HDTenEightyP/NetNews huggingface dataset:
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: What we eat
Organization: Jet Propulsion Laboratory, Pasadena, CA
Distribution: usa
Date: Tue, 28 Jul 1992 22:10:32 GMT

In article <1992Jul28.215436.28383@ncar.ucar.edu> ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:
>As other posters have said, most Europeans dislike root beer and peanut 
>butter.  I'd also add marshmallows to the list.
>
>Cute story:  I used to work with a Swede named Goran, who thought the
>above things were disgusting.  I explained to him that marshmallows 
>weren't eaten out of the bag (usually), but were put on the end of
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>a sharpened stick, toasted over a campfire, and eaten when the outsides
>got brown and the insides got gooey.
>

	BUT THAT'S THE BEST WAY TO EAT THEM!!!!

I don't like them toasted (or even BBQ'd :) but I can eat them
by the bagfull.  The little ones are good for quick snacks but for
pure eatin' pleasure it's hard to beat the big ones.
(Is this going to start a 'true confessions' on the grossest 
thing people like to eat?)  


>Later I heard him asking someone else, "Is it true what Ilana said --
>that you Americans barbecue your marshmallows?"
>
>Mmm, I'd like some Open Pit sauce on my marshmallow!
>
>-- 
>/\        Ilana Stern DoD#009 | Whoever first said, "Things are seldom as they 
>  \_][    ilana@ncar.ucar.edu | seem," was wrong.  Things are usually as they
>      \_______________________| seem.  Otherwise, they wouldn't seem that way.



Julie
#include "std_disclaimer.h"
Newsgroups: rec.food.cooking
From: kate@mks.com (Kate Parson)
Subject: canning
Organization: Mortice Kern Systems Inc., Waterloo, Ontario, CANADA
Date: Tue, 21 Jul 1992 16:57:07 GMT

I need some info on canning as I am a neophyte. Specifically, I am
looking for recipies and info for canning salsa, ratatouille and
spaghetti sauce. I do not have a pressure canner. Any help will
be appreciated.

-- 
     ||  // // ,'/~~\'  Kate Parson                    kate@mks.com
    /||/// //|' `\\\    Mortice Kern Systems Inc.  FAX (519) 884-8861  
   / | //_// ||\___/    35 King St. N.,Waterloo, ON, N2J 3W9, Canada
O_/           Knife wielding psychopaths don't need a reason.
From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.cooking
Subject: Re: Fiddling with Food Genes
Date: 30 Jul 92 21:29:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <1992Jul29.174452.5007@a.cs.okstate.edu>, hip@a.cs.okstate.edu (HUFFMAN BRADLEY SP) writes...
  >While driving home yesterday, I heard on the radio that a group of chefs
  >where going to boycott genetical altered foods, and that they want labels
  >on products that contain alter foods for "dietary" reasons.
  > 
  >My first thought was "genetical altering plants, isn't that what 
  >Horticulturest do"?
  > 
  >Anybody have any thoughts what the rest of the story might be.

I don't know any more of the story, but I think it shows how
little chefs know about plant science or even that such things
happen in nature all the time.  Definitely knee-jerk and uninformed,
IMHO, of course ;-).

Carol
riacmt@ubvms.cc.buffalo.edu
From: kj12+@andrew.cmu.edu (Kimberlie Ann Johnson)
Newsgroups: rec.food.cooking
Subject: RECOMMEND A LOW-FAT COOKBOOK
Date: 29 Jul 92 15:10:08 GMT
Organization: Doctoral student, English, Carnegie Mellon, Pittsburgh, PA

Can anyone recommend a good low-fat cookbook?  Something like American
Heart Association Cookbook seems a bit bland and Moosewood and the like,
while "healthy," are not necessarily low-fat.

I want something with pretty quick, simple recipes.

Any suggestions?
From: kevin.fong@uttsbbs.uucp (Kevin Fong) 
Newsgroups: rec.food.cooking
Subject: RE: FISH PUDDING
Date: 21 Jul 92 01:28:00 GMT
Distribution: world
Organization: The Transfer Station BBS, Danville, CA - 510-837-4610/837-5591
Reply-To: kevin.fong@uttsbbs.uucp (Kevin Fong) 

-> In article <300.26.uupcb@uttsbbs.uucp>, kevin.fong@uttsbbs.uucp
-> (Kevin Fong) wr > My fiance is from Norway and enjoys "fish pudding."
-> I can't find a > decent recipe to make such a concoction.  Anyone
-> have a good recipe for > Norwegian fish pudding?  Any "feed"back
-> would be appreciated <grin>.

-> You're talking about lutefisk, right?  The stuff that's made by
-> soaking an old, overripe fish in lye for a bunch of days?

Oh Lord no!  Lutefisk is something you give to your worst enemy.  It
smells and probably tastes as bad (since I've never had the courage to
try it) as it sounds.

Fish pudding is more like a fish meatloaf.  Norwegians eat it with bread
for breakfast.  I've tried it, and although not one of my favorite
foods, it is okay.  It has the consistency of Japanese kamaboko (fish
cake) with a "fresher" flavor.

Kevin.
From: seb1@leia.dr.att.com (sharon badian)
Newsgroups: rec.food.cooking
Subject: Re: High Altitude Cooking Information?
Date: 21 Jul 92 14:13:33 GMT
Reply-To: seb1@druhi.att.com
Organization: Bell Labs, Denver, CO.

In article <21JUL199200113292@apsicc.aps.edu>, einhorn@apsicc.aps.edu (The Einhorn Family) writes:
|> We live at 7250 feet.  We always ignore the high altitude instructions.
|> Things come out just fine.  It's just a marketing scam, they are trying
|> to convince their mix is so very precise.  99% of the people who use
|> a cake mix don't measure their liquids with anything near the precision
|> of the "corrections", the amount of juice in one egg varies depending on
|> size, grade, and age, the thermostats in the oven aren't that accurate,
|> and the manufacturer really does study the problem of making their prefab
|> food "fault tolerant".  Don't worry about it.

This may be true of cake mixes. I wouldn't know. I always bake from
scratch. And, in that case, I do know that some changes are in order.
I bake a lot of muffins and the first batch I baked in Boulder did not
come out well. There was too much leavening. It didn't all dissolve
in the batter and there were bitter spots in the muffins. I've since
reduced the leavening in all my quick bread and muffin recipes and
haven't had any problems since. It's quite a minor reduction but
it does seem to make a difference.

-- 
Sharon Badian
AT&T Bell Labs - Denver
seb1@druhi.att.com
From: asa@STL-09SIMA.ARMY.MIL (Will Martin on 9000)
Newsgroups: rec.food.cooking
Subject: Re:  Help finding Out-of-Print Cookbooks
Date: 23 Jul 92 18:26:11 GMT

Another possibility: Knopf appears to have reprinted a batch of cookbooks
under the rubric of their series called "Knopf Cooks American".

This series includes both new books and some "classic" books from the
'50s, etc. They have been produced with really nice shiny patterned colored
bindings.

And now the kicker -- these seem to be being remaindered at a fraction of
their original price! I happened to be at the new huge "Library Ltd."
bookstore in Clayton, MO (a St. Louis suburb) this week and they were
just putting out a new shipment of such reduced-price books. I bought
12 at $5 and $6 each, books whose original prices were $20 to $30. All
but one were cookbooks, and about half were from this Knopf series.

So check with your local non-chain bookstores and see if they can get
any of these for you. 

Regards, Will
Newsgroups: rec.food.cooking,rec.food.veg
From: cigno@sgi.com (Kevin Walsh)
Subject: Re: Bitterness in veg stock
Organization: Silicon Graphics, Inc.
Date: Tue, 28 Jul 92 20:37:47 GMT

In article <==mm8zq.artemis@netcom.com> artemis@netcom.com (Michelle Dick) writes:
>I'm making a batch of vegetable stock and it has just a slight
>bitterness to it.  I put a wide variety of vegetables in it and am
>wondering which of them might be the culprit.  Any stock experts out
>there? 
>
>My stock used:
>
>leeks
>onions (with skins)
>tomatoes (with skins)
>celery (with leaves)
>carrots (and leafy tops)
>shallots (with skins)
>rutabaga
>parsnip
>
	The carrots (esp the tops), rutabaga, and parsnip all have 
	the potential to make the stock bitter.  It depends on the 
	state of the vegetable.  Vegetables from the cabbage family 
	(rutabaga) are noted for sometimes having a bitter edge.
--
------
"I've always thought of Boston traffic as Brownian motion with
evil intent."  -- Don Coolidge coolidge@speaker.sgi.com
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: Large Salmon Fillets, How to cook?
Date: 29 Jul 92 20:09:58 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <8ynmr6j.sss@netcom.com> sss@netcom.com (Small Systems Solutions) writes:
>In article <1992Jul28.162006.4538@rtsg.mot.com> 
>	merklin@rtsg.mot.com (Teresa B. Merklin) writes:
>
>>I have recently come into possession of two very large salmon fillets
>>that are basicly the whole sides of a single salmon. The scales are intact.
>
>Well, *someone* should have scaled the fish *before* filleting. Sigh.

   Oh, no.  Not necessarily.  Different strokes for different folks, I
   suppose.  But when I filet fish, I cut behind the head and one clean
   sweep down the backbone and out the tail section.  Then another cut
   back up the belly, bypassing the cavity where the entrails are.  (Yeah,
   I know it sounds disgusting - but that's the way it is :-)  )

   Anyway - the point - then lay the filet skin side down, hold the
   very end with a sharp fork, and slide a *sharp* knife right down 
   the length of the filet just beneath the skin.  Voila!  You have
   a filet ready to cook.  If you do it right - no bones.

John


--
"...There's no time.  The nuclear reactor will blow any minute.  I'll have to modify
 the kernel on the fly."   Mitty slid into the analyst's chair and calmly began
 displaying memory locations, changing some of them.  The others watched in
 awe.  The nuclear reactor ominously went "pocketa, pocketa, pocketa..."
Organization: University of Illinois at Chicago
Date: Wednesday, 29 Jul 1992 00:52:48 CDT
From: Barry Grau <U42054@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Re: How can I make buttermilk?
 <Bs06I4.1yK@grex.ann-arbor.mi.us>

i dunno, but i think i would usually substitute plain yogurt or sour
cream for buttermilk rather than use milk curdled with vinegar or lemon
juice.
       barry

Newsgroups: rec.food.cooking
From: reynold@binah.cc.brandeis.edu
Subject: liver
Reply-To: reynold@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Wed, 22 Jul 1992 18:08:46 GMT

I used to like liver but then I had a bad experience when a
sudden attach of stomach flu came on just after a meal of 
liver and onions. I won't go into details but I haven't really 
wanted any liver since.

I think I'd like to try it again though!  What is the least
livery liver I should try?

Thanks, 
Susan
From: dwilson@Ingres.COM (It's up to me.)
Newsgroups: rec.food.cooking
Subject: Re: Request TERAMUSALATA (sorry about the spelling)
Date: 30 Jul 92 22:52:42 GMT
Distribution: usa
Organization: ASK Computer Systems, Ingres Product Division
News-Software: VAX/VMS VNEWS 1.4-b1

In article <1992Jul30.220634.28134@mixcom.com>, Daniel.Stern@mixcom.mixcom.co writes...
>Does anyone have a recipe for teramusalata, you know (even if I don't
>know how to spell it) the Greek appetizer served with pita bread?
>Please respond by mail, as I don't often get to this group.
> 
>Thanks,
> 
>-- 
>Daniel.Stern@mixcom.com
Definitely include me in that list. 

Dave Wilson
dwilson@ingres.com

I speak for myself alone.
Xref: sparky rec.food.cooking:12974 misc.consumers:14288
From: r1156c@sps.mot/com (Michael R. Dow)
Newsgroups: rec.food.cooking,misc.consumers
Subject: Beef purchasing questions
Keywords: Here's a question for you folks...
Date: 22 Jul 92 14:15:08 GMT
Reply-To: r1156c@sps.mot/com (Michael R. Dow)
Organization: David Mitchell & Associates - Austin


	I'm reasonably new to the Austin TX area, and I'm one of these people who 
enjoys red meat (makes ya sick, eh?).  The problem is, I would like to be 
able to find quality red meat in reasonable quantities for reasonable prices.  
The way I used to purchase it when I lived in Maine was to go to the local 
meat processor and purchase right off the shelf before they shipped to 
grocery stores.  I saved some money and got superior cuts.  However, I 
haven't found anything like that here yet.

	One of the new fads I see in various places is a 'Beef Company' which 
sells you beef by the xxx lb. lot.  They price it by the pound at hanging 
weight, then charge you $0.xx/lb. for cutting and packaging. Part of the plan 
with these guys is that their meat is shrink-wrapped. Eh?  This can't be 
fresh. To me, this doesn't sound quite right in that I feel like I'd get 
screwed.

	Has anyone dealt with these places?  Does anyone have any ideas for beef 
sources in the Austin TX area?

Michael R. Dow
Newsgroups: rec.food.cooking
From: ricegm@ecf.toronto.edu (George Matthew Rice)
Subject: Re: REQUEST: Caesar Salad Dressing
Organization: University of Toronto, Engineering Computing Facility
Date: Wed, 22 Jul 1992 16:52:05 GMT

In article <1992Jul22.130433.20089@usenet.ins.cwru.edu> ad527@cleveland.Freenet.Edu (Martin J. Drabik) writes:
>
>>I've also heard that it contains anchovy paste.  Is that basically it?
>>Can I substitute Spam for the anchovies?
>
Can the spam that stuff is disgusting.


>First:  there is no such thing as Caesar dressing.  There is Caesar
>salad, which is romaine lettuce dressed in a particular fashion.  If
>you're interested in that dish, I'd be happy to post my favorite
>(and the only!) recipe.
>
>                                
If he isn't interested I am. My wife has been getting very vocal
about me making Caesar Salad soon (I do all _the_ cooking).

Matthew
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.cooking
Subject: Re: Scallops
Date: 27 Jul 92 23:12:54 GMT
Distribution: usa
Organization: Monsanto Company, St. Louis, MO

In article <32ANB9BG@cc.swarthmore.edu>, crossle1@cc.swarthmore.edu  (Cindy Rossley) writes:
> Any good ideas for cooking bay scallops?  I just bought some and want to do
> something with them besides broiling them.  Thanks!

Lightly saute them in butter with a little garlic.  Remove from pan.  
Saute sliced mushrooms in the butter.  Remove the mushrooms.  Deglaze 
the pan with some *DRY* white wine or sherry.  Thicken the sauce with 
a little flour.  Return the scallops and mushrooms to the pan, salt 
and pepper (use fresh ground pepper if possible) to taste, cover 
and set aside.  Take a shallow casserole pan and line with mashed 
potatos as if to make a pie crust out of it.  Fill it with the sauce.
Sprinkle on top some shreaded swiss cheese to evenly cover the whole
thing except the mashed potatos around the edge.  Broil until the
cheese and mashed potatos are golden brown. 

I am not much of a measurer, so if you need exact measures, use just
enough of each ingredient and be careful not to use too much  ;-).

  TED FEUERBACH   Scientific Systems Consultant  Trilogy Consulting, Inc. 
  Lake St. Louis, MO        (314) 537-6603       tjfeue@bb1t.monsanto.com
  Disclaimer:  The opinions expressed herein are MY OWN and obviously not
  the opinions of Trilogy, Monsanto or either of my two ex-wives.
From: gnagy@ucsu.Colorado.EDU (Stanford (and Jack))
Newsgroups: rec.food.cooking
Subject: Dried Fruit?
Date: 30 Jul 92 15:51:53 GMT
Organization: University of Colorado, Boulder

I have heard that there are ways to dry fruit without buying an expensive
appliance....  Supposedly one can do it in their own oven????  Can any-
one tell me how to do this?  I have too many apples on hand and would like
to save them for fall hiking, etc...

I would appreciate you sending mail in reply....  Thanks....

Stanford
-- 
---------------------------------------------------------------------
Stanford L. Gnagy	  /\/\    /\/\     /\	    Jack Noel  Slavin
761  17th  Street	 /  \ \/\/  \ \/\_/  \	    3640  N. Broadway
Boulder, CO 80302	/    \ \ \   \/  /    \     Boulder, CO 80304
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: Request: Scratch Tomato Sauce
Organization: Wayne State University, C&IT
Date: Fri, 24 Jul 1992 12:18:17 GMT

In article <1992Jul23.212403.4180@jfwhome.FUNHOUSE.COM>
babs@jfwhome.FUNHOUSE.COM (Babs Woods) writes:
 
    [...]
>
>Easy.  Wing it.  My best friend told me a secret about getting the
>skins off the tomatoes.  Freeze them and when you're ready to make the
>sauce, heat up a pot of water and parboil a couple minutes.  When you
>take them out, the heat-shock should take care of peeling them.  She
>says "the skins just slip right off."  I haven't tried it yet, but I
>will.  My paste tomato plants are fruiting now, but they're green.
 
I freeze the Romas I don't dry, and skinning them is even easier than
that. Just run them briefly under hot tap water and the skins slip right
off. Parboiling would dissolve them. Freezing also breaks down the structure
to the point that they pretty much incorporate in your soup, stew or
whatever without and slicing or chopping. Just squeeze a bit.
                 --mike
Newsgroups: rec.food.cooking
From: silvert@cs.dal.ca (Bill Silvert)
Subject: Re: Want to substitute white wine in a recipe
Reply-To: silvert@biome.bio.ns.ca (Bill Silvert)
Organization: Math, Stats & CS, Dalhousie University, Halifax, NS, Canada
Distribution: na
Date: Tue, 21 Jul 1992 19:56:32 GMT

This isn't a solution for the fish recipe, but it reminds me of an event
at a graduate school potluck.  The chef (a GREAT cook and a fairly good
historian too) assigned our purchases and sent one guy to buy a bottle
of Bordeaux for the rice.  The guy bought red Bordeaux.  Gerry exploded --
"you don't cook rice in red wine!".  The guy had never heard of white
Bordeaux.  We had to make do, so Gerry came up with a new dish --
Riz Royal, purple rice with red wine and truffles.  Superb!
-- 
William Silvert, Habitat Ecology Division, Bedford Inst. of Oceanography
P. O. Box 1006, Dartmouth, Nova Scotia, CANADA B2Y 4A2.  Tel. (902)426-1577
InterNet Address: silvert@biome.bio.ns.ca
Newsgroups: rec.food.cooking
From: ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy)
Subject: Pork buns
Organization: None, and I like it like that
Date: Tue, 21 Jul 1992 00:58:27 GMT

My favourite type of dim sum is pork buns. I have a recipe for the
steamed variety and they are quite yummy. But my cookbooks (which
are a bit lacking for Chinese cuisine I admit) don't give any
directions for making the baked variety, which I really prefer.
Anybody give me guidance?

Carol Denehy 

Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: Sun Dries Tomatoes (What do I do with 'em)
Organization: Wayne State University, C&IT
Date: Thu, 23 Jul 1992 19:59:20 GMT

In article <1992Jul23.144200.4201@openage.openage.com>
gryphon@openage.openage.com (The Golden Gryphon) writes:
 
>
>I just received some sun dried tomatoes.  How do I prepare them.
>
>The package wants me to soak them in oil for 2 days with garlic and spices.
>
>Another says to blanch them in water for 2 minutes.
>
>Any other ideas?
>
This is sorta like "I bought some flour; how do I prepare it?" ;->
 
But seriously...you can add them whole to soups and stews, for one. My
favorite, which I do with my crop, is to soak them in water and vinegar,
and then atomize in the food processor with enough oil to make a thick paste.
Refrigerating the result, you have a wonderful smoky-sort of all-purpose
tomato condiment that can be added to *anything* or combined with a little
garlic and parmesan for a superb pasta sauce..
 
            --mike
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Newsgroups: rec.food.cooking
Subject: Re: Strange cooking tips
Date: 21 Jul 92 14:24:30 GMT
Organization: Jet Propulsion Laboratory, Pasadena, CA

In article <1992Jul21.140235.11460@mahendo.jpl.nasa.gov> julie@eddie.jpl.nasa.gov (Julie Kangas) writes:
     (actually, I didn't write it)
>Here is a tip that I give OFTEN - whenever someone visits my house and
>brings a soft drink (carbonated) - it seems no one knows about this,
...

	Sorry about that.  The header line got lost somewhere.
	It should have said 'Posted for mcrae@cs.ubc.ca'

Julie
From: nev@cbnewsj.cb.att.com (nancy.e.ellard-vass)
Newsgroups: rec.food.cooking
Subject: Re: liver
Date: 22 Jul 92 20:15:29 GMT
Organization: AT&T

In article <1992Jul22.045059.10997@rata.vuw.ac.nz>, galea@gphs.vuw.ac.nz (Pauline Galea) writes:
> Keywords: liver recipes
> 
> Hi,
> 
> I've been told  to eat more liver, but I've always hated it.  Anyone got any tasty liver recipes to entice me?  
> 

I'm not a liver fan, but on occasion I will make a good chicken liver
pate. Items in this recipe are approximate

Chicken Liver Pate
------------------
1lb chicken livers (remove any fat)
1 large onion, minced
1 T olive oil
2 cloves garlic (or more)
1 t thyme
1/2 t poultry seasoning
1/4 t oregano
salt & pepper to taste
1/2 cup white wine
Brandy or Cognac

In a large skillet combine chicken livers, onion, garlic and oil. Saute
for 5-10 minutes. Add wine and seasonings and cook until all the wine is
evaporated. Another 5-10 minutes.

Allow mixture to cool and put through a meat grinder or food processor.
If you are using a food processor be careful not to over process.

Stir in Brandy or Cognac and refigerate for several hours or overnight.
Serve with Carr's Crackers (the best!).

Enjoy!

Nancy
att!hoqax!nev


until liver is alost c
Newsgroups: rec.food.cooking
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Subject: pickling cukes (& an alum query)
Summary: where to find alum? can I pickle these cukes?
Organization: Our Lady of Perpetual Mirth (Pacifica)
Date: Thu, 23 Jul 1992 21:00:39 GMT


1)  I planted Burpee's spacemaster cucumbers, but it occurs to me
	to wonder if these were a good kind to grow for pickling.
	Anyone know what I should have planted if they're not?
	(I might even have enough time this second half of the summer 
	to grow a better kind if they come to fruit within about
	60 days.)  If I can't grow them this year, I can stock the
	seeds for next year.  

2)  I looked for Alum in my local supermarket and haven't found it.
	Where should I be looking for it?  What exactly does Alum do
	for pickling cukes, anyway?

		Thanks,

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
From: jlh0@bunny.gte.com (   )
Newsgroups: rec.food.cooking
Subject: Re: Want to substitute white wine in a recipe (With What?)
Date: 21 Jul 92 18:19:28 GMT
Organization: GTEL

Try substituting chicken or beef broth for white wine.  I also  add a 
squeeze of lemon.  Also, when you get to know the recipe better, tomato or 
other vegetable juices will completely change the flavor.  
Newsgroups: rec.food.cooking
From: eakg3042@uxa.cso.uiuc.edu (E. A. Kissling)
Subject: Re: What we eat
Organization: University of Illinois at Urbana
Distribution: usa
Date: Thu, 30 Jul 1992 02:50:46 GMT

eric_gorr@coglab_psych.uoregon.edu (Eric Gorr) writes:


>(don't ask me why)  But I was thinking what it is we (Americans) eat that
>other people from different countries find generally disgusting.  For
>example, (from our perspective) most Americans won't consider eating
>brains, etc..


Just to be contrary, I'd like to point out the regional variety in the U.S.
on what foods are considered disgusting. For example, brains (beef) are 
commonly eaten in the South and in southern parts of nearby states. Fried brain
sandwiches were a favorite of my late grandmother, who was from Bartholomew
County, Indiana (Columbus). I've also seen 'brains and eggs' on the menu in
southern Illinois, right next to ham adn eggs and steak and eggs. But I don't
know anybody from the North who eats them. And I know more than a few 
Northerners who find grits pretty gross.
-- 
Elizabeth A. Kissling  (e-kissling@uiuc.edu)
Dept. of Speech Communication, University of Illinois
Urbana, Illinois  61801  USA