HDTenEightyP/NetNews huggingface dataset:
From: guppy@wixer.cactus.org (Jennifer Mery)
Subject: Re: REQUEST: Kahlua
Organization: Real/Time Communications
Date: Fri, 22 Jan 1993 06:34:43 GMT

In article <WVOSS.133.0@novell.com> WVOSS@novell.com (Wes Voss) writes:
>I have a friend who lost her Kahlua recipe.
>
>Anyone? Anyone?

My recipe for Kahlua? A quick trip to Mexico! :) Seriously though, I got
a 946ml bottle of Mexican Kaluha (tastes better than USA made) for about
$8 plus $1.10 US tax at the border. Okay, and the cost of the gas, but
then I was on my honeymoon trip, so I don't consider I was going out of my
way.
 
Okay, I found a recipe in my huge download section of recipes ( I'm
supposed to eventually convert all that to Compuchef files).

Homemade Kahlua
 
1 qt. water
2 1/2 cups sugar
3 tablespoons instant coffee
1 tablespoon vanilla
2 1/2 cups vodka
 
Bring water, sugar and coffee to a boil in a saucepan. Simmer VERY
slowly for 3 hours. Mixture will be very dark and syrupy. Cool. Add
vanilla and vodka. Makes 7 cups.
Source: Kay Jones
 
jam 
-- 
==============================================================================
Jennifer Mery | Please do not quote entire long articles or signatures.
Austin, Texas | guppy@wixer.cactus.org
==============================================================================
Newsgroups: rec.food.cooking
Subject: No Flame intended  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 29 Jan 93 04:57:06 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

 To: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)  
  
Hey Sharen, do you think you could cut down a bit on the quoting please?  
I know some people have automatic quotings and don't quite know how to  
turn them off or just quote the bit they want but I see you sometimes  
don't quote the whole message so I'm guessing that you have control over  
it. Just the odd pertinent line is sufficient to jog most people's  
memory.  
While I'm at it I may as well go the whole hog as I just know I'm going  
to get flamed .... maybe someone can/will tell me different but isn't  
there a four line limit on a signature in Usenet? Not that I don't like  
Sharen's sig. it is very artistic. I used to have a neat little sketch  
of New Zealand in my sig. until someone mentioned the four line limit  
(although I've noticed there seems to be a _lot_ of sigs with more).  
  
  
   
  ---------------------------------------------------------------------  
 | 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: efp@st-andrews.ac.uk (Beannie)
Newsgroups: rec.food.cooking
Subject: Re: Honey
Date: 21 Jan 93 12:29:10 GMT
Reply-To: efp@st-andrews.ac.uk
Organization: Beannie's Workshop

-lines deleted-

> Some wild honey will smell like yours, some will smell (and taste) quite 
> different. It all depends on what the bees have been foraging on (hopefully 
> NOT onion weed!) Different nectars produce very different honeys. It's 
> one of the things that makes honey worthwhile. The stuff you get in shops 
> has usually been processed to within an inch of its life, usually cut with 
> glucose and water, and rarely has any of the character of the original 
> left. (Rather like comparing a blended whisky with a good single malt 
> whisky, or chateau cardboard with real wine) The froth is nothing to worry 
> about. Straining the honey tends to fill it with air bubbles, which form a 
> froth.
> 
> >And, is there anyway to ward off the crystallizing?  I suppose 
> >crystallizing is when my honey looks cloudy and almost chunky.    
> 
> The bees keep it nice and warm. Standing it in water on low heat 
> occasionally is about all you can really do.
> 
> >Any help is appreciated.  I'm still eating the honey, but I get funny 
> >about it sometimes.
> 
> I wouldn't worry. Honey is far too concentrated for anything to actually 
> live in it.
> 
> Cheerss,
> 
> Kevin.
> 
> ******************************************************************************
> Little by little we subtract            	*
> Faith and fallacy from fact,            	*	Kevin Moore
> The illusory from the true                      *     kjm@buc.edu.au
> And then starve upon the residue.  Hoffenstein  *
> ******************************************************************************



I have grown used to (and fond of) the kind of 'set honey' one finds in the
UK. Soon I will be moving back to the US, and I want to be able to get
set honey there as well. While visiting various states over the past few
years I have hunted high and low for such honey, but to no avail. Does any
one know where I can find it????

(In case you don't know what I mean by 'set honey' let me just explain: It
is *not* that foul whipped honey you find in the supermarkets, nor is it
crystallised honey. I beleive I saw something like the real thing in a
health food shop in Mass. but I wasn't around long enough to buy it and try
it....)

British ex-pats must know what I'm talking about.
From: elpysh@nuscc.nus.sg (Yeoh Saw Heng (Ms))
Newsgroups: rec.food.cooking
Subject: Re: Spring Rolls (Recipe, and question!)
Date: 26 Jan 93 04:17:22 GMT
Organization: National University of Singapore
X-Newsreader: Tin 1.1 PL4


Green ginger is just fresh ginger, I think, at least that's what I've
always used. Young ginger is very nice pickled and old ginger goes into soups.

Ysh
From: sgordon@hpindda.cup.hp.com (Shaun Gordon)
Date: Wed, 27 Jan 1993 18:17:38 GMT
Subject: REQUEST: Mardi Gras Recipes
Organization: HP Information Networks, Cupertino, CA
Newsgroups: rec.food.cooking

I'm having a Mardi Gras party and I'm looking for any suggestions/recipes for
drinks (i.e. Hurricanes, Mint Julips, etc.) and appetizers.

Any suggestions would be appreciated.

Thanks,
-Shaun Gordon
-sgordon@cup.hp.com
-hplabs!hpda!sgordon
Newsgroups: rec.food.cooking
From: lrumsey@nyx.cs.du.edu (-Linda-)
Subject: Re: Men who can cook...
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: Sun, 24 Jan 93 04:53:55 GMT

I had a friend who was sick of canned spagetti and confessed he wanted to
learn to cook but just couldn't... didn't know how. My response: "Do you
know how to read?" Yes, it got him over the hump and I had a grand time
helping him. My Grandfather did -all the cooking, my Father fired up a
mean Coleman, my Brother is a fine cook, and a male friend and I have the
best of times cooking together. He worked as an ass't to many chefs, thus
-knows what he's doing... My boss is a gourmet cook... I've been
surrounded by males that turn a fine spatula, all my life. It's marvelous...



--
            there is an awakening...

        and -all that remains is true...
                                                       -Jim Morrison-
From: daoffer@ccwf.cc.utexas.edu (Debora Offer)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Recipes that use Pinon Nuts (Pine Nuts)
Date: 21 Jan 93 16:56:35
Organization: The University of Texas at Austin
Distribution: na
NNTP-Posting-Host: dewey.cc.utexas.edu
In-reply-to: springer@khonshu.colorado.edu's message of Thu, 21 Jan 1993 01:41:48 GMT

Try them in a stir fried dish with chicken.  I used to
order  Chicken with Pine Nuts at a favorite restaurant
til they stopped listing it.  (I soon after stopped
going there!)  I don't have a recipe but I bet any
mild flavored stir fry dish would work.
--

\__ __/          Debora    daoffer@ccwf.cc.utexas.edu           \__ __/
   T any opinions expressed are mine, not necessarily my employers T
Newsgroups: rec.food.cooking
From: stcmille@panix.com (Steve Miller)
Subject: Re: Cleaning out my Wok
Organization: PANIX Public Access Unix, NYC
Date: Mon, 25 Jan 1993 19:23:05 GMT

In <93025.093142F0O@psuvm.psu.edu> <F0O@psuvm.psu.edu> writes:

>   Over the weekend, I tried making popcorn in my wok, since I heard they
>were good popcorn makers.  I put in a little oil, let the wok heat up,
>threw in the popcorn and let her pop.
>   When I removed the top, the popcorn was a little burnt, and the bottom
>of the wok was black.  

Your first mistake was making popcorn in a wok wrong.  When I do this I
am very careful to shake it a lot.  Actually, I don't shake it.  I sort
of swirl the popcorn and hot oil around a lot until all the popcorn is
just about ready to pop.  Then I slap the top on and let-er-rip.  It
pops in about 15 seconds and the process is like satisfying sex.

Also, nearly every kernal pops.  To do this method right you need a wok
with a handle.

>I tried cleaning out the bottom of the wok, even
>used a brillo pad.  I know you're not supposed to rub too hard, but I didn't
>have much choice, and still couldn't remove all of it.
>   Is there some way of getting rid of the black residue of the bottom of
>the wok?  Would white vinegar remove it?  I hope there is a way to clean
>it up, since I don't want to use the wok again until it is properly cleaned.

I would just scrub the shit out of it with a wire brush and then
reseason it a bit.  Don't use soap on your wok.
-- 

__________________________________________________________
Steve Miller				stcmille@panix.com
		A Famous Rock Star!
Newsgroups: rec.food.cooking
Subject: Re: Home made muffins
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 28 Jan 93 03:17:30 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: kroczak@knoblake.sybase.com (Barbara Kroczak)
>were heavier and not as fluffy as store bought ones.  Anyone have
>any ideas

I recently posted a muffin recipe from someone that makes them for a 
living and I noticed that she put TWICE the amount of baking powder 
that I would have used, I guess this was so they would rise up to make 
them look large and fluffy! Was the recipe you tried one of mine at 
all? If so let me know which one, if not then why not try one? You can 
find all the muffin recipes by sending an email message to muffin@pinn.nacjack
.gen.nz and typing at the start of a new line
/HELP
and in the same message
/DIR
this will automatically send you the help file and the list of muffin 
recipes available. When you have chosen what recipe(s) you want then 
all you do is refer to your help file and send another email message 
requesting it/them. Otherwise keep your eyes peeled in this newsgroup, 
I post recipes at least once a week.

Newsgroups: rec.food.cooking,ne.food
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Subject: Bagel Making Tips (was Re: The Zen of Bagels)
Organization: Northwestern University, Evanston Illinois.
Date: Tue, 26 Jan 1993 17:39:16 GMT

In article <1993Jan26.154308.12275@ultb.isc.rit.edu> fas2981@ultb.isc.rit.edu (F.A. Shea) writes:
>
>Ok, I tried to make my own bagels the other day and they didn't come out
>correctly.  The bagels came out just like bread which bagels aren't
>really supposed to.  

Two things that improve chewiness are kneading the dough to death and using
high gluten flour, which you can usually find in health food stores.
Anyone have any other bagel tips?

Valerie
From: piiuska@polaris.utu.fi (Pia Kanerva)
Newsgroups: rec.food.cooking
Subject: Re: beer bread recipe needeed
Date: 26 Jan 93 21:01:30 GMT
Organization: University of Turku, Finland

lad@groucho.admin.unc.edu writes:

>3 cups self-rising flour
>3 tablespoons sugar
>1 12oz beer
 
I'd love to try this but what if you don't have self-rising flour?
What to use instead? Help, anyone??

Thanks in advance,


Pia Kanerva 

piiuska@utu.fi
From: jm5p+@andrew.cmu.edu (Judi Mancuso)
Newsgroups: rec.food.cooking
Subject: REQUEST:Low Fat Pasta Sauce Recipes
Date: 26 Jan 93 19:26:19 GMT
Organization: Student Employment Office, Carnegie Mellon, Pittsburgh, PA

Hi.
For a variety of reasons, my husband and I have been working on
rennovating our way of eating.  For the past 30+ (since childhood)
years, our meals centered around red meat, fish, chicken, pork or veal. 
Armed with loads of new information (focusing on the value of
carbohydrates/reduced need for animal fats/proteins), we have made a big
effort to make our meals not only enjoyable but healthy.  One thing that
we love is pasta. Anyway, I now have loaded the cupboards with boxes
upon boxes of every immaginable shape of DeCecco pasta.  So, each night,
I am faced with what shall I do with the pasta tonight?  BTW, I do not
make pasta EVERY night!  We have been pretty happy so far with our meals
but we find ourselves eating pretty similair sauces now.  Well, last
night I promised him that I would poll this bboard for help---we need
some recipes for low fat, wonderfully tasting pasta sauces.BTW, we are
not looking to eliminate meats, chicken or seafood or veal so recipes
CAN contain them--as long as they are LOWFAT!  I will post the ones I
have used and the ones that I receive.  Thanks to all who reply.  Judi
From: kowtko@cogsci.ed.ac.uk (Jacqueline Kowtko)
Newsgroups: rec.food.cooking
Subject: Re: How do I make white sugar into brown?
Date: 21 Jan 93 19:20:51 GMT
Organization: HCRC, Edinburgh, UK

In article <lorange.727475950@spot.Colorado.EDU> lorange@spot.Colorado.EDU (Hans L'Orange) writes:
>
>I'm not sure about that.  The process works the other way; white sugar is brown
>sugar with the molasses taken out.  I don't know what you get by adding 


I've eaten white sugar cane, which makes white sugar.  Where
does one get brown sugar?  Beets or some other root?

JK
-- 
 *      Jacqueline Kowtko       | Human Communication Research Centre    *
 *                              | University of Edinburgh                *
 *   J.Kowtko@edinburgh.ac.uk   | 2 Buccleuch Place                      *
 *                              | Edinburgh EH8 9LW, SCOTLAND            *
Newsgroups: rec.food.cooking
From: widmer@avalon.physik.unizh.ch (widmer christian)
Subject: Re: Raclette
Organization: University of Zurich, Department of Computer Science
X-Newsreader: Tin 1.1 PL4
Date: Tue, 26 Jan 1993 14:34:44 GMT

eacj@theory.TC.Cornell.EDU (Julian Vrieslander) writes:
: In article <21JAN93.01122622@skyfox> edouard@skyfox writes:
: >
: >Can anyone advise me on how to cut cheese in proper slices for raclette?
: 
: No problem.
: 
: 1) pop open a bottle of light white wine (a Swiss Neuchatel is ideal)


OK
  
: 2) put on your lederhosen

Never do, Lederhosen are Bavarian, not Swiss...
 
: 3) take a sip of wine

Could also goto step 7, but afterwards watch your fingers when cutting...

: 4) yodel

Matter of taste, might annoy the neighbours (it sure would with my neigh-
bours, and I live in Switzerland)

: 5) take another sip of wine

See above

: 6) find your cheese knife or cheese slicing wire

Sushi-knife works fine, too...

: 7) take another sip of wine.  may as well kill the glass and get a refill

Ok, Ok, but watch the fingers !

: 8) pick up knife.  hand still steady?

Traditionally: right hand.

: 9) cut off slice of Raclette about 1/4 to 3/8 inch thick

Depends... I`ve seen very thin Raclettes (1 mm) and thiker ones, but don`t
go over 1/4 inch, otherwise the chese wont melt the right way.

: 10) goto 3

I would rather go to 9, otherwise you`ll get stuck with too many
Sushi-Knifes in your hand... Enjoy... 

Christian Widmer
Zuerich, Switzerland




Newsgroups: rec.food.cooking
From: adam@wam.umd.edu (Adam L. Greenberg)
Subject: Re: New thread, Diner food
Organization: University of Maryland, College Park
Date: Wed, 27 Jan 1993 23:37:51 GMT

In article <1993Jan26.184040.18798@walter.bellcore.com> dfw@thumper.UUCP (Doris Woods) writes:
>1) What is or was your all time favorite Diner

For those of you near Rutgers, I'd go with the Colonial Diner on Route 18 in 
East Brunswick.  Then again, we COULD start this thread with REAL Delis.
My vote there would be Sammy's in 2 Park Avenue in NYC.  The place closed
down when Sammy retired.

>2) What food do you miss the most that the newer Diners don't carry or
>   don't make like they used to.

I'd say that the best thing which diners don't make anymore is pastries.
Colonial has these HUGE pastries and all kinds of baked goods.  Yum.

>3) What favorite food do you have that you can still find in a Diner.
Colonial makes a mean Western Omelet (for those of you that don't know,
it's onions, peppers and ham in an omelet).  I eat it, of course with
Hash Browns and Toast, every time I go home (which is about 3 times a
year).

--Adam

Newsgroups: rec.food.cooking
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Subject: Re: REQUEST: Recipes that use Pinon Nuts
Organization: Northwestern University, Evanston Illinois.
Date: Tue, 26 Jan 1993 02:46:22 GMT

If you have 3 lbs. of these you probably want to freeze them so they don't go
rancid rapidly.
Newsgroups: rec.food.cooking
From: claudiak@i88.isc.com (Claudia Kale (STG))
Subject: Re: Looking for alcohol substitutions
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Thu, 28 Jan 1993 17:10:18 GMT

In article <1993Jan26.181007.15109@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>In article <1993Jan25.144415.69779@ns1.cc.lehigh.edu> lm03@ns1.cc.lehigh.edu (LINDA E. MUCKEY) writes:
>>There was a good-sounding crock pot chicken recipe posted a couple screens
>>back.  However, it calls for sherry.  And in my house (for personal reasons)
>>alcohol is outlawed.
>>
>>As not using alcohol bars me from using some great-sounding recipes, does
>>anyone have a list of substitutions?  If not, just a sub for sherry would work
>>for now.  Any help is appreciated.
>>
>
>yes:
>
>- use   cooking sherry   you can find it in most grocery stores -
>	it has no alcohol
>
>- BTW - borrow the exact amount of sherry from a friend - the alcohol 
>        evaporates in the cooking process
>

I've bought cooking sherry on occassion, and it always has alcohol in
it, along with a great deal of salt.

A couple of weeks ago, this group saw a thread about how much alcohol
is left in food that has been open simmered/boiled/baked, etc. There
is substantial evidence to indicate that not all of the alcohol will
"cook out", no matter how ferociously you boil/bake/simmer.

I've seen de-alcoholized red and wine in the shops, so maybe de-alcoholized
sherry exists too. NOTE: low-alcohol beverages *do* contain alcohol,
while de-alcoholized ones do not, so if it's important to you, read the
label...

Claudia (.sigless)

Newsgroups: rec.food.cooking
From: m2choi@undergrad.math.waterloo.edu (Margaret Haag)
Subject: Re: REQUEST: Gulasch or Gulasch Soup
Organization: University of Waterloo
Date: Mon, 25 Jan 1993 17:11:51 GMT


Here's my recipe for goulash / goulash soup.  I got it
in several different forms from friends and relatives.
In this area, the population has a high number of German
and Dutch people and everyone seems to have their own
favourite, "correct", version.

Goulash 

Cube some stewing beef, and as well, chop up a big 
onion and some parsley.  Heat up a pot and drizzle in some
oil... There are some people who insist on bacon fat.
Fry the beef. Throw in the onion and fry as well.  Pour 
in some water, toss a soup bone in the pot and let simmer.

While the beef / onion is simmering, peel a garlic clove and 
pop into the pot.  I almost always add some carrots and 
celery (to try and sneak veggies into my husband) at this point.
After about 1/2 an hour (ie. go and watch a tv show), 
return to the pot and put in lots of Hungarian Paprika, salt,
fresh black pepper, cayenne pepper, the chopped parsley, and
any other seasonings you want.  Cook until meat is tender.

The longer you cook paprika the more bitter it will be.  
Whether this recipe becomes a soup or not depends on the amount
of water you add.  If you like a thick gravy, you can make
the sauce richer by adding grated carrot or barley (I hate 
thickening with cornstarch).

This is particularly good with German dumplings or with
buttered egg noodles.   Sorry that I don't have any 
specific measurements, but I don't measure anything when cooking
and no-one in my family does either...

Good luck.
From: ic00@ns1.cc.lehigh.edu (ISIL SEBUKTEKIN)
Newsgroups: rec.food.cooking
Subject: Lentil Borek ( A delicious Turkish recipe)
Date: 27 Jan 93 19:38:52 GMT
Organization: Lehigh University


-- 
 
CSEE Dept. Grad. Office
Newsgroups: rec.food.cooking
Subject: Re: Price of leeks
From: hooverb@cs.wvu.wvnet.edu (Bruce Hoover,Armstrong)
Date: Thu, 21 Jan 1993 14:54:12 GMT
Organization: Concurrent Engineering Research Center
Originator: hooverb@a.cs.wvu.wvnet.edu

From article <C122nx.3wn@world.std.com>, by levin@world.std.com (Levin F Magruder):
> Where I live, leeks cost $1 each, and usually have 2.5" of 
> white part, if I'm lucky.  Is this typical everywhere?


Well, for starters, most of the "green part" is edible as well.

I have noticed that leeks seem to be high this year. Was there a Great
Leek Famine or something?

Bruce Hoover
Newsgroups: rec.food.cooking
From: ghali@dgp.toronto.edu (Sherif Ghali)
Subject: REQUEST: mashed potato pie
Organization: CSRI, University of Toronto
Date: 25 Jan 93 15:15:44 GMT

It consists of two layers of mashed potatoes sandwiching a layer of
cooked ground beef. Put in the oven for n minutes.

My mother used to make this and the above procedure is from "analyzing"
the cross-section of the pie. Since overseas long distance calls are so
expensive, I would like to know if it is that simple. Do you add parmesan
to the mashed potatoes? When? How long should I put it in the oven?
At what temperature? (And what do you call your recipe :) ?)

Thanks for all replies/mails,
Sherif Ghali
(bored of caesar salad/steak/fettucine 7 days a week!)
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Why not powdered juice?
Date: 23 Jan 93 02:18:01 GMT
Organization: NYU Stern School of Business

In article <1jnpnkINNn2v@gap.caltech.edu> mberteig@cco.caltech.edu (Michelle Berteig) writes:
>I think it is because juices have so much sugar in them that they
>can't be dehydrated to a powder, you end up with more of a syrup,
>like you see with frozen juices.

Oh, you can dehydrate it just fine, and in the end you would have mostly
sugar, and a little fibrous material, perhaps a little colour. We dry
fruit juices all the time in the lab.

But, as Gary Heston pointed out, the flavour would be pretty much gone.
In foods with more substance to them a good deal of the flavour components
is inside a solid matrix. You can dehydrate them and still leave some of
the flavour behind. In a juice the flavour components are entirely exposed.
Evaporate the juice down, and they'll go away too.

Not entirely, of course. Most flavour components are less volatile than
water, but there is also a whole lot less of them. Just what will go and
what will remain is not trivial to predict, but it is pretty certain that a
considerable loss of flavour will occur.

Incidentally, I suspect it would be very nearly impossible to reconstitute
the fibrous materials in any reasonable way. You would probably not get the
texture back.

- Shankar
Newsgroups: rec.food.cooking
Subject: Can you hear me ???
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 26 Jan 93 20:14:10 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: marcus@iiasa.ac.at (Marcus SCHNELL)
>Could anyone who receives this drop me a note to let me know that

Your message reached New Zealand okay Marcus. Maybe you are having 
problems receiving email?

Newsgroups: rec.food.cooking
From: thiessen@emr1.emr.ca (Tracy Thiessen)
Subject: Re: Recommendations for Filet Mignon sides.
Organization: Energy, Mines, and Resources, Ottawa
Date: Wed, 27 Jan 1993 13:06:45 GMT

In article <1993Jan26.161052.1@ulkyvx.louisville.edu> kpjone01@ulkyvx.louisville.edu writes:
>Greets,
> 
>I am looking for a few side dishes that will be served with a filet mignon.
>The perfect dishes would be something that is not too heavy.  A baked potato
>has been ruled out.  Any suggestions would be helpful.
> 
>Kevin
>
I'm partial to a salad of tomatoes and thinly sliced
red onion, drizzled with a light basil vinagrette, and
mushrooms sauted with garlic, and, hmmm, duchesse
potatoes dusted with parmesan.      

Tracy>


Newsgroups: rec.food.cooking