HDTenEightyP/NetNews huggingface dataset:
From: dlb@fanny.wash.inmet.com (David Barton)
Newsgroups: rec.food.cooking
Subject: Re: Cholestrol content of Ghee
Date: 26 Jan 93 17:12:55 GMT
Organization: Intermetrics Inc., Washington Division, USA

In article <d0#@byu.edu> $stephan@sasb.byu.edu (Stephan Fassmann,
Software) writes:

   Does anyone kknow what the cholestrol content of Ghee, clarified
   butter, is?  I was reading the cereal box and noticed that whole
   milk has ~15 mg Cholestrol while skim milk has none. So applying a
   little logic and outdated chemisty, skim milk I think has no milk
   fats, and ghee is cooking out of milk fat so therefore ghee has
   little or no cholestrol.  Am I right or totally off base here?
   Thanks lots.

You are totally, completely, disasterously off base.  Ghee is made by
clarifying the butter with spices.  This draws off the milk *solids*,
not the milk fat.  It also eliminates the water in the butter.

Ghee has slightly more cholestrol than the butter from which it was
made, as it is more concentrated (water is elminated).  It is under no
circumstances a low-cholestrol, or low-fat, food.

					Dave Barton
					dlb@hudson.wash.inmet.com
From: rjarecki@balboa.eng.uci.edu (Robert Jarecki)
Subject: Re: REQUEST: Recipes that use Pinon Nuts (Pine Nuts)
Newsgroups: rec.food.cooking
Organization: University of California, Irvine
Date: 22 Jan 93 20:49:07 GMT
Distribution: na

Using SHELLED Pine Nuts:

Brijol (SP?)
======

This is for use in a tomato based spaghetti sauce.
Start this about an hour and a quarter before your tomato sauce is done.

Lay out and slightly flatten a flank steak

Cover with approx. equal volumes of pine nuts and raisins.

Roll up like jelly roll.

Tie in roll shape with twine (suitable for cooking use).

Sear outside in heavy skillet with light oil (maybe olive if you like)
	coating.

Put in sauce.  Simmer approx 45 minutes.  Remove from sauce.
Cool 15 minutes.  slice on separate platter and serve instead of,
or in addition to, meatballs.




Newsgroups: rec.food.cooking
From: roberth@microsoft.com (Robert Hess)
Subject: Re: All Clad pots & pans
Date: 25 Jan 93 16:07:26 GMT
Organization: Microsoft Corp.
Distribution: usa

RE: 'Quality' of All Clad Pots & Pans

I've got a 2qt Saucepan, and love it. Nice even heat distribution, the
stainless steel interior is easy to clean (no, I haven't seriouslys
burned anything in it yet).

-Robert
Newsgroups: rec.food.cooking
From: leighann@quetzal.sybase.com (Leigh Ann Hussey)
Newsgroups: rec.food.cooking
Subject: Re: Salsa Recipe
Date: 18 Jan 93 23:47:51 GMT

In article <WVOSS.129.0@novell.com>, WVOSS@novell.com (Wes Voss) writes:
|> >I just learned to make salsa. It turns out to be not much cheaper than
|> >the amazing salsa available here in Madison from Pasqual's New Mexico style
|> >restaurant, but it does save me throwing away great stalks of cilantro, and
|> >I have gotten pretty close to the Pasqual's flavor.
|> >
|> >Now for my question: the recipe I used called for tomatillos, but not having
|> >a clue what they are, I left them out. What are they and how are they used?
|> >Can I find them in the midwest outside specialty stores?
|> >
|> >mt
|> >
|> 
|> 
|> Please!!!! Post your salsa recipe!
|> 
|> I have seen tomatillos in the store, but have never used them..
|> 

In answer to both posters: a tomatillo, for the midwesterner, is a thing that looks like a smallish (not as small
as a cherry tomato) green tomato in a papery husk like a corn husk.  They range in color from a pale
jadey yellow to a deep rich green.  I like the latter better for looks, though they don't taste noticeably
different to me.  They are available canned or fresh, but I don't know if you could get them in Wisconsin
in anything other than a Mexican specialty store.  Out here in CA, I can by them in my neighborhood
grocery, but then, this is Berkeley, home of yuppie food...

As for my recipe, it goes like this:

SALSA CRUDA VERDE (green uncooked salsa)

1 lb tomatillos, cut in eighths (halved, and each half quartered)
1 large bunch cilantro (or to taste)
3 cloves garlic (or to taste)
1 chopped onion
serrano chilis or other green firestarter of your choice, to your taste and tolerance

Throw the garlic, chilis and cilantro in a food processor and chop them up.  Add the onion and chop some 
more.  Add the tomatillos last and chop some more.  The texture should be chunky, somewhat loose.
I can't eat enough of this stuff...

Cheers,
	- Leigh Ann

---------------
Leigh Ann Hussey      
leighann@sybase.com        {sun,lll-tis,pyramid,pacbell}!sybase!leighann
"Turkeys, heresy, hops and beer / All came to England in the one year."
What year?  Under debate, but seems to be closer to 1523...
Newsgroups: rec.food.cooking
From: rro@cs.ColoState.EDU (Rod Oldehoeft)
Subject: Re: New thread, Diner food
Originator: rro@CS.ColoState.EDU
Date: Wed, 27 Jan 1993 15:16:31 GMT
Reply-To: rro@cs.ColoState.EDU
Organization: Colorado State University


Of course "Road Food" by Jane and Michael Stern deserves to be
mentioned in this thread.  One of my favorite entries is Pat's
Kountry Kitchen in Old Saybrook, CT.  It is clam city, and home
of the famous clam hash.

The Sterns cover that part of the country well since they live
in CT.  The CO entries include The Buckhorn Exchange and The Fort,
both good restaurants, not diners, that are excellent destinations
if one has flatlander visitiors.

-- 
|--------------------------------------------------------------|
| 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" |
|--------------------------------------------------------------|
Newsgroups: rec.food.cooking
From: bsells@world.std.com (Bryan L Sells)
Subject: Q: mail-order cookware number
Organization: The World Public Access UNIX, Brookline, MA
Date: Tue, 26 Jan 1993 04:50:41 GMT

I am looking for the 800 catalog/order number of the mail-order house
that people think is the best for knives and other kitchenwares.

I know I've seen the number posted here before, but wold someone be 
so kind as to repost the number for me?

thanks.

BRYAN
bsells@world.std.com

Newsgroups: rec.food.cooking
From: das@emmapeel.ca.boeing.com (Deb Schwartz)
Subject: Re: Request: Reduced-Calorie Bread          
Organization: Yet Another Graphics Project, Bellevue, WA
Date: Sat, 23 Jan 1993 04:00:50 GMT

In article <memo.881459@cix.compulink.co.uk> jazzie@cix.compulink.co.uk writes:
>
>One ounce of bread contains something like 80 calories.  It depends,
>of course, on how you slice your bread how many calories you will have
>in a slice.  The "gimmick" behind the so-called diet breads one can
>get in most US supermarkets is that they are just sliced thinner.
>
That's it exactly.  Smaller and thinner slices.  Plus some brands
have 'cellulose' listed in the ingredients, so if you add finely
ground sawdust, you'll probably get more-or-less the same thing.  :-)

------
Debbie Schwartz // das@voodoo.ca.boeing.com  // ....uw-beaver!bcsaic!voodoo!das

"Are you telling me there are dead people in my living room watching videos?!"
				- Nina in 'Truly, Madly, Deeply'
Newsgroups: rec.food.cooking
From: carroll@gloin.cis.udel.edu (Mark C. Carroll)
Subject: Re: Calphalon
Organization: University of Delaware, Newark
Date: Tue, 26 Jan 1993 18:24:46 GMT

In article <ZekXXB1w165w@railnet.nshore.ORG> sandy@railnet.nshore.ORG (Sandy Kaplan) writes:
>
>From what I've seen and heard so far of Calphalon, everything sticks to 
>it, it's impossible to clean, and it's extremely sensitive to temperature 
>changes.  I had a Calphalon frying pan once and got so frustrated with 
>it, I threw it in the trash.
>
>It must have SOME redeeming qualities, or it wouldn't be so popular.  Can 
>someone out there please enlighten me?

Nope, you've misunderstood, I think. Calph is wonderful!

Most things don't stick to calphalon. I've had troubles with a couple
of things, but my calph are the pots and pans that I use every day. In
general, I have no sticking problem.

I've also never had a cleaning problem. My calphalon pots and pans are
as easy to clean as my teflon! (Sometimes things stick when I'm
frying, if I try to use less oil than I should. But they come right
off with a sponge.)

They also distribute heat evenly, respond quickly to changes in
temperature, and are utterly instructable. They're a _pleasure_ to
cook on.  I've also got some teflon, and while nothing ever sticks to
it, I hate cooking on it: it's slow to respond to temp, it has hot and
cold spots, and it's so fragile. My calph is wonderful to cook on; I wouldn't
trade it for anything.

	<MC>
-- 
|| Mark Craig Carroll: <MC>     ||"I prize the cloudy, tearing sky,
|| Univ of Delaware, Dept of CIS|| for the thoughts that flap and fly.
|| Grad Student/Labstaff Hacker || For staying in and reading by.
|| carroll@udel.edu             || For sitting under" -Karen Peris
Newsgroups: rec.food.cooking
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: Re: New thread, Diner food
Summary: A&W"s
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Date: Thu, 28 Jan 93 18:30:29 GMT

In article <1993Jan27.175835.21379@iscnvx.lmsc.lockheed.com> swwang@iscnvx.lmsc.lockheed.com (Sophia W Wang) writes:
> Anyone been to the Varsity in downtown Atlanta? It is more in the
> drive-thru class than a diner, but I like it! It is the only place
> where I will willingly buy and consume a hot dog, rather a chili
> dog! And onion rings with large slices of sweet onions deep-fried
> with none of that bread covering them. And a deep-fried peach pie!
>
>*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
> Sophia W. Wang (swwang@iscnvx.lmsc.lockheed.com)
> The views expressed above are only mine.
>*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
>Ahhh, comforts: thick down comforter on a cold night...
>                and the smell of fresh bread coming out of the oven...:)
>*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *


 Your post reminds me of the heydays of A&W and Stewart Rootbeer stands.
I loved the A&W onion rings.  There are a couple of the stands left but they
are far an few between. :-(.

 Doris
Newsgroups: rec.food.cooking
From: hs@cs.brown.edu (Hagit Shatkay)
Subject: Re: "US" --> metric conversions
Organization: Brown Computer Science Dept.
Date: Fri, 22 Jan 1993 20:50:14 GMT

In <1993Jan14.162246.26779@cbnewsh.cb.att.com>
adelle@cbnewsh.cb.att.com (adelle.s.Petrocco) asks for
> an easy way to convert
> US to metric measurements in recipes.

Tables on cardboards can be found in bookstores, and scientific calculators
also support such conversions (at least mine does).
Here's a table - just in case:

1 oz = 28 grams
1 lb = 0.45 kg
1 galon = 3.79 liters 

(we usually call 1 kg "2 pounds" and a galon "4 liters" and 
 things turn out ok.)

Grams are usually referred to by the 100 - so - 100 grams = 3.6 oz.

These are all the conversions we've been using as metric-oriented people.

Good luck,
Hagit.
From: foodman@uxa.cso.uiuc.edu (Food Man)
Newsgroups: rec.food.cooking
Subject: Only a test, please ignore
Date: 24 Jan 93 00:09:16 GMT
X-Received: by usenet.pa.dec.com; id AA27104; Sat, 23 Jan 93 16:06:02 -0800
X-Received: by inet-gw-2.pa.dec.com; id AA12685; Sat, 23 Jan 93 16:05:59 -0800
X-Received: by turing.scs.uiuc.edu
	(5.61+/IDA-1.2.8) id AA13514; Sat, 23 Jan 93 18:09:21 -0600
X-To: rec.food.cooking.usenet
X-Mailer: ELM [version 2.3 PL11]


Please ignore!
From: detig@iti.informatik.th-darmstadt.de (Christine Detig)
Newsgroups: rec.food.cooking
Subject: Re: The Zen of Bagels
Date: 26 Jan 1993 10:24:02 GMT
Organization: TH Darmstadt, FG Systemprogrammierung
Distribution: world
NNTP-Posting-Host: spleen.iti.informatik.th-darmstadt.de

In article <1993Jan25.202928.20468@starbase.trincoll.edu>, nmiller@starbase.trincoll.edu (norman miller) writes:
> II. Procedures
> 
>      A. Approach the bagel with no show of awe or reverence. 
>         Very important.  Reading a newspaper helpful.
>  
>      B. Grab bagel firmly with left hand.
> 
>      C. With the right hand, tear off a two-inch segment.
> 

Though I confirm with your procedures in principle, 
would you mind to add some exception rules for left-handies?

Eating with the right and holding the newspaper with the left 
*and* making it look like an everyday's procedure is quite 
impossible for me.

:-) Christine
From: chris@hpspdla.spd.HP.COM (Chris Bostak)
Date: Fri, 22 Jan 1993 22:13:34 GMT
Subject: Re: Cracking a tough nut
Organization: HP Stanford Park - Palo Alto, CA
Newsgroups: rec.food.cooking

A friend of mine instructed me on a basic way to open a coconut.  Put it
on a hard surface and hit it w/ a hammer. (After draining the liquid out
through a hole made w/ a screwdriver and hammer).

I tried this and it didn't work.  It didn't open.  I told her this.  Her
reply, "Clearly, you don't really want to open it."

I insisted that I did want to open it and hit it again harder.  No luck.
Same dialogue.

I hit it again harder.  It opened.  Clearly, she was right.

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: Rick.Horowitz@launchpad.unc.edu (Rick Horowitz)
Subject: REQUEST: Dark Forest Cheesecake
Followup-To: rhorowit@mondrian.csufresno.edu
Summary: Seeking lost recipe for cake
Keywords: Dark Forest Cheesecake, cheesecake, recipe request
Organization: California State University, Fresno: Where Education Comes Last
Distribution: na
Date: Wed, 27 Jan 1993 16:00:09 GMT

Recently my ex-gf maintained custody of certain of my
cookbooks, although she can't cook to save her life (she *can* cook to
take a few).  Lost is a recipe this group helped me find once for a
Dark Forest Cheesecake which some years ago graced the cover of Bon
Appetit magazine.
 
The recipe contains, among other things, cream cheese, chocolate,
cherry syrup, kirsch, cherries, chocolate wafer crust, etc.  It takes
about two days to make it.  I know most of the recipe, but usually
need to refer to it for specifics.
 
Can someone help me relocate this?  Either sending me the recipe or
telling me which issue of Bon Appetit it was in would be most helpful.

NOTE:  I've tried posting this three times now, but I keep including
rec.food.recipes on the (apparently false) assumption that that would 
be the best place to discuss/talk about/request help with recipes.  I
have been told that group is moderated and my posting has to have the
permission of the moderator.  Can anyone tell me what may be wrong with
my post that they have refused to post it?  

Rick Horowitz        CSUF Philosophy     rhorowit@mondrian.csufresno.edu

Thank you very much.

--
   The opinions expressed are not necessarily those of the University of
     North Carolina at Chapel Hill, the Campus Office for Information
        Technology, or the Experimental Bulletin Board Service.
           internet:  laUNChpad.unc.edu or 152.2.22.80
Newsgroups: rec.food.cooking
From: johnt@mentorg.com (John Thienes)
Subject: Re: Do _you_ peel your Kiwi fruit ?
Date: Thu, 28 Jan 1993 14:56:41 GMT
Reply-To: john_thienes@mentorg.com
Organization: Mentor Graphics Corporation, Wilsonville, OR

Chris Behrens wonders:

>Do _you_ peel yours before eating ? 

Nope.  Cut 'em in half and scoop out the insides with a spoon.

-- 
John Thienes                  "Soli Gloria Deo"
Mentor Graphics Corp.
john_thienes@mentorg.com
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Looking for alcohol substitutions
Organization: Lockheed Missiles and Space Co.
Date: Tue, 26 Jan 93 18:10:07 GMT

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


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: nall@ibm12.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: Dogs Who Cook
Date: 21 Jan 93 12:47:15 GMT
Reply-To: nall@ibm12.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <1993Jan20.204646.14214@llyene.jpl.nasa.gov> julie@eddie.jpl.nasa.gov (Julie Kangas) writes:
>In article <1993Jan20.134640.9870@hemlock.cray.com> dadams@cray.com writes:
>>In article GKJ@panix.com, pw@panix.com (Paul Wallich) writes:
>>
>>
>>PW> Even so, I wish she hadn't posted it. My one tiny advantage in the
>>PW> uh, dog-eat-dog competition for affection has just been shot. Guess
>>PW> I'll just go home and sniff the lemon grass.
>>
>>Maybe this thread should be named "Dogs who can cook"?  (But dogs who cook
>>dogs is too much for me.)
>
>I've often wished my cat would do dishes.

Although I can't swear to the truth of it, my brother claims that once
when he was young and his "chore" consisted of doing the nightly dishes,
when he was in a hurry to get out to a baseball game before dark, he let
the dog clean the dishes for him, rinsed them in hot water, dried them,
and stuck them in the cabinet.  Sure glad he didn't tell me about it
until 20 years later !! :-)

John



-- 
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, Florida
  "Why yes, as a matter of fact, I DID vote for Hillary!!" - me
Newsgroups: rec.food.cooking
Subject: Re: Calphalon pots and that mysterious coating
From: gary@cdthq.UUCP (Gary Heston)
Date: Thu, 21 Jan 93 19:22:09 CST
Organization: Garys' Home for Obsolete Computers

jbaron@higgs.ssc.gov (Jeff Baron) writes:

> I have cast aluminum pots (Magnalites, el cheapo, to be exact)
> and on a few of the stock pots, the dark grey coating (is this
> layer the anodizing?) has been removed from the inside of the
> pot, exposing a lighter grey color, presumably "raw" aluminum.
> 
> Two questions.  First, is the dark grey stuff the "anodized" stuff?
> Second, why did this happen, and what does it mean?  (Okay,
> three questions then.)

Yes, the dark grey is the anodizing.

It means you cooked something very aciditic in the pot for too long.

It means you now have plain aluminum cookware, not non-stick.

Gary Heston, at home....
gary@cdthq.uucp
From: sdpage@andersen.co.uk (Stephen Page)
Newsgroups: rec.food.cooking
Subject: Re: Bread machines in the UK?
Date: 22 Jan 93 17:56:17 GMT
Organization: Andersen Consulting (UK Practice)

In article <memo.860473@cix.compulink.co.uk> jazzie@cix.compulink.co.uk writes:
>So.. are there any bread machines available in the UK?  If so, where?

The Panasonic Bread Machine is the only one I have seen in the UK. I bought
mine from Selfridge's on Oxford Street. I believe John Lewis have them also.
I had someone ring around the major London stores and some specialists for
me but they turned up no alternatives and no spread in price.
Newsgroups: rec.food.cooking
From: forman@fraser.sfu.ca (Pamela Catherine Forman)
Subject: Re: beer bread recipe needeed 
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Wed, 27 Jan 1993 07:20:07 GMT

I made the recipe the other day.  Funny it turned up when
it did as I couldn't find my recipe for it!!  As it happened
none of the stores I went to had self-rising flour.  Here's
the recipe I ended up using.  The original calls for 20 cups
so I scaled it down!

** Self-Rising Flour **

5 cups All Purpose Flour
1/8 cup baking powder (double action)
1/16 cup baking soda
1 Tbsp. salt

I upped the baking powder by a couple of teaspoons in
the bread recipe and added Cheddar cheese and chives
to it.  Heavenly.
From: chuahl@ocf.berkeley.edu (Chua HakLien)
Newsgroups: rec.food.cooking
Subject: Ice cream maker..
Date: 23 Jan 1993 16:15:45 GMT
Organization: U. C. Berkeley Open Computing Facility
Distribution: usa
NNTP-Posting-Host: bigbang.berkeley.edu

I came across this ice-cream maker at the local TARGET store, which 
costs $20, by a firm called Rival. Has anyone out there brought it?
What is the price range for an ice-cream maker anyway?

Chua
+==+

Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: Tarot Chips -- why can I buy them?
Organization: University of Colorado, Boulder
Distribution: usa
Date: Tue, 26 Jan 1993 21:21:59 GMT

In article <1993Jan25.194034.12582@uc.msc.edu>, jayers@hamline.edu. (Judi Ayers) writes:
> 
> I was in Honolulu recently and discovered Tarot chips and fell in love
> with them.  They are similar to potato chips, but much better.   I haven't
> been able to find them locally.  Does anyone know of how or who to order
> these from?
> 
> Thanx in advance for any help!
> 
> judi ayers
> jayers@seq.hamline.edu


Okay, I guess I'm a smartalec, but I can't resist... 

Does one use Tarot Chips to tell fortunes while eating?  :-) :-)

Seriously, I think you mean Taro Chips, Taro being a starchy root
often used in Hawaiian cooking.  At a guess, I would guess you could
get them from your local gourmet grocery store, though they might have
to special order them.  Anyone on the net have a mailorder source fot
Judi?

Kellie M-S
matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
From: tjfeue@bb1t.monsanto.com
Subject: Re: Men Who Cook
Organization: Monsanto Company, St. Louis, MO
Date: Tue, 26 Jan 1993 23:20:19 GMT

In article <1993Jan16.170815.26258@math.ucla.edu>, 
ramirez@julia.math.ucla.edu (Alice Ramirez) writes:
> There are a lot of men who can cook.  All men SHOULD cook.  If men
> only realized what a TURN-ON it is to be served a home-cooked meal
> that he has cooked JUST for you, or how it feels for the lady to be
> sitting in his kitchen, watching him puttering around putting together
> the meal he intends serving to her, men everywhere would be crowding
> into cooking classes.  There is NOTHING sexier than a man cooking a
> meal. 

Actually, it's the cute butt sticking out from the back of the apron...
and you can just sit and watch...  c'mon, admit it!    ;-)

> It is also an "icebreaker" if you
> and she don't know each other very well.  

It's a great way to get her over to your place too!  Then, as you cook,
you keep pouring wine (the stuff that your cooking with) for her, 
explaining that "Since it's already out" and then a before dinner
drink and then a glass of wine with dinner (ok, make it a bottle with
dinner) and then a bottle of Spumanti with dessert and then an after
dinner cordial...  Then she passes out and pukes.  Damn, it always
*SEEMED* like the thing to do.  ;-)

Guys, she really is right, but then again, we guys here on
r.f.c already know that so let's keep it a secret so we get all
the chicks!

Sorry about all the ribbing Alice, thanks for the moral support.
Drop in for a curry any time you happen to be passing by
St. Louis.

Ted Feuerbach - Scientific Systems Consultant
Disclaimer:     Monsanto didn't say this, I did!
Stupid Quote:   Money is simply alcohol in a 
                more easily transportable form.
                                            - Me
Newsgroups: rec.food.cooking