HDTenEightyP/NetNews huggingface dataset:
From: kjc7435@ultb.isc.rit.edu (K.J. Cater )
Subject: Re: REQUEST:  Pumpkin Pie from SCRATCH!
Originator: kjc7435@ultb
Organization: Rochester Institute of Technology
Date: Sun, 13 Sep 1992 19:08:06 GMT

Hi!  While over in England (where canned pumpkin does not exist), I made
a few pies from scratch. I no longer have the recipe, but what you need
to do is cut the pumpkin open at the top, scoop the contents out (keep
the seeds separate), then with a sharp knife pare away the outer bright
tough orange skin, leaving chunks of the orange "meat". Then, you chop
those up and place them in a BIG iron pot along with some butter (so it
doesn't burn).  After a good amount of stirring with a wooden spoon
(plus you add  some water or some cream in the process, can't remember
which, plus you add the spices and stir in), you pour the mixture into
the pie dish (either you can use a pie crust already made at the store,
or make your own crust with graham crackers), sprinkle with nutmeg and
cinnamon on top, and place in the oven.  (You'll know when it's finished
by when the top of it starts to crack open ever SO slightly, plus use
the point of the knife technique).

Enjoy!!  Also, if you grease a cookie sheet and put the seeds on it
(sprinkle with salt for added flavour) and roast them for a few minutes,
they make a delicious snack!!  (Do this BEFORE the wet seeds from the
pumpkin dry out, and they'll plump up when you cook them, which tastes
even better).

Best wishes,

K. Cater.
e-mail: "kjc7435@ritvax.isc.rit.edu".

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Newsgroups: rec.food.cooking
From: guy@slustl.slu.edu (Guy Smith)
Subject: Re: how to keep hashed browns apart
Keywords: what a mess
Organization: Saint Louis University  Saint Louis, MO
Date: Wed, 9 Sep 1992 19:08:27 GMT

In article <andreaf.715980354@bonnie> andreaf@bonnie.Rational.COM (Andrea Frankel) writes:
>psima01@convex.zdv.uni-tuebingen.de (M. Maisack) writes:
>
>>making Hashed Browns, how does one best keep the stuff
>>apart, preventing the shredded potatoes from forming one
>>big lump which looks more like a soft ball than something
>>crispy?
I usually dewater my potatoes before frying. I once worked in a fancy
restaraunt (in the dishroom) where they had a gadget to squeeze teh
water out of the shredded pulp. What I usually do is to salt the
grated potato and let it sit for five or ten minutes, which draws
the water out. I then squeeze it by hand, which produces an amazing
amount of water. I usually fry mine as patties but this technique
should work for loose fries. It only works, of course, with initially
uncooked potatoes.
Newsgroups: rec.food.cooking
From: kcl@world.std.com (Katherine C Long)
Subject: Re: Looking for Cheap Cheesecloth
Keywords: cheesecloth
Organization: The World Public Access UNIX, Brookline, MA
Date: Thu, 10 Sep 1992 23:54:59 GMT

hwt@bcarh11a.BNR.CA (Henry Troup) writes:

>Around here, I get my cheesecloth from a auto supply store (Canadian
>Tire). The package is $5.99 for one pound weight of cheesecloth, I
>think.  It specifically states that it can be used for food purposes.  I
>think it's also a polishing cloth?
>                     
   I do appreciate everyone's suggestions about looking in auto
supply stores, hardware stores, supermarkets, etc.  But I need
something more like a bolt of cheesecloth - and don't want to
pay more than the bare minimum.  I dry many pounds of tomatoes
in the oven by slicing them into thick slices, salting them, 
laying them on  layers of cheesecloth that sit on cookie-drying-racks
(there is probably a better word for these!) and then the racks
sit on full (cookie) sheets to catch the drips.  The tomatoes
come out lovely, but the cheesecloth is pretty well destroyed
after a couple of batches.  I do recycle, but not yet to the
point where I wash out the cheesecloth and save it for next season.
I don't think I could get the salt-burnt tomato juice out
enough so that it could be used for straining stock or jam.

    Anyhow, I've called the manufacturer, who is tracking
down someone in my area (Washington DC) who sells cheesecloth
by the box or bolt.  I'll keep you posted!  Thanks for the help!

Katherine Long
kcl@world.std.com
From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Newsgroups: rec.food.cooking
Subject: Re: Knife Sharpener
Date: 8 Sep 92 19:29:18 GMT
Organization: HP Santa Rosa Site (NMD MTA MWTD)

>Yikes!  @ $40 ea... $1400!  It may be off-topic... if anyone's interested
>I can post instructions on making knifes.  Much less expensive than high
>quality factory knives and comparable results.
>----------

That would be reallyt interesting. Please do post about this.


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

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690
From: artemis@netcom.com (Michelle Dick)
Newsgroups: rec.food.cooking
Subject: Re: extra virgin olive oil
Date: 10 Sep 92 09:33:03 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

In article <6ctnny.strnlght@netcom.com> strnlght@netcom.com (David Sternlight) writes:
>
>A Los Angeles food and restaurant magazine, "The Food Paper" (published,
>I think, by the Gault-Millau folks) ran a taste test of olive oils
>earlier this year. They compared many commercial and gourmet products
>including some very expensive "boutique" oils (you know, small bottles
>at astronomical prices). The blind tasting panel included some of L.A.'s
>finest chefs.
>
>The number one winner was Star. Yes, the stuff you can get from many
>supers. Go for the extra virgin which is a first cold press.
>
>David

Which only means that that tasters were looking for a very
light-bodied oil that imparts little taste to food (perhaps for
cooking fish or other food that would be overpowered by a true
full-bodied olive oil).

Olive oil is much like wine.  Top oils from Italy, Spain, France, and
Greece are quite different from one another.  They have strong olive
tastes and are an acquired taste.  Italian oils (Fattoria della Sala,
Badia a Coltibuono, and especially Castello di Volpaia) are generally
the most robust; their strong peppery bite would be foreign and
overpowering to someone trying them for the first time.  Indeed,
experimenters would be wise to start with a more subtle oil from
France such as Manosque.  Greek oils (say, the Peloponnese Agoureleo)
tend to be more fruity.  

Yes, these oils are more expensive and if you are not careful you can
pay a pretty penny for a terrible oil (I heartily disrecommend Villa
Banfi from Italy).  But there is absolutely no comparison between
these oils and Star.  You wouldn't want to poach a fish in these oils,
they are best for marinating and pasta dishes or for serving in a
small dish with parmasean on the side for dipping good bread.

If you are looking for a full-bodied oil, there is no way Star oil
could top the high priced imports (well, most of them anyway).  For a
light-bodied general cooking oil, you wouldn't be able to tell the
difference between most of the extra virgin olive oils on the market
(I generally go for Bucci) and Star is just fine..

If you are tempted to try a full-bodied oil, I warn you that the taste
may be overpowering.  Do be careful, they bite back.  And don't bother
cooking salmon in them, you won't taste the fish at all.

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking
From: charleen@ADS.COM (Charleen Bunjiovianna)
Subject: Re: GARLIC BREAD HELP
Summary: closed captioned for the humor-impaired
Organization: The Original Estrogen-Crazed Lust Bunnies
Date: Fri, 4 Sep 1992 23:57:20 GMT

In article <3077@ariel.its.unimelb.EDU.AU> manda@ariel.its.unimelb.EDU.AU (Manda Lynch) writes:
>In article <1992Sep4.144836.1415@news.cs.brandeis.edu> reynold@binah.cc.brandeis.edu writes:
>>In article <1992Sep3.155230.9517@dartvax.dartmouth.edu>, Timothy.P.Stammers@dartmouth.edu (Timothy P. Stammers) writes:
>>>Here is a simple way that I do garlic bread, actually, garlic
>                   [message deleted for brevity]
>
>>I haven't seen this mentioned yet so here goes---FORGET THE BUTTER!
>>Paint the bread with extra-virgin olive oil, sprinkle with garlic
>>powder and a touch of basil--put in the toaster oven on top brown or
>>a dark setting (depends on your toaster oven).
>
>For Heaven's Sake!!!
>I wasn't going to jump on this because everyone has their own favourite
>way of making garlic bread (and I'm sure we've done this before ;-) but
>if you are going to go to all the trouble of using extra-double-super-
>duper virgin oil, then PLEASE use fresh garlic!! It is GARLIC bread,
>after all.
>
>Sheeesh!

Well, GEEZ, people!!!
If you're going to go to all the trouble of using extra-double-super-
duper virgin olive oil and fresh garlic, then PLEASE make the bread
yourself so that it's FRESH.  It is garlic BREAD, after all.

Some people's kids!

Charleen

Newsgroups: rec.food.cooking
From: Mr_b
Subject: Re: Baby teething biscuits
Organization: LMSC
Date: Fri, 11 Sep 92 19:13:06 GMT


>Does anyone have a recipe for baby teething biscuits?

I can't guarantee these have what you want but when I need a biscuit
recipe, I first look through two books by Marion Cunningham:

The Fannie Farmer Baking Book (the BAKING book, not the plain Cookbook)
and
The Breakfast Book

I don't have them in front of me but they have a lot of desireable
yet obscure recipes: graham crackers and dog biscuits in the Fannie
book, zweiback (I think) and digestive biscuits in the Breakfast book.

--
Mr_B@LMSC.LOCKHEED.COM
Newsgroups: rec.food.cooking
From: aclarke@stsci.edu (Angie Clarke)
Subject: Re: Any Cooking Classes Out There?
Reply-To: aclarke@stsci.edu
Organization: Space Telescope Science Institute, Baltimore MD
Date: Fri, 11 Sep 1992 15:25:09 GMT

In article 716205726@danube.Berkeley.EDU, c99-aa@danube.Berkeley.EDU (c99 account) writes:
> >In article <1992Sep9.185807.7379@pasteur.Berkeley.EDU> c60c-3he@e260-4f.berkeley.edu (Christina (Tina) Lee) writes:
> >>
> >>    I'm looking for some cooking classes out there that I can take. Would
> 
> >I'm in a similar position, looking for a vegetarian cooking class
> >on or about the SF peninsula.  Please post any info you might have.
> 
> Same here!  Although I am a guy (two priv. were girls) I would like to learn
> to cook vegi/chinees (more like vegi) food.  I think that would be fun.
> Let's just find someone who can teach now...
> 
> 

I, too am interested in any cooking classes that may be taking place, but in
the Baltimore county area.  Please post.  Thanks.  




Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: I need CHILI recipes!
Organization: University of Colorado, Boulder
Date: Tue, 15 Sep 1992 22:50:48 GMT

In article <1992Sep14.130238.4994@mksol.dseg.ti.com>, whitley@mksol.dseg.ti.com (harlon whitley 952-2342) writes:
> I am in a chili cook-off this coming Saturday.  I have some
> chili recipes, but, I thought that the NET would be a 
> fantastic source to find other/unusual ones.  You may 
> either post or e-mail (preferred) me.  I appreciate any
> and all recipes.
> 
> Thanks!
> 
> Harlan
> 
> whitley@sunscm1.dseg.ti.com

This is my own recipe, but it has been printed in the cookbook put out 
by Old Bay seasoning

Red "Green" Pork Chili

1-1/2 lb. pork roast, cubed 
2 lg. cans italian-style whole tomatoes
1 lg. can tomatillos (drained) (use about 2 doz. fresh if you can find them)
2 8 oz. cans diced green chilies (or use home-roasted anaheims, preferably)
1 large onion, diced
4 cloves garlic, finely chopped
2 Tbs. ground red chili (more if you like it hot)
2-3 Tbs. Old Bay seasoning
olive oil
salt (to taste)

Brown pork, onions & garlic in olive oil.  While that's going, dump the green
chilies, tomatillos and tomatoes (inc. the liquid) into the food processor & 
coarsely chop.  When the meat is browned, add the dry spices and cook for a few
minutes, then add the chopped mixture.  Simmer over low heat for about 2 hours.
Serve over burritos, enchiladas, etc., or in a bowl with tortillas on the side.
Enjoy!

Kellie Matthews-Simmons
internet::matthews_K@cubldr.colorado.edu
From: pjh@eng.cam.ac.uk (Philippa Hogben)
Newsgroups: rec.food.cooking
Subject: Re: stuffed marrow?
Date: 9 Sep 92 13:14:41 GMT
Reply-To: pjh@eng.cam.ac.uk
Organization: Sun Microsystems, Inc.

In article 12740223@hpmwetg3.sr.hp.com, dondd@hpmwtd.sr.hp.com (Don Dillon) writes:
>What exactly is marrow.  In the US this the stuff inside bones that
>produces white blood cell, and definitely has no seeds.  ;)
>

It is a vegetable sort of like a large courgette. My dictionary says:

Marrow: (Brit.) short for vegetable marrow.

Vegetable marrow: oblong green striped fruit which is eaten as a vegetable. Also called (in the U.S.) marrow squash.

Hope this helps.

Philippa


---
Philippa Hogben   pjh@eng.cam.ac.uk  (Reverse if mailing from Janet)
Any mistakes are mine, all mnie.

I am not a .sig virus. I am a free bug.
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: Corn fritters - a recipe
Date: 15 Sep 92 14:50:56 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <1992Sep15.003321.8980@organpipe.uug.arizona.edu> rperkins@astro.as.arizona.edu (Rachel J. Perkins) writes:
>In article <10713@sun13.scri.fsu.edu> nall@sun8.scri.fsu.edu (John Nall) writes:
>>
>>CORN FRITTERS:

  ...

>>1	scant cup of flour
>
>i'm sorry, but i'm not really sure what this means..a scant cup? less than a 
>cup? 

   Well, I don't what it means either.  The recipe was quickly written out
   for me, on the back of a napkin.   I really didn't look at it until after
   I got home and typed it in for r.f.c, and found then that it wasn't real
   clear.  It looks like it could be "scant" or "slant" or "scane" or
   "scont" or something like that.  "Scant" seemed to be the only one which
   made any sense :-(

   Sorry.

   John


--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, Florida
   "A loaf of bread, a jug of wine, and thou....and perhaps some
	 munchies, couple of pillows, some music.." - Omar Khayyam (modern)
Newsgroups: rec.food.cooking
From: Claire Chang <cchang@citi.umich.edu>
Subject: Re: Chokecherry Jam or Jelly
Organization: Univ of Michigan-Cntr for Info Tech Integration
X-Useragent: Nuntius v1.1
Date: Wed, 9 Sep 1992 16:51:46 GMT

Chokecherry Jam or Jelly

>I am looking for a source to get Chokecherry jam or jelly.  I managed
>to find some in a store in Vancouver Canada, but they do not ship
>out of the country.  Please respond to me.   Help...my supply is 
>running out!
>
>
>Thanks
>Steve  (wincor@force.decnet.lmsc.lockheed.com)


I javen't had chokecherry jelly for 13 years!!  Please do post to the net
if you find a source.  I only know about chokecherry because
a friend and I picked berries and cooked them and boiled jelly to make
about 15 qts!!  This was in Chadron, Nebraska.
We really ended up with syrup that would not stiffen to jelly.
But I do remember the wonderful flavor.
Newsgroups: rec.food.cooking
From: aliki@nova1.stanford.edu (Alexandra Schmidt)
Subject: Mail-order source for dried cherries and cranberries
Organization: Stanford University
Date: Thu, 10 Sep 1992 15:07:17 GMT




(Nicole Vecchi, this is for you, but I thought others might like to know also.)
You can buy them in bulk from a wonderful place in Wisconsin called Country
Ovens, Ltd.  A slight amount of sugar is added to the fruit during the drying
process, but they keep very well on the shelf.  They're great for baking, 
though I must confess that I eat an inordinate number of them straight out of
the bag!

Here's the contact info.  The prices include shipping via UPS, though I assume
there's an extra charge for shipping outside the continental U.S.

Country Ovens, Ltd.
123 Main Street, P.O. Box 195
Forestville, WI 54213

phone: (414) 743-2330

A 2-lb bag of either cherries or cranberries costs $18.50, and a carton of
18 2-ounce 'snack packs' costs $23.50.  You can buy them in larger or smaller
quantities, too; those are just representative prices/quantities.
Newsgroups: rec.food.cooking
From: lwv26@cas.org (Larry W. Virden)
Subject: Apples - sauce and/or butter (Was: Re: Ideas for a dessert to go with lasagna)
Followup-To: rec.food.cooking
Reply-To: lvirden@cas.org (Larry W. Virden)
Organization: Nedriv Software and Shoe Shiners, Uninc.
Date: Fri, 11 Sep 1992 11:19:05 GMT

In article <1992Sep10.185858.15383@iscnvx.lmsc.lockheed.com> westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal) writes:
:
: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? 
:

Now that is a neat idea.  I was wondering though - do you have any good
recipes for making apple sauce (or apple butter) perhaps using the 
microwave?  My grandmother still owes me her home grown microwave apple butter 
recipe...
-- 
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: whitley@mksol.dseg.ti.com (harlon whitley 952-2342)
Subject: I need CHILI recipes!
Organization: Texas Instruments Inc
Date: Mon, 14 Sep 1992 13:02:38 GMT

I am in a chili cook-off this coming Saturday.  I have some
chili recipes, but, I thought that the NET would be a 
fantastic source to find other/unusual ones.  You may 
either post or e-mail (preferred) me.  I appreciate any
and all recipes.

Thanks!

Harlan

whitley@sunscm1.dseg.ti.com
Newsgroups: rec.food.cooking
From: hfoster@liebnitz.ssd.kodak.com (Henrietta Foster)
Subject: Re: Fly Traps & Red Pepper jelly
Organization: Eastman Kodak
Date: Thu, 10 Sep 92 12:43:56 GMT

In article <92247.095612REH@SLACVM.SLAC.STANFORD.EDU> REH@SLACVM.SLAC.STANFORD.EDU writes:
>Recently I purchased some Red Pepper Jelly at an art and wine festival.
>It was a beautiful red color, sort of sweet & had a bit of the pulp from
>Red peppers. Was wonderful poured over cream cheese & spread on crackers.
>If anyone out there has this Recipe I Would love to have it.
>

Here's the recipe from the Ball Blue Book, the bible of home food
preservation:

Red Pepper Relish
-----------------
7 cups finely chopped sweet red peppers (about 16 small)
2 tablespoons salt
2 cups sugar
1 quart vinegar  (I use white vinegar)

Combine peppers and salt; let stand 3 to 4 hours.  Add sugar and
vinegar; cook, stirring frequently, until thick, about 45 minutes.  Pour
hot into hot jars, leaving 1/4 inch head space.  Adjust caps.  Process
10 minutes in boiling water bath.  Yield: about 6 half pints.

I just made a batch of this; I love it too.  I put the relish up in 4
ounce jelly jars, however.  I'll probably give some as gifts this
Christmas.  Try to get fresh peppers from a garden or farm market.

Henrietta

Newsgroups: rec.food.cooking
From: wung@puttgen.ee.gatech.edu (Peter Wung)
Subject: RE: Re: zattar (was: Another food experiment...)
Reply-To: wung@puttgen.ee.gatech.edu
Organization: Sun Microsystems
Date: Tue, 15 Sep 1992 17:00:20 GMT

Zaatar is a mixture of Thyme, sumac and sesame seeds.  The mix and 
predominance of either is a personal preferance issue. The sumac adds a
tangy, lemony taste.  



****************************************************************************
*Peter Wung				Email:wung@ee.gatech.edu	   * 
*Electric Power Laboratory		Snail mail: 33787 Ga. Tech Station * 
*School of Electrical Engineering		    Atlanta, GA 30332      *
*Georgia Institute of Technology				    	   *        *Atlanta, Georgia							   *
*   	"Pass, Set, CRUSH!"...						   * 
*  	Well, 2 out of 3 ain't bad for a short, fat guy.  		   *
*									   *
****************************************************************************

Newsgroups: rec.food.cooking
From: hcls7@jetson.uh.edu (Marino, Nancy F.)
Subject: cardamom
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Houston
Date: Sat, 5 Sep 1992 14:37:00 GMT



     I am reposting because apparently I got the beginning cut off. I have a
recipe that calls for 4 cardamom, ground. But I only have ground cardamom. Can
anyone tell me what the equivalent to 4 whole cardamom might be?
From: grimjack@milton.u.washington.edu (Leslie Basel)
Newsgroups: rec.food.cooking
Subject: Re: Aluminum & Alzheimer's
Date: 9 Sep 92 06:25:49 GMT
Article-I.D.: u.1992Sep9.062549.27833
Organization: University of Washington, Seattle

In article <1992Sep8.063340.5743@u.washington.edu> grimjack@milton.u.washington.edu (Leslie Basel) writes:
>I hate to be a fearmonger, but if you are worried about aluminum
>ingestion, you might want to take a look at your soda can.  An
>Australian group (I can dig out the reference if anyone's inter-
>ested) found that canned soda contained comparatively high Al
>levels (300 mgs, I think) from soda in glass bottles.  I tend to
>worry when Aluminum comes in contact with an acid, which it
>definately does with soda pop.
>
>Leslie

I have the reference.  The paper is:
	Duggan JM, Dickeson JE, Tynan PF, Houghton A, Flynn JE.
(1992).  Aluminum beverage cans as a dietary source of aluminum.
Med J Aust 156: 604-5.

	The "high" levels in the abstract were on the order o
mumol/L, not mgs, as I posted before.  I sincerely apologize
if I frightened or misled anyone.

Leslie
Xref: sparky rec.food.cooking:16308 pgh.food:78
From: kb4c+@andrew.cmu.edu (Karin Brennan)
Newsgroups: rec.food.cooking,pgh.food
Subject: General tso's Chicken
Date: 15 Sep 92 17:58:29 GMT
Organization: Carnegie Mellon, Pittsburgh, PA

does any one have a good recipe General Tso's Chicken?  It would be
appreciated.
Thanks.
From: Jane.R.Deering@dartmouth.edu (Jane R. Deering)
Newsgroups: rec.food.cooking
Subject: Re: Aluminum & Alzheimer's
Date: 11 Sep 92 19:02:18 GMT
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0a5@newshost.dartmouth.edu

In article <715903221.F00002@blkcat.UUCP>
John.DeCarlo@f131.n109.z1.fidonet.org (John DeCarlo) writes:

> However, I learned many years ago not to use aluminum pots to cook spaghetti
> sauce. I later learned that highly acidic foods can leach aluminum out of pots
> and pans made of aluminum.

I recently moved into a new apartment, and inherited lots of pots and
pans from the previous resident.  I've always enjoyed my stainless
steel and cast iron cookware, and my preferences were confirmed when I
found the aluminum pots there were all pitted and scratched on the
inside, presumably from acid in the foods cooked inside them.  If
anyone's thinking about buying pots for the first time, I'd recommend
staying away from aluminum and non-stick pans altogether and just
getting some nice cast-iron (for griddles and small saucepans) or
stainless steel -- it will last you forever and is much easier to
clean, despite what the non-stick advertisements say.

Jane Deering
fury.eyes@dartmouth.edu
From: hrubin@pop.stat.purdue.edu (Herman Rubin)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:Esquire rice pilaf
Date: 10 Sep 92 18:17:22 GMT
Organization: Purdue University Statistics Department

In article <tzsnj-k.strnlght@netcom.com> strnlght@netcom.com (David Sternlight) writes:
>
>Some years ago I had a wonderful recipe from either the Esquire Handbook
>for Hosts, or the Esquire Cookbook (both now out of print and my copies
>lost) for Rice Pilaf, attributed to the Omar Khayyam restaurant (now
>defunct) in San Francisco.

>First you saute the rice grains, then you cook them with tomato juice.
>I don't recall if you bake or simmer them, nor at what temperature or
>for how long.

According to George Mardikian, the founder of that restaurant, the 
essence of a pilaf is to coat the grains in oil and heat them; one
can saute minced onions, etc., before adding the rice, or wheat.
Then one adds boiling liquid to the hot grains.  The coating with
oil puts a slight coating on the grains which keeps them separate
during the cooking process.

-- 
Herman Rubin, Dept. of Statistics, Purdue Univ., West Lafayette IN47907-1399
Phone: (317)494-6054
hrubin@pop.stat.purdue.edu (Internet, bitnet)  
{purdue,pur-ee}!pop.stat!hrubin(UUCP)