HDTenEightyP/NetNews huggingface dataset:
From: wald@theory.lcs.mit.edu (David Wald)
Subject: Re: Lox
Organization: Laboratory for Computer Science, MIT
Date: Fri, 31 Jul 1992 13:46:46 GMT

In article <28556@goofy.Apple.COM> casseres@apple.com (David Casseres) writes:
>Another opinion:
>
>Take a bagel and split it with a knife.
>Spread with a THICK layer of cream cheese.  Why fool around?
>Cover with a BIG WAD of lox.  You did get the good lox, right?
>Forget onions and tomatoes, honey, with good lox you don't need them.
>Ess gesunt.
>Take a nice walk after, it's good for you.

Exactly right, but hold the cream cheese and bagel.

-David
--
============================================================================
David Wald                                           wald@theory.lcs.mit.edu
   "Blessed are the peacocks, for they shall be called sonship of God"
             -- Matt 5:9, from a faulty QuickVerse 2.0
============================================================================
From: brad@buck.viewlogic.com (Bradford Kellogg)
Newsgroups: rec.food.cooking
Subject: Re: Need Salad Recipes
Keywords: Salads
Date: 24 Jul 92 21:57:18 GMT
Organization: Viewlogic Systems, Inc.
Originator: brad@buck


In article <1992Jul22.124721.18450@wam.umd.edu>, agonzale@wam.umd.edu (Cleopatra Jones) writes:
|> 
|> 	I've got to make a salad for a luncheon on August 2 and I
|> 	don't really have any good recipes.  
|> 
|> 	Any recipes would be greatly appreciated !
|> 	
In whatever quantities amuse you, I would suggest:

red leaf lettuce
spinach leaves
fresh, sliced mushrooms
peeled, thin-sliced cucumber
really ripe tomato wedges
red and/or yellow pepper strips
sliced vedalia (sp?) onion
chopped scallions
fresh dill
fresh parsley
small cubes of extra sharp cheddar
shredded fresh mozarella
spicy croutons
freshly ground black pepper

And don't forget the dressing:

fresh garlic, crushed
extra virgin olive oil
oriental rice vinegar
soy sauce
fresh lemon juice
sambal oelek (hot red pepper paste)

e.v. olive oil and rice vinegar should be roughly 1:1
soy sauce should be a dash or two
lemon should be a squeeze or two
sambal oelek should be very little to avoid combustion

agitate the dressing vigorously, and dribble over the salad
|> 
|> 	Thanks in Advance !
|> 
You're welcome.
|> 
|> 	P.S.  What's with rec.food.recipes ??
|> 
Good question. It lives and dies with the seasons, I think.
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: r.f.recipes
Organization: Clemson University
Date: Fri, 24 Jul 1992 23:47:41 GMT

Is rec.food.recipes not active now ?
I know it was undergoing changes a few weeks (months?) back,
but it was active for a couple of days.
Anybody receive it ?  May just be our news feed.
Thanks.

Newsgroups: rec.food.cooking
From: fgn@cbnewsb.cb.att.com (frank.g.neves)
Subject: Re: Silly Slicing Question
Summary: Slicing Suggestion
Organization: AT&T
Distribution: usa
Date: Fri, 24 Jul 1992 10:38:54 GMT

In article <18599@drutx.ATT.COM>, seb1@leia.dr.att.com (sharon badian) writes:
> Not that this is one of my great worries in the kitchen, but it does annoy
> me a little. My dog loves it because food ends up on the floor. I'm talking
> about slicing round things like carrots and zucchini and having the newly
> sliced slices roll off the cutting board onto the floor. As I said, my
> dog thinks it's a boon, but it annoys the hell out of me.
> 
> So, how do you keep those carrot slices from rolling off the cutting board???
> Do I need a course in remedial slicing?
> -- 
> Sharon Badian

Well Sharon, I used to have the same problem when cutting up carrots for beef
stew.  My solution:   first cut the carrot/other potentially-rolling veggie
in half -- lengthwise, THEN do your slicing.  You get a flat side and a round
side, and bite-size pieces to boot!

Frank
-- 
*************************************************************************
 Frank G. Neves, R.Hy.                   | "Immanetize the Eschaton..."
 Discl: No wife, no horse, no moustache  |    "Credo Quia Absurdum"
*************************************************************************
Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: Gelatin question
Organization: Nick Simicich, Peekskill, NY
Date: Fri, 31 Jul 1992 05:25:05 GMT

In article <0095E4C6.6B0C1820@Msu.oscs.montana.edu> oopcv@Msu.oscs.montana.edu writes:
>In article <KH.92Jul29153218@litsun17.epfl.ch>, kh@litsun17.epfl.ch (Mark S.) writes:
>>
>>Another question: what part of the cow is gelatin made from: the bones or the skin (or the underlying tissue)?
>>
>I thought it came from hooves.  On a related note, where does glue come from?

Elmers?

-- 
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.
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: request for white sauce pizza
Organization: Indiana University
Date: Fri, 24 Jul 92 13:03:40 GMT

slwjp@cc.usu.edu writes:

>Instead of tomato sauce it had a lovely white sauce, that I think was
>made of some sort of cheese or combination of different cheeses.  I have
>searched all of my cookbooks and can't fnd anything that comes close to
>what I am looking for.  If anyone knows what I am talking about and has
>a recipe I would appreciate you posting it.

White sauce is usually just olive oil and garlic, with the cheeses of
your choice.  No recipe needed.

Some places have a white _cream_ sauce like an alfredo sauce, this is
less typical.
Newsgroups: rec.food.cooking
From: cindy@solan10.solan.unit.no (Cynthia Kandolf)
Subject: Re: What is Half and Half?
Organization: /home/ludviga/cindy/.organization
Date: 27 Jul 92 20:21:24

Half and half is half light cream and half whole milk.  See the
FAQ/conversion file, posted yesterday, for other confusing terms.

-Cindy Kandolf
 cindy@solan.unit.no
 Trondheim, Norway
From: mpeter@OAVAX.CSUCHICO.EDU (Margot Peter)
Newsgroups: rec.food.cooking
Subject: liver
Date: 30 Jul 92 17:32:08 GMT
Reply-To: mpeter@OAVAX.CSUCHICO.EDU
Organization: California State University, Chico

One of my favorite ways of cooking calves liver is to slice it into
"two-finger" size slices, dip them in beaten egg, then roll them in crushed
saltine crackers. Heat a good portion of butter with a little olive oil to
prevent the butter from burning. How much butter depends on how much liver
you're sauteeing. Cook, turning, until the cracker crumbs are golden and the
liver has just barely lost its pinkness. Remove from the pan and keep warm.
Melt about 1/4 of a cup more butter in the pan and add the juice of 1 lemon
and a teaspoon of sugar. Stir this up with the pan bits and pour over the
liver slices. Much better than the old shoe leather and onions my Mom used to
serve us!


Margot                 "I had to sink my yacht to make the guests go home."
                                      F. Scott Fitzgerald
From: hrubin@pop.stat.purdue.edu (Herman Rubin)
Newsgroups: rec.food.cooking
Subject: Re: whey
Keywords: whey
Date: 23 Jul 92 15:01:11 GMT
Distribution: usa
Organization: Purdue University Statistics Department

In article <19119@ector.cs.purdue.edu> tubis@cs.purdue.EDU (Charlotte I. Tubis) writes:
>On some packages of bread, the ingredient whey is listed.  Does
>this contain lactose?  Can the bread be digested by people who
>are lactose intolerant?

Whey is mainly lactose.  The problems would be the same as with 
any other source of lactose--it depends on how much. 

The other components of the bread could still be digested, but the
whey would just become food for the intestinal flora, like the
cellulose which is essentially universally undigestible.
-- 
Herman Rubin, Dept. of Statistics, Purdue Univ., West Lafayette IN47907-1399
Phone: (317)494-6054
hrubin@pop.stat.purdue.edu (Internet, bitnet)  
{purdue,pur-ee}!pop.stat!hrubin(UUCP)
From: ns@gibbs.physics.purdue.edu (Nancy M. Schnepp)
Newsgroups: rec.food.cooking
Subject: Re: Growing Popcorn
Keywords: popcorn
Date: 30 Jul 92 19:27:01 GMT
Organization: Purdue University Physics Department

In article <1992Jul30.172328.22521@tcsi.com> jansen@tcs.com 
(David Jansen) writes:
>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?

Wow!  You've got popcorn already!  Ours won't be ready for at
least a month yet.  We just pick 'em, tie 'em together,  and 
hang 'em up to dry for a while.  Then shell them, store them in a big glass jar
until winter.  Put some in the popper some cold winter night,
butter and consume.  We always save some on the cob and pop them
that way in a brown paper bag in the microwave.  It's really fun
and kids love it.  Potato sacks or onion bags are a good way
to store the popcorn on the cob.  Happy munching!
From: tubis@cs.purdue.EDU (Charlotte I. Tubis)
Newsgroups: rec.food.cooking
Subject: whey
Keywords: whey
Date: 22 Jul 92 19:24:18 GMT
Distribution: usa
Organization: Department of Computer Science, Purdue University

On some packages of bread, the ingredient whey is listed.  Does
this contain lactose?  Can the bread be digested by people who
are lactose intolerant?

Thanks,
Charlotte
Newsgroups: rec.food.cooking
From: lanquan@cco.caltech.edu (Bang P. Dang)
Subject: REQUEST: CLAM CHOWDER RECIPES
Organization: California Institute of Technology, Pasadena
Distribution: usa
Date: Fri, 31 Jul 1992 17:29:36 GMT

Hi folks !

I love to have some yummie recipes for clam chowder, the
New England type, creamy one ....not the tomato based one
...
Please email to: lanquan@cco.caltech.edu

Thank you...

Newsgroups: rec.food.cooking
From: bwatson@nyx.cs.du.edu (bruce watson)
Subject: Re: Knives, what's good, what's bad?
X-Disclaimer: Nyx is a public access Unix system run by the University
	of Denver for the Denver community.  The University has neither
	control over nor responsibility for the opinions of users.
Keywords: knives
Organization: Nyx, Public Access Unix at U. of Denver Math/CS dept.
Date: Fri, 24 Jul 92 19:27:27 GMT

In article <1992Jul23.234335.6922@ichips.intel.com> jreece@sousa.intel.com writes:
>In article <1992Jul23.214217.3380@mnemosyne.cs.du.edu>, bwatson@nyx.cs.du.edu (bruce watson) writes:
>> In article <gJo7NB3w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:
>> >ranck@joesbar.cc.vt.edu (Wm. L. Ranck) writes:
>> >
>> I have Henckels. Be prepared to spend a LOT of money. But they will last
>> forever.
>
>I second that.  But you don't need to invest in a whole set of 
>specialized knives for carving, filleting, etc. An 8" chef's knife and 
>a 3" or 4" paring knife is all a cook needs to start.  Many Chinese chefs 
>don't even use that many -- just one very sharp cleaver.  I've never had 
>any problems using my single chef's knife for carving, filleting, slicing 
>bread, etc. as long as I kept it *sharp*.
>
>------------------------------------------------------------------------
>John Reece		
>Not an Intel spokesman  

I'll second that. I have an 8-inch all purpose, and a 3-inch paring.
These with an inexpensive Japanese cleaver is all I use.


--
 ___________________________________________________________________________ 
|wats@nyx.cs.du.edu |   "To the extent that it doesn't use mathematics;     |
|   Bruce Watson    |                 it is no science."                    |
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: REQUEST: No-oil marinated vegetables
Date: Wed, 22 Jul 92 12:38:41 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 

How about some of your favorite no-oil marinated vegetables recipes?
Especially bean salads, Brussels sprouts, and okra.

I just went through a 4 lb jar of 3-bean salad from a warehouse
club in no time flat.  I'd like to make my own so I can control the
sodium and have more inventive marinades.  Although oil based
marinades are good (especially when made with a top of the line olive
oil), I'm hoping to find some light recipes that I can gobble in large
quantities.

I am serious about the Brussels sprouts and okra.  I tried making
marinated Brussels sprouts myself once and it was a flop.  But since I
haven't yet met a vegetable I don't love, anything goes.

--
Michelle Dick
artemis@netcom.com
From: kgorman@star-trek.bbn.com (Karen Gorman)
Newsgroups: rec.food.cooking
Subject: Re: Quick Rice Recipes
Date: 21 Jul 92 18:02:57 GMT
Reply-To: kgorman@BBN.COM (Karen Gorman)
Organization: Picard and Riker in 92
NNTP-Posting-Host: archive.bbn.com

Here is a quick, easy and delicious rice recipe that also reheats well.

	                     Serves  4
          
1 stick of butter

1 onion

1 package of frozen chopped spinach

1 1/2 cups of Uncle Ben's converted rice
			
2 12 oz cans of chicken broth 

1 chicken bullion cube

Saute onion in butter until soft, then add all remaining ingredients and
simmer 25-30 minutes covered, stirring frequently (until rice is done).  Add a
couple of shakes of garlic powder (mix in) before serving.
Newsgroups: rec.food.cooking
From: ST402676@brownvm.brown.edu
Subject: Re: Goin' to Culinary School
Organization: Brown University
Date: Sat, 25 Jul 1992 02:32:10 GMT

One of my housemates is in a two year pastry chef program at Johnson & Wales,
which is supposed to be one of the good cullinary arts schools. She, too,
already had a previous degree (in French Lit) and had been working for a while
before making this change in careers. Before she started, we figured that would
be a common story-- people taking up cooking school as a second career, so
we were both surprised to discover that almost everyone at J&W was straight
out of high school and the classes were taught very much like in high school.
Jamie is very bright and finds the pace in the "related" classes quite slow
(she is required to take some business courses, food chemistry, etc. all of
which can be quite interesting, but are given at such an elementary level that
they are almost a waste of time). On the other hand, she is definitely
learning everything there is to know about baking everything from bread to
fancy deserts, cake decoration, etc. And the pastry program is only 2 years
(she'll do it in 1 1/2), and probably makes getting into the business
easier.

Her experience has rather turned me off the idea of cullinary art school,
though other places may be different. She also says some of the european
schools are great, but the ones that are really worth it are also
extremely difficult to get into.
Newsgroups: rec.food.cooking
From: maniattb@cs.rpi.edu (Bill Maniatty)
Subject: Re: Gelatin question
Date: Wed, 29 Jul 1992 15:51:36 GMT

I'm under the impression that pectin is used to make jellies and jams, and
is derived from vegetable material (I used to take apple pectin to soothe my
stomach when younger).  I believe that gelatin solidifies at cooler temparatures
and is derived from animal matter.

Bill
-- 
|
|	maniattb@cs.rpi.edu - in real life Bill Maniatty
|
Newsgroups: rec.food.cooking,talk.bizarre,alt.newbie
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: How do you cook newbies? (was Re: DONT CROSS POST TO TALK.BIZARRE)
Followup-To: talk.bizarre
Organization: Taronga Park BBS
Date: Mon, 27 Jul 1992 20:48:45 GMT

In article <5764@taurus.cs.nps.navy.mil>, rpwhite@taurus.cs.nps.navy.mil (rpwhite) writes:
> Bob "Bobby" Crane writes:
> 
> >bob "trollin' for newbies" crane
> 
> So Bob, after you catch your newbies how do you prepare them?  I prefer 
> them pan fried, with a light dusting of cornmeal, in an iron skillet.

Serve them with a side of Buffalo wings, the $250 cookies and
soft boiled eggs.

Invite Craig Shergold over as your dinner guest.
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
                     "Oopsy... " -- CometGuy
Newsgroups: rec.food.cooking
From: mawells@gallua.gallaudet.edu
Subject: Re: liver
Organization: Gallaudet University
Date: Thu, 23 Jul 1992 21:56:24 GMT

My husband hates liver and doesn't like being in the house when I cook it.
So I started to marinate the liver in Thousand Island Dressing (about 1/2 hr)
then frying as usual.  I also cook onions with liver, it seems to decrease 
the liver smell if you cook the onions after.
From: kevin.fong@uttsbbs.uucp (Kevin Fong) 
Newsgroups: rec.food.cooking
Subject: RE: FISH PUDDING
Date: 21 Jul 92 01:29:00 GMT
Distribution: world
Organization: The Transfer Station BBS, Danville, CA - 510-837-4610/837-5591
Reply-To: kevin.fong@uttsbbs.uucp (Kevin Fong) 

-> >You're talking about lutefisk, right?  The stuff that's made by
-> >soaking an old, overripe fish in lye for a bunch of days?

-> Kevin, if this is what you are talking about, I can ask a couple of
-> colleagues if they have the recipe for lutefisk.  If not, can you
-> give me the Norwegian name and I'll see what I can drag up at the
-> Norwegian stores in town.

Not quite Leslie.  I'm looking for "fiske pudding."  I think I spelled
it right.  It is more like a fish cake.

Kevin.
From: brad@baby.viewlogic.com (Bradford Kellogg)
Newsgroups: rec.food.cooking
Subject: Re: On making omelette without the yolks
Date: 28 Jul 92 22:07:59 GMT
Distribution: usa
Organization: Viewlogic Systems, Inc.
Originator: brad@baby


In article <1992Jul27.230440.18021@dartvax.dartmouth.edu>, oldman@coos.dartmouth.edu (Prakash Das) writes:
|> 
|> Since most of the cholesterol in an egg is contained in the yolk, I
|> tried making an omelette entirely *without* the yolks, using just the 
|> whites. I couldn't discern any major difference. Except that the 
|> omelette was whitish in color, took a little longer to cook (seemed
|> watery) and a little tasteless (or maybe it is my taste buds!). So
|> I am wondering, isn't this a nice way to enjoy an omelette without
|> those doses of cholesterol? Has anybody else tried this? Most
|> certainly, this isn't an original idea....

Yes, you can avoid some cholesterol this way, and you can avoid all of the
flavor as you noted, and you also avoid all of the substantial nutritional 
value. Is this a nice way to enjoy an omelette?
Newsgroups: rec.food.cooking
From: jeff@cns.nyu.edu (Jeff Fookson)
Subject: Re: Pork buns
Reply-To: jeff@cns.nyu.edu
Organization: New York University, Center for Neural Science
Date: Wed, 22 Jul 1992 13:44:33 GMT

In a cooking class on dim sum I took some years ago, we learned the trick of
roasting the marinated pork by hanging the strips on hangers made from large
paper clips -- bend a clip into an `S' shape for each strip, insert a hanger into
the strip (1/4 way from one end) and hang the strips from the top oven rack.
Roast with a pan of water on the bottom of the oven (catches the drippings).
This method gives a nice, crusty coating all arond the meat. BTW, I don't use
a small section of meat right around the point of clip insertion, since
paper clips are often tinned with tin/lead solder.
The marinade we used had ketchup (and honey instead of sugar) along with the hoisin
sauce and 5-spice powder.
 Jeff Fookson
 Center for Neural Science, New York University
 jeff@cns.nyu.edu
From: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Newsgroups: rec.food.cooking
Subject: Re: What we eat
Date: 28 Jul 92 19:19:15 GMT
Reply-To: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Distribution: usa
Organization: NavSurfWarCen, CarderockDiv (ex-"Taylor Model Basin")

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.
--____________________________________________________
]      Stu Mennitt      smennitt@oasys.dt.navy.mil    [
]  NavSurfWarCen, CarderockDiv     Bethesda, Maryland [
]         was: David Taylor Research Center           [
]     was: David Taylor Naval Ship R&D Center         [
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: woodley@hpcc01.corp.hp.com (Judy Woodley)
Date: Wed, 22 Jul 1992 19:24:38 GMT
Subject: Re: Simple but unusual Chicken recipes?
Organization: the HP Corporate notes server
Newsgroups: rec.food.cooking

>If there is a reasonable
>response I will post a summary which will include the complete recipe for the
>roast chicken I described above.

Is this blackmail?!  :.}

(I'd be happy to comply, but I don't have a recipe that fills your criteria--
tho I'll be VERY interested in what you collect!)

Organization: Graduate School of Industrial Administr., Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Mon, 27 Jul 1992 14:34:31 -0400 
From: Bill Thomas <bt16+@andrew.cmu.edu>
Subject: ftp site for quiche recipes

Can someone direct me to an ftp site for quiche recipes. Also, this is
my first time on this bboard. SORRY!! Is there a source for FAQs and ftp
sites?
Xref: sparky rec.food.cooking:13116 rec.arts.books:12942
From: waynelui@nttica.ntt.jp (Wayne Lui)
Newsgroups: rec.food.cooking,rec.arts.books
Subject: Recommendations wanted for M.F.K.Fisher's books
Date: 24 Jul 92 03:47:34 GMT
Followup-To: rec.arts.books
Organization: NTT Opto-electronics Labs., Atsugi, Kanagawa Japan
Originator: waynelui@nttioe

From an article in a recent issue of Newsweek, it was mentioned
that M.F.K.Fisher, who was a consummate writer on food, passed
away recently.  It's a shame that I've never heard of her until
that article.

I'd like to know more about her work.  As a starter, wonder which 
book is considered to be her most representative work, and which 
is the most well-known etc.  Would most appreciate the info.

					Wayne Lui.
					waynelui@nttica.ntt.jp
Newsgroups: rec.food.cooking
From: pchin@cheetah.vlsi.waterloo.edu (Paulina Chin)
Subject: yellow and cherry tomatoes
Keywords: tomato
Organization: University of Waterloo
Date: Tue, 28 Jul 1992 14:19:39 GMT


When I went to our local nursery a couple of months ago, they had run out
of tomato plants, except for a yellow variety called "Lemon Boy."  Six of 
these plants are now flourishing in our garden.  I've never tasted a yellow
tomato before, so I'd be grateful for some answers to the following questions:

How do yellow tomatoes differ from red ones (in taste, I mean)? 
Can they be used in the same recipes as red ones?
How do they look in pasta sauces, salsas, etc.?  Will I end up with a
  yellow or orange product?  Are these visually appealing in general?
Can anyone suggest recipes that are particularly suited to yellow tomatoes?

We're also going to get a good number of cherry tomatoes.  We usually eat these
raw in salads or with dip, or we use them in barbequed kabobs.  Can anyone 
suggest some more creative uses of cherry tomatoes?

Thanks,
Paulina
From: oopcv@Msu.oscs.montana.edu
Newsgroups: rec.food.cooking
Subject: Re: Fat in specialty liquors, ice milk
Date: 30 Jul 92 17:42:42 GMT
Article-I.D.: Msu.0095E57D.3EFB0A40
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University

In article <1992Jul30.151117.12236@ads.com>, charleen@ADS.COM (Charleen Bunjiovianna) writes:
>In article <rbpm4yb.artemis@netcom.com> artemis@netcom.com (Michelle Dick) writes:
>>
>>Does anyone know if Truffles White Chocolate Liqueur has any fat, and
>>if so, how much?
>
>Gee, Michelle, I don't want to say that you're obsessed with fat, but
>how much liqueur are you really going to use in a recipe, anyway,
>that the fat content would make any difference?
>
>I understand the zeal of the newly-converted, but recent studies have shown
>that low-fat or no-fat diets may not be for everyone.
>
I thought fats were required by the body in the maintenance of skin, hair, etc.
Eliminating fats would be like eliminating proteins.  Moderation is the key.