HDTenEightyP/NetNews huggingface dataset:
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: Do you all eat turkeys??
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Mon, 23 Nov 1992 18:24:00 GMT

In article <1992Nov23.173226.20775@cs.wayne.edu>, mje@pookie.pass.wayne.edu writes...
>In article 23NOV199211262256@stars.gsfc.nasa.gov, offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) writes:
>>
>>I'm Jewish, so I don't do anything "traditional" for Christmas, but as a kid
>>my folks would get together with two other non-Christian families and 
>>make various unusual dishes for dinner...after all, there is NOTHING else
>>to do on Christmas Day...I don't fault people for wanting the day off, but
>>it is dull for those of us who don't observe the holiday :)
>>
>Ah, but for many of us there's a wonderful Jewish Christmas tradition: 
>Chinese Restaurants! They're always open late on Christmas eve, and there
>are plenty of seats available ;-) No lie. Drop into any Chinese restaurant on
>Christmas eve and see. I'm lucky enough to have a good neighborhood take-out
>restaurant run by a lovely Korean-Jewish couple. Perfect Christmas Eye
>catering!
>           --mike
The advantage to having the big cook-a-thon on Christmas Day was also
that it filled the day as well as creating a neat meal.  

Joel
VSANNICE
Newsgroups: rec.food.cooking
Subject: Re: desserts with out sugar
From: VSANNICE@weizmann.weizmann.ac.il (Annice Grinberg)
Date: Thu, 19 Nov 1992 12:43:00 GMT
Organization: Weizmann Institute of Science

Hi,

My son doesn't eat sugar (not for health reasons--he just decided not to
ten years ago, and hasn't since).  I make him turnovers, using frozen puff
pastry dough, filled with chopped apple, all-fruit jam, nuts, coconut, etc.
They are really good.  This filling could also be put into a strudel.

Annice
Newsgroups: rec.food.cooking
From: arnie@magnus.acs.ohio-state.edu (Arnie Skurow)
Subject: Re: Kitchen Aid Mixer Attachment Recommendations
Organization: The Ohio State University
Date: Thu, 19 Nov 1992 17:13:43 GMT

In article <1992Nov19.152710.22454@nlm.nih.gov> neve@nlm.nih.gov writes:
>Could someone direct me toward kitchen aid mixer attachments which they

The meat grinder and sausage stuffer tube, also can get a pasta
extruder.  I use the meat grinder attachment frequently.

The salad maker with all cutting/shredding cones.  Very handy for
shredding large amounts of cheese, cabbage, etc.

>have found to be valuable? I use my mixer all the time, mainly for baking.
>But I don't know what's out there that would facilitate my baking tasks.
>
>In case it makes any difference, my mixer is the big one, and it's about 6
>years old.
>
>Hurry, Santa has been breathing over my shoulder to get this information!
>
>Leif Neve
>
From: M18611@MBVM.Mitre.Org (Kathy Wilk)
Newsgroups: rec.food.cooking
Subject: Re: Pavlova
Date: 23 Nov 92 20:09:17 GMT
Organization: The MITRE Corporation, Bedford MA 01730

In article <1992Nov22.170926.23232@sarah.albany.edu>
la1002@albnyvms.bitnet writes:
 
>Can anyone tell me what this "Pavlova" is that people keep talking
>about? I know what SOME of the ingredients are, but not ALL of them.
>What is it?
 
  An elegant delicious dessert with simple ingredients and labor-intensive
preparation.  National dessert of New Zealand, I think, so netters from NZ
will be able to give the best description and instructions.  I hardly ever
see it on a menu or at dinner parties.  I made it once - scrumptious!  Simple
meringue BAKED in a square shape with a deep well in the center (sort of like
a donut but square);  the well is filled with fresh fruit - strawberries and
kiwis, for example.
 
 
                        K. Wilk
                        M18611@MBVM.MITRE.ORG
 
            <--********************************-->
 'Thrusting my nose firmly between his teeth, I threw him to the ground
  on top of me.' - Mark Twain
            <--********************************-->
From: tls1@ns1.cc.lehigh.edu (TRAVER L. SCHADLER)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: What is spry???
Date: 20 Nov 92 14:01:37 GMT
Organization: Lehigh University

In article <1992Nov19.181918.29049@galileo.cc.rochester.edu>, MPRK@db1.cc.roches
ter.edu (MARGARET R. PARKER) writes:
>
>A friend of mine was looking up a recipe for Norwegian waffles, and came
>upon the ingredient "spry." Does anyone know what this stuff is? If it
>is shortening, what kind of shortening is it.
>Many thanks,
>
>--Maggie
>
Spry is one type of shortning. Another is Crisco which you may seen in the
markets. Both are vegetable shortnings.
---Shad
Newsgroups: rec.food.cooking
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: Re: WANTED: Hot Bacon Dressing
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Date: Fri, 20 Nov 92 15:38:17 GMT

In article <X8ALZPA@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>
>I love wilted salads!  They're great (at least until the salad gets
>cold and the fat hardens).  The way I've always made them was to
>fry up some bacon, keep the fat warm and crumble the bacon over the
>salad and toss with the dressing.  Then right before serving, pour
>the hot bacon grease over and toss again.  This type of dressing
>is good for strong or bitter tasting kinds of lettuce as it takes
>the bitterness out of them.
>-- 
>Stephanie da Silva                                    arielle@taronga.com
>  "I can see the headlines now: 'Honest Pete plows wife under for 
>         profit.'  Oh, that should do *wonders* for car sales!" -- Peg


   This isn't a request for wilted salad but I once had a dish a long
time ago with cooked lettuce and peas that was great. Unfortunately my 
mom lost the recipe. It came from an old Gourmet magazine. About
'73 or 72.  If anyone knows a dish like this could you post it?

    Thanks
     Doris
From: dlou@sdcc3.ucsd.edu (Dennis Lou)
Newsgroups: rec.food.cooking
Subject: Re: What's the worst cookbook you own?
Date: 22 Nov 92 03:07:22 GMT
Organization: University of California, San Diego

In article <1992Nov21.164744.28651@netcom.com> ekman@netcom.com (Crossly the Glad-Eyed Bear) writes:
>My question is, what is the worst cookbook you own?  I don't mean those
>spiral-bound things got up for fund raisers--the ones where everyone
>contributes a recipe and the end result is a collection of recipes for
>instant potato and canned green bean casserole.  I mean a cookbook that
>was intended for broad distribution sales in book stores.  What's the
>name of your worst cookbook, and what's bad about it?

The Starving Student's Cookbook

Give me a break!  "How to fry an egg", "How to boil an egg".

Here's "Heat n' Eat Chillie Mac":
1 can CHILI&BEANS
1 can MACARONI
handfull cheddar cheese (grated)
2 green onions, sliced

Hey, if I ever get so financially desperate as to mix two cans of
sustenance together, I doubt I'd have the luxury of selecting the cans.

-- 
Dennis Lou             || "But Yossarian, what if everyone thought that way?"
dlou@ucsd.edu          || "Then I'd be crazy to think any other way!"
[backbone]!ucsd!dlou   |+====================================================
dlou@ucsd.BITNET       |Steve Jobs and Steve Wozniak went to my high school.
Newsgroups: rec.food.cooking
Subject: Re: Wanted: Whole Wheat Recipes -- for ovens and Bread Machines
From: lindstrom@acs.harding.edu
Date: 18 Nov 92 13:33:29 -0500
Reply-To: lindstrom@acs.harding.edu
Organization: Harding University

In article <1992Nov13.175317.4443@cbfsb.cb.att.com>, tjz@cbnewsb.cb.att.com (thomas.j.zgorzynski) writes:
>
>My wife recently perfected making pizza using white flour (boy am I going to 
>miss the tastiness of the pizza).  If anyone out there has a good non-white or 
>whole wheat flour pizza recipe, it would be greatly appreciated. 
>

So.. how 'bout the recipie for the rest of us??

>All those experienced with and use to cooking with non-white four, please 
>send me some of your most tasty bread, muffin, bagels, <whatever>, receipes.

Yeah.. these, too!!

>
>Thanks,
>
>Tom Zgorzynski
>


Greg
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: Re: RECIPE: Couscous 
Organization: Intergraph Corporation, Huntsville, AL.
Distribution: rec
Date: Mon, 16 Nov 1992 13:44:10 GMT

strnlght@netcom.com (David Sternlight) writes:

	>An even simpler way to make couscous grains. Boil a cup of water in
	>a microwave or anywhere else. Add to a cup of couscous, cover, and
	>let stand for 4-5 minutes. Mix, add butter, harissa, raisins and pine
	>nuts to taste.

Yes, this method worked beautifully, but, as suggested by another r.f.c.
reader, I used chicken broth instead of water, and I covered the pan
with a towel (instead of its lid).  I used a little butter and some
curry powder to season it, and served it one night with a thick lentil
soup and the next night with stir fried chicken and vegetables.  (Strange
combination, probably, but I thought it was great :)

BTW, another alert reader told me that cous cous cooked in <one of those
things you cook cous cous in that I can't spell> and cous cous cooked 
as explained above aren't very different.  Any other comments?

The taste and consistency of cous cous reminds me of crumbled up cornbread;
I can think of a zillion things that would be good with it.

Thanks again for all the advice, 
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com

Newsgroups: rec.food.cooking
From: alison@meaddata.com (Alison MacLellan)
Subject: Re: REQUEST: Cajun Black spice recipe
Keywords: cajun
Organization: Mead Data Central, Dayton OH
Date: Tue, 17 Nov 1992 14:24:01 GMT

In article <1992Nov16.213911.24201@oneb.almanac.bc.ca> kmcvay@oneb.almanac.bc.ca (Ken Mcvay) writes:
>The Subject says it all - I recently lost a terrific recipe obtained from
>the net for Cajun Black spice.
>
>Now that I've used every last dribble of the last batch, and it's time to
>stir up another bag, I discovered I've lost the recipe....
>
>
>-- 
>The Old Frog's Almanac - Public Access UseNet for Central Vancouver Island
>     (604) 245-3205 (v32) (604) 245-4366 (2400x4) Waffle XENIX 1.64
> Ladysmith, British Columbia, CANADA. Just south of Tupperware Central...  
>                      (Sssssssh.... Hard disk dying...)


Here's one from the net:

Cajun Seasoning

Use this wherever a Cajun Spice mixture is needed.  This can be used
as a rub for barbecued chicken -- fine indeed.  Or substitute for the
mixture in Spicy Baked Chicken (the ingredients look pretty similar,
but the oregano and thyme give it a totally different flavor).

ING
1 fat clove garlic
1/2 Small onion
1t paprika
1/2t ground black pepper
1/2t ground cumin
1/2t mustart powder
1/2t cayenne
1t dried thyme
1t dried oregano
1t salt

DIR
Mash up the onion and garlic in a mortar, and mix everything else in.

--
Alison       | Practice random kindness & senseless acts of beauty.           
 MacLellan   | Margaret Cho's opinion on temperature & racism.
I speak only | Temperature - It's not the heat, it's the humidity.
for myself.  | Racism - It's not the hate, it's the stupidity.  
Organization: Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Tue, 17 Nov 1992 18:06:23 -0500 
From: "Mitzi E. Morris" <mm7c+@andrew.cmu.edu>
Subject: Re: Don't Do This!

Although the original poster didn't say, I'm assuming the problem
was getting the coffee grinder clean after grinding the turmeric.
A while back someone suggested grinding up dry rice between batches
of spices-  evidently this cleans the grinder, and as a side effect,
produces rice flour.

Of course, it's easier to give the coffee grinder over to spices, and
then go out and treat yourself to a burr grinder (a.k.a coffee mill)
for your coffee beans.  (Apologies to starving graduate students and
others trying to feed a family of 4 on $20 a week)

Mitzi
From: bmcgeene@gssec.bt.co.uk (Brian McGeeney)
Newsgroups: rec.food.cooking
Subject: Re: RECIPE: MARMITE Recipes
Date: 19 Nov 92 13:29:27 GMT
Organization: BT


In article <1992Nov19.001814.29454@dcs.warwick.ac.uk>, ngibbins@dcs.warwick.ac.uk (Nick Gibbins) writes:
|> 
|> All this talk of marmite sparked off my memory, and I dug out a few
|> halfway decent recipes involving marmite ...
|>
|> -----------------------------------------------------------------------------
|> Spicy Chicken Breasts
|> 
|> Feeds 4ish
|> 
|> INGREDIENTS
|> 4	boneless chicken breasts
|> 3	cloves garlic
|> 2.5cm	fresh root ginger
|> 2tsp	cumin
|> 2tsp	coriander
|> 1tsp	parsley
|> 1tsp	oregano
|> 1tbsp	olive oil
|> 1tbsp	marmite
|> juice of 1 lime
|> 
|> METHOD
|> Blend garlic and ginger together, adding small amount of lime juice to give
|> a smooth paste. Heat cumin and coriander in a pan, then add oil, parsley
|> oregano and ginger paste. Stir in lime juice while heating to give a smooth
|> paste.
|> Plaster chicken breasts liberally with paste (on both sides), and grill to
|> your own taste (I say this, because some people seem to prefer this slightly
|> charred...)
|> 
|> ----------------------------------------------------------------------------

Ermm... yes, 

and what do you do with the marmite?

spread it on some toast while you're waiting for the chicken to cook? :-)



Brian.
Newsgroups: rec.food.cooking
Subject: RECIPES: Oh So Nice Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 21 Nov 92 13:25:22 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      OH SO NICE MUFFINS  
  
2 cups flour, 2 tsp baking soda, 2 tsp cinnamon, 1/2 tsp salt  
1/2 cup raw sugar, 1/2 cup malt extract, 1 apple, 2 cups grated carrot  
1/2 cup raisins, 1/2 cup walnuts, 3 eggs, 1 cup oil  
  
Preheat oven to 350oF & prepare pans. Sift first 4 ingredients into a bowl,   
stir in the sugar. Add the malt, do not combine. Peel & grate the apple, then 
combine with carrot, raisins & walnuts. Beat eggs & oil together. Stir apple  
mixture into dry ingredients then add egg mixture, stirring just to combine.  
Put into pans & bake for about 20 mins or until muffins spring back when   
lightly touched. Leave in tin for 5 mins before turning out onto cooling   
rack. Serve warm or cold. Makes 15. (This recipe is a slight variation on the 
Morning Glory Muffins).  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | If you need to email me I would really appreciate it if you  |  
     | didn't quote my own message back to me. pandora@kcbbs.gen.nz |  
      --------------------------------------------------------------  
  
   
Newsgroups: rec.food.cooking
From: WVOSS@novell.com (Wes Voss)
Subject: Re: Looking for unique turkey recipes
Organization: Novell, Inc.
Date: Wed, 18 Nov 1992 16:52:39 GMT

>I've tried it since and each time, the taste is delectable -- the marinade 
>imparts a bit more flavor to an otherwise rather bland meat.

I'm glad to see that I'm not the only one who thinks turkey is pretty 
bland.. (by itself, that is.. we usually spice ours up, though not with 
liqueur...)

Wes

-----------------------------------------------------------
Wes Voss
Novell, Inc
Internet: wvoss@novell.com
Fax: 801-342-1211
Disclaimer: These are just my opinions, and no one else's;
            No one in their right mind would share them...
___________________________________________________________
From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Date: Thu, 19 Nov 1992 19:24:39 GMT
Subject: Re: Re: RECIPE: Grape Nut Cereal Muffins
Organization: HP Santa Rosa Site (SRSD MWTD)
Newsgroups: rec.food.cooking

>       Can you
>please tell me what Grape Nuts are? I take it they are some sort of
>cereal?

Ahhhh, Grape Nuts.  This is natures greatest sponge.  This so-called
breakfast cereal, as noted in the Guiness book of world records, has been
scientifically proven to absorb 7,128,599 times its weight in excess milk.
	In September of 1987, a family size box of Grape Nuts was
accidently knocked overboard a house boat on Lake Erie, and a state of
emergency was declared immediately.  Twenty oil super tankers worked night
and day loading the engorged, and still growing kernals into their holding
barges, moving it to nearby docks to be transported inland, away from the
disaster, to be re-dehydrated.  One of the tankers was destroyed by the
ravenous load, as it continued to expand inside the hold, spitting the ship
from aft to stern like a gutted trout.  
	Scientist believe that without the quick action of the national
guard and helpfull barges, lake Erie would today be nothing but one big
breakfast bowl, waiting for the worlds largest banana to complete it's
ecological turmoil.  Thank God this was knicked in the bud!!!!


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

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

	
Newsgroups: rec.food.cooking
From: alison@meaddata.com (Alison MacLellan)
Subject: Re: WANTED: Cauliflower Recipes
Organization: Mead Data Central, Dayton OH
Date: Mon, 16 Nov 1992 00:37:06 GMT

Here is a cauliflower recipe I received the other night at a Tupperware
party.  (Yes, some of us still go and still love Tupperware!)

By the way, this is a recipe for the microwave.


Frosted Cauliflower

1 med head cauliflower
1/2 c maayonnaise
1-2 t prepared mustard
1/4 t salt
1 t Dry mustard
3/4 c grated sharp cheese

Remove Leaves and woody base from cauliflower, but leave whole.
Aerate Base with knife to make more porous.  Place in 3/4 qt 
dish and cook covered for 6 minutes per pound.  (they said at the
party 4 per pound.  Depends on the microwave.  Let stand covered
5 minutes while preparing frosting.  Combine mayo, mustards and 
salt.  Heat at 70% for 45 seconds and spread over cauliflower. 
Sprinkle cheddar over frosting and microwave 1 more minute on 
70% to melt.  (They suggested just letting it sit for another 
minute to melt the cheese rather than recooking, but its up
to you and your time limits)

I have not tried this, but everyone who had said it wa good.


--
Alison       | Practice random kindness & senseless acts of beauty.           
 MacLellan   | Margaret Cho's opinion on temperature & racism.
I speak only | Temperature - It's not the heat, it's the humidity.
for myself.  | Racism - It's not the hate, it's the stupidity.
From: pjh@eng.cam.ac.uk (Philippa Hogben)
Newsgroups: rec.food.cooking
Subject: Re: Candy Bar Memories
Date: 19 Nov 92 14:33:17 GMT
Reply-To: pjh@eng.cam.ac.uk
Organization: Sun Microsystems, Inc.

In article 75244@hydra.gatech.EDU, jgostin@mal-s1.gatech.edu (Jill Gostin) writes:
>
>Anyone remember Marathon candy bars? They were long thin things that
>were twisted kind of like several pretzels all in a row. Caramel covered
>with chocolate.

Does anybody in _Britain_ remember Marathons? They were a sort of Mars Bar with
peanuts in until somebody decided that all foreigners were so stupid that they
would not realise that something a "Snickers" bar that they knew from home might
just be the same as a sweet in a similar sort of brown wrapper which was labled 
"Marathon". Heck, I remember going to Germany many years ago and realising that 
"Raiders" were the same as "Twix".

No flames, please. What I am complaining about is:

1) The fact that the adverts made foreigners look stupid.

2) The fact that (IMO) "Snickers" is a stupid name and "Marathon" is much better.

BTW. I am still wating for somebody to announce that Mars are not going to sponsor
the London Marathon next year unless it is renamed the London Snickers. 8-)

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. 
Newsgroups: rec.food.cooking
From: westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal)
Subject: But what about the turkey himself?
Organization: Lockheed Missiles and Space Co.
Distribution: usa
Date: Fri, 20 Nov 92 21:31:26 GMT

A table-bound turkey named Tom
Longed for childhood, his old friends, and Mom:
   "I choose to eschew
   Where I'm heading to;
I'd rather return where I'm from."

-- 
Dorothy Westphal, Sunnyvale, Calif. % Just when things are going your way...%
westphal@iscnvx.lmsc.lockheed.com   %               they get even better!   %
Newsgroups: rec.food.cooking
Subject: Re: Request: Candied Yams How-to
From: jf@pacnet.wesleyan.edu (JOHN FINN)
Date: Fri, 20 Nov 1992 19:31:11 GMT
Organization: Wesleyan University, Middletown, CT USA

In article <1992Nov20.102654.1@cubldr.colorado.edu> matthews_k@cubldr.colorado.edu writes:

>In article <jf.36@pacnet.wesleyan.edu>, jf@pacnet.wesleyan.edu (JOHN FINN) writes:
>> Help!  My sister-in-law has requested that the Thanksgiving menu include a 
>> dish called "Candied Yams" (shudder!!).
>> I think I know what a yam is [no offense, but I think it's kind of 
>> disgusting, sort of like a big fat, discolored okra :-)], but I've no idea 
>> what candied yams are.  
>> 

>Well, yams aren't anything like okra.  I don't know where you got that idea.
>They're more of a sweet potato.  I personally find candied yams repulsive, 
>since it involves slathering sugar and marshmallow gunk all over a perfectly
>good yam!  We bake them in the oven and serve them with butter, just
>like a baked potato.  That, or mash them with a little cream, butter & nutmeg.
>They're actually very good that way.

>Kellie M-S
>internet::matthews_k@cubldr.colorado.edu

I"ll take your word for it! [the alternative--having actually to try them--
is unthinkable! :-)]  

To my (admittedly offbeat) way of thinking, yams are like okra in that both 
are disgusting in their tubularity and, presumably, taste. On the other 
hands, yams don't have hair on them, like okra.

By the way, is it true that okra is good for reducing high blood pressure?

Still looking for a candied yam recipe....

John E. Finn
Wesleyan University

"Ever notice that yam is spam with the `sp' and with a `y'"?
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Caeser Salad...
Organization: Actrix Information Exchange
Date: Sun, 22 Nov 1992 23:17:18 GMT

In article <By10DJ.MDv@encore.com> jpenovic@encore.com writes:
> In article <1992Nov20.155832.29486@chpc.utexas.edu>,
> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
> > 
> > Part of the fun of a Caesar salad is watching a real professional make it.
> > The ones I've seen always start off rubbing the inside of a wooden salad 
> > bowl with olive oil and then, holding a clove of garlic in their fingers, 
> > rub it all over the inside of the wooden bowl (this part may be strictly 
> > "for effect").  They then would chop the garlic into tiny pieces and dump 
> > it in the bowl, break the raw egg into the bowl and beat it, then crush 
> > the anchovies, then add the other stuff listed above.  The last thing they 
> > do is put the Romaine in and roll it around in the dressing.  Ahhhhhhh!
> > 
> > I agree with the poster who said you don't have to like anchovies to *love*
> > Caesar salad.
> > 
> > Jan
> 
>   Many many years ago, I worked as a waitress in an expensive
>   restaurant.  Caesar salad was made to order.  I made it
>   exactly as Jan described it.  It was wonderful, but back
>   then it didn't have the popularity it has now, so I never
>   got that many orders for it.
> 
>   Personally, I can't imagine ordering any other kind of salad
>   if the restaurant serves good Caesar salad.  It has to have
>   anchovies in it, and I would never eat anchovies in anything
>   else.
> 
>   jan
> 
> ********************************************************************
> TTFN,    ___           *   jpenovic@encore.com
>       / /   /  /\   /  *   
>      / /___/  /  \ /   *   
> /___/ /   /  /    /    *   
>                        *   Encore Computer Corp., Ft. Lauderdale, FL
> *********************************************************************
> 


I watched the maitre d' make it pretty much as above at Caesar's Hotel
in Tijuana.  It was perfect. 

Some recipe suggest lightly cooking the egg first but I would think
that was bordering on the gross.
 The raw egg/salmonella thing has not raised its ugly head in NZ - yet
.

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~