---------------------------------------------------------------------- |This FAQ may be cited as "The rec.food.cooking FAQ and conversion file| |as at , available in rtfm.mit.edu FAQ archives as /cooking/faq" | | | |Permission to reproduce this document, or any whole section or | |substantial part (unless it was you who wrote it!) for profit is | |explicitly not granted. Permission to distribute free of charge or | |with charges only to cover the cost of reproduction is granted, | |provided credits remain intact. This paragraph and the one above | |must also be included, and the same restrictions apply to subsequent | |use of the material. | ---------------------------------------------------------------------- Welcome to the rec.food.cooking FAQ list and conversion helper! The primary purpose of this document is to help cooks from different countries communicate with one another. The problem is that measurements and terms for food vary from country to country, even if both countries speak English. However, some confusion cannot be avoided simply by making this list. You can help avoid the confusion by being as specific as possible. Try not to use brand names unless you also mention the generic name of the product. If you use terms like "a can" or "a box", give some indication of how much the package contains, either in weight or volume. A few handy hints: a kiwi is a bird, the little thing in your grocery store is called a kiwi fruit. Whoever said "A pint's a pound the world around" must have believed the US was on another planet. And cast iron pans and bread machines can evoke some interesting discussion! If you haven't already done so, now is as good a time as any to read the guide to Net etiquette which is posted to news.announce.newusers regularly. You should be familiar with acronyms like FAQ, FTP and IMHO, as well as know about smileys, followups and when to reply by email to postings. This FAQ is currently posted to rec.food.cooking, news.answers, rec.answers and rec.food.recipes. All posts to news.answers are archived, and it is possible to retrieve the last posted copy via anonymous FTP from rtfm.mit.edu as /pub/usenet/rec.food.cooking. Those without FTP access should send e-mail to mail-server@rtfm.mit.edu with "send usenet/news.answers/finding-sources" in the body to find out how to get archived news.answers posts by e-mail. This FAQ was initially written by Cindy Kandolf, and has been extended and maintained by Amy Gale, with contributions by readers of rec.food.cooking. Credits appear at the end. Each section begins with forty dashes ("-") on a line of their own, then the section number. This should make searching for a specific section easy. Any questions you have that are not addressed here will surely have many people on rec.food.cooking who are able to answer them - try it, and see. Comments, corrections and changes to : cooking-faq@vuw.ac.nz ---------------------------------------- List of Answers 1 Food Terms 1.1 Alphabetized List - different name, same food 2 Substitutions and Equivalents 2.1 Flours 2.2 Leavening Agents 2.3 Dairy Products 2.4 Starches 2.5 Sugar and other sweeteners 2.6 Fats 2.7 Chocolates 2.8 Buttermilk/Cultured Milk 3 US/UK/metric conversions 3.1 Oven temperatures 3.2 Food equivalences 3.2. Flours 3.2.2 Cereals 3.2.3 Sugars 3.2.4 Fats and Cheeses 3.2.5 Vegetables and Fruit 3.2.6 Dried Fruit and Nuts 3.2.7 Preserves 3.3 American liquid measures 3.4 British liquid measures 3.5 British short cuts 3.6 General Conversion Tables 3.6.1 International Liquid Measurements 3.6.2 Weight 3.6.3 US Liquid Measurements 3.6.4 Miscellaneous 3.7 Some Australian Conversions 3.7.1 Metric Cups 3.7.2 Metric Spoons 3.8 Catties 3.9 Authorities 4 Cooking Methods 5 Food newsgroups and mailing lists 5.1 rec.food.cooking 5.2 rec.food.recipes 5.3 rec.food.drink, rec.food.restaurants 5.4 rec.food.veg 5.5 rec.food.preservation 5.6 also... 5.7 mailing lists 6 This has come up once too often 6.1 The $250 cookie recipe 6.2 Requests for "authentic" recipes 7 Ingredient Glossary 8 Distilled Wisdom on Equipment 8.1 Woks 9 The rec.food.cooking Food Exchange 10 Archives 10.1 Archives from rec.food.recipes 10.2 Other cooking/food sites 11 The rec.food.cooking album 12 Sources 12.1 Contributors 12.2 Bibliography ---------------------------------------- 1 Food Terms A consistent list isn't much good if it's not helpful. This list was compiled with the goal of being helpful, so American, British, etc. terms are alphabetized all together. I have received very little input from folks in other English-speaking countries; more is very much welcome. I have received some comments that "That's not right!" for some of these equivalents. If i get several comments for the same item, i will change it. In any case, if in doubt, ask the person who originally posted to recipe what he or she means. ---------------------------------------- 1.1 Alphabetized List - different name, same food This section has been moved to the ingredient glossary, section 6. ---------------------------------------- 2 Substitutions and Equivalents This section contains information on where substitutions can be made, and what they can be made with. ---------------------------------------- 2.1 Flours US all-purpose flour and UK plain-flour can be substituted for one another without adjustment. US cake flour is lighter than these. It is not used much anymore, but if it does come up, you can substitute all-pupose/plain flour by removing three tablespoons per cup of flour and replacing it with corn starch or potato flour. Self-raising flour contains 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each cup of flour. US whole wheat flour is interchangeable with UK wholemeal flour. ---------------------------------------- 2.2 Leavening agents Baking soda is sodium bicarbonate. It must be mixed with acidic ingredients to work. Baking powder contains baking soda and a powdered acid, so it can work without other acidic ingredients. ---------------------------------------- 2.3 Dairy Products Evaporated milk and sweetened condensed milk both come in cans, both are thick and a weird color... but are not, as i thought when i was small, the same thing. Sweetened condensed milk is, as the name implies, mixed with sugar or another sweetener already. It isn't found everywhere, but this recipe makes a good, quick substitute: Mix 1 cup plus 2 tablespoons dry (powdered) milk and 1/2 cup warm water. When mixed, add 3/4 cup granulated sugar. If a recipe calls for buttermilk or cultured milk, you can make sour milk as a substitute. For each cup you need, take one tablespoon of vinegar or lemonjuice , then add enough milk to make one cup. Don't stir. Let it stand for five minutes before using. The minimum milk fat content by weight for various types of cream: (UK) (US) Clotted Cream 55% Double Cream 48% Heavy Cream 36% Whipping Cream 35% 30% Whipped Cream 35% Single Cream 18% (=Light Cream) Half Cream 12% (=Half and Half) For the definition of a specific dairy product, see section 6. Quark (aka quarg) Will all be added when I can find or determine some good definitions. If you have one/some, I will be grateful. ---------------------------------------- 2.4 Starches UK cornflour is the same as US cornstarch. Potato flour, despite its name, is a starch, and cannot be substituted for regular flour. It often can be substituted for corn starch and vice versa. In the US, corn flour means finely ground cornmeal. If in doubt about which type of cornflour is meant in a recipe, ask the person who gave it to you! A couple of rules of thumb: - in cakes, especially sponge cakes, it's likely to mean cornstarch - as a coating for fried okra, it's likely to mean finely ground cornmeal Cornmeal or polenta is not the same thing as cornstarch or cornflour! What one can buy labelled `polenta' really looks no different to cornmeal though, so hey, lets not panic too much. Polenta is commonly used to describe cornmeal porridge but may also be used to mean plain cornmeal. Beware. If you don't have cornstarch/corn flour, you can use twice the amount of all-purpose/plain flour. However, unless whatever you're adding it to is allowed to boil, the result will taste starchy. ---------------------------------------- 2.5 Sugar and other sweeteners UK castor/caster sugar is somewhat finer than US granulated sugar. There is a product in the US called superfine sugar, which is about the same as UK castor/caster sugar. Usually, you can use granulated sugar in recipes calling for castor/caster sugar and vice versa, but i've gotten reports of times this didn't work so well! As usual, give the recipe a trial run with the substitute some time when it doesn't need to be perfect. Corn syrup is common in the US but not always elsewhere. Sugar (golden) syrup can be substituted. Corn syrup comes in two flavours - dark and light. Light corn syrup is just sweet, dark has a mild molasses flavour. Some people have substituted dark corn syrup for golden syrup in ANZAC biscuits and found it sucessful. A common US brand is Karo Golden syrup is a thick, golden brown (fancy that) byproduct of cane sugar refining. The taste is mostly sweet, although there is a slight acidic, metallic component. Lyle's is a common brand spoken about in rec.food.cooking, the New Zealand brandname is Chelsea. If desperate, a plain sugar syrup may be a possible substitute, boil 2 parts sugar, 1 part water. This could be messy. You may want to thin it out with water. Again, you may want to try this out on your own before making something for a special occassion. Black treacle and blackstrap molasses are similar but not identical. ---------------------------------------- 2.6 Fats Shortening is solid, white fat made from hydrogenated vegetable oil. (A popular brand name is Crisco, and many people call all shortening Crisco.) It is common in the US, tougher to find in some other parts of the globe. In my experience, you can usually but not always substitute butter or margarine for shortening. The result will have a slightly different texture and a more buttery taste (which in the case of, say, chocolate chip cookies seems to be an advantage!). Sometimes this doesn't work too well. Not to sound like a broken record but - try it out before an important occasion. Copha is a solid fat derived from coconuts, it is fairly saturated and used in recipes where it is melted, combined with other ingredients and left to set. Lard can be successfully substituted in some recipes, for example it makes very flaky pastry. Deep frying requires fats/oils with heat-tolerant properties. Butter and margarine, for example, are right out, as are lard and olive oil. Corn and peanut oils are both good. ---------------------------------------- 2.7 Chocolates If you don't have unsweetened baking chocolate, substitute three tablespoons of unsweetened cocoa powder plus one tablespoon of fat (preferably oil) for each one ounce square. US dark chocolate is the same as UK plain chocolate, that is, the darkest and least sweet of the chocolates intended for eating (also called bittersweet). What is called milk chocolate in the UK is called milk chocolate in the US, too, but many people simply refer to it as "chocolate". The stuff called "semi-sweet chocolate" by some folks is the US dark or UK plain. "Bitter chocolate" is, apparently, the UK term for high quality plain chocolate. Some manufacturers apparently distinguish between "sweet dark," "semi-sweet" and "bittersweet" (Sarotti is one), but they seem to be minor variations on a theme. Chocolate chips are not necessarily a substitute for bar chocolates, because the chips have something added to them to slow down melting. ---------------------------------------- 2.8 Meats If a recipe calls for spatchcocks, you can use cornish game hens ---------------------------------------- 3 US/UK/metric conversions My sources give credit to Caroline Knight (cdfk@otter.hpl.hp.com) as the original source of these tables. Where needed, the conversion used is 1kg = 2.2lb Here are some tables I've tried to compile using a variety of sources. Corrections and additions welcomed! ---------------------------------------- 3.1 Oven Temperatures An approximate conversion chart(P):- Electric Gas mark Description Farenheit Centigrade 225 F 110 C 1/4 Very cool 250 F 130 C 1/2 275 F 140 C 1 cool 300 F 150 C 2 325 F 170 C 3 very moderate 350 F 180 C 4 moderate 375 F 190 C 5 400 F 200 C 6 moderately hot 425 F 220 C 7 hot 450 F 230 C 8 475 F 240 C 9 very hot ---------------------------------------- 3.2 Food Equivalences Sometimes the sources did not agree... I've given both:- British measure American equivalent ---------------------------------------- 3.2.1 Flours flour - white plain/strong/ sifted flour - all-purpose/ self-raising/unbleached unbleached white 4oz(P) 1 cup 5oz(K) wholemeal/stoneground whole wheat 6oz(K) 1 cup cornflour cornstarch 4 1/2 oz (P) 1 cup 5.3 oz (K) yellow corn meal/polenta coarse corn meal/polenta 6 oz(P) 1 cup rye flour rye flour 6 oz(P) 1 cup ---------------------------------------- 3.2.2 Cereals pearl barley pearl barley 7 oz(P) 1 cup rice/bulgar wheat/millet/wheat rice/bulgar wheat/millet/wheat berries 7 oz(K) 1 cup semolina/ground rice/tapioca semolina/ground rice/tapioca 6 oz(P) 1 cup fresh soft breadcrumbs/ fresh soft breadcrumbs/ cake crumbs cake crumbs 2 oz(P) 1 cup dried breadcrumbs dried breadcrumbs 4 oz(P) 1 cup porridge oats rolled oats 3 1/2 oz(P) 1 cup ---------------------------------------- 3.2.3 Sugars light/dark soft brown sugar light/dark brown sugar 8 oz(P) 1 cup (firmly packed) castor/caster/granulated sugar granulated sugar 7 1/2 oz(P) 1 cup icing sugar sifted confectioners' sugar 4 1/2 oz(P) 1 cup ---------------------------------------- 3.2.4 Fats and cheeses butter, margarine, cooking butter, shortening, lard, fat, lard, dripping drippings - solid or melted 1 oz(P) 2 tablespoons 8 oz(P) 1 cup grated cheese - cheddar type grated cheese - cheddar type 4 oz(P) 1 cup 1 lb(K) 4 - 5 cups (packed) ---------------------------------------- 3.2.5 Vegetables and fruit onion onion 1 small to med 1 cup chopped shelled peas shelled peas 4 oz(P) 3/4 cup cooked sweet corn cooked sweet corn 4 oz(P) 1 cup celery celery 4 sticks 1 cup (chopped) chopped tomatoes chopped tomatoes 7 oz(P) 1 cup button mushrooms button mushrooms 3-4 oz(P) 1 cup chopped pickled beetroot chopped pickled beetroot 2 oz(P) 1/3 cup black/redcurrants/bilberries black/redcurrants/bilberries 4 oz(P) 1 cup raspberries/strawberries raspberries/strawberries 5 oz(P) 1 cup Dried beans: black/lentils/chick peas/pinto/ black/lentils/chick peas/pinto/ white white 3 1/2 oz(K) 1/2 cup ---------------------------------------- 3.2.6 Dried fruit and nuts, etc currants/sultanas/raisins/ currants/sultanas/raisins/ chopped candied peel chopped candied peel 5-6 oz(P) 1 cup 2 oz(K - raisins) 1/3 cup glace cherries candied cherries 8 oz(P) 1 cup sesame seeds sesame seeds 3 1/2 oz 3/4 cup whole shelled almonds whole shelled almonds 5 oz(P) 1 cup ground almonds ground almonds 4 oz(P) 1 cup chopped nuts chopped nuts 2 oz(K) 1/3 to 1/2 cup Nut butters: peanut/almond/cashew etc peanut/almond/cashew etc 8 oz(K) 1 cup ---------------------------------------- 3.2.7 Preserves clear honey/golden syrup/ clear honey/golden syrup/ molasses/black treacle molasses/black treacle 12 oz(P) 1 cup maple/corn syrup maple/corn syrup 11 oz(P) 1 cup jam/marmalade/jelly jam/marmalade/jelly 5-6 oz(P) 1/2 cup ---------------------------------------- 3.3 American Liquid Measures 1 pint 450 ml ( 16 fl oz) (RD) 1 cup 225 ml ( 8 fl oz) (RD & K) 1 tablespoon 16 ml (1/2 fl oz) (K) ---------------------------------------- 3.4 British Liquid Measures 1 pint 570 ml ( 20 fl oz) 1 breakfast cup ( 10 fl oz) 1/2 pint 1 tea cup 1/3 pint 1 tablespoon 15 ml (RD) 1 dessertspoon 10 ml (RD) 1 teaspoon 5 ml (RD) 1/3 tablespoon And from "Mastering the art of French cooking". Penguin UK, issue 1961 UK UK oz Metric ml US oz 1 quart 40 1140 38.5 1 pint 20 570 1 cup 10 1 gill 5 1 fluid oz 1 28.4 0.96 1 tbl 5/8 (1/16 cup) 17.8? 1 dsp 1/3 10 1 tsp 1/6 5 ---------------------------------------- 3.5 British Short Cuts (S) Cheese (grated) 1 oz = 4 level tablespoons Cocoa or chocolate powder 1 oz = 3 level tablespoons Coconut (desicated) 1 oz = 4 level tablespoons Flour (unsifted) 1 oz = 3 level tablespoons Sugar (castor/caster) 1 oz = 2 level tablespoons (granulated) 1 oz = 2 level tablespoons (icing) 1 oz = 2 1/2 level tablespoons Syrup (golden) 1 oz = 1 level tablespoons ---------------------------------------- 3.6 General Conversion Tables Some general tables for volume and weight conversions (mostly by Cindy Kandolf) ---------------------------------------- 3.6.1 International Liquid Measurements standard cup tablespoon teaspoon Canada 250ml 15ml 5ml Australia 250ml ** 20ml ** 5ml New Zealand 250ml 15ml 5ml UK 250ml 15ml 5ml ---------------------------------------- 3.6.2 Weight 1 ounce = 28.4 g (can usually be rounded to 25 or 30) 1 pound = 454 g 1 kg = 2.2 pounds ---------------------------------------- 3.6.3 US Liquid Measurements 1 liter = 1.057 quarts 2.1 pints 1 quart = 0.95 liter 1 gallon= 3.8 liters 1/8 cup = 2 tablespoons 1/4 cup = 4 tablespoons 1/3 " = 0.8 dl 1/2 " = 1.2 dl 2/3 " = 1.6 dl 3/4 " = 1.75 dl 7/8 " = 2.1 dl 1 cup = 2.4 dl 1 dl = 2/5 cup = 6 to 7 tablespoons ---------------------------------------- 3.6.4 Miscellaneous 1 UK pint is about 6 dl 1 UK liquid oz is 0.96 US liquid oz. a "stick" of butter or margarine weighs 4 oz and is 1/2 cup US. each 1/4 cup or half stick butter or margarine in US recipes weighs about 50 g. there are 8 tablespoons in 1/4 pound butter ---------------------------------------- 3.7 Some Australian Conversions From a post on rec.food.recipes from Stephanie da Silva ---------------------------------------- 3.7.1 Metric Cups Metric Cups Grams Ounces (approx) (approx) 1 cup butter 250 8 3/4 1 cup biscuit (cookie) crumbs 110 3 3/4 1 cup breadcrumbs, soft 60 2 1 cup breadcrumbs, dry 125 4 1/2 1 cup cheese, grated 125 4 1/2 1 cup cocoa 110 3 3/4 1 cup cornflour (cornstarch) 125 4 1/2 1 cup cornflakes 30 1 1 cup rice bubbles (rice crispies) 30 1 1 cup coconut, desiccated (flaked) 95 3 1/4 1 cup dried split peas, lentils 200 7 1 cup dried fruit 160 5 3/4 1 cup dates, chopped 150 5 1/4 1 cup flour, plain, self-rising 125 4 1/2 1 cup flour, wholemeal (whole wheat) 135 4 3/4 1 cup golden syrup, honey, glucose 360 12 3/4 1 cup jam 330 11 1/2 1 cup nuts, chopped 125 4 1/2 1 cup oats, rolled 90 3 1/4 1 cup rice, short grain 210 7 1/2 1 cup rice, long grain 200 7 1 cup salt, or crystal sugar 250 8 3/4 1 cup castor sugar (superfine) 220 7 3/4 1 cup soft brown sugar, firmly packed 170 6 1 cup icing sugar (confectioners') 150 5 1 cup = 250 mls ---------------------------------------- 3.7.2 Metric Spoons Metric spoons Grams Ounces 1 level tablespoon peanut butter 20 2/3 1 level tablespoon baking powder, bicarb soda, cream of tartar, gelatine, rice, sago 15 1/2 1 level tablespoon cocoa, cornflour, custard powder, nuts 10 1/2 1 level tablelspoon golden syrup, treacle, honey, glucose 30 1 1 level tablespoon sugar, salt 20 2/3 1 level tablespoon yeast, compressed 20 2/3 1 tablespoon = 20 mls 1 teaspoon = 5 mls ---------------------------------------- 3.8 Catties In ancient China, 1 catty = 1.33 pound = 600 grams. In Modern China, this went with kilograms and stuff. To make the transition easier for the average people. They invented a new kind of catty. 1 catty = 0.5 kilo ( = 1.1 pound ) However, old books from Hong Kong and Taiwan still uses the old catty = 600 grams. ---------------------------------------- 3.9 Authorities K = Mollie Katzen from "Still Life with Menu" P = Marguerite Patten from "Cookery in Colour" RD = Forward to British edition of "The Rotation Diet" S = Ursula Sedgwick from "My Fun-to-cook-book" ---------------------------------------- 4 Cooking Methods This is a new section added on 20 August 1997. If you would like to contribute a paragraph for one of these methods, or add another method, please send it to me. baking boiling broiling broasting frying grilling poaching roasting sauteeing simmering spit-roasting ---------------------------------------- 5 Food Newsgroups and mailing lists ---------------------------------------- 5.1 rec.food.cooking a.k.a. us: A group for the discussion of cooking in general. Recipes and requests for recipes are welcome here, as are discussions of cooking techniques, equipment, etc. In short, if it has to do with cooking, it probably belongs here - though that doesn't mean it doesn't belong somewhere else, too! ---------------------------------------- 5.2 rec.food.recipes A moderated newsgroup for recipes and requests for recipes. Each week an article called "Posting Guidelines" explains how to post recipes or requests. The lead moderator is Patricia D. Hill, recipes@rt66.com. ---------------------------------------- 5.3 rec.food.drink, rec.food.restaurants, rec.food.sourdough, rec.food.historic Pretty self-explanatory. ---------------------------------------- 5.4 rec.food.veg About vegetarianism. It also has its own FAQ list, with questions about the myths and truths of the vegetarian diet, information on where to get "cruelty-free" products, etc. Is probably going to be splitting RSN. ---------------------------------------- 5.5 rec.food.preservation ``Rec.food.preserving is a newsgroup devoted to the discussion of recipes, equipment, and techniques of food preservation. Current food preservation techniques that rightly should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, distilling, and potting. Foodstuffs are defined as produce (both fruits and vegetables), meat, fish, dairy products, culinary and medicinal herbs. Discussions should be limited to home-grown or home-preserved foods.'' (From the rec.food.preservation FAQ) ---------------------------------------- 5.6 also... rec.crafts.winemaking rec.crafts.brewing alt.food alt.food.fat-free alt.bacchus alt.food.mcdonalds (an oxymoron if ever I heard one) alt.food.coca-cola (mmmm....coca cola...) alt.food.chocolate alt.food.taco.bell alt.creative-cook alt.creative-cooking ---------------------------------------- 5.7 mailing lists Please help me here. There is a bread machine list, and EAT-L, and others, all contributions gratefully welcomed. See Stephanie da Silva's list of Publically Accessible Mailing Lists, posted regularly to news.answers and news.lists as well as being available on the WWW at http://www.neosoft.com/internet/paml/ ---------------------------------------- 6 This has come up once too often.... This list is a (futile?) attempt to keep certain well-worn subjects from coming up yet again. Further suggestions always welcome. ---------------------------------------- 6.1 The $250 cookie recipe This recipe comes up often, usually here but also on other newsgroups (where it is even less appropriate). The story goes that a woman had a cookie at [usually Mrs. Field's or Niemann Marcus' cafe], and liked it so much she wanted the recipe. The clerk said "It will cost you two-fifty"; the woman thought that meant $2.50 and was shocked to find it meant $250. She is now spreading it to get revenge, since it was not returnable. There are a number of holes in the story, and no one has ever brought forth any evidence that it really happened. (If you want to argue that you know someone who knows someone who this really happened to, take it over to alt.folklore.urban, where they will proceed to have you for breakfast if you have no evidence.) More importantly, it has been posted more than enough times by now. Some people have tried the recipe and pronounced it good, but it ain't Mrs. Field's. If you would like the recipe, ask for someone to mail it to you. It has been pointed out to me that the recipe is in the standard source distribution for GNU Emacs. If your site has that source, look in the "etc" directory for a file named COOKIES. Most importantly, please DO NOT post it any more. There is also a Mrs Fields cookbook, published by Time-Life. This has recipes, but not the exact ones for the ones sold in the stores, as those recipes are not well suited to home baking ---------------------------------------- 6.2 Requests for "authentic" recipes Can someone please post the authentic recipe for ...? The problem with questions like this is that, for many foods, there is no single recipe which can be said to be the most authentic. Recipes undergo a slight variation as they are passed on from one cook to the next. The only recipes this can work for are those whose creator is known (and still living) and those which were written down and preserved or published immediately after being invented. This sort of question seems to pop up a lot about buffalo wings (chicken wings in a spicy sauce)... ---------------------------------------- 7 Ingredient Glossary AJI - Aji (singular form) is what the Peruvians call chile peppers. The species in particular is capsicum baccatum. ALLSPICE - The dried, unripe berry of a small tree. It is available ground or in seed form, & used in a variety of dishes such as pickles, casseroles, cakes & puddings. Also known as Jamaica Pepper. AUBERGINE - see eggplant BAGEL - Chewy bread with a hole in the middle - round, and 3-4 inches in diameter. The origin is Russian-Jewish. Can come with many types of toppings on it. Dough is boiled then baked with toppings such as onion, garlic, poppy seeds etc. Flavours can also be kneaded into the dough. On the east coast usually used as a breakfast bread but can also be used as a sandwich bread. BEETROOT - Called beet in US. The red, succulent root of a biennial plant (Beta vulgaris). Often dressed with vinegar and served cold and sliced, but can also be served hot and is the basis of one of the most well-known borschts. BELL PEPPER - see Capsicum BERMUDA ONION - A large sweet onion with several regional names. May also be known as Spanish Onion, and possibly 1015 onion. BISCUITS - in the UK, equivalent of US cookies (small, sweet cakes). In US, In the US, a type of non-yeast bread made of flour, milk, and shortening, usually served with breakfast - small, and similar to what much of the world refers to as `scones'. BLACK TREACLE - see section 2.5 BRINJAL - see Eggplant BROCCOLRABE - A green bitter vegetable unless harvested young. Looks like broccoli but has skinnier stalks. The leaves, stems and florets are eaten. Really good sauteed with garlic and olive oil and served over pasta. Also known as Italian Broccoli, rabe, rapini. CABANOSSI - a salami-type sausage popular in Southern Europe CAPSICUM - A large fleshy pepper with a sweet/mild flavour. Can be orange, red, yellow, green or black. Also known as Bell Pepper. CASTOR/CASTER SUGAR - see section 2.5 . CHICKEN MARYLAND - in Australia, refers to chicken leg with both thigh and drumstick attatched. In the US, refers to any parts of chicken, crumbed, browned in hot fat, baked and served with cream gravy. CHICKPEAS - Cicer arietinum. Also known as garbanzo beans, ceci beans. CHINESE PARSELY - see Cilantro CIDER - widely varying definition! A drink (almost) always made from pressed apples, to many people but not all it is alcoholic. US usage is typically that `cider' is not alcoholic and `hard cider' is. If in doubt, ask the person who posts the recipe what they mean. CILANTRO - the leaf of the coriander plant. Also called Chinese/Thai/ Mexican parsley, and green coriander CLOTTED CREAM - Traditionally served with tea and scones; a 55% (min) milkfat product made by heating shallow pans of milk to about 82 degrees C, holding them at this temperature for about an hour and then skimming off the yellow wrinkled cream crust that forms. COCKLES - clams CONCH - A Mollusk Gastropod - "Strombus" - Abundant in US only off Florida Keys, where it is illegal to take. (has been for 10? years now). Most now comes from Caribbean islands such as Turks and Caicos, Trinidad, or Honduras. One Conch steak typically weighs 1/5 to 1/3 lb appx. These sell for prices ranging from $4.99 - $6.99 per pound. These steaks are taken home, beaten with device such as a rolling pin, (to tenderize) then cubed for conch salad or conch fritters. CONFECTIONER'S SUGAR - see section 2.5 CORDIAL - in the US, a synonym for liqueur. In UK, NZ, Australia, a thick syrup (which may or may not contain real fruit) which is diluted to give a non-alcoholic fruit drink CORN FLOUR (US) - Finely ground cornmeal, seen in Southern recipes. CORNFLOUR (UK and commonwealth) - A starch usu. made from wheat. Used to thicken sauces etc. Also called cornstarch. CORNMEAL - ground corn (maize). COURGETTE - see Zucchini COUSCOUS - The separated grain of the wheat plant. When dried and milled, it becomes semolina flour, which is what pasta is made out of. However, as a grain, it makes a terrific rice substitute that has the advantage of being more flavorful (nutty with an interesting texture as long as it is not over cooked) as well as about five times quicker to make than rice. CREAM OF WHEAT - Also called farina. CREME FRAICHE - Pasteurised cream to which a lactic bacteria culture has been added. Used in French cooking, it is thick and slightly acidic without actually being sour. DESSICCATED COCONUT - dried coconut shreds, similar to US coconut shreds. In the US, coconut is usually sold sweetened, this is not so common in other countries. DIGESTIVE BISCUITS - A wholmeal biscuit (cookie) with a honey taste. Can be substituted for graham crackers, but are not exactly the same thing. DONAX - clams. DOUBLE CREAM - see section 2.3 EGGPLANT - A purple, vaguely egg-shaped vegetable. Called brinjal in parts of India and aubergine in various other places. ESCARGOT - Snails. They can be terrestrial, freshwater or marine. Escargot is the common name for the land gastropod mollusk. The edible snails of France have a single shell that is tan and white, and 1 to 2 inches diameter. ESSENCE/EXTRACT - While the words may be used interchangeably US-UK all essences are extracts, but extracts are not all essences. A stock is a water extract of food. Other solvents (edible) may be oil, ethyl alcohol,as in wine or whiskey, or water. Wine and beer are vegetable or fruit stocks. A common oil extract is of cayenne pepper, used in Asian cooking (yulada). Oils and water essences are becoming popular as sauce substitutes. A common water essence is vegetable stock. A broth is more concentrated, as in beef broth, or boullion. Beef tea is shin beef cubes and water sealed in a jar and cooked in a water bath for 12-24 hours. Most common are alcohol extracts, like vanilla. Not possible to have a water extract of vanilla(natural bean) but vanillin(chemical synth) is water sol. There are also em ulsions lemon pulp and lemon oil and purees (often made with sugar) Oils, such as orange or lemon rind (zest) oil, may be extracted by storing in sugar in seal ed container. Distilled oils are not extracts or essences. Attar of rose (for perfume) is lard extracted rose petal oil. FARINA - see Cream of Wheat FAVA/BROAD BEANS - Favas as a green vegetable are popular in Europe. In the North, e.g. Britain and Holland they are called 'broad beans' and grown as a summer crop, planted in early spring, and in Italy they are planted in fall and harvested in January, and also planted in January and eaten in April and May. They are grown for animal forage in Italy as well. They come in various sizes, but in general they are large and flat. FEIJA~O - Portugese for beans, the default is black beans. Not to be confused with: FEIJOA - A waxy green fruit about 3" long. Although it is not a guava you may know it as a Pineapple Guava. Feijoa sellowiana is an evergreen shrub, growing to 10-16 ft. It thrives in subtropical regions but is hardy & once established will tolerate moderate frosts. They are either eaten raw (with or without the skin) or made into jellies, sauces & chutneys. FILBERTS - see Hazelnuts FIVE-SPICE - A blend of star anise, cinnamon, cloves, fennel & Szechuan pepper, used in Chinese cooking GALANGA - Used in Thai cooking, galanga is a rhizome similar to ginger in many ways. Tom ka gai (chicken in coconut milk soup) uses galanga, chicken, green chiles, lemon grass and lime juice as well as coconut milk. GARBANZO BEANS - see Chickpeas GRAHAM CRACKERS - A wholemeal biscuit (cookie) with honey and soda taste. Can be substituted for Digestive Biscuits but are not exactly the same thing. GRANULATED SUGAR - see section 2.5 GREEN ONIONS - see Scallions GREEN SHALLOTS - an inaccurate but occasionally used name for Scallions GRILL - In the UK, the same as US broiler; in the US, a device for cooking food over a charcoal or gas fire, outdoors. GRITS - Usually a breakfast item in the US Southern region. Made from the kernel of corn. When corn has been soaked in lye and the casing has been removed it becomes Hominy. The lye is rinsed out very well and the corn is left to harden. Then the swollen hominy is ground up to the texture of tiny pellets. When boiled with water, millk and butter it becomes a cereal similar to cream of wheat. It's used as a side dish for a good old fashioned Southern breakfast. Sometimes you can make it with cheese and garlic for a casserole. HABANERO PEPPER - A type of hot chili. The Scotch Bonnet Pepper is similar. HALF AND HALF - a mixture of half cream and half whole milk HARD ROLLS - A sandwich type of roll that is a little crusty on the outside and soft on the inside. Can be made with poppy seeds or sesame seeds or plain. Often called a Kaiser roll HARISSA - Harissa is a paste of chilis and garlic used to enhance North African food (and is fairly popular in other parts of the Mideast, though it is probably of Berber origin). It is fairly similar to the Indonesian sambal olek. HAZELNUTS - A small nut with a hard, glossy shell. Also known as filberts. HEAVY CREAM - see section 2.3 HING - Also known as asafoetida, and devil's dung. A light brown resin sometimes used as a substitute for garlic ands onions, or in its own right and not as a substitute for anything, it can be found in Indian groceries. Claimed properties : laxative, aphrodisiac, colic cure. A required ingredient in the Indian Tadkaa - the small amount of oil used to roast mustard seeds and similar other ingredients before adding them to the main dish. HUNDREDS AND THOUSANDS - Also known as sprinkles or as nonpareils : small round balls of multicoloured sugar used as toppings on cakes and desserts. ICING SUGAR - see section 2.5 KEY LIMES - Citrus fruit, about the size of golf balls, and round. The fruits are pale yellow-green, the juice is yellow and very tart, more so than standard limes. Grow in Florida, the Keys and other tropical places in the Caribbean. Used in Key Lime Pie, with egg yolks and condensed milk and in a Sunset Key with amaretto. LADYFINGERS - little, fairly dry, finger-shaped sponge cakes. "Ladies' fingers" is another name for okra. LEMONADE - in the US, a drink made of lemon juice, sugar and water; in the UK, a carbonated drink that doesn't necessarily contain anything closer to a lemon than a bit of citric acid. Sprite (TM) and 7-Up (TM) are examples of what would be called lemonade in many countries. LOX - Brine-cured salmon. MALANGA - the word used in the Spanish-speaking parts of the Caribbean for Taro root (or a close relative of Taro.) It is prepared by either boiling and mashing like potatos, or slicing and frying into chips. It is also used in soups as a thickening agent. MARROW - US summer squash. Also `vegetable marrow'. MASA HARINA - Masa is a paste made by soaking maize in lime and then grinding it up. Masa harina is the flour made by drying and powdering masa. It is used in mexican cooking for items such as corn tortillas. The literal meaning is "dough flour". MASCARPONE - A soft Italian cheese (similar to cream cheese). An important ingredient in Tiramisu. MELON - a family of fruits. All have a thick, hard, inedible rind, sweet meat, and lots of seeds. Common examples: watermelon, cantaloupe (aka rock melon). MIRIN - sweetened sake (Japanese rice wine) MIXED SPICE - A classic mixture generally containing caraway, allspice, coriander, cumin, nutmeg & ginger, although cinnamon & other spices can be added. It is used with fruit & in cakes. (In America 'Pumpkin Pie Spice' is very similar). MOLASSES - see section 2.5 NUTELLA - A thick smooth paste made from chocolate and hazelnuts. Doesn't seem to be particularly easy/cheap to come by in much of the US, but in many countries it is inexpensive and common. Can be spread on plain biscuits (cookies), bread, toast, pancakes, or just eaten from the jar. PAVLOVA - A dessert (invented in NZ, not Australia :-) The main ingredients are sugar and eggwhite. A pavlova has crisp meringue outside and soft marshmallow inside, and has approximately the dimensions of a deep dessert cake. Commonly pavlovas are topped with whipped cream and fresh fruit, especially kiwifruit, passion fruit or strawberries. PAWPAW - papaya, also persimmons in some places, or even a third fruit, Asimina triloba. It's best to check with the recipe author. PERIWINKLES - These small relatives of the whelk are "Littorina littorea". Popular in Europe but not in US. Northern (New England) "winkles" are a different species from those found in the Gulf of Mexico POLENTA - same as cornmeal, also, a thick porridge made from cornmeal (also known as `cornmeal mush', `mamaliga') POUTINE - French fries with cheese curds and gravy. POWDERED SUGAR - see section 2.5 RHUBARB - Rhubarb should be cooked because cooking inhibits or destroys the oxalic acid it contains. The oxalic acid in raw rhubarb or in rhubarb leaves is toxic. ROCK MELON - see Melon ROCKY MOUNTAIN OYSTERS - Lamb or cattle testicles, breaded and deep fried (like oysters, I guess) SAMBAL ULEK (SAMBAL OELEK) - A paste made by crushing red chillis with a little salt. Can be made by crushing chopped deseeded chillis in a mortar with salt, or purchased at some delicatessens or Asian food stores. SANTEN/COCONUT MILK - Can be bought in cans or in powdered form, or made as follows: To 2.5 cups boiling water add the grated flesh of one coconut (or 4 cups dessicated coconut). Leave to stand 30 minutes, squeeze coconut and strain. Use within 24 hours. Known as narial ka dooth in India, santen in Indonesia and Malaysia. SCALLION - Variety of onion with small bulbs, long stiff green leaves. Usually eaten raw. Also called spring onion, green onion. SCOTCH BONNET PEPPER - Capsicum tetragonum. Similar to Habanero Pepper. SCRAPPLE - Scrapple is boiled, ground leftover pieces of pig, together with cornmeal and spices. Good scrapple, particularly served with a spicy tomato catsup, is food for the gods. Bad scrapple, especially with too little cornmeal, with too much grease, or undercooked, is an abomination in the eyes of the horde. SCUNGILLI - Also a Mollusk Gastropod - "Buccinidae" - found in more temperate waters than conch, with a darker meat and stronger flavor, perhaps less "sweet". This is more properly known as "whelk". These are generally removed from their shell and sold already steamed and ready to eat. The meat is kind of a circular meat, about 1 to 2 inches in diameter, perhaps 10 to 20 of these in a pound. SELTZER - Plain soda water SHALLOTS - Small pointed members of the onion family that grow in clusters something like garlic and have a mild, oniony taste. Not the same as green/spring onion. SINGLE CREAM - see section 2.3 SPANISH ONION - see Bermuda Onion SPRING ONION - see Scallion SQUASH - a family of vegetables. All but two have a thick, hard, usually inedible rind, rich-tasting meat, and lots of seeds. There are also things called summer squashes, which have edible rinds, milder meats, and usually fewer seeds. An example of this type is the Zucchini. SWEDE - US rutabaga TAMARI - Tamari is a type of soy sauce, usually used in Japanese food. You can easily substitute with Chinese Light Soy or regular Japanese soy sauce. TANGELO - Citrus fruit cross of a tangerine and a pomelo. Larger than a mandarin and a little smaller than an average-size orange. Skin colour is a bright tangerine and they mature during the late mandarin season. Mandarins, Tangerines or Oranges may be used instead. TERASI - A kind of pungent shrimp paste, used in very small quantities. May be crushed with spices, grilled or fried before adding to other ingredients. Also known as balachan/blacan (Malaysia), kapi (Thailand) and ngapi (Burma). TOMATO SAUCE - in UK/NZ/Australia, a homogeneous dark red sauce containing (typically) tomatoes, sugar, salt, acid, spices, sometimes (blech) apple - much the same thing as US tomato ketchup. In the US, a more heterogeneous concoction, served in and on foods such as pasta. TWIGLETS - A stick-shaped cracker-textured snack. Taste mostly of yeast extract, but also contain cheese as an ingredient. Have 4 calories each and 11.4g fat per 100g. UNSALTED BUTTER - What it says, butter without the 1.5 - 2% added salt that `normal' butter has. Often recommended for cooking. Many people prefer the taste of unsalted butter. In areas with high quality dairy products the use of unsalted butter where it is called for may not be so important, since the salt is not so likely to be covering the taste of a low-quality product. VEGEMITE/MARMITE - Not the same thing, but similar enough to not deserve separate entries. A thick brown paste made mostly from yeast extract, most commonly spread thinly on toast or sandwiches. The taste is mostly salt plus yeast. Despite the occasional rumor, neither contains any meat. WHIPPING CREAM - in US, cream with at least 30% butterfat ZUCCHINI - A long, green squash that looks something like a cucumber. Also known as vegetable marrow, courgette. ---------------------------------------- 8 Distilled Wisdom on Equipment This is a new section, designed to contain small articles people have put together on various topics pertaining to cooking equipment ---------------------------------------- 8.1 Woks (thankyou to Steve Hammond) First of all, the best wok is one made of cold-rolled steel. Most of them are round-bottomed and come with a ring to support it over the burner. The support ring with the narrower diameter side up is used for electric stoves and the larger diameter side up is used on gas stoves. This seems to keep it the right distance from the burner. Electric woks can be used for table-side cooking but they do not seem practical for real cooking. With their thermostat, they go on and off, on and off... the idea is to get the wok hot and keep it hot. Electric woks never seem to get hot enough and stay hot for most uses. A wok right out of the box will have a coating of machine oil to prevent it from rusting. Wash the wok in hot water with soap. This is the LAST time you should ever use soap in your wok. Next, it's a good idea to boil some water in your new wok for 15-20 minutes to get it really clean. Seasoning a brand new wok involves heating the wok with some oil in it, letting it cool, and repeating the procedure, say, three times. Heat the wok over high heat, then add a couple tablespoons of peanut oil and spread it around with a paper towel, being careful not to burn yourself. Stop when the oil begins to smoke, and let it cool. Add more oil if needed, and repeat a couple of times. For actual cooking, put your wok over the burner on high for a few minutes before cooking. To see if it is ready to cook in, put a few drops of water into the wok and they should dance around and evaporate almost immediately. Have *all* the food you need to cook, chopped and ready. Next, add some peanut oil and swirl around to coat the bottom. The oil will start to smoke a little. Immediately start adding the ingredients for the meal you are cooking. Clean the wok with hot water and some form of scrubbing tool. The bamboo things they sometimes include actually work or one can use a nylon scrubbing pad (no brillo, SOS, or equivalent). After the wok is cleaned, put it back on the burner for a few minutes to heat it up and evaporate any moistu e. Then, add a little oil to it and rub it around with a paper towel to keep it shiny and from rusting with any moisture it may attract in between uses. Another thing, when you are done cooking in the wok, put some water in it to soak while you eat. Cleanup takes just a few work with a nylon scrubbing pad and some hot water. Taking good care of your cookware only requires a few minutes of time and makes it much easier to use and cleanup. Food doesn't stick to a well seasoned wok. If it starts to stick, scrub it well with something like an S.O.S. pad and re-season. ---------------------------------------- 8.2 Cast Iron (thankyou to Tom Rankin) Summary: Make sure your cast iron is clean down to bare metal. Coat with fat, heat, repeat. Look after by never washing in soapy water and scrubbing as little as possible. Details: Initial cleaning: get off all the packaging oil, burnt food or whatever the pan has on it. Some suggestions for achieving this are - Wash in hot soapy water, dry thoroughly - Boil undiluted white vinegar in the pan for while - Commercial beadblasting (not sandblasting) - Steel wool - Hot embers - Kosher salt baked in the pan at 500 F for 4 hours and scraped out again - Put in self-cleaning oven and turn on clean cycle Fats to use: a solid vegetable fat, or lard. Oil is not as suitable. Seasoning process: Wipe pot inside and out with melted fat. Do the lid too (if it's cast iron). At this point, authorities seem to diverge. The common theme is "get it hot and keep it hot for considerably more than an hour" (optionally followed by "recoat it with fat during the process"). Two hours at 350 F, rewiping with fat every 30 minutes, seems sensible. When this has been done, the seasoning process has been begun but not yet completed. The first few times the pan is used, it should be for fairly fatty foods. Fried eggs rather than tomato soup, for example. Each time the pan is used, rinse with hot water and scrub if necessary. Don't scour or use detergent - otherwise you will need to reseason. Some people coat their cast iron very lightly with oil after washing, then wipe out after an initial heating next time they use it. ---------------------------------------- 9 The rec.food.cooking Food Exchange People from all over the world read rec.food.cooking. If mere words are not sufficient to explain a food not from your region, if you want to try local items from other parts of the world, then read on... After a successful large-scale exchange orchestrated earlier this year by David Wilkinson in the UK, it has been suggested that ongoing requests for food exchange partners be posted as follows : * EXCHANGE should be the first word in the Subject: line. This allows people who aren't interested to use whatever facilities their newsreader allows to avoid posts on this subject. * Posts should indicate what you have and what you want. For example "I have Cherry Ripe bars, does anyone want to swap for Peanut Butter M&Ms" or "I'm from France and I'd like to swap regional foods with someone from the USA" (perhaps followed by a representative list of regional foods). If you want to swap food with someone, either post your own request or reply to somebody else's. OR try to pick up on the occasional postings people make offering to do one round of a large scale orchestration. And now, some hints : * Overseas postage can get VERY expensive, VERY fast. You will probably want to send all but the very tiniest of packages by surface mail. This takes weeks and weeks and so the perishability of the food items you send will need to be taken into account. * Some countries have stringent import restrictions. Fresh foods and anything that might harbour insects, for example, are not likely to get into some countries, also viable seeds are not welcomed in countries such as New Zealand. * Some ideas on packaging anything that is not remarkably sturdy - use a rigid outer box of some sort - wrap anything containing liquid in its own plastic bag, disasters happen - if there are heavy things packed with fragile things, remember to anchor them (maybe with tape) - use some sort of packing material to cushion the effect of any bumps. Bubble wrap or foam pellets are best. - pick the smallest box that your things will fit into - coffee canisters work well to send cookies in - toilet paper tubes are good space fillers, you can also put small things inside them * Postage really is a killer. I can't emphasise this one enough * Good and Bad Travellers (please contribute!): - Good Nut Breads Spices Nuts Anything Dried - Bad Glass (usually) - heavy (= expensive) and breakable - with careful packing it's ok Oily Things. Wrap these well, or else they will weaken their part of the box ---------------------------------------- 10 Archives [If you are archiving recipes from rec.food.cooking, please tell me about it so I can put it here] ---------------------------------------- 10.1 Archives from rec.food.recipes rec.food.recipes is being archived at several FTP sites : Currently updated sites: * ftp://ftp.neosoft.com in /pub/rec.food.recipes (login as `anonymous') maintainer : Stephanie da Silva (arielle@taronga.com) This is the official rec.food.recipes archive. * ftp://ftp.halcyon.com/pub/recipes Some older (often not currently being updated) archive sites: * ftp://gatekeeper.dec.com/pub/recipes alt.gourmand files * ftp://mthvax.cs.miami.edu/recipes rec.food.recipes under a previous moderatorship * ftp://wuarchive.wustl.edu/usenet/rec.food.recipes/recipes mthvax mirror * ftp://ftp.uu.net/usenet/rec.food.recipes another mthvax mirror * ftp://ils.nwu.edu/pub/sourdough FAQs and mailing list archives * ftp://rahul.net/pub/artemis/fatfree/FAQ Fat Free recipe FAQ ---------------------------------------- 10.2 Other food/cooking sites ftp --- * ftp://suphys.physics.su.oz.au/mar/callahans/cookbook.asc Callahan's cookbook - from alt.callahans * ftp://oak.oakland.edu/pub/msdos/food Recipe Software * ftp://ftp.informatik.tu-muenchen.de/pub/rec/cooking/fatfree/ Fat Free Recipe Archive * ftp://microlib.cc.utexas.edu/pub/sourdough Sourdough recipe directory * ftp://ils.nwu.edu/pub/sourdough/ NWU's Sourdough archives * ftp://ftp.geod.emr.ca/pub/Vegetarian/Recipes/CADAdmin/ Vegetarian and fat free recipes * ftp://wpi.wpi.edu/recipes Indian recipes gopher ------ * gopher://calypso.oit.unc.edu/7waissrc%3a/ref.d/indexes.d/recipes.src WAIS database of recipes * gopher://calypso.oit.unc.edu/7waissrc%3a/ref.d/indexes.d/usenet-cookbook.src WAIS database of Usenet Cookbook * gopher://ftp.std.com/11/nonprofits/veg-info Information on Vegetarianism * gopher://ftp.std.com/11/obi/book/HM.recipes/TheRecipes Recipes * gopher://gdim.geod.emr.ca/11/Vegetarian%20Info/ A healthy vegetable diet * gopher://gopher.millsaps.edu/11GOPHER_ROOT_FOODSERV%3a%5brecipes%5d Millsaps College recipes * gopher://gopher.msstate.edu/11/Interests/Food MS State recipes * gopher://infopath.ucsd.edu/11/san_diego/guide San Diego Restaurant Guide * gopher://isumvs.iastate.edu/7%7edb.RESTAURANTS/ix.STATE%20?CA California Restaurant Guide * gopher://mudhoney.micro.umn.edu:70+/7waissrc%3a/WAISes/Everything/recipes Recipes Search * gopher://spinaltap.micro.umn.edu/11/fun/Recipes UMN Recipes * gopher://umbc4.umbc.edu/11/Menus%20for%20local%20food%20sources Golden Gate Local Food Menus www hypertext ------------- This list was getting too long and cumbersome for a plain-text format. The way I have chosen to deal with this is to set up a WWW page with all the food-related links I know about. This page is arranged by subject and the URL is: A list of Food and Cooking Sites If you have additions to this list, please email them to me. Some of the sites I previously knew of did not respond in various ways, I took those off the list. The page I made contains all the sites I am aware of, including gopher, wais and ftp sites. ---------------------------------------- 11 The rec.food.cooking album This is in the early stages, but I envisage a web site where rec.food.cooking readers can look each other up, seeing photos, recipes, etc. See http://www.vuw.ac.nz/~amyl/rfc-album/index.html for the album and details on how to participate. ---------------------------------------- 12 Sources Lots of wonderful people helped compile this list - again, much acknowledgement is due to Cindy Kandolf for putting this entire thing together. ---------------------------------------- 12.1 Contributors The other wonderful people are : carolynd@sail.labs.tek.com ekman@netcom.com rs7x+@andrew.cmu.edu jane@cse.lbl.gov arielle@taronga.com (Stephanie da Silva) jonog@g2syd.genasys.com.au anita@devvax.mincom.oz.au sbookey@ep.ieee.org(Seth Bookey) ccd@ccdadfa.cc.adfa.oz.au pmmuggli@uokmax.ecn.uoknor.edu chu@acsu.buffalo.edu cdfk@otter.hpl.hp.com dudek@ksr.com aem@symbiosis.ahp.com wald@theory.lcs.mit.edu harvey@indyvax.iupui.edu ed@pa.dec.com ndkj@vax5.cit.cornell.edu carolynd@sail.labs.tek.com otten@icase.edu ekman@netcom.com loosemore-sandra@cs.yale.edu rs7x+@andrew.cmu.edu kts@michael.udev.cdc.com jane@cse.lbl.gov leander@ccwf.cc.utexas.edu mworley@mathcs.emory.edu cduff@sugar.NeoSoft.COM cjs@netcom.com lvirden@cas.org (Larry W. Virden) hammond@niwot.scd.ucar.EDU (Steve Hammond) dfw@thumper.bellcore.com (Doris Woods) gibbsm@ll.mit.edu (MargAret D Gibbs) rickert@cco.caltech.edu (Keith Warren Rickert) Simon Kershaw Joel Offenberg grant@oj.rsmas.miami.edu (Grant Basham) lmak@cbnewsf.cb.att.com (louisa.l.mak) twain@carson.u.washington.edu (Barbara Hlavin) hz225wu@unidui.uni-duisburg.de (Micaela Pantke) sfisher@megatest.com (Scott Fisher) byrne@rcf.rsmas.miami.edu (Charlie Byrne) jmk5u@Virginia.EDU cc@dcs.edinburgh.ac.uk bae@gpu.utcc.utoronto.ca (Beverly Erlebacher) rlwilliams@gallua.gallaudet.edu (Skip) hwalden@science-store.chem.wayne.edu (Heather Walden) mcenter@amoco.com (Mike Center, PSC) kevin@eye.com (Kevin Stokker) steven@surya.cs.ucla.edu (Steven Berson) eric.decker@canrem.com (Eric Decker) peteo@ford.wpd.sgi.com (Peter Orelup) sk10003@cus.cam.ac.uk (Scott Kleinman) David Casseres Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) george@dfds.ml.com (George Minkovsky) Alison@moose.demon.co.uk (Alison Scott) jae@world.std.com (Jon A Edelston) conrad@qpsx.oz.au (Conrad Drake) nadel@attatash.aero.org (Miriam Nadel) patricia@cs.utexas.edu (Patricia M. Burson) betsey@columbia.edu (Elizabeth Fike) leah@smith.chi.il.us (Leah Smith) steve@unipalm.co.uk (Steve Ladlow) STEVE "Sudheer Apte" Diane Ferrell, Leslie Basel (rec.food.preservation FAQ maintainers) rankin@scubed.com (Tom Rankin) vev@msen.com (Vince Vielhaber) HUYQ78A@prodigy.com (MS PHYLLIS T SPAETH) lenf@netcom.com (Len Freedman) apforz@pfood.win.net (Andy Pforzheimer) wnukoski@crypt.erie.ge.com (George Wnukoski) Dan_Masi@Warren.mentorg.com robinc@oanet.com (Robin Cowdrey) ---------------------------------------- 12.2 Bibliography This is a new section composed of the acknowledgements previously sprinkled through the text. More information on these books will be welcomed. 1) "Trolldom in the Kitchen" Pat Bjaaland and Melody Favish 2) "Larousse Gastronomique" ISBN 0 7493 0316 6 3) "Still Life with Menu" (K) Mollie Katzen 4) "Cookery in Colour" (P) Marguerite Patten 5) "The Rotation Diet" (RD) 6) "My Fun-to-cook-book" (S) Ursula Sedgwick ----------------------------------------