HDTenEightyP/NetNews huggingface dataset:
From: dwatson1@metz.une.edu.au (David Watson)
Subject: Tofu Cheesecake - Request.
Organization: University of New England, Armidale, Australia
Distribution: rec.food.recipes
Date: 27 Dec 92 21:59:08 GMT


I'm looking for a recipe for Tofu Cheesecake which has no cheese in the recipe.

David Watson
dwatson1@metz.une.oz.au


Newsgroups: rec.food.recipes
From: tal@aisinc.com (Tom A. Litow)
Subject: Meat Pie Recipe
Cc: tal@aisinc.com
Organization: Taronga Park BBS
Date: Mon, 28 Dec 92 18:19:13 EST

Does anyone know of a tasty recipe for a meat (like beef or chicken)
pie that's also fairly easy to make?

Thanks!


Tom Litow
Senior Software Applications Engineer
Applied Intelligent Systems, Inc
110 Parkland Plaza, Ann Arbor, MI 48103
(313)-995-2035

INTERNET ADDRESS: tal@aisinc.com

Newsgroups: rec.food.recipes
From: blau@sol.crd.ge.com (lauren h halverson)
Subject: Re: REQUEST Cookie dough for cookie press
Organization: Taronga Park BBS
Date: Mon, 21 Dec 92 08:37:25 EST

Here's my favorite:

Mother's Spritz Cookies

Bon Appetit, December, 1988

 Makes about 10 dozen
 
 2 Cups (4 sticks) Butter, room temp.
 1 Cup sugar
 1 egg
 1 tsp. vanilla extract
 3 1/2 Cups all purpose flour 
 1/2 Cup cornstarch 


Preheat oven to 350

cream butter and sugar until light and fluffy.
Mix in egg and vanilla.
add flour and cornstarch and mix just until blended.
transfer dough to cookie press.
press onto ungreased baking sheets, forming 2'' rounds, or S shapes.
         (or any other shape you like)
Bake until light brown and firm to touch, about 10 minutes. 
Transfer to racks and cool. (store in airtight container -- lasts
about a week ---- but I never have any left that long)

Lauren

Newsgroups: rec.food.recipes
From: rlwinter@guacamole.engr.ucdavis.edu (Richard Lee Winterstein)
Subject: Re: REQUEST Mousaka
Organization: College of Engineering - University of California - Davis
Date: 22 Dec 92 20:23:28 GMT


Hello all,
  I ate at a Greek restaurant last night, and one of the dishes served was
called Mousaka.  Absolutely delicious.  I would greatly appreciate it if 
someone could send me a recipe for this dish, and any advice on preparing it
which you might have.

Thank you,
Rick

Newsgroups: rec.food.recipes
From: samsung!ulowell!harvard!isr!glazier@uunet.UU.NET (Andrew Baker Glazier)
Subject: egg nog without cream
Apparently-To: ulowell!uunet!rec-food-recipes
Organization: Harvard University, Cambridge, MA
Date: Tue, 22 Dec 92 19:18:51 GMT

4 eggs 
3 cups *whole* milk 
4-6 tbls. sugar
3/4 cup (preferably dark) rum
 makes slightly more than a liter
-- 
"A horse! A horse! Somebody give me a horse, man, because|glazier@ 
I come to bury this dirtball, not to praise him. Whaddya |harvard.isr.edu
think I am? Whether it's nobler for the mind to make people suffer with all
these totally outrageous arrows arrows for a fortune, or what!" -- D.R.

Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: Good Ham/Bad Ham?
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Wed, 30 Dec 1992 23:48:54 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

hyler@ast.saic.com (Buffy Hyler) writes:

>a multicolor shiny "film" on the surface.  

>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.

I've seen this film on left over ham and gone ahead and eaten it.  It's
never caused me or my family a problem.  

The length of time meat will keep in your fridge depends on the kind of 
meat, how cold your fridge is, and how contaminated the meat is (how
long was it left sitting out for bacteria to settle on it before it
was wrapped and put in the fridge).

I keep our fridge barely above freezing (about 35 F) and will trust 
leftover ham for about a week.  Once it gets to about a week old, I 
make a pot of beans with it and the boiling will kill any bacteria
that have managed to grow.

We also make it a practice to put the leftover meat away as soon as 
the meal is over and not let it sit around and become more contaminated
with bacteria from the air, etc.

Of course, any meat that has an unusual taste, smell, or appearance
should be considered suspect.  Is the "thin, shiny, colorful film"
on leftover ham considered unusual enough to make you throw it away
in and of itself?  I say no.

Dave
auwen@convex.com
Newsgroups: rec.food.cooking
From: E. Lloyd Olson
Subject: Re: REQUEST: Hot wings
Originator: icsu0237@ming.cs.montana.edu
Organization: Sergeant Pepper's Lonely Hearts Club Band
Date: Mon, 28 Dec 1992 07:47:13 GMT

In article <cheryl.725497514@crash.cts.com> cheryl@crash.cts.com (Cheryl Blue) writes:

>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
>
     Whoa!  1/2 cup pepper sauce?  I *hope* you don't mean 
that TABASCO stuff which I put 1/4 tsp.  into a 6-egg ommelet?
Please clarify.  Thanks in advance.  I remain,
                            -Yrs. in Fear & Loathing,
                                E. Lloyd Olson, Esq.

-- 
+------------------------+---------------------------------+-------------+
|  E. Lloyd Olson, Esq.  |  geo0588@trex.oscs.montana.edu  |   GONZO!    |
+------------------------+--------------------+------------+-------------|
| Dark Humorist, Sometime Writer, NiceGuy[tm] |    "In our civilization, |
Xref: sparky rec.food.cooking:23916 sci.chem:5564 sci.bio:4689
From: mmm@cup.portal.com (Mark Robert Thorson)
Newsgroups: rec.food.cooking,sci.chem,sci.bio
Subject: Re: Left-handed sugar
Date: Sun, 27 Dec 92 10:33:11 PST
Organization: The Portal System (TM)
  <72463@cup.portal.com> <1992Dec27.125851.17259@lclark.edu>

> By L-sugar, I suppose you mean the levorotatory variety of an enantiomer.

Not necessarily.  I am referring to the D- and L- system used by sugar
chemists.  There are three systems for describing molecules with
handedness (i.e., chiral molecules).  Dextrorotatory vs. levorotatory
molecules are described by the r- and l- system.  The R- and S- system
(called "big R" and "big S") refers to the molecular weights of the
stuff attached to a carbon atom which has four different things attached
to it (i.e., a chiral center).

The D- and L- system is very complex, requiring the assignment of D vs. L
by deriving a synthesis for that molecule from glyceraldeyde.  Certain
scientists, especially sugar chemists, prefer the D- and L- system because
all the biologically important amino acids are L and all the sugars are D.
(There are a few exceptions.)  Generally speaking, there is no conversion
between D and L, so the $64 question is whether molecules like L-glucose
and L-fructose would be sweet-tasting calorie-free substitutes for sugar.
I'm skeptical, because if these molecules can't be digested, it seems
even more likely to me they can't be tasted.  If the highly reactive
conditions in the stomach, intestines, liver, etc. can't touch these
molecules, then how are they going to fit into the even more discriminating
active site of a taste receptor surface protein?  I just can't see how
that would be possible, but I'm willing to admit I don't know.

(nb:  a molecule can simultaneously be little r, big S, and big D, or any
other combination;  none of these systems has predictive value in
determining the classification of a molecule under the other two systems.)
Newsgroups: rec.food.cooking
From: justice@panix.com (Michael Justice)
Subject: Re: How to find HOT peppers (DC area & Mail order)
Date: Wed, 30 Dec 1992 20:01:43 GMT
Distribution: us
Organization: PANIX Public Access Unix & Internet, NYC
Keywords: habaneros, HOT peppers

In article <24DEC199210381860@stars.gsfc.nasa.gov> offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) writes:
> Here's what I've collected regarding finding habanero peppers in the DC area:
>
>In Northern VA: Fresh Fields in Alexandria and Tysons corner.  (There is
>        no "Fresh Fields" listed in my Suburban MD phone book, btw).

There's a Fresh Fields on Route 355 (Rockville Pike) in Rockville, across
from the Borders Book Shop (11500 Rockville Pike).  I haven't been in it,
don't know if they carry the peppers or not.

			-- Michael.
-- 
Michael A. Justice / Will hack X11 for peanuts (stolen, with apologies).
justice@panix.com /  "It's barbaric, but hey! it's home!" -- "Aladdin"
Newsgroups: rec.food.cooking
From: richard@sfu.ca (Richard Chycoski)
Subject: Re: Left-handed sugar
Reply-To: richard@sfu.ca
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Sun, 27 Dec 1992 21:52:01 GMT

In article <1992Dec27.211004.24998@nntpd2.cxo.dec.com>  
winalski@adserv.enet.dec.com (Paul S. Winalski) writes:
> 
> Sugar biochemistry 101:
> 
.. and there follows a lot of *very* interesting stuff that I have now  
archived for later digestion! Thank you, Paul!

Earlier someone suggested that Sorbitol and Mannitol were useful non-caloric
replacements for sugar. As I understand it, Sorbitol is the one of the
substances produced by the body when you start "burning muscle" after you've
consumed to more readily available resources during a workout. (I'm neither
a chemist nor a biochemist, so I'm willing to stand corrected if necessary!)
Sorbitol is therfore caloric, and readily aborbed by the body. I can confirm
this, since I know of diabetics that have cannot tolerate Sorbitol, since
the resulting blood sugar rise is indistinguishable from foods containing
the more usual sugars. I am hypoglycaemic, and experience similar reactions.

However, where does 'Sucralose', the sweetner found in 'Splenda', come in?
Is it just a very sweet sugar, since only about a half a milligram is present
in a teaspoon-sugar-equivalent sample? I hope that nasty side effects are not
discovered with this substance, since this is the first year in many that I've
been able to enjoy a number of baked Christmas treats!

- Richard Chycoski
  Academic Computing Services
  Simon Fraser University
From: meltsner@crd.ge.com (Kenneth J. Meltsner)
Newsgroups: rec.food.cooking
Subject: Re: Real fancy hot chocolate
Keywords: chocolate
Date: 22 Dec 92 14:27:20 GMT
Reply-To: meltsner@crd.ge.com
Distribution: all
Organization: GE Research and Development Center



In my opinion, real hot chocolate made from scratch is fancy enough.
Don't "tart" it up with extraneous ingredients.

NUKED HOT CHOCOLATE
(modified version of the Hershey's can-side recipe)

2 tsp cocoa *
1 tsp sugar *
1/2 tsp vanilla extract
Milk (12 oz. or so for a typical mug)

Mix with a bit of milk (1 oz or so) in mug.  Nuke mug for about 30-50
seconds.  Stir until the heated cocoa dissolves.  Fill mug with milk.
Nuke for 1-2 minutes, depending on wattage and preferences as to burnt
mouth parts.

Short, nasty, and brutish, but I like it.

Vary nuking time, cocoa, and sugar amounts to your taste.  Hot
chocolate abusers can use the same trick with larger quantities of
cocoa, sugar, and milk heated on a stove-top.

* The can's at home, so I may have blown these measurements.  Check
your own can for more details.

===============================================================================
Ken Meltsner                        | meltsner@crd.ge.com (518) 387-6391
GE Research and Development Center  | Fax:  (518) 387-6474
P.O. Box 8, Room KWD270		    | Nothing I say should be attributed
Schenectady, NY 12301               | to my employer, and probably vice-versa
"It's probable, just not very likely." -- Fire Maidens From Outer Space.
From: dbreece@kiwi.ucs.indiana.edu (Dave Breece)
Newsgroups: rec.food.cooking
Subject: Request: Food Processor Review
Date: 2 Jan 93 03:24:17 GMT
Organization: Indiana University, Bloomington


Happy New Year all!

Has anyone had any experience with Moulinex Food Processors?  I
received one as a Christmas present, and it looks pretty nifty
(haven't had a chance to try it out yet).

It's got an extra port for all kinds of attachments (spice mill,
blender, juicer, assault cannon, oil drill rigging, etc), but I've
never even heard of Moulinex, so I just wondered how sturdy they are. 

Thanks for any help!


-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dave Breece ("Druid")                     "We are heros, we are dreamers
dbreece@cherry.ucs.indiana.edu                of the big dream..."
                                                              A/B/W/H
Newsgroups: rec.food.cooking
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Subject: Re: REQUEST: Killer beef barley soup recipe
Organization: Our Lady of Perpetual Mirth (Pacifica)
Date: Sat, 26 Dec 1992 04:37:00 GMT

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
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: REQUEST: Gobi Manchurian (Cauliflower Chinese dish )
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Wed, 30 Dec 1992 14:44:56 GMT

>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--<
Newsgroups: rec.food.cooking
From: cmb@sei.cmu.edu (Crystal Barney)
Subject: Request: Chicken Corn Soup 
Keywords: Soup
Organization: The Software Engineering Institute
Date: Tue, 22 Dec 1992 08:19:33 EST


Hi,
This is a strange request but I am looking for a recipe for Egg drop soup that
is often found on most Chinease restaurant menus.  Some places have placed
chicken and corn in the soup which gives it a great taste. If anyone out there
knows what I am talking about and could give me a recipe I would be most
greatful.  

You can send email to me personally or post it to the boards.

Thanks in advance.

Crystal
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.cooking
Subject: Re: Sushi: Maryland Roll
Date: 22 Dec 92 18:13:54 GMT
Followup-To: rec.food.cooking
Organization: Apple Computer Inc.

In article <1992Dec16.194445.28232@aplcen.apl.jhu.edu>,
jern@visual1.jhuapl.edu (Bob Jernigan) wrote:
> 
> The Sushi King in Columbia Md serves a maki that has a deep fried
> soft shell crab in it.  The rice and nori are wrapped around the
> body of the crab with the legs and claws protruding.  It is cut in
> half and served with legs sticking up in the air.  Looks like food
> from that weird bar in Star Wars.

Out here in Califas that's called a Spider Roll.  Yum!  Someone started
importing Maryland softshells a couple of years ago, but they didn't catch
on with Californians in general -- I don't know why, but maybe because our
idea of crab is cracked boiled Dungeness and the softshells are too
different.  But sushi chefs picked up on them right away.  I think the
Spider Roll is the most delicious way of eating softshells, even better
than the good old Maryland crab sandwich.  But way more expensive 8^(

--

David Casseres
Exclaimer: Wow!
From: bandy@catnip.berkeley.ca.us (Mack Daddy)
Newsgroups: rec.food.cooking
Subject: Re: need a dessert to follow sushi
Date: 22 Dec 92 15:23:06 GMT
Organization: The People's Number Four Cat Farm, Berkeley CA, USA

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.

Try "red beans and mochi" on for size instead.
-- 
real address: bandy@catnip.berkeley.ca.us
last choice:  lll-winken!catnip.berkeley.ca.us!bandy

"Free at last!  Free at last!  Thank God Almighty I'm free at last!"
 -- M. L. King
Newsgroups: rec.food.cooking
From: "eric decker" <eric.decker@canrem.com>
Subject: Whipping Cream STABILIZER FOUND
Reply-To: "eric decker" <eric.decker@canrem.com>
Organization: Canada Remote Systems
Distribution: rec
Date: 28 Dec 92 20:13:57 EST



A  Yesterday, while shopping in a "gourmet" supermarket here in Columbus I
   found a whipping cream stabilizer called Whippit.

A  I haven't tried it yet.  Thursday is my day to try it.  I'll post an
   evaluation.

 Probably a Dr. Oetker product.

   You should achieve excellent results with it, we always have.

                                Sincerely yours
				Eric
---
  PMDBM  V1.75 #14 
--
Canada Remote Systems  - Toronto, Ontario
World's Largest PCBOARD System - 416-629-7000/629-7044
From: drg@biomath.mda.uth.tmc.edu (David Gutierrez)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 30 Dec 1992 19:00:00 GMT
Organization: Univ. Texas M.D. Anderson Cancer Center

My sister used to eat whole, raw onions with prepared mustard.

David Gutierrez
drg@biomath.mda.uth.tmc.edu

"Only fools are positive." - Moe Howard

Newsgroups: rec.food.cooking
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Subject: Re: Leftover goose - what should I make?
Organization: Our Lady of Perpetual Mirth (Pacifica)
Date: Tue, 29 Dec 1992 16:09:18 GMT

In <sophie.725577394@gargoyle> sophie@gargoyle.uchicago.edu (Sophie Laplante) writes:

>I had my mind set on roasting a goose for Christmas eve dinner,
>even if I knew there would only be 4 of us to eat it...

>Now I have a lot of the meat left over (as well as a *lot* of
>goose fat!).  Does anyone have suggestions?  Wht can I make with
>the meat?  Can I make "confit d'oie"?  (I couldn't find a recipe
>anywhere.)  What about the goose fat - what would be a good use
>for it?

>Thanks for any suggestions.

	I don't know what you should do with the meat, since you
could probably do any of quite a few different dishes with it, but 
someone I used to know considers goose fat a delicacy.  His parents
are from Poland (his dad) and Germany (his mom), and they would send
him goose fat from home during the term, or even send him home with
a jar or so after a holiday break, or if he stayed at school then. 
It's good stuff (he actually parted with a few tastes, now and then),
although very clearly a highly saturated fat item and to be used 
fairly sparingly, even though he practically wolfed it down.  He seemed 
to prefer it to butter on his bread.  (Talk about Comfort Foods!)

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Another bread flour question
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Wed, 30 Dec 1992 14:39:55 GMT

>>I have a machine from DAK, and the associated propaganda claims that bread-
>>oriented flour has a higher gluten content.

>Well, I wouldn't call it "propaganda".  There *are* different
>varieties of wheat.

Sigh.  Does nobody pay attention any more?  The various booklets from DAK
all have excessive amounts of hype in them about the machines and the benefits
of using it.  Don't accuse me of disputing the differences among flours when I
didn't do anything remotely of the sort.



-- 

======================================================================8--<
From: glazier@isr.harvard.edu (Andrew Baker Glazier)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: RECIPE FOR BROWN"S CHICKEN & KFC CHICKEN
Date: 30 Dec 92 21:02:33 GMT
Organization: Harvard University, Cambridge, MA

In article <1hsug2INNkt6@mirror.digex.com> sparkle@access.digex.com (Pat) writes:
>In article <o6iLwB2w165w@salzo.Cary.NC.US> charvel@salzo.Cary.NC.US (Jeff Cogswell) writes:
>>          salt
>>          pepper
>>          MSG
>>          flower
>
>What in the name of heaven is "flower?????????????????"
>
>Pat
>
>sparkle@access.digex.com
Flour, misspelled

-- 
"A horse! A horse! Somebody give me a horse, man, because|glazier@ 
I come to bury this dirtball, not to praise him. Whaddya |harvard.isr.edu
think I am? Whether it's nobler for the mind to make people suffer with all
these totally outrageous arrows arrows for a fortune, or what!" -- D.R.
Newsgroups: rec.food.cooking,rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Avocado Salmon Sandwich
Organization: Taronga Park BBS
Date: Sat, 2 Jan 1993 12:38:56 GMT


1 ripe avocado
juice of 1 lemon
6 hamburger buns, split
2 cans (7 3/4 oz each) sockeye salmon, or 1 large can
6 slices process type Swiss cheese
Sesame seeds

Preheat broiler to about 475F.  Peel and slice avocado and sprinkle
with part of the lemon juice.

Divide avocado slices evenly over the bottoms of the hamburger buns.

Drain salmon and break into chunks.  Divide evenly over avocado slices,
and sprinkle with remaining lemon juice.  Top with second halves of the
buns, then with cheese slices.  Sprinkle with sesame seeds.  Broil
about 8 inches from heat until cheese melts and the sandwiches are
heated through.  Garnish with dill pickles.
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
From: yfchyan@athena.mit.edu (Yih-Feng Chyan)
Subject: lobster
Organization: Massachusetts Institute of Technology
Date: Tue, 22 Dec 1992 22:37:39 GMT

Hi,

can someone suggest a way to cook lobsters?  We plan to have lobster meals as the
Xams dinner...

Thanx in advance!

M.-J.
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Re: Left-handed sugar                   
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Sun, 27 Dec 1992 22:38:00 +0000

Robert Thorson wrote:

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

Yes, it does exist.

Yes, it is sweet (this is only hearsay, I have never tasted it myself)

Jazzie

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking
From: claudiak@i88.isc.com (Claudia Kale (STG))
Subject: Re: Alcohol in cooking, help
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Mon, 21 Dec 1992 19:38:45 GMT

In article <1992Dec18.213124.13000@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>In article <1gq7chINNq25@rave.larc.nasa.gov> m.l.morris@larc.nasa.gov (Michelle Morris) writes:
>>	My husband is severely allergic to any alcohol in food or drink.
>>Unfortunately, many of the recipies I want to try call for some
>>sherry, brandy, wine, whatever.  Up til now, I've left the alcohol
>>out, but I'm wondering if I'm missing something in the taste.  
>>Does anyone know what I can use as a substitute? 
>>	Thanks in advance.
>>
>
>for cooking - the heat will absorb the alcohol - also,
>there are a number of flavored extracts you can buy in
>order to get the rum, etc flavor - Paul Mason used to sell
>a set of 'flavored cooking sauces' that were like a cooking 
>sherry, etc that had no alcohol to them
>

I seem to remember that earlier this year, a food chemist posted a
reply to question very similar to Michelle's (was this you Shankar?).
He replied that once in the course of his work, he had actually
prepared a traditional beef burgundy (with *surprise!* burgundy) and
analyzed the product for alcohol content. He found a significant
amount of the alcohol had *not* evaporated, despite the stew having
been simmered for a couple of hours. So if memory serves me correctly,
and your husband is severely allergic, you may want to stick to
de-alcoholized wines in your cooking. I do hope the person who
posted this information all those many months ago will correct
me if I've misremembered.

Just a thought,
Claudia