HDTenEightyP/NetNews huggingface dataset:
From: brad@buck.viewlogic.com (Bradford Kellogg)
Newsgroups: rec.food.cooking
Subject: Re: Another cooking disaster...
Date: 14 Dec 92 17:37:20 GMT
Organization: Viewlogic Systems, Inc.
Originator: brad@buck


In article <1992Dec14.142718.834@magnus.acs.ohio-state.edu>, banderso@magnus.acs.ohio-state.edu (Betty Lise Anderson) writes:
|> One time, I was making a stir-fry. I had heated up the pan, and was sizzling 
|> the garlic and ginger. I had mounds of vegetables all sliced and ready to go.
|> As I was cooking, I noticed this enormous spider, lowering itself by a thread
|> (as spiders are wont to do) directly over the pan. I was interested to see
|> how close it would get, because as you know, for stir-fry you want things HOT
|> and I knew the spider could feel the heat. Well, it went lower and lower, till
|> it was about a foot and half above the pan, and then suddenly, it let go!
|> 
|> It was gross! It sizzled, and kind of floated around in the oil, skittering
|> around as hot things do, and then... it exploded, and little bits of spider
|> innards fried up (they kind of puffed, too). I was so grossed out I threw out
|> everything including the untouched vegetable and had a frozen entree for dinner
|> instead.

Too bad. Garlic and ginger flavored fried spider may have proved to be a new 
taste sensation, but now we'll never know. Sigh...

- BK
Newsgroups: rec.food.cooking
From: margoli@watson.ibm.com (Larry Margolis)
Subject: Re: REQ: Japanese Cookbooks
Date: Mon, 14 Dec 1992 05:28:29 GMT
News-Software: IBM OS/2 PM RN (NR/2) v0.16e by O. Vishnepolsky and R. Rogers
Reply-To: margoli@watson.IBM.com
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: The Village Waterbed

In <1gfqjeINNjc4@emory.mathcs.emory.edu> mworley@mathcs.emory.edu (Meg Worley) writes:
>In article <1992Dec11.173920.16663@head-cfa.harvard.edu>, shaks@head-cfa.harvard.edu (Jonathan Schachter) writes:
>>
>> Can people suggest some good japanese cookbooks (in english)?
>>
>> Where would I buy these in the Boston area?
>
>I can't summon up titles at the moments, but I can give you
>authors.  The premier Japanese-chef-for-Western-audiences
>(and also a big name in Japan) is (oh nuts, I forgot his first
>name) TSUJI.

Try Japanese Cooking - A Simple Art, by Shizuo Tsuji.  ISBN 0-87011-399-2
--
Larry Margolis, MARGOLI@YKTVMV (Bitnet), margoli@watson.IBM.com (Internet)
Newsgroups: rec.food.cooking
From: hypes@boi.hp.com (Gary Hypes)
Subject: Re: What's the worst cookbook you own?
Date: Sun, 13 Dec 1992 17:56:15 GMT
Organization: Hewlett-Packard / Boise, Idaho
X-Newsreader: TIN [version 1.1.4 PL6]

Believe it or don't, "The James Beard Bread Book".  I tried about 4
different bread recipes, and only 1 turned out worth anything. And I'm
STILL trying to figure out his 1-handed bread-kneading technique...

- Gary Hypes -
Newsgroups: rec.food.cooking
From: gryphon@openage.openage.com (The Golden Gryphon)
Subject: Re: WHINE: My Choc. Truffles aren't hard :(
Organization: Open Age, Inc.
Date: Fri, 18 Dec 1992 13:46:14 GMT

gryphon@openage.openage.com (The Golden Gryphon) writes:


>I tried the truffle recipe from r.f.c.  I forgot to check the recipe before
>going shopping, and bought table cream instead of whipping cream.  Then when I
>added the liquor, my fiancee (ex-bartender that she is) decided that one shot
>per batch didn't give them enough taste, so we added 2.

>They won't stay solid enough to roll in anything, and I tried to melt some
>nestles semi-sweet morsels to coat the truffles in, but that cooked, and
>required adding milk, and then when I tried to dip the truffles in the
>chocolate, the disintegrated.

>WHINE!!!!!

>Is there anything I can do to salvage this mess?

>BTW:  I mixed the hot choc. into one batch of truffles, in the hopes of getting
>something out of it.

>MORAL:  If you haven't experimented with it before, don't screw with the
>recipe.
>-- 

A spark of genious hit me this morning as I was waking up.  I'm going to get
(no time to make) a pound cake, cut it in thirds, and put the 2 batches of
truffle center in the layers of the cake.

And there we have it...  Chocholate Truffle Cake!

-- 
The Golden Gryphon 				gryphon@openage.COM
"Mad Scientists seeks mindless brawny assistants, good pay, quiet location."
"They're not ghosts,  they're metaphysically challenged." - Me
Openage - The Premier SCO UNIX integrator in the Washington D.C. area
From: richardg@cheesewiz.EBay.Sun.COM (Richard Goldstein)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 17 Dec 1992 21:33:39 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: richardg@cheesewiz.EBay.Sun.COM
NNTP-Posting-Host: cheesewiz.ebay.sun.com

In article 17832@cbnewsm.cb.att.com, nsw@cbnewsm.cb.att.com (Neil Weinstock) writes:
		[snip of clam/tuna/anchovie pizza]
>  The clams actually would have
>been pretty good on their own...
>
>                                - Neil



Hey, white (no tomato sauce) clam pizzas are a way of life where I come
from back in Connecticut. God, what I wouldn't do to get my hands on a
Sally's or Pepe's white clam pizza! It's got olive oil, mozzarella,
garlic, FRESH shucked clams, and a little Oregano on the thinnest,
crispiest crust possible straight from old coal ovens.

Rich Goldstein
Newsgroups: rec.food.cooking
Subject: Re: Tex-Mex chili
From: gary@cdthq.UUCP (Gary Heston)
Date: Thu, 17 Dec 92 22:20:48 CST
Organization: Garys' Home for Obsolete Computers

peterson@ucunix.san.uc.edu (John M. Peterson) writes:
> 
> Does anyone have some good Tex-Mex Chile recipes.  (I seem
> to remember some posted a while back -- if someone collected
> them please repost or email)  Many thanks,

I have this large file called "tex-mex".....

:-)

(Not sure how big, but it's got lots more than chili in it. I
hope to soon have better software running here, so I can deal with
requests and manage all the stuff I've save a *lot* better.)

Gary Heston, at home....                ...WAFFLE uses a signed integer
gary@cdthq.uucp                         for article numbers; it wrapped...
From: ms0a@ns1.cc.lehigh.edu (Michiyo Shinoda)
Newsgroups: rec.food.cooking
Subject: Re: What is SUSHI....??
Date: 16 Dec 92 16:26:05 GMT
Organization: Lehigh University

In article <15DEC199210122203@stars.gsfc.nasa.gov>, offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) writes:
>In article <1992Dec14.232511.16953@news.Hawaii.Edu>, jlong@uhunix.uhcc.Hawaii.Edu (John Long) writes...
>> 
>>what is it [sushi]?
>
>Sushi is a Japanese delicacy in which various foodstuffs are served with sushi
>rice (white rice boiled and sushi vinegar added), usually wrapped in a sheet
>of seaweed, served with pickled ginger, dark soy sauce and green horseradish 
>(wasabi, which isn't _really_ horseradish, but anyway...).  The pieces are 
>bite-sized and you pick them up with your hands or chopsticks, dip them
>in the soy (optional) with wasabi mixed in (optional) and pop into your mouth
>in one or two bites.  The pickled ginger is a palette cleanser, like a sorbet.

Okay, I assume you're talking about nigirizushi and makizushi.  There're also
other kinds of sushi -- my mom often makes chirashi zushi.  It's sushi-rice
topped with sushi toppings but the rice is just placed on the plate, it's not
bite size.  My mom also makes sushi rice mixed with cooked salmon, but I'm not
sure what that's called.  :)

may s.

-- 

        *************************
             ms0a@lehigh.edu
         lucc student konsultant
        *************************
From: vickiemc@isi.edu (Vickie McCorkendale)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 17 Dec 92 21:22:05 GMT
Distribution: world
Organization: USC Information Sciences Institute


Kay Jones writes:
>This isn't really cooking, but it's as close as I can come
>to a cooking disaster (or as close as I can remember). I
>like to set my coffeemaker the night before so when I get
>up, fresh-brewed coffee is waiting on me. At the time, we
>had a Braun coffemaker and the night before I apparently
>had forgotten to put the little lid-thing with the hole in
>it on the carafe. This was very important (as I found out)
>because without it, the coffee basket has no way to
>drip into the carafe. You got it! The next morning there
>was hot, freshly brewed coffee all over the counter, run-
>ning down on the floor. It had just overflowed from the
>basket with the grounds in it. What an awful way to start
>the day!

UURRGGHH!! I've done this too!! What a mess!

Vickie McCorkendale
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.cooking
Subject: Re: water chestnut/scallops w/bacon
Date: 17 Dec 92 22:38:25 GMT
Organization: Lockheed Missiles and Space Co.

In article <BzD57H.IJn@mtholyoke.edu> lhripak@MtHolyoke.edu (Laurie Hripak) writes:
>
>Would someone please post two recipes for me:
>
>1)  Water Chestnuts wrapped in bacon

1 large can (2 small) whole waterchestnuts
1 lb sliced bacon, cut in 3rds
wrap one piece bacon around waterchestnut, secure with a toothpick 
continue till all waterchestnuts have been wrapped
put on broiler rack (of a broiler pan) and bake at 350 for 10-20 min
  or until bacon is browned

>2)  Scallops wrapped in bacon
1 lb scallops (medium sized
1 lb bacon cut in 1/2
wrap one piece bacon around 1 scallop
continue until all scallops have been wrapped
put on broiler rack (of a broiler pan) and bake at 350 for 10-20 min
  or until bacon is browned
  
3> chicken liver wrapped in bacon (rumaki)
follow steps for scallops

serve warm
 great alone or dipped into terriyaki style sauce
			    chineese mustard
			    mustard dipping sauce
			    cocktail sauce

>
>I am having a party and would like to make these two items!
>

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: kroy@twolf5.ee.washington.edu (Kalapi Roy)
Subject: Re: Indian cookbooks/non-meat recipes etc
Reply-To: kroy@twolf.ee.washington.edu
Organization: Dept of Electrical Engineering, UW
Date: Thu, 17 Dec 1992 21:24:13 GMT

In article <BywpqI.8F0@acsu.buffalo.edu> kumard@acsu.buffalo.edu (Deepak Kumar) writes:
>I just picked up a copy of _The Healthy Cuisine of India_ by
>Bharati Kirchner (1992) which is, IMHO, an ultimate (and thorough)
>cookbook on food from Bengal. For people interested in Indian food
>you may  find this REALLY interesting as none of the run of the
>mill Indian Restaurants serve Bengali dishes...
>

>I'll second this motion.  Haven't used it much yet but it has many
>exciting recipes which are not in the Jaffrey, Sahni, and Devi books.
>I could tell by looking this one is a winner.

Being a Bengali myself, I feel proud to read this. But you have to keep in mind
Indian food is different in different states. And there are something exciting and
interesting about every kind of food there. Indian Resturants in America ( I have
not been to other foreign countries ) give the taste mainly of the northern Indian 
food, and recently some Southern Indian style. Some of the food there was even foreign 
to me when
I had it first. But, personally I like all kind of Indian food may be because they all
resemble in some of the main ingredients and techniques.

The main difference between Bengali dishes and other Indian dishes is probably 
the emphasis on fish delicacies.

Is this book available in regular bookstores?
thanks 
Kalapi Roy 
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: Baklava
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Thu, 17 Dec 1992 14:15:00 GMT

In her baklava recipe, jazzie@cix.compulink.co.uk writes...

>Other ingredients you need:
> 
>Chopped walnuts
>      and/or Chopped almonds... altogether about 4 cups
I use about 2 1/2 C. walnuts, 1 C almonds and 1/2 C. shelled pistachios.
The pistachios add a bit of flavor to this that the other nuts don't.

I've also added some chocolate chips once or twice (although that is strictly 
against the rules ;).

Joel
Newsgroups: rec.food.cooking
From: claudiak@i88.isc.com (Claudia Kale (STG))
Subject: Re: Worst food?
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Distribution: usa
Date: Tue, 15 Dec 1992 19:02:58 GMT

In article <1992Dec15.151609.1392@cbfsb.cb.att.com> fgn@cbnewsb.cb.att.com (frank.g.neves) writes:
>In article <BLZLAGA@taronga.com>, peter@taronga.com (Peter da Silva) writes:
>> In article <L9ZLJY6@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>> >Try a tuna-twinkee souffle casserole instead.
>> 
>> Chocolate-coated blackened redfish.
> 
>With a side dish of brussel sprouts in marshmallow sauce.
>
>Frank

And then we can all waddle on down to Dairy Queen for a Fish
Nugget Blizzard...
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.cooking
Subject: Re: *inexpensive* espresso maker wanted
Date: 15 Dec 92 15:51:00 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

"Marcie A. Wallace" <mw0o+@andrew.cmu.edu> wrote:
> A friend of mine has decided that he wants to get an espresso/cappuccino
> maker.  Because he drinks coffee a few times a month, and espresso even
> less often, he would like recommendations for *inexpensive*
> espresso/cappuccino maker.  The emphasis here is on low price.  He
> doesn't want one that is so cheaply made it falls apart the first time
> he uses it and he is not a coffee connoiseur, so I don't want to start a
> Krups vs Braun war.  All I want to know is: can I get one for under $60
> that produces palatable coffee and won't fall apart?

Pittsburgh had a sizable Lebanese community when I was there and I suppose
still has, so it shouldn't be too difficult to get a Middle Eastern-type
coffee pot and a supply of Turkish coffee (ask the shopkeeper how to use
it).  Cheaper than Western-type espresso machines, less hassle, will last a
lifetime and a better result.  BUT: you've got to use Turkish-ground coffee
(anything coarser will give coffee-ground soup) and it won't do cappucino.

-- 
--  Jack Campin    room G092, Computing Science Department, Glasgow University,
17 Lilybank Gardens, Glasgow G12 8RZ, Scotland   TEL: 041 339 8855 x6854 (work)
INTERNET: jack@dcs.glasgow.ac.uk or via nsfnet-relay.ac.uk    FAX: 041 330 4913
BANG!net: via mcsun and uknet     BITNET: via UKACRL    UUCP: jack@glasgow.uucp
Newsgroups: rec.food.cooking
From: WVOSS@novell.com (Wes Voss)
Subject: Request: Peanut Brittle
Organization: Novell, Inc.
Date: Tue, 15 Dec 1992 18:44:08 GMT

Anyone have a recipe for Peanut Brittle?

Wes

--------------------------------------------------
Wes Voss
Internet: wvoss@novell.com
Standard Disclaimer: Yeah, these are my opinions,
and no one elses... You know the rest...
--------------------------------------------------
Newsgroups: rec.food.cooking
From: lsc@ssd.intel.com (Linda Cline)
Subject: Re: need a dessert to follow sushi
Organization: Supercomputer Systems Divison, Intel Corp.
Date: Tue, 15 Dec 1992 19:53:48 GMT

In article <1glaq1INNlbs@morrow.stanford.edu>, dawn@pangea.Stanford.EDU (Dawn Burgess) writes:
|> The distinction that was made to me in a sushi restaurant is that 
|> SASHIMI is plain raw fish, and SUSHI is raw fish wrapped in rice and 
|> seaweed (and can be made with other ingredients as well).  In other
|> words, sashimi is an ingredient in sushi, and so sushi *can be* raw fish.
|> 
|> Dawn

	Actually, the word sushi itself refers to the prepared (dressed with
vinegar, sugar, etc) rice only.  It has been in general use to refer to the 
finished items made in combination with the rice.  But to use it to refer to
the raw fish only seems a stretch.  My mom, who is Japanese, finds it a
little absurd that lots of folks here think sushi and raw fish are synonymous
terms.

	linda


=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
"Now, here, you see, it takes all the running you can do, to keep in
the same place.  If you want to get somewhere else, you must run at
least twice as fast as that!"	
                                        Lewis Carroll
                                        Through the Looking Glass
Linda Cline 			
Intel Supercomputer Systems Division 
Compiler Group
email: lsc@ssd.intel.com
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
From: md_norma@csd.uwe.ac.uk (MD Norman)
Newsgroups: rec.food.cooking
Subject: RECIPE: Sherry Trifle
Date: 16 Dec 92 14:41:31 GMT
Organization: University of the West of England, Bristol


  From Delia Smiths Cookery course:


                        Traditional Sherry Trifle

Ingredients:
        3 egg yolks
        1 pint double cream
        1 oz sugar
        1 level tsp cornflour
        5 trifle sponge cakes
        2 oz flaked almonds, lightly toasted
        Raspberry jam, use a very good quality one
        2 fl oz of sherry ( or more!)
        8 oz frozen raspberries ( or fresh in season)
        2 small bananas

   Break the sponge cakes into medium size pieces and spread each piece
with jam. Place in a large glass bowl and sprinkle over the raspberries.
Add the sherry until the cakes are saturated.

   Make the custard: Heat half the cream in a small saucepan. Blend the 
egg yolks, sugar and cornflour together in a basin and when the cream is
hot pour over the mixture , stirring constantly. Return to the pan and 
reheat gently until thick, then allow to cool.

   Slice the bananas, mix in with the raspberries, and pour the custard over.
Whip up the remaining cream and spread over the custard. Decorate with the 
flaked almonds. Cover and chill for 3 - 4 hours before serving.

 This is nice served with a good dessert wine, one of the Australian or
 Californian Muscats would be great.


Mike Norman                             md_norma@uwe.csd        JANET
Department of Chemistry                 md_norma@csd.uwe.ac.uk  INTERNET
Faculty of Applied Science
University of the West of England       phone 0272 656261 ext 2488
Bristol                                 fax   0272 763871
BS16 1QY
UK
                        
    Managers occasionally wore ties, but productivity
    went down on the days they did.
           The Cuckoo's Egg : Clifford Stoll
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Strawberry and chocolate pizza?
Organization: Taronga Park BBS
Date: Mon, 14 Dec 1992 16:52:39 GMT

In article <DV2MMPB@taronga.com>, peter@taronga.com (Peter da Silva) writes:
> In article <memo.806962@cix.compulink.co.uk> jazzie@cix.compulink.co.uk writes:
> >>ps: whats wrong with strawberry and chocolate pizza?
> 
> Pizza sauce.

Don't forget the anchovies.
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
From: doug@pizzabox.dialogic.com (Doug Harper)
Subject: Re: Egg Grades
Organization: Dialogic Corporation
Date: Wed, 16 Dec 92 19:45:45 GMT

In article <1411@netxcom.netx.com> bdavis@netxcom.netx.com (Bill Davis) writes:
>In article <1g23a2INN74j@thor.genrad.com> rep@thor.genrad.com (Pete Peterson) writes:
>|>In article <1992Nov23.220007.14708@telerama.pgh.pa.us> kristen@telerama.pgh.pa.us (Kristen McQuillin) writes:
>|> >
>|> >The major difference among the grades of eggs is the viscosity of the
>|> >egg. A grade AA ia quite thick -- when you crack it onto a flat
>|> >surface, it doesn't spread very far and the yolk is high. Grade A eggs
>|> >will spread out a little farther and the yolk is not as high. Grade B
>|> >eggs spread quite thin and the yolk is nearly flat.
>|> >
>|>
[stuff deleted because I got into the thread too late]

60 minutes or 20/20 or some such show had an article on egg quality a couple
of years ago.  They claimed the only difference between grade AA and grade A 
eggs was expected time on the shelf.  So the eggs that went to a major   
supermarket chain and were expected to move quickly got an AA rating, those 
headed for 7-11 or local delis got an A rating.

My memory is getting worse as new information pushes old memories off of the
stack, so I may remember this wrong.


-- 
Doug Harper           | ARPA: doug@dialogic.com
Computer Services Mgr | UUCP: ...!uunet!dialogic!doug
Dialogic Corporation  | Compuserve: don't bother
(201) 334-1268 x153   | Your right to smoke ends where my nose begins!
Newsgroups: rec.food.cooking
From: peter@taronga.com (Peter da Silva)
Subject: Re: Why are some cheeses covered with wax?
Organization: Taronga Park BBS
Date: Fri, 11 Dec 1992 12:56:46 GMT

In article <1992Dec10.190411.13375@CERIS.Purdue.EDU> jheath@CERIS.Purdue.EDU (Jim Heath) writes:
>Ok, what did they do after they cut the cheese, i.e. breaking the wax? 
>Did they melt some more wax and reseal it or just try to eat it all before
>it spoiled?

Yes.

And they bought "a cheese" of the size they could eat before it spoiled.
-- 
% Zure otsoa besarkatu al duzu gaur?            Serveuse, ce plat bouge encore!
/c{{64 sub}forall curveto}def 312 192 translate 24 24 scale 1 -2 moveto(B;>;?>)
c fill 1 0 moveto(JIJNJP)c(JRGU@U)c(9U6R6P)c(6N6I?@)c gsave stroke grestore 0.9
setgray fill showpage %                          Peter da Silva, 77272-0711 USA
Newsgroups: rec.food.cooking
From: villard@venus.cc.hollandc.pe.ca (Excuse me sir...What does this core meltdown light mean)
Subject: Send me any of your recipes
News-Software: VAX/VMS VNEWS 1.41    
Organization: Holland College - Charlottetown PEI
Date: Fri, 18 Dec 1992 12:48:00 GMT

Hiya all,

This may sound as an odd request but here it is just the same.  I 
collect recipes, any kind, as many as possible.  So if anyone out 
there is willing to send me some recipes it would be greatly 
appreciated.  If any one has a request for a recipe I might be able to 
help, 

Thank you in Advance

Kent
****************************************************************
****                                 | Any restaurant that  ****
****  Kent Villard                   | does not clearly     ****
**** Business Information Processing | display their menu   ****
**** villard@venus.cc.hollandc.pe.ca | should be avoid at   ****
****                                 | any expense          ****
****************************************************************
From: beede@sctc.com (Mike Beede)
Newsgroups: rec.food.cooking
Subject: Re: coffee filter problem
Date: 20 Dec 92 18:04:23 GMT
Organization: SCTC

bruceb@locus.com (Bruce M. Binder) writes:
> [ Ingenious sure-to-be-pilfered idea deleted ]

I just wet the filter before cramming it in.  That worked pretty well.
A more expensive but satisfying solution was to get a new coffeemaker.

I wonder if ``wet the filter'' is patentable?  I guess if Apple can
own the trashcan . . . .

	Mike


-- 
Mike Beede         Secure Computing
beede@sctc.com     1210 W. County Rd E, Suite 100           
------------------ Arden Hills, MN  55112
                    (612) 482-7420
Newsgroups: rec.food.cooking
From: jdavis@ssf-sys.DHL.COM (Jim Davis)
Subject: Re: Rocky Mountain Oyster
Organization: DHL Systems, Inc.
Date: Tue, 15 Dec 1992 00:29:33 GMT

In article <stefano.723860032@psych> stefano@psych (Stefano Occhipinti) writes:
>zeng@hplvec.LVLD.HP.COM (Charles Zeng) writes:
>
>>What is Rocky Mountain Oyster?  How are they cooked?
>
>>I suppose it is some kind of delicacy, but it is not oyster.  
>
>From previous discussions here, I remember that they are something's
>balls. Maybe it's just a joke they play on tourists over there.
>
>Stefano Occhipinti
>(stefano@psych.psy.uq.oz.au)
>
I'm not through this thread yet and maybe someone's answered already, but
Rocky Mountain Oysters are bulls balls, especially good at castrating time
and when they're most available.  I'm very surprised no one knew, or maybe
I'm just older than I thought and feel.

Newsgroups: rec.food.cooking