HDTenEightyP/NetNews huggingface dataset:
From: mmm@cup.portal.com (Mark Robert Thorson)
Newsgroups: rec.food.cooking
Subject: Re: Where to get *real* sassafras oil?
Date: Wed, 16 Dec 92 19:48:15 PST
Organization: The Portal System (TM)

I think real sassafras oil was banned about 20 years ago.  The active
ingredient, safrole, was banned because it is weakly carcinogenic.
An exception was made for the leaves, so you can still buy ground
sassafras leaves under the name "gumbo file".
Newsgroups: rec.food.cooking
From: holder@gourde.med.ge.com (Kacy Holder)
Subject: Kentucky Bourbon Cake
Organization: Computer People Unlimited, Milwaukee, WI
Distribution: usa
Date: 18 Dec 92 15:50:43



A few weeks ago someone posted a recipe for Kentucky Bourbon Cake.
I printed it out, took it home and made it.  It was (is) great and
has been given to many friends for Christmas.  Thanks to
whoever posted it.

Unfortunately, my three-year-old took black magic marker to my 
print out of the recipe.  Could some kind soul send it to me?

Thanks!

--
Katharine C. Holder
Computer People Unlimited, Inc.
email: holderk@positron.med.ge.com

"These opinions are my own and not necessarily those of the client for whom 
 I am working or Computer People Unlimited, Inc."
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Date: Fri, 18 Dec 1992 12:41:37 GMT

In article <1992Dec17.185122.201@walter.cray.com> jhouge@craysea.cray.com (Jennifer Houge) writes:
>Once I was making peppermint flavored cookies and had just put in the
>flavoring when I looked to the recipe and it said "Stir by hand".  My
>mind went blank and I couldn't figure it out.  So, I washed my hands 
>and started to squish together the dough with my hands.  About a minute
>into the squishing, my mind cleared and I looked at what I was doing
>and wondered if I had just had a blackout.  My hands smelled like pepper-
>mint for at least two days...AND I was really glad no one was home to
>witness the scene.
>

I mixed my first batch of brownies "by hand".  Unfortunatly, I was
caught.  Mom comes in, "What *are* you doing, Michelle?"  I looked
surprised, "It said mix by hand."  Mom sighed.

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking
Subject: RECIPE: Gingerbread Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 15 Dec 92 02:45:54 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

     GINGERBREAD MUFFINS  
  
Wet Mix - 1 egg, 1/2 cup golden syrup, 1/2 cup sugar, 1/4 cup oil  
          1/8 tsp dry mustard, 1/4 tsp cinnamon. 1/2 cup yoghurt  
          2 tsp ground ginger (pr preferably freshly grated ginger)  
Dry Mix - 1 cup flour, 1 tsp baking powder  
  
Preheat oven to 350oF, prepare pans. Combine wet mix ingredients & mix well.  
Add the dry mix to the wet mix until just combined. Spoon into pans & bake   
for 15-20 mins. Makes 12. These muffins are best made with freshly grated   
real ginger, if you can be bothered.  
  
   
  ---------------------------------------------------------------------  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  
  ---------------------------------------------------------------------
From: rcarmelo@kuhub.cc.ukans.edu
Newsgroups: rec.food.cooking
Subject: HELP!
Date: 14 Dec 92 11:07:48 CST
Organization: University of Kansas Academic Computing Services

I lost my recipe for some wonderful cookies that I found in some magazine a
couple of years ago - anyway -  I think they are called Jeweled Shortbread
cookies - there was an ad for Quaker Oats and it had a couple of recipes so one
of the ingredients is oats another is fruit perserves spread on top after
baking and sprinkled with slivered almonds - I just cannot remember the other
ingredients -  thanks in advance for your help.   Rose
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Surimi
Organization: Actrix Information Exchange
Date: Tue, 15 Dec 1992 02:34:24 GMT
Keywords: artificial fish

Can anyone tell me what that fake fish product surimi is made of?
Does it have any actual fish in it?

For those unfamiliar with it, here we have surimi *crabmeat* which
looks like chunks of white crabmeat with a dash of red on it to make
it look authentic.  Then there are surimi *prawns* where the product
is formed into prawn shapes.  It tastes vaguely like the real thing.

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: crocker@adobe.com (Kim Crocker)
Subject: Re: Thanks for Play-dough, and a RECIPE
Organization: Adobe Systems
Distribution: us
Date: Fri, 18 Dec 1992 15:52:25 GMT


Could I also get someone to send a recipe for the play dough I have a 3 year old
that would love it

Greatly appreciated
KC
In article <1gribtINNhtd@spool.mu.edu>, sulikt@studsys.mscs.mu.edu (timothy sulik       ) writes:
> 
> 
> 	This is just a quick thanks to the people who sent me the Play-dough 
> recipes.  Tried one last night, and it worked great.  My x-mas tree is all done
> now. THANX.
> 
> Now the recipe:
> 	SPANISH APPLE TORTE
> 
> Crust:
> 1/4	pound butter (or margerine)
> 1/2 	cup sugar (granulated)
> 1	egg yolk
> 1 1/2 	cup sifted flour
> dash salt
> 1/8	teaspoon baking powder
> 
> Custard:
> 1	cup milk
> 1/2 	lemon peal
> 3	egg yolks
> 1/4	cup sugar
> 1/4	cup flour
> 1 1/2	tablespoons butter (margerine)
> 
> Topping:
> 1/4	cup sugar
> 1	tablespoon lemon juice
> 1/2	teaspoon cinammon
> 4	apples (cored, pealed, & sliced into about 1/4 inch wedges)
> Apple, Apricot, or any jelly of choice.
> 
> Instructions:
> 	Preheat oven to 350 degrees F.
> Crust:
> Cream sugar, and butter together.  Add remaining ingredients, and mix
> until it forms a ball.  Take the dough, and mold it into a springform pan, 
> or pie tin.  Place in cool place until ready to use.
> 
> Topping:
> Mix the lemon juice, cinammon, and sugar together.  Add to the apples
> and stir to coat.  Can be done ahead of time.
> 
> Custard:
> Place lemon peel into milk.  Bring milk to boil, and then simmer for 
> 10 minutes.  In the mean time, mix together the egg yolks and sugar in a heavy
> sauce pan.  When milk is done, slowly add it to the yolk mixture, stirring
> constantly over a low heat.  While stirring over a low heat, slowly wisk in 
> the flour.  Continue stirring until the mixture is smooth and thick.  Remove
> from heat.  Add the butter, and mix slowly until melted.
> 
> Construction:
> Pour the custard into the crust.  Place the apples on top to form a 
> single or double layer.  When complete, place the torte into a 350 F oven for
> about 1 hour.  Remove and cool.
> When cool, heat the jelly of choice, and dribble over the top of the 
> apples.  Allow the jelly to cool. Serve. 
> 
> Extra notes:
> 	I normally double the amount of custard.   I've tried apple, peach, and
> apricot jellies as the topping.  All tasted good.  Put on whatever you want.
> Also, 4 apples are generally to much for the torte, but are quite tasty as a 
> snack by themselves (after sitting in the lemon and cinimmon :)
> 
> Enjoy, and Happy Holidays. 
> -- 
> -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
> Timothy G. Sulik	     : Q: If a you are hitch-hiking near a busstop, 
> sulikt@studsys.mscs.mu.edu   :  and a bus picks you up, do you have to pay? 
> Marquette University	     :
> 
> 
From: deniseo@hpmwtd.sr.hp.com (Denise O'Connor)
Date: Thu, 17 Dec 1992 18:49:43 GMT
Subject: Request for HOT peppers
Organization: HP Santa Rosa Site (SRSD MWTD)
Newsgroups: rec.food.cooking

 Recipe for the HOTTEST chili peppers to use in cooking.
From: weiss@curtiss.seas.ucla.edu (Michael Weiss)
Newsgroups: rec.food.cooking
Subject: Re: MSG question
Date: 10 Dec 92 22:58:51 GMT
Organization: SEASnet, University of California, Los Angeles

In article <dsmither.723656634@cunews> dsmither@superior.carleton.ca (Diane Smithers) writes:
>It can also be in soy sauce, in chocolate (I think it may be under
>'vanillin', which is described as an emulsifier)

Vanillin is NOT an emulsifier, nor, I believe, is it any relative of MSG.
Vanillin is a portion of the set of chemicals that gives vanilla its
distinctive flavor.  The reason it doesn't taste like true vanilla extract is
that it is missing some of the essence.  As an aside, a bacterium (E. coli?)
has been genetically altered to produce true vanilla flavor.  If this ends up
working well and gets approval by the FDA, we might have extremely cheap 
vanilla flavoring.  It may even kill production of vanillin altogether.
-- 
\ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | /
-  Michael  weiss@seas.ucla.edu   |  School of Engineering & Applied Science  -
-   Weiss   izzydp5@oac.ucla.edu  |   University of California, Los Angeles   -
/ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | \ 
Newsgroups: rec.food.cooking
From: dsmither@alfred.carleton.ca (Diane Smithers)
Subject: MSG question/vanillin
Organization: Carleton University
Date: Sat, 12 Dec 1992 18:35:57 GMT


I am posting a reply to respond to both people who have posted 
the information that vanillin is *not* an emulsifier, and does not
contain MSG.  I am grateful for the information that it is no relative
of MSG and does not contain any, but I want to make it very clear that
there is no point in telling me that vanillin is not an emulsifier,
because I know nothing about what it is, or isn't.  As I wrote,
vanillin is "described" as an emulsifier - the fact is that vanillin
is described on Lindt chocolate bars, at least, as an emulsifier.  I
do not know why, but it is.  

I am replying only because vanillin may not be an emulsifier, but it
is actually written on these bars that it is. 

Diane Smithers
Xref: sparky rec.food.cooking:22978 sci.med.nutrition:1590
From: ajayshah@almaak.usc.edu (Ajay Shah)
Newsgroups: rec.food.cooking,sci.med.nutrition
Subject: Calorie table?
Date: 13 Dec 1992 19:59:59 -0800
Organization: University of Southern California, Los Angeles, CA
NNTP-Posting-Host: almaak.usc.edu

Do you have a calorie table which you can send me by email handy?

Thanks,

        -ans.
-- 
Ajay Shah, (213)749-8133, ajayshah@rcf.usc.edu
From: jheath@CERIS.Purdue.EDU (Jim Heath)
Newsgroups: rec.food.cooking
Subject: Re: Superstitious Foods* New Years*
Date: 15 Dec 92 21:53:34 GMT
Organization: Center for Environmental and Regulatory Information Systems, Purdue University

From article <1992Dec15.003652.15439@serval.net.wsu.edu>, by jshearer@beta.tricity.wsu.edu (Jeff Shearer):
> In article <1992Dec14.175050.2145@cbnewsd.cb.att.com> akins@cbnewsd.cb.att.com (kay.a.akins) writes:
>>My neighbor, who is of Irish and Italian decent, insists everyone
>>eat cold peas and herring at midnight on New Year's Eve.  One
>>is for good health and the other for wealth - not sure which is which!   
> 
> My mother is from Missippi and our family tradition is to eat black-eyed
> peas and cornbread on New Year's Eve.  If you do this, you won't have
> anything less on the table for the rest of the year.

Mom always tried to have corned beef and cabbage, but I think that was an
Easter thing.
-- 
"Land of song, said the warrior bard,           Jim Heath
Though all the world betrays thee.
One sword, at least, thy rights shall guard, (The Minstrel Boy)
One faithful harp will praise thee."         (Thomas Moore)
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Pollock (was Surimi)
Date: 19 Dec 92 07:02:55 GMT
Organization: NYU Stern School of Business

More than one kind of fish gets used for surimi, though pollock is most
common.

There is some interest in being able to tell what kind of fish was used. I
gather there are price differences. However, it is hard to tell.

The usual way to distinguish between different kinds of fish or meat is to
test a water extract. In surimi they wash the stuff so thoroughly that
there is no water soluble protein left to speak of. The protein that
remains, and quite a lot of it remains, is not significantly water soluble,
so it is hard to do tests to identify the species. My information on this
is several years old, and there may well be good methods available now. The
US Department of Fisheries has had a few scientists working on this problem
for years. Perhaps they have solved the problem. I don't know.

Anyway, there is enough interest in identifying species that it seems
likely that fair amounts of non-pollock species get used.

- Shankar
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: More food for thought on the group split
News-Software: VAX/VMS VNEWS 1.4-b1  
Keywords: statistics
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Fri, 11 Dec 1992 16:41:00 GMT

In article <QTYL9FL@taronga.com>, arielle@taronga.com (Stephanie da Silva) writes...
>In article <1992Dec9.231027.22237@ads.com>, charleen@ADS.COM (Charleen Bunjiovianna) writes:
>> 
>> I'd like to see an informal guideline for rec.food.cooking that is to 
>> not post an article unless it has a recipe attached.  Sort of an ObRecipe.  
> 
>I think an ObRecipe for each post is a bit excessive.
> 
>However, I think an ObRecipe for each recipe request would be reasonable.

I hope that this is meant tongue-in-cheek...

Sigh.  I never get the jokes.
Joel
From: drg@biomath.mda.uth.tmc.edu (David Gutierrez)
Newsgroups: rec.food.cooking
Subject: Re: Aluminium and Alzheimers
Date: 15 Dec 1992 19:03:11 GMT
Organization: Univ. Texas M.D. Anderson Cancer Center

In article <1992Dec15.154950.13671@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Jan
Byrd) writes:
>This topic got knocked around for a while on the sci.med.nutrition
>newsgroup, and all the material quoted from about this subject seemed
>to indicate that no one seriously thinks Alzheimer's victims have just
>somehow consumed, or been exposed to, too much aluminum from cookware,
>etc.  I don't remember all the particulars, but the consensus seemed to
>be that the excess aluminum is a by-product of Alzheimer's disease, not 
>a cause.

This is correct. I did a search on "aluminum" and "Alzheimer" in a Medline
searching program we use a couple of months ago and came across a couple of
abstracts that said that although high concentrations of aluminum in the brain
were often found in Alzheimer's patients, they were not a cause.

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

"Only fools are positive." - Moe Howard
From: jshearer@beta.tricity.wsu.edu (Jeff Shearer)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 17 Dec 92 07:49:54 GMT
Article-I.D.: serval.1992Dec17.074954.25780
Organization: Washington State University Tri-Cities, Richland

In article <1992Dec16.203520.21952@emr1.emr.ca> thiessen@emr1.emr.ca (Tracy Thiessen) writes:
>
>Guests hanging around a tad too long?  Everyone wants
>pizza and they just won't go away?
>
>Try Wonderbread Pizza Surprises!
>
>Take some nice Wonder Bread and spread it
>with canned pizza sauce and you add a layer of sliced
>weiners and a nice big hunk of Velveeta and grill it.
>
>(And you'll never have to throw a dinner party again....)
>
>Tracy
>
>
From: bedk@ICSI.Berkeley.EDU (Brian E.D. Kingsbury)
Newsgroups: rec.food.cooking
Subject: Re: Dawn Scotting's Muffin Recipes
Date: 15 Dec 1992 22:55:14 GMT
Organization: International Computer Science Institute, Berkeley, CA, U.S.A.
Distribution: world
NNTP-Posting-Host: icsib38.icsi.berkeley.edu

In article <92350.142812U23915@uicvm.uic.edu>, Alizon Elliott
<U23915@uicvm.uic.edu> writes:
|> In article <BzA4HK.5xF@acsu.buffalo.edu>, gklein@acsu.buffalo.edu
|> (Ginamaria Klein) says:
|> >
|> >why dont we just start a muffin mailing list...
|> >to benefit those of us who dont like them?
|> 
|> [gratuitous insult omitted]
|>
|> Every list goes through a time when certain topics overtake others.
|> Things die down.
|> 
|> [more insults deleted]



Better 250 muffin recipes than one $250 cookie recipe request.


Keep it up, Dawn!

Brian Kingsbury                                bedk@icsi.berkeley.edu
From: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.cooking
Subject: Re: Recommended Electronic Cookbooks
Date: 10 Dec 92 19:47:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

To: Newsgroups: rec.food.cooking
From: Barrie.Lax@Synapse.Org
Attention: Michelle Dick.

MD<In article <1992Dec8.201132.8603@CERIS.Purdue.EDU> jheath@CERIS.Purdue.EDU (Jim Heath) writes:
>From article <4466.3092.uupcb@synapse.org>, by barrie.lax@synapse.org (Barrie Lax):
>>
>> Wes, have you tried Mealmaster 7.3 which is the latest version.

MD<up for ftp.  Since I use CompuChef and MM, I'm not willing to dial a

Then why not simply contact MM and ask for an update?

MD<will be ones that have free-form recipes.  QuikBook is the only
MD<shareware PC program I know that is almost completely free-form.  Note
MD<that this means that you will have to give up functionality (like
MD<measurement conversion) since such functionality requires that the
MD<different parts of the recipe be put into distinct fields so that the
MD<program knows what's what.

MD<QUIKBOOK

MD<Comments: This program has minimal features but allows you to use any
MD<archive program (such as PKZIP) and editor to create free-form
MD<recipes.  It is unique in that it will compute an index based on
MD<title/keywords for any set of recpies.

Then why not simply save recipes to file and search with LIST? PKZip
them if you want. What exactly does QUIKBOOK give you. Surely you don't
need it to create "free form recipes". I do that now!

Michelle..please explain so I can understand your post. I hate feeling
at a loss.

               Bar.
---
 . 1st 1.01 #300 . You're never a loser until you quit trying.
      
Newsgroups: rec.food.cooking
From: patti@hosehead.intel.com (Patti Beadles)
Subject: Re: Recipe for roasting whole garlic bulb
Originator: patti@hosehead
Organization: Intel Corporation, Hillsboro, OR
Date: Tue, 15 Dec 1992 18:03:17 GMT

Start with one head of garlic per person.

Cut the top off, so that the cloves peek through.  Make a "boat" out
of aluminum foil, and place the heads in it.  Pour a little bit of
olive oil over the heads, then seal the foil boat.

Bake at 325 for 1-1.5 hours, or until garlic is very soft.  If it's
undercooked, it will have a very strong flavor.

When the garlic is done, take it out of the oven and open the top of
the foil boat.  Set the oven to broil, and then place the garlic under
the broiler until the top is lightly browned.
-- 
Patti Beadles  503/696-4358 | I don't speak for Intel, nor vice-versa.
   patti@hosehead.intel.com |
   75555.767@compuserve.com | If it wasn't for the last minute,
or just yell, "Hey, Patti!" |             I'd never get anything done!
From: mworley@mathcs.emory.edu (Meg Worley)
Newsgroups: rec.food.cooking
Subject: Re: REQ: Japanese Cookbooks
Date: 13 Dec 92 07:06:54 GMT
Article-I.D.: emory.1gfqjeINNjc4
Followup-To: rec.food.cooking
Organization: Emory University, Dept of Math and CS
NNTP-Posting-Host: emory.mathcs.emory.edu

In article <1992Dec11.173920.16663@head-cfa.harvard.edu>, shaks@head-cfa.harvard.edu (Jonathan Schachter) writes:
> 
> Can people suggest some good japanese cookbooks (in english)?
> 
> Where would I buy these in the Boston area?

I can't summon up titles at the moments, but I can give you
authors.  The premier Japanese-chef-for-Western-audiences
(and also a big name in Japan) is (oh nuts, I forgot his first
name) TSUJI.  His recipes, however, never fail to be ambitious--
event-style, not everyday cuisine.  For everyday, I would 
recommend Elizabeth ANDOH.  Very, very good, and sensible.
Finally, for less painstakingly-authentic Japanese-*style*
cooking, there is "The Poetical Pursuit of Food" by Sonoko
KONDO.  In addition, most macrobiotic cookbooks are based
in large part on Japanese cuisine, so any of the basic macro
cookbooks will do in a pinch.

I'd recommend going to the public library and checking some
out before you buy.  Some of them are really rotten, and you
don't want a cookbook that teaches the best way to make 
Flotsam, Jetsam, and Black-Plastic Spiders.

As a final warning, I lived many years in Japan, and I still
cook predominantly Japanese, so my tastes might not be yours!

Rage away,

meg


-- 

 Meg Worley 				Internet:  mworley@mathcs.emory.edu		
Newsgroups: rec.food.cooking
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Subject: Re: Ideas for 12-y-o's party food
Keywords: Party food ideas wanted
Organization: Our Lady of Perpetual Mirth (Pacifica)
Date: Sun, 13 Dec 1992 02:48:47 GMT

In <8867@dirac.physics.purdue.edu> ns@bohr.physics.purdue.edu (Nancy M. Schnepp) writes:

>In article <1992Dec8.033810.9936@actrix.gen.nz> 
>Pat.Churchill@bbs.actrix.gen.nz writes:
>>My younger son James turns 12 on December 16 and I am looking for some
>>ideas for party food for half a dozen 12-y-o boys. He wants the dirt
>>cake (the chocolate dessert made in the flower pot complete with
>>plastic flowers and jelly worms) so the pudding is no problem........
.............

>          Submarine sandwiches (hot or cold)
>          Chips and dip  
>          Relish tray
>          Beverages
.....................

Better yet:  Lay it all out, buffet-style.  They can all have their
sub the way they want it, and you can afford to use the time you 
would have spent making the subs to make a few more items in addition
(veggies for the dip, another kind of dip).  If you think they'd like
it, lay out some hot peppers for either sandwiches or with the relishes. 
Lay out a big bowl of fruit, too.  Some 12 year olds actually eat
it.  (!)  When it's time to serve the dirt cake, clear a spot in
the buffet for it and serve from there.  Otherwise, you should be
free to play chaperone.

				-babs

ps.  have fun with this.  just think: you knew him when he was just 
a one-celled animal.... 
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
From: cst@bork.nist.gov (Charles S. Tarrio)
Newsgroups: rec.food.cooking
Subject: Re: Recipe for roasting whole garlic bulb
Date: 15 Dec 92 19:50:22 GMT

In article <1992Dec14.223724.8059@rtsg.mot.com> pacyga@rtsg.mot.com (Jim  
Pacyga) writes:
> Is there a special recipe for roasting a whole garlic bulb (with the  
intent
> of spreading the cloves onto bread)?  Or do you throw a little oil on it  
and
> put it in the oven on bake?  Thanks for the help...
> 
> Jim Pacyga
> pacyga@rtsg.mot.com

Nothing special.  You don't even need the oil.  Just toss the whole thing  
into about a 400 F oven, bake about 15 or 20 minutes.

You can also roast it.  Spread unpeeled cloves around a chicken or pork,  
cook about 30 minutes.

In addition to suqeezing it onto bread, it makes great garlic butter.   
Squeeze about 5-10 cloves into a stick of butter, then cream it.  It's  
great on potatoes and bread!

__________________
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
Newsgroups: rec.food.cooking
From: peter@taronga.com (Peter da Silva)
Subject: Re: Worst food?
Organization: Taronga Park BBS
Date: Fri, 11 Dec 1992 12:57:32 GMT

In article <1992Dec10.155557.25531@pbhya.PacBell.COM> kjhart@PacBell.COM (Kenny J. Hart) writes:
>Saurkraut and booger omlette
>and a finger nail and beet sandwich

No, no, no, you gotta use edible ingredients.
-- 
% Zure otsoa besarkatu al duzu gaur?            Serveuse, ce plat bouge encore!
/c{{64 sub}forall curveto}def 312 192 translate 24 24 scale 1 -2 moveto(B;>;?>)
c fill 1 0 moveto(JIJNJP)c(JRGU@U)c(9U6R6P)c(6N6I?@)c gsave stroke grestore 0.9
setgray fill showpage %                          Peter da Silva, 77272-0711 USA
Newsgroups: rec.food.cooking