z!amyl
Subject: rec.food.cooking FAQ and conversion file
Date: 11 Mar 1996 00:26:02 GMT

Maintained-by: cooking-faq@vuw.ac.nz <Amy Gale>

LAST UPDATED 5 NOVEMBER 1995
- The WWW resource site URL has changed.
- The food-equivalents list has been amalgamated with the ingredient glossary

 ----------------------------------------------------------------------
|This FAQ may be cited as "The rec.food.cooking FAQ and conversion file|
|as at <date>, available in rtfm.mit.edu FAQ archives as /cooking/faq" | 
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 ----------------------------------------------------------------------

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        Food newsgroups and mailing lists
 4.1     rec.food.cooking
 4.2     rec.food.recipes
 4.3     rec.food.drink, rec.food.restaurants
 4.4     rec.food.veg  
 4.5     rec.food.preservation
 4.6     also...
 4.7     mailing lists
5        This has come up once too often
 5.1     The $250 cookie recipe
 5.2     Requests for "authentic" recipes
6. Ingredient Glossary
7        Distilled Wisdom on Equipment
 7.1     Woks
8        The rec.food.cooking Food Exchange
9        Archives
 9.1     Archives from rec.food.recipes
 9.2     Other cooking/food sites
10       The rec.food.cooking album
11       Sources
 11.1    Contributors
 11.2    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%


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 corn flour 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. 

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       Food Newsgroups and mailing lists

----------------------------------------
4.1.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!

----------------------------------------
4.2.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.

----------------------------------------
4.3.rec.food.drink, rec.food.restaurants, 
        rec.food.sourdough, rec.food.historic

Pretty self-explanatory.

----------------------------------------
4.4.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.
----------------------------------------
4.5     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)

----------------------------------------
4.6     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

----------------------------------------
4.7     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://bonkers.neosoft.com/paml/index.html

----------------------------------------
5.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.

----------------------------------------
5.1.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
----------------------------------------
5.2.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)...

----------------------------------------
6.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

CORNFLOUR - 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 corn meal, 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.


----------------------------------------
7.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

----------------------------------------
7.1 .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.
----------------------------------------
7.2     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.



----------------------------------------
8       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

----------------------------------------
9       Archives

[If you are archiving recipes from rec.food.cooking, please tell me
about it so I can put it here]
----------------------------------------
9.1     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

----------------------------------------
9.2     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</A>

*  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 HREF="http://www.vuw.ac.nz/~amyl/sites/">A list of Food and
Cooking Sites</A>

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.

----------------------------------------
10      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.

----------------------------------------
11 .Sources

Lots of wonderful people helped compile this list - again, much
acknowledgement is due to Cindy Kandolf for putting this entire thing
together.

----------------------------------------
11.1.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 <Simon.Kershaw@Smallworld.co.uk>
Joel Offenberg <offenbrg@trifle.gsfc.nasa.gov>
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 <casseres@apple.com>
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 <SKHNY@CUNYVM.CUNY.EDU>
"Sudheer Apte" <apte@loki.hks.com>
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)
----------------------------------------
11.2.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  
----------------------------------------
--
amyl@kauri.vuw.ac.nz
"If the world were an orange it would be like much too small, y'know?" - neil
