HDTenEightyP/NetNews huggingface dataset:
From: "Stephen C. Miller" <stcmille@copper.ucs.indiana.edu>
Subject: Re: Need Thicker Spagetti Sauce
Organization: Indiana University
Date: Tue, 7 Apr 1992 13:42:57 -0500

In article <1992Apr7.131344.27604@unx.sas.com> sasjcm@cicadas.unx.sas.com (James McNealy) writes:
>
>Cornstarch? Flour? Gelatin? Yuk! This isn't a sweet & sour sauce. It's
>tomato sauce, gravy! 
>
>Victor, your best bet is use tomato paste, less water and allow to
>simmer longer. This will give you a thicker *and* tastier sauce.
>Unless you feel strongly about it, you can add meatballs, sausage and
>spareribs to the pot. My wife and I brown the meats before adding to
>the sauce, and then simmer for at least 2 hours. Sometimes simmering up to 
>3 hours to get the right consistency.
>I don't believe there is a substitute for time when cooking.
>
>Cornstarch... you guys... geez...

Agreed, and NOT!

Cornstarch - yech.  Gelatin - ewww.  Why not just do what all the
commercial brands do and use texturized vegetable protein, or for that
matter radioactive waste - much yummier!

But seriously, I believe the long-cooking thing is basically ideology
that will not stand.  Certainly for consistency one must cook sauce for
a little while, but 3 hours is totally unnecessary.  Adding enough
tomato paste should make anything over a half hour unnecessary.  Cooking
for long periods burns off all the essential oils in the herbs, and
you'll just end up wasting your rosemary and oregano.  
-- 
--------------------
=Steve Miller	 		    stcmille@copper.ucs.indiana.edu
		(Former rock star turned grad student)
  Happyhappy joyjoy happyhappy joyjoy happyhappy joyjoy happyhappy joyjoy
From: ness@tc.fluke.COM (Jerry Ness)
Newsgroups: rec.food.cooking
Subject: Re: Need Thicker Spagetti Sauce
Date: 9 Apr 92 12:00:01 GMT
Organization: John Fluke Mfg. Co., Inc., Everett, WA

Vic,
Tomato paste will probably help.
Let the sauce simmer longer with the lid off.
Steam some of the liquid away.
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: doug_d@sdd.hp.com (Doug Deprenger)
Subject: Re: Need Thicker Spagetti Sauce
Reply-To: doug_d@sdd.hp.com (Doug Deprenger)
Organization: Hewlett-Packard, San Diego Division
Distribution: usa
Date: Tue, 7 Apr 1992 16:17:05 GMT

In article <1992Apr7.131344.27604@unx.sas.com>, sasjcm@cicadas.unx.sas.com (James McNealy) writes:
|> In article <1992Apr6.233406.24117@noose.ecn.purdue.edu>, masterov@mixer.ecn.purdue.edu (Michael Masterov) writes:
|> |In article <1992Apr6.222737.24518@morrow.stanford.edu> dawn@pangea.Stanford.EDU (Dawn Burgess) writes:
|> |>If you are not veg, a great way to get a thicker (and tastier) spaghetti 
|> |>sauce is to cook it with soup bones in it.  My favorite is lamb ribs or
|> |>neck bones (I like the flavor that lamb give to spaghetti sauce) but 
|> |>any bones will do.  Tomato paste will help thicken the sauce (as will 
|> |>cooking it _forever_ -- yum!) but I find that the soup bones keep the
|> |>liquid from separating out from even thick sauce and pooling in the 
|> |>plate.  I think it must be the gelatin or something.
|> |>
|> |>Dawn
|> |
|> |It is the gelatin; adding a packet of plain unflavored gelatin will have
|> |the same effect.  Just remove a little sauce into a cup, let cool a bit,
|> |dissolve the gelatin in the cup, and return sauce to pot, stirring well.
|> |
|> |Or dissolve a couple tablespoons of cornstarch; same effect.
|> 
|> Cornstarch? Flour? Gelatin? Yuk! This isn't a sweet & sour sauce. It's
|> tomato sauce, gravy! 
|> 
|> Victor, your best bet is use tomato paste, less water and allow to
|> simmer longer. This will give you a thicker *and* tastier sauce.
|> Unless you feel strongly about it, you can add meatballs, sausage and
|> spareribs to the pot. My wife and I brown the meats before adding to
|> the sauce, and then simmer for at least 2 hours. Sometimes simmering up to 
|> 3 hours to get the right consistency.
|> I don't believe there is a substitute for time when cooking.
|> 
|> Cornstarch... you guys... geez...
|> -- 
|> Jim McNealy          SAS Institute Inc. SAS Circle
|> sasjcm@unx.sas.com   Box 8000 Cary,  NC 27512-8000
|> phone (919)677-8000 x6173 fax(919)677-8123
|> --- smiley of the day ---
|> :-: mutant toothless smiley 

   Off the subject a bit, but I cook hamburger on the grill and mix it with
(homemade) spaghetti sauce. Italian cooking gone American.
Newsgroups: rec.food.cooking
From: feigin@iis.ethz.ch (Adam W. Feigin)
Subject: Re: Cups - measuring - how to do it, credit the Frug
Organization: Swiss Federal Institute of Technology (ETH), Zurich, CH
Date: Mon, 6 Apr 1992 07:44:29 GMT

"Stephen C. Miller" <stcmille@copper.ucs.indiana.edu> writes:


>Anybody remember in chinatown when Faye Dunaway is talking about John
>Huston and starts saying something like, my father, my lover, my father,
>my lover, and we all suddenly realize that this big powerful dude was
>messing around with his own daughter and we are all suddenly repulsed by
>the megalomaniac and happy when he dies, and so on??

>Well, that's kind of how I feel about the Frug.  Kind of a love-hate
>relationship, if you know what I mean, and I think you do!

Stephen:

Funny you should feel this way about the Frug. There was an article
recently in Newsday (NY, a long way from here!) about Jeff Smith.
Basically, the people in the 'professional culinary' field cant stand
him, as they feel that he is not 'authentic', and therefore detracts
from the art. On the other hand, he definietly DOES cook in a way that
the average person can understand, and relate to. Sometimes the
thhings he makes dont turn out looking so good (not that this would
evern happen to us mere mortals!), etc, etc, but he does have fun
doing it. Evidently, his show is the most watched cooking show in history.

One of the media people interviewed compared him to Willard Scott, NBC
weatherman for the Today Show. The interviewee was a private pilot,
and said the he would never believe anything that Willard said about
the weather, but that he was entertaining, and therefore he watched
him every morning....

							/AWF
------------------------------------------------------------------------------
Internet: feigin@iis.ethz.ch				 Adam W. Feigin
UUCP:{backbones}!iis!feigin			     Network Systems Manager
Mail: Integrated Systems Laboratory	      Institute for Integrated Systems
      ETH-Zentrum			  Swiss Federal Institute of Technology
      CH-8092 Zurich				       Zurich, Switzerland
      Switzerland
Phone: +41 1 256 50 53
      
	"He who knows others is wise. He who knows himself is enlightened"
From: jbutterf@mal-s1.gatech.edu (Jill Butterfield)
Newsgroups: rec.food.cooking
Subject: Sourdough Mailing List??
Date: 7 Apr 92 19:27:25 GMT
Organization: Georgia Tech Res. Inst., Modeling & Analysis Lab


I just received a sourdough starter... isn't there a sourdough mailing
list? How do I get on the list?

Email please, to save bw.

Thanks -jib

-- 
Jill Butterfield, Research Scientist       EMAIL: jbutterf@mal-s1.gatech.edu
Georgia Institute of Technology, GTRI Modeling and Analysis Lab
"Happiness is excitement that has found a settling down place..."
-E.L. Konigsburg, _From the Mixed-up Files of Mrs. Basil E. Frankweiler_
Newsgroups: rec.food.cooking
From: wkg0258@uxa.cso.uiuc.edu (Wakako  Kusumoto)
Subject: Re: pressure cooker
Organization: University of Illinois at Urbana
Date: Tue, 14 Apr 1992 08:16:52 GMT

I highly recommend a pressure cooker to anyone who wishes to 
eat healthier and tastier foods!  I don't have a microwave, but
I own a pressure cooker, and use it a lot.  According to the catalog
I have, pressure cookers "Cook foods 46% faster than a standard microwave
oven!"  It's particularly suitable to cook rice, beans and meats, but 
really, you can experiment with various foods.  

I bought mine (Progressive 5 liter Stainless Steel Pressure Cooker)
through a mail order.  It was on sale ($99.99 --> $49.99).  They had a few
other models, but I chose mine because I liked the size (you need to be     
careful when you buy a pressure cooker; Choose an appropriate size for 
your family), it had the triply-layered bottom and was the least expensive
model.  

I don't know if they still have the same model, but if not, they should
have other models on sale.  You may want to give them a call and ask for
the price of pressure cooke                           

Damark 1-800-729-9000 (24 hours a day 7 days a week)


Good luck,
Wakako
From: mlhb@mammoth.dr.att.com (54626-BonhamM(DR2020)214)
Newsgroups: rec.food.cooking
Subject: Re: Need Shepherd's Pie recipe
Date: 15 Apr 92 17:10:54 GMT

I don't know how authentic this is, but it sure tastes good!

Maggie's Shepherd's Pie

1 lb ground beef
1 diced onion
1 diced green bell pepper
16 oz thawed frozen hash browns
16 oz frozen mixed vegtables
1 Tbsp Worcheshire sauce (or more to taste)
1/2 tsp thyme
1/2 tsp sage
1/2 tsp ground garlic
1 pkg beef boullion
black pepper
mashed potatoes
paprika
butter or margarine

Brown ground beef, onion, and bell pepper in a frying pan.  Drain excess fat.  
Season with Worcheshire, thyme, sage, garlic, boullion, and black pepper and 
enough water to make a gravy.  Add the mixed vegetables and let cook until done.  
Add about 3 Tbsp of butter and the hash browns.  Mix well and let simmer.  The
potatoes should absorb most of the gravy.  If not, add a small amount of flour and
mix well.  If too dry, add water.  Once heated through, spread mash potatoes on
top, sprinkle generously with paprika and pour approx. 5 Tbsps of melted butter
on top.  Place under the broiler until mash potatoes are browned.

Please note:

These are estimates for the spices.  I probably use more.  Season to your own 
taste.

This will probably serve 4 people; or one person and my husband (who can eat like
a horse, but won't gain a pound).

Enjoy!
-- 
---------------------------------------------------------------------------
Margaret H. Bonham          | "Good tea.  Nice house." -- Lt. Cmdr Worf
mammoth!mlhb@druhi.att.com  |----------------------------------------------
mlhb@drutx.ATT.COM          |  Disclaimer:  I'm not even an AT&T employee
---------------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: sophie@tartarus.uchicago.edu (Sophie Laplante)
Subject: Request: Kataifi (?) pastries recipes
Organization: University of Chicago Computing Organizations
Date: Wed, 15 Apr 1992 18:27:25 GMT

In a fit of inspired culinary adventurousness, I bought kataifi (sp?) 
pastry dough.  It looks kind of like cellophane noodles, and I know 
it's used in Lebanese pastries; however, I don't have any recipes to 
use it.  I'd be particularly interested in trying to make something 
which looks like a 1-inch diameter log filled with pistachios, and 
is ususally cut off into 1-inch long pieces.  Does anyone have any 
idea what I am referring to, or better, have a recipe to share?

					Sophie

-- Sophie Laplante  (sophie@cs.uchicago.edu)
-- Department of Computer Science
-- University of Chicago
From: WAUGH@SLACVM.SLAC.STANFORD.EDU
Newsgroups: rec.food.cooking
Subject: Re: Cuisinart Parts
Date: 17 Apr 92 16:21:17 GMT
Organization: Stanford Linear Accelerator Center

In article <16146@bunny.GTE.COM>, USERID@bunny.gte.com (Jharris) says:
>
>Try the following mail order source...they seem to have EVERYTHING!!!
>Culinary Parts Unlimited
>1-800-543-7549
>Jody

Be aware that this is one of those limited service 800 numbers.  I can't get
there from here anyway.

Brian Waugh                       |    "What's for dinner?"
WAUGH@SLACVM.SLAC.STANFORD.EDU    |    McKinley Morganfield
From: robinh@cc.usu.edu
Newsgroups: rec.food.cooking
Subject: Re: salsa
Date: 13 Apr 92 11:56:47 MDT
Distribution: world
Organization: Utah State University

In article <681102@bailey.UUCP>, ben@bailey.UUCP (Ben Bailey) writes:
> PRICKRIL@bscf@uga.edu (BEN PRICKRIL) writes:
>> Does anyone have a good recipe for Salsa? I'm weary of paying the high store
>> prices, and my first attempt at home was less-than-successful. By the way, on
>> the news this morning they said that salsa now outsells ketchup [how times
>> change!]  Thank you in advance.
>> 
>> Ben
> 
Ben, what makes the biggest difference is using home-grown tomatoes.
I like to roast my tomatoes; four in a frying pan on medium-low heat until the
skins split on all sides.  A faster method, of course, is to boil the skins
off.  
	I also use:
		onion (lots)
		canned green chiles 
		fresh garlic or garlic salt
		green jalepenos
		
As the tomatoes are roasting, cut up your vegetables.  Cut the onions chunky
and the jalepenos small.  As soon as the skin pops on all four sides of the
tomato, (rotate the tomato as each side pops), peel the skin off and cut up
into a bowl.  Add everything together. Salt to taste 

	DOn't be discouraged; the first few times I made salsa it was a
disaster, too.  Make sure you don't cook the tomatoes too much or your salsa
will be runny.  
	As for spices, you can buy salsa packets at a grocery store, which are
very good.  If you want to add your own, some people like cilantro.
Homemade salsa tastes much different than store salsa.  Beside the fact that it
is fresher, I have also noticed that most store salsas have vinegar in them.
Salsa will keep a few days in the refrigerator.

Robin
From: "eric decker" <eric.decker@canrem.com>
Newsgroups: rec.food.cooking
Subject: more quark
Date: 10 Apr 92 00:42:32 EST
Reply-To: "eric decker" <eric.decker@canrem.com>
Distribution: rec
Organization: Canada Remote Systems


SUBJ: More Quark
RE: Message <13145@bwdls58.bnr.ca> in rec.food.cooking
    from hwt@bwdlh490.BNR.CA to ALL

            -----------------------------------------------

HT   Newsgroup: rec.food.cooking
    Message-ID: <13145@bwdls58.bnr.ca>
       Subject: More Quark

HT Just saw a TV ad for a line of quark deserts!

  ....  go for the peach..... it's dynamite. The rest of the line is
too bland by far but not bland enough to be the true German Quark. It
looks like the maker knew the competition was Astro yoghurt and blended
their product accordingly. I will keep buying it as I have a great faith
in that company and expect them to eventually settle down to plain
heavenly quark.

ps. The container is small but this stuff is filling and EXPENSIVE! The
folks who make it are Lactantia I do believe. Lactantia butter and
Hellman's mayo..... life is grand!


Cheerio,
eric.decker@canrem.com

   
 * PMDBM V1.7b #14 * I hear the schmaltz police knocking on my door...
--
Canada Remote Systems  - Toronto, Ontario/Detroit, MI
World's Largest PCBOARD System - 416-629-7000/629-7044
Newsgroups: rec.food.cooking
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Subject: Re: Cups and the destruction of the known universe (tm)
Keywords: Never trust ANYONE with a teaspooN
Organization: NCAR/UCAR
Date: Thu, 9 Apr 1992 15:38:40 GMT

In article <1992Apr8.214148.27051@bronze.ucs.indiana.edu>, 
  stcmille@copper.ucs.indiana.edu (Stephen C. Miller) writes:

 > Remember, right handed use of measuring cups is merely
 > bad and not evil.  Left handed use of any measuring device whatsoever
 > hastens the end of the universe.

What a choice for a lefty like me!  Either use the cup with my left
hand and hasten the end of the universe, or attempt to use it with
my right hand and hasten the end of the measuring cup and everything
in it...

(I guess I need to get unbreakable measuring cups...)

-- 
/\        Ilana Stern DOD#009 | Hello, I am a rocket scientist, are there any
  \_][    ilana@ncar.ucar.edu | more cajun-flavored pork rinds?
      \_______________________|______________________________________________
From: dipirro@star.dec.com (Steve DiPirro)
Newsgroups: rec.food.cooking
Subject: Re: Poblano Peppers
Date: 13 Apr 92 19:43:32 GMT
Organization: Digital Equipment Corporation


In article <0D15DDF2.0q5mb1@sassy.UUCP>, cls@sassy.UUCP (Charles & Carol Lynne Shotton) writes...
>What is a poblano pepper?  Is it hot, mild or sweet?

Poblano is the "fresh" form of the Ancho chile (the Ancho is
a red-ripened, dried poblano chile). Poblanos are dark green
to almost brown in color. They are sort of heart-shaped, 4-5
inches long and 3-4 inches wide at the top. They are very
flavorful and medium hot (I've grown some pretty hot ones!).
They are my favorite stuffing pepper for chile rellenos.

------------
Steve DiPirro        dipirro@star.dec.com
                     --or-- ...!decwrl!star.dec.com!dipirro
                     --or-- dipirro%star.dec@decwrl.dec.com
------------
From: twain@milton.u.washington.edu (Barbara Hlavin)
Newsgroups: rec.food.cooking
Subject: Re: Easter Egg Ideas
Date: 15 Apr 92 18:12:34 GMT
Organization: University of Washington, Seattle


One year I asked a bunch of people to come over for an egg-dyeing party; 
I've been trying to remember just what we used. 

eggs  :-) 
food coloring (several sets) 
vinegar 
birthday candles 
a dozen small paint brushes 
water color paint sets 
lots of bowls 

A preliminary step some people took was to use the little wax candles 
to draw designs on the eggs before they were boiled, which prevents the 
color from adhering to the pattern.  I didn't buy the special egg coloring
kits because plain old food colors work just as well if you add a little 
vinegar to the water in which you boil the eggs. 

Others preferred to dye the entire egg a single color and then paint 
patterns or flowers with either undiluted food coloring or the water colors.

I remember that I had baked some Russian Easter bread and prepared some 
other edibles, and while our eggs were drying we had lunch.  There were 
two artists there whose eggs were of course very beautiful, but what 
was the most fun of all was watching how creative everybody got, and how 
much they enjoyed themselves. 

Barbara
Newsgroups: rec.food.cooking
From: oopcv@Msu.oscs.montana.edu
Subject: Re: Peanut Butter
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University
Date: Fri, 10 Apr 1992 20:41:14 GMT

In article <54196@hydra.gatech.EDU>, jbutterf@mal-s1.gatech.edu (Jill Butterfield) writes:
>A department store where I grew up had a little snack counter 
>called "Peanut Butter Heaven." They had every thing you could
>imagine, served with peanut butter. My favorite was toast with
>peanut butter with melted chocolate... wonderful!
I like peanut butter on whole wheat with either chocolate chips or raisins;  or
both, sometimes.  I think peanut butter deserves an award for versatility!

Newsgroups: rec.food.cooking
From: "Stephen C. Miller" <stcmille@copper.ucs.indiana.edu>
Subject: Re: French and cholesterol (was: Shortening)
Organization: Indiana University
Date: Sat, 11 Apr 1992 13:28:17 -0500

In article <1992Apr11.173209.29091@yuma.acns.colostate.edu> rro@CS.ColoState.EDU (Rod Oldehoeft) writes:
>
>Apparently the reason that the French have less heart disease is that,
>until fairly recently (the last couple of decades), the average French
>diet was quite a lot healthier than the current average diet in the U.S.
>There hasn't been enough time for the currently much higher fat diet to
>have its effect in the heart disease statistics.
>

Saw an article in the NYTimes recently that claimed that the lowest
cardiovascular rate in France was experienced by people who raised Geese
for pate and  used goose and duck fat for everything.  And they ate a
LOT of it, too.
-- 
--------------------
=Steve Miller	 		    stcmille@copper.ucs.indiana.edu
		(Former rock star turned grad student)
  Happyhappy joyjoy happyhappy joyjoy happyhappy joyjoy happyhappy joyjoy
From: manda@ariel.its.unimelb.EDU.AU (Manda Lynch)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Snickerdoodle Pie
Date: 16 Apr 92 06:38:18 GMT
Organization: University of Melbourne

In article <167CADA93.M21444@mwvm.mitre.org> M21444@mwvm.mitre.org writes:
>I'd guess we're talking about sort of a turtle cheesecake, as Mike suggested,

Sorry if everyone already knows this, but just what is a "turtle cheesecake"?

Manda.
manda@mullara.met.unimelb.edu.au
From: john@spss.com (John Przyborowski)
Newsgroups: rec.food.cooking
Subject: Re: Indian dipping sauces/condiments
Date: 8 Apr 92 14:15:21 GMT
Article-I.D.: spssig.john.702742521
Organization: SPSS Inc.

wmartin@STL-06SIMA.ARMY.MIL (Will Martin) writes:

>I ate at a local Indian restaurant a few days ago (Bombay Coffee House,
>on South Kingshighway in St. Louis -- great food!) and wanted to ask
>about some dipping sauces or condiments that were served with the
>pakoras (breaded deep-fried vegetables) appetizer I had. One was
>sweet and brown-colored, and appeared to be separating into a brown
>and a clear part, like a salad dressing. The other was a slightly
>hot paste made of a finely-chopped bright green substance. Both
>were good, but not mentioned on the menu. So I'm wondering if that
>description is enough to identify them -- if they are standard 
>enough that people more familiar with Indian food than I would say "Of
>course, those are <x> and <y>, which always come with pakoras..."
>Thanks!

>Regards, Will
>wmartin@st-louis-emh2.army.mil OR wmartin@stl-06sima.army.mil

The brownish paste was *I believe* tamarind chutney; the second was of
course coriander chutney, one God's gifts to man.

john
Newsgroups: rec.food.cooking
From: ST402676@brownvm.brown.edu
Subject: Re: REQUEST: Vegetarian Cold Cuts
Organization: Brown University
Date: Thu, 16 Apr 1992 02:50:57 GMT

In article <29E36019.3FF3@mthvax.cs.miami.edu> ssclift@neumann.waterloo.edu (Sim
>
>Does anyone have any recipes for a vegetarian equivalent to cold-cuts,
>or any ideas (other than peanut-butter and jam, or cucumbers :-) ) for
>replacing liverworst and cold-cuts on sandwiches?

My staple is eggplant slices. In summer, I grill eggplant whenever I
have my grill out. Other times i'll lightly oil a baking dish (or
spray with pam), cover with eggplant slices (don't overlap them)
and brush with oil (or spray again), and bake until soft and starting to
brown lightly. Not only do these work as the perfect cold-cut replacement
in sandwiches, but they also serve the cold-cut roll in other situations
(wrapped around cheese for appetizers, or in cold salads, for example).

tamar
From: SASTLS@mvs.sas.com (SASTLS@MVS.SAS.COM)
Newsgroups: rec.food.cooking
Subject: Re: Cool Whip Cookies
Date: 6 Apr 92 11:21:00 GMT
Article-I.D.: mvs.19920406112134SASTLS
Organization: SAS Institute Inc.
X-Bytes: 1136

>From: metzler@mbcl.rutgers.edu
>
>I got so many request for the cool whip-cake mix recipe that I thought I would
>post it (again). Thanks to Ron Ackerman who send it to me.
>1     box cake mix - any flavor
>1     12 oz tub of Cool Whip (or other brand whipped topping)
>1     egg
>
>combine all ingredients, (it will be VERY stiff and sticky)
>
>drop teaspoons of dough into powdered sugar to cover
>
>place sugar covered dough onto cookie sheet
>
>bake in 350 degree oven 10 - 15 minutes (it depends on the oven
>temperature accuracy, start at 10 and work your way up).
>
>eat and enjoy.
>
>note:  I have made these with chocolate cake mix - good
>       yellow cake mix with chocolate chips      - great
>
>These stay moist and chewy for days.
>
>
>--
>Mary C. Metzler                         |Bionet: Metzler@Biovax.Rutgers.edu
>Department of Plant Pathology           |Bitnet: Metzler@BioVax
>Cook College, Rutgers University
>New Brunswick, NJ 08901
>
Try doing this with the Spice Cake mix.  (I've done it with cake
mix and Cool Whip only - no egg.)  You'll get a chewy, soft spice-
ginger type of cookie.  Very good!!
--
TAMARA