HDTenEightyP/NetNews huggingface dataset:
From: ns@planck.physics.purdue.edu (Nancy M. Schnepp)
Newsgroups: rec.food.cooking
Subject: Re: Recipe for Rhubarb Pie
Date: 21 Jul 92 20:04:39 GMT
Organization: Purdue University Physics Department

In article <8eP2gVa00Uh702RXJZ@andrew.cmu.edu> cr23+@andrew.cmu.edu (Connie McGinnis) writes:
>I'm looking for a recipe for rhubarb pie.  Is it the same as apple pie
>except chopped raw rhubarb in place of apple slices?  Thank you for your
>help!


Here is a wonderful version of rhubarb pie.  Enjoy.
This will wake up your sweet tooth.  Delicious!

CANDIED RHUBARB PIE


1 3/4 cups sugar
1/2 cup plus 3 Tablespoons flour
1/4 cup butter or margarine
2 Tablespoons butter or margarine, melted
1 egg beaten
4 cups fresh rhubarb, cut in slices about 1/2-inch thick
1 pasty shell (9-inches), unbaked

Blend 1/2 cup sugar and 1/2 cup flour for the topping.
Cut in 1/4 cup butter until mixtgure is like coarse
cornmeal.  Set aside while making pie.  

Combine remaining 1 1/4 cups sugar, 3 Tablespoons flour,
melted butter, egg and rhubarb and turn into pastry shell.
Sprinkle with topping.  Bake at 425 degrees for about
40 minutes or until filling bubbles up and pastry is brown.
If topping and pastry brown too fast, reduce heat to 375 degrees
to complete cooking.

From: Indianapolis Star
      Mail Bag
      June 3, 1984
Newsgroups: rec.food.cooking
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Subject: Re: RYE flour needed.
Organization: Case Western Reserve University, Cleveland, Ohio, (USA)
Date: Fri, 31 Jul 92 01:10:38 GMT


Try the health food stores in your area.

-- 
An elephant is a mouse built to government specifications.
Newsgroups: rec.food.cooking
From: popcorn@grex.ann-arbor.mi.us (Valerie Mates)
Subject: Re: Puppy Chow recipe
Organization: GREX Public Access Unix +1 313 761 3000
Date: Sat, 25 Jul 1992 23:01:07 GMT

In article <1992Jul22.163300.1@skcla.monsanto.com> lange@skcla.monsanto.com writes:
>I just tried this recipe and thought it was a lot of fun,
>especially if you have children. They can help make and
>eat it!
>
>PUPPY CHOW
>
>1 small box Crispex cereal, 1 cup chocolate chips, 1/4 cup margarine,
>1/2 cup peanut butter, 1/2 teasp. vanilla, 1 cup powdered sugar.
>
>Melt the chips, margarine, peanut butter, and vanilla in a big bowl.
>I used the microwave, only took a couple minutes.
>Mix this very well. Till smooth.
>Add the Crispex to the chocolate mixture and mix till thouroughly
>coated.  Make sure every nook and cranny is coated.
>Put the sugar in a bag, I used a plastic one from the grocery store.
>(Make sure there are no holes).
>Add the coated Crispex to the powdered sugar and shake, shake, shake.
>You will be surprised what it looks like!
>Start eating.
>
>Just thought everyone might like this. Hope so.
>Karen
>

Note!  This is a people-food recipe, not a dog-food recipe.
Chocolate is poisonous to dogs (and the other ingredients
are not good for them either).
-- 
----------
Valerie Mates
popcorn@grex.ann-arbor.mi.us
From: denisec@amadeus.wr.tek.com (Denise Caire)
Newsgroups: rec.food.cooking
Subject: REQUEST:  Low-sugar (or no sugar) jam/jelly recipes
Date: 24 Jul 92 21:40:17 GMT
Article-I.D.: wrgate.10375
Organization: Tektronix, Inc., Beaverton,  OR.

My apologies if this has been requested recently.  I don't subscribe to 
this group on a regular basis and the plums and peaches and blackberries
are ready to be made into jam.  I am looking for recipes that use little
or no sugar or even some other form of sweetener such as honey.

Do you have a recipe you could share with me?  Please?

Thanks in advance,
Denise
Xref: sparky rec.food.cooking:13394 rec.gardens:5473
From: manes@bass.bu.edu (Michelle Manes)
Newsgroups: rec.food.cooking,rec.gardens
Subject: Re: Flowering Peaches?
Date: 29 Jul 92 13:52:09 GMT
Reply-To: manes@bass.bu.edu (Michelle Manes)
Followup-To: rec.food.cooking
Organization: Boston University

In article <s_nma5k.ekman@netcom.com> ekman@netcom.com (Crossly the Glad-Eyed Bear) writes:
>
>I've seen Anne's flowering peach tree.  It blossoms in late February
>with beautiful pink flowers.  The fruit that it sets is about the size of
>an apricot, greenish yellow to yellow, and not very tasty.  The fruit
>generally falls off the tree before it's really ripe.  Not much for
>eating out of hand, but possibly ok for preserves or something.  Any
>ideas?
>
>-- 
>Crossly the Glad-Eyed Bear              ekman@netcom.com
>Home for the Terminally Infirm, Redwood City, California


Sigh.  What memories.  We had a tree like this in our back yard when
I was growing up.  It was *my* tree.  My folks used to pay me for
collecting all the peaches littering the backyard and picking out
the mushy ones.  (This became quite a chore as the tree got bigger
during the 15 years we lived there.)  Then we spent nearly every
summer weekend making peach jelly, peach jam, peach preserves, pickled
peaches...and giving them away to all our neighbors because
not even our family of six could eat even a fraction of what *my*
tree produced.  Sigh.  The house smelled wonderfully of peaches and
sugar and...

As for recipes, my mom had quite a collection by the time we
moved away.  Unfortunately, my mom is somewhere in Africa and will
be there for two years.  Don't think she brought the recipes with her.
My sister and I divied up the cookbooks and I honestly don't
remember who got what (we did this recently and I haven't really
looked through my new treasures yet).  I'll check this week and
if I have them I'll post...

Thanks for the memories...

michelle
--
Michelle Manes		|	"What should I be when I grow up?"
manes@bass.bu.edu	|	"Honest."
			|	-Robert M. Pirsig
From: jschwarz@lonestar.utsa.edu (Jan A. Schwarz)
Newsgroups: rec.food.cooking
Subject: Re: Macroni & Cheese Ideas
Keywords: Mac and Cheese
Date: 28 Jul 92 19:29:00 GMT
Organization: University of Texas at San Antonio


  Add a can of tomatoes or tomatoes and green chilies.  Really adds
  to the flavor.  My husband loves this, but the kids don't!

  Regards,
Newsgroups: rec.food.cooking
From: belas@comb1.comb.umd.edu (BOB AT COMB)
Subject: Request: Peach Butter
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Maryland, Center of Marine Biotechnology
Date: Thu, 30 Jul 1992 13:27:00 GMT


	It's peach season in Maryland and I'd like to find a recipe
for Peach Butter.  (Can I use an Apple Butter recipe and just substitute
peaches for apples?)
	
		Bob Belas
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
	"Information is not knowledge
	 Knowledge is not wisdom
	 Wisdom is not truth
	 Truth is not beauty
	 Beauty is not love
	 Love is not music
	 Music is the best"

		Frank Zappa
		  from Joe's Garage
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
	Belas@comb3.comb.umd.edu

Newsgroups: rec.food.cooking
From: bickham@lynx.msc.cornell.edu.UUCP (Scott Bickham,C17 Clark Hall,56079,2737038)
Subject: Re: Eggs in New York (was Re: Oatmeal Stout)
Originator: bickham@msc2.msc.cornell.edu
Organization: Cornell-Materials-Science-Center
Date: Mon, 27 Jul 1992 18:53:39 GMT

From article <1992Jul27.162529.11347@leland.Stanford.EDU>, by jchokey@leland.Stanford.EDU (James Alexander Chokey):
> In article <1992Jul27.134631.15350@msc.cornell.edu> bickham@lynx.msc.cornell.edu.UUCP (Scott Bickham,C17 Clark Hall,56079,2737038) writes:
>>> 
>>> But I'll defend it anyway. Stout is a good thing to drink if
>>> you know you're going to be drinking stout. As a stout, Chimay
>>> is terrible, but it's great beer. Disbelievers can try Matilda
>>> Bay Brass Monkey (yum!). It's also fun with a raw egg (this
>>> also exists as a rural American custom, n'est-ce pas?)
>>> 
>>
>>I couldn't let the remark about the raw egg go through without dsiclaimers.
>>Here in New York, 25% of the eggs sold carry salmonella, which is enough
>>reason for me not to consume these "Breakfast Specials"
>>
> 	How on earth can 25% of NY eggs contain salmonella?  Is there something
> wrong with New York chickens?  Is it the climate?  Or have I just grossly
> underestimated the frequency of salmonella in eggs in general?
> 

Let me clarify that I did hear it second hand from a grad student (and
homebrewer) at Cornell.  I will get in touch with him to find out his
source, but my guess is that he probably read something vague like "Up
to 25% of the eggs sold in New York may contain traces of salmonella."

I have only had one of these concoctions without any side effects, but
then again, I have done the same with water in Mexico.  Although I can't
say the same about Corona ;-)

Scott
Xref: sparky rec.food.cooking:13483 rec.food.veg:7418
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.cooking,rec.food.veg
Subject: Lacto: Another great garlic recipe
Date: 29 Jul 92 17:46:30 GMT
Followup-To: rec.food.cooking
Organization: AnotherGraphics project, Bellevue WA

I stole this from the Seattle Times newspaper Cook It Light column:  
this recipe is from Executive Chef Patrick Clark of the Bice restaurant in
San Diego.  I haven't made it yet, but when I saw the first ingredient, I
just *knew* it has to be good!


Penne with Wild Mushrooms, Bell Peppers & Roasted Garlic

6 heads garlic, peeled (about 50 cloves)
2 cups skim milk
2 tablespoons olive oil
1/2 pound wild mushrooms (morels, shiitake, etc) stems removed,
    sliced (2 cups)
2 shallots, finely chopped
1 jalapeno chili, seeded and finely chopped
2 cups soup stock
1/2 teaspoon salt (omit if using salted stock)
1/2 teaspoon fresh ground black pepper
1 pound penne pasta, cooked al dente
1 red bell pepper, roasted, seeded, peeled and diced
1 yellow bell pepper, roasted, seeded, peeled and diced
1/2 cup chopped parsley

Combine garlic cloves and milk in a saucepan and bring to a boil.  Reduce
heat and cook, covered, for 5 minutes.  Drain well.  (Save the milk to make
soup or garlic custard.)  Place drained garlic in a baking dish and toss 
with 2 teaspoons of the olive oil.  Bake at 275 degrees until soft, about
45 minutes.  Puree roast garlic and set aside.

Heat 2 more teaspoons oil in a medium skillet and saute sliced mushrooms
and one of the chopped shallots over medium heat until soft, about 10
minutes, stirring occasionally.  Remove to a bowl and set aside.

In the same pan, heat remaining 2 teaspoons oil and saute remaining shallot
and jalapeno chili until soft.  Add stock and bring to a boil over medium
heat.  Stir in salt, pepper, mushrooms, pureed garlic and psta.  Bring
back to a boil, then remove from heat and toss in roasted peppers and chopped
parsley.  Serve immediately.   Yield:  6 2-cup servings.

Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das 
Newsgroups: rec.food.cooking
From: towle@pangea.Stanford.EDU (Steve Towle)
Subject: Re: Spam
Organization: Stanford Univ. Earth Sciences
Date: Tue, 21 Jul 1992 18:44:24 GMT

In article <1992Jul21.123933.8958@dartvax.dartmouth.edu> Jennifer.Merrill@dartmouth.edu (Jennifer Merrill) writes:
>In article <1992Jul20.195555.13995@husc3.harvard.edu>
>mirsky1@husc8.harvard.edu (David Mirsky) writes:
>
>> I have always been perplexed by Spam. I have never eaten it, nor have
>> I ever been anywhere that it was being served.  Who exactly eats it?
>> Is it just pure coincidence that Spam and I have never crossed paths?
>> Has anyone ever served an elegant Spam dish?
>
>OK, I can't stand it any longer.  Quit maligning one of my most
>favorite lunches.  [I have to admit, I don't know anyone outside of my
>family that has ever heard of this, much less eaten it.  My husband
>thinks it is weird, but will eat it without the pickles.]
>
>The Recipe:  Spam & Pickle sandwiches
>

[fine recipe for SPAM and pickle salad deleted]

My grandmother, who is an old-fashioned New Englander if there ever
was one, occasionally will make SPAM salad sandwiches for a picnic or
whatever.  This is pretty straightforward -- do it just like a simple
tuna fish salad:

	1 can SPAM, chopped into small pieces
	2 tablespoons mayo
	chopped celery, salt, pepper, etc.

Put the chopped up SPAM into a bowl, add mayo plus celery or other additions
that seem to be appropriate, mash with fork, salt and pepper (lots!)
to taste.  Add to bread or toast, along with lettuce, etc.

Now I probably wouldn't have thought of making this on my own, mostly
because I guess I'm not particularly attuned to canned foods, but it
tastes quite fine.  Personally, I think the antipathy to SPAM derives
from the funny name, and the exceedingly funny Monty Python routine
(that was Monty Python, wasn't it?), rather than anything especially
repulsive about the taste or texture.  Of course, it hardly qualifies
as dietetic, in this nutrition-conscious age.

Also, I might add that I have hardly ever discovered a food product
that I didn't think tasted pretty good, so this might not be too much
of a recommendation!

Steve


Newsgroups: rec.food.cooking
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Re: REQUEST:Chicken soup for a cold
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA
Date: Thu, 23 Jul 1992 18:03:57 GMT

In a recent rec.food.cooking article, skatz@bbn.com (Susan Katz) wrote:
>Here's the chicken soup recipe that works for me:
>
>Take some chicken (package of chicken wings, some chicken "insides"
>(not the liver) - optional or use a whole chicken if you'd like to
>have boiled chicken for chicken salad when you feel better!) - wash it
>and put it in a large pot.  Add carrots, one or two large onions, a
>stalk of celery, parsley if you have it, and salt and pepper to taste.
>Add enough water to cover everything.  Bring to a boil then turn down the
>fire and simmer for 1 or 2 hours.

The only quarrel I have with this is that I find it works best to
add the salt *after* everything cooks; it's hard to add salt to taste
before you can taste the finished product.

And I like to leave the skin on the onions. Gives the broth more body.

The *best* thing to do is to make chicken broth as described above
and then freeze it so the next time you have a cold, you can just
thaw it, heat it and eat it.

Marcy

-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sq.com
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Dinner with Manda and Stephanie, Was: Scoop on Poop
Organization: Taronga Park BBS
Date: Thu, 23 Jul 1992 04:50:03 GMT

In article <12380@inews.intel.com>, brodesky@td2cad.intel.com (Michael Brodesky) writes:
> 
> 	A short while ago I posted a question asking for the
> cat poop recipe. And someone posted that they would post it. But
> I have yet to see it. Did I miss it?

That was me.  

I'm sorry, I've been busy this week.

Manda (from Melbourne) has been visiting with her husband and it's
been quite fun.  For dinner last night I made mushroom quiche as the
appetizer and for the main course, poached red snapper.  With it I
had boiled red potatoes and a marinated green bean salad.  For dessert,
we had key lime pie.  Yum.

I also like to wait several days after I've announced I'll post my
gross foods file cause I'm sure to get another recipe or two to add
to it.  I got a good one this time, for spider cake.  :-)
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
                     "Oopsy... " -- CometGuy
Newsgroups: rec.food.cooking
From: fgn@cbnewsb.cb.att.com (frank.g.neves)
Subject: Portuguese Sweetbread
Summary: Are You Looking For Massa Sovada?
Organization: AT&T
Distribution: usa
Date: Wed, 22 Jul 1992 10:59:37 GMT

Someone recently requested a recipe for Portuguese Sweetbread.  I have a
recipe for it; it's also referred to as Massa Sovada.  If you're still
interested, message me, and I'll send it to you -- it's good stuff!

Frank
-- 
*************************************************************************
 Frank G. Neves, R.Hy.                   | "Immanetize the Eschaton..."
 Discl: No wife, no horse, no moustache  |    "Credo Quia Absurdum"
*************************************************************************
From: grimjack@milton.u.washington.edu (Leslie Basel)
Newsgroups: rec.food.cooking
Subject: Re: Non-Fat foods with cholesterol
Date: 28 Jul 92 08:04:39 GMT
Article-I.D.: u.1992Jul28.080439.4312
Organization: University of Washington, Seattle

In article <YORAM.92Jul27212944@panix.com> yoram@panix.com (Yoram Eisenstadter) writes:
>
>
>Only animal fats contain cholesterol.
>
>Cheers..Y

Not true!  I work on plant lipid membranes.  While plant fats (lipids)
ontain far less cholesterol than animal fats, plants are not completely
free of cholesterol.

Additionally, such plant oils like palm oil and coconut oil contain
massive quantities of saturated fats, even some cholesterol.  Olive
oil contains far less cholesterol than butter, but still contains
some.

Moderation in everything, including moderation.

Leslie Basel
From: Daniel.Stern@mixcom.mixcom.com (Daniel.Stern)
Newsgroups: rec.food.cooking
Subject: Request TERAMUSALATA (sorry about the spelling)
Date: 30 Jul 92 22:06:34 GMT
Article-I.D.: mixcom.1992Jul30.220634.28134
Distribution: usa
Organization: Milwaukee Internet Xchange BBS, Milwaukee, WI U.S.A.

Does anyone have a recipe for teramusalata, you know (even if I don't
know how to spell it) the Greek appetizer served with pita bread?
Please respond by mail, as I don't often get to this group.

Thanks,

-- 
Daniel.Stern@mixcom.com
From: vrs0@bunny.gte.com (V. Stern)
Newsgroups: rec.food.cooking
Subject: Another canning question - pickles
Date: 22 Jul 92 12:37:43 GMT
Distribution: usa
Organization: GTEL

For the past few years I have been trying my hand at making dill pickles 
from the cucumbers from my garden.  I have used many different recipes, 
including ones from the Ball book and a Sunset (I think) book on canning 
and preserving.  I process them in a boiling water bath for about ten 
minutes for pints and fifteen for quarts.  No matter what I do, we are 
never happy - they are always soft and the flavor is pretty gross.  I 
saved a recipe posted here a while back that basically puts the cukes into 
a brine in the jars, but doesn't call for processing, and I will try that 
also.  But does anyone have any other recipes/suggestions for me?  They 
have to be dill or sour pickles - no sweet ones.

Thanks!! 

Vanessa R. Stern
vrs0@bunny.gte.com
Newsgroups: rec.food.cooking
From: kathe@cbnewsf.cb.att.com (katherine.e.fagan)
Subject: Re: Spam
Organization: AT&T
Date: Tue, 21 Jul 1992 15:52:20 GMT

In article <1992Jul20.195555.13995@husc3.harvard.edu>,
mirsky1@husc8.harvard.edu (David Mirsky) writes (among 
other things):
> 
> I am very insecure and Im wondering if the complete absense
> of Spam from my y life is a signal for me to do some serious
> self-evaluation.
>  

My husband will not eat Spam because it's a "cheap imitation of
the one true pork mystery meat" : Taylor Pork Roll.  He has an
inexplicable fondness for this stuff.  Perhaps there is a food 
product specific to the area where you spent your formative 
years that played the Processed Pork Almalgamation role in your 
life...  (:->)

Kathy

"Could I have her Spam then?  I love it!  I'm having Spam, Spam,
Spam, Spam, baked beans, Spam, Spam and Spam."

"Baked beans are off!"
From: seb1@leia.dr.att.com (sharon badian)
Newsgroups: rec.food.cooking
Subject: Re: High Altitude Cooking Information?
Date: 21 Jul 92 14:09:00 GMT
Reply-To: seb1@druhi.att.com
Organization: Bell Labs, Denver, CO.

In article <Jul21.002833.60966@yuma.ACNS.ColoState.EDU>, lagman@CS.ColoState.EDU (annette) writes:
|> 	The advice given in the Cake Bible is not very specific (they
|> 	say to experiment).  I live at 5000 ft, and my cakes have been 
|> 	very inconsistent.  I don't bake very often, though.

I have a pamphlet from Colorado Cooperative Extension and though they
give some rules for decreasing leavening and such, they do say that
you have to experiment a little to get it right. In some cases they
say to decrease 1/8 tsp to 1/4 tsp. It's up to you to figure out which
works better.

I have had pretty good success with quick breads, muffins, and cakes.
I even made a Passover cake this year that was mostly eggs and nuts
and it came out fine (I was genuinely surprised!).

-- 
Sharon Badian
AT&T Bell Labs - Denver
seb1@druhi.att.com
From: msm@cbnews.cb.att.com (melanie.s.maher)
Newsgroups: rec.food.cooking
Subject: Re: request for white sauce pizza
Summary: white pizza sauce
Date: 24 Jul 92 14:36:53 GMT
Organization: AT&T

In article <1992Jul24.104755.23413@minyos.xx.rmit.oz.au>, rxknsa@minyos.xx.rmit.oz.au (Nicole Angst [Sam]) writes:
> From article <1992Jul22.165009.57440@cc.usu.edu>, by slwjp@cc.usu.edu:
> > During a trip to Montana I had the pleasure of eating a white sauce pizza.  
> > Instead of tomato sauce it had a lovely white sauce, that I think was
> > made of some sort of cheese or combination of different cheeses.  I have
> 
> try your average white sauce recipe and add cheese, works for lasagne.
> 
> niki
> 
This is what I did recently, and it was *great* (if I say so
myself). 

I made about a cup of a basic white sauce (a little on the thin
side), and added maybe 3-4 oz. of grated parmesan and 4-5 cloves of
pressed garlic and a touch of white pepper. I spread this on a pizza
shell (14") and topped with the odds and ends of leftover bits of
cheeses I had in my refrigerator (included fontina, gruyere, and a
smidgen of jack.....the total amount wasn't a whole lot, maybe 3-4
oz.?) Then on top of the cheese I put carmelized onions--I think I
had started with 4 large onions and after cooking them down, it was
just the right amount. I baked the pizza like I always do, in a 450F
oven on tiles for about 15 minutes. (I make the dough right before,
so it's fresh). When it came out I sprinkled minced fresh basil on
top and scarfed that sucker up!

Giddy with success, I'm now looking around for other
combinations/toppings. I think black olives would look aesthetically
pleasing on a white pizza, as would artichoke hearts and bits of
dried tomatoes. I can't get too non-mainstream here, because I have
3 not-too-adventurous foodwise little kids to cook for. (Hmmm, I
haven't made Hawaiian pizza in a long time).

Mel
Newsgroups: rec.food.cooking
From: drk20509@uxa.cso.uiuc.edu (mighty odin)
Subject: Baking Soda/Powder, wheat germ other mysteries?
Organization: University of Illinois at Urbana
Date: Tue, 28 Jul 1992 23:36:39 GMT

	So what are they? If you are using a yeast recipe, why would it
call for baking soda if soda just adds gas to dough which is thus another
form of leavening it. What's the difference between soda and powder,
and what is the function of wheat germ, merely taste? Im sure there are
other tools that I can't think of right now, so please add explanations
of substances used in food preparation whose function is not merely
taste directly.
-dwk
Newsgroups: rec.food.cooking
From: shan@niwot.scd.ucar.edu (Val Shanahan)
Subject: Re: oyster mushrooms
Organization: Scientific Computing Divison/NCAR Boulder, CO
Date: Wed, 29 Jul 1992 19:12:01 GMT


I have a stump outside my front door that produces lots of oyster mushrooms.
My favorite way to do them is to sautee them in  butter with a bit of salt,
alittle more GOOD black pepper, and as much garlic as you like, although too
much garlic masks the mushroom flavor to me.  I eat them as a side to a big,
juicy steak.

Val
From: deeds@oracle (Deanna J. Deeds)
Newsgroups: rec.food.cooking
Subject: Re: `Non-tasters' (Was Re: Cool Whip [tm])
Date: 21 Jul 92 18:05:52 GMT
X-Newsreader: Tin 1.1 PL4

in reply to posts about unpleasant taste of cilantro, kcastro@us.oracle.com writes:
: 
: in it.  mom and i call it "dirt".  NONE of my friends understand this.  "it
: tastes just like parsley," they say.  NOT.

Okay, who has the real scoop?  It sounds to me like there are THREE types of
"cilantro tasters" emerging: those who cannot taste it ("tastes just like 
parsley"), those to whom it tastes awful ("dirt" or "soap"), and those who 
*adore* it, *crave* it, grow it in their gardens and can't get enough.  Or 
are the second two groups tasting the same taste and just have a different 
opinion about it?  And is the ability to taste it (the enzyme or whatever) 
and/or one's affinity or liking for it genetic/inherited?  Dominant or 
recessive?  Does anyone know?

Organization: Doctoral student, Chemistry, Carnegie Mellon, Pittsburgh, PA