HDTenEightyP/NetNews huggingface dataset:
From: morrissey@stsci.edu
Newsgroups: rec.food.cooking
Subject: Re: Help:  rice stuffing
Date: 16 Oct 92 15:20:00 GMT
Distribution: na
Organization: Space Telescope Science Institute

In article <1992Oct15.132318.28528@hemlock.cray.com>, dadams@cray.com (David Adams) writes:
> I am a little confused about the use of rice stuffing for small game
> birds or small poultry like cornish hens or small chickens.
> 
> Does one typically let the rice cook inside the bird?  Since the 
> rice typically cooks faster than the bird, how do you keep the 
> rice from burning?  What if you want the rice to fried first?
> 
> 
> ---
> --David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
> ___________________________________________________________________
>        Old Sourdoughs never die.  They just ferment away.
> 
> 
I cook the rice about 3/4 of the way first and then add seasonings, an
egg, and some finely minced onion.  You don't have to worry about the rice 
burning, there's a steaming effect that happens inside.  The rice will
absorb the juices inside the bird and come out all nice and fluffy and
full of flavor.  You just have to be sure to lace the bird up well so that 
the stuffing doesn't fall out during cooking.  

Some people prefer to cook stuffing separately, butI always do my stuffings 
inside the bird (whether rice, bread, etc.) for the added flavor.

 
Newsgroups: rec.food.cooking
From: rhoeb@ctp.com (Roger Hoeberichts)
Subject: Hominy
Date: Thu, 15 Oct 1992 18:34:03 GMT
Organization: Cambridge Technology Partners

I was making the fall dish this weekend squash stew from the greatest cookbook
GREENS when I came to 1 Cup of Hominy.  What is it?

Thanks,

Roger
From: nkli_ltd@uhura.cc.rochester.edu (Natisha Kling)
Newsgroups: rec.food.cooking
Subject: noodle problem
Date: 11 Oct 92 20:25:19 GMT
Organization: University of Rochester - Rochester, New York


Lately, whenever I cook noodles the water gets thick & cloudy white and
the noodles get real pasty.  It doesn't matter how long or how short I 
cook them.  I am cooking on an electric stove with visions cookware.  
Does anyone have any insight on how to correct my noodle problem?

If you can help me out please email me at nkli_ltd@uhura.cc.rochester.edu
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: NEEDED: Low fat lunches
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Thu, 15 Oct 1992 19:48:00 GMT

In article <92288.205212U58100@uicvm.uic.edu>, <U58100@uicvm.uic.edu> writes...
>I work about fifteen hours a day and cant afford - either the calories
>or the dollars - to eat out every day, so i've been packing leftover
>pasta, salad, or sandwhiches to bring to work with me, and I am
>BORED BORED BORED.  Any suggestions of something quick healthy and
>portable with a twist?

15 hours a day?  What do you do?  (maybe I'd rather not know...)

Do you have access to a microwave?  If yes, you could make some fried rice
(boil rice, then stir-fry in wok with peanut oil, cut up veggies, maybe a 
little chicken or scrambled eggs or pork for those of you who eat it), which
can be an alternative.  In general, stir-fried veggies/meats/tofu and rice 
will keep in the fridge for a day or two...longer if you use chicken or pork...
mini-shrimps and tofu (two of my favorites for this kind of thing) go bad 
on the fast side, like 2 or 3 days.

Another one is a baked potato, some (veggie, in my case) chili and a little
cheese...cut open the potato, pour the chili over it, sprinkle grated cheddar
over the chili and nuke.  Also works with broccoli instead of chili...and lots 
of other things as well.  (If you are using a big potato, heat it for a few 
minutes first, then add toppings...the potato will need more time in the 'wave
than anything else).

My $0.02 worth
Joel
Newsgroups: rec.food.cooking
From: fayyad@news.cis.ohio-state.edu (elias antoine fayyad)
Subject: (none)
Organization: The Ohio State University Department of Computer and Information Science
Date: Thu, 15 Oct 1992 12:05:02 GMT

To: rec.food.cooking
Subject: Re: What is this I have?
Newsgroups: rec.food.cooking
Organization: The Ohio State University Dept. of Computer and Info. Science
Cc: 
Bcc: 

In article <10292286.79007.969@kcbbs.gen.nz> you write:
>>                        SUMAC
>>Can someone tell me what it is, what sort of dishes it is used for
>>From: Pat.Churchill@bbs.actrix.gen.nz
> Would you believe Sumac(h) is in the dictionary? It doesn't actually 
>tell you how to use the spice though, sorry.
>
>Sumac(h) - Kinds of shrub yielding material for tanning & dying, such 
>material.
>
>Not much help is it?
>

The colour of this spice is dark red. One can use it for lots
of dishes... 

You can use it with salades : a little sprinkle with some olive oil
on top of your choice of greens.

You can also use it while marinating some meat (chicken, beef, pork,...)
and it'll give the dish a little zest or zing...

One can also use this spice on "Labneh" which is basically yogurt, but
drained of its liquid. Yo sprinkle the sumac on top of the Labneh with
a little bit of olive oil. Then eat it with pita bread...

Well, I guess you can use it in many ways, just not in large quantities,
because then, the taste becomes a bit on the sour side.

I hope that helped...
Enjoy...



Newsgroups: rec.food.cooking
From: C11815@maccvm.corp.mot.com (Josette Giacobbi)
Subject: Re: REQUEST:  fennel recipes
Organization: Motorola
Date: 9 Oct 1992 11:08:01 CDT

We never cooked the fennel, what we did was mix oil and salt and pepper,
lots of pepper and just dipped the fennel in it and eat it with our
salad.  josette
From: c-chan@mcl.ucsb.edu (Christina Callihan)
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
Date: 9 Oct 92 05:07:32 GMT

In <1992Oct8.125841.28303@walter.cray.com> jhouge@craysea.cray.com (Jennifer Houge) writes:

>In article <1992Oct8.170934.17526@epas.toronto.edu> sfysh@epas.utoronto.ca (Stephanie Moskal Fysh) writes:
>>In article <1992Oct8.001241.7750@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>>>What is your favourite comfort food?  Come all you people heading into
>>>autumn (sorry, fall).  What are you going to console yourselves with?
>>

>I have to have Ben & Jerry's ice cream.  Either Chocolate Fudge Brownie
>or Cherry Garcia.  The other flavors are great too but these two are my
>all time favorites, expecially when I need comforting!

>Jennifer

CHOCOLATE-CHIP COOKIE DOUGH BEN & JERRY'S!  ONE OF THE WORLD'S MOST
PERFECT FOODS!  :)

Seriously.  It tastes like something I always wanted to do when I was 7,
but I could never have made it come out so good.



____________________________________________________________________________
If You Know What |     Christina M. Callihan     |  Doing STRANGE THINGS
 You're Doing,   |  AKA C-chan, Bwee, Chrystal-  |  in the name of Art,
   It's Not      |   Elf & Who Knows What Else   |  and STRANGER THINGS
   Research!     |       (I sure don't)          |    in the name of
 => => => => =>  |     c-chan@mcl.ucsb.edu       |       CHOCOLATE
----------------------------------------------------------------------------
	When life gets weird, the weird get a life.     :)
----------------------------------------------------------------------------
Newsgroups: rec.food.cooking
Subject: Re: Tapioca (was:Re: Comfort Food)
From: $stephan@sasb (Stephan Fassmann, Software)
Date: 16 Oct 92 10:28:23 -0700
 <1992Oct12.152353.1@cubldr.colorado.edu> <1992Oct13.204437.2216@walter.bellcore.com> <1992Oct16.014150.8746@hubcap.clemson.edu>
Distribution: na
Organization: BYU

In article <1992Oct16.014150.8746@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>Subject: Tapioca (was:Re: Comfort Food)
>From: chrisb@hubcap.clemson.edu (Chris Behrens)
>Date: Fri, 16 Oct 1992 01:41:50 GMT
>> So who's moaning? Tapioca is sheer heaven when it's made right :^)
>
>Does tapioca end up smooth like pudding ?  Or is there supposed to be
>little tiny geletinous beads in it ?  I have used Minute Tapioca in
>Evaporated milk as what I thought would be a thickener. It ended up
>thick eventually, but the tapioca did not disolve as I had hoped.
>The banananana pudddding  was stillll  goooood though.  :)  
>-- 
>Chris Behrens                               chrisb@hubcap.clemson.edu 
>Greenville Technical College                           Greenville, SC
>      Efficiency is the most highly developed form of laziness. 
>- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -

Those geletinous beads ARE supposed to be there. It does not dissolve, but 
it is a great thickener if you know what it does. I use it to thicken beef 
stew.
BTW Some people call tapioca Fish-eye pudding :-) .
_____________________________________________________________________
|Stephan Fassmann  Internet: $stephan@sasb.byu.edu  GEnie: S.FASSMANN
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
|The Random Acts of Kindness will Continue until Morale Deteriorates|
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Organization: Temporary Employment Service, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Wed,  7 Oct 1992 10:15:55 -0400 
From: Joy Banks <jbcn+@andrew.cmu.edu>
Subject: REQUEST: Hot and Sour Soup


I need a good recipe for hot and sour soup...one with ingredients that
can be found easily.

Please email to me unless you think everyone is interested.  Thanks.

Newsgroups: rec.food.cooking
From: bkt@blacks.jpl.nasa.gov (Barrie Trinkle)
Subject: Re: Corby Kummer
Organization: Image Analysis Systems Group, JPL
Date: Wed, 14 Oct 1992 00:40:33 GMT

gamiddle@math.uwaterloo.ca (Guy Middleton) writes:

>In article <7503@blue.cis.pitt.edu.UUCP> jpfst9+@pitt.edu (Jeffery P Fortescue) writes:
>> Good advice
>> (from Corby Kummer in an old Atlantic Monthly I think) is to take
>> the pasta out just before you think it is done--since it will
>> cook a wee bit longer from residual heat and hot water.
>> 
>> That article in the Atlantic by Kummer (several years ago now)
>> is the best introduction to Pasta I know.

   It would have been sometime during the last half of 1986 or the
   first half of 1987.  (It was such a wonderful article--actually,
   I believe there were two articles in the series--that I remember 
   where I was when I read it.  It did change the way I approached
   pasta.)

>We should all send letters to Kummer, and pester him to publish a collection
>of his articles in book form.  He is one of the best food writers I know of.
>Who needs Gourmet?  I'll just read the Atlantic and Esquire.

   His three-part coffee series was worth saving.  What others 
   has he done?  I remember the (fairly) recent one on the food of 
   Northern Italy, but it does seem like his articles are regrettably
   few and far between.

--
--------------------------------------------------------------------
..nothing is so fatal to maidenly delicacy of speech as the run of 
a good library.
				Robertson Davies, _Tempest Tost_
Newsgroups: rec.food.cooking
From: huots00@DMI.USherb.CA (SYLVAIN HUOT)
Subject: Re: nutella
Organization: Universite de Sherbrooke -- departement de Mathematiques et d'Informatique
Distribution: usa
Date: Thu, 15 Oct 1992 00:05:47 GMT

In Quebec country, North America, we can found Nutella and Duo Penotti
on tablets of all supermarkets (grocery?) (Provigo, Metro, SuperC,
Club Price, IGA, and others ...).

I think a cie have right to distribute/make them.

For many that lives in USA, at north, a little trip in Quebec 
(Montreal, Sherbrooke ...) can allow you to find them . . .


Sylvain Huot,
huots00@dmi.usherb.ca 

Only Amiga make it possible !!

Newsgroups: rec.food.cooking
From: lalford@fsu1.cc.fsu.edu (LYNN ALFORD)
Subject: Best Thai cookbook
News-Software: VAX/VMS VNEWS 1.3-4   
Reply-To: lalford@fsu1.cc.fsu.edu
Organization: Florida State University
Distribution:  na
Date: 13 OCT 92 11:59:49    

While I am in the states, I thought that I would buy a couple of cookbooks.
I remember that earlier this year, there was enthusitic discussion about 
one particular Thai cookbook, but I can't remember anything else about it.
So what is the best Thai cookbook, in your opinion.

Lynn
Newsgroups: rec.food.cooking
From: westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal)
Subject: RECIPE: Honey Bread
Organization: Lockheed Missiles and Space Co.
Distribution: usa
Date: Thu, 8 Oct 92 13:53:25 GMT

This is not the honey cake that was requested, 
but it is an extremely good and simple recipe.

Honey Bread
(good with cream cheese)
====================================================
7 cups flour	
2 t. baking soda 	sift together into
1 t. salt	large bowl.
4 t cinnamon	
----------------------------------------------------
2 cups brown sugar	mix in sugar; remove lumps;
	mix together.
----------------------------------------------------
2 cups honey	Add to dry ingredients;
2 cups milk	mix till well blended.
====================================================

Wrap Bake in 3 greased loaf pans at 250 degrees for 2 1/4 hours.  
Cool on rack.  
Wrap in wax paper or plastic film and let age three days (if 
you can wait)
	
-- 
Dorothy Westphal, Sunnyvale, Calif. % Just when things are going your way...%
westphal@iscnvx.lmsc.lockheed.com   %               they get even better!   %
Newsgroups: rec.food.cooking
Subject: REQUEST: Rice Pudding
From: collierm@physc1.byu.edu
Date: 30 Sep 92 00:52:52 -0600
Distribution: world
Organization: Brigham Young University

Does anybody out there have a recipe for rice pudding?
I would appreciate any postings.  Thanks
From: bedk@ICSI.Berkeley.EDU (Brian E.D. Kingsbury)
Newsgroups: rec.food.cooking
Subject: Re: Halloween Party Recipes
Date: 7 Oct 1992 21:18:41 GMT
Organization: International Computer Science Institute, Berkeley, CA, U.S.A.
Distribution: world
NNTP-Posting-Host: icsib38.icsi.berkeley.edu

In article <1992Oct7.204508.13506@m.cs.uiuc.edu>, howard@m.cs.uiuc.edu (Bonnie Howard) writes:
|> dudley@oasys.dt.navy.mil (Karen Witkoski) writes:
|> 
|> >My 15-year-old son wants to have a Halloween Party for his high school
|> >friends.  I'd like to kind of gross them out.  I like the idea of the
|> >kitty poop cookies and plastic flies on the table.  Does anyone else
|> >have any really neat but weird recipes for these kids?
|> 
|> >Karen
|> 
|> Peel some grapes and boil some spaghetti - have them put on blindfolds and 
|> try to figure out what they are - when we were kids they told us the grapes were the
|> eyeballs and the spaghetti - the insides..... Get a bunch of kids and their imagination
|> running wild and they imagine all kinds of things.....  You might get a can of slim -
|> YUK!!!!!:x
|> 


In the same vein, I always thought that rehydrated cloud ear mushrooms
(available at any Asian grocery) could pass for bats' wings.

Brian Kingsbury            bedk@icsi.berkeley.edu
Newsgroups: rec.food.cooking
From: N51L5201@ncsuvm.cc.ncsu.edu (David Auerbach)
Subject: Re: REQUEST: Sourdough Starter and Bread Recipes
Organization: North Carolina State University
Date: Mon, 12 Oct 1992 21:22:31 GMT

In article <1992Oct12.152811.1@scivax.stsci.edu>
morrissey@scivax.stsci.edu writes:
 
>		Does anyone have a recipe for sourdough starter and, of
>course, recipes for sourdough bread (especially rye) are also welcome.
>Please e-mail or post.
>
>THanks,
>Janet Morrissey
>
There is, despite the misleading terminology of some books, no such thing
as a recipe for sourdough starter.  If you want sourdough starter what you
need is either   a) someone else's sourdough starter  or b) the patience
and luck necessary to "capture" the requisite beasts (from either the
air or the skins of grapes or hiding in unprocessed flour....).
Many books give recipes for what is properly called the sponge method,
or the (if speaking Italian) the biga method.  This basically consists
in using commerical yeast to make a soft dough that sits for a day or
two during which good things happen.  Carol Field's book (The Italian
Baker) has some very very nice biga recipes, including some rye   and so
does Bernard Clayton's The Breads of France.
   Others will probably tell you where to mailorder some sourdough starters--
Sourdoughs International has some good ones.  These are not the same as
commericial yeasts; not only is the yeastbeast different (and different
starters have different beasts) but they live in symbiosis with some lacto-
bateria.
The techniques of true sourdough and of biga methods do overlap a lot and
both benefit from a crucial element in breadmaking that is often ignored--
time.  Modern conveniences like bread machines and quick yeasts simply
sacrifice flavor for the sake of being able to make food ignorantly.
That a book like Bread in Half the Time even exists, much less wins
awards says a lot about degraded tastes.
From: vickiemc@isi.edu (Vickie McCorkendale)
Newsgroups: rec.food.cooking
Subject: Re: What do you do with Chutney?
Date: 7 Oct 92 20:12:33 GMT
Distribution: world
Organization: USC Information Sciences Institute


In article <$stephan.171.0@sasb> $stephan@sasb (Stephan Fassmann, Software) writes:
>
>Just curious.
>I have heard of Chutney and have even seen it in the store but nothing I have
>seen tells me what to do with it or how to eat it. 
>
>Stephan Fassmann  Internet: $stephan@sasb.byu.edu  GEnie: S.FASSMANN
>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I have a recipe for a spinach salad that has chutney in the dressing.
It is excellent and I've received rave reviews regarding it.  It is from the
California Heritage Continues cookbook by the Pasadena Junior League 
(the second one of the series).  By the way this cookbook is VERY good, 
slightly unique classics, lots of creative salads, 
great chicken recipies....mmmm.

Anyway, the spinach salad recipe is unique, it has three different dressings to
try with the same only slightly modified base ingredients.
I believe the curry/chutney salad ingredients are:
	2 bunches of spinach
	1C diced red apples
	1/2C sliced celery
	1/2C raisins
	1/2C dry roasted peanuts
The dressing has:
	Oil (peanut is preferred)
	curry powder (home made mixture is preferred)
	toasted sesame seads
	chopped up mango chutney (I used peach and it was great)
	white wine vinegar
	salt

I believe I am missing an ingredient in both the lists, but if there is interest
I'll bring in the book and post the recipe..... you need only to ask.

Vickie McCorkendale
Organization: Doctoral student, Chemistry, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Thu, 15 Oct 1992 11:06:57 -0400 
From: Anne Marguerettaz <am2f+@andrew.cmu.edu>
Subject: Re: Raclette and Fondue (Re: Request: Cheese Fondue (NOT Swiss!))
	<1992Oct14.235701.22080@organpipe.uug.arizona.edu>

In article <1992Oct14.224510.8195@mdd.comm.mot.com> rudoff@mdd.comm.mot.com (Do
ug Rudoff) writes:

>Hot-oil fondue for cooking meats was called Chinese fondue in
>Switzerland.
 
No, in Switzerland, Hot oil fondue is called Fondue Bourguignonne like
everywhere else. The Chinese fondue you mention is hot bouillon fondue
where the beef pieces are sliced so thin that you can almost see through
and then are rolled in little bundles. There is another beef fondue
version very popular in the part of Switzerland I come from, it is
called Fondue Bacchus and it is similar to the Chinese Fondue except
that the beef is cooked in a wine broth insted of bouillon.
 It is just divine.... 

Anne


Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: Comfort Food
Organization: Wayne State University, C&IT
Date: Fri, 9 Oct 1992 18:30:24 GMT

In article <1992Oct9.154338.17012@ee.gatech.edu>
wung@puttgen.ee.gatech.edu (Peter Wung) writes:
 
>
>Chinese congee (rice gruel) with stir fried ong choy and garlic, tofu with soy sauce and sesame seed oil, and chinese pickled cucumber.  Well, you
>asked!
>
I'm interested, being a congee fan... but what's "ong choy"?
Newsgroups: rec.food.cooking
From: morrissey@scivax.stsci.edu
Subject: Re: Comfort Food
Organization: Space Telescope Science Institute
Distribution: na
Date: Mon, 12 Oct 1992 19:52:08 GMT

> 
> What is your favourite comfort food?  Come all you people heading into
> autumn (sorry, fall).  What are you going to console yourselves with?
> 
Campbell's Tomatoe soup and a grilled cheese sandwich.
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.cooking
Subject: Re: nutella
Date: 15 Oct 92 04:22:26 GMT
Organization: Yet Another Graphics Project, Bellevue, WA

What is nutella?  It is the ultimate experience for those of us who are
hooked on chocolate and nuts:  it's a thick chocolate-hazelnut (filbert) sauce:
at room temperature you can spoon it onto ice cream or pour it straight from
the jar into the mouth: pop it in the fridge for a while and it becomes
firmer:  perfect consistancy for using fingers to convey large clumps from jar
to mouth.  Made somewhere in Europe (don't remember where offhand).
Not a good thing to have around the house if you're on a diet.
------
Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das 
    "organic is close to godliness, but like godliness, can have
     drawbacks like the busload of nuns that were wiped out by a
     run-away truck full of organic produce." - Suzanne McCaffrey
Organization: University of Maine System
Date: Friday, 9 Oct 1992 12:39:29 EDT
From: Betty Johnson <BETTYJ@MAINE.MAINE.EDU>
Newsgroups: rec.food.cooking
Subject: Re: Eggs (was Re: REQUEST: Meringue )

Double yolks are usually found in flocks of young chickens that are just
beginning to lay.  Usually these pullets (as they are called) lay super
small eggs, but occasionally the first egg or so will weigh out to be
large or Xlarge and have a double yolk.  As the hens mature, the size of
the eggs increases until the average egg is large or Xlarge.  In modern
laying farm operations a flock is rarely kept for more than one laying
cycle- 6 months or so - before being sold off for chicken soup or whatever.
In smaller operations, less than 100,000 birds, a flock may be 'recycled'
at the end of the first year by adding hormones to the feed  to force
moulting and a cessation of laying.  After moulting starts, the hormones
are removed from the feed, feathers grow back and laying recommences.  This
(1) gives the hens a rest and is in fact essentially what old Mom Nature
herself does and (2) causes the hens to lay larger eggs, usually all Xlarge and
jumbo on the second cycle.  Hens are rarely recycled a second time.
I speak here from experience, having participated in raising replacement
pullets in flocks of 21,000 or so for commercial egg growing concerns.
Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: Re: Comfort Foodr
Organization: Gallaudet University
Date: Thu, 8 Oct 1992 14:24:35 GMT

In article <1992Oct8.001241.7750@actrix.gen.nz>, Pat.Churchill@bbs.actrix.gen.nz writes:
> It's a miserable wet day outside.  The harbour is grey.  The
> surrounding hills have vanished in the mist.  And it's supposed to be spring.
> 
> Right now I feel like some comfort food.  Maybe some homemade
> vegetable soup and a stack of hot buttered toast.
> 
> What is your favourite comfort food?  Come all you people heading into
> autumn (sorry, fall).  What are you going to console yourselves with?
> 
> Share :-)
> -- 
> | The floggings will continue until morale improves
> | Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> 
My favorite comfort food is Posole, a New Mexican dish. It's made of 
something like hominey, meat (pork) and chile.  I make a big batch of it 
and then heat up bowls full in the microwave. it's good on a long cold 
weekend when you can nibble at it all week long. Some good crusty 
frenchbread is good to dunk into it too...

skip  
Newsgroups: rec.food.cooking