In article <56828@olivea.atc.olivetti.com>, emmorey@flash.ATC.Olivetti.Com (Daniel Emmorey) writes:
|> In article <1992Nov6.170034.1@stsci.edu>, morrissey@stsci.edu writes:
|> > In article <1992Nov6.191031.13312@ast.saic.com>, hyler@ast.saic.com (Buffy Hyler) writes:
|> > > Buffy Hyler (hyler@ast.saic.com)
|> > > SAIC, Campus Point
|> > > San Diego, California
|> > 
|> > Is there a number that can be called to request their catalog?
|> > 
|> Yes, DAK is = 1-800-888-7808
|> 

Gak.  I've been calling that one for days to check on my order and it's
constantly busy.  Try 1800DAK0800

-- 
Dennis Lou             || "But Yossarian, what if everyone thought that way?"
dlou@ucsd.edu          || "Then I'd be crazy to think any other way!"
[backbone]!ucsd!dlou   |+====================================================
dlou@ucsd.BITNET       |Steve Jobs and Steve Wozniak went to my high school.
-- 
Dennis Lou             || "But Yossarian, what if everyone thought that way?"
dlou@ucsd.edu          || "Then I'd be crazy to think any other way!"
[backbone]!ucsd!dlou   |+====================================================
dlou@ucsd.BITNET       |Steve Jobs and Steve Wozniak went to my high school.
From: sedgwick@rene.ma.utexas.edu (Eric D. Sedgwick)
Newsgroups: rec.food.cooking
Subject: Tamarinds ?
Summary: Tamarinds ?
Date: 5 Nov 92 18:45:25 GMT
Distribution: rec
Organization: University of Texas at Austin Mathematics

I wanted to do some cooking with tamarinds so I bought some
beans.  Now I Notice That The Recipes I Have (Sauces And The like
) are for tamarind paste, of which I have none. Can I make paste
out of the beans ?  How ?  Also, if anyone knows any recipes
using tamarinds, I would love to know.

thanks in advance,
Eric Sedgwick
Newsgroups: rec.food.cooking
From: springer@khonshu.colorado.edu (Jann Springer)
Subject: Gloria's Oatmeal Cookies
Followup-To: springer@khonshu.colorado.edu 
Organization: Univ. Colorado Boulder, CIRES
Distribution: na
Date: Fri, 13 Nov 1992 22:48:51 GMT

This is an exceptional oatmeal cookie that we often make in
the winter. A kitchen mixer is recommended as the dough is
very stiff.

Gloria's Oatmeal Cookies

Cream together in a large bowl:
1 C. shortening
1 C. brown sugar
1 C. white sugar
1 t. salt

Beat together with:
2 eggs

Add to above:
5 T. water
1 t. vanilla
2 1/2 C. quick oatmeal
1 C. raisins, nuts, chocolate chips, M&M's, etc.

Mix in:
2 1/4 C. flour
1 t. baking soda
1 t. baking powder
1 t. cinnamon
1/4 t. nutmeg

Beat everything together (careful, this one will break wooden spoons).
Drop 1/2 teaspoonfuls onto cookie sheet and bake at 375 degreesF
for about 12 minutes or until done.

Enjoy!
J. Springer
Newsgroups: rec.food.cooking
From: mawells@gallua.gallaudet.edu
Subject: re: skin and cook eels
Organization: Gallaudet University
Date: Wed, 11 Nov 1992 20:10:14 GMT

We used to go fishing and catch eels all the time - great eating.  First get a
piece of wood (board), hammer a nail through the head (try for brain area)
the same as you would a catfish.  Then make a cut around the skin (only) 
in the area of the gills.  Take pliers (or something similar gripping) and 
pull off skin.  Cook as is or slice into 1" pieces, coat in flour/cornmeal
mixture and fry.   If you have ever skinned and cooked catfish it is the
same way.  Eels have a bone structure similar to catfish, also.  It tastes
a little bit like chicken but milder.  

Enjoy!!  Mary Ann