HDTenEightyP/NetNews huggingface dataset:
From: dye@i88.isc.com (Ken R. Dye )
Subject: Re: Chipotle peppers: Recipe: "Tinga"
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Tue, 12 Jan 1993 23:22:50 GMT


	Fairly easy-to-make authentic, direct from mexico
recipe.  Requires a couple of hard to find items (chorizo
and canned chipotle peppers; look under "grocery stores" in your
yellow pages for a mexican/hispanic grocery).

Stew one whole chicken; remove and flake meat.  Set aside broth and meat.

slice 5-6 LARGE onions (white or yellow or combo, althought the
one time I made it with all spainish onions I thought it tasted
a bit off) into 1/4 inch slices; seperate into rings.  Dump a
tablespoon or so of oil into a large pot (nonstick is nice),
heat on high.  Mash a couple of cloves of garlic and add to hot oil.
Add onion rings; cover and stir occasionally until onions are limp
and mushy (almost liquid).  Add one footlong link of Chorizo (mexican
sausage; remove the plastic casing!).  Stir/break up the sausage link
until it is well cooked and distributed into the onions.  Reduce
heat to medium-low, add salt to taste.  Stir in chicken meat,
adding broth to keep it nice and mushy.  Finally add chopped
canned Chipotle peppers to taste (but at least two whole peppers,
the smokey flavor is important).  

This tinga is usually served on a tostada shell.  Take shell,
spread with a thin paste of refried beans, spoon on the tinga.  Garnish
with Avacado or Guacomole (the truely brave will also add more
chopped chipotle peppers).

And for heaven's sake, don't use canned refried beans; at least
make your own with canned pinto beans (better yet, boil your own):

saute a couple of mashed garlic cloves in lard/oil; add a bit
of chopped onion, green/red pepper, any hot peppers or 
whatever you have laying around.  Add canned/boiled beans;
mash, salt to taste...it is as simple as that!

If you make this, drop me a line and let me know
how it turned out...

--Ken   (dye@i88.isc.com)



-- 
Ken R. Dye				an optimist is a guy		 |
Interactive Systems Corp., Chicago	that has never had		 | 
(800) LAI-UNIX x341			much experience			 |
dye@i88.isc.comm						archy	 |
Newsgroups: rec.food.cooking
From: "john russell" <john.russell@canrem.com>
Subject: jerk sauce?
Reply-To: "john russell" <john.russell@canrem.com>
Organization: Canada Remote Systems
Distribution: rec
Date: 10 Jan 93 22:46:37 EST

Is Jerk Sauce related to Jamaican Pepper Sauce?  I got some of the
latter and have been using it to spice up otherwise-bland sandwiches
(substituting it for mustard).  It's got Scotch Bonnet Peppers and gives
a strong feeling of heat after eating, but doesn't "scald" the mouth as
much as other pepper or curry sauces I've had.

John
--
Canada Remote Systems  - Toronto, Ontario
World's Largest PCBOARD System - 416-629-7000/629-7044
Newsgroups: rec.food.cooking
From: tmp@rchland.vnet.ibm.com (Teresa Prokop)
Subject: Bolt flour												
Date: Wed, 06 Jan 1993 23:45:02 GMT
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: IBM Rochester
Keywords: bolt flour
 

What is bolt flour?
From: kathe@cbnewsf.cb.att.com (katherine.e.fagan)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: Vegetable soup recipes
Summary: Curried Blackeyed Pea Soup
Date: 5 Jan 93 16:27:05 GMT
Organization: AT&T

This started out as a curry with rice but ended up on
our table as a soup!  We found it tasty and satisfying
(especially if you have a cold, since there's lots of
flavor to get past the stuffed sinuses).

Kathy
kef@alux2.att.com

CURRIED BLACKEYED PEA SOUP

1/4 cup oil
1 large onion, chopped
2 large cloves garlic, minced
1 heaping tsp. garam masala
1 heaping tsp. curry powder
1 quart water
1 can (8 oz.) tomato sauce
1 cup dried blackeyed peas
2 stalks celery, sliced
1 pkg. (10 oz.) frozen peas
1 cup cooked brown rice

Heat oil in a large pot.  Add onion, garlic, spices and
saute until onion is tender.  Add water and tomato sauce
and bring to a boil.  Add dried peas, then cover and
simmer 30 minutes.  Add celery, frozen peas and rice
and simmer 15 minutes.  I garnished with halved black
olives and served poppadams. 4 large servings.

GARAM MASALA (from Madhur Jaffrey)

1 tbsp. cardamom seeds
a 2-inch stick of cinnamon
1 tsp. black cumin seeds (I used regular)
1 tsp. whole cloves
1 tsp. black peppercorns
1/4 of an average-sized nutmeg

Place all ingredients in a clean electric coffee-grinder
(or any other spice grinder).  Turn the machine on for 30-40
seconds or until the spices are finely ground.  Store in a
small jar with a tight-fitting lid.  Makes about 3 tbsp.

BASIC CURRY POWDER (from Rani)

1 tbsp. coriander seeds
1 tsp. cumin seeds
1 tsp. ground turmeric
1/2 tsp. ground dried red chilies
(I added 1/2 tsp. fenugreek seeds)

In a small, heavy-bottomed frying pan or on an iron
griddle, roast all of the ingredients over medium heat,
stirring constantly until the spices become a shade
darker (4-5 minutes).  Remove the pan from the heat
and transfer the spices to a spice or coffee grinder.
Grind to a fine powder.  Store in an airtight jar.
Makes about 1/4 cup.
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Sea Salt
Organization: Lockheed Missiles and Space Co.
Date: Tue, 12 Jan 93 16:00:52 GMT

In article <1993Jan11.131929.17961@lloyd.Camex.COM> chrisi@lloyd.Camex.COM (Chris Ischay) writes:
>In article <1993Jan8.222547.20823@siemens.com> aad@siemens.com (Anthony
>Datri) writes:
>
  [ stuff deleted ]
  
>
>>Plug:  I don't own a salt shaker, and there is no NaCl in my apartment.  You
>>don't need it, and I don't miss it.
>
>So what do you do for iodine?
>

he's trying to get a goiter.....B-)


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
From: cindyb@hpscit.sc.hp.com (Cindy Botelho)
Date: Thu, 7 Jan 1993 19:44:09 GMT
Subject: nutrition question
Organization: Hewlett-Packard, Santa Clara, CA
Newsgroups: rec.food.cooking


I was just wondering if someone on the net knows the answer to this question.

When you cook something with fat for flavoring, for example black eyed peas
with salt cured pork, are the calories and cholesterol completely transfered
to the peas?  Or is some/most of it left in the fat, and avoidable by avoiding
eating the fat?

Just curious,
Cindy
From: hship@sw.stratus.com (Howard Ship)
Newsgroups: rec.food.cooking
Subject: seasoning a wok
Date: 6 Jan 1993 14:25:21 GMT
Organization: Stratus Computer, Inc.
Distribution: world
NNTP-Posting-Host: teton.sw.stratus.com

what is the proper procedure for seasoning a new wok

-- 
"I can't believe I had the Anti!"
Howard_Ship@vos.stratus.com
From: rperkins@strato.as.arizona.edu (Rachel J. Perkins)
Newsgroups: rec.food.cooking
Subject: Re: Coffee and Growth Stunting
Date: 12 Jan 93 22:00:54 GMT
Organization: st. alfonso's pancake breakfast

In article <11JAN199315232886@stars.gsfc.nasa.gov> offenberg@stars.gsfc.nasa.gov (Joel Offenberg) writes:
>Well, getting back to the original question of this thread, I don't know
>of any real medical evidence showing that a kid who is still growing has 
>his/her/its growth stunted by drinking coffee.  I've heard the same thing
>said about smoking...  
>
>Anyone with more firm evidence?


well, i just visited the doctor last week, about a horrible problem with 
acidity from my stomach coating my throat and burning in a most unpleasant way.
the doctor analyzed my diet and said that the ~1 mug of coffee that i drink 
per day was the cause. so, no growth stunting, but definitely some other nasty
side-effects. since i had been drinking coffe since i was ~9-10 years old (i'm
22 now), the problem was particuarily bad...

--
		    -just give me what for,
	rachel perkins =  rperkins@astro.as.arizona.edu
      coed naked internet grep! always keep your link up!
Newsgroups: rec.food.cooking
From: bchamber@vlin1.vsla.edu (Bill Chamberlain)
Subject: Re: onions
Organization: Virginia State Library
Date: Tue, 12 Jan 1993 13:25:32 GMT

The 1/4ering of the onion works to a certain extent, but in
many cases I find that the parts come apart in the cooking and
I am no better off.  Even if they don't, the juice, or whatever
it is, can still effect me.  Leeks are as bad as, or worse than
onions.  The problem is that people like me need something that
will enhance a recipe similar to the way an onion does, but
witout its allergic effect.  Many other additives have
alternates, but so far not onions.
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Date: Tue, 12 Jan 1993 08:26:14 GMT



I made lye soap once.  In the house.

Enough said.

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking,rec.food.veg
From: susanc@helix.nih.gov (Susan Chacko)
Subject: Ma Po Tofu?
Organization: National Institutes of Health, Bethesda
Date: Mon, 4 Jan 1993 18:12:13 GMT


Does anyone have a good recipe for Ma Po Tofu? 
It's a hot'n'spicy dish of tofu, commonly with pork, but I've had a 
really nice veggie version in a couple of places. The pork seems to 
be replaced with mushrooms (the dark brown large ones) and scallions, 
and it had a spicy brown sauce with scallions, ginger and garlic. 

I tried to recreate it last night from memory. I used chopped red 
onion, slices of ginger and garlic, brown bean paste, soy sauce, 
and a small amount of stock (in approximately that order), stir-
fried for a minute or two each.  The tofu and mushrooms (dried and 
soaked) were simmered in this for about 10 minutes. 
The product was tasty but Ma Po, if deceased, must have been rolling 
in her grave, and if not, must have died forthwith.

I'm primarily interested in veggie versions, or suggestions for
'vegifying' a pork-laden recipe from a book.
All suggestions welcome.
Susan.


--
Bldg 2, Rm 316, NIDDK, NIH, Bethesda, MD 20892
(301) 496-4295 (off)
(301) 496-0201 (fax)
From: b_lmcgilve@cpvax.cpses.tu.com
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 7 Jan 93 13:53:15 CST
Organization: Texas Utilities, Glen Rose TX 

In view of the discussion on baking powder vs. baking soda, I thought
I'd include my recollection of a kitchen disaster.  I was enrolled in
a nutrition class in college which had a lab in cooking.  One of friends
was also in the class.  She had never cooked before in her life.  
She and her group were assigned a recipe for baking powder biscuits.  First,
they sifted all the dry ingredients together and then measured out the 2 
cups of flour.  Also, they used baking soda instead of baking powder.  We got 
to taste small hard soap-tasting biscuits.   

Moral:  if you are going to substitute baking soda for the baking powder, 
you got to add an acid otherwise you may be making soap.

Now I of course have no cooking disasters :-) other than the cheesecake 
that took 4 hours instead of the recipe's 2 hours to cook or the 2 inch high
bread that I put in the oven to rise on bake temperature instead of warm 
or ....  
-- 
Laurel McGilvery		Not only do I not speak for the company,
b_lmcgilve.cpvax.cpses.tu.com   the company does not speak for me.
From: lgeller@igc.apc.org (Larry Geller)
Newsgroups: rec.food.cooking
Subject: Re: Wanted Dehydrator Recipes
Date: 10 Jan 93 00:51:00 GMT
Nf-ID: #R:1993Jan6.122911.9671@iscsvax.uni:-1714009816:cdp:1450800009:000:274
Nf-From: cdp.UUCP!lgeller    Jan  9 16:51:00 1993


The best book I have found on drying foods is HPBooks "How to Dry 
Foods" by Deanna DeLong, which may be out of print.  Also 
another: "Dry It You'll Like It".  The tables and advice by 
specific fruit, vegetable or food type in the first are 
invaluable.

Cheerz,
--Larry
Newsgroups: rec.food.cooking
Subject: Re: Flourless Bread
From: gary@cdthq.UUCP (Gary Heston)
Date: Wed, 06 Jan 93 20:39:06 CST
Organization: Garys' Home for Obsolete Computers

vleppert@casbah.acns.nwu.edu (Valerie Leppert) writes:

> In article <1993Jan5.155026.623@amc.com> reb@amc.com (Bob Brunjes) writes:
> >In article <1993Jan3.213019.17198@news.acns.nwu.edu> vleppert@casbah.acns.nw
> >>I'm looking for a "flourless" bread recipe.  
> 
> >I've had very good luck making flourless bread by replacing the flour with
> >gin.  In addition, I replace the yeast with lime juice.  I leave out the 
> >liquid.
> 
> >This makes a wonderful low-cholesterol bread.  Although the toast leaves
> >something to be desired, this bread is _wonderful_ over ice.
> >
> Um, sounds good, but not quite what I'm looking for.
> The recipe I'm looking for uses lots of sprouts to replace the flour.  Can yo
> incorporate them in your recipe?

I imagine some mint sprouts would work well, here....

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: 01f@pnet16.cts.com (Rmc Walker )
Subject: Re: Kalua Pig is FANTASTIC!!!!
Organization: People-Net [pnet16], NCTAMS EASTPAC
Date: Sat, 2 Jan 1993 03:56:03 GMT

You're welcome. I'd like to take full credit, but my wife showed me how to
make this...Anyway, glad you enjoyed it!
Scott

UUCP: humu!nctams1!pnet16!01f
ARPA: humu!nctams1!pnet16!01f@nosc.mil
INET: 01f@pnet16.cts.com
Newsgroups: rec.food.cooking
From: dschlow@epas.utoronto.ca (Deborah Schlow)
Subject: Re: Hershey Bar
Organization: University of Toronto - EPAS
Distribution: rec.food.cooking
Date: Thu, 7 Jan 1993 09:02:16 GMT
Followup-To: Re: Hershey Bar
Summary: old-timers
Keywords: Hershey tour, olden days

In article <1993Jan6.191012.5392@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>In article <1iepteINNfjr@sdl.Warren.MENTORG.COM> garyg@warren.mentorg.com writes:
>>	Even better, for those chocaholics, is the Hersey factory exhibition,
>>	outside of Hersey Park, in PA.  This is a free ride with the constant
>>	smells of cocoa and chocolate, ending at a Hersey store.  My kids
>>	liked this ride better than Hersey Park.  You can park for free if
>>	you tell the attendants that you are going to the store.  If you are
>>	passing by Hersey, PA., this is a quick and fruitful diversion.
>>
>>	Gary
>>
> and also, check out the Hershey hotel on top of the hill - its a 
> magnificent structure, beautiful landscaping and a view of the
> valley below it
>
>-- 
>________________       __        ________________   "They that can give up
>\_________      \     /_ \      /      _________/  essential liberty to 
> \_________      \_____/  \____/      _________/  obtain temporary safety
>  \___________________      __________________/  deserve neither liberty 
>                     /______\                   nor safety."  
>ALL disclaimers apply ....                           --Benjamin Franklin
>	  


Ah for the good old days before the ride. Then, you would walk through
the factory. Right past the chocalate vats. The bratty boys in the
class *would* spit into the vats. The smell was real, not simulated
like on the ride. Then to the store where you got tons and tons of
free chocalate, and on to the then rinky-dink amusement park, where we
were turned loose for an hour or two. I grew up in central
Pennsylvania and this was the big end of the school year field trip
every year. It was great!. The whole town smelled of chocalate, if I
recall. I hope that it still does. I'd kill for a Krackel bar now.
They don't send them up here.


Deborah


Newsgroups: rec.food.cooking
From: $stephan@sasb.byu.edu (Stephan Fassmann, Software)
Subject: Does anyone have a summary of stove discussion
Organization: BYU
Date: Tue, 5 Jan 1993 19:20:25 GMT
X-Posted-From: garyf.byu.edu
NNTP-Posting-Host: sol.ctr.columbia.edu

Does anyone have a summary of the stove discussion?
thanks
From: reynold@binah.cc.brandeis.edu ("Susan Reynold (w/out the s)")
Newsgroups: rec.food.cooking
Subject: Re: Hanging Bananas
Date: 7 Jan 93 14:49:10 GMT
Reply-To: reynold@binah.cc.brandeis.edu
Organization: Brandeis University

In article <1igfp3INN2sk@usenet.INS.CWRU.Edu>, bz898@cleveland.Freenet.Edu (Thomas D. Martin) writes:
>>
>>I believe it works the same way as when you have unripened fruit and you put 
>>it in a brown paperbag and it ripens.  Apparently the ripening fruit gives off 
>>some sort of gas that triggers ripening in the others, and before you can eat 
>>them, they spoil. 

>>This is my opinion based on things read and not a thing scientific! :)
>>
>>Gena
>
>I believe that is exactly right...the gas is ethylene.  It also can cause
>flowers to bloom, I hear...it is an important plant hormone  (yes, a gas).
 ^^^^^^^^^^^^^^^^

I'm not sure about making existing buds bloom faster but if there are no
buds yet, the gas will inhibit the formation of buds and you'll actually
get no flowers at all!  Ripening fruit is a no-no in the same room as
flowering plants.

Susan
From: del@cbnewsb.cb.att.com (denise.e.long)
Newsgroups: rec.food.cooking
Subject: Re: Bacon Drippings - Storage Life?
Date: 5 Jan 93 18:12:04 GMT
Organization: AT&T


	
	Try popping popcorn in the bacon drippings.  It needs no
	butter, just maybe a little salt.

	Mmmmmmmmmmmmmmmmmmmmmmm.....................
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Call for Discussion: rec.food.breadmachines
Organization: Lockheed Missiles and Space Co.
Date: Mon, 4 Jan 93 20:09:49 GMT

In article <72862@cup.portal.com> Renee@cup.portal.com (Renee Linda Roberts) writes:
>Since the untimely demise of the breadmachine mailing at the beginning of
>December, the >600 members of this list need a new home. I suggest that a
>new newsgroup be proposed:
>	rec.food.breadmachines
>
>This would enable us to converse on our many recipes, comments, what-machine-
>is-better-than-the-others, problems, etc.
>
>Please, please, please! Give this consideration!
>
>Thanks for your time and bandwidth.
>
>Renee Roberts
>
>p.s. Please reply here and not to my mailbox. It is already strained from
>all my pre-Xmas mail that I haven't had a chance to read yet!

I'm in favor of this group being formed

-- 
________________       __        ________________   "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: weh@beta.lanl.gov (William E. Harvey)
Subject: Re: REQUEST: Goulash Soup recipe
Organization: Los Alamos National Laboratory
Date: Sat, 9 Jan 1993 17:54:02 GMT


Goulash Soup

2 c. chopped onion 			1/4 c. shortening
3 bell peppers (green or red), chopped	3 T. tomato paste
1 lb. lean beef, cut in 1 in. cubes 	Dash of red pepper
1 t. paprika 				2 cloves garlic, minced
1/2 t. salt				6 c. beef broth
1 T. lemon juice

opt:  1/4 t. caraway seeds 		1 c. cubed potato

Fry onions in shortening until transparent.  Add peppers and tomato
paste.  Cover and simmer 10 min.  Add remaining ingredients (except
potatoes).  Simmer 1 1/2 hrs until meat is tender.  Add potatoes if
desired and simmer until potatoes are done.  Serves 6.  (Tastes better
the next day).

Jamie Harvey
weh@alnl.gov
From: rogers@calamari.hi.com (Andrew Rogers)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 8 Jan 1993 09:53:24 -0000
Organization: Hitachi Computer Products, OSSD division
NNTP-Posting-Host: calamari.hi.com

In article <1993Jan7.212031.24681@aplcen.apl.jhu.edu> jern@visual1.jhuapl.edu (Bob Jernigan) writes:
>...We had 9 month old St. Bernard puppy -34 inchs at the shoulders...

I made a lasagna one night and set it on the kitchen table to cool.  Next thing
I knew, my year-old Welsh Corgi, Bryn, had jumped up on the table and had
eaten the entire top layer!  She and my other corgi, Blue, had lasagna for
dinner for the next couple weeks...

Andrew Rogers
Newsgroups: rec.food.cooking
From: wentzell@ace.acadiau.ca (LEEANN WENTZELL)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Acadia University
Date: Thu, 7 Jan 1993 13:31:45 GMT

My husband gave me a cookie "gun" press for Christmas a few years ago. I 
happily mixed up a largw batch of spritz cookies, and proceeded to fill up 
all my kitchen counter and table space with cookie pans. Since I had a 
little more dough to use I moved all the pans into the dining room, placing 
them in a line on the floor. I then filled two more pans with the remaining 
dough. When I went to get the other cookies, however, I found that my dog 
had snuck in through the other dining room door and had quickly polished off 
nine pans of cookies! All that work for about three dozen cookies!

Lee Ann Wentzell                          "...foodless toads in 
Biology Department                        voluptuous chambers panting
Acadia University                         crawled..."
Wolfville, NS, CAN              P. B. Shelley - Prometheus Unbound
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Newsgroups: rec.food.cooking
Subject: RE: Garlic Storage/Use
Date: 9 Jan 93 01:31:12 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: huntington@umbc2.umbc.edu
HH>I don't know if this will work on tupperware, but used coffee
HH>grounds can get the smell of garlic off your fingers.  Worth

Another tip for getting garlic or onion smells off your hands/fingers. 
I used to notice that sometimes my hands would smell of onions and sometimes 
not so I sat down and tried to work out what I had done differently 
on these occasions. All I could come up with was that sometimes I rinsed 
my hands after handling the onions/garlic with cold water and sometimes 
hot water! I experimented and found that hot water didn't get rid of 
the smell (in fact it made it worse) and cold water did. Now I ALWAYS 
wash in cold water and have no problems with smelly hands (the same 
goes for the board I chop them up on).
Newsgroups: rec.food.cooking
From: auerbach@ncsu.edu (David D Auerbach)
Subject: Re: keeping homemade bread fresh...reply to Jim
Organization: North Carolina State University
Distribution: na
Date: Tue, 12 Jan 1993 18:14:10 GMT

lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes:

>I have found keeping homemade bread fresh a problem also - it seems to
>get dry and crumbly by the second day (My mother used to make bread once
>a week for the entire week - I never remember that bread to be crumbly
>and dry - but that is beside the point).  Anyway, I have found that if
>I freeze the bread as airtightly as possible just after it is cool from
>the oven, it will stay very fresh tasting when thawed (if you thaw and
>then put in the oven, the crust gets crispy too).  Hope this helps - Lori

Bread that stales fast is usually made with too much yeast and too short
rising time (and perhaps soft wheat flour).  The trick for longlasting
bread is to use long rising times (& and hence less yeast initially) and
hard flour.  Use of biga (overnight starter or held over dough) or true
sourdough helps.  Refrigerating bread accelerates staling. 

Newsgroups: rec.food.cooking
From: amo@cbnews.cb.att.com (arlene.m.osborne)
Subject: want FLOYD books
Organization: AT&T
Date: Wed, 6 Jan 1993 18:37:38 GMT
Keywords: Floyd

I have become very fond of watching Keith Floyd on
his programs which are recently airing on The Learning
Channel.

I mamanged to find his Floyd on Fish book at a yard sale
a year ago BEFORE I discovered him.


Does anyone know what other books he's written?  Where
they can be purchased?  I'd like to buy some more.

Arlene Osborne
Newsgroups: rec.food.cooking