HDTenEightyP/NetNews huggingface dataset:
From: stcmille@panix.com (Steve Miller)
Newsgroups: rec.food.cooking
Subject: Re: Oil FAQ:  Can somebody please do this?
Summary: Help needed for FAQ
Keywords: oil, grease, fat, yum
Date: 29 Dec 92 17:41:41 GMT
Organization: PANIX Public Access Unix, NYC

The author of the FAQ needs help about animal fats, especially butter
and lard.  A section on suet would be fun, too.  Did anybody save the
recent discussion of this?

IMHO the FAQ ought to have nutritional information about oils, as well
as information on smoking points, etc.  How do others feel about this?

I forgot the FAQ's address - look carefully here, though...


-- 

__________________________________________________________
Steve Miller				stcmille@panix.com
		A Famous Rock Star!
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Cooking in the dishwasher?
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Mon, 21 Dec 92 22:23:21 GMT

|> In article <1992Dec19.004049.21068@netcom.com> artemis@netcom.com (Michelle Dick) writes:
|> >Has anyone ever cooked in the dishwasher?  And, well, why?
|> 
Just think of it as a self cleaning oven.  Now if we could make it hotter...
Newsgroups: rec.food.cooking
From: lawson%ssdvax.decnet@lbgwy.mdc.com (Jim Lawson)
Subject: Re: REQUEST: Juicer recipes needed.
Date: Sat, 02 Jan 93 16:55:09 GMT
Organization: MDSSC-SSD
Reply-To: Lawson%ssdvx1.decnet@lbgwy.mdc.com
X-Newsreader: TIN [version 1.1 PL8]

I got one for Christmas too and would be VERY interested in recipes too !

Thanks :-)

--
Jim Lawson	Lawson%ssdvx1.decnet@lbgwy.mdc.com
		Alt:	Lawson@netsun.mdc.com or Lawson@bbs.ug.eds.com

Opinions/Comments expressed here are my own and no one elses !!
Newsgroups: rec.food.cooking
From: bondc@silver.ucs.indiana.edu (Clay M. Bond)
Subject: Re: How do you *steam* rice?
Organization: Indiana University
Date: Mon, 28 Dec 1992 11:05:25 GMT

In article <1992Dec17.223532.24419@ee.gatech.edu> wung@eecom.gatech.edu writes:

>Well, the whole problem with cooking it in a saucepan is that you
>still have to keep an eye on it so that you don't get rice crispies.

Uhm, no.  1:2, rice:water, bring to a rapid boil in a heavy
saucepan, cover tightly, reduce heat to very low.  The only thing
you need to watch is your watch--14 minutes.  No keeping an eye
on anything, consistent results for thirty years now.

That isn't the only way to cook rice, of course.  How you cook
rice depends entirely on what kind of results you want.  The
above methods are all good for Asian rice, but the pits for
Middle Eastern or European rice, where you do not want sticky,
you want individual, separate grains.  And for that, you gotta
rinse, rinse, rinse, till you rinse all that nasty gunk off, and
what could more accurately be called steaming is often used.

>The good thing about a steamer is the auto cutoff.  BTW, I have also 
>tried to cook rice by cranking up the heat, not a pleasant sight to 
>behold when the rice boils over. 

I've never considered buying one, simply because 2/3 of the time
I'm cooking rice, it's something like a pilaf, risotto or
biryani.  God forbid I should use a rice cooker!

-- 
"I like women too much to want to be a straight man."
                                                     -- John Fisher
From: seb1@druhi.ATT.COM (Sharon Badian)
Newsgroups: rec.food.cooking
Subject: Experience with Bread Machines at Altitude?
Keywords: mile-high, yeast breads
Date: 23 Dec 92 04:16:45 GMT
Distribution: rec

Does anyone have experience with making breads in a bread machine
at altitude? I just inherited a bread machine. I live in Boulder,
Colorado at about 5400 feet. It's not like I can change the amount
of time the machine allows for rising. The book I bought says to
reduce the amount of yeast by 1/2 tsp but it's not clear about
the size of the loaf that applies to.

If you own and use a bread machine and live above 3000 feet, I'd
like to hear your experiences. Please respond by mail as I have
a 4 month old which kind of cuts into my net-reading time (and
I'm sure all the parents are saying "Boy, if that ain't an under-
statement!").

Sharon Badian
seb1@druhi.att.com
Newsgroups: rec.food.cooking,rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Better Than Sex Cake
Keywords: It's not....
Organization: Taronga Park BBS
Date: Sat, 2 Jan 1993 12:06:33 GMT

1 box yellow cake mix
1 large can crushed pineapple with juice
1 cup sugar
2 small packages instant vanilla pudding mix
1 pkg frozen coconut (optional
1 large container Cool Whip or equivalent

Bake cake as directed on box in greased and floured 9 x 13 inch pan.
Heat pineapple and sugar until sugar is dissolved.  Punch holes in
cake while still hot and pour pineapple-sugar mixture over cake.  
Refrigerate until cool.  Mix pudding as directed on package and spread
over cake.  If using coconut, sprinkle some on cake at this point.
Mix rest of coconut with Cool Whip and spread on cake.  Cake must be
kept refrigerated.


Comments: the one time I made this cake, I was exceptionally
underwhelmed by it.  My main complaints were it was way too sweet,
plus the pudding overflowed when I poured it over top of the cake.

Changes I'd make if I made this again: I'd make the cake from scratch,
leave out the cup of sugar, use unsweetened pineapple.  Then I'd
make the pudding from scratch (and use a smaller amount!) and use
unsweetened fresh whipped cream.  Oh, you can also try different
flavours and combinations of cake and pudding mixes if you like.
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
From: mje@pookie.pass.wayne.edu (Michael J. Edelman)
Subject: Re: Net's Funniest Kitchen Disasters
Reply-To: mje@pookie.pass.wayne.edu
Organization: Wayne State University
Date: Wed, 23 Dec 1992 19:51:20 GMT

Here's a classic outdoor cooking adventure.

Back in 1969 a small group of us, aged 13, 15 (me), 16 and 17, took a backpack trip 
to Isle Royale. Being young and poor we had little in the way of funds, which 
ruled out freeze-dried high-tech dinners. Never fear, said B.L., we'll have
healthy wholistic, vegetarian macrobiotic dinners every night. Do remember
this was 1969.

Our first night on the Island our chef boiled up an intruiging pot of what 
looked like gruel. Grey in color, composed mainly of various beans and grains.
He served each of us a bowlful and we began to eat- or rather, tried to.

Gack. No seasoning, and no salt. It was inedible. And we had over a week of
this to look forward to. One member of the party started sizing up our cook 
as possible added protein. 

Luckily I, the gourmet and paranoid of the group, had brought a survival kit
consisting of concentrated bullion, salt and a few herbs. And luckily someone
else had planned the lunches, which consisted of salami, cheese and hardtack.
Between that and a late-night raid on a nearby Boy Scout troop (they had really
rotten perimiter security) we did okay. At least we did better than the group
that brought Space Food Sticks for half their meals. Oog.

I only made two other culinary errors on that trip. One, being in a Euell Gibbons
kind of outdoors pychosis I tried to eat raw rose hips. Two, I made instant
pudding in a narrow necked canteen. It's probably still in there.

                   --mike


Newsgroups: rec.food.cooking
From: bondc@silver.ucs.indiana.edu (Clay M. Bond)
Subject: Pate Feuillete (was Re: Butter or Margarine?)
Organization: Indiana University
Date: Sun, 3 Jan 1993 10:52:27 GMT

Has anybody tried Julia Child's quick 'n easy recipe, and if so,
how is it?

-- 
"I like women too much to want to be a straight man."
                                                     -- John Fisher
From: anne@csrux1.ae.utexas.edu (Anne Hill Wiebe)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 21 Dec 92 19:24:41 GMT

offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) writes:

>In article <1992Dec16.150644.810@ualr.edu>, lindstrom@acs.harding.edu writes...
>>While this thread is one of the best going, I am tired of hearing
>>stories in the third person. COME ON FOLKS.. I want to hear about
>>YOUR screw-ups!! (like you even have a "sister" :-).

Okay, here's mine:

I must be one of the last people on earth who cook but DIDN'T
KNOW that Pyrex can be BAKED in but NOT on top of the stove ...

I was cooking something (contents forgotten) in a 9x12 Pyrex
pan, put it on the gas burner and turned it on low.  Welllll,
it took awhile, but -- BOOM!  (so now you know *why* you can't 
cook on top of the stove with it) -- my husband immediately 
labeled the dish "Pyrex Surprise"!
--
Anne Hill Wiebe (anne@csrux1.ae.utexas.edu)  When in danger or in doubt,
(512) 471-5573, 450-1694                     run in circles,
Center for Space Research                    scream and shout.
From: nomi@cgl.ucsf.edu (Nomi L. Harris)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 21 Dec 92 19:33:54 GMT
Organization: UCSF Computer Graphics Lab

offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) writes:

>>While this thread is one of the best going, I am tierd of hearing
>>stories in the third person. COME ON FOLKS.. I want to hear about
>>YOUR screw-ups!! (like you even have a "sister" :-).
>Ha!  I really _do_ have a sister...

Me too!  When my sister was about 12 years old, she and a friend
decided to make brownies.  The recipe called for eggs, but they
didn't have any eggs.  They thought, "What has the consistency of
raw eggs?  Vegetable oil!"  So they substituted vegetable oil for
the eggs!  They baked the brownies, which turned into a sort of
black sludge, with oil floating on top (it separated out).  Yuck!

My most disgusting cooking experiment was when I was quite young
(maybe 10 or so) and I decided to make something I envisioned as a
sort of chocolate pastry.  I didn't have a recipe.  I made some
dough out of flour, water, and sugar, and kneaded it until it was
a lovely gray color.  Then I heated some chocolate in a double
boiler (at least I had that much of a clue!) and simmered the dense,
sticky dough lump in the chocolate.  The dough cooked a bit on the
outside; the inside was warm and raw.  Just thinking about it makes
me feel queasy.  Perhaps that cooking disaster is part of the reason
I still don't like pastries.

I recently managed to transform a cake disaster into a yummy dessert.
I was trying to bake a blueberry cake.  I made three mistakes.  First
of all, the recipe called for a springform pan, but I didn't have
one, and I thought a bundt pan would be ok.  Second, I wanted to make
more cake, so I doubled the recipe; apparently you can't just double
the recipe for baked goods and expect them to come out ok.  But my
worst mistake was that I forgot to double the baking powder!  The
cake didn't cook properly, it burned around the edges and was still
raw in the middle, and it wouldn't come out of the bundt pan.  I
managed to scoop some non-burnt chunks out of the cake, but I was
having a big dinner party that night, and my dessert was ruined!
What I did was put chunks of the mushy cake at the bottom of dessert
bowls, and cover it with fresh whipped cream and blueberries.  It was
a hit!  Try this at home!

This is a great thread, isn't it?

May you not suffer from any cooking disasters during the holidays!

	Nomi
From: seb1@druhi.ATT.COM (Sharon Badian)
Newsgroups: rec.food.cooking
Subject: Re: Rugelach - this recipe is great!
Summary: don't try on hot days
Date: 30 Dec 92 16:35:10 GMT
Distribution: na


Don't try baking these cookies on hot, sticky days. Because there is
so much butter and cream cheese in them, the dough gets quite un-
manageable on hot days.

These things are terrible for you but boy do they taste good!

My mom says there is a very good recipe for rugelach in one of Maida
Heater's cookbooks. Sorry, don't know which one.

Sharon Badian
seb1@druhi.att.com
From: fiddler@concertina.Eng.Sun.COM (steve hix)
Newsgroups: rec.food.cooking
Subject: Re: Pizza Toppings
Date: 22 Dec 1992 18:21:49 GMT
Organization: Sun
NNTP-Posting-Host: concertina

In article <0HBMTEE@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>
>What?  Jalapeno for a pizza topping isn't common everywhere?
>
>Ah, well, that makes sense.  Pineapple didn't start showing up here
>until just a few years ago.  Before then, we'd call a place and order 
>pineapple and get some really strange reactions.

Our local pizzeria is now used to order for broccoli, artichoke, fresh
garlic (and no cheese on one of the 2-for-1 order).  Every time they
get a new employee answering the phone, we can tell.  :}

Pineapple on pizza...ick.

--
-------------------------------------------------------
| Some things are too important not to give away      |
| to everybody else and have none left for yourself.  |
|------------------------ Dieter the car salesman-----|
Newsgroups: rec.food.cooking
From: JMESSING@novell.com (Jeff Messinger)
Subject: How do they make Cheese Puffs?
Organization: Novell, Inc.
Date: Tue, 22 Dec 1992 20:38:21 GMT

Here I am eating my cheese puffs and I started 
wondering "How do they make these?" So I thought 
if anyone would know it would be someone on this
net. If anyone out there knows the secret or 
even has a recipe on making cheese puffs please
do tell me or post it on the net for anyone 
else who is as curious as I.
Thanks,
Jeff
--------------------------------------------------------
Jeff Messinger
Novell, Inc.
Internet: Jmessing@novell.com
Fax: 801-342-1085
Disclaimer: The opinions expressed here are solely mine.
            Besides who else would want to claim them.
--------------------------------------------------------
Newsgroups: rec.food.cooking
From: prkenne@lims02.lerc.nasa.gov (CAROL SHARP)
Subject: Re: Roasting Chesnuts ???
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA Lewis Research Center
Date: 24 Dec 1992 09:58 EST  

In article <Bzrn2E.3xy@fulcrum.co.uk>, davidw@fulcrum.co.uk (David Wilkinson) writes...
>In article <4911@wet.UUCP> sritacco@wet.UUCP (Steve Ritacco) writes:
>>Hi,
>>
>>Can anyone tell me how to roast chesnuts so that the inner skin does
>>not stick to the nuts?
>>
>>Is there some trick to it or what?
>>
>>Many thanks!
>>
>>Steve
> 
> 
>It helps if you eat them while they are still piping hot (even though
>this does burn your fingers). I find that the inner skin only starts
>to stick as they cool down.
> 
>I tend to cook them in relatively small quantities, otherwise by the
>time I get to the last few, they are cold, and a real pig to peel.

I find that cutting a small X in the flat side and microwaving them makes 
the peeling a little easier.

Carol

Newsgroups: rec.food.cooking
From: alisg@Msu.oscs.montana.edu
Subject: Re: Suggestions for smoked salmon?
Reply-To: alisg@Msu.oscs.montana.edu
Organization: Montana State University
Date: Mon, 28 Dec 1992 21:59:11 GMT

In article <1992Dec28.175205.4691@panix.com>, nina@panix.com (Nina Yuan) writes:
>Well, on impluse I bought a 5 oz. package of smoked salmon and was wondering
>if anyone had any suggestions for serving it, or good recipes it could be
>used in.  Any suggestions/comments would be welcome and appreciated.
>
>Thanks!
>-nhy
>
>-- 
>-------------------------------------------------------------------------
>Nina H. Yuan
>Harvard College             Panix -- Public Access Unix & Internet of NYC
>yuan1@husc.harvard.edu      nina@panix.com


On toasted bagels with cream cheese! Yum! That's what I'd do. 

Some folks use it in a cream sauce with spring onions and tarragon and so on 
over pasta. Always sounded good to me, but I never made it.

george
"Damned Montana -- five months of winter and seven months of relatives."
From: thomase@tekig5.pen.tek.com (Stan England)
Newsgroups: rec.food.cooking
Subject: Re: Habaneros
Date: 22 Dec 92 18:57:51 GMT
Reply-To: thomase@tekig5.pen.tek.com
Organization: Tektronix, Inc., Beaverton,  OR.

In article <21DEC199210083953@stars.gsfc.nasa.gov> offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) writes:
>I know we had this discussion a while back, but I've forgotten what the 
>result was...
>
>I can not find a habanero pepper here in the DC area.  Does anyone out there
>know where one can find them?  I remember people mentioning mail order firms
>for habaneros for those of us who live in the wrong climate...
>
>Any help would be appreciated...send me E-mail & I will post a summary
>at the end of the week or early next week.
>
>Thanks,
>Joel 

For those wishing to find fiery ingredients I would recommend
getting a copy of the "Mo Hotta, Mo Betta" catalog.
The products descriptions are quite colorful and
this is an enjoyable catalog to read while devouring
your latest tounge scorching creation.

The catalog is available upon request by calling
1-800-462-3220.
The prices are high, but the selection is wide. If you just
can't find it in the local market, give them a try.

--
       Stan England        |    Tektronix Customer Support Center
thomase@tekig5.pen.tek.com | BBS (503) 627-5658 Voice (503) 627-2400
   Searching: England,Doss,Lang,Moody,Davies,Butler in AL,TN & GA
From: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.cooking
Subject: Re: Bread Flour Question
Date: 31 Dec 92 16:14:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

From: barrie.lax@synapse.org (Barrie Lax)
Attention: Ed Catmull

EC<Some oils are prone to going rancid.  Rice, in
EC<particular goes rancid rapidly.

I wonder where this "fact" comes from? Rice to cook and taste properly
should be aged and most is sold that way. I pack some in large jars with
dried peppers (hot) and age for a year. I keep some much longer. Of
course this is "quality" rice I am talking about not Uncle Joe's pre
cooked and bottle washed. I have never yet seen, smelt or tasted rancid
rice even though on occasion I have sampled some stored for more than
four years.
Could you enlighten me? What is your source for this information?
If this is a personal observation, I can only suggest that you buy a
quality rice in the future.

               Bar.
---
 . 1st 1.01 #300 . I wear my Sparkware Tee-Shirt with PRIDE!
                                                                                                                              
Newsgroups: rec.food.cooking
From: prkenne@lims02.lerc.nasa.gov (CAROL SHARP)
Subject: Beef Barley Soup
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA Lewis Research Center
Date: 31 Dec 1992 08:32 EST  


A week or so ago there was a request for a recipe for barley soup and I 
finally found mine.  This is very thick and makes a whole meal when served 
with a salad and rolls.  This makes quite alot but it freezes well.  In 
fact it is usually better after being frozen.

Beef Barley Minestrone

1 1/2# beef (round works well) cut into 1/2 in dice
1 Tablespoon vegetable oil
1 cup chopped onion
1 cup carrot slices
1 cup diced celery
2 cloves garlic, minced
6 cups water
1 15 oz can tomatoes, diced
5 beef bouilon cubes
1/2 to 2/3 cup barley
1 large potato, peeled and diced
1 teaspoon sugar
1 bay leaf
1 15 oz can kidney beans
1 10 oz pkg. frozen green beans

In a 6 quart pot, heat oil; saute beef, onion, celery, carrot and garlic 
until vegetables are crisp tender.  Add water, tomatoes, barley, bouillon, 
potato, sugar and bay leaf.  Cover and bring to a boil.  Reduce heat and 
simmer 1 1/2 hours stirring occasionally.  Add kidney and green beans and 
return to boil.  Reduce heat and simmer another 15 minutes.  



            " Learn from the mistakes of others
             you can never live long enough to
             make them all yourself"

                                *Carol*

			
Newsgroups: rec.food.cooking
From: jdavis@ssf-sys.DHL.COM (Jim Davis)
Subject: Request:Help with Ham
Organization: DHL Systems, Inc.
Date: Tue, 29 Dec 1992 22:00:39 GMT

I've got a 7 pound, bone in, butt portion of cooked ham I want to make
the most of for Christmas dinner.  Sure would appreciate any ideas or
suggestions.  Thanks much in advance!

Xref: sparky rec.food.cooking:23993 sci.chem:5591 sci.bio:4717
From: mmm@cup.portal.com (Mark Robert Thorson)
Newsgroups: rec.food.cooking,sci.chem,sci.bio
Subject: Re: Left-handed sugar
Date: Mon, 28 Dec 92 22:26:00 PST
Organization: The Portal System (TM)
  <1992Dec25.224457.17424@siemens.com> <72463@cup.portal.com>

All of this talk about mirror-image molecules reminds me of an interesting
story.  When the great Emil Fischer (we always use the prefix "great" when
talking about this man;  he practically invented organic chemistry) developed
the D- and L- system of classifying stereoisomers, he had to make a guess
as to which chemical structure of glyceraldehyde was the D form, and which
was the L form.  He guessed right (as confirmed by X-ray diffraction studies
decades later), hence L-glyceraldehyde is levorotatory and D-glyceraldehyde
is dextrorotatory.

Another famous scientist was in a similar position about a century earlier.
Benjamin Franklin correctly concluded that the phenomenon of electricity
was the flow of a substance from a place where it was in surplus to a place
in which there was a deficiency.  He had no way of determining what was the
direction of the flow, so he arbitrarily assigned + and - to what he guessed
were the areas of surplus and deficiency.  He guessed wrong.  As a consequence,
all equations dealing with electricity (Ohm's law, the power equation, etc.)
have the sign reversed with regard to the actual flow of electrons.  All the
equations work out okay, as long as you apply them consistently.  But if
you ever wondered, the flow of electrons is from - to +.
From: sparkle@access.digex.com (Pat)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: RECIPE FOR BROWN"S CHICKEN & KFC CHICKEN
Date: 30 Dec 1992 19:49:22 GMT
Organization: Express Access Online Communications, Greenbelt, MD USA
NNTP-Posting-Host: access.digex.com

In article <o6iLwB2w165w@salzo.Cary.NC.US> charvel@salzo.Cary.NC.US (Jeff Cogswell) writes:
>          salt
>          pepper
>          MSG
>          flower

What in the name of heaven is "flower?????????????????"

Pat

sparkle@access.digex.com


Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Re: REQUEST: Looking for a good meatless cookbook
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Wed, 30 Dec 92 04:16:20 GMT

I recently bought a good cookbook called _The Good Breakfast Book_.
It has many ovo-lacto recipes, vegan recipes, wheat free recipes,
and more...

Clover
la1002@albnyvms.bitnet
This is my very first sig.file

Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Worst food?
Keywords: GACK!!!!!! 
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Wed, 30 Dec 92 13:20:02 GMT

In article <1992Dec29.230948.21136@siemens.com>, aad@siemens.com (Anthony Datri) writes:
|> 
|> I once had an officemate who got anchovies on his pizza, rendering the place
|> uninhabitable for hours.
|> -- 

I like my anchovies right out of the can.

I server bagna cauda as an appetizer at a dinner party last year.  When
it was about half gone someone asked how it was made.  Only one person
recoiled in horror; I don't think she's forgiven me to this day.

bob
From: styri@hal.nta.no (YuNoHoo)
Newsgroups: rec.food.cooking
Subject: Re: Suggestions for smoked salmon?
Date: 29 Dec 92 17:24:29 GMT
Reply-To: styri@nta.no
Organization: Bohemians and Globetrotters, Unlimited

In article <1992Dec28.175205.4691@panix.com>, nina@panix.com (Nina Yuan) writes:
> Well, on impluse I bought a 5 oz. package of smoked salmon and was wondering
> if anyone had any suggestions for serving it, or good recipes it could be
> used in.  Any suggestions/comments would be welcome and appreciated.

In article <1992Dec28.222221.205@indyvax.iupui.edu>, harvey@indyvax.iupui.edu
writes:
>
> o   Thinly sliced pumpernickel or rye bread

And, may I add, some sweet mustard sauce. Great!  (for lox as well...)

---
YuNoHoo   "and, take care to only eat Norwegian salmon"
Newsgroups: rec.food.cooking