HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking
Subject: Re: WANTED:  Kiwi Recipies
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Sat, 10 Oct 1992 01:01:32 GMT
Organization: Actrix Information Exchange
Keywords: kiwi

In article <1992Oct8.144529.760@lsil.com> lulejian@lsil.com writes:
> A friend who grows kiwis commercially just gave me
> a lot.  I am trying to find some interesting ways to
> prepare them.  Anyone have any suggestions?
> 
> Thank you.
> 
> John Lulejian

OK John -from Kiwiland :-)

Kiwi Conserve

2 cups chopped kiwifruit flesh (500g or 1lb)
1/3 teaspoon grated ginger root
juice of 1 lemon
1 cup canned pineapple (and juice)
2 1/2 cups sugar
green food colouring

Boil kiwifruit, ginger and lemon juice for 3-4 minutes.  Add the
pineapple juice and the pineapple cut into small pieces.  Boil five
minutes longer then add the sugar.  Boil briskly, stirring frequently
for about 10 minutes or until a little jam sets when pooned out onto a
cold saucer.  Bottle and seal.

Kiwifruit Sauce (Ketchup)

1.5kg (3lb) ripe kiwifruit
2 cups white sugar
2 cups white vinegar
1/2 teaspoon cayenne pepper
1 teaspoon whole cloves
1tsp whole black peppercorns
1 teaspoon ground ginger
2 tablespoons peeled and finely chopped garlic

Peel and mash kiwifruit.  Combine all the ingredienbts in a large
saucepan.  Bring to the boil and simmer very gently, uncovered, for an
hour.  Strain as much as possible through a sieve.  The more pulp you
can push through the sieve, the thicked the sauce.  Bottle and seal.
Makes about five cups.

Pickled Kiwifruit

2 cups white vinegar
2 cups brown or white sugar
2 teaspoons whole cloves
2 teaspoons whole allspice
5cm (2inch) stick cinnamon
1.5kg (3lb) kiwifruit

Cobine all but the kiwifruit in a sauce and simemr for five minutes
  Peel kiwifruit and cut them in half lengthwise.  Strain the syrup
into a clean saucepan and discard the spices.  Add the prepared
kiwifruit and simmer, very gently for 10 minutes.  Carfeully pack the
fruit into hot, clean jars, cover with the syrup and seal the jars.
Makes about 2 litres.

++++

Did you know you can ripen hard kiwifruit by placing them in a paper
bag with an apple?

Kiwifruit can also be used to tenderise meat.  Place a few slices on
the meat for a few minutes (not too long or the meat will go like
liver.  Ugh!!


I also like to make a sorbet using kiwifruit and lemon syrup.

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: am2f+@andrew.cmu.edu (Anne Marguerettaz)
Newsgroups: rec.food.cooking
Subject: RACLETTE
Date: 15 Oct 92 15:16:47 GMT
	<1992Oct14.224510.8195@mdd.comm.mot.com>
Organization: Doctoral student, Chemistry, Carnegie Mellon, Pittsburgh, PA

For the person who was looking for infos on Raclette. 
More and more people in Switzerland have individual raclette ovens where
you melt individual slices of raclette cheese under an infrared element.

I have found one of these in a gourmet kitchen supplies store here in
Pittsburgh
and I find French Raclette very often in an Italian Grocery store downtown.
Actually the gourmet department of Giant Eagle, the local food chain
carries it too sometimes.

I just have it sliced in slices of about 1/4 inch and serve it with
boiled potatoes (the smallest you can find). Then you have to serve it
with Cornichons (not pickles!!!) and little onions in vinegar.

Enjoy but do not drink anything cold (water, soda etc) with it as it may
cause digestive problems. White wine and tea are what we usually serve
(the wine is cold of course but not icy as cold alcohol does not cause
the same problems as water based cold drinks).

Anne
 
Newsgroups: rec.food.cooking
From: howard@m.cs.uiuc.edu (Bonnie Howard)
Subject: Re: Halloween Party Recipes
Organization: University of Illinois, Dept. of Comp. Sci., Urbana, IL
Date: Wed, 7 Oct 1992 20:45:08 GMT

dudley@oasys.dt.navy.mil (Karen Witkoski) writes:

>My 15-year-old son wants to have a Halloween Party for his high school
>friends.  I'd like to kind of gross them out.  I like the idea of the
>kitty poop cookies and plastic flies on the table.  Does anyone else
>have any really neat but weird recipes for these kids?

>Karen

Peel some grapes and boil some spaghetti - have them put on blindfolds and 
try to figure out what they are - when we were kids they told us the grapes were the
eyeballs and the spaghetti - the insides..... Get a bunch of kids and their imagination
running wild and they imagine all kinds of things.....  You might get a can of slim -
YUK!!!!!:x

Newsgroups: rec.food.cooking
From: epstein@sparc11.cs.uiuc.edu (Milt Epstein)
Subject: Re: WHAT IS TAHINI?
Reply-To: epstein@cs.uiuc.edu
Organization: University of Illinois at Urbana-Champaign
Date: Sat, 10 Oct 1992 00:11:11 GMT

In <1992Oct8.184214.16048@Csli.Stanford.EDU> olsen@Csli.Stanford.EDU (Diane Olsen) writes:

>In article <12013.1060.uupcb@satalink.com> stephanie.dicamillo@satalink.com (Stephanie Dicamillo)  writes:
>>It makes a great dip called 'hummus' by adding
>>garlic, lemon juice, olive oil and black pepper 
>
>and pureed chickpeas (garbanzos).  Without the chickpeas, it's not
>really hummus, though it IS rather tasty (try it as a sauce over
>falafel -- yum!).

As long as people have brought this up, I have a question about hummus
(and tahini and chick peas) -- how fattening is it?  It seems that it
would be since it is so rich, but if so, it would have to be the
tahini or the chickpeas that make it fattening.

-- 
Milt Epstein
Department of Computer Science
University of Illinois
epstein@cs.uiuc.edu
From: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Newsgroups: rec.food.cooking
Subject: Re: Can a family eat for $20/week?
Date: 16 Oct 92 16:54:43 GMT
Reply-To: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Organization: NavSurfWarCen, CarderockDiv (ex-"Taylor Model Basin")

In rec.food.cooking, nerdette@deeptht.armory.com (Maraya) writes:
>I need ideas/recipes for meals so a family of 4 (2 adults, 2 small
>children) could eat 21 meals for less than $20.  Let
>'s say that milk and juice have already been purchased, and the
>family
>'s kitchen contains some basics (butter/margarine, beans, rice, some
>pasta, oatmeal, peanut butter).  The children usually refuse to eat
>beans, but would eat peanut butter sandwiches for every meal.  Ideas?

    Mash the beans up with some butter and sugar and feed the kids
beanbutter sandwiches.  You can easily buy 21 frozen burritos for $20.
Seriously, the key is to shop wisely, buy only raw ingredients (not
preprocessed, prepackaged), spend more time and imagination
cooking with these ingredients, and to overcome your kid's media-generated
attitude towards meal expectations.  Given proper spices, I could live
for at least a week on the basics mentioned above (before buying a giant
steak :)  ).
--____________________________________________________
]      Stu Mennitt      smennitt@oasys.dt.navy.mil    [
]  NavSurfWarCen, CarderockDiv     Bethesda, Maryland [
]         was: David Taylor Research Center           [
]     was: David Taylor Naval Ship R&D Center         [
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: ness@tc.fluke.COM (Jerry Ness)
Newsgroups: rec.food.cooking
Subject: Re: Vacuum sealer
Date: 13 Oct 92 12:52:18 GMT
Article-I.D.: tc.1992Oct13.125218.9959
Organization: John Fluke Mfg. Co., Inc., Everett, WA

We have had a Foodsaver (R) for about 5 years now. It is a wonderful tool.
I have used it for many things other than vacuum packing food. We keep all
the flares for the boat vacuum packed, even the outa date ones. How about
vacuum packing clothes for boating/camping?? a fairly heavy sweater can be
made into a package about the size of 2 sandwiches. 
It does indeed work great for food of all kinds. Red meat lasts at least
2 years that I personally know of in the freezer. Freezer burn is caused
by air next to the frozen meat. Remove the air and ..... 
When we go hunting most of our dinners were cooked at home and vacuum packed
with the Foodsaver. We have enough to do without the bother of cooking
after several miles/hours in the woods. 
I don't know what brand is advertised on tv, but the Foodsaver cost us
closer to $300 5 years ago. I was/is worth the money and if this one
ever breaks we will buy another one.
'nuf ramblin'
Jerry

-- 
-------------------------------------------------------------------------------
Jerry Ness             John Fluke Mfg. Co., Inc.        Everett, Washington USA
            domain:    ness@tc.fluke.COM   
            uucp:      {sun,microsoft,uw-beaver}!fluke!ness
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: WANTED: Perch fillet recipes
Organization: Wayne State University, C&IT
Date: Fri, 9 Oct 1992 11:59:31 GMT

In article <81340@ut-emx.uucp>
fly@ccwf.cc.utexas.edu (Neil) writes:
 
>
>
> My roomate bought about 4 pounds of perch fillets and I dont know what
>to do with them.
>
>        Does anyone have any good recipes for perch fillets?
 
Here in Perch Country people dip them in crumbs and fry them. Serve
with lemon juice, tartar sauce and beer. And people eat a *lot* of perch
around here.
        --mike
Newsgroups: rec.food.cooking
From: casey@well.sf.ca.us (Kathleen Creighton)
Subject: Re: Comfort Food
Organization: Whole Earth 'Lectronic Link
Date: Wed, 14 Oct 1992 02:05:20 GMT


Tuna on white bread with bread and butter pickles and potato chips and
chocolate milk.

For after Thanksgiving comfort food, turkey sandwich on white bread with
Miracle Whip and cranberry sauce.
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Request: Cheese Fondue (NOT Swiss!)
Organization: Lockheed Missiles and Space Co.
Date: Thu, 15 Oct 92 18:27:56 GMT

In article <1992Oct14.231134.21375@organpipe.uug.arizona.edu> rperkins@astro.as.arizona.edu (Rachel J. Perkins) writes:
>In article <1992Oct14.210353.9498@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>
>>there's a place, The Lowell Inn, in Stillwater, MN, on the MN WI border,
>>that has a restaurant called the Matterhorn Room - there is no menu -
>>you sit down and are served a glass of sherry (aperitif)
>>then, escargot in garlic butter with a great dark bread on the side
>>     and your first bottle of white wine
>>then, a fresh salad with four different dressings that include one
>>     with goat cheese, and your second bottle of white wine
>>while you're eating your salad, the waiter brings a fondue pot with oil
>>     in it and lights it, after you finish your salad, you're served
>>a plate with assorted condiments on it and a plate of bite-sized pieces
>>     of beef for fonduing <sp?> - and a bottle of red wine
>>when you are finished with the beef fondue, you are served green grapes
>>     in sour cream and, if you prefer, a sprinkling of brown sugar, along
>>     with a pot of great coffee......
>>
>
>oh my GOD! i almost...well, you know. i must visit this place. how much does 
>this palatal debauchery cost?  i'm salivating. must get some beef and wine
>into me, pronto.
>
>excuse the outburst, that just sounded beyond incredibly yummy.
>
it is delicious, and the service is _great_ - the price was around
$25 per person when I last went - bit this included everything....

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: jdiamond@netcom.com (Joan M. Diamond)
Newsgroups: rec.food.cooking
Subject: Re: shareing kitchen chores
Date: 16 Oct 92 23:29:17 GMT
Distribution: na
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

>In article <1992Oct9.165536.27311@cis.ohio-state.edu> ray@anaconda.cis.ohio-state.edu (william c ray) writes:
>
>	Now I've got a question for
>	all you ladies out there that think your men are some kind of
>	thoughtless slobs when it comes to seeing that you need/want
>	help with some chore.  When he's out in the garage working on
>	the car, bashing his knuckles and swearing about having to hold
>	6 different things at the same time, and not being able to see
>	what he's doing 'cause he can't hold the flashlight in his mouth
>	at the right angle, are you there holding things and handing
>	him the tools he needs?  

Nope, he and I both know better than to play mechanic.  We take our cars
to a real mechanic.  However, when he is wiring the stereo or setting up
the computer, I help.  And, as I am better with my hands, I do all the
close-in work, like soldering and such.

>   When he's in the workshop complaining that
>	he can't seem to hold all the parts together and glue or nail them
>	at the same time, are you helping?  

The roles are reversed, I do that kind of stuff, and he helps me.  Why is
this so sexist anyway?  I though we humans were beyond his work-her work.

>	the mower under them, where are you?  

I used to be the one to mow the lawn, he hated it.  Now, we hire a gardener.
Next question.
>
>   If you're not there helping
>	out at these times because its "his thing to do", or a "guy thing",
>	etc, maybe you should re-examine why he's not helping you with
>	the chores, and how you each got these pre-concieved ideas in the
>	first place.

It is a funny thing.  My SO and I have a system.  If I cook, he does the
dishes (I rinse them in the sink as I dirty them).  If he cooks, I do
the cleanup.  If he's home and I'm working and the laundry needs to be
done, he does it.  If he's working and I'm home, I do it.  If he has the
time, he gets the groceries.  If I have the time, I get them.  Sometimes
we both go.  Neither of us likes to clean house, so we hired a cleaning
man.  We try to stay neat and we get our house cleaned once every two weeks.
The gardener costs $50 a month and the cleaning man costs $45 every 2 weeks.
It is worth it for two professionals who don't want to spend all weeks
working and all weekend cleaning and doing yard work.

Joan - Technical Writer
MY SO is in customer software support.
Newsgroups: rec.food.cooking
From: crdunlea@rodan.acs.syr.edu (Christopher R. Dunlea)
Subject: Re: noodle problem
Organization: Syracuse University
Date: Thu, 15 Oct 92 02:13:51 EDT

In article <1532@stake.DaytonOH.NCR.COM> emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro) writes:
><7503@blue.cis.pitt.edu.UUCP>
>Sender: 
>Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
>Followup-To: 
>Distribution: 
>Organization: Stakeholder Relations, NCR Corp in Dayton,OH
>Keywords: 
>
>In article <7503@blue.cis.pitt.edu.UUCP> jpfst9+@pitt.edu (Jeffery P
>Fortescue) writes:
>>
>.  You can add a bit of olive oil and salt if
>>you wish to be correct, but I often don't....
>
>
>        Lot's of good advice here...BUT the olive oil addition
>        is a hotly debated argument: even in Italy.
>
>        I do not add it: it coats the pasta and then the sauce
>        (especially tomato) has a harder time sticking.  And, of
>        course, I do not use tons and tons of sauce...like most
>        Americans do (at least I've heard that that's the way
>        you all do it! : > ).
>
>        And another bit of advice: if you bought "dairy case" fresh
>        pasta, NEVER, EVER cook it as long as it says on the box.
>        Contadina et al. are neat to provide us with "fresh" pasta
>        (even at exhorbitant prices), but they really need to get
>        it right on the timing.  I use -- routinely --1/2 of the
>        recommended time for a nice al dente pasta.
>
Yeah, I cook the pasta only about 2 minutes after throwing it in,
enough to retun to the boil. When I see the starch coming out I 
drain immediately. Even dried pasta, I only cook it about 4-5
minutes tops, and if it still needs cooking, I simply pour a 
few drops of oil in the bottom of the pot, put the pasta in, 
and cover the pot and let the heat in the pasta carryover and cook
it. I admit I do like it considerably more al dente than most,
but this principle works well for all textures.

My favorite way of preparing fresh pasta is simply to cook fresh
chopped garlic in a little butter (1 Tspoon), toss over the pasta,
and add generous amounts of fresh grated parmesan cheese and black 
pepper. When you cook it al dente it has a flavor that needs no salt,
and if you eat a thinner pasta (my favorite is angel hair) it is
so refreshing and healthy-tasting that one can eat it night after   
night without getting tired of it (of course, as a grad student
I don't have a lot of choice!) But it is my favorite tasty cheap 
meal.

WHO puts bacon in Arrabiata sauce? Heretics!!

Chris Dunlea
crdunlea@rodan.syr.edu

My $0.02...
Newsgroups: rec.food.cooking
Subject: RECIPE: Creme Patissiere (Confectioner's
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 14 Oct 92 02:57:04 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

Someone was looking for a recipe for the custard that is used in Choux  
pastry.  
  
    CREME PATISSIERE (CONFECTIONER'S CUSTARD)  
  
2 eggs, 1.1/4 cups milk, 2 Tbsp flour, 3 Tbsp castor sugar, 2 Tbsp  
cornflour, 1 tsp vanilla essence  
  
Beat eggs & sugar together until thick & pale in colour. Sift cornflour  
& flour together. Mix the sifted flours & 2 Tbsp of the milk to a smooth  
paste. Add to the egg mixture & beat well. Heat the remaining milk in a  
saucepan. Add the egg mixture to the warm milk & stir over a low heat  
until mixture boils. Add vanilla essence & continue to cook 2 to 3 mins  
until mixture is thick & smooth. Cover & leave to go cold before using  
to fill choux puffs. Makes about 1.1/2 cups.  
NOTE: Castor sugar is a finer sugar than ordinary white sugar but not as  
fine as Icing Sugar (I think Icing Sugar is known as Confectioner's  
Sugar over there). Cornflour is a fine white flour made from maize corn,  
I remember someone asking me what it was once before but I can't  
remember what we decided it was called over there. Maybe someone else  
can help. PLEASE DO NOT EMAIL ME AS I HAVE TO PAY FOR ALL INCOMING AND  
OUTGOING EMAIL. I do try to read this newsgroup every day so I will  
endeavour to answer any queries in here. If you really MUST email me  
then please do NOT quote my own message back to me. I might sound like a  
broken record here but you'd be amazed at how many people do NOT read my  
sig!  
   
 <--------------------------------------------->  
 < Kia Ora from Aotearoa. Pandora@kcbbs.gen.nz >  
 < Please DO NOT QUOTE more than 2 lines to me >  
 <--------------------------------------------->|         <-------------------
Newsgroups: rec.food.cooking
From: gamiddle@math.uwaterloo.ca (Guy Middleton)
Subject: Corby Kummer
Organization: MFCF
Date: Tue, 13 Oct 1992 19:01:26 GMT

In article <7503@blue.cis.pitt.edu.UUCP> jpfst9+@pitt.edu (Jeffery P Fortescue) writes:
> Good advice
> (from Corby Kummer in an old Atlantic Monthly I think) is to take
> the pasta out just before you think it is done--since it will
> cook a wee bit longer from residual heat and hot water.
> 
> That article in the Atlantic by Kummer (several years ago now)
> is the best introduction to Pasta I know.

We should all send letters to Kummer, and pester him to publish a collection
of his articles in book form.  He is one of the best food writers I know of.
Who needs Gourmet?  I'll just read the Atlantic and Esquire.


 -Guy Middleton, University of Waterloo		gamiddleton@math.waterloo.edu
		(+1 519 885 1211 x3472)		gamiddleton@math.uwaterloo.ca
From: coomes@hpnmdla.sr.hp.com (Brenda Coomes)
Date: Thu, 8 Oct 1992 19:32:32 GMT
Subject: Re: Pig Meat (was Re: Cappuccino/Latte/Cafe au lait: DIFFERENCES)
Organization: Hewlett-Packard, Santa Rosa, CA
Newsgroups: rec.food.cooking


    It is obligatory if you are in New Orleans.  I beleive that the addition
  of chicory to coffee is not a french tradition but one from Louisiana.
  Chicory root was added because it was a close taste to coffe and helped
  to strech the expensive coffee.  My parent were both raised in New Orleans
  and for years that was the only was we had coffee in our house, with
  chicory.  I don't care for it.  I prefer my cafe au Lait with regular
  coffee.

  Brenda Coomes

    

Newsgroups: rec.food.cooking
From: melissa@spanky.Jpl.Nasa.Gov (Melissa Probst)
Subject: Re: Comfort Food
Organization: Jet Propulsion Laboratory, Pasadena, CA
Distribution: na
Date: Mon, 12 Oct 1992 22:14:30 GMT

>In article <1992Oct12.145208.1@scivax.stsci.edu>, morrissey@scivax.stsci.edu writes:
> 
> What is your favourite comfort food?  Come all you people heading into
> autumn (sorry, fall).  What are you going to console yourselves with?
> 
One of my favorite comfort foods is creamed tuna on toast.
Another is vegetable beef soup.

Melissa

--------------------------------------------------------------------------
Melissa Probst
System Administrator
Jet Propulsion Laboratory
4800 Oak Grove 301-250D
Pasadena, CA 91109

email: melissa@spanky.jpl.nasa.gov
Newsgroups: rec.food.cooking
From: kudzu@netcom.com (Michael Sierchio)
Subject: Re: REQUEST: Beef Wellington
Organization: True Love, and Home-Grown Tomatoes
Date: Wed, 14 Oct 1992 22:25:13 GMT

In article <auwen.719073015@convex.convex.com> 
	auwen@convex.com (John David Auwen) writes:

>Also, it doesn't take all day to cook if the cook knows what he is doing.
>After trimming, seasoning, and initially cooking the meat (30 minutes),

What??? NO!  Unless you insist on having overcooked meat!

>you let it cool down while making the dough and pate (another 30-45 minutes).
>Final assembly (rolling dough, spreading pate on meat, enclosing meat
>with dough) takes about 15 minutes.  Finally, you cook it once more for
>15-20 minutes and it's done!  This adds up to a maximum of 110 minutes.
>OK, I'll admit it takes about 2 hours but this can hardly be considered

If you make your own puff pastry, this could be a bit longer -- might as
well get hold of some good duck foie gras, and cepes and/or truffles...

Then, a sauce Madeira, or Bearnaise, or Paloise...


-- 
+--------------------------------------------------------------------------+
|  Michael Sierchio                          1563 Solano Avenue, Suite 123 |
|  kudzu@netcom.com                                Berkeley, CA 94707-2116 |
+--------------------------------------------------------------------------+
Newsgroups: rec.food.cooking
From: jclose@chesapeake.ads.com (Jeff Close)
Subject: REQUEST: Carrot Cake recipe
Organization: Advanced Decision Systems division of Booz, Allen & Hamilton
Distribution: usa
Date: Tue, 13 Oct 1992 17:05:00 GMT

Greetings,

I need a recipe for a traditional, killer carrot-cake.  A two or three layer
round one with cream cheese icing, loaded with carrots.  I'd really app-
reciate any suggestions -- I don`t have a recipe I like.

Jeff

-- 
-----------------------------------------------------------------------------
jclose@ads.com: ADS BA&H/1953 Gallows Rd #600/Vienna, VA 22182 703-902-7150

Anarchists don't believe in rules.  Surrealists make up their own.
From: TONY@SLACVM.SLAC.STANFORD.EDU (Tony Roder)
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
Date: 8 Oct 92 22:21:37 GMT
 <1992Oct8.170934.17526@epas.toronto.edu>
 <1992Oct8.204216.8828@walter.bellcore.com>
Organization: Stanford Linear Accelerator Center

Has anyone read M.F.K. Fisher's wonderful essay on this?  And remember
in which of her books it is...  I'd love to read it again in the light
of these posting.

-----------------------------------
Tony Roder, speaking his mind .....
Newsgroups: rec.food.cooking