HDTenEightyP/NetNews huggingface dataset:
From: hrubin@pop.stat.purdue.edu (Herman Rubin)
Newsgroups: rec.food.cooking
Subject: Re: Request:  hints on how to cook fish
Date: 26 Aug 92 13:06:47 GMT
Organization: Purdue University Statistics Department

In article <cindy.25@berkp.uadv.uci.edu> cindy@berkp.uadv.uci.edu (Cindy Windham) writes:
>Can anyone give me some hints on cooking fish so that the "fishy" 
>taste is minimized?  Also, please post a list of very mild tasting
>fish.  I usually cook true cod since it isn't very strong tasting,
>but I'd like to broaden my (fish) horizons :).  

1.  Do not overcook.  Cook just until the fish flakes.  It is easier to
control the amount of cooking if high direct heat, such as frying, is
not used.

2.  Use lemon juice or wine or other flavorings.  But be careful, if you
want to taste the fish at all.  It is possible to even bring out the taste
of mild fish, such as orange roughy, without overpowering it with flavoring,
and still subdue the fishy taste.
-- 
Herman Rubin, Dept. of Statistics, Purdue Univ., West Lafayette IN47907-1399
Phone: (317)494-6054
hrubin@pop.stat.purdue.edu (Internet, bitnet)  
{purdue,pur-ee}!pop.stat!hrubin(UUCP)
From: summers%sanctum.cs.utah.edu@cs.utah.edu (Jim Summers)
Newsgroups: rec.food.cooking
Subject: Re: Automatic Breadmakers
Date: 3 Sep 92 18:25:09 GMT
Article-I.D.: sanctum.SUMMERS.92Sep3112509
Organization: U of Utah
In-reply-to: Jane.R.Deering@dartmouth.edu's message of 2 Sep 92 22:08:29 GMT

In article <1992Sep2.220829.11642@dartvax.dartmouth.edu> Jane.R.Deering@dartmouth.edu (Jane R. Deering) writes:
   In article <1992Aug25.233848.1362@ultra.com>
   bob@ultra.com (Bob Beach) writes:
   > I am interested in buying an automatic breakmaker. Does anyone on this
   > list have experiences/recommendations with such units in general or
   [...]
   My mother recently bought one of those - it's called the 'Bread
   Factory' or something to that effect - unfortunately I can't remember
   the specifics.  Anyway, I have heard nothing but rave reviews from her
   about how easy it is to use and how good the bread is.  She cautions,
   however, that if you skimp on the ingrediants - eg, using powdered milk
   instead of fresh - it doesn't taste nearly as good (although I suppose
   this is true for baking bread in general).  Her machine not only bakes
   standard loaves of bread, but it will also prepare dough for many other
   varieties of bread-like products, such as croissants.  All in all,
   after what I've heard, if I had a couple hundred extra dollars just
   aching to be spent ;-), I'd probably get one too!


I got my parents one for Christmas, and they must average 4 loaves
a week!  The bread is delicious.  It was sort of funny, they height of
the bread started getting a little lower, and dad couldn't figure out
why.  So he added more yeast.  But it still got lower.  It ended up
that the extra yeast was consuming the sugar too fast and the bread
wasn't rising fully.  You really have to follow the instructions to
the letter:)  The one I got them cost around $150, I've seen
scratch'n'dent Hitoshis for around $90, if I see them again I think
I'll get one.  

On the same note, I have yet to hear anyone who has every purchased a
breadmaker (of whatever model) say that it was anything but absolutely
wonderful.

LostBoy
jim
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Newsgroups: rec.food.cooking
Subject: Re: Good cold entrees for a picnic//concert
Keywords: cold picnic
Date: 2 Sep 92 18:20:15 GMT
Organization: NASA/Jet Propulsion Laboratory


|> I am charged with coming up with a main dish for a picnic/concert (The B52's/
|> Violent Femmes concert) this Sunday.  I am interested in something that is
   ^^^^^^^^^^^^^^^

    excellent!

|> good to serve cold and is easy to eat/handle.  Does anyone have any
|> suggestions for a good entree?
|> 
|> Paul

Well - I don't know exactly how to make it, but I'm sure someone on the
net will recall...  It's called Shing Gee (chicken).  It is chicken
drumsticks and/or wings that have been boiled in a combination of soy
sauce and other ingredients.  Easy to make and absolutely wonderful
eaten warm or cold!  ( I myself prefer cold).

Jennifer

yuie@cco.caltech.edu
jsy@aig.jpl.nasa.gov
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Crock Pot Adventures
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Thu, 3 Sep 92 12:26:18 GMT

In article <1992Sep02.201244.1797@NeoSoft.com>, jbrandt@NeoSoft.com (J Brandt) writes:

|> Cassoulet is an old French dish involving the long slow cooking of lamb
|> and beans.  It's in a lot of cookbooks. 

Cassoulet and recipes don't mix.  A cassoulet is a project that can be continued
for weeks, months.  Consult the Larousse Gastronomique for guidance on how to get started.  

The cassoulet deserves a thread of its own.
From: MVOIGT@cmsa.gmr.com
Newsgroups: rec.food.cooking
Subject: Freeze Corn on the Cob?
Date: 31 Aug 92 18:51:53 GMT
Organization: GM Research Labs

Can you freeze corn on the cob for a couple of months?  In the husk?  Or
should you shuck it?  I found some great corn on the cob that I would like
to serve at thanksgiving.......?
Organization: Comp & Comm - Hardware Systems, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Mon, 31 Aug 1992 10:45:41 -0400 
From: Ken Burner <kb13+@andrew.cmu.edu>
Subject: Ceramic Knives (Was: Japanese knives?)

    I was at a local Cutlery World about 6 months ago looking at pocket
knives, which I collect.  The clerk, who was surprisingly knowledgeable,
showed me a ceramic-bladed pocket knife with a thick, stiff blade about
2.5" long.  The knife body was titanium, so the whole thing weighed
about 2 oz.  Unbelievable!  Asking price was $125.  I noticed a lot of
chipping along the sharp edge of the blade.  The clerk explained that
the technology of using ceramic materials for knife blades was new and
that new compounds and manufacturing techniques were producing thinner,
less brittle blades all the time (and that he hadn't expected to sell
that particular knife to anyone).  He said a manufacturer's rep had been
in the store recently with a 12" ceramic chef's knife, the blade of
which he proceeded to bend into a U shape with about a 3" radius. 
Sounds a lot less brittle than the sample I saw.  The clerk also said
that ceramic knives would seldom, if ever, need sharpening.
    So, has anyone else encountered ceramic knives for domestic use? 
Miracle substance or Popular Science hype?  Inquiring minds want to know!

    -Ken Burner
     Carnegie Mellon Computing Services

Newsgroups: rec.food.cooking
From: mjk@sei.cmu.edu (Mary Jane Kelly)
Subject: Artichokes, Bread Dough, and Mayonnaise
Organization: Software Engineering Institute
Date: Tue, 1 Sep 1992 19:47:37 GMT

I have some general cooking questions that people tend to answer better than
cookbooks because they base them on their own experiences.  So here goes:

I saw some posts on artichokes a while back and thought I saved them, but I 
guess I didn't.  I have one at home and am a little mystified on what to do 
with the bugger.  I've had them before, but it's been years.  Should I steam
it and serve with melted butter?  

On bread dough, I know you can refridgerate bread dough at a certain point to
cook it later.  I tried this with pizza dough once that hadn't been formed,
and it turned into a sticky mess.  When can I refridgerate the dough?  Could
I make the loaves and store them until the next night?  I suppose cooking time
would hve to be increased slightly.

I tried to make mayonnaise for the first time two nights ago with our new 
food processor.  It looked good, but it tasted bland as hell!  I didn't want
to abandon it entirely, so I put it in a jar and popped it into the fridge.
After a couple of days, I tasted it, and it tasted much better and smelled
lovely.  How long can you store this stuff?  It seems kind of iffy to me with
the raw egg yolks and salmonella.  Do people tend to make it and use it right
away?  I know that Hellmann's has raw eggs in it, too.  But I am guessing they
take precautions that I may not be able to do, like testing the eggs.

If you can answer any or all of these questions, you will make my day.  I
can't read the group like I would like since I've been pretty busy so thanks
a bunch in advance.

M.J. Kelly
scarletbegonias@cmu.edu
				
strangers stopping strangers   
just to shake their hand

PS: If anyone has a recipe for lasagne that has precious little cheese, I 
would be interested in it.  I have a friend who doesn't do dairy.
From: erudite@circa.ufl.edu (Denah Butts)
Newsgroups: rec.food.cooking
Subject: Re: punch
Date: 29 Aug 92 05:33:41 GMT
Reply-To: erudite
Organization: University of Florida  (ufl.edu)
News-Software: VAX/VMS VNEWS 1.3-4



I learned how to make a great punch, in girl scouts, that was always a great hit
at all my parties.  It's very simple, here it goes:

               2  cans of Hawaiin punch
               1  2ltr bottle of GingerAle (not 7-up or Sprite)
               1  container of sherbert  (rainbow is great!)

               mix it all together in a larger punch bowl and 
               serve it up.


Denah Butts
***girl scouts honor.  :)

Newsgroups: rec.food.cooking
From: guy@slustl.slu.edu (Guy Smith)
Subject: Re: Kitchen Countertops
Organization: Saint Louis University  Saint Louis, MO
Date: Thu, 3 Sep 1992 20:58:06 GMT

>>	Ah, what memories! I seem to recall having spent vaste periods
>>through my childhood cleaning the grout in my mother's kitchen tile with
>>toothbrush and razor blade. What a pain in the neck! And phooey on the
Are you talking about white grout? You might consider other colors.
Our by-the-stove tile counter has dark red tile with dark red grout. It
has darkened a little but still looks fine.
Newsgroups: rec.food.cooking
From: guy@slustl.slu.edu (Guy Smith)
Subject: Re: Kitchen Countertops
Organization: Saint Louis University  Saint Louis, MO
Date: Thu, 27 Aug 1992 15:22:17 GMT

In article <1992Aug23.034351.1957@rigel.econ.uga.edu> hughes@dogwood.botany.uga.edu (Wayne Hughes) writes:
>In article <1992Aug21.222416.3257@galileo.cc.rochester.edu> MPRK@db1.cc.rochester.edu (MARGARET R. PARKER) writes:
>>
>>I used to be married to a very rich man, and had the most beautiful kitchen
>>I have ever seen anywhere, complete with white-tiled countertops. Now I am
>>  [...]
>>So here's my question: What are your suggestions for the ultimate countertop?
Why restrict yourself to a single material? I have a formica counter for my
sink (Corian was too pricey) and a tile counter next to the stove for handling
hot stuff. Compatible colors were no problem and we rather like the variety
of surfaces for design as well as functional reasons. Our third counter is
a Hoosier cabinet but we're old housers and wanted a little period flavor
along with modern convenience.
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: RECIPES: BBQ Sauce Collection (including some based on Ketchup)
Date: 3 Sep 92 18:57:27 GMT
Organization: Our Lady of Perpetual Mirth (Pacifica)


	Good lord, Carol that was a long file!  I'm very glad you sent
it, though.  It came out to 30 pages of bbq sauce recipes when I trimmed 
out the paging and such.  Wow.

		Many thanks!

				-babs

-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
Newsgroups: rec.food.cooking
From: Will Kessler <kessler@roses.stanford.edu>
Subject: Crock Pot Adventures
Organization: Dept Of Veteran's Affairs/Palo Alto CA
X-Useragent: Nuntius v1.1a2
Date: Tue, 1 Sep 92 21:03:30 GMT

Hello Cookoo's of the world!

I have recently acquired an old 70's style crockpot, and
would like to experiment with it.  The first recipe I used was
an old tried-and-true "Tuscan Bread Soup" that resembles a vegetable
stew.  The results weren't bad, though I may have overestimated the time
required.  A cookbook came with the device but most of the recipes are
of the Betty Crocker kind (e.g. tuna casseroles).  I would like to try
recipes
with a more European flair.  Can anybody make some
recommendations as to either a) favorite recipes that can work well in
a crockpot, and/or b) favorite cookbooks for the same.

Thanks in advance!

Will Kessler
kessler@roses.stanford.edu
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Newsgroups: rec.food.cooking
Subject: Re: Request:  hints on how to cook fish
Date: 26 Aug 92 15:34:05 GMT
Organization: NASA/Jet Propulsion Laboratory

In article <cindy.25@berkp.uadv.uci.edu>, cindy@berkp.uadv.uci.edu (Cindy Windham) writes:
|> Can anyone give me some hints on cooking fish so that the "fishy" 
|> taste is minimized?  Also, please post a list of very mild tasting
|> fish.  I usually cook true cod since it isn't very strong tasting,
|> but I'd like to broaden my (fish) horizons :).  

You might want to try marinading the fish in sherry?  or using
lemon?  I never tried vinegar - but that would do it too I think.
When I was young, after going fishing with my Dad, we would
clean the fish we caught when we got home.  Afterwards he always
poured a little vinegar on my hands (or lemon juice) and told
me to rub my hands with it and then wash it off to get rid of
the fishy smell and to nutralize the slime of the fish which is
basic (I guess).  

Jennifer Yu

work:	jsy@aig.jpl.nasa.gov
school:	yuie@cco.caltech.edu
From: mary@Cayman.COM (Mary Malmros)
Newsgroups: rec.food.cooking
Subject: Re: Truffles - chocolate
Date: 31 Aug 92 17:38:13 GMT
Organization: Cayman Systems Inc., Cambridge, MA
In-reply-to: alison@meaddata.com's message of 31 Aug 92 13:16:46 GMT


In article <1992Aug31.131646.2059@meaddata.com> alison@meaddata.com (Alison MacLellan) writes:

[truffle recipes deleted]

These sound like they are probably fairly easy to make.  The addition
of the vegetable oil to the coating chocolate will do that...it has
the effect of reducing the melting point of the coating chocolate, so
it says liquid at a lower temperature and dipping is not so difficult.

HOWever...if you are in the mood for something challenging, check
out the book "Sweet Seductions".  This teaches you how to temper
chocolate for dipping without using any additives.  It's a lot more
difficult this way, but personally I prefer the end result.  Most 
folks won't notice the difference, however, since it's not common
to find dipped chocolates that have been made without additives.
--
------------------------------------------------------------------------------
 Mary Malmros     | Cayman Systems Inc, 26 Landsdowne St, Cambridge, MA 02139
 mary@cayman.com  | Phone 617-494-1999  Fax 617-494-5167  AppleLink CAYMAN.TECH

Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Tandoori Ovens
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Mon, 31 Aug 92 18:35:08 GMT

From the Washington Post, Aug. 26, 1992, Food Section, article by Gail Forman.

"Ron Levy has been making tandoor ovens since 1976 when he was a potter and
professor of ceramics in New York.  What started as a single commission has
turned into a thriving business that Levy now operates from his new home in
Islamorada, Fla.  ...  Levy's tandoors don't come cheap.  The portable model, 
designed for outdoor use, costs $1,800.  It's 100 percent clay, pre-fired to
1800 degrees Fahrenheit and has a stainless steel jacket and a tile top.  His
standard clay tandoor, used indoors or out, is a more affordable $700."

Does anyone have any experience with these ovens?  Can I cook an acceptable
tandoori chicken without one?

Bob Jernigan  jern@visual1.jhuapl.edu
From: mdk1@netcom.com (Mark Kaplanoff)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: Chicken Mole
Date: 26 Aug 92 19:24:54 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

In article <1992Aug26.160549.20267@murdoch.acc.Virginia.EDU> aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb) writes:
>Since "mole" is a broad category of sauce, perhaps you should
>specify which one you desire?  To give you some idea, there are
>green chile moles, (I think) red chile moles, and perhaps the
>most famous mole, the Mole Poblano which features chocolate as
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Spanish Chocolate
Date: Thu, 27 Aug 1992 18:15:20 -0500

  JR> From: Jane.R.Deering@dartmouth.edu (Jane R. Deering)

  JR> I spent a lot of time tasting ;-) it, trying to figure out what the
  JR> Spanish did to it to make it so thick and delicious, but so far my
  JR> only guess is that they use steamed milk (as in, the milk used to make
  JR> cappucino).  Since I don't have an espresso/cappucino maker =(, I
  JR> haven't had a chance to try out this theory.  Does anyone have a
  JR> recipe for this wonderful stuff?

You're welcome, after the fact:
 
  Subject: REQUEST:  drinking chocolate
  To: All
  From: Deborah Branton
  Date: 9/4/91 7:50:26 PM
  -------------------------------------------
  From: moksha!db (Deborah Branton)
  Newsgroups: rec.food.cooking
  Organization: Totally Disorganized
  Reply-To: db@moksha.uucp



>     When I was in Paris a couple of years ago I ordered "chocolate"
>     and was given a little pitcher full of the most incredible
>     chocolate drink I have ever had.  It was hot and tasted like I
>     was drinking a very good chocolate bar.

How about Castillian hot chocolate?  The recipe below is taken from
Anna  Thomas' "The Vegetarian Epicure Book Two."

      1/2 c.  cocoa
      1   c.  sugar
      7   t.  cornstarch
      1/2 c.  water
      1   qt. milk

Shift the cocoa and sugar together into a medium-sized saucepan.
Dissolve the  cornstarch in the water, and stir into the cocoa and
sugar until it is a smooth  paste.  Begin heating the mixture, stirring
it with a whisk, and gradually pour  in the milk.  Continue stirring
with the whisk as you bring the liquid to a  simmer.  Allow the
chocolate to simmer for about 10 minutes, stirring often,  until it is
thick, glossy and completely smooth.  Serve steaming hot.

Serves six.

To quote the author, "This is the thickest hot chocolate you'll ever
drink -  any thicker, and it would be a pudding."
From: scampbe1@metz.une.edu.au (Stephen Campbell)
Newsgroups: rec.food.cooking
Subject: Food Dehydrator Help
Date: 29 Aug 92 01:18:31 GMT

I'm after some do it yourself info. I would like to start drying
some of my garden produce. However, dehydrators are incredibly expensive
in Australia (around the $300 - $400 mark).

I've looked at the designs and principles involved and they appear
to be very simple.

Questions

1) Are they really this simple?

2) What temperature range is most suitable?

3) What air flow rate is needed for efficient drying?

I would like to construct on for summer (US winter) and are looking
at a similar design to my home brew heating cabinet.

Any advice would be appreciated.


Steve

-------------------------------------------------------------------------------
Steve Campbell				|	Lead Analyst
scampbe1@metz.une.edu.au		|	MIS Unit
					|	University of New England
					|	Armidale, New South Wales
					|	Australia.
-------------------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: sorsha@wam.umd.edu (Laurie Beth Brunner)
Subject: German dessert dumpling?
Summary: stuff my grandma used to make
Organization: University of Maryland, College Park
Distribution: na
Date: Fri, 4 Sep 1992 02:57:55 GMT

My grandmother is Austrian, and she used to make me this great stuff as a
dessert.  It was made with farmer cheese and I think it was slightly
yellow in color.  It's called "toffen knerdel"  (this is a phonetic spelling,
I've never seen it written anywhere).  The dumplings are round and she
served them with powdered sugar.  Posting or e-mail acceptable.  I'd ask her 
myself, but unfortunately she's not as sharp as she used to be. :(


The Giver Goddess
-- 
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Send burnt offerings to....."If love is a grenade,.........Ahead groove......
..sorsha@wam.umd.edu......I'll pull the pin." B-52's....factor five! -Holly..
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Newsgroups: rec.food.cooking
From: razor@.cray.com (Ray Martin)
Subject: honey care
Originator: razor@ferris
Organization: Cray Research, Inc.
Distribution: usa
Date: 28 Aug 92 10:28:47 CDT


I just acquired about a two year supply of honey, by my present usage.
I want to know what is the shelf life of honey is?  Also what shelf do
I use, one in the refrigerator or is the cupboard OK?  Do I have to up
my consumption or even give some away?

Thanks,
Ray

-- 
razor@oregon.cray.com (Ray Martin)	 Only 11,834 more days to retirement!
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Help! Rusty Iron Pan
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Distribution: na
Date: Tue, 25 Aug 92 17:56:22 GMT

If the inner surface is severely rusted, try sanding with an emery cloth wheel
on your power drill.  If that don't hack it, use for boat anchor.  To remove
grease put on burner and heat til red hot or better yet, put it in your campfire
to red hot.  Let it cool slowly.  Rub with oil, heat in over.
Newsgroups: rec.food.cooking,rec.food.veg
From: mgraham@zia.aoc.nrao.edu (Maggie Graham)
Subject: Re: Gross foods in cans: competition
Organization: National Radio Astronomy Observatory, Socorro NM
Date: Thu, 27 Aug 92 21:27:12 GMT

In article <1522@adpplz.UUCP> martin@adpgate.UUCP (Martin Golding) writes:
> [stuff delelted]	
>I have a catalog that claims it's possible to buy canned fiddlehead fern
>(which isn't THAT weird) and ... dandelions. Really.
> [stuff deletd]
>Martin Golding   | If there were a God,
>   DoD #236      |  cocoa butter would be monounsaturated.
>[motcsd!]mcspdx!adpgate!martin

	In the L.L.Bean store in Maine (I forget the name of the town but it
	is the HQ store) they sell canned fiddle heads, dandelions and 
	several other odd veggies. According to a friend, fresh fiddleheads
	are a pleasure to eat, but the canned ones are mushy and gross.

	maggie.
                         mgraham@zia.aoc.nrao.edu                        
         Disclaimer: All opinions expressed here are mine alone,
                       not those of the NRAO or NMIMT.  -mpg
:):):):):):):):):):):):):):):) Laughter is here :):):):):):):):):):):):):):):)

Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Re: Indian recipe
Organization: Syracuse University, Syracuse, NY
Date: Tue, 1 Sep 92 10:49:06 EDT

In article <16850C480.SUSANMC@nervm.nerdc.ufl.edu> SUSANMC@nervm.nerdc.ufl.edu (Susan McIntosh) writes:
>My 10.5 foot shelf of cookbooks and 7 lb. stack of recipe clippings to
>the kind soul who can give me a recipe for these ;-) ...
> 
>We have a new (our first!) Indian grocery in town and I recently bought
>a BIG bag of Basmati there (it's wonderful!). As I payed for my rice, the
>gentleman at the counter asked me if I wanted to try a pastry-thing ...
>I never could quite understand what he called them ... that they'd made
>for their vegetarian lunch that day.  I was feeling adventurous, so I
>said sure and bought one.  Ate it outside in the car and just had to go
>back inside for another.  GREAT!  These were fist-sized pastries filled
>with a yellow, spicy hot mixture of potatoes and (it looked like) dried
>peas.  I would kill to be able to make these.  I've got a list of some
>recommended Indian cookbooks that I plan on looking for soon, but until
>then, can anyone tell me what these might have been and/or how to make
>them ???
> 
>in anticipation,
>susan

Sounds like Samosas to me.  They are wonderful.  I have seen
recipes for them posted on rec.food.veg.  I would think you	
would be able to find them in an Indian cookbook.  I don't think
I have a recipe anywhere, but I promise to look.  Send me
mail at jfrawley@mailbox.syr.edu if you want me to look
for a recipe.

Samosas can be filled also with other things; but the pea/potato
mixture is my favorite.

Judy Frawley