HDTenEightyP/NetNews huggingface dataset:
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Alcohol in cooking, help
Organization: Lockheed Missiles and Space Co.
Date: Fri, 18 Dec 92 21:31:24 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? 
>	Thanks in advance.
>

for cooking - the heat will absorb the alcohol - also,
there are a number of flavored extracts you can buy in
order to get the rum, etc flavor - Paul Mason used to sell
a set of 'flavored cooking sauces' that were like a cooking 
sherry, etc that had no alcohol to them

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: "Dave Breece" <dbreece@cherry.ucs.indiana.edu>
Subject: Re: REQUEST: Stuffed Hot Peppers
Organization: Indiana University, Bloomington
Date: Tue, 15 Dec 1992 07:31:41 -0500

Somewhat along the same lines, I tried jalepeno poppers for the first
time last week, and loved them.

Does anyone have any good guesses as to what a good batter/breading
for them would be?

I'm thinking about egg+milk, then cracker crumb, but I haven't had a
chance to try it yet.  



-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dave Breece ("Druid")                     "We are heros, we are dreamers
dbreece@cherry.ucs.indiana.edu                of the big dream..."
                                                              A/B/W/H
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Destroying the evidence, was Re: THANX
Organization: Taronga Park BBS
Date: Mon, 14 Dec 1992 02:44:43 GMT

In article <1992Dec11.142055.15453@crd.ge.com>, meltsner@crd.ge.com (Kenneth J. Meltsner) writes:
> 
> If you've ever seen a tempered piece of glass go, you'll have healthy
> respect for the amount of energy which can be stored in a piece of
> glass (largely) under high tensile strains.  
> 
> Another common kitchen item made from tempered glass: Corelle
> dishware.  

I once had a Corelle plate spontaneously shatter on me.  I wasn't
even stressing it (that I know of).  I was sliding another plate on 
top of it that I was putting away in the cabinet when it exploded into 
a zillion pieces.  
A lot of it fell into a wok full of oil I was heating (Murphy's Law
and all that) which was a major annoyance.

It hasn't happened since -- still, I seriously doubt I'll ever buy 
Corelle again.
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
From: bgitv@termo.unit.no (Bard Grimsmo)
Subject: Re: Where is MealMaster found?
Organization: SINTEF, The Norwegian Institute of Technology
Date: Fri, 18 Dec 92 08:30:43 GMT

In article <WVOSS.100.0@novell.com> WVOSS@novell.com (Wes Voss) writes:
>I'm looking for a copy of the latest mealmaster..
>
>Could someone either email it to me, or give me an ftp site to get it from?
>
>Thanks!
>
>Wes

The latest version on the net is 703. If you or someone else have
MealMaster recipes collections (from GEnie or Compuserve and so on),
please mail them to me.

Host src.doc.ic.ac.uk

    Location: /computing/systems/ibmpc/wsmr-simtel20.army.mil/database
           FILE -r--r--r--     207319  Dec  7 19:00  mm-703.zip

Host wuarchive.wustl.edu

    Location: /mirrors/msdos/database
           FILE -rw-r--r--     207319  Dec  7 18:00  mm-703.zip


-- 
Bard Grimsmo     |Mail: SINTEF/Varmeteknikk         |Home: Schives Gate 7
Dr.Ing           |      7034 Trondheim, Norway      |      N-7030 Trondheim
Research Engineer|Phone: +47 7 592505               |      Norway
SINTEF Division  |Fax:   +47 7 944513               |Home phone: +47 7 523801
Termodynamics    |E-mail: Bard.Grimsmo@termo.unit.no|-rn-rn-rn-rn-rn-rn-rn-rn
Organization: School of Computer Science, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Mon, 14 Dec 1992 20:13:20 -0500 
From: Andrew Lewis Tepper <at15+@andrew.cmu.edu>
Subject: REQUEST: Fruitcake

I'll admit it, I really _like_ fruitcake. I'm looking for a recipie for
that really dense commercial kind of fruitcake. I want to make it with
really good ingredients like dried cranberries, papaya, lots of kinds of
nuts, etc.

Thanks,
Andy

Newsgroups: rec.food.cooking
From: akins@cbnewsd.cb.att.com (kay.a.akins)
Subject: Re: Superstitious Foods* New Years*
Organization: AT&T
Date: Mon, 14 Dec 1992 17:50:50 GMT
Summary: Peas and herring
Keywords: new year

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!   
Newsgroups: rec.food.cooking
From: zdem0a@hgo7.hou.amoco.com (Donna Martz)
Subject: Re: fried turkey
Organization: Amoco
Distribution: usa
Date: Fri, 11 Dec 1992 21:29:02 GMT

sarah@albnyvms.bitnet writes:

>Chicken or turkey fried at home can be "absolutely delicious" but
>this person specifically said he used the KFC-style batter, and
>fried it at work.  I can testify that I have NEVER eaten fast food
>chicken that was even CLOSE to delicious.  I'm suure that this
>turkey could not have been any closer to edible than the stuff at
>the local KFC.
> 
I must admit I don't eat fast food myself, KFC or other. 

>And as far as "I sure this man would love to know he has hired a
>caterer with an attitude" goes, I'm sure he's be glad to know that
>even if HE didn't have any, that his caterer has tastebuds.
>I don't think that statement was called for.  It's not llike she
>said, "That was so gross!!! That man was a disgusting pig with
>no taste in food... Imagine serving that <Explicative> at T-day
>dinner..."

Well, no I believe it was "made me sick to think about it", but I'll
agree that my statement was not very polite either and also reflected
an attitude on my part (must have been the full moon).  I'll just add
that I hope I never pay (a perhaps large amount of) money to people 
who then go and belittle me publicly.

> 
>Sarah, who FREQUENTLY is told she has an attitude when it comes to food

I don't doubt that.  
Newsgroups: rec.food.cooking
From: mucit@cs.rochester.edu (Bulent Murtezaoglu)
Subject: Re: Papa Del`s Pizza
Organization: Computer Science Department, University of Rochester
Date: 11 Dec 92 18:48:25


Would boiling the sausage instead of browning work?  
Just curious..

-M
Newsgroups: rec.food.cooking
From: kevinf@athena.mit.edu (Kevin A Frisch)
Subject: Re: need a dessert to follow sushi
Organization: Massachusetts Institute of Technology
Date: Sun, 20 Dec 1992 05:59:46 GMT


In article <bkt.724629482@blacks.jpl.nasa.gov> bkt@blacks.jpl.nasa.gov
 (Barrie Trinkle) writes:

>Green tea ice cream is served in many Japanese restaurants, often as
>a complimentary dessert after you've spent $$$$ on sushi :-).  It's
>delicious and has absolutely no laxative effect on me, at least.
>I wish I could find a place to buy it in cartons and take it home.

  Well, I mean, I'm not to fussy about food, and there was little I did not
manage to eat when I was in Japan....But, if there was one thing that I would
have to pick out as _the_ most completely inedible thing, I'd have to say it was
the green tea ice cream--right up there with watermelon sardine sandwiches...

                 kevin
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
From: mara@kauri.vuw.ac.nz (Mara)
Date: Mon, 21 Dec 1992 03:21:48 GMT
Organization: /u/student/mara/.organization


 rwarren@vax2.concordia.ca (Rosemary from Montreal) writes:



#   ok, ok, my turn.
#
#   this dates back to when i was perhaps 9 or 10.
#
#   i made a white cake and decided to change the flavoring from vanilla to 
#   peppermint.  well i put in what the recipe said:  one tablespoon.

 
Ack. This reminds me of when I was a similar age, making my first
strawberry shortcake. I learned two very important lessons that day :

1)  You only need about 3 drops of peppermint oil for an adequate flavour

2) Strawberry shortcake is not enhanced in any way if the cream is
peppermint flavoured.


Yuck.  As I recall, the flavour was strongly reminiscent of - well - toothpaste

Never ever mix strawberries and peppermint.  


Amy
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Recommended Electronic Cookbooks
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Sat, 12 Dec 1992 07:47:02 GMT

In article <4798.3092.uupcb@synapse.org> barrie.lax@synapse.org (Barrie Lax)  writes:
>MD<In article <1992Dec8.201132.8603@CERIS.Purdue.EDU> jheath@CERIS.Purdue.EDU (Jim Heath) writes:
>>From article <4466.3092.uupcb@synapse.org>, by barrie.lax@synapse.org (Barrie Lax):
>>>
>>> Wes, have you tried Mealmaster 7.3 which is the latest version.
>
>MD<up for ftp.  Since I use CompuChef and MM, I'm not willing to dial a
>
>Then why not simply contact MM and ask for an update?

I mistyped.  The line should have read: Since I use CompuChef and
*not* MM ....

As I don't use MM, I haven't registered it.  I'm not willing to pay MM
a handling fee to send me a disk.  I merely offered to make the new
version available via anon-ftp (so lots of folks could get it easily)
if someone got me the program.  A friendly offer, nothing more.

>
>MD<will be ones that have free-form recipes.  QuikBook is the only
>MD<shareware PC program I know that is almost completely free-form.  Note
>MD<that this means that you will have to give up functionality (like
>MD<measurement conversion) since such functionality requires that the
>MD<different parts of the recipe be put into distinct fields so that the
>MD<program knows what's what.
>
>MD<QUIKBOOK
>
>MD<Comments: This program has minimal features but allows you to use any
>MD<archive program (such as PKZIP) and editor to create free-form
>MD<recipes.  It is unique in that it will compute an index based on
>MD<title/keywords for any set of recpies.
>
>Then why not simply save recipes to file and search with LIST? PKZip
>them if you want. What exactly does QUIKBOOK give you. Surely you don't
>need it to create "free form recipes". I do that now!

All of the recipe programs are basically customized databases.
Quikbook is one that just imposes a minimal amount of structure.  It's
not completely freeform: Quikbook recognizes a title and an unlimited
number of keywords.  It also recognizes the recipes as seperate
entities. What you can do with Quikbook that you can't with LIST is,
for instance, do a search pulling up all recipes with okra.  Write
these recipes to a seperate file or print them out (perhaps you might
upload the file to your favorite news system and post them in r.f.c in
response to an okra recipe request).  You can do this in a few
keystrokes.  Trying to do that with LIST would be a pain in the
tuckus.

You can also make cookbooks based on the whole collection and or a
search and then have quikbook make a book-like index based on titles
and keywords.  And of course, once set up, it is much more
user-friendly than a hodgepodge of viewers, archivers, and searchers.
Why do some people use program launching programs?

I don't use Quikbook personally, but several folks here swear by it.
They'd be better able to propound its advantages.

--
Michelle Dick
artemis@netcom.com
From: Kate Condon <cathy@info.anu.edu.au>
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Crayfish Recipes
Date: 14 Dec 1992 05:32:24 GMT
Organization: The Black Hole .@@@
Distribution: world
NNTP-Posting-Host: 150.203.86.106
X-UserAgent: Nuntius v1.1.1d12
X-XXDate: Mon, 14 Dec 92 00:31:40 GMT

Are crayfish the same as yabbies?
Newsgroups: rec.food.cooking
From: des@des.unet.com (Dave Swanson)
Subject: Re: Hot Buttered Rum
Organization: N.E.T. Access Products Division, Santa Barbara
Date: Tue, 15 Dec 1992 21:46:22 GMT

In article <1gl2ogINN320@uwm.edu> susan@csd4.csd.uwm.edu (Susan Kenzler) writes:
>   I'm looking for a recipe for Hot Buttered Rum that I had a few years ago.  
>   It was butter, brown sugar, and spices mixed together and kept in the
>   refrigerator.  To make a drink you just added rum and hot water to a 
>   spoonful of the butter mixture.  Does anyone have a similiar recipe?
>
>   Thanks.
>

I saved this from a while back.  Havn't tried it yet.

	--dave (des@net.com)

>From: marthab@milton.u.washington.edu (Martha Burns)
Subject: LACTO: Hot Buttered Rum
Summary: original subject was Hot Buttered Rum
Date: 3 Dec 90 16:26:40 GMT

This recipe was posted awhile ago by a gentlemen whose name I forget.
Have received many requests from those whose missed it the first time
around.  It's superior to most mixes one can buy.

Hot Buttered Rum

1 lb. unsalted butter
1 lb. white granulated sugar
1 lb. brown sugar
1 qt. good vanilla icecream

Soften butter and icecream.  Cream butter with sugars.  Mix in
icecream.  Store in freezer.
     Use 2 T. batter per mug, add 1 - 2 oz. rum and 8 oz. boiling water.

Notes:  I used a blender to mix the ingredients which made a smoother
batter.  Because this recipe is so rich, 1 T. batter per mug may be
sufficient.  Freezing the batter in the freezer will not freeze it
hard, so it will be easy to spoon out.  Also helps to preheat the
mugs.

Enjoy!
From: barbara@forit.forut.no (Barbara Wasson)
Newsgroups: rec.food.cooking
Subject: Mint Cream Cake (from Norway)
Date: 20 Dec 92 20:36:21 GMT
Organization: Norwegian Telecom/FORUT, Norway


Here is a delicious Norwegian After Eight cream cake recipie. The cream
needs to be made the day before assembling the cake. You can also 
assemble the cake itself the day before serving. Note: I have translated
the metric measurements to standard measurements and since they don't
round evenly the measurements might look abit funny.

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

Cream Cake with Mint Taste (Kake med Myntesmak)

THE DAY BEFORE:


2 cups (5 dl) cream
1 pkg (200 g) After Eight mints
2 baking  semi-sweet chocolate squares

Put 2 cups (5dl) cream in a saucepan and heat over medium. Add 1
package of After Eight mints (reserve 8 for decorating) and 2 
semi-sweet chocolate squares and stir until melted. Cool the
mixture and store in fridge overnight (this makes the mint flavour
stronger than if you use the mint cream the same day).

CAKE:

4 large eggs
7/8 cup (2 dl) sugar
8 oz (250g) almonds, grounded
scant 1/2 cup flour (just under 1/2 cup)
3 Tbls coca
1 ts baking powder

Line the bottom of a 10" (26cm) springform pan with paper and butter
it.

Whip the eggs and sugar really really well - as if making a sponge
cake. This could take about 5-8 minutes on high. Combine the rest
of the ingredients and FOLD by hand into the egg/sugar mixture.

Pour into the prepared springform pan. Bake at 375 F (200 C) for
about 30 minutes or until done (toothpick comes out clean). Cool
on a rack. When prepared to fill and ice, slice in half with a long
knife.

CREAM FILLING and ICING:

1 cup (2 1/2 dl) cream
the mint cream from above

Whip the mint cream. Whip the plain cream. Fold the two together
mixing well.

Fill the cake with the cream filling (~1/3) and use the remaining
2/3 to ice the top and sides of the cake (or figure out the proportions
by sight).

Cut the 8 reserved after Eight mints in half diagonally and place
cut side down on the top of the cake as decoration (i.e. they stand
up high from the cake).



-- 

  Barbara Wasson            barbara.wasson@tft.tele.no  """""""""""
"                                                                 "
" Norwegian Telecom Research, PO Box 1156, N-9001, Tromso, Norway "
"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""
From: klf@druwa.ATT.COM (FranklinKL)
Newsgroups: rec.food.cooking
Subject: Re: File gumbo
Keywords: Sassafrass
Date: 16 Dec 92 20:48:20 GMT
Distribution: rec



In article <13377.9212161330@pine.eng.gla.ac.uk.udcf.glasgow.ac.uk>, gnaa38@udcf.gla.ac.uk (Paul Porcelli) writes:
#|> 
#|> Does anyone have an authentic Louisiana recipe for File Gumbo. My
#|> brother brought me some File powder from a trip to New Orleans but i
#|> dont know how to use it.
#|> Thanks a lot
#|> Paul Porcelli
#|> Glasgow University
#
#And Stef replies:
#
#My understanding is that File is used for thickening in gumbos and the like.
#Therefore most gumbos contain it. I think its ground root of something. No, I
#don't have a good gumbo recipe.
#
#--
Gumbos are pretty much at the whim of the individual cook.  I have seen
them made various ways and with various ingredients, but a common thing
they all possess is the use of a thickening agent.  The most widely
used thickener is the roux, made of flour and whatever kind of fat the
cook in question is partial to.  Okra is another popular thickener,
however, as okra is somewhat of an acquired taste, it is not as
widely used, particularly outside of Louisiana.  I have several Cajun
cookbooks, the best of which (IMHO) is published by the people who
put out Acadiana magazine.  It is a compilation of recipes from individuals
all over Cajun country.  In any case,  most of the recipes that use
file, apply it AFTER the gumbo is served and it is generally added to
taste.  Occasionally, a recipe will call for adding file during the cooking
process but this seems to be the exception rather than the rule.
File powder has a distinctive taste and, although it does indeed provide
some thickening, to use it to get significant thickening could easily
overpower the gumbo.

Incidentally, file is finely ground sassafrass leaves.  If the flavor
seems familiar, remember that root beer is made, originally, from
sassafrass root.

--
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: lorne@Sun.COM (Lorne Johnson - EDA (IC) District SE)
Newsgroups: rec.food.cooking
Subject: REQUEST: New York Style Cheesecake
Date: 17 Dec 1992 16:59:36 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: lorne@Sun.COM (Lorne Johnson - EDA (IC) District SE)
NNTP-Posting-Host: iniki.west.sun.com


I tried to post this before, but didn't see it ever show up.
Appologies if this is a duplicate.

===================================================================

I'm looking for a recipe for New York Style Cheesecake 
(which I think just means it baked...)

If anyone has any good recipes they want to share, I'm interested.

Thanks...

lj
lorne@sun.com
sun!lorne



Newsgroups: rec.food.cooking,sci.med
From: cpaulse@magnus.acs.ohio-state.edu (Chris D Paulse)
Subject: Aluminium and Alzheimers
Organization: The Ohio State University
Date: Tue, 15 Dec 1992 03:33:46 GMT

For years I've been using an aluminium expresso maker.  Last night a friend
asked why I'm not worried about using it since there is a direct correlation
between Alzheimers desease and the amount of aluminium in your brain.
Should I be worried?  What about aluminium cans used for drinks, etc?
Organization: Doctoral student, Urban and Public Affairs, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking,sci.med
Date: Wed, 16 Dec 1992 12:05:33 -0500 
From: Lawrence Curcio <lc2b+@andrew.cmu.edu>
Subject: Re: Aluminium and Alzheimers

Seems to me that the biggest consumers of aluminum are (or have been)
ulcer victims (Maalox [tm] etc.). It would be interesting to study
correlations between Alzheimers and ulcers. 
Newsgroups: rec.food.cooking
From: davisk@sable.rtp.dg.com (Karen Davis)
Subject: Re: The Best Mixer?  
Date: Fri, 11 Dec 92 13:25:34 GMT
Organization: Data General Corporation, Research Triangle Park, NC

In article <1992Dec9.154809.13942@samba.oit.unc.edu>, Ernie_Patterson@unc.edu (Ernie Patterson) writes:
|> I have been looking at mixers that are powerful enough to mix bread
|> dough.  I have found a Kitchen Aid (325) watts, which is gray and the 
|> mixing bowel is supported by handles on the stand.  A local discount 
|> store currently has this mixer for $370.00.

I have a Kitchen Aid, but I think it is the next model down, as it doesn't
have the handles to support the bowl, and it cost $199.00. In any case,
it is great for mixing bread dough; I use it to make bread all the time. 

Karen M. Davis     			davisk@dg-rtp.dg.com
From: kroy@twolf5.ee.washington.edu (Kalapi Roy)
Newsgroups: rec.food.cooking
Subject: RE: Braun Hand Blender
Date: 14 Dec 92 20:29:47 GMT
Reply-To: kroy@twolf.ee.washington.edu
Organization: Dept of Electrical Engineering, UW


I was watching their add. in the TV this weekend. They say its very good for dry grinding
like coffee, spices etc. If anybody has used one for this purpose, please let me know 
how good it is?

Thanks very much,
Kalapi Roy
Organization: School of Computer Science, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Thu, 17 Dec 1992 10:43:52 -0500 
From: Andrew Lewis Tepper <at15+@andrew.cmu.edu>
Subject: Re: Net's Funniest Kitchen Disasters

When I was about 10 my aunt tried to impress us kids by making
cappuccino. She did this by putting hot coffee and milk in a blender.
Needless to say, when she turned it on it exploded, covering the ceiling
with coffee. We had to repaint the ceiling.

Andy
Newsgroups: rec.food.cooking,rec.food.recipes
From: Wizard0@cup.portal.com (Asher Wizard Feldman)
Newsgroups: rec.food.cooking
Subject: REQUEST: Wine Recipes
Date: Tue, 15 Dec 92 17:20:25 PST
Organization: The Portal System (TM)
Distribution: world

Hi, I'm looking for some good wine recipes.  Please email, as I 
don't frequent this news group very often.  Thanks!!!

Asher Feldman
asher@cup.portal.com
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: fudge
Organization: Taronga Park BBS
Date: Mon, 14 Dec 1992 02:46:25 GMT

In article <Dec.11.12.55.53.1992.4719@porthos.rutgers.edu>, hinz@porthos.rutgers.edu (Dorothy E. Hinz) writes:
> In article <1992Dec04.185125.17423@i88.isc.com> claudiak@i88.isc.com (Claudia Kale (STG)) writes:
> > 
> > proper fudge *is* the more crystalline format, and
> > the gooey format is the failure.
> 
> I agree with that..........if it's gooey it wasn't cooked long enough.

I thought it had to do with how you made it.  If you beat it while
it's still hot, it'll be grainy.  If you let it cool before you beat
it, it'll be smoother.
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
Subject: RECIPE: Cucumber Salad (with garlic)  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 19 Dec 92 17:56:39 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

All this talk of garlic reminded me of my favourite cucumber salad so I  
thought I would share it with you, it is for garlic lovers only!  
  
   CUCUMBER SALAD  
  
2 cucumbers, 1 Tbsp salt  
8-9 ozs sour cream  
2 Tbsp lemon juice,  paprika  
4 cloves garlic (or more if wished)  
  
Peel & slice cucumbers, cover with salt & leave for at least 1 hour. DO NOT   
OMIT this step. Drain off liquid. Thin cream with lemon juice, add crushed   
garlic & cucumbers & sprinkle with paprika. Chill until needed. Lovely with a 
BBQ meal (watch for the glazed eyes of others, you could be standing too   
close for comfort!).  
  
  
   
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