HDTenEightyP/NetNews huggingface dataset:
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Re: More pots 'n pans
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA
Distribution: usa
Date: Mon, 25 Jan 1993 17:54:00 GMT

Bonnie Forman writes:

>>    Does anyone know anything about "Tools of the Trade" 
>>    cookware found at Macy`s (I`ve never seen it anywhere
>>    else)?

I'd never heard of it until my mom gave me a large stockpot of it for
Christmas. Best stockpot I've ever had. It's heavy enough to hold the 
heat and it seems to distribute it evenly. I like it so much I've
been making soups just to have an excuse to use it.

I had never heard of it, either. But then I don't live where there's
a Macy's anymore.

Marcy

-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sqwest.wimsey.bc.ca (preferred) or marcy@sq.com
From: "abe bloom" <abe.bloom@channel1.com>
Newsgroups: rec.food.cooking
Subject: regular lox vs. nova
Date: 23 Jan 93 23:37:13 EST
Reply-To: "abe bloom" <abe.bloom@channel1.com>
Distribution: rec
Organization: Channel 1 Communications

SRH>  Newsgroup: rec.food.cooking

SRH>Most delis that sell lox sell two kinds.  They call them Lox and
   >Nova Lox.  Lox is strong and salty.  Nova is mild and not very salty.
   >Lox is also called Belly Lox (I don't know why).
Susan R. Hagan wrote above.

Susan, Belly lox was called that because when the slab of salmon was
started, officionados felt that the most tender part of the salmon was
in the center, hence the designation "belly".  I can still remember
being in the appetizing store and watching the maestro sharpening his
slender long knife and cutting those slim delectable slices and
impatiently waiting to take them home to be placed tenderly on a toasted
bagel, smothered with a layer of cream cheese, draped with the lox,
covered with large slices of sweet onion and slices of fresh tomato.

I can't go on. This is too much for me.   Bye, abe!!, greenville,sc
---
  QMPro 1.01 41-8803  MSI HQ! BBS  805-395-0650 Home of QmodemPro!
--
Channel 1 (R)   Cambridge, MA

From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Softshell crabs
Date: Thu, 21 Jan 1993 21:47:26 -0500

  MA> From: mas5@ns1.cc.lehigh.edu (MICHELLE A. M. SZENA)

  MA> The softshell crabs in spaghetti sauce that I referred to earlier was
  MA> in a red sauce.  My mother makes it but from what I've seen she makes
  MA> a regular tomato sauce, (tomato sauce, puree, garlic, oregano, basil,
  MA> onion, etc.) and she just drops in the softshell crabs and they kind
  MA> of float around in the sauce.  You serve it with spaghetti noodles. 
  MA> It's really messy because you have to crack the shells open but it's
  MA> so much fun and tastes so good.

Maybe I'm missing something.  Why would you have to crack open the shell of a
softshell?  That's the nice thing about a softshell -- you eat the whole thing,
head to toe, outside to inside.
From: deanl@MISsequoia.com (Dean Lamothe)
Newsgroups: rec.food.cooking
Subject: REQUEST: Pretzel recipes
Date: 25 Jan 93 17:48:37 GMT
X-Newsreader: Tin 1.1 PL3


I would like any and all pretzel recipes that I can find, so that I 
can try them all out.  I would particularly like German pretzel recipea.

						Thank you.


Newsgroups: rec.food.cooking,ne.food
From: stcmille@panix.com (Steve Miller)
Subject: Re: The Zen of Bagels
Organization: PANIX Public Access Unix, NYC
Date: Tue, 26 Jan 1993 14:21:15 GMT

I'm sorry to contradict so grizzled an authority, one who quotes so
correctly "Eck, a bagel," but there is nothing at all wrong with putting
lox on a sliced bagel on, say, a Tuesday, or butter on a sliced bagel,
like I did this morning.

Now will Norman please enlighten us as to why some bagels are so dumb
and bad and why, as he says, some taste "like the sun"?


-- 

__________________________________________________________
Steve Miller				stcmille@panix.com
		A Famous Rock Star!
Newsgroups: rec.food.cooking
From: j-germuska@nwu.edu (Joe Germuska)
Subject: Re: Cleaning out my Wok
Organization: Northwestern University, Evanston, Illinois, USA
Date: Tue, 26 Jan 1993 22:35:41 GMT

dboddy@pulsar.lrmsc.loral.com (Dave Boddy 5973) writes:

> If your wok is just black...Congratulations you now have a well 
>seasoned wok!!

>If it has little black crusties you can try scrubing them out but
>I just ignore them and keep on woking :)  If you really have to
>scrub it with hot soapy water and steel wool then go ahead and do
>it.  THEN dry your wok thoroughly by putting it in the oven and
>then re-season it by coating it in cooking oil and putting it in
>the oven.  I "bake" it at about 325 to 350 degrees fahrenheit until
>it has a nice black coating.

Yes, indeed -- don't get soap or scrubbing devices anywhere near your
wok!  According to the China Moon cookbook, seasoning your wok
properly means you'll use about 1/3 as much oil as if it weren't, and
I can vouch for the fact that a well-seasoned wok is as non-stick as
teflon! (presuming you have the plain aluminum variety to start
with...)

The baking method above sounds more efficient than my technique, but
I'll include it for variety (basically also stolen from the China Moon
cookbook)
Put the wok right on the fire/burner of your oven...  crank the heat
all the way up and just let it sit for about five minutes (until water
dropped on the rim evaporates immediately)  Once it's hot enough, turn
off the burner and wipe the interior of the wok throroughly with
peanut oil (or other oil, but peanut make for more interesting
flavors)  Expect a lot of smoke.  Let it cool down for about two
minutes.  Wipe off the excess oil, then turn the heat back on, and
once it gets hot enough, repeat the above process.  Do this five or
six times, and you should have a smooth blue-black patina over the
entire interior of your wok.

From here on out, never let soap near your wok.. don't even use a sink
sponge to wipe it out, if there is any chance there is soap residue in
it -- I did this after my first use, and wiped off the base of my
patina :-(  Paper towels or clean rags and water should do fine for
cleanup.  If your patina gets blemished, scrub down with soap and
start from scratch for best results.  

Don't let your grandma tell you that a black wok is the sign of a
skanky kitchen!  It's the best way to go... :-)

 
(PS As my first real post to this group, let me tack on a question --
is there a unix-based cookbook program out there in the pub domain?
I've heard some talk about MealMaster which I guess is for PC's...
Just wondering if there was a parallel...)
--
joe germuska | j-germuska@nwu.edu | Network Response Center
ACNS-Distributed Systems Services, Northwestern University
Newsgroups: rec.food.cooking
From: mew3@ra.msstate.edu (Mary E. Whiteman)
Subject: Re: Drive-In food ( was: New thread, Diner food)
Organization: Mississippi State University
Date: Wed, 27 Jan 1993 20:22:00 GMT

sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:

>As long as we're talking about   Diners   how about Drive-Ins??

  Does anyone remember the old A&W Root Beer Stands?????
   Don't remember too much about the food except that the
burgers, etc. came in dad, mom, and kid sizes.....but the
magic of that rootbeer in our cold frosty mugs lingers in my
memory.  We still have our glass mugs too!  but the kind you
buy in the stores just isn't *right*.
>	  
-- 
     -----,-----'----(@     This bud's for you!    @)----,-----'----
Mew3@Ra.Msstate.Edu                        Irielle Antonia di Perez
Irielle@Glia.Biostr.Washington.Edu         Shire of the Riviere de Sang
"starlight, starbright"                    Kingdom of Meridies
Newsgroups: rec.food.cooking
From: drmax@casbah.acns.nwu.edu (Marianna Max)
Subject: Re: Honey                               
Organization: Northwestern University, Evanston Illinois.
Date: Fri, 22 Jan 1993 13:15:23 GMT

In article <2B5F1037.1C38@deneva.sdd.trw.com> hart@cheshire (James A. Hart) writes:
>jazzie@cix.compulink.co.uk (Peggy Shambo) writes:
>: 
>: >I wouldn't worry. Honey is far too concentrated for anything to actually
>: >live in it.
>: 
>: Honey contains some kind of bacteria, which is quite dangerous for young
>: children and infants.  I'd be quite suspicious of the honey the original
>: poster mentioned.
>: 
>: Jazzie
>: 
>: >>>MATRIX version  1.20g
>
>--
>I though it was an ENZYME that infants couldn't handle.  Can anything
>dangerous actually live in honey?
>
>Name:        Jim Hart    N6JSS
>InterNet:    hart@donald.etdesg.TRW.COM 
>                         I'd rather be LANDSAILING!

Honey can contain small traces of botulism - I think its just the toxin but
no live oganism. Its in small enough quantities that it doesn't effect
anyone except babies and hummingbirds (ie don't sweeten babies milk with
honey or put honey in hummingbird feeders). I doubt that the gentleman's
honey owes its smell to botulism.

Newsgroups: rec.food.cooking
From: hypes@boi.hp.com (Gary Hypes)
Subject: Re: Net's Funniest Kitchen Disasters
Date: Sun, 24 Jan 1993 21:13:53 GMT
Organization: Hewlett-Packard / Boise, Idaho
X-Newsreader: TIN [version 1.1.4 PL6]

A former manager of mine is a career lady who will admit she can't cook
to save her life.  One day a fellow colleague brought in a bag of
home-made carmel corn, and she begged him for the recipe.  One step in
the recipe calls for putting 2 cups of popcorn in a paper sack
(containing the carmel ingredients) and placing it in the microwave for
"x" number of minutes.  Her two young sons walked into the kitched while
she was doing this, stared at the microwave for a minute, started
hearing popping sounds, and turned to her and said "Gee Mom, weren't you
supposed to pop the popcorn BEFORE you stuck it in the microwave?"

She had put two cups of UNPOPPED popcorn in the sack... I have no idea
how many days it took her to get her microwave clean again...


- Gary Hypes -
Newsgroups: rec.food.cooking
From: sean@austin.ibm.com ()
Subject: Re: Calphalon
Originator: sean@curry1.austin.ibm.com
Date: Sun, 24 Jan 1993 20:53:41 GMT
Distribution: usa
Reply-To: curry@ausvmv.vnet.ibm.com
Organization: IBM Austin, TX


In article <1993Jan20.194407.6755@cbnewse.cb.att.com>, tjks@cbnewse.cb.att.com (Tim Kloth) writes:
> I would reccomend only select pieces rather than a full set.

In reality the sets are generally such a good deal that you get a number
of pieces 'free' (assuming you can find a set which included all the separates
that you wanted.)

> I have two stock pots and two saute pans.  Both are great
> within their limitations.  CALPHALON IS NOT NO-STICK.
> You will want some no-stick pots.  If you want a wok do not
> buy the Calphalon.  Same thing for the omlet pan.  That can't
> possibly work.

I agree with the wok, Calphalon at moderatly high temps can take a great deal
of practice.  However, the "omlet"'s that come out of my Calphalon are
considerably better than that out of any of my other cookware.  Again practice
helps here.

> Also, the caoting can come off.  I had my stock pot on a back
> burner and a 12" fry pan on the front.  The edge of the fry
> pan scratched the calphalon stock pot.

Calphalon is not 'caoted' (or coated for that matter).  It is in fact
anodized.  The anodization is actually pretty deep into the cookware.
If you get the specialized Calphalon cleaner, most 'scratches' will come
out.  I found the the silver 'scratches' on my Calphalon left from contact
with other metals are in fact residue from THE OTHER OBJECT.  The cleaner
will remove these, leaving the Calphalon finish intact.  It seems that the
anodized surface of this cookware is indeed harder than the stainless
steel that seems to scratch it.
  
I highly recommend the Calphalon (except the wok), especially for gas 
ranges, it distributes heat beautifully. 

Sean 


-- 

Sean Curry
curry@ausvmv.vnet.ibm.com
Newsgroups: rec.food.cooking
From: ijr@canard.uwaterloo.ca (Ilana Jayne Shewchun)
Subject: Re: Lobster
Organization: University of Waterloo
Date: Thu, 21 Jan 1993 02:54:21 GMT

In article <16B5C8DA3.SUSANMC@nervm.nerdc.ufl.edu> SUSANMC@nervm.nerdc.ufl.edu (Susan McIntosh) writes:
>text deleted<
> 
>My major problem with Maine lobster is that they're usually boiled and it
>tastes (to me) like most of the flavor boils right out of the meat.  A
>Fla lobster is usually treated more gently ... broiled just until done,
>still moist and flavorful.  At least that's been my experience.  Maybe I
>just haven't had a properly cooked M. lobster?
> 
>susan                                 susanmc@nervm.nerdc.ufl.edu


A properly cooked Maine Lobster is steamed, served with lots of 
napkins, a large bib, a pair of pliers and a bit of garlic butter to
dip the meat in. :)   (This of course is completely my opinion, and
anyone who disagrees is allowed to buy me a lobster dinner in order
to show me the error of my ways).

SMiles!

Ilana
Newsgroups: rec.food.cooking
Subject: Serve with Filet Mignon  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 29 Jan 93 04:57:01 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

kpgone01@ulkyvx.louiseville.edu writes:  
>I am looking for a few side dishes that will be served with a filet mignon.  
  
More mushrooms and a green salad with tomatoes. Oh, I forgot it's winter  
over there isn't it? How about a can of asparagus with a mock  
hollandaise sauce - make a white sauce & remove from heat. Stir in one  
beaten egg yolk & drop by drop 1 tablespoon of lemon juice. Reheat but  
do not boil. (It's a lot easier if you have someone to squeeze the lemon  
while you stir). Heat asparagus, arrange in dish and pour over the  
sauce.  
Or maybe broccoli with almonds - cook broccoli until tender. Melt 2 Tbsp  
butter in a small saucepan, add 2 Tbsp lemon juice, 2 Tbsp flaked  
almonds, s & p to taste. Cook 3-4 mins. Drain broccoli & spoon over  
almond mixture.  
How about sweet potatoes in orange sauce, oh yes did no potatoes include  
sweet ones? Perhaps orange & ginger carrots? A ratatouille would be  
nice. Even silverbeet in coconut cream - wash silverbeet (or spinach) &  
shred finely. Place silverbeet & 1 onion finely sliced in large  
saucepan & cook gently until tender (do not add water). Drain  
thoroughly, season with salt & pepper. Add 2 Tbsp coconut cream & serve.  
  
   
  ---------------------------------------------------------------------  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  
  ---------------------------------------------------------------------  
Newsgroups: rec.food.cooking
From: jonesk@ur.msstate.edu
Subject: Re: Drive-In food ( was: New thread, Diner food)
Reply-To: jonesk@ur.msstate.edu
Organization: Mississippi State University
Date: Wed, 27 Jan 1993 21:01:14 GMT

What I miss are malts. You usually can only find milk shakes nowadays
(and not very good ones, either). As a kid, I remember getting
what my mother called malted milk at various drive-ins. She would
also make it at home. It was wonderful stuff.

Kay Jones



Newsgroups: rec.food.cooking
From: bamorrow@magnus.acs.ohio-state.edu (Bruce A Morrow)
Subject: Re: Drive-In food RE: Jerry's Drive-Ind)
Organization: The Ohio State University
Date: Wed, 27 Jan 1993 19:45:40 GMT

There was a great place to go named JERRY'S in Columbus, Ohio.  It had a huge
red curved arrow that pointed to the place. It was on the corner of two
major streets.  Jerry's always had a 50s night and many old cars would arrive 
days before the event.  It was a fun place to go, the old awning with the
speakers, the food, the coffee.  However, the building and sign are still
there,but it's owned by someone else who changed the sign so much that it
doesn't look the same.  It has lost much of its attractiveness.   OH WELL,
White Castle's are still   "ok by me"
SEE YA,   BRUCE      ;-)
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: REQUEST: Guanti/Kruschkiki              
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Tue, 26 Jan 1993 22:01:00 +0000

I've seen these things called Guanti in Italian shops and Kruschkiki (sp?)
in Polish shops.  Well, now I live in England in an area where ethnic
food means either Chinese take-away or going out for a curry... or get a
pizza delivered from Pizza Hut or grab some burgers at McDonald's.

They look like very thin doughy strips deep fried, then dusted with
confectioner's (icing) sugar.  They don't seem to appear to be yeast
dough (ie, not like pizza frite).

I am sure there are people out there who recognise what I mean.  So if
you've got a recipe, could you post it for me.. and others to share?

Thanks,
Jazzie

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking
From: adam@wam.umd.edu (Adam L. Greenberg)
Subject: Re: New thread, Diner food
Organization: University of Maryland, College Park
Date: Thu, 28 Jan 1993 03:31:43 GMT

In article <1993Jan27.175835.21379@iscnvx.lmsc.lockheed.com> swwang@iscnvx.lmsc.lockheed.com (Sophia W Wang) writes:
> Anyone been to the Varsity in downtown Atlanta? 
> And a deep-fried peach pie!

I was there in 1981, when I was only 10 years old and I faintly remember
the place.  Heaven!  (Exactly like McDonald's old fried Apple Pie but it's
PEACH!)

--Adam
Newsgroups: rec.food.cooking
Subject: Re: RECIPE: Quick Apricot Chicken was Re
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 28 Jan 93 03:49:59 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: lvisco@carson.u.washington.edu (Lydia Visco)
>consists of, would you?  I don't buy bottled dressings, generally.

My Apricot chicken recipe is a little different and does not contain 
the salad dressing, it is even simpler. Place a whole chicken or chicken 
pieces in a casserole dish, sprinkle a packet of French Onion (or any 
sort of onion) soup over the top, pour over this as much apricot juice 
that you think is sufficient say 1.1/2-2 cups, bake until cooked, baste 
as often or as little as you want. Sometimes apricot juice is hard to 
come by so I just blend a can of apricot pieces into a puree and add 
a little water, apple juice whatever you have handy. Cook a few potatoes 
in their jackets in the oven at the same time, throw a few frozen peas 
into the microwave and you have a real easy meal!
From: lrumsey@nyx.cs.du.edu (-Linda-)
Newsgroups: rec.food.cooking
Subject: Lecithin
Date: 27 Jan 93 03:34:51 GMT
Organization: Nyx, Public Access Unix at U. of Denver Math/CS dept.
X-Disclaimer: Nyx is a public access Unix system run by the University
	of Denver for the Denver community.  The University has neither
	control over nor responsibility for the opinions of users.

I have some bread <machine> recipes that call for 1/4 tsp. liquid
lecithin. I've only found dry lecithin... My question is, is 1/4 tsp. of
liquid equivalent to 1/4 tsp. of the dry? I have no idea if the liquid is
a concentrate or not.

Also... some of these recipes call for something called "dough enhancer".
Commercial bakeries use this in their baked goods, and wonder if any one
knows a different name for it? < and where it's obtained>. It's listed
as an optional ingredient in the recipes.        
                                                      Thanks...



--
            there is an awakening...

        and -all that remains is true...
                                                       -Jim Morrison-
Newsgroups: rec.food.cooking
From: edjcb@ariel.lerc.nasa.gov (Jeff Brown)
Subject: Need Chutney Collection or good path to Toki Noguchi at HP
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA Lewis Research Center
Date: 25 Jan 1993 08:55 EST  

I lost the chutney collection file that Toki Noguchi sent me.  Would
some kind soul post or mail me the collection or send me the mail path
to Toki?  Thanks

Jeff Brown
edjcb@scivax.lerc.nasa.gov
Organization: Student Employment Office, Carnegie Mellon, Pittsburgh, PA
From: kpjone01@ulkyvx.louisville.edu
Subject: Recommendations for Filet Mignon sides.
Date: Tue, 26 Jan 1993 20:10:52 GMT
Organization: University of Louisville

Greets,
 
I am looking for a few side dishes that will be served with a filet mignon.
The perfect dishes would be something that is not too heavy.  A baked potato
has been ruled out.  Any suggestions would be helpful.
 
Kevin

kpjone01@ulkyvx.louisville.edu
From: dap@portal.vpharm.com (David A. Pearlman)
Newsgroups: rec.food.cooking
Subject: Re: Drive-In food ( was: New thread, Diner food)
Date: 28 Jan 93 05:52:14 GMT
Organization: Vertex Pharmaceuticals, Inc.

In article <1k72igINN37r@gaia.ucs.orst.edu> ballt@ucs.orst.edu (Teresa Ball) writes:
>>>  Does anyone remember the old A&W Root Beer Stands?????
>
>> YES! (I told my husband about those and he thought I was nuts. )
>>Ours had the car hops to wait on you, and once a week they would be 
>>on rollerskates. The rootbeer floats were the best. I haven't seen
>>an A & W since ours closed ~20 years ago... (sniff) :(
>>
>>maggie. (mopping the drrool from her keyboard)
>
>I worked as a carhop in an A&W 20 years ago.  It only went out of business
>about 10 years ago.  There was another A&W in town though.  It was not
>a drive in.  It was part of the local mall.  As far as I know, it is
>still in business, but they changed the recipe for the root beer and
>it doesn't taste right.  Sigh.

Is this true? They changed the recipe? Because I have childhood memories of
A&W being a lot better than it is today. At first I attributed that to
the lack of a frosted mug, but then I had the stuff in a frosted mug
and it still didn't taste nearly as good as I remember. But memories
are very unreliable things!

I will say this: a rootbeer float with soft-serve ice cream is the pits.
I actually got this at an A&W in Northern California when I ordered
an ice cream float!

dap


-- 
=============================================================================
    David A. Pearlman

Vertex Pharmaceuticals Inc.                     email: dap@vpharm.com
Newsgroups: rec.food.cooking
From: jonesk@ur.msstate.edu
Subject: Pots and Pans Revisited
Reply-To: jonesk@ur.msstate.edu
Organization: Mississippi State University
Date: Thu, 21 Jan 1993 19:18:13 GMT

I read the info on the Tools of the Trade pots and pans at
Macy's. Glad to hear they're good because I've seen them and
wondered. OK, I have a question about a line of stainless steel
pans I saw recently in a local department store. The name was
Bella Cuisine and they were good looking, very heavy. Expensive,
but nothing like the Calphalon line. 

Anyone have any experience with these pots and pans?

Kay Jones
From: barrie.lax@synapse.org (Barrie Lax)
Newsgroups: rec.food.cooking
Subject: Waffle Irons
Date: 25 Jan 93 21:46:00 GMT
Article-I.D.: synapse.7979.3092.uupcb
Reply-To: barrie.lax@synapse.org (Barrie Lax)
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321

TO: Newsgroups: rec.food.cooking

LL<I'm contemplating the purchase of a waffle iron.  Is there any net.wisdom
LL<on brands to buy? to stay away from?  Essential qualities for a waffle
LL<iron?

Yeah...get one that makes Belgium waffles.

               Bar.
---
 . 1st 1.01 #300 . You're never a loser until you quit trying.
From: jeff@maggot.gg.caltech.edu (Jeff Goldsmith)
Newsgroups: rec.food.cooking
Subject: Re: Cholestrol content of Ghee
Date: 27 Jan 1993 00:38:16 GMT
Organization: California Institute of Technology, Pasadena
Distribution: all
NNTP-Posting-Host: maggot.gg.caltech.edu

In <1993Jan26.211735.19671@cas.org> lwv26@cas.org (Larry W. Virden) writes:

>>You are totally, completely, disasterously off base.  Ghee is made by
>>clarifying the butter with spices.  This draws off the milk *solids*,
>>not the milk fat.  It also eliminates the water in the butter.

Huh?  I make ghee by running melted butter through a 
cheesecloth.  Isn't that the normal way?
			--Jeff
Newsgroups: rec.food.cooking