HDTenEightyP/NetNews huggingface dataset:
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: The care and feeding of roasts....
Date: 21 Aug 92 20:40:37 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <9208202130.AA15811@regal.cisco.com> mlb@CISCO.COM (Marcia Bednarcyk) writes:
>In article <10361@sun13.scri.fsu.edu>, nall@sun8.scri.fsu.edu (John Nall) writes:
>|> This is not sufficient!  Don't different cuts require 
>|> different techniques?  Some are definitely tougher than others.
>
>Yes...but the techniques you're talking about are not roasting: they're 
>braising or broiling or pot roasting. My understanding is that by definition, 
>a roast is a cut of meat that can be roasted as you described. If it's too
>tough or whatever to be cooked that way, it's not really a "roast", and you
>should cook it some other way.

   Uh, Marcia, did you *write* some of these cookbooks?? :-)  What you said
   might be right (and probably is) but it is just as frustrating!  Let's
   examine the problem:  (1) novice cook (me) has a piece of meat.  It is labeled,
   plain as day, as "bottom round roast".  (2) novice cook goes to cookbook
   index.  Searches a lot.  *Only* thing applicable is Beef: roasts, pg 23-24.
   (3) Looks on pg 23-24 and it says (the techniques I talked about).

   So if it is not really a roast, there should be *some* way that I can
   tell, by a cookbook, that: "Hey, this is not a roast, and you don't do
   it that way.  Instead, you (braise it or pot it, or whatever).  THAT is
   my complaint!

   Anyway....enough bitching.  I got several replies to my wailing complaint,
   and probably the best one was one which said that although it is true that
   the piddling little cookbooks that the laycook gets has these faults, the
   ones that they put out for professionals DO have the information.  So I
   have just been looking in laycook books instead of chefbooks. :-(

Cheers,

John


--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, FL 32306
  "Older women, make beautiful lovers - older women, they understand..."
    (song heard on radio, driving, one rainy night in Mississippi)
Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: What do _you_ do with buttermilk?
Organization: Nick Simicich, Peekskill, NY
Date: Sat, 22 Aug 1992 19:13:03 GMT

In article <714391303.F00002@blkcat.UUCP> Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:
>  EL> From: lorenzo@hsi.com (Evelyn Lorenzo)
>
>  EL> What about the dried buttermilk in powder form?  Does anyone know how
>  EL> things made with that as opposed to the liquid buttermilk compare as
>  EL> far as taste, consistency, etc..
>
>I used some recently, bought after reading about it here or on NCE.  I made
>pancakes or waffles, and was VERY disappointed.  Oh, they were fine pancakes
>(or waffles), but despite a fairly heavy hand with the buttermilk powder, they
>didn't have a noticeable buttermilk flavor.  Next time, I'll double or triple
>the recommendation and see what happens.
>
>Comment about the "don't drink it!" comments -- I last tasted buttermilk when
>I was maybe eight years old, and I've decided to try it again.  It was horrible
>then, but maybe it's improved since I was a kid.  (Or maybe my tastes have
>changed.)

Buttermilk culture is quite regional, in my belief.  I recall drinking
buttermilk when I was a kid in Northern Florida.  It was pretty good,
back then.  In California, it was too slimy, and up here in New York,
it just doesn't taste good.  Passed through Northern Fla. a couple of
years ago, and bought some buttermilk, it still tasted good.




-- 
Nick Simicich - uunet!bywater!scifi!njs - njs@watson.ibm.com
SSI #AOWI 3958, HSA 318, NAUI #14065
Join the movement ---  turn 'to bush' into a verb.
Newsgroups: rec.food.cooking
Subject: Re: Pierogies
From: john@spss.com (John Przyborowski)
Date: Fri, 14 Aug 1992 14:04:06 GMT
Organization: SPSS Inc.

 Grandma Przyborowski used to make them with a simple egg noodle dough--left
over dough went towards noodles. Ours were about 7" long and 4" wide.  Wwe fille them with homemade Polish sauerkraut.  They were then briefly boiled and fried
in butter.  This with some fresh kielbasa is the best.

john
SPSS
From: demers@cs.ucsd.edu (David DeMers)
Newsgroups: rec.food.cooking
Subject: REQUEST - Ethiopian: spiced greens recipe
Date: 14 Aug 92 17:28:04 GMT
Organization: =CSE Dept., U.C. San Diego

While traveling to the Northwest, I ate at a small
Ethiopian restaurant in Seattle.  It was wonderful!
Included in the meal were injira (crepe-like bread, 
which was the utensil [ no forks/spoons... ]), spicy
lentils, a chicken dish (in "Berbere" (?)) and
really tasty dish of chopped greens (collard?) which
was also fairly spicy.

I have hunted around in bookstores & the library but
have not been able to find an Ethiopian cookbook nor
a northeast African/horn of Africa etc., though I
did find a couple of recipes in a Sephardic cookbook.

I can make injira and my lentils taste reasonably right,
but I don't know what to do to get the greens to work...

If anyone has a recipe for spicy collard greens, 
Ethiopian style, please e-mail!

Thanks,

Dave

-- 
Dave DeMers			 ddemers@UCSD   demers@cs.ucsd.edu
Computer Science & Engineering	C-014		demers%cs@ucsd.bitnet
UC San Diego					...!ucsd!cs!demers
La Jolla, CA 92093-0114	(619) 534-0688, or -8187, FAX: (619) 534-7029
From: afsirra@cidsv07.Berkeley.EDU (Roland Aubin)
Newsgroups: rec.food.cooking
Subject: Smoker dish
Date: 18 Aug 92 20:04:33 GMT
Reply-To: afsirra@cid.aes.doe.CA
Distribution: na
Organization: Environment Canada


I recently saw, on the Frugal Gourmet, Jeff Smith
using a smoker that goes in the oven.  It had  
some compartments in which, starting from the 
bottom, you would put your wood chips covered by
a plate that collects the juice from the cooking
and a grill where you would put your meat that you
want to smoke. I have tried to find one here in 
Montreal but could not find any.  Anybody who has
one could tell me how they like it?  How does it 
compare to real smoked meat?  Where can i get one
trough mail ordering? and at what price?  Thank 
again for your time.

*Roland Aubin              Environment Canada
*afsirra@cid.aes.doe.ca    Canadian Meteorological Center
*(514)421-4648 off.        2121 Trans-Canada 
*                          Montreal, Quebec
*                          Canada
*                          H9P 1J3
Newsgroups: rec.food.cooking
From: zimm@leland.Stanford.EDU (Dylan Yolles)
Subject: Recipe/Source for authentic French fruit jelly candies
Keywords: Fruit Jelly, Candy, Jellies, Pates de Fruits
Organization: DSG, Stanford University, CA 94305, USA
Date: Tue, 18 Aug 92 19:55:51 GMT

During a recent visit to France, I fell in love with the wonderful
French fruit jellies, or "Pates de Fruits" as they're called. I'm
speaking of fruit jelly candies, not the kind of fruit jelly one
spreads on bread.

Needless to say, it's virtually impossible to buy anything resembling
French fruit jellies in the United States. Thus, I'm looking for
some authentic recipes for French fruit jellies.

The best (and only) authentic looking recipe I've found so far is
from Lenotre's book of French desserts and candies. This recipe
uses a fruit pectin base for the jelly. Unfortunately, I haven't
had much luck with it--the jellies have a nice flavor,
but end up with the consistency of Jell-o and lack the firmness
and chewiness that are necessary for a good jelly.

Question time:

Does anyone know of other recipes for fruit jellies? The only ones
I've seen other than Lenotre's use gelatin as the base, not fruit
pectin. I find it hard to believe that these would produce a good
result, but I'm open to being convinced.

Also, does anyone have suggestions as to what I might be doing wrong
in my execution of the Lenotre recipe?

Finally (last resort) does anyone know of an accessible source
(e.g., mail order or a bay area store) for quality fruit jellies,
preferably (but not necessarily) imported from France?

Feel free to post answers, but please cc: me a copy by e-mail
as I don't always get a chance to read the group.

Thanks for any help you can give!

Dylan
zimm@leland.stanford.edu
Newsgroups: rec.food.cooking
From: JULIE.KADASHEVICH@OFFICE.WANG.COM ("Julie Kadashevich")
Subject: Making yogurt: improvements
Organization: Mail to News Gateway at Wang Labs
Date: 18 Aug 92 11:59:57 EST


I have been making my own yogurt for the past few months.  It tastes very
good, but it develops gooey, slurpy, gookey milky substance,
instead of liquid whey...  Any ideas why?
All I do to make the yogurt is save about 1 teaspoon from the previous
batch, add luke-warm milk, mix, and let it sit on the counter for a few days
(until the consistency is right).  I've tried adding a bit of dried milk
but that did not help...
Help!
From: lindam+@CS.CMU.EDU (Linda Macaluso)
Newsgroups: rec.food.cooking
Subject: Re: Fryer size increase
Date: 19 Aug 92 23:06:46 GMT
Distribution: na
Organization: Carnegie Mellon University

In article <1992Aug18.170301.29591@decuac.dec.com>, laurent@tamdno.enet.dec.com (Hal Laurent) writes:
|> 
|> In article <1992Aug14.130953.9573@cbnewsm.cb.att.com>, 
|> ccbjr@cbnewsm.cb.att.com (charles.c.bahr..jr) writes...
|> > 
|> >HI --
|> >Has anyone noticed an increase in the weight of "frying" chickens
|> >over the past decade?  
|> >I strongly recall being able to buy 2 1/2 lb. chickens some time
|> >ago, and now the smallest "fryer" I can find is 3 1/2, sometimes
|> >4 lbs.  
|> > 
|> 
|> I'm not the only one that has noticed this!  Personally, I think it's
|> a drag.  I often *want* a smaller chicken, but they're very difficult
|> to find.

In _The_Way_to_Cook_, Julia Child notes that she often has great difficulty
finding a stewing hen these days.  Stewing hens were/are 4 pound (or more)
hens who had stopped laying, and were considered too old and tough for anything
but stewing.  Could there be a correlation?
                                                         Linda
Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: honey baked chicken recipe
Summary: recipe for making honey baked chicken
Keywords: recipe
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Tue, 18 Aug 1992 19:39:46 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

I got this recipe off the net quite awhile back.  I just decided to 
try it yesterday and made it last night.  It turned out great!  My
thanks go out to whoever originally posted it if you're still lurking
around.

A couple of notes:  I left out the pecans.  I don't like nuts in my
dressing.  It was still good without them.  This was the first time 
I've ever used shredded zucchini and squash in dressing.  It was great!

I used a 4.3 lb chicken and cooked it at 325F for 2 1/2 hours.
Since I used a larger chicken and cooked it for a longer time, more
honey/apple juice mixture was needed.  I brushed it on every 30 minutes.
It had a very nice flavoring and browning effect.

Oh yeah, I got by without Pam (TM).  ;-)

Dave 
auwen@convex.com

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

Chicken, Honey Baked

3 lb.  broiler/frying chicken, skinned
3/4 C. shredded yellow squash
3/4 C. shredded zucchini
1/2 C. onion, finely chopped
1/2 C. celery, finely chopped
1 1/4 C. breadcrumbs, whole wheat, toasted
1 clove garlic,  crushed
1 egg, beaten
1/4 C. pecan, chopped
1/4 tsp. salt
1/4  tsp. pepper
3 Tbs. apple juice, unsweetened
2 Tbs. honey


Discard giblets and neck or save for stock.  Rinse chicken under cold,
running water, and pat dry.  Set aside.

Coat a large nonstick skillet with Pam; place over medium high
heat until hot.  Add yellow squash, zucchini, onion, celery, and garlic,
and saute until tender-crisp.  Drain.  Combine vegetable mixture,
breadcrumbs, egg, pecans, salt, and pepper in a bowl; stir well.
Place chicken, breast side up, on a rack in a roasting pan that has been
coated with Pam.  Stuff lightly with dressing mixture.
Truss chicken or secure opening in favorite manner, sewn or skewered.

Combine apple juice and honey, stirring well.  Brush chicken with half of
apple juice-honey mixture.  Bake at 350 F. for 1 1/2- 2 hours or until
drumsticks move easily and juices run clear.  Baste occasionally with
remaining apple-honey mixture.
Newsgroups: rec.food.cooking
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Subject: Re: Rec.food.recipes  (was Re: Could everybody cross-post recipes...)
Organization: Case Western Reserve University, Cleveland, Ohio, (USA)
Date: Sat, 15 Aug 92 15:00:41 GMT


I did attempt to cross-post a recipe for rocky road brownies.  It has been
over a week and the recipe has not been posted.  Does the moderator select
the recipes to be posted?
-- 
An elephant is a mouse built to government specifications.
Newsgroups: rec.food.cooking
Subject: REQUEST: Fillo Pasty? [WHat is it? Recipes for?]
From: richard@nacjack.gen.nz (Richard Vowles)
Date: 20 Aug 92 13:59:40 GMT
Organization: Malleus Maleficarum - Nil Mortifi Sine Lucre


This is the second time, I wonder whether the first didn't get out,
or no-one knows.... :-)

Can anyone tell me what Fillo pastry is? Does anyone have any recipes
for it? I would be most appreciative of any replies.... [mail or on here]

Richard

---------------------------------------------------------------------------
FIDONET: Richard Vowles 3:772/110.0         USENET: richard@nacjack.gen.nz
Packet Radio: ZL1UTF@ZL1AB.#11.AKL.NZL.OC   The Demi-Monde: 199:310/1

Newsgroups: rec.food.cooking
From: nightowl@athena.mit.edu (Emmyn e'Lanya)
Subject: Re: The dangers of the newsgroup
Organization: Massachusetts Institute of Technology
Date: Wed, 19 Aug 1992 11:37:29 GMT

In article <1992Aug7.210935.1199@guvax.georgetown.edu>, lforte@guvax.georgetown.edu writes:
|> AGGGGGGHHHHHH!!!
|> 
|> I never thought that reading this newsgroup could be hazardous to my 
|> health.  Whenever I read this group, I think - "hmmm...Chocolate cake, 
|> that sounds good, or .....wow, wouldn's sompesto sauce on some nice 
|> tortollini tsate good right now."  So I end up getting it in my head 
|> that I HAVE TO HAVE this or that and spend the whole weekend cooking 
|> things like Buffalo wings, pizza, you name it, I've made it lately.  
|> At the rate I am going, I'll gain five pounds a week.  Not that I am 
|> complaining about this group at all - I have found a lot of wonderful 
|> recipes and I have learned a lot recently.  Now if only I could get it 
|> out of my head that I have to make a Jello Aquarium this weekend, 
|> everything will be fine..   :)
|> 
|> Anyone else have this problem, or am I all alone in my insanity?
|> 
|> Leslie Forte
|> 
|> LFORTE@guvax.georgetown.edu

Nope.  You're not alone.  Sigh.
But I find I get into cooking enough that I expend lots of energy doing it,
and as long as no one helps me do the cooking (and believe me most people
are perfectly content to sit and watch) I tend to actually have a net loss
of weight.  It's great!  I finally really get into cooking and I finally
start losing weight!!!

-Heather
From: jpost@llnl.gov (John C. Post)
Newsgroups: rec.food.cooking
Subject: Re: Chicken Fried Steak
Date: 18 Aug 92 19:30:26 GMT
Reply-To: jpost@llnl.gov (John C. Post)
Organization: Lawrence Livermore National Laboratory

>Something that no one else has mentioned is that chicken fried steak
>is often made with cube(d) steak rather than round.  Cube steak is
                                                      ^^^^^^^^^^^^^
>processed flaked-and-formed beef. 
 ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

This is patently not true. Cube Steak is any lean cut, generally from the 
round, that is run through a cuber to tenderize it. A cuber does not chop and 
form the meat; it simply slashes the steak with small holes about 1/4" long 
and the same apart and deep.

John Post
"When it comes to opinion, I have to use my own..."
jpost@llnl.gov
From: vrs0@bunny.gte.com (V. Stern)
Newsgroups: rec.food.cooking
Subject: Re: ******** HELP ***********
Date: 12 Aug 92 13:30:00 GMT
Organization: GTEL

In article <1992Aug3.130139.1662@cas.org> lwv26@cas.org (Larry W. Virden) 
writes:
> The problem at my house is that my wife says that she doesn't know how to
> cook, and so far, has been motivated only to learn to open cans or boxes,
> defrost frozen, or reheat my left overs.  The kids are a bit too young to
> initiate an entire meal by themselves (in MY estimation - 7,5,3 and 1.5 
is
> just a bit too young - soon for the 7 yr old)


Maybe she's too *tired* to cook!! :)

Vanessa R. Stern
vrs0@bunny.gte.com
Newsgroups: rec.food.cooking
From: twain@milton.u.washington.edu (Barbara Hlavin)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: something with peaches
Summary: peach salsa
Date: 18 Aug 92 03:54:58 GMT
Organization: University of Washington, Seattle

In article <92226.162009U27468@uicvm.uic.edu> Nancy Bulinski <U27468@uicvm.uic.edu> writes:
>
>Any quick, simple recipes for peach preserve or
>jam that DO NOT involve complicated canning process?  Maybe
>a peach salsa (is there such a thing???).
>
PEACH SALSA

Preparation time:  10 minutes 

2 cups peeled, diced ripe peaches (about 2 medium-size peaches)
1/2 cup diced red onion 
1/2 cup diced red pepper 
1/2 to 3/4 teaspoon finely minced jalapeno or serrano chile 
2 teaspoons olive oil 
2 tablespoons olive oil 
2 tablespoons lime juice 
1/2 cup minced fresh mint
2 tablespoons grated fresh ginger 

Combine all ingredients and serve.  This will be even better if it can 
mellow for half an hour.  It is particularly good with grilled or roasted 
chicken, beef or lamb. 

Yield:  3 cups. 

--Barbara
Newsgroups: rec.food.cooking
From: cwechter@cyclone.mitre.org (Christine G. Wechter)
Subject: Roast Chicken --> Rotisserie adaptations?
Originator: cwechter@cyclone
Organization: Mitre Corporation, McLean, VA
Date: Fri, 14 Aug 1992 15:09:35 GMT

We've heard a lot about roasting chickens lately.
I'm cooking one on the grill this weekend, using a
rotisserie.  We have a gas grill and will probably
use wood chips for extra flavor.  Anyone have any
tips for cooking a chicken this way?  If we do the
usual chicken roasting ideas, will they work, or
do we have to prepare the bird differently?

Thanks!
Chris
cwechter@mitre.org
From: oopcv@Msu.oscs.montana.edu
Newsgroups: rec.food.cooking
Subject: Re: Grilled cheese alternatives
Date: 12 Aug 92 16:15:06 GMT
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University

In article <168pceINNb1c@agate.berkeley.edu>, mrum@pyrolab.Berkeley.EDU (Marc Rumminger) writes:
>
>
>two slices of sourdough walnut bread (may be hard to find)
Anyone have a recipe?
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Newsgroups: rec.food.cooking
Subject: Re: Recipes For The Cooking Inept??
Date: 18 Aug 92 18:18:31 GMT
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA

In a recent rec.food.cooking article, Stephanie da Silva wrote:
>marcy@sqwest.wimsey.bc.ca (Marcy Thompson) writes:
>> 
>> I'd just like to point out that the recipe you 
>> objected to in the first place is *not* for a stuffed bird. 
>
>I just went back and looked at the recipe.  You had the cavity
>stuffed with onion and celery.  That's not a stuffed bird?

And since it was a recipe in a thread for the "cooking inept", I 
should have been more specific that the vegetables you eat are 
the roasted ones outside the bird. The ones in the cavity are 
intended to flavour the bird only. I apologize for not making that
clear. 

It's sort of like putting a lemon or an orange in the cavity. Now,
some people may eat the cooked fruit, but I personally have never
met anyone who does. I forgot to be extra careful to mention what
to eat and not eat when I posted the recipe, which I should have done
since it was for beginning cooks.

Now I'm going to go home and try the orange-tarrgon chicken you 
mentioned.  I'll be sure to eat the orange. :-)

Marcy




-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sq.com
Newsgroups: rec.food.cooking
From: nsw@cbnewsm.cb.att.com (Neil Weinstock)
Subject: Re: French toast or  evolution  in the kitchen
Organization: The Flying Squid Patrol
Distribution: na
Date: Fri, 21 Aug 1992 16:20:24 GMT

A particularly yummy version I had recently included some mascarpone cheese.
I'm now trying to locate some to make it myself.  What does mascarpone even
look like?  Any suggestions on the best way to integrate it into French toast?
It wasn't clear from eating the finished product exactly how they snuck the
cheese in there...

                                - Neil

--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--
Neil Weinstock @ AT&T Bell Labs         //     What was sliced bread
att!edsel!nsw or nsw@garage.att.com   \X/    the greatest thing since?
From: jcbbalt@rocky8.rockefeller.edu (JCB Editor)
Newsgroups: rec.food.cooking
Subject: Re: What we eat
Date: 19 Aug 92 14:02:29 GMT
Reply-To: jcb@rocky8 (JCB Editor)
Distribution: usa
Organization: Rockefeller Univ.,N.Y.C 10021

In article <1992Aug4.215442.22330@SSD.intel.com> jerryg@ssd.intel.com (Jerry Gaiser) writes:
>In article <22874@oasys.dt.navy.mil> smennitt@oasys.dt.navy.mil (Stuart Mennitt) writes:
>>In rec.food.cooking, eric_gorr@coglab_psych.uoregon.edu (Eric Gorr) writes:
>>>(don't ask me why)  But I was thinking what it is we (Americans) eat that
>>>other people from different countries find generally disgusting.  For
>>
>>    Unless it's transformed into HEAD CHEESE!!  New thread to replace
>>the dwindling Spam one.
>>
>>	 Come On, Opinions on
>>				  HEAD CHEESE
>>
>>I know nothing about it but suspect it's formed from ingredients that
>>can't legally make it into hot dogs and breakfast sausage.
>
>Head Cheese can be very good. My family used to buy it from a small
>butcher shop and it was delicious. I haven't tried any of the stuff in
>the luncheon meat section in years, but generally it's just pork and beef
>parts in a gelatin base. Just snouts and jowls. Nothing wrong with that.
>Jerry Gaiser

If I remember correctly, when I was a kid, they used to list 
what parts went into hot dogs, and I think snouts and 
jowls sound a bit better than "pork scrotum". :-/
Carson
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Food Perversions (was Re: Grits (Was Re: What we eat))
Organization: Taronga Park BBS
Date: Sun, 16 Aug 1992 03:27:09 GMT

In article <auwen.713902283@convex.convex.com>, auwen@convex.com (John David Auwen) writes:
> In <4DCIV9B@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
> 
> >Like turkey slices with cranberry sauce ladled over.
> 
> I love cranberry sauce (made by boiling fresh cranberries) but I prefer to
> ladle giblet gravy on my turkey. 

The gravy is for ladling over the stuffing.  Turkey and cranberries
make a most awesome combination.

Thanksgiving is my favourite holiday, can you tell?  :-)
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
 "If I had to be a breakfast roll, I'd rather be a cheese danish!" -- Monty
Newsgroups: rec.food.cooking
From: binkley@athena.mit.edu (Stephanie Tai)
Subject: Food History
Organization: Massachusetts Institute of Technology
                                                           -Steph
Date: Fri, 21 Aug 1992 03:39:09 GMT
From: pw@panix.com (Paul Wallich)
Newsgroups: rec.food.cooking
Subject: Re: Freezing Stock
Keywords: Why not?
Date: 19 Aug 92 20:47:30 GMT
Organization: Trivializers R Us

In <1992Aug18.190227.20014@infonode.ingr.com> margaret@infonode.ingr.com (Margaret Wiginton) writes:

>I missed the beginning of this conversation -- what's wrong
>with freezing stock?  I do it all the time.  If I had to 
>make fresh stock everytime I needed stock, I'd never use
>stock!

Ditto. I thought that was the whole _point_ of making stock, so
you could keep it around.

paul   with a freezerful of 1-qt yogurt containers and no one
       to cook for :-)