HDTenEightyP/NetNews huggingface dataset:
From: asa@STL-09SIMA.ARMY.MIL (Will Martin on 9000)
Newsgroups: rec.food.cooking
Subject: Re:  Visions (or other) cookwares?
Date: 16 Dec 1992 13:17:54 -0600
Organization: UTexas Mail-to-News Gateway
NNTP-Posting-Host: cs.utexas.edu

|From: artemis@netcom.com (Michelle Dick)
| (Ted Taylor) writes:
|>The Cuisinart Pro line has copper disks, about a quarter of an inch thick, on
|>the bottom of the pan.  Very visible, very obviously copper, and for many
|>things, the best cookware I've ever used.
|Don't the handles pinch your hands?  Just picking them up empty in the
|store hurt my hands.  I'd feel silly using mitts or towels to handle
|the pots even when cool.  What a stupid design. (Other than that, they
|looked great).

This reminds me that I meant to comment on how the ordinary run of cheap
cookware in the discount stores these days tends to have handles that
hurt ones hands. I echo the "stupid design" comment above!

Some of them have big, bulky round wooden (or pressed woodlike substance)
handles -- those I find clunky, but not as bad as the plastic-handled
types, which seem to be designed to look good from the top, but which
have all the handle material missing below, so they are a upside-down U in
cross-section. This means that the weight pf the pan and its contents
are pressing into your fingers with the two parallel thin strips of the
handle under-side.

In previous years (maybe 5 years ago? I'm not sure when this current
handle style became prevalent...), these pans came with solid plastic
handles that formed a smooth curve all around, easy to grip and
comfortable to hold. 

What I'm doing is saving these old handles as we pitch the scratched-up
nonstick skillets in the hope that I can make them fit the new ones
when and if I am forced to buy some.

The only reason I can guess for this handle design is to save a cent or
two in the quantity of plastic material that goes into the handles.
Sure "penny-wise and pound-foolish" in my opinion!

Regards, Will
Newsgroups: rec.food.cooking,rec.food.veg
From: kibo@world.std.com (James "Kibo" Parry)
Subject: What is "black sweet rice"?
Reply-To: kibo@world.std.com
Organization: Two rooms filled with typography, in downtown Boston
Date: Wed, 16 Dec 1992 08:24:18 GMT

[]
	For a dollar a pound, in Chinatown, I can get what looks like
normal wild rice (and has a similar taste)--except, when it cooks, it
gives off an inky-black juice.  (Imagine rice in tar sauce.)

	What, exactly, is this rice?  I assume it's supposed to do that.
But what am I supposed to do with it?  (It seems to cook okay if I make
it the same way as wild rice, first straining off the chaff, then
boiling it 40 minutes.)  Anyone know any good recipes?

								-- K.

Newsgroups: rec.food.cooking
From: "eric decker" <eric.decker@canrem.com>
Subject: Cyclamates
Reply-To: "eric decker" <eric.decker@canrem.com>
Organization: Canada Remote Systems
Distribution: rec
Date: 20 Dec 92 00:50:44 EST



DC If a visitor to Canada from the more Southern regions wished to
   sample the Forbidden ( In the U.S. ) Pleasures of Cyclamate
   artificial sweetener where would it most likely be sold and what
   are the popular brand names?

  I'm in Toronto.

    Go to any major supermarket and you should have several brands to
chose from. I frequent the Dominion chain.( A&P owned) They have
a good selection and also carry Simplese which is the NEW kid on the
block.


DC Would U.S. Customs Service get upset over a bottle or two in one's
   luggage?

    Personal use is apparently tolerated. The product is retailed in 800
gram size. One may select bulk (loose) or packet form. Cost is about
C$3.50 per 800g.

   A fellow netter "andreaf@igor.rational.com" has experience in this
very area. I suggest you Email her for details.


				Sincerely yours
				Eric
---
  PMDBM  V1.75 #14 
--
Canada Remote Systems  - Toronto, Ontario
World's Largest PCBOARD System - 416-629-7000/629-7044
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Cooking in the dishwasher?
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Date: Sat, 19 Dec 1992 00:40:49 GMT

Huh?

I just saw a show on TV called Ursula's Cooking School.  She made some
sort of salmon lump and said to wrap the salmon up air-tight in
aluminum foil and then to cook it in the *dishwasher* through
several cycles!

Has anyone ever cooked in the dishwasher?  And, well, why?

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking
From: arnie@magnus.acs.ohio-state.edu (Arnie Skurow)
Subject: Re: Quicker Stickier Buns
Organization: The Ohio State University
Date: Tue, 15 Dec 1992 17:21:43 GMT

In article <1992Dec15.164717.25357@cs.wayne.edu> mje@pookie.pass.wayne.edu writ
es:
>Here's one I learned from Mom:
>
>Thaw a loaf of frozen bread dough from the supermarket. Roll it out to a thick
ness
>of perhaps 1/4"-1/2".
>
>Spread with softened butter.
>
>Sprinkle with sugar, cinnimon, raisins and chopped pecans or walnuts. Be gener
ous.
>
>Roll up, spread a little more butter on it, and cut into 2" lengths.
>
>Place the cut pieces, cut end up, in a square cake pan, not quite touching.
>
>Sprinkle more sugar on top and dot with butter. More nuts, too. Let rise for 2
0 min.
>
>Bake at, oh, 350 until golden. Let cool. The buns will pull apart nicely.
>
>When Mom had time, of course, she made the dough from scratch.
>
>             --mike edelman   midwest center for bun studies
>
Another nice variation of this recipe is to put a mixture of honey, brown
sugar, cinnamon and chopped pecans into the bottoms of a muffin pan.  Place
a rolled and cut bun into each of the muffin compartments, let it rise and
bake.

Permit to cool for a while in the muffin pan, invert over a cooling rack
and shake the sticky buns on the cooling rack.  Slather 'em with butter
and pig out.

Arnie
Newsgroups: rec.food.cooking
From: Marg_Meikle@mindlink.bc.ca (Marg Meikle)
Subject: CANDY CANES!
Organization: MIND LINK! - British Columbia, Canada
Date: Mon, 14 Dec 1992 00:27:29 GMT

Does anyone know the history of candy canes?  I can find recipes and methods
of production, but nothing on why and when we started to hang them on our
trees and put them into stockings.   Maybe this was another invention of
Hallmark Cards? or perhaps Cocacola like the contemporary image of Santa
Claus?   Thanks.
From: niel@goodyear.Sun.COM (Niel W. Hanes)
Newsgroups: rec.food.cooking
Subject: re: REQUEST:  Crayfish Recipes
Date: 17 Dec 1992 21:24:02 GMT
Organization: Sun Microsystems Inc., Mountain View, CA
NNTP-Posting-Host: goodyear.corp.sun.com

> Are crayfish the same as yabbies?

From the various answers you have gotten it looks like
there may be regional differences to the correct (sez who!)
answer.

For me, a California boy (is 32 too old to be a boy?) the
answer is yes.  On my last trip to Australia, while at a 
mountain climbing shop in the Blue Mountains, my brother-in-law
and I saw a picture of a crawdad (that's what I call them, but
I also know them as crayfish and crawfish) and said hey, a crawdad!
We both love to catch and eat these babies, so we know what they
look like.

Anyway, the lady that worked there looked at us and said, ``Oh, you
mean a yabby''!  

So, for me anyway, the answer is yes, yabbies = crawdads = crayfish = crawfish.


Niel
From: asa@STL-09SIMA.ARMY.MIL (Will Martin on 9000)
Newsgroups: rec.food.cooking
Subject: Re:  Superstitious Foods* New Years*
Date: 16 Dec 1992 13:43:24 -0600
Organization: UTexas Mail-to-News Gateway
NNTP-Posting-Host: cs.utexas.edu

Around here, in St. Louis, in a family of German heritage, it is the
pickled herring mentioned by a couple other posters already. I don't
think it mattered if it is creamed or "straight" in "wine sauce" (as the
labels say). I think the stores here sell more pickled herring between 
Christmas and New Years than in the rest of the year put together.

To those who are in the pickled herring tradition -- what region and
national origin are you?

Will
Newsgroups: rec.food.cooking
From: jill@gopher.ccbr.umn.edu (Jill Hollifield)
Subject: Re: Worst food?
Organization: Coordinating Centers For Biometric Research, University of Minnesota
Distribution: usa
Date: Tue, 15 Dec 1992 17:12:44 GMT

I've never *personally* eaten this, but the first night I was in
London, jet-lagged out of my mind and totally overwhelmed, I went
to a Pizza Hut for dinner because it was something familiar I 
could deal with, and the gentleman next to me ordered a pizza topped
with sweet corn and tuna.

Jill
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.cooking
Subject: Re: The whole muffin recipe collection
Date: 17 Dec 92 22:29:19 GMT
Organization: Lockheed Missiles and Space Co.

In article <16DEC199211514210@venus.cc.hollandc.pe.ca> villard@venus.cc.hollandc.pe.ca (Excuse me sir...What does this core meltdown light mean) writes:
>Could someone please mail me the entire collection of muffin recipes 
>as well. Please email me in advance so I can make sure I have room in 
>my account.  It would be greatly appreciated.  You can email me at 
>villard@venus.cc.hollandc.pe.ca
>
>Thanks in advance
>Kent

I just saw the "dawn" collection, in six parts, in rec.food.recipes

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: mje@pookie.pass.wayne.edu (Michael J. Edelman)
Subject: Re: Quicker Stickier Buns
Reply-To: mje@pookie.pass.wayne.edu
Organization: Wayne State University
Date: Tue, 15 Dec 1992 20:13:16 GMT

In article 19136@magnus.acs.ohio-state.edu, arnie@magnus.acs.ohio-state.edu (Arnie Skurow) writes:
 >>
>Another nice variation of this recipe is to put a mixture of honey, brown
>sugar, cinnamon and chopped pecans into the bottoms of a muffin pan.  Place
>a rolled and cut bun into each of the muffin compartments, let it rise and
>bake.
>
>Permit to cool for a while in the muffin pan, invert over a cooling rack
>and shake the sticky buns on the cooling rack.  Slather 'em with butter
>and pig out.
>
>Arnie

You know, I forgot about that- the topping goes on the bottom, in the pan, where
it carmelizes nicely. Thanks, Arnie.
     --mike
From: cooper@oasys.dt.navy.mil (Lynette Cooper)
Newsgroups: rec.food.cooking
Subject: Re: Where to get *real* sassafras oil?
Date: 18 Dec 92 15:30:17 GMT
Reply-To: cooper@oasys.dt.navy.mil (Lynette Cooper)
Organization: Naval Surface Warfare Center, Annapolis, MD



b
From: bradm@ems.cdc.com (Brad Miller)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 18 Dec 92 19:02:43 GMT
X-Newsreader: Tin 1.1 PL5

Once when my Grandma came to visit, she decided to back a batch of
everyone's favorite Kringles.  She turned on the oven to pre-heat,
and several minutes later a strange aroma filled the air.  (Well, in
our house we USED to store tupperware filled with cookies or bars in
the oven.  But Grandma didn't know that!) Several hours later I was still 
outside on the front porch with putty knife in hand trying to get the
last of the tupperware off the oven grates!

We still laugh about that whenever Grandma volunteers to bake Kringles.
--------------------------------------------------------------------------------
Brad Miller                    |              e-mail:   bradm@ems.cdc.com      |
Empros Systems International   |              v-mail:   (612) 553-4886         |
2300 Berkshire Lane N.         |                                         t     |
Plymouth, MN  55441            |                                               |
--------------------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: patti@hosehead.intel.com (Patti Beadles)
Subject: Re: Strawberry and chocolate pizza?         
Originator: patti@hosehead
Organization: Intel Corporation, Hillsboro, OR
Date: Mon, 14 Dec 1992 07:24:29 GMT

In article <memo.806962@cix.compulink.co.uk> jazzie@cix.compulink.co.uk writes:
>>ps: whats wrong with strawberry and chocolate pizza?
>So, let's think about how such a concoction might be made:
>
>     A sweet pastry crust, pre-baked.
>     Some sweetened cream cheese spread onto the pastry.
>     A rich fudgy chocolate sauce spread on top of that.
>     Some strawberry sauce... or perhaps whole strawberries dotted
>     around the "pie".
>     Lots of whipped cream.

I used to have a recipe for something like this, but I can't seem to
find it anywhere.

The recipe was for a "fruit pizza."  The crust was made with brownie
mix.  On top of that went a sweetened cream cheese mixture.  Next came
fruit, in whatever combination you can imagine.  (I remember using
kiwis, star fruit, pineapple, strawberries, bananas, cherries, and
blueberries, in various combinations.)  Finally, grated white
chocolate went on top.

I made a couple of these and took them to work once ... everybody
loved them.

(I think I got this off the net a while back.  If anybody remembers it
and saved it, I'd really appreciate getting a copy.)
-- 
Patti Beadles  503/696-4358 | I don't speak for Intel, nor vice-versa.
   patti@hosehead.intel.com |
   75555.767@compuserve.com | If it wasn't for the last minute,
or just yell, "Hey, Patti!" |             I'd never get anything done!
From: garyg@Warren.MENTORG.COM (Gary Gendel)
Newsgroups: rec.food.cooking
Subject: Re: The Net's Funniest Cooking Disasters,
Date: 16 Dec 1992 18:32:47 GMT
Organization: Mentor Graphics, IC Group
Distribution: world
Reply-To: garyg@Warren.MENTORG.COM
NNTP-Posting-Host: garyg.warren.mentorg.com

Sorry if this gets a little off the track, but I had a few requests for some
additional Aunt stories:

A neighbor of my Aunt kept noticing my Aunt pass by a number of windows at a
frantic pace.  After watching her go back and forth a number of times, she got
worried and called the police.  When the police arrived, they found my Aunt with
soaking rags wrapped around her feet.  She just figured the easiest way to wash
the floor was to put these on and run back and forth across the room.

On another day, my Uncle came home to find his kids wandering around the house.  He
found my Aunt sitting in their playpen.  She says it was the only place she could
get away from the kids for a while.
Newsgroups: rec.food.cooking
Subject: Crayfish Defined
From: collierm@physc1.byu.edu
Date: 15 Dec 92 15:15:05 -0700
Distribution: world
Organization: Brigham Young University

Okay, I started it, let me end it with an appeal to The Random House
College Dictionary and an explanation.

CRAYFISH   1. any fresh-water decapod crustacean of the genera Astacus and
	      Cambarus, closely related to but smaller than the lobsters.
	   2. any of several similar marine crustaceans, esp. the spiny
	      lobster
	   also, crawfish [alter. (by folk etym.) of ME crevis < MF crevice
	   < OHG krebiz CRAB]

Specifically, I need recipes for the first definition of the critter.  
I ate them in Louisiana for the first time and enjoyed them so much that
back home in Oklahoma I caught some.  However, lacking recipes I simply boiled
them.  They are tasty that way but I'm looking for something more.  Perhaps,
as someone suggested I'll look for some Cajun recipe books when I go home for
Christmas in a week.  Maybe even a shrimp recipe would work quite well, I'll
experiment with it.

				Matthew Collier
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: REQUEST:  Canolli Recipe      
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Sun, 13 Dec 1992 02:04:00 +0000

Living here in England, I have yet to come across any canollis,
even in the so-called Italian restaurants here.  [The British
idea of lasagna is a far cry from what I know as lasagna, too.]

Anyway, if anyone has recipes for canollis, could you please
email me?  I'll post a summary as a follow-up.

Thanks,
Jazzie

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking
Subject: RECIPE: Cappuccino Chip Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 16 Dec 92 03:11:38 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      CAPPUCCINO CHIP MUFFINS  
  
2 cups flour, 3/4 cup sugar, 2.1/2 tsp baking powder, 1/2 tsp salt  
2 tsp instant espresso coffee powder, 1/2 tsp ground cinnamon  
1 cup milk (scalded & cooled, if desired), 1 lightly beaten egg  
1/2 cup lightly salted butter or margarine, melted & cooled  
1 tsp vanilla, 3/4 cup semisweet chocolate mini-chips  
  
Preheat oven to 375oF, prepare pans. In a large bowl, stir together  
flour, sugar, baking powder, coffee, salt & cinnamon. In another bowl,  
stir together milk, butter, egg & vanilla until blended. Add dry mix to  
wet mix until just combined. Stir in chips. Spoon batter in pans & bake  
for 15-20 mins or until cooked. Makes 12. These muffins freeze well.  
Delicious served with Espresso Spread: 4 ozs cream cheese softened,  
1 Tbsp sugar, 1/2 tsp vanilla, 1/2 tsp instant espresso powder,  
1 oz semisweet chocolate, grated  
Place all ingredients in a food processor fitted with a steel blade;  
process 30 secs, or until smooth, stopping to scrape down sides of  
container with rubber scraper, if necessary. Serve immediately or cover  
& refrigerate. To serve, let stand 10 mins at room temperature to  
soften. Makes approx. 1.1/2 cups.  
  
   
  ---------------------------------------------------------------------  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  
  ---------------------------------------------------------------------
From: meltsner@crd.ge.com (Kenneth J. Meltsner)
Newsgroups: rec.food.cooking
Subject: Re: HASH BROWNS (Recipe Request)
Date: 17 Dec 92 18:54:50 GMT
Reply-To: meltsner@crd.ge.com
Organization: GE Research and Development Center



In article <1992Dec17.010437.21098@news.Hawaii.Edu>,
jlong@uhunix.uhcc.Hawaii.Edu (John Long) writes:
|>The trick that made the difference was squeezing the water out, which we
|>did as a part of sauteeing many other foods. Drying the food before 
|>frying makes it less likely to stick.

I do the same thing with most ingredients that are destined for
stir-frying.  The worst offender is frozen meat, IMHO, which is
incredibly watery stuff (cell-wall breakdown, I suppose) and the
addition of marinade, even in small quantities overwhelms my wok &
electric range combination with gray liquid.  I suppose I could cook
*really* small batches, but short of putting a step-up transformer on
the line, some attention to food drying makes a real difference.

===============================================================================
Ken Meltsner                        | meltsner@crd.ge.com (518) 387-6391
GE Research and Development Center  | Fax:  (518) 387-6474
P.O. Box 8, Room KWD270		    | Nothing I say should be attributed
Schenectady, NY 12301               | to my employer, and probably vice-versa
"It's probable, just not very likely." -- Fire Maidens From Outer Space.
Newsgroups: rec.food.cooking
From: janinep@janinep.mentorg.com (Janine Paschal)
Subject: REQUEST: crock pot recipes
Date: Tue, 15 Dec 1992 21:31:31 GMT
Organization: mentor
Keywords: 
Followup-To: 


-- 
I posted this to rec.food.recipes awhile back and haven't
received any replies, so I thought I"d try it here.

We bought my sister-in-law a crock pot for Christmas and 
I wanted to put a few good recipes in with it when I 
wrap the gift.  I'm looking for things that are pretty 
simple because she's not one to spend lots of time in
the kitchen.  Also, if there is an archive for crock-pot
recipes I'd love to have the address.  Email or posting
is fine.  Thanks!
--------------------------
Janine Paschal
janine_paschal@mentorg.com
--------------------------
From: garys@gstring.East.Sun.COM
Newsgroups: rec.food.cooking
Subject: Re: Any good decaf tea?
Date: 15 Dec 1992 15:50:45 GMT
Organization: Sun Microsystems, Inc., Vienna, VA. 
Distribution: world
Reply-To: garys@gstring.East.Sun.COM
NNTP-Posting-Host: gstring.east.sun.com


The best decaf tea i've found is Milford. The Safeway here in the DC area
sells it and it's the only one I've found that can hold up to milk or cream.
You don't have to brew it forever to get a good strong cup.
From: loosemore-sandra@cs.yale.edu (Sandra Loosemore)
Newsgroups: rec.food.cooking
Subject: Re: Surimi
Date: 15 Dec 1992 07:29:28 -0500
Organization: staff hacker @ Yale Haskell project
NNTP-Posting-Host: functor.systemsz.cs.yale.edu
In-reply-to: Pat.Churchill@bbs.actrix.gen.nz's message of Tue, 15 Dec 1992 02:34:24 GMT

Pat.Churchill@bbs.actrix.gen.nz writes:

   Can anyone tell me what that fake fish product surimi is made of?
   Does it have any actual fish in it?

It's made from fish of some sort.  I saw something on TV describing the
process several years ago -- they basically make this fish paste stuff,
and then extrude it in appropriate shapes.  I'm not sure what they do
to flavor it.  The red bits on the "crab" are just food coloring added
later.

-Sandra
Newsgroups: rec.food.cooking
From: rro@CS.ColoState.EDU (Rod Oldehoeft)
Subject: Re: Sushi: Maryland Roll 
Originator: rro@CS.ColoState.EDU
Date: Thu, 17 Dec 1992 15:54:05 GMT
Reply-To: rro@cs.ColoState.EDU
Organization: Colorado State University


In article <1992Dec16.194445.28232@aplcen.apl.jhu.edu>, jern@visual1.jhuapl.edu (Bob Jernigan) writes:
|> The Sushi King in Columbia Md serves a maki that has a deep fried
|> soft shell crab in it.  The rice and nori are wrapped around the
|> body of the crab with the legs and claws protruding.  It is cut in
|> half and served with legs sticking up in the air.  Looks like food
|> from that weird bar in Star Wars.

This is called a "spider roll" at my sushi bar.

-- 
|--------------------------------------------------------------|
| Rod Oldehoeft                    Email: rro@cs.colostate.edu |
| Computer Science Department      Voice: 303/491-5792         |
| Colorado State University        Fax:   303/491-6639         |
| Fort Collins, CO  80523                                      |
|--------------------------------------------------------------|
| I pay the price, but do not count the cost.                  |
|                            John Barth, "The Tidewater Tales" |
|--------------------------------------------------------------|
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 11 Dec 92 18:08:17 GMT
Organization: Yet Another Graphics Project, Bellevue, WA

In article <GYXL7VA@taronga.com> peter@taronga.com (Peter da Silva) writes:
>Broccoli fudge ripple ice cream.
>Hot buttered champagne.
>Strawberry and chocolate pizza.
>Refried artichoke hearts.
>Bacon-cinnamon danish.
>-- 

Don't forget tuna-caramel casserole.

------
Debbie Schwartz // das@voodoo.ca.boeing.com  // ....uw-beaver!bcsaic!voodoo!das
Newsgroups: rec.food.cooking
From: thiessen@emr1.emr.ca (Tracy Thiessen)
Subject: Re: Alcohol in cooking, help
Organization: Energy, Mines, and Resources, Ottawa
Date: Thu, 17 Dec 1992 19:48:32 GMT

In article <WVOSS.101.0@novell.com> WVOSS@novell.com (Wes Voss) writes:
>>	My husband is severely allergic to any alcohol in food or drink.
>>Unfortunately, many of the recipies I want to try call for some
>>sherry, brandy, wine, whatever.  Up til now, I've left the alcohol
>>out, but I'm wondering if I'm missing something in the taste.  
>>Does anyone know what I can use as a substitute? 
>>	Thanks in advance.
>>
>>	Michelle
>>	m.l.morris@larc.nasa.gov
>
>This would be great for those of us that don't use alcohol for religous 
>reasons... Please let me know what you find!
>
>Wes
>
What about de-alcoholized wine?  The Reformed Graham Kerr
includes it as an ingredient in a lot of his recipes....
I've seen the stuff in several gourmet shops.

Tracy


Newsgroups: rec.food.cooking