HDTenEightyP/NetNews huggingface dataset:
From: thomp962@Armstrong.EDU
Subject: Re: Recommendations/ Opinions Requested
Organization: Armstrong State College, Savannah, GA
Date: Thu, 28 Jan 1993 00:56:13 GMT

In article <1k3ieqINNocv@usenet.INS.CWRU.Edu> ellert@nu1.uh.cwru.edu writes:
>
>In article <1993Jan25.203744.9980@odin.corp.sgi.com>, ccb@blizzard.corp.sgi.com (Cynthia Besselman) writes:
>>
>>
>>What is the comparison?  Does a kitchenaid do all that a Cuisenart does? 
>>how about Vice Versa?  What do you use?
>>
>>Thanks in advance!
>>Cynthia
>>
>The KitchenAid won't do very well with something like a pesto recipe although
>there might be an attachment for it.  The Cuisinart probably doesn't do
>whipped cream very well, but I've never tried it.
>
>Ed

I'll put in my two cents worth, and come out strongly in favor of the Kitchen
Aid, at least for baking.  The KitchenAid, with attachments, can also do the vast majority of the slicing/shredding that the Cusinart can, and is somewhat 
easier to clean.  If you have a blender, a KitchenAid, and decent knives, you
can do more than you could with a blender, a Cusinart, and knives.

This is only MHO.

thomp962@armstrong.edu
From: carrot@bear.stonemarche.org (Little red-headed girl)
Newsgroups: rec.food.cooking
Subject: Re: Pizelles
Distribution: world
Date: 23 Jan 93 18:30:45 EST

	Pizzelles- aren't those the really thin waffle cookies, crisp
and sweet? They sell them in the local supermarket (Market Basket) in
the gourmet cookies section.

--
+--------------------------+----------------------------------------------+
|	carrot		   |	carrot@bear.stonemarche.org               |
+--------------------------+----------------------------------------------+ 
|   "Feel what might be. See what I see. Again and again and again and    |
| again say you don't. You say you don't, but you will.                   |
|   "How can you be so near and not see?" -"If You Intend"-10,000 Maniacs |
+-------------------------------------------------------------------------+

Newsgroups: rec.food.cooking
From: westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal)
Subject: Re: RECIPE: Feijoa & Ginger Muffins  
Organization: Lockheed Missiles and Space Co.
Date: Fri, 22 Jan 93 19:13:42 GMT

In article <1993Jan21.175816.29135@speedy.aero.org> nadel@attatash.aero.org (Miriam Nadel) writes:
>In article <1029319.83894.4357@kcbbs.gen.nz> Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting) writes:
>>(This one is for the Aussies & Kiwis, unless you know someone with a Feijoa  
>>Tree!)  
>
>
>Actually, New Zealand exports them.  I can buy feijoas at 3 or 4 stores
>within a couple of miles of my apartment (in Los Angeles).  A useful tip 
>is that they sometimes are mislabeled as a guava variant.
>

They grow fine in Sunnyvale California, and probably would
in El Segundo, as well. They are sometimes called "pineapple guava"
for the flavor.


-- 
Dorothy Westphal, Sunnyvale, Calif. % Just when things are going your way...%
westphal@iscnvx.lmsc.lockheed.com   %               they get even better!   %
From: aad@siemens.com (Anthony A. Datri)
Newsgroups: rec.food.cooking
Subject: Pizelles
Date: 23 Jan 93 06:17:14 GMT
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ, USA


I've met almost *nobody* outside of my dad's family who knows what they are.
I don't say anything else about them for now -- I'm fishing to see if they're
really as obscure as they seem to be.

-- 

======================================================================8--<
From: holbe@kirk.fmi.uni-passau.de (Uschi Holbe)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Hochapurii
Date: 22 Jan 1993 12:02:08 GMT
Organization: University of Passau, Germany
NNTP-Posting-Host: akira.fmi.uni-passau.de

Here is my recipe:   

     CHATSCHAPURI

Ingredients: 
1/2 pint lukewarm milk
1 1/2 oz fresh yeast
1/2 tsp honey
1 pound whole wheat flour(maybe a bit more)
1 tblsp honey
2 tsps salt
4-5 oz soft unsalted butter
4-5 oz grated Emmental cheese (you could probably use sharp cheddar)
4-5 oz sheeps cheese(feta)
4-5 oz soft camembert 
4-5 oz curd
1/2 oz butter
1 egg

Preparation:

Put the flour into a bowl and make a hole into it (the flour :-). Mix yeast 
with honey and a little milk, pour into flour hole, mix lightly with some
flour and let rise in a warm place for about 20 min. 
Add remaining milk, honey, salt and butter and beat until the dough doesn't
stick to the bowl. Add more flour if neccessary . Knead dough well for 
10 min. Cover and let rise in a warm place for about an hour, until volume
has doubled. 
Meanwhile - mix cheeses, butter and egg into a gooey mixture (in a blender).
Knead dough again, roll out on floured surface to a circle about 20 inch in
diameter and flour lightly. Fold dough circle four times and put into a 
greased baking dish. Unfold (dough should cover the dish and hang over the
edges). Fill with cheese mixture in form of a mountain. Fold dough over the
filling in loose folds. Turn dough edges to a knob. Leave to rise for another
15 min. 
Bake for 60 min. at 350 degrees F.

Hope that helps

USCHI


Newsgroups: rec.food.cooking
From: vendrig@scheria.nmsu.edu (Zoo-Illogical)
Subject: Re: RECIPE: Quick Apricot Chicken was Re: wanted: favorite chicken receipts
Organization: New Mexico State University, Department of Computer Science
	<1993Jan26.143357.29505@bcars6a8.bnr.ca>
	<1k3v4dINNimb@shelley.u.washington.edu>
	<1993Jan26.215410.21943@iscnvx.lmsc.lockheed.com>
Date: Thu, 28 Jan 1993 21:16:48 GMT


	A cherished memory of my brother, his best friend, and me:

	My step-mother ( read: Dad's Mistake ) was trying to show her
new "family" how well she did in the kitchen.  She told us she was
making apricot chicken...and she did...except Mom's ( read: Dad's only
right move :) apricot chicken was always a nice golden color.
Step-mom's chicken was a DEEP purple!  

	ACK!!!
--

		   "I know what I want out of life.
	    I just don't know what I want to put into it."
	       Copyright @ 1991, Fitzgerald Enterprizes
Organization: Doctoral student, Chemistry, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Wed, 27 Jan 1993 17:44:59 -0500 
From: Anne Marguerettaz <am2f+@andrew.cmu.edu>
Subject: Re: Raclette
	<21JAN93.01122622@skyfox>

I used to slice them with an adjustable cheese slicer to get slices of
about 1/4 inch or less. But this is time consuming so I usually try to
convince the clerck at the gourmet food counter to slice it for me. Of
course if you own an electrical slicer, just use that.

Hope this helped

Anne
From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly)
Newsgroups: rec.food.cooking
Subject: Open Faced Feta Cheese Sandwich
Date: 25 Jan 93 17:18:21 GMT
Article-I.D.: cs.C1F6qn.6oH.2
Organization: Carnegie Mellon University

I made this for dinner last night, adapting a recipe that someone had posted
called Eggplant-Feta Cheese Sandwich.  This has endless possibilities.  I thought
that black olives and sweet red peppers would look and taste very good.  Served
with a bowl of soup or a salad, and you have a fast dinner.

Open Faced Feta-Tomato Sandwich

6 thick slices italian bread
3 cloves garlic
1/4 c parsley
4-5 oz. feta cheese
scant 1/4 c milk
3-4 plum tomatoes, sliced
fresh basil or oregano (optional)
1/2 mozzarella

In a food processor, mince garlic and parsley.  Add feta cheese, processing
until crumbly.  Add milk and process until combined.  The mixture should still
be crumbly, but moist enough to spread.  Add more milk if necessary.

Lightly toast bread on both sides in broiler.

Spread each slice with a generous portion of cheese mixture.

Top with tomato slices, fresh spices, and sprinkle with mozarella.

Broil for a few minutes, until mozarella melts.  Serve immediately.
Newsgroups: rec.food.cooking
Subject: Re: Pizelles, and a recipe for Cranberry
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 26 Jan 93 20:23:43 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: laura@hobbes.acs.umbc.edu (Laura L. Brown (SYSTEMS))
>1/4 C softened parkay light (or ur pref.)
                                       
I take it that 'parkay light' is either butter or margarine or similar? 
I see you mention butter in the directions but not in the ingredients. 
As this is a world-wide net could you please make sure that _everyone_ 
knows exactly what you are talking about, it can be very confusing if 
you mention brand names only. Also could someone please enlighten me 
as to what 'or ur pref.' means? I've never seen that abbreviation before 
and for the life of me I can't work it out!

Newsgroups: rec.food.cooking
From: disraeli@leland.Stanford.EDU (Jamie Lara Bronstein)
Subject: Re: RECIPE: Lentil Soup
Organization: DSG, Stanford University, CA 94305, USA
Date: Sat, 23 Jan 93 09:22:50 GMT

Almost Fat-Free Lentil Soup

1 onion, chopped
4 carrots, sliced
1 head celery, chopped
3 cloves garlic, diced
1 tomato, chopped
1 leek, entire, washed and chopped
4 14 oz cans Swanson vegetable broth
1 cup dried lentils, washed and picked over
a few shakes of black pepper
a bay leaf
a few shakes of worcestershire sauce

saute all vegetables for several minutes in PAM in a large soup pot.
Add broth and lentils and spices and cook for 45 minutes at a medium simmer
until the lentils are softish. Makes @ 10 cups. Yum.

Jamie Bronstein
disraeli@leland.stanford.edu

Newsgroups: rec.food.cooking,ne.food
From: adam@wam.umd.edu (Adam L. Greenberg)
Subject: Re: Bagel Making Tips (was Re: The Zen of Bagels)
Organization: University of Maryland, College Park
Date: Wed, 27 Jan 1993 23:19:56 GMT

You gotta boil them before you bake them!

--Adam GREENBERG
  Yes, born and raised on BROOKLYN bagels!

  (Was there ever really a time when they were only PLAIN????!?!?!?!??)

Newsgroups: rec.food.cooking
From: jonesk@ur.msstate.edu
Subject: re: Is the spaghetti done? (was Re: Men who can cook...)
Keywords: spaghetti, done
Reply-To: jonesk@ur.msstate.edu
Organization: Mississippi State University
Date: Wed, 27 Jan 1993 16:38:40 GMT

I always throw the spaghetti against the door of an
overhead cabinet. If it sticks, it's done.

Kay Jones



Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Do _you_ peel your Kiwi fruit ?
Organization: Clemson University
Date: Wed, 27 Jan 1993 23:32:41 GMT

I saw them served on a salad bar once not peeled.
I _prefer_ not to eat that fuzzy prickly peel.
They are a pain to peel. Slick to handle that long.
Do _you_ peel yours before eating ? 
If not, do you at least wipe them a little bit ?
-- 
Chris Behrens                                  chrisb@hubcap.clemson.edu 
Clever .sig file in the works.  Maybe next time.  Sorry.
From: betsey@cunixf.cc.columbia.edu (Elizabeth Fike)
Newsgroups: rec.food.cooking
Subject: Re: New thread, Diner food
Date: 26 Jan 93 20:04:37 GMT
Reply-To: betsey@cunixf.cc.columbia.edu (Elizabeth Fike)
Organization: Columbia University

My favorite diner is Tom's Diner, on 112th and Broadway, in NYC.  For
those who care, it is the same that Suzanne Vega sang about (she went
to Barnard).  Plenty of surly waitpersons, tableware of dubious
cleanliness, and the all-important napkin dispenser on the table (to
soak the top layer of grease off your food before eating).

And I can still get my favorite (diner) food there -- grilled cheese
with bacon, cheese fries, and a Broadway shake (chocolate and coffee
ice cream?).  Yummm. :)

betsey

*******************************************************************************
Betsey Fike <betsey@cunixf.cc.columbia.edu>
CC '94/SEAS '94, Computer Science/Electrical Engineering
From: lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer)
Newsgroups: rec.food.cooking
Subject: Re: Q: mail-order cookware number
Date: 26 Jan 93 19:22:25 GMT
Reply-To: lzsndt@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology

In article <C1G2sH.5xM@world.std.com>, bsells@world.std.com (Bryan L Sells) writes:
>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?
>
Try "A Cook's Wares"  in Beaver Falls, Pennsylvania.  Not an 800 number but,
(412) 846-9490.  They carry Henckels, Wusthof, F.Dick, Victorinox, and Damco
Oriental cutlery and a host of cookware, utensils, and appliances.  

I don't think their prices are any  better than most department or discount 
store sales prices, but they do have a good selection.       --Lynn
Newsgroups: rec.food.cooking
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: Re: Pizelles
Summary: Cookie molds
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Date: Mon, 25 Jan 93 19:58:33 GMT

In article <C1AMsr.BzA@siemens.com> aad@siemens.com (Anthony A. Datri) writes:
>
>I've met almost *nobody* outside of my dad's family who knows what they are.
>I don't say anything else about them for now -- I'm fishing to see if they're
>really as obscure as they seem to be.
>
>-- 
>
>======================================================================8--<


Aren't these those cookie molds that you use batter with and
cook them in hot oil. Serve with powdered sugar?

 I've seen them advertised in Wiliams and Sonoma catalogue but I'm
nt sure if I'm confusing them with the other cookie mold that is like
a waffle iron shaped in a circle with what looks like pie slice lines.

Doris
From: rwyble@schunix.uucp (Richard J. Wyble)
Newsgroups: rec.food.cooking
Subject: Re: Softshell crabs
Date: 21 Jan 93 13:16:20 GMT
Organization: SCHUNIX Public Access Unix for Worcester County, MA, USA
X-Newsreader: Tin 1.1 PL4


mas5@ns1.cc.lehigh.edu (MICHELLE A. M. SZENA) writes:
: The softshell crabs in spaghetti sauce that I referred to earlier was in a red
: sauce.  My mother makes it but from what I've seen she makes a regular tomato
: sauce, (tomato sauce, puree, garlic, oregano, basil, onion, etc.) and she just
: drops in the softshell crabs and they kind of float around in the sauce.  You
: serve it with spaghetti noodles.  It's really messy because you have to crack
: the shells open but it's so much fun and tastes so good.

Softshells *with* a shell that needs cracked?
-- 
----------------------------------------------------------------------
 rwyble@schunix.uucp                         Richard J. Wyble
 schunix!rwyble@transfer.stratus.com         Worcester, Massachusetts
----------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Source for good kitchen scale?
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Date: Thu, 28 Jan 1993 00:32:08 GMT

In article <11403@vtserf.cc.vt.edu> ranck@joesbar.cc.vt.edu (Wm. L. Ranck) writes:
>
>Hello folks,
>   I am looking for a source of a good electronic kitchen scale.  Something
>electronic with a 1 ounce or less resolution and a max rating of 5 or 10 pounds.
>Does anybody know of a good source for such a thing and maybe a phone
>number for the supplier?  Thanks.  Catalog places are fine.

Yeah, buy a mail scale.  Kitchen scales are overpriced and not tested
for accuracy.  Mail scales are in higher demand/supply and the price
is lower.  Accuracy standards are higher too. What you want to look
for: It must tare (because you will need to use your own container).
Also, watch the humidity/water around it as mail scales aren't
protected against it.  

I have one that measures from .25 oz to 10 lbs in .25 oz increments.
I bought mine for $40 from Damark.  Plus, it has a mail schedule on
front and I can use it for actual mail, too (whaddaya know! :-).  I
haven't tested mine for accuracy, but I did test it for consistency
(which it is, very).  Sorry, don't have the Damark phone number or
item number.  But, check office discount places.

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking
Subject: RECIPE: Whole-Grain Herb-Cheese Muffins 
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 29 Jan 93 04:56:42 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      WHOLE-GRAIN HERB-CHEESE MUFFINS  
  
1/4 cup minced onion, 1/2 cup diced green bell pepper, 3 Tbsp salad oil  
2 Tbsp honey, 1 Tbsp Dijon mustard, 1 cup milk, 2 large eggs  
3/4 cup grated cheddar cheese, 1.1/2 cups whole-wheat flour  
1/2 cup yellow cornmeal, 2 tsp baking powder, 1/2 tsp dry thyme leaves  
1/2 tsp dry tarragon leaves, 1/2 tsp salt, optional  
  
Preheat oven to 375oF, prepare pans. In a frying pan cook onion & pepper in 1 
Tbsp of the oil until limp, about 7 mins, stirring often. Mix remaining oil,  
honey, mustard, milk, eggs & cheese. In another bowl, stir together flour,   
cornmeal, b/pdr, herbs & salt. Add the dry mix to the wet mix with the onion  
mixture, stir until just combined. Spoon into pans & bake for 20-25 mins or   
until well browned. Makes 12. 170 calories per muffin.  
  
   
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Recommendations for Filet Mignon sides.
Organization: Lockheed Missiles and Space Co.
Date: Wed, 27 Jan 93 21:18:48 GMT

In article <1993Jan27.174939.9526@netcom.com> kudzu@netcom.com (Michael Sierchio) writes:
>In article <1993Jan27.130645.13877@emr1.emr.ca> 
>	 thiessen@emr1.emr.ca (Tracy Thiessen) writes:
>
>>>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.
>>> 
>>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.      
>
>Of course, anyone in the Northern Hemisphere who eats tomatoes in
>January doesn't know what a tomato is :-)
>

I've just picked the last of my tomatoes

also, roma tomatoes are still available and do have some consistency & flavor

>What I like to serve with steak: 
>
>	Mashed potato ravioli w/ chives, and a reduced beef stock,
>	& Arugula salad
>
>-- 
>+--------------------------------------------------------------------------+
>|  Michael Sierchio                          1563 Solano Avenue, Suite 123 |
>|  kudzu@netcom.com                                Berkeley, CA 94707-2116 |
>+--------------------------------------------------------------------------+


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.cooking
Subject: Re: Recommendations for Filet Mignon sides.
Date: 27 Jan 93 18:24:02 GMT
Article-I.D.: iscnvx.1993Jan27.182402.25528
Organization: Lockheed Missiles and Space Co.

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.
> 

does that mean all potatoes are ruled out??
if not:
  - potatoes anna (cook potatoes (1 small one per person) in microwave, then 
     slice & arrange in a line, sprinkle with butter & parsley, broil till 
     brown, then transfer to individual plates
  
  the following can be served in a dish so people can take amount they wish:
  
  - quarter potatoes, drizzle a little peanut or olive oil, sprinkle with
     beef boullion, garlic & onion, bake in 350 oven till done - serve
  - potatoes au gratin
  - scalloped potatoes

if yes, then:
  - baked string beans with fried onion rings (from the can) sprinkled on
    just before serving & tossed
  - Caesar salad
  - fresh tossed lettuce salad
  - spinich salad
  - asparagus w/hollandaise sauce
  - cooked & chilled asparagas and/or artichokes served w/lemon dill sauce
  - sauteed mushrooms & onions
  - stir fry vegetables
  - zucchini, cut in strips, sauteed in butter & garlic till done, sprinkled
    with parmesean cheese 

hope this is something you can start with



     a line, sprinkle with butter & parsley, broil till browned

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
From: westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal)
Newsgroups: rec.food.cooking
Subject: Re: Wanted: Recipe for Tartar Sauce
Date: 25 Jan 93 21:53:07 GMT
Article-I.D.: iscnvx.1993Jan25.215307.6063
Organization: Lockheed Missiles and Space Co.

In article <1k1c10INNfid@elroy.jpl.nasa.gov> melissa@spanky.Jpl.Nasa.Gov (Melissa Probst) writes:
>>In article <22JAN93.16183759@don.waisman.wisc.edu> smith@don.waisman.wisc.edu writes:
>>>This may be the easy way out but all I do for tartar sauce is mix about 2 parts 
>>>salad dressing or mayo (whatever I have on hand) and 1 part pickle relish.  
>>>It's pretty much individual to taste as to the proportions.  You could add a 
>>>little chopped onion if you want.  Bon Appetit  ;>
>>
>For tartar sause I mix mayonnaise (Best), chopped dill pickles and 
>chopped onion.
>I find that pickle relish is too sweet.
>
>Melissa

We like equal parts mayo and hot dog relish, with the following
additions optional in moderation:
chopped dill pickle
chopped onion
mustard
horseradish

-- 
Dorothy Westphal, Sunnyvale, Calif. % Just when things are going your way...%
westphal@iscnvx.lmsc.lockheed.com   %               they get even better!   %
Newsgroups: rec.food.cooking
From: louray@seas.gwu.edu (Michael Panayiotakis)
Subject: ?? usenet cookbook?? (question, that is)
Organization: George Washington University
Date: Tue, 26 Jan 1993 21:59:55 GMT


hey now.
I have a question on the "classic-usenet-cookbook", used on a UNIX
system (sunOS or HP 8.0).

kAfter I ftp, uncompress, and tar it, how do I view teh recipes??

A whatever-it-is I got says I have to use
"%nroff -man tmac.recip Cheese-kake | more"

I tried that and the closest approximation I could get my system to use
was "nroff -[lots of tries here, includint man] [recipename]"
( | more just prevents it from scrolling, and that works).

the output is not much different than the input.

The problem, I assume, may be that nroff cannot find "tmac.recip".  THe
printout I have says that tmac.recip is destributed with
"usenet-cookbook", but I couldn't find it anywhere.

help would bee appreciated.

Mickey.
From: mberteig@cco.caltech.edu (Michelle Berteig)
Newsgroups: rec.food.cooking
Subject: Re: Calphalon
Date: 26 Jan 1993 00:27:20 GMT
Organization: California Institute of Technology, Pasadena
NNTP-Posting-Host: punisher.caltech.edu

Hi!

After reading all this stuff about Calphalon, I just have to toss in
my opinion again about Millenium.  Millenium is made by Farberware
and is non-stick.  In fact, the non-stick is guaranteed for 20 years,
and you can use metal utensils on these pans, put them in the dishwasher,
etc.  I had asked for some opinions on Millenium a few months ago, but
didn't receive any.  Since then, I've purchased a whole set of it as
well as some additional pieces, and I love it!  It heats so well and
evenly, and it's non-stick!  In fact, the first couple of times
cooking with it, I burned the stuff, since it heats up slower than my
old pans, I would turn the heat up higher, but it heats so evenly
that the pan would eventually be too hot!  I'm getting used to it now!
Anyway, I would definitely recommend this stuff...

--Michelle Berteig
From: john.smith@piked2.agn.uiuc.edu
Subject: test, please ignore
Newsgroups: rec.food.cooking
Date: 22 Jan 93 21:31:37 GMT

patht

Newsgroups: rec.food.cooking