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From: Steve Wertz - 02 Sep, 03:23
More info on this kettle. To refresh you memory, and for those that may have missed it the first time around: * i14.tinypic . com /4q69o3k.jpg * i17.tinypic . com /53fekbn.jpg This kettle apparently has a double layered hull. The fittings you see at the bottom and side lead into a shallow, under 1/2" airspace between the two layers of copper....
7 Posts. Last post send by: Steve Wertz - Sunday 02 Sep
From: Jean B. - 30 Aug, 19:31
Just decided to post an interesting thing I have run into. I have an old (undated <sniff>) Hires booklet, and it contains a recipe for Black Cows. It is NOT what we think of when we hear that name. Rather it is 1 tsp of Hires root beer extract and 2 Tbsps sugar, which are mixed and then added to 1 quart of milk. I was going to say that I couldn't...
7 Posts. Last post send by: Jean B. - Thursday 30 Aug
From: Opinicus - 24 Aug, 21:13
From * en.wikipedia.org/wiki/The_Fat_Duck: <quote> As of March 2007 there are two menus; A la carte costs £80 per person and the tasting menu costs £115 per person, excluding wine and an optional 12.5% service charge. </quote> Optional service charge? What are the options? -- Bob * w w w .kanyak . com
33 Posts. Last post send by: Opinicus - Friday 24 Aug
From: Opinicus - 23 Aug, 21:01
* en.wikipedia.org/wiki/Tyler_Florence Caught an episode tonight of "Ultimate" and, remembering him from his "How to boil water" days, am wondering if he's been overindulging... -- Bob * w w w .kanyak . com
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From: Jean B. - 17 Aug, 19:35
This is an updated version of a post I made on August 24, 2006. To make searches for such information easier, I am copying that post here, and adding some additional information from "All about Canned Foods", Libby, McNeill & Libby, 1938. This is an expanded version of a post I made to rec.food.cooking on May 15, 2006. The information in the original...
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From: supernews@rec.food.historic - 10 Aug, 01:44
Sporge flooding of rec.food.historic will commence in a few hours. This will render rec.food.historic useless. For an example, see Sci.Crypt. Supernews filters out this sporgery spam. Get a better Usenet experience. Sign up for our risk-free trial today! https://w w w .supernews . com /signup -- He'll be scattering above associated Katherine until...
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From: Gary - 21 Jul, 17:51
Over the years, I've often mentioned that I was at work on a book on herbs and spices -- and equally often asked for the help of participants in the discussions in this group. I received great information from many of you, and I want to thank you all. While this is also an opportunity for shameless plugging, I'll try to get it over with as quickly as possible:...
4 Posts. Last post send by: Gary - Saturday 21 Jul
From: Jean B. - 19 Jul, 03:26
Since this group is so slow... I always thought margarine was not an animal product, so I found this interesting. From Swift & Company's Kitchen Encyclopedia, 1911: The Truth about Oleomargarine Swift's Oleomargarine is a sweet, pure, clean, food product made from rich cream and edible fats. It contains every element of nutrition found in...
10 Posts. Last post send by: Jean B. - Thursday 19 Jul
From: Jean B. - 19 Jul, 00:24
I decided to try writing a test piece, and, for better or for worse, I chose the subject of chocolate chip cookies. I figured the facts would be easy enough to find. Hah! I get the feeling that most of what is online was pulled out of thin air--or folks wrote their theories as facts, or just plain stories, and those stories have proliferated on almost...
2 Posts. Last post send by: Jean B. - Thursday 19 Jul
From: urvasijhadl@gmail . com - 11 Jul, 13:09
I same across these interesting facts - 1. One of the world's tastiest and most popular cuisines, Mexican food also may be one of the oldest 2.Ancient Americans liked it hot. Some details of the same are available at * theanalystmagazine . com /pr/1302.htm
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From: Jack Campin - bogus address - 11 Jul, 00:27
I have found some references on the web to giant hogweed being cultivated in the Caucasus so that its seeds could be used as a spice. What does it taste like? What did you do with it? What are some traditional names for it in the region? ============== j-c ====== @ ====== purr . demon . co . uk ============== Jack Campin: 11 Third St, Newtongrange...
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From: Jean B. - 10 Jul, 00:37
I am starting to catalog my cookbooks and recipe booklets on librarything. I was just doing an entry for a Merrell-Soule Booklet and wonder if any of you have any information on them. They were located in Syracuse, New York, and products mentioned in the booklet are None Such Mince Meat, Klim Powdered Milk, Powdered Lemon Juice and Corn Syrup (they...
2 Posts. Last post send by: Jean B. - Tuesday 10 Jul
From: Opinicus - 03 Jul, 21:54
Season 11 episode 2 "Pretzel logic" of Alton Brown's "Good eats" spends a disproportionate (IMHO) amount of time on mustard preparation and the consumption of mustard in conjunction with pretzels--the fat puffy kind that are common in the NW United States. Where and when did this pretzel-mustard tradition get started? Oh and is it true that Philadelphia's...
1 Posts. Last post send by: Opinicus - Tuesday 03 Jul
From: Walter - 01 Jul, 02:35
Does anyone remember Pop Rouge, La Grape and Rex Root Beer? What about Nehi Orange and Grape drinks? Grapico, Orangico and Upper 10? I loved those ice-cold cold drinks from a cooler box with the block ice on a hot summer day. * w w w .neworleans . com /forum/index.php/topic,4090.90.html
1 Posts. Last post send by: Walter - Sunday 01 Jul
