HDTenEightyP/NetNews huggingface dataset:
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Newsgroups: rec.food.cooking
Subject: Re: Truffles
Date: 15 Dec 1992 23:21:17 GMT
Organization: Stanford Univ. Earth Sciences
NNTP-Posting-Host: pangea.stanford.edu

In article <1992Dec15.205535.1732@philabs.philips.com> adc@philabs.philips.com (Amelia D. Crumm) writes:
>
>Hello.
>
>Can someone please post a recipe for Irish Cream Truffles.
>
>Thanks.
>
>Amelia
>
>
>
 I made truffles this weekend for the first time.  I used several
 recipes, all of which turned out similarly.  They all called for:

 ~ 1/4 cup of heavy cream
 ~ 1/4 cup of butter (softened)
 ~ 6 oz. bittersweet chocolate.

 I did all of the steps in the microwave and found it to be
 neater and quicker than the stovetop method, which I tried first.

 Boil the cream until it thickens.
 Add the chocolate (broken so it melts faster) and heat until
 melted.  Add butter and stir till melted and mixed.  Then whisk in 
 ~3 Tablespoons of your favorite liqueuer(sp?), pour into a bowl and 
 chill.  Stir several times during the chilling process, and when 
 the stuff is firm, shape it into balls and roll in cocoa, or whatever 
 strikes your fancy.  I made:

      Kahlua dipped in chocolate
      Drambuie rolled in cocoa
      mint/Baileys rolled in powdered sugar
      Frangelico rolled in chopped nuts,
      Rum rolled in granulated sugar with cinnamon.

All of the above combos taste great, and I could tell them apart!

I wish I had also used some coconut.

These are really easy, and taste wonderful.  Oh, by the way,
someone on the net posted a recipe that also included an egg yolk.
You melt all of the above ingredients at once, stir part of it 
slowly into beaten egg yolk, and return to the rest of the melted
mixture for a bit more cooking.  I couldn't tell a difference,
really, but it certainly didn't hurt.


Store them in the fridge, and bring them out shortly before 
serving to soften up some.  

The basic recipe is available in a lot of cookbooks, including hte
New Basics, by Julie Rosso and someone else.  The Silver Palate 
Cookbook by the same people also has a recipe for Scotch Truffles 
that was more elaborate.

Have fun!

Dawn


Newsgroups: rec.food.cooking
From: huntington@umbc2.umbc.edu
Subject: RE: quick sticky buns
Organization: University of Maryland Baltimore County
Date: Tue, 15 Dec 1992 14:42:41 GMT

(Sorry, I tried to e-mail "choo choo earl" directly, but my
server wouldn't talk to his server, so I'm posting to the
list ... )

   I've been wanting to try your Quick Sticky Buns recipe, but am
a little intimidated by the "Rhodes frozen rolls."  I haven't been
able to find them around here, and want to be sure what I'm
substituting is comparable.  Are they yeast rolls?  Would a
biscuit recipe do?  (Is this trivial?)  Thanks for any guidance
you can give me on this.  It looks like a fun recipe.

Robin

Internet:	huntington@umbc2.umbc.edu  OR
Bitnet:		huntington@umbc
Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: RECIPE:  Hot Sausage Dip (MEAT/APPETIZER)
Organization: University of Colorado, Boulder
Date: Wed, 16 Dec 1992 22:15:05 GMT

This recipe seems to be extremely popular, judging from the amount of
people who demand that I make it every year.  I usually only make it
once a year at Christmas/Solstice time, because if I made it more
often, my arteries would harden!  It's absolutely wonderful, and I'm
posting it for no other reason.

			Hot Sausage Dip

2 lbs. Hot Italian Sausage (bulk, not cased)
1 lg. Onion, diced small
3 cloves Garlic, crushed
1 28 oz. can crushed Tomatoes
2 7 oz. cans diced Green Chilies
3 8 oz. packages Cream Cheese
1 16 oz. container Sour Cream
2-4 tsp. Chili Powder (to taste)
2 tsp. crushed Cumin seed (to taste)

Brown sausage with onion & garlic, breaking up meat into small bits.  Drain
off excess fat, add remaining ingredients & cook over low heat until the cream
cheese is completely melted and the mixture is uniform.  Serve hot with
tortilla chips.  Also great inside burritos!  

NOTE:  I have no idea how many calories, fat, etc. is in this recipe, 
and furthermore, I don't want to know!  Suffice it to say it's
very bad for you.  :-)

Kellie Matthews-Simmons
matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
Subject: Re: HELP!  HOMEMADE SYRUP QUESTION
From: gary@cdthq.UUCP (Gary Heston)
Date: Thu, 17 Dec 92 22:02:52 CST
Organization: Garys' Home for Obsolete Computers

kemblom@silver.ucs.indiana.edu (katherine emblom) writes:

> 
> I just made some homemade coffee-nutmeg syrup for gifts.  I've made jams
> and jellies, so I know how to sterilize jars and when a seal is formed.
> At any rate, I notice that there is some white particles floating at the
> top of the jars.  My question:  is this normal?  Could these particles
> be indicative of some ingredient separation?

Observe the jars for a few weeks; if the particles get bigger, it's
something growing. If more appear, but they don't change size or
color, it's probably separation.

Gary Heston, at home....
gary@cdthq.uucp
From: susan@csd4.csd.uwm.edu (Susan Kenzler)
Newsgroups: rec.food.cooking
Subject: Hot Buttered Rum
Date: 15 Dec 1992 16:56:48 GMT
Organization: Computing Services Division, University of Wisconsin - Milwaukee
NNTP-Posting-Host: 129.89.7.4
Summary: Recipe Wanted

   I'm looking for a recipe for Hot Buttered Rum that I had a few years ago.  
   It was butter, brown sugar, and spices mixed together and kept in the
   refrigerator.  To make a drink you just added rum and hot water to a 
   spoonful of the butter mixture.  Does anyone have a similiar recipe?

   Thanks.

Newsgroups: rec.food.cooking
From: oopcv@Msu.oscs.montana.edu
Subject: Raclette
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University
Date: Wed, 16 Dec 1992 22:27:50 GMT

What is it, how can I make it?  If I can't make it, can I improvise it?

This is on a dare, and I'm betting the r.f.c folks won't let me down!

Thanks,
Cheryl  oopcv@trex.oscs.montana.edu
From: weiss@curtiss.seas.ucla.edu (Michael Weiss)
Newsgroups: rec.food.cooking
Subject: Re: recipe for brownies
Date: 10 Dec 92 22:52:55 GMT
Organization: SEASnet, University of California, Los Angeles

In article <1992Dec03.005458.980@lcsstr.stgt.sub.org> yolly@lcsstr.stgt.sub.org (Yolanda Dizon) writes:
>does anyone have the recipe for brownies.

Yup, I sure do.  As with many foods, brownies have many genres.  This one is
more fudgy than cakey, and is based on Baker's One-Bowl Brownie recipe.

Michael's Brownies (for lack of a better name)
4 squares unsweetened chocolate
3/4 cup (1 1/2 sticks) butter or margarine (I use unsalted butter)
1 1/2 cups sugar (Baker's called for 2 cups; I found this to be too sweet)
3 eggs
1 tablespoon vanilla extract (Baker's called for 1 teaspoon; I always use more)
1 cup all-purpose flour
12 oz mint chocolate chips (optional, and not called for by Baker's, but I
       found that the mint chocolate chips added a wonderfully refreshing zing
       to the brownies)

Microwave chocolate and butter in a microwave on high for 2 minutes or until
butter is completely melted.  Chocolate will be slightly melted on the outside,
but solid in the middle.  Stir until the chocolate is completely melted.  It
should be a thin consistency, much like the chocolate river in the Willy
Wonka and the Chocolate Factory movie.

Stir the sugar into the melted chocolate until well blended.  Stir in eggs and
vanilla until completely mixed.  Mix in flour until well blended.  Stir in
chocolate chips.  Spread into a greased 13"x9" pan.

Bake at 350F for 35-40 minutes or until wooden pick inserted in the center
comes out almost clean.  Don't overbake...they'll be rock hard if you do.
Cool in pan, and cut into pieces.

I usually cut this into 16 brownies, but many people think they are too large.
Baker's claims 24 brownies; this is probably pretty close.

NOTE:  If you don't have a microwave, you can melt the chocolate and butter in
a 3qt saucepan over VERY low heat, stirring constantly, until just melted.
-- 
\ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | /
-  Michael  weiss@seas.ucla.edu   |  School of Engineering & Applied Science  -
-   Weiss   izzydp5@oac.ucla.edu  |   University of California, Los Angeles   -
/ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | \ 
Newsgroups: rec.food.cooking
From: jonesk@ur.msstate.edu
Subject: re: Alcohol in cooking, help
Reply-To: jonesk@ur.msstate.edu
Organization: Mississippi State University
Date: Thu, 17 Dec 1992 17:13:07 GMT

I know flavorings that aren't alcoholic (like rum) exist
but I don't know where you can find them. Maybe a 
restaurant supply house? The flavorings taste like the
real thing.

Kay Jones
From: m.l.morris@larc.nasa.gov (Michelle Morris)
Newsgroups: rec.food.cooking
Subject: Alcohol in cooking, help
Date: 17 Dec 1992 15:46:25 GMT
Organization: NASA Langley Research Center, Hampton, VA  USA
Reply-To: m.l.morris@larc.nasa.gov (Michelle Morris)
NNTP-Posting-Host: englab1.larc.nasa.gov

	My husband is severely allergic to any alcohol in food or drink.
Unfortunately, many of the recipies I want to try call for some
sherry, brandy, wine, whatever.  Up til now, I've left the alcohol
out, but I'm wondering if I'm missing something in the taste.  
Does anyone know what I can use as a substitute? 
	Thanks in advance.

	Michelle
	m.l.morris@larc.nasa.gov
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.cooking
Subject: Re: Aluminium and Alzheimers
Date: 15 Dec 92 20:34:56 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

drg@biomath.mda.uth.tmc.edu (David Gutierrez) wrote:
> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
>> ... all the material quoted from about this subject seemed to indicate that
>> no one seriously thinks Alzheimer's victims have just somehow consumed, or
>> been exposed to, too much aluminum from cookware, etc.  I don't remember
>>  all the particulars, but the consensus seemed to be that the excess
>> aluminum is a by-product of Alzheimer's disease, not a cause.
> I did a search on "aluminum" and "Alzheimer" in a Medline searching program
> we use a couple of months ago and came across a couple of abstracts that
> said that although high concentrations of aluminum in the brain were often
> found in Alzheimer's patients, they were not a cause.

A New Scientist article in the last few weeks reported a study that went
much further.  The investigators had re-analyzed the methods used by the
studies that first suggested this connection: it turned out that the
staining techniques used were all liable to contaminate Alzheimer's plaques
with extraneous aluminium.  This left no evidence that there was ever any
connection of ANY kind, let alone a causative one, between aluminium and
Alzheimer's disease.

-- 
--  Jack Campin    room G092, Computing Science Department, Glasgow University,
17 Lilybank Gardens, Glasgow G12 8RZ, Scotland   TEL: 041 339 8855 x6854 (work)
INTERNET: jack@dcs.glasgow.ac.uk or via nsfnet-relay.ac.uk    FAX: 041 330 4913
BANG!net: via mcsun and uknet     BITNET: via UKACRL    UUCP: jack@glasgow.uucp
From: scoyle@ncsa.uiuc.edu (Scott Coyle)
Subject: Making pasta with Kitchenaid..
Reply-To: scoyle@ncsa.uiuc.edu (Scott Coyle)
Organization: Cray Research, Inc.
Distribution: usa
Date: Wed, 16 Dec 1992 19:40:58 GMT


I would like to hear from anyone who has successfully
extruded home-made pasta with the Kitchenaid mixer and
pasta maker attachment.. I've tried twice using their
basic egg pasta recipe and have had problems with the
noodles sticking together on the way out.. Is there some
sort of secret that isn't mentioned in the cookbooks??
I've made the dough as dry as possible once without
adding any adding water and have followed the instructions
verbatim otherwise..  Maybe this machine is not really
suited for this task, but I would be surprised since it
performs all other jobs well..

Scott Coyle - scoyle@ncsa.uiuc.edu
Newsgroups: rec.food.cooking
From: lparisi@shearson.com (Lon G. Parisi)
Subject: Re: How do you make Black Food Coloring?
Organization: Lehman Brothers, NY
Distribution: na
Date: Mon, 14 Dec 1992 18:03:25 GMT

In article <1992Dec6.221812.29585@telerama.pgh.pa.us> kristen@telerama.pgh.pa.us (Kristen McQuillin) writes:
>Philip Green (pgreen@zia.aoc.nrao.edu) wrote:
>: 
>: I know that you can buy black food coloring but is there
>: a way to make it?
>
>The best I've ever managed was a dark, muddy grey. And the icing was
>sort of shiny with that much liquid food coloring in it. Altogether
>unappetising. My suggestion is to buy the black food coloring!
>
>--Kristen

Well, I dont know if this will help but black pasta is made with the
ink of squid incorporated into the dough.  I don't know if there is much
of a taste to the squid ink, but this is about the only thing I know of
that you can "make" if you want to call it that.  The result does yield a very
dark color that is almost black (a very very very dark purple is the true
 color



Good luck.
From: leighann@baddie.sybase.com (Leigh Ann Hussey)
Newsgroups: rec.food.cooking
Subject: Re: Thanks...
Date: 15 Dec 92 19:51:29 GMT
Organization: Sybase, Inc., Emeryville, CA

In article <1992Dec10.153353.25016@chpc.utexas.edu>, jbyrd@chpc.utexas.edu (Jan Byrd) writes:
|> Is it still true that McDonald's uses ground chicken skin to make
|> its McNuggets?

I dunno about that, but certainly KFC's "popcorn chicken" is deepfried
scraps of chicken skin -- my belief is it's the skin from the "skin free
crispy" chicken.  Waste not, want not... *yeesh*

Cheers,
	- Leigh Ann

---------------
Leigh Ann Hussey      
leighann@sybase.com        {sun,lll-tis,pyramid,pacbell}!sybase!leighann
"Turkeys, heresy, hops and beer / All came to England in the one year."
What year?  Under debate, but seems to be closer to 1523...
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Subject: Baklava(was Wedding Reception Suggestions)
Organization: Northwestern University, Evanston Illinois.
Date: Fri, 18 Dec 1992 06:20:08 GMT

Thanks to everyone who emailed me or posted a response to my plea for
reception ideas.

Here is the Baklava recipe:

Deluxe Bakalava-

Syrup - 

3 C. sugar
1.5 C. water
2 T. lemon juice
1 T. Rose water (available in middle-eastern grocery stores)

Combine and bring to boil. Reduce heat. Once it has boiled do not stir.  Cook
uncovered over med-low heat until 212-218 (syrup dropped from cold metal spoon
forms sheets).  I usually cook for about twenty minutes. You want something a
little thinner than runny pancake syrup - say a meduim/light syrup.  Remove
and cool.

Pastry-

1 lb. phyllo sheets (in grocery store freezer section, usually near frozen
cakes)

4 C. finely chopped walnuts
1 T. cinnamon
1/2 t. allspice
1/2 t. nutmeg
1/4 t. ground cloves
1/4 C. sugar
1.5 C. unsalted butter, clarified

To clarify the butter:  Cook over low heat. Remove foam from top.  I find the
longer I simmer the butter, the better the results. I go about 20 minutes on
this. I also strain through ceesecloth, when I feel ambitious. The butter is
supposed to have a shiny look.

Combine other ingredients.

For a 10X14 inch pan- Trim the phyllo sheets to fit the pan.  You can use your
pieces to patch together a layer of phyllo between whole sheets.  When I make
baklava I find the time factor for working with the phyllo dough isn't as
critical as with other recipes. In fact, I pretty much treat my phyllo with
abandon.

Butter the pan with a brush. Layer 12 sheets in pan, brushing each with
butter. Spread 1/3 of mixture over top layer. Layer another 8 sheets (again
brush each with butter). Spread next third of mixture over top layer.  Layer
eight more sheets (with butter). Spread last third of mix on top layer. Layer
12 more sheets (butter!). Brush top layer with butter. Cut into 1" diamonds.

Heat oven to 350 F. Place pastry in oven for 30 min. Reduce heat to 200 F and
Bake 30 min longer (note:I usually bake an additional 10-15 minutes to get
some nice browning).

Remove from oven and pour cooled syrup over hot pastry. Let stand several
hours before serving.

Note:  This produces a very thick, dense, sticky baklava.  It freezes very
well.  In fact, I usally keep it on hand for suprise company. Just take a
piece from the freezer and heat 20 secs or so in microwave.  It stops you
from chowing on the whole pan, too.

Enjoy,

Valerie
Newsgroups: rec.food.cooking
Subject: Re: Dawn Scotting's Muffin Recipes
From: gary@cdthq.UUCP (Gary Heston)
Date: Sat, 19 Dec 92 19:16:09 CST
Organization: Garys' Home for Obsolete Computers

ness@tc.fluke.COM (Jerry Ness) writes:

> Well put Dan Emmorey!!
> If I see a series of postings I'm not interested in I just kill'em.
> It doesn't 'bother' me in the least, other folks are interested or there
> wouldn't be a series of them, right??

However, not all of us have killfiles. I get to use my "n" key
a lot....

That does not, however, lead me to complain about those threads.
Nor does it cause me to send insulting replies to email suggesting
ways to avoid unwanted threads, as I recently received. (BTW, *I*
am one of those "professionals" that handles newsadmin, too.)

> Keep those muffin recipes comming, Dawn!!

...not to mention the cheesecake, bread, soup, stew, fish, seafood,
rice, broccoli, and any other recipe anyone feels move to post. I,
for one, greatly appreciate the effort. I wish I cooked more, so 
I'd have more to contribute.

Gary Heston, at home....
gary@cdthq.uucp
From: hack@ncrclm.ClemsonSC.NCR.COM (Elaine Hacklaender)
Newsgroups: rec.food.cooking
Subject: Re: Request: Peanut Brittle
Date: 16 Dec 92 19:39:25 GMT
Reply-To: hack@ncrclm.ClemsonSC.NCR.COM (Elaine Hacklaender)
Organization: NCR E&M CLEMSON Liberty, SC

In article <WVOSS.99.0@novell.com> WVOSS@novell.com (Wes Voss) writes:
>Anyone have a recipe for Peanut Brittle?
>
>Wes
>
>--------------------------------------------------
>Wes Voss
>Internet: wvoss@novell.com
>Standard Disclaimer: Yeah, these are my opinions,
>and no one elses... You know the rest...
>--------------------------------------------------


Try this.


2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter, cut in pieces
2 cups raw peanuts
1 tsp. baking soda.

In 3-quart saucepan, combine sugar, corn syrup and water.  Cook 
over low heat, stirring occasionally, until sugar is dissolved 
and mixture comes to a full boil (20-30 minutes).  Add butter,
continue cooking, stirring occasionally, until candy thermometer 
reaches 280F or small amount dropped in ice water forms a pliable
strand (80-90 minutes).  Stir in peanuts; continue cooking,
stirring constantly, until candy thermometer reaches 305F or
small amount dropped in ice water forms brittle strands (12-14
minutes).  Remove from heat and stir in baking soda.  Pour mixture
onto 2 buttered cookie sheets; spread about 1/4" thick.  Cool
completely; break into pieces.

Yield: 2 lbs.
Time:  2 1/2 hours.

Shamelessly stolen from Land O'Lakes holiday pamphlet.
-- 
Das Computenmaschine ist nicht fuer gefinger poken and mittengrabben...
hack@ncrclm.ClemsonSC.NCR.COM
Cold as ice, ice baby....           Stop *HACK*ing and fall in love....
From: mberteig@cco.caltech.edu (Michelle Berteig)
Newsgroups: rec.food.cooking
Subject: Re: coffee filter problem
Date: 20 Dec 92 21:31:40 GMT
Organization: California Institute of Technology, Pasadena
NNTP-Posting-Host: punisher.caltech.edu

In article <1992Dec20.180423.26956@sctc.com> beede@sctc.com (Mike Beede) writes:
>bruceb@locus.com (Bruce M. Binder) writes:
>> [ Ingenious sure-to-be-pilfered idea deleted ]
>
>I just wet the filter before cramming it in.  That worked pretty well.
>A more expensive but satisfying solution was to get a new coffeemaker.
>
>I wonder if ``wet the filter'' is patentable?  I guess if Apple can
>own the trashcan . . . .
>
>	Mike
>-- 
>Mike Beede         Secure Computing
>beede@sctc.com     1210 W. County Rd E, Suite 100           
>------------------ Arden Hills, MN  55112
>                    (612) 482-7420

Hi,

Along the lines of wetting the filter first, I can tell you that
that is what any good chemist (like myself! haha!) does in the
lab, when they want to filter something.  It is standard practice
to wet the filter paper first with the solvent you will be using.
Then the paper sticks to the funnel, and you don't have the
problem of stuff running between the paper and the funnel, just
like the coffee filter discussion.  I just thought this was an
interesting similarity...

--Michelle Berteig

mberteig@cco.caltech.edu
From: jennifer@cc.usu.edu
Newsgroups: rec.food.cooking
Subject: re:Braun Hand Blender
Date: 15 Dec 92 13:48:59 MDT
Organization: Utah State University

I got a braun hand mixer as a wedding gift from a relative.  My husband loves
to use it to mix up frozen juices, especially orange juice.  He uses it too to
mix up the pancake mix.   We use it to make shakes as well.  They seem to have
other brands of the same type  thing out on the market.  I don't know what
great thing they are.  All I can say is we like ours.

Jenn Watson
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Newsgroups: rec.food.cooking
Subject: Re: need a dessert to follow sushi
Date: 15 Dec 1992 19:14:09 GMT
Organization: Stanford Univ. Earth Sciences
NNTP-Posting-Host: pangea.stanford.edu

In article <1992Dec14.233645.19740@news.Hawaii.Edu> jlong@uhunix.uhcc.Hawaii.Edu (John Long) writes:
>
>BTW, why do so many people in the USA believe that sushi is _raw_fish_?
>Sushi is *not* raw fish! Sashimi is raw fish. Please refer to bait in
>another article in this ng.
>

The distinction that was made to me in a sushi restaurant is that 
SASHIMI is plain raw fish, and SUSHI is raw fish wrapped in rice and 
seaweed (and can be made with other ingredients as well).  In other
words, sashimi is an ingredient in sushi, and so sushi *can be* raw fish.

Dawn

Newsgroups: rec.food.cooking
From: mawells@gallua.gallaudet.edu
Subject: What is Suet??
Organization: Gallaudet University
Date: Fri, 18 Dec 1992 19:01:05 GMT

Just read a recipe for English Christmas Pudding.  It says to use beef suet.
What is SUET??  Can I find it in a regular grocery or do I have to go to a 
specialty store.

Thanks, great and safe holiday to all.

Mary Ann
Newsgroups: rec.food.cooking
From: brighid@bass.lkw.com (Brighid)
Subject: Re: Worst food?
Organization: Lakewood Corporation
Date: Fri, 11 Dec 1992 21:54:06 GMT


As the starter of the Worst food? thread, I do have to wonder -

have you actually eaten the things posted in this thread?

We _did_ try the tempura twinkies, and the 5th grader actually
liked them!

Brighid
brighid@bass.lkw.com
Newsgroups: rec.food.cooking
From: hc56@cunixf.cc.columbia.edu (Hannah Cox)
Subject: Request:  Chocolate Creamcheese Muffins
Organization: Columbia University
Date: Sun, 13 Dec 1992 00:20:24 GMT


	If this recipe has been posted can someone send it to me.  It might not have made it to my system.  I know that I can get them at a great muffin shop here in NY but It would prob. work out cheaper to make them myself.


			Thanks


				-hannah cox
				 hc56@cunixf.cc.columbia.edu
				 coxhann@cpmail-am.cis.columbia.ede

	Oops, last bit should be .edu
From: grob@chorus.fr (Lori S. Grob)
Newsgroups: rec.food.cooking
Subject: pheasant, and other game
Date: 18 Dec 92 10:45:57 GMT

There was a discussion of vension a little 
while ago but there hasn't been any discussion
of other kinds of game. Around here at this
time of year the market is full of game and
there is a lot of pheasant, guinea hen, wild duck, etc.

In fact it seems to be the season for pheasant
as I made some for dinner for company a few weeks
ago and yesterday I stopped into a small restaurant
and it was the plat du jour.

Is this something that people don't cook in other 
places? Does anyone have any favorite receipes
for pheasant or wild duck? Its a great thing
to make for Christmas or New Years.

--
L.S. Grob
Chorus syste`mes			phone +33-1-30-64-82-17
6 avenue Gustave Eiffel			fax   +33-1-30-57-00-66	
F78182 Saint Quentin-en-Yvelines	email grob@chorus.fr	
--------