HDTenEightyP/NetNews huggingface dataset:
From: paladin@leland.Stanford.EDU (Jason Gische)
Subject: Re: Pizza Sauce recipe request
Organization: DSG, Stanford University, CA 94305, USA
Date: Wed, 12 Aug 92 19:13:28 GMT

In article <kiran.713335837@bronze.ucs.indiana.edu> kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:
>No. It would taste better.  Why? Because the cheeses and doughs and
>sauces would not be some pre-defined standard, but would be chosen to
>harmonise with the other toppings.  And if cheese or sauce, were not
>needed, they would not be dogmatically piled on.
>
>My feeling is, NYC pizza is a rigid, pre-defined object, while a CA
>[or, i prefer, creative] pizza is whatever you make of it.
>
>If one can put aside one's prejudices and misconceptions, one can make
>great things of pizza.  If not, one is doomed to repeat the same old
>pie over and over again.
>
>Let me turn your question around:  If you could take a basic NYC pizza
>and top it with squid, or smoked lamb, or cilantro pesto, would it
>taste as good as a creative pizza with those toppings?  
>

We're obviously not all on the same wavelength here.
I agree with your points about "creative pizza," in that the smoked lamb, or the squid, or whatever, would taste better when done as you say, and not just put on a Neew York style pizza with its classic sauce and cheeses.
However, I don't consider that in the same realm as "pizza."  That is a separate, creative entity in and of itself.  My comments are directed at the basic pizza that one could get in California.  Not the super-exotic toppings that you describe, but the average pizza, with toppings such as pepperoni, sausage, mushrooms, onions, etc..  These pizzas are still tomato-sauce based with mozzarella and perhaps cheddar cheese.  So they are in the same category as the New York pizza in terms of ingredients and they 


are presumably attempting somewhat of the same flavor goals.  Yet they don't achieve the quality of the New York pizza because their sauces (the same type of sauces) are inferior.
New York doesn't have much of the "creative pizza."  It's a separate entity, to be judged on its own.  I wasn't trying to compare those two things.  My point is that California's version of New York style pizza pales in comparison.

Jason Gische
Newsgroups: rec.food.cooking
From: M18611@MBVM.Mitre.Org (Kathy Wilk)
Subject: Re: Hash Browns
Organization: The MITRE Corporation, Bedford MA 01730
Date: Tue, 18 Aug 1992 16:29:15 GMT

In article <15168@suns6.crosfield.co.uk>
sp@crosfield.co.uk (steve pearce) writes:
>
>Help.
>
>I need a recipe for hash browns. Over here I can only find them
>frozen which you need to grill or deep fry.
>
>Also, what are they normally eaten with? I've tried them as a breakfast
>with the usual eggs sausage etc, but are they used with other meals?
>
>Thanks,
>
>Steve Pearce.
 
     1)  Bake up a lot of potatoes using the microwave.
     2)  Store the baked potatoes in the refrigerator.
     3)  Put oil and butter in the bottom of a frying pan (the heavier
         the pan the better).  The more oil and butter, the more fattening.
     4)  Dice a couple of cold baked potatoes from your stash in the
         fridge.  Don't peel.  Or peel if you want.
     5)  Fry them up in the pan, the way you like them - crispy or not -
         over medium heat.  Add a little water at the end if you like them
         mushy/soupy.  Add paprika for color and spice.  Or any other spice
         you like.
     6)  Add salt and pepper at the end - to taste.  Potatoes need salt so
         don't be surprised if you end up adding more than you thought you
         would.  Also, take into account, when you start salting, that the
         butter you used perhaps was salted.
     7)  Serve hot with eggs.  Or top with cheese under the broiler.
 
 
                        K. Wilk
                        M18611@MBVM.MITRE.ORG
 
            <--********************************-->
 'Thrusting my nose firmly between his teeth, I threw him to the ground
  on top of me.' - Mark Twain
            <--********************************-->
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.cooking
Subject: Re: selecting fresh pineapple
Date: 20 Aug 92 13:34:39 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

teri@sdd.hp.com (Teri Tracey) wrote:
> > 890232a@dragon.acadiau.ca (Steve Astels) writes:
>> on a related note: A couple months ago I bought a (whole) pineapple & ate it
>> with a friend. After the first couple pieces my mouth started stinging. 
>> "yum," I thought, "It must be slightly acidic."  After several more pieces
>> my mouth started to really *hurt*, and also bled a bit!!!!
> Pineapple is *very* acidic and will do this...it's happened to me.  This is
> why you aren't supposed to put pineapple in jello; the acidity prevents
> the jell from setting.

It isn't acid that produces these effects, it's proteolytic enzymes.  These
are destroyed by heat, which is why you *can* set jelly with cooked pineapple
in.

Why does a pineapple *need* proteolytic enzymes, anyway?  Are they a defence
against being eaten by insects?

-- 
--  Jack Campin    room G092, Computing Science Department, Glasgow University,
17 Lilybank Gardens, Glasgow G12 8RZ, Scotland   TEL: 041 339 8855 x6854 (work)
INTERNET: jack@dcs.glasgow.ac.uk or via nsfnet-relay.ac.uk    FAX: 041 330 4913
BANG!net: via mcsun and uknet     BITNET: via UKACRL    UUCP: jack@glasgow.uucp
From: ronnie@mailhub.scf.lmsc.lockheed.com (Ronnie Findley)
Newsgroups: rec.food.cooking
Subject: RECIPE WANTED
Date: 14 Aug 92 15:59:56 GMT
Distribution: NA
Organization: Lockheed Santa Cruz, CA.


Does anyone have a recipe for a vegetarian Armenian sandwich using Lavosh 
bread?  I just got NEWS today, so this is my "virgin" venture (so to speak)!
From: ackerman@bcstec.ca.boeing.com (Ron Ackermann)
Newsgroups: rec.food.cooking
Subject: Re: what is marzipan?
Date: 12 Aug 92 15:01:44 GMT
Organization: Boeing

In article <CJP.92Aug11120807@aberda.aber.ac.uk> cjp@aber.ac.uk (C J Price) writes:
>	Make gigantic fruit cake. 
>        (Add large amounts of alcohol in some cases - not sure about
>        wedding cakes).
>        Cover with marzipan (a darkish yellow layer - natural colour).
>	Cover with icing which sets very hard (royal icing, I think).
>

I can't speak for the UK, nor for any large parts of Canada, but my
wife's first wedding, and her sister's first wedding both had the
above described wedding cake (their family is Canadian).  An aunt
of theirs made both cakes, and starts marinating the fruit cake a year
in advance of the wedding with LOTS of alcohol.  I have never been
a fan of fruit cake, so did not indulge at either wedding.  This cake
seemed to be a family (if not Canadian) tradition.  Prior to Canada
they called Ireland home (about 80 years ago), so it may have come
from there.  The outer icing is very hard.
-- 
Ron Ackermann  DoD # 0462
ackerman@bcstec.ca.boeing.com
RTE,ETR

Organization: Comp & Comm - Hardware Systems, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Thu, 13 Aug 1992 11:31:39 -0400 
From: Ken Burner <kb13+@andrew.cmu.edu>
Subject: Cookware

   If this is a FAQ, I apologize; I just started reading this newsgroup.
 Anyway, I was in the local yuppie dept. store the other day and saw
Calphalon pots and pans.  I think I'm in love (or, maybe it's just lust
- it happens).  Seems like extremely NICE stuff, but I couldn't help
noticing that it's as EXPENSIVE as jewelry!  Is it THAT nice?  Is there
a better way to buy this than by the piece (at >$100 per)?  Is there a
competing brand that's more affordable?  What is the current net.wisdom
about good cookware?

    -Ken Burner
     Carnegie Mellon Computing Services

Newsgroups: rec.food.cooking
From: jerryg@ssd.intel.com (Jerry Gaiser)
Subject: Re: What do _you_ do with buttermilk?
Keywords: pancakes, bread, lots lots lots
Organization: Supercomputer Systems Division, Intel Corp.
Date: Thu, 20 Aug 1992 22:14:23 GMT

In article <1992Aug20.213821.19464@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
>In article <1241@tecsun1.etl.army.mil>, anneb@tecsun1.etl.army.mil (Anne Brink) writes:
>|> 
>|> Anyhow, what are people's preferred ways to use buttermilk?  
>|> 
>
>Don't LISTEN to anyone who tells you to DRINK it!!  
>

But, it is good to drink. And I don't real milk anymore. Can't stand the
flavor.

-- 
Jerry Gaiser
         Usenet: jerryg@ssd.intel.com
        Fidonet: 1:105/380
           PBBS: n7pwf@n7pwf.or.usa.na
From: scampbe1@metz.une.edu.au (Stephen Campbell)
Newsgroups: rec.food.cooking
Subject: LADYFINGERS in Death by Chocolate
Date: 19 Aug 92 10:16:37 GMT

I know this is a FAQ but could someone please describe the
Ladyfingers used in Death by Chocolate so I can find
an alternative in Australia.

I know they may be something completely different in
Lebanon or Outer Patagonia, but I'm only interested in
the Death By Chocolate yankee variety.

Please help this drooling chocoholic.

Steve

-------------------------------------------------------------------------------
Steve Campbell				|	Lead Analyst
					|	MIS Unit
					|	University of New England
scampbe1@metz.une.edu.au		|	Armidale, New South Wales
					|	Australia.
-------------------------------------------------------------------------------
From: vickiemc@isi.edu (Vickie McCorkendale)
Newsgroups: rec.food.cooking
Subject: Re: Hash Browns
Date: 18 Aug 92 22:00:59 GMT
Distribution: world
Organization: USC Information Sciences Institute


	  K. Wilk (M18611@MBVM.MITRE.ORG) writes:

>    1)  Bake up a lot of potatoes using the microwave.
>    2)  Store the baked potatoes in the refrigerator.
>    3)  Put oil and butter in the bottom of a frying pan (the heavier
>        the pan the better).  The more oil and butter, the more fattening.
>    4)  Dice a couple of cold baked potatoes from your stash in the
>        fridge.  Don't peel.  Or peel if you want.
>    5)  Fry them up in the pan, the way you like them - crispy or not -
>        over medium heat.  Add a little water at the end if you like them
>        mushy/soupy.  Add paprika for color and spice.  Or any other spice
>        you like.
>    6)  Add salt and pepper at the end - to taste.  Potatoes need salt so
>        don't be surprised if you end up adding more than you thought you
>        would.  Also, take into account, when you start salting, that the
>        butter you used perhaps was salted.
>    7)  Serve hot with eggs.  Or top with cheese under the broiler.
 
	8) It takes a while to cook them (up to 45 minutes).  Stay patient and
	   test their doneness often (mmmm mmmm!)

	9) Consider adding green peppers and/or onions for the last 20 minutes of
	   cooking (mmmm mmm!)

	10) Non-stick pans are highly recommended for this procedure, especially
	    if you are trying to cut down on fats.  
	    Very little oil or butter is necessary if the potatoes slide 
	    around on their own.

	11) Use mexican spices, peppers and onions, serve with salsa and
	    tortillas!! (mmmm mmmm!)

Vickie McCorkendale
Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: Seal-A-Meal question
Organization: Nick Simicich, Peekskill, NY
Date: Sun, 16 Aug 1992 19:45:11 GMT

In article <1992Aug11.191540.18736@nas.nasa.gov> wismith@amelia.nas.nasa.gov (William R. Smith) writes:

>We've had one for years.  We don't use it as much any more because
>its been functionally replace by Freezer Zip Lock bags.  We used the
>Seal-a-meal to keep chilli and casseroles in the freezer.  Worked
>great.  Now we us Zip Lock.

I still seal-a-meal things like chili and gumbo.  When I want to cook
it, I just boil the whole bag.  I'm worried about finding a source of
the bags in the future, though.  You can seal regular bags, but they
just don't work as well, and they aren't boilable.

>Seal-a-meal was worth the price for pack backing food also.  We'd
>bag and seal all kinds of stuff.  Makes a waterproof seal.  Servings
>of gorp, bulk purchased powdered drink mixes, etc.  Again Zip  Lock
>works almost as well with less mess and they're resealable.

Waterproof, airtight, and the plastic was significantly stronger than
Zip Lock, which made it right for backpacking because it was hard to
get it to pinhole.

-- 
Nick Simicich - uunet!bywater!scifi!njs - njs@watson.ibm.com
SSI #AOWI 3958, HSA 318, NAUI #14065
Join the movement ---  turn 'to bush' into a verb.
From: mwoo@pyrnova.mis.pyramid.com (Margaret Woo)
Newsgroups: rec.food.cooking
Subject: Re: Artichokes : I need a hint
Date: 14 Aug 92 00:35:07 GMT
Reply-To: mwoo@pyrnova.pyramid.com (Margaret Woo)
Organization: Pyramid Technology Corp., Mountain View, CA
Originator: daemon@sword.eng.pyramid.com

In article <1992Aug12.100551.1@gallua.gallaudet.edu> rlwilliams@gallua.gallaudet.edu writes:
>In article <1992Aug12.052227.21613@hubcap.clemson.edu>, chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>----
>Ha... this could be a classic demonstration of the inadequacies of 
>language... trying to explain to someone how to cook and eat an artichoke.
>You can either boil them or steam them... about 30 - 50 minutes depending 
>on the size. if a leaf pulls out easily, then it's done.
>
>Pull out a leaf, dip it in Mayo (or melted butter) and scrape the lower 1/3 
>over your bottom teeth. The inside of the leaf against the bottom of your 
>teeth. What you scrape off is the food.  Go around the artichoke again and 
>again until the leaves start to get flimsy. Then take them two at a time.
>When they start to get really small, pull them all of at once, dip them in 
>mayo and eat the top.
>
>Now you're looking at the heart. In the middle is some thistly like 
>substance. scrape that off with a spoon and throw it away. Now you're left 
>with an artichoke bottom. Eat with mayo.
>
>Hope I haven't missed any steps here...
>
>(I never liked stuff artichokes anyway. this method is the TRUE artichoke 
>lovers way.)
>
>rlwilliams@gallua

You forgot the prep work.  Cut off the bottom of the artichoke so it 
sits upright by itself and rub with a cut lemon.  Snip of the sharp points
with kitchen shears and also rub the exposed edges with lemon.  This
keeps the artichoke from turning black while cooking.  Then, boil, steam
or zap in the microwave and proceed as above.

Margaret
Newsgroups: rec.food.cooking
From: reddy@88opensi.88open.ORG (Wasavika Reddy)
Subject: Re: curry powder, a simple request
Organization: 88open Consortium Ltd., San Jose
Date: Wed, 12 Aug 92 21:54:18 GMT

In article <1992Aug9.223417.5974@rigel.econ.uga.edu>, hughes@dogwood.botany.uga.edu (Wayne Hughes) writes:
> 
>   One of the main annoyances I have had with curry is the stain that
>   is left by the turmeric component.  (Pretty sure it's turmeric.)
>   It especially stains anything plastic, but also stoneware dishes.
>   Anyone know how to get this stuff out?
> 
>   Wayne


    The best method of getting rid of turmeric stains (or so I've
    heard) is to leave the dishes out in the sun for a couple of
    hours before you wash them out. I think this works specially
    well for plastic containers. 


    Wasavika
-- 
------------------------------------------------------------------------------
Wasavika Reddy            88open Consortium, Ltd.              (408) 436-6611
uunet!88opensi!reddy      100 Homeland Court  Suite 800    FAX (408) 436-0725
reddy@88open.org          San Jose,  CA  95112
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Newsgroups: rec.food.cooking
Subject: Re: What do _you_ do with buttermilk?
Keywords: pancakes, bread, lots lots lots
Date: 20 Aug 92 21:38:21 GMT
Organization: Center for High Performance Computing, Univ. of Texas System

In article <1241@tecsun1.etl.army.mil>, anneb@tecsun1.etl.army.mil (Anne Brink) writes:
|> 
|> I've found that I like the buttermilk bread recipe a lot in the _Laurel's_
|> _Kitchen_Bread_Book_, but my best source of good buttermilk comes in these
|> large, glass bottles (1/2 gallon +?)  I can only make so much bread and
|> buttermilk pancakes for the 2 of us, and I'd rather use the whole thing
|> before it spoils.  Actually, I gather that buttermilk keeps longer than 
|> regular milk, but I'd rather not push my luck.
|> 
|> Anyhow, what are people's preferred ways to use buttermilk?  
|> 
|> 
|> 					-Anne
|> -- 
|> #############################################################################
|> Anne Brink			# U.S. Army Topographic Engineering Center
|> anneb@tec.army.mil		# Ft. Belvoir, VA 
|> #############################################################################

Don't LISTEN to anyone who tells you to DRINK it!!  

Jan (who cooks with buttermilk but would never dream of DRINKING it) Byrd
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: Freezing Stock
Keywords: Why not?
Organization: Intergraph Corporation, Huntsville, AL.
Date: Tue, 18 Aug 1992 19:02:27 GMT

I missed the beginning of this conversation -- what's wrong
with freezing stock?  I do it all the time.  If I had to 
make fresh stock everytime I needed stock, I'd never use
stock!
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com

From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Wanted Pad Thai
Date: Mon, 17 Aug 1992 23:01:39 -0500

  RN> From: reza.naima@uttsbbs.uucp (Reza Naima)

  RN> I've tried twice now to make a decent dish of Pad Thai, a common thai
  RN> noodle dish.  yet both times, I've failed miserably.  Does anyone out
  RN> there have a good recipie for the stuff?

And here's another, looks a bit simpler:


From "The Original Thai Cookbook," by Jennifer Brennan:
  
     /Pad Thai/ are usually served as part of a luncheon meal or
as a midday snack, as opposed to ther "centerpiece" noodle dishes,
around or on which other portions are served.
  
  1/2     cup          vegetable oil
  6       cloves       garlic, finely chopped
  1       cup small    cooked shrimp
  1       Tablespoon   granulated sugar
  3       Tablespoons  fish sauce (Nam Pla)
  1 1/2   Tablespoons  tomato ketchup
  2                    eggs, beaten
  3/4     pound        (approximately 3 hanks) rice vermicelli
                       (Sen Mee), soaked in hot water for 15 minutes
                       and drained.
  1       cup          bean sprouts
  
  
     Garnish:
  
  1      Tablespoon    dried shrimp powder
  2      Tablespoons   peanuts, coarsely ground
  1/2    teaspoon      dried red chilli [sic] flakes
  2                    green onions, finely chopped
  2      Tablespoons   coriander leaves, chopped
  2                    limes, sliced into 1/8" circles
  
  
     Heat the oil in a wok and fry the garlic until golden.
Quickly add the shrimp and stir-fry until heated through.
Add the sugar, fish sauce and ketchup and stir until sugar
dissolves.  Add the beaten eggs, letting them set slightly,
then stir to scramble.  Add the noodles and toss and stir
for about 2 minutes.  Reserving about 4 Tablespoons of the
bean sprouts, add the remainder to the wok.  Stir over heat
until the bean sprouts are barely cooked.  Turn the Pud Thai
onto a platter, placing the reserved, raw bean sprouts on one side.
  
  
     Presentation:
  
Sprinkle the noodles with the garnish ingredients in the
following order: shrimp powder, peanuts, chilli flakes, green
onions, coriander leaves.  Ring the platter with the lime slices
and serve.

Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: How many cookbooks?  WAS Re: burgers
Keywords: grilling & toppings
Organization: Syracuse University, Syracuse, NY
Distribution: na
Date: Tue, 18 Aug 92 11:07:39 EDT

In article <1309@stake.DaytonOH.NCR.COM> emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro) writes:
>
STUFF ABOUT A GREAT HAMBURGER DELTED - DON'T EAT MEAT
>
>        Elizabeth
>
>        Oh, yeah.  I got this great cookbook the other day (I buy 
>        cookbooks when he's gone, too, so that I don't have to hear
>        him whine "But you already have so many", or my favorite:
>        "You already have one on XX food."  Yeah.  One.  Geez.)
>
>        ANYWAY: I just love those slick little James McNair things;
>        so I got _Salads_.  I really like it.  Still looking for
>        his _Pizza_ which is out of print.
>
>        How's this for another topic:  How many cookbooks do you all
>        own? (Not including magazines).  I'll bet I have about 50.  
>       -I could have worse habits, you know, like collecting Elvis
>        paraphenalia!

Elizabeth,

I own about 20 cookbooks (I include books on food that have some
recipes in here also).  It's funny you should mention this.  My SO's
ex collected recipes, and has many more than I do. She owns 
approximately 50 cookbooks although the only decent
thing she could cook was boiled chicken with rice, which he reports
they ate for about 6 months straight.  At the end of that six months,
their dog took sick with a stomach problem and the vet recommended
a bland diet of cooked chicken and rice :-) :-) 

(BTW - he is learning to cook from me but probably couldn't survive
without soup and frozen dinners!)

She also has a complete room full of Elvis paraphenalia because she
believes that Elvis is still alive and just waiting around for her
to find out she's actually related to him.............hee hee

:-) Just thought it was too good to pass up.

Judy Frawley

P.S.  Try red leaf lettuce, tomatoes that have been sliced and
      marinated overnight in vinegar/onions/spices and a dab of
      sweet/hot mustard.......I eat Yves burger burgers to get
      the sensation of a grilled burger w/o the meat, and this
      is how I usually eat them..........Judy
Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: Alternatives to boiled potatoes ?
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 14 Aug 92 14:47:17 CDT

acox@maths.tcd.ie (Aoife Cox) writes:

=> Its like this:
=> . I recently acquired a large supply of (new) potatoes
=> . My cooking facilities consist of a grill/2 gas rings i.e. no 
=> oven/microwave :-(
=> . So, I can boil potatoes to my hearts content (and my stomachs dismay!)...
=> . What else could I do - apart from, say, mashing or frying the 
=> boiled potatoes or perhaps making some kind of potato cakes ??

There is also potato soup, many varieties of which have passed their
way through r.f.c.


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       member--Minnesotans for Global Warming.
From: eddie@cstr.ed.ac.uk (Eddie Rooney)
Newsgroups: rec.food.cooking
Subject: Re: Stuffing Recipies?
Date: 14 Aug 92 10:02:28 GMT
Organization: Centre for Speech Technology Research, Edinburgh University

In article <jll-130892123015@wplmacd-56.doc.ic.ac.uk>, jll@doc.ic.ac.uk (Janice ) writes:
|> Does anyone have any good stuffing recipes?
|> 
|> Specificially for roast chicken? 
|> 

Try a whole lemon (or orange) inside the chicken.  I've heard of it but never
tried it myself!

=========================================================================

Edmund Rooney					email:eddie@cstr.ed.ac.uk

Centre for Speech Technology Research
University of Edinburgh
80, South Bridge,
Edinburgh EH1 1HN
Scotland

=========================================================================
From: reza.naima@uttsbbs.uucp (Reza Naima) 
Newsgroups: rec.food.cooking
Subject: Wanted Pad Thai
Date: 9 Aug 92 18:05:00 GMT
Distribution: world
Organization: The Transfer Station BBS, Danville, CA - 510-837-4610/837-5591
Reply-To: reza.naima@uttsbbs.uucp (Reza Naima) 

   I've tried twice now to make a decent dish of Pad Thai, a common thai 
noodle dish.  yet both times, I've failed miserably.  Does anyone out 
there have a good recipie for the stuff?

Reza
reza.naima@uttsbbs.uucp

--- WinQwk 1.10a #0
                   
Newsgroups: rec.food.cooking