HDTenEightyP/NetNews huggingface dataset:
From: fyl@ssc.com (Phil Hughes)
Subject: Re: WARNING (was Re: RECIPE:  Poppyseed Cake)
Organization: SSC, Inc.,  Seattle, WA
Date: Thu, 24 Dec 1992 19:41:30 GMT
X-Newsreader: TIN [version 1.1 PL6]

xyz (prem@prem.lbl.gov) wrote:
: 
: 	But PLEASE be warned:
: 
: 	Eating poppy-seed bagels/muffins/cakes/whatever can cause a
: 	positive reading on drug tests. So, if you have an interview
: 	which may involve a drug test next week, stay off the poppyseeds 
: 	until after the interview and test.

I suggest just the opposite.  Eat a lot of poppy seeds as well as all the other things that cause false positives (see _Steal This Urine Test_ by Abbey Hoffman for details).  Enough false positives could encourage employers to performance
test rather than piss test.

-- 
Phil Hughes, SSC, Inc. P.O. Box 55549, Seattle, WA 98155  (206)FOR-UNIX
>>> Publishers of pocket references for UNIX, C, VI, Emacs, Ksh, MS-DOS, ... <<<
     ...!ssc!fyl or fyl@ssc.com            (206)527-3385

Newsgroups: rec.food.cooking,sci.chem,sci.bio
From: jdh64@cas.org (Dave Huddle)
Subject: Re: Left-handed sugar; dextrose and glucose
Reply-To: jdh64@cas.org
Organization: What, Me Organized?
Date: Thu, 31 Dec 1992 14:34:32 GMT

In article <72654@cup.portal.com>, mmm@cup.portal.com (Mark Robert Thorson)
writes:
 
|> I thought that "dextrose" and "levulose" are terms for industrial
|> commodities,
|> which are mixtures of invert sugars which are respectively dextrorotatory
|> and levorotatory, while glucose and fructose refer to specific molecular
|> structures.  (Granted that glucose is the dominant dextrorotatory component
|> of invert sugars, and that fructose is the dominant levorotatory species.)

NO!

From Chem. Abstracts-Index Guide

 Dextrose--see D-glucose [50-99-7]      Levulose--see D-Fructose [57-48-7]


		 CHO                                 CH2OH
		 |                                   |
	       H-C-OH                                C=O
		 |                                   |
	      HO-C-H                              HO-C-H
		 |                                   |
	       H-C-OH                              H-C-OH
		 |                                   |
	       H-C-OH                              H-C-OH
		 |                                   |
		 CH2OH                               CH2OH
Newsgroups: rec.food.cooking
From: mahmood@lambda.msfc.nasa.gov (Rafique Mahmood)
Subject: When do you need olive oil or other oil?
Keywords: olive oil when?
Organization: NASA/MSFC
Date: Tue, 22 Dec 1992 21:29:19 GMT

I read an article about cooking disaster with olive oil. I don't know
when to use what oil. 

Can we not use olive oil in baking?

When to use corn or canola, or veg oil for baking or cooking.

Some info will be greatly appreciated.

Thanks,
Rafique
email: mahmood@lambda.msfc.nasa.gov
From: GC.AVW@forsythe.stanford.edu (RAGIN CAJUN)
Newsgroups: rec.food.cooking
Subject: Re: Left-handed sugar
Date: 27 Dec 92 15:31:28 GMT
Distribution: usa
Organization: Stanford University
NNTP-Posting-Host: morrow.stanford.edu

In article <1992Dec27.071935.24511@sarah.albany.edu>,
la1002@albnyvms.bitnet writes:
>if they eat too much of it - cramps and diarreah.
>
>Clover, who read the warning on the back of the sorbitol-candy iin the
>health food store and put it back.

Also, it still raises the blood sugar level it only does it slower.

Alma
Newsgroups: rec.food.cooking
From: amyk@netcom.com (Amy Kurtzman)
Subject: Re: a new thread!  home ec
Organization: Amy's Boca-By-The-Sea Resort (sm)
Date: Wed, 23 Dec 1992 03:47:07 GMT

In article <DLB.92Dec22114925@fanny.wash.inmet.com> dlb@fanny.wash.inmet.com (David Barton) writes:

>In article <CC.92Dec22162353@arran.dcs.ed.ac.uk> cc@dcs.ed.ac.uk
>(Chris Cooke) writes:
>
>   In article <1992Dec21.145030.12641@cbnews.cb.att.com>
>   has@cbnews.cb.att.com (heather.a.strasburg) writes:
>
>      Definitely "Toad in the Hole" - soggy toast with a circle cut
>      out of the middle and a runny, sunny-side-up egg in the hole.
>      Confirmed my extreme dislike of eggs!
>
>This sounds like a very badly made "one-eyed jack".  Bread with a hole
>cut in the middle, fried in butter, with an egg fried in the hole.
>Truly a divine taste, now permanantly off my low-fat diet.
>
>   Hmm - "Toad in the Hole" here is totally different - basically
>   sausages baked in pancake batter.  Being a vegetarian I think this
>   is pretty gross too :-) --
>
>And this sounds like "pigs in a blanket" to me, or a version of it.

My Home Ec teacher called it  a "Pictureframed Egg." And, I'm
embarrassed to admit this, I still make that dish for myself every now
and then!

The other dish I learned to make in Home Ec that I still make  is
"Fried Cream of Wheat." 

Does anyone else still make Home Ec favorites? I think these two fall
into the category of comfort food.

-- 
-----------------------------------------------------------------------
Amy Kurtzman                   |  "By August I'll be just a puddle."
amyk@netcom.COM                |     
-----------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Another bread flour question
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Thu, 31 Dec 1992 05:48:22 GMT

>Just what were you trying to say here????????

I didn't say that I disagreed with it.


-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Re: rugula
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Wed, 30 Dec 92 04:19:33 GMT

The only two things I can think of are both misspelled.  A description
WOULD help, though.

Rugelach is a Jewish cream cheese cookie, usually filled with honey
and nuts or fruit.   

Arugala (this could be misspelled, though) is a green vegetable, slightly
bitter, if I remember correctly.  I've never cooked it, though.  
 
Is this one of those two things or something else entirely?

Clover

Clover
la1002@albnyvms.bitnet
This is my very first sig.file
From: exumart@exu.ericsson.se (Martina Hughes,xt-df,0634)
Newsgroups: rec.food.cooking
Subject: Good Veggie dishes to servcei with Turkey
Date: 22 Dec 92 20:07:32 GMT
Reply-To: exumart@exu.ericsson.se
Organization: Ericsson Network Systems
X-Disclaimer: This article was posted by a user at Ericsson.
              Any opinions expressed are strictly those of the
              user and not necessarily those of Ericsson.

Does anyone have any recipes for vegetable dishes to servce wth turkey, a casserole maybe?

Thanks in advance / Martina.
From: wingo@apple.com (Tony Wingo)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 22 Dec 92 18:41:11 GMT
Followup-To: rec.food.cooking,alt.folklore.urban
Organization: Apple Computer

In article <1992Dec22.014317.18310@panix.com>, pw@panix.com (Paul Wallich)
wrote:
> 
> In <1gojktINN6kk@gap.caltech.edu> roder@cco.caltech.edu (Brenda J. Roder) writes:
> 
> >This is not a cooking disaster, more like an apocryphal story but anyway. . .
> >Supposedly when the first dishwashing liquid came out, someone in 
> >Cincinnati (home of Proctor and Gamble who probably came out with said
> >liquid), dumped a case of the stuff into the big fountain downtown.  Sounds
> >like something I'd like to try sometime :-)  I have a feeling to substitute
> >liquid could work, but use something like a teaspoon instead of the filling
> >the little cup.
> 
> My mother several times told me that story, only about a college friend
> of hers and the fountain at Rockefeller Center in NYC. Supposedly the
> newspaper photos exist and someone chould check the whole thing out.
> 

When I was growing up in Wash. DC in the 60's, there was a fountain in a
traffic circle right on the DC-MD line (at Wisconsin Ave, I think), and
about once every couple of years some prankster would drop a box of
degergent into it.  I understand it gummed the pumps up something awful.

-tony
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.cooking
Subject: Re: How do you *steam* rice?
Date: 17 Dec 92 23:39:47 GMT
Followup-To: rec.food.cooking
Organization: Apple Computer Inc.

In article <aperrin1-101292104534@techsters.swarthmore.edu>,
aperrin1@cc.swarthmore.edu (Andy Perrin) wrote:
> 
> Chinese restaurants usually offer "steamed" rice, meaning regular white
> rice.  How does one steam (as opposed to the more conventional boiling)
> rice?  I thought the reason for boiling rice was that it had to absorb lots
> of water.  Anybody know?

"Steamed rice" is rice cooked in just enough water so that there is no
loose water left when the rice is done.  At the beginning of the process,
the rice is boiled, but as water is absorbed the water level drops until
most of the rice is only exposed to steam.

Boiled rice, in contrast, is cooked in an excess amount of liquid, such as
a soup.  The rice is immersed in boiling liquid throughout the process.

--

David Casseres
Exclaimer: Wow!
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Hand crank pasta makers?
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Date: Mon, 4 Jan 1993 05:18:06 GMT

In article <29056@optima.cs.arizona.edu> jtw@cs.arizona.edu (Jane T. Waddell) writes:
>Does anyone out there use an Atlas pasta maker (manual)? If so, are you
>happy with it?

Loved it when I first got it.  Even made won ton wrappers once.  Put
cornstarch on them and they were *exactly* like the store-bought ones.
Sort of a let-down after all that work.

I highly recommend the Sunset Pasta Cookbook.  The Sunset series is
highly variable, but the pasta one is excellent and gives complete
instructions, recipes for basic pasta doughs (all-purpose, whole
wheat, triticale, spinach, orange, semolina, buckwheat, triple egg,
rye, corn, soy (I used this for the won ton wrappers), eggless, and
low calorie), troubleshooting hints, and then quite a nice collection
of pasta dish recipes.

I hardly use it anymore, alas.

--
Michelle Dick
artemis@netcom.com
From: lvisco@carson.u.washington.edu (Lydia Visco)
Newsgroups: rec.food.cooking
Subject: sultana & currant fruitcake
Date: 31 Dec 1992 22:02:41 GMT
Organization: University of Washington, Seattle
Distribution: world
NNTP-Posting-Host: carson.u.washington.edu

A few years ago I tasted a fruitcake that was very dark, densely filled
with sultanas ( or golden raisins ) and currants, and dowsed with brandy.
It was quite good, especially when served with tea.  If you have the
recipe for this fruitcake, please email it to me.  Thanks!
        
                     lvisco@u.washington.edu

Newsgroups: rec.food.cooking
From: bmiller@brahms.udel.edu (Beth Miller)
Subject: REQUEST: Hoppin John
Organization: University of Delaware
Date: Tue, 22 Dec 1992 20:34:14 GMT

Header says it all.  Does anyone have a good recipe for Hoppin John?  I'm	
superstitious and need it for New Years.	
Thanks.
Newsgroups: rec.food.cooking
Subject: Re: Cooking in the dishwasher?
From: kristen@telerama.pgh.pa.us (Kristen McQuillin)
Date: Wed, 23 Dec 1992 15:01:45 GMT
Organization: Telerama
X-Newsreader: TIN [version 1.1 PL7]

: Has anyone ever cooked in the dishwasher?  And, well, why?

I have! A friend invited a bunch of us to his house for a soft shelled
crab feast and when we arrived, we found he was hunting for a pot
large enough to steam them in...

Well, there was this very handy dishwasher in the kitchen and
inspiration struck...I ran the dishwasher through a short cycle to get
rid of any soap residue, then ran it again to the point where the
water sloshing around. Opened it up, lined up the crabs in the top
rack and several minutes later --voila! Steamed crabs cooked
perfectly!

It was great deal of fun.

--Kristen
From: dlb@fanny.wash.inmet.com (David Barton)
Newsgroups: rec.food.cooking
Subject: Re: a new thread!  home ec
Date: 22 Dec 92 16:49:25 GMT
	<1992Dec21.145030.12641@cbnews.cb.att.com>
	<CC.92Dec22162353@arran.dcs.ed.ac.uk>
Organization: Intermetrics Inc., Washington Division, USA

In article <CC.92Dec22162353@arran.dcs.ed.ac.uk> cc@dcs.ed.ac.uk
(Chris Cooke) writes:

   In article <1992Dec21.145030.12641@cbnews.cb.att.com>
   has@cbnews.cb.att.com (heather.a.strasburg) writes:

      Definitely "Toad in the Hole" - soggy toast with a circle cut
      out of the middle and a runny, sunny-side-up egg in the hole.
      Confirmed my extreme dislike of eggs!

This sounds like a very badly made "one-eyed jack".  Bread with a hole
cut in the middle, fried in butter, with an egg fried in the hole.
Truly a divine taste, now permanantly off my low-fat diet.

   Hmm - "Toad in the Hole" here is totally different - basically
   sausages baked in pancake batter.  Being a vegetarian I think this
   is pretty gross too :-) --

And this sounds like "pigs in a blanket" to me, or a version of it.

					Dave Barton
					dlb@hudson.wash.inmet.com
Newsgroups: rec.food.cooking
From: rwd@CS.CMU.EDU (Randall Dean)
Subject: REQUEST: Coconut Icecream
Originator: rwd@ERNST.MACH.CS.CMU.EDU
Reply-To: rwd+@CS.CMU.EDU
Organization: Carnegie Mellon
Date: Sun, 3 Jan 1993 23:30:15 GMT


Save me from experimenting and getting fat.  I need a
coconut icecream recipe.

Thanks,

-rwd
Newsgroups: rec.food.cooking
From: mlinda@novell.com (M'Linda Taylor)
Subject: Re: Worst food?
Keywords: GACK!!!!!! 
Organization: Novell Inc., Austin, TX.
Date: Tue, 29 Dec 1992 20:21:53 GMT

In article <1992Dec24.141112.15446@emr1.emr.ca> thiessen@emr1.emr.ca (Tracy Thiessen) writes:
>In article <Bzpp4o.9o5@brunel.ac.uk> Alan.Holmes@brunel.ac.uk (Alan J Holmes) writes:
>>
>>I my cycling days, a long way back, I used to eat peanut butter, cheese
>>and sandwich spead sandwiches.
>>
>
>My mother swears by peanut butter, sandwich spread and dill pickle.
>
>

My Step-Father eats...... peanut butter and pimento cheese sandwiches.

Makes me cringe just thinking about it.

M'Linda


************************************************
*           - Lonestar -                       *
*Internet: mlinda@novell.COM                   *
*UUCP: {ames,sun,apple,amdahl}!novell!mlinda   *
************************************************
Newsgroups: rec.food.cooking
From: ckp2n@faraday.clas.Virginia.EDU (Christina Powell)
Subject: REQUEST: Smucker's Jam Thumbprint Cookies
Organization: University of Virginia
Date: Tue, 22 Dec 1992 02:25:58 GMT

Hi--

Back about 15-20 years ago, I tore a Smucker's ad out of my
mother's Woman's Day.  It had recipes for cookies, including
thumbprint cookies and one that was shaped like a Christmas tree
which had blobs of jam for ornaments.

Anyway, since that time I've lost the recipe (what the heck, I
was only 12 then) and have tried other thumbprint cookies.
I could tell were wrong because they called for separated eggs.
I didn't know how to separate an egg until I was at least 20.

Does some kind soul have the bona fide recipe for thumbprint
cookies?  I am craving some desperately!
Newsgroups: rec.food.cooking
From: lparisi@shearson.com (Lon G. Parisi)
Subject: Re: When do you need olive oil or other oil?
Keywords: olive oil when?
Organization: Lehman Brothers, NY
Date: Wed, 23 Dec 1992 18:57:55 GMT

In article <1992Dec22.212919.4534@lambda.msfc.nasa.gov> mahmood@lambda.msfc.nasa.gov (Rafique Mahmood) writes:
>I read an article about cooking disaster with olive oil. I don't know
>when to use what oil. 
>
>Can we not use olive oil in baking?
>
>When to use corn or canola, or veg oil for baking or cooking.
>
>Some info will be greatly appreciated.
>
>Thanks,
>Rafique
>email: mahmood@lambda.msfc.nasa.gov
>

Well, in my opinion you can use what you want.  I would try to imagine the 
taste of olives (olive oil) with something sweet (like pancakes). I don't
see this as a particularly good combo.  
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Re: Kalua Pig
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Fri, 1 Jan 93 22:05:22 GMT

That all looks YUMMY - is the HAUPIA a dessert? And is it supoosed
to be made with cream of coconot (like for Pin~a Coladas) or coconut
milk (like for Thai food)?

Clover
 
 
Clover
la1002@albnyvms.bitnet
This is my very first sig.file
From: jeff@smoggy.gg.caltech.edu (Jeff Goldsmith)
Newsgroups: rec.food.cooking
Subject: Re: Real fancy hot chocolate
Date: 21 Dec 1992 22:24:47 GMT
Organization: California Institute of Technology, Pasadena
Distribution: all
NNTP-Posting-Host: smoggy.gg.caltech.edu
Keywords: chocolate

In <BzMJvE.E9v@cup.hp.com> staggers@cup.hp.com (Ken Staggers) writes:

>I have the urge to make hot chocolate from scratch (as opposed to a mix)

I don't know about that, but a wonderful tinker to cocoa
is to put a dollop of Cinnamon Schnapps in it.  (Red Hot
will do ok, too.)  
				--Jeff
Newsgroups: rec.food.cooking
From: tsh2@quads.uchicago.edu (swinging on a star)
Subject: amish 
Reply-To: tsh2@midway.uchicago.edu
Organization: University of Chicago Computing Organizations
Date: Tue, 22 Dec 1992 19:24:57 GMT

I seem to recall having something called SHOO FLY PIE a few years back in Amish country.  Does anyone know anything about this?   It was different, but I recall loving it!


-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~  Tad S. Hwang
"What happened to that nice decent boy I used |  tsh2@midway.uchicago.edu
   to know...?"                               |  the university of chicago
        -leslie wintheiser                    |
Newsgroups: rec.food.cooking
From: tamaki@esd.dl.nec.com (Masanobu Tamaki)
Subject: q
Organization: Engineering and Support Division, NEC America, Inc.
X-Newsreader: TIN [version 1.1 PL7]
Date: Wed, 23 Dec 1992 01:40:05 GMT


Newsgroups: rec.food.cooking
From: matt@drefla.mese.com (Matt Brandt)
Subject: REQUEST: Hot wings
Organization: Applied Engineering
Date: Sat, 26 Dec 1992 23:30:42 GMT

The title says it all, who has a good wing recipe? Sorry if this  
qualifies as an FAQ, I don't check in here too oftern... Thanks.

Matt Brandt
matt@drefla.mese.com
Newsgroups: rec.food.cooking
From: gboja@romenda.esd.sgi.com (Glenda Ramil)
Subject: rugula
Organization: Silicon Graphics, Inc.
Date: Tue, 29 Dec 92 18:24:00 GMT

hi all,

Does anyone have a recipe for something called "rugula" ?
My husband really likes it.  He buys it at the new Costco
in Palo Alto.  The container says "Rugula" on the front
and it also says that it was made from a "secret swedish
recipe".

Anyone know what I'm talking about ?  It does taste pretty
good.  

thanks for any info.

-- 

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

Glenda Boja Ramil			"No one can make you feel inferior
gboja@esd.sgi.com			 without your consent"
From: lynda@mozart.Physics.McGill.CA (Lynda Corkum)
Newsgroups: rec.food.cooking
Subject: Funniest Kitchen Disaster
Date: 21 Dec 92 20:45:53 GMT
Organization: McGill University

Here is the worst disaster that I've had in my kitchen:
 
While preparing Thanksgiving dinner this past year, I had a large turkey  
in my oven. In the meantime, and shortly before my guests were to arrive,  
I was frantically preparing some appetizers. I glanced towards my stove  
and to my horror there were flames coming out of the oven door! Well, I  
panicked, thinking that the entire stove was going to explode -- I yelled  
at my cat to come with me and in my haste to get to the other room,  
thinking that I would call 911, I stepped into the kitty litter box and  
spilled that all over the floor. When I got to the other room, I hadn't  
heard the explosion that I was sure would come so I felt a bit foolish to  
phone the fire department and tell them that my turkey was on fire.  
Instead, I bravely went back to the kitchen and turned the oven off. By  
then the flames had stopped. When my guests arrived a few minutes later, I  
was embarassed to let them into my smoke-filled apartment!!! But the  
turkey turned out to be excellent, in spite of the near catastrophe and  
everyone had a good time!!!
 
Lynda Corkum
McGill University
From: shedevil@vix.com (Anne P. Mitchell JD)
Newsgroups: rec.food.cooking
Subject: Kalua Pig is FANTASTIC!!!!
Date: 1 Jan 1993 01:27:22 -0800
Organization: Knapp & Viola, Attys. at Law, San Mateo, CA
NNTP-Posting-Host: gw.home.vix.com


Wow!...I made this tonight for a group I had in for New Year's Eve,
and it was *fabulous*!!  EVERYbody, without exception, raved about it,
asked for the recipe, and had 2nd's, 3rd's and 4th's!

Just to recap, here is how I made it:

I took a pork shoulder roast [the guy at the butcher counter said that
shoulder = butt...hmm...not on MY anatomy it doesn't..but it did work].
I placed it in a square of foil, and poured 3 capfuls of liquid smoke
over it.  Then I rubbed a palmful of coarse sea salt into it.  I
wrapped the foil up over and around it, and baked it at 350 for 3
hours.

That was it!...I shredded it into chunks, and served it in a bowl with
the juices which were left in the foil poured over it.

YUM!!!!!!!

To the person who originally posted this recipe..whoever you are...

			*THANK YOU!*

-- 
   LOOKING FOR:  Ed Young, Paul Murray, Vinnie Cattaloni, & Michael Hobson
I am: Anne Mitchell, mom, & founder of the Fathers' Rights & Equality Exchange
Ask me about FREE!  FREE files available via anonymous ftp 128.45.1.1; dir /pub
	        	   CAPUT TUUM IN ANO EST
Newsgroups: rec.food.cooking
From: dondd@sr.hp.com (Don Dillon)
Subject: Re: Net's Funniest Kitchen Disasters
Date: Wed, 23 Dec 1992 20:37:02 GMT
Organization: HP Sonoma County (SRSD/MWTD/MID)
X-Newsreader: TIN [version 1.1.9 PL6]

I still remember the look on my dad's face when we all rushed into the
kitchen after hearing a loud noise and some non-christian monolog.  Somehow
he managed to remove the top off the pressure cooker befor it had equalized
all the way and what we saw was a very dazed father figure and artichoke
stalagtites covering the ceiling.  He just stood there with the lid in his
right hand and stareing into the now empty pot in his left hand and
muttering unintelligebly to himself.

-----------------------------------------------------------------
Don { Go Niners } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690
From: jdietz@natinst.com (Jennifer Dietz)
Newsgroups: rec.food.cooking
Subject: Re: Real fancy hot chocolate
Date: 23 Dec 1992 17:01:29 -0600
Organization: National Instruments, Austin, TX
NNTP-Posting-Host: eagle.natinst.com

In article <ofBpQlv0BwwcMHi51J@transarc.com> Pierette_Maniago_VanRyzin@transarc.com writes:
>Any suggestions on how to get the
>wonderful cinnamon flavor into a homemade hot-chocolate?
>
Stir with a cinnamon stick!  

-jenn (another cinnamon in my hot-chocolate addict!)


>Pierette VanRyzin
From: DBBARBER@macc.wisc.edu (Deborah B. Barber)
Newsgroups: rec.food.cooking
Subject: REQUEST: Pecan Pie that makes its own crust
Date: 21 Dec 1992 08:44:03 -0600
Organization: UTexas Mail-to-News Gateway
NNTP-Posting-Host: cs.utexas.edu

Hello rec.food.cooks,
 
I once enjoyed a pecan pie like this as a kid, but never had the recipe or
made it myself.  I'm pretty sure that it involves making a batter with mostly
crushed pecans.  The result is a pecan-cookie-like outside crust, on top and
bottom, this seals in a moister pecan filling.
 
Any help finding a recipe like this much appreciated.  Thanks in advance.
 
Deb Barber
dbbarber@macc.wisc.edu
standard disclaimer here
Organization: Student Employment Office, Carnegie Mellon, Pittsburgh, PA