HDTenEightyP/NetNews huggingface dataset:
From: sharon@comlab.ox.ac.uk (Sharon Curtis)
Newsgroups: rec.food.cooking
Subject: Re: Butter : can't I just melt it in??
Keywords: butter, creaming, cutting
Date: 11 Jan 93 09:41:36 GMT
Organization: Oxford University Computing Laboratory, UK
Originator: sharon@flint.comlab

In article <38002@sophia.inria.fr> gchow@salome.inria.fr (Gloria Chow) writes:
>A lot of recipes called for creaming or cutting in of
>butter/margarine.  Me being the lazy type has been
>wondering (for a LONG time now) whether I can just melt
>it and mix it in.  If not, can some knowlegable souls 
>tell me what each process actually accomplishes?

I dunno about cutting in, but I did wonder the same thing myself
about creaming. Creaming is not fun with butter, particularly
when the butter is hard to start with!
The idea of creaming is to get air into the mixture. Melted
fat is just a completely different thing and texture and the
air just doesn't get in properly if you melt it. (Don't ask me
why, ask a chemist or somebody). The only concession you can
make to laziness is to (if you are using butter instead of
margarine) leave the butter out of the fridge for a while, so
that it isn't quite so hard. Don't however warm it up so much
that it starts to melt.

Sharon
From: asa@STL-09SIMA.ARMY.MIL (Will Martin on 9000)
Newsgroups: rec.food.cooking
Subject: Re:  WANTED: WHERE TO BUY HENKELS & WUSTHOF KNIVES CHEAP
Date: 5 Jan 1993 13:21:38 -0600
Organization: UTexas Mail-to-News Gateway
NNTP-Posting-Host: cs.utexas.edu

Matthews Cutlery
4401-A Sentry Drive
Tucker, GA 30084

404-939-6915

$2 for catalog.

Wholesale supplier of many lines of kitchen, sporting, hunting, and pocket
knives. Be sure to ask for the latest list of closeouts and discontinued
items on special. $60 minimum order. 

I've been buying from them for years.

Will
From: mjhf@troi.cc.rochester.edu (Michael James Horsfall)
Newsgroups: rec.food.cooking
Subject: Re: Breadmachines....Purchasing Advice
Date: 10 Jan 93 01:28:53 GMT
Organization: University of Rochester - Rochester, New York

In <1993Jan9.214303.6285@siemens.com> aad@siemens.com (Anthony Datri) writes:

>>	My husband has decided to buy me a breadmachine but I'm not
>>sure which is the best type to get.

>CR did a report on a couple of models a couple of years ago, with mixed
>results and believability.

>I have one of the DAK ones.  DAK sells returned items at sharp discounts,
>although this isn't well known.  I got my machine from them for something
>like $89.  I couldn't figure out why it was returned, actually -- it looks
>and works fine.  Of course, you're flooded with DAK hype, but the machine's
>worked fine for me.  The loaves are cylindrical.

>I can dig up the phone number if anyone's interested.

Yes Please.

Mike Horsfall
mjhf@troi.cc.rochester.edu
From: news&aio.jsc.nasa.gov (USENET News System)
Newsgroups: rec.food.cooking
Subject: Re: liederkrunz ???
Date: 6 Jan 93 13:41:11 GMT
Distribution: rec.food.cooking
Organization: Lockheed Engineering & Sciences Co.

In article <1993Jan6.100401.11640@zia.aoc.nrao.edu>, lbelhadj@zia.aoc.nrao.edu (leila belhadjali) writes:
> 
> My dad is trying to find out what happened to a cheese he used to
> like, and that he used to be able to buy here in the states: he
> says the name was LIEDERKRUNZ and that is was a smelly cheese! :)
> does anyone have any info? he only comes to the us on vacation
> every couple of years, so if it is still available i would like to
> be able to tell him so!
> 
> The cheese you refer to was "Liederkranz" and was made by Borden.  Yes, 
it was smelly but delicious!  It disappeared from grocery stores some
years ago and i was told by a supermarket that Borden stopped making it
as it was "dated and spoiled quickly so it was not profitable to make
it any longer".  You could call Borden and verify that but i haven't seen
it in years.  

--------usual disclaimer------- 
>
From: chena@cs.uq.oz.au (Anthony Cheng)
Newsgroups: rec.food.cooking
Subject: Copper Based Cookware
Date: 10 Jan 93 21:27:05 GMT
Reply-To: chena@cs.uq.oz.au

A few weeks ago, there was a thread discussing different kinds of cookwares.
Over the weekend, I saw the copper based cookware that was mentioned in the
thread.  Here I have a couple of questions related to the copper based
cookware.

1.  I saw two types of copper based cookwares.  One type is a copper disk at
    the base covering most of the base.  The other type is that copper covers
    the whole base including the edge of the base.  What are the advantages 
    and disadvantages of either type?
2.  Some of these copper base has a dull grey look instead of bronze (copper)
    look.  I think the dull grey stuff is unpolished stainless steel on the
    top of the copper base.  Doesn't that defeat the purpose of having a
    copper base? What is the advantage of having such arrangement?  How about
    the heat distribution / hot spot issue?

Thanks.

Anthony
--
  _-_|\	       Anthony S.K. Cheng					      0
 /     *  <--  Department of Computer Science 	Tel:   +61 7 365 2429	     <
 \_.-._/       The University of Queensland 	Fax:   +61 7 365 1999	    /\
      v	       Brisbane, QLD 4072, Australia 	Email: chena@cs.uq.oz.au   8 oo
Newsgroups: rec.food.cooking
From: npm@dale.cts.com (Nancy Milligan)
Subject: Re: Request:  Peanut Sauce
Organization: Titan Linkabit Corporation
X-Newsreader: TIN [version 1.1 PL6]
Date: Thu, 7 Jan 1993 00:03:16 GMT


While we're at it, how about a recipe for salad rolls?  Just what
are those see-through tortillas anyway?  I get salad rolls and
sweet-pepper sauce at a Asian fastfood restaurant in town and
it's heaven!

--
Nancy P. Milligan 				npm@dale.cts.com
Titan Linkabit					cts!dale!npm
		  Gravity is no laughing matter.
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Hot air cooker/Good or bad?
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Date: Mon, 4 Jan 1993 19:30:42 GMT

In article <1993Jan4.142938.16162@CERIS.Purdue.EDU> jheath@CERIS.Purdue.EDU (Jim Heath) writes:
>We went through 2 of the ones Graham Kerr, apparently, flacks on his show.

Hmmm, I've seen a few of his new shows and never seen him push them.
I was under the impression that Kerr does not have any control over
the "Galloping Gourmet" name and that it is being used to sell
products against his wishes.

--
Michelle Dick
artemis@netcom.com
From: jm5p+@andrew.cmu.edu (Judi Mancuso)
Newsgroups: rec.food.cooking
Subject: COOKBOOK:Caio Italia!
Date: 8 Jan 93 09:50:50 GMT
Article-I.D.: andrew.ofHRgOy00iV1Q3LWNf
Organization: Student Employment Office, Carnegie Mellon, Pittsburgh, PA

Hi.  One of the best Xmas gifts I got was a cookbook called "Caio
Italia!" by Maria Esposito.  Supposedly, she has a weekly cooking show. 
Anyone know anything about it?  Has anyone tried her recipes?  Any info
would be great.  I just love the book---I haven't made anything yet but
I plan on it once I rest up from 2 months of straight cooking and
baking.   Thanks.  Judi
From: vickiemc@isi.edu (Vickie McCorkendale)
Newsgroups: rec.food.cooking
Subject: Cheese calorie breakdown
Date: 4 Jan 93 21:04:50 GMT
Distribution: world
Organization: USC Information Sciences Institute
Keywords: feta, gruyere, olives



Hello!

I know someone out there must have this information at their
fingertips...

And to show my appreciation I'm attaching a super veggie salad
sandwich my husband thought up.  I was eating this when I wondered...

What is the fat and calorie breakdown for goat cheese vs. cow cheese?
In particular I'd like to see the types of fat and percentage of each
in a one ounce serving.  I'd be curious to see this information for
Feta, Gruyere, Mozarella, Cheddar, Monterey Jack and any others that
are available.

Thanks,

Vickie McCorkendale



	     Mock Greek (Ovo-lacto) Vegetarian Sandwiches

Green Leaf lettuce (rinsed and torn as for salad)
4 oz Gruyere cut into small pieces
some sliced black olives 
	(I used regular, but that's because I don't like
  	 oil cured olives, those would be better)
4 scallions sliced thinly
4  pita bread

Mix together everything except the pitas.  Toss with the dressing
and serve in the pitas.  I served them with Spicy Hummus and a Herbed
Youghurt sauce (simple recipe follows).


		      Basic Basalmic Vinegrette

1/4 C Basalmic Vinegar
1/2 C Olive Oil
2 garlic cloves sliced thinly

Whisk ingredients together.  Let stand 30 minutes before using.
Remove garlic before using.


			Simple Youghurt Sauce

1 pint plain youghurt
2 Tbls dill 	(1/2 this if using fresh)
2 Tbls parsley (1/2 this if using fresh)
2 Tbls lemon juice
1/2 tsp cracked pepper
2 garlic cloves - pressed

Combine all ingredients.  This gets better with a little age.
Newsgroups: rec.food.cooking
Subject: Re: Call for Discussion: rec.food.breadmachines
From: cheryl@crash.cts.com (Cheryl Blue)
Subject: Re: WANTED: Vegetable soup recipes
Organization: CTS Network Services (crash, ctsnet), El Cajon, CA
Date: 8 Jan 93 21:45:30 GMT

In <1993Jan3.034519.14761@emr1.emr.ca> davidson@ccrs.emr.ca (David Davidson) writes:
}I really enjoy making VERY hearty vegetable soups to fight off the 
}ridiculous cold of an Ottawa January. I normally throw in everything
}I can find including a few things I cant spell. I would appreciate if
}anyone would post their favourite vegetable soup recipes, so I can
}modify my own.

Several years ago I ate at Antonio's Restaurant in Los Angeles and
they served a soup called Caldo de Albondigas (Meatball & veg. soup)
I tried on my own to duplicate it but could never get that wonderful
flavor.  Anyway last year I was going through some old books at a
local book sale and found the recipe in a Mexican Cookbook by Barbara
Hansen.  It is a great change from the basic tomato based veg. soup I
grew up with.  I hope you enjoy it as much as I do.

1 pound extra-lean ground beef (I sometimes use turkey)
2 eggs, beaten
1/2 can pimento, chopped
1/3 cup loosley packed cilantro leaves, chopped
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
dash pepper
2 quarts beef broth
1 medium onion, chopped
2 medium carrot, diced
2 medium zucchini, diced
1/3 head cabbage, sliced
Salt

Mix beef, eggs, pimiento, cilantro, garlic, cumin, salt and pepper in
a large bowl.  Mixture will be very soft.  Form into balls about 1
inch in diameter.  Heat broth in a large pot or Dutch oven until
boiling.  Lower meatballs gently into broth a few at a time.  Bring to
a boil again.  Skim foam from surface.  Add onion, carrots, and
zucchini.  Bring to a boil, reduce heat.  Simmer uncovered 25 minutes.
Add cabbage.  Cook 5 minutes longer or until all vegetables are
tender.  Taste and add salt if needed.  Makes 8 servings.

Cheryl B
From: westendorf@iscsvax.uni.edu
Newsgroups: rec.food.cooking
Subject: Wanted Dehydrator Recipes
Date: 6 Jan 93 12:29:11 -0600
Organization: University of Northern Iowa

I'm looking for recipes for using a dehydrator.  I got the dehydrator
for Christmas and can't wait to use it.

Thanks

mary 
Newsgroups: rec.food.cooking
From: curtin@b30.ingr.com (John Curtin)
Subject: Looking for a good low-fat cookbook w/ pics
Organization: Intergraph
Distribution: usa
Date: Mon, 4 Jan 1993 13:53:14 GMT

I'm looking for a cookbook that concentrates on low-fat
recipes and I would like it to have a picture for
every recipe.  Could anyone provide title/author info?

Thanks.

Jack Curtin     jack@ktbush.b30.ingr.com
Huntsville, AL
Newsgroups: rec.food.cooking
Subject: Re: Request for HOT peppers
From: briano@spss.com (Brian O'Laughlin)
Date: Wed, 6 Jan 1993 23:48:56 GMT
Organization: SPSS Inc.

In article <Bzxw1q.GCv@jfwhome.FUNHOUSE.COM> babs@jfwhome.FUNHOUSE.COM (Babs Woods) writes:

>	If anyone has anything more definitive than I've been able to 
>offer, please add it to the discussion.  Now I'm curious as to just
>where Thai hots really do fall in classification.  If anyone has

I grew tepins, pequins and Thai hots this summer. The plants reached 
varying heights (1ft (thai) v. 2.5ft); the leaves looked very similar, 
and the fruits of pequins and Thai hots are quite similar, sort of 
bullet-shaped; the thai-hot is a bit more conical, and the pequin 
is sometimes a bit longer. I didn't check an actual dictionary of 
plants, but from looking at them it's hard to imagine they're not in
the same family.

One of the posters was asking if the Thai is a serrano. I think Babs 
covered this, but I would just add that those sensitive to the heat of 
these peppers probably wouldn't want to use these two interchangeably. 
In equal amounts, the Thai is probably considerably hotter.


--Brian O'Laughlin
From: borovkov@plains (Alex Borovkov)
Newsgroups: rec.food.cooking
Subject: RECIPE: Chestnut
Keywords: Chestnut
Date: 9 Jan 93 22:20:30 GMT
Article-I.D.: ns1.C0Ly26.EJ8
Organization: North Dakota Higher Education Computing Network
X-Newsreader: Tin 1.1 PL4

Hi, 
Does anybody has any recipes which require a chestnut.
Please Email it to: borovkov@plains.NoDak.edu



--
Genbank Online Database Account      |  North Dakota State University
INTERNET: borovkov@plains.NoDak.edu  |  Updated and Maintained by
BITNET:   borovkov@plains(.BITNET)   |  
UUCP:     ...!uunet!plains!borovkov  |  Jeff Bakke  (bakke@plains.NoDak.edu)
Newsgroups: rec.food.cooking
Subject: Re: onions
From: gary@cdthq.UUCP (Gary Heston)
Date: Sat, 09 Jan 93 18:49:07 CST
Organization: Garys' Home for Obsolete Computers

bchamber@vlin1.vsla.edu (Bill Chamberlain) writes:

> I am new to this group but a long time cook and haven't
> poisoned myself yet - although have had some close misses.  I
> have a problem in that I am allergic to onions in any form.
> Too much (about half a medium sized in a dish) and I can be
> really ill.  Any ideas for replacing in the average menu?  At
> present I use garlic extensively but sometimes visitors don't
> like that.

Have you tried shallots? They are similar to onions in most ways, but
are generally smaller and have a somewhat different flavor. No idea
how closely they're related.

Gary Heston, at home....
gary@cdthq.uucp
From: fiddler@concertina.Eng.Sun.COM (steve hix)
Newsgroups: rec.food.cooking
Subject: Re: Tinned Copper Cookware: Summary of Responses
Date: 7 Jan 93 19:52:43 GMT
Organization: Sun
NNTP-Posting-Host: concertina

In article <1993Jan6.015333.20534@schunix.uucp> rwyble@schunix.uucp (Richard J. Wyble) writes:
>don@chara.gsu.edu (Donald J. Barry) writes:
>Never, EVER, use copper for frying. It simply will not stand the high
>heat. If one wants to fry, use cast iron -- or a wok!

Or a cast-iron wok?  :}

>: cheap either.  However, I would be inclined to get the the more practical
>: stainless-lined copper (aluminum core or not).
>
>The stainless lining defeats the purpose of using the copper in that
>it reduces the coeffecient of heat. If one is going to use stainless
>linings, don't bother with the expense of the copper pan.

No, not quite.

An all-steel container conducts heat poorly enough (relative to copper,
silver, or aluminum) that you end up with significant hot spots.

The stainless steel lining of a copper-steel or aluminum-steel implement
is thin enough that it doesn't affect heat transfer...the heat doesn't
have to be transferred very far enough (in this case, only the thickness of
the steel lining).  The steel lining does, however, insulate you from the
chemical reactivity problems of pure copper utensils, or the long-term
wear problems of aluminum.

>: I would also recommend you look into those copper pots with a nickel or
>: stainless steel lining, rather than tin. Zabar's carries them; they require
>
>Yes, nickel is more durable than tin, but it reacts adversly with some
>foods, most noticibly with eggs. Avoid it.

Some people are *extremely* allergic to nickel and some of its alloys, such
as "white" gold, which often has quite a bit of nickel in the alloy.

--
-------------------------------------------------------
| Some things are too important not to give away      |
| to everybody else and have none left for yourself.  |
|------------------------ Dieter the car salesman-----|
From: fritz@fc.sde.hp.com (Gary Fritz)
Newsgroups: rec.food.cooking
Subject: Re: A question about bread.
Date: 12 Jan 1993 22:04:48 GMT
Organization: HP SESD, Fort Collins, CO
NNTP-Posting-Host: hpfcgf.sde.hp.com
X-Newsreader: TIN [version 1.1.4 PL6]

Thelma Lubkin (thelma@csd4.csd.uwm.edu) wrote:
:       No No No---exciting bread is not meant to keep for
:    days on end.  The best of breads has a wonderful crisp crust and a soft
:    texture inside; it is made without sugar and without fat and is ready
:    for use as breadcrumbs by the next day.

I don't really argue, but if some of us followed that dictum, we'd get
about 4-5 slices out of our hours of work (or maybe half a loaf if we
really stuff ourselves and feel half sick afterwards :-), and the rest
would be crumbs.

The last time I made sourdough, one loaf went into the freezer for use
a week later.  The other lasted for 5-6 days before it got distinctly
"old" tasting.  Not moldy -- sourdough apparently doesn't do that --
but it was definitely past its prime.  ;-)

Gary
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Bacon Drippings - Storage Life?
Date: Wed, 06 Jan 1993 01:28:15 -0500

  BH> From: hyler@ast.saic.com (Buffy Hyler)

  BH> Now to the question.  How long can I store and use all this great
  BH> bacon drippings?...

I keep mine (no microwave, so they're just poured in hot from the frying pan)
in a plain old metal soup can.  Yes, you can add more on top.  It keeps
indefinitely, more or less.  My mother just kept bacon (and other) drippings
in a coffee can by the side of the stove and pitched the can when it got full.
I tend to keep a little bacon fat around -- it's useful on over-lean meat,
delicious for frying up eggs and Irish toast, and of course it's indispensible
for frying scrapple.


Newsgroups: rec.food.cooking
From: hammond@grizzly.scd.ucar.edu (Steve Hammond)
Subject: Re: RFD: rec.food.breadmachines
Organization: NCAR/UCAR
Date: Thu, 7 Jan 1993 22:07:19 GMT

In article <1993Jan7.142100.24691@hemlock.cray.com>, dadams@cray.com (David Adams) writes:
> In article Jqp@cerc.wvu.wvnet.edu, hooverb@cs.wvu.wvnet.edu (Bruce Hoover,Armstrong) writes:
> 
> 
> |(I think rec.food.baking might be a better name, and don't particularly
> |think it is necessary in the first place) but this was not an
> |innapropriate posting. An RFD is the place to discuss things.
> |
> |Bruce Hoover
> | 
> 
> Well I would hardly consider a "rec.food.baking" as the apropriate home
> for the breadmachine mailing list.  rec.food.apliances or r.f.gadgets
> seems to be closer.  
> 
> OTOH since this rec.food.baking idea came up before when rec.food.sourdough
> was proposed, perhaps it is time for someone to propose a rec.food.baking?
> 
> 
> ---
> --David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
> ___________________________________________________________________
>        Old Sourdoughs never die.  They just ferment away.
> 
> 
> 

How about rec.food.fads.  You can talk about fondue pots, those
electric hot dog zappers, salad shooters, and curly fry potato cutters,
when all those bread machines start collecting dust.

Seriously though, we don't need another group to support this
traffic.  Use appropriate subject lines and modify your kill files
to eliminate articles you want and don't want to read and things
will be OK.  There are many articles posted to r.f.cooking that
will end up being cross-posted anyway so let's keep it one group.

My $.02 worth.

     Steve H.
From: minehart@iscsvax.uni.edu
Newsgroups: rec.food.cooking
Subject: re: Uses for bacon grease
Date: 7 Jan 93 22:48:13 GMT
Organization: University of Northern Iowa

Oh, of course, for frying potatoes.  How could I have forgotten?  Isn't it
funny how we can almost forget how delicious some things were that we hardly
(if ever) allow ourselves anymore.  I almost never buy bacon anymore.  And, I
don't usually keep the grease just because I know how AWFUL it is for me.  But,
as a matter of fact, I did buy some bacon over the holidays for a special treat
I never fixed, so I think I'll go home and fry some up just to get a little
bacon grease to have on hand.  :-)  

Jill
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Apple Butter
Date: 12 Jan 1993 19:03:11 GMT
Organization: Stanford Univ. Earth Sciences
NNTP-Posting-Host: pangea.stanford.edu

In article <C0qKDx.428@fulcrum.co.uk> karlg@fulcrum.co.uk (Karl Greenow) writes:
>Is there anybody in New England (or anywhere) who can give me a *proper*
>recipe for Apple Butter. I now have two ersatz Britisher recipes,
>neither of which work. My main bones of contention are :
>
>1) Whole or ground cloves?
Ground is what I used, but I guess you could use whole ones if you wanted
to fish them out later.

>2) How much liquid and what liquid (apple juice, cider or water)?
 As much as you need to get the apples cooking well.  You don't need to 
 cover them, since they will mush down as they cook.  Cider adds to 
 the flavor.

>3) Boil or cook over low, low heat?
Boil at first, until the apples start to disintegrate.  Once this happens,
the sauce will stick to the pan if you cook too fast.  Lower the heat 
until the sauce barely simmers, and cook, stirring frequently.
>4) Err.. that's it
>

>I am willing to swap my own Scwhwarzwalder Kaesekuche recipe..
 Whassat?

>
>Thank you,
>
>MC KarlyG
>
Your welcome.

Dawn

>--
>"Stupid but Sincere"
>Karl Greenow                                        karlg@fulcrum.co.uk
>Fulcrum Communications Ltd, Fordrough Lane, Birmingham, B9 5LD, ENGLAND
From: julie@ucrmath.ucr.edu (julie martin)
Newsgroups: rec.food.cooking
Subject: Re: Bacon Drippings - Ideas!
Date: 8 Jan 93 19:35:18 GMT
Organization: University of California, Riverside

In article <1993Jan5.010704.3960@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>I fried up a few strips and sauteed my meatballs in the drippings
>before making my spaghetti sauce.  Used the bacon in the sauce as well.
>De-Lish-Us !   Others ? 
>-- 
>Chris Behrens                                  chrisb@hubcap.clemson.edu 


On the rare occasion that I fix fried chicken for dinner, I like to
add a couple of tablespoons of bacon drippings to the oil you fry
the chicken in.  It seems to make the chicken brown better and
adds a nice flavor too.

--julie





Newsgroups: rec.food.cooking
From: auerbach@ncsu.edu (David D Auerbach)
Subject: Re: Can you make pasta without eggs?
Organization: North Carolina State University
Date: Sat, 9 Jan 1993 14:54:59 GMT

levin@world.std.com (Levin F Magruder) writes:

>I seem to remember reading that it's not practical to 
>take durum flour and water and make pasta.  True?  
There are, roughly speaking, two kinds of pasta: egg pasta and pasta
without eggs.  Pasta without eggs can be made without eggs! There is
nothing wrong with it--it is just another kind.

>(I know the pasta wouldn't be especially interesting; I'm interested
>in vegan ravioli.)
Eggless pasta is perfectly suitable for ravioli.

>I assume, too, that it's possible to make pasta without a pasta
>machine, as pasta presumably antedates the specialized tool.  Is
>it practical for a cook who has a life outside the kitchen?

A rolling pin and a knife.  Once you get the technique down it is not
particularly slower and noodles come out somewhat better this way (the
surfaces have a little more texture and "grab" sauce) though for sheet
pasta dishes it doesn't make much difference.  
By the way, imported extruded pastas (like Martelli) are much better than
fresh (either homemade or store bought).  
Newsgroups: rec.food.cooking