HDTenEightyP/NetNews huggingface dataset:
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Kentucky Bourbon Cake
Organization: Taronga Park BBS
Date: Sat, 19 Dec 1992 05:52:01 GMT

In article <HOLDER.92Dec18155043@gourde.med.ge.com>, holder@gourde.med.ge.com (Kacy Holder) writes:
> 
> A few weeks ago someone posted a recipe for Kentucky Bourbon Cake.
> I printed it out, took it home and made it.  
> Unfortunately, my three-year-old took black magic marker to my 
> print out of the recipe.  Could some kind soul send it to me?

Kentucky Bourbon Cake

3/4 lb butter
2 cups white sugar
2 1/4 cups light brown sugar, firmly packed
6 eggs
5 1/2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon mace
2 cups bourbon whiskey
3 1/2 cups (1 lb) pecan nuts chopped

Cream butter and approx. half of the sugar, in another bowl, beat the eggs
with the remaining sugars until light and fluffy (several minutes at least).
Combine the butter and egg mixtures.  Sift the dry ingredients and add
them along with the whiskey a little at a time to the egg/butter mixture.
Finally stir pecans into the batter.  Bake in a slow oven in a large (10 inch)
tube type pan for appox 2 to 2 1/2 hours, until a knife inserted into the
cake comes out clean.
The recipe now says to wrap the cool cake in Al foil and keep in the fridge
for a week or two to let the flavors "meld", however everyone around my
house usually consumes it in the following few days.  This cake when baked
still contains a substantial amount of whiskey! Its rather surprizing.  I
assume the vapors get trapped in the cake or whatever.  It tastes great
(really great) with a blob of sweetened whipped cream (with vanilla of
course).
BTW this makes a heck of a large cake.  I have made little cakes in those
minature loaf pans to give as Xmas gifts and it worked great, dividing the
recipe in half.
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
From: soc1071                         
Subject: Re: Ice Cream Maker Recommendation for Christmas - semi urgent
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Minnesota CIS
Date: Fri, 18 Dec 1992 19:32:00 GMT

In article <199212180421.AA04056@kaukau.comp.vuw.ac.nz>, andy@comp.vuw.ac.nz (Andy Bond) writes...
>As I slowly run my inspiration meter to zero I remember some comment
>from months past how an ice cream maker would be appreciated.  Anyone
>have any recommendations before I go out and buy the wrong one?  Any
>gotchas?
> 
>thanks from me and santa,
>andy
> 
> 

The Donvier ice cream maker is wonderful.  I know it is availible at
William Sonoma, either in their store or thru their catalog for around
$50.  But you may be able to find it cheaper elsewhere.  It takes very
little work &  makes great ice cream
 for a lot less than the electric models.

Elisabeth
soc1071@vx.cis.umn.edu

Newsgroups: rec.food.cooking
From: jlong@uhunix.uhcc.Hawaii.Edu (John Long)
Subject: Re: need a dessert to follow sushi
Organization: Purgatory Embassy
Date: Mon, 14 Dec 1992 23:36:45 GMT

In article <NMTLHN3@taronga.com> peter@taronga.com (Peter da Silva) writes:
>In article <2991@israel.nysernet.org> warren@nysernet.org writes:
>>Can anyone suggest anything to serve as a dessert after a meal
>>consisting of sushi?
>
>Take something oriental but *not* Japanese. See if anyone notices.
>Those bean curd sweets you can get at some SE-Asian places are pretty
>good.
>-- 

OTOH, you could take something that *is* Japanese, but nobody will believe
it: Pound cake. Believe it or not, it is a true Japanese traditional 
food, if being in the culture since the 1500's makes something traditional.
The Portugese brought it to Japan, and it caught on. It has a Japanese
name which I can't remember but refers to Portugal. It's just like any
other pound cake you've ever had. 

BTW, why do so many people in the USA believe that sushi is _raw_fish_?
Sushi is *not* raw fish! Sashimi is raw fish. Please refer to bait in
another article in this ng.

Yahoo
From: charleen@net.bio.net (Charleen Bunjiovianna)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 18 Dec 92 19:38:19 GMT
Organization: BIOSCI International Newsgroups for Biology

In article <AY6MQW7@taronga.com> peter@taronga.com (Peter da Silva) writes:
>
>I did that... used Dawn in the dishwasher. 

Ah, that must have been in her pre-muffin days.  The drying cycle is
hard on the complexion, though.

I've had the usual assortment of overbaked cookies and baking soda instead
of baking powder incidents.  None of them seemed funny at the time...  But
recently I tried to make lemon curd.  Misread the recipe (which was a little
ambiguous anyway) and used the entire lemon, chopped into teensy bits by
the food wacker.  Wondered why the lemon curd was so chunky.  Put the curd
through a sieve (ahhh, that's better) and discarded the fruit matter, then
proudly processed the resulting product in jars in a water bath.  They all
sealed.  Perfect.  

Until I tasted it.  It was fine at first, lemony and sweet, then you got
hit with this lingering bitter aftertaste, much like gargling with
disinfectant.

My SO tactfully suggested that it might be good for something, just not
eating.  Well, it's about the right color and consistency to use in the
detergent cup in the dishwasher (just to bring this back full circle).

Charleen
Newsgroups: rec.food.cooking
From: jlong@uhunix.uhcc.Hawaii.Edu (John Long)
Subject: What is SUSHI....??
Organization: Purgatory Embassy
Distribution: usa
Date: Mon, 14 Dec 1992 23:25:11 GMT


[see Subject: ]

what is it?
From: rajen@edsel.ece.cmu.edu (Ramchandani Rajen Sham)
Subject: Cooking Disaster
Followup-To: rec.food.cooking
Originator: rajen@edsel.ece.cmu.edu
Reply-To: rajen@edsel.ece.cmu.edu (Ramchandani Rajen Sham)
Organization: Electrical and Computer Engineering, Carnegie Mellon
Date: Fri, 18 Dec 1992 05:26:10 GMT


This is in the first person, yes im the klutz. 

I had just visited a bengali friend and she let me sample some sweets her 
mom had sent her from California. They were very good bengali sweets and 
she said that her mom has a reputation for making great sweets. One
particular sweet stood out from the rest. "Swandesh" I really liked it and 
decided to recreate it for the party i was attending the next day.  
So my friend called up her mom and got me the recipe.

So next day armed with the recipe i went about making it. Got a gallon of
milk, added the whipping cream and curdled it, then let it drain for 3-4
hours. ran it through the food processor. Put it on the pan with the 
butter and stirred it over the low heat. Then slowly added the sugar and 
stirred and stirred, then ran in the food processor again and put it into a 
pan. It tasted kinda sweet to me but said heh! i got the recipe from the pro.

A coupla hours later. It was like stone. You could have used a hammer and 
chisel to cut it up. Gessed i had screwed up somewhere but took the stuff
to the party anyway. 

It was really funny to see peoples reactions as they tried to bite it. 

Ah end of tale except i was going to california with my friend. So at my 
friends families house i was talking about the swandesh and the disaster
and she asked me to repeat the recipe. 

Then she goes. " I said 3/4 cup of suger, not 3-4 cups of sugar" Sheesh!


Guess ill try it again sometime. 

rajen
Newsgroups: rec.food.cooking
From: peter@taronga.com (Peter da Silva)
Subject: Re: need a dessert to follow sushi
Organization: Taronga Park BBS
Date: Tue, 15 Dec 1992 11:31:17 GMT

In article <1992Dec14.233645.19740@news.Hawaii.Edu> jlong@uhunix.uhcc.Hawaii.Edu (John Long) writes:
>BTW, why do so many people in the USA believe that sushi is _raw_fish_?
>Sushi is *not* raw fish! Sashimi is raw fish.

Tis true. In Hawaii they make sushi out of Spam.

Personally, I've always wimped out and used cooked fish in my sushi.
-- 
% Zure otsoa besarkatu al duzu gaur?            Serveuse, ce plat bouge encore!
/c{{64 sub}forall curveto}def 312 192 translate 24 24 scale 1 -2 moveto(B;>;?>)
c fill 1 0 moveto(JIJNJP)c(JRGU@U)c(9U6R6P)c(6N6I?@)c gsave stroke grestore 0.9
setgray fill showpage %                          Peter da Silva, 77272-0711 USA
From: agrawal@alicudi.usc.edu (Amitabh Agrawal)
Newsgroups: rec.food.cooking
Subject: Re: Why is my Dal Dull?
Date: 13 Dec 1992 12:53:54 -0800
Organization: University of Southern California, Los Angeles, CA
Distribution: rec
NNTP-Posting-Host: alicudi.usc.edu


In article <1992Dec9.184419.19113@cbnewsi.cb.att.com> r23@cbnewsi.cb.att.com (raymond.r.romanczyk..jr) writes:

   I have been experimenting with several recipes trying to make Dal.  What 
   I end up with is usually good, but it doesn't even come close to the Dal 
   I get at my favorite Indian place (they call theirs Dal Makhina sp?). 

The best tip for getting Dal Makhani right is to cook it over low heat
(very low). When I cook it, it takes about 6 hours... This is after it
has soaked for about 3 hours. Other than that you have to use some
heavy cream and butter (after all it is Makhani ("makkhan" literally
means butter)). The spices, I usually improvise...


Amitabh

PS: Also get the right lentils :-) from an indian store...

Amit


Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Re: low fat baking (was: low fat pesto)
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Fri, 11 Dec 1992 21:39:26 GMT

In article <1992Dec11.155107.17525@skylinx.sa.com> rob@skylinx.sa.com (Rob Cartaino) writes:
>
>Okay.  Major hot tip for you folks who are trying to substitute
>applesauce for oil.
>
>If you don't like the results try using *STRAINED PRUNES*; the kind
>you get in those little baby food bottles.  It adds a lot less
>unwanted flavor to your recipes (it has virtually no taste -- poor
>babies) and provides a lot less added water content than applesauce.

I tried this.  It was the sorriest batch of brownies I've ever had.
Something makes me think they might not even be biodegradeable and
that future generations may some day dig up those prune brownies I
once made.  Of course if you ever need a jaw exerciser, they were just
the thing.

I stewed and then pureed the prunes myself.  I'm willing to make one
more try at prune brownies with baby-food prunes if you'll give me the
recipe you follow.  My housemate-that-won't-waste-food would never
forgive me for making another batch of black-hole brownies.

--
Michelle Dick
artemis@netcom.com
I'll try anything twice.
Newsgroups: rec.food.cooking
Subject: Re: Cordless Knives?
From: fred-mckenzie@ksc.nasa.gov (Fred McKenzie)
Date: 14 Dec 92 17:20:54 EST
Followup-To: rec.food.cooking
Distribution: world
Organization: NASA/Kennedy Space Center, Florida

In article <1992Dec12.101650.7893@news.ysu.edu>, ac374@yfn.ysu.edu (Stanley
Kaminski) wrote:
> > I've been unable to find a cordless electric (read: rechargeable)
> knife for an Xmas gift. I remember them being available some years
> ago, but no one seems to carry them any more.

Stanley-

I'm not sure, but I think I saw one at WalMart a few weeks ago, although
they may have all been bought by now!  However, are you sure that's what
you really want?

How long do you normally expect a small appliance like an electric knife to
last?  My experience has been that most rechargeable appliances will
develop problems with the batteries in about two years.  This is especially
true if they are left on continuous charge, as some manufacturers
recommend.

I bought my mother a name-brand rechargeable electric knife many years ago.
 It turned out to be quite a disappointment.  Although it had been kept on
continuous charge in the supplied charger, it didn't work very long on that
big Thanksgiving turkey one year.

Also, how much do you expect it to cost?  I had a rechargeable electric
drill that cost under $30 new.  After about 4 years, I realized the
batteries didn't take a charge any more.  I gave it away when I discovered
the cost of new batteries would run around $25.

If you do get one, I suggest you recommend that the recipient USE IT A LOT,
and don't leave it on charge more than 24 hours after last use!  It seems
that exercising Nickel-Cadmium batteries by fully discharging them before
recharging, and then not over-charging, makes them last as long as
possible.

fred-mckenzie@ksc.nasa.gov
From: jonesk@ur.msstate.edu
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 17 Dec 92 16:30:47 GMT
Reply-To: jonesk@ur.msstate.edu
Organization: Mississippi State University

This isn't really cooking, but it's as close as I can come
to a cooking disaster (or as close as I can remember). I
like to set my coffeemaker the night before so when I get
up, fresh-brewed coffee is waiting on me. At the time, we
had a Braun coffemaker and the night before I apparently
had forgotten to put the little lid-thing with the hole in
it on the carafe. This was very important (as I found out)
because without it, the coffee basket has no way to
drip into the carafe. You got it! The next morning there
was hot, freshly brewed coffee all over the counter, run-
ning down on the floor. It had just overflowed from the
basket with the grounds in it. What an awful way to start
the day!

Kay Jones
From: lm03@ns1.cc.lehigh.edu (LINDA E. MUCKEY)
Newsgroups: rec.food.cooking
Subject: New Years Food Superstition
Date: 15 Dec 92 20:40:03 GMT
Organization: Lehigh University

Here in Penna. Dutch country, the tradition is to eat pork & sauerkraut on New
Years Day.

My mother was horrified to hear I made a turkey - she explained that you must
eat hooved animals to move ahead.  A turkey, chicken, etc. all scratch
BACKWARDS - this not promoting prosperity in the coming year.

GO FIGURE!  I still eat turkey on New Years Day!

Linda
Newsgroups: rec.food.cooking
From: heimgre@mail.auburn.edu (Gregory A. Heim)
Subject: Any good decaf tea?
Organization: Alabama Department of Tourism (NOT!)
Date: Mon, 14 Dec 1992 06:00:05 GMT

Anyone know of a good decaf tea?  The few I have tried taste like water
no matter how stiff I brew it.  The latest was Tetley, I don't remember
what others.

Thanks much,

Greg




                    /~~~~~~~~~~~~~~~~~~~~~~~~~~\                A/~~\A
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                    |  Set  your  watch  back  |                 \  /     ~~~
                    |  an hour . . . set your  |  #              (--)\    #  
Greg Heim    --x---x|  calendar back 30 years  |--#---x---x---x---x---x---#---
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Sig. Copyright(c) 1991 | | )#(//  \\)(/  \| |(// \#(//  \|/   \\)|(/   \|)#(/
From: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Newsgroups: rec.food.cooking
Subject: Re: Surimi
Date: 15 Dec 92 14:02:07 GMT
Reply-To: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Organization: NavSurfWarCen, CarderockDiv (ex-"Taylor Model Basin")

In rec.food.cooking, Pat.Churchill@bbs.actrix.gen.nz writes:
>Can anyone tell me what that fake fish product surimi is made of?
>Does it have any actual fish in it?

    An ex-girlfriend spent a summer working on the design of a surimi
processing ship.  The stuff is made mostly from pollock.  I think pollock
is one of those fish that used to wind up mostly in cat food, glue, various
industrial processes, etc.  If I remember correctly, they ground the
fish into paste, rinsed most of the flavor out, and then retexturized
it, recolorized it, and reflavorized it to match neat things like lobster
and crab.  The term "Sea Legs" still cracks me up.  Thats a brand name
for surimi in the US.
--____________________________________________________
]      Stu Mennitt      smennitt@oasys.dt.navy.mil    [
]  NavSurfWarCen, CarderockDiv     Bethesda, Maryland [
]         was: David Taylor Research Center           [
]     was: David Taylor Naval Ship R&D Center         [
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: rec.food.cooking
From: brad@buck.viewlogic.com (Bradford Kellogg)
Subject: Re: problem with cranberries in scone recipe
Originator: brad@buck
Keywords: cranberry, scone
Organization: Viewlogic Systems, Inc.
Date: Fri, 18 Dec 1992 20:49:43 GMT


In article <1992Dec17.154052.9582@mailhost.bl.cad.slb.com>, charlene@boston.sinet.slb.com (Charlene Glatkowski) writes:

|> 	What happened was the dough became pink and tart (not at all wonderful
|> 	& pale orange like the bakery's). So I was wondering - should I dehydate 	
|> 	those chopped cranberries by sticking them in the oven on a cookie 	
|> 	sheet? Maybe on low heat... My concern is that not dry up like corn 	
|> 	flakes and krunchy & inedible. Help! No oats in these beauties, by the 
|> 	way :)
|> 
No guarantees, just a suggestion, but I would try freezing the chopped
cranberries, and throw them in the dough right out of the freezer, so 
they don't have a chance to thaw before the formed dough goes into the
oven. To freeze them, spread the pieces out on a cookie sheet so they
are separated, to avoid having them freeze together in a mass.

Or, you might try NOT chopping the cranberries, and just throw them in
whole. If offset with enough other sweetness, this can work very well.

- BK
Newsgroups: rec.food.cooking
From: gcumming@watserv1.uwaterloo.ca (Greg Cummings - Computing Services)
Subject: Cast Iron
Organization: University of Waterloo
Date: Wed, 16 Dec 1992 18:41:35 GMT

Keywords:seasoning, rust 

 I found an old cast iron pot and lid in a shed. I would like to use it if
possible. (nostalgic reasons). The pot and lid have alot of rust on them.
Is it possible to save the pot. Is sandblasting and reseasoning an option or
should I get out a steel brush etc.

Any suggestions.

Thanks         Greg Cummings
               gcumming@watserv1.uwaterloo.ca
Newsgroups: rec.food.cooking
From: whit@carson.u.washington.edu (John Whitmore)
Subject: Re: *inexpensive* espresso maker wanted
Summary: Get a 'moka' 
Organization: University of Washington, Seattle
Date: Wed, 16 Dec 1992 09:29:21 GMT

In article <gf=EC1a00iUz453nxq@andrew.cmu.edu> "Marcie A. Wallace" <mw0o+@andrew.cmu.edu> writes:

>A friend of mine has decided that he wants to get an espresso/cappuccino
>maker.  Because he drinks coffee a few times a month, and espresso even
>less often, he would like recommendations for *inexpensive*
>espresso/cappuccino maker.  The emphasis here is on low price. 

	An espresso maker can be very simple: the stovetop 
two-thimble models of the 'moka express' type are cheap ($15)
and work adequately.  To make cappuccino, one must have
a steam generator also, and THAT means a more elaborate
device.  It is possible to get some inexpensive ones,
but the least expensive recommended models (both from
my friends and from previous net discussions) are 'way 
over the $60 limit you mention.

	For cheap, get a grinder and a moka, and substitute
latte for cappuccino (i.e. use unsteamed milk).  

	John Whitmore


Newsgroups: rec.food.cooking
From: agc@cci632.cci.com (Anupama Chathampally - co-op)
Subject: Re: Creme' Brulee'
Organization: [Computer Consoles, Inc., Rochester, NY
Date: Fri, 18 Dec 1992 15:25:02 GMT

In article <1887@wtcp.DaytonOH.NCR.COM> rpenno@wtcp.DaytonOH.NCR.COM (Robin Penno) writes:
>Help!! I've lost my receipt for Creme' Brule'.  Can anyone help?  A friend
>gave me the receipt and said it was from the Green Briar in W. Virginia.

Here's one from Gourmet march 87

Creme Brulee
------------

5 large whole eggs
4 large egg yolks 
1/2 c granulated sugar
3 c half-and-half
1 c heavy cream
a 2-inch piece of vanilla bean
1/4 c firmly packed light brown sugar

In a bowl whisk together the whole eggs, the yolks, and the granulated sugar, 
add the half-and-half and the cream, scalded with the vanilla bean, in a slow 
stream, stirring, and strain the mixture through a fine sieve into a 1-1/2 
quart flameproof shallow baking dish.  Set the dish in an ovenproof skillet 
or baking pan( the smaller the skillet or pan the better ),add enough hot water
to the skillet to reach halfway up the sides of the dish, and bake the custard
in the middle of a preheated 325 F oven for 40 minutes, or until a tester 
inserted close to the edge comes out clean.  Remove the dish from the skillet,
let the custard cool completely in the dish on a rack at room temperature, and
chill it, covered, for at least 3 hours. The custard may be made 1 day in 
advance and kept covered and chilled.  
	Sift the brown sugar over the custard, covering it completely, put it 
under a preheated broiler about 6 inches from the heat, turning the dish 
occassionally, for 2 to 3 minutes, or until the sugar is melted and caramelized,
and chill the creme brulee for 10 minutes before serving it.  Serves 8

Let me know how it turns out if you try it. Enjoy:-)
From: LKEYS@BUPULA.BU.EDU (clementine)
Newsgroups: rec.food.cooking
Subject: REQUEST: Gumbo and Jambalaya
Date: 14 Dec 92 18:47:26 GMT
Organization: BOSTON UNIVERSITY, Pulmonary Center
X-News-Reader: VMS NEWS 1.22

Could you mail me a recipe for either one of these?  I would be most
appreciative.  My present cookbooks are useless.  THANKS A TON!!!
Newsgroups: rec.food.cooking
From: forman@fraser.sfu.ca (Pamela Catherine Forman)
Subject: Re: Corn muffins
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Thu, 17 Dec 1992 11:13:01 GMT

** Shelley's Cornmeal Muffins **

1 1/3 cup all purpose flour
2/3 cup cornmeal
4 tsp. baking powder
6 Tbsp. sugar
1/2 tsp. salt

1 egg (whole, large)
1 1/8 cup milk
1/3 cup oil

Mix wet ingredients.  Mix dry ingredients.  
Add wet to dry.

Bake 350 degrees F.  for @ 25 - 30 min.


Newsgroups: rec.food.cooking
From: eileen@sequent.com (Eileen Batz)
Subject: Re: Is it Mashed Potatoes or Wallpaper Paste--HELP!!!
Organization: Sequent Computer Systems, Inc.
Date: Mon, 14 Dec 92 21:45:12 GMT


	I finally hit upon a method I like for mashed potatoes.  Works
everytime.
	First, I bake the potatoes (any baking potato will do, I've tried
several and liked them all).  If I'm roasting or baking dinner, I do them
right along with the roast.  If not, I'l start them in the microwave, and
finish in a 400F oven.
	I let the potatoes cool for about 10 minutes after coming out of
the oven, so they are cool enough to handle.  Then I peel them, leaving as
much inner flesh as possible.
	I put them through a potato ricer (sort of a moderate sized sieve).
Add a dollop of half & half, maybe 1/2 - 1 TBSP per potato, and a little
butter, and stir with a wooden fork.  I keep it down because we watch the
fat.
	This gives a smooth textured, but not pureed result, and really 
keeps the moisture to the most flavorful minimum.  You can really taste the
potato this way.  It's a few extra steps from the traditional boil & whip I
used to do, but I never have leftovers any more ;)

	BTW, I was inpired by Joel Robuchon's decadent pureed potatoes
recipe as interpreted by Patricia Wells in "Simply French."  I haven't the
guts to serve it as written, I don't use that much butter in a week!  ;)
My technique is a simplified version of his.



-- 
  **********************************************************************
  *Eileen Batz             *       "I still believe in a place called  *
  *Sequent Computers       *       		HOPE."		       *
  *(503) 578-4536          *       	President-Elect Bill Clinton   *
From: lhess@ncrclm.ClemsonSC.NCR.COM (Leah Surber)
Newsgroups: rec.food.cooking
Subject: Re: Superstitious Foods* New Years*
Date: 11 Dec 92 20:53:27 GMT
Organization: NCR E&M CLEMSON Liberty, SC

<1992Dec7.175018.23348@walter.bellcore.com> <1g06hbINNi2u@bigboote.WPI.EDU>
Reply-To: lhess@ncrclm.ClemsonSC.NCR.COM (Leah Surber)
Followup-To: 
Distribution: 
Organization: NCR E&M CLEMSON Liberty, SC
Keywords: food

In article <1g06hbINNi2u@bigboote.WPI.EDU> driel@wpi.WPI.EDU (Deborah M Riel)
writes:
>
>In my family, we always had to eat lentils on New Year's Day for good
>health and prosperity.  My parents were both from Philadelphia, so
>maybe this is a Pennsylvania custom?
>

In western Pa we used to have pork and saurkraut - we were also supposed
to run around the house with a fork full of the kraut.



L.
-- 
From: chris@hpspdla.spd.HP.COM (Chris Bostak)
Date: Wed, 16 Dec 1992 20:46:44 GMT
Subject: Re: What is "black sweet rice"?
Organization: HP Stanford Park - Palo Alto, CA