HDTenEightyP/NetNews huggingface dataset:
From: reb@amc.com (Bob Brunjes)
Subject: Re: British Cooking (was Garlic Bread, ...., and the English)
Organization: Applied Microsystems, Redmond, WA
Date: Fri, 11 Sep 1992 14:40:50 GMT

In article <2260@h.cs.wvu.wvnet.edu> hooverb@h.cs.wvu.wvnet.edu (Bruce Hoover,Armstrong) writes:
>> In article <1685C7A0A.MEDELMA@cms.cc.wayne.edu> MEDELMA@cms.cc.wayne.edu
>> Michael Edelman writes:
>> 
>>> 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)
>>
>Damn, you left out some of my favourites...
>
My favorite, although this is old data, is that matter called "veg", 
a grayish (greyish?) paste which used to be served with many
restaurant meals.  While I'm pretty sure that the name really _does_
exclude animal and mineral matter, after (I suspect) drying, storing,
rehydrating, boiling in acid, neutralizing, mashing, storing, and
reheating, it was pretty hard to determine just what kind of
vegetable matter it started out being.

Of course, maybe it was some sort of industrial polymer.

>Mushy peas (green peas cooked and mushed) or
>Chip rolls (a sandwich made with a stale roll and greasy chips) I love
>these so much that when I go to McDonalds, I often throw out the
>hamburger and put my chips in the roll. (True)
>
>or if you go to a chip shop you can get one of the horrid sausages
>dipped in batter and fried in the industrial lubricant. Just eat it
>before the grease cools and congeals on your lips.
>
>I'm going to have to stop before I make myself any more hungry!
>
>Bruce Hoover
> 

Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com


From: jeant@hpmwtd.sr.hp.com (Jean Tillinghast)
Date: Fri, 4 Sep 1992 22:22:09 GMT
Subject: Re: Ice Cream Sandwich Cookie Recipe Needed
Organization: HP Santa Rosa Site (NMD MTA MWTD)
Newsgroups: rec.food.cooking

I would love to have the recipe,too, as I missed the original posting...

I guess there is just too much work and not enough play...

thanks in advance

jean

jeant@sr.hp.com
From: reb@amc.com (Bob Brunjes)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Trimasu(sp?)
Date: 11 Sep 92 15:21:51 GMT
Organization: Applied Microsystems, Redmond, WA

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:
>>
>>-Begin Recipe Export- QuikBook version 0.96 Beta A
>> 
>>Title: Tiramisu 1
>>Keywords: Pudding
>> 
>> 24 ladyfingers, split lengthwise
>     ^^^^^^^^^^^^
>
>Um. What are lady fingers?
>
Here we go again.  The term "ladyfingers" means many things in 
many cultures, and even many things in _my_ culture (West-coast
USA English-as-a-first-language techie).  In my culture a
ladyfinger can be a small firecracker, a longish seedless grape,
the thing my wife strokes my fevered brow with, or an elongated
Italian cooky/pastry/biscuit that can be used to make tiramisu.

In other cultures, lady fingers can be okra or some other things
I have forgotten since this thread went through last time.

Basically, your tiramisu will be a failure if you use firecrackers
or okra in it, whatever your culture says.
   
>[rest of recipe deleted]
>
>
>Philippa
>
>---
>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. 


Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com
Organization: Central Michigan University
Date: Tuesday, 15 Sep 1992 10:23:05 EDT
From: Debbie Goodwin <34IAFWM@CMUVM.CSV.CMICH.EDU>
Newsgroups: rec.food.cooking
Subject:    Apples/Crockpot

With all the talk of apples lately I thought I would add my 2 cents worth.
I do not can anything.  If it can be frozen, I freeze it.  Last year my
parents gave me a supply of apples fresh off their tree.  My said
she had made applesause in her crock pot.  I tried it and it was wonderful!
I peeled and sliced all of the apples and combined them with brown sugar
and cinnamon and put them in the crock pot.  I added a little water so they
wouldn't burn...very little unless you like watery apple sauce.  I cooked
them all day on low and that night I just mashed them to the desired
consistancy and also added any additional spice to taste.

It worked out very well.  Just a thought for this time of year!



Newsgroups: rec.food.cooking
From: paul@openage.openage.com (Paul Fischer)
Subject: RECIPE: Dill Vegie Soup
Organization: Open Age, Inc.
Date: Fri, 11 Sep 1992 13:13:32 GMT

I have sat here for so long, collecting all the delicious recipes you people
have posted, then I found a recipe my sisters girlfriend uses, and I thought
I'd give something back.  So here it is, and thanks from the bottom of my
stomach for all the good info, and recipes.


                       Dill Vegetable soup


Preparation time including barley cooking: 2.5 hours
Servings:  4-6

This soup improves with age.  It tastes best on the second day. 
As it sits around, however, the barley continues to expand, so it
usually needs additional water when reheating.  Adjust the
seasonings, if necessary.

.5 cup raw pearl barley
1 cup water
 
1 Tbs. butter
.5 cup minced onion
1 tsp. salt
1 bay leaf
2 (1) medium carrot, sliced small
2 (1) medium celery stalk chopped
4 cups low salt chicken stock (or water)
.5 lbs (.25 lbs) chopped mushrooms
.33 cup (6 Tbs) dry white wine
1 Tbs. (1.5 Tbs) dried dill weed (2-3 Tbs fresh)
Fresh black pepper
1 Tbs (1 tsp) tamari or soy sauce

The amounts in parentheses are the original recipe.  My sisters
girlfriend uses the amounts not in parentheses.

I.        Place Barley and one cup of water in a small sauce pan. 
Bring to a boil, cover, and lower heat to simmer.  Cook about 20
min. or until tender.
II.       In a soup kettle or saucepan, saute' the onion, salt, and
bayleaf in butter until the onion is soft and clear.  Add the
carrot and celery, and cook over medium heat, 5 minutes.  Add all
remaining ingredients and cooked barley.
III.      Lower the heat to a  quite simmer, cover the soup and let
it bubble peacefully for about 1.5 hours.  The soup will thicken
and additional water might be necessary.  Use own judgement.  Some
people might prefer to approach their barley soup with a knife and
fork.  As far as I know there are no rules about this one way or
the other.

The Enchanted Broccoli Forest by Mollie Katzen
-- 
--------------------------------------------------------------------------------
Independent SCO support and service provider in the D.C. metro area.
What I don't know I will learn. What I can't learn I'll hire someone to.
Paul A. Fischer           | Open Age Inc.  | paul@openage.com
From: kati@glnserv.UUCP (Lady Dragon)
Newsgroups: rec.food.cooking
Subject: Re: moldy cutting board!
Date: Sat, 12 Sep 92 08:17:38 CDT
Organization: Vermi-net, Houston, Tx. 77098

hartley@centerline.com (Timm Hartley) writes:

> You use bleach in your bathroom to kill mildew (don't they usually group
> mold and mildew together???) why not mold on your cutting board. It'll
> probably kill any other little nasties that are lurking there. Maybe you
> could combine two of the suggestions... Bleach it and then lay it out in
> the sun :-)

I seem to remember reading somewhere that, while the bleach will whiten
the stains from mildew, it will not kill it. You needed to follow up the
bleach with vinegar to kill the mildew.

* * email address: nuchat!xcluud!glnserv!kati * Houston, Texas, USA, Earth * *
From: hooverb@h.cs.wvu.wvnet.edu (Bruce Hoover,Armstrong)
Newsgroups: rec.food.cooking
Subject: Re: GARLIC BREAD HELP
Date: 8 Sep 92 00:18:10 GMT
Originator: hooverb@a.cs.wvu.wvnet.edu

From article <1992Sep4.180415.13692@chpc.utexas.edu>, by jbyrd@chpc.utexas.edu (Jan Byrd):
> 
> In fact, a new Italian restaurant here called Macaroni's Grille does some-
> thing I had never seen done before: they put a small plate in the middle 
> of the table, poured olive oil on it, grated fresh pepper onto the oil, 
> and told us to dip our bread sticks in it.  The idea didn't appeal to any 
> of us, but we tried it, and guess what!  We hated it!  Fat lovers though
> we all were, this is not the way we want to get our fat.  Now perhaps if
> they had painted the olive oil on the bread sticks and then heated it, it
> might have been palatable, but this was yuck.
>
It must be a Texas thing 8-)

Although I would suggest sprinkling the olive oil with grated parmesan
cheese and then dipping the bread. I have seen this at a number of
Italian restaurants in our area (If you didn't know, Northern W.Va. has
a very large Italian ethnic population... I know it sound strange, but I
makes for a lot of great restaurants). 

Perhaps one has to have a taste for olive oil to enjoy this, as it does
have a fairly strong flovour. btw, I have Italian friends (from Italy)
who claim that they do this in Italy too. I don't know if it replaces
butter, but I know that I prefer the oil.

Bruce Hoover


 
Newsgroups: rec.food.cooking
From: dan@ORTTA (Daniel C. Cummings)
Subject: Re: Aluminum & Alzheimer's
Organization: U of Mn
Date: Mon, 14 Sep 1992 15:10:21 GMT

In article <1992Sep11.190218.24857@dartvax.dartmouth.edu> Jane.R.Deering@dartmouth.edu (Jane R. Deering) writes:

>In article <715903221.F00002@blkcat.UUCP>
>John.DeCarlo@f131.n109.z1.fidonet.org (John DeCarlo) writes:

>> 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.

>I recently moved into a new apartment, and inherited lots of pots and
>pans from the previous resident.  I've always enjoyed my stainless
>steel and cast iron cookware, and my preferences were confirmed when I
>found the aluminum pots there were all pitted and scratched on the
>inside, presumably from acid in the foods cooked inside them.  If
>anyone's thinking about buying pots for the first time, I'd recommend
>staying away from aluminum and non-stick pans altogether and just
>getting some nice cast-iron (for griddles and small saucepans) or
>stainless steel -- it will last you forever and is much easier to
>clean, despite what the non-stick advertisements say.

>Jane Deering
>fury.eyes@dartmouth.edu

Hmmmm....we've really enjoyed our cast aluminum Caphalon pans, they don't 
tend to pit at all and have been pretty much indestructible.  The thickness 
of the cast aluminum also results in excellent heat distribution.  I agree 
that cheap/thin aluminum pans are a waste of money.  However, I'd stack this 
Calphalon stuff up against cast iron any day!  (That'll enrage the purists 
for sure!)
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Spanish Chocolate
Date: Tue, 08 Sep 1992 13:05:13 -0500

  RN> From: reza.naima@uttsbbs.uucp (Reza Naima)

  TT> 1/2 c.  cocoa 1   c.  sugar 7   t.  cornstarch 1/2 c.  water 1   qt.
  TT> milk

  RN> I just tried the above recipie and I came out with an unusual ending.
  RN> I'm not sure what t. stood for (tea or table), so I used table and I
  RN> ended up with a very good chocolate mousse!

When in doubt, lower-case-tee ("t.") is teaspoon, upper-case-TEE ("T.") is
tablespoon.  Whenever I think of it, I convert recipes I receive into "t."
or "tsp" for teaspoons, and "Tbsp" or "Tbs" or at least "T." for tablespoons.

I've added your comment to the recipe -- sounds like a nice twist on it!
From: dsbb@ns1.cc.lehigh.edu (D. SPENCER BEECHER)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Pumpkin Pie from SCRATCH!
Date: 15 Sep 92 17:20:31 GMT
Organization: Lehigh University

In article <07i2qB1w164w@glnserv.UUCP>, kati@glnserv.UUCP (Lady Dragon) writes:
>brad@buck.viewlogic.com (Bradford Kellogg) writes:
>> It would be great if someone could confirm this, because I am not
>> absolutely sure, but I think the pumpkin from a can is not the same
>> variety as those jack-o-lantern types.
>>
>> Can anyone comment on this ?

>If you look for them in some grocery stores, you can find smaller, not so
>round pie pumpkins. These supposedly have a better taste than the ones
>chosen for jack o'lanterns.

I think it's a marketing thing.
-- 
                   _ _     _ _     _ _
  -Spence         [O.O]   )x.x(   )O.O(
                    O       O      -*-
Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: Teflon-FYI
Organization: Nick Simicich, Peekskill, NY
Date: Tue, 15 Sep 1992 14:36:42 GMT

In article <cPF3qB2w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:

>B) This will only happen if you heat a Teflon coated pan until it's
>    glowing hot and have no ventilation in the house. While it does
>    happen, it's not that common. (Also, birds die frequently from
>    other causes; I imagine Teflon outgassing to be a real tiny
>    fraction of aviacides.) (Hmmm... Did I just invent a word?)

Actually, the biggest cause of this was the teflon coated underburner
pans that were common a while back.  As far as I know, they were
implicated in a fair number of bird deaths.




-- 
Nick Simicich - uunet!bywater!scifi!njs - njs@watson.ibm.com
SSI #AOWI 3958, HSA 318, NAUI #14065
Join the movement ---  turn 'to bush' into a verb.
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: RECIPE: Lemon Yogurt Twists
Keywords: Good! Cheap! Easy!
Organization: Clemson University
Date: Thu, 10 Sep 1992 03:41:35 GMT


Lemon Yogurt Twists   (Makes about 50 twists) (Copied w/o permission)
-------------------
(From a "My Great Recipes" card from a partial deck I inherited.)
Prep time : 35 - 40 min.
Chilling time : 2 Hours
Baking time : 10 - 15 min. per sheet
Oven temp. : 375 deg F

"These glistening twists of lemon-flavored dough are perfect for 
breakfast, coffee break or dessert.  The not-too-sweet dough is
flavored with lemon yogurt and lemon rind.  A sprinkle of nutmeg
completes the delicate taste."

Ingredients -
3.5 cups all purpose flour or unbleached flour
1 tsp salt
1 cup butter or margarine
1 pkg active dry yeast
1/4 cup warm water       (to proof yeast)
1/2 cup lemon yogurt     (or plain if you so desire)
1 egg, beaten
1 tsp grated lemon rind  (I would suggest using dry, 
                          or at least 1 tbsp finely grated fresh)
1/2 to 1 cup sugar
Nutmeg                   (to sprinkle on top)

Preparation -
Mix flour and salt together.  Cut in butter.
Dissolve yeast in water.  Set aside for 5 minutes or until bubbly.
Add yeast mixture, yogurt, egg and rind to flour, mixing well.
Dough will be somewhat sticky.
Wrap in wax paper and chill for two hours. (or overnight if more convenient)
Roll half the dough on a lightly sugared board into 8-by-16-inch rectangle.
Fold ends toward center, overlapping.  Sprinkle with sugar.  Roll again to
same size and repeat.  Repeat third time and end in rectangle. 
Cut into 1-by-4-inch strips.  Sprinkle with nutmeg.
Twist ends into opposite directions, stretching slightly.  Place on lightly
greased cookie sheet, or bend into the shape of a horseshoe.
Bake at 375 deg F for 10 to 15 minutes or until lightly browned.

My additions -
(The card didn't say what to do with the extra half of the dough, so 
 I did it the same way as the first half.  :)
(I twisted the strips all at once, and then sprinkled some with nutmeg,
 some with cinnamon, and some with allspice for variety before baking.
 Couldn't really taste the "toppings" much.  Did look neat though.)
(Not a very strong lemon taste, that's why I suggest using more rind.
 May try adding lemon extract or flavoring next time.)

-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
Newsgroups: rec.food.cooking
From: oopcv@Msu.oscs.montana.edu
Subject: Re: moldy cutting board!
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University
Distribution: rec
Date: Fri, 11 Sep 1992 02:37:52 GMT

In article <1992Sep11.005257.11769@cs.yale.edu>, loosemore-sandra@CS.YALE.EDU (Sandra Loosemore) writes:
>Help!  My plastic cutting board has sprouted a mold colony!  (It's been
>very humid here recently and I neglected to rinse and dry it thoroughly
>after the last time I used it.)  So far I've tried running it through the
>dishwasher, scrubbing it with a cleanser that's supposed to remove mold
>and mildew, and trying to sterilize it with boiling water, but it's still
>got black spots on it.  Any further suggestions?
>
Put it out in the sun for a day.

Newsgroups: rec.food.cooking
From: feigin@iis.ethz.ch (Adam W. Feigin)
Subject: Re: Marble halvah
Organization: Swiss Federal Institute of Technology (ETH), Zurich, CH
Distribution: na
Date: Thu, 10 Sep 1992 10:25:13 GMT

shla@spf.trw.com (Sheila Wallace) writes:

>In article <feigin.716058806@err> feigin@iis.ethz.ch (Adam W. Feigin) writes:
>>campillo@gdwest.gd.com (Bill Campillo) writes:
>>
>>>I was poking through the cheeses, picked up some brie, and
>>>this stuff too: Marble Halvah.
>>
>>Only the Shadow Knows what it was doing in the Cheese section, other
>>than keeping cool !
>>	
>Gee, the only place I've ever encountered halvah here in the U.S. is in
>the cheese section or in a deli case.  Is it usually kept with desserts
>everywhere else in the world?


I vaguely remember that the place I used to purchase it from
(somewhere in the environs of Bethesda/Rockville, MD) had an entire
case just of Halvah (plain, marble, pistacio, and various other sorts).

Here in Zuerich, the fresh stuff is kept in the refrigerated case with
the veggies, while the canned (BLECH!) stuff is just out on the shelves...

							/AWF
------------------------------------------------------------------------------
Internet: feigin@iis.ethz.ch				 Adam W. Feigin
UUCP:{backbones}!iis!feigin			     Network Systems Manager
Mail: Integrated Systems Laboratory	      Institute for Integrated Systems
      ETH-Zentrum			  Swiss Federal Institute of Technology
      CH-8092 Zurich				       Zurich, Switzerland
      Switzerland
Phone: +41 1 256 50 53
      
  "In Confession, you blame yourself, in therapy, you blame everyone else"
Organization: Student Employment Office, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Fri, 11 Sep 1992 15:27:16 -0400 
From: Judi Mancuso <jm5p+@andrew.cmu.edu>
Subject: REQUEST:Chinese Chicken Salad(or Dressing)

I am looking for a recipe for "Chinese Chicken Salad" (contains lettuce,
mandarin oranges, chowmein noodles, other veggies) or at least the
dressing (since I can at least figure out what to put in the salad.) 
The other day I had veggies with a dressing called "Oriental
Vinegarette"  and it tasted VERY similiar to the dressing I in this
salad.  I order the salad at "The Elephant Bar" in Pittsburgh and I had
this dressing on a "lite" menu item at "TGIF" in Pittsburgh.  The
dressing has this excellent, exotic flavor that I can't seem to
dulicate--I wonder if I am missing a certain spice....anyway, I would
love to have this recipe....Anyone?  E-mail me( preferably) or post or
both---Thanks so much  Judi

Newsgroups: rec.food.cooking
From: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Subject: Re: spoon in champagne bottle - IT WORKS
Originator: jwhwang@c50025-114ps.ie.ncsu.edu
Reply-To: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Organization: North Carolina State University, Project Eos
Date: Sat, 12 Sep 1992 16:35:23 GMT


sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya) writes:

>In article <1992Sep2.144611.17002@phx.mcd.mot.com> hlm@phx.mcd.mot.com (Heather
>Magill) writes:
>does Asti count as wine or champagne?
>
>...Asti counts as champagne.
>
>Yo, hold on a moment; put that noose away; let me elaborate.
>
>If you ask the US government, they tell you: champagne is a wine which has
>at least 0.32% carbon dioxide. Or some minimum close to that. I haven't
>thought about this in about ten years, so my memory may be wrong. 0.32%
>sounds like a lot.
>
>Anyway, the entertaining thing about this is that there used to be a
>considerable enthusiasm in the low-end wine market for sparkling wines from
>Italy.  So the Italians happily obliged the American consumer. Coke, Pepsi,
>wine, what the hell.... If they want bubbles, give them bubbles.

i'm not really sure about what the u.s. government thinks about this
whole thing (i guess the political definition of champagne is bound to be 
different from what wine afficionados believe), but i can tell you that no 
italian in their right mind would say that spumante (in this case, asti 
spumante) counts as champagne.

traditionally, italians will drink spumante with dessert/sweets, much like
they would drink any other sweet wine (vinsanto, for example).  usually,
asti is for a special occasion/celebration, like a birthday.

i'm not sure how an italian would drink champagne (the name for which, like 
bordeaux, comes from the region in france where champagne originated). but
i can assure you that italians did not come up with spumante to satisfy the
sweet tooth or bubble craves of the americans.
Newsgroups: rec.food.cooking
From: alison@meaddata.com (Alison MacLellan)
Subject: Re: Cracker Barrels hashbrown casserole?
Keywords: hashbrowns
Organization: Mead Data Central, Dayton OH
Date: Thu, 10 Sep 1992 12:35:15 GMT

In article <1992Sep10.062310.7793@infonode.ingr.com> blythedr@infonode.ingr.com (Dennis Blythe) writes:
>
> Does anyone know of a recipe close to the Cracker Barrel hashbrown casserole?
>
> My husband is really enjoys it. Their hashbrowns has cheese in it.
>
> I have tried experimenting at home but have not even come close. Any ideas?
>
>                            
>                Pam

If anyone does have this recipe or something very similar, please post!
I love their potatos, and it was terribly painful to give them up when
I decided to never eat there again.  Thanks.


--
Alison       | Practice random kindness & senseless acts of beauty.           
 MacLellan   | Margaret Cho's opinion on temperature & racism.
I speak only | Temperature - It's not the heat, it's the humidity.
for myself.  | Racism - It's not the hate, it's the stupidity.  
Newsgroups: rec.food.cooking
From: strnlght@netcom.com (David Sternlight)
Subject: Circulon pans
Date: Sat, 12 Sep 92 01:25:31 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)


I've been tempted by Circulon pans because of their claims both for
non-stickability and durability. I've noticed some messages of alarm,
however, about Teflon. Does anyone know anything about those pans,
including whether they're Teflon?

David
Newsgroups: rec.food.cooking
From: bigbands@nuchat.sccsi.com (Craig Groeschel)
Subject: Re: Turkish Delight (me too!)
Organization: Nuchat public access UNIX, Houston, TX
Date: Fri, 11 Sep 1992 00:54:02 GMT

In article <1992Sep9.215347.13350@aplcen.apl.jhu.edu> jern@visual1.jhuapl.edu (Bob Jernigan) writes:
>Does anyone know of a source for Turkish Delight?

...preferably on this side of the Atlantic?
Or, even better, a recipe for Turkish Delight?
I expect it's just cornstarch(/flour), water, and sugar, but I'd never
get the proportions right.
-- 
"Do not play this piece fast.  It is never right to play Ragtime fast."  Joplin
From: dcoder@u.washington.edu
Newsgroups: rec.food.cooking
Subject: Request: menu for post opera dinner
Keywords: Rossini, off-the-wall
Date: 10 Sep 92 20:55:51 GMT
Reply-To: dave@nucleus.immunol.washington.edu
Organization: University of Washington

The Seattle Opera picks up again this month with Rossini's Barber of Seville,  
and I'm considering preparing a post opera dinner. Some connection of the food  
and wine with the opera is suggested.

Menu items thus far are the obvious ones: tournedos Rossini, something  
involving Seville oranges... You get the idea.

Responses to the net or send replies to me directly. Summaries will be posted.

Dave Coder

email: dave@nucleus.immunol.washington.edu 
Newsgroups: rec.food.cooking