HDTenEightyP/NetNews huggingface dataset:
From: gryphon@openage.openage.com (The Golden Gryphon)
Subject: Sun Dries Tomatoes (What do I do with 'em)
Organization: Open Age, Inc.
Date: Thu, 23 Jul 1992 14:42:00 GMT

I just received some sun dried tomatoes.  How do I prepare them.

The package wants me to soak them in oil for 2 days with garlic and spices.

Another says to blanch them in water for 2 minutes.  

Any other ideas?

-- 
The Golden Gryphon 				gryphon@openage.COM
Solve a man's problem and he has 1 less.        No incumbents in 92.
Teach a man to think, and all his problems are less.
Openage - The Premier SCO UNIX integrator in the Washington D.C. area
Newsgroups: rec.food.cooking
From: jansen@tcs.com (David Jansen)
Subject: Growing Popcorn
Keywords: popcorn
Organization: Teknekron Communications, Inc
Date: Thu, 30 Jul 1992 17:23:28 GMT

Hi All,

I planted a couple rows of popcorn this year.  They're pollenated, and the
ears are nearly ready for picking.  But I never learned the proper way to dry
them for popping.  What do you recommend?

Thanks,

David


-- 
-----------------------------------------------------------------------------
David Jansen                           | jansen@tcs.com
Systems Engineer                       | 2121 Allston Way, Berkeley, CA 94704
Teknekron Communications Systems, Inc. | (510) 649-3733
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: liver
Date: 22 Jul 92 13:40:42 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <1992Jul22.045059.10997@rata.vuw.ac.nz> galea@gphs.vuw.ac.nz (Pauline Galea) writes:
>Keywords: liver recipes
>
>Hi,
>
> I've been told  to eat more liver, but I've always hated it.  
> Anyone got any tasty liver recipes to entice me?  

  Well, I don't have any, but far from "hating it" I love liver.
  But haven't the faintest idea how to cook it .  I always buy
  it in restaurants when I see it on the menu, and have found
  that it tastes best when kind of crisp (that is, not a lot of
  soft liver in the middle).

  So if some kind soul out there could post for both of us, it
  would be greatly appreciated.

John


  

--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, FL 32306

   Alas, H. Ross!  We scarcely knew ye!  And who are ye, anyway???
From: fearnley@ERE.UMontreal.CA (Fearnley Anne)
Newsgroups: rec.food.cooking
Subject: Re: request for recipes for non-fat cookies/cakes other desserts
Date: 29 Jul 92 16:06:33 GMT
Organization: Universite de Montreal

In article <1992Jul25.194309.29365@math.ucla.edu> ramirez@julia.math.ucla.edu (Alice Ramirez) writes:
>If anyone has recipes/instructions for baking non-fat cookies and cakes
>(esp. using  fruit juice/concentrates instead of sugar) I would be really
>grateful if you'd post them.  I am sure I am  not the only one trying
>to cut back on fats without feeling deprived.  
>Thanks in advance

My sister did this and it was great.  She followed a normal recipe for banana
bread but used only 1/3 of the sugar.  It was still quite sweet because she had
allowed the bananas to ripen until they were black (and quite disgusting IMO),
she also used a bit more cinnamon than the recipe called for.

Anne
From: mvp@netcom.com (Mike Van Pelt)
Newsgroups: rec.food.cooking
Subject: Re: Storing sushi overnight
Date: 24 Jul 92 01:37:47 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)

In article <1992Jul17.154805.3144@berlioz.nsc.com> jtu@berlioz.nsc.com (James Tu) writes:
>My friend and I are thinking about making sushi for tomorrow.  We can only
>do it tonight because we can't make the sushi in time and take it to
>a concert tomorrow.  

I made a dozen assorted rolls of maki for a church potluck, wrapped the
rolls in Saran Wrap, and put them in the refrigerator the day before.
I sliced them the next day and put them in a Tupperware container, and
took them to the potluck that evening.  The Japanese people at church
liked them -- they went back for seconds and thirds.
-- 
Mike Van Pelt          | What happens if a big asteroid hits Earth?
mvp@netcom.com         | Judging from realistic simulations involving a
                       | sledge hammer and a common laboratory frog, we
                       | can assume it will be pretty bad. -- Dave Barry
Newsgroups: rec.food.cooking
From: howard@m.cs.uiuc.edu (Bonnie Howard)
Subject: Re: First Batch of Fried Won-tons
Organization: University of Illinois, Dept. of Comp. Sci., Urbana, IL
Date: Fri, 31 Jul 1992 14:03:11 GMT

kmwheeler@ualr.edu writes:

>On 28 July I made my first batch of fried won-tons.  They were
>great!  My whole family loved them.

>I used store-bought wrappers.

>Filling:
>      7 whole water chestnuts, minced
>     2 1/2 ounces of minced prawns in spices (tin I found at the local
>					      Oriental grocers)
>      1/8 teaspoon salt
>      1/8 teaspoon pepper
>      1/2 teaspoon rice wine
>       dash of 5 spice
>      1/2 small egg white

>I used egg yolk to seal the wrappers.  I was surprised how well they
>turned out (especially considering the minced prawns I used).  I took
>no time at all to deep fry them.  The filling is rather spicy.


>I am interested in experimenting with different fillings for fried
>won-tons and egg rolls.  Anybody have any favorites?

A Japanese lady showed me how to fill won ton skins - you take hamburger
green onion, garlic, egg, salt - mix up - then you take a very small
amount and put in the won ton skin - seal - then deep fry... Serve with
soy sauce and japanese vinegar...  Delicious!!!

>Keith

>kmwheeler@ualr.edu

>Computer Engineering Technology

Newsgroups: rec.food.cooking
From: ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy)
Subject: Re: need split pea
Organization: None, and I like it like that
Date: Thu, 23 Jul 1992 00:21:43 GMT

Well, this is sorta non-specific in amounts but it's tasty.

1 meaty ham hock, and/or ham bone, bacon bones, or the like
2 packages of green split peas
3 potatoes, grated
3 carrots, grated
1 t peppercorns

Cover ham hock (or other bones) in water in large stock pot. Add
peppercorns. Bring to a boil, then lower heat, cover and simmer until
the meat falls off the bones. Remove bones, and separate meat. (If
you have additional ham pieces left around you can add them too)
Add peas, potatoes and carrots to broth. Cook slowly until peas 
are pureed, stirring frequently.  Add ham back into soup.

One can add a glug of sherry for a richer taste. The whole peppercorns
can be removed or left in for a surprise.  Some people add
grated turnip, parsnip or rutabaga but I don't.

Carol Denehy

Newsgroups: rec.food.cooking
From: rjarecki@balboa.eng.uci.edu (Robert Jarecki)
Subject: Re: How can I make buttermilk?
Newsgroups: rec.food.cooking
Organization: University of California, Irvine
Date: 23 Jul 92 01:24:13 GMT

In article <8952@travis.csd.harris.com> chela@amber.ssd.csd.harris.com (Chela Diaz) writes:
>Could someone tell me how to make buttermilk. I have a recipe that calls
>for it and can't find it at the supermarket.

CAN'T FIND IT AT THE SUPERMARKET?  Can you find a different supermarket?
	Maybe I'm spoiled, but I can't recall a supermarket without
	buttermilk, and I would hope Ft. Lauderdale (sp?) would be
	large enough to have one with buttermilk.


Newsgroups: rec.food.cooking
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Re: Sun Dries Tomatoes (What do I do with 'em)
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA
Date: Fri, 24 Jul 1992 17:47:55 GMT

Here's something to do with sun-dried tomatoes which doesn't
even require that you rehydrate them (although it's just as
good if you do rehydrate them and then soak them in garlic and
olive oil for a few days before you use them...).

Italian Meat Loaf

1.5 lb lean ground beef
.5 lb spicy italian sausage (uncooked)
1/2 c fresh bread crumb from good flavourful bread
1 medium onion, diced
2 stalks celery, diced
1/8 c chopped celery leaves
4 cloves garlic, crushed or diced
2 tbsp chopped italian parsley (*not* cilantro!)
3 sun dried tomatoes, chopped small (if you rehydrate, chop them first)
1/4 c diced red pepper
2 tbsp chopped fresh basil
1 egg, lightly beaten
1/2 c your favourite marinara sauce
1/4 c freshly grated parmesan or asiago cheese

Mix all but the last two ingredients together in a bowl.
Gently mix them together with your hands. Make sure the mixture
is homogeneous, but stop mixing as soon as possible.

Pat the meatloaf into a round casserole, mounding it slightly
so that the fat will run off the top.

Place in a 375F oven and bake for 25 minutes. Remove from the oven.
Drain off the fat. Pour the marinara sauce over the meatloaf. Sprinkle
with the cheese. Return to the oven. Bake another 15 minutes.




-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sq.com
From: nkk@wet.UUCP (Butch Katigbak)
Newsgroups: rec.food.cooking
Subject: RECIPE:Dijon Potato Salad
Date: 28 Jul 92 16:44:00 GMT


------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Dijon potato salad
Categories: Salads Potatoes    
  Servings:  4

      1 c  Mayonaise                           2 T  Dijon Mustard  
      2 T  Dillweed                            1 t  Salt  
    1/4 t  Pepper                          1 1/2 lb Small red potatoes/quartered 
      1 c  Sliced radishes                   1/2 c  Chopped green onions  

  Serve chilled
 
-----------------------------------------------------------------------------
From: kh@litsun17.epfl.ch (Mark S.)
Newsgroups: rec.food.cooking
Subject: Re: Gelatin question
Date: 29 Jul 92 13:32:18 GMT
Reply-To: kh@litsun.epfl.ch
Organization: Ecole Polytechnique Federale de Lausanne
In-reply-to: jchokey@leland.Stanford.EDU's message of 28 Jul 92 17:09:07 GMT

I have used at least a fourfold amount of gelatin (with sugar though) for two blackberry pies. It worked fine. Maybe have it boil slightly longer..

Another question: what part of the cow is gelatin made from: the bones or the skin (or the underlying tissue)?

-------------------------------------------------------------------------
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postcards to 	la Maison Rose		e-mail to	kh@litsun.epfl.ch
		Ch. des Clos 53		fax		+41'21'693'41'11
		CH-1024 Ecublens	voice		+41'21'693'37'02
		****europe*****
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Mark Soekarjo				Living in a postcard

postcards to 	la Maison Rose		e-mail to	kh@litsun.epfl.ch
		Ch. des Clos 53		fax		+41'21'693'41'11
		CH-1024 Ecublens	voice		+41'21'693'37'02
		****europe*****
From: lrennich@exeter.cray.com (Lynn Rennich)
Newsgroups: rec.food.cooking
Subject: WANTED: Indian Recipes
Date: 28 Jul 92 21:09:03 GMT
Organization: Cray Research, Inc.


I'm looking for some Indian recipes - not too hot!
Getting the right amount of spices in recipes is 
difficult for me.  My recipes never turn out like in
the restaurants.

-- 

Lynn M. Rennich
Cray Research, Inc.

lrennich@earth.cray.com
Newsgroups: rec.food.cooking
From: fxg9u@fulton.seas.Virginia.EDU (Frankie Gee)
Subject: Re: Goin' to Culinary School
Reply-To: fxg9u@fulton.seas.Virginia.EDU (Frankie Gee)
Organization: University of Virginia
Distribution: na
Date: Sat, 25 Jul 1992 23:27:30 GMT

In article <1992Jul24.153152.23506@sei.cmu.edu>, mjk@sei.cmu.edu (Mary
Jane Kelly) writes:
|> Well, I have decided to take the plunge and go to culinary school.
|> I am more than a little worried about starting out on a new career
|> direction.  It's been books, writing, and academia until now, and 
|> to go in a completely different direction is scary yet exciting.
|> Are there any folks out there who have gone through a culinary 
|> school and wouldn't mind offering me some feedback?  Or have a close
|> friend who has done it?  I am concerned about how I will be treated
|> as a woman both in class and in the business.  
|> 
|> Thanks in advance!
|> M.J. Kelly
|> scarletbegonias@cmu.edu
|> 				
|> strangers stopping strangers   
|> just to shake their hand
|> 
|> 

How long is culinary school anyway. Where are there good schools and
what is
the tuition.  thanks

--
Francis X. Giraldo
Grad Student - Aerospace Engineering
University of Virginia
Phone (804) 924-1484

Newsgroups: rec.food.cooking
From: 890232a@dragon.acadiau.ca (Steve Astels)
Subject: Re: What we eat
Organization: Acadia University
Distribution: usa
Date: Tue, 28 Jul 1992 18:42:08 GMT

eric_gorr@coglab_psych.uoregon.edu (Eric Gorr) writes:


>(don't ask me why)  But I was thinking what it is we (Americans) eat that
>other people from different countries find generally disgusting.  For
>example, (from our perspective) most Americans won't consider eating
>brains, etc..

There's the obvious pork (Israel) & beef (India)...

-- Steve


-- 

       Stephen Astels               "I am the lizard king,
                                     I can do anything..."
     890232a@acadiau.ca                         - Jim Morrison
Newsgroups: rec.food.cooking

>Okay, okay.  :-)
>
>R. H.'s Jalapeno Pepper Jelly (RH is who gave me the recipe)
>
>2 large green or red bell peppers
>7 jalapenos (red or green)
>1/4 cup lemon juice (~1 large lemon)
>1/2 cup cider vinegar

This looks tastey, but what do you use it for?


-----------------------------------------------------------------
Don { just can't get enough of them peppers } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690
From: hip@a.cs.okstate.edu (HUFFMAN BRADLEY SP)
Newsgroups: rec.food.cooking
Subject: Re: What we eat
Date: 28 Jul 92 21:03:43 GMT
Distribution: usa
Organization: Oklahoma State University, Computer Science, Stillwater

From article <22874@oasys.dt.navy.mil>, by smennitt@oasys.dt.navy.mil (Stuart Mennitt):
> In rec.food.cooking, eric_gorr@coglab_psych.uoregon.edu (Eric Gorr) writes:
>>(don't ask me why)  But I was thinking what it is we (Americans) eat that
>>other people from different countries find generally disgusting.  For
>>example, (from our perspective) most Americans won't consider eating
>>brains, etc..
> 
>     Unless it's transformed into HEAD CHEESE!!  New thread to replace
> the dwindling Spam one.
> 
> 	 Come On, Opinions on
> 				  HEAD CHEESE
> 
> I know nothing about it but suspect it's formed from ingredients that
> can't legally make it into hot dogs and breakfast sausage.

Hot dogs are made from lips, utters, and hoves, but somehow still manage to
taste good at baseball games.

Head Cheese on the other hand is made as follows:
	Take on hogs head (intact)
        Place in large pot of boiling water
        boil for hours
        pour into bread pans
        put in Frig. overnight
        Next day slice up for sandwiches

I maybe a good old Okie, but head cheese is one of the things I absolutely
refuse to it.
From: 421s@oasys.dt.navy.mil (Teresa Masser)
Newsgroups: rec.food.cooking
Subject: Re: Need party suggestions
Date: 23 Jul 92 12:10:28 GMT
Reply-To: 421s@oasys.dt.navy.mil (Teresa Masser)
Distribution: na
Organization: Carderock Division, NSWC, Bethesda, MD

I must have also missed the original post.  If you want to make a main
dish for a party which is not a cookout, I would suggest making a lasagna.
You can make it the day before and keep it in the frig.  Then the day
of the party you can have your attention on all the other minor details
that come up.  It only takes about 45 minutes to an hour to bake.

Teresa
-------
Newsgroups: rec.food.cooking
Subject: Scallops
From: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 
Date: 27 Jul 92 23:26:00 GMT
Reply-To: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 
Distribution: world
Organization: Cincinnati Computer Connection BBS - Cincinnati, OH - 513-752-8248

To: rec.food.cooking
From: cvinson@world.com

crossle1@cc.swarthmore.edu (Cindy Rossley) asked:

      CR>>Any good ideas for cooking bay scallops?

The following cold soup is a great way to use of any leftover scallops
(or steam some specifically for the soup).  It relies on really good
tomatoes for most of its flavor, so this is a good time of year to make
some. It's also very low in calories, sodium, and fat.

------------Recipe Processor <<-->> Meal-Master  ----------------------------

     Title: SALSA SOUP WITH SCALLOPS
Categories: Hheathy Soup
  Servings: 6

      1 T  olive oil                         1/2 c  chopped onion
    1/2 t  minced garlic                       1 ea cucumber
      6 ea ripe tomatoes                       2 c  unsalted chicken stock
      2 T  salt-free tomato paste            1/4 t  fresh ground black pepper
    1/4 t  salt                                2 t  Dijon mustard
      3 T  red wine vinegar                    3 T  chopped fresh parsley
    1/2 lb cooked bay scallops           ....... ea
....... ea

  Prep:  Peel, seed, and chop tomatoes.  Peel, seed, and slice cucumber.
  1.  Heat the olive oil in a 4-quart saucepan over medium heat.  Add the
  onion and garlic and saute, stirring frequently, for 5 to 7 minutes or
  until the onion is translucent.
  2.  Add the cucumber, tomatoes, chicken stock, tomato paste, pepper, and
  salt to the mixture and bring to a boil over medium heat, stirring well to
  dissolve the tomato paste into the soup.  Reduce heat and simmer the soup,
  uncovered, for 15 minutes.
  3.  Transfer the mixture to a blender or food processor fitted with the
  steel blade. Puree until smooth.
  4.  Chill the soup until cold, at least 2 hours.  Stir in the mustard,
  vinegar, and parsley.
  5.  To serve, ladle into chilled soup bowls and divide the scallops among
  the bowls as a garnish.
  NOTE:  Soup's flavor actually improves if made a day in advance.
  Substitute cooked baby shrimp, lobster or crab for scallops if desired.
  Nutritional info per serving: 65 calories; 27 mg cholesterol; 1 g fat; 114
  mg sodium.
-----------------------------------------------------------------------------

                                                               
Newsgroups: rec.food.cooking
From: hildin@cbnewsj.cb.att.com (kathleen.a.hildin)
Subject: Crab Cakes
Organization: AT&T
Distribution: triangle
Date: Wed, 22 Jul 1992 12:25:59 GMT
Keywords: recipe needed


Looking for a good recipe for crab cakes.
Have a ton of fresh crabs and would like 
to get some different recipes for crab cakes.

Thanks in advance,
Kathy
kah@att.com.hotld
From: bsala@weber.ucsd.edu (Brian Sala)
Newsgroups: rec.food.cooking
Subject: Re: Spam
Date: 21 Jul 92 22:43:26 GMT
Organization: University of California, San Diego
NNTP-Posting-Host: weber.ucsd.edu

In article <1992Jul21.175320.10188@ichips.intel.com> jreece@sousa.intel.com writes:
>In article <1992Jul20.195555.13995@husc3.harvard.edu>, mirsky1@husc8.harvard.edu (David Mirsky) writes:
>> I have always been perplexed by Spam. I have never eaten it, nor have
>> I ever been anywhere that it was being served. 
>
>Spam is basically a meat loaf that tastes just like those boiled
>ham slices that go into sandwiches.
>
>> Who exactly eats it?
>
>Millions of GIs during WWII couldn't get any other kind of meat for
>years on end.
>
>I have actually purchased and eaten this product.  It was used to
>"beef up" a freeze-dried jambalaya on a camping trip.  It wasn't
>bad at all, but three days into the backcountry all sorts of things 
>start to taste a lot better.
>
>> Is it just pure coincidence that Spam and I have never crossed paths?
>> Has anyone ever served an elegant Spam dish?
>
>Spam sushi is reportedly very trendy in the Hawaiian Islands.
>
>---------------------------------------------------------------------------
>John Reece		|	"Why would anyone want to tear down
>Not an Intel spokesman  |        this beautiful dam?"  
>		        |		- Diane Feinstein at Hetch Hetchy

as we used to say when the wind was just right, growing up in Austin
Minn (Spam's birthplace), "You can tell by the smell, its Hormel."  No
camping trip is complete without a dinner of fried spam (topped with
the afore-mentioned, somewhere in this thread, mustard and brown
sugar), fried potatoes, and baked beans.  but nobody ever claimed that
spam was meant to be ELEGANT, for god's sake.  get real.

--brian
From: skatz@bbn.com (Susan Katz)
Newsgroups: rec.food.cooking
Subject: Request: Side dish salads
Date: 23 Jul 92 12:50:39
Organization: BBN, Cambridge MA
Distribution: world
NNTP-Posting-Host: kariba.bbn.com

I'd like to get some new/innovative ideas for cold salads/side dishes
that have no (or very little) mayo or vinagrette.  My husband doesn't
care for mayo and/or vinagrette.  I would prefer recipes that don't
contain any dairy products (yogurt, cheeses).

Thanks!
Susan
From: rjarecki@balboa.eng.uci.edu (Robert Jarecki)
Subject: Re: REQUEST: Caesar Salad Dressing
Newsgroups: rec.food.cooking
Organization: University of California, Irvine
Date: 23 Jul 92 01:54:19 GMT

In article <21JUL92122113@acad3.alaska.edu> jnsmc@acad3.alaska.edu writes:
>Can anyone help a Usenet incompetent (please excuse that last post,
>a little quick on the trigger finger) bachelor come up with a 
>reasonable excuse for a Caesar dressing?  I've had no luck finding
>a recipe at the library, etc.  My Webster's New World Dictionary 
>insists that it consists of Olive Oil, Lemon Juice, Garlic and Egg.

	I've never had any luck finding recipes in the dictionary, either.

>I've also heard that it contains anchovy paste.  Is that basically it?
>How does the egg fit in?  Raw?! (I only do that in homemade ice cream!)
>Can I substitute Spam for the anchovies?
	You can substitute Spam for ANYTHING!  But, I'M not coming over
		dinner! :-).
From: fearnley@ERE.UMontreal.CA (Fearnley Anne)
Newsgroups: rec.food.cooking
Subject: Re: liver
Date: 29 Jul 92 15:22:33 GMT
Organization: Universite de Montreal

In article <1992Jul22.045059.10997@rata.vuw.ac.nz> galea@gphs.vuw.ac.nz (Pauline Galea) writes:
>Hi,
>
>I've been told  to eat more liver, but I've always hated it.  Anyone got any tasty liver recipes to entice me?  
>
>Thanks
>
>pauline

I get tired of ground beef very quickly, but I LOVE liver!!!  So I make a liver
spagetti sauce (my husband doesn't like it so there is plenty for me :-)' 
(smiley slobering)).  Warning, it is very spicey.

Spaggetti sauce with chicken livers

1 kg   chicken liver
1 large can (1.5L I think) of tomato juice or V8
1 small can of tomato paste  (150ml)
2      green peppers     cut in cubes
1      onion     cut in cubes
375ml  celery     cut in cubes     (1 cup plus 1/2 cup)
250ml  mushrooms    (I use one can of mushrooms, drained)
2 cloves  garlic    mashed
1 tsp  salt
1/2 tsp chili powder
1/4 tsp pepper
1/4 tsp cloves
1/4 tsp cayenne pepper
dash of tobasco sauce

Put the juice, the paste and the vegetables in a large pot to boil.
Meanwhile, prepare the liver by cutting it up and removing any fat or veins.
Add the spices to the pot, when the vegetables are done and the mixture has 
    boiled down a bit.
Add the liver and stir, let simmer until done (do not overcook).
Serve on buttered pasta.

This freezes well.
It is also one of the least expensive meals around.


This is how I cook calf liver, my favourite kind of liver.
Saute some onion and garlic in butter.  (This gives flavour to the butter)
Remove them from the pan, lower the heat of the stove.
Coat the liver with flour with salt and pepper added.
Fry in the butter until it no longer bleeds when pricked.
Serve with the onions, accompanied by fresh bread and ratatouille.

In my opinion, one should cook liver gently as otherwise it puffs up and cooks
unevenly (tough on the outside but raw and slimy on the inside).


I fry beef or pork liver in bacon fat and use the leftovers in a liver sandwich
the next day (sliced liver on bread with mayonaise).

I hope this helps
Anne