HDTenEightyP/NetNews huggingface dataset:
From: sloan@bert.eecs.uic.edu (Bob Sloan)
Newsgroups: rec.food.cooking
Subject: Mexican coffee recipe (nonalcohlic)
Date: 15 Apr 92 21:14:52 GMT
Article-I.D.: bert.1992Apr15.211452.29713
Organization: University of Illinois at Chicago


(Somebody just asked for this on rec.food.drink, but I thought people
might like it here as well, since it's basically a sweet, nonalcoholic
desert.)

	You're probably thinking about Cafe d'olla (spelling?), a
sweet, spicey mix typically served in mugs after dinner.  I've been
experimenting with it recently, and have come up with the following by
modifying what I found in Rick Bayless's (the chef-owner of Chicago's
outstanding Frontera Greill) Mexican cookbook.

2/3 cup *coarsely* ground dark but not super dark roast coffee 
		(called Vienna roast at my favorite shop)
1 quart water
1/3 to 1/2 cup dark brown sugar
1 teaspoon molasses
1 cinamon stick
a few anise seeds (optional)

	Put sugar, molasses, and spices into water and slowly bring to
a boil.  Stir in coffee, and return to boiling.  Remove from heat, and
let steep covered for five minutes.  Pour through strainer.  Drink!
From: sbhattac@sales.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: fat content of clarified butter
Date: 8 Apr 92 15:19:19 GMT
Distribution: usa
Organization: NYU Stern School of Business

Sorry to follow up to myself, but

In article <23903@sales.GBA.NYU.EDU> I wrote:

>The fat content of butter is usually about 90%. There is a non-trivial
>amount of water, and associated lactose and protein, too.

Felix Yen pointed out to me that the fat content of butter is less than
that, more like 80%, and that it is regulated. I don't have regulatory
information at hand, but he is basically right about the fat content.
Butter is something like 10% water, probably a bit over that, actually, so
my 90% was intended to indicate non-water content, which is an upper limit
on anything else. There is the protein and lactose, too, and some other
stuff.

I was more interested in the comparison of water-containing butter with
pretty much water-free ghee, and I got careless. Sorry for the sloppiness.

- Shankar
Newsgroups: rec.food.cooking
From: caw1@cbnewsb.cb.att.com (sheryl.williams)
Subject: Re: Peanut Butter Recipe (was Peanut Butter)
Organization: AT&T
Distribution: usa
Date: Mon, 13 Apr 1992 18:11:50 GMT

Is your abbreviation "TS" for Tablespoon or Teaspoon?

Thanks
Newsgroups: rec.food.cooking
From: sasart@hornet.unx.sas.com (Annette Tharpe)
Subject: Re: Miracle Whip-more trooly disgusting ideas!!!
    <1992Apr06.220931.14121@fwhnm02.fwrdc.rtsg.mot.com> <NGEEI8D@taronga.com> 
    <13738@vd.seqeb.gov.au>
Organization: SAS Institute Inc.
Date: Mon, 13 Apr 1992 17:19:59 GMT
Originator: sasart@hornet.unx.sas.com
X-Bytes: 2027

In article <13738@vd.seqeb.gov.au>, BSS_GRAEME@vd.seqeb.gov.au writes:
>In article <NGEEI8D@taronga.com>, arielle@taronga.com (Stephanie da Silva) writes:
>> In article <1992Apr06.220931.14121@fwhnm02.fwrdc.rtsg.mot.com>, planger@mailbox.fwrdc.rtsg.mot.com (Paul Langer) writes:
>>> In article <180860@pyramid.pyramid.com>, mwoo@pyrnova.pyramid.com (Margaret Woo) writes:
>>> > She used to take a jar of the offending Miracle Whip, a box of saltines, 
>>> > and a butter knife and eat the Miracle Whip straight on the crackers. 
>> 
>
>	I hate to admit it, but some mayonnaise is _Rooly_ nice
>	with thick cut potato chips (fries)... There is a coffee
>	shop here in Brisbane called Cafe' The Hague which serves
>	up freshly cooked chunky cut potato chips with mayo...
>	Try it sometime, it really is nicer than tomato sauce
>	(ketchup)..my better half still prefers the tomato sauce
>	and thinks I am degenerate in my preference!!!
>
>			Philippa Wightman
>		>>>> Never trust a skinny cook <<<<
>	Email: bss_graeme@seqeb.gov.au

Reminds me of the time my best friend came back from a trip to Holland
several years ago.  She was raving about the fries (chips to you) that
they served with mayonnaise.  Of course it wasn't exactly like American
mayo; tangier than what we eat; not sweet like MW, however.  Still, it was
almost too gross to contemplate!  But, since I have an open mind about
trying most everything at least once (usually twice to be sure), I 
tried it with American mayo (second best thing).  It wasn't too bad,
but I still preferred ketchup.  A side bonus is that there is less fat
in ketchup:-)  

I did have the opportunity to sample the chips and mayo, or frites mit 
mayonnaise (apologies for the spelling) while in Holland a couple of
years ago.  Pretty good.  Certainly not as disgusting as my first 
reaction to the idea:-)

-- 
  /\        Annette R. Tharpe
 /__\_____  Quality Assurance Analyst
/    \ |    SAS Institute Inc.
       |    SAS Campus Drive, Cary NC, 27513
            sasart@unx.sas.com
From: ames@biostat.washington.edu (Diane Ames)
Newsgroups: rec.food.cooking
Subject: Re: Things that go with peanut butter
Date: 17 Apr 92 16:31:41 GMT
Organization: Biostatistics, University of Washington, Seattle

Bananas!  Especially p-butter and banana toast!  Mmmmmmm!
From: dondd@hpmwtd.HP.COM (Don Dillon)
Newsgroups: rec.food.cooking
Subject: Surfs up !!!
Date: 14 Apr 92 20:35:44 GMT
Organization: HP Santa Rosa Site (NMD MTA MWTD). - Santa Rosa, Ca.



	I just received a bunch of surf-fish, or smelt, from a friend that he
netted the other night and I could use a recipe or two.  He tolt me that
you can do a basic batter (egg/flour/salt/pepper/etc) and then deep fry.
And to prep them just to cut off the heads and eat everything else.  Anyone
have any experience here.  Thanx mux



-----------------------------------------------------------------
Don { Gone fishing } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-2869
PHONE    : 707-577-2869
Xref: sparky rec.food.cooking:7454 alt.folklore.urban:12152
From: hwt@bwdlh490.BNR.CA (Henry Troup)
Newsgroups: rec.food.cooking,alt.folklore.urban
Subject: Re: Using popcorn in chicken to test doneness
Keywords: popcorn chicken
Date: 13 Apr 92 14:18:16 GMT
Reply-To: Henry.Troup@BNR.CA
Followup-To: alt.folklore.urban
Organization: Bell-Northern Research Ltd., Ottawa, Canada

In article <ku00apINNj5v@langtry.cs.utexas.edu>, bergeron@cs.utexas.edu
(James D. Bergeron) writes:
|>
|>My sister told me that she heard of a way to tell if
|>a chicken (or turkey I guess) is done by putting popcorn
|>inside the bird before cooking.  She doesn't remember how
|>you determine when the chicken is done though.
|>
|>Has anyone ever heard of using this technique?


Urban legend cooking alert!  Popcorn chicken/turkey doesn't work. 
Consider - corn pops at an internal temperature over 212 F 100 C, right?
A done bird is 180 F internal.  If the corn pops, the bird is burnt.

I think this is debunking in "On Food and Cooking", Hillman?, Consumers Reports

  Henry Troup - HWT@BNR.CA (Canada) - BNR owns but does not share my opinions
!erutangis ruoy otni suriv erutangis siht ypoc ot nevird ylsuoicsnocbus era uoY
From: richard@kuhub.cc.ukans.edu
Newsgroups: rec.food.cooking
Subject: Re: pressure cooker
Date: 15 Apr 92 08:57:46 CDT
Organization: University of Kansas Academic Computing Services

In article <1992Apr14.081652.19343@ux1.cso.uiuc.edu>, wkg0258@uxa.cso.uiuc.edu (Wakako  Kusumoto) writes:

> I bought mine (Progressive 5 liter Stainless Steel Pressure Cooker)
> through a mail order.  It was on sale ($99.99 --> $49.99).  They had a few

> Damark 1-800-729-9000 (24 hours a day 7 days a week)

But...will you ever be able to obtain parts for this model?  The rubber seals
will sooner or later need to be replaced.  If you can't find them, your
pressure cooker is out of business.

I'd stick with Presto or Mirro-Matic.  Parts for those -- even if they're
antiques -- can be found at any hardware store.

A good pressure cooker will last through several sets of rubber parts, so this
should be a serious consideration when buying one.
-- 
					--- Richard

===============================================================================
|  Richard M. Kershenbaum          Bitnet:   richard@ukanvax                  | 
|  Manager, Technical Services     Internet: richard@kuhub.cc.ukans.edu       |
|  The University of Kansas        Fax:      (913)864-0485		      |
|  Computer Center                 Phone:    (913)864-0445                    |
|  Lawrence, Kansas 66045                                                     |
===============================================================================
Newsgroups: rec.food.cooking
From: pastor@prc.unisys.com (Jon Pastor)
Subject: Re: How to tell if fish is fresh (was Re: Red Snapper: Some questions)
Organization: not much...
Distribution: rec.food.cooking
Date: Mon, 6 Apr 1992 18:43:00 GMT

I bought some whole salmon at a local fish market, and when I got them home
they had all the signs of being quite fresh -- clear eyes, no smell
whatsoever, etc. -- but they were so slimy that I could barely hold them still
while steaking them.  I called the market, and was told that this is yet
another sign of freshness; I guess that the skin dries out as the fish gets
older and older.
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: A desert island cookbook collection (what would you bring?).
Keywords: cookbooks
Organization: Indiana University
Date: Tue, 14 Apr 92 07:28:24 GMT

riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) writes:

>a tossup between Paul Prudhomme's Louisiana Kitchen and 
I thought about this, because of the attention to detail that his
cooking shows, but i thought that it was just not quite exquisite
enough a cuisine (altho his recipes are as exquisite as they get.)

>Henry Chung's Hunan Style Chinese Cookbook.  
Nah, it doesn't have the recipe for smoked ham in it. And (based on
limited experience at the restaurant) the smoked ham and string beans
is the best thing he's done. I have to get back there this summer for
another plate or two or twenty; this is barbecue as good as I've ever had.

>Of course, if we're talking a REAL DESERT ISLAND, I'd definitely have
>to bring an Island Cuisine cookbook.  ;-)  The Sugar Reef one is good!

I'm beginning to think I'd rather be stranded on a real dessert island.
-- 
"The truffle is not an outright aphrodisiac, but it may in certain
 circumstances make women more affectionate and men more amiable."
                                                ...Brillat-Savarin
From: tbrandt@palm_tree.NoSubdomain.NoDomain (Terry Brandt - District Administrator)
Newsgroups: rec.food.cooking
Subject: REQUEST: Turtle Cheesecake
Date: 6 Apr 92 21:34:04 GMT
Organization: "Sun Microsystems, Mt. View, CA."
NNTP-Posting-Host: palm_tree.central.sun.com

I recently had some delicious turtle cheescake at Buffalo Wings and Rings.
It was real creamy and was topped with caramel, chocolate and pecans.
I tried to duplicate it by using a baked cheesecake recipe and melting the
caramel and chocolate in the microwave but the topping hardened and was not 
chewable.

Any suggestions would be appreciated.


Thanks,

    /\        Terry Brandt
   \\ \       Sun Microsystems, Inc. 
  \ \\ /      4675 Cornell Road, Suite 250
 / \/ / /     Cincinnati, OH  45241
/ /   \//\    
\//\   / /    Phone:    (513) 489-4786
 / / /\ /     Fax:      (513) 489-4170
  / \\ \      Sun Mail Stop: UCIN02
   \ \\       
    \/        EMail:  terry.brandt@Central.Sun.COM 
Newsgroups: rec.food.cooking
From: bsmith@serverx.osf.org (Bruce Smith)
Subject: Re: Tuna (was: REQUEST -- An Exciting Hamburger)
Keywords: Tuna, yellow fin
Organization: Open Software Foundation
Date: Thu, 9 Apr 1992 16:29:53 GMT

In article <1992Apr7.054235.25473@squid.tram.com> patt@squid.tram.com (Patt Bromberger) writes:
>In article <1992Apr5.213431.265@vms.huji.ac.il> rwerman@vms.huji.ac.il writes:
>> [deleted] 
>>
>>BTW, raw tuna, and VERY fresh, as found in the stores in Japan, is
>>one of the great taste treats.  Try it with Tamari or with Wasabi
>>[horseradish].
>
>This kind of tuna, I believe, is called "yellow fin" and is 
>** VERY EXPENSIVE **

Indeed it is expensive. On a fishing trip from Rhode Island perhaps five
years ago, my friends and I caught three yellowfin tunas, each about 60-65 lbs.
Other boats also were pulling them in, and upon our return to the dock, we found
Japanese buyers waiting to purchase tuna. We sold two of the fish to them, 
which paid for a good part of the cost of chartering the boat. The third tuna
we kept, cutting it into steaks and large chunks.

Bruce Smith
From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.cooking
Subject: Re: A desert island cookbook collection (what would you bring?).
Keywords: cookbooks
Date: 14 Apr 92 02:00:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

For a basic cookbook, I like The New Basics (the Silver Palate
cookbook #3).  It gets tough after this, but I suppose
The Thrill of the Grill by Chris Schlesinger.  Finally, it's
a tossup between Paul Prudhomme's Louisiana Kitchen and 
Henry Chung's Hunan Style Chinese Cookbook.  But I have most
of the Henry Chung recipes committed to memory, so I'd probably
opt for the Prudhomme cookbook, since the recipes are harder
to remember.

Of course, if we're talking a REAL DESERT ISLAND, I'd definitely
have to bring an Island Cuisine cookbook.  ;-)  The Sugar Reef
one is good!

Carol
riacmt@ubvms.cc.buffalo.edu
From: phg@po.CWRU.Edu (Paul H. Glaubitz)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Looking for a few recipies.
Date: 10 Apr 92 02:23:35 GMT
Article-I.D.: usenet.1992Apr10.022335.2822
Reply-To: phg@po.CWRU.Edu (Paul H. Glaubitz)
Organization: Case Western Reserve University, Cleveland, OH (USA)


In a previous article, ooprb@Msu.oscs.montana.edu () says:

>	Klube	: Not sure if that is the right name of it.
>		  It is a potato dumpling, wonderfull fried the next day.	

I think the Americanized spelling is Klosse (in German there is an
umlaut (two dots) over the 'o' and the two "s"'s are an estset (looks 
like a beta)). This is my grandma's recipe:

Kartoffel Klosse
6 med potatoes (~2lbs)
Boil, coolslightly and rice or grate onto a tray to dry a bit. Put the
riced potatoes in a large bowl, add 2 eggs, 1 tsp salt, 1/2 c flour,
1/2 c dried bread crumbs. Mix well and shape into small balls (flour 
your hands). Bring water to a boil with 1/2 tsp salt, drop in balls, they
will sink to the bottom - when they rise to the top allow to cook another
minute (this will take ~10min total), remove with a slotted spoon. They
can be sprinkled with browned bread crumbs. (The balls should be ~1.5in
in diameter if I remember correctly, I don't know how many it makes)
-- 
 /~~|~~~\ Paul H Glaubitz                 |  There is no such thing as a weird
|   |___/  phg@po.cwru.edu                |  human being. It's just that some
|   | __   ah855@cleveland.freenet.edu    |  people require more understanding
 \__|__/|  glaubitz@snowhite.eeap.cwru.edu|  than others.        - Tom Robbins
Newsgroups: rec.food.cooking
From: kevin@drogges.tti.com (Kevin Carothers)
Newsgroups: rec.food.cooking
Subject: Re: availability of vegemite?
Date: 7 Apr 92 22:48:43 GMT
Article-I.D.: ttidca.34360
Organization: Transaction Technology Inc.

In article <702205241.F00009@blkcat.UUCP> Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:
%
% TS> From: tom@ulysses.att.com (Tom Smith)
%
% TS> Anyone know where I can find vegemite, either
% TS> 
% TS> 	. in the NYC area, or
% TS> 	. by mail-order?
%
%Maison Glass, on East 58th Street (between Park and Lex, I think).

 OK. Now how about the Left coast. Preferably somewhere in L.A. 
 (westSide/SFVal)?
From: bmiller@brahms.udel.edu (Beth Miller)
Newsgroups: rec.food.cooking
Subject: Re: A desert island cookbook collection (what would you bring?).
Keywords: cookbooks
Date: 9 Apr 92 19:14:27 GMT
Organization: University of Delaware

> I was leafing throught my cookbook collection the other day and came to the
> conclusion that there were only three books I consider indespensible for my
> cooking needs:  Frugal's Three Ancient Cuisines, Frugal Cooks American, and
> my Mom's handwritten family cookbook.  I know this is all very subjective,
> but I was wondering what are the absolute favorite cookbooks of others in
> this group?  Please post or email your selections and I'll post a summary.
> Thanks.

I think my favorite is the Fanny Farmer Cookbook.  Very basic stuff.
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Miracle Whip-more trooly disgusting ideas!!!
Organization: Taronga Park BBS
Date: Fri, 17 Apr 1992 08:19:17 GMT

In article <1992Apr13.144300.26043@gould.encore.com>, jpenovic@wizard.Berkeley.EDU (Jan Penovich) writes:
> In article <13738@vd.seqeb.gov.au>, BSS_GRAEME@vd.seqeb.gov.au writes:
> > There is a coffee shop here in Brisbane called Cafe' The Hague which 
> > serves up freshly cooked chunky cut potato chips with mayo...
> 
> Many many years ago I was hitchhiking through Europe and found that 
> fries where served with mayo. After trying it, I decided it's the 
> only way to go. 

I've known some truly strange and warped individuals who think I'm
strange because I like ketchup on my fries.  These people will dip
fries into the oddest condiments.  My husband, for example, thinks
the dips that you get with chicken nuggets go better with fries.  His
favourite is the hot mustard, but the sweet & sour sauce isn't bad
either.  To each his own, I suppose....
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
    "Did I ever tell you the story about the young girl, the golf club
                and the firing squad?" -- Drake Mallard
Newsgroups: rec.food.cooking
From: john@spss.com (John Przyborowski)
Subject: Re: Recommended Cookbook
Date: 14 Apr 92 14:14:02 GMT
Organization: SPSS Inc.
Keywords: New World foods



I just bought her other book "Ethnic Cuisine"--pretty good, she breaks down]
various sinternational cuisines into groups of flavor principles--soy, fish
sauce, olive oil, lemon, cream and stock,etc. Good group of recipes.

john
Newsgroups: rec.food.cooking
From: rberteig@cco.caltech.edu (Ross Berteig)
Subject: Things that go with peanut butter
Organization: California Institute of Technology, Pasadena
Date: Mon, 13 Apr 1992 05:20:20 GMT

Dill pickles, the spicier and more garlicky, the better!
I thought this was gross until I tried it, and it's good!

-Michelle Berteig
From: stcmille@copper.ucs.indiana.edu (Stephen C. Miller)
Newsgroups: rec.food.cooking
Subject: Cups and the destruction of the known universe (tm)
Keywords: Never trust ANYONE with a teaspooN
Date: 9 Apr 92 02:41:41 GMT
Article-I.D.: bronze.1992Apr8.214148.27051
Organization: Indiana University


In article <1992Apr8.165012.3939@bb1t.monsanto.com> tjfeue@bb1t.monsanto.com (A Small But Highly Innovative Particle of Bellybutton Lint) writes:
>In article <1992Apr6.163554.25096@acsu.buffalo.edu>, 
>v076q4xb@ubvmsb.cc.buffalo.edu (WE ARE HOLDING ALL THE C'MPOSE
>CHX KEYS HOSTAGE ON PLANET ZORT) writes:
>
<More naive stuff not realizing the dangers inherent in measuring food
deleted>


>
>Using measuring devices may not make you a bad cook, but it *CAN* make
>you a bad person.  For example,  in every picture that you see Joseph
>Stalin in working in the kitchen, what do you see?  He's holding 
>*MEASURING DEVICES*!!!!   Or how about Idi Amin?  Again, *MEASURING
>DEVICES*!!!!   And then, to my horror, when they showed Jeff Dahmer's
>kitchen on the news....  OH, MY GOD...  ON THE COUNTER... A
>*MEASURING CUP*!!!!!!
>
>I immediately ran to my kitchen, dug through the drawers and disposed
>of *ALL* my measuring devices.  You should see the change in me now!
>I've stopped committing violent crimes, moved to an Amish
>community and all my cakes and cookies come out tasting like sh*t!
>*BUT* I am *SAVED*!!!  So please, save yourself and the world,
>
>You may not notice these insidious devices changing you into a
>monster (it happens very slowly) but look at your post.  Line wraps,
>no upper case letters....  You see Gina,  It's happening to you too!
>THROW OUT THOSE MEASURING DEVICES WHILE YOU STILL CAN!!!!
>

Fool, FOOL!

Measuring devices are not EVIL!  Measuring devices are merely bad!  I
cannot stand by and watch them blamed for evil.  Look more closely at
those pictures of Idi Amin and Stalin.  What do you notice about the
hands gripping the measuring devices?  All LEFT HANDS!!  That's right -
in the wrong hands, measuring devices truly can be evil.  Don't be
fooled.  Look at that quart measuring cup on Dahmer's kitchen counter.
Look carefully at the handle.  Yep, a leftie grip.  You can be forgiven
your naivite.  Remember, right handed use of measuring cups is merely
bad and not evil.  Left handed use of any measuring device whatsoever
hastens the end of the universe.


-- 
--------------------
=Steve Miller	 		    stcmille@copper.ucs.indiana.edu
		(Former rock star turned grad student)
  Happyhappy joyjoy happyhappy joyjoy happyhappy joyjoy happyhappy joyjoy
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.cooking
Subject: Re: Tuna (was: REQUEST -- An Exciting Hamburger)
Date: 8 Apr 92 22:03:11 GMT
Organization: Lockheed Missiles and Space Co.

In article <1992Apr5.213431.265@vms.huji.ac.il> rwerman@vms.huji.ac.il writes:
>In article <1992Apr3.172846.16730@osf.org>,
>         bsmith@serverx.osf.org (Bruce Smith) writes:
>
>> I see by your area code, Don, that you're in Northern CA. You should be able
>> to
>> get decent tuna, I'd think. One problem with tuna is that it is a fairly oily
>> fish, and spoils quickly. Also, tuna require careful handling after they're
>> caught. They have to be bled, cleaned, and cut before too long, and those
>> things must be done well, or the meat is affected adversely. BTW, beacuse tuna
>> are fairly large fish (even the small ones), the meat is usually sold as
>> steaks, rather than fillets.
>***************
>
>BTW, raw tuna, and VERY fresh, as found in the stores in Japan, is
>one of the great taste treats.  Try it with Tamari or with Wasabi
>[horseradish].
>

sashimi - great fish to use for this and sushi - also, one
of the easiest to get a non-believer into trying out for
the first time


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Need Thicker Spagetti Sauce
Date: Wed, 08 Apr 1992 00:32:58 -0500

 BE> From: BSS_GRAEME@vd.seqeb.gov.au

 BE> 	I have always made my own spaghetti sauce, and over the last
 BE> 	few years I have modified my original recipe which I will
 BE> 	put at the bottom of this reply.
  ...

 BE> 	Spaghetti Bog - a la PJW
 BE> 	========================
 BE> 
 BE> 	1kg fine grade diet minced beef

Looks good, and I've noted the recipe.  What is "fine grade diet minced beef,"
though?  Lean, I gather -- but extra-fine ground, or just from a good cow?

Newsgroups: rec.food.cooking