HDTenEightyP/NetNews huggingface dataset:
From: "eric decker" <eric.decker@canrem.com>
Newsgroups: rec.food.cooking
Subject: cookbook list (from w
Date: 2 Sep 92 19:13:45 EST
Reply-To: "eric decker" <eric.decker@canrem.com>
Distribution: rec
Organization: Canada Remote Systems


  Newsgroup: rec.food.cooking
 Message-ID: <183250@pyramid.pyramid.com>
   Subject: Cookbook List (from What Is Your Favorite Cookbook? thread)

  ..............................


MW  respondent listed every cookbook he had 8-).  I've taken out the editorial
   due to the fact that the file was 2500 lines long.

   I must have missed this one. If somebody has this file could they
E-mail it to me?

   Thanks.


RelayNet: ->CRS
Internet: eric.decker@canrem.com


   
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World's Largest PCBOARD System - 416-629-7000/629-7044
Newsgroups: rec.food.cooking
From: olsen@Csli.Stanford.EDU (Diane Olsen)
Subject: Re: WANTED: Chicken Mole
Organization: Stanford University CSLI
Date: Wed, 2 Sep 1992 17:12:02 GMT

In article <1992Aug31.182704.11693@murdoch.acc.Virginia.EDU> aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb) writes:
>The poblano recipe posted earlier in this thread (the long one,
>with the raisins and the stale french bread) sounds like the
>original mole recipe.  It takes all day to prepare, I think.
>But it's worth it.

That is the recipe "Mole Poblano de Guajolote" from Diana Kennedy's
Cuisines of Mexico cookbook.  I have a few comments about that recipe:

1.  It does take all day to make.  Fortunately, the sauce freezes well.
Follow the recipe as closely as possible;  your efforts will be well 
rewarded.

2.  It is IMHO the most delicious dish on God's green earth.

3.  Because of #1 and #2, this is the perfect dish to wow a crowd of
friends with.  

-- 
Diane L. Olsen		"A woman with a mind is fit for all tasks."
olsen@csli.stanford.edu		--Christine de Pizan (c.1363-c.1431)
From: leighann@sybase.com (Leigh Ann Hussey)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: Chicken Mole
Date: 28 Aug 92 18:42:11 GMT
Distribution: usa
Organization: Sybase, Inc.

In article <1992Aug26.160549.20267@murdoch.acc.Virginia.EDU> aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb) writes:
>most famous mole, the Mole Poblano which features chocolate as
>a main ingredient, and has a very interesting story behind it
>pertaining to its creation.
>

And?  Do tell.  Oh, and post the recipe while you're at it, please...

	- Leigh Ann


Leigh Ann Hussey 		leighann@sybase.com
"They're mine!  All mine!  And what's mine is mine!" - Daffy Duck
Newsgroups: rec.food.cooking
From: belas@comb1.comb.umd.edu (BOB AT COMB)
Subject: Re: Yogurt question
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Maryland, Center of Marine Biotechnology
Date: Tue, 25 Aug 1992 21:57:00 GMT

In article <1992Aug25.190408.26708@decuac.dec.com>, jcp@islay.dco.dec.com (Jolly C. Pancakes) writes...
> 
>	Question for you do-it-yourself yogurt makers - some have
>mentioned heating the milk to 180 and then cooling it. Others don't
>mention heating or warming the milk at all. Why 180 degrees F? Why not
>just "room temperature" or "lukewarm"?
> 
> 
>-- 
> 
>------------
>jcpatilla					jcp@islay.dco.dec.com

	If you use raw or pasteurized milk you first have to kill off (most)
of the bacteria it contains.  Heating to just below boiling (aka Pasteuriza-
tion) does this and kills many bacterial viruses that can attack and destroy
the Lactobacillus culture you add to make yogurt.  If you use dry milk pow-
der instead of liquid milk, then you don't have to worry about this problem
and can add the culture to the reconstituted dry milk at about 120 F.  
	Hope this helps.

	
		Bob Belas
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
	"Adversity makes men, and
	 prosperity makes monsters."
		Victor Hugo
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
	Belas@comb3.comb.umd.edu

Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: selecting fresh pineapple
Organization: Indiana University
Date: Sun, 30 Aug 1992 23:00:41 GMT

nall@sun8.scri.fsu.edu (John Nall) writes:


>     Also, just in case someone does not already know, the acidity
>is concentrated within the center core.  Always cut that part out.

Yup.  I ate some once and the backl of my throat itched for days.  Cut
those cores out folks.

I have heard that eating lots of fresh proteolytic-enzyme fruit will
make one's skin softer, but I dunno.  Somehow I doubt it.
-- 
Kiran Wagle     <kiran@bronze.ucs.indiana.edu>     (812) 335-0420
From: jsco@buzzardroost.az.stratus.com (Jeff Scott)
Newsgroups: rec.food.cooking
Subject: Re: $.50 WOK ( Story )
Date: 1 Sep 92 22:45:00 GMT

In article <9wjnh5_.tunxis@netcom.com> tunxis@netcom.com (Gary A. Gorgen)  
writes:
[]
[]
[]Does anyone out there in net-land know anything about these wok's?
[]"Authentic Hand Hammered Wok" by China Connection.
[]14 in. diameter, 1 mm. thick, cheap aluminum cover & handle.
[]
[]It is a little thin, to my liking. But it's light, and easy to handle.
[]
[]Gary.
[]

Gary,
the only thing that I have seen on this wok is the "paid commercial  
advertisement" (one of those 30 minute commercials) it looks like a pretty  
good deal, I have a calphalon (sp) wok that works great but I would like  
to try one of the "hand hammered" woks and see if it works any better.
--------------------------------------------------------------------------
Jeffrey Scott                  Jeff_Scott@vos.stratus.com (SOS Mail)
Support Coordinator            jsco@az.stratus.com (NeXT Mail)
Customer Assistance Center     (602) 858-3156 (Voice Mail/Pager)
Telecommunications Division	(800) 828-8513 (Customer Service)
Stratus Computer, Inc. 4455 E. Camelback #115-A, Phoenix AZ 85018
Newsgroups: rec.food.cooking
From: jmd9888@zeus.tamu.edu (DURHAM, JAMES MICHAEL)
Subject: Re:  Gnocchi
News-Software: VAX/VMS VNEWS 1.41    
Organization: Texas A&M University, Academic Computing Services
Date: Wed, 2 Sep 1992 14:52:00 GMT

In article <1992Aug20.171823.5459@encore.com>, jpenovic@1.com writes...
>My husband loves to make, cook, and eat pasta (I like the
>eating part myself).  Anyway, he wants to try making gnocchis
>from scratch and none of our cookbooks have a recipe.  Does 
>anyone have a tried and true recipe?
> 

If I understand you correctly this is the recipe that we use all of the time 
and it can be made into whatever shape you like
The recipes is very simple:
                * boil your potatoes with the skins on (it is much faster to 
                                                        peel them after they
                                                        are boiled)
                * mash the potatoes until you get a powdery consistancy
                * add about 1 egg yolks for every one pound of potatoes 
                * add flour until you it get to be a non stiky consistancy
                                                      (about 1 cup per 1 lb
                                                       potatoes)
                * shape and cook
                  very easy and very filling


Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: Gross foods in cans: competition
Organization: Wayne State University, C&IT
Date: Wed, 26 Aug 1992 20:20:46 GMT

I just read a few of these to my pal Jeff, who reminded me of a detour we
made into the local Phillipine food store on a bicycle jaunt. We bought
some crunchy fried seasoned anchovies and munched on them until Jeff
said "I've got it! These smell *exactly* like Purina Cat Chow!" End of
snack session.
 
But yes, Oriental food stores are wonderful haunts. I enjoy the occasional
mystery can marked "preserved vegetable" or my favorite, "edible preperation
of" vegetable, fish or ...? Makes you wonder about the ones without that
distinction.
 
Also wonderful in their weirdness to western eyes are Japanese snack
foods...odd mixtures of crackers, seaweed, fried peas and beans and of
course, teeny little fish with their eyes intact, plaintively looking up
at you....
 
Life would be poorer without them.
 
       --mike
Newsgroups: rec.food.cooking
From: hip@a.cs.okstate.edu (HUFFMAN BRADLEY SP)
Subject: Re: What do I do with okra?
Organization: Oklahoma State University
Date: Fri, 4 Sep 92 03:23:45 GMT

From article <NSXI4BF@taronga.com>, by arielle@taronga.com (Stephanie da Silva):
> Okra is one of the very, very few veggies I don't like, along with
> lima beans and blackeyed peas.  Tho I can tolerate fried okra, so
> it's not a total loss.
Once lived with a girl from Berekley, she also thought okra was the worst
veggie around.  That is until we got her to stop boiling it (Yuk!) and 
showed her how to fry and pickle it.  Same thing with catfish, she 
thought is was trash until her first fish fry.  

By the way, if you don't like blackeyed peas, what do you do on New Years?
From: chris@hpspdla.spd.HP.COM (Chris Bostak)
Newsgroups: rec.food.cooking
Subject: Re: HELP: moths infest the kitchen
Date: 25 Aug 92 17:18:28 GMT
Organization: HP Stanford Park - Palo Alto, CA

We had the same problem, and yes, they ate through our plastic bags as
well.  We threw things out, sprayed, cleaned, and just about everything
else we could think of.  How did we finally get rid of them?  We moved.
Good luck.

Chris

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chris Bostak                               |  chris@spd.hp.com
HP Stanford Park Division                  |  (415) 857-2075
1501 Page Mill Road, Palo Alto, CA 94304   |
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: rec.food.cooking
From: richard@sfu.ca (Richard Chycoski)
Subject: Re: Espresso,NOT expresso!
Reply-To: richard@sfu.ca
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Mon, 31 Aug 1992 17:31:13 GMT

In article <1992Aug27.184614@lamisun2.epfl.ch> ienne@lamisun.epfl.ch (Paolo  
Ienne) writes:
> Another, rather fantasious perhaps, ethimology could be to trace it back to
> the origin of the latin equivalent to the italian word ("expressum" from 
>"expremo" as stated by Tom Jacob). It can be imagined that "espresso" has 
>exactly the meaning of "ex premo" that it "I squeeze through", as actually 
> done with the steam through the coffee in an espresso machine. A bit exotic - 
>I agree - but someway plausible.

From "A Supplement to the Oxford English Dictionary":

espresso. Also expresso. [It. caffe espresso, lit. 'pressed-out coffee'.]
Coffee made under steam pressure; the apparatus used for making this; a
coffee-bar where it is sold.

- Richard Chycoski
  richard@sfu.ca (don't believe the reply address!)
Newsgroups: rec.food.cooking
From: darren@instar.cuc.ab.ca (Darren G. Holloway)
Subject: Request for Samosa recipes
Organization: INSTAR Corporation, Calgary, Alberta, CANADA
Date: Thu, 27 Aug 92 19:11:16 GMT

I am looking for a recipe for Beef Samosas.  Could anyone who has
one please post it?

Thanx
-Darren

-- 
Darren G. Holloway      "When two deaf people have orgasms in the woods,
Theoritician Wannabe    do they make a sound?" - Donald C. Markowitz
darren@instar.cuc.ab.ca (<-now)  darren@npsys.cuc.ab.ca (<-permanent)
DISCLAIMER: Nobody else would want these opinions, so they are solely mine.
Newsgroups: rec.food.cooking
From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Subject: Re: Biscotti
Date: Sun, 23 Aug 92 22:18:50 GMT
Organization: Home for the Terminally Infirm

In article <1992Aug23.211824.27633@rata.vuw.ac.nz> galea@gphs.vuw.ac.nz (Pauline Galea) writes:
>Hi,
>
>
>I can just about handle lbs and ozs  (rather than grams), but what on earth is
> 1 stick of butter ??

It looks like it may be time for Cindy Kandolf to post her FAQ file
again.

A stick of butter is a quarter pound, or 8 tablespoons, or 1/2 cup, or
whatever.
-- 
Crossly the Glad-Eyed Bear              ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California
Organization: University of Illinois at Chicago
Date: Wednesday, 26 Aug 1992 23:19:36 CDT
From: Barry Grau <U42054@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Re: French toast or evolution in the kitchen
 <1992Aug19.124733.6632@devvax.mincom.oz.au>
 <1992Aug19.152455.21927@nas.nasa.gov> <28797@wissel.GBA.NYU.EDU>

In article <28797@wissel.GBA.NYU.EDU>, sbhattac@wissel.GBA.NYU.EDU (Shankar
Bhattacharyya) says:
>
>In my experience, in India French toast is very different from the stuff
>you get in the US. It isn't sweet. It tends to have rather more egg, and is
>often served with a sprinkling of browned onions. And, because it is an
>occidental food, we serve it up with ketchup.

    I get it, kind of like a bread cutlet. But after dipping it in egg,
    did you coat it in bread crumbs? :-)

     barry

>
>- Shankar
Newsgroups: rec.food.cooking
From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Subject: Re: Network Cookbook available for anonymous FTP dld.
Date: Wed, 26 Aug 92 00:37:44 GMT
Organization: Home for the Terminally Infirm

In article <1278@ncrclm.ClemsonSC.NCR.COM> hack@ncrclm.ClemsonSC.NCR.COM (Elaine Hacklaender) writes:
>
>Could someone please post or send the IP address for this machine?
>I think I had it before, but I can't find it now.  Also, where possible,
>could posters PLEASE put the IP address in the post too?  Some of us
>don't have access to machines that can resolve the host names -- but
>hey, at least it's access!  

The IP address for cs.ubc.ca is 137.82.8.5.

The Network CookBook is in directory /pub/local/RECIPES.
-- 
Crossly the Glad-Eyed Bear              ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California
From: Ladd.Morse@p804.f70.n109.z1.fidonet.org (Ladd Morse)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: WANTED: Chicken Mole
Date: Fri, 28 Aug 1992 23:46:17 -0500

 
  VL> My friend likes Mole Poblano so I thought he'd enjoy trying the other
  VL> types out.  I haven't tried anything but the Poblano myself.

I live in an area that thinks mexican food is doritos - I didn't realize that
you could get bottled mole poblano.  I may have to begin stopping in grocery
stores I don't normally frequent to see if I can find some.
 

From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
From: bugsy@penny.WPI.EDU (Christopher Sean Moran)
Subject: Re: Request:  hints on how to cook fish
Organization: Worcester Polytechnic Institute
Date: Mon, 31 Aug 1992 17:24:06 GMT

One of the best things you can do to prepare fish
>is to buy it in a reputable fish market.  Try not
to buy fish from a supermarket.  I would say about 90% of
the time you would get inferior product.  

If there is one thing everyone should know about fish, it is
that there should be NO fishy smell coming from it.  Also
ask your vendor if the fish is brined.  Some places
do this to mask the smell.  If this is done there can
still be a strong fishy taste when you cook it.

Sole is a very tender fish in the first place, and flakes very
easily.  

Mild Fish...

  Pretty much all whitefish...Haddock, Schrod, Pollock, Sole
  are mild.  You can also try Red Snapper, Grouper, Trout
  and Amberjack.  It is generally true that the more fat
  content in the fish, the more flavor.  Fish such as
  tuna, swordfish, mako, mahi mahi, and bluefish have
  more flavor than a whitefish.

Fish can be cooked in a 350-400 degree oven for 10 minutes per inch
thickness of fish.  One good way to cook it is very basic.  Get a 
pan ( for the oven), grease the pan lightly with butter, butter the fish
(with melted butter it works much better) put some water in the pan
and over the fish (like a quarter cup or less) and cook(skin side down).

This tastes a little better with cracker crumbs on top (Ritz are very good)

Another way to flavor the fish is with a butter sauce like dill or lemon.

From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Boiled Peanuts
Date: Thu, 27 Aug 1992 02:21:13 -0500

  SB> From: sarahb@fanfare.EBay.Sun.COM (Sarah Bate)

  SB> My husband says he wants boiled peanuts.  Rather then tell him to go
  SB> South I figure i'll just try to cook some. Any suggestions.
 
From a friend who bought a sack of raw peanuts:

    Public message # 7737 entered No Date
    From: JIM RYAN
      To: ALL 
      Re: New England boiled peanuts

    (A deep south favorite) Take 12 ounces of Jimbo's Jumbos, soak
    overnight in three cups of fresh water---then add one quarter cup of
    salt and boil until tender (approximately twenty minutes) --- remove
    from heat. When cool, strain and eat.

Newsgroups: rec.food.cooking
From: arkdr@uniwa.uwa.edu.au (Dave Rindos)
Subject: Kim Chee -- Help!
Organization: University of Western Australia
Date: Fri, 4 Sep 1992 01:28:31 GMT

I'm sure I've seen this thread, but of course I didn't download it when
it was here :{)

I have a bit of a glut of chinese cabbage, etc, and was thinking of
putting up some kim chee.  I assume that I basically follow a sauerkrat
process and then add the chillies, garlic, ginger, etc after
fermentation has ceased.  Correct or not?  Perhaps somebody could send
or post some suggestions/recipes??

Thanks
Dave
Newsgroups: rec.food.cooking
From: cohen@cumuli.vmsmail.ethz.ch (Mark Cohen)
Subject: Re: REQUEST: traditional ONION SOUP recipe in France
Originator: mark@agnew
Organization: Dept. Chemistry, Swiss Federal Institute of Technology (ETH)
Date: Mon, 31 Aug 1992 10:02:18 GMT

This probably isn't "traditional", but as the basic idea is so simple
(boiling fried onions in vegetable stock) there are a large variety of
variants. I hope that people can extract what they want from this.

Onion Soup

Essentials
8-10 medium-large onions (I use the purple variety)
4 cloves of garlic (more if required)
3-4 pints vegetable stock
olive oil

optionals
salt
table spoon of honey
pepper corns.
2 table spoons of sherry
teaspoon of thyme
grated cheese
1 slice of french bread per bowl

Should feed 6-8

Chop the garlic and onions. Fry the garlic in a generous amount of
olive oil in a big pot until it is almost brown. Add the onions and
fry on low heat, covering the pan, for 10-15 mins. Add the stock,
bring to the boil then simmer gently for 20 mins (longer would do no
harm). While simmering add honey, salt to taste and a teaspoon of
pepper corns or grind in pepper to taste. A teaspoon of dried thyme
could also be added. There is a variant that adds a couple of table
spoons of sherry. This can now be served. You can sprinkle grated
cheese (I'd use cheddar myself) on the soup as it is served or
alternatively, toast some slices of French bread (the stick sort),
float this on each bowl of soup and cover it generously with grated
cheese. Then melt the grated cheese under the grill.

Note on the stock
use stock cubes or prepare by boiling the onion skins a few mushrooms
and any bits of vegetable you would have discarded eg potato skins,
carrot leaves, cores from peppers etc, whatever is handy, depending
on what else you are cooking. Being a vegetarian I'm not sure but I'd
guess the traditional French soup would use a beef stock.
From: msm@cbnews.cb.att.com (melanie.s.maher)
Newsgroups: rec.food.cooking
Subject: Re: Kitchen Countertops
Summary: gross grout?
Date: 4 Sep 92 21:08:34 GMT
Organization: AT&T

In article <2AA52F00.11B6@deneva.sdd.trw.com>, shla@spf.trw.com (Sheila Wallace) writes:
> In article <1992Aug31.145048.22957@decuac.dec.com> jcp@islay.dco.dec.com (Jolly C. Pancakes) writes:
> >
> >	Ah, what memories! I seem to recall having spent vaste periods
> >through my childhood cleaning the grout in my mother's kitchen tile with
> >toothbrush and razor blade. What a pain in the neck! And phooey on the
> >person who wanted stainless steel sinks with a DeLorean brushed finish.
> >Ha! They were a pain, too - showed every single water spot. ANd the
> >stainless stove tops were even worse. Worst of all, they attracted
> >lightening. It used to come in through the windows and dance all along
> >the steel surfaces.
> >
> 
> I agree about cleaning the grout.  The last three kitchens I've 
> inhabited have had awful grout, from previous renters who never 
> bothered to clean it.  [other stuff deleted]

> Sheila

Maybe I oughta take a closer look at my grout. I have never had any
problems cleaning it...just cleaned it along with the tile, and it's
around my stove top which has a Jenn-Air grill in it. You can
imagine the grease that settles there. I should mention that the
tile is pale blue and the grout is light gray (I think it was called
smoke). Maybe that's what keeps it looking presentable with normal
cleaning. A squirt or two of 409 or Fantastic daily, and I'm all set. 
Once in a great while (every couple or three months), I use a sealer
on the tile -- it reminds me of paste waxing your car. It's supposed
to help keep the yucko stuff from saturating the tile/grout, but I
thought it wore off within the week. There's also some stuff you can
buy now to mix in with the grout that's supposed to retard mildew
growth, but I thought that was mainly for bathrooms. 

Mel
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Newsgroups: rec.food.cooking
Subject: Garlic Bread, pseudo-Italian food, and the English
Date: 4 Sep 92 19:30:47 GMT
Organization: Wayne State University, C&IT

In article <1992Sep4.180415.13692@chpc.utexas.edu>
jbyrd@chpc.utexas.edu (Jan Byrd) writes:
 
    [...]
>
>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.
>
>Jan
 
This is really big with all the new trendy Italian restaurants that
call themselves a "Trattoria" or such and don't serve lasagne. ;-)
The serve tasteless bread along with a dish of absolutely characterless
olive oil. Yuck indeed. What amused me was all the calorie-counting
diners sopping away and saying "It's okay. It's olive oil" with each
160 calorie mouthful ;-)
 
What will be the next dreadful food trend to hit the US? I'm bracing
myself for the long-overdue English Food mania to hit stateside. Those
of you who've never been there may find this amazing, but the "fish 'n'
chips" served in American fast food restaurants isn't anything like
real English fish and chips. It's better. And if that doesn't frighten
you, nothing will...
          ;-)   mike
From: vickiemc@isi.edu (Vickie McCorkendale)
Newsgroups: rec.food.cooking
Subject: Re: Request:  hints on how to cook fish
Date: 28 Aug 92 19:23:59 GMT
Distribution: world
Organization: USC Information Sciences Institute


cindy@berkp.uadv.uci.edu (Cindy Windham) asks:

>Can anyone give me some hints on cooking fish so that the "fishy" 
>taste is minimized?  Also, please post a list of very mild tasting
>fish.  I usually cook true cod since it isn't very strong tasting,
>but I'd like to broaden my (fish) horizons :).  

I have a similar question.  Someone mentioned soaking the fish in milk 
to help take the fishyness out of it.  So I tried it but this is what 
happened...

First of all I used fresh filet of sole.  I soaked it in lowfat milk 
for about 15 minutes, covered it in spicy bread crumbs and baked it.  
It tasted fine, but it was so tender that it fell off the fork and 
basically fell apart.  What did I do wrong?  

I like fish, but I'm having a hard time cooking it tastily without the
fishyness that my husband hates so much....  help.

Vickie McCorkendale
Newsgroups: rec.food.cooking,rec.food.restaurants
From: kent@lightnin.Columbia.NCR.COM (Kent Richardson)
Subject: Squash Casserole
Organization: NCR Corp, E&M-Columbia, Columbia, SC
Date: Tue, 25 Aug 92 17:21:18 GMT

I have a lot of yellow crookneck squash to use up and wanted some more casserole
recipes. I have a couple but I would like to try others. Any low in fat? 
Thanks in advanced!!!

Please post or email me at kent@lightnin.ColumbiaSC.NCR.COM


Newsgroups: rec.food.cooking
Subject: Re: metric equivalents for US measures
Keywords: metric, measurements