HDTenEightyP/NetNews huggingface dataset:
From: blythedr@infonode.ingr.com (Dennis Blythe)
Subject: RE: Request: Sesame Chicken Recipe
Keywords: food
Organization: Intergraph Corporation, Huntsville, AL.
Date: Wed, 14 Oct 1992 01:14:33 GMT


      
 
    
  This recipe is one of my all time favorites!
 
          SPICY CHICKEN STIR FRY
 
 YOU NEED:
 Vegetable cooking spray
 1/4 cup of minced onion
 1/2 teaspoon crushed red pepper
 2 tablespoons brown sugar
 1/2 teaspoon black pepper
 3 tablespoons white wine vinegar
 3 tablespoons soy sauce
 3 tablespoons dry sherry
 1 pound boned, skinned chicken breast
 2 small red bell peppers, each cut into 16 (1 inch) pieces
 2 teaspoons sesame seeds, divided
 2 large carrots, cut in thin one inch strips
  
 MARINADE
 Spray a small skillet with vegetable cooking spray; place over
 medium heat until hot. Add minced onion and crushed red pepper 
 saute' 3 min. or until tender. Remove from heat. Stir in brown
 sugar, black pepper, white wine vinegar, soy sauce, and sherry.
 set aside.
 
 CHICKEN 
 Place each piece of chicken between 2 sheets of heavy duty plastic
 wrap. Flatten to about 1/4 inch thickness, using meat mallet or
 rolling pin. Cut chicken into 64 (1 inch ) pieces; Place in bowl
 and add marinade mixture; toss well. Cover and marinate in 
 refrigerator 3 hours stirring occasionally.
  
  Drain chicken reserving marinade. Place chicken strips and bell
 peppers on a broiling pan; baste and sprinkle with sesame seeds.
 Broil for 7-10 min. Mix once during  broiling process. Check
 them occasionaly as not to burn them.  
 
  spray a small skillet with cooking oil. Heat on med. heat till 
  hot; add sliced carrots and a few dashes of soy sauce; saute'
  till tender. Add the broiled chicken and peppers to sliced carrots
  saute' for a few more minutes.
 
. Then serve on a hot bed white rice.
  Add more soy sauce to taste; if needed.
   
            Serves 2-4
 
  
 
 
 
 
          
 
 
 
 
 
 
  
 

Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: nutella
Organization: University of Colorado, Boulder
Date: Tue, 13 Oct 1992 15:42:56 GMT

In article <9744@emory.mathcs.emory.edu>, mworley@mathcs.emory.edu (Meg Worley) writes:
> Kellie's post on comfort food inspired me... does anyone
> have a homemade approximation of Nutella?  I could give
> nothing but Nutella for Christmas and all my american
> friends and family would breathe nary a word of complaint.
> Not to mention my personal paroxysms of pleasure!
> 
> Rage away,
> 
> meg
> 
> -- 
> 
>  Meg Worley 				Internet:  mworley@mathcs.emory.edu		

Yes, yes, yes!  I know it isn't proper etiquette to say "me too," but

ME TOO!

Kellie M-S
internet:;matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
From: morrissey@scivax.stsci.edu
Subject: Re: Comfort Food
Organization: Space Telescope Science Institute
Distribution: na
Date: Tue, 13 Oct 1992 17:41:05 GMT

In article <1992Oct13.153910.4714@a.cs.okstate.edu>, hip@a.cs.okstate.edu (HUFFMAN BRADLEY SP) writes:
> From article <1992Oct12.145208.1@scivax.stsci.edu>, by morrissey@scivax.stsci.edu:
>>> 
>>> What is your favourite comfort food?  Come all you people heading into
>>> autumn (sorry, fall).  What are you going to console yourselves with?
>>> 
>> Campbell's Tomatoe soup and a grilled cheese sandwich.
> 
> Made with milk, not water, of course.


Certainly, but when I really feel bad it's made with half and half.
From: dowzycki@andromeda.rutgers.edu (Ken Dowzycki)
Newsgroups: rec.food.cooking
Subject: REQUEST: Chicken and Turkey soup from scratch!
Date: 16 Oct 92 19:03:35 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

I am looking for a good Chicken Soup and Turkey Soup recipe
that can be made from scratch.

Turkey soup, assuming I have leftover turkey parts from a
cooked turkey.

The chicken I don't mind cooking just for this reason (soup).

Please try to be specific, right down to the amount of celery salt,
or whatever.

THANKS IN ADVANCE!  Ken Dowzycki
Xref: sparky rec.food.cooking:17868 alt.ketchup:5
From: lwv26@cas.org (Larry W. Virden)
Newsgroups: rec.food.cooking,alt.ketchup
Subject: Re: RECIPE: Best Tomato Catsup
Date: 13 Oct 92 19:55:54 GMT
Article-I.D.: cas.1992Oct13.195848.593
Reply-To: lvirden@cas.org (Larry W. Virden)
Followup-To: alt.ketchup
Organization: Nedriv Software and Shoe Shiners, Uninc.


Catsup is an alternate spelling for ketchup - and it is the way that
it was spelled on the recipe itself.  As for how it turns out, I unfortunately
was unable to try it out due to a lack of resources (no tomatoes at
my house this year).

Please let me know though!

I plan for the other recipes to appear only on rec.food.cooking, BTW.

-- 
Larry W. Virden                 UUCP: osu-cis!chemabs!lvirden
Same Mbox: BITNET: lvirden@cas  INET: lvirden@cas.org
Personal: 674 Falls Place,   Reynoldsburg, OH 43068-1614
America Online: lvirden@aol.com
Newsgroups: rec.food.cooking
From: dbsander@rodan.acs.syr.edu (Diane B Sanderson)
Subject: Re: Request: Low-fat frosting Ideas
Organization: Syracuse University
Date: Wed, 7 Oct 92 10:50:03 EDT

In article <1992Oct6.223355.22112@sol.UVic.CA> jpanusa@sol.UVic.CA (John Panusa) writes:
>My husband is a low-fat freak and his birthday is
>in a couple of days...  I'm going to make an angel
>food cake but am at a loss for a low-fat frosting.
>Normally I would use whipping cream combined with
>chocolate pudding powder, but whipping cream is full
>of fat.  I've thought of using the ready-made frostings
>in the store, but I'm not sure how it will go with the
>angel food cake.  Any ideas?????
>
>Thanks in advance,
>
>Jeina
>
>


Do you have a recipe for boiled frosting?  I believe it uses
egg whites and clear Karo syrup.  I use this recipe (from my
grandmother) when I make a checkerboard cake, but it's at 
home and I haven't installed my modem software there yet.  Maybe
someone has the recipe handy.  It's really yummy reminding me
of marshmallows.   Birthday greetings to your husband!
Diane Sanderson
sanderson@suhep.phy.syr.edu

Newsgroups: rec.food.cooking
From: kate@mks.com (Kate Parson)
Subject: shareing kitchen chores
Organization: Mortice Kern Systems Inc., Waterloo, Ontario, CANADA
Date: Thu, 8 Oct 1992 17:09:16 GMT

I have been reading the chore division thread with interest and
wonder if anyone has come across the wierd time thing that men
seem to have. i.e. If I start working in the kitchen, it doesn't matter
how long it takes me to prepare dinner, but 15-30 seconds before I am
finished I hear "Anything I can help with?"

How do they do this from another room? There is no appreciale difference
in noise level between starting and finishing, yet this happens whether
prep time is 10 minutes or 45 minutes!

Is it a gender thing?
-- 
     ||  // // ,'/~~\'  Kate Parson                    kate@mks.com
    /||/// //|' `\\\    Mortice Kern Systems Inc.  FAX (519) 884-8861  
   / | //_// ||\___/    35 King St. N.,Waterloo, ON, N2J 3W9, Canada
O_/           Knife wielding psychopaths don't need a reason.          
Newsgroups: rec.food.cooking
From: nvecchi@sangiorgio.cscs.ch (Nicole Vecchi)
Subject: Chocolate Fondue
Followup-To: nvecchi@cscs.ch
Organization: Centro Svizzero di Calcolo Scientifico / CH-6928 Manno
Date: Thu, 8 Oct 1992 11:02:50 GMT


Chocolate Fondue

This latest of all fondues was invented in New York by an enterprising
public relations lady by the name of Beverly Allen.  It caught on like
wildfire at the Swiss Chalet Restaurant on New York's 48th STreet and
found its way back to Switzerland.

Recipe
(4 servings)

3 bars Toblerone (3 ounces each)
1/2 cup light or heavy cream
2 tablespoons Kirsch, brandy or Cointreau

Break the Toblerone into seperate pieces. Combine all ingredients in a
saucepan or a small chafing dish.  STir over low heat until the chocolate
is melted and smooth.  Serve in a chafing dish over low heat. 

For dunkables serve each fondue eater an individual plate with one
or a combination of the following: 
angelfood cake chunks
fruit (orange slices, straawberries, bananas, pineapples, . . .)
profiteroles of cream-puff pastry.

Spear the dunkables on fondue forks or skewers and dunk into the chocolate
as you would with any fondue.


[The Swiss Cookbook, Nika Standen Hazelton] 

Newsgroups: rec.food.cooking
From: amo@cbnews.cb.att.com (arlene.m.osborne)
Subject: Re: shareing kitchen chores
Organization: AT&T
Distribution: na
Date: Thu, 8 Oct 1992 18:26:47 GMT
Summary: lugging groceries

In article <1992Oct8.170916.3086@mks.com>, kate@mks.com (Kate Parson) writes:
> how long it takes me to prepare dinner, but 15-30 seconds before I am
> finished I hear "Anything I can help with?"
> 

My favorite is when you've staggered back and forth from the garage
lugging groceries and bags of dog food or something just as unwieldy
like gallons of juice or kitty litter.  After the third trip (the
last one, just as you are closing the third door and trying not to
step on the cats who have assembled under your feet, and desperately
trying not to drop the bag that is ripping, you hear "Is that the
last of it, or do you need help??"....


:>  happens to me all the time!
Arlene
From: Alan Deacon
Newsgroups: rec.food.cooking
Subject: RECIPE: Khoresh Faisinjan (Duck and Walnuts)
Date: 15 Oct 92 09:40:02 GMT
Organization: Bloomsbury Computing Consortium

The following is taken from the Ancient Persia section of the British
Museum Cookbook.

KHORESH FAISINJAN (Duck and walnuts) Serves four
=================

   1 duck (or 2 pheasants)
   2 tbsp (30ml) olive oil
   1 large onion
   8 oz (225g) coarse chopped walnuts or pecans
   2 inch (5cm) cinnamon stick
   1 tbsp (15ml) brown sugar
   salt and pepper
   12 floz (350ml) pomegranate juice
   juice of 0.5-1 lemon

Heat the oil in an ovenproof casserole and brown the jointed bird well
on both sides. Remove from pan and set aside. Brown the onion in the 
same oil and then return bird to the pan. Add nuts, cinnamon, sugar,
seasoning and juice. Cover casserole and cook Gas mark 4 (180C) for 1.5
to 2.5 hours till the meat is really tender and falling off the bone.
Carefully remove the bird from the casserole and place on a dish back in
the oven to crisp up. Skim the excess fat from the sauce (save for other
uses - this fat is divine if you are cooking duck). Adjust the seasoning
of the sauce, adding as much lemon juice as you need to offset the sweet
richness. Serve the bird with chilau rice with the sauce spooned over it.

There is no substitute for the Pomegranate juice. I've used grenadine
(pomegranate juice and molasses) on occasion and cut out the sugar.

This recipe is very rich, sweet, dark, greasy - perfect winter food.

--
	Alan Deacon
	Central Computing Service		Email: a.deacon@ucl.ac.uk
	University College London		Tel: +44 71-380 7359
	Gower Street, London WC1E 6BT		Fax: +44 71-388 5406
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Best Thai cookbook
Organization: Indiana University
Distribution: na
Date: Tue, 13 Oct 1992 20:50:29 GMT

lalford@fsu1.cc.fsu.edu (LYNN ALFORD) writes:

>While I am in the states, I thought that I would buy a couple of cookbooks.
I can think of at least three dozen you _must_ have....

>I remember that earlier this year, there was enthusitic discussion about 
>one particular Thai cookbook, but I can't remember anything else about it.
>So what is the best Thai cookbook, in your opinion.

I've not yet found one I liked very well.  _Real Thai_ by Nancie
McDermott seems to be the best of the ones I've seen.  And it's cheap
too, $9.95 from Contemporary Books,  

So you can take a few other things home with you, like _Back to Square
One_ by Joyce Goldstein and _China Moon Cooking_ by Barbara Tropp, to
name a couple of new books I'm _very_ curious about...

PS my limited experience with _Chef Paul Prudhomme's Seasoned America_
suggests that it is not worth taking home with you (where is home anyway?)
-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
Newsgroups: rec.food.cooking
From: ccb@blizzard.corp.sgi.com (Cynthia Besselman)
Subject: Re: What is tahini?
Organization: Silicon Graphics, Inc.
Distribution: usa
Date: Wed, 7 Oct 1992 18:51:49 GMT

Tahini  is a sesame paste and can be found in most grocery stores.  If you
can't find it at your neighborhood store, try a middle eastern or
mediterranean grocery.
Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Potato & Shrimp Tapas
Organization: University of Colorado, Boulder
Date: Mon, 12 Oct 1992 22:32:09 GMT

Last weekend we went to the Boulder Fall Festival in downtown
Boulder CO, and a local restaurant (Laudisio's) was serving
an incredible dish they called "Tapas."  I was under the impression
that "tapas" means "appetizer", but the dish was so good I had
to try to recreate it.  I did, and it turned out almost as good as
theirs, and incredibly easy.  I thought others might enjoy it too.

1 lb. medium to large shrimp, shelled & deveined
1 lb. small red new potatoes, quartered, skins-on
1/4 c. olive oil
1 T. rosemary
1/2 tsp. red pepper flakes
3-4 cloves garlic, crushed.
Salt, to taste

Combine all ingredients EXCEPT the shrimp.  Bake in a hot (450 f) oven
until potatoes are soft, and beginning to brown, stirring occasionally.
When done, add shrimp, bake about 5 minutes longer until shrimp is pink.
Gobble.  Serves 4 (unless it's all you're having :-D)  

Laudisio's does it in a woodburning oven, which adds a certain je ne sai quois
I don't have one, but it's almost as good done at home.

Kellie Matthews-Simmons
internet::matthews_k@cubldr.colorado.edu
From: avi@rix.Corp.Sun.COM (Ann Adamcik)
Newsgroups: rec.food.cooking
Subject: Re: Soup
Date: 14 Oct 1992 18:26:56 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: avi@rix.Corp.Sun.COM
NNTP-Posting-Host: rix.corp.sun.com

In article 56511@olivea.atc.olivetti.com, sweeney@flash.ATC.Olivetti.Com (Peggy Sweeney) writes:
<request for quick, lowfat, no salt, soups deleted>

Here's one I made last week - didn't take long at all.  You can substitute home-
made stock to avoid the salt, and maybe use nonfat milk instead of lowfat.

15oz can vegetable broth
1 lg. potato					1 T. unsalted butter
1-2 carrots					1 T. flour
1 stalk celery					pepper	
1/2  small onion				1 c. lowfat milk
1 stem broccoli
~1 T. each fresh parsley & oregano
1 bay leaf

Place chopped vegetables & herbs in a saucepan with the broth.  Bring to a boil.
Lower heat, cover, and simmer until veggies are soft.  Remove bay leaf.  Pour half 
of the soup into a blender and process until smooth.  Add the other half and blend
a little more.  

In the same saucepan, melt the butter.  Add flour and pepper and stir over heat 
until smooth.  Add milk and cook, stirring, until thick & bubbly.  Pour soup 
back into the pan and heat through.
From: rsaigal@jade.tufts.edu (Ranjani Saigal)
Newsgroups: rec.food.cooking
Subject: REQUEST for carrot cake recipe
Date: 7 Oct 92 19:00:52 GMT
Organization: Tufts University - Medford, MA
Originator: rsaigal@jade.tufts.edu


	I need a good recipe for carrot cake including frosting and all..

					-Thanks

						Ranjani Saigal
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Hot and Sour Soup
From: abel@vax.sonoma.edu
Date: 8 Oct 92 13:15:58 -0800
Organization: Sonoma State University

In article <1992Oct7.232339.23177@megatek.com>, nat@megatek.com (Natalie Nguyen) writes:
> In article <1992Oct7.191759.11842@odin.corp.sgi.com> lsalmon@sportnut.corp.sgi.com (Lisa Salmon) writes:
>>Please post your findings! Thanks.  
>>
>>
>>In article <Qeoj4P200iUx41M3Ao@andrew.cmu.edu>, Joy Banks
>><jbcn+@andrew.cmu.edu> writes:
>>|> 
>>|> I need a good recipe for hot and sour soup...one with ingredients that
>>|> can be found easily.
>>|> 
>>|> Please email to me unless you think everyone is interested.  Thanks.
>>|> 
>>
> 
> 
>          HOT AND SOUR SOUP
> 
>  Marinate about 1/4 cup of lean pork, cut julienne, for 30 min. in
>       2 Tbsp. soy sauce
>       1 Tbsp. rice wine, sherry, or scotch
>       1 Tbsp. corn starch
> 
> Soak 2-3 shitake mushrooms, and 2 cloud-ears (wood ears) for about
> 30 minutes, cut out woody stems, and thinly slice in julienne.
> 

[rest of recipe deleted]

At least in my area, the prices for shitake mushrooms and wood ears 
will be 2/3 of the cost of the soup.  I just leave them out or 
replace them with a few sliced white mushrooms.  I usually leave the 
pork out also, although I've tried using a little left-over cold 
chicken with good results.  Since I am watching my fat/cholesterol 
intake, I sometimes use just the egg white.  Finally, I find a tsp of 
dark Oriental-style sesame oil to be essential for *my* taste.

Although it may not be authentic, and not suit everyone's taste, I 
personally don't think that the recipe is strict.  Before I first 
dared to make this soup, I got about five recipes and transcribed 
them all into a spreadsheet.  I was surprised at the variations, both 
in ingredients and amounts.  I just picked and chose what I wanted, 
and it came out fine.  I no longer even use a recipe, and it usually 
is fine (I left out the cornstarch once :-(  ).

My whole family, including the children, love this.

Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Comfort Food
Organization: Lockheed Missiles and Space Co.
Date: Wed, 14 Oct 92 20:04:37 GMT

In article <9741@emory.mathcs.emory.edu> mworley@mathcs.emory.edu (Meg Worley) writes:
>In article <1992Oct11.063340.15365@netcom.com>, marcia@netcom.com (Marcia) writes:
> 
>> Stouffer's Escalloped chicken and noodles. Yes, it's frozen. It makes it
>> convenient comfort food.
>
>This is almost Number One Comfort Food for me (dating, like all other
>comfort food, back to mom).  Also Turkey tetrazini, which is almost
>undistinguishable.  Even now, when I'm miserably sick and I send the
>SO out for it, he offers to make it from scratch (thinly veiled attempt
>to poison me, based on his cooking skills) and I reply plaintively,
>"No.  Mama never used to make it from scratch!"
>
there ae so-o-o-o many 'comfort' foods, like:
cup of hot chocolate
chicken matzo soup (if you don't have the matzo, ferina or noodles will do)
a big bowl of ice cream
a big bowl of popcorn
peanut butter sandwich & a glass of milk
cinnamon toast
fresh baked cookies and/or bread
...
...
...
the list goes on and on

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: tseng@oasys.dt.navy.mil (Carol Tseng)
Newsgroups: rec.food.cooking
Subject: Re: Fondue parties (was Re: suggestions for dinner party?)
Date: 7 Oct 92 15:06:27 GMT
Reply-To: tseng@oasys.dt.navy.mil (Carol Tseng)
Organization: Carderock Division, NSWC, Bethesda, MD

>
>You read my mind exactly on the fondue party!  I suggested this to Max
>in an e-mail message, but I figured that it was out-of-vogue these days.
>Does anyone out there have a good Swiss fondue recipe? I can post
>some chocolate fondue recipes if anyone's interested...
>
>>- have an eggroll making & eating party
>Another good idea...

The Chinese do a great "fondue" thats especially nice when the
weather is cold out.  Simply take an electric wok or electric
frying pan and fill it with broth or even plain water will do.
Have a variety of raw meats cut paper thin.  You can do this
yourself by partially freezing the meat first before cutting.
Of course I cheat and just go to an oriental market where you
can buy pork or beef already thinly sliced just for this
purpose (I've also gotten it at Korean markets.)  Other meats
could be chicken breast or seafood.  Seafood does not have to
be sliced thin because they cook quickly anyway.  Shrimp,scallops,
squid (needs to be cut up), shucked oysters, fish fillets or
fish balls (from oriental market) can be included.  Also have
lots of raw veggies cut up and ready to cook.  Napa and spinach
are good choices (though you have to leave the napa in the
broth for a while for it to cook).  Tofu is a must.  Just cut it
up into good sized cubes.  For a starch you can use any kind of
noodles that have been cooked first and drained.  Good choices
include chinese noodles, cellophane noodles (don't need to cook,
just soak in warm water until hydrated and drain) even angel
hair pasta.

Sauces:  Some kind of sauce to flavor the food is necessary.
Make up your favorite combination of soy sauce, sesame oil,
ginger, green onion, hoisin sauce, and/or hot chili sauce.
Have bowls of sauce made up for each person or you can let
them assemble their own sauce.

Procedure: Put electric wok with boiling broth in center of
table.  Each person has his own bowl, chopsticks (wooden ones
for doing the cooking and another pair for eating with) or
slotted spoon for fishing food out of the pot, and sauce.
Plates of the uncooked food surround the wok.  Each person
chooses whatever food he/she wants and puts it in the wok to
cook. when the food is cooked, he can fish it out into his
bowl, put a little sauce on it and enjoy!  When everyone has
eaten his fill.  Turn off the wok and ladle out the broth
for everyone to enjoy.

Bon appetit!
Carol
From: briano@spss.com (Brian O'Laughlin)
Newsgroups: rec.food.cooking
Subject: Re: chicago area cooking classes?
Keywords: instruction, cooking, lessons
Date: 14 Oct 92 22:15:27 GMT
Organization: SPSS Inc.

In article <1992Oct13.191137.22806@lmpsbbs.comm.mot.com> winter@areaplg2.corp.mot.com (Eric Winter) writes:
>I'm looking for a cooking class in the Chicago area?  Any good suggestions?
>I think I would like a hands on style class if something like that exists.
>You know, learn how to chop well or flip a hamburger (an essential skill
>in our times) without a spatula.  
>
>I'm most interested in french and italian food (no chinese please).  I'd
>be willing to go to class about once a week... I'm really quite flexible.
>
>That's it.
> 

I'm not clear on exactly what you're asking for, so I'll just give you 
a bunch of info and let you sort it out.

The Cooking and Hospitality Institute of Chicago offers full and part 
time courses in professional cookery. In addition, they also periodically 
offer one-time cooking demos. They are located on Orleans and Chestnut.

They're probably better than they were 3 years ago when I graduated. I 
recently spoke with the director and it sounded like they were perhaps
beginning to compete more on the level of Kendall College (by some 
considered the best in the area).

The other big schools in the area may or may not offer part time classes.
They are: Kendall College, in Evanston on Orrington, and Washburne Trade
School (in Chicago, but I don't know where). They may also offer one-time
events, but I don't know. I know graduates of Washburne; some of them
are really good, some of them can't cook to save their lives. (I don't 
know anybody who graduated from Kendall).

The Latin school offers one-time events hosted by area chefs. You can 
call them and ask for an adult or continuing education catalogue. (I 
noticed the chef from Carlucci among those involved in this this year).

Ocassionally, area chefs host one-day cooking classes. I went to one
with Rick Bayless of Frontera Grill recently and it was very nice.
Preumably you could call up your favorite place and ask if they do 
classes. (When they say no, act disapointed, then have 500 of your 
closest friends call the same place in the next month to try get 
them to do a class).

Hope this helps.

--Brian O'Laughlin
Newsgroups: rec.food.cooking