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Newsgroups: rec.food.cooking,news.answers,rec.answers
Subject: rec.food.cooking FAQ and conversion file
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From: mara@kauri.vuw.ac.nz  (Amy Gale)
Date: 9 May 1993 12:00:03 GMT
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Archive-name: cooking-faq
Maintained-by: cooking-faq@vuw.ac.nz <Amy Gale>

----------------------------
Changes as at 26 March 1993
* New Maintainer
* Minor Formatting
----------------------------


Welcome to the rec.food.cooking FAQ list and conversion helper!


The primary purpose of this list 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 news.answers and rec.food.cooking.
All posts to news.answers are archived, and it is possible to retrieve
the last posted copy via anonymous FTP from pit-manager.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 mostly written by Cindy Kandolf, with numerous
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.

Author's disclaimer: Cindy Kandolf maintained this list until
recently.  Many, probably most, of the comments and references in the
first person are hers.  My work to date has consisted only of minor
formatting and setting up registration with news.answers
        I'm not a super-cook, just someone who lives in a country
where ovens with celsius, fahrenheit and gas-modulo markings seem
equally common, where most of the recipe books in the libraries seem
to come from overseas and call for ingredients that make your local
grocer stare blankly at you in quantities that mean most of us have
about 8 different sets of measuring equipment...(pfft, SI units or
nothing, I say).  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     Canned Milk
 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     Authorities
4        rec.food.*, whats the difference?
 4.1     rec.food.cooking
 4.2     rec.food.recipes
 4.3     rec.food.drink, rec.food.restaurants
 4.4     rec.food.veg
5        This has come up once too often
 5.1     The $250 cookie recipe
 5.2     Requests for "authentic" recipes
 5.3     Lutefisk
6        Acknowledgements


----------------------------------------
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

aubergine     -  US eggplant.  (purple, vaguely egg-shaped vegetable)
beetroot      -  US beet
Bermuda onion -  also called Spanish onion (which see)- a sweet onion
biscuits      -  in the UK, same as US cookies, small sweet cakes
                 usually for dessert.  In the US, a type of non-yeast
                 bread made of flour, milk, and shortening, usually
                 served with breakfast.
black treacle -  US molasses
capsicum      -  another name for red/green/yellow peppers
castor sugar  -  somewhat finer than US granulated sugar.  See List 2
                 similar to US superfine sugar
chickpeas     -  also called garbonzo beans
Chinese parsley - also called cilantro (which see) and coriander
cider         -  widely varying definition!  (almost) Always made from apples,
                 to many people but not all it is alcoholic.
                 If in doubt, ask the person who posts the recipe what
                 they mean.
cilantro      -  the leaf of the coriander plant.  Also called Chinese
                  parsley, Thai parsley, and green corriander.
confectioner's sugar - same as powdered sugar or UK icing sugar
cookies       -  UK biscuits
cornflour     -  cornstarch.  Used to thicken sauces etc.
courgette     -  US zucchini.  A long, green squash, looks something
                 like a cucumber.
cream of wheat -  sometimes called farina
digestive biscuits -  almost the same as US graham crackers.  In my
                 experience, graham crackers are sweeter and more
                 likely to come with cinnamon or something similar
                 sprinkled on top.  However, digestive biscuits make
                 an excellent "graham cracker" pie crust.
double cream  -  US heavy cream or whipping cream
eggplant      -  UK aubergine (which see)
essence       -  US extract
extract       -  UK essence
farina        -  sometimes called cream of wheat
filberts      -  also called hazelnuts
garbanzo beans -  also called chickpeas
graham crackers -  similar to UK digestive biscuits (which see)
granulated sugar -  somewhat coarser than UK castor sugar.  See List 2
green onions  -  same as spring onions or 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.
Habanero pepper -  Scotch bonnet pepper
half and half -  a mixture of half cream and half whole milk
hazelnuts     -  sometimes called filberts
heavy cream   -  same as whipping cream or UK double cream
icing sugar   -  US confectioner's or powdered sugar.  The finest kind.
ladyfingers   -  little finger-shaped sponge cakes, used in, among
                 other things, a popular Italian dessert called Tiramisu.
                 "Ladies' fingers" is the US vegetable okra.
lemonade      -  in the US, a drink made of lemon juice, sugar and water;
                 in the UK, a similar drink but carbonated (i.e. with
                 "bubbles")
marrow        -  US squash
melon         -  a family of fruits.  All have a thick, hard, inedible
                 rind, sweet meat, and lots of seeds.  Common examples:
                 watermelon, cantelope
molasses      -  UK black treacle
polenta       -  same as corn meal
powdered sugar -  same as confectioner's sugar or UK icing sugar
scallion      -  also called spring onion or green onion or scallion
Scotch Bonnet pepper -  Habanero pepper
single cream  -  US light cream
Spanish onion -  also called Bermuda onion.  Large and not as "hot" as
                 standard onions.
spring onion  -  also called scallion or green onion
squash        -  a family of vegetables.  All but two have a thick, hard,
                 usually inedible rind, rich-tasting meat, and lots of seeds.
                 A well-known is not wide-spread example is the pumpkin.
                 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 or
                 courgette.
whipping cream - same as heavy cream or UK double cream
zucchini      -  UK courgette (which see)

----------------------------------------
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     Canned milk

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.

----------------------------------------
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 corn flour!  Cornmeal
is sold as "polenta" here in Norway, but other folks have told me
polenta is more coarsely ground than cornmeal and not normally used in
the same way.  It gets worse: i recently found a recipe for something
called polenta, and one of the main ingredients in it is... cornmeal.
Proceed with caution.

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 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 sugar.  Usually, you can use granulated sugar in recipes
calling for castor 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.  Remember, though, that it is
sweeter than corn syrup.  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.

----------------------------------------
2.6     Fats

Shortening is usually a vegetable-oil product.  (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.

I have also heard that lard works, but have never tried it.

----------------------------------------
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.
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 (including
myself) is the US dark or UK plain.  "Bitter chocolate" is, apparently,
the UK term for high quality plain chocolate.

----------------------------------------
2.8     Buttermilk/Cultured Milk

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, then add enough milk to make one cup.  Don't stir.  Let
it stand for five minutes before using.


----------------------------------------
3       US/UK/metric conversions

My sources give credit to Caroline Knight (cdfk@otter.hpl.hp.com)
as the original source of these tables.  Caroline, if you're still
out there, many thanks!!!

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/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


   I have got conflicting tables showing these:-

   1 pint             570 ml ( 20 fl oz) (RD)
   1 breakfast cup           ( 10 fl oz) 1/2 pint (S)
   1 tea cup                             1/3 pint (S)
   8 tablespoons                         1/4 pint (S)

   BUT 8 * 15 * 4 = 480 fl oz which is short of a pint!

   1 tablespoon        15 ml (RD)
   1 dessertspoon      10 ml (RD)
   1 teaspoon           5 ml (RD)        1/3 tablespoon (S)


----------------------------------------
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)              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        200ml            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.

----------------------------------------
3.7     Authorities


   K = Mollie Katzen from "Still Life with Menu"
   P = Marguritte Pattern from "Cookery in Colour"
   RD = Forward to British edition of "The Rotation Diet"
   S  = Ursula Sedgwick from "My Fun-to-cook-book"

----------------------------------------
4  rec.food.*, what's the difference?

----------------------------------------
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 recipe requests ONLY.  It has
recently changed moderators.  There used to be an FAQ for it, relevant
parts of which are included in this file.  A periodic posting explains
how to post recipes or requests.

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

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.

----------------------------------------
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.

----------------------------------------
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)...

----------------------------------------
5.3     Lutefisk?

   This question has returned from the dead recently on
   alt.folklore.urban, so i suppose it's just a matter of time,
   unfortunately, before it migrates here.  Yes, lutefisk is a
   real food, and many Norwegians love it.  There are a lot of
   weird stories floating around about how it's made, so for the
   record: It is made of dried fish, usually cod.  The fish is
   soaked in a lye solution for several days, then soaked in
   clean water, which must be changed frequently, for a few more.
   After all this, it is usually poached.  It is usually fairly
   gelatinous when done; some people claim if it doesn't shiver on
   it's own, it wasn't cured long enough.  It is usually served
   at Christmas time, as part of a large meal, though the side dishes
   eaten with it vary from place to place and even family to family.
   Modern Norwegians buy it ready to cook at the supermarket.

----------------------------------------
6       Acknowledgements

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

             cc@dcs.edinburgh.ac.uk
             pmmuggli@uokmax.ecn.uoknor.edu
             cdfk@otter.hpl.hp.com
             aem@mthvax.cs.miami.edu
             harvey@indyvax.iupui.edu
             ndkj@vax5.cit.cornell.edu
             otten@icase.edu
             loosemore-sandra@cs.yale.edu
             kts@michael.udev.cdc.com
             chu@acsu.buffalo.edu
             dudek@ksr.com
             wald@theory.lcs.mit.edu
             ed@pa.dec.com
             carolynd@sail.labs.tek.com
             ekman@netcom.com
             rs7x+@andrew.cmu.edu
             jane@cse.lbl.gov
             arielle@taronga.com

Some parts of this FAQ shamelessly stolen from the rec.foods.recipes
FAQ.  Bits and pieces of useful information from "Trolldom in the
Kitchen" by Pat Bjaaland and Melody Favish.






--
      -----------------------------------------------------
     | mara@kauri.vuw.ac.nz      gale_a@kosmos.wcc.govt.nz |
     |               Et In Arcadia Ego                     |
      ------------------------
