HDTenEightyP/NetNews huggingface dataset:
From: WVOSS@novell.com (Wes Voss)
Subject: Re: Alcohol in cooking, help
Organization: Novell, Inc.
Date: Thu, 17 Dec 1992 17:56:25 GMT

>	My husband is severely allergic to any alcohol in food or drink.
>Unfortunately, many of the recipies I want to try call for some
>sherry, brandy, wine, whatever.  Up til now, I've left the alcohol
>out, but I'm wondering if I'm missing something in the taste.  
>Does anyone know what I can use as a substitute? 
>	Thanks in advance.
>
>	Michelle
>	m.l.morris@larc.nasa.gov

This would be great for those of us that don't use alcohol for religous 
reasons... Please let me know what you find!

Wes

--------------------------------------------------
Wes Voss
Internet: wvoss@novell.com
Standard Disclaimer: Yeah, these are my opinions,
and no one elses... You know the rest...
--------------------------------------------------
Newsgroups: rec.food.cooking
From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Home for the Terminally Infirm
Date: Thu, 17 Dec 1992 16:54:47 GMT

In article <1992Dec17.021446.2761@netcom.com> artemis@netcom.com (Michelle Dick) writes:
>
>Ok, everyone who has flooded their kitchen floor with suds raise their hand.

Not me--my wife.  It was the woman.  She did it.
-- 
Crossly the Glad-Eyed Bear              ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California
Newsgroups: rec.food.cooking
From: brad@buck.viewlogic.com (Bradford Kellogg)
Subject: Definition of SUSHI (was Re: need a dessert to follow sushi)
Originator: brad@buck
Organization: Viewlogic Systems, Inc.
Date: Tue, 15 Dec 1992 22:37:56 GMT


In article <BzBGLp.GoL@SSD.intel.com>, lsc@ssd.intel.com (Linda Cline) writes:

|> 	Actually, the word sushi itself refers to the prepared (dressed with
|> vinegar, sugar, etc) rice only.  It has been in general use to refer to the 
|> finished items made in combination with the rice.  But to use it to refer to
|> the raw fish only seems a stretch.  My mom, who is Japanese, finds it a
|> little absurd that lots of folks here think sushi and raw fish are synonymous
|> terms.
|> 
|> 	linda
|> 
Linda, tell me if this "glossary" is correct:

sushi - prepared rice
maki - various ingredients rolled with rice and/or nori (type of seaweed)
sushimaki - a roll with rice and various ingredients
tekkamaki - a roll with various ingredients, perhaps without rice?
California maki - rice rolled in or outside nori with raw cucumber
		  and cooked crabmeat (actually texturized fish)

- BK
Newsgroups: rec.food.cooking
From: peter@taronga.com (Peter da Silva)
Subject: Re: Strawberry and chocolate pizza?
Organization: Taronga Park BBS
Date: Tue, 15 Dec 1992 04:05:20 GMT

gklein@acsu.buffalo.edu (Ginamaria Klein) writes...
> um, dear, pizza is a pie, not a tomato cheese, and bread concoction...

But you can make pizza out of anything: ever hear of french bread pizza?
Leave off the pizza sauce and it's just garlic bread.
-- 
% Zure otsoa besarkatu al duzu gaur?            Serveuse, ce plat bouge encore!
/c{{64 sub}forall curveto}def 312 192 translate 24 24 scale 1 -2 moveto(B;>;?>)
c fill 1 0 moveto(JIJNJP)c(JRGU@U)c(9U6R6P)c(6N6I?@)c gsave stroke grestore 0.9
setgray fill showpage %                          Peter da Silva, 77272-0711 USA
Newsgroups: rec.food.cooking
From: prkenne@lims01.lerc.nasa.gov (CAROL SHARP)
Subject: Re: The Net's Funniest Cooking Disasters, cont'd.
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA Lewis Research Center
Date: 16 Dec 1992 12:35 EST  

In article <16DEC199211063868@stars.gsfc.nasa.gov>, offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) writes...


Many years ago, before I had much idea what I was doing in the kitchen, I 
decided to attempt a big batch of chicken paprika.  Everything went pretty 
well until I got to the part where you add the sour cream to the gravy.  
The cookbook I was using suggested putting the pan juices and sour cream 
into a jar a shaking vigorously.  Well, I didn't have a large enough jar so 
my then demented mind decided that the tupperware pitcher I used for juice 
had a good enough seal to shake juice, so it ought to work on gravy too.
It only took a few hours to get the red splatter off the walls, floor and 
ceiling :-)

Carol

Newsgroups: rec.food.cooking
From: fairchil@ial4.jsc.nasa.gov (Yvette L. Fairchild)
Subject: Re: Stone Crabs
Followup-To: rec.food.cooking
Organization: Lockheed Engineering & Sciences Co.
Date: Mon, 14 Dec 1992 14:12:04 GMT

In article <8885@lee.SEAS.UCLA.EDU>, weiss@curtiss.seas.ucla.edu (Michael
Weiss) wrote:
> 
> In article <1fur0tINNmvv@tamsun.tamu.edu> tel1568@tamaix.tamu.edu (Tom Landrum) writes:
> >In article <1992Dec7.033532.24262@news.vanderbilt.edu> PLANCHAJ@ctrvax.vanderbilt.edu (Tony Planchart) writes:
> >>I lived in Corpus Christi, TX for many years and we ate a tremendous amount 
> >>of crab claws... blue crab, stone crab, etc.  We always ripped the largest
> >>claw off the animal and tossed it back.
> >           hmm...Kind of like the IRS...
> 
> Must be someone who reads Bloom County.
> *chuckle*

NO, that's really what you have to do with the stone crab.  It is illegal
(at least in Texas) to keep the whole crab, and you can only take one claw
off of the critter.  In addition, the claw must measure at least 2 inches
from tip to knuckle before it can be harvested.

I LOVE crabs!  My favorite way of preparing them is from my mother-in-law,
who is from Maryland.  Take the crabs (or claws), clean them, place them in
a large pot (with a rack in the bottom to keep them out of the wet stuff). 
Alternate layers of crabs with layers of a mixture of Old Bay seasoning and
salt.  Put equal amounts of vinegar and beer in the bottom of the pot, and
steam. DEE-LICIOUS!

---
Yvette L. Fairchild                    Lockheed Engineering & Sciences Co.
fairchil@ial4.jsc.nasa.gov                                    Houston, TX
Newsgroups: rec.food.cooking
From: kent@lightnin.Columbia.NCR.COM (Kent Richardson)
Subject: REQUEST: Horsdoeuvre MEATBALLS
Originator: kent@lightnin
Organization: NCR Corp, E&M-Columbia, Columbia, SC
Distribution: usa
Date: Tue, 15 Dec 92 18:03:02 GMT


I am having a X-MAS party Saturday and would like to have Meatballs. I was 
wondering if any of you out there who do some entertaining might can help
me out here. I would appreciate any replies by email or posting. 

Thanks in advanced!!!!!!

Kent Richardson


_____________________________________________________________________________

	Kent Richardson				In-circuit Test Engineer
	Surface Mount Operations Center
	kent@lightnin.ColumbiaSC.NCR.COM	NCR MCPD Columbia
	Phone (803) 739-6162			3325 Platt Springs Road
						W. Columbia, S.C. 29170

-----------------------------------------------------------------------------

Newsgroups: rec.food.cooking,sci.med
From: chorley@vms.ocom.okstate.edu
Subject: Re: Al.and Alzh. perhaps not
Organization: OSU College of Osteopathic Medicine
Distribution: usa
Date: Tue, 15 Dec 1992 20:31:14 GMT

In article <BD.92Dec15083637@fluent.UUCP>, bd@fluent@dartmouth.EDU (Brice Dowaliby) writes:
> cpaulse@magnus.acs.ohio-state.edu (Chris D Paulse) writes:
> 
>>For years I've been using an aluminium expresso maker.  Last night a friend
>>asked why I'm not worried about using it since there is a direct correlation
>>between Alzheimers desease and the amount of aluminium in your brain.
>>Should I be worried?  What about aluminium cans used for drinks, etc?
> 
> The only evidence (I know of) that there is a connection
> between Alzheimer's and aluminum is that autopsies of
> Alzheimer's victims showed more aluminum in brain cells than
> was typical.
> 
> No-one knows at this time whether the aluminum is a cuase
> of some of the symptoms, or whether it is the result of
> the disease, i.e. there is some correlation but no
> known cause and effect.
> 
> The guidelines I've been reading all seem to agree that it's
> okay to cook in aluminum, but that you shouldn't store food
> in it.  There have also been suggestions that you shouldn't cook
> highly acid foods in aluminum.
> -- 
>    Brice Dowaliby, Fluent Inc., 10 Cavendish Court, Lebanon, NH  03766
>                          bd%fluent@dartmouth.edu        
>              I don't speak for them, they don't speak for me
>                               DoD # 0698
I heard on the BBC World Service (therefore it must be true 8-)?!?) that a med. 
group in Oxford had determined that a certain portion of the aluminium found in
the brain specimens was due to a fixation error in tissue preparation. I
haven't heard anything since, but I wouldn't be surprised if this were true.

David N. Chorley, sorcerer's apprentice.
From: barrett@astro.cs.umass.edu (Daniel Barrett)
Newsgroups: rec.food.cooking
Subject: Tamarind -- how to?
Date: 14 Dec 92 18:21:05 GMT
Reply-To: barrett@astro.cs.umass.edu (Daniel Barrett)
Organization: University of Massachusetts, Amherst


	I have made several Asian recipes that require tamarind, and it is
such a pain to use this stuff.  Is there a convenient way to use it?

	The directions say to soak the tamarind in warm water for 10-20
minutes and then push it through a strainer.  Not only is this incredibly
messy, but also I hardly get any usable tamarind because the stuff sticks to
the strainer, staying inside the little holes.  Argh.

	Is there any easier way to extract the usable parts of tamarind?  I
know about tamarind concentrate (which I will probably use in the future),
but I'd like to learn a better extraction method if one exists.

	E-mail is preferred, and I'll summarize responses to this group.

                                                        Dan

 //////////////////////////////////////\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
| Dan Barrett -- Dept of Computer Science, Lederle Graduate Research Center |
| University of Massachusetts, Amherst, MA  01003  --  barrett@cs.umass.edu |
 \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\/////////////////////////////////////

Newsgroups: rec.food.cooking
From: rusty@nssdc.gsfc.nasa.gov (Kenneth Hall)
Subject: Re: REQUEST : Sugar Candy recipe
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA - Goddard Space Flight Center
Date: Fri, 18 Dec 1992 06:19:00 GMT

In article <1gqls3INN9sq@sdl.Warren.MENTORG.COM>, garyg@Warren.MENTORG.COM writes...
>In article 1gqidtINNkbm@gap.caltech.edu, roder@cco.caltech.edu (Brenda J. Roder) writes:
>>pepij00@DMI.USherb.CA (JEROME PEPIN) writes:
>>
>>>	I would like to have the recipe of Sugar Candy.
>>>I tried to translate it from french where it is called : "sucre candi".
>>
>>>It's like a lollypop but it's made from some cristalized sugar on a stick.
>>
>If anyone has an avid watcher of Mr. Wizard, he makes this on one of his shows.
> 
>I believe the key is to saturate (not supersaturate) room temperature water with
>sugar.  During the evaporation process, the sugar crystalizes on the string.  This
>will take days!!  If you supersaturate and use hot water, the sugar crystals will
>form on the glass, due to the rapid evaporation, and defeat the whole purpose. B^(
> 
>Gary Gendel


Call to the recipe archives please! I don't have a copy of the recipe 
with me but I know in my tatered remanents of brain cells that a 
recipe for rock candy was posted in this group over the summer.  If I 
don't see it in the posts later on I will try to dig out my copy at 
home

Rusty 
Newsgroups: rec.food.cooking
From: alisg@Msu.oscs.montana.edu
Subject: Re: Net's Funniest Kitchen Disasters
Reply-To: alisg@Msu.oscs.montana.edu
Organization: Montana State University
Date: Fri, 18 Dec 1992 18:06:37 GMT

This wasn't in a kitchen, and fortunately wasn't as disastrous as it could have
been, but .... 

During my first season in Yellowstone Park, several friends and I decided to
hike to and climb one of the park's highest peaks. This was a longish hike, and
most people do it as an overnight backpacking trip. Since we wanted to be well
nourished for the next day's climb, and since we were all sick of Kraft dinner
and tuna, we hauled in t-bone steaks for dinner.

Unfortunately, the hike in took longer than we expected, and when we finally
got to our campsite, fumbling around in the dark, we discovered no one had
thought to pack a grate or grill of any kind. No problem. Just build a big fire
and kind of lay these steaks among the coals around the edge, then brush off
the ashes later. When "later" arrived, we also found that some of had forgotten
to bring knives, forks and plates. And the ashes didn't brush off so well. And
this part of the park was so prone to grizzly bear activity that the rangers
won't permit parties smaller than four to camp in it. And here the five of us
were, scarfing down these burnt-on-the-outside,
almost-raw-and-bloody-on-the-inside steaks with our bare hands, juices running
down our arms and all of us so ravenous we would have DARED a 600-lb grizzly to
show up. :)

The view from the top of Electric Peak was so nice I climbed it twice more in
later seasons. Fixed chili con carne from scratch on one trip. No more steaks,
though.

george

Newsgroups: rec.food.cooking
From: judiths@usisun.uucp (Judith Speck)
Subject: Wanted: Good Scone Recipes
Originator: judiths@usisun
Organization: UNITECH Software, Inc., Reston, VA
Distribution: usa
Date: Tue, 15 Dec 1992 17:11:50 GMT


   A friend and I were recently reminiscing about those yummy scones
we've eaten in England.  The bakery I used to work for also had a
variety which had oatmeal and currents in them.  (Unfortunately, I didn't
think to take a peek at the recipe while I was there.)  Does anyone
have either of these types of recipes, tried and true?

  Please e-mail to judiths@eliot.uucp (on UUCP) or judiths%eliot@uunet.uu.net
I don't seem to get this newsgroup here, and when we do get News, its 
pretty flaky.  We're on UUCP and I think on a sub-net at that.

Thanks in advance,
Judith
From: hwt@bcarh11a.BNR.CA (Henry Troup)
Newsgroups: rec.food.cooking
Subject: Re: Freezing Pate?
Date: 16 Dec 92 15:24:59 GMT
Reply-To: Henry.Troup@BNR.CA
Distribution: world
Organization: Bell-Northern Research Ltd., Ottawa, Canada

In article <1992Dec8.130630.25863@emr1.emr.ca>, thiessen@emr1.emr.ca
(Tracy Thiessen) writes:
|>So, like, can I freeze this stuff or not?


I freeze terrine, but not pate.  Pate (missing accents) is in pastry (en
croute).  The pastry will sog.  No pastry, no problem.  I cut about 100g
blocks, double wrap in plastic wrap and freeze.  Thaw normally or microwave.  

I doubt that chicken liver pate would freeze well due to it's softer texture.
                   
Henry Troup - H.Troup@BNR.CA (Canada) - BNR owns but does not share my opinions
	       Legislated morality is the enemy of true morality
Newsgroups: rec.food.cooking
From: gryphon@openage.openage.com (The Golden Gryphon)
Subject: Are Muffins the Quiche of the 90's???
Organization: Open Age, Inc.
Date: Wed, 16 Dec 1992 23:52:36 GMT

Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting) writes:

>     BLACKSTRAP MOLASSES BRAN MUFFINS  
>  

I don't mean to pick, and I only chose Dawn's post at random,  but I've been
wondering if Muffins are becoming the quiche of the 90's.  I've seen several
hundred Muffin messages in the past months, and I never really thought of them
being all that popular.

Don't get me wrong, I'm not flaming, I eat very well off the recipes I garner
here, and I even post some when I run across a new one.  I guess I'm asking...

Why all the Muffins??

-- 
The Golden Gryphon 				gryphon@openage.COM
"Mad Scientists seeks mindless brawny assistants, good pay, quiet location."
"They're not ghosts,  they're metaphysically challenged." - Me
Openage - The Premier SCO UNIX integrator in the Washington D.C. area
Organization: University of Illinois at Chicago
Date: Mon, 14 Dec 1992 19:51:45 CST
From: Alizon Elliott <U23915@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Dawn Scotting's Muffin Recipes

Would someone please send me the full collection?  I missed most of the initial
recipes.  Please e-mail me first.  I know we're talking a lot of bandwidth and
I'd prefer to have just one person mail me the entire lot.  Thanks in advance!

                           Alizon Elliott
Newsgroups: rec.food.cooking
From: mkay@sequent.com (Mary Kay Petersen)
Subject: RECIPE:  "Worst" fudge
Summary: "Worst" fudge
Keywords: fudge
Organization: Sequent Computer Systems, Inc.
Date: Fri, 11 Dec 92 19:13:55 GMT

My dear sister, Joan, who lives in the heart of the midwest (Minnesota),
clipped this recipe from the newspaper and sent it to me with the note:

"Don't you just miss Minnesota sometimes?"


Velveeta Fudge (from the Minneapolis-published "The Worst Cookbook")
--------------
Servings:  Makes too much

1 pound butter
1 pound Velveeta cheese
4 pounds powdered sugar, sifted (really!)
1/2 cup cocoa
1 teaspoon vanilla
1 cup chopped nuts

Over medium heat, in a heavy pan, melt butter and cheese until
mixture is smooth.  Stir constantly to prevent browning.  Remove
from heat.  Blend cocoa and powdered sugar into cheese mixture,
adding vanilla and nuts.  Spread into a buttered pan and cook.
When firm, cut into 2-inch squares.

Testing results:

"Mimi W. (anonymity preferred) of San Pedro, CA, sent this recipe
 to Minneapolis-published "The Worst Cookbook," inflicted on us by
 Mike D. Nelson.  Mimi said this cheesy recipe was "a resounding
 success," which gave me courage to try it, since the book's
 recipes are all supposed to be awful.  However, I cautiously
 make a half-batch, more than enough.  The Office Hungries took
 two days to finish it off --- bad sign --- and although some
 said kind things, most were suspicious.  After a taste of the
 rather beige mixture, I added more cocoa, which camouflaged the
 cheese flavor but not its greasy character.  If they hadn't known,
 they might not have been able to guess the lurking ingredient
 amid the predominately sugary effect.  Watch out for typos in
 the book; 4 pounds of powdered sugar is the proper proportion,
 but cool --- don't cook --- the fudge spread in the pan."
   * Eleanor Ostman (staff columnist, St. Paul Pioneer Press)

Anyone brave enough to try this recipe and "test" their coworkers,
please post the results!

:-)
---
  /_ _   /		sequent computer system, inc.	+-----+
 / / /  /__/ __		15450 sw koll parkway		|   # |
/ / /  / \__(_/_/_/	beaverton, or  97006-6063	|     |
mary kay petersen/	mkay@sequent.com 		+-----+
(503)578-5817 __/
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Where to get *real* sassafras oil?
Date: 19 Dec 92 06:30:53 GMT
Organization: NYU Stern School of Business

In article <1992Dec18.190706.16848@vine.cp10.es.xerox.com> dougf@vine.cp10.es.xerox.com (Doug Freyburger) writes:

>          ................ Note that
>the FDA did ban it because its active ingredient, saferol,
>is a mild carcinogen.

Are you saying that safrole is the principal flavour component?

I've never seen sassafras oil, and I have no idea what it smells like. But
I have some pure safrole, and it has surprisingly little odour. I wouldn't
want to swear to that, though, since I did not exactly take a deep, lomg
whiff.

- Shankar
Newsgroups: rec.food.cooking
From: disraeli@leland.Stanford.EDU (Jamie Lara Bronstein)
Subject: Re: Worst food?
Organization: DSG, Stanford University, CA 94305, USA
Date: Sun, 13 Dec 92 18:37:04 GMT

I was at a film festival yesterday where they screened some commercials
from the 1950's, one of which was promoting "National Drink JELLO Week."
This would seem to me to be right up there with the worst food idea ever.
Here's what the voice-over suggested:
Dissolve 1 packet jello in 1c. hot water
stir, then add plenty of ice and three cups cold water, and "voila!"
Drinkable jello.

A close second: My sister was watching ZOOM one day when one of the kids
on the show, Edith, assembled celery with peanut butter and proclaimed
it delicious. We didn't have any peanut butter in the house, but my sister
thought that since mustard was approximately the same color, celery with
a big dollop of mustard on it would taste just the same. It was her
last attempt at cooking for a while.

Jamie Bronstein
History Dept.
Stanford University
disraeli@leland.stanford.edu
Newsgroups: rec.food.cooking
Subject: RECIPE: Lemon Spiced Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 13 Dec 92 01:08:33 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      LEMON SPICED MUFFINS  
  
2 cups flour, 4 tsp baking powder, 1.1/2 tsp cinnamon, 1/2 cup sugar  
1 Tbsp grated lemon rind, 1/2 cup oil, 2 eggs, 1/4 cup milk  
1 cup unsweetened natural yoghurt  
Topping: 1/4 cup raw sugar & 1 tsp ground cinnamon mixed together  
  
Preheat oven to 400oF, prepare pans. Sift flour, b/pdr & cinnamon, stir in   
sugar & lemon rind. Lightly beat the oil, eggs, yoghurt & milk together.  Add 
dry mix to wet mix until just combined. Spoon into pans, sprinkle with   
topping, bake for 15-20 mins or until golden & well risen. Makes 12.  
  
  
   
  ---------------------------------------------------------------------  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  
  ---------------------------------------------------------------------
From: karell@cs2.lamar.edu
Newsgroups: rec.food.cooking
Subject: re: Request for Almond Toffee
Date: 9 Dec 92 18:57:27 GMT
Article-I.D.: cs2.1992Dec9.125727.1

To the person who asked for an almond toffee recipe:

This is not mine--I pulled it down a couple of weeks ago, but I haven't tried
it yet.  Let me know how it comes out--it sounds good!!

Enjoy :-)

Mindy

    

X-NEWS: cs2 rec.food.recipes: 1999
Relay-Version: VMS News - V6.0 13/10/90 VAX/VMS V5.5; site lub001.lamar.edu
magnus.acs.ohio-state.edu!usenet.ins.cwru.edu!agate!ames!news.dfrf.nasa.gov!shafer
Newsgroups: rec.food.recipes
Subject: CANDY VEG Toffee
From: jo@jrender.esri.scarolina.edu (Jo Render)
Date: Tue, 3 Nov 1992 03:38:18 GMT
Organization: NASA Dryden, Edwards, Cal.
Keywords: CANDY LVEG
To: recipes@mthvax.cs.miami.edu


This is a recipe that my family has been making for years.  Be careful
-- it is somewhat addictive.

Chocolate Toffee

Ingredients:

1 cup nut pieces
1/2 cup butter or margarine
2/3 cup brown sugar
6 oz. package of chocolate chips

Spread the nuts on the bottom of an 8" x 8" pan.  In saucepan, melt the butter
and stir in the sugar.  Bring mixture to a low boil stirring constantly and boil for 7-12 minutes,(depending on how crispy you like your toffee). 
 
Warning: this scorches easily on a gas range.  Be careful.
 
Pour toffee over nuts as evenly as you can. Sprinkle chips over the
top and put something on top of the pan to hold the heat in, such as a
cookie sheet. When the chips are soft, spread the chocolate over the
toffee. Refrigerate until hard

Variations: Switch the type of nuts you use (pecans, walnuts, almonds,
peanuts) or leave nuts out altogether.  Or put nuts in but leave off
the chocolate.  Or use milk chocolate instead of semi-sweet.  I no
longer grind the nuts 'cause too many nuts get left behind in the pan.
Or you can grind the nuts and mix them in with the toffee before you
put it in the pan.  And/or put nuts on top of the chocolate before
refrigerating.  I usually get impatient, so I put it in the freezer.

Clues for toffee testing: Some people say it's done when it looks like
peanut butter (color wise).  I usually figure it is done when it's
moving with the spoon around the pan instead of the spoon moving
around in the toffee.  In other words, it's moving around the pan in a
soft lump.  Or you can drip some in some cold water and see how hard
it gets.

Enjoy!