HDTenEightyP/NetNews huggingface dataset:
From: willmann@seismo.CSS.GOV (Raymond Willemann)
Newsgroups: rec.food.cooking
Subject: Re: The Zen of Bagels
Date: 27 Jan 93 22:23:12 GMT
Organization: Center for Seismic Studies, Arlington, VA


Has anybody else been to the bagel shop in Montreal that claims to
have the best bagels in North America? (I forget the name of the
shop.) When I was in Montreal last spring I made a special trip across
town to try these, and encountered an object unlike any bagel I'd ever
had in New York, Los Angeles, D.C., or even the supermarket.

These "bagels" were smaller and lumpier than U.S.-style bagels (which
was not necessarily bad) but also distinctly sweet.  Not like
so-called cinamon-raisin "bagels", more like a dinner role.  I thought
that they were inedible.  But is this just my U.S. oriented bias?

	Ray
Newsgroups: rec.food.cooking
From: drg@biomath.mda.uth.tmc.edu (David Gutierrez)
Newsgroups: rec.food.cooking
Subject: Re: Help -- Chorizo!
Date: 27 Jan 1993 05:48:39 GMT
Organization: Univ. Texas M.D. Anderson Cancer Center

In article <C1HI9D.9r@umassd.edu> rufus@cis.umassd.edu (Rui N. Campos) writes:
>Well, if this is the same stuff as the Portuguese Chourico there are plenty
>of ways to cook it.  It is a staple of Portguese (at least Azorean) 
>cooking.  
>
>You can:
>use it on Pizza
>Grill over open flame it and use it as a hotdog (only better :9)
>     I like mine to be char-broiled!
>Grind it up and make Sloppy Manny's (just like Sloppie Joes)

This sounds like a fairly firm suasage. As I suspected, this is not the same as
the chorizo of the southwest United States. Our chorizo is essentially bulk
sausage meat in a casing which is only good for carrying it home from the
store, as Sarang Gupta learned the hard way.

I had heard somewhere of this hard chorizo-like sausage of Central or South
America. I'll have to hunt around town and see if I can find some. It sounds
interesting.

David Gutierrez
drg@biomath.mda.uth.tmc.edu

"Only fools are positive." - Moe Howard

Newsgroups: rec.food.cooking
From: mrc@dasher.cc.bellcore.com (cole,melody r)
Subject: Re: clotted cream
Organization: Bellcore, Livingston, NJ
Date: Wed, 27 Jan 93 17:59:21 GMT



> 
> On a flight into London we got "clotted cream" to spread on muffins, and the
> stuff was *fantastic*.  Any recs on US sources or recipes?

Anthony:
Email to you bounced, so I'm posting this for your
benefit.

Delicious Orchards on Route 34 in Colt's Neck, NJ,
sells English Double Cream (same as clotted cream, I
believe.)  It's in the refrigerated section. 
Delicious Orchards is about 1 mile north of the
intersection of Rute 34 and Route 18.  It's probably
half an hour from Princeton.

Melody Cole

PS.
I know what you mean about clotted cream.  It's
WONDERFUL.  I overdosed on it in London in September.
From: melissa@spanky.Jpl.Nasa.Gov (Melissa Probst)
Newsgroups: rec.food.cooking
Subject: Re: Wanted: Recipe for Tartar Sauce
Date: 25 Jan 1993 18:37:20 GMT
Organization: Jet Propulsion Laboratory, Pasadena, CA
NNTP-Posting-Host: spanky.jpl.nasa.gov

>In article <22JAN93.16183759@don.waisman.wisc.edu> smith@don.waisman.wisc.edu writes:
>>This may be the easy way out but all I do for tartar sauce is mix about 2 parts 
>>salad dressing or mayo (whatever I have on hand) and 1 part pickle relish.  
>>It's pretty much individual to taste as to the proportions.  You could add a 
>>little chopped onion if you want.  Bon Appetit  ;>
>
For tartar sause I mix mayonnaise (Best), chopped dill pickles and 
chopped onion.
I find that pickle relish is too sweet.

Melissa
--------------------------------------------------------------------------
Melissa Probst
System Administrator
Jet Propulsion Laboratory
4800 Oak Grove 301-250D
Pasadena, CA 91109

email: melissa@spanky.jpl.nasa.gov
From: matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
Subject: Re: Recipe: Beggars Chicken
Date: 26 Jan 93 22:05:16 GMT
Organization: University of Colorado, Boulder

In article <1993Jan25.191532.6744@devvax.mincom.oz.au>, peterl@devvax.mincom.oz.au writes:
> 
> Well,finished my work for now and I'm sstarting to get into high gear
> for the Australia Day celebrations tommorow...so I'd better put the
> Beggar's Chicken recipe on the net now.......
> 
>                              BEGGAR'S CHICKEN
>                              ================
> 
> Back in the old day's the Oriental people used to wrap the chook in
> lotus leaves,then in clay,then throw it into a hot fire to cook.Be
> sure to have a hammer ready so you can eat the sucker!!!
> 
> 
> 1.5kg (3lb) chook
              ^^^^^

Well, I feel like a nitwit, but what's a chook?  Can I assume this is
Aussie slang for chicken, or is a chook some other bird native to
the land down under?

Kellie M-S
matthews_K@cubldr.colorado.edu
Newsgroups: rec.food.cooking
From: bsmith@osf.org ()
Subject: Re: Net's Funniest Kitchen Disasters
Originator: bsmith@crustacean
Organization: Open Software Foundation
Date: Tue, 26 Jan 1993 20:48:59 GMT

Read this one even if you're tired of Kitchen Disasters. I first posted
it here several years ago, so I guess there's enough new folks in r.f.c to 
warrant a repeat. It got me in a bit of "hot water" because...well, I'll
tell you later.

Some years ago, my then-SO Joyce and I were spending a June weekend at her
Cape Cod, Massaschusetts cottage. The weather that weekend was cool and damp,
so I decided to spend part of one day doing some cooking. Some spicy tomato
sauce with pasta seemed like just the ticket to warm us up, so I went off
to the supermarket to get the necessary ingredients, among them some pale
green, hot Italian peppers.

Glancing out the window occasionally for a view of the Bass River, I stood at
the kitchen counter chopping vegetables. My...um...genitalia felt a little
itchy, so I stuck my hand down my pants and gave 'em a bit of a scratch, then
I resumed chopping and dicing. I looked at the colorful results of my labor and
felt pleased. Soon, though, I felt a funny sensation in my pants -- sort of
a mild tingling, as if I'd been riding a bicycle for a while.

Unworried, I went back to work, but not for long. The tingling got tinglier,
and warmer. Before too long, the sensation became one of burning! What was
going on? A glance at the chopped-up peppers told the tale. Handling hot
peppers and then the casual scratch had done it. Things were really heating up
down there now, to the point of agony. I calmly went into the bathroom and
applied some skin lotion to the affected area, but this seemed to make the
burning sensation worse.

Quickly I returned to the kitchen, and in some desperation I filled a small
pot with cold water, lowering my pants and immersing the painful parts in the
pot. At last I felt relief! At that moment, Joyce appeared in the kitchen
doorway, laughing as I tried to explain my predicament. 

"I didn't know we were having hot dogs for dinner," said she, and I had to 
laugh. The burning went away pretty soon, and thereafter I treated hot peppers
more respectfully. 

As for the "hot water," well, that happened when soemone here said something
like, "I hope you washed your hands after you scratched," which led to various
accusations and counter-accusations, some quite...ah...heated in normally
peaceful rec.food.cooking. Hope you liked the tale!

Bruce Smith

Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Coarse sugar - Turbinado Sugar
Keywords: sugar
Organization: Lockheed Missiles and Space Co.
Date: Tue, 26 Jan 93 18:01:33 GMT

In article <1993Jan25.145250.46023@watson.ibm.com> scott@ew320akgn.ibm.com (Scott Wright) writes:
>   Someone was asking a short while ago about coarse sugar.  I found something
>in the local health food store called 'turbinado sugar.'  They are miniature,
>crystal pellets, marginally opaque, and about the color of light brown sugar.
>I bought a small package, and they seem just like sugar to me.  Anyone know
>what exactly this is?
>

sounds like   raw sugar   - its good, tastes like white sugar & 
is served in a lot of natural food restaurants

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: stcmille@panix.com (Steve Miller)
Subject: Re: Cleaning out my Wok
Organization: PANIX Public Access Unix, NYC
Date: Tue, 26 Jan 1993 18:54:18 GMT

Heat wok.  Add oil.  Heat oil.  Add popcorn.  Swirl.  Cover.
Let-er-rip.
-- 

__________________________________________________________
Steve Miller				stcmille@panix.com
		A Famous Rock Star!
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: REQUEST: Navajo Frybread
Organization: Lockheed Missiles and Space Co.
Date: Mon, 25 Jan 93 23:04:22 GMT

In article <revillot-150193115502@mm-mac18.mse.uiuc.edu> revillot@ux1.cso.uiuc.edu (Judy Tolliver) writes:
>Could someone post a recipe for Navajo frybread?  (For those who haven't
>had it, it's a flat, round, fried, wheat-based bread.  It's used pretty
>much like a tortilla, only it's much thicker.)
>
from:
From: "Garland E. Dovel" <gdovel@mwc.vak12ed.edu>
Subject: NAVAJO FRY BREAD
Organization: Taronga Park BBS
Date: Sat, 23 Jan 93 8:44:27 EST

Someone asked for a recipe for Navajo Fry Bread, recently.
Here is one that I have used.

FRY BREAD
2 cups unbleached flour
1/2 teaspoon salt
1/2 cuup instant dry milk powder
1 tablespoon baking powder
1 & 1/2 tablespoon solid shortening
2/3 to 3/4 cup water
Vegetable oil for frying
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+
Mix dry ingredinets; cut in shortening as for pastry. Add water
gradually, mising to form a firm ball. Divide into 12 balls;
let rest, covered for 10 minutes.  Roll each ball into 6-inch
circle.  cut 1/2 inch diameter hole in center of each circle.
Heat 1 inch oil in Dutch oven at 400 degrees.  Slip each circle
into oil;fry each side about 1 minute or until puffed and
golden.  Drain serve warm with butter, honey and fresh lemon
juice.  You may add the ingredients to make it a Navajo
taco--lettuce, tomatoes, pinto beans, cheese, etc.
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+

I got this from "Country" magazine Feb/Mar issue of 1990. I
have used it and is easy to do!


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: dw00@ns1.cc.lehigh.edu (DIANA WALSH)
Newsgroups: rec.food.cooking
Subject: FAV. CHICKEN RECIPE>>>
Date: 27 Jan 93 20:23:57 GMT
Organization: Lehigh University


    I had posted this sometime ago, but it got lost.....

            ISLAND CHICKEN
---------------------------------------------------
Have on hand:

    Rum
    Coconut
    Cream
    Pecans
    1 can Coco Lopez (or any other Pina Colada/coconut milk mix)
    egg/milk/flour
    butter
    CHICKEN - boneless, cut into smaller portions,
              and thinned if necessary

Pound chicken if necessary.  Dredge each piece in egg&milk mixture,
flour, then coconut.  If you are a cocoNUT, do both sides (I usually do).
Brown in frying pan, CAREFULLY turning both sides.  Remove chicken.
Now:  add Rum, Coco Lopez, & Cream, stirring until rum cooks off, and
sauce turns a caramel color.

    Pour on top of chicken, and sprinkle with pecans.

    THIS IS A FABULOUS RECIPE -- FROM THE CHEF OF A LOCAL COUNTRY CLUB.


    
-- 

           ______________ Diana Walsh   DW00@LEHIGH.EDU ____________
        <<<_________ Structural Stability Research Council _________>>>
                   <<<________ Lehigh University _________>>>
                               Bethlehem, PA USA
From: cst@bork.nist.gov (Charles S. Tarrio)
Newsgroups: rec.food.cooking
Subject: Re: wanted: favorite chicken receipts
Date: 23 Jan 93 18:26:24 GMT

In article <kanderso.3@cs-acad-lan.Lakeheadu.Ca>  
kanderso@cs-acad-lan.Lakeheadu.Ca (KKAREN ANDERSON - ENG) writes:
> My favorite meat is chicken, and I'm always looking for new receipts
> 
> 
> Karen Anderson !.!

Try these:

Hawaiian Curried Chicken (loosely from _The Fiery Cuisines_ by Dave DeWitt  
and Nancy Gehrlach (sp?))

some chicken (I use a pound or so of boneless breast or thigh, but the  
recipe calls for a whole chicken cut into parts)

an onion and a pepper
a few small chilies
curry powder

cocoanut milk (heat one pint milk to simmering, add one cup flaked  
cocoanut, steep for an hour, squeeze through cheesecloth)

cocoanut and pineapple

Heat two tbsp butter or oil in a pan, add diced onion, pepper, and chile.   
Sautee until veggies are soft.  Add a few tbsp curry powder, then chicken.   
Toss until everything is coated with the powder, then add the cocoanut  
milk.  Bring to a boil and simmer until the chicken is done.  You may want  
to thicken with cornstarch or flour.

Serve over rice and top with cocoanut and pineapple.  I must admit thatI  
first tried this recipe because a sweet-hot curry with fruit sounded so  
strange, but this is really tasty!
_________________________

And anyone who likes chicken must have this in her recipe book:

1 medium chicken
40 cloves garlic (3-5 bunches)

Roast the chicken normally, with unpeeled cloves of garlic placed in the  
pan, on the chicken, between the breast and skin, wherever.  After about  
an hour, the garlic is done and can be removed.  It can be squirted onto  
bread or directly into one's mouth.  Another good use is to cream a few  
cloves into a stick of butter and use this for bread and potatoes.  The  
garlic also makes gravy a little tastier.

Enjoy!
__________________
Any opinions expressed are not those of NIST or the Government
C.                                        ctarrio@enh.nist.gov
"Is it progress if a cannibal uses a knife and fork?"
-Stanislaw Lem
From: avi@rix.Corp.Sun.COM (Ann Adamcik)
Newsgroups: rec.food.cooking
Subject: Re: wanted: favorite chicken receipts
Date: 22 Jan 1993 23:37:38 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: avi@rix.Corp.Sun.COM
NNTP-Posting-Host: rix.corp.sun.com


Here are 2 recipes that always get rave reviews:

1. Dijon Chicken

4-6 boneless, skinless chicken breasts
1 egg
Seasoned italian bread crumbs
Butter

1/2 c. cream
1/4 c. dry white wine
1 T. butter
1 T. good dijon mustard
white pepper

Pound chicken breasts flat, dredge in egg and bread crumbs, fry over med. heat
until done.  Remove to warm platter.  In the same pan combine wine, cream, and
mustard and cook until bubbly.  Stir in butter.  Add pepper to taste.  Pour over
chicken.  Serve with wild rice.


2. Tender Crock-Pot Chicken

4-6 boneless, skinless chicken breasts
1 T dry italian dressing mix
1 T butter

1 can cream of mushroom soup (or celery or chicken)
4 oz. cream cheese
1/4 c. sherry

Place chicken in the crock pot.  Sprinkle with italian dressing mix, dot with
butter, cover and cook on low for 5-6 hours.  In a saucepan, combine soup, 
cream cheese, and sherry.  Heat until cheese is melted.  Pour soup mixture 
over chicken in crock pot and cook on high for another 45 minutes.  Serve
over rice.
From: F0O@psuvm.psu.edu
Newsgroups: rec.food.cooking
Subject: Re: Cleaning out my Wok
Date: 26 Jan 93 14:14:25 GMT
Organization: Penn State University

In article <C1FCII.8qI@panix.com>, stcmille@panix.com (Steve Miller) says:

>In <93025.093142F0O@psuvm.psu.edu> <F0O@psuvm.psu.edu> writes:

[..]
>>of the wok was black.

>Your first mistake was making popcorn in a wok wrong.  When I do this I
>am very careful to shake it a lot.  Actually, I don't shake it.  I sort
>of swirl the popcorn and hot oil around a lot until all the popcorn is
>just about ready to pop.  Then I slap the top on and let-er-rip.  It
>pops in about 15 seconds and the process is like satisfying sex.

>Also, nearly every kernal pops.  To do this method right you need a wok
>with a handle.

   One of the questions I have about wok cooking is, how hot do you
initially heat the wok up to?  I have a gas range, and the first time I
used the wok, the oil burned to the bottom in about a minute or so(there
were these yellowish patches on the bottom of the wok).  Should you gently
heat the wok up, or just let er rip?

                                                                    [Tim]
From: lorange@spot.Colorado.EDU (Hans L'Orange)
Newsgroups: rec.food.cooking
Subject: Re: Coarse sugar - Turbinado Sugar
Keywords: sugar
Date: 25 Jan 93 18:24:48 GMT
Organization: University of Colorado, Boulder

scott@ew320akgn.ibm.com (Scott Wright) writes:

>   Someone was asking a short while ago about coarse sugar.  I found something
>in the local health food store called 'turbinado sugar.'  They are miniature,
>crystal pellets, marginally opaque, and about the color of light brown sugar.
>I bought a small package, and they seem just like sugar to me.  Anyone know
>what exactly this is?

>   Scott



I've bought some of that also; it looks and tastes very much like the stuff my 
grandfather (a retired manager of a Hawaai sugar plantation) used to bring home
as "raw" sugar.

hans

-- 
******************************************************************************
* "I have always imagined that Paradise  *       "Let there be songs,        *
*    will be a kind of library"          *         to fill the air"          * 
*        Jorge Luis Borges               *                Garcia - Hunter    *                
Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: Re: wanted: favorite chicken receipts
Organization: Gallaudet University
Date: Fri, 22 Jan 1993 22:28:06 GMT

In article <kanderso.3@cs-acad-lan.Lakeheadu.Ca>, kanderso@cs-acad-lan.Lakeheadu.Ca (KKAREN ANDERSON - ENG) writes:
> My favorite meat is chicken, and I'm always looking for new receipts
> 
> 
> 
> I'm willing to post some of my favorites...if anyone is interested
> 
> I'm also new on this system, and love this newsgroup.
> 
> Have a great weekend.
> 
> 
> Karen Anderson !.!
=====
Ok here goes...

wash and pat dry some chicken pieces, say 2 chicken's worth. season with 
salt, pepper and plenty of paprika. In a heavy bottomed cassarole, 
Brown them in oil of your choice. 
Add one or two cans of potato with accompanying broth, one or two cans of B 
and B mushrooms, a can or two of artichoke hearts with accompanying broth, 
a cup of chicken broth and 1/4 c sherry. Cook for about 30 - 40 minutes 
over low heat. Stir occasionally. Serve over rice.

skip

rlwilliams@gallau.bitnet
From: blue@cam.nist.gov (Jim_Blue_x3809)
Newsgroups: rec.food.cooking
Subject: Re: Cleaning out my Wok
Date: 28 Jan 93 13:29:53 GMT
Organization: National Institute of Standards and Technology, Gaithersburg, MD

In article <93026.091425F0O@psuvm.psu.edu>, F0O@psuvm.psu.edu writes:

|>    One of the questions I have about wok cooking is, how hot do you
|> initially heat the wok up to?  I have a gas range, and the first time I
|> used the wok, the oil burned to the bottom in about a minute or so(there
|> were these yellowish patches on the bottom of the wok).  Should you gently
|> heat the wok up, or just let er rip?

Heat the wok, then put the oil in. Start cooking as soon as the oil
gets hot. Use full speed ahead on the gas.
Newsgroups: rec.food.cooking
From: hyler@ast.saic.com (Buffy Hyler)
Subject: Re: Wanted: Recipe for Tartar Sauce
Reply-To: hyler@ast.saic.com
Organization: SAIC
Date: Mon, 25 Jan 1993 23:32:34 GMT

A homemade variation that I like is mayonnaise, chopped dill pickles and
Worcestershire sauce.

---
----------------------------------------------------------------------
Buffy Hyler (hyler@ast.saic.com)
SAIC, Campus Point
San Diego, California
----------------------------------------------------------------------
From: ellert@v32.uh.cwru.edu ()
Newsgroups: rec.food.cooking
Subject: Re: The Zen of Bagels
Date: 26 Jan 1993 14:33:49 GMT
Organization: Image Analysis Center, Univ. Hospitals of Cleveland
Distribution: world
Reply-To: ellert@nu1.uh.cwru.edu
NNTP-Posting-Host: max.uh.cwru.edu


I think this should be submitted to rec.humor.funny :)

Ed
Newsgroups: rec.food.cooking
From: danielh@sequent.com (Daniel Hobbs)
Subject: Re: "Toddy" Cold Coffee Brewing System
Organization: Sequent Computer Systems, Inc.
Date: Fri, 22 Jan 93 01:03:50 GMT


For those who are interested:

I measured the container that the Toddy cold brewing system uses 
to soak the coffee in, and about 10 cups liquid measure fills it to 
the brim.  So I'd guess about 7 to 8 cups cold water to 1 lb  of 
(coarse ground) coffee should be about right.

Seems with just a touch of ingenuity, you could do this perfectly
well without shelling out $20-30 just to see if you like coffee
this way.

Dan
danielh@sequent.com
From: jm5p+@andrew.cmu.edu (Judi Mancuso)
Newsgroups: rec.food.cooking
Subject: Re: Bailey's Irish Cream
Date: 26 Jan 93 19:03:06 GMT
Organization: Student Employment Office, Carnegie Mellon, Pittsburgh, PA

Theresa asks-- 
>Does anyone have a recipe for Bailey's Irish Cream? 

Yep, I will get it to you tomorrow.  In the meantime, I have great
recipe that uses Bailey's---A Nutty Irishman--
 Hot Coffee
1 shot Baileys
1 shot Frangelica
dollup of whipped cream

It's gives  a great kick to brunches.  Speaking from experience....  Judi
 
Newsgroups: rec.food.cooking
From: roberth@microsoft.com (Robert Hess)
Subject: Re: Farberware Millennium ?
Date: 27 Jan 93 17:13:22 GMT
Organization: Microsoft Corp.
Distribution: usa

David Hoffman (hoff@cs.standford.edu) pleads:
 ----
| I need some cookware, and I don't like having to use plastic utensils.
| I was perfectly willing to give up non-stick stuff altogether and just
| get some nice stainless, but then I saw this Farberware Millennium line
|...
 ---

If I remember correctly, the Millennium line, while they claim to be
tough enough for metal utensils, are "just another teflon" coated
pan, meaning that metal utensils will probably eventually take their
toll on it.

If you want a non-stick pan that you can use metal with, I have found
nothing better then the ScanPan 2000+. A good teflon pan will be 'more'
non-stick then ScanPan, but not by much. I've done a lot of cooking
with my ScanPan, and even some serious burning, but nothing that didn't
come off relatively easily.

...and I've never had trouble using metal utensils with it.

For 'Stainless Steel' cookware, I recommend All-Clad. One noted benefit
that this line has over other SS ware, is that the thick aluminum is not
just a disk on the bottom of the pan, but completely covers it. I prefer
this, because it allows the heat to travel up the sides of the pan, and
(I think) provide better heat distribution.

-Robert
Newsgroups: rec.food.cooking
From: ritz@ldyday.enet.dec.com ()
Subject: Re: Mixers -- Kenwood vs. KitchenAid ??
Reply-To: ritz@lkg.dec.com
Organization: Digital Equipment Corporation
Date: Fri, 22 Jan 1993 17:18:23 GMT


Some specific differences:

The KA 5-qt model suspends the bowl above the stand so that you can put
a hot- or cold-water bath beneath. Useful for genoise, buttercreams,
fondant, and other highly specialized tasks.

The Kenwood reportedly does not 'walk' across the counter when kneading
sturdy doughs. My KA fell off the counter in this way (but it was not
damaged, even though it fell on a tile floor.)

If you're making a large amount of bread (say, 3 batches in a row) the cooling-off time can be significant.

BTW, the KA is not a commercial-duty machine. I don't know about the Kenwood.

John Ritz
ritz@lkg.dec.com

"Break china laughing"