HDTenEightyP/NetNews huggingface dataset:
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Popcorn (how to make)
Organization: Taronga Park BBS
Date: Fri, 13 Nov 1992 08:28:26 GMT

In article <1992Nov11.094809.1@cubldr.colorado.edu>, matthews_k@cubldr.colorado.edu writes:
> Wes asked what I use to pop popcorn in, if not using a microwave
> or air popper.
> Boy, talk about showing one's age!  Well, sonny, back in the stone
> age we used to use a large, heavy pot.  In my case, specifically
> my pressure cooker.  Never use high heat, or your popcorn will
> burn (I know, my husband gets impatient and turns up the heat, and
> ends up burning it every time!)  

Boy, did you bring back memories.

When I was a young lass, that's how my family would make it.  In
the pressure cooker.
Except you do cook it over high heat.  You wait until the popcorn
starts popping and then you shake and shake and shake and shake
and shake until the popping has almost stopped.  All that shaking
is a pain, but it prevents it from burning.

Made good popcorn too, if I remember.  Nowadays, I pop it in the
microwave without oil.  
-- 
Stephanie da Silva                                    arielle@taronga.com
  "I can see the headlines now: 'Honest Pete plows wife under for 
         profit.'  Oh, that should do *wonders* for car sales!" -- Peg
From: nate@ghidrah.Central.Sun.COM (Nate McConnell FE/SSE Grand Rapids, MI)
Newsgroups: rec.food.cooking
Subject: RECIPE REQUEST: Italian Mixed Olives
Date: 6 Nov 92 11:10:34 GMT
Reply-To: nate@ghidrah.Central.Sun.COM
Organization: Sun Microsystems, Inc.
NNTP-Posting-Host: ghidrah.central.sun.com


Anybody have a recipe for Itialian mixed olives?
If so please email it.

thanks,
Cindy
From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Date: Wed, 11 Nov 1992 19:26:46 GMT
Subject: Re: LIVERWURST
Organization: HP Santa Rosa Site (SRSD MWTD)
Newsgroups: rec.food.cooking

>Is there anyone out there who can give me a recipe for making
>liverwurst?????
>----------


How can you possibly make liverwurst??? it already the wurst thing in the
world, it couldn't get any wurs.


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

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690

Newsgroups: rec.food.cooking
From: fod@elroy.jpl.nasa.gov (Frank O'Donnell)
Subject: Re: Basil Seeds,Red Lime,Yuk-Jok
Organization: Jet Propulsion Laboratory
Date: Fri, 13 Nov 1992 19:15:56 GMT

(Elihu Lubkin) writes:

>     But what do I do with basil seeds, red lime, and especially dried
>Yuk-Jok (Polygonatum)  ???????

The basil seeds are the easiest:  I'd start them indoors in late 
winter as seedlings and them transfer them outside by the time
it warms up.  With garlic, olive oil, pine nuts and cheese you'll
have a terrific pesto in mid-summer ...

Basil is supposed to be an annual, though in our mild climate I
have plants outdoors that are now about three years old.

Frank
frank@jplpost.jpl.nasa.gov
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: golden syrup (was re:
Organization: Indiana University
Distribution: rec
Date: Thu, 12 Nov 1992 12:15:08 GMT

karen mcmurray <karen.mcmurray@canrem.com> writes:

>No.  "Golden Syrup" is ... Golden Syrup.  I grew up with "Roger's Golden
>Syrup".  It's corn syrup -- thick, sticky, a very nice golden colour and
>not at all like any type of molasses.

Far as i know, golden syrup is actually cane sugar syrup, not corn syrup.
-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
Newsgroups: rec.food.cooking
Subject: Re: Holiday gifts from the kitchen
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Sun, 8 Nov 1992 01:12:47 GMT
Organization: Actrix Information Exchange

Some gifts from the kitchen ideas:

Potted Cheese

2 1/2 cups grated shard cheddar
2 tablespoons softened butter
1 tsp Worcestershire sauce
3 tabs medium dru sherry
1/2 cup finely chopped walnuts
1 tsp cracked black pepper
pinch nutmeg

Mix together till smooth, adding more butter if it's too dry.  Pack
into small pots or ramekins.  Will keep refrigerated and covered about
four weeks.

Mixed devilled nuts

Roasted nuts tossed with 1/2 tsp paprika, 1 tsp dried cumin, 1 tsp
curry powder, salt


I give jars of Christmas mincemeat, bottles of rose petal vinegar,
chocolate rum ball, herb vinegar, feta cheese in herbed oil.

Other ideas:Pickled mushrooms,  pickled eggs,  herb butter, home made
mustards, salsa, spiced plums, chutneys, salad dressings, freshly
ground homemade curry powders, shortbread, homemade liqueurs, figs or
prunes in brandy.

Another thing that goes down really well is to give a bottle of wine
with a *personalised* label.  I do these on the laser printer,
sometimes with scanned photos of the recipient.

Here's the feta recipe:

Marinated Feta

2lb feta cut into cubes
1 tablespoon each black and white mustard seeds
1 tablespoon peppercorns
2 baylieaves
2 while red chillies
curls of lemon rind
sprigs of fresh oregano, marjoram, thyme

Cube the cheese and place it in a jar with a well fitting lid.  Poke
in the herb sprigs and lemon rind and the remaining ingredients and
cover the contents complete with oilive oil.  Leave a week before using.
It will keep for several weeks.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: peter@taronga.com (Peter da Silva)
Subject: Re: MARMITE - yeast extract: what do I do with it?
Organization: Taronga Park BBS
Date: Sun, 8 Nov 1992 13:32:08 GMT

In article <7NOV92.17222439@enh.nist.gov> tjb@enh.nist.gov writes:
>Hi Netters,
>Got a jar of Marmite Yeast extract. On the jar
>they suggested spreading it on a toat. Tried it - quite disgusting...

There are two kinds of people in the world... those who like Vegemite
(and Marmite is just Vegemite by another manufacturer) and those who don't.
I'm one of the kind who don't, but those who do typically spread it *real
thin* on the toast: just a taste. You don't need (or, I would think, want)
more than a taste.

>Anyone knows of some use or recipe to use with it?

Caulking cracks in your window frames?
-- 
true(<<VV$@\\$'&O 9$O%'$LT$&$"V6"$&$<4$?'&$ #I&&?$=$<<@)24 24 scale 3 21 moveto
{dup 36 eq{pop not}{dup 7 and 4 sub exch 56 and 8 div 4 sub 2 index{rlineto}{
rmoveto}ifelse}ifelse}forall stroke pop showpage % Have you hugged your wolf...
Newsgroups: rec.food.cooking
From: mdepalma@cwis.unomaha.edu (Melissa DePalma)
Subject: Re: RECIPE: Couscous 
Organization: University of Nebraska at Omaha
Distribution: rec
Date: Fri, 13 Nov 1992 17:20:19 GMT

arielle@taronga.com  writes:
> In article <1992Nov10.140424.5300@infonode.ingr.com>, margaret@infonode.ingr.com (Margaret Wiginton) writes:
> > I need some guidelines about how much of each thing to use, because 
> > I've never made cous cous before.  (A recipe would be great, too.
> 
> Fill the bottom section of a couscoussier about halfway with cold
> water and drop in the prepared meat, vegetables and coriander leaves.
Sorry if this sounds terribly ignorant, but what is a couscoussier?  
From the name, I would assume it is an appliance/device created especially
for cooking couscous.  Are these expensive? Are they readily available in 
the US? The recipe looks delicious.  Do I dare try to make it in a 
regular pot?
> Stephanie da Silva                                    arielle@taronga.com
>   "I can see the headlines now: 'Honest Pete plows wife under for 
>          profit.'  Oh, that should do *wonders* for car sales!" -- Peg
From: velde2@jhunix.hcf.jhu.edu (Velde Francois)
Newsgroups: rec.food.cooking
Subject: Re: Zest: Cool Word
Keywords: Orange, lemon, grapefruit?
Date: 5 Nov 92 16:51:30 GMT
Article-I.D.: jhunix.1992Nov5.165130.23977
Organization: HAC - Johns Hopkins University, Baltimore

In article <Bx94oH.77L@usenet.ucs.indiana.edu> stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes:
>Old english or french or something - means, like, a nut partition.
>
>anybody got a good dictionary present?
>
>I was surprised to learn that its original meaning is closer to that of
>lemon rind than it is to elan, or something like that.

Actually, zest (zeste in French) is a piece of the outer skin of a 
lemon or orange.  When it is used in cooking, care must be taken
to peel only the very thin outer layer, and *not* the white layer,
which is bitter.  It is best to use a zester, a little instrument
which scrapes off just the right thickness.  
The word acquired its metaphorical meaning because of the tonic
quality of zest. Similar culinary metaphors for human character
include piquant/piquancy, which in French means spicy. In French,
salt and salty (sel, sale') are also used to qualify jokes.
From: driel@wpi.WPI.EDU (Deborah M Riel)
Newsgroups: rec.food.cooking
Subject: Re: Please Answer My Jelly Donut Question
Date: 9 Nov 92 16:54:20 GMT
Organization: Worcester Polytechnic Institute
NNTP-Posting-Host: wpi.wpi.edu

In article <BxGCwp.71L@usenet.ucs.indiana.edu> stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes:

>(what other jelly donut question is there?)  How do they get the jelly
>in there?  

I used to work in a bakery as an all-round baker's helper.  The way I
did it was to take a huge can of red jelly, scoop it into a stainless
steel jelly donut filling machine that had a open bucket type top and
a big needle with a lever at the bottom.  I would take the unfilled
donut, and insert it onto the needle while tripping the lever with the
same motion.  If you inserted the needle too far, you ended up wearing
the jelly on your stomach.  Fun, fun.

I have a lot of great bakery stories--like the one about the chocolate
sprinkles and the mouse turds on the cupcakes--really!  Check 'em
carefully, folks.

Debbie
Newsgroups: rec.food.cooking
From: guppy@wixer.cactus.org (Jennifer Mery)
Subject: Re: REQUEST: Brownies with Cocoa powder
Organization: Real/Time Communications
Date: Thu, 12 Nov 92 02:58:55 GMT

In article <2798@israel.nysernet.org> warren@nysernet.org writes:
>Next time I go to the US I'll pick up some baking chocolate there and
>do a three-way test of US baking chocolate, Israeli semisweet, and
>cocoa+margarine.  The latter must be cheaper (and less likely to
>mysteriously get eaten before it finds its way into the cake).
A square of US baking chocolate is about as likely to disappear as a
spoonful of cocoa powder. YUK! There's NO sugar in it. Unless you like
eating straight cocoa powder...

Thanks all for the Hot chocolate recipe! I still haven't made it because
I broke down and bought some Swiss Miss over the weekend.

jam
-- 
==============================================================================
Jennifer Mery |
Austin, Texas | guppy@wixer.cactus.org
==============================================================================
Newsgroups: rec.food.cooking
From: PHA146@UKCC.UKY.EDU <Jack Goodman>
Subject: Re: Artichokes?
Organization: University of Kentucky
Date: Thu, 5 Nov 1992 18:53:43 GMT

   In addition to trimming the leaf-tips, I usually scrape out the choke
 with a spoon _before_ cooking -- this makes for more work in the kitchen
 but less at the table.  They can be cooked quickly in the microwave or
 in a pressure cooker.
                             ..jg
From: m1alm00@fed.frb.gov (Audrey Lee McVean)
Newsgroups: rec.food.cooking
Subject: Request: Red Velvet Cake
Date: 10 Nov 92 19:30:09 GMT
Distribution: rec.food.cooking
Organization: Federal Reserve Board

A colleague came by and aske if I would post her request for a recipe for Red 
Velvet Cake.  Can any supply a recipe. Please respond to either my id or her's
is:  m1mmm01@fed.frb.gov

thanks in advance.
From: idb14@cus.cam.ac.uk (I.D. Benham)
Newsgroups: rec.food.cooking
Subject: REQUEST: Homemade N.American Pancakes
Date: 5 Nov 92 13:02:39 GMT
Organization: U of Cambridge, England


  Having been to Canada several years ago and travelling through the States last
year I developed rather a taste for the morning dose of pancakes,especially
blueberry.
  I don't eat crap from packets so has anybody got a good recipe using proper
ingredients.You can assume an understanding of cooking i.e.English
pancakes,french pancakes,scotch pancakes - just no idea how to make those yummy
stacks of N.american pancakes

			Ian
Newsgroups: rec.food.cooking
From: rusty@nssdc.gsfc.nasa.gov (Kenneth Hall)
Subject: Re: Salt and Pepper
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA - Goddard Space Flight Center
Date: Thu, 12 Nov 1992 17:11:00 GMT

In article <1992Nov11.000711.10901@ncar.ucar.edu>, ilana@kiowa.scd.ucar.edu (Ilana Stern) writes...
>I still haven't found a set of salt and pepper mills I like, but I
>finally got some shakers that match our plates nicely.  They are
>identical, but one has two holes and the other has three.
> 
>Which one is for the salt, and which for the pepper?
> 
Seems that most of the shakers that I've seen, 2 holes for the salt 
and 3 holes for the pepper.

R
Newsgroups: rec.food.cooking
From: casey@well.sf.ca.us (Kathleen Creighton)
Subject: REQUEST:  Pumpkin Cream Pie
Organization: Whole Earth 'Lectronic Link
Date: Thu, 12 Nov 1992 06:38:30 GMT


My high school cafeteria had the *best* food, and they had a type of
pumpkin pie I've never had since (this was 25 years ago).  It seemed to be
pumpkin mixed with whipped cream (maybe Cool Whip).  It was very light and
very tasty.  Does anyone have a recipe for anything similar?
From: mary@Cayman.COM (Mary Malmros)
Newsgroups: rec.food.cooking
Subject: Packaging and shipping perishables
Date: 5 Nov 92 17:53:36 GMT
Distribution: rec
Organization: Cayman Systems Inc., Cambridge, MA


Well, folks, it's getting to be That Time again, believe it or not...
and I have a lot more people on my list this year, and I want to send
them all truffles!  So I need some advice, never having shipped these
before.  They are made with only chocolate, cream, and liqueur, so they
are quite perishable, and also quite temperature-sensitive.  I'm thinking
about shipping them with the chill-packs they ship with seafood, but I
don't know where to get them (I plan to try a local seafood market that
ships a lot of stuff).  Has anyone used these?  How long are they good
for?  Can I ship second-day or do I have to ship overnight?

Also, does anyone know a good supplier (preferably in the Boston area) for
nice candy boxes, papers, etc.?  I can get the generic white ones, but
I am looking for something a little more special.

Thanks much!
--
------------------------------------------------------------------------------
 Mary Malmros     | Cayman Systems Inc, 26 Landsdowne St, Cambridge, MA 02139
 mary@cayman.com  | Phone 617-494-1999  Fax 617-494-5167  AppleLink CAYMAN.TECH

Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: Re: REQUEST: Brownies with Cocoa powder
Organization: Space Telescope Science Institute
Distribution: world,na
Date: Fri, 6 Nov 1992 16:46:49 GMT

In article <1992Nov6.085520.1666@guvax.acc.georgetown.edu>, lforte@guvax.acc.georgetown.edu writes:
> Hello there!
> 
> I am currently spending a year abroad studying in Germany, and I am 
> having many problems cooking many of my favorite recipes, because I 
> cannot find many basic ingredients that i am so used to at home.  I 
> was wondering if anyone has a basic brownie recipes that uses COCO 
> powder and not bars of Chocolate.
> 
> I would appreciate all responses, and all recipes!
> 
> Sincerely,
> 
> Leslie Forte
> lforte@student.uni-tuebingen.de
> 


Something else I forgot.  If you can't get baking powder, mix together
1/2 tsp cream of tartar, 1/4 tsp baking soda, and 1/4 tsp of corn starch.


Janet Morrissey
"Mostly Harmless"
Newsgroups: rec.food.cooking
Subject: Re: Quesadilla Pronunciation
From: mpeter@OAVAX.CSUCHICO.EDU (Margot Peter)
Date: 10 Nov 1992 16:18:43 GMT
Reply-To: mpeter@OAVAX.CSUCHICO.EDU
Organization: California State University, Chico
NNTP-Posting-Host: oavax.csuchico.edu

In article <1992Nov9.215636.17297@hubcap.clemson.edu>, chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>That's what I thought was funny.   Have you never ordered fa-jee-tas
>for fajitas (I KNOW it's fa-hee-ta,before someone hits me again.  :)
>Or spagg-hetti?  Or pissa (pizza) ? Or..  Or... ???     

>Chris Behrens    

How 'bout the time we entertained our neice from Pennsylvania. She had no
experience with Mexican food. After studying the menu she ordered Taycos with
quackamoal sauce. This did get a chuckle from the waitress. Hey! What do I know
from scrapple or schnitz. Well, maybe I can pronounce it.


Margot                 "I had to sink my yacht to make the guests go home."
                                      F. Scott Fitzgerald
                                                   
                                                   
Newsgroups: rec.food.cooking
From: melissa@spanky.Jpl.Nasa.Gov (Melissa Probst)
Subject: Re: towl fire - DON'T TRY THIS @ HOME!!
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Thu, 12 Nov 1992 18:31:31 GMT

In article <lg2maeINNpi5@jethro.Corp.Sun.COM> ericf@npic.Corp.Sun.COM writes:
>
>Maybe we need a new group "rec.food.microwave.flames"
>
>My Dad once needed to defrost an english muffin in the microwave.  Not
>having used the thing much at all, he placed it in for 2 minutes.  It
>looked perfectly fine on the outside but it was solid black starting
>1/4 inch from the surface.  Something to keep in mind if you want to
>toast the INSIDE of a muffin...
>

When my parents first got their microwave oven, my Dad decided to cook
a hot dog in it. He put in in for 5 minutes. Needless to say it was a
quite crispy!

Melissa
From: brighid@bass.lkw.com (Brighid)
Newsgroups: rec.food.cooking
Subject: Re: MARMITE - yeast extract: what do I do with it?
Date: 10 Nov 92 23:49:58 GMT
Organization: Lakewood Corporation


I would second the recommendation to throw the stuff out. Or maybe give it
to someone you really dislike.

On the weird side, I have a friend who enjoys it spread on brownies. Really!

Brighid
brighid@bass.lkw.com
Newsgroups: rec.food.cooking
From: llane@javelin.sim.es.com (Laura Lane)
Subject: Re: REQUEST: Stuffing Recipes
Organization: Evans & Sutherland Computer Corp.
Date: Wed, 11 Nov 1992 20:05:30 GMT

reb@amc.com (Bob Brunjes) writes:

(big long article deleted, however I did print and save it).	

>Bob Brunjes		Applied Microsystems Corp
>			Redmond, WA
>			reb@amc.com

Um... Gee... Bob sounds good, but can I just come to your house for 
Thanksgiving. Just kidding (or am I). 

Laura
From: sjo2693@tesla.njit.edu
Newsgroups: rec.food.cooking
Subject: Sausage
Date: 13 Nov 92 15:09:48 GMT
Organization: New Jersey Institute of Technology

Anyone have a recipe for Italian sausage and Kielbasa...would appreciate
email or post...Thanks
From: cosc21@otago.ac.nz
Newsgroups: rec.food.cooking
Subject: Re: MARMITE - yeast extract: what do I do with it
Date: 11 Nov 92 17:34:24 +1300
Organization: University of Otago, Dunedin, New Zealand

Just to add my two cents worth.

I have fads betweeen liking Vegemite and liking Marmite (currently
in a Vegemite frame of mind).  What I would like to point out though
is that the Marmite from England is completely different from the
Marmite made in New Zealand (and I suppose Australia?).  The one I
had in England was very watery and extremely salty whereas our one
is quite thick and although it is salty it is not as salty as theirs.

Cheers

Kaye Saunders
From: exujbl@exu.ericsson.se (Jerry Blackerby 214-907-7810)
Newsgroups: rec.food.cooking
Subject: Re: Jet Stream Oven ???
Date: 5 Nov 92 14:01:23 GMT
Reply-To: exujbl@exu.ericsson.se
Organization: Ericsson Network Systems, Inc.
X-Disclaimer: This article was posted by a user at Ericsson.
              Any opinions expressed are strictly those of the
              user and not necessarily those of Ericsson.

In article 28801@adobe.com, sherwood@adobe.com (Geoffrey Sherwood) writes:
>I am tempted, but the fact that I first saw one on late-night TV makes me a
>touch nervous.  Now they are being sold by more mainstream outlets, so I feel
>a bit better.  Does the plastic insultate very well?  If it is 400F and the
>plastic does not it would not be a pleasant neighbor in the kitchen!!
>
>Also, how is clean-up?
>
>If it heats fast, works well, does not leak too much heat, and is easy to
>clean I think I am sold!!
>
>-- or are things not what they seem...?
My brother and his wife bought theirs before we did.  They convinced us
to try it.  We did not order ours from TV either.  Some Wal-Marts and
possibly other department stores have them now.  We did not see them
in our Wal-Marts, but my brother got his from a Wal-Marts.  The last
Service Merchandise catalog I received (this week) showed the oven at
$179.

It does clean-up extremely easy.  As the TV shows, everything except
the heating element can go into the dishwasher.  The plastic gets warm
to the touch but not "HOT".  There is no unpleasant smell from using
it in the kitchen.

We are still experimenting and learning.  Satisfied so far.

I would also like to hear about others experiences.

Jerry
==================================_=====================================
|| Jerry Blackerby          ||   | ~~   ||  Practice random kindness  ||
|| 214-907-7810 (w)         ||  \,  _}  ||  and senseless acts of     ||
|| exujbl@exu.ericsson.se   ||    \(    ||  beauty.                   ||
========================================================================
Newsgroups: rec.food.historic
From: patth@panix.com (Patt Bromberger)
Subject: Origin of Lokschen (sp?) board?
Summary: Lokshen Board for Noodles 
Date: Sat, 7 Nov 1992 21:09:52 GMT
Organization: PANIX Public Access Unix & Internet, NYC
Keywords: Noodles 
Followup-To: rec.food.historic 

I have just inherited (becauseno one else wanted it) my husband's
late Aunt's lokshen board (sp?) which she used for making noodles,
actually the dough for noodles which were then used for making
noodle kugel.

I'd appreciate any information or leads to information about this
type of board.

I also inherited the rolling pin that goes with the board :-)


-- 
Patricia Ann Bromberger                     patth@panix.com
"I shall go out in my slippers in the rain
And pick flowers in other people's gardens
And learn to spit."  -- From "Warning" by Jenny Joseph
Newsgroups: rec.food.historic
From: ldh@eedsp.gatech.edu (Lonnie D Harvel)
Subject: Re: Bagels
Organization: Georgia Institute of Technology - DSP
Date: Fri, 6 Nov 1992 16:35:41 GMT

In article <BxAu9w.B44@usenet.ucs.indiana.edu>, feldstei@silver.ucs.indiana.edu (Ronald F. Feldstein) writes:
|> Russian sources attribute the origin of the bagel to the Ukraine.  The
|> Russian and Ukrainian word for bagel (bublik) is said to have an origi-
|> nal Slavic root (*bomb- > bub-), which means "bubble," and is attested
|> in Serbo-Croatian, Czech, Polish, etc.  The Jewish bagel apparently
|> also stems from the same Ukrainian region.  There is an idiomatic ex-
|> pression which I have heard in both Yiddish and Russian which refer to
|> the "a hole of a bagel" to sarcastically refer to "absolutely nothing
|> at all."
|> In Russian-Ukrainian baking, bagels are considered only one variety of
|> product which results from boiling the dough before baking it.  The
|> three main types depend on how much water is in the dough, with bagels
|> (bubliki) having the most (dough has 22-25% water), baranki having a
|> medium amount (14-19%), and sushki being virtually devoid of resulting
|> moisture (dough starts with 9-12% water).  Pretzels are also related,
|> but I have no information which indicates whether Ukrainian boiled
|> dough predates the Western European pretzel.

Thanks.  Any dates?

-ldh

Oh, I have also appreciated the humor!

-- 
     The comments and spelling herein are mine and nobody
                     else lays claim to them.
================================================================
Lonnie D. Harvel                 |  ldh@eedsp.gatech.edu
Organization: School of Computer Science, Carnegie Mellon, Pittsburgh, PA