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
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