HDTenEightyP/NetNews huggingface dataset:
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Are Watermelon seeds edible ?
Organization: Clemson University
Date: Thu, 30 Jul 1992 02:29:50 GMT

Aside from the occasional seed or two that get swallowed accidentally,
can watermelon seeds be roasted like squash, pumpkin or sunflower
seeds and eaten without harm ?  Anyone tried this ?  
What about the other melons.. canteloupe, musk, dew, etc. ?

Thank you.
Chris Behrens
chrisb@hubcap.clemson.edu

-- 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Chris Behrens       Greenville Technical College       Greenville, SC
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
      Efficiency is the most highly developed form of laziness.
From: jbutterf@mal-s1.gatech.edu (Jill Butterfield)
Newsgroups: rec.food.cooking
Subject: REQUEST: Mustard Potato Salad
Date: 23 Jul 92 17:44:34 GMT
Organization: Georgia Tech Res. Inst., Modeling & Analysis Lab

I'm having 4 kids (ages 5-9) over for hot dogs tomorrow evening, and
I've been informed that they like mustard potato salad. Anyone have
a good recipe for this stuff?

Thanks,
Jill
-- 
Jill Butterfield, Research Scientist       EMAIL: jbutterf@mal-s1.gatech.edu
Georgia Institute of Technology, GTRI Modeling and Analysis Lab
"Happiness is excitement that has found a settling down place..."
-E.L. Konigsburg, _From the Mixed-up Files of Mrs. Basil E. Frankweiler_
Newsgroups: rec.food.cooking
From: upstill@netcom.com (Steve Upstill)
Subject: Mac Recipe Software
Date: Tue, 28 Jul 92 03:28:50 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Distribution: usa


Every so often someone asks a question of the form "Does anybody know any
good recipe software for <your platform here>?" I would like to offer an
affirmative variant on the question: I have a Macintosh application for 
archiving and retrieving recipes, as well as printing, scaling, planning, 
and gleaning shopping lists. If you're interested, I'd like you to give it
at try as a Beta site. No obligation, no hidden clauses, and if you report
actual bugs, you get the finished app for free.  Reply to upstill@netcom.com,
or send me US Mail as

	Steve Upstill
	1572 Milvia
	Berkeley, CA. 94709

Thanks,
Steve Upstill
From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.cooking
Subject: Re: Fiddling with Food Genes
Date: 31 Jul 92 20:05:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

I seem to have offended some readers who seem to be concerned
about "genetically altered produce."  I certainly did not mean
to.  I was responding in reference to the "boycott by chefs."
It still seems uninformed and knee-jerk, in my opinion however.

I can't see why chefs would be concerned because someone is
making a genetically altered tomato and this tomato will taste
better, last longer on the shelves, etc.  Seems to be a pretty
good idea to me.  Also, with respect to "splicing animal genes
into vegetables" -- well, that just isn't what goes on.  Think
of it like copying genetic inforation, much like copying a 
design from a book in a library to then reproduce on an artwork
at home.  This, in my opinion, is why this idea of labeling
produce a certain way because genetic information was copied
from an animal source to alter a vegetable source is all kind
of silly.

I think much of the fear about the process is based upon
Frankenstein-type images in people's heads, rather than any
knowledge of the procedures used.

My own personal opinions, -- as always.

Carol
riacmt@ubvms.cc.buffalo.edu
Newsgroups: rec.food.cooking
From: Larry Margolis <margoli@watson.ibm.com>
Subject: Re: REQUEST: garlic soup
Date: Sat, 25 Jul 1992 18:48:31 GMT
Distribution: rec
Reply-To: margoli@watson.IBM.com
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: The Village Waterbed

In  <XT.92Jul25020730@monet.math.chalmers.se>  xt@math.chalmers.se (Carl Hallen) writes:
>
> During a visit to Spain I had a wonderful dish at a restaurant.
> It was a cold garlic soup. It was heavenly! Now I'd like to
> have a recipe for this.

All my garlic soup recipes are for hot soups, but if one of them
sounds close, perhaps you could just serve it chilled.

Larry Margolis, MARGOLI@YKTVMV (Bitnet), margoli@watson.IBM.com (Internet)
--------------------------------------------------------------------------
From Woman's Day, Mary McClintock's Garlic and Leek Soup:

1/4 cup butter or margarine
2   bulbs garlic, cloves separated, peeled and crushed with the flat side of a
    heavy knife
1   pound leeks, trimmed, halved lengthwise, rinsed, drained, and chopped coarse
    (5 cups)
1   pound all-purpose potatoes, peeled and chopped coarse (5 cups)
6   cups chicken broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup light cream
For garnish:  chopped fresh parsley and croutons (see note)

1.  Melt butter in a large saucepan over medium-low heat.  Add garlic and leeks
    and cook 8 to 10 minutes, stirring occasionally, until soft.
2.  Add remaining ingredients except cream and garnish.  Bring to a boil over
    high heat.  Reduce heat to medium-low, cover pan and simmer 15 - 20 minutes,
    stirring occasionally, until potatoes are tender.
3.  Remove from heat.  When cool enough to handle, process in batches in food
    processor or blender until smooth.
4.  Return to saucepan and reheat over low heat.  Stir in cream until blended.
5.  Garnish each serving with chopped parsley and croutons.

    Makes 8 cups, 8 servings.  Per 1 cup serving:  192 calories, 6 g. protein,
    22 g. carbohydrates, 10 g. fat, 26 mg. cholesterol w/ butter, 10 mg.
    cholesterol w/ margerine, 890 mg. sodium.

Note:  To make croutons, heat oven to 425 degrees F.  Cut 3 slices day-old white
bread into 1/2 inch swuares.  Toss with 2 tbl. olive oil until oil is absorbed.
Spread on ungreased jelly-roll pan and bake, 5 to 7 minutes, until golden brown
and crisp.  Makes about 1 cup.

Microwave method:  Put butter, garlic and leeks in a deep 3-quart microwaveable
casserole dish.  Cover with a lid or vented plastic wrap.  Microwave on high
8-10 minutes, stirring twice, until garlic is tender.  Add remaining ingredients
except cream and garnish.  Cover and microwave 20 to 24 minutes more, stirring 3
times, until potatoes are tender.  When cool enough to handle, process in
food processor or blender until smooth.  Pour back into casserole, stir in cream
until blended.  Cover and microwave 1 to 2 minutes, stirring once, until hot.
=======================================================================
From: perry@apollo.HP.COM (Jim Perry)
Newsgroups: rec.food.cooking
Subject: Re: Re^2: garlic
Keywords: garlic gurus
Date: 10 Nov 89 20:05:00 GMT
Reply-To: perry@apollo.HP.COM (Jim Perry)
Organization: Hewlett-Packard Apollo Division - Chelmsford, MA

In article <13677@orstcs.CS.ORST.EDU> pvo3366@sapphire.OCE.ORST.EDU (Paul O'Neill) writes:
>
>       Put a clove of garlic in your shoe.
>
>       Your will have garlic breath in a few hours hence.

Well, that sounds like great fun, I must say.

Another garlic-in-the-large dish I haven't seen mentioned yet is garlic
soup.  This is a delicious and mild-flavored dish (as with many cooked-
garlic dishes), with any number of variations.

The simplest is to separate about 3 heads (that's bunches, bulbs, whatever,
not cloves or toes) into cloves (unpeeled, all "paper" included) [a rap
on the head with a rubber mallet will separate them easily], and dump them
into a pan of stock (a quart or so).  Chicken stock is traditional, any
sort of stock will do -- I've had good success using the canning liquid
from chickpeas.  Bring to a simmer, and simmer slowly for an hour or so.
Run the soup through a food mill to squoosh out the soft garlic, simmer
a few more minutes, season to taste (salt, pepper, perhaps a splash of
dry sherry) and serve (with a sprinkle of minced parsley if you like).

An alternative is to peel and then mince the same amount of garlic, and
simmer not as long, perhaps 30 minutes.  In this case the skillions of
little garlic dice add a nice appearance.  It helps to be into mincing
garlic, or to have a food processor (though hand-minced will look nicer).
-
Jim Perry   perry@apollo.com    HP/Apollo, Chelmsford MA
This particularly rapid unintelligible patter
isn't generally heard and if it is it doesn't matter.
=======================================================================
From: riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Cream of Garlic Soup
Date: 19 Apr 91 00:02:54 GMT
Reply-To: riacmt@ubvmsa.cc.buffalo.edu
Organization: University at Buffalo

New Orleans has a significant Italian community.  The local
roast beef poor boy is slathered with a gravy breeming with
sliced garlic and the Muffelata is a wonderful sandwich,
piled with assorted cold cuts, mozzarella cheese, and a local
garlic salad -- all on a huge sesame-seed-coated bread round
large enough to serve 4 persons then baked in a pizza oven.
The garlic soup recipe, below, comes from a wonderful New Orleans-
style Italian restaurant called Andrea's.

Zuppa d'Aglio -- From La Cucina di Andrea's: New Orleans Extra
-------------    Virgin Recipes by Chef Andrea Apuzzo, Roberto
                 de Angelis, with Tom Fitzmorris, published by
                 Cucina dell'ART, Inc., 3100 Nineteenth St.,
                 Metairie, LA 70002

3 heads fresh garlic
1/4 c olive oil
1 medium-large onion, cut up
2 ribs celery, cut up
1 c dry white wine
1/4 c all-purpose flour
1 gallon chicken stock
1 medium potato, peeled and cut up
1 c whipping cream
10 chopped fresh basil leaves
5 sprigs fresh thyme leaves
2 tsp salt (or less)
1/2 t white pepper
1/2 t Tabasco
1 t extra virgin olive oil
2 cloves garlic, sliced very thin, for garnish

1.  Cut two of the garlic heads in half across and remove the papery
outer skin.  Put these cut side down on a very hot surface -- a griddle
or black iron skillet -- until they're black.  Peel all the garlic
completely.

2.  Heat the olive oil in a large saucepan and saute the onions, celery
and the garlic until lightly browned at the edges.  Add the wine and
bring to a boil.

3.  Sprinkle in the flour and stir the pot thoroughly, but don't let
it brown.  Add the chicken stock, 1/2 gallon water, and the potato.
Whisk the pot well and bring to a boil.  Reduce to a rapid simmer and cook
for about an hour and 15 minutes.

4.  Strain out the solids from the soup, and puree them in a blender
or food processor, along with enough broth to ease things along.
Return the puree to the soup and restore the boil.  Add the whipping
cream, basil, thyme, salt, pepper, and Tabasco.

5.  Heat the extra vrigin olive oil in a skillet very hot.  In it
toast the slivers of garlic until brown around the outside.

6.  Ladle the soup into bowls and garnish with roasted garlic slivers.
Float a toasted, garlic-buttered slice of French bread on top.

Serves 8 to 12.

Suggested wine:  Marinasco

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

Carol
=======================================================================
From: daveje@hpgrla.gr.hp.com (Dave Jerzycki)
Date: Fri, 24 Jul 1992 18:03:11 GMT
Subject: Re: Pork buns
Organization: Hewlett-Packard, Greeley, CO
Newsgroups: rec.food.cooking




Bao Tzu Steamed Buns

1/2 oz dry yeast ( 1 tablespoon )
1 1/2 cups warm water
1 teaspoon sugar
3 1/2 cups self-rising flour
 Filling of your choice

Mix yeast with 4 tablespoons warm water and sugar.  Leave until frothy;
about 10 minutes.  Sift flour into large bowl.  Make well in centre.  Pour
in yeast mixture with remaining warm water.  Mix and knead dough.  Leave
in a warm place until dough doubles in size.  Knead well, then leave to
rise again until about half size again. 
Take a piece of dough (about 2-3 tablespoons), punch down and knead again
for a few minutes.  Form it into a cup or shell.  Stuff each bun with 
2 teaspoons filling.  Gather up dough to enclose filling.  Leave to proof
for 15-20 minutes.
Place buns in a steamer on greased paper, 1 inch apart.  Steam for 12 minutes.

From: larryf@hpnmdla.sr.hp.com (Larry Ferreira)
Date: Wed, 29 Jul 1992 15:50:07 GMT
Subject: Re: Vanilla Beans
Organization: Hewlett-Packard, Santa Rosa, CA
Newsgroups: rec.food.cooking

In rec.food.cooking, vsummers@polaris.cv.nrao.edu (Vince Summers) writes:

>       I believe that the vanilla extract we had when I was a kid was 35%
>  alcohol or 70 proof.

>  Vince Summers
>  vsummers@polaris.cv.nrao.edu

I've made vanilla extract a number of times, (a pint at a time).

Here's how I do it:

First I went to Nevada to get some 190 proof drinking alcohol.  I bought
a  gallon of this stuff about 8 years ago and still have about half of
it left.

Pour out about 500ml into a jar.

Add one large vanilla bean, or two small beans, split open.

Shake sealed container a couple times a day for about two weeks.

Dilute extract with distilled water to make 1000ml.


enjoy,

Larry Ferreira
From: ranck@joesbar.cc.vt.edu (Wm. L. Ranck)
Newsgroups: rec.food.cooking
Subject: Re: Fiddling with Food Genes
Date: 31 Jul 92 13:31:40 GMT
X-Newsreader: Tin 1.1 PL4

riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) writes:
: In article <1992Jul29.174452.5007@a.cs.okstate.edu>, hip@a.cs.okstate.edu (HUFFMAN BRADLEY SP) writes...
:   >While driving home yesterday, I heard on the radio that a group of chefs
:   >where going to boycott genetical altered foods, and that they want labels
:   >on products that contain alter foods for "dietary" reasons.
: 
: I don't know any more of the story, but I think it shows how
: little chefs know about plant science or even that such things
: happen in nature all the time.  Definitely knee-jerk and uninformed,
: IMHO, of course ;-).

   Now hold on here.  Yes, spontaneous mutations occur in plants and animals.
If they didn't we wouldn't be here.  But, nature doesn't ususally go about
incorporating animal genetics into plants.  Some modern gene splicing is
doing exactly that sort of thing.  I have no problem with this, but I can
also understand it raising a few questions for people with religious dietary
laws.
   That, in my opinion is not knee-jerk and uninformed reaction.  That is a 
person trying to incorporate his or her beliefs into the modern world.
There *are* people who will find the concept appalling on some nebulous
sense of what is 'right'.  But, those are not the people I am referring to.
A little tolerance and understanding of others is very desirable.

 
--

*******************************************************************************
* Bill Ranck     DoD #496  ranck@joesbar.cc.vt.edu                            *
*******************************************************************************
From: brad@buck.viewlogic.com (Bradford Kellogg)
Newsgroups: rec.food.cooking
Subject: Re: Simple but unusual Chicken recipes?
Date: 21 Jul 92 21:55:02 GMT
Organization: Viewlogic Systems, Inc.
Originator: brad@buck


Sometime within the last year, perhaps it was only within 6 months,
an issue of Bon Appetit magazine had a chicken recipe that employed
fresh rosemary. A friend of mine prepared it and it was simply 
sublime. 

If anyone out there subscribes to Bon Appetit (I should be quite 
amazed if there is not), why not be a lovely person and look through 
your collection. When you find it (of course you will), post this 
recipe. I will attempt to locate this recipe myself, but not being 
the subscriber I fear any promises might end up empty.
Newsgroups: rec.food.cooking
From: u9026479@cs.uow.edu.au (Brian Alexander Church)
Subject: RECIPE: Black Forest Cake
Organization: Dept of Computer Science, Wollongong University, Australia
Date: Mon, 27 Jul 1992 00:23:51 GMT

	I would like an authentic recipe for the cake mix of a Black Forest
Cake. All the ones I've come across so far vary far and wide in their
ingredients. It's to be quite a large cake that's being madde for a 21st
Birthday party.

	Any help would be much appreciated.

					Thanx
					Brian

-- 
    u9026479@cs.uow.edu.au	 |  Brian, Great Sage and Keeper of Wisdom
4/1 Buckle Cres, West Wollongong |  alias...  Ian the Gnurfling Paddy.
      NSW, 2500, Australia 	 |  
       0011 61 042 269940	 |  Doobie-Doobie-Doo...
Newsgroups: rec.food.cooking
From: educ@unixg.ubc.ca (Vicki Domansky)
Subject: Re: Macroni & Cheese Ideas
Keywords: Mac and Cheese
Organization: University of British Columbia, Vancouver, B.C., Canada
Date: Tue, 28 Jul 1992 16:13:48 GMT

In article <h=mmawr.derich@netcom.com> derich@netcom.com (Scott A. Steinbrink) writes:
>Often I make Kraft's Macroni and Cheese --- and I was getting tired of 
> the same old flavor -- so I got creative , and I enjoy eating it again.

I've tried the tuna too - I love it!  A few other things I've tried:

- chop up a couple raw hot dogs and cook along with the macaroni
- add a tiny bit of chicken broth mix (i.e., "chicken in a mug") along
with the cheese mix
- if it's for just one person, I cook only a portion of the macaroni
and use all the cheese mix, cutting down on the milk and margarine
- try adding a bit of sour cream and chopped up green onions
- brown hamburger with your favourite spices and add to make a
casserole

-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Vicki Domansky <Morgaine>                               educ@unixg.ubc.ca
Education Computing Services                       v_domansky@mtsg.ubc.ca
U of B.C. Vancouver Canada                        usereduc@ubcmtsg.bitnet
Newsgroups: rec.food.cooking
From: john@spss.com (John Przyborowski)
Subject: Re: liver
Date: 22 Jul 92 15:23:40 GMT
Organization: SPSS Inc.

nall@sun8.scri.fsu.edu (John Nall) writes:

>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???


The secret?  Bacon grease.  Fry up about 1lb good quality thick sliced
bacon.  Drain off all but enough grease to fry the liver in.  dredge the
liver pieces in flourand fry quickly. Voila! I would also use some of that
bacon grease to slowly (and I mean so slowly that they caramelize) cook some
slice yellow onion.  Cook the onion for 1/2 hour to 45 minutes over a low
flame.  Add a few twists of fresh ground black pepper.  after you've cooked
the liver, place it on a plate on top of the onions.  Pour off almost all of
the grease left from frying the liver.  Add some stock and bri almost all of
the grease left over from the liver,  and add some stock scraping up the 
brown bits and bring to a boil.  Add a splash of cognac or red wine.  Add
some fresh, chopped rosemary and some black pepper and cook for a minute
or so.  Swirl in a little butter to help bind the sauce and correct the 
seasonings (it shouldn't need salt)and pour over the liver.  I would 
serve this with garlicky mashed potatoes and baby grilled vegetables.


john
SPSS
From: lombard@prandtl.me.washington.edu (Peter Lombard)
Newsgroups: rec.food.cooking
Subject: Re: Canning question
Date: 21 Jul 92 20:36:28 GMT
Reply-To: lombard@prandtl.me.washington.edu
Organization: Mechanical Engineering Dept., University of Washington

In article <14033@borg.cs.unc.edu> bell@pooh.cs.unc.edu (Andrew Bell) writes:

>I just finished making a batch of jam and was wondering if I should be
>worried about it.  This is what I did:

>Boiled jars and jam (separately).  Poured boiling water over canning
>tops, let sit 5 minutes.  Ladled jam into hot jars, poured melted
>parafin over tops, put canning tops and screw tops on, then put whold
>whole shibang back into boiling water for 15 minutes.  When I removed
>the jars, I heard a "pop" as if the canning tops had vacuum sealed to
>the jars and the jelly and parafin continued to boil for quite a while.
>Now the parafin has cooled solid but there's a little bit of liquid
>on top of the parafin.  My question is whether I compromised the 
>sterility of the jam when the jam and parafin continued to boil?  Also,
>assuming this is ok, how long will it last in the pantry?  The recipe
>was for hot pepper jelly and included cider vinegar.

As long as the jars have a good seal, the jam should be ok. Test the
seal by pressing down on the center of the lid. If it pushes in with a
little pop, the seal is not good. If you are in doubt about the seal,
of course the safest thing is to throw out the jam. Food poisoning is
not worth the risk.

Standard canning procedure is to use sealed lids _or_ parafin, not
both. Actually, I think that parafin is no longer recommended, only
the jars sealed in boiling water bath. I suspect that the moisture on
top of your parafin is only condensation.


--
Pete Lombard
Mechanical Engineering
University of Washington
Newsgroups: rec.food.cooking
From: hyler@jaana.ast.saic.com (Buffy Hyler)
Subject: Re: REQUEST:  Blue Cheese Recipes
Reply-To: hyler@jaana.ast.saic.com
Organization: SAIC
Date: Mon, 27 Jul 1992 15:51:46 GMT

In article X4SMBSZX@cc.swarthmore.edu, crossle1@cc.swarthmore.edu  (Cindy Rossley) writes:
>Does anyone have any recipes using blue cheese, other than salad dressing?  I
>really enjoy the taste of blue and would like to use it in other ways.  (I do
>have a good blue cheese chicken recipe which I love.)

I also have a blue cheese chicken recipe that is great.  It came from a
magazine add for one of the blue cheese brands:

Bluebird
=========

4 servings

 4          chicken breasts, boneless, skinless 
 5   tbsp   butter, divided
 5   tbsp   flour, divided
 1.5 cups   milk
 4   oz     blue cheese, divided
 1   tbsp   fresh chervil or your favorite herb
 1   tsp    cracked white peppercorns (or to taste)

Lightly pound and then dust chicken breasts with 2 tbsp flour.  Saute
in 2 tbsp. butter until golden brown.  Keep warm.  Make a roux with 3
tbsp butter and 3 tbsp flour.  Add milk, stirring until sauce
thickens.  Crumble 2/3 of a 4 oz. package of blue cheese into sauce.
Add fresh chervil or your favorite herb.  Stir until blended.  Serve
sauce over chicken breasts.  Sprinkle with the remaining blue cheese
and cracked white peppercorns.



---
----------------------------------------------------------------------
Buffy Hyler (hyler@jaana.ast.saic.com)
SAIC, Campus Point
San Diego, California
----------------------------------------------------------------------

Newsgroups: rec.food.cooking
From: shan@niwot.scd.ucar.edu (Val Shanahan)
Subject: Yellow Squash
Organization: Scientific Computing Divison/NCAR Boulder, CO
Distribution: na
Date: Fri, 31 Jul 1992 20:27:17 GMT


	I don't have any measurements, but this dish is simple and very good.
Cut the squash into bite-sized cubes (you don't have to peel it) and put in
a sauce pan with corn (canned, frozen or fresh).  Add milk or half & half
(even a mixture), 2 or 3 pats of butter, some chopped onion (to taste), and
salt and pepper.  Cook over a medium heat until the squash is tender.  Stir
fairly often to keep the milk from burning on the bottom of the pan.

Val

Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: Request: flower pot (was Re: dirt cake)
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 21 Jul 92 13:06:28 CDT

In article 14010@cs.mcgill.ca, mingmar@cs.mcgill.ca (Ming MAR) writes:
> Does anyone know how to make an edible flower pot to go with the
> dirt cake?


Well you could probably start with a regular ice cream cone for the pot.


Newsgroups: rec.food.cooking