HDTenEightyP/NetNews huggingface dataset:
From: jreza@ocf.berkeley.edu (Jaime Garcia Reza)
Newsgroups: rec.food.cooking
Subject: REQUEST: Flatas
Date: 15 Sep 1992 23:33:16 GMT
Organization: U.C. Berkeley Open Computing Facility
Distribution: world
NNTP-Posting-Host: sandstorm.berkeley.edu


I have a sorta contest with a friend of mine to
see who can cook better. One of her favorite
dishes is the mexican food Flatas.

Can anyone tell me a good recipe for it?


Also.. she's watching what she eats so how 
to prepare it is also important such as
when you have to cook the tortilla or whatever it
is in the oil.. tips are welcome :)

thanks

Jaime
From: exusag@exu.ericsson.se (Serena Gilbert,cs,x0364)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Trimasu(sp?)
Date: 10 Sep 92 13:16:31 GMT
Reply-To: exusag@exu.ericsson.se
Organization: Ericsson Network Systems, Inc.

In article 17381@ole.cdac.com, ssave@ole.cdac.com (Shailendra Save) writes:
> In article <1992Sep9.125533.12200@eng.cam.ac.uk> pjh@eng.cam.ac.uk writes:
> >In article 18ik3bINN9hr@usenet.INS.CWRU.Edu, ak399@cleveland.Freenet.Edu (Carole A. Resnick) writes:
> >> 
> >> 24 ladyfingers, split lengthwise
> >     ^^^^^^^^^^^^
> >Um. What are lady fingers?
> 
>   OKRA.   So you can say: I have to put nail-polish on my okra.
> 
> >Philippa Hogben   pjh@eng.cam.ac.uk  (Reverse if mailing from Janet)
> >Any mistakes are mine, all mnie.
> >I am not a .sig virus. I am a free bug. 



Okay, didn't we go over this a little while ago?

Well once again lady fingers seem to mean many things to folks, but if you look in the
dictionary (Webster's Ninth New Collegiate Dictionary) lady fingers are:

a small finger-shaped sponge cake.

Serena
From: andreaf@bonnie.Rational.COM (Andrea Frankel)
Newsgroups: rec.food.cooking
Subject: Re: how to keep hashed browns apart
Keywords: what a mess
Date: 8 Sep 92 19:25:54 GMT

psima01@convex.zdv.uni-tuebingen.de (M. Maisack) writes:

>making Hashed Browns, how does one best keep the stuff
>apart, preventing the shredded potatoes from forming one
>big lump which looks more like a soft ball than something
>crispy?

>Michael

Dice your potato instead of shredding it, and soak the pieces in cold
water for an hour or overnight; drain well and pat dry with paper
towels.  This takes some of the starch out (which makes it less
"gluey").  Leaving the potato in bigger pieces keeps some texture in
it, also helping to keep it from glomming together.  (Personally, I like
my hash browns "glommed" but crispy on the outside.  The latter is
probably best accomplished by having the potato as dry as possible, and
using some oil in the pan to fry it, not just pan spray.)



Andrea Frankel (andreaf@rational.com) -- Rational, Grass Valley Office
"Wake now!  Discover that you are the song that the morning brings..."
Newsgroups: rec.food.cooking
From: lol@cisco.com (Lol Grant)
Subject: REQUEST: Oatcakes
X-Disclaimer: The views expressed in this message are those of an
	      individual at SRI International, and do not necessarily
	      reflect those of the company.
Reply-To: lol@cisco.com
Organization: cisco Routers-R-us Systems, CA, USA
Date: Thu, 10 Sep 1992 03:59:33 GMT


I'm trying to find a recipe for oatcakes. These are about an inch
thick, and two inches round, visibly containing oats and usually bits
of dried fruit. I know there's oats, wheat flour, sugar and some kind
of shortening in them, since I've read an ingredients label, but I'm
unsure about proportions. 

I have looked in a number of cookery books. There are plenty of
recipes for oatmeal cookies, but nothing that reliably promises
oatcakes. Does anyone have a recipe for these?

Cheers,

__
Lol

DOMAIN: lol@cisco.com
UUCP: {uunet,sun}!cisco.com!lol
AT&T: (415)-688-8171
MAIL: Lol Grant, Cisco Systems, 1525 O'Brien Drive, Menlo Park, CA 94025
FAX : (415)-688-8282

Xref: sparky rec.food.cooking:15894 rec.food.veg:8591
From: enpnjat@gdr.bath.ac.uk (N J A Thorne)
Newsgroups: rec.food.cooking,rec.food.veg
Subject: Brown Bread Ice Cream Recipe Needed
Date: 7 Sep 92 14:43:59 GMT
Organization: School of Mechanical Engineering, University of Bath, UK



	Does anybody have a good recipe for brown bread ice
cream? I tried some on holiday last year and haven't seen a
recipe for it anyway.

Thanks.
 
N.J.A.Thorne@uk.ac.bath.gdr
From: hagberg@SKYBLU.CCIT.ARIZONA.EDU
Newsgroups: rec.food.cooking
Subject: Ice Cream Recipes? (Pistacio?)
Date: 13 Sep 92 22:58:29 GMT
Reply-To: hagberg@SKYBLU.CCIT.ARIZONA.EDU
Distribution: world,local
Organization: University of Arizona

Hi.
	My roommate just bought an ice cream maker, and are looking
for more exotic recipes than the ones in the manual.  Any interesting
ones out there?  One that we're looking for in particular is 
pistacio.

"I see the hand of man arise,       -=-   D. J. Hagberg
 with hungry mind and open eyes."   -=-   hagberg@ccit.arizona.edu
         -- Neil Peart, 2112
Newsgroups: rec.food.cooking,rec.food.historic
From: dadams@cray.com (David Adams)
Subject: Re: Pickling Jalepenos
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 14 Sep 92 11:43:25 CDT

 plank@cs.utk.edu (Jim Plank) writes:
|Sorry to keep up the thread of pepper mail, but I'd like to know --
|has anyone made their own pickled jalepenos?  You know, like the ones
|you get in the El Paso jars to put on top of your microwave nachos...
|
|I've frozen my jalepenos, but I'd rather pickle them.
|
|If you have any clues/recipes, please send me email.
|
|Thanks,
|
|Jim Plank
|plank@cs.utk.edu
|

I have this experiment going on right now in my kitchen, and since it isn't
done I can't tell you how it turns out yet, but I thought it might be of
interest.


I bought a whole bunch of peppers at the farmers market, including 
some jalepen~os, hot hungarian, tiny I don't know whats from some
oriental farmers, and 2 habaneros.

I washed them, poked each with a needle, and put then in a clean 5-gallon
bucket since I do not have a pickle crock.  I covered them with a brine 
which consited of half water half vinegar and 10% salt brine  (1 cup
salt for every two quarts water&vinegar.)  I would boild the brine to
dissolve the salt and then let it cool completely to avoid killing
lactobacteria.  (I also cleaned the bucket with boiling water.)

I put a plate on top of the peppers and weighed them down so that they
were all forced under the brine.   I put the lid on the bucket to keep
dust from fallin in.  I assume this is ok since that lid can't form
an air tight seal.

It has been two days now.  I intend to check them each day and remove
any scum that forms.  It already smells divine.  
Pretty soon now small bubbles should start to form and I will know
that the fermentation process is underway.

After several weeks to several months the brine curing should be done.

Since this is a high salt brine I do not need to move the peppers to
another jar and can with heat etc.  I can store them in the open brine
for a long long time.  

Since I only intend to use a little pepper at a time I figured it would
be ok to use a high salt brine.  (If I add a teaspoon to some chili, then
It really does not add a significant amount of salt to the chili etc.)

At some point after the peppers get softer I intend to purre them to get
a fine salsa.  This should be a real hot one!



---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
From: abel@vax.sonoma.edu (dan abel)
Newsgroups: rec.food.cooking
Subject: Re: GARLIC BREAD HELP
Date: 4 Sep 92 21:42:49 GMT
 <1992Sep2.202041.18705@magnus.acs.ohio-state.edu> <1992Sep2.205547.5851@jpl-devvax.jpl.nasa.gov>
Organization: Sonoma State University

In article <1992Sep2.205547.5851@jpl-devvax.jpl.nasa.gov>, jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu) writes:
> In article <1992Sep2.202041.18705@magnus.acs.ohio-state.edu>, jwagner@magnus.acs.ohio-state.edu (Judith O Wagner) writes:
> |> In article <1992Sep02.190948.28627@eng.umd.edu> hachul@eng.umd.edu (Sang Rok Lee) writes:
> |> >Hey Y'all... Got some questions about garlic bread:
> |> >
> |> >1) What herbs/spices do you sprinkle on top of your bread?
> |> >2) why does my garlic look GREEN (especially in florescent light) after
> |> >   I bake it?  Very gross... =(
> |> >
> |> 1) my favorite way to do garlic bread is to cut it lengthwise,
> |> spread it with softish butter, sprinkle it with parsley, oregano,
> |> and garlic powder, and stick it under the broiler until it starts
> |> to brown.  Wrap in foil and stick in the oven (350) for about 10-15
> |> minutes.  Slice and serve.  Ummmmmmmmm good!
> |> 2) I haven't the foggiest.
> 
> My friend taught me this garlic bread method.  Simmer some butter
> in a sauce pan and toss in some cloves of garlic (chopped in two
> or three pieces).  Just simmer until the garlic has had it.  Now
> the butter is garlic flavored.  Brush or spoon it onto a large
> Italian loaf and bake.  Oh boy!
> 
> Jennifer

Better, yet, slice the garlic in thinner pieces.  Proceed as above, 
but put the garlic slices on the bread.  Broil until both the bread 
and the garlic are toasted.
Newsgroups: rec.food.cooking
From: pattee@ucsu.Colorado.EDU (Donna Pattee)
Subject: REQUEST: Recipe for Lime Sherbet
Organization: University of Colorado, Boulder
Date: Tue, 15 Sep 1992 21:48:19 GMT


Last summer I lost a favorite cookbook which I still have not been able to
find.  It was the Farm Home Journal book of Ice Cream and Cake (I don't
remember the exact title, but this is close).  Although it had several
recipes in it that I liked and had used several times, the one I miss the
most is the recipe for "Creamy Lime Sherbet" which we have made every
summer since my daughter was born 12 year ago.  The ingredients were milk,
light cream, jello, limeade concentrate and sugar, but since I never
expected to lose the book, I never wrote down the recipe and don't know
the quantities.  If anyone has a copy of this cookbook, would you please
post the lime sherbet recipe?  Or e-mail it to me?  I would even be
willing to buy the book if anyone has a copy they don't want.

Donna
pattee@ucsu.colorado.edu

Newsgroups: rec.food.cooking
From: popetz@ux1.cso.uiuc.edu (Clinton C. Popetz)
Subject: Re: Sugar Free recipies
Organization: University of Illinois at Urbana
Date: Tue, 15 Sep 1992 16:01:28 GMT

kiss@slab.unt.edu (EVELYN KISS) writes:
>>
>>
>>viclovesjodi
>YES! please post these recipies. Incidentally, there is a place in Dallas 

Address?  Phone Number?  Do they deliver for a price?

				Yum,
				Clinton Popetz
				
>called Sugarless Delight that specializes in sugar-free desserts.  Their 
>creations are wonderful and are every bit as good as regular desserts.
Newsgroups: rec.food.cooking
From: maniattb@cs.rpi.edu (Bill Maniatty)
Subject: Re: REQUEST: Carp recipes
Keywords: fish, freshwater
Date: Sat, 12 Sep 1992 15:00:56 GMT

I've heard of a recipe ``Carp on a Plank'' where the carp is attached
to a board for preparation purposes.  I'm not sure how to make it.

Bill
-- 
|
|	maniattb@cs.rpi.edu - in real life Bill Maniatty
|
Newsgroups: rec.food.cooking
From: louy@ellis.uchicago.edu (janet l mather)
Subject: Re: Anodized Aluminum
Reply-To: louy@midway.uchicago.edu
Organization: University of Chicago Computing Organizations
Date: Fri, 4 Sep 1992 21:01:06 GMT

I got a set about 4 years ago from Damark.  It is a little different in
composition than the current set but I would quess the same manufacturer.
It is from France.  I use it every day for everytihing that doesn't need
a 12" frying pan or a wok.  Other than the layers of seasoning on the frying
pan it looks like new.  I love it.
From: Jane.R.Deering@dartmouth.edu (Jane R. Deering)
Newsgroups: rec.food.cooking
Subject: Re: Repost - AFNS Jams
Date: 11 Sep 92 20:31:55 GMT
 <1992Sep10.125700.4034@aplcen.apl.jhu.edu>
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0a5@newshost.dartmouth.edu

In article <1992Sep10.125700.4034@aplcen.apl.jhu.edu>
jern@visual1.jhuapl.edu (Bob Jernigan) writes:

> A recent consumer advisory in this area was on the subject of "all fruit no sugar" jams. The prime ingredient in some of these jams is concentrated grape juice, which is high in sugar content.  The advisory warned that some of these jams actually haa
> higher sugar content than those that did not claim AFNS.  I guess it would be like labeling jams with "dehydrated cane juice".  Those on sugar-free diets should be aware.


For those who are not on sugar restricted diets, however, I highly
recommend the all-fruit jams over those sweetened with corn syrup!  My
own private taste tests (mm-- makes me hungry just to think about them
=)) have revealed that all-fruit jams really do have a much more fruity
taste.

The grape juice warning is a good one - check the labels on most '100%
juice, no sugar added' drinks.  Grape juice is about the sweetest,
cheapest, most flavorless juice around (and colorless, if it's from
white grapes), and it finds its way into a surprising number of sweet
foods.

Jane Deering
fury.eyes@dartmouth.edu
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Type of Crock Pots
Date: Sat, 05 Sep 92 08:57:41 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 

Crock pots are simple cheap appliances with few features.  Here's what
to look for:

1. Removable food container.  If there's one thing a good crock pot
should have it's this.  You use a crock pot because it's convenient;
cleaning up should be convenient too.  Some liners can be put in the
dishwasher, some can't.

2. Size.  Go large.  But: a crock pot should usually not be used when it is
less than half full, so a good guide is twice the size of the smallest
amount of food you intend to make on a regular basis.

3. Temperature control.  I recommend the models that have just
high/low settings.  There are some on the market that have a continuum
of settings.  If you get/have one of these, you should be careful
about the low heat settings of these, they aren't generally high
enough to avoid breeding bacteria.  A very nice feature is an auto
setting that will run the pot at high for a couple hours and then
switch to low automatically.

Those are the three basic things to consider.  As long as the crock
pot is well insulated, it won't make a difference as to whether it
heats from the bottom or all around.  I saw one model that could be
used as a mini griddle when the pot was removed -- seemed silly to me. 

I like the one I have, if you'd like a recommendation.  It's a 6 quart
one with removable stoneware liner (dishwasher safe).  Has low, high,
and auto settings and is made by Hamilton Beach.  I got it from Best
for $30.

--
Michelle Dick
artemis@netcom.com
From: John.DeCarlo@f131.n109.z1.fidonet.org (John DeCarlo)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Aluminum & Alzheimer's
Date: Mon, 07 Sep 1992 10:48:01 -0500

On <Sep0709:48, Corwin John Joy (1:109/401) wrote:

 CJ >Here's a question I have for this group.  I have a friend who is
 CJ >completely paranoid of (and refuses to cook in) any pan that has
 CJ >aluminum in it.  He claims that high levels of aluminum have been 
 CJ >linked to Alzheimer's disease.  Since I have several aluminum 
 CJ >pans this mildly disturbs me.  Has anyone else heard anything 
 CJ >about this phenomenon, or is my friend just confused? 

Although I am no expert, the evidence that dietary aluminum contributes to the
disease seems poor at the moment.

However, I learned many years ago not to use aluminum pots to cook spaghetti
sauce. I later learned that highly acidic foods can leach aluminum out of pots
and pans made of aluminum.

What I would *really* like to learn, is what the various types of aluminum pans
and pots mean.  Such as anodized aluminum or the like.  Do various treatments
make them less susceptible to being eaten away by acidic foods?

So, I just avoid aluminum for acidic foods, as I have tasted a metallic taste
from cooking spaghetti sauce for hours in an aluminum pan.

Newsgroups: rec.food.cooking
From: reich@news.cis.ohio-state.edu (christopher ryan reich)
Subject: REQUEST:  Spinach Miso Soup
Organization: The Ohio State University Department of Computer and Information Science
Date: Wed, 9 Sep 1992 15:57:31 GMT


I am looking for a recipe for Spinach Miso Soup.  If you have one you would
care to share, please e-mail it to me.

By the way, what is "miso"?

Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: Garlic Bread, pseudo-Italian food, and the English
Organization: Wayne State University, C&IT
Date: Tue, 8 Sep 1992 12:40:39 GMT

In article <CC.92Sep7141637@arran.dcs.ed.ac.uk>
cc@dcs.ed.ac.uk (Chris Cooke) writes:
 
           [...]
 
>No, but seriously folks - food quality on this island is often extremely
>good.  It's just rather variable, is all, because some people don't really
>care very much what their food tastes like.  Writing off all the cooking of
>roughly 50 million people on one or two bad experiences isn't very smart.
>--
>        -- Chris.       cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)
>
>
No, it was 3 meals x 24 days = 72 bad experiences ;-)
 
Truth be told, I had some fine meals in England- I could recommend in
particular a Chinese restaurant and an Italian restaurant in Durham, and
an Indian restaurant in Greenwich.
 
There were a few good English restaurants as well. I had a number of meals
in a little place called Brahams in Chelsea that had an all-English staff
and still managed to turn out excellent meals; of course, they served a
Continental cuisine ;-)
 
There is some good English food, but most of it seems to rely heavily on
two ingredients: Lard and suagr. To quote a friend of mine, as he munched
on a pork pie, "If they had cholesterol in this country I'd be in a lot of
trouble."
 
To make up for everything I've said above, I think the British as a group
qactually make some absolutely wonderful things- excellent beer, ale and
whatnot; the Scots make whiskey and shortbread that cannot be surpassed,
there are absolutely heavenly cheeses available throughout the island,
wonderful baked goods, kippered herrings, finnian haddie, and many other
delightful bits.
 
So why do they eat those horrid sausages, chips that are drenched in
industrial lubricants passing themselves off as cooking fats, mashed
potatoes made with water, fried bread (cold toast soaked in fat),
canned spaghetti on toast...
      ;-)   ;-)   ;-)     ( <--for the humor impaired)
-----------------------------------------------------------------
 Michael Joseph Edelman           Wayne State University
 medelma@cms.cc.wayne.edu         Computing & Information Technology
 mje@pookie.pass.wayne.edu        Detroit, Michigan
 medelma@waynest1.bitnet          (313) 577-0742
 KE8YY
Newsgroups: rec.food.cooking
From: GC.AVW@forsythe.stanford.edu (RAGIN CAJUN)
Subject: Re: Sugar Free recipies
Organization: Stanford University, California, USA
Distribution: usa
Date: Wed, 9 Sep 1992 08:32:15 GMT

In article <8SEP199209581178@juliet.caltech.edu>,
bch@juliet.caltech.edu (MR. MAPLE) writes:
>Does anyone out there have some good sugar free recipies (particularly
>those using non-nutritive sweeteners)?
>
>It seems like the bulk of recipies with no sugar produce products of inferior
>quality.
>
>What I am looking for are recipies which have no:
>HFCS (high fructose corn sweetener)
>Sucrose (table sugar)
>Brown sugar
>molasses
>honey
>fruit juices
>etc.
>
>Please mail responses as well as posting.
>
>Thanks,
>Bryan

I would like to get a copy of any responses you get, too.

Thanks Alma
From: wvenable@attunga.stats.adelaide.edu.au (Bill Venables)
Newsgroups: rec.food.cooking
Subject: Re: RECIPE: Cracker Barrels hashbrown casserole
Date: 12 Sep 92 03:38:22 GMT
Organization: Department of Statistics, University of Adelaide
NNTP-Posting-Host: attunga.stats.adelaide.edu.au
In-reply-to: capnal@aqua.whoi.edu's message of 11 Sep 92 03:15:13 GMT

>>>>> "Al" == Al Duester <capnal@aqua.whoi.edu> writes:

Al> There's a recipe in Gloria Pitzer's "Make Alike Recipes" for a
Al> hashbrown sidedish casserole "Inspired by" Cracker Barrel Restaurant's
    ^^^^^^^^^
Al> ...
Al> ingredients: 2-lb. bag frozen hashbrowns partially thawed; 
                 ^^^^^^^^^^^^^^^^^^^^^^^^^^^ 
It's kind of Al and other posters to offer recipes using these mysterious
ingredients, but I only wish I knew what they were.  You could look forever
in a supermarket here and never find anything called "hashbrowns" so please,
folks, just what *are* they?  They must have another, more descriptive name,
or is there some simple way of making them from scratch?

Al> Now I'm gonna want to make this!   - Al

So am I!! (I think, but right now I am just dying of curiosity).

Oh, BTW, just what are "grits", or "hominy grits", also?  Is there an FAQ
for this list...?
--
--
Bill Venables, Dept. of Statistics, | Email: venables@stats.adelaide.edu.au
Univ. of Adelaide, South Australia. | Tel: +61 8 228 5412  Fax: ...232 5670
From: mary@Cayman.COM (Mary Malmros)
Newsgroups: rec.food.cooking
Subject: Re: cardamom
Date: 6 Sep 92 22:49:43 GMT
Organization: Cayman Systems Inc., Cambridge, MA
In-reply-to: hcls7@jetson.uh.edu's message of 5 Sep 92 14:37:00 GMT


In article <5SEP199209371033@jetson.uh.edu> hcls7@jetson.uh.edu (Marino, Nancy F.) writes:

	I am reposting because apparently I got the beginning cut off. I have a
   recipe that calls for 4 cardamom, ground. But I only have ground cardamom. Can
   anyone tell me what the equivalent to 4 whole cardamom might be?

At a rough guess, say 1 teaspoon ground.  The actual volume of what you'd
get from grinding 4 cardamom pods would be less, but it would also be more
strongly flavored.  Cardamom is a very aromatic spice that IMHO is a lot
more potent when freshly ground.  
--
------------------------------------------------------------------------------
 Mary Malmros     | Cayman Systems Inc, 26 Landsdowne St, Cambridge, MA 02139
 mary@cayman.com  | Phone 617-494-1999  Fax 617-494-5167  AppleLink CAYMAN.TECH
From: SECBU@SLACVM.SLAC.STANFORD.EDU
Newsgroups: rec.food.cooking
Subject: Re: Fajita Marinade
Date: 11 Sep 92 19:37:45 GMT
Organization: Stanford Linear Accelerator Center

In article <1992Sep11.161334.23524@askinc.Ingres.COM>, sue@askinc.ASK.COM (Sue
Volkmann) says:
>
>I'm having a BBQ next month featuring fix-it-yourself fajitas!
>
>Anyone out there care to share their favorite marinades?
>
>I'll be offering both chicken and beef and will be cooking the
>meat over a _real_ wood fire.
>
>Any help out there?
>
>And yes I'll post a summary :)
>
>Thanks ahead,
>Sue V.
>sue@askinc.apd.com
>sue_volkmann@ask.com


I once used the marinade suggested on the back of the
tortilla package I bought.
They turned out very good.

For Beef or chicken

Sorry no measurements:


sliced onion
lime juice (fresh please)
soy sauce


let marinade 20 minutes or so.

stir fry with bell peppers
was really delish.
Newsgroups: rec.food.cooking
From: forman@fraser.sfu.ca (Pamela Catherine Forman)
Subject: Re: Garlic Bread, pseudo-Italian food, and the English
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Sat, 5 Sep 1992 05:50:42 GMT

Our fish & chips is better?  Wow!!  I suppose I shouldn't be too
suprised as I did work at a fish plant that processed dog-fish for
export to England.  It is a type of small shark.

I tried "mushy pea" once expecting a wonderfully thick, tasty pea soup
and was very disappointed to find that it was just over cooked dried
peas.  Without any salt even!!  :)

I didn't dare try the battered weiner!!