HDTenEightyP/NetNews huggingface dataset:
From: bwatson@nyx.cs.du.edu (bruce watson)
Subject: Re: Japaneese green tea, how to make it???
X-Disclaimer: Nyx is a public access Unix system run by the University
	of Denver for the Denver community.  The University has neither
	control over nor responsibility for the opinions of users.
Organization: Nyx, Public Access Unix at U. of Denver Math/CS dept.
Date: Thu, 8 Oct 92 21:48:32 GMT

In article <1992Oct5.172017.22028@csi.uottawa.ca> kiisaka@csi.uottawa.ca (Ken Iisaka (the mad pianist)) writes:
>In article <1992Oct2.123310.1423@netcom.com> magus@netcom.com (John Schmid) writes:
>>
>>Put some (about 1 tsp per cup of tea desired) in a teapot and cover with boilingwater.  Steep for 2-3 min.
>>
>
>No, no, no.  Do not  use boiling water, unless it's low-quality bancha.  Most
>likely, the tea is of decent quality.  If it's gyokuro, use hot water which 
>has been boiled first, but cooled to about 60-65 degrees Celsius.  Otherwise,
>you would not be able to bring out the sweetness of the tea.
>
You are correct, Sir!

There are four main types of Japanese green tea:
gyokuro
sencha
bancha
mantcha

Gyokuro is the aristocrat and is the first picking of the youngest and most
tender leaves. It is strong and is drunk with cakes or served to special
guests. Use about 4 heaping tablespoons of the tea to 2 cups of water,
which should have been boiled and cooled to a temperature of 160-deg F
before pouring it over the leaves. Allow to brew for 3 to 5 minutes.

Sencha is also commmony served with cakes (rice, that is) or to guests
and is of a slightly inferior quality, but not quite so bitter at gyokuro.
Use 4 heaping tablespoons of tea to 3 cups of water. The water should be
boiled and cooled to a temp of 175 deg F before pouring.

Bancha, which is simply the inferior leaves and stems left after picking
sencha, is brewed in the same way as sencha, using slightly less tea
and pouring boiling water straight onto the leaves. It is the most
commonly drunk beverage in Japan and is always served with rice.

All three of these teas can be steeped two or three times before 
discarding the leaves.

Matcha, or hikicha, is the powdered green tea used in the tea ceremony.
Put three heaping teaspoons of the powder into a tea bowl, pour in hot
water and whip (in the tea ceremony a bamboo whisk resembling a shaving
brush is used) until smooth.

The above comes from "Japanese Cooking", Peter and Joan Martin, Gramercy,
NY, 1970.

--
Bruce Watson  wats@nyx.cs.du.edu  Toy Cows, Toy Cows in Africa, Toy Cows
From: peter@icad.com (Peter Masters)
Newsgroups: rec.food.drink
Subject: Re: Espresso Machine Recommendations? (longish)
Date: 6 Oct 92 16:28:20 GMT
Organization: ICAD Inc., Cambridge, MA

In article <CSS.92Oct5172355@boa.ccsf.caltech.edu> css@boa.ccsf.caltech.edu (Chris Shenton) writes:

   In article <Bvnrzr.BEx@vcd.hp.com> ericr@vcd.hp.com (Eric Ross) writes:

      I am looking for a decent but not overly expensive pump espresso machine.
      Are there any recommendations or things that I should be looking for
      when shopping for on?

   Net citizens here recommended the Baby Gaggia and Coffee Gaggia pump
   machines. 

   Your milage may vary. Flames and corrections welcome. :-)

We've had a dead Gaggia machine here at the office for some time.  I
have come to think of this machine much as I did my Fiat 128: fun when
it works, but calling it unreliable is overly generous.  And it was
impossible to find a Gaggia repairman or spare parts when it did
break.  All this makes me long for one of those hand-pumped models:
there seems to be less to go wrong.  Coffee Connection carries a
lovely looking chrome-plated Pavoni machine.  Anyone have any
experience with these?

Peter Masters
peter@icad.com
From: st1s0@jane.uh.edu (Hans, Samir)
Newsgroups: rec.food.drink
Subject: Information on Australian beer
Date: 13 Oct 92 17:14:00 GMT
Article-I.D.: jane.13OCT199212143221
Organization: University of Houston
News-Software: VAX/VMS VNEWS 1.41

Could someone let me know the popular brand names of beer sold and consumed
in Australia? Also any drinks or cocktails that are really famous?

Your help will be greatly appreciated.

Regards,
Samir Hans
Hilton College,
University of HOuston
USA
From: mary@Cayman.COM (Mary Malmros)
Newsgroups: rec.food.drink
Subject: Re: Japaneese green tea, how to make it???
Date: 12 Oct 92 17:50:32 GMT
	<1992Oct5.172017.22028@csi.uottawa.ca>
	<1992Oct8.214832.22330@mnemosyne.cs.du.edu>
Organization: Cayman Systems Inc., Cambridge, MA
In-reply-to: bwatson@nyx.cs.du.edu's message of 8 Oct 92 21:48:32 GMT


I was lucky enough to get, as a gift, a very nice celadon teacup with
strainer, lid, and bowl, plus some very nice tea, from Korea.  The way
I was told to prepare the tea is like this:

	- Place tea in strainer
	- Place strainer in teacup
	- Boil water
	- Pour boiling water in the bowl (not the cup)
	- Let the water cool for 30 seconds
	- Pour the water slowly over the tea
	- Place the lid over the strainer and teacup
	- Let the tea steep for 2 minutes
	- Remove the lid and strainer

...and you're all set.

The only problem is, I would like to find out how much caffeine is in
green tea.  Does anyone know?
--
------------------------------------------------------------------------------
 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: gordons@CS.ColoState.EDU (vahl scott gordon)
Newsgroups: rec.food.drink
Subject: sour beer
Date: 13 Oct 92 02:49:09 GMT
Organization: Colorado State University

lindhurs@schaefer.math.wisc.edu (Scott Lindhurst) asks:
>I have some beer that went sour and I want to know if it's
>good for anything other than pouring down the sink.

If you are into bread-baking, I've heard it makes an excellent
extra-sour dough (seriously).

Scott
From: astinus+@pitt.edu (Mark E Porterfield)
Newsgroups: rec.food.drink
Subject: Re: Halloween Party Drink
Date: 9 Oct 92 19:51:00 GMT
Organization: Pittsburgh Supercomputing Center

Try a Grey ugly discusting looking drink like a 'Brain'.
Xref: sparky rec.food.drink:3115 alt.party:509
From: CE42@lafibm.lafayette.edu (CE42000)
Newsgroups: rec.food.drink,alt.party
Subject: Kool-aid
Date: 14 Oct 92 20:58:20 GMT
Organization: Lafayette College
Originator: news@lafcol

Hi, over the weekend, a bartender made me a drink called Kool-aid. I
really liked it, but can't remember what was in it.  Anybody out there
have the recipe?  Thanks in advance.
                             Emily
From: stine@jeeves.ucsd.edu (Blaine Stine)
Newsgroups: rec.food.drink
Subject: Re: What foods go with Viognier?
Date: 13 Oct 92 17:35:22 GMT
Organization: University of California, San Diego


 Well on the subject of Viognier I just had the new Calera and
it is very, very good. I'd think that grilled swordfish with mango
chutney or another fruit "salsa" would go very well. Pork
 tenderloin also goes well with fruit sauces. Or what about
 Boudin Blanc with apples deglazed with a splash of the Viognier
I'm getting hungry......

 Blaine Stine
 stine@jeeves.ucsd.edu
From: spl@pitstop.ucsd.edu (Steve Lamont)
Newsgroups: rec.food.drink
Subject: Re: What is everclear?
Date: 16 Oct 92 23:02:44 GMT
Organization: University of Calif., San Diego/Microscopy and Imaging Resource
NNTP-Posting-Host: pitstop.ucsd.edu

In article <jdelorey.47.719272250@fairfax.stfx.ca> jdelorey@fairfax.stfx.ca (John DeLorey) writes:
>What is everclear?

Lab alcohol. :-)

Actually, it's 200 proof hooch.

							spl


-- 
Steve Lamont, SciViGuy -- (619) 534-7968 -- spl@szechuan.ucsd.edu
UCSD Microscopy and Imaging Resource/UCSD Med School/La Jolla, CA 92093-0608
"Twit twit twit/Jug jug jug jug jug jug/So rudely forc'd./Tereu"
                - T. S. Eliot, "The Waste Land," III. The Fire Sermon
Organization: School of Computer Science, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.drink
Date: Fri,  9 Oct 1992 14:10:51 -0400 
From: Andrew Lewis Tepper <at15+@andrew.cmu.edu>
Subject: Goblin Bowl (was Re: Halloween Drink)
Distribution: na

These are a tradition at my yearly Halloween party. They should be
served from a Scorpion Bowl, available from Sang-Kung in New York City.
(A Large ceramic bowl with a volcano in the center that can be filled
with 151 and lit.)

  1   Part Dubonet
  1   Part Calvados (Applejack is the american version; it's not as good.)
  0.5 Parts Raspberry Liquor (Chambord is ok, St-Jean spirits is better.)
  2.5 Parts Fresh Cider. (General cider buying note: Buy unfiltered.)
  Angustora Bitters
  _small_ amount of lemon juice. (It's not supposed to be a sour drink.)

This will be the 3rd or 4th year I've made goblin bowls. They're
_really_ good. Let me know if you make them.

Newsgroups: rec.food.drink
From: pc0837@sarah.albany.edu (COHEN PAUL L)
Subject: Request: Party Punch
Organization: State University of New York at Albany
Date: Thu, 15 Oct 92 13:53:00 GMT

I've seen some ideas on this network for Holloween punch, but didn't save
them.  Now I wish I did.  If anyone has compiled these, please email to

pc0837@sarah.albany.edu

                               Thanks,
                               Paul
From: arachne@cruzio.santa-cruz.ca.us
Newsgroups: rec.food.drink
Subject: couscous
Keywords: buy it in bulk?
Date: Mon, 12 Oct 92 18:06:34 PDT
Reply-To: arachne@cruzio.santa-cruz.ca.us


having just moved to the area, my fiancee and i were wondering
if there is any place in the county to buy couscous in larger
quantities than those irritating boxes which are good for
two dinners, then have 1/4 cup left over, which spills all
over because the box gets knocked down.

any guidance would be appreciated.
arachne
From: calvin@cbnewsi.cb.att.com (scott.a.kaye)
Newsgroups: rec.food.drink
Subject: Halloween Drink
Date: 8 Oct 92 19:12:16 GMT
Distribution: na
Organization: AT&T


	My roommates and I are thinking of throwing a Halloween Party this 
year, and are looking for a good drink to serve our guests.  I remember going
to a party a few years ago, and there was some kind of really disgusting looking
drink, that tasted pretty good, it was called witches brew or something like
that.  Can anyone make a suggesting for a good drink to serve at a Halloween
party??
					Thanks
						Scott
-- 
    Scott Kaye				  "Were going to need another Timmy."	
    AT&T			    		-Mr. Lizard               
    100 Southgate Pkwy			   I can't speak for myself, so how 
    Morristown, NJ  07960		   could I speak for AT&T?
From: tsui@ils.nwu.edu
Newsgroups: rec.food.drink
Subject: My Mai Tai recipe
Date: 16 Oct 92 17:57:33 GMT
Article-I.D.: ils.1992Oct16.175733.7456
Distribution: usa
Organization: Institute for the Learning Sciences

I figure I should contribute this because its a house favorite at my family's
restaurant (PEKING PALACE in Portage, MI. [plug plug])

All measurements are by counts (count while you're pouring, not precise but the
fastest way to bartend).

5 rum
3 triple sec
2-3 creme de almond
2 sour mix
2 orange juice
2 pineapple juice
2-3 grenadine (depends on how sweet u like things)
a splash of club soda

stir well to get a little foam from the sour mix.

hope u like it.
From: lmiller@aero.org (Lawrence H. Miller)
Newsgroups: rec.food.drink
Subject: Re: My Mai Tai recipe
Date: 16 Oct 1992 23:30:33 GMT
Organization: The Aerospace Corporation, El Segundo, CA
Distribution: usa
NNTP-Posting-Host: palomar.aero.org

In article <1992Oct16.175733.7456@ils.nwu.edu> tsui@ils.nwu.edu writes:
>I figure I should contribute this because its a house favorite at my family's
>restaurant (PEKING PALACE in Portage, MI. [plug plug])
>
>All measurements are by counts (count while you're pouring, not precise but the
>fastest way to bartend).
>
>5 rum

	Ahh.  But not just any rum, Meyers's!!
-- 
Larry Miller		The Aerospace Corporation
lmiller@aero.org	PO Box 92957		
310-336-5597		LA, CA 90009-2957
From: ribet@digel.berkeley.edu (Kenneth A. Ribet)
Newsgroups: rec.food.drink
Subject: Re: Espresso Machine Recommendations? (longish)
Date: 7 Oct 1992 20:28:44 GMT
Organization: U.C. Berkeley Math. Department
NNTP-Posting-Host: digel.berkeley.edu

In article <1992Oct7.141226.22005@jhunix.hcf.jhu.edu> velde2@jhunix.hcf.jhu.edu (Velde Francois) writes:
 ....
>I am working on the 
>cappucino as well (I find it difficult to get enough foam before
>the milk boils).
>...

Someone on the net recommended putting the milk in the freezer for a
few minutes before trying to steam it.  *This really works!*  I
have been doing this for the last few weeks, and have found a
dramatic improvement in the density of the foam.

Others have written that low-fat milk makes more copious
foam than whole milk.  I haven't made controlled experiments, but
this seems right to me.  I use mostly 1% milk with my machine,
though I went through some whole (4%) and low fat (2%) milk quite
recently.  (This is another story, but I was trying out some 
"premium milk" that was recommended to me by a friend: it comes in
glass bottles, instead of cartons.)

-ken ribet, UC Berkeley Math Department
From: warwick@cs.uq.oz.au (Warwick Allison)
Newsgroups: rec.food.veg
Subject: Re: where food comes *from* (was: What's wrong with free-range eggs)
Date: 9 Oct 92 01:54:17 GMT
Reply-To: warwick@cs.uq.oz.au

This thread reminds me of when I was a child.  I was looking at my arm,
when suddenly I realised, and exclaimed:

	"I'm made of meat!"

I'd imagine a pig would be even more distressed to discover so...

--
Warwick
--
  _-_|\      warwick@cs.uq.oz.au            /Disclaimer:
 /     * <-- Computer Science Department,  /  
 \_.-._/     University of Queensland,    /   C references are NULL && void*
      v      Brisbane, Australia.        /
From: ldh@svl.cdc.com (Lawrence D. Hare)
Newsgroups: rec.food.veg
Subject: Re: Natural Mosquito Repellant
Date: 13 Oct 92 23:48:41 GMT
Organization: Control Data Systems
X-UserAgent: Nuntius v1.1.1d9
X-XXMessage-ID: <A700AE3911010456@ethelred.svl.cdc.com>
X-XXDate: Tue, 13 Oct 92 16:47:53 GMT

In article <1b8j57INN1k9@usenet.INS.CWRU.Edu> Mike E. Romano,
bj368@cleveland.Freenet.Edu writes:
>   Many years ago I heard of an herbal solution which when
> rubbed on the arms, etc. would cause mosquitoes not only
> to refuse to bite but would actually convert them into
> vegans.  

Yes - this substance I believe to be "Citronella".  Health food stores
should have more information about it and its siblings. It does not cause
mosquitoes to join the legions of more socially acceptable beasts, but it
does cause them to be less obnoxious to us more tolerant creatures.

As far as mosquitoes having no evidence that their farming of us causes
nothing greater than a mild irritation - codswhollop! Just goes to show
how far mosquito research has developed. My fair and lovely better half
develops terrible allergies and can be brought to alarming depths of
unhappiness as a result of a mosquito bite.
--
Lawrence D. Hare     ldh@svl.cdc.com
From: bsc7@po.CWRU.Edu (Bradley S. Corsello)
Newsgroups: rec.food.veg
Subject: RECIPE: "Staff of Life" open-faced sandwich
Date: 10 Oct 1992 22:30:12 GMT
Organization: Case Western Reserve University, Cleveland, OH (USA)
Reply-To: bsc7@po.CWRU.Edu (Bradley S. Corsello)
NNTP-Posting-Host: thor.ins.cwru.edu


This is the sandwich that turned me into a vegetarian!  I was thinking about
giving up meat, and I went into a vegetarian restaurant to get some lunch,
just to try it out.  I ate one bite of this treat, and I knew I'd never need
meat again!

STAFF OF LIFE, as served at the (late and lamented) Red Radish Restaurant in
Kent, OH.

Spread a thick layer of homus on a pita.  Add a layer of tomato slices, a
layer of mushroom slices, cover with shredded cheeses, and sprinkle with
sunflower seeds.  Broil until the cheese is melted and the whole thing is
heated through and golden brown.  Then DIG IN!
-- 
Brad Corsello (bsc7@po.cwru.edu) 2L Case Western Reserve Law School
"The Fanaticks have always had a way of affecting to run into Per-
secution, and count vast Merit upon every little Hardship they suffer."
^ J. Swift.  "Factum clarum, jus nebulosum."  Rex v. Haddock.
From: densond@CS.ORST.EDU (Dave Denson)
Newsgroups: rec.food.veg
Subject: Is white granulated sugar vegan?
Date: 8 Oct 92 05:31:45 GMT
Organization: Oregon State University, Computer Science Dept
Originator: densond@storm.CS.ORST.EDU

I heard a while back that some obscure animal product was used in the refining
process for white granulated sugar, but I have not seen any mention of this
anywhere.  Is this true?

Kindly email, I will summarize and post if there is any interest.

Thanks,
Dave
-- 
------ Dave Denson                      (Preferred:  densond@storm.cs.orst.edu)
Computer Sciences Corporation                       (densond@heart.cor.epa.gov)
US EPA Corvallis Environmental Research Lab
The above opinions are by no means whatsoever endorsed by US EPA, CSC, or OSU.
Newsgroups: rec.food.veg
From: johnsons@cheshire.oxy.edu (Sarah Curtis Johnson)
Subject: Re: Restaurants in SF?
Organization: Occidental College, Los Angeles, CA 90041 USA.
Distribution: na
Date: Sat, 17 Oct 1992 01:17:55 GMT

In article <Bw6H1w.Hyy@gpu.utcs.utoronto.ca> molnar@Bisco.CAnet.CA (Tom Molnar) writes:
>
>I will be attending a conference in San Fransisco during the last week of
>October.  I would greatly appreciate any pointers to vegetarian restaurants
>in the downtown area.  I'll be staying in a hotel near Mission and 7th, but
>I can travel to any restaurant in the general area.  I recall someone asking
>for similar recommendations a few months ago, but I don't recall if
>Is there a restaurant guide for SF that clearly identifies vegetarian
>restaurants?
>
>Any help would be appreciated.
>
>Thanks,
>Tom



Well, I don't know of many in the area, but if you are going to be in S.F., 
and can find your way to the Marina district, you can't pass up the opportunity
to go to Green's.  The food is always absolutely incredible, although the
wait can at times be a hassle.  Everything on the menu is vegetarian, and
I have *never* been unhappy with my meal.  I have also never left without 
being absolutely stuffed.  It is a bit tricky to find, as it is hidden right
on the marina, with a stunning view of the bay, but it is well worth the 
effort.  Find it if you possibly can...
(Makes me hungry just to think about it....yummy!)

-Sarah
From: kv2@vax5.cit.cornell.edu
Newsgroups: rec.food.veg
Subject: protein combination and the MAYAS
Date: 9 Oct 92 16:35:34 EDT
Distribution: rec
Organization: Cornell University

Here's a question for the scientific among you:

I know that it has been common knowledge among vegetarians for sev
eral years that you don't need to do the food combining thing, at
least not at every meal, to get "complete" proteins. 

Does anyone know of scientific journal articles where this is documented?

My roommate is very interested in this topic. She is an archeologist, and
apparently most anthropologists are fixed on the idea that proteins must
be combined at the same meal to achieve a nutritious diet. She says if
this is not true, then that throws off many people's assumptions about
diet and nutrition in the ancient world. She also seems to have the im-
pression that not combining proteins is some vegetarian rumor without a
scientific basis...

Can anyone help? anyone care to comment on vegetarian diets in the
ancient world? she studies the mayan civilization, her field sites being
about 1000 years old.

Thanks!

Lucie Melahn
kv2@vax5.cit.cornell.edu




years now that you don't need to do the food combining thing in orde
Newsgroups: rec.food.veg
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Fruitbat's recipes?
Organization: NASA Dryden, Edwards, Cal.
Date: Thu, 15 Oct 1992 03:22:19 GMT

Somehow I lost the recipes from Fruitbat, a one-time poster here on
rec.food.veg noted for his humor and flamboyance.  Did anyone out
there save any of these?

I'm particularly interested in finding his recipe for mushroom croute
but I'd like to have every possible recipe (or posting) that you may
have saved.

When last I heard, Fruitbat had gone to work for a bank in London and
was wearing three-piece suits, but he's still cooking.

Mary
Newsgroups: rec.food.veg
From: viviana@igor.tamri.com (Vivian Aldridge)
Subject: Request:Thai-like recipes or Thai recipes for Dad?
Organization: TOSHIBA America MRI, South San Francisco, CA
Date: Fri, 16 Oct 92 14:35:24 GMT


Hi,
Does anyone have Thai-like or even just regular Thai
recipes? I say Thai-like because normally Thai food involves
many ingredients so any recipe that comes close to the
real thing would serve my purpose.

Thai food is my Dad's favorite food. I'm going to see him
next Wednesday and stay with him for the week in Los
Angeles. He got out of the hospital last week and is now
115 pounds (hes 5' 10"). My mission is help him gain weight.
Since he is basically a vegetarian, I am finding this a
challenge. However, he does love Thai food and I think
I can help him gain weight by preparing such food.

Does anyone have ideas/receipes for me?

Thanks!
You can email to at viviana@tamri.com.
I'll post a summary.

Vivian 
Newsgroups: rec.food.veg
From: adwright@iastate.edu ()
Subject: Re: safe and effective ant=away formula
Keywords: don't wana kill the buggers......
Organization: Iowa State University, Ames IA
Distribution: na
Date: Fri, 9 Oct 1992 14:16:47 GMT

In <7073@transfer.stratus.com> fms@sw.stratus.com (Faith Senie) writes:
 

>In article <1992Oct8.034752.8559@wam.umd.edu>, begonias@wam.umd.edu (Jeremy Ritzer)
>writes:
>> 
>> I guess this isn't really appropriate, unless you consider eating anst/ants
>> 	a vegetarian choice, but i was wondering if anybody could help me
>> 	persuade some ant critters from hanging out on my kitchen counter.
>> Any ideas?  Don't wanna buy those nasty things, and don't necessarily wanna 
>> 	commit wholseale slaughter.

Just in case the passive methods do not work, you may be forced to eradicate.
I have heard of a recipe in "The Formula Book" where you mix yeast (active,
like for bread making) with molasses and sugar. The yeast will not grow until
they are ingested by the ant. This works as long as the yeast is well mixed.
Sodium arsenite works too. All of us ingest a little arsenite each day and it
passes through the system. Use about .3% (not 3%) in molasses. The ants will
be able to make several trips before they stop coming. It is really quite 
safe when used with reasonable care. SInce they are able to bring it back 
to the colony it eradicates the whole lot of them. Well, i guess this is 
really getting peripheral to the purposes of this group so i will stop :)
Newsgroups: rec.food.veg
From: Rosemary Waigh <rwaigh@zooid.guild.org>
Subject: Re: Kale
Reply-To: rwaigh@zooid.UUCP (Rosemary Waigh)
Organization: The Zoo of Ids
Date: Wed, 7 Oct 1992 22:12:48 GMT
Summary: yummy vegan recipe - kale w/ onions and carrots 

Here is my favourite way of preparing kale, adapted from a recipe
in _Friendly_Foods_, by Brother Ron Pickarski (an *excellent* vegan
cookbook).

Kale with onions and carrots
----------------------------
an onion
a few carrots
a bunch of kale
.5 tsp powdered ginger

Slice the onions in half rings and saute in water over low heat.
Meanwhile, slice the carrots.
Saute carrots with onions 5 minutes, cover and let steam for 5 more minutes.
Meanwhile, tear the kale into bits.
Add the kale, .5 cup water, and ginger to the cooked carrots and onions,
let steam for a few minutes.

This has a pretty colour combination, and a sweet flavour from the onions 
and carrots (adjust the proportions of vegetables as desired).

Bon apetit!

Rosemary Waigh
rwaigh@zooid.guild.org
From: red_trek@drycas.club.cc.cmu.edu
Newsgroups: rec.food.veg
Subject: French fries; oil and calories
Date: 7 Oct 92 20:14:08 GMT
Organization: Carnegie Mellon Computer Club

Someone posted a recipice for french fries, including the claim that
one Tablespoon of oil = 14 calories.

Not so.  One tablespoon of oil contains 14 *grams* of fat; each
gram of fat has *nine* (kilo)calories.