HDTenEightyP/NetNews huggingface dataset:
From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Newsgroups: rec.food.cooking
Subject: Re: Thanksgiving Turkey - what do you have WITH it
Date: 21 Nov 92 17:30:19 GMT
Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Distribution: na
Organization: Stakeholder Relations, NCR Corp in Dayton,OH

In article <1992Nov19.210407.1@stsci.edu> morrissey@stsci.edu writes:
>In article <psima01.722163612@convex>, psima01@convex.zdv.uni-tuebingen.de
(M. Maisack) writes:
>> with all the stuffing recipes, one question remains:
>> what does one usually/traditionally have along with
>> the bird?
>> 
>> Curious
>> Michael
>
>
>Well, we have the turkey, stuffing, mashed potaoes, baked candied sweet 
>potatoes (with marshmallows on top), cranberry sauce, assorted veggies,
>and....saurkraut.  I grew up with this and everyone one I knew had it
>with turkey dinners.  In the last decade or so, however, I have found
>that it must be a very regional thing.
>


YEA!!!  I was hoping I wasn't the only one out here who has a cabbagy thing
with Thanksgiving...in a lovely blend of old/new world (my family is "just
off the boat" of course, the boat was a plane!)  anyway, we have

        Turkey with French bread/celery/onion/sage/rice stuffing

        Mashed potatoes: any attempts to do away with these are voted
                vocally down, though *I* would like oven roasted instead.

        Cranberry orange relish from the back of the Oceanspray cran-
                berry bag

        Giblet gravy

        Yams, with molasses, sans marshmallows

        AND:  German ROTKOHL with caraway seeds, braised.  This stuff
                always makes my day, so tart and sweet. Homemade, of
                course

        and the other usual things:  baby dill rolls, that I make in
                my baby muffin pan; wine; water; 

                pecan pie, Marzipan torte, coffee

        BUT we eat late, around 7 or 8 (most have a big late afternoon
        affair.)

        We have canapes & hors d'ouvres & champagne for lunch, first!
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Chambord.. my favourite usage :-)
Reply-To: jazzie@cix.compulink.co.uk
Date: Sun, 22 Nov 1992 16:01:00 +0000

 
Someone  recently asked about a raspberry liqueur, to  which
the responses of Framboise and Chambord were made.
 
To  add to this subject, I thought I'd provide y'all with my
favourite drink, the Ms. Jazz Razz-a-ma-Tazz Special:
 
Ingredients:
 
Best quality vanilla ice cream (I always used Hagen Dasz)
Vodka
Chambord
Ice (crushed is best)
 
Place a few scoops of the vanilla ice cream into the blender
along  with  a couple of "gluggs" of vodka and a  couple  of
"gluggs"  of Chambord. Whiiiiiirrrrrrr for a bit until  nice
and  smooth. Then add a good handful of ice and  Whiiiiirrrr
some  more.  This will thicken it all up like  a  milkshake,
which is essentially what this is.
 
Sort  of like a black raspberry milkshake, but with a  kick.
Of  course, the proper amounts of everything are up to one's
taste.  Which  of course means , you've got to  keep  making
these and tasting them until you get it just right! :-)
 
I like to pour the drink into a tall glass, and drink with a
straw.
 
If  you  like, you can also add some fresh or  frozen  black
raspberries.
 
Jazzie
Newsgroups: rec.food.cooking
Subject: Re: Addenda to List of Muffins  
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 17 Nov 92 04:11:56 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: sarah@albnyvms.bitnet
SS>baked muffins. There MUST be a way to freeze them before baking,

I don't really know the answer to your problem as I have never tried 
freezing the muffin batter, but I do have a recipe for Refrigerator 
Muffins which you freeze and then just cut off the amount you want to 
cook whenever you have visitors etc. It has been posted before but here 
it is again.

SS>      REFRIGERATOR MUFFINS
SS>
SS>Wet Mix - 2 cups boiling water, 2 cups rolled oats, 1 cup oil
SS>          2 cups brown sugar, 4 eggs, 2 cups mixed dried fruits
SS>          4 cups plain low fat yoghurt or buttermilk
SS>Dry Mix - 3 cups wholemeal flour, 2 cups plain flour
SS>          4 cups allbran or flaky bran, 4 tsps baking soda
SS>
SS>Combine the rolled oats & boiling water in a bowl & allow to
cool. Thoroughly  combine the oil, sugar, eggs & yoghurt & stir
in the mixed fruits. Add to the  soaked oats. Combine the dry
mix & then thoroughly mix into the wet mix. Keep  this batter
in a sealed container in the fridge for up to 6 weeks. Gently
mix  before placing into prepared pans to bake. Makes 40-50 muffins.
Bake at  400oF for 20-25 mins for 12 muffins.
Microwave: 6 muffins in microwave pans for 5 mins on High.
Comment: These muffins are a boost for the frantic mother or
wife. If  necessary your family can cook their own muffins! They
are such fun to watch  cooking.

Newsgroups: rec.food.cooking
Subject: Re: Oven calibration
From: gary@cdthq.UUCP (Gary Heston)
Date: Sat, 21 Nov 92 19:13:01 CST
Organization: Garys' Home for Obsolete Computers

margaret@infonode.ingr.com (Margaret Wiginton) writes:

> I have a GE stove/oven that doesn't seem to get hot enough.  For
> example, last night I made a cake that was supposed to bake
> for 50 minutes at 350 degrees.  It took about 25 minutes longer
> than that to get done.  Likewise, pies that should be ready in
> 40 minutes take an hour or longer.  Should I just get used to it?
> Or should I routinely turn the temperature up by, say, 25 degrees?
> Or should I actually get it fixed (professionally calibrated - is
> that the right term?)?  What exactly would that involve?  Is it
> expensive?

Get an oven thermometer and find out exactly what your oven is
doing. Then you should be able to adjust the control knob to
set the correct temperature.

Be aware that temperature can vary greatly depending on where
in the oven you place the food or thermometer...

Gary Heston, at home....
gary@cdthq.uucp
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Bailey's Cream Truffles
Date: 19 Nov 92 17:33:20 GMT
Organization: Yet Another Graphics Project, Bellevue, WA

In article <1eds8hINNgvj@morrow.stanford.edu> aliki@nova1.stanford.edu (Alexandra Schmidt) writes:
>
>Framboise is the clear, less sweet one; Chambord is dark purple (made with
>black raspberries) and quite sweet.  Good stuff.
>
Drool...Chambord is divine.  Throw a shot of it into a cup of good strong
coffee with cream - even though there's no chocolate in there, it tastes
just like a liquid raspberry truffle.
------
Debbie Schwartz // das@voodoo.ca.boeing.com  // ....uw-beaver!bcsaic!voodoo!das
From: abel@vax.sonoma.edu
Newsgroups: rec.food.cooking
Subject: Re: Caeser Salad...
Date: 19 Nov 92 21:30:38 GMT
Organization: Sonoma State University

In article <Bxy976.D58@cs.dal.ca>, hardy@ug.cs.dal.ca (S.Hardy) writes:
>  ARG! I have searched long and far for a GOOD recipe for Caesar salad. I
> HATE the commercial dressings (Kraft and the like), and the Caesar salads I
> *do* like are secret recipes of restaraunts up here in Halifax that won't
> tell you what's in it. Does anyone have an awesome caesar salad recipe 
> somewhere? I'll consider it a very valuable Christmas gift. ;-)
> 
I'm sure you won't thank me, especially since I'm not going to give 
you the recipe!  I have a sneaking suspicion that maybe they wouldn't 
tell you because they were afraid that you would never eat there 

again.  We had a work function where Caesar salad was an option, and 
somebody was asking the department secretary what it was.  She didn't 
really know, so I volunteered that it was a salad made with raw eggs 
and anchovies.  The secretary disputed this, but that's what the 
dictionary says.  The health people are recommending against eating 
raw eggs (with many exceptions), so some restaurants are purchasing a 
pasteurized egg product that is just like raw eggs but without the 
germs.  More power to you if you like anchovies, but I'll pass, thank 
you.  I have seen many recipes for Caesar salad, but haven't paid 
attention to them.
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Popadums!
Organization: Actrix Networks
Date: Sun, 22 Nov 1992 21:44:57 GMT

In article <17738@bcars664.bnr.ca> Henry.Troup@BNR.CA writes:
> In article <1992Nov11.095414.11324@actrix.gen.nz>,
> Pat.Churchill@bbs.actrix.gen.nz writes:
> |>I puff mine in the microwave.  So easy to do that the kids will
> 
> How long?  Can you give details, please?  I'd keep popadums at the
> office and nuke them!
>                         
> Henry Troup - H.Troup@BNR.CA (Canada) - BNR owns but does not share my opinions
> 	      Only ten more shopping days 'till St. Andrew's Day!

I place one pappadum on the turntable, set the microwave on high for
60 seconds, press the start button and watch progress.  When the first
pappadum has puffed up and looks ready, I note the time and use that s
a guide for the rest.  It seems to vary from pack to pack, possibly
depending on  whether they come from  an unopened packet, moisture
content or somesuch.  In my experience between 30 and 45 seconds.
Sometimes I put in three at a time, equally spaced round the
turntable.  These sometimes require a 180deg turn halfway through.
Single ones I place in the centre of the turntable.

I noticed other people commenting on this in the thread say some
pappadum packs mentioned microwaving and say to brush the pappads with
oil.  However, I don't do that.

In about four years of microwaving pappadums on a regular basis I have
had no fires, explosions, or other kitchen catastrophes during my
pappad puffing.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking,rec.food.sourdough
From: dadams@cray.com (David Adams)
Subject: Hooch and Whale Blubber.
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 16 Nov 92 14:15:46 CST

delwiche@sunflower.bio.indiana.edu (Charles Delwiche) writes:
 dadams@cray.com writes:
| Pat.Churchill@bbs.actrix.gen.nz () writes:
|> dondd@hpmwtd.sr.hp.com (Don Dillon) writes:
|>
|>
|>|> Is this hooch drinkable?  I mean, it probably tastes bad, but would it make
|>|> you sick or what?
|>|> 
|>
|>|I don't think I want to be the one to try it out.  It looks kind of
|>|vicious :)  Anyone got a still.  Rec.food.sourdough.bootleg?
|>
|>Didn't someone tell us that the Eskimos will drink the hooch to get 
|>drunk? 
|
|Excuse me for my cultural narrowness, but a party with hooch and whale
|blubber?  Bleh.  ;-)

Gee, I think this one should take the cake on the "What's for dinner"
thread over in rec.food.cooking, no?  ;^)


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.



Newsgroups: rec.food.cooking
From: turgd00@DMI.USherb.CA (DAVID TURGEON)
Subject: Re: Salt and Pepper
Keywords: TIP
Organization: Universite de Sherbrooke -- Dept. d'Informatique
Distribution: na
Date: Mon, 16 Nov 1992 16:34:38 GMT

I use my coffee grinder to grind my pepper, about once a week!  If I could get
some way of DRYING garlic without it going bad, I'd sure put a couple of chunks
in there also....   

to clean before, and after, after washing, I put a couple of coffee grains or acouple of pepper corns and it's cleaned...

David Turgeon
Sherbrooke, Quebec, Canada
From: waustad@oucsace.cs.ohiou.edu (William K. Austad)
Newsgroups: rec.food.cooking
Subject: flowerpot baking
Date: 20 Nov 92 15:57:40 GMT
Distribution: na
Organization: Ohio University CS Dept,. Athens

I have recently seen some breads that were cooked in terra cotta
flower pots. Has anybody out there done this? Do you let them do the
second rising in the pot? If so, do you still get the brick oven effect
when the pot is dough temperature at the beginning of the baking period.
Anton Mosimann mentioned this on the Cooking Naturally series, and I was
impressed with a lot of the ideas he espoused. The breads that he 
mentioned at the time had various types of vegetable purees baked into
them, and they work quite well. I proof 2 Tbsp yeast in 1/4 cup warm water
with a bit of sugar and add up to 2 cups veg puree (a salsa fresca is 
interesting). Then I add enough flour to make it work and bake normally.  
The flavorings vary depending on what veggies are used. Curry didn't work
that well, but jalapenos are nice with some olive oil. Also a sweeter
version can be made with pumpkin. It is so easy to make bread with the
KA mixer and dough hook that I feel free to experiment wildly.

wm "the unemployed epicure"
 ****************************************************************************
  |\  |\   \  /|\  |\  |\ /|       William Austad (8-{D>
  |\  | )  /   |   |\  | X |  	   Internet: waustad@ace.cs.ohiou.edu
  |   | |  \   |   |   |/ \|	   
 ****************************************************************************
From: casey@cad.gatech.edu (Gayle Casey)
Newsgroups: rec.food.cooking
Subject: Re: Candy Bar Memories
Date: 19 Nov 92 14:09:50 GMT
Distribution: usa
Organization: Georgia Institute of Technology, CAE/CAD Lab
NNTP-Posting-Host: cae.cad.gatech.edu

In <1992Nov18.230817.15239@cs.ucla.edu> reiher@ficus.cs.ucla.edu (Peter Reiher) writes:

>In article <75244@hydra.gatech.EDU> jgostin@mal-s1.gatech.edu (Jill Gostin) writes:
>>
>>I can't remember the name of this one... 7 something maybe?? There were
>>7 or so "sections" to the bar, and each section was a different filling
>>with a chocolate coating (it was one bar, all the sections were attached
>>to each other). I remember a jelly filling and caramel, don't remember 
>>the others.

>The one I remember had a jelly, a caramel, a brazil nut, a coconut,
>a chocolate fudge, a maple fudge, and one other that I forget.

>-- 
>		Peter Reiher
>		reiher@wells.cs.ucla.edu

Wasn't this a Sky Bar?  I also remember marshmallow!  MMMMMMMMMM

Gayle Casey
Newsgroups: rec.food.cooking
From: dschlow@epas.utoronto.ca (Deborah Schlow)
Subject: Re: Good Old Eggs?
Organization: University of Toronto - EPAS
Distribution: rec.food.cooking
Date: Fri, 20 Nov 1992 13:56:21 GMT
Followup-To: Re: Good Old Eggs?
Summary: too many eggs?
Keywords: eggs, storage

In article <Bxzu1A.8z5@usenet.ucs.indiana.edu> jereese@silver.ucs.indiana.edu (jean reese) writes:
>In article <fred-mckenzie-191192171434@k4dii.ksc.nasa.gov> fred-mckenzie@ksc.nasa.gov (Fred McKenzie) writes:
>>Those of you who are into serious cooking, may not understand my problem. 
>>I sometimes need an egg for the bread recipe for my bread machine. 
>>However, to get one egg, you usually have to buy a dozen.
>
>Ah, there's the rub! Well, you really don't need to buy eggs at all. Just
>get egg replacer, which is a powder that keeps for a long time. It mixes
>with water and does the same thing that eggs do. There are other products
>out there, too, and I forget the names, but I like egg replacer because
>it keeps forever. And we buy "milk" now which is also powder and keeps forever.
>It's called "Better than Milk" and it's tofu milk, not soymilk which tastes
>terrible.
>
>You should try these two things and not ever worry again!!
>
>Jean
>
>
>>
>>I have used eggs that were 3 or 4 months old before, and not had any
>>trouble with them stinking or exploding!  However, I start to worry about
>>them when they get to be about 6 months old.  Most of the eggs are
>>eventually thrown out.
>>
>>Can someone give me an idea about how long eggs can be kept?  I keep them
>>in the refrigerator, set to about 35 degrees F.  Am I taking a chance by
>>using such old eggs, or am I throwing out perfectly good eggs at the 6
>>months point?
>>
>>fred-mckenzie@ksc.nasa.gov
>
>
>-- 
>	"It is my view that the  vegetarian manner  of living by its 
>	purely physical effect on the  human temperament  would most 
>	beneficially influence the lot of mankind." - Albert Einstein
>	++++++++++++++++jereese@silver.ucs.indiana.edu+++++++++++++++


I get nervous about keeping eggs too long, too. Why not try freezing
them. I usually use eggs in one or two-egg units and I freeze whole
eggs all the time with great success. I break them into little yogurt
cups and pop them in the freezer. When I need them, just take them out
and let them defrost.
Newsgroups: rec.food.cooking
Subject: Re: What's the worst cookbook you own?
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Tue, 24 Nov 1992 02:00:18 GMT
Organization: Actrix Information Exchange

One of the worst cookbooks in my rather large collection is a
dreadfully twee little one called *Gnome Soups*.  It's one of those
*hand printed* (as opposed to typeset) ones with soups for *big cuddly
bears* (husbands) and little gnome people (kids) and on and on ad
nauseum in that vein.  Quite chunderous.  Some of the recipes may have
merit its just the warm, cuddly, fuzzy style that is so gross.

Another book that frustrates me is an Australia one The Greta Anna
Recipes.  It's a lovely book - but NO INDEX!!  I got a review copy (as
in free for writing a review) but it was an expensive book and I would
have been cross if I'd paid for it. (I notice the latest edition is indexed)

Another appalling book is a rather fancy glossy one I contributed to,
along with a lot of other food writers, local personalities etc.  I
don't think anyone made any attempt to proof read it.  It's full of
typos.  Some of the ingredients were left out of recipes.  All in all
a very shabby production.  It was done for charity, for a local
hospice.  I just hope not too many people wanted to cook from it.

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: mwoo@pyrnova.mis.pyramid.com (Margaret Woo)
Newsgroups: rec.food.cooking
Subject: Re: request: crockpot recipes
Date: 18 Nov 92 20:37:01 GMT
Reply-To: mwoo@pyrnova.pyramid.com (Margaret Woo)
Organization: Pyramid Technology Corp., Mountain View, CA

As a follow up to the crock pot beef stew recipes, instead of flouring and
browning the meat, you can dump all your stew ingredients in the crock pot
and sprinkle instant tapioca (1 to 2 tbsp) on to thicken the stew.  It
works fine, although I feel the meat is a little less tender doing it this
way.

Margaret
From: wack@ariel.ncsl.nist.gov (John Wack)
Newsgroups: rec.food.cooking
Subject: looking for chestnut recipe
Date: 17 Nov 92 13:47:14 GMT
Distribution: na
Organization: National Institute of Standards & Technology



Hello...

I'm wondering if anyone can help me out here... about six years ago, I
was at a distant cousin's house in the Alsacien region of France for
Christmas.  She's no longer living, so I can't get ahold of a recipe
for a wonderful pureed chestnut and sauce dish served over pasta.
The chestnuts were chopped to about the consistency of hamburger, and
the dish tasted fairly buttery and not overpoweringly like chestnuts.
I've tried my hand at a few imitations and looked around for a published
recipe, to no luck.  Does this ring a bell with anyone?  There is a 
chestnut recipe in the archives, but alas, not the one I'm looking for.

Thanks,
John Wack
From: jorge@csiaro.usc.edu (Jorge Pereira)
Newsgroups: rec.food.cooking
Subject: REQUEST :  Chowders et. al.
Date: 22 Nov 1992 18:18:14 -0800
Organization: University of Southern California, Los Angeles, CA
Distribution: world
NNTP-Posting-Host: csiaro.usc.edu


	Although not exactly in the spirit of Thanks Giving, I would appreciate
your help in getting recipes for CHOWDERS, namely


		Clam Chowder New England style
		Clam Chowder Manhattan style

		other seafood chowders

		chowders


	Please email me,	jorge@solar.usc.edu,
and I promise to post a summary of the recipes I'll receive.

	Tx a lot,


		Jorge



Newsgroups: rec.food.cooking
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: A real Turkey of a question: Stop me before I baste again!!
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Thu, 19 Nov 92 23:02:14 GMT

In article <BxxLBw.8oK@usenet.ucs.indiana.edu>, stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes:
|>  [snip'd] 
|> 
|> Dammit!! Let's get some turkey talk going here!!
|> -- 
|> --------------------
|> =					
|> (former grad star turned rock student)
|> Steve Miller	 		    stcmille@silver.ucs.indiana.edu

By far the greatest invention of the last 50 years is the Turkey Roasting
Bag - a plastic bag that you vent slightly on the top, put your turkey in
and leave it alone while it cooks.  The juices don't evaporate (so there's
plenty for the gravy), and the white meat is really juicy because it's 
essentially steamed.  I think they're made by Reynolds and they come in 
all sizes, up to 24-lb.

Jan
Newsgroups: rec.food.cooking
From: arnie@magnus.acs.ohio-state.edu (Arnie Skurow)
Subject: Re: Egg Grades
Organization: The Ohio State University
Date: Thu, 19 Nov 1992 19:09:58 GMT

In article <Nov.19.07.31.29.1992.17698@remus.rutgers.edu> clong@remus.rutgers.e
du (Chris Long) writes:
>
>As far as I remember, egg grades go AA, A, B.  What's the difference
>between the grades; is there a taste difference?  Also, I recall
>reading somewhere that cracked eggs may be sold as long as the
>membrane is not broken.  Are these the grade B eggs, or do they have
>another name?
>--

Grade AA and A eggs are harvested and packaged under "strict" (although
the term strict inspection has become an oxymoron under the Reagan/Bush
years) inspection by one of a number of Federal or State inspection
services, usually USDA or State Health or Agriculture Department
officials.

This means that from the chicken house to the packing house to the
consumer there has been a chain of inspections.  At the chicken
house the inspections have been ongoing for cleanliness of the
chicken house, the cages, health of birds, etc.

The eggs have been "picked" and taken to a packaging plant, properly
cleaned, EACH EGG candled, and each egg weighed and sized from
Jumbo, Extra Large, Large, Medium, Small.  For example, average
weight of each egg in a dozen of Jumbos must be xx ounces, etc.

Grade AA eggs have a shorter shelf life from packaging to the comsumer,
e.g. 7 days (and I'm not sure of the exact number of days, but it's
relatively short).  Grade AA eggs revert to Grade A after their dated
shelf date.

Grade A eggs also come under the same health, inspection, packaging
etc., provisos, but they're shelf life is usually longer than a
grade AA egg.

Grade B eggs are usually from minimally inspected sources and are
intended for the food processing industry where they will go into
products that will be baked or cooked.  They are not intended for
end consumer use through supermarkets or other sales outlets.

Also, when you see your local neighboring farmer selling eggs that
are straight from his/her henhouse, they are not grade A eggs.  Farmers
often use used egg cartons that his/her friends bring them and they
are usually illegally sold in these cartons, for the cartons state
Grade A or AA.  Farmer's eggs fit into the category of Grade B.

Grading criteria stem from the U.S. Department of Agriculture and the
states usually follow the same criteria, although the strictness of
these criteria may vary from state to state.

Arnie Skurow
From: jt29+@andrew.cmu.edu (John Thomas)
Newsgroups: rec.food.cooking
Subject: REQUEST: Pate
Date: 16 Nov 92 03:11:13 GMT
Organization: Doctoral student, History, Carnegie Mellon, Pittsburgh, PA

Anyone have any good pate recipes out there?


---john              "Fame is fleeting while, Jim Ross,
J.B. Thomas          INFAMY LASTS FOREVER...."---Cactus Jack      
jt29+@andrew.cmu.edu   
Newsgroups: rec.food.cooking