HDTenEightyP/NetNews huggingface dataset:
From: sharon@phoneme.shs.uiuc.edu (Sharon Morrison)
Subject: Re: No-egg salad
Organization: University of Illinois at Urbana
Date: Mon, 6 Apr 1992 18:31:23 GMT

In article <167C1985C.MEDELMA@cms.cc.wayne.edu> MEDELMA@cms.cc.wayne.edu  
(Michael Edelman) writes:
> A local wolesaler of natural-food type sandwiches makes a wonderful
> tofu egg salad analog that I like even more than egg salad. As the
> readyt-made sandwiches sell for around $2.49, and as I try to avoid
> hanging out in health food stores (I'm afraid I'll catch something)
> so I attempted to make my own, based on flavor and the ingrdients on
> the label (something cryptic like "spices"). Here's what I've got
> so far:
>  
> 1 block tofu (a pound, I guess.)
> 1-2 T mayonaise
> 1 stalk celery, chopped fine
> 1 T chopped onion
> dash powdered mustard (1/4t?)
> Similar amount paprika
> salt and pepper to taste
>  
> But something's missing. Anyone care to experiment?
Here is a recipe from the Illinois Soybean council (or something like  
that) - it's a pamphlet I got at the State Fair.

Savory Tofu Salad
1 lb. tofu, crumbled
1/2 c. green onions (chopped)
1/2 c. soybean oil mayo/salad dressing
1/2 c. grated carrots
2 tsp. prepared mustard
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. tumeric

Combine ingredients.
yield: 3 cups.  Serve on a bed of lettuce or as sandwhich filling.

I think about 1/4 c. low-cal mayo works fine.

Hope this helps.
Sharon Morrison
From: trb@ima.isc.com (Andrew Tannenbaum)
Newsgroups: rec.food.cooking
Subject: Re: Need Thicker Spagetti Sauce
Date: 7 Apr 92 22:46:42 GMT
Article-I.D.: ima.1992Apr07.224642.14554
Organization: Interactive Systems, Cambridge, MA 02138-5302

While all you folks talk about adding tomato paste or meat bones to
sauce, and ridicule those who suggest corn starch, realize that tomato
paste (for instance) imparts a really strong flavor to a sauce, and
adding an arbitrary amount changes the flavor of the sauce by that
arbitrary amount.  A teaspoon of cornstarch doesn't impart much
taste to a dish.

I have seen cooks say "I never add water to a dish that needs liquid, I
always add stock (or sherry or some other tasty liquid)."  Hey, if it's
water that was lost, then it's water you should add back, unless you
want to change the flavor.

If you want thick tomatoey sauce, then go ahead and use tomato paste.
(I like thick tomatoey spaghetti sauce.)  But for light sauces that
need a some body, corn starch or flour or arrowroot do the job.  I like
to use curry powder as a thickener, but that affects the taste.

	Andrew Tannenbaum   Interactive   Cambridge, MA   +1 617 661 7474
From: M21444@mwvm.mitre.org
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Snickerdoodle Pie
Date: 16 Apr 92 19:36:20 GMT
Article-I.D.: mwvm.167CBDB79.M21444
Organization: The MITRE Corporation, McLean VA 22102

In article <2266@ariel.its.unimelb.EDU.AU>
manda@ariel.its.unimelb.EDU.AU (Manda Lynch) writes:
 
>
>In article <167CADA93.M21444@mwvm.mitre.org> M21444@mwvm.mitre.org writes:
>>I'd guess we're talking about sort of a turtle cheesecake, as Mike suggested,
>
>Sorry if everyone already knows this, but just what is a "turtle cheesecake"?
>
>Manda.
>manda@mullara.met.unimelb.edu.au
 
 
*Sigh.*  Turtle cheesecake.  After all those buffalo wing postings, isn't
it obvious from the name?  Seriously, turtle cheesecake (I've never had it
but here's my guess) is probably cheesecake with chocolate and pecans and
caramel somehow worked in.  The "turtle" part comes from Turtles candies,
which are chocolate-covered caramel-pecan thingies shaped roughly like
turtles.
 
Christine (cwechter@mitre.org)  ...this group makes me so hungry...
Newsgroups: rec.food.cooking
From: mlb@cisco.com (Marcia Bednarcyk)
Subject: Adventures in Crock Pot Cooking....
Keywords: The next chapter
Organization: The Dolphin Conspiracy, Phase II
Date: Wed, 8 Apr 1992 00:29:35 GMT

Well, since my newsfeed went belly up for two weeks, then I went on a long
overdur vacation for another 11 days, this update into my adventures with
my crockpot is a bit overdue. But the meals were still delicious....

The first dish was "Chicken with mushroom sauce". I coarsely chopped up
some onions and celery and put them on the bottom of the crock pot, then 
spread a can of cream of mushroom soup over the top of them (undiluted),
and tossed in a few cubes of frozen stock (lots of turkey stock left over
from last thanksgiving: I freeze in ice cube trays then store in zip lock 
bags. It makes it convenient to get just the amount you need) and placed
3 boneless skinless chicken breasts over top. I let cook all day.

This was delicious. The only drawback was that the stock and the soup didn't
combine as expected, but a quick stir corrected that.

The second was whole roast chicken. I love roast chicken, so when I saw the
recipe in the booklet, and whole chickens were on sale, I knew I had to
try it. I rinsed and dried the chicken, stuffed the cavity with onions and
garlic, placed sliced garlic under the skin, then salted, peppered, 
parsleyed, and basiled the whole bird. I put it in the pot on a bed of some
sliced onions, put it on low, and let it go.

When I got home some 10 hours later, the apartment was filled with the most
wonderful smell. I opened the pot to a beautiful golden chicken, sitting in
a pool of its own juices and fat (a great deal of the fat just cooked out).
The meat was tender and juicy and nicely garlicky. The drawback? The 
chicken was SO done that I couldn't get it out of the pot in one piece -
it literally was falling apart. So I served it in pieces...

If people have other recipes or ideas to try, please post or email. I am
having a great deal of fun with the crock pot, and getting some fantastic 
meals to boot.

------------------------------------------------------------------------------
Marcia Bednarcyk                                        ADDRESS: mlb@cisco.com
"Sweaty Snugglebunnies."
"... the meaning of life is to be happy, try not to hurt people, and hope
you fall in love."
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: Food in Nashville
Keywords: what would you suggest and why?
Organization: Intergraph Corporation, Huntsville, AL.
Date: Tue, 14 Apr 1992 13:31:37 GMT

I going to be in Nashville for a weekend soon, and
I'd like to try a neat restaurant or two while I'm there.
I've posted a plea for help to rec.food.restaurants
and rec.travel.  While I've recieved some good suggestions
from these sources, I'd like to investigate a little
more.  

I've read some wonderful, *lovingly crafted* 
restaurant reviews on r.f.c....  Is anyone game to tell
me about Nashville?  Basically, I'm looking for inexpensive, 
(less than $25 per person), interesting/unique (not chains)
places with great food.  I'm particularly fond of Asian and 
Italian food.

PS -- I could post/email a summary if anyone is interested.

Thanks!
-- 
___________________
Margaret Wiginton
uunet!ingr!b24b!msw104i!margaret
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.cooking
Subject: Re: Using popcorn in chicken to test doneness
Keywords: popcorn chicken
Date: 8 Apr 92 22:00:17 GMT
Organization: Lockheed Missiles and Space Co.

In article <ku00apINNj5v@langtry.cs.utexas.edu> bergeron@cs.utexas.edu (James D. Bergeron) writes:
>
>My sister told me that she heard of a way to tell if
>a chicken (or turkey I guess) is done by putting popcorn
>inside the bird before cooking.  She doesn't remember how
>you determine when the chicken is done though.
>
>Has anyone ever heard of using this technique?
>
>-- 
was she serious???

sorry, there's an old joke around about cooking a turkey and using
unpopped popcorn and blowing it's *** off, or something like that

is it possible that your sister saw a printed copy of the joke and
took it seriously??? 

this joke could throw a novice off


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: reb@amc.com (Bob Brunjes)
Newsgroups: rec.food.cooking
Subject: Re: Info. wanted:  Chutneys
Date: 15 Apr 92 13:57:28 GMT
Organization: Applied Microsystems, Redmond, WA

In article <24191@sales.GBA.NYU.EDU> sbhattac@sales.GBA.NYU.EDU (Shankar Bhattacharyya) writes:
>In article <8APR199221151209@juliet.caltech.edu> aaron@juliet.caltech.edu (Packman, Aaron I.) writes:
>
>>I'd like to get some informations on chutneys...I know the general concept,
>>but not much else.  I'm tempted to just go out and buy a jar, but I though
>>that I'd try to get more info. and see if I can make some myself.  Can 
>>anyone help me out with recipes for chutneys, recipes using chutneys, 
>>and anything else that might be useful?  Any advice would be much appreciated.
>
>Well, given recent interest in chutneys, here is a bigoted overview. These
>are my opinions, and they are undoubtedly parochial.
>
(Textectomy here- lots of great stuff.  Shankar, I've always admired the way
you can impart great depth to a subject without seeming overbearing.)
>
>If there is interest in the desert chutneys, 
Yes, please.  There is interest here.

>I'll post recipes for the
>tomato and plum jobs. I have posted them before, and have a copy on
>my machine.
>
>- Shankar


Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com
Newsgroups: rec.food.cooking
From: jwagner@magnus.acs.ohio-state.edu (Judith O Wagner)
Subject: Re: Miracle Whip
Organization: The Ohio State University
Distribution: usa
Date: Mon, 6 Apr 1992 11:35:41 GMT

re the may0/miracle whip debate:  the point here is that Miracle
Whip is *slaad (read salad) dressing* and Hellman's/Best Foods
is *mayonaise.*  Note difference.  I believe that Kraft (who makes
miracle whip) also does mayo, although I've never had it.  I'm
a firm hellman's fan!
From: richard@kuhub.cc.ukans.edu
Newsgroups: rec.food.cooking
Subject: Re: pressure cooker
Date: 17 Apr 92 19:22:25 GMT
Article-I.D.: kuhub.1992Apr17.142226.39443
Organization: University of Kansas Academic Computing Services

In article <1992Apr15.231147.6616@ux1.cso.uiuc.edu>, wkg0258@uxa.cso.uiuc.edu (Wakako  Kusumoto) writes:
> richard@kuhub.cc.ukans.edu writes:
> 
>>In article <1992Apr14.081652.19343@ux1.cso.uiuc.edu>, wkg0258@uxa.cso.uiuc.edu (Wakako  Kusumoto) writes:
> 

>>But...will you ever be able to obtain parts for this model?  The rubber seals
>>will sooner or later need to be replaced.  If you can't find them, your
>>pressure cooker is out of business.
> 
> It came with 5 year warranty, and though Progressive is an Italian maker,
> in case of part loss, I can purchase extra parts from their customer service
> in Seattle.

Maybe you can *today*, but what about in five years when you will actually need
the new seals?  By that time, Progressive may not even be marketing in the U.S.
at all, much less operating a customer service department.  Even if they're
still around, I'd guess that the imported parts would be quite expensive given
the relatively limited demand.  (They're not cheap even for the ubiquitous
Prestos and Mirro-Matics.)
-- 
					--- Richard

===============================================================================
|  Richard M. Kershenbaum          Bitnet:   richard@ukanvax                  | 
|  Manager, Technical Services     Internet: richard@kuhub.cc.ukans.edu       |
|  The University of Kansas        Fax:      (913)864-0485		      |
|  Computer Center                 Phone:    (913)864-0445                    |
|  Lawrence, Kansas 66045                                                     |
===============================================================================
Newsgroups: rec.food.cooking
From: mpeter@OAVAX.CSUCHICO.EDU (Margot Peter)
Subject: Re: Miracle Whip
Reply-To: mpeter@OAVAX.CSUCHICO.EDU
Organization: California State University, Chico
Date: Fri, 10 Apr 1992 18:20:14 GMT

In article <1992Apr9.203544.26497@meaddata.com>, dedek@meaddata.com (Mike Dedek) writes:

>Well, I still like Peanut-butter and butter sandwiches.
>
>-Mike

Right! It's the only way to keep the peanut-butter from sticking to the roof of
your mouth or, worse yet, in your throat. God! Death by peanut-butter. Have you
ever given your dog a lick of peanut-butter? It keeps him busy for hours.


Margot                 "I had to sink my yacht to make the guests go home."
                                      F. Scott Fitzgerald
                                                   
                                                   
Newsgroups: rec.food.cooking
From: dadams@cherry.cray.com (David Adams)
Subject: Any tricks to pop w/ Hot air.
Originator: dadams@cherry
Organization: Cray Research, Inc.
Date: 9 Apr 92 13:48:21 CDT




Does anybody know the trick to get the Hot-Air popcorn poper 
pop or puff wheat or rice?
From: stcmille@copper.ucs.indiana.edu (Stephen C. Miller)
Newsgroups: rec.food.cooking
Subject: Re: Cups and the destruction of Ms. Stern's extremities
Keywords: Never trust ANYONE with a teaspooN
Date: 10 Apr 92 09:06:06 GMT
Article-I.D.: bronze.1992Apr10.140614.18244
Organization: Indiana University

In article <1992Apr10.172624.22105@ncar.ucar.edu> ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:
> > 
>
>I'd give my right hand to be ambidextrous!
>
You mean unidextrous, don't you?

-- 
--------------------
=Steve Miller	 		    stcmille@copper.ucs.indiana.edu
		(Former rock star turned grad student)
  Happyhappy joyjoy happyhappy joyjoy happyhappy joyjoy happyhappy joyjoy
Newsgroups: rec.food.cooking
From: benson@vuse.vanderbilt.edu (Paul BaJa Benson)
Subject: Re: Food in Nashville
Keywords: what would you suggest and why?
Organization: Vanderbilt Univ., Engineering (SERG), Nashvegas, TN
Date: Thu, 16 Apr 1992 19:57:10 GMT


 Oh, and I almost forgot.  If you want Italian, you must go to Caesar's off
 Whitebridge Road.  Good food, moderately priced, casual, but the tables are
 close together.  Definitely a go to.  It's in a shopping strip, so it's not
 near the main road.  Basically, it's right next door to the Lion's Head
 cinema.
-- 
  Paul 'BaJa' Benson
  Vanderbilt University - Space Electronics Research Group
  GEnie: P.Benson1     Net: benson@vuse.vanderbilt.edu
From: gkolstad@reed.edu (Geoffrey Kolstad)
Newsgroups: rec.food.cooking
Subject: REQUEST: Good Muffins!
Date: 16 Apr 92 00:42:55 GMT
Organization: Reed College, Portland, OR


I am looking for good, preferably healthy, muffins with fruit and nuts.
I am currently spending $1.00 a day for bakery muffins and need to spend less
If you don't have healthy muffins, at least post good ones! Any tips on the
baking process and what kinds of tins to buy would be most appreciated...
Thankyou!

Geoffrey Kolstad
gkolstad@reed.edu
From: ruby@raid.dell.com (Ruby Pan-Ratzlaff)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Any Tricks to make Hot-Air popcorn tasty
Date: 9 Apr 92 18:49:45 GMT
Reply-To: ruby@raid.UUCP (Ruby Pan-Ratzlaff)
Organization: Dell Computer Co

In article <29E475C6.67B9@mthvax.cs.miami.edu> winstead@faraday.ece.cmu.edu (Charles Holden Winstead) writes:
>Does anyone have any idea how I could make this stuff not taste like 
>styrofome?  
>
>-Chuck

You could spray it with Pam after it's popped and sprinkle seasonings, popcorn
salt, and/or parmesan on there;  toss it up a few times, and add more seasoning to taste, mix it up really good.  The Pam helps the stuff stick.  It'll still
have some oil, but not as much as if you've popped with it.  You could also
spray with a water bottle, but you'll have to be careful not to get too much
water on there, or the popcorn will get too soggy.
-- 
-- 
the electron surfer				Ruby Pan-Ratzlaff
Dell Computer Corp				9505 Arboretum Blvd
From: jk13+@andrew.cmu.edu (Joanne M. Karohl)
Newsgroups: rec.food.cooking
Subject: Re: Recipe for dog biscuits?
Date: 13 Apr 92 18:18:43 GMT
Distribution: usa
Organization: Doctoral student, Biology, Carnegie Mellon, Pittsburgh, PA

A recipe from rec.dogs recently (haven't tried it; didn't save the reference):

>A Dog Biscuit Recipe:
> 
>     2 cups whole wheat flour
>     1 cup corn meal
>     2/3 cup Brewer's yeast
>     2 teaspoons garlic powder
>     1/2 teaspoon salt
>     2 egg yolks
>     3-4 beef or chicken bouillon cubes dissolved in 1 1/2 cups boiling water
> 
>Mix well and roll out 1/2 of dough to 3/8 inch thickness. Cut into
desired >shapes. Bake at 375 degrees F for 20 minutes on an ungreased
cookie sheet. Turn >off oven but leave biscuits in oven until crunchy.
Makes about 1 pound.
> 
>NOTE: If you don't have any Brewer's yeast, leave it out. The dogs will
never >notice.
> 
>For a REAL taste treat, chop 1/2 lb raw liver in a blender or food
processor >until soupy. Add to mixture above. Unless you love the smell
of cooking liver, >leave the kitchen while the biscuits are baking.
Also, clean the blender >THOROUGHLY with vinegar and water, or your
Margaritas will be real show-stoppers.

Also see the Foster & Smith catalog (800-826-7206; includes a lot of
useful advice and recipes etc., as well as everything you need for your
pet).  Good luck!

Joanne
Newsgroups: rec.food.cooking
From: gpaschos@ecst.csuchico.edu (George Paschos)
Subject: mushrooms au gratin
Organization: California State University, Chico
Date: Thu, 16 Apr 1992 01:02:50 GMT

I tried the recipe that was posted a while ago
and it was great!
I wonder what kind of salad would best accompany
this kind of dish, though, if any.

Thanks for your info,
George.
Newsgroups: rec.food.cooking
From: chrisi@lloyd.Camex.COM (Chris Ischay)
Subject: Re: Cooking Tofu
Organization: Camex Inc., Boston MA
Distribution: usa
Date: Thu, 09 Apr 1992 14:18:59 EDT

I'm not about to admit to liking tofu, but I will reluctantly admit that I
make it sometimes anyway.  Two ways I find it more or less palatable:

1.  Cube it and dump it in a pot with chinese chicken stock, soy, garlic,
scallions, hoisin, etc etc etc.  Simmer for 20-30 minutes, then spoon it
over rice and steamed veggies.

2.  Slice in long thin strips, brush with dark sesame oil, and broil till
crispy, turning once.  This comes the closest to tasting good of any tofu
I've ever had.  But then I guess I've got a bit of an attitude about tofu
(does it show?).  %^)

Chris Ischay
chrisi@bos.camex.com
Newsgroups: rec.food.cooking
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: Re: Miracle Whip-more trooly disgusting ideas!!!
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Date: Tue, 14 Apr 92 17:28:44 GMT

In article <1992Apr13.144300.26043@gould.encore.com> jpenovic@encore.com writes:
>
>Nothing disgusting about mayo and fries.  It's the definitive
>way to eat fries.  Many many years ago I was hitchhiking
>through Europe and found that fries where served with mayo.
>After trying it, I decided it's the only way to go. (Though I
>will eat fries with ketchup if there's no mayo or inferior mayo.)
>
>Yum, yum; fat, grease, cholestorol.  Sometimes you just gotta
>have it. :-)
>
>********************************************************************
>
>TTFN,    ___           *   jpenovic@encore.com
>      / /   /  /\   /  *   jpenovic@gould.UUCP
>     / /___/  /  \ /   *   {allegra,ucf-cs}!uflorida!gould!jpenovich
>/___/ /   /  /    /    *   {uunet,sun,pur-ee}!gould!jpenovich
>                       *   Encore Computer Corp., Ft. Lauderdale, FL
>
>                           Disregard header info.
>*********************************************************************
>

  Try mixing the mayo with a little dijon mustard. Very good on
fries!! 

 I too am a Helman's fan. It seems to me after living in various 
places that this mayo vs miracle whip thing is strictly regional as
far as preferences go.  In the Midwest when I asked for mayo on a sandwich
I had to also ask if the mayo was miracle whip dressing or real mayo.

 If I didn't ask I usually ended up with a mouthful of Miracle Whip.
Too sweet for my taste. If they don't have mayo, I'ld rather have it
dry or with dijon.

Just my $ .02.

 "D"

Organization: Doctoral student, Chemical Engineering, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Wed,  8 Apr 1992 13:16:11 -0400 
From: "Yashodhara P. Pawar" <yp02+@andrew.cmu.edu>
Subject: RECIPE Tamarind Chutney

Ingredients:

2 T  tamarind paste from Indian store
1 t Cayenne pepper powder
salt to taste
Crushed 1/2 in ginger
1 t sugar

For 1 bowl chutney:

Add 1 C hot water to 2 T tamarind paste. This is to taste. I like this
concentration. Mix until homogeneous.
Add the other ingredients and refrigerate until use.

Yashodhara
Newsgroups: rec.food.cooking
From: aaron@juliet.caltech.edu (Packman, Aaron I.)
Subject: Info. wanted:  Chutneys
News-Software: VAX/VMS VNEWS 1.40    
Organization: California Institute of Technology
Date: Thu, 9 Apr 1992 05:15:00 GMT

I'd like to get some informations on chutneys...I know the general concept,
but not much else.  I'm tempted to just go out and buy a jar, but I though
that I'd try to get more info. and see if I can make some myself.  Can 
anyone help me out with recipes for chutneys, recipes using chutneys, 
and anything else that might be useful?  Any advice would be much appreciated.


aaron packman

p.s. My tastes don't run to lots of chili powder or similar spices.  I don't
know the range of flavors for chutneys, but would prefer to stay away from
anthing that's really hot.
From: brooksp@hpcc01.corp.hp.com (Peter Brooks)
Date: Mon, 6 Apr 1992 19:53:31 GMT
Subject: Re: Cups - measures - weights - (not tom, silly) - dry and wet
Organization: the HP Corporate notes server
Newsgroups: rec.food.cooking

Actually, in the "english" (now, more American ;-) system, there *is*
a difference between a wet and a dry quart measure.  However, it's
awfully small, and well worth forgetting.  IMHO, it's considerably
easier to weigh things that need accurate measures.  I do this with
flour on the rare occasions I bake.  For making jellies and such, a
good scale is incredibly useful, if not essential.

Pete Brooks
From: gt4646a@prism.gatech.EDU (Rob Beauchamp)
Newsgroups: rec.food.cooking
Subject: Re: Peanut Butter
Date: 10 Apr 92 20:55:41 GMT
Organization: Georgia Institute of Technology


 oopcv@Msu.oscs.montana.edu writes:
>I like peanut butter on whole wheat with either chocolate chips or raisins;  or
>both, sometimes.  I think peanut butter deserves an award for versatility!

No one will ever invent a better use for peanut butter than the classic
peanut-butter-and-banana sandwich on whole wheat.  Ahhhhhh... 
-- 
Rob Beauchamp                           \  It's better to be rich and healthy
Georgia Institute of Technology           \    than poor and sick.    
Disclaimer: Back off, man. I'm a scientist. \    -- Dave Barry's mother
From: s923074@minyos.xx.rmit.oz.au (Wedo Jozis)
Newsgroups: rec.food.cooking
Subject: Re: Smoke vs. Fire (was: Liquid Smoke)
Date: 12 Apr 92 02:29:32 GMT
Organization: RMIT Computer Centre, Melbourne Australia.

Smoke vs Charcoal vs Flame BBQ
The reason you get that exclusive flavour when BBQing isn't due to the flame
or the fat but these are the facts,
when the meat cooks over an open flames or extreme heat, the juices be they
fat, or other fluids of biological origins, create fumes opon contact with
the charcoal, and this rises and sticks to the meat. This is applicable to 
not only charcoal, but also the hot rock electric type BBQs. Thats why you
can only get that BBQ flavour with hot rocks or charcoal.