HDTenEightyP/NetNews huggingface dataset:
From: auerbach@ncsu.edu (David D Auerbach)
Subject: Re: Italian Parsley?
Keywords: Italian parsley; Pasta cookbook
Organization: North Carolina State University
Date: Thu, 7 Jan 1993 18:23:45 GMT

pwg@sceptre.com (Pauline Griffith) writes:



>Hi!

>Santa was very good to us this year and gave us a new toy for Christmas - a 
>pasta maker!  So I decided to go out and get myself a pasta cookbook and 
>bought Guiliano Bugialli's cookbook _Bugialli On Pasta_.   The book contains
>many interesting Italian regional pasta recipes, as well as techniques on 
>how to make the many different types of pastas in the book.  I just scanned
>through the cookbook, drooling as I went, and have yet to create any of
>the recipes.  One ingredient that I came across often was Italian Parsley.
>I did not see a mention of Oregano in the cookbook, and was wondering if
>they are the same ingredient.  If they are, please let me know via email,
>as I am not a regular reader of this group. 

>		Thanks for your assistance!
>			-- Pauline

Italian parsley is flat-leaf parsley (as opposed to curly parsley). Curly
is good for decoration; flat-leaf is good for flavor. A decent market
should carry flat-leaf (aka Italian).  It is relatively easy to grow
(though not to germinate, low percentage viability).
Organization: University of Illinois at Chicago
Date: Tue, 12 Jan 1993 20:26:21 CST
From: Barry Grau <U33976@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Re: moroccan preserved lemons
 <1993Jan11.184139.8574@aplcen.apl.jhu.edu> <1993Jan12.174221.13870@netcom.com>

but is this like a canning process? should the jars be sealed airtight
or just closed? is there a danger of botulism if this isnt done right?
can i use a sterilized ARC mason jar with a used rubber ring that is
also boiled (and, i guess, assume that the acid from the lemons and the
salt will prevent nasties from growing)?
                                         barry
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Bread machines in the UK?               
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Tue, 12 Jan 1993 21:45:00 +0000

With all the discussion of bread machines here, I thought I'd look into
the availability/prices of the same here in the UK.  So, today I was in
Southampton and Winchester, shopping around a bit.  In Southampton, I
went into Curry's (at the Bar Gate).  No bread machines there.  In
Winchester, I went into Rumbelow's and Boots (cookshop-only store) and
they didn't have a bread machines (but I didn't expect they would, but
they have the Braun 350 hand blender with the attachments for about
UKP 34.99... Argos has them about 50p cheaper)

So.. are there any bread machines available in the UK?  If so, where?
Would a major department store like one of the Lewis's (Tyrrell and Green
in Southampton, Helas's in Reading) have them?  Or do I need to go into
London?  Or would I check with some of the catering supply houses?  (But
I really don't think they would carry a bread machine for the average
home consumer, eh?)

If I can't find a bread machine here (even though I do make a pretty
decent loaf all by my lonesome, or with my food processor), then I will
wholeheartedly support the idea of splitting off the bread machine topic
into a separate newsgroup... so I don't get so jealous!  :-)


Jazzie

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking
Subject: REQUEST: 7 Treasure Rice
From: kristen@telerama.pgh.pa.us (Kristen McQuillin)
Date: Tue, 12 Jan 1993 21:21:27 GMT
Organization: Telerama
X-Newsreader: TIN [version 1.1 PL8]

I've been invited to a Chinese New Year party and would like to bring
a dessert. The hostess told me she likes Seven Treasure Rice, a sweet
rice with fruits. Can anyone supply a recipe? None of my cookbooks
have a recipe for it.

Thanks.
--Kristen McQuillin

Newsgroups: rec.food.cooking
From: soc1071                         
Subject: Re: Advice on cookware needed
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Minnesota CIS
Distribution: na
Date: Mon, 11 Jan 1993 01:45:00 GMT

In article <1993Jan10.014012.25118@cc.umontreal.ca>, lazarida@JSP.UMontreal.CA (Lazarides Ariane) writes...
> 
>   I'm leaving my parents' and have to buy a whole set of pots and pans. I've seen one that's not too expensive and seems to be of rather good quality, but the handles are made of stainless steel, not plastic. I'm wondering if they will get too hot for h
>  
>   If you ever used that type of cookware, I'd like very much to hear from you.
> 
>Thanks !
>Ariane.

Actually in teh long run you will probably be happier with more expensive
pans that will last forever>  Stainless steel handles are usually designed
to be *staycool* handles and if you need hot mits to use them they will
usually tell you.  But, metal handles will make your pans much more 
versitile, because you will be able to use them in the oven as well as on
the stove top.  Buying a *set* of pans is usually cheaper than buying them 
individually, but most chefs I know perfer a varity of different pans for
different jobs (i.e. copper for sauces, cast iron skillets,etc)  Good pans
will last a lifetime and cost a fortune but they are well worth it.

Elisabeth
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Newsgroups: rec.food.cooking
Subject: Re: Butter : can't I just melt it in??
Date: 12 Jan 1993 19:13:31 GMT
Organization: Stanford Univ. Earth Sciences
Distribution: na
NNTP-Posting-Host: pangea.stanford.edu

In article <29592@oasys.dt.navy.mil> 421s@oasys.dt.navy.mil (Teresa Masser) writes:
>>>(Sharon Curtis) writes:
>>>>A lot of recipes called for creaming or cutting in of
>>>>butter/margarine.  Me being the lazy type has been
>
>> (Dawn) writes:
>> while melting the butter results in a homogeneous mass. The little
>> lumps of butter are what make the crust/biscuits flaky.  If you
>> melt it, you'll get rocks.
>>
>Not so!  I've been using vegitable oil in my pie crusts and they come
>out wonderfully.  To your flour and salt add whatever oil is appropriate
>(I don't need as much oil as solid shortening), then blend in the cold
>water with your pastry blender.  I then roll it out between two pieces
>of wax or freezer paper which makes transfering the crust easier, not
>to mention avoiding the crust from sticking to the board.  Experiment
>a little.  I think you'll find the results will be outstanding (it easily
>compares to my mom's crisco crust), with little fuss!
>
>Teresa
>-------

Yes, this is called oil crust.  However, if you are picky about your crust,
as I am (can you tell from the original post?), the oil crust is not
a suitable substitute for solid shortening.  It is somewhat tougher
than shortening crust, and the texture is homogeneously crumbly, not
flaky and light, like it (IMHO) should be.  Biscuit made without
cutting in the  shortening, tend to be rather leaden.

Dawn



Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: RFD: rec.food.breadmachines
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 7 Jan 93 14:21:00 CST

In article Jqp@cerc.wvu.wvnet.edu, hooverb@cs.wvu.wvnet.edu (Bruce Hoover,Armstrong) writes:


|(I think rec.food.baking might be a better name, and don't particularly
|think it is necessary in the first place) but this was not an
|innapropriate posting. An RFD is the place to discuss things.
|
|Bruce Hoover
| 

Well I would hardly consider a "rec.food.baking" as the apropriate home
for the breadmachine mailing list.  rec.food.apliances or r.f.gadgets
seems to be closer.  

OTOH since this rec.food.baking idea came up before when rec.food.sourdough
was proposed, perhaps it is time for someone to propose a rec.food.baking?


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
From: filbo@deeptht.santa-cruz.ca.us (Bela Lubkin)
Newsgroups: rec.food.cooking
Subject: Re: Banana Review
Date: 9 Jan 93 00:47:29 GMT
Organization: R Pentomino
X-Claimer: I >am< R Pentomino!

Ed Santiago wrote:

>where did you get them?  I've never had a "slender" manzano; they
>tend to be quite chubby, actually.  But I'd still like to know
>where they can be found in this country.  I love manzanos!

The big supermarkets (especially Safeway on Mission) here in Santa Cruz
seem to carry 5-8 varieties of banana.  I haven't experimented with
them, yet, but now I feel inspired to.  I'm pretty sure I've seen
manzanos (by name -- I wouldn't have recognized them to know if the
store was mislabeling some other variety).  Your signature said you're
in Santa Clara, you should be able to find them locally or make a little
road trip if necessary.  Try Mexican produce markets, or fruit stands at
a flea market.

>"bitter" isn't quite it... but there doesn't seem to be a word in 
>English to describe the effect.  It's kind of an effect that makes 
>you want to scrunch up your mouth all up.  "Amarran", in spanish.

The English word for that is "astringent":

  1. as.trin.gent \*-'strin-j*nt\ aj [prob. fr. MF, fr. L astringent-,
     astringens, prp. of astringere] to bind fast, fr. ad- + stringere to bind
     tight - more at STRAIN 1: able to draw together the soft organic tissues :
     STYPTIC, PUCKERY {~ lotions an ~ fruit} 2: suggestive of an astringent
     effect upon tissue : AUSTERE; also : TONIC - as.trin.gent.ly av
  2. astringent n : an astringent agent or substance

I'm pretty sure "astringent" can be used to refer both to sour things
that pucker up your mouth (a lemon) and dry, mealy stuff that gums up
your mouth (the brown stuff between a pecan, unripe persimmons, unripe
bananas, the white stuff between pomegranate seeds, etc.)

Bela Lubkin  * *  //  belal@sco.com   uunet!sco!belal   ZURC ATNAS morf EVIL!
     @     * *   //  filbo@deeptht.armory.com    scruz.ucsc.edu!deeptht!filbo
R Pentomino  * \X/  Filbo @ Pyrzqxgl +1 408-476-4633 and XBBS +1 408-476-4945
From: sylanov@math.ohio-state.edu (Christine V Sylanov)
Newsgroups: rec.food.cooking
Subject: REQ: Silly Putty Recipe
Date: 10 Jan 1993 19:11:34 -0500
Organization: Department of Mathematics, The Ohio State University
Distribution: world
NNTP-Posting-Host: function.mps.ohio-state.edu



	Does anyone have the recipe for home-made Silly
	Putty?  I have been told it has white glue and
	Borax in it.  

	Thanks!

	Christine 

-- 
	Christine Sylanov	sylanov@function.mps.ohio-state.edu 

	I keep quite busy just trying to conceal the fact that
	   I don't know what I'm doing.     A. Brilliant
Newsgroups: rec.food.cooking
From: jdavis@ssf-sys.DHL.COM (Jim Davis)
Subject: Re: Bacon Drippings - Ideas!
Organization: DHL Systems, Inc.
Date: Tue, 12 Jan 1993 17:41:26 GMT

In article <1993Jan11.135012.21867@aplcen.apl.jhu.edu> jern@visual1.jhuapl.edu (Bob Jernigan) writes:
>In article <38001@sophia.inria.fr>, gchow@salome.inria.fr (Gloria Chow) writes:
>|> My finace told me that his mother used to make laundry soap out of
>|> it!!!  Allegedly, FAT is an important ingredient in soap.  I
>|> never knew that, and boy did I ever felt like a city slicker...
>|> Probably not the type of ideas you are looking for :)
>
>Memories...   We used to have a big iron cauldron and once a month
>we would make laundry soap.  We would build a fire to heat the grease
>and throw in a bunch of lye.  Quanties I can't recall.
>
>bob
I still remember my Mother doing this down in Texas too.  It was usually  
whenever we killed a hog.  Daddy would start by scalding the hog a couple
of times, then we'd scrape the hair off then the cutting up began.  Mom
would take the fat in the big cauldron, add lye, etc.  Boy I don't ever 
want to see those times again!  That stuff was awful but the fresh hog
sure was good.

Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Salsa vs. Picante Sauce
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Tue, 5 Jan 1993 23:07:12 GMT

>"Pace Picante Sauce" is easier said than
>"Pace Salsa" even though they make Salsa too. 

"Made by folks down in San Antonio where they know how picante sauce
 should taste.  This other stuff's made in New York City."

"NEW YORK CITY!!!!"

"That really chaps my hide."


TV commercials were so much more fun in Texas.
-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: berthiau@iro.umontreal.ca (Eva Chan)
Subject: Sunbeam Vertical Grill
Reply-To: bunny@gnu.ai.mit.edu (Eva Chan)
Organization: Universite de Montreal
Date: Mon, 11 Jan 1993 15:45:55 GMT

Hi!  I was wondering if anyone out there has purchased or received
the Sunbeam Vertical Grill for Christmas?  I'd like to know how good 
it is and if it grills well etc.

The concept of the appliance is rather good, but the cost of it is
what puts us off right now.  It goes for anywhere from $80 - $100
Canadian.

Any ideas would be helpful! 8)

- Eva


-- 
= Eva Chan 		| Never lose my youth, I hope it never ends. =
= bunny@gnu.ai.mit.edu	| Hope I never lose my wallet!               =
= on IRC: bunny 	|	- Bosstones			     =
=			| 					     =
--
	Andre Berthiaume 	 |  "Sometimes you're the windshield,
				 |   Sometimes you're the bug"
    berthiau@iro.umontreal.ca    |			
				 |	       Dire Straits, The Bug
Newsgroups: rec.food.cooking,soc.culture.indian
From: kansal@silver.ucs.indiana.edu (Vinay K. Kansal)
Subject: Re: What is the Indian name of Poppy seed?
Organization: Indiana University
Date: Thu, 7 Jan 1993 16:24:26 GMT

In article <MASROOR.93Jan7155809@human.ai.kyushu-u.ac.jp> masroor@human.ai.kyushu-u.ac.jp (Muhammad Masroor Ali) writes:
>Dear Netlanders,
>
>I know that Poppy seeds are seeds used for making Opium and
>grow in (mostly) south American countries. But is there any
>local name of Poppy seed in Indian languages, say Bangla or
>Hindi?


The Hindi word for Poppy is Posth. The word "Khash-khash " is another
commonly used equivalent. I am not sure though if these words are of
Persian origin.


>
>
>Thanks in advance,
>
>Masroor
>--



-- 

***********************************************************************
Vinay K. Kansal	  		e-mail : kansal@copper.ucs.indiana.edu
Deptt. of Economics      
Newsgroups: rec.food.cooking
From: jim@cuuxb.att.com (~XT6561210~Jim Davis~C24~H18~7221~)
Subject: Ronco Dehydrators, was: Wanted Dehydrator Recipes
Keywords:  dehydrators ronco
Reply-To: jim@cuuxb.UUCP (Jim Davis)
Organization: AT&T/NCR Software Services Division
Date: Fri, 8 Jan 1993 22:37:45 GMT


Speaking of Ronco Dehydrators. Has Anyone else ordered one from them recently?

I ordered one the week after thankgsgiving through their 1-800 number. The
lady said normal delivery was 4-6 weeks, but for an extra $5 they would
guarantee 2 week delivery. I opted for the extra $$ as it was a present for
my wife.

Well Christmas has come and gone, and still no dehydrator. I called the 
1-800 number several times, but all they do is take the orders. They gave
me the number of the Ronco Customer Service Dept in California (not a toll
free number). I have tried calling several times a day for the last couple
of weeks, and get the busy signal everytime.

So far nothing has shown up on my charge card, or I would really be irate
and calling the better business people or states attorneys office or somebody.

Has anyone else ever dealt with these people or have any other numbers to
call?

	1-800-241-8300 	orders
	  818-706-1806	customer DIS-service


-- 
Jim Davis
AT&T/NCR Systems Support Services - Lisle, Ill
att!cuuxb!jim or attmail!jamesd
708-810-7221
Newsgroups: rec.food.cooking
From: jim@cuuxb.att.com (~XT6561210~Jim Davis~C24~H18~7221~)
Subject: Re: Ronco Dehydrators, was: Wanted Dehydrator Recipes
Keywords: dehydrators ronco
Reply-To: jim@cuuxb.UUCP (Jim Davis)
Organization: AT&T/NCR Software Services Division
Date: Mon, 11 Jan 1993 15:35:51 GMT

In article <WVOSS.117.0@novell.com> WVOSS@novell.com (Wes Voss) writes:
>
>
>I know my neighbor ordered one around THANKSGVING and just got it a few days 
>ago. FWIW.
>Wes
>

My mother called Saturday to tell me the Dehydrator had arrived. Sounds to me
like they got more orders than they could handle, and could not ship as promised.
They could however have sent out notes to that effect to the people that had
placed orders with the expectation of getting them in time for Christmas. Now
to check and see if they billed me extra for the '2 week' delivery.

Will be interesting to see if they have made any improvements over the model
that Bruce Hoover mentioned in a followup article to my original posting.
-- 
Jim Davis
AT&T/NCR Systems Support Services - Lisle, Ill
att!cuuxb!jim or attmail!jamesd
708-810-7221
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.cooking
Subject: Re: What should I do with orzo?
Date: 7 Jan 93 17:54:38 GMT
Followup-To: rec.food.cooking
Organization: Apple Computer Inc.

In article <9301040646.AA00859@bottom.magnus.acs.ohio-state.edu>,
ejen@magnus.acs.ohio-state.edu (Edward K Jen) wrote:
> 
> Okay . . for some unbeknownst reason, I bought a 1 lb. box of orzo awhile back
> at the grocery store.  Now I'm trying to figure out how to use it, besides in
> soups.  Anyone have any ideas they'd like to share?  Thanks...

Roast leg of lamb served on a bed of orzo with tomato sauce is very nice. 
It's a Greek recipe from (I think) the Time-Life Middle Eastern cookbook.

--

David Casseres
Exclaimer: Hey!
Newsgroups: rec.food.cooking
From: nmrdb@vms.macc.wisc.edu (BEVERLY SEAVEY)
Subject: Re: Smart drink
Organization:  University of Wisconsin Academic Computing Center
Date: 11 JAN 93 12:00:34    

In article <kfIMiLm00WBOA1oEws@andrew.cmu.edu>, Karin Brennan <kb4c+@andrew.cmu.edu> writes...

>2 questions regarding this phenomena overtaking the West coast:
> 
>1.What is this non-alcoholic smart drink people are taking about?
>2. How do you make it?
> 
>Many Thanks!
>-KB

  Does this sound like an advertising come-on? Why else would anyone phrase
a question like this?
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Bacon Drippings - Ideas! 
Organization: Clemson University, Clemson SC
Date: Tue, 5 Jan 1993 01:07:04 GMT

I fried up a few strips and sauteed my meatballs in the drippings
before making my spaghetti sauce.  Used the bacon in the sauce as well.
De-Lish-Us !   Others ? 
-- 
Chris Behrens                                  chrisb@hubcap.clemson.edu 
Snow + Rain = Snain,   Sleet + Snow = Slow ?   Then there's "Snew"... 
Newsgroups: rec.food.cooking,sci.chem,sci.bio
From: dexter@aries.scs.uiuc.edu (The Gecko)
Subject: Re: Left-handed sugar
Organization: University of Illinois at Urbana
Date: Tue, 5 Jan 1993 15:48:00 GMT
Keywords: Chemists Please. . . ~~~~~~~~~~~~~~~~~~~~

asc7556@u.cc.utah.edu (Andrew Corradini/SBDC) writes:

>This sounds real scientific and all, although you use several spellings of
>enantiomer/enatiomer and I think the use of "levorotatory" was probably
>just a typo ;-) of levorotary...  Terminology notwithstanding...

	I think "levorotatory" is correct.  I have not heard of "levorotary", 
myself.  Same for "dextrorotatory".

>Glucose and fructose each occur in both dextro- and levo-rotary isomers. 
>The resulting sucrose is merely a compound of the two.  By "occur", I
>should say, *could* occur, since in nature, all simple sugars (e.g.,
>glucose, fructose, galactose, etc.) are found exclusively in the dextro-
>form.  The formation of DNA, and thus the cellular mechanisms responsible
>for sugar formation, are exclusively dextro-rotary.  

	Wrong terminology.  They are D-sugars, which is not the same as being
dextrorotatory.  

>intra-cellularly, and human enzymes (as with all Earth critters) are
>exclusively dextro-rotary.  

	It makes no sense to call an *enzyme* dextrorotatory.  You mean they
act on D-sugars.  Fine.  Not the same as acting on dextrorotatory sugars.

	Annette.

Newsgroups: rec.food.cooking
From: ram@watson.bms.com (Gena Ram)
Subject: Re: refried beans (again)
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: Bristol Myers Squibb Pharmaceutical Research Institute
Date: Tue, 12 Jan 1993 18:46:00 GMT

In article <WVOSS.123.0@novell.com>, WVOSS@novell.com (Wes Voss) writes...
>In article <1it0v2INN9nd@shelley.u.washington.edu> lvisco@carson.u.washington.edu (Lydia Visco) writes:

>>Can refried beans be frozen?  I can never finish a can of the stuff before
>>it goes bad.

>You just need to eat them in the morning with scrambled eggs and tortillas!
>(Thats how I prefer them, but I suppose it is an aquired taste.) Refried 
>beans never last more than 2 days at my house... Never tried freezing 
>them.

>Wes

OK, It's embarrasing, but I admit it.  I take refried beans and a hunk of 
velveeta (1:1) and nuke the living daylights out of it.  When it is the 
consistency of molten lava, dip unsalted white corn tortilla chips in it.  
This is dinner.

Gena
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Re: Coffee and Growth Stunting
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Mon, 11 Jan 93 08:58:29 GMT

Does anyone know why the first line(s) have been cut off recently?
Does anyone know why the first line(s) have been cut off recently?
Does anyone know why the first line(s) have been cut off recently?
Does anyone know why the first line(s) have been cut off recently?
Does anyone know why the first line(s) have been cut off recently?
 
I repeated the first line several times because II don't know how many
liines are beiinig chopped off.
From: lazarida@JSP.UMontreal.CA (Lazarides Ariane)
Newsgroups: rec.food.cooking
Subject: Advice on cookware needed
Date: 10 Jan 93 01:40:12 GMT
Distribution: na
Organization: Universite de Montreal


   I'm leaving my parents' and have to buy a whole set of pots and pans. I've seen one that's not too expensive and seems to be of rather good quality, but the handles are made of stainless steel, not plastic. I'm wondering if they will get too hot for handling without mitts, as this would be quite annoying. 
  
   If you ever used that type of cookware, I'd like very much to hear from you.

Thanks !
Ariane.
From: ap158@cleveland.Freenet.Edu (Mark Davidson)
Newsgroups: rec.food.cooking
Subject: Galangale
Date: 5 Jan 1993 08:45:52 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: slc10.ins.cwru.edu


Galanga of Galangale has always seemed like a cross between 
ginger and mustard to me. But not quite either.

Hunt for asian food stores in your area.  They usually carry it dried.
One store in Cleveland even carries it fresh/frozen.

It was also used a lot in Mediaeval and Renaissance cooking.

One you try it you'll probably want to add it to all kinds of 
things.

I have even seen a mulled wine recipe that called for a little.

Good hunting.

Steve Otlowski
aiden@ncoast.org
al013@cleveland.freenet.edu

Newsgroups: rec.food.cooking
From: jprice@hobbes.kzoo.edu (Janet Price)
Subject: Re: Please send $250 cookie recipe
Organization: Kalamazoo College
Date: Tue, 5 Jan 1993 22:03:15 GMT


The recipe's even better if you use mint chocolate chips for some of the
chips and whole toasted hazelnuts for the nuts.
-- 
            Janet Price (jprice@kzoo.edu)
Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: request opinion on "America's Bread Book" by Mary Gubser
Organization: The Ohio State University
Distribution: na
Date: Tue, 12 Jan 1993 15:40:37 GMT

Has anyone tried the recipes from this book?  I just received it,
and at first glance seems to have some interesting recipes in it.

Lori
Newsgroups: rec.food.cooking