HDTenEightyP/NetNews huggingface dataset:
From: wismith@amelia.nas.nasa.gov (William R. Smith)
Subject: Peanut Butter (was Re: Miracle Whip)
Organization: NAS, NASA Ames Research Center, Moffett Field, CA
Date: Fri, 10 Apr 92 21:24:28 GMT

 mpeter writes:

> Have you
>ever given your dog a lick of peanut-butter? It keeps him busy for hours.
>
>



Our dog loves peanut butter on crackers.  If you turn the cracker
up-side-down (peanut butter to the floor side) it doesn't stick
to the roof of the dog's mouth.  And I don't have to watch her
wandering around clucking her tounge for 5 minutes.

BTW, I heard that they fed the horse Mr. Ed peanut butter to 
make his mouth move funny and then dubbed the voice over those
machinations.


William Smith
Intel, SSD
(415) 604-3877
From: joan@med.unc.edu (Joan Shields)
Newsgroups: rec.food.cooking
Subject: When the cook is in a fix (alternatives to scratch)
Date: 7 Apr 92 17:40:40 GMT
Organization: UNC-CH School of Medicine
Originator: joan@ocean

A couple of weeks ago I hurt my finger (the cat bit it but that's not
important right now), as a result I had very limited use of my left hand.
Now, most of my cooking is done from scratch and since I'm single and work
outside the home things were getting a little difficult.  I ate out a few
times but that gets real expensive and even I can only eat so many McD's
burgers.  Anyway, what this is crawling to is that one night in a fit of
desperation I bought a jar of pre-made pasta sauce.  I looked at each
brand carefully, studied the ingredients, and peering through the bottle
at the various concoctions inside.  I finally settled on CLASSICO from
Di Sicilia, the ripe olives and mushrooms red pasta sauce.  I'm not sure
what I was expecting, probably not much considering how miserable I was.
As it turned out the stuff was not only edible but quite tasty.  My hand
is all better now but this has gotten me to think, perhaps I ought to have
some emergancy supplies on hand should this happen again - something that
will keep in the cupboard as the freezer is stuffed with a turkey, various
stocks, and other basic staples.  I'm talking stuff that simply gets
poured in a pan or tossed in the microwave and it's done.  

**If someone tells me to pre-make meals and keep them in the freezer -
                     MY FREEZER IS ALREADY FULL!!!!!!!

So, for those times when it's nearly impossible, difficult, and/or almost
painful for the cook to cook can anyone recomend pre-packaged foods that
will do in a pinch.

Joan
From: kupstas@tlab4.cs.unc.edu (Eileen Kupstas)
Newsgroups: rec.food.cooking
Subject: Re: Baking soda: vitamin killer?
Date: 14 Apr 92 18:11:20 GMT
Organization: University of North Carolina, Chapel Hill

In article <24020@sales.GBA.NYU.EDU> sbhattac@sales.GBA.NYU.EDU (Shankar Bhattacharyya) writes:
>In article <1992Apr10.173206.28077@src.honeywell.com> jeffw2@cfsmo.honeywell.com writes:
>
>>I have a vegetarian cookbook that states emphatically that
>>baking soda should never be used because it destroys nutrients.
>>Does anyone know if this is true?  If so, which nutrients and
>>are there any substitutes.  Incidentally, the same book contains
>>many recipes which list baking soda as an ingredient.  Go figure.
>
>That claim is insufficiently qualified. Do they have any more to say than
>just that? In most contexts this is wildly irrelevant, but I can devise
>scenarios where this might matter.
>
>- Shankar

 The warning I have seen is not to use baking soda when cooking dried 
beans. It used to be recommended to add a pinch of baking soda 
to the cooking water to speed the cooking of the beans and 
help them retain their shape/color. I know this practice has 
been discouraged highly by modern cookbooks, due to the increased
vitamin loss. I don't know the chemical reaction involved.

Eileen
Newsgroups: rec.food.cooking
From: ferg@88open.ORG (John Ferguson)
Subject: Mushroom Water
Organization: 88open Consortium Ltd.
Date: Mon, 6 Apr 92 18:30:59 GMT
Originator: ferg@austin

I use lots of dried mushrooms, particularly shitake.  Sometimes I can use the
liquid I reconstitute the mushrooms in in the dish I'm preparing (e.g.
boiling pasta in it), but usually I just toss it.  I really hate to do so,
and I'm wondering how and how long I can keep and use it.  Can I freeze it?
How long can I keep it in the refrigerator?

   ferg
=============================================================================
John C. Ferguson          88open Consortium, Ltd.              (408) 436-6600
...!uunet!88opensi!ferg   100 Homeland Court  suite 800    FAX (408) 436-0725
ferg@88open.org           San Jose,  CA  95112
Newsgroups: rec.food.cooking
From: sastjw@terrier.unx.sas.com (Tom Wilmore)
Subject: Re: Authentically Correct Food (was re: Mexican Cokkbook Wanted)
    <1992Apr2.181842.26261@colorado.edu>
Organization: SAS Institute Inc., Austin, Texas
Date: Mon, 6 Apr 1992 14:25:44 GMT
Originator: sastjw@terrier.unx.sas.com
X-Bytes: 2277

In article <1992Apr2.181842.26261@colorado.edu>, wouk@alumni.cs.colorado.edu (Arthur Wouk) writes:
|> In article <92Apr2.090521est.14710@neat.cs.toronto.edu> mgreen@cs.toronto.edu (Marc Green) writes:
|>
|> >
|> >Moreover, what makes authenticity the sole criterion for
|> >acceptibility? I've eaten plenty of authentic food that is would make
|> >a Billy goat gag. None of the posts claimed that Dianne Kennedy's
|> >recipes made tastier food than Betty Crocker. But I guess that this
|> >doesn't count and I guess that they know more about Mexican food than
|> >Jose Romero. Romero? Is that a Swedish name?
|>
|> i have omitted a lot of the message, but am one of the respondents
|> who are so objectionable to marc green.
|>
|> i was fortunate enough to live in chicago during a period of
|> substantial emigration into the chicago area of people from central
|> mexico. at that time you could get two forms of 'mexican' food in the
|> chicago area. tourist food, bastardized and americanized, or the food
|> which these  mexicans were serving to each other in their own
|> restaurants. the difference was immense. diane kennedy's recipes
|> reproduced the flavors the mexicans were serving to each other.
|> the tourist food was closer to taco bell. much closer.
|>
|> most of the so-called mexican food in california is not the food of
|> mexico. it is as simle as that. there is a semantic problem here. you
|> might better call it 'chicano' food,  but then you might be accused of
|> racism.
|>
|> tex-mex is not mexican. new mexican food is not mexican: certain
|> ingredients from central mexico do not grow in new mexico (tomatillos,
|> cilantro.) in santa fe there is a restaurant, the old mexico grill if
|> i remember its name correctly, which differs by serving mexican as
|> opposed to new mexican food. i happen to like both, but know the
|> difference.
|>
|>
|> so go back to taco bell and be content.
|> --
|> arthur wouk
|> internet: wouk@alumni.cs.colorado.edu


What do you mean cilantro and tomatillos don't grow in New Mexico?
Do you have any evidence to show this to be true?

Has anyone ever used the books of Patricia Quintana?  I find her books
and recipes much more interesting than Diana Kennedy's.

Tom Wilmore
sastjw@unx.sas.com
Austin, TX






From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Tuna (was: REQUEST -- An Exciting Hamburger)
Date: Wed, 08 Apr 1992 05:06:27 -0500

 PB> From: patt@squid.tram.com (Patt Bromberger)

 PB> >BTW, raw tuna, and VERY fresh, as found in the stores in Japan, is
 PB> >one of the great taste treats.  Try it with Tamari or with Wasabi
 PB> >[horseradish].
 PB> 
 PB> This kind of tuna, I believe, is called "yellow fin" and is 
 PB> ** VERY EXPENSIVE **

Several kinds of tuna are available as sashimi, or as part of sushi.  Yellow
fin
isn't much more expensive than other kinds of sushi (which, at least on the
east coast of the US, tends to be expensive in general).  There's also plain
"tuna," and the fat belly of the tuna which is considered a distinct
ingredient.
From: pam@admin.acadiau.ca (Pam Dimock)
Newsgroups: rec.food.cooking
Subject: chocolate pate
Keywords: chocolate
Date: 14 Apr 92 18:27:20 GMT
Organization: Acadia University

Looking for a chocolate pate recipe for those interesting times when my 
children actually decide to go to bed before 10:00. It has to be truly 
decadent.
Thanks
From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.cooking
Subject: Re: French and cholesterol (was: Shortening)
Date: 14 Apr 92 14:59:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <1992Apr14.124356@yogi.axion.bt.co.uk>, phil@yogi.axion.bt.co.uk (Phil DNM44) writes...
  > 
  >I heard this too, but it applied mainly to RED wine. There's something with a wierd name that escapes me in the skin of red grapes that has this effect ...

Tannins, perhaps?  (aka Tannic acid)

Carol
riacmt@ubvms.cc.buffalo.edu
From: sbhattac@sales.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Info. wanted:  Chutneys
Date: 17 Apr 92 04:19:44 GMT
Organization: NYU Stern School of Business

In article <24283@sales.GBA.NYU.EDU> I wrote :

>ALOO BUKHARA CHUTNEY:    (i.e. plum chutney)

>  aloo bukhara            8 oz, dried, preferably unsulfited

I meant to say, but forgot: if possible, get them with the pits still
inside, and leave the pits in. The process of removing the pits exposes the
interior to the cooking fluids, and texture suffers.

You just have to get over any reservations as to the politeness of spitting
pits out at the dinner table.

- Shankar
From: yen@stsci.edu (Felix Yen)
Newsgroups: rec.food.cooking
Subject: Re: Cups - whatever happened to guesswork?
Date: 7 Apr 92 18:43:58 GMT
Organization: Space Telescope Science Institute


Philippa Wightman (bss_graeme@seqeb.gov.au) writing about measuring
tools:
>	This is not to say that people who use these contraptions
>	are by definition *bad cooks*, but that in order to be a good
>	cook, you have to be individual, adventurous and confident in 
>	your own abilities to create a combination of foods that
>	are pallatable and attractive.

I agree wholeheartedly.  Good cooks express themselves through their
food.  I find it difficult to concentrate on what I am trying to say
(on what the dish is trying to say, actually) if I am constantly
measuring things.

gina (v076q4xb@ubvmsb.cc.buffalo.edu) responds:
]  upon reading the above lecture, i feel compelled to agree... and disagree...
]  while a great many of the things one does in the kitchen do not require
]  exact measurements, (eg breads, soups, stews, candy) quite a few do (eg
]  pastries, cakes, candy) implying that someone who believes in measuring
]  is a *bad Cook* is quite an insult while showing that the accuser has a
]  lack of basic knowledge of the culinary arts. 

I used to believe that baking required accurate measurement, but one
day I watched one of my sisters bake a cake using the most casual of
"measuring" techniques.  She may have used cups, even measuring cups,
but she didn't use them as though they were measuring cups.  (Yes,
the cake was very good.)

More recently, I have had a number of good experiences improvising
while baking cookies and pies.  (But I would not dare to make a pot
of rice or coffee without measuring accurately.)

I think Philippa's statement suggests that she has a good understanding
of the culinary arts, and I find gina's use of "art" in this discussion
most ironic.

]  also, id like to point out, historically, the idea that `our grandmothers'
]  didnt measure their ingrediants is false. although the did not use
]  standardized measuring utensils, they did use `cups' and `teaspoons' and
]  `tablespoons' and `pints' and `pounds'.  as long as you consistently use
]  the same measurements, you will get consistant results.

If "consistant [sic] results" means "tastes almost exactly the same
each time," count me out.  I don't think this sort of consistency
should be important to an artist.  Besides, a certain amount of
variation is inevitable.  Instead of fighting it, why not enjoy it?


Felix
yen@stsci.edu
Newsgroups: rec.food.cooking
From: shedevil@leland.Stanford.EDU (Paula Abdul Jabbar)
Subject: Re: Destenching Lids
Organization: Fathers' Rights & Equality Exchange
Date: Thu, 9 Apr 92 07:02:23 GMT

Have you tried a strong solution of baking soda and water?


-- 
    LOOKING FOR: Michael Hobson, Alex Craven, David Runyon, & Lorna Taylor
I am: Anne Mitchell, mom, law student, shedevil@leland.stanford.edu or @vix.com
     	  founder of FREE, the Fathers Rights and Equality Exchange.
 The fathers' rights paper & FREE files available via ftp: gw.home.vix.com;/pub
From: thomase@tekig5.pen.tek.com (Thomas Stan England)
Newsgroups: rec.food.cooking
Subject: Re: canning peppers
Date: 5 Apr 92 23:49:56 GMT
Reply-To: thomase@tekig5.pen.tek.com
Organization: Tektronix, Inc., Beaverton,  OR.


Geoff,
I'm not sure if this is the reason your jars did'nt seal, but I've
always removed the jars shortly after processing, They were still
quite hot, and I would sit them on dishtowels to cool. Very rarely 
do I have jars that won't seal. Usually it is a nick in the jar, or
the rubber on the lid is defective with a cut or tear.

A good jar lifter which securely holds the jars sure makes the job of 
lifting hot (ooh, ouch :-{ ) jars out of the canner much easier.
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Newsgroups: rec.food.cooking
Subject: Re: Liquid Smoke (was Re: Bacon Grease: Substitute?)
Date: 9 Apr 92 01:35:21 GMT
Article-I.D.: bronze.1992Apr9.013521.21545
Organization: Indiana University

In <1992Apr8.184932.10112@morrow.stanford.edu> dawn@pangea.Stanford.EDU (Dawn Burgess) writes:
>I read the label of the brand I had and it was indeed solvent based,  
>since water is a solvent.  
Yup. People are 99 44/100 % solvent-based :-)

>My philosophy is that there is little use in a long life if you spend
>it filled with a vague longing for the things that are bad for you.

Well said! We need more people like you in the world, especially the
world of gastronomy.

>Enjoy!

Pig out, even!

	__Kiran
-- 
"The truffle is not an outright aphrodisiac, but it may in certain
 circumstances make women more affectionate and men more amiable."
                                                ...Brillat-Savarin
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Newsgroups: rec.food.cooking
Subject: Re: Easter Egg Ideas
Date: 15 Apr 92 21:40:22 GMT
Organization: Greenville Tech., Greenville, SC

A local paper suggests some natural food coloring. 
I'm not sure of all of them, but they include things like
cooking onion skins of different types to get red and blue dyes,
using paprika for a rusty color, and a few others. 
Of course, you would need vinegar as well in the final dye mix.
I don't see why you can't use beet juice, grape juice,
coffee, tea, etc. for dying as well. Those typical "bad staining"
things should do great on WHITE eggs which you intend to dye.
From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.cooking
Subject: Re: A desert island cookbook collection (what would you bring?).
Summary: she's got lots
Date: 14 Apr 92 20:59:00 GMT
Distribution: na
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <1992Apr14.172722.18890@cbnews.cb.att.com>, amo@cbnews.cb.att.com (arlene.m.osborne) writes...
  > 
  >I have:
  >Maida Heatter's Best Dessert Book Ever
  >Maida Heatter's Book of Great Chocolate Desserts
  >Maida Heatter's Book of Great Desserts
  >Maida Heatter's New Book of Great Desserts

And don't forget:

   Maida Heatter's Book of Great Cookies

Carol
riacmt@ubvms.cc.buffalo.edu
From: hwt@bwdlh490.BNR.CA (Henry Troup)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  cardoni.
Date: 7 Apr 92 14:42:55 GMT
Reply-To: Henry.Troup@BNR.CA
Distribution: na
Organization: Bell-Northern Research Ltd., Ottawa, Canada

See also Cardoons, a giant thistle grown for culinary use

  Henry Troup - HWT@BNR.CA (Canada) - BNR owns but does not share my opinions
Newsgroups: rec.food.cooking
From: chris@medch.b17a.ingr.com (Chris Hudson)
Subject: Re: Miracle Whip
Reply-To: chris@medch.b17a.ingr.com
Organization: Intergraph Corporation, Huntsville, AL.
Date: Wed, 8 Apr 1992 15:16:39 GMT

>
>  You think that's bad. Wait till you all hear this:
>
>   
>   I was discussing the mayo issue with my wife and she said
>   her mom used to eat PEANUT BUTTER AND MAYO sandwiches.
>
>  Aaaaaaaack !  I just about hurled in technicolor..........
>
>
>
>-Paul


How about something from the deep south?  Mayo and banana sandwiches (my dad got
me hooked on these, he got it from my grandmother), and mayo and pineapple
sandwiches (never tried this one, but my grandmother loves them).
Newsgroups: rec.food.cooking
From: phg@po.CWRU.Edu (Paul H. Glaubitz)
Subject: Re: Spice conversion
Reply-To: phg@po.CWRU.Edu (Paul H. Glaubitz)
Organization: Case Western Reserve University, Cleveland, OH (USA)
Date: Fri, 10 Apr 92 03:22:52 GMT


In a previous article, binkley@athena.mit.edu (Stephanie Tai) says:

>On a side note, on getting fresh basil, I accidentally took one bunch
>of watercress along with it.  (I sound like a real dork now, don't
>I?)  Got any good watercress recipes?
I like using it instead of letuce on sandwiches. Somewhere I have a
recipe for watercress soup, but I couldn't find it (Sorry)

-- 
 /~~|~~~\ Paul H Glaubitz                 |  There is no such thing as a weird
|   |___/  phg@po.cwru.edu                |  human being. It's just that some
|   | __   ah855@cleveland.freenet.edu    |  people require more understanding
 \__|__/|  glaubitz@snowhite.eeap.cwru.edu|  than others.        - Tom Robbins
From: cbrooks@brahms.udel.edu (Chris Brooks)
Newsgroups: rec.food.cooking
Subject: grissini
Date: 8 Apr 92 12:56:46 GMT
Organization: University of Delaware

Has anyone tried this?  If so, does it work?

I saw a recipe for making thin bread sticks that suggests putting the
bread dough through the fettuccine cutter of a pasta machine to shape
the sticks.  I have a manual machine, and I thought I'd try using it,
but I'd appreciate hearing from anyone who already has.
Newsgroups: rec.food.cooking
Subject: Re: Recipe for mead wanted.
From: gary@cdthq.UUCP (Gary Heston)
Date: Thu, 09 Apr 92 19:03:51 CDT
Organization: Garys' Home for Obsolete Computers

rivero@mdcbbs.com writes:

> 
> Anyone have a recipe for mead (fermented honey wine)? 

Sure, got part of a batch in the kitchen.... Oh! Just the *recipe*!

Ummm.... Let's see... I start with one (US) gallon of wild honey (I
work with a beekeeper; you can buy processed honey if you want), and 
my stainless steel stockpot. A couple of quarts of water in and the
heat turned on, then add about 1/3 of the honey. Last batches I heated
to 170F; previously I've heated to boiling and turned off. Stir while
it's heating. I let mine set at 170F for 5-10 minutes, then poured
into another container to cool (and start the next batch). When 
reasonably cool, pour into a 5 gallon glass water bottle (beware of
temperature shock; some lukewarm water in the bottle should help).
After you've heated all the honey-water mixture and gotten it into
the bottle, top it up with tap water to about 4.5 gallons. When it's
cooled to room temperature, add yeast and fit an airlock. The first
couple of days, it's a good idea to leave it sitting in your sink,
as one of my batches foamed out through the airlock and made a real
mess. Wait about 6 weeks, rack off (siphon, leaving the sediment
behind) into another bottle, and wait 4 weeks if you want. Stop
fermentation with 5 Campden tablets, and age as long as you like.
In my case, not very.

Optionally, spices may be added while heating (cinnamon and nutmeg,
for example) for variations; you can also mix fruit in (either use
a fermentation bucket, or strain out before putting in the bottle)
to get what's called melomel. I haven't tried that, yet.

In my case, the spices caused, shall we say, considerable flatulance.
In volume, anyway. (I can do real damage after eating onion rings.)

Good luck,
Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Subject: Re: Recipe for dog biscuits?
Organization: Case Western Reserve University, Cleveland, Ohio, (USA)
Date: Tue, 14 Apr 92 02:28:20 GMT


-Begin Recipe Export- QuikBook version 0.96 Beta A

 

Title: Alfie and Archie's Dog Biscuits

Keywords: Dog

 

  Servings: 10

 

  2 1/2 c  Whole wheat flour

    1/2 c  Powdered dry milk

    1/2 t  Salt

    1/2 t  Garlic powder

      1 t  Brown sugar

      6 T  Meat drippings

      1 ea Beaten egg

    1/2 c  Ice water

 

  1.  Preheat oven to 350*.  Lightly oil a cookie sheet.  Combine flour, dry

  milk, salt, garlic powder and sugar.  Cut in meat drippings until mixture

  resembles corn meal.  Mix in egg.  Add enough water so that mixture forms

  a ball.  Using your fingers, pat out dough onto cookie sheet to half"

  thick.  Cut with cookie cutter or knife and remove scraps.  Scraps can be

  formed again and baked.

 

  2.  Bake 25-30 mins.  Remove from tray and cool on rack.

 

-End Recipe Export-

-Begin Recipe Export- QuikBook version 0.96 Beta A

 

Title: Dog Pooch Munchies

Keywords: Dog

 

        3 cups  whole wheat flour

        1 tsp.  garlic salt

      1/2 cup   soft bacon fat

        1 cup   shredded cheese

        1       egg, beaten slightly

        1 cup   milk

 

1.    Preheat oven to 400 F. degrees.

 

2.    Place flour and garlic salt in a large bowl.  Stir in bacon fat.

      Add cheese and egg.  Gradually add enough milk to form a dough.

      Knead dough and roll out to about 1 inch thick.

 

3.    Use dog bone cookie cutter to cut out dough.  Place on greased

      cookie sheet.  Bake about 12 minutes, until they start to brown.

      Cool and serve.

 

-End Recipe Export-

-- 
An elephant is a mouse built to government specifications.
Newsgroups: rec.food.cooking
From: sdg@wag.caltech.edu (Siddharth Dasgupta)
Subject: Re: Info. wanted:  Chutneys
Organization: California Institute of Technology, Pasadena, CA
Date: Thu, 16 Apr 1992 22:48:48 GMT

In the same spirit as Shankar's posting on chutneys here is one that
unfortunately I have not been able to make (but someone else might).
It requires raw papaya, not the orange-yellow flesh of the ripe
papayas we get in the supermarkets in LA (someday I will have my very
own papaya tree ;-)). If you have access to this, here is a way to
consume these.

Papaya chutney
1 - raw papaya
2 tsp - oil
panch phoran - see Shankar's post for details - 1 pinch
water - 1/2 cup
sugar - to taste
lime juice - to taste

1. Slice papaya thinly - this is critical - it ideally should be wafer
thin. Boil in water for 5-7 minutes - till they soften. Drain.
2. Heat oil in wok. Add panch phoran. Now add the papaya and coat once
with oil. Now add the sugar and water. Boil till the papaya becomes
almost transparent or the water dries up. Squeeze lemon juice.
(The amount of sugar to be added depends on one's taste - this is 
expected to be slightly tart from the lemon juice and somewhat sweet too.)
From: eddie@railnet.nshore.ORG (Eddie Van Huffel)
Newsgroups: rec.food.cooking
Subject: Re: Bacon Grease: Substitute?
Date: 8 Apr 92 04:11:40 GMT
Article-I.D.: railnet.6H0ViB2w164w
Organization: Railnet BBS +1 216 883 6298

jwalsh@aspentec.com (Jamie Walsh) writes:

> In article <1992Apr3.061926.9529@bronze.ucs.indiana.edu>, kiran@bronze.ucs.in
> > c9e-al@danube.Berkeley.EDU (Chua Hak Lien) writes:
> > 
> >>What would be a good substitue for bacon grease? 
> > 
> > There is no substitute for bacon grease.
> > 
> 
> Melted fatback, of course.
> 
> -- 
> --jamie
> 	  "There's a seeker born every minute."
> 
> Internet:	jwalsh@aspentec.com
> UUCP:	        uunet!aspentec!jwalsh



Again I have to add my two cents worth, but I make a few recipes which call 
for bacon added, like spanish rice for example.  I use corn oil and add 
liquid smoke which gives the bacon flavour without the cholesterol.
However, I miss the 50's when we didn't have to worry about all of these 
things, and could really enjoy food.

--
eddie@railnet.nshore.ORG (Eddie Van Huffel)
Railnet BBS +1 216 883 6298