HDTenEightyP/NetNews huggingface dataset:
From: turner@reed.edu (an Illusion)
Newsgroups: rec.food.cooking
Subject: Re: suggestions for dinner party?
Date: 6 Oct 92 22:50:30 GMT
Article-I.D.: reed.1992Oct6.225030.15224
Organization: Reed College, Portland, Oregon

In article <1992Oct6.165406.1061@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>there's so many things you can do:
>- have a spagetti party (spagetti, salad, garlic bread)

Or Lasagne, it's one of my favorites for a group of people to cook
together.  Then make salad, garlic bread and maybe something sweet to go
with it.

>- have a wine & cheese party
And bread.  Mustn't forget the good bread.

>- have a fondue party (oil fondue for meat, cheese fondue for breads,
>     chocolate fondue for dessert)
Instead of doing oil fondue, do a broth fondue.  I wish I had a precise
recipe but a court boullion type broth is yummy.  There's a restaurant here
in Portland that does only fondue, and for main course entrees you can do
either oil or broth.  The broth we've all decided is eminently preferable.
It's probably chicken based with parsley, thyme, garlic (maybe), basil in
it.  It gets pretty salty after it's cooked down for a while (i.e. you don't
want to drink it) but it's very yummy.

>- have an eggroll making & eating party
Another very good idea.

Or burrito/taco/tostada party.  Tortillas, refried beans, ground meat (if
you're so inclined), tomatoes, lettuce, onions, cucumbers (yes!  they're
yummy in these.), salsa and sour cream.  And each person builds their own.

Or baked chicken with potatos and mushrooms and salad and or vegies.

Lots of yummy stuff.

	Johanna
From: cusanell@oasys.dt.navy.mil (Dominic Cusanelli)
Newsgroups: rec.food.cooking
Subject: Re: Eggs in Fridge or Room Temperature?
Date: 4 Oct 92 12:00:47 GMT
Reply-To: cusanell@oasys.dt.navy.mil (Dominic Cusanelli)
Organization: Carderock Division, NSWC, Bethesda, MD


  It was mentioned that there are health reasons for not leaving
eggs out of the fridge - I would like to know them.  As far as
I know, eggs can be left for months MONTHS out of the fridge
with no ill effects.  I got this from a friend of mine who
raises hens for eggs and sells them on the side.  As long as
the shells are not cracked the eggs are safe.  A cracked egg
will spoil even in the fridge.
Newsgroups: rec.food.cooking
Subject: Re: Request: recipes with shredded wheat
From: gary@cdthq.UUCP (Gary Heston)
Date: Fri, 02 Oct 92 19:21:36 CDT
Organization: Garys' Home for Obsolete Computers

pcotton@vax.clarku.edu writes:

> I discovered that I had a box of large shredded wheat things sitting on the
> shelf the other day.  Does anyone have a recipe that uses shredded wheat?

Shredded Wheat Breakfast:

   Place a layer of shredded wheat things over the inside of a
bowl (about the size of a soup bowl). If you have the mini-things,
use two layers.

   Add milk to cover.

Serves one.

Gary Heston, at home...
gary@cdthq.uucp
From: kiisaka@csi.uottawa.ca (Ken Iisaka (the mad pianist))
Newsgroups: rec.food.cooking
Subject: European and Asian grocery stores in Cincinnati?
Date: 29 Sep 92 18:35:08 GMT
Organization: Dept. of Computer Science, University of Ottawa

My fiancee just started attending University of Cincinnati.  She is desparately
looking for grocery stores where she could purchase European and Asian
groceries.  More specifically, are there good delis which carry European 
cheeses, decent olive oil (not Bertolli,) marinated olives and peppers, as well
as stores which specialise in Chinese, Japanese and Thai groceries?

She lives 3 blocks south of UC just off Clifton and does not have a car.
She would be able to bike to the stores, though.  The IGA on Ludlow just
doesn't cut it.

Thanks in advance. 

-- 
Ken Iisaka                  NEXT RECITAL: 12:00 pm, Thursday, January 7th, 1993
kiisaka@csi.uottawa.ca       Produced by  National Gallery of Canada, Ottawa
AI Lab, University of Ottawa   CBC Stereo Berg        Sonata, b minor, op. 1
H: +1 613 237 6642  W: 564 8155  103.3 FM Mussorgsky  Pictures at an Exhibition
From: c-chan@mcl.ucsb.edu (Christina Callihan)
Newsgroups: rec.food.cooking
Subject: Pizza Peel Substitute (was Re: Help! My pizza dough is sticky!)
Date: 3 Oct 92 01:31:42 GMT

In <2ACB5A42.3F84@deneva.sdd.trw.com> olpe@mamacass.etdesg.trw.com (Peter R. Olpe) writes:


>I let it rise 45 minutes, then tried to form the pizza on a
>preheated stone (I do not have a peel and I can't figure out
>how to get an already made pizza onto a hot stone), 
>but it was still very sticky.

Before I got access to a good wooden peel, I used heavy-duty posterboard
(cut a little wider than the pizza stone) to shape and transfer pizzas.
As long as you sprinkle it with plenty of cornmeal and don't use the thin
wussy posterboard, it works okay.  

>Should I have simply sprinkled flour on the sticky dough?  
>Or did I use too much water?

It does sound like a little flour might have helped.  Pizza dough should
be smooth and elastic after kneading, maybe just a teensy bit sticky.


(please note newly altered e-mail address :)
____________________________________________________________________________
If You Know What |     Christina M. Callihan     |  Doing STRANGE THINGS
 You're Doing,   |  AKA C-chan, Bwee, Chrystal-  |  in the name of Art,
   It's Not      |   Elf & Who Knows What Else   |  and STRANGER THINGS
   Research!     |       (I sure don't)          |    in the name of
 => => => => =>  |     c-chan@mcl.ucsb.edu       |       CHOCOLATE
----------------------------------------------------------------------------
	When life gets weird, the weird get a life.     :)
---------------------------------------------------------------------------- 

(The opinions in this post are not endorsed by the University of California
at Santa Barbara....THANK GOODNESS!!!!!!!!!  ;^}  )
From: kim@m44.unm.edu
Newsgroups: rec.food.cooking
Subject: Re: Eggs in Fridge or Room Temperature?
Date: 2 Oct 92 23:16:17 GMT
Reply-To: kim@m44.unm.edu
Organization: UNM Cancer Center, Albuquerque, NM

In article <1992Oct2.190611.28864@iscnvx.lmsc.lockheed.com>, westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal) writes:
>In article <10292276.179.8408@kcbbs.gen.nz> Pandora@kcbbs.gen.nz (Dawn Scotting) writes:


[deleted stuff about eggs room temp or colder]

My wife and I are contemplating keeping a few hens for fresh eggs.  At our
public library, we got books on keeping poultry and one mentioned that "grade
A" eggs can be as much as 30 days old.  I wouldn't feel at all comfortable with
keeping them at room temperature.

Daniel Kim
KIM@FLOVAX.LANL.GOV

Really, would the DOE actually have a postion on EGGS?
From: avi@rix.Corp.Sun.COM (Ann Adamcik)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Rice recipes Needed
Date: 30 Sep 1992 18:00:12 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: avi@rix.Corp.Sun.COM
NNTP-Posting-Host: rix.corp.sun.com

In article 091007U53070@uicvm.uic.edu, <U53070@uicvm.uic.edu> () writes:
>
>I've recently started eating alot of rice with my diet but
>I need some help on new ideas of how to enjoy rice as a main
>entree in a meal. I have prepared it with Red beans, added
>butter, or gravy but thats getting real boring now.

Simple, One-Pot Dinner

Prepare rice according to package directions, substituting some broth and
maybe a little white wine for the water.

About 5-10 minutes before the rice is done, add a handfull of chopped fresh 
vegetables and herbs (do this quickly, and don't stir the veggies in - they 
will sit on top of the rice and steam).

When the rice and vegetables are done, remove from heat, top with grated cheese
and let stand for 5 minutes.  Stir everything together and serve.

This dish lends itself to many variations - experiment with different cooking
liquids, herbs/spices, and vegetables.

Some possible combos:  
Broth/wine, fresh oregano and basil, broccoli, mushrooms, red bell pepper.
Mexican-style stewed tomatoes, cilantro, corn, peppers, avocado, garbanzos.
Broth, chinese 5-spice seasoning, mushrooms, broccoli, water chestnuts.
Newsgroups: rec.food.cooking
Subject: Eggs (was Re: REQUEST: Meringue )
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 2 Oct 92 23:58:11 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>Why keep eggs at room temperature, why not in the fridge?

I can't remember the reason now but I do know that if you are using 
eggs in baking they should always be at room temperature anyway, or 
at least taken out of the fridge a few hours before you use them. Something 
to do with them not working properly if cold! Anyway, what's the point 
in using up space in the fridge when they last for practically as long 
as you want them to anyway?

Newsgroups: rec.food.cooking
From: bobm@anasazi.com (Bob Maccione)
Subject: Warm Water 4 Yeast WAS: Bread not rising in breadmaker
Organization: Anasazi Inc, Phoenix AZ USA
Distribution: na
Date: Mon, 5 Oct 1992 20:24:20 GMT

Eddie Van Huffel writes:
>
>A couple of things I learned about my breadmaker are the following:
>
>b) If I am not in a hurry, I set the timer for an hour more than needed
>   to bring ingredients to room temperature

I'm a little confused, I also have problems getting consistant risings
and figure it's the temperature of the water + butter, etc.

So, will water + butter at room temperature actually cause the yeast to
rise?

If not does anybody have a good method of checking/setting the temperature?


thanks
bob maccione
anasaz!bobm@asuvax.eas.asu.edu
Newsgroups: rec.food.cooking
From: acc4636@tamsun.tamu.edu (Anthony C.)
Subject: Re: Pizza dough recipes requested
Organization: Texas A&M University, College Station
Date: Thu, 1 Oct 1992 02:51:04 GMT

I tried a new minimalist dough recipe yesterday that worked real well.
I didnt follow the directions exactly though.

Put a package of yeast in one cup of pretty warm water (110 degrees however 
hot that is) for about 3-4 minutes.  Put in 1 teaspoon of sugar and 1 
teaspoon of salt.  Mix with 2 cups of flour and knead until the flour is
gone then add about another cup of flour.  Heaping cups seemed to be ok.
The dough was very mushy still but not too wet.  I kneaded it for about
5 or six minutes. Then flattened it out on the pan (it had holes but
I dont think it does anything except make a mess on the counter).
Then I cut all the veggies (green peppers and onions and mushrooms)
and preheated the oven to 425. This took about 10 minutes I then put
the dough in the oven for about 15 minutes to get it to be a little
crunchy.  I took it out sprinkled corn meal on the dough put my sauce
(Del monte italian stewed tomatoes and tomato paste) and veggies on
the dough and covered the whole thing with mozzarella cheese.  I put
the whole thing to cook for about 18 minutes.  The cheese was just
browned and the crust was nice and chewy on the edges and slightly
crispy on the bottom.  I like thin crust pizza though.  Good luck.

Newsgroups: rec.food.cooking
From: shla@spf.trw.com (Sheila Wallace)
Subject: Fondue parties (was Re: suggestions for dinner party?)
Organization: TRW Sensor Data Processing Center, Redondo Beach, CA
Date: Tue, 6 Oct 92 22:45:07 GMT

In article <1992Oct6.165406.1061@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>In article <1992Oct3.173934.3070@leland.Stanford.EDU> noodle@leland.Stanford.EDU (Max Yoo Kim) writes:
>>What I would like are ideas for small (4 to 6 people), and relatively
>>casual dinner parties. Combinations of soups, salads, entrees, and
>>everything that might be involved in the process. Or maybe just your
>>favorite dessert for such occasions. And ideas are appreciated!
>>Thanks in advance!
>>
>there's so many things you can do:
[other good suggestions deleted]

>- have a fondue party (oil fondue for meat, cheese fondue for breads,
>     chocolate fondue for dessert)

You read my mind exactly on the fondue party!  I suggested this to Max 
in an e-mail message, but I figured that it was out-of-vogue these days.
Does anyone out there have a good Swiss fondue recipe? I can post
some chocolate fondue recipes if anyone's interested...

>- have an eggroll making & eating party
Another good idea...

Sheila

-- 
Sheila Wallace		(shla@spf.trw.com)
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278
Newsgroups: rec.food.cooking
From: bellas@soldev.TTI.COM (Pete Bellas)
Subject: Re: REQUEST: Pizza Hut Sauce
Reply-To: bellas@soldev.TTI.COM (Pete Bellas)
Organization: Transaction Technology, Inc.
Date: Tue, 29 Sep 1992 20:35:21 GMT

In article <1992Sep24.140942.1@kean.ucs.mun.ca>, mcoyne@kean.ucs.mun.ca writes:
> I recently saw a posting of the Pizza Hut pizza crust recipe. Does anyone 
> have the recipe for their pizza sauce? 

Pizza Hut Sauce

1 cup Ketchup
1/4 tsp garlic salt
2 tbl "green can" parmessan chesse-like substance
4 bits dehydrated mushroom parts
2 tbl reconstituted onions
lots of salt

Pour sauce over the cardboa... Oops crust, sprinkle sparsely with Pasturized
Processed Cheese Food Product Substitute and Ground Pork Topping (40% Soy
Extender added). Bake at 450 for 18 minutes and viola', just like Pizza Hut!

Oh, for the HI ;-) ;-) ;-) ;-) ;-) ;-) ;-) ;-) ;-) ;-) 


			-Pete-


Why anyone would purposely try to duplicate Pizza Hut is beyond me.
* Pete Bellas                   "Cogito ergo spud"                         *
* Citicorp/TTI                       I think therefore I yam.              *
* Santa Monica, CA                                                         *
* bellas@gamma.tti.com                                                     *
From: hagberg@ccit.arizona.edu (HAGBERG JR, D. J.)
Newsgroups: rec.food.cooking
Subject: Re: What do you do with Chutney?
Date: 5 Oct 92 23:14:00 GMT
Distribution: world,local
Organization: University of Arizona
News-Software: VAX/VMS VNEWS 1.41

In article <$stephan.171.0@sasb>, $stephan@sasb (Stephan Fassmann, Software) writes...
> 
>Just curious.
>I have heard of Chutney and have even seen it in the store but nothing I have
>seen tells me what to do with it or how to eat it. 
> 

One of the _french_ cooks at our annual Thanksgiving gathering served 
Chutney with the turkey as an option to the cranberry sauce.  She made her
own, with _lots_ of rum, lots of fruit, raisins, nuts, etc.  I will never 
back to simple turkey and gravy again -- one of the most flavorful 
Thanksgivings I've ever had.  Thank you for starting the saliva flowing...

I believe one of the nicest and simplest ways to use it is as a complement
or sauce to a roasted white meat dish -- chicken, turkey, possibly pork
and some of the more potent fishes.

I'd love to hear other ideas though!

			-=- D. J.
			-=- hagberg@ccit.arizona.edu
From: nashton@uniwa.uwa.edu.au (Dr N G Ashton)
Newsgroups: rec.food.historic
Subject: ancient greek olive/grape presses
Date: 2 Oct 1992 09:30:40 +0800
Organization: The University of Westrn Australia
Distribution: world
NNTP-Posting-Host: uniwa.uwa.edu.au
X-Newsreader: Tin 1.1 PL5


seeking information on published works on the extraction of olive oil
from olives and/or wine from grapes in Greek antiquity
Newsgroups: rec.food.historic
Subject: Re: Most Popular Chinese Herbs
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Wed, 7 Oct 1992 00:45:43 GMT
Organization: Actrix Information Exchange

In article <1992Oct6.162721.23933@pixel.kodak.com> young@serum.kodak.com writes:
> In article <1992Oct5.235344.6948@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
> 
> [...]
> 
> > It says sprinkle a little on your food.  I'd be interested to know
> >what properties Asian people ascribe to ground deer velvet.  Maybe we
> >should just eat the stuff and wait to see what happens :-)
> 
> 	On PBS last night, the show "NATURE" broadcast a couple of shows
> 	showing the wildlife of the late, unlamented Soviet Union.  During
> 	the course of the show, residents of one of the old S.S.R.s were
> 	shown cutting the velvet-covered antlers off reindeer to sell in
> 	China as aphrodesiacs (the reindeer apparently grow new antlers
> 	the following year).
> 
> 
> -Rich Young (These are not Kodak's opinions.)

Ah, yes, well as I said - maybe we should just eat the stuff and see
what happens.  Maybe I will post a follow-up sometime :-)

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: bj368@cleveland.Freenet.Edu (Mike E. Romano)
Newsgroups: rec.food.historic
Subject: Herbalism: Database
Date: 29 Sep 1992 10:07:31 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: hela.ins.cwru.edu


 I have read generally in herbal source books for some years.

I would like to recommend an article by James Duke a prolific
writer and researcher and employee of the U.S. government to
their everlasting credit (U.S. Dept of Agriculture).
A good survey article of his work is  in 
              East West Journal  Sept/Oct 91  pg 66 ff.
He has a great personal love of plants and has tirelessly
collected Appalachian folk medicine wisdom and other sources,
worldwide.

My question or proposal is...I have seen a number of larger
reference books listing thousands of herbs and itemizing native
use, for example one herb may have been used through history
by cultures at opposite sides of the globe, Duke has written
some of the better ones.
My proposal, perhaps this has already been done, using
computer systems such as CD ROM, etc a comprehensive database
should be made of all herbs used here in North America since
aboriginal times to recent times, similar databases for other
world regions.
These databases should be made available These databases should be made available much as Medline is,
to the general public to not only help retain and preserve
the knowledge but help those of us interested to seek out
and perhaps cultivate rarer species before they disappear.


-- 
Capt. Kirk: let's head for that planet, third from the sun, it
            looks promising.... |-)
Newsgroups: rec.food.historic
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Herbalism: Hops
Organization: Actrix Information Exchange
Date: Mon, 5 Oct 1992 23:57:03 GMT

In article <BvH1tz.Iyt@resntl.bhp.com.au> vibard@utopia.resntl.bhp.com.au (David Barnes) writes:
> In article <40060001@hpspkla.spk.hp.com>, brown@hpspkla.spk.hp.com (Pat R. Brown) writes:
> |> Please post some of your results! Thanks, Pat
> |> 
> I have only recieved one reply so far (although I can't be sure as our news
> reader was down last weekend). I will post this item and any others that come to
> hand within the next few days.
> All the best  David  

I have probably missed some of this thread but did anyone mention hop
pillows?  Pillows stuffed with hops are supposed to promote sound sleep.

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: brown@hpspkla.spk.hp.com (Pat R. Brown)
Date: Wed, 30 Sep 1992 00:08:44 GMT
Subject: Re: Herbalism: Hops
Organization: Hewlett Packard Company, Spokane, Wa.
Newsgroups: rec.food.historic

Please post some of your results! Thanks, Pat

Newsgroups: rec.food.historic
From: vibard@utopia.resntl.bhp.com.au (David Barnes)
Subject: Re: Herbalism: Hops
Organization: BHP Research - Newcastle Laboratories
Date: Fri, 2 Oct 1992 02:05:58 GMT

In article <40060001@hpspkla.spk.hp.com>, brown@hpspkla.spk.hp.com (Pat R. Brown) writes:
|> Please post some of your results! Thanks, Pat
|> 
I have only recieved one reply so far (although I can't be sure as our news
reader was down last weekend). I will post this item and any others that come to
hand within the next few days.
All the best  David
Newsgroups: rec.food.historic
Subject: Re: Most Popular Chinese Herbs
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Wed, 7 Oct 1992 00:43:10 GMT
Organization: Actrix Networks

In article <1992Oct6.085651.29618@hemlock.cray.com> dadams@cray.com writes:

> 
> I didn't know they had deer in NZ.  Well, you learn something new 
> every day.  Were these imported by sportsmen?

We have deer in the wild, plus a growing deer farm industry.  In fact
just this morning I have had some local venison delivered to my house,
aged, chilled and vacuum-packed.

There is quite a local sport (hardly a sport, I reckon) culling deer
here using guns from helicopters.  Friends of mine used to do regular
deerstalking some years back.

We have deer, thar, wapiti, chamois.  I guess some of these game
animals must have been imported at some stage late last or early this century.  In some areas they are
now pests.

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.historic
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Most Popular Chinese Herbs
Organization: Actrix Information Exchange
Date: Mon, 5 Oct 1992 23:53:44 GMT

In article <1aoe0rINNb5t@usenet.INS.CWRU.Edu> bj368@cleveland.Freenet.Edu (Mike E. Romano) writes:
> 
>   Can anyone supply information on which herbs or herb tonics
>   are most popular with the Chinese culture on a regular basis:
>   i.e. for general health, endurance, etc. rather than for a
>   specific ailment.
> 
>   I believe ginseng would be number one on the list, but I am
>   looking further to ascertain this use of herbs which falls
>   into a different category than use as a specific medicine.
>   thanks.  mike romano.

Maybe someone knowledgeable about these things could also comment on
the use of antler velvet.  Harvesting same is a growing local
industry.  Someone gave SO some jars of it when they heard he was
going to Taiwan.  They were hopeful he might meet someone wishing to
import it.  As it happened he didn't want to cart it around with him.
We still have the stuff sitting at home.
 It says sprinkle a little on your food.  I'd be interested to know
what properties Asian people ascribe to ground deer velvet.  Maybe we
should just eat the stuff and wait to see what happens :-)

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: SCMCC@wvnvm.wvnet.edu (Stephen McCluskey)
Newsgroups: rec.food.historic
Subject: Query: Genoese cuisine (ca. 1492)
Date: 27 Sep 92 18:34:02 GMT
Article-I.D.: wvnvm.92271.143402SCMCC


       I'm planning a Columbus day party and would like some leads on
authentic recipes from his old home town.  (anything from appetizers to main
courses to desserts).  I imagine 15th c. Genoa will be too specific but any
good sources on early north Italian cuisine would help.  Genoa being on the
Mediterranean I would expect some seafood.

Thanks  --  Steve McCluskey
From: dadams@cray.com (David Adams)
Newsgroups: rec.food.historic
Subject: Re: Most Popular Chinese Herbs
Date: 6 Oct 92 13:56:51 GMT
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.

In article 6948@actrix.gen.nz, Pat.Churchill@bbs.actrix.gen.nz () writes:

|Maybe someone knowledgeable about these things could also comment on
|the use of antler velvet.  Harvesting same is a growing local
|industry.  Someone gave SO some jars of it when they heard he was
|going to Taiwan.  They were hopeful he might meet someone wishing to
|import it.  As it happened he didn't want to cart it around with him.
|We still have the stuff sitting at home.
| It says sprinkle a little on your food.  I'd be interested to know
|what properties Asian people ascribe to ground deer velvet.  Maybe we
|should just eat the stuff and wait to see what happens :-)
|

I didn't know they had deer in NZ.  Well, you learn something new 
every day.  Were these imported by sportsmen?

|-- 
|| The floggings will continue until morale improves
|| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
|~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
|



---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
Newsgroups: rec.food.historic