HDTenEightyP/NetNews huggingface dataset:
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: Freezing eggs
Organization: NASA Dryden, Edwards, Cal.
	<1992Aug26.124627.26893@cc.umontreal.ca>
Distribution: usa
Date: Wed, 26 Aug 1992 13:39:15 GMT

On 26 Aug 92 12:46:27 GMT, little@ERE.UMontreal.CA (Littlejohn Tim) said:

Tim> I have had success with freezing egg whites- but if you want to
Tim> THAW them one at a time, make sure you FREEZE them one at a time!
Tim> (e.g. in small plastic containers/bags).  I don't recall ever
Tim> freezing an egg yolk and have never frozen a whole egg.

I read somewhere (The Curious Cook, by McGee, maybe?) That yolks can
be frozen but that they get very thick.  I believe that the author
recommended adding salt or sugar to the whites, depending on how one
intended to use these, to condition them.  Whole eggs should be
whisked into "scrambled" eggs before freezing, the author said.

I never have left-over eggs because I scramble them and give them to
my dog when they get about so old, so I didn't pay much attention to
this information.  I can state firmly, however, that someone did try
freezing eggs and it worked, albeit with changes to the yolk's texture.

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
                       "A kill is a kill."  Anonymous

Newsgroups: rec.food.cooking
From: johnt@mentorg.com (John Thienes)
Subject: Re: Automatic Breadmakers
Organization: Mentor Graphics Corporation, Wilsonville, OR
Date: Fri, 4 Sep 1992 15:14:57 GMT

Jim Summers writes:
>
>On the same note, I have yet to hear anyone who has every purchased a
>breadmaker (of whatever model) say that it was anything but absolutely
>wonderful.

My wife lusted after a bread machine last year after her sister proclaimed the
virtues of such a device.  So we purchased one.  As I recall, the brand was
WelBilt (or something like that) and we were disappointed.  The motor was too
weak to knead whole wheat dough (even the recipe booklet version) and the
machine rattled and clanked horribly during the kneading cycle.  Although we
were generally pleased with the finished bread, we were unhappy with the quality
of the hardware so we returned it and got our money back.  We've gone back to
low-tech bread making.  The time from raw material to finished bread is the same
amount of total clock time to make bread by computer as it does to make it by
hand.  We'd just as soon take the time to do it all by hand anyway.  It was an
interesting toy for as long as it lasted.

-- 
John Thienes                  "Sola Gloria Deo"
Mentor Graphics Corp.
john_thienes@mentorg.com
Newsgroups: rec.food.cooking
From: agc@cci632.cci.com (Anupama Chathampally - co-op)
Subject: Barley, Bell pepper and Corn Salad
Organization: [Computer Consoles, Inc., Rochester, NY
Distribution: na
Date: Thu, 27 Aug 1992 14:16:03 GMT


This is taken from Gourmet - Aug 87

Barley, Bell Pepper, and Corn Salad

1 cup barley, rinsed well and drained
1 cup chopped red bell pepper
1 and 1/2 cups fresh corn ( cut from about 3 ears of corn )
  or patted dry thawed frozen corn
1/2 cup finely chopped fresh parsley
2 Tb plus 1 tsp white-wine vinegar
1/3 cup olive oil

Into a large saucepan of boiling salted water sprinkle the barley, stirring,
and boil it, skimming the froth, for 30 min, or until just tender.  In a 
colander drain the barley, rinse it under cold water, and let it drain til cool.
Transfer barley to a large bowl and add bell pepper, corn, parsley, and salt and
pepper to taste.  In a bowl whisk together the vinegar and more salt and pepper to taste, add oil in a stream, whisking, and whisk til dressing is emulsified.
Toss the salad with the dressing until well combined.  The salad may be made up
to 8 hours in advance and kept covered and chilled but the parsley should not
be added til just before serving. Serves 6.

If you try it let me know :-)
Newsgroups: rec.food.cooking
From: shla@spf.trw.com (Sheila Wallace)
Subject: Re: Freeze Corn on the Cob?
Organization: TRW Sensor Data Processing Center, Redondo Beach, CA
Date: Wed, 2 Sep 92 21:35:47 GMT

In article <16854C2FC.MVOIGT@cmsa.gmr.com> MVOIGT@cmsa.gmr.com writes:
>Can you freeze corn on the cob for a couple of months?  In the husk?  Or
>should you shuck it?  I found some great corn on the cob that I would like
>to serve at thanksgiving.......?

Yes, it can be done.  My parents used to freeze most of it after slicing the
kernels off the cob; their reasoning was that the cobs took up too much 
space in the freezer (they would do several dozen cobs at a time, picked
from our garden).  Of course, one year the corn was so ripe that the 
kernels tended to explode as they were cut off the cob, and the dining 
room wall was covered with corn by the time they got done!

-- 
Sheila Wallace		(shla@spf.trw.com)
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278
From: pscchris@ubvmsd.cc.buffalo.edu (Christopher Holoman)
Newsgroups: rec.food.cooking
Subject: Re: What do I do with okra?
Date: 28 Aug 92 13:44:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <17julmINNr3t@overload.lbl.gov>, prem@prem.lbl.gov (Shirdi R. Prem) writes...
> 
>In article <67054@hydra.gatech.EDU>, jbutterf@mal-s1.gatech.edu (Jill Butterfield) writes...
>>A friend just gave me some fresh okra from his garden. How do I cook it?
>>I've only used frozen or canned before, in gumbos and just plain, and in
>>soups. How do I keep it from getting all goopy when I cook it?
> 
>	I usually fry it in a small amount of oil on a medium flame
>	until the okra is crisp. Always gets rid of the slime, but then
>	there are only one or two (indian style) recipes that I know of
>	which you can make with crisp-fried okra. Yummy stuff though...

[process deleted--sounds good]

Well, fried okra is a Southern staple, and my kids (despite having been
born in Chicago) love it.

Here are two alternate ways of doing it, and a third, non-traditional

1: (the way my mother does it) slice the okra about 1/2 in. thick,
Dredge in corn meal, pan-fry (i.e. not deep fry) in bacon grease until
brown, add salt to taste.

2: (the way we usually do it, because it's the way my wife prefers)
Cut okra as above.  Soak in buttermilk, while you put flour, salt, 
pepper, and any other spices that strike your fancy in a paper bag.
In batches, shake okra in flour and deep fry.  Don't coat one
batch until you're ready to fry it.  We do it in pretty small
batches only because we have a small fryer.  Keep the
cooked ones warm in the oven while you keep cooking; these
aren't too great cold.  Oh, yes--obviously drain them on 
paper towels as you remove them

3: Non-traditional-from Southern living.
Essentially proceed as in #2 above EXCEPT don't slice the okra, just
wash it.  Or you can fry them whole in a tempura-style batter.  Makes a nice
appetizer.

Speaking of which: PICKLED OKRA!  Terrific!  I had some home-made
at a friend's house in New Orleans that was out of sight as
part of a relish tray.  You can buy it in the store (even here in
Buffalo!). probably where you find thoses little corns.  If I was
doing it at home, I would just pack them in vinegar with a piece
of jalapeno, maybe. BTW, I just last night opened some pickled green
cherry tomatoes from the Prudhomme family cookbook that I had made.
Great flavor but pretty soft; I guess you really have to use tiny,tiny
hard ones.

Chris
Newsgroups: rec.food.cooking
From: twain@milton.u.washington.edu (Barbara Hlavin)
Subject: Re: M.F.K. Fisher's BUTTERMILK/SHRIMP SOUP
Organization: University of Washington, Seattle
Date: Tue, 1 Sep 1992 20:44:10 GMT

In article <16855CD6D.MEDELMA@cms.cc.wayne.edu> MEDELMA@cms.cc.wayne.edu (Michael Edelman) writes:
>In article <1992Aug31.210947.27733@u.washington.edu>
>twain@milton.u.washington.edu (Barbara Hlavin) writes:
> 
>>     [...]
>>"Anyway, she asks for 1-1/2 pounds of shrimp.  I have made this
>>soup many times; using only a pound is fine.  Warning: do not buy
>>the big expensive shrimp; the very small critters will do.

>>"Chill well.  You're got enough for six.  People go crazy."
>>
>Is the shrimp precooked? Is this a cold soup? Hot? Warm? Do
>you use the shrimp whole? Cut up? Pureed? Details! Details!

I gave it to you exactly as it was written, although if I can ever 
find the article in which Fisher herself talks about it there are 
more details.  F'rinstance, I seem to recall she chopped the shrimp. 

I'm assuming these are the cooked shrimp that you find in the fish 
department of your local supermarket. 

And it's a cold soup. 

More later, when I've tried it myself.

(And what does he *mean*, "people go crazy"?  I envision a bacchanal, 
everyone rising from the dinner table, tearing off their clothes, 
running riot through the house...)

--Barbara 








Newsgroups: rec.food.cooking
From: lisap@olomana.soest.hawaii.edu (Lisa Petersen)
Subject: RECIPE: Shrimp Fajitas
Originator: lisap@olomana
Organization: School of Ocean and Earth Science and Technology
Date: Thu, 27 Aug 1992 05:22:58 GMT

None of the recipes I've tried seemed worth posting, until this
one.  It's so darned good, I had to share it.  

1 pound shrimp, shelled
1 cup lightly packed chopped cilantro
1 clove garlic, pressed
1/3 cup lime juice
4-6 flour tortillas
1 Tbsp vegetable oil
2 green bell peppers, sliced
1 onion, sliced
1/2 cup plain non-fat yogurt
green salsa (optional)

Marinate shrimp in lime juice with garlic and cilantro for 20
minutes at room temperature.  Warm tortillas in foil in oven.
Heat oil in skillet and saute bell peppers and onions for 10
minutes, stirring occasionally.  Take vegetables out and put
shrimp with juice in.  Cook on high heat about 3 minutes until
done (cut to test, should be opaque in center).  Put vegetables
back in pan, warm them up, add yogurt.  Place mixture on flour
tortillas, roll them up, and top with salsa.

This recipe came from a cookbook which I think was entitled
"Light & Lively" by Sunset...something like that.  As you can 
see, it is a low-fat as well as nutritious meal.  Yum yum!

Enjoy!

Lisa Petersen
From: dudek@ksr.com (Glen Dudek)
Newsgroups: rec.food.cooking
Subject: Re: Gross foods in cans: competition
Date: 3 Sep 92 10:29:17 EDT
Distribution: na
Organization: Kendall Square Research

In article <1992Aug25.172355.6492@cbnews.cb.att.com> amo@cbnews.cb.att.com (arlene.m.osborne) writes:
>I just came back from a family reunion in Tennessee.  At a small deli
>counter in a general store, there was a food case with small cans of
>food in them for sale (although they looked like they'd been there awhile).
>I saw a can of "Pork Brains in Milk Gravy", and I think the brand
>was Hormel.  

This reminded me of a humorous article I saw last year - hear it is
reproduced for your enjoyment.

    A coworker at a friend's company has a shelf where she keeps mementos of
    her trips from all over the world.  Recently she discovered something
    that hadn't been there before -- a little can of Kelly's Pork Brains in
    Gravy, featuring a little leprechaun on the label, and a pop-top for
    easy opening (obviously a snack can for a box lunch or casual noshing at
    the 7-11, say).

    She immediately questioned all who might be responsible.  One other
    co-worker failed to respond immediately, then suddenly sent her this
    enchanting message (I wonder if we could send a can of the stuff to Dave
    Barry):

    If you want your guests to take a hike,
    But don't know how to tell 'em,
    Just mention you'll be serving up
    A porcine cerebellum.

    (Not chop or loin, or curly tail,
    Not ribs or butt or trottah,
    You mean the part right next to the
    Medulla oblongata.)

    You'll find that in America
    Only the bravest forkers
    Will munch on stuff extracted from
    The skulls of mindless porkers.

    They'll starve and moan and pinch their belts
    Until they look like Twiggy
    Before they'll touch a dish made from
    Cerebrum de la piggy.

    And when at last the guests are gone
    With farewells kissy, wavy,
    Have some chips and throw away
    Those gross pork brains with gravy.



    My friend added the following tag:

    But would you eat them in a cube?
    Would you eat them near a tube?
    I will not eat those Brains O' Ham!
    I do not like them, Sam I Am!

Glen Dudek
dudek@ksr.com

Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: JAPANESE APPLE PEARS
Organization: Stanford University, California, USA
Distribution: usa
Date: Tue, 1 Sep 1992 22:18:25 GMT

The vine you are describing might well be catnip.  I grow it in my
backyard, and have to keep it aggressively trimmed back into a low
bush.  Left on it's own, the darn stuff gets leggy.  It had well
defined serrated edged, with deep veins.  The back of the leaf it
rather silver in color.  When bruised, it smells quite awful.  The
cats love it, and seems to be quite a tonic on their digestion.  The
drugged effect lasts only about 20 minutes, after which the cat
doesn't seems affected at all.
From: marym@mpd.tandem.com (Mary Matejka)
Newsgroups: rec.food.cooking
Subject: okra slime
Date: 28 Aug 92 14:23:03 GMT
Organization: Tandem Computers (MPD) Austin, TX
Originator: marym@tzone.mpd.tandem.com


Well no Cajuns have jumped in, so I guess I will have to
do the Texan version. Around here Okra is added to boiling 
stews to thicken them. 

If you want more okra but less slime you can fry it (battered
in corn meal is good) or boil it with tomatoes. About 1/2
and 1/2. Supposedly it's the acid that cuts the slime.

I once used the okra seeds (really over mature okra) to
stuff egg rolls. Good stuff. I even got them past my
brother who hates! okra. He says it salivates. Of course he
fell on the floor and pretended he was dieing when I told
him what was in the egg roll.

I once heard a preacher say the problem with okra was that
you couldn't tell if you had swallowed it or dropped it.


Newsgroups: rec.food.cooking
From: jojo@leland.Stanford.EDU (Joanne Spetz)
Subject: Re: HELP: moths infest the kitchen
Organization: DSG, Stanford University, CA 94305, USA
Date: Tue, 1 Sep 92 01:17:53 GMT

>In article <92237.31556.6310550@LMSC5.IS.LMSC.LOCKHEED.COM>, 6310550@LMSC5.IS.LMSC.LOCKHEED.COM writes:
>|> Last week I noticed a couple of those little moths flying around the
>|> kitchen.  Yesterday when I opened the cabinet to get some flour, they
>|> were everywhere.  They have infested the flour, spices and everything
>|> that is not sealed in a glass jar.  They must have come home from the
>|> grocery store in something.  I threw everything away and scrubbed the
>|> kitchen... How do I get rid of them ?  or prevent them from coming
>|> back ??

I've found that most of those %$#*& moths come from Golden Star Jasmine
Rice (at least in my kitchen).  Every time I've bought a bag of it and
not sealed it well after opening, I've had moths everywhere.  Now that
I seal the bags, I've never had one that didn't develop a gross case
of dead moth larvae within a month or two.

Buy Jasmine Rice in small bags, unless you like larval protein supplements!
-- 
Joanne Spetz
Economics Department
Stanford University

Organization: Student Employment Office, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Wed,  2 Sep 1992 14:50:31 -0400 
From: Judi Mancuso <jm5p+@andrew.cmu.edu>
Subject: RECIPE: Greek Tomatoe Salad (easy)


For all of those people--like myself---who are overrun by their own
tomatoes as well as the tomatoes given to them by well-meaning friends,
("no, you gotta try mine, they ARE the best..."), try this great, easy
recipe--

Greek Tomatoe Salad

Serves 4-5

6 med. tomatoes (cut in mid-size chunks)
1/2 cup olive oil
2 Tbls. wine vinegar
2 Tbls. dried marjoram
1/2 med size purple onion (sliced)
2 Tbls. lemon juice
Dash of garlic, salt, pepper
1/2 cup crumbled Feta cheese

Mix all ingredients, EXCEPT Feta cheese.  Cover tightly and let marinate
in fridge for 2 hours (or longer).  Toss gently a few times if you can. 
Add cheese before serving.  

Serving hint:  I serve this with Pita Chips and Hummus.  People love
this easy summer meal.  Don't forget a nice Chardonnay wine with ice and
lemon peel.  Enjoy.



Newsgroups: rec.food.cooking
From: bibhas@pico.engr.mun.ca (Bibhas Bhattacharya)
Subject: How to cook Chicken Tetrazzini? HELP!
Keywords: Chicken
Organization: Memorial University of Newfoundland
Date: Wed, 26 Aug 1992 00:51:31 GMT

I will have to make good chicken dishes to impress my new room mates. I
want to start with something Italian which I like. Can any kind soul out
there please tell me how to prepare chicken tetrazzini. It's a baked
chicken + pasta + a lot of cheese prep I frequently have in the
restaurants.
Thanks...
Bibhas.
Newsgroups: rec.food.cooking
From: chrisi@lloyd.Camex.COM (Chris Ischay)
Subject: Re: Bruschetta
Organization: Camex Inc., Boston MA
Date: Thu, 03 Sep 1992 16:47:12 EDT

In article <183344@pyramid.pyramid.com> mwoo@pyrnova.pyramid.com (Margaret
Woo) writes:

>Hey netters,
>
>Doesn't this sound like an *ad* to you?  Isn't it funny that the poster
>will not put a name on his/her post?  Gee, I really want to pay $4 
>for a recipe for toast.
>
>Margaret
>
>In article <083123441@public.access> Guest@public.access writes:
>>
>>Are you Hungry?
>>Nothing to eat in the fridge?
>>Are you bored with those same old snacks?
>>
>>Hey guys and gals try out Bruschetta.
>>It is an italian recipe that tastes really good, and is very easy to make.
>>
>>I got the recipe from 1 900 xxx xxxx
>>I think the charge is somewhere around $2/min, and it takes about 2 mins.
>>You need a touch tone phone, and you must be 18 years or older to call.
>>The recipe is by Cesare's Trattoria Fine Italian Food.
>>
>>--


Yeah, it sounded pretty bogus to me.  I mean, it's only garlic bread.  If
you're bothering to post, why not write down the recipe while you're at it?

I saw one version someone posted which involved tomatoes, vinegar, onions,
etc.  That's not what I call bruschetta, but it is for that writer.  The
bruschetta I've had in Italy and make at home goes like this:

Toast some slices of good French or Italian bread.  Nothing whimpy or
tasteless.  Sourdough is fine.  Toast both sides.

Rub the hot toast with peeled garlic cloves.  Mush in as much garlic as you
like.  It can be overdone in some people's opinions, but try for too much
and work down next time you make it.

Lay the pieces in one layer on serving dishes, preferably plain white.
Drizzle generously with a good olive oil.  Splurge on good olive oil that
smells fruity.  It needn't be heavy, just flavorful.

That's it.  I've had some wicked good meals in Italy, but nothing has ever
been more memorable than my first serving of bruschetta.  If you work
quickly, the warm bread coated with oil puts up a delirious-making aroma.

By the way, it's pronounced bru-SKET-tuh more or less in the north.  In the
south, it sounds more like bru-SHET-tuh.  *Way* down south it's bru-ZHED.  

And because the oil is polyunsaturated, all the calories are absorbed by
the plate itself before eating.  And after all, garlic is a vegetable, so
spaghetti alla marinara with bruschetta is a perfectly balanced meal.

Chris Ischay
chrisi@camex.com
From: prem@prem.lbl.gov (Shirdi R. Prem)
Newsgroups: rec.food.cooking
Subject: Samosae (was Re: indian recipe)
Date: 2 Sep 1992 22:28:45 GMT
Organization: Lawrence Berkeley Laboratory
Reply-To: prem@prem.lbl.gov (Shirdi R. Prem)
NNTP-Posting-Host: prem.lbl.gov

In article <7axy#k#@rpi.edu> kollur@jec320.its.rpi.edu (Ramana Kolluri) writes:
>In article <168556B44.SUSANMC@nervm.nerdc.ufl.edu> SUSANMC@nervm.nerdc.ufl.edu (Susan McIntosh) writes:
>>another trip to the Indian grocery and found out that they
>>will sell them frozen, so I have an ample supply 
>>susan
>> 
>Please don't buy those tiny little frozen "thingies" that they call
>frozen samosas in Indian grocery stores. They are very different from
>the real thing. Trust me, it would be worth the effort for you to go

	I second that. 
	
	First of all, they are not made of the right stuff to be called 
	samosae. _REAL_ samosae have potato+peas etc filling inside. These 
	frozen impostors have some boiled lentil junk. I suspect that even 
	the dough is made of something other than the original ingredients. 

	Anyway, to paraphrase AT&T commercials, "they're just not worth it". 
	Go for the real thing Susan!

	Bon Appetit
	Prem!

Newsgroups: rec.food.cooking
Subject: Re: Help! Rusty Iron Pan
From: gary@cdthq.UUCP (Gary Heston)
Date: Fri, 28 Aug 92 20:37:39 CDT
Organization: Garys' Home for Obsolete Computers

summers%asylum.cs.utah.edu@cs.utah.edu (Jim Summers) writes:

> I have just purchased a beautiful 5qt iron skillet with lid at a yard
> sale. Unfortunately it still has bits of rust in small pits on the
> inside. I have scraped it with S.O.S. (it was rusty, not seasoned, and
> it looked like it had been in a barn for a long time), but there is
> still some rust on the pan and lid.  
> 
> How can I get this rust off before I start seasoning it?  Should I
> just season over the rust?

You can find an auto repair shop or machine shop with a glass beading
setup, and get them to clean it for you. It'd be best if they use a
fresh batch of beads, though; no telling what the ones in the machine
have been cleaning.

Glass beads are *much* less abrasive than sandblasting, which would 
etch away a fair amount of metal.

> Also, this rust acts funny.  It almost looks like a very dark paint or
> finish applied spottily to the interior, and it never flakes off,
> rather it turns the water red every time I wash it.

Then again, maybe you *do* want to etch it. This doesn't sound like
rust; more like water-based paint or stain.

If you can't locate (or don't want to try) the above methods, boil 
it out thoroughly with water, then apply Naval Jelly to the spots.
It'll take off rust, and any residual seasoning that happens to be
there. Let sit according to label directions, then rinse out with
lots of water.

Gary Heston, at home....
gary@cdthq.uucp
From: gkwan@balboa.eng.uci.edu (Greg Kwan)
Subject: Re: Grass Jelly (was Asian Groc. Store Advent.)
Newsgroups: rec.food.cooking
Organization: University of California, Irvine
Date: 31 Aug 92 03:43:16 GMT

In article <1992Aug27.192100.21721@jpl-devvax.jpl.nasa.gov> jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu) writes:
>|>  
>|> Hey, how do you serve grass jelly? Sounds neat.
>|>  
>|>       --mike


>I dump the contents
>out of the can into a large bowl or corningware and take a knife and
>go chop chop chop.  Just keep slicing until the pieces are as small
>as you like.

Here's the way my ma does it:
 - refrigerate the jelly overnight
 - remove the top of the can
 - with your Henckel's cook or utility knife, cut length-wise and
   then width-wise through the jelly so that you get # patterns
   (however fine you wish)
 - spoon the stuff into bowls
 - crush ice in your Cuisinart food processor (or Kitchen-Aide
   with the ice crusher/VSR drill attachment)
 - top the jelly with crushed ice and some sugar


>These are FANTASTIC on a hot summer day!

I visited the happy home (my parent's house) this weekend, and what
do you think mom had awaiting as a "treat"? Grass jelly.

Mom: "Greg, there's some grass jelly in the fridge."
Me:  "Big deal... grass jelly sucks."
Bro: "You know, I don't see how she got us to think that it was so
      great a treat when we were younger and got grass jelly to eat."

My sister and I agreed 100%. Try it, but don't expect visions. :-)

[Then again, I made Kona pie using the DAK Gelatissimo ice cream
machine and a modified (added coffee/chocolate) vanilla ice cream
recipe I got here in r.f.c. My dad thought it was no big deal.]


greg

gkwan@balboa.eng.uci.edu
From: pscchris@ubvmsd.cc.buffalo.edu (Christopher Holoman)
Newsgroups: rec.food.cooking
Subject: fried okra correction
Date: 31 Aug 92 14:52:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

I posted a couple of techniques for frying okra and realized that I
made a mistake in the one labelled (2).  Use _self-rising_ flour
to coat the okra in before deep frying.  Sorry!
Chris 
Newsgroups: rec.food.cooking