HDTenEightyP/NetNews huggingface dataset:
Organization: University of Illinois at Chicago
Date: Wednesday, 29 Jul 1992 01:19:56 CDT
From: Barry Grau <U42054@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Re: Want to substitute white wine in a recipe (With What?)

lemon or lime juice diluted with water? maybe with a tiny bit of sugar
added if you want some sweetness. ive had more than one sauvignon blanc
that i thought would make a good substitute for lemonade.

barry
Newsgroups: rec.food.cooking
From: cansoori@athena.mit.edu (Christina Ansoorian)
Subject: falafel
Organization: Massachusetts Institute of Technology
Date: Thu, 30 Jul 1992 03:28:11 GMT


Has anyone ever reheated falafel?  If so, how did you reheat it, and
how did it turn out?  

I am going to be away somewhere for about a week, and I was thinking of
making some falafel ahead of time, fridging it, then microwaving it for
meals there.  There is a stove there, but frying anything will be 
impractical.  Is this going to turn out really gross?

Thanks,
Christina

Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Buffalo Wings
Organization: Taronga Park BBS
Date: Thu, 23 Jul 1992 04:39:35 GMT

> A few of the people in this group seem to think the newsgroup belongs to 
> them and it damages their tender sensibilities to have to see such a 
> request.  This is rec.food.cooking, not rec.food.oh-no-not-that-request-AGAIN.

Some people just have nooooooooooooooooo sense of humour.  :-P

I guess you just had to have lived through the 300 postings of the
Buffalo Wings articles to understand.  Which gives me an idea -- perhaps
I should print up some t-shirts commemerating the event.
Something like, "I Survived the Great Buffalo Wings Fiasco on rec.
food.cooking."  What a concept.
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
                     "Oopsy... " -- CometGuy
From: DBBARBER@MACC.WISC.EDU ("Deborah B. Barber")
Newsgroups: rec.food.cooking
Subject: Re: rhubard pie recipe
Date: 26 Jul 92 14:23:00 GMT

In article <8eP2gVa00Uh702RXJZ@andrew.cmu.edu>, Connie McGinnis <cr23+@andrew.cm
u.edu> 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!
 
This is a simple recipe.  It doesn't pre-cook or stew the rhubarb.
 
Rhubarb Pie
 
Line a 9 inch pie pan with pie crust.
 
In a bowl, combine:
1 1/3 cups to 2 cups white sugar (for a tarter result, use smaller amount)
6 tablespoons flour
Mix with 4 cups rhubarb pieces (I think 1/2 to 3/4 inch pieces work best,
	don't mince it up too tiny)
 
Pour rhubarb mixture into bottom crust in pie pan.
 
Dot with 1 1/3 tablespoons butter.
 
Cover with top crust.  Cut slits in crust.  You might scatter 1 teaspoon of
sugar on top; optional.
 
BAke at 425 for 40-50 minutes.
 
[8 inch pie: 1/2 cup to 1 cup white sugar; 4 tablespoons flour, 3 cups rhubarb,
1 tablespoon butter]
 
++++++++++++
 
 
Deb Barber
standard disclaimer here
Newsgroups: rec.food.cooking
Subject: Re: ReQuEsT: Potato Pancake recipe wanted.
From: Dave Whitman <RSNDWW@rohvm1.rohmhaas.com>
Date: Tue, 28 Jul 1992 14:58:43 EDT
Organization: Rohm and Haas Company

This recipe is a bit vague, but it works well.  Serves 3-4

Grate 3 large potatoes.  Collect the grated potato into a cheesecloth,
and squeeze out all the excess moisture.  (this is important; if you don't
do this, they'll come out soggy instead of crisp.)

Grate a medium onion into the (dry) potatoes, and add 2-3 eggs.  Stir the
mess up, and add enough flour to thicken up the liquid to the consistancy
of glue.  I don't measure it, but it's about 1/4 cup of flour.  Add seasonings;
I like some paprika, salt and pepper.

Pour about 1/8-1/4" of oil into a frying pan, and get it quite hot.
Use a ladle to add globs of potato stuff to the oil, about 1/2 cup each.
Smush them down into flat shapes, and fry each side until brown.

Serve with sour cream, and chunky applesauce.

-dave whitman
rsndww@rohvm1.rohmhaas.com
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.cooking
Subject: Re: Burritos vs Flautas: what's the difference?
Date: 29 Jul 92 16:25:50 GMT
Organization: Apple Computer Inc.

In article <1992Jul20.211116.27860@colorado.edu>, fielden@spot.Colorado.EDU
(j.a. fielden) writes:

> 	In my experience flautas are made with corn tortillas, rolled and 
> fried. Burritos are made with flour tortillas, rolled(but are about 3 or
> 4 times bigger) occasionally smothered in a sauce but not fried (it
> would then be a chimichanga). 

Also, a flauta usually has just one kind of filling in it (such as spiced meat
or chicken) while a burrito usually has rice and beans in it as well as
something else.  A flauta is an appetizer or snack, while a burrito is a meal.

--

David Casseres
Exclaimer: Wow!
From: hinz@dartagnan.rutgers.edu (Dorothy E. Hinz)
Newsgroups: rec.food.cooking
Subject: Re: Cool Whip [tm]
Date: 22 Jul 92 15:40:39 GMT
Distribution: na
Organization: Rutgers Univ., New Brunswick, N.J.

In article <108793@muvms3.bitnet> swk004@muvms3.bitnet (CONNIE LEINEN, SWK004@MARSHALL, HUNTINGTON, WV) writes:

> 
> I think people in general, in the United States, have lost the true flavor
> of butter, maple syrup, tomatoes (most produce), chicken, etc., etc., etc.
> ................ 
>      

Great spiel..........most enjoyable.  Only comment, ditch the Bisquick
as bisquits from scratch (drop, that is) are not too time consuming
and, tastewise, far exceed those made from B.  And as for Spam, we've
never had it in the house........husband can't stand the sight of it
after having it on a regular basis while in the navy.

Interesting that the dirt cake didn't do well with whipped cream.
Also, fatwise (and when doesn't that subject surface), Cool Whip is a
good substitute, or at least the best there is at present.
From: jschwarz@lonestar.utsa.edu (Jan A. Schwarz)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: CREAM PIE
Date: 23 Jul 92 18:01:25 GMT
Organization: University of Texas at San Antonio

In article <7885@dirac.physics.purdue.edu> ns@gibbs.physics.purdue.edu (Nancy M. Schnepp) writes:
>I know there are many version of Cream Pie.  Please
>send in yours!!!  I am always wanting to make one and
>never do because I need a good recipe!!  Thanks in advance.


         Pineapple Custard Pie
     2 C Milk
     2/3 C Sugar
     1/3 C Flour
     3 Eggs
     1 t vanilla
     2 t margarine
     Small can crushed pineapple (drained)

     Baked Pie Shell

     Mix milk, sugar, flour in saucepan and bring to boil.  Cook slowly
     until mixture thickens.  Add egg yolks and cook two minutes longer.
     Add pineapple, vanilla and margarine.

     Pour in baked pie shell and add meringue (egg whites beaten with
     1/2 t vanilla and 6 t sugar, stiff) and bake until meringue is
     browned (at 400 degrees).

     This recipe is an old family recipe and is simply delicious!

     Hope you like it.

     Jan
Newsgroups: rec.food.cooking
From: rxknsa@minyos.xx.rmit.oz.au (Nicole Angst [Sam])
Subject: Re: Request: flower pot (was Re: dirt cake)
Organization: RMIT Computer Centre, Melbourne Australia.
Date: Fri, 24 Jul 1992 10:17:51 GMT

From article <1992Jul21.130628.22361@hemlock.cray.com>, by dadams@cray.com (David Adams):
> In article 14010@cs.mcgill.ca, mingmar@cs.mcgill.ca (Ming MAR) writes:
>> Does anyone know how to make an edible flower pot to go with the
>> dirt cake?

I have no idea what a dirt cake is, but perhaps yopu could use marzipan
like they do on wedding cakes.

niki

Newsgroups: rec.food.cooking
From: charleen@ADS.COM (Charleen Bunjiovianna)
Subject: Re: Vanilla Beans
Organization: The Original Estrogen-Crazed Lust Bunnies
Date: Tue, 28 Jul 1992 23:18:22 GMT

In article <Bs49zK.GJD@hsi.com> lorenzo@hsi.com (Evelyn Lorenzo) writes:
>
>To make it, my mom took some vanilla beans and crunched them up a little so
>they would liberate their seeds into the alcohol.  She took a wine bottle and 
>filled it about 3/4 full with the grain alcohol, then she popped the beans and
>seeds in the bottle and covered it.  I don't remember exactly how long it took
>to "brew" but I would imagine it was at least a couple of weeks.  Then, she
>had all the had allaextract she could handle for quite some time.  

A recipe from the San Francisco Herb Company's catalogue confirms this:

20 vanilla beans
1/2 gallon vodka or brandy
A 1 gallon bottle

Combine beans and alcohol in bottle and close tightly.  Cure three months
before using.

(If you use smaller amounts it doesn't take quite as long.)

Charleen

--
I went to the museum where they had all the heads and arms from the
statues that are in all the other museums.   -- Steven Wright
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: RECIPE: Eggplant Fans
Organization: Taronga Park BBS
Date: Thu, 30 Jul 1992 07:52:10 GMT

In article <1683114130.MWORKMAN@vm.cc.purdue.edu>, MWORKMAN@vm.cc.purdue.edu writes:
> I would like some eggplant recipes, in particular eggplant parmesan.

I've made this before.  It's pretty decent if you like eggplant.

3 medium sized eggplants, ends trimmed
2 large, firm tomatores, halved lengthwise, cored and thinly sliced
1/3 to 1/2 cup olive oil (75 to 125 ml)
1 large onion, finely chopped
4 garlic cloves, thinly sliced
4 tender artichokes
1/2 cup small pitted black olives, rinsed (125 ml)
2 bay leaves, crumbled
1 teaspoon mixed dried thyme, oregano and savory (5 ml)
Salt and pepper

Split the eggplants lenghwise.  Place the halves, split side down, on
a chopping board, and cut each half lengthwise into 1/2 inch (1 cm)
thicknesses, leaving the slices attached at the stem end to form fans.
Slip tomato slices into the slits of the eggplant halves.  Oil a large 
gratin dish with 2 tablespoons (30 ml) of the olive oil, and scatter
half the onion and garlic over the bottom.  Arrange the eggplant halves,
gently forced together, side by side in the dish.

Pour the remaining olive oil into a bowl.  Pare the artichokes to the
hearts and quarter them, removing the chokes; place the hearts
immediately into the oil, turning them around to coat them completely
and protect them from contact with air.  Force the quartered artichoke
hearts and the olives into the crevices around the eggplant fans.  Fit
in the bay leaf fragments here and there, scatter the remaining onion and
garlic over the surface, and sprinkle with the herbs, salt and pepper.  
Press everything into place to form as regular a surface as possible.
Dribble the oil left over from the artichokes over the entire surface,
adding a bit more if necessary.  Place a sheet of aluminum foil loosely
over the surface and bake for about 1 1/2 hours, starting with a very
hot oven, preheated to 450F (230C), and turning the heat down to about
350F (180C) after 10 minutes or so.

When done, the stem ends of the eggplants should be soft to the touch.
Serve as an hors d'oeuvre, at room temperature.  
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
 "If I had to be a breakfast roll, I'd rather be a cheese danish!" -- Monty
Xref: sparky rec.food.cooking:12921 misc.consumers:14269 misc.consumers.house:9631
From: gary@cdthq.UUCP (Gary Heston)
Date: Thu, 23 Jul 92 21:24:52 CDT
Organization: Garys' Home for Obsolete Computers

rmakarem@usc.edu (Total Stranger) writes:

> Hello,
> I am trying out a new fish recipe that calls for white wine.
> I don't want to use white wine, so what can I substitute it with?

White unsweetened grape juice, but it'll still be much sweeter
than wine, and may affect the flavor.

Gary Heston, at home....
gary@cdthq.uucp
From: laurab@dip.cs.wisc.edu (Laura Berg)
Newsgroups: rec.food.cooking
Subject: pasta salad recipes
Date: 22 Jul 92 16:26:42 GMT
Organization: U of Wisconsin CS Dept

Being summer, my so likes to eat pasta salads.  I've made quite a few out of
my books, but would like some more recipes.

Any and all appreciated.

thanks!!

laura

laurab@cs.wisc.edu
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: RECIPE: chicken marinade with lime juice
Organization: Taronga Park BBS
Date: Thu, 30 Jul 1992 07:33:18 GMT

In article <1992Jul29.192256.23545@infonode.ingr.com>, margaret@infonode.ingr.com (Margaret Wiginton) writes:
> 
> I've been reading a lot lately about using lime juice as a marinade, 
> and I'd like to trying grilling some chicken breasts that have marinated 

1 tablespoon grated lime peel
1/2 cup lime juice
3 tablespoons salad oil
4 teaspoons salt
1/4 teaspoon cracked pepper

> Also, I'd could use some help deciding what to serve with the chicken.

Rice and steamed broccoli.

-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
 "If I had to be a breakfast roll, I'd rather be a cheese danish!" -- Monty
From: dtate+@pitt.edu (David M Tate)
Newsgroups: rec.food.cooking
Subject: Re: Keeping food in tin cans
Keywords: Tin Can
Date: 31 Jul 92 01:30:38 GMT
Organization: Factors of Ys, Inc.

In article <18834@drutx.ATT.COM> jbm@druwa.ATT.COM (MartindaleJB) writes:

>I do not know why food should not be stored in the can after it is opened,
>but it may have to do with the fact that most cans have a coating on them
>to prevent corrosion and opening the can breaks this coating. Corrosion will
>then occur much faster and its byproducts may very well end up in the food.

In the presence of oxygen, acidic foods (like tomato and pineapple) will
react with the metal of the can, ruining the flavor (among other things).

-- 
      David M. Tate      | From my dugout sleep I fell into the Game
 dtate@unix.cis.pitt.edu | And I crouched in the circle while my insides froze
 Randall 'Chico' Jarrell | One out from death, one hit from dreamt-of glory
"Death of a Pinch Hitter"| I woke to 'Strike One!' and the nightmare sliders...
Newsgroups: rec.food.cooking
From: ritz@ldyday.enet.dec.com ()
Subject: Re: Making bread in a mixer questions
Reply-To: ritz@ldyday.enet.dec.com ()
Organization: Digital Equipment Corporation
Distribution: usa
Date: Fri, 24 Jul 1992 17:21:41 GMT


Here are some hints:

Mix the dry ingredients and enough water to hold them loosely together
in the KA bowl by hand. Let sit five minutes to hydrate. Then start up
the KA on a low speed (2-4). Let knead a few minutes, then adjust
water/flour ratio. I use a gauge I made up myself - there's enough water
in the flour when it sticks to the bottom of the bowl in a 3" circle.
Your mileage may vary.

If you're doing more than one loaf at a time, you'll want to anchor the
KA somehow so it doesn't walk across the counter. I wedge mine into the
corner with a heavy cuisinart; I intend, someday, to mount it
permanently to a table.

Don't use more than 7 cups of flour. Check the motor for overheating
between batches; if too hot, let it rest a half hour.

Finish by hand by kneading 30 or 40 strokes. It's good for evaluating
the quality of the dough, as well as activating the gluten.
 
John Ritz

ritz@ldyday.enet.dec.com
ritz@smaug.enet.dec.com

"Forward in all directions!"
		3Mustaphas3


Xref: sparky rec.food.cooking:12986 rec.gardens:5301
From: shedevil@vix.com (Anne P. Mitchell JD)
Newsgroups: rec.food.cooking,rec.gardens
Subject: Flowering Peaches?
Date: 22 Jul 1992 10:31:35 -0700
Organization: Fathers' Rights & Equality Exchange
NNTP-Posting-Host: gw.home.vix.com


We have a flowering peach in our back yard...are they edible?  Are
there
any recipes which utilize flowering peaches?

I really hate to have the fruit just fall and rot, or get thrown out.

-- 
   LOOKING FOR:  Stewart Woodward, Hobson Woodward, Lorna Taylor & JJ Lancey
I am: Anne Mitchell, mom, & founder of the Fathers' Rights & Equality Exchange
Ask me about FREE!  FREE files available via anonymous ftp 128.45.1.1; dir /pub
		     TIBI GRATIAS AGIMUS QUOD NIHIL FUMAS
From: ranck@joesbar.cc.vt.edu (Wm. L. Ranck)
Newsgroups: rec.food.cooking
Subject: Re: Ok, I`ll bite: What is spam?
Date: 21 Jul 92 17:57:54 GMT
Distribution: rec
X-Newsreader: Tin 1.1 PL4

bjorn@Minsk.docs.uu.se (Bjorn Knutsson) writes:
: Now I've heard about this "spam"-stuff for quite a while. First time I heard
: about it was from Monthy Pyton, and I assumed it was some kind of joke, but
: apparantly this is some kind of foodstuff. But what exactly is it? Noone I've

: asked here in Sweden seems to know what it is.
  
I always *knew* Sweden was a very civilized country.  The fact that no one 
there has ever heard of Spam convinces me that it's true. :-)
   To answer the question, Spam is a brand name for a potted meat product.
It is made from pork shoulder and ham.  It is fully cooked and can be sliced
and eaten right out of the can, or heated and used in cooking basically in
the same sorts of ways one would use ham.
   My mother used to cook it with the mustard and brown sugar glaze.  I haven't
had that in many years. 
   Spam is sort of the Rodney Dangerfield of food.  It doesn't get any respect.

Bill Ranck
  
Newsgroups: rec.food.cooking
From: nightowl@athena.mit.edu (Blodeuwedd)
Subject: Re: need split pea
Organization: Massachusetts Institute of Technology
Date: Thu, 23 Jul 1992 16:49:27 GMT

>You know you're addicted to this newsgroup when you start keeping
>cookbooks next to your computer _at the office_.

I get to work a half-hour early so I can read this group...and
spend my lunch hour on it.

Every day.

-Heather
Newsgroups: rec.food.cooking
From: jreece@sousa.intel.com (John Reece)
Subject: Re: Spam
Reply-To: jreece@sousa.intel.com
Organization: Intel - Information Technologies
Date: Tue, 21 Jul 1992 17:53:20 GMT

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. 

Spam is basically a meat loaf that tastes just like those boiled
ham slices that go into sandwiches.

> Who exactly eats it?

Millions of GIs during WWII couldn't get any other kind of meat for
years on end.

I have actually purchased and eaten this product.  It was used to
"beef up" a freeze-dried jambalaya on a camping trip.  It wasn't
bad at all, but three days into the backcountry all sorts of things 
start to taste a lot better.

> Is it just pure coincidence that Spam and I have never crossed paths?
> Has anyone ever served an elegant Spam dish?

Spam sushi is reportedly very trendy in the Hawaiian Islands.

---------------------------------------------------------------------------
John Reece		|	"Why would anyone want to tear down
Not an Intel spokesman  |        this beautiful dam?"  
		        |		- Diane Feinstein at Hetch Hetchy
Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: Grilling Fish
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Wed, 22 Jul 1992 14:25:38 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

In <1992Jul21.232216.7365@news.columbia.edu> nsh3@cunixf.cc.columbia.edu (Nadine S Harris) writes:

[some very good pointers for grilling swordfish.  Thanks, Nadine!]

>Grill over very hot coals to which you have added some chips of
>mesquite (hickory's good too; but mesquite is definitely magic
>with swordfish) which you have soaked for half an hour in water,
>and then drained.

One thing I'd suggest you try sometime is mesquite chunks instead of
chips.  Start with a good bed of charcoal and when the charcoal is
about "halfway there", add the mesquite chunks.  Don't soak them
beforehand.  What you want is a bed of charcoal with a layer of mesquite
coals on top.  Once the mesquite chunks have turned to coals, grill
the fish, steaks, or whatever.  

Once you've finished grilling, have a chicken ready and smoke it using
the leftover coals so they're not wasted.  You can eat the chicken the
next day.

Dave
auwen@convex.com
From: rmakarem@usc.edu (Total Stranger)
Newsgroups: rec.food.cooking
Subject: Fish Recipe. Was:Want to substitute white wine in a recipe
Date: 22 Jul 1992 08:20:38 -0700
Organization: University of Southern California, Los Angeles, CA
Distribution: world
NNTP-Posting-Host: nunki.usc.edu

Hi,
Yesterday I asked the net for recommendations for white wine
substitutes in a fish recipe, and I promised the recipe if it
turns out to be tasty.  It was, so here it is:
The recipe was one of those freebies from VONS, and it is called
"Halibut Royale"
Ingredients:
1.5 lbs halibut (steaks)
1 cup white wine (I used 3/4 cup white grape juice & 1/4 cup 
                  white wine vinegar)
2 tsp salt
1/2 cup fine bread crumbs
1/2 cup sour cream
1/2 cup mayonnaise (I use light, no cholesterol mayo).
1/4 cup minced green onions
pepperika (sp?)

Marinate the Halibut in the white wine and salt for at least one
hour (refrigerated).
Drain the steaks on paper towels and coat with the bread crumbs on
both sides.
Place the halibut in a shallow, greased, baking pan, and spread the
mixture of sour cream, mayo, and onions over the steaks, then 
sprinkle with pepperika (sp?).

Bake at 450 degrees.  Allow 10 mins. per inch of thickness, or
until the steaks become flaky when probed with a fork.

The dish came out very tasty, but a bit too rich.

Enjoy,
Rabih.
From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Newsgroups: rec.food.cooking
Subject: Re: Lox
Date: 20 Jul 92 13:48:50 GMT
Organization: Stakeholder Relations, NCR Corp in Dayton,OH

<168277BA4.MEDELMA@cms.cc.wayne.edu>
<1992Jul18.215047.19424@news.acns.nwu.edu>
Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Followup-To: 
Distribution: 
Organization: Stakeholder Relations, NCR Corp in Dayton,OH
Keywords: 

In article <1992Jul18.215047.19424@news.acns.nwu.edu>
drmax@casbah.acns.nwu.edu (Marianna Max) writes:
>In article <168277BA4.MEDELMA@cms.cc.wayne.edu> MEDELMA@cms.cc.wayne.edu
(Michael Edelman) writes:
>>In article <12740207@hpmwetg3.sr.hp.com>
>>dondd@hpmwtd.sr.hp.com (Don Dillon) writes:
>> 
>>>
>>>This just begs the question.  How do you serve lox?  I know, your out there
>>>all aghast that I've never had them, but thats the truth.  how about a
>>>little culinary advice, please.
>>>
>>It's "it", not "them". Lox is a mass noun, like "water".
>>Anyhow....this is, IMHO, the way to eat lox:
>>Take a bagel or a bialy, and split it with a knife.
>>Smear with a thin layer of cream cheese.
>>Cover with thin layer of lox
>>ditto thin slice of red onion
>>ditto thinly slice of tomato
>>eat.
>
>I make sushi and sashimi with lox (less worry about fish parasites). Salted
>or smoked fish of other varieties is also good if you aren't wild about raw
>fish but still like sushi.


        Or try Pasta al'Amnesia (after a restaurant in San Vito Dei
        Normanni, Italy of the same name):

        Boil about 3/4 pound of farfalle (butterflys) until al dente
                -the PASTA, not the insect!

        Meanwhile, in a small saucepan heat some whipping cream until
        hot but not boiling.

        Add about 1/2 cup of diced smoked salmon (or any smoked fish) 
        and a dash of fresh grated nutmeg, and pepper. Remove from heat.

        Drain pasta, return to pot.  Add cream/lox mixture, stir gently.

        Add a little teaspoon of caviar, stir EXTREMELy gently.

        Serve with fresh chopped parsley and, if you must (the Italians do
        do eat parmesan with fishy pasta sauces), fresh grated parmesan.

        Great with champagne, and then a nice salad afterwards.  It, 
        obviously, is very filling and very good.  Festive, too!!

        And the caviar keeps a while in the fridge, so you get a million
        dinner from one little jar of the stuff (I use cheap and
        ubiquitous-because I can afford no better- whitefish caviar from
        Romanoff.)

        Enjoy.

        EM


Newsgroups: rec.food.cooking