HDTenEightyP/NetNews huggingface dataset:
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Killer beef barley soup recipe
Date: 27 Dec 92 23:20:35 GMT
Organization: Our Lady of Perpetual Mirth (Pacifica)

In <72460@cup.portal.com> mmm@cup.portal.com (Mark Robert Thorson) writes:

>babs sez:

>> In <72019@cup.portal.com> mmm@cup.portal.com (Mark Robert Thorson) writes:
>> 
>> >..............
>> 
>> >The brown coating which forms on the bottom of the pot during frying
>> >is an important source of the flavor in the soup.  This coating must
>> >dissolve into the broth (a process that frog-eaters call "deglasse").
>> 
>> I've heard some (now completely obscure to me now) chef refer to them
>> as having the technical name: "Nummy brown bits".
>> 
>> 				-babs

>But they're not bits.  It's a rough coating.  Maybe the word "crud" would
>apply  :-)

>BTW, it was my impression that the last person named "Babs" died in 1965.
>Where did you come from?

	I was given a nickname several years ago, orthogonal to my
given name.  I'm not dead, I have no idea who you mean.  What does this 
have to do with cooking, anyway?  


	You often do get bits of the coating floating in the deglazing 
medium (water, broth, whatever you're using), especially when it's a
little thicker than yours seems to have been, so I stand by my
definition.  Part of the effect results from a sort of flaking of some
of the caramelized sugars and bits of solids that have stuck to your
pot, part of it's the sugars and such that have filmed and toasted
on the bottom of the pot.  Can someone who's been through the CIA give 
a more coherent explanation of this, please?

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
Newsgroups: rec.food.cooking
From: peter@taronga.com (Peter da Silva)
Subject: Re: need a dessert to follow sushi
Organization: Taronga Park BBS
Date: Wed, 23 Dec 1992 04:01:32 GMT

In article <5894@catnip.berkeley.ca.us> bandy@catnip.berkeley.ca.us (Mack Daddy) writes:
>peter@taronga.com (Peter da Silva) writes:
>>Or, if you want to be traditional, green tea ice cream.

>No cows in pre-european japan, much less ice cream, Peter-baby.

So? How old does something have to be to be a tradition? Spam sushi is
a tradition in Hawaii, and that only dates back to WWII...
-- 
% Zure otsoa besarkatu al duzu gaur?            Serveuse, ce plat bouge encore!
/c{{64 sub}forall curveto}def 312 192 translate 24 24 scale 1 -2 moveto(B;>;?>)
c fill 1 0 moveto(JIJNJP)c(JRGU@U)c(9U6R6P)c(6N6I?@)c gsave stroke grestore 0.9
setgray fill showpage %                          Peter da Silva, 77272-0711 USA
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet
Subject: Re: what to do with malt powder???
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Sun, 27 Dec 92 07:17:21 GMT

Is this like Horlicks? If so, use it in shakes (milk, ice cream, syrup or
milk, fruit - like bananas, and ice) or baking or coffee or hot chocolate.
My mother LOVES it.

Clov er
Newsgroups: rec.food.cooking
From: dwsmith@bilbo.encore.com (Dwight Smith)
Subject: WANTED: A KILLER KANSAS CITY, (KS) BBQ RECIPE
Organization: Encore Computer Corp.
Date: Thu, 31 Dec 1992 20:34:37 GMT
Keywords: BBQ

There are BBQ restaurants in Kansas City, Kansas that are impossible to drive
by - without stopping. I've sampled BBQ all over the US, and folks just don't
know how much better KC BBQ is. If any of you "netters" in the KC area have
copied what goes in the BBQ sauce, let me know. I know they generally smoke the food between 180 and 200 for several hours. And they sometimes use an oil-and
vinegar basting sauce while the meat is smoking. But I'd like to know how they
make that "killer" BBQ sauce!

If you've ever been there, you know what I mean.

Thanks,
D. Smith
Xref: sparky rec.food.cooking:23947 sci.chem:5581 sci.bio:4702
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Please send $250 cookie recipe
Organization: Taronga Park BBS
Date: Fri, 1 Jan 1993 12:41:27 GMT

In article <725839292.AA00000@therose.pdx.com>, Joann.Pierce@f81.n105.z1.fidonet.org (Joann Pierce) writes:
> cc>Could someone e-mail me the $250 cookie recipe??  Thanks.  
> 
> This is the recipe that accompanies the "legend" - the are also known as
> Mrs. Fields Cookies.
> 
> Title: Mrs. Fields Cookies

(cookie recipe deleted)

Except according to Mrs. Fields, the recipe in the $250 story is
not one of hers.
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
From: sek@cbnews.cb.att.com (stephanie.e.kearns)
Subject: Cheese Popcorn and a little disaster
Organization: AT&T
Distribution: usa
Date: Wed, 23 Dec 1992 15:20:23 GMT

I like to heat up the yellow Jalapeno Nacho dip one can get 
and pour that over popcorn.  Really tasty!

Also, I remember a cooking disaster of my sister's (I've only had
one *ahem*, and I posted that awhile back - putting a cup of salt
in my favorite pie filling recipe instead of a cup of sugar).  

Anyway, when my sister was first married she and her new husband
came home to visit for a few days.  She decided to cook him some
fried eggs one morning, and grabbed the Karo syrup instead of the
oil.  He couldn't figure out why his egg tasted so sweet.  :*)

Stephanie
.
From: mmm@cup.portal.com (Mark Robert Thorson)
Newsgroups: rec.food.cooking
Subject: Re: Left-handed sugar
Date: Wed, 23 Dec 92 18:55:32 PST
Organization: The Portal System (TM)

If such a product existed, it wouldn't taste sweet, would it?
From: cmouli@sc9.intel.com
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Gobi Manchurian (Cauliflower Chinese dish )
Summary: manchurian
Keywords: manchurian
Date: 1 Jan 93 01:40:37 GMT
Expires: Sat, 16 Jan 1993 01:41:20 GMT
Reply-To: cmouli
Followup-To: rec.food.cooking
Organization: Intel CTD

In article <1992Dec30.144456.28460@siemens.com>, aad@siemens.com (Anthony Datri) writes:
>>My fading memory says they are cauliflower (Gobi in Hindi), dipped in
>>a batter (like a tempura batter) and then deep-fried. 
> 
>>I hope someone knows the exact recipe, or I'll have to go visiting folks back
>>home really soon :-).
> 
> Sounds like a generic Indian pakhora to me -- try a pakhora batter recipe.
> -- 
> 
> ======================================================================8--<
Although I do not have the recipe of Cauliflower Manchurian, this recipe of
Vegetable Manchurian can be made as Cauliflower Manchurian by substituting 
Cauliflower for the vegetables.

VEGETABLE MANCHURIAN
--------------------
Serves 4-6

450 gms/1 lb cabbage, finely shredded or grated
225 gms/8 oz carrots, grated
1 onion, grated
2 tablespoons cornflour
5 tablespoons all-purpose flour
3-4 cloves garlic, finely chopped
1 green chili, chopped
salt to taste
a pinch of ground black pepper
1/4 teaspoon monosodium glutamate (MSG)
oil for deep frying

SAUCE
-----

2 tablespoons oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped green chilies
4 tablespoons soy sauce
1 tablespoon cornflour
150 ml- 1/4 pint water
pinch of MSG

1. Mix the cabbage, carrots, onion, cornflour, flour, garlic, chopped chili
salt, pepper and MSG. Shape spoonfuls of the mixture into balls about the
size of small eggs, then flatten them slightly.

2. Heat the oil for deep frying to 180c/350f and fry the vegetables balls
a few at a time until golden brown. Drain on absorbent paper and keep hot.

3. To make the sauce, heat the oil, add the garlic with the chopped chilies
and fry for a for a few seconds. 

4. Mix the soy sauce and cornflour with little of the water. Add the remaining
water and pour the mixture into the pan with the garlic and chilies. Bring
to a boil, simmer for 1 minute, then add the MSG and little salt.

5. Arrange the vegetable balls on a serving dish, pour the hot sauce over 
and serve immediately. 

Enjoy!
From: jgostin@mal-s1.gatech.edu (Jill Gostin)
Newsgroups: rec.food.cooking
Subject: REQUEST: DUCK Recipeub
Date: 23 Dec 92 23:52:03 GMT
Organization: Georgia Tech Res. Inst., Modeling & Analysis Lab

Anyone have a good one?

Thanks,
Jill

-- 
Jill Butterfield Gostin                EMAIL: jgostin@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_
From: tmarvan@sdcc3.ucsd.edu (Thomas Marvan)
Newsgroups: rec.food.cooking
Subject: Re: Pizza Toppings
Date: 23 Dec 92 07:41:11 GMT
Organization: University of California, San Diego

In article <BCCMUE2@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>In article <1992Dec22.185245.3819@i88.isc.com>, claudiak@i88.isc.com (Claudia Kale (STG)) writes:
>> 
>> I have an Australian friend whose favourite pizza is ham, sweet green peppers,
>> and pineapple, with a fried egg in the middle (splayed out in all its glory
>> on top of the other stuff).
>
>That's not surprising, considering they like to put fried eggs and
>beetroot on their hamburgers.  Tho in all the times I visited Oz
>(which is twice now), I never did find one of these strange hamburgers
>(I did find a McDonald's, but that's another story).  Next time we fly
>there (which may be next year), I'm going to have to look real hard
>for a hamburger with eggs and sliced beets on it.



The best place to find such a burger is pretty much at any fish 'n'
chips shop (you know the kind where they used to wrap your food in
newspaper - they now use butcher's paper).  Just ask for a hamburger
"with the lot" and you'll get beetroot, a fried egg, cheese,
lettuce, tomato - hell, even some meat on it!



*******************************************************************
*  Thomas (Tom) Marvan         Phone: (619) 450 3670              *
*  Dept. of Political Science, E-Mail: tmarvan@sdcc3.ucsd.edu     *
*  University of California,   Snail Mail: 9450 Gilman Dr.,       *
*  San Diego,  USA.            #92092-0644, La Jolla, CA, 92092.  *
*******************************************************************

"Two men say they're jesus, one of them must be wrong," M. Knopfler
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Need help with cast iron muffin pan     
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Thu, 24 Dec 1992 01:10:00 +0000

Have you tried just using muffin papers in your muffin pans?
That would certainly get around the sticking problem.

Jazzie

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Re: Rugelach - this recipe is great! 
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Distribution: na
Date: Wed, 30 Dec 92 04:22:13 GMT

NO NO!!!
 
I have never seen a recipe for rugelach that had YEAST in it!

Simplest known recipe:
Blend 2 c flour, 8 oz butter (2 sticks) and 8 oz cream cheese.
Chill.
Roll out, and fill with honey, cinnamon and nuts or preserves.
Bake.
The hardest part is not eating them as they come out!

Clover
la1002@albnyvms.bitnet
This is my very first sig.file
From: stcmille@panix.com (Steve Miller)
Newsgroups: rec.food.cooking
Subject: Re: Leftover goose - what should I make?
Date: 29 Dec 92 15:45:37 GMT
Organization: PANIX Public Access Unix, NYC

Yeah, and I think the French in fowl areas use goose fat like we use
butter, to spread on bread cold.  Sounds good to me.


-- 

__________________________________________________________
Steve Miller				stcmille@panix.com
		A Famous Rock Star!
Newsgroups: rec.food.cooking
From: rwarren@vax2.concordia.ca (Rosemary from Montreal)
Subject: doubling a recipe (was Re: Net's Funniest Kitchen Disasters)
Summary:  what's wrong with it?
News-Software: VAX/VMS VNEWS 1.41    
Keywords:  double
Organization: Concordia University
Date: Tue, 22 Dec 1992 18:24:00 GMT

In article <nomi.724966434@cgl.ucsf.edu>, nomi@cgl.ucsf.edu (Nomi L. Harris) writes...
>I wanted to make
>more cake, so I doubled the recipe; apparently you can't just double
>the recipe for baked goods and expect them to come out ok.
huh?  we double/triple cake and cookie recipes at home all the time and they 
turn out ok.  

the big problem is finding a mixing bowl large enough! :-/

i know that salt, lemon juice and vinegar should only be 1.5x the amount 
when doubling.  but vinegar isn't really suitable for cakes anyways.

"'But you just want toys and stuff.'
	'Yeah, but that's not even half enough!
	What I want means more than fun.'
'What's that?'
	'Love and peace for everyone!'"
	The Jackson Five, "Up on the Housetop"

Rosemary Warren         rwarren@topaz.concordia.ca
Montreal's Favorite Jacksonmaniac !!!
(live and in person until the 23rd, returning Jan 4th for another performance)
From: brighid@bass.lkw.com (Brighid)
Newsgroups: rec.food.cooking
Subject: Re: Cooking Disaster
Date: 22 Dec 92 22:30:49 GMT
Organization: Lakewood Corporation

Early cooking disasters:

- Brown sugar oatmeal bars baked too long. Had to use a chisel to get
them out of the pan.
- Lemon pudding from a mix. But I added water instead of milk. Came out
looking like dishwater.


Brighid
brighid@bass.lkw.com
Newsgroups: rec.food.cooking
From: stcmille@panix.com (Steve Miller)
Subject: Melinda's hot sauce (Was:Re: Mo Hotta Mo Betta
Date: Tue, 22 Dec 1992 21:30:45 GMT
Organization: PANIX Public Access Unix, NYC
Keywords: NPR, plugs, Mo, Hotta


>They sell, f'r instance, a 5-oz bottle of Melinda's XXX for $5.50. I
>found a local source at $2.50 per bottle.

Ourageous price.

I bought a bunch of Melinda's last time I was in Belize.  Then some kind
of contract dispute with Kroger's meant that what they sell in this
country was made in Honduras.  Has anybody had the new stuff?  Is it as
good as the old stuff (I only have one bottle of the authentic stuff
left - am getting worried)


-- 

__________________________________________________________
Steve Miller				stcmille@panix.com
		A Famous Rock Star!
Newsgroups: rec.food.cooking
From: mje@pookie.pass.wayne.edu (Michael J. Edelman)
Subject: Fun Kitchen Injuries (Was: Net's Funniest Kitchen Disasters
Reply-To: mje@pookie.pass.wayne.edu
Organization: Wayne State University
Date: Thu, 24 Dec 1992 13:02:21 GMT

In article 20302@panix.com, justice@panix.com (Michael Justice) writes:
>In article <casseres-231292094955@missmolly.apple.com> casseres@apple.com (David Casseres) writes:
>[pesto-bomb tale cut for brevity]
>>When I walked into the ER, the almost-a-doctor on duty sized me up, and as
>>he unwrapped the bloody towel from my hand he said "My gawd, you smell
>>REALLY DELICIOUS!"
>
>Urk.  Ok, my disaster, which in itself wasn't all that hilarious, was when
>I cut my finger down to the bone.  I'd just moved into the area, and had
>no idea where the hospital was, but the local police were kind enough to
>give me a ride.
>
>Getting picked up by the cops at midnight, half-dressed, with blood all over
>you, does wonders for neighbor relations, BTW.
>
>Anyway, while waiting for the cops, I dug around in my freezer to get some
>ice to keep the finger cold (to minimize damage).
>
>Sadly, I didn't have any ice.  So, I had to use a baggie of ground beef. :-)
>
>				-- Michael.
>-- 
Two years ago I was happily hacking away at a vegetable when my pinky crept 
under my hand and Whoops! Neatly trimmed off about a millimeter. Just enough
to allow for copious bleeding. After a trip to the emergency room where they
used chemical cautery to seal it- which, by the way, feels just like the kind
of cautery they do with a red-hot poker- I returned home to look for the bit
of finger on the cutting board. Never did find it, so I didn't bother telling my
dinner guests. It's not like they were *vegetarians*, fer goshsakes.

Oh, and it took about three months before I could play banjo without pain. Oddly
enough, my neighbors said it was a rather pain-free three months for them.

    --mike


Newsgroups: rec.food.cooking
From: hyler@ast.saic.com (Buffy Hyler)
Subject: Good Ham/Bad Ham?
Reply-To: hyler@ast.saic.com
Organization: SAIC
Date: Wed, 30 Dec 1992 16:01:34 GMT

I have a question that I asked of friends and relatives about 5 years ago
and none of them knew for sure.  Well, its happening again and now I
have rec.food.cooking to ask!! :-)

We have a left over bone in ham from Christmas Day (5 days ago) that has
been in our refrigerator.  I took it out this morning to make a ham
sandwich for my lunch and noticed 3-4 nickle to quarter size areas of
a multicolor shiny "film" on the surface.  I took a knife and sliced
one of the areas off and noticed another small area on the surface
of the area I exposed when slicing.

In the past I had bought pre-packaged sandwich size ham slices and noticed
this about 5-7 days after the package was opened.  I've always thrown them
out on the supposition of better being safe than sorry.  The time I asked
5 years ago was because it was nearly a full package.

Now we have about 10 good sandwiches worth of ham left from our Xmas ham
and I am reluctant to throw it if the shiny "film" stuff is not a problem.

So, does anyone out there have a good background in ham (it was a purchased
fully cooked bone in ham, from Honey Baked, if that makes a difference).to
know whether it is still safe to eat or not.

Many Thanks!


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

Newsgroups: rec.food.cooking
From: ctrbdo@iapa.uucp%mailhost.ecn.uoknor.edu (bryan d oakley)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: FAA / Mike Monroney Aeronautical Center
Date: Wed, 30 Dec 1992 21:48:15 GMT

>>>>> Regarding Re: Net's Funniest Kitchen Disasters; la1002@albnyvms.bitnet (Clover M.) adds:

Clover> Excuse me?

Clover> I think I missed something here... you put LIVING sharks in the
Clover> pool and they died from the mistreatment and this was funny?

Clover> I MUST have missed something...


Roger that, and where's the kitchen.  I thought these stories were
(and I quote the subject line:) "Net's Funniest Kitchen Disasters".
No kitchen and not very funny (for the sharks anyway).

-- 
----------------------------------------------------------------------
Instrument Approach Procedures Automation              DOT/FAA/AMI-230
----------------------------------------------------------------------
Bryan D. Oakley                    ctrbdo%iapa@mailhost.ecn.uoknor.edu
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: a new thread!  home ec
Organization: Taronga Park BBS
Date: Wed, 23 Dec 1992 00:25:26 GMT

In article <1992Dec22.190714.4315@i88.isc.com>, claudiak@i88.isc.com (Claudia Kale (STG)) writes:
> In article <DLB.92Dec22114925@fanny.wash.inmet.com> dlb@fanny.wash.inmet.com (David Barton) writes:
> >
> >And this sounds like "pigs in a blanket" to me, or a version of it.
> 
> To me, a "pig in a blanket" was always a sausage or hot dog wrapped in
> biscuit/plain scone dough and grilled or baked. 

The first pigs in a blanket I encountered were hot dogs that you stuff
with cheese and then roll up in crescent rolls and bake.  I actually
like these (on a very rare occasion) and I don't like hot dogs.

The other pig in a blanket I've come across is the sausage rolled up in 
pancakes that everyone else has mentioned.
-- 
Stephanie da Silva                                    arielle@taronga.com
From: cheryl@crash.cts.com (Cheryl Blue)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Hot wings
Date: 27 Dec 92 23:05:14 GMT
Organization: CTS Network Services (crash, ctsnet), El Cajon, CA

In <1992Dec26.233042.4772@drefla.mese.com> matt@drefla.mese.com (Matt Brandt) writes:
}The title says it all, who has a good wing recipe? Sorry if this  
}qualifies as an FAQ, I don't check in here too oftern... Thanks.

I found this recipe in a magazine a couple of years ago.  It has
always been a hit when served.

24 chicken wings/drummettes
1/2 cup melted butter
1/2 cup hot pepper sauce (less if your weak)
3 tbs. vinegar
2 pkgs. Hidden Valley Ranch Milk recipe
1/2 tsp. paprika Celery sticks

Preheat oven to 350 degrees.  Dip chicken in mixture of melted butter,
pepper sauce and vinegar; put in baking pan.  Sprinkle with 1 package
dry dressing mix.  Bake 25-30 minutes or until browned.  Sprinkle with
paprika.  Serve with celery sticks and prepared Salad dressing as dip.
Newsgroups: rec.food.cooking
From: billp@ncsa.uiuc.edu (Bill Pottenger)
Subject: Squalene as a food and food supplement
Originator: billp@consult.ncsa.uiuc.edu
Organization: Nat'l Ctr for Supercomp App (NCSA) @ University of Illinois
Date: Thu, 31 Dec 1992 16:33:30 GMT

Hello folks... I'm new to the food science/nutrition field and would like
to learn where the 'internet accessible' resources are located.  At the
moment I'm looking for abstracts and references to research papers dealing
with squalene as a food, food supplement, antioxidant, and anti-tumor agent,
although I'm particularly interested in articles dealing with the food
supplement aspects.

I've got several questions about locating such resources.  First off,  I
wonder which newsgroup(s) are the best to ask about this kind of thing?
(I'm posting to this one on the advice of one of your regular readers.)

Secondly, I have the results of a (commercial) data base search through
such databases as EMBASE, PASCAL,LIFE SCIENCES COLLECTION, etc, but this
simply lists databases which contain some (any) reference to squalene, and
doesn't give the abstracts or citations (at least not without additional
$$$) and I'm wondering if there isn't some other way to access this kind
of information without going through the commercial databases.

Well, any suggestions would be most welcome - thanks ahead of time!  

Since I normally don't peruse these newsgroups I would appreciate a
response via email - thank you very much.

Bill Pottenger
From: steven.frank%acc1bbs@ssr.com (Steven Frank) 
Newsgroups: rec.food.cooking
Subject: butcher block sanitizing
Date: 26 Dec 92 06:53:00 GMT
Distribution: world
Organization: Advanced Computer Concepts BBS, New Rochelle, NY 914-654-1981
Reply-To: steven.frank%acc1bbs@ssr.com (Steven Frank) 

CH>I just bought a butcher block from a restaurant that went bankrupt.  The
CH>thing is dirty and I need some information on sanitizing it.  I have
CH>already cleaned it with Murphy's Oil Soap.  I don't plan on ever cutting
CH>anything directly on the wood, but I would still like to get it clean so
CH>that I can use it the way I use any other counter top.  I am considering
CH>sanding it and refinishing it.  Any ideas, advice, etc.??

Try Hornet Bay Ltd.  (215-288-1600).  They specialize in block levelling.
---
 . DeLuxe. 1.26b #457sa . acc1bbs!steven.frank@ssr.com
                                                                     
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Left-handed sugar
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Fri, 25 Dec 1992 22:44:57 GMT

>If such a product existed, it wouldn't taste sweet, would it?

As I understand it, mannitol and sorbitol are such.  I've never quite figured
out why they aren't used more.
-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: weh@beta.lanl.gov (William E. Harvey)
Subject: Re: Cheese popcorn (was: Re: Don't tell them the recipe
Organization: Los Alamos National Laboratory
Date: Sat, 26 Dec 1992 12:37:35 GMT


Have you ever tried butter and grated parmesan?

Jamie Harvey
weh@lanl.gov
Newsgroups: rec.food.cooking