HDTenEightyP/NetNews huggingface dataset:
From: rpm@wag.caltech.edu (Richard P. Muller)
Newsgroups: rec.food.cooking
Subject: WANTED: Chicken Mole
Date: 26 Aug 92 13:26:30 GMT
Reply-To: rpm@wag.caltech.edu (Richard P. Muller)
Distribution: usa
Organization: California Institute of Technology, Pasadena, CA

I'm looking for a good chicken mole recipe.


--
 Rick Muller   rpm@wag.caltech.edu    818.397.2722    818.585.0918 FAX
Die kunst der kludge
Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: Japanese knives?
Organization: Gallaudet University
Date: Fri, 28 Aug 1992 17:41:07 GMT

I know there has been an extensive discussion of knives... I joined too 
late to catch the beginning part. I wonder if anyone knows of a Japanese 
kitchen knife... I read an article about kitchen knives and it really raved 
about this kind. I haven't seen it in any stores... anyone know what I'm 
talking about?

rlwilliams@gallua
From: leighann@sybase.com (Leigh Ann Hussey)
Newsgroups: rec.food.cooking
Subject: Re: Zuchinni coming out my...
Date: 27 Aug 92 21:23:33 GMT
Organization: Sybase, Inc.

In article <hartley-250892100030@140.239.12.117> hartley@centerline.com (Timm Hartley) writes:
>Actually its not my... they're coming out of, its my mother's. She called
>me all frantic last night. It seem that she went out to the garden to pick
>some zuchini. Well, she said she only picked 5, but it looked as though she
>was hauling firewood. (BIG zuchini) 
>

Watch out when you plant zucchini; you know that there is only a plural 
form of the vegetable's name -- there is no "zucchino"... ;-)

	- Leigh Ann


Leigh Ann Hussey 		leighann@sybase.com
"They're mine!  All mine!  And what's mine is mine!" - Daffy Duck
From: ienne@lamisun.epfl.ch (Paolo Ienne)
Newsgroups: rec.food.cooking
Subject: Re: Espresso,NOT expresso!
Date: 27 Aug 92 16:46:14 GMT
Organization: Ecole Polytechnique Federale de Lausanne

I've not at hand any Italian dictionary providing ethimology of words but I can tell you -as a genuine Italian- that my personal perception of the word "Espresso" applied to coffee has always been that of "Quick", "Rapid", "Fast", etc.

Actually the idea of an ex- or e- prefix before an introductory sibilant (quoted by Ted Taylor from Random House) sounds a bit exotic to me, especially because I cannot think of a sure example in italian (for instance "Espanol" is "Spagnolo" in Italian, without any prefix).

Another, rather fantasious perhaps, ethimology could be to trace it back to the origin of the latin equivalent to the italian word ("expressum" from "expremo" as stated by Tom Jacob). It can be imagined that "espresso" has exactly the meaning of "ex premo" that it "I squeeze through", as actually done with the steam through the coffee in an espresso machine. A bit exotic - I agree - but someway plausible.

I'll try to seecheck in a dictionary next time I'll be in Italy and I'll let you know.


paolo
From: rjm@chaos.aqeng.cdc.com (Rodney J Mertz)
Newsgroups: rec.food.cooking
Subject: Re: Spanish Chocolate
Date: 2 Sep 92 17:34:18 GMT
Organization: Control Data Corporation

Here is the recipe for Orange - Scented Hot Chocolate

from the May 1992 Bon Appetit

2 Cups milk
4 Ounces bittersweet (not unsweetened ) or
   semi-sweet choclate, chopped
3  2X1 inch orange peel strips (orange part only)
1/2 teaspoon instant espresso powder or
    instant coffe powder
1/8  teaspoon ground nutmeg

Combine all ingredients in heavy medium saucepan.Stir over low heat until 
chocolate melts. Increase heat and bring just to a boil, stirring often. 
Remove from heat and whisk untily frothy. Return to heat and bring to
boil again. Remove from heat; whisk until frothy. Repeat heating and
whisking once again. Discard orange peel. (Can be prepared 2 hours
ahead. Let stand at room temperature. Before serving, bring just to boil,
remove from heat and whisk until frothy.)
Pour hot chocolate into mugs, 2 servings.

I tried this last night, it tasted great, had a wonderful texture, and was
the perfect refreshment for sitting on the balcony and watching the 
rain fall while talking to friends.  Bon Appetit, recommends it with
Churros for breakfast.  Maybe on Sunday morning.  Enjoy.

...rod
From: bam8576@evtprp0b.UUCP (Beverly A Myers)
Newsgroups: rec.food.cooking
Subject: lots of salmon
Keywords: salmon, seafood, fish
Date: 2 Sep 92 23:20:51 GMT
Organization: bcs

We went fishing last weekend and caught 2 salmon 1 22 pounds and
one 16 pounds the freezer is full of salmon steaks any ideas??

we have already done the Barbeque thing 3 times so we would like
to try other things (we have more than enough to try lots of recipes)

Please e-mail me any good recipe's you have for salmon.

Thanks.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
       /\_/\
  /\  / o o \               Beverly Myers
 //\\ \~(*)~/          Boeing Computer Services
  `  \/   ^ /                (206) 234-3672
     | \|| ||
     \ '|| ||           bam8576@atc.ca.boeing.com
     \)()-())
=============================================================================
Newsgroups: rec.food.cooking
From: ellen@hela.iti.org (Ellen Sudia)
Subject:  Truffles - chocolate 
Keywords: Candy 
Organization: Industrial Technology Institute
Date: Fri, 28 Aug 1992 13:15:40 GMT

Does anyone have truffle recipes that they would like to share?
Thanks in advance.
From: reynold@binah.cc.brandeis.edu
Subject: Re: GARLIC BREAD HELP
Reply-To: reynold@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Fri, 4 Sep 1992 14:48:36 GMT

In article <1992Sep3.155230.9517@dartvax.dartmouth.edu>, Timothy.P.Stammers@dartmouth.edu (Timothy P. Stammers) writes:
>Here is a simple way that I do garlic bread, actually, garlic
>toast,that is easy and tastes great.  I simply cut a loaf of italian
>bread into serving size slices and butter each piece (with margarine)
>and sprinkle with garlic powdwer and a little salt.   I then place this
>in a toaster oven at 350 degrees until toasted.  - Tim

I haven't seen this mentioned yet so here goes---FORGET THE BUTTER!
Paint the bread with extra-virgin olive oil, sprinkle with garlic
powder and a touch of basil--put in the toaster oven on top brown or
a dark setting (depends on your toaster oven).

If you check around, you'll find that most restaurants don't use butter
at all on their garlic bread--always olive oil. It's better for you too.

Susan
Newsgroups: rec.food.cooking
Subject: Recipe:  Homemade Pasta
From: warren@bbs.mdcbbs.com
Date: 27 Aug 92 07:06:05 GMT
Organization: KAMAN INSTRUMENTATION
Nntp-Posting-User: warren

Homemade Pasta

2 c. flour, 2 lg. eggs, dash salt, water as needed

Put flour in a bowl.  Make a well in the center.
Put eggs and salt in the well.  Mix with a fork
or your hands.  Add water as needed for mixture to
stick together.

Variations:
Wheat:  Substitute 1 3/4 c. whole wheat flour.

Semolina:  Substitute 2 c. semolina flour for
flour, or use a combination of both for easier
rolling.

Rich egg:  Substitute 3 gl. egg yolks or 2 lg. yolks
and 1 lg. egg for the eggs.

Spinach:  Cook 1/2 of 10 oz. pkg frozen, chopped 
spinach.  Cool, squeeze as dry as possible, mince
finely, stir into pasta with eggs, omit water.

Carrot or tomato:  Stir in with eggs either 3 T. canned 
pureed carrots (baby food) or tomato paste.  Omit water.

Red Bell Pepper:  Use 4 roasted, peeled, cleaned, 
pureed red peppers in place of 1 egg and the water.

Ancho Chile:  Use 8 roasted, peeled, cleaned,
pureed ancho (poblano) chiles in place of 1 egg and 
the water.

Jalapeno:  Use 6-7 canned whole jalapenos.  Puree
eggs and jalapenos together.  Omit water.

Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Jellyfish (was Re: Gross foods in cans: competition)
Organization: Indiana University
Date: Sun, 30 Aug 1992 07:09:38 GMT

ed@weir.pa.dec.com (Ed Gould) writes:

>So, why are you keeping the name of such a wonderful place secret?  Some
>uf us visit Seattle now and then...

Jellyfish can be had at the Three Happiness in Chicago.  It tasted
noticeably chemical, which i assume was some relic of the preserving
process.  Other than that, no big deal.
-- 
Kiran Wagle     <kiran@bronze.ucs.indiana.edu>     (812) 335-0420
Newsgroups: rec.food.cooking
Subject: Re: Kitchen thermometers
From: gary@cdthq.UUCP (Gary Heston)
Date: Sun, 30 Aug 92 22:00:54 CDT
Organization: Garys' Home for Obsolete Computers

M18611@MBVM.Mitre.Org (Kathy Wilk) writes:

>   I have two thermometers used for making cheese.  They have the same problem
> the mercury has broken up, making it impossible to measure anything.  I have
> tried heating them slowly but it doesn't solve the problem.  Any suggestions
> on how to fix the mercury and prevent this from happening again?
>  (In the meantime, I can use a nifty meat thermometer.  But I don't want to
> throw out the other two if they can be saved.)

Have you tried shaking it down to get it back together? That was 
commonly done with the old mercury medical thermometers, and
seemed to work.

Gary Heston, at home.....
gary@cdthq.uucp
Xref: sparky rec.food.cooking:15479 rec.food.veg:8300
Newsgroups: rec.food.cooking,rec.food.veg
Subject: RECIPE: Greek Eggplant Dip 
From: ivler@mdcbbs.com (J.M. Ivler    ivler@mdcbbs.com)
Date: 28 Aug 92 13:12:26 GMT
Organization: M&E (Division of EDS), Cypress CA
Nntp-Posting-User: cuy

Melitzanosalata {don't ask me to pronounce it, I can barely spell it :-) }
Greek Eggplant Dip

Olive oil [see instructions for amount]
Eggplant [don't you just *love* the colour?]
1 tbs white wine vinegar
2 tbs lemon juice
1 tbs chopped parsley (fine)
2 cloves garlic (crushed) [sometimes 3, 4 or even 6 :-) ]
1 cup yogurt (plain) [leave the fruit stuff to the nuveau culturists]
3 oz cream cheese
1 tbs bread crumbs

Brush a baking pan with 1 tbs olive oil. Slice eggplant in half (lengthwise). 
Bake at 375 for 45 minutes or until soft (it's *HOT* - be careful).

Remove eggplant and cut into small chunks.

Into a blender place...

Eggplant chunks and - 3 tbs of olive oil, vinegar, lemon juice, parsley and 
garlic. Blend until of a smooth consistancy. (that means that you make all 
the chunks disapear).

Add the yogurt, cream cheese and bread crumbs. Blend until well mixed. 
Refrigerate 24 hours (overnight, minimum). Serve. Enjoy!

jmi
ivler@mdcbbs.com
Newsgroups: rec.food.cooking
From: nev@cbnewsj.cb.att.com (nancy.e.ellard-vass)
Subject: Re: Cooking Courses
Organization: AT&T
Distribution: usa
Date: Wed, 2 Sep 1992 12:32:09 GMT

In article <1992Sep2.000636.24197@relay.nswc.navy.mil>, rlafolle%apssgi@relay.nswc.navy.mil (Robert D. LaFollette) writes:
> 
> 	Can anyone provide me with information on cooking courses, of any kind,
> 	in the Continental U.S. that range from 1 day to a week.

A friend of mine attended Peter Krump's cooking school. I think she took this
on a saturday. They have 1-day, 1-week, and a full time cooking course.

I don't have the number but call 1-212-555-1212. I know they are in
Manhattan.

Good luck.
Nancy


Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Navy Bean Soup
Organization: Lockheed Missiles and Space Co.
Date: Tue, 25 Aug 92 15:38:25 GMT

In article <1992Aug24.231625.5988@ninja.zso.dec.com> newkerk@zso.dec.com (Oscar Newkerk) writes:
>
>                                 SENATE BEAN SOUP
>                Bean soup as served in the U.S. Senate dining room
>
 
sorry, I have to ask, is this where they get all their 'hot air',
er, 'gas', from???

>          Serves 6
>
>        1       lb dried Navy beans
>        1       ham bone (get one with plenty of meat on it)
>        12      cups water
>        3       medium onions, chopped fine.
>        3       cloves fresh garlic, minced.
>        3       celery stalks, chopped fine.
>        1/4     cup fresh parsley, (chopped fine)
>        1       cup mashed potatoes
>        1       tsp salt (or less to taste)
>        1/4     tsp pepper
>        1/4     cup chopped fresh chives
>
>
>
>        Wash the beans and remove  those  that  float  in the wash water.
>        Soak beans overnight in enough water  to  cover  them  by several
>        inches.  Drain.
>
>        In a large kettle, place 3 quarts of cold water.  Add the drained
>        beans and the ham bone, and bring to  a  boil.    Reduce heat and
>        simmer,  partially covered, for 2 hours.  If scum  forms  on  the
>        surface, skim it off.
>
>        Chop  the onions, garlic, celery, and parsley.  Add to  the  pot.
>        Add the mashed potato to the pot.  Simmer 1 more hour.  Check the
>        beans.  If they are not yet tender, then simmer some more.
>
>        Add salt and pepper.  Remove the ham bone and pull the  meat from
>        it.  Cut the meat into small chunks, and toss them back into  the
>        soup.
>
>        Serve piping hot into preheated bowls, and sprinkle chopped fresh
>        chives atop each.
>
>        Great Northern beans are an  adequate  substitute for Navy beans.
>        If you forgot to soak them  overnight  and still want to make the
>        soup,  you can simmer them for an  hour  and  then  discard  that
>        water.    The  beans  end up with slightly  more  flavor  if  you
>        cold-soak them.
>
>
>        You  can  almost  certainly  get  away with using instant  mashed
>        potato flakes to acquire the 1 cup of mashed potatoes  that  this
>        recipe calls for.
>
>
>        Time:
>        8 hours soaking, 10 minutes preparation, 3 hours cooking.


-- 
________________       __        ________________   "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: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Knive Sharpening
Keywords: Knive Sharpening
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Thu, 3 Sep 92 12:18:14 GMT

In article <1992Sep2.153702.3673@hemlock.cray.com>, ss@tamarack16.cray.com (Sandra Swanson) writes:
|> 

|> Does anyone have a technique or know of a product that will help
|> me get those angles correct?  I can get a "pretty good edge" on
|> the knives, but never the "really great" edge the originally had.

Go to you knife store and get a good sharpening steel.  Try to slice of thin
slivers with your chef's knife.  For my pocket knife - my boss in a mechanical
engineer, I just ask him if he thinks it's dull and he takes care of it.  
Newsgroups: rec.food.cooking
From: kim@m44.unm.edu
Subject: Re: Japanese knives?
Date: Fri, 28 Aug 92 22:47:02 GMT
Organization: UNM Cancer Center, Albuquerque, NM
Reply-To: kim@m44.unm.edu

In article <1992Aug28.124107.1@gallua.gallaudet.edu>, rlwilliams@gallua.gallaudet.edu writes:
>I know there has been an extensive discussion of knives... I joined too 
>late to catch the beginning part. I wonder if anyone knows of a Japanese 
>kitchen knife... I read an article about kitchen knives and it really raved 
>about this kind. I haven't seen it in any stores... anyone know what I'm 
>talking about?
>
>rlwilliams@gallua

All I know of are the Sashimi knives.  These are a laminate of very hard steel
enveloped between two layers of softer steel.  The idea is that the hard steel
forms the cutting edge, while the soft steel confers toughness and support. 
The ones I have seen are very, very sharp.  They may be a bear to sharpen, due
to the hardness of the edge.  

Tool companies that specialize in Japanese woodworking tools often carry a line
of kitchen knives as well.  Try Hida Tools in Berkeley, CA or The Japan
Woodworker in Alameda, CA.

Daniel Kim
From: exujbl@exu.ericsson.se (Jerry Blackerby 214-907-7810)
Newsgroups: rec.food.cooking
Subject: Jet-Air Ovens
Date: 1 Sep 92 12:02:32 GMT
Reply-To: exujbl@exu.ericsson.se
Organization: Ericsson Network Systems, Inc.

Yesterday, we received the American Harvest Jet-Air Oven we ordered.
We have not tried it yet.

Has anyone else tried the Jet-Air oven?  If so, any tips or recipes
would be appreciated.  Either post, or email to me.

Thanks,
Jerry

==========================================================================
|| Jerry Blackerby 214-907-7810 (w) ||    Practice random kindness and  ||
|| exujbl@exu.ericsson.se           ||    senseless acts of beauty.     ||
==========================================================================
From: tunxis@netcom.com (Gary A. Gorgen)
Newsgroups: rec.food.cooking
Subject: Re: Asian grocery adventures
Date: 29 Aug 92 23:05:10 GMT
Article-I.D.: netcom.z6fnw=.tunxis
Distribution: na
Organization: Tunxis Design Inc. (408-749-9463)

gordonb@mcil.comm.mot.com (Gordon Berkley)
<1992Aug27.085826.21622@lmpsbbs.comm.mot.com> Writes:

>While we don't have (m)any Asian groceries in this little corner of the
>world, this thread brings back memories of a business trip I took last year
>to Hong Kong.  I absolutely *loved* wandering around in the back-alley markets
>seeing what people were selling (and buying!).  There was the "normal"
>stuff like different types of fruits and soy-bean-products, the - well -
>unusual types of meats and animal derivitives, etc.  But what *really*
>brought me up short (at 6'2" that's not easy!) was seing a peddler set
>down a cage in the middle of the street, pull out a snake, SLAM it against
>ground, then calmly cut out it's heart, stuff it in a bag and hand it to 
>a kind-looking little-old-lady.
>
>It was fun.  Really!  :-)
>-- 
>[  Gordon D. Berkley    INTERNET: gordonb@mcil.comm.mot.com   POST: cgb001   ]
>[  PHONE: +972 (3) 565-8727      FAX: +972 (3) 565-8754      (UTC-2)         ]

"SLAM it against the ground" , This serves as a readily available anesthetic
for the patient, prior to surgery. It also keeps said snake from escaping
from the little-old-lady. Some people, especially tourists, freek-out when
see things, like snakes, crawling around a crowded market. The end result
could be far more hazardous than the snake.

It's the liver that is removed. It sells for more than the snake.
I'll spare the details of how it is served. Although one of the little
trinkets that comes with it is a thimble size, cup of chinese alcohol,
180+ proof, is my guess. Makes your eyes water & your hair hurt :-). 

I think, only kind-looking little-old-ladies, buy snake. I've never seen
anyone else purchase one. As they say "With age comes wisdom". :-)

Gary.


-- 
Gary A. Gorgen      | "From ideas to PRODUCTS"
tunxis@netcom.com   | Tunxis Design Inc.
                    | 422 S. Murphy, Sunnyvale Ca. (408) 749-9463
Newsgroups: rec.food.cooking
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Subject: Re: Gross foods in cans: competition
Organization: Northwestern University, Evanston Illinois.
Date: Tue, 1 Sep 1992 22:56:49 GMT

Well, I'm not sure if anyone mentioned this, but there is a Mexican product
which consists of black fungus on corn.  When you open it up it looks like
some corn suspended in a black sticky paste (the fungus).  I did taste it
and it wasn't too bad.  It just looked bad. A Mexican friend said that at
one time in Mexico there was a terrible decimation of the corn crop with
this fungus.  It was either starve or eat the stuff. Now it's a delicacy!

Valerie
Organization: University of Illinois at Chicago
Date: Thursday, 3 Sep 1992 00:41:09 CDT
From: Barry Grau <U42054@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Re: Request: hints on how to cook fish
Distribution: world

first, open the kitchen window and heat the broiler to very hot.
grill the fish until it flakes easily with a fork, then toss it
out the window.

sorry, ive recently developed an allergy to most whitefleshed fish (tuna
and swordfish being exceptions) and salmon. drats, no more bagels and lox.
luckily, non-kosher seafood is still ok.

 barry
From: hdoig@acorn.co.uk (Hazel Doig)
Newsgroups: rec.food.cooking
Subject: Recipe: Apple Strudel
Date: 2 Sep 92 07:08:43 GMT
Organization: Acorn Computers Ltd, Cambridge, England

Apple Strudel
=============

This is really easy to make and tastes wonderful.

When using the filo pastry keep it covered either with
cling film or a damp cloth as it drys up quite quickly and
becomes brittle.

Ingredients
------------

8 large sheets of filo pastry
2 oz unsalted butter - melted
4 large cooking apples - peeled, cored, and sliced thinly
4 oz caster sugar
1 tsp ground mixed spice
4 oz sultanas
2 tsp lemon rind - finely grated
3 oz fresh white breadcrumbs
icing sugar

Method
------

Spread 1 sheet of filo pastry on a lightly floured surface.
Brush with melted butter and place another sheet on top.
Continue layering and buttering until all the sheets of
pastry have ben used.

Mix together the apples, sugar, spice, sultanas, lemon rind
and breadcrumbs. Spread the mixture on top of pastry leaving
a 2 inch border.  Fold in the 2 short sides and roll up the
long sides like a swiss roll.

Place on a greased baking sheet and shape into a curve.  Brush
with remaining butter and bake in a preheated oven at 
200c/400f/gas mark 6 for 30 to 35 minutes or until golden
brown.  Dredge with the icing sugar.  

Delicious warm with whipped cream.

Hazel
From: amo@cbnews.cb.att.com (arlene.m.osborne)
Newsgroups: rec.food.cooking
Subject: Re: wanted-food processor recommendation
Date: 25 Aug 92 17:26:05 GMT
Distribution: usa
Organization: AT&T

In article <vvan9!k.sss@netcom.com>, sss@netcom.com (Small Systems Solutions) writes:
> In article <maryw-240892151739@mary-williams.apple.com> 
> 	maryw@apple.com (Mary Williams) writes:
> 
> >I was thinking of getting a food processor, but I don't know if I'll use it
> >very much (I've lived without one so far...).  Are there any particular
> >brands that are outstanding or terribly-junky?  I was considering a Braun
> >which was advertised in the latest Damark catalog (reconditioned) for $60,
> >but I don't know anything about them.  I've heard that Cuisinart is the
> >best...is it true?
> 
> Yep. A Cuisinart DLC-11 Custom can be had for $150.  I wouldn't want
> anything else (unless it were a larger Cuisinart).
> 

I second the recommendation for a DLC-11 Custom.  And I totally
agree that the only thing better would be a bigger Cuisinart!
(I've used a Robot Coupe, and don't think they're any better
than Cuisinart...)
Newsgroups: rec.food.cooking
From: hcls7@jetson.uh.edu (Marino, Nancy F.)
Subject: Re: Spanish Chocolate
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Houston
Date: Thu, 27 Aug 1992 14:26:00 GMT

In article <1992Aug27.003431.4405@dartvax.dartmouth.edu>, Jane.R.Deering@dartmouth.edu (Jane R. Deering) writes...
> 
> 
>When I was in Spain last spring, I had the pleasure of drinking /lots/
>of hot chocolate there.  For those who haven't had the pleasure of
>experiencing it, it's very thick - a lot like a rich, creamy, chocolate
>pudding.  
> 
>I spent a lot of time tasting ;-) it, trying to figure out what the
>Spanish did to it to make it so thick and delicious, but so far my only
>guess is that they use steamed milk (as in, the milk used to make
>cappucino).  Since I don't have an espresso/cappucino maker =(, I
>haven't had a chance to try out this theory.  Does anyone have a recipe
>for this wonderful stuff?  Thanks in advance!
> 
   You are right-- this is wonderful stuff. The difficult part is the chocolate
they use. You might have noticed that they make each serving to order, starting
with a tablet or two of chocolate made for this, then adding steamed milk. You
can get a reasonable facsimile of this chocolate at stores where Mexican
products are sold. It comes in thich tablets and usually has instructions on
the label. Your other alternative is to return to Spain, which is my favorite
alternative.
   By the way, I hope you accompanied the hot chocolate with churros. If not,
then you will definitely have to return.Although I can give you a recipe for
those...> 
>Jane Deering
>fury.eyes@dartmouth.edu