HDTenEightyP/NetNews huggingface dataset:
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Re: Signature salads
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA
Date: Fri, 22 Jan 1993 19:43:12 GMT

Marcy's Salad
-------------

shredded iceberg and butter lettuce
warm poached chicken (see below)
blanched new peas
scallion greens
pieces of orange
puffed mai-fun (see below)
dressing (see below)

Toss it all together and eat. 

Warm poached chicken: Place 2 cups of chicken stock in a pan with some sesame
		      oil, rice vinegar, lemon pepper and ginger. Bring to a
		      boil. Remove the pan from the heat and add whole boned,
		      skinless chicken breasts. Cover and let sit ten minutes.
		      Check the meat for doneness and remove to a baord. Let
		      the meat rest for 10 minutes. Then tear it into strips.

Puffed Mai-fun: Heat 1" peanut oil in a frying pan. Toss in a handful of
		mai-fun (rice stick). It will puff up. Press is down into the
		oil to make sure it all puffs up. Remove just when the first
		little bit of brown appears. Drain thoroughly.

Dressing: 2 Tbsp homemade mayonnaise, 1/4 tsp sesame oil, 1 tsp soy sauce,
	  2 tsp rice vinegar, 1 tsp honey, 2 tsp rice wine, lemon pepper to
	  taste. If this is too thick, thin it with more wine. It should be
	  quite runny.


I never thought of myself as having a signature salad until I revisited
the town where I used to live. During a week there, three different
people asked me to make "your wonderful chicken salad". This is a main
dish salad, by the way.


-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sqwest.wimsey.bc.ca (preferred) or marcy@sq.com
From: hinz@porthos.rutgers.edu (Dorothy E. Hinz)
Newsgroups: rec.food.cooking
Subject: Re: Waffle Irons
Date: 26 Jan 93 21:10:27 GMT
Article-I.D.: porthos.Jan.26.16.10.26.1993.25028
Organization: Rutgers Univ., New Brunswick, N.J.

In article <1993Jan22.012559.1133@udel.edu> lambert@dewey.udel.edu (Lynn Lambert) writes:

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

Can't believe I'm reading this!  Just last night we decided to have
waffles (after what seems like an eternity).  My not-so-old Sears
teflon grids, even brushed with oil, made it almost impossible to
remove the waffle without mutilating it.  A few of them we could
recognize as waffles, but the majority were mostly crumbs from the
prying and scraping to get them off of the grids.  Then and there I
said it was time to have a discussion of waffle irons on this news
group.  Let's hope it begins soon, as I too plan to buy another.  
Newsgroups: rec.food.cooking
From: oliver@dougfir.CS.Berkeley.EDU (Oliver Sharp)
Newsgroups: rec.food.cooking
Subject: Re: Books by Madhur Jaffrey
Date: 27 Jan 1993 15:57:18 GMT
Organization: University of California, Berkeley
NNTP-Posting-Host: dougfir.cs.berkeley.edu

In article <MASROOR.93Jan27181240@human.ai.kyushu-u.ac.jp> masroor@human.ai.kyushu-u.ac.jp (Muhammad Masroor Ali) writes:
>Hello All,
>
>Could anybody please mail me the names of the cook books
>written by Madhur Jaffrey, their publishers, price
>and any other relevant information?


Here is a partial list:

Jaffrey, Madhur.
     Seasons of splendour : tales, myths & legends of India / Madhur Jaffrey ;
   illustrated by Michael Foreman.  1st American ed.  New York : Atheneum,
   c1985.

Jaffrey, Madhur.
     A taste of India / Madhur Jaffrey ; food photography by Christine Hanscomb
   ; specially commissioned location photography by Henry Wilson.  1st American
   ed.  New York : Atheneum Publishers, 1986, c1985.

Jaffrey, Madhur.
     Eastern vegetarian cooking / Madhur Jaffrey.  London : J. Cape, 1983.

Jaffrey, Madhur.
     Madhur Jaffrey's Far Eastern cookery.  1st U.S. ed.  New York : Perennial
   Library, c1989.

Jaffrey, Madhur.
     Madhur Jaffrey's Indian cookery.  1st U.S. ed.  Woodbury, N.Y. : Barron's,
   1983, c1982.

Cheers,
- Oliver

Organization: Doctoral student, History, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Wed, 27 Jan 1993 13:57:36 -0500 
From: Michael Scott Neiberg <mn1s+@andrew.cmu.edu>
Subject: Re: New thread, Diner food
	<1993Jan26.184040.18798@walter.bellcore.com>

There are few diners in America quite like Ritter's in my home town of
Pittsburgh.  Nothing about this place is "retro".  I believe it still
has the original grease and waitresses.  It also has little jukeboxes
tableside.  Any diner lover who happens into Pittsburgh must check it
out and order the home fries.
Newsgroups: rec.food.cooking
From: tmp@rchland.vnet.ibm.com (Teresa Prokop)
Subject: Bailey's Irish Cream				
Date: Thu, 21 Jan 1993 13:21:53 GMT
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: IBM Rochester

Does anyone have a recipe for Bailey's Irish Cream?  
Xref: sparky rec.food.cooking:25952 ne.food:1886
From: annie@garnet.berkeley.edu  (Anne Jessop)
Newsgroups: rec.food.cooking,ne.food
Subject: clotted cream
Date: 26 Jan 1993 01:14:32 GMT
Organization: University of California, Berkeley
NNTP-Posting-Host: garnet.berkeley.edu
Originator: annie@garnet.berkeley.edu



Just curious:  Is this the same stuff as creme fraiche?  I have been
interested in "the idea" of creme fraiche for a long time, because I've
heard several people and cookbook authors rave about what a holy food it
is, but the idea of leaving cream and sour cream to go thick in my
cupboard overnight kind of repulses me. What d'y'all think of creme
fraiche?  What has your success been in making it on your own?

Annie



Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: soaking rice
Organization: Gallaudet University
Date: Sat, 23 Jan 1993 16:57:35 GMT

Hi,
	I often use Basmanti rice which is supposed to be soaked for 1/2 
hour or so before cooking. I also use a rice cooker. I'm curious how one 
manages the water content in this situation. Does one wash the rice, add it 
to the cooker, add the proper amount of water, let it soak and then turn it 
on? Or does one wash, soak, drain THEN add the rice and the proper amount 
of water... what are your thoughts on this?

skip
From: sharon@comlab.ox.ac.uk (Sharon Curtis)
Newsgroups: rec.food.cooking
Subject: Re: clotted cream
Date: 27 Jan 93 17:42:21 GMT
Organization: Oxford University Computing Laboratory, UK
Originator: sharon@client21.comlab


Normal cream holds no attraction for me, and fortunately I have never
been tempted by the usual cream cakes.

But Cornish Clotted Cream is something else!!!!!!! One of the most
scrummy things I can think of! Clotted cream is made in the West
country of England  (Cornwall/Devon area) and I would say (as I
am of Cornish descent I am biased, I admit) that the Cornish variety
is best.

S.R. Atkins writes:
>If you're really desperate for the stuff, there is a dairy in Paignton (UK)
>that sells the stuff by mail order........
There are many outlets all over the West country that sell clotted
cream by mail order.

Sharon

(oh bother my mouth's watering now)
Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: wanted: favorite chicken receipts
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Tue, 26 Jan 1993 19:32:10 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.


Here are 3 chicken recipes that I'll vouch for.  

Dave
auwen@convex.com

--------------------------------------------------------------------

This marinade is good for grilling and broiling.

CHICKEN MARINADE:

1 1/2 cups salad oil
3/4 cups soy sauce
1/4 cup worcestershire sauce
2 tablespoons dry mustard (I used Colmans)
2 1/2 teaspoons salt
1 tablespoon coarse ground pepper
1/2 cup wine vinegar with herbs 
1 1/2 tablespoons parsley flakes
1/3 cup lemon juice

Combine all ingredients & mix well.  Pour over chicken and marinate in
refrigerator overnight.  

Yield:  enough for 2 chickens

--------------------------------------------------------------------

Got this from the net awhile back.  It's awesome!

**Chicken Breast, Crab Stuffed

Serves 6.
 
6 chicken breasts 
1/2 C. onion, chopped
1/2 C. celery, chopped
3 Tbs. butter
3 Tbs. white wine, dry
7 1/2 oz. crabmeat, flaked
1/2 C. herb stuffing mix
2 Tbs. all purpose flour
1/2 tsp. paprika
1 pkg. Hollandaise sauce mix
3/4 C. milk
2 Tbs. white wine, dry
1/2 C. Swiss cheese, shredded
salt and pepper to taste


Skin and bone chicken breasts; pound to flatten.  Sprinkle with a little
salt and pepper.  Cook onion and celery in 3 Tbs. butter until tender.
Remove from   heat; add 3 Tbs. wine,  crab and stuffing mix, and toss.
Divide mixture among breasts.  Roll up and secure.  Combine flour, paprika.
Coat chicken.  Place in baking dish , drizzle with 2 Tbs. melted butter.
Bake uncovered in 375 F. oven for 1 hour.  Transfer to platter.  Blend
hollandaise sauce mix and milk.  Cook, stirring, until thick.  Add remaining
wine and cheese. Stir until cheese melts. Serve over chicken.

----------------------------------------------------------------------

Another good one from rec.food.cooking's past:

**Chicken, Baked with Mushrooms and Artichokes

from "Bon Appetit", March 1991

4 chicken breast halves
salt and pepper
6 oz. jar marinated artichoke hearts
8 oz. mushrooms, sliced
5 green onions, chopped
1 C. dry white wine

Preheat oven to 350 F.  Season chicken breat halves with salt and pepper.
Place skin side up in baking dish.  Drain artichokes, reserving marinade.
Cut artichokes in half.  Top chicken breasts with artichokes, mushrooms,
and green onions.  Pour reserved marinade and white wine over.  Bake
until chicken is cooked through, about 45 minutes.
From: lianne@bcarh17e.BNR.CA (Lianne Barre)
Newsgroups: rec.food.cooking
Subject: Re: Cookbook recommendations
Date: 22 Jan 93 14:37:47 GMT
Reply-To: lianne@bcarh17e.BNR.CA (Lianne Barre)
Distribution: world
Organization: Bell-Northern Research Ltd.

In article <1993Jan12.164633.4621@seq.uncwil.edu>,
noecker@seq.uncwil.edu (Scott Noecker) writes:
>I am getting tired of the same old fast food and am
>thinking about getting a cookbook. Anybody recommend 
>a good one? I can eat just about anything! 

I just bought one called "The Silver Palate". I picked it up on the
recommendation of my sister-in-law, who is an incredible cook. She
swears by it, and although I haven't had much opportunity to use it
yet, I'm very impressed.

The authors of the book (sorry, can't remember names) own a shop 
of the same name (somewhere in New York). The recipes are all tried-and-true 
items that they have sold in their shop. They are all fairly easy to make,
the ingredients are all things most people would have in their kitchens
anyways, and the layout is excellent. As well, the book is full of 
anecdotes, information, suggestions, etc. which make it interesting 
reading as well.

Apparently there are three Silver Palate books available so far; I have
the first one, but all three are well worth it.

- Lianne -
Newsgroups: rec.food.cooking
Subject: Re: clotted cream
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 28 Jan 93 03:40:07 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: lwv26@cas.org (Larry W. Virden)
>Hmm - are you saying that the cows in the UK produce a different
>kind of product than the ones in the US?  Or that the dairy section 

It's not the cows it's the humans that get their hand on it after the 
cow has done all that wonderful work! My daughter has just arrived home 
from living and working in New York (did I hear someone say that's not 
REALLY America?) so I'll ask her what she thinks of it all but I believe 
that the American cream is nothing like our (NZ) cream but who am I 
to suggest such an awful thing *8-)
From: ellert@v32.uh.cwru.edu ()
Newsgroups: rec.food.cooking
Subject: Re: Honey
Date: 22 Jan 1993 14:28:43 GMT
Organization: Image Analysis Center, Univ. Hospitals of Cleveland
Distribution: world
Reply-To: ellert@nu1.uh.cwru.edu
NNTP-Posting-Host: max.uh.cwru.edu


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?

I'm pretty sure this is correct.  The reason it is potentially dangerous
for infants is that their immune systems are incompletely developed and they
can develop extreme allergies, possibly fatal I think, as a result.  A
similar argument is made against unpasturized milk.  If there is additional
info that I can dig up I'll post it.

>
>Name:        Jim Hart    N6JSS
>InterNet:    hart@donald.etdesg.TRW.COM 
>                         I'd rather be LANDSAILING!
>

Ed
From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Navajo Frybread
Date: 26 Jan 93 20:16:19 GMT
Article-I.D.: cs.C1H9nA.9p4.2
Organization: Carnegie Mellon University

I had this in my files.

-mjk

original poster:  Janice Morley

Fried Bread (Dahdinuilghaaza)-- from Cookbook, 1986, Rough Rock
Demonstration School, Navajo Curriculum Center, Chinle, Arizona 86503
(I purchased this for $10 at Canyon de Chelly Visitor Center in Chinle)

Ingredients:

4 cups flour
1 tbsp. baking powder
1 tsp. salt
2 tbsp. powdered milk
1-1/2 cup warm water
1 cup lard or shortening--enough to fill 1 inch deep in frying pan

Preparation:

In a large bowl, mix flour with baking powder, salt, and powdered
milk.  Pour in warm water and mix to form dough.  Knead dough by hand
until it is soft but not sticky.  Cover with a cloth and allow to stand
for about 15 minutes.  shape into balls about 2 inches across, then
flatten by patting and stretching the dough with hands and fingers
until the dough is flat and round.  If preferred, a rolling pin may be
used instead.

Melt lard or shortening in a heavy frying pan, and heat for frying.
Add dough, fry one side, then turn.  Fry bread until it is golden brown
on both sides.

**********************
Indian Fried Bread--from Authentic Indian-American Recipes by William
Hardwick, 1965, P.O. box 1109, Fort Stockton, Texas 79735 (I bought
this for $3 at Sunset Crater National Monument Visitor Center, north of
Flagstaff)

Ingredients:

4 cups white flour
6 tsp. baking powder
2 tsp. salt
1 large tbsp. shortening
Water to make a stiff medium dough

Preparation:

Mix all together to make a stiff dough.  Make a ball about 3 inches in
diameter, and pull the ball into a 6-inch circle with the fingers.  Do
not use a rolling pin.  Slash one side from the center out with a sharp
knife in five places.  Heat 1" cooking oil in a skillet and when hot,
drop in the bread.  Brown on each side and drain.  Serve hot.

****************
My comments:

I haven't yet tried these recipes.  I bought a "Navajo Taco Kit" at the
Thunderbird Lodge Gift Shop in Chinle, which includes pre-mixed fry
bread flour, but I haven't tried that recipe yet, either.

I don't have any idea of why the first recipe says it's ok to roll the
dough out, and the second recipe specifically says not to.

I believe the cuts described in the second recipe are to make a
five-pointed star shape, but I don't remember eating any fry bread with
this shape cut into the uncooked dough.

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

Now, here's what I've tasted for a Navajo Taco:


Cooked spiced Anasazi Beans (whole beans, not mashed--I suppose
one could substitute Azuki Beans, as well)
Shredded Cheese
Diced Green chilis
Diced Tomatoes
Shredded Lettuce
Diced Onions

Top the cooked Fry Bread with the above, layering as follows:


                Chilis
                Tomatoes
                Onions
                Cheese
                Lettuce
                Beans
                Fry Bread
Newsgroups: rec.food.cooking
From: bsells@world.std.com (Bryan L Sells)
Subject: need number for mail-order kitchen supply
Organization: The World Public Access UNIX, Brookline, MA
Date: Thu, 28 Jan 1993 03:58:54 GMT


Would someone please provide the numbers of your favorite kitchen-supply
mail-order house?

BRYAN
bsells@world.std.com
617-267-1988
From: berthiau@iro.umontreal.ca (Eva Chan)
Newsgroups: rec.food.cooking
Subject: Re: Help -- Chorizo!
Date: 24 Jan 93 22:12:36 GMT
Reply-To: bunny@gnu.ai.mit.edu (Eva Chan)
Organization: Universite de Montreal

*giggle* :)  (sorry, i had to as well)

I had a friend who grew up in New bedford, MA where there was a large 
Portuguese population and plenty of linguica and chorice. And the best way 
to prepare it is to fry it like you would sausage 8) Another idea is to 
slice it like you would pepperoni and put it on a pizza :)  

*sigh*  I miss that stuff and can't seem to find it around here in the 
greater montreal area... any pointers?

Thanks!

- Eva


-- 
= Eva Chan 		| Never lose my youth, I hope it never ends. =
= bunny@gnu.ai.mit.edu	| Hope I never lose my wallet!               =
= on IRC: bunny 	|	- Bosstones			     =
=			| 					     =
--
	Andre Berthiaume 	 |  "Sometimes you're the windshield,
				 |   Sometimes you're the bug"
    berthiau@iro.umontreal.ca    |			
				 |	       Dire Straits, The Bug
From: nsingh@hqsun5.oracle (Naunihal Singh)
Newsgroups: rec.food.cooking
Subject: Re: All Clad pots & pans
Date: 26 Jan 93 21:31:50 GMT
Distribution: rec
Organization: Oracle Corp., Redwood Shores CA
X-Disclaimer: This message was written by an unauthenticated user
              at Oracle Corporation.  The opinions expressed are those
              of the user and not necessarily those of Oracle.

oh boy a religious issue. I am very happy with my all-clad. i would
like to say that they are around $20 cheaper per item at Zabars than
anywhere else I have ever seen. If you can make it to n.y.c or even
buy via catalog buy your all clad from them ....


				Naunihal
				nsingh@us.oracle.com
Newsgroups: rec.food.cooking
Subject: Re: Pizelles
From: <XID@psuvm.psu.edu>
Date: Thu, 28 Jan 1993 12:20:20 EST
Organization: Penn State University

They're very popular around Pittsburgh.  I was fortunate to get a pizelle
maker at a good price when David Weis, a Pittsburgh-based discount chain,
went out of business a few years ago.  It's made by Vitantonio and makes
two at a time.  My question is - the recipes I have don't seem to have as
strong an anise flavor as the ones I remember neighbors making when I was
a kid, and adding more anise extract doesn't seem to make that much difference-
it cooks out, I guess.  I made one batch very lightly baked and that didn't
do it either.  I think my recipes call for 2 to 3 Tablespoons of extract in
a recipe with 6 eggs.  Any suggestions?  Does anyone use oil of anise?

David Glick   xid@psuvm.psu.edu
Newsgroups: rec.food.cooking
From: ksammon@news.ncsu.edu (Kathy S Ammon)
Subject: cooking under pressure
Organization: NCSU
X-Newsreader: TIN [version 1.1 PL8]
Date: Thu, 28 Jan 1993 20:40:55 GMT


I now have a pressure cooker which I enjoy using, however, I am lacking
recipe ideas.  Any suggestions?? Kath 
Newsgroups: rec.food.cooking
From: mgraham@zia.aoc.nrao.edu (Maggie Graham)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: National Radio Astronomy Observatory, Socorro NM
Date: Sun, 24 Jan 93 21:01:34 GMT

 Ah yes.... this brings back memories of the time my sister and I decided
to make No-Bake cookies (also called Preacher's cookies or just Chocolate
Oatmeal cookies) You boil the chocolate, sugar, milk and butter on the 
stove then add the peanut butter and oatmeal. The trick is you have to
scoop the batter out onto wax paper as fast as you can before they 
harden. But as Mom's recipe just had the list of ingredients to boil and
then add, we decided the batter was a little too hot and we would let it 
cool for a minute before scooping it out. 20 minutes later, Mom walks 
into the kitchen and says "WHAT IS THIS!" There was a large chocolate
and oatmeal brick in the saucepan. I don't think the pan was ever the 
same... :)

-maggie.
                         mgraham@zia.aoc.nrao.edu                        
         Disclaimer: All opinions expressed here are mine alone,
                       not those of the NRAO or NMIMT.  -mpg
:):):):):):):):):):):):):):):) Laughter is here :):):):):):):):):):):):):):):)
From: ccb@blizzard.corp.sgi.com (Cynthia Besselman)
Newsgroups: rec.food.cooking
Subject: Recommendations/ Opinions Requested
Date: 25 Jan 93 20:37:44 GMT
Organization: Silicon Graphics, Inc.





I posted some time ago for help but didn't get any... here's a second try! 
Please help!

My husband is from a family that uses a Kitchenaid Mixer & I'm used to a
Cuisenart.  We're debating on what we should get for our own household.

What is the comparison?  Does a kitchenaid do all that a Cuisenart does? 
how about Vice Versa?  What do you use?

Thanks in advance!
Cynthia
Newsgroups: rec.food.cooking
From: racg8670@uxa.cso.uiuc.edu (becca )
Subject: Food Dehydrators
Summary: need help on food dehydrators
Organization: University of Illinois at Urbana
Date: Thu, 21 Jan 1993 15:20:46 GMT
Keywords: food dehydrators

Help!
I am trying to figure out which food dehydrator I want...
So far, I have looked at the Harvest Maid for about $80
and the American Harvest for about $60...

Can anyone tell me what the difference between these models?
Or for that matter, what are the important features that make
one dehydrator better than another???

Mostly I want to use this unit to play with :)
(Which is what I generally do with all my kitchen stuff)
But I won't be using it in any industrial sense...
just to make cheap instant stuff and backpacking food

thanks in advance...
Becca
racg8670@uxa.cso.uiuc.edu

Newsgroups: rec.food.cooking
From: jill@gopher.ccbr.umn.edu (Jill Hollifield)
Subject: Re: Men who can cook...
Organization: Coordinating Centers For Biometric Research, University of Minnesota
Date: Wed, 27 Jan 1993 15:06:15 GMT

In article <1k454hINNo9i@charnel.ecst.csuchico.edu> mpeter@OAVAX.CSUCHICO.EDU writes:
>just say marinate?" Playing in the kitchen together can be fun as long as you
>don't mind a few broken eggs or spaghetti on the ceiling. Really! My husbands
>mother used to test her spaghetti for doneness by throwing a strand on the
>ceiling and seeing how long it stuck. I would think, if it stuck at all, it was
>too done. Has anybody else heard of this? 
>
>
>
>
Sure, but my mom used to whip a few noodles at the refrigerator.  If
they stuck, they were "just right".  :-)

jh
From: rogers@calamari.hi.com (Andrew Rogers)
Newsgroups: rec.food.cooking
Subject: Re: Using the ceiling as a kitchen tool was Re: Men who can cook...
Date: 28 Jan 93 14:34:21 GMT
Organization: Hitachi Computer Products, OSSD division
NNTP-Posting-Host: calamari.hi.com

In article <1993Jan28.181333.12166@bcars6a8.bnr.ca> csanoy@bcars689.NoSubdomain.NoDomain (Cynthia Sanoy) writes:
>Someone mentioned flinging spaghetti on the ceiling to test doneness. I've
>not heard of that, but the family of one of my high school friends were
>of Ukrainian origin and used to fling oatmeal porridge at the ceiling on 
>New Year's Day... how it stuck was supposed to indicate what kind of year
>it was supposed to be...

Yes, and I remember drunken frat-rats amusing themselves by spreading clam
dip on crackers and flinging *them* at the ceiling.  The canonical method
was to place the cracker, dip side up, on the back of one hand and whack
the underside with the other.  Wish I were that easy to amuse...

AWR
old fart at play
Newsgroups: rec.food.cooking