HDTenEightyP/NetNews huggingface dataset:
From: hammond@grizzly.scd.ucar.edu (Steve Hammond)
Subject: Re: What should I do with orzo?
Organization: NCAR/UCAR
Date: Mon, 4 Jan 1993 17:08:06 GMT

In article <9301040646.AA00859@bottom.magnus.acs.ohio-state.edu>, Edward K Jen <ejen@magnus.acs.ohio-state.edu> writes:
> 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...
> 
> Ed


Here's my favorite orzo recipe.  I think that it came from
Bert Greene's book, "Greene on Grains".  I know, so you'll buy
bulgar to use up your orzo and then ask what you can do with
the left-over bulgar right???  



    Herbed Orzo & Bulgar Pilaf
   ============================

4 Tbs (1/2 stick) Butter
2 large scallions, chopped
1/2 cup orzo  (rice shaped pasta)
2 cups chicken or beef stock *
1 cup bulgar
1 TBS chopped fresh or 1 tsp dried rosemary
1 TBS chopped fresh or 1 tsp dried basil
1 TBS chopped fresh or 1 tsp dried parsley
1 tsp minced garlic


1) Melt butter in medium-size sauce pan over medium heat.
   Add the scallions; cook 1 minute.  Stir in the orzo; cook
   4 minutes.  Add the stock and heat to boiling.  Stir in
   bulgar and reduce heat.  Cook, covered, over low heat until
   bulgar is tender and all liquid has been absorbed, 20-25 min.
   Turn off heat and let the pan stand, covered for 10 min.

2) Stir in herbs and garlic, fluff with fork, serve immediately.


* use chicken stock if serving with chicken or fish
  use beef stock if serving with beef or lamb.




Enjoy,

    Steve H.
Organization: University of Illinois at Chicago
Date: Wed, 6 Jan 1993 22:35:48 CST
From: Barry Grau <U33976@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Re: Hand crank pasta makers?

In article <C0F0AI.29o@cerc.wvu.wvnet.edu>, hooverb@cs.wvu.wvnet.edu (Bruce
Hoover,Armstrong) says:
>
>Also, when cutting thin linguine, it can be difficult to get it even.
>

the jewish cookbooks i have recommend rolling up sheets of noodle dough
and slicing them. i have only tried making noodles/pasta once (without a
machine) and it wasnt thin noodles, but that sounds like it ought to yield
thin, even noodles.

my one try was chicken kreplach. i rolled out some of the dough a little
thicker than i should have and filled it and it was delicious, but i eventually
got tired of working so hard, added a little matzo meal to the chicken mixture,
formed little balls or patties and fried them in a little oil. also delicious.

 barry
Newsgroups: rec.food.cooking
Subject: RECIPE: Seafood Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 10 Jan 93 04:17:46 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      SEAFOOD MUFFINS  
  
1 cup small shrimps (drained & coarsely chopped), 1/4 cup grated cheese  
14 cup finely chopped celery, 1/3 cup sour cream, 1.1/2 cups flour, 1 egg  
2 tsp baking powder, 1/4 tsp thyme, 1/3 cup oil, parsley, 2 Tbsp sugar  
1/2 tsp salt, 3/4 cup milk  
  
Combine shrimps, cheese, sour cream & celery & set aside. Sift flour, sugar,  
b/pdr, salt & thyme. Slightly beat egg with a fork, beat in milk & oil. Add   
dry mix to wet mix until just combined. Spoon into pans & top with about 1   
Tbsp of the shrimp mixture. Bake at 375oF for about 20 mins or until done.   
Garnish with parsley if desired. Serve warm! For a more economical muffin,   
use canned salmon instead of shrimps.  
  
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++  
  + All muffin recipes may be requested via FTP-by-Mail. At the start of a +  
  + new line type /HELP to receive the Help file for further instructions. +  
  +              Address EMAIL to: muffin@pinn.nacjack.gen.nz              +  
  +              Recipe queries to: pandora@kcbbs.gen.nz                   +  
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
From: pstryjew@colsun.Central.Sun.COM (Pete Stryjewski)
Newsgroups: rec.food.cooking
Subject: Re: Smart drink
Date: 11 Jan 93 20:51:06 GMT
Reply-To: pstryjew@colsun.Central.Sun.COM
Organization: "Sun Microsystems Computer Corporation, Dallas, TX."
NNTP-Posting-Host: stimpy.central.sun.com


kb4c+@andrew.cmu.edu (Karin Brennan) writes:
>1.What is this non-alcoholic smart drink people are taking about?

Smart drinks are usually juices with a variety of amino acids and vitamins
mixed in.  They are available in several mixtures, each to produce a
different effect (alertness, mental clarity, mental acutenes, etc).  There
is a good article in the November (December?) issue of Discover; also about
a year (or more) ago Rolling Stone had a long article on them.  I have also
seen articles elsewhere (check with your local library).  A popular place for
these is The DNA Lounge in San Fran., they have information on where to 
order the amino acid mixtures from.

>2. How do you make it?

As above the DNA Lounge in SF has info, or some magazines may have mixture
information.

I have tried a couple smart drinks; they tasted okay, but I don't think
I could have done any better on a Diff. Eq. test.  The other side effect
is that you can drink and not have a hang over the next day.

Pete
pstryjew@colsun.Central.Sun.COM

P.S One of the medical or "drug" groups may have more info.
From: masticol@cadenza.rutgers.edu (Steve Masticola)
Newsgroups: rec.food.cooking
Subject: Re: Smart drink
Date: 11 Jan 93 19:58:54 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

kb4c+@andrew.cmu.edu (Karin Brennan) writes:

>2 questions regarding this phenomena overtaking the West coast:

The San Andreas Fault? :-)

>1.What is this non-alcoholic smart drink people are taking about?

I heard a piece on NPR about it. It sounded like a lot of vitamins and
amino acids, but the major active ingredient is caffeine.

>2. How do you make it?

Here's an approximation... Take the contents of your vitamin supply.
Add 3 or 4 No-Doz. Grind with mortar and pestle. Blend with tomato
juice. Take IQ test. Drink. Take IQ test again. Compare scores :-)

- Steve "Smart Drunk" masticol@cs.rutgers.edu.
Newsgroups: rec.food.cooking
From: disraeli@leland.Stanford.EDU (Jamie Lara Bronstein)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: DSG, Stanford University, CA 94305, USA
Date: Thu, 7 Jan 93 20:29:45 GMT

Now that we are on the subject of college roommates who know 
nothing about cooking or the properties of food...
I had a roommate sophomore year who didn't know that
chocolate milk needed to be refrigerated. She kept the little
carton in our heated apartment for several days before trying to
drink it. When she opened it, it had become a completely
solid little block of former milk.

EW.

Jamie Bronstein
History Department
Stanford University
disraeli@leland.stanford.edu

P.S. Of course, I never let her live it down...
Newsgroups: rec.food.cooking
From: dbreiden@dsuvax.dsu.edu (Danny Breidenbach)
Subject: Borsht?
Organization: Dakota State University, Madison, SD
Date: Tue, 5 Jan 1993 02:56:21 GMT


Is it spelled borsht or borcht?  Whatever it is -- I can't believe
that I don't have a recipe for it.  So I'm looking for one.

I'd prefer one that can be easily scaled down to around a quart or so and
doesn't use beef or pork stock.

Any suggestions?

--Danny
Newsgroups: rec.food.cooking
From: jonesk@ur.msstate.edu
Subject: Re: garlic storage/use
Reply-To: jonesk@ur.msstate.edu
Organization: Mississippi State University
Date: Wed, 6 Jan 1993 16:13:05 GMT

I use one of those clay garlic pots and I really like it. It
seems to keep the stuff forever without sprouting or other-
wise ruining. I've also used the minced stuff in a jar be-
cause you can keep it in your refrigerator and it lasts
forever, it seems.

Kay Jones


Newsgroups: rec.food.cooking
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Re: What to do with frozen broccoli
Keywords: cruciferous
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA
Distribution: usa
Date: Wed, 6 Jan 1993 01:58:36 GMT

In a recent rec.food.cooking article, kozmo@cruzio.santa-cruz.ca.us (Marty Stevens) wrote:
>One of the stranger by-products of my Christmas vacation is a
>couple of pounds of frozen broccoli. I'm assuming that some
>sort of casserole arrangement would be the best way to deal
>with this bounty, perhaps something in a cheesey mode, hmm?
>
>Anybody have any...ideas?

All-Purpose Use-Up-The-Leftovers Casserole

1 cup leftovers (frozen broccoli, thawed, for example)
3 cups cooked rice (brown, white, what have you)
1 egg
1 cup grated cheese (a mixture of cheddar and jack works nicely)
1/4 cup chopped scallions
1 tsp mixed italian seasoning
1/4 tsp salt
1/4 tsp black pepper

Mix together the spices, the egg and the cheese. Stir in everything else,
until the rice is coated with the liquid mixture. Dump into a greased
casserole dish and bake at 350F for 40 minutes.


Variations on this theme:

1. Use cooked barley instead of rice. Add 1 cup stock to the liquid.

2. Change the seasonings to 1 tsp curry powder and replace the hard cheese
   with cottage cheese.

3. Double the recipe if you have lots of leftovers (or if you want to serve
   more than four people).

4. Add as much garlic as you can stand. After it cooks 20 minutes, spread
   3/4 cup marinara sauce on the top and sprinkle with some mozzarella.

5. Put in more cheese. 


I like a combination of broccoli and cooked chicken in this casserole. 
In fact, a couple times a year, I serve roasted chicken and blanched 
broccoli for dinner just so I can make this casserole a day or so later.

Marcy
-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sqwest.wimsey.bc.ca (preferred) or marcy@sq.com
From: sjo2693@tesla.njit.edu
Newsgroups: rec.food.cooking
Subject: Defrosted Pork
Date: 9 Jan 93 00:18:15 GMT
Organization: New Jersey Institute of Technology

A good friend raised a pig for us.Well,it got butchered and we froze
most of it...inadvertently the tongue,heart and the liver was mistakenly
defrosted....I don't want to throw them away...what can I do??????
From: gkwan@balboa.eng.uci.edu (Greg Kwan)
Subject: Re: Call for Discussion: rec.food.breadmachines
Newsgroups: rec.food.cooking
Organization: University of California, Irvine
Date: 6 Jan 93 04:37:28 GMT

In article <8338@news.duke.edu> gbrower@acpub.duke.edu (Gary Brower) writes:
>As I suggested a month or so ago, I think it would be great for a group
>to exist that would focus on kitchenware/kitchen machines.  Rec.food.
>breadmachines is limited with respect to my original suggestion, but it
>would limit the postings on the rfc net.

I like this idea (rec.food.machines) better. The bread list didn't
have a lot of posts towards the end--can it sustain a newsgroup? A
group for kitchen machines would probably have a lot of traffic,
OTOH. (Knives, pasta machines, ice cream makers, ... )

>Go for it!

Yes, either way I'm for a new newsgroup.

greg
Newsgroups: rec.food.cooking
From: Edward K Jen <ejen@magnus.acs.ohio-state.edu>
Subject: What should I do with orzo?
Organization: The Ohio State University
Date: Mon, 4 Jan 1993 06:46:21 GMT
X-Mailer: ELM [version 2.3 PL11]

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...

Ed
-- 
<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Any above opinions are the sole property of the below named person:
Edward K. Jen                                   ejen@magnus.acs.ohio-state.edu
Academic Computing Services                          The Ohio State University
<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Newsgroups: rec.food.cooking
From: sphanda@cbnewsf.cb.att.com (Ms Surinder Phanda)
Subject: Cooking in the car
Keywords:  Seen on British TV
Organization: AT&T
Distribution: usa
Date: Fri, 8 Jan 1993 11:19:26 GMT

Does anyone know about a receipe book written by an American on cooking
in the car? I saw it on TV and this guy "cooked" green beans and fish 
in the car engine. It apparently tasted great - with no car engine after
tastes!

If anyone does know - please email me.

Surinder
From: garyg@warren.mentorg.com (Gary Gendel)
Newsgroups: rec.food.cooking
Subject: Re: Hershey Bar
Date: 6 Jan 1993 14:21:34 GMT
Organization: Mentor Graphics Corp. -- IC Group
Distribution: world
Reply-To: garyg@warren.mentorg.com
NNTP-Posting-Host: garyg.warren.mentorg.com

	Even better, for those chocaholics, is the Hersey factory exhibition,
	outside of Hersey Park, in PA.  This is a free ride with the constant
	smells of cocoa and chocolate, ending at a Hersey store.  My kids
	liked this ride better than Hersey Park.  You can park for free if
	you tell the attendants that you are going to the store.  If you are
	passing by Hersey, PA., this is a quick and fruitful diversion.

	Gary



Newsgroups: rec.food.cooking
From: jackie8@dasher.cc.bellcore.com (Jackie Brady)
Subject: Re: COOKBOOK:Caio Italia!
Organization: Bellcore - Piscataway, NJ
Date: Mon, 11 Jan 93 13:52:34 GMT

In article <ofHRgOy00iV1Q3LWNf@andrew.cmu.edu> jm5p+@andrew.cmu.edu (Judi Mancuso) writes:
>Hi.  One of the best Xmas gifts I got was a cookbook called "Caio
>Italia!" by Maria Esposito.  Supposedly, she has a weekly cooking show. 
>Anyone know anything about it?  Has anyone tried her recipes?  Any info
>would be great.  I just love the book---I haven't made anything yet but
>I plan on it once I rest up from 2 months of straight cooking and
>baking.   Thanks.  Judi

Hi. I'm not the cook in our family thanks to my husband, but I do
watch the cooking shows with him.  Although I can't vouch for how
tasty the recipes are in the cookbook, I can pass along some info
on Mrs. Esposito.  1) everything I've ever seen her cook on her show
includes about a ton of oil, 2) she speaks probably the worst Italian
I've ever heard, and 3) the recipes may be good, but sometimes the
way *she* does it leaves a little to be desired, especially for a cooking
show.

As always, the above is IMHO.  Sorry to any Maria Esposito fans out there.

I'm sure the recipes would come out just fine to anyone who uses her
cookbook. I think it's more her way of preparation that gets in the way
of the successes. :-)

---
Jackie Brady				   jackie8@dasher.cc.bellcore.com       908-699-5458				   Keep the Homefires Burning!!!!
(do not reply to the address in "From:" section. Use id in .sig to reply)
I don't speak for anyone but me, and even then, who listens to *me*???

Newsgroups: rec.food.cooking
From: russ@pmafire.inel.gov (Russ Brown)
Date: Mon, 4 Jan 93 15:53:47 GMT
Organization: WINCO
Subject: Re: Thai cooking/Galangal root
Summary: 
Followup-To: 
Organization: WINCO
Keywords: 

In article <C0C2uA.K4D@news.cso.uiuc.edu> cgk@n.tam.uiuc.edu (Chris Kocher) writes:
>
>	I recently purchased Vatcharin Bhumichitr's book "Thai Vegetarian 
>Cooking" (a bookstore here in Champaign-Urbana, Illinois, had a 30%-off
>sale!).  There are several ingredients I cannot get here in fresh form,
>so dried will have to do.  One item, galangal root (a.k.a. galanga, 
>galangale, kha, laos) is similar to ginger root, which I CAN get fresh.
>Since I prefer to always use fresh ingredients whenever possible, can 
>anyone tell me what the differences are between galanga and ginger?  
>(Obviously I haven't tried galanga yet, but I have eaten ginger).  Is
>ginger root an acceptable substitute?

You can get 1 oz. of galangal root for $2.50 from DeWildt Imports, Fox
Gap Rd., R.D. 3, Bangor, PA, 18013.

There is a difference.

Good luck.
From: cheryl@crash.cts.com (Cheryl Blue)
Newsgroups: rec.food.cooking
Subject: Re: What to do with a Ham Bone?
Date: 9 Jan 93 18:01:17 GMT
Organization: CTS Network Services (crash, ctsnet), El Cajon, CA

In <1993Jan5.224431.13719@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
}>We have a leftover ham bone which is quite large and I was thinking of 
}>making something with it. While I could make a stock of it I am in the mood 
}>for a good split pea soup anyone have a recipe?
}>Thanks alot.

             SPLIT PEA SOUP

1 (16-ounce) dried green split peas
2 3/4 quarts water
4 small hot peppers
3 medium onions, chopped
2 medium carrots, diced
2 bay leaves
1 large ham hock
1/4 cup chopped celery leaves
2 tablespoons chopped parsley

Sort and wash dried green split peas; place in a Dutch oven.  Add 2
3/4 quarts water; cover and bring to a boil.  Cook 2 minutes.  Remove
from heat, and let stand 1 hour.

Add hot peppers and remaining ingredients to peas.  Bring to a boil;
cover, reduce heat, and simmer 1 hour.  Remove ham hock, peppers, and
bay leaves.  Cut ham from ham hock, and chop; add to peas.  If
desired, spoon mixture into container or electric blender, and process
until smooth.  Makes about 2 1/2 qts.

Taken from Southern Living 1989 Annual Recipes. 

ENJOY!!!!!

Cheryl B
Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Re: COOKBOOK:Caio Italia!
Organization: Syracuse University, Syracuse, NY
Date: Tue, 12 Jan 93 11:07:48 EST

In article <ofHRgOy00iV1Q3LWNf@andrew.cmu.edu> jm5p+@andrew.cmu.edu (Judi Mancuso) writes:
>Hi.  One of the best Xmas gifts I got was a cookbook called "Caio
>Italia!" by Maria Esposito.  Supposedly, she has a weekly cooking show. 
>Anyone know anything about it?  Has anyone tried her recipes?  Any info
>would be great.  I just love the book---I haven't made anything yet but
>I plan on it once I rest up from 2 months of straight cooking and
>baking.   Thanks.  Judi

Judi,	
I watch "Caio Italia!" on our local public channel (channel 24, 
WCNY - Syracuse, NY).  It's on Saturday mornings, but I can't
remember what time.  I think it may have recently either been
cancelled or had a time change because I haven't seen it in 
awhile.

It is pretty good, I think.  It is not meant to be comical, but
I find it that way.  She uses the phrase
"you see" quite a bit.  She obviously loves to cook, loves her
culture, and wants to pass that on.  She reminds me a bit of
how my own mother is in the kitchen.

BTW, isn't her name Mary Anne Esposito?  

Anyway, I have made the Bruscetta (sp?), which was pretty
good.  My sister makes her own version, which I think is
pretty gross, so I liked Ms. Esposito's better :-)

Judy Frawley
From: kleiman@oasys.dt.navy.mil (Aileen Kelmartin)
Newsgroups: rec.food.cooking
Subject: WANTED:  Crock Pot Recipes
Date: 4 Jan 93 19:39:18 GMT
Reply-To: kleiman@oasys.dt.navy.mil (Aileen Kelmartin)
Organization: Carderock Division, NSWC, Bethesda, MD


My mother-in-law has lent us her crock pot to try out.  Does anyone
have any good recipes?

My husband would like a chicken and dumpling recipe if anyone has one.

Thanks in advance.

Aileen
Newsgroups: rec.food.cooking
From: tipset@stkitts.NoSubdomain.NoDomain (Scott Temple)
Subject: Re: What is Jerk Sauce used for ?
Organization: Bellcore, Livingston, NJ
Date: Wed, 6 Jan 93 20:44:22 GMT

In article <93006.40483.6310550@LMSC5.IS.LMSC.LOCKHEED.COM>, 6310550@LMSC5.IS.LMSC.LOCKHEED.COM writes:
|> 
|> One of my Christmas presents included a bottle of Jerk Sauce from
|> Jamicia.  Does anybody know what to use it for ?
|> 
|> Thanks,
|> Deb

Jerk meats are a staple of Jamican food.  The sauce is used to marinate
meats and then BBQ.  The sauce tends to be hot and tangy and delicious.
If you go to a Jamican restaurant, you can try it out first.  It is 
primarily used on beef or chix, but I base this on the restaurants I have
been to and not on how a true Jamician would use it.

Scott
tipset@cc.bellcore.com
From: rwyble@schunix.uucp (Richard J. Wyble)
Newsgroups: rec.food.cooking
Subject: Re: Tinned Copper Cookware: Summary of Responses
Date: 6 Jan 93 01:53:33 GMT
Organization: SCHUNIX Public Access Unix for Worcester County, MA, USA
X-Newsreader: Tin 1.1 PL4

don@chara.gsu.edu (Donald J. Barry) writes:
: 
:                       A Summary of Responses 
:   "Request for Information on Suppliers of Tinned Copper Cookware"

: For now, I'm sticking to non-copper pans; my wife was going to give me a
: piece of Cuprinox for Xmas but I decided it was too self-indulgent.
: Besides, the piece I still need is a skillet and you can't flip food

Never, EVER, use copper for frying. It simply will not stand the high
heat. If one wants to fry, use cast iron -- or a wok!

: cheap either.  However, I would be inclined to get the the more practical
: stainless-lined copper (aluminum core or not).

The stainless lining defeats the purpose of using the copper in that
it reduces the coeffecient of heat. If one is going to use stainless
linings, don't bother with the expense of the copper pan.

: I would also recommend you look into those copper pots with a nickel or
: stainless steel lining, rather than tin. Zabar's carries them; they require

Yes, nickel is more durable than tin, but it reacts adversly with some
foods, most noticibly with eggs. Avoid it.



-- 
----------------------------------------------------------------------
 rwyble@schunix.uucp                         Richard J. Wyble
 schunix!rwyble@transfer.stratus.com         Worcester, Massachusetts
----------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: oopcv@Msu.oscs.montana.edu
Subject: Re: Net's Funniest Kitchen Disasters
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University
Date: Wed, 6 Jan 1993 23:54:21 GMT

In article <6JAN199317071808@stars.gsfc.nasa.gov>, offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) writes:
>
>Real men with _real_ high cholesterol don't eat quiche. :)  
>
Real men eat whatever they d*mn well please.
Newsgroups: rec.food.cooking
From: breegge@fracas.network.com (Sharon L. Breeggemann)
Subject: Re: Borsht?
Organization: Network Systems Corporation
Date: Tue, 5 Jan 93 18:48:19 GMT

 An aproximate receipe for borsht: saute some chopped onion in a little butter.
Add about 1/2 barley.  Saute for a minute.  Open a can of diced beets.  Pour in
the juice from the beets.  Add enough water to cover the barley. Add one of two whole allspice and some salt. If you  want add a some beef boullion. Then add a 
little more water.  Cook for about 30-45 minutes.  Make sure the barley remains
covered with water.  If you want add a bag of frozen vegatables for soup, not
necessary but good.  Add the beets.  Chop up about half a head of cabbage.  Add
to the soup.  Add enough water to make soup the consistancy you want.  Add a  
little bit of vingar, 1-2 tablespoons.  Simmer 15-30 minutes until the cabbage
and barley are done.  Serve with sour cream and some good crusty bread.  Enjoy.

Newsgroups: rec.food.cooking