HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking
Subject: REQUEST: Rice Pudding
From: collierm@physc1.byu.edu
Date: 28 Sep 92 19:33:42 -0600
Distribution: world
Organization: Brigham Young University

Does anybody have a good recipie for rice pudding?
From: mayday@sun.lclark.edu (May Dea)
Newsgroups: rec.food.cooking
Subject: Yop
Date: 16 Oct 92 09:05:53 GMT
Article-I.D.: lclark.1992Oct16.090553.2861
Distribution: usa
Organization: Lewis & Clark College, Portland OR


With all of this talk about Nutella, it got me thinking about another
food I like that I can't find in the U.S.--Yop.  It's a drinking yogurt
made by Yoplait that I got hooked on in Europe.  I've heard it can be
found in Canada, but no such luck in the U.S.  Does anyone know if
anything like this exists here?
Newsgroups: rec.food.cooking
From: sherwood@space.ualberta.ca (Sherwood Botsford)
Subject: Nutrition database wanted
Organization: University Of Alberta, Edmonton Canada
Date: Thu, 15 Oct 1992 17:52:04 GMT


The USDA publishes an exhaustive handbook with the nutritional  
breakdown of almost everything.  I figure that this is in a file on  
some ftp site  somewhere, but haven't a clue where.  Any ideas?

Please email.
From: mxm1003@s22.msi.umn.edu (Ram V. Mohan)
Newsgroups: rec.food.cooking
Subject: Apple Jam.
Summary: How to use large amounts of apple?
Keywords: Apples
Date: 11 Oct 92 16:32:21 GMT
Organization: University of Minnesota


We have large amount of apples (atleast large for us).  We'd like
to have some recipes for Jams etc, for which they can be used.
Thanks
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
From: demers@mdcbbs.com (Diane DeMers)
Date: 12 Oct 92 18:29:22 PDT
Distribution: world
Organization: M&E (Division of EDS), Cypress CA

In article <1992Oct9.154338.17012@ee.gatech.edu>, wung@puttgen.ee.gatech.edu (Peter Wung) writes:
|> Chinese congee (rice gruel) with stir fried ong choy and garlic, tofu with soy sauce and sesame seed oil, and chinese pickled cucumber.  Well, you asked!
|> 
|> ********************************************************************
|> *Peter Wung			Email:wung@ee.gatech.edu	   * 
|> *Electric Power Laboratory	Snail mail: 33787 Ga. Tech Station * 
|> *School of Electrical Engineering	    Atlanta, GA 30332      *
|> *Georgia Institute of Technology			    	   *
|> *Atlanta, Georgia						   *
|> *   	"Pass, Set, CRUSH!"...					   * 
|> *  	Well, 2 out of 3 ain't bad for a short, fat guy. 	   *
|> *								   *
|> ********************************************************************
|> 

Yumyumyum! I love Chinese Congee (rice gruel; xi fan; zhou), after 
living in the orient for about a year. I don't know what ong choy is 
(I might recognize it though), but I like it with fried/toasted peanuts, 
chili-preserved bamboo shoots, or with meats (chicken or seafood) and
chopped onion. Whenever I get down or lonely, that's what I feel like
having.

Before I went to china/taiwan, it was Wheat Hearts, which seem to be
hard to find anymore, with a little butter & brown sugar.

diane
-- 
Diane DeMers - demers@mdcbbs.com - (714) 952-6571 EDS Unigraphics Div.
   snail-mail: 10824 Hope Street, Mail Stop 2S-137, Cypress, CA 90630
   * insert generic disclaimer here *
From: acooper@nuustak.csir.co.za (Antony Cooper)
Newsgroups: rec.food.cooking
Subject: Help: turning wine into vinegar!
Summary: How easy is it to make truly excellent vinegar from wine?
Keywords: wine vinegar
Date: 6 Oct 92 18:58:37 GMT
Article-I.D.: nuustak.1992Oct06.185837.26286
Organization: Infotek, CSIR

Hi

I realise that this might sound weird, but how easy is it to make good
vinegar from wine?

Picture yourself, the morning after, with several half full bottles of
wine (some of excellent vintages, some not!) scattered around your abode.
You are obviously not in the mood to drink it all then and there, and a
quick whiff of one or two bottles reveals that they are becoming "vinegary".
Your mind churns, and in a flash you say "but could I not make some decent
vinegar out of this wine?" - after all, quite vile substances are retailed
as vinegar, and surely one can do better than that?

So, is it possible, or should I just pour the old wine down the drain?
And if so, how, and what are the dangers?

Given the recent thread on netiquette here, you may post or email your
reply, as you wish. I will summarise if interest is shown.

Thanking you in anticipation,
Antony

--
Antony Cooper                                        | Voice: +27 12 841 4121
acooper@nuustak.csir.co.za                           | Fax:   +27 12 841 4109
INFOTEK, CSIR, Box 395, Pretoria, 0001, South Africa | ICBM:   25 45S  28 16E
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Sourdough Starter and Bread Recipes
Date: 14 Oct 92 20:10:48 GMT
Article-I.D.: iscnvx.1992Oct14.201048.27628
Distribution: na
Organization: Lockheed Missiles and Space Co.

In article <1992Oct12.152811.1@scivax.stsci.edu> morrissey@scivax.stsci.edu writes:
>		Does anyone have a recipe for sourdough starter and, of
>course, recipes for sourdough bread (especially rye) are also welcome.
>Please e-mail or post.
>
I think the following will answer all of your questions:

X
X   Send submissions to "bread@onion.rain.com"
X   Send requests to "bread-request@onion.rain.com"
X   For an index of back articles that are available, send a message
X     containing the line "send index from bread" to "netlib@onion.rain.com"



-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: shell@ccwf.cc.utexas.edu (Michelle Bergeron )
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: chewy ginger cookies
Date: 7 Oct 92 21:20:34 GMT
Distribution: rec
Organization: The University of Texas at Austin, Austin TX

Here's a recipe for Molasses Cookies.  They're really chewy and delicious.
BTW the batch is small so I usually double it.

3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger

Melt shortening over low heat.  Set aside to cool.  Add molasses, sugar,
and egg.  Beat well.  Sift together dry ingredients, then add to first 
mixture.  Mix well, then chill for one hour.  Form in 1-inch balls, dip
in sugar, and place on greased cookie sheet, 2 inches apart.  Bake at
350 deg for 8-10 min.  Keep an eye on them so the sugar on the bottoms
doesn't burn.

-- 
Michelle Bergeron           |  I want to tell you how I really feel...   
shell@ccwf.cc.utexas.edu    |  I feel fine, thanks.
From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Newsgroups: rec.food.cooking
Subject: Re: What do you do with Chutney?
Date: 16 Oct 92 16:43:07 GMT
Organization: HP Santa Rosa Site (SRSD MWTD)

>avatar+@cs.cmu.edu (Eric Gardner) /  2:28 pm  Oct 15, 1992 /
>Chutney is synonymous with relish.  There are many kinds of chutney
>(mango and other fruit chutneys, green pepper chutneys, ...)  You can
>serve them as a side dish almost or they can be used as dips.
>----------


Now your talking my language ;)  RELISH!!!  I know what to do with relish.
All this time I thought is was a some kind of special sauce that gave a
distinct flavor, like cilantro for mexican food or soy sauce for chineese
food, etc.  Thanks for 'spaining it in good ol' fashin english.


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

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690
From: djackson@uniwa.uwa.edu.au (Dwight T Jackson)
Newsgroups: rec.food.cooking
Subject: Info/help
Date: 13 Oct 1992 23:16:59 +0800
Organization: The University of Westrn Australia
NNTP-Posting-Host: uniwa.uwa.edu.au
X-Newsreader: Tin 1.1 PL5

Calling Daisy

I have lost your E-mail address. Please mail me soon.

Karen
From: $stephan@sasb (Stephan Fassmann, Software)
Newsgroups: rec.food.cooking
Subject: How many different kinds of yogurts beasts are there?
Date: 16 Oct 92 22:46:10 GMT
Organization: BYU

After someone mentioned Yop. Which is very good and I haven't seen it in the 
US at all. I got to remembering all the different kinds of yogurts they have
in Germany, which taste different from here in the US and even with each 
other. Does anyone know if they use different cultures then we do or is it
something else?
Thanks All.
_____________________________________________________________________
|Stephan Fassmann  Internet: $stephan@sasb.byu.edu  GEnie: S.FASSMANN
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
|The Random Acts of Kindness will Continue until Morale Deteriorates|
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: stephanie.dicamillo@satalink.com (Stephanie Dicamillo)
Newsgroups: rec.food.cooking
Subject: COMFORT FOOD
Date: 8 Oct 92 13:14:00 GMT
Reply-To: stephanie.dicamillo@satalink.com (Stephanie Dicamillo)
Organization: Datamax/Satalink Connection * Ivyland, PA (215) 443-9434

Pierre Franey's Chili w/hot Cornbread
Homemade Chicken Pot Pie
Granny Smith Apple Pie
Baked Acorn Squash (filled w/butter, brown sugar, applesauce & jelly)
Anything baked w/PUMPKIN in it
Anything CHOCOLATE
Hot Tea served from one of my bone china teapots on a silver tray

...and a nice fire in the fireplace with a good book or movie...
Wish I had tomorrow off from work!

Stephanie  :*)
From: TONY@SLACVM.SLAC.STANFORD.EDU (Tony Roder)
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
Date: 15 Oct 92 16:51:14 GMT
 <1992Oct14.191002.29076@ads.com> <1992Oct14.220500.12091@SSD.intel.com>
 <1992Oct14.222820.13681@SSD.intel.com>
Organization: Stanford Linear Accelerator Center

In article <1992Oct14.222820.13681@SSD.intel.com>, jerryg@ssd.intel.com (Jerry
Gaiser) says:
>
>>And my mothers potatoe soup. With soda crackers spread with margarine.
>                ^^^^^^^
>God! I can't _believe_ I did that....
>
>POTATO. There I spelled it correct.

Can you believe you should have used the adverb?  i.e. 'correctly'
                                                               ^^

Food for thought if not for the tummy...



-----------------------------------
Tony Roder, speaking his mind .....
From: SECBU@SLACVM.SLAC.STANFORD.EDU
Newsgroups: rec.food.cooking
Subject: Re: Pickling garlic
Date: 7 Oct 92 17:59:39 GMT
Article-I.D.: SLACVM.92281.095939SECBU
Distribution: usa
Organization: Stanford Linear Accelerator Center

In article <5923@ucsbcsl.ucsb.edu>, 6500alh@ucsbuxa.ucsb.edu (Archie Holmes)
says:
>
>Any suggestions??
>
>Archie Holmes
>

A friend of mine puts garlic cloves in soy sauce.
She adds  rice vinegar and a dash of sugar.


Once the garlic has had time to marinate, aprox
1-2 weeks, the garlic tastes so good.  It isn't
real garlicy, it is more pickled.  Wonderful stuff.
From: daoffer@ccwf.cc.utexas.edu (Debora Offer)
Newsgroups: rec.food.cooking
Subject: Re: shareing kitchen chores
Date: 16 Oct 92 18:50:00 GMT
	<1992Oct9.142927.12983@meaddata.com>
	<1992Oct9.165536.27311@cis.ohio-state.edu>
Distribution: na
Organization: The University of Texas at Austin
In-reply-to: ray@anaconda.cis.ohio-state.edu's message of 9 Oct 92 16:55:36 GMT

In article <1992Oct9.165536.27311@cis.ohio-state.edu> ray@anaconda.cis.ohio-state.edu (william c ray) writes:

	Now I've got a question for
	all you ladies out there that think your men are some kind of
	thoughtless slobs when it comes to seeing that you need/want
	help with some chore.  When he's out in the garage working on
	the car, bashing his knuckles and swearing about having to hold
	6 different things at the same time, and not being able to see
	what he's doing 'cause he can't hold the flashlight in his mouth
	at the right angle, are you there holding things and handing
	him the tools he needs?  
No.  I take the truck to a mechanic.

   When he's in the workshop complaining that
	he can't seem to hold all the parts together and glue or nail them
	at the same time, are you helping?  
No.  I'm the one who builds stuff (3 bookshelves and a raised garden so far)

   When he's mowing the lawn and
	fighting with lifting up the branches on the shrubs and getting
	the mower under them, where are you?  
He's the one on the riding mower.  I'm the one on the push mower getting
all the stuff around the trees.

   If you're not there helping
	out at these times because its "his thing to do", or a "guy thing",
	etc, maybe you should re-examine why he's not helping you with
	the chores, and how you each got these pre-concieved ideas in the
	first place.

	Will Ray
	computer programmer by profession
	cook, mechanic, househusband, carpenter, etc by choice.

BTW my husband is also a computer programmer, so that can't be the
difference.

--

\__ __/          Debora    daoffer@ccwf.cc.utexas.edu           \__ __/
   T any opinions expressed are mine, not necessarily my employers T
From: tjks@cbnewse.cb.att.com (Tim Kloth)
Newsgroups: rec.food.cooking
Subject: Re: Pickling garlic
Date: 16 Oct 92 19:27:44 GMT
Distribution: usa
Organization: AT&T Network Systems

I peel a number of garlic cloves and then drop them into boiling
water for 5 min or so.  Then in a mason jar I make a vinegrette
with good olive oil, balsemic vinegar, basil, a pinch of salt and
some freshly grounf pepper.  Add the garlic, cover tightly and put
in the fridge for at least one week.

After one week use the garlic on salads, pizza, as antipasto, etc.
The par-boiling takes a lot of the "strength" out of the garlic
so the end result is quite good.
 

-- 
Tim Kloth	AT&T Network Systems	tjk@ihlpe.att.com
708-979-0892	Naperville, Il		
You can have it Fast, Good or Cheap -- PICK TWO!
Newsgroups: rec.food.cooking
From: rhoeb@ctp.com (Roger Hoeberichts)
Subject: spice mill
Date: Mon, 12 Oct 1992 18:01:16 GMT
Organization: Cambridge Technology Partners



Hello,

Can anyone recommend a spice mill that's fairly cheap and reliable.  Also,
where I might buy one. I live in Cambridge, Ma.

Thanks

Newsgroups: rec.food.cooking
From: shaubk@cs.uwp.edu (Korinne Shaub)
Subject: REQUEST: Frosted Ginger Creme Bars
Organization: University of Wisconsin - Parkside
X-Newsreader: TIN [version 1.1 PL6]
Date: Fri, 16 Oct 1992 01:54:08 GMT


It was a very old recipe of my grandmothers, has been lost since she
passed away.  She was German, but I'm not sure if the recipe is.  It's a
soft ginger bar with a vanilla frosting.  Any info would be appreciated.

Thankyou in advance.
-- 
KRICKET
Burlington, WI
From: franki@prso.pttnwb.nl (Frank van Ierland)
Newsgroups: rec.food.cooking
Subject: REQUEST: breadpudding
Date: 16 Oct 92 15:20:57 GMT
Organization: PTT Telecom b.v. The Netherlands

Has anny one there a receipt for a cajun style breadpudding ?


-- 
Frank van Ierland                     ||  Domain: franki@prso.pttnwb.nl
Cap Gemini Pandata T&D                ||  Voice : (+31) 70-39.57.206
#include <disclamer.h>                ||  CIS   : 70032,3223
Newsgroups: rec.food.cooking
From: msm@cbnews.cb.att.com (melanie.s.maher)
Subject: Re: substitute applesauce for oil 2 .....
Organization: AT&T
Date: Wed, 14 Oct 1992 21:42:20 GMT

In article <3362@ariel.its.unimelb.EDU.AU>, manda@ariel.its.unimelb.EDU.AU (Manda Lynch) writes:
> 
> I tried this at long last, last night, using a one to one substitution
> of apple sauce for butter in my beloved chocky chip cookies. The batter
> was much more moist than usual, and I cut down slightly on the sugar, since
> I figured that the apple sauce contains some fructose too.
> 
> The result? Well the raw batter wasn't as yummy as usual (my husband 
> particularly likes that part). The baking was a little odd, since the 
> uneven mounds I dollop on the tray normally spread and smooth out,
> whereas these stayed basically in the shape I put them. The end result
> though, was not too bad at all. It was somewhat reminiscent of fat free
> things I've bought (like Entenmann's, perhaps), very moist and no
> trace of apple flavour. It did have that lack of "body" (for want of
> a better word) that fat content usually imparts. But on the whole,
> I was quite pleased with the experiment.
> 
> Thanks for the suggestion, everybody.
> Manda.
> manda@iias.images.alaska.edu
> It's been lovely, but I have to scream now.... 

I tried it this weekend, too, but I used bananas instead of
applesauce. I also made oatmeal-raisin-spice cookies instead of
chocochip. The baking *was* strange, because the blobs stayed in
little haystack kinda things, and altho I use non-stick cookie
sheets, they stuck! (not terribly, but more than usual). At first I
didn't like the cookies, but they sort of grow on you. The oatmeal
taste is very prominent (you know that sort of slimy aftertaste? not
bad if you like oatmeal) Also, they seem to become moister after a
day or two and more like those no-bake candies using oatmeal that
have been posted here recently. 
Nonetheless, the 3 dozen or so I made are almost gone sooooooo....
Next time I think I'll try a non-oatmeal cookie. 
(I should probably add that same day I made chocolate cheescake
brownies for the rest of the family which were on the other end of
the spectrum).

Mel
Newsgroups: rec.food.cooking
From: anagha@i3212.b17c.ingr.com (anagha deshpande)
Subject: Re: Comfort Food
Reply-To: anagha@i3212.b17c.ingr.com
Organization: Intergraph Corporation
Date: Fri, 9 Oct 1992 20:17:28 GMT

On a rainy day I would like to curl up on a window seat with a great book in
hand and eat pakoras(sort of fried, spicy fritters..) with lots of chutney
and a mug of hot Darjeeling tea......reminds me of all the rainy afternoons
in Bombay.. I can almost hear the rain!
Nah...must get back to work..
Anagha
Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: nutella
Organization: University of Colorado, Boulder
Date: Fri, 16 Oct 1992 18:06:55 GMT

In article <1992Oct14.011933.14312@news.columbia.edu>, betsey@cunixf.cc.columbia.edu (Elizabeth Fike) writes:
> There's something I don't understand:
> 
> Are you folks all looking for the recipe for nutella because you
> can't find it, or because you have this uncontrollable urge to
> make it yourselves?
> 
> *******************************************************************************
> Betsey Fike <betsey@cunixf.cc.columbia.edu>
> CC '94/SEAS '94, Computer Science/Electrical Engineering


Betsey:

It's the latter.  I can BUY the stuff in numerous places around Boulder, I
just want to see if I can do it myself.  Curiousity, you know.

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
From: olsen@Csli.Stanford.EDU (Diane Olsen)
Subject: Re: WHAT IS TAHINI?
Organization: Stanford University CSLI
Date: Thu, 8 Oct 1992 18:42:14 GMT

In article <12013.1060.uupcb@satalink.com> stephanie.dicamillo@satalink.com (Stephanie Dicamillo)  writes:
>It makes a great dip called 'hummus' by adding
>garlic, lemon juice, olive oil and black pepper 

and pureed chickpeas (garbanzos).  Without the chickpeas, it's not
really hummus, though it IS rather tasty (try it as a sauce over
falafel -- yum!).

--Diane

-- 
Diane L. Olsen		"A woman with a mind is fit for all tasks."
olsen@csli.stanford.edu		--Christine de Pizan (c.1363-c.1431)
Newsgroups: rec.food.cooking
From: kim@m44.unm.edu
Subject: Re: Can a family eat for $20/week?
Date: Fri, 16 Oct 92 23:27:17 GMT
Organization: UNM Cancer Center, Albuquerque, NM
Reply-To: kim@m44.unm.edu

In article <1992Oct13.054802.10423@deeptht.armory.com>, nerdette@deeptht.armory.com (Maraya) writes:
>I need ideas/recipes for meals so a family of 4 (2 adults, 2 small 
>children) could eat 21 meals for less than $20.


I've never been able to reach the <+ $1.00 pre meal limit, but there are a few
rules of thumb.

1.  Avoid processed, prepackaged foods as much as possible.  This means you
have to do more of the food prep yourself, so cheap eating is paid for by your
time.

2.  Never buy beef or other red meats.  They are the most expensive per pound. 
I stick to poultry.  Turkey is seasonally very cheap.  Chicken is often found
in my local stores on sale.  Only buy whole birds and learn to cut them up
yourself.

3.  Figure out how to leave nothing behind.  The adage "waste not want not" is
the rule to follow.  Buy a chicken, cut it up or leave it whole.  Cook and eat
what you want and save all the leavings.  When you have enough, boil it for
stock to enrich other foods.  A nice stock makes a base for soups, stews, and
sauces.  REmember to save cleaned parings from vegetables for the stock (I have
a big bag in the freezer for these things.).  Learn to eat the cores of apples,
cartilage at the ends of chicken bones.

4.  In my community, many homes have a fruit tree in front which is usually
neglected.  Make an arrangement with the homeowner of such places for
harvesting the fruit.  We recently made and canned about 2 gallons of apple
butter from a neighbor's tree.  She was glad not to have to pick up windfalls
from her lawn.  (Confession:  I grumbled plenty at the work, but I love the
apple butter on my pancakes.)

5.  Some vegetables are traditionally associated with thrift, such as potatoes. 
Some chicken stock, onions, potatoes, and a little milk or cream makes a
filling potato soup, very nice for cold Fall weather.


I hope I haven't just gone over the obvious.  Many thrift-oriented people do
these things already, but to some, thrifty principles can be like Divine
revelation.

I spend lots of time in the public library looking at cookbooks.  With such a
resource it is not too hard to find what new things can be done on the cheap.


Daniel Kim
Newsgroups: rec.food.cooking,rec.food.sourdough
From: dadams@cray.com (David Adams)
Subject: Re: REQUEST: Sourdough Starter and Bread R
Followup-To: rec.food.sourdough
Summary: Glassnost in the culture.
Keywords: Look out for squirel, Natashia!  
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 15 Oct 92 10:26:24 CDT

Note the followup-To line.


ray@anaconda.cis.ohio-state.edu (william c ray) writes:

[argument deleted about spontaneous generation and starter recipes]

|
|....Beg to differ with _your_ basic statement, but yeast does not "form"...
|As poster 1 pointed out, you will need to capture it from somewhere,
|your can't create it from nothing.  (barring spontaneous creation of the
|yeastie-beasties out of random protiens and amino acids being broken down
|by cosmic rays, or some such.  Which is unfortunately about as likely as
|your normal storebought yeast evolving into a sentient lifeform and
|taking over your kitchen...)
|
|Will Ray
|ray@cis.ohio-state.edu
|

You must not have heard Julie Kangas tell the story of how the Russian 
culture tried one day to take over her kitchen and set up a puppet
government?  ;^)

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.cooking
Subject: Re: Cheese Fondue (long)
Date: 8 Oct 92 19:55:18 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

nvecchi@sangiorgio.cscs.ch (Nicole Vecchi) wrote:
> Classic Fondue (Fondue Neuchateloise)
[long and informative post deleted]
> Care of fondue eaters: Do not drink cold or iced drinks--including wine--
> during fondue eating.  Traditionally Kirsch is served in the "middle."
> Finish the meal with a cup of hot coffee or tea.  This is important.
> Drinking cold liquids will cause stomach aches.

One other note on the care of fondue eaters: an aunt of mine ended up in
hospital as a result of a fondue party in Switzerland.  A Swiss guest was
rather energetic about his dunking and she got a fondue fork embedded in
the back of her hand.  Welding gloves, perhaps?

-- 
--  Jack Campin    room G092, Computing Science Department, Glasgow University,
17 Lilybank Gardens, Glasgow G12 8RZ, Scotland   TEL: 041 339 8855 x6854 (work)
INTERNET: jack@dcs.glasgow.ac.uk or via nsfnet-relay.ac.uk    FAX: 041 330 4913
BANG!net: via mcsun and uknet     BITNET: via UKACRL    UUCP: jack@glasgow.uucp