HDTenEightyP/NetNews huggingface dataset:
From: barbara@forit.forut.no (Barbara Wasson)
Subject: RECIPIE: Gruyere Quiche
Organization: Norwegian Telecom/FORUT, Norway
Date: Sun, 20 Dec 1992 16:41:20 GMT



This is a really yummy quiche - I think the gruyere cheese gives
it its special taste. I usually use a combination of onion, mushrooms
and zuchinni.

*****************************************************************

 Gruyere Cheese Quiche

 8" or 9" pie crust

 4 eggs
 1/4 lb gruyere cheese, grated
 4 oz half and half (or use 2 oz milk and 2oz cream)
		(can also use all cream)
 salt
 nutmeg
 sauteed vegetables of choice (e.g. mushrooms, zuchinni, broccoli,
	  cauliflower, onion, ... sauteed - this removes
	  some of the moisture and makes the baked quiche firmer)


 Place the grated cheese on the bottom. Place the vegetables
 over the cheese. Beat the eggs and half and half with a little
 salt (e.g. 1/2 tsp). Pour over cheese and vegetables. Sprinkle
 top with grated nutmeg.

*****************************************************************


-- 

  Barbara Wasson            barbara.wasson@tft.tele.no  """""""""""
"                                                                 "
" Norwegian Telecom Research, PO Box 1156, N-9001, Tromso, Norway "
"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""
From: jerryg@jaiser.rain.com (Jerry Gaiser)
Newsgroups: rec.food.cooking
Subject: Re: Strawberry and chocolate pizza?         
Date: Tue, 15 Dec 92 09:12:37 PST
Organization: Jerry's Attic - Gaston, OR

patti@hosehead.intel.com (Patti Beadles) writes:

> In article <memo.806962@cix.compulink.co.uk> jazzie@cix.compulink.co.uk write
> >>ps: whats wrong with strawberry and chocolate pizza?
> >So, let's think about how such a concoction might be made:
> 
> 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.
> 

Hmmmm!!!! I remember it, and it was delicious. Really shouldn't be that
hard to duplicate.

--
Jerry Gaiser                                      1-503-359-4017 (voice)
Usenet:  jerryg@jaiser.rain.com                   1-503-359-5111 (bbs) 
Fidonet: 1:105/380          
PBBS:    n7pwf@n7pwf.or.usa.na                    ..I read banned books..
From: hwt@bcarh11a.BNR.CA (Henry Troup)
Newsgroups: rec.food.cooking
Subject: Re: coffee filter problem
Date: 17 Dec 92 14:24:58 GMT
Reply-To: Henry.Troup@BNR.CA
Distribution: world
Organization: Bell-Northern Research Ltd., Ottawa, Canada

In article <1992Dec11.071957.1834890@locus.com>, bruceb@locus.com (Bruce
M. Binder) writes:
|>sides you know what happens.  No matter how hard you try to press the
|>filter into the plastic, one bit of it will fold over and allow
|>grounds into your coffee

(solution deleted)

I occasionally have this problem (unbleached filters seem to be stiffer,
so fewer
problems).  I solve it by wetting the basket and the filter first.  The
wet filter sticks to the basket - end of problem.
                                                                       
Henry Troup - H.Troup@BNR.CA (Canada) - BNR owns but does not share my opinions
	       Legislated morality is the enemy of true morality
Newsgroups: rec.food.cooking
From: ac374@yfn.ysu.edu (Stanley Kaminski)
Subject: Cordless Knives?
Reply-To: ac374@yfn.ysu.edu (Stanley Kaminski)
Organization: St. Elizabeth Hospital, Youngstown, OH
Date: Sat, 12 Dec 1992 10:16:50 GMT


I've been unable to find a cordless electric (read: rechargeable)
knife for an Xmas gift. I remember them being available some years
ago, but no one seems to carry them any more.

Anybody know who makes/sells them? If possible, please try to include
model numbers.

Thanks



-- 
ai815@cleveland.Freenet.Edu        ///   "Bourbon and beans;
ac374@yfn.ysu.edu                 ///     an explosive combination!"
GEnie: S.KAMINSKI             \\\///    --James T. Kirk, STAR TREK V
-------------------------------\XX/---------------------------------
From: rpenno@wtcp.DaytonOH.NCR.COM (Robin Penno)
Newsgroups: rec.food.cooking
Subject: Creme' Brule'
Date: 16 Dec 92 14:17:54 GMT
Distribution: world
Organization: NCR Corporation - Dayton, OH USA

Help!! I've lost my receipt for Creme' Brule'.  Can anyone help?  A friend
gave me the receipt and said it was from the Green Briar in W. Virginia.

My address is robin.penno@Dayton.OH.NCR.COM
-- 
Robin L. Penno
Worldwide Network Services
Robin.Penno@wtcp.DaytonOH.NCR.COM
...!uunet!ncrcom!wtcp!rpenno
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Newsgroups: rec.food.cooking
Subject: Re: Are Muffins the Quiche of the 90's???
Date: 17 Dec 92 18:53:39 GMT
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University

In article <1992Dec17.174842.5698@cas.org>, lwv26@cas.org (Larry W. Virden) writes:
|> I know that for MY family,...


Uh oh!  Now he's done it. He had to mention the Q word.
 The truth comes out!  REAL men don't eat muffins.
Newsgroups: rec.food.cooking
From: "Dave Breece" <dbreece@cherry.ucs.indiana.edu>
Subject: Re: UNO's Pizza
Organization: Indiana University, Bloomington
Date: Sat, 12 Dec 1992 17:13:07 -0500

In article <Bz5GGL.Eup@ddsw1.mcs.com> dikig@ddsw1.mcs.com (Diki
Shamlian Gust) writes: 
>dbreece@cherry.ucs.indiana.edu ("Dave Breece") writes:
>: For that matter, is there anyone out there who could share the crust
>: recipes of any of the chain pizza places (Pizza Hut, Noble Romans,
>: Pappa Johns(!))?  I've been looking for almost a year now for a good
>: pizza crust, tried several recipes, but none turn out the way I want.
>: 
>
>How about...?  Take one cardboard box...  Cut circle...
>
>Diki

So _you're_ the one who made my pizza last night!  I knew that coupon
was too good to be true...



-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dave Breece ("Druid")                     "We are heros, we are dreamers
dbreece@cherry.ucs.indiana.edu                of the big dream..."
                                                              A/B/W/H
Newsgroups: rec.food.cooking
From: eshc@elijah.ee.ic.ac.uk (Eric Cheung)
Subject: Re: What is SUSHI....??
Organization: IMPERIAL COLLEGE OF SCIENCE, TECHNOLOGY AND MEDICINE, LONDON.
X-Newsreader: Tin 1.1 PL5
Distribution: usa
Date: Wed, 16 Dec 92 15:56:38 GMT

From my experience in sushi bars in Japan, Hong Kong and England,
the most common way raw fish is served is either as sashimi (just
slices of fish) or sushi, which is a slice of fish put on top of a lump of
'sushi rice'.  Fish used for sashima and sushi are cut differently, resulting in
completely different shape, and more importantly, texture.  For most fish,
there is no seaweed, but a little wasabi in between the fish and the rice
(as for Hamachi (yellowtail), Toro and Maguro (tuna, different part), Sake
(salmon) etc).  In some sushi, a 'wall' of seaweed is wrapped around the rice,
perhaps to retain the stuff above the rice (e.g. Ikura (large fish roe) and
sea urchin).

Of course, there are a range of sushi that are non-fish and non-raw, e.g.
Fotomaki and Californian roll etc (are you sure this one is Japanese? ).
There is also sushi with seaweed, rice and fish in the middle, but the fish
tends to be in bits rather than slices.  And there are the huge cone-shaped
sushi, with fish or whatever inside.  Frankly, they are too big.  I prefer
having small bite-size sushi (and plenty of them :-)

Anyway, why is this question coming up?
Don't sushi resturants in US have nicely
printed cards with mouth-watering pictures of various sushi, together with
the Japanese and English names next to the pictures?

Eric
Newsgroups: rec.food.cooking
From: spgo@is.morgan.com (Stefan Goellner)
Subject: Re: File Gumbo
Organization: Morgan Stanley - IS
Date: Wed, 16 Dec 1992 15:59:21 GMT

In article <13377.9212161330@pine.eng.gla.ac.uk.udcf.glasgow.ac.uk>, gnaa38@udcf.gla.ac.uk (Paul Porcelli) writes:
|> 
|> Does anyone have an authentic Louisiana recipe for File Gumbo. My
|> brother brought me some File powder from a trip to New Orleans but i
|> dont know how to use it.
|> Thanks a lot
|> Paul Porcelli
|> Glasgow University

My understanding is that File is used for thickening in gumbos and the like.
Therefore most gumbos contain it. I think its ground root of something. No, I
don't have a good gumbo recipe.

--
Stef            aka  spgo@is.morgan.com   DoD#0190 
'82 KZ550 (Commuter) '84 750 Interceptor (Toy) '86 Alfa GTV6 (Money drain)
                Warning: I brake for radar traps. 
        Disclaimer? I don't need no steenkin' disclaimer!
Organization: Engineering Design Research Center, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Fri, 18 Dec 1992 09:32:51 -0500 
From: "Tara L. Taylor" <tt1p+@andrew.cmu.edu>
Subject: Re: Figgie Pudding???

My family has a traditional dessert at Christmas
called "Figgie Duff" I'm not quite sure if Figgie Duff 
is the same as Figgie Pudding. 

Anyway, Figgie Duff is like a pudding and consists of
suet (sp?) (it's pretty much just ground up fat)
flour
sugar
raisins
This is all mixed up and boiled in a cheese cloth for
around three hours I believe

It is then topped with a whiskey sauce


It sounds and looks disgusting but is really quite tasty.
I can only eat a few spoonfuls because it's so rich,
not to mention, it's pure fat and has a zillion calories.

Happy Holidays!

T.
From: loosemore-sandra@cs.yale.edu (Sandra Loosemore)
Newsgroups: rec.food.cooking
Subject: Re: What is sushi?  (Was: Re: need a dessert to follow sushi)
Date: 17 Dec 1992 18:37:44 -0500
Organization: staff hacker @ Yale Haskell project
	<15DEC199202543275@nssdc.gsfc.nasa.gov>
	<1992Dec15.212503.6316@watson.ibm.com>
	<1glmqqINNg19@agate.berkeley.edu>
	<1992Dec15.230745.11349@news.mentorg.com>
NNTP-Posting-Host: functor.systemsz.cs.yale.edu
In-reply-to: tclark@hptc.mentorg.com's message of Tue, 15 Dec 1992 23:07:45 GMT

tclark@hptc.mentorg.com (T Clark) writes:

   That's very interesting, I have heard that the new "thing" in sushi in 
   Japan is where they bring the live fish over and serve it up "fresh".

This can't be that "new", since Junchiro Tanizaki described a dinner at
a restaurant that served "live" sushi in his novel "The Makioka Sisters",
which he wrote around 1942....

-Sandra
From: jshearer@beta.tricity.wsu.edu (Jeff Shearer)
Newsgroups: rec.food.cooking
Subject: Re: Alcohol in cooking, help
Date: 19 Dec 92 08:56:09 GMT
Article-I.D.: serval.1992Dec19.085609.28851
Organization: Washington State University Tri-Cities, Richland

In article <1992Dec18.205955.14816@viewlogic.com> brad@buck.viewlogic.com (Bradford Kellogg) writes:
>
>In article <1gq7chINNq25@rave.larc.nasa.gov>, m.l.morris@larc.nasa.gov (Michelle Morris) 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? 
>
>Keep in mind that anything you cook will evaporate the alcohol. If 
>what you make is not cooked, you might try boiling the alcoholic
>beverage before you use it, but this might be impractical with 
>stronger stuff like brandy.
>
>I believe there are a number of non-alcoholic flavor essences which
>should be available from various gourmet shops. You might want to 
>make a few calls to you local retailers and ask this question.
>
>- BK

I've heard from several sources that when cooking with alcohol, not all of
the alcohol will evaporate out.  There is almost always a small percentage
left behind.  If there is a severe allergy involved, I would recommend
sticking with de-alcoholized wine and flavorings.

- Jeff
Organization: Legal Affairs, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Wed, 16 Dec 1992 09:57:55 -0500 
From: "Marcie G. Mastracci" <mm40+@andrew.cmu.edu>
Subject: New Years Cotechino 

Elizabeth Molinaro recently wrote that:

>        In Italy, my favorite, to bring good luck one eats lentils
>        with cotecchino or sausage, kind of lentil stew with a pig shin or
>        sausage.  There's always a little bit of a kick to the lentils
>        thanks to a pinch of hot pepper.

Last week, I went out and bought myself a cotechino to try out this dish
before I served it to my guests on New Years.  I cooked it (boiled for 2
hours) according to a recipe I had.  While it was cooking, it smelled
TERRIBLE, like disgusting spoiled meat.  When it was done, it smelled
the same way and I couldn't bring myself to eat it.    

Now this may be a stupid question, but is it supposed to smell that way?  

Was my distaste actually an unconscious reaction to the fact that it is
made from "pork faces"?  Does  it smell awful but taste good?  Was I
being a wimp? 
 
Does Elizabeth or anyone else have an opinion about this?

Marcie
From: jlong@uhunix.uhcc.Hawaii.Edu (John Long)
Newsgroups: rec.food.cooking
Subject: Re: need a dessert to follow sushi
Date: 17 Dec 92 00:26:24 GMT
Organization: Purgatory Embassy

In article <15DEC199202543275@nssdc.gsfc.nasa.gov> rusty@nssdc.gsfc.nasa.gov (Kenneth Hall) writes:
>
>Alot of people in the states view sushi as raw fish because they feel 
>that the cooking of food requires the application of heat within the 
>process.  These people do not realize that sushi is cooked but is 
>cooked by the application of acidic liquid like citric juices which 
>denature the protiens iistead of denaturing the protiens via heat.
>

Now, more than ever, I wonder why people think that sushi has *anything*
to do with fish, raw, cooked, or whatever.

Sushi has as much to do with *fish as a sandwich has to do with peanut
butter!

In Hawaii and Japan, sushi is a cheap snack, made of rice seasoned with 
vinegar, sometimes filled with _whatever_, and wrapped in either seaweed
paper or a skin of fried tofu.

>Primarily it involves social concepts and cultural views of cooking.
>
I guess so. It must have to do with the interest in the Japanese culture.
Appearantly, people going to sushi bars got fixated on raw fish and 
thought that was what sushi was all about. For most Americans, rice is
no big deal, but *raw* fish is an exersise in courage and cultural
adventurism. ?
 
I've eaten lots of sushi, because it's convenient and cheap, and eaten
lots of raw fish, but have never even *seen* a sushi bar.

Now, to convince the Japanese that a sandwich is mashed-up peanuts mixed
with jelly. Then open a 'sandwich bar' and charge big bucks!  :)

Far out.
longjohn
Newsgroups: rec.food.cooking
Subject: 12-y-o's party's over...
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Thu, 17 Dec 1992 04:19:32 GMT
Organization: Actrix Information Exchange

Thanks to all who responded with ideas for James's 12th birthday.  We
ended up eating Mexican.  I spread one big dish with corn chips, a
layer of cheese, some slightly mushed chilli beans and another layer
of cheese and baked these in the oven for about 10 minutes.  Spooned on
some sour cream.
Scoff, scoff, scoff went the lads.  Then they had tacos with all the
trimmings, all of this washed down with fruit punch.
The dirt cake was a HUGE success and looked fabulous, dripping with
gummy worms.  Too rich for me but the kids loved it.
I have saved some of the other excellent ideas for elder son's 14th
birthday in three weeks' time.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: What is sushi?  (Was: Re: need a dessert to follow sushi)
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Wed, 16 Dec 1992 15:30:00 GMT

What with all of this talk about sushi and fish, I couldn't help but add
my $0.02

Salt water fish that has been caught the same day is generally free of germs,
at least germs that would bother humans.  But the fish has to be kept well 
refrigerated and is only good for a few hours after being caught.  Unlike
ceviche (sp?), raw fish in sushi is not pickled or anything like that...it 
is _raw_.

Fish that is frozen for a long time is regarded as safe, but I don't know what
all of the rules are...in most of the country, though, there is _no_ way to get
fish fresh enough to eat raw without freezing it first.

When I make sushi, I avoid the tangled problem by using tuna...from a can.

Joel
Newsgroups: rec.food.cooking
From: arnie@magnus.acs.ohio-state.edu (Arnie Skurow)
Subject: Re: Cast Iron
Organization: The Ohio State University
Date: Wed, 16 Dec 1992 23:16:32 GMT

In article <BzD7xB.90q@watserv1.uwaterloo.ca> gcumming@watserv1.uwaterloo.ca (G
reg Cummings - Computing Services) writes:
>Keywords:seasoning, rust
>
> I found an old cast iron pot and lid in a shed. I would like to use it if
>possible. (nostalgic reasons). The pot and lid have alot of rust on them.
>Is it possible to save the pot. Is sandblasting and reseasoning an option or
>should I get out a steel brush etc.

Rather than SAndblasting, try GLASS BEADING.  Go to a large motorcycle
shop and ask if they have a glass beader.  If so, ask them how much they'd
charge to glass bead the pan and lid.  I'd speculate $5 to $10 for labor,
if it's a quick job.  Many shops charge $35 to $45 per hour labor charge
for repairing motorcycles, and if the job takes an hour, conceivably they
can charge you that much.  The rust will have caused some pitting of the
cast iron and nothing short of abrasive polishing will remove the pitting,
but it may not be so bad that it needs polishing.

Then rub the skillet and lid with peanut oil and bake it in a 300 degree
F. oven for one hour.  Remove, cool and wipe off any excess oil.  Never
use dish detergent or soapy SOS pads on it after use.  Soak in water
'til the sticky crusty stuff is soft and wipe it clean.  Wipe lightly with
oil and store in a cool, dry cupboard.

Arnie
>
>Any suggestions.


>
>Thanks         Greg Cummings
>               gcumming@watserv1.uwaterloo.ca
Newsgroups: rec.food.cooking
From: coon@en.ecn.purdue.edu (Matthew S Coon)
Subject: Re: Superstitious Foods\* New Years\*
Organization: Purdue University Engineering Computer Network
Date: Fri, 11 Dec 92 20:06:10 GMT

In article <1992Dec11.015751.27344@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>
>We go to a Glaswegian-born friend's for Hogmanay (New Year's Eve).  We
>all have to wear something tartan.  Last year, quite serendipitously I
>decided to make her a Black Bun - a traditional whisky laden fruit
>cake baked in a sort of pastry shell.  

Mmmm, sounds good.  Maybe you should post the recipe???



-- 
  |        Matt Coon         |        "... a thousand points of faint          |
  |    en.ecn.purdue.edu     |   and unhallowed radiance ..."                  |
  |                          |   -- H.P. Lovecraft, "The Colour out of Space"  |
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
From: lindstrom@acs.harding.edu
Date: 15 Dec 92 10:10:20 -0500
Reply-To: lindstrom@acs.harding.edu
 <BLZLEEA@taronga.com> <1992Dec13.183704.21887@leland.Stanford.EDU>,<Bz7oJA.J5G@news.cso.uiuc.edu>
Organization: Harding University

In article <Bz7oJA.J5G@news.cso.uiuc.edu>, tdlg9831@uxa.cso.uiuc.edu (Tracey Dianne Layng) writes:
>The worst food I have ever eaten were pickled lychee nuts. Most revolting.
>My grandmother is a totally unfussy eater. She would eat almost anything, but
>she would not eat more than one of these. 
>
>Tracey

Oh yeah?? My wife hosted an aloette (?) party and received an aloe
plant cut up into 1 inch pieces, which she placed in the fridge.
A couple of days later they were gone. Turns out here father ( a
research mathematician) got a case of the munchies and ate the whole
plate of 'em (he lives with us).  When we asked him about it, he said
they tasted fine.  Needless to say, when he compliments my cooking
I can only smile :-)
Greg--


Newsgroups: rec.food.cooking
From: dschieb@muse.cv.nrao.edu (Darrell Schiebel)
Subject: Re: Surimi
Organization: National Radio Astronomy Observatory
	<1gkj38INNkb8@FUNCTOR.SYSTEMSZ.CS.YALE.EDU>
Date: Tue, 15 Dec 1992 15:48:31 GMT

In article <1gkj38INNkb8@FUNCTOR.SYSTEMSZ.CS.YALE.EDU> loosemore-sandra@cs.yale.edu (Sandra Loosemore) writes:
>  From: loosemore-sandra@cs.yale.edu (Sandra Loosemore)
>  Newsgroups: rec.food.cooking
>  Date: 15 Dec 1992 07:29:28 -0500
>  Organization: staff hacker @ Yale Haskell project
>
>  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.

	There was an article about this a few months ago in 
	"Simply Seafood" and apparently you are correct the takey the fish
	create a tasteless paste and then extrude it into the proper shapes
	and then use natural and artificial flavors to create the appropriate
	taste. The thing which surprised me was that this is a very old
	tradition in the orient ... I believe it was done because the
	"paste" was easier to store/transport etc. If someone is interested,
	I can provide the reference and more information.

							Darrell Schiebel
From: beh@kropotkin.gnu.ai.mit.edu (various Howellses)
Newsgroups: rec.food.cooking
Subject: REQUEST: Plum pudding
Date: 14 Dec 92 01:42:18 GMT
Organization: Internet access via the Free Software Foundation
NNTP-Posting-Host: kropotkin.gnu.ai.mit.edu


Since Christmas is almost upon us, I thought I might try a plum pudding
with the traditional hard sauce.  Anyone got a good recipe for either?

--Nancy
--
If it's me, it's not the other one.  If it's the other one, it's not me.
But then again, we're basically one and the same... oh bother, we're
--Various Howellses (Bruce and/or Nancy)
beh@gnu.ai.mit.edu
Newsgroups: rec.food.cooking
From: mvp@netcom.com (Mike Van Pelt)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Date: Sat, 19 Dec 1992 02:49:23 GMT

Well, there's the time I was making a "mud pie":

Oreo-cookie crust in pie plate -- check.

Fill with heaping mound of coffee ice cream -- check.

Spread with half an inch of fudge topping -- Harumph.
The stuff is like cold roofing tar.  Well, maybe if I 
heat it up a bit in the microwave.  Ah, now it's nice
and workable.  Of course, then the entire top of the
pie proceeds to melt down in a sticky deluge across
the countertop, onto the floor...

-- 
Mike Van Pelt          | What happens if a big asteroid hits Earth?
mvp@netcom.com         | Judging from realistic simulations involving a
                       | sledge hammer and a common laboratory frog, we
                       | can assume it will be pretty bad. -- Dave Barry
From: charleen@net.bio.net (Charleen Bunjiovianna)
Newsgroups: rec.food.cooking
Subject: Re: Homemade Jams and Jellies
Date: 16 Dec 92 19:35:58 GMT
Organization: BIOSCI International Newsgroups for Biology

In article <hawley-151292123922@huxley.mv.us.adobe.com> hawley@adobe.com (Steve Hawley) writes:
>
>Some references say to use a pat of butter when you boil the jam to control
>foaming.  This is nonsense.  Don't bother.

I'm curious as to why you say this.  Is it because you don't think it works
or because foaming isn't a problem?

I put in a bit of butter while making orange marmalade and it dispersed
the foam nicely.  The resulting jars of marmalade don't have the layer of
foam at the top that you sometimes get, which, IMHO, spoils the look of
the jam a little.

Charleen

Newsgroups: rec.food.cooking