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CORNMEAL - ground corn (maize). COURGETTE - see Zucchini COUSCOUS - Semolina pellets, which are rolled in flour to form tiny balls. It makes a terrific rice substitute that has the advantage of being more flavourful (nutty with an interesting texture as long as it is not over cooked) as well as about five times quicker to make than rice. Best known for its use in the traditional North African dish of the same name. CREAM OF TARTAR - A potassium salt of tartaric acid. It is a substance found in the juice of grapes after they have been fermented in wine making. It is used in baking powder, as well as in self-raising flour, in combination with sodium bicarbonate (baking soda), with which it reacts to produce carbon dioxide to leaven batter. CREAM OF WHEAT - Also called farina. CR╚ME FRA╬CHE - 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. Often used on ice cream in France in Belgium after beating with sugar. CREMINI (KRAY-MEE-NEE) - Also called crimini or portabellini. A darker brown, slightly firmer variation of the everyday cultivated white mushroom (Agaricus bisporus). They have a fuller flavour than white mushrooms and are used raw or cooked in recipes. The portobello (also portabella) is the fully matured form of this mushroom. DAIKON (DI-KUHN) - From the Japanese words dai (large) and kon (root), this vegetable is a large Asian radish with a sweet, fresh flavour. It is used raw in salads, shredded as a garnish or cooked in a variety of ways, such as in a stir-fry. DESICCATED 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 wholemeal 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 1.3 EDAMAME (eh-dah-MAH-meh). The Japanese name for fresh soybeans that usually are bright to dark green. They can be found frozen and should be steamed in salted water. When the beans are removed from the pod they have a mild, crunchy soy flavour. Discard the pod. The beans can be eaten as a snack or added to other Asian dishes, like stir-frys. 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 mollusc. 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 bouillon. 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 emulsions 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 sealed 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. FEIJ├O - Portuguese 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. FLAGEOLET (FLA-ZHOH-LAY) - Also called fayot. These tiny, tender French kidney beans range in colour from pale green to creamy white and are a classic accompaniment to lamb. FROMAGE BLANC - Literally, 'white cheese' in French. Smooth, creamy low-fat fresh cheese somewhat similar to cottage cheese, with a slightly sweet-and-sour taste. GALANGAL - Used in Thai cooking, galangal is a rhizome similar to ginger in many ways. Tom ka gai (chicken in coconut milk soup) uses galangal, chicken, green chilies, 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 1.5 GRAVLAX - Also called gravad lax. Scandinavian cured salmon. 'Gravad' literally means 'buried'. Originally, salmon and other fish was 'buried' in the ground, or under snow and ice, to preserve it and to keep it cool. Now, the salmon is cured in salt-sugar-pepper-dill mixture while under refrigeration. 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. Also see Broiling. 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. Grits are cooked very much like rice, i.e. boiled in water, usually with some salt (except you must stir grits). Butter is most commonly added after cooking. It's used as a side dish for a good old fashioned Southern breakfast. Eggs are frequently mixed in with the grits (after having been served separately). Sometimes they are made with cheese and garlic for a casserole. They are also served with gravy, shrimps, etc. HABA╤ERO 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. HARICOT - bean, in French. Haricot blanc: white bean, usually dried. H. gris: green string bean mottled with purplish black; also called pΘlandron. H. rouge: red kidney bean. H. vert: green bean, usually fresh, also called French bean. 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 1.3 HERBES DE PROVENCE - A mixture of dried herbs widely used in (French) cooking. Consists of thyme, oregano, summer savory and marjoram. Bayleaf is often included, too. Depending on the dish, some or more of the following can also be included: fennel, rosemary, basil, tarragon, sage, lavender. HIJIKI (HEE-JEE-KEE) - A type of dried black seaweed with an anise-type flavour that's reconstituted in water and used as a vegetable in soups and other dishes. HING - Also known as asafoetida, and devil's dung. A light brown resin sometimes used as a substitute for garlic and 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 - US confectioner's sugar. JICAMA (HEE-KAH-MAH) - Often referred to as the Mexican potato, it's a large root vegetable with a thick brown skin and white crunchy flesh with a slightly sweet flavour. It should be peeled before eating raw or boiling to cook. Raw, it often appears in Mexican-style recipes for salads. KAFFIR LIME LEAVES - These leaves have a mysterious flora-citrus aroma. They are used to liven up many Asian dishes, like soups. KALAMATA OLIVES (kahl-uh-MAH-tuh) - An almond-shaped Greek olive that has a rich fruity flavour; not at all like the commonly found tangy, salty Spanish olives. KASHA - A Russian word meaning porridge or gruel made from any kind of cereal, the grain being either whole or variously split or cracked. There are millet, semolina, oat, buckwheat, rice, etc., kashas. In the US-English, kasha, for some reason, came to mean buckwheat groats. KETCHUP - Also called catsup. Today, ketchup is mostly tomato-based condiment or sauce, but numerous other versions, such as mushroom or fruit-based ketchups, exist, too. Vinegar, spices and sugar are often present in the ingredient lists. According to the OED, both ketchup and catsup are English variant spellings of the Chinese (Amoy dialect) 'keochiap' or 'ke-tsiap', 'brine of pickled fish or shellfish'. 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. KIWANO (KEE-WAH-NOH) - This oval fruit has a bright yellow skin studded with stubby "horns," which is why it's also called a horned melon. The pulp is pale yellow-green with a jelly-like texture that tastes like a tart combination of banana and cucumbers. Mostly eaten as a fresh fruit. 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. I am informed that in France and Belgium "limonade" is used as a general term for soft drinks (Coke/Sprite/Fanta/etc.), although when I was in France (1998) requesting du limonade always brought me something Sprite-like (but usually much nicer). Perhaps it is regional, or people know that when customers with shocking accents request "limonade" they definitely mean lemonade. LIMA BEAN - also called butter bean, Madagascar bean. LOX - Brine-cured salmon, which may or may not be also cold-smoked. 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 potatoes, 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 (similar to the method for preparing hominy) 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) with around 50% butterfat. 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). MESCLUN (MEHS-KLUHN) - Also called salad mix and gourmet salad mix, it's simply a potpourri of young, small salad greens. 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 1.5 MUSTARD OIL - This spicy oil is extensively used in Bengali and some other Indian cuisines. It is said that it is very hard, if not impossible, to find good quality mustard oil outside of India. In the 'Western' countries, mustard oil is required to be sold with a "for external use only" warning, since it contains allyl isothiocyanate and erucic acid, both of which have been implicated in some health problems. (This entry is based on Shankar Bhattacharyya's postings) NAM PLA (NAHM-PLAH) - Popular in Thailand, this is a salty, fermented fish sauce, made with anchovies, with an extremely strong odour. Also known as nuoc nam in Vietnam and shottsuru in Japan, it is used as a condiment. NAVY BEAN - also called Boston bean, Great Northern bean, pea bean, pearl haricot. NOPALES (NOH-PAH-LAYS) - Long popular in Mexico, these fleshy oval leaves are from the prickly pear cactus. They range in colour from pale to dark green and have a delicate, slightly tart green-bean flavour. Before use, the thorns must be removed with a vegetable peeler. The flesh is cut into small pieces or strips, simmered in water until tender and used in a variety of dishes, from scrambled eggs to salads. NORI (NOH-REE) - These paper-thin sheets of dried seaweed can range in colour from dark green to dark purple to black. They have a sweet ocean taste and are popular at Japanese meals or are used to make sushi. NUTELLA - A thick smooth paste made from chocolate and hazelnuts, made by the Ferrero company of Italy. 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. There are other brands that produce a similar product, but Nutella seems to the best known. OKRA - a fruit of a plant of the cotton family, native to Africa. Appears as "bindi" or "bhindi" in Indian cooking, and as "bamiya" or similar in the Middle East. Also widely used in the south of the USA, in such dishes as gumbo. Also called "ladies' fingers". ORZO (OHR-ZOH) - In Italian this means "barley," but it's actually a tiny, rice-shaped pasta, slightly smaller than a pine nut. PANKO (PAHN-KOH) - Bread crumbs used in Japanese cooking for coating fried foods. They're coarser than those normally used in the United States and create a deliciously crunchy crust on foods. PAVLOVA - A dessert (invented in NZ, not Australia :-) The main ingredients are sugar and egg white. 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 kiwi fruit, passion fruit or strawberries. PAWPAW - Also called 'papaw'. Papaya, also persimmons in some places, or even a third fruit, Asimina triloba. It's best to check with the recipe author. The papaya is a tropical fruit; the persimmon is from warm temperate areas; and Asimina triloba from cooler temperate areas. 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') PORTOBELLO - see Cremini POSOLE (POH-SOH-LEH) - The dried hominy that is used to make a thick, hearty soup consisting of pork, garlic and dried chilies. The stew is named for the dried hominy. POUTINE - French fries with cheese curds and gravy. POWDERED SUGAR - see section 1.5 RADICCHIO (rah-DEE-kee-oh) - This red-leafed Italian chicory is most often used in salads. RAPESEED OIL - Neutral-tasting oil made from seeds of Brassica napus. Also called rape oil and canola oil. 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. RISO (REE-SOH) - In Italian this means "rice", but also rice-shaped pasta similar to orzo. 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 chillies with a little salt. Can be made by crushing chopped de-seeded chillies 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 desiccated 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 Haba±ero 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 Mollusc Gastropod - "Buccinidae" - found in more temperate waters than conch, with a darker meat and stronger flavour, 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 (from the trademark Alka-Seltzer). SHALLOTS - Small pointed members of the onion family that grow in clusters something like garlic and have a mild, onion-y taste. Not the same as green/spring onion. SHIRO GOMA (shee-roh GOH-mah) - Japanese for "sesame seed." This version is the hulled white sesame seed used in many Asian recipes, like stir-fry. SHIITAKE MUSHROOMS (SHEE-TAH-KAY) - Also called Chinese black mushrooms and forest mushrooms, they have a meaty flesh with a full-bodied woodsy flavour. SINGLE CREAM - see section 1.3 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 SWEETBREADS - According to the OED, sweetbread is "the pancreas or the thymus gland, of an animal, esp. as used for food (distinguished respectively as _heart_, _stomach_, or _belly_ sweetbread and _throat_, _gullet_, or _neck_ sweetbread): esteemed a delicacy." Sweetbreads generally come from young animals, usually calves or lambs, although pigs' can also be used. Older animals' thymus and pancreas are significantly smaller and tend to be much stronger in flavour. SWEETMEATS - A sweetmeat, according to the OED, is a "small shaped piece of confectionary usu. consisting chiefly of sugar or chocolate with flavouring or filling, or of fruit preserved in sugar." TAHINI (TAH-HEE-NEE) - Used in Middle Eastern cooking, it is a thick paste made of ground sesame seed that concentrates the sesame seed flavour. 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, France, Belgium 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 11.4 g fat per 100 g. UDON (OO-DOHN) - A thick Japanese noodle similar to spaghetti and used in soups, salads and Asian noodle recipes. 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. In many stores it may be kept in the freezer section rather than refrigerator. 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 rumour, neither contains any meat. Wasabi (WAH-SAH-BEE) - The Japanese version of horseradish comes from the root of an Asian plant especially used as a condiment with sushi. Can be purchased in powder form (reconstitute with water) or in tube (in paste form). WAX BEAN - a yellow variety of the green bean. Also called snap bean or string bean. 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. ---------------------------------------- 4 Cooking Methods If you would like to contribute a paragraph for one of these methods, or add another method, please send it to me. baking barbecuing basting boiling coddling grilling simmering ---------------------------------------- 4.1 Poaching (thank you to Rodger Whitlock) Poaching is cooking by simmering in water. It is distinguished from "boiling" in that the water temperature is kept slightly below the boiling point. It is distinguished from "simmering" in that poaching applies to solid items poached in water later discarded, whereas simmering applies to the cooking of watery foods such as sauces, puddings, soups, and stews. The most common poached foodstuff is the egg. However, other items, for example boneless chicken breasts and some fish, can be poached. There are great differences of opinion about the proper method of poaching an egg, in particular how to avoid the formation of long streamers of egg white. This writer knows of three major variants: 1. using a special egg poaching pan 2. the "whirlpool" method 3. the "acidulation" method This writer uses the "acidulation" method: a large shallow pan is filled with water and brought to boiling. It is removed from the heat, and a small amount (5-10 ml) of apple cider vinegar is added to the water. When the water is absolutely still, Each egg is cracked into a cup and very slowly and gently poured into the hot water. The heat is turned down to a low simmer setting, the pan returned to the stove and covered, and the eggs allowed to slowly cook until done to taste. This writer prefers poached eggs to have a completely set white and yolks set on the outside but still liquid at the centre. Eggs poached this way do not taste vinegary. Apple cider vinegar gives the poached eggs a very delicate hint of sweetness. ---------------------------------------- 4.2 Frying Frying is plunging a food into a bath of hot fat or oil. It involves 'sealing and browning'. It is important to use fat or oil heated to a temperature that is high, but not so high that the fat begins to break up or decompose. Generally, the temperature should not exceed about 180░C/360░F. A good rule of thumb is to wait until the fat begins to smoke. One should only use pieces of food small enough for the heat to penetrate to the centre fairly rapidly. Another rule to remember is to use food that has been carefully dried. If one uses food that is difficult to get dry well enough, one should dip it into flour, or breadcrumbs, or fritter batter, or pastry. A very popular foodstuff to deep-fry is the potato. For potato chips (French-fried potatoes), heat the fat to about 180-190░C/360-380░F. Potato chips are washed in cold water and carefully dried in a cloth and then plunged into the hot fat for 5-6 minutes. The potatoes are then lifted from the fat and tested for consistency. They should be soft enough to squash between one's fingers. The fat should be allowed to get back to 180-190░C/360-380░F and the potatoes put back into the fat again, for a couple of minutes. They will become crisp and golden brown. For safety reasons, it is recommended to use a deep pan, to fill it to no more than 1/3 and to avoid crowding it. If a fire occurs, dump in baking soda and cover the pan with a lid. ---------------------------------------- 4.3 SautΘing (and deglazing) 'SautΘ' is the past participle of the French verb sauter (to jump, hence to fry in shallow fat, while tossing, i.e. making to jump). SautΘing is thus a method of briefly cooking food in a shallow pan or skillet in a small amount of hot fat or liquid over direct heat. One of the primary cooking techniques, it is similar to grilling and roasting in that it consists of the quick sealing and browning of small pieces of food. This method is most often used for making dishes in savoury sauces, sautΘing being just a stage in the preparation of the dish, but also as an end in itself, as in sautΘed potatoes or mushrooms. To be successful, sautΘing should be done at the last minute. The size of the sautΘ pan should correspond with the quantity of food to be cooked. The pan should be large enough to accommodate food without crowding, otherwise the food steams. It shouldn't be *too* large, though, because, if the base of the pan is not entirely covered with the food to be sautΘed, the fat will start to burn in the empty spaces between the food pieces, and give a bitter taste to the sauce (if such is going to be made). If the food is going to be served with a sauce made with the food's own juices, sautΘing would be followed by the next step - deglazing the pan and making a sauce. After the food is seasoned and cooked to the desired degree, the pieces are taken out of the pan and kept warm. The pan can now be deglazed, using some sort of liquid specified in the recipe, typically wine, brandy or vinegar. The liquid is brought to the boil to loosen and dissolve the caramelised juices stuck to the bottom of the pan. Some sort of hot stock can now be added and reduced by half or so. The pan is then taken from the heat, and butter or cream may be added and blended into the sauce. The sauce is then added to the food, which should never be cooked in the deglazing liquid (it would turn it into a rago√t). ---------------------------------------- 4.4 Broiling In British English, 'broiling' is the same thing as 'grilling'. In the USA, 'broiling' refers to grilling something *under* a direct heat source (as provided as an option in a typical electric oven, for example), as distinct from cooking it above such a source in grilling proper, especially if it happens outdoors on a suitable contraption. ---------------------------------------- 4.5 Caramelising (of onions) Caramelising is browning of sugars. Heating food containing sugars beyond a certain temperature (about 150░C (300░F) breaks sugars down in a large number of compounds which give caramelised food its complexity of flavour. To start caramelising, the water in the food has to evaporate, to enable the food to be able reach the requisite temperature for the sugars to start browning. Caramelising onions is an example. Heat a pan over medium-low heat, and add about 3 tablespoons of fat (say, a mixture of vegetable oil and butter). When the fat has melted, add 1 1/2 pounds of sliced onions (sliced about 1/4 inch thick or less) and 1/2 teaspoon salt. Cook over the low heat, covered, for 10 minutes (the onions are "sweating" at this point, which means they are giving off moisture). Then uncover and raise heat to medium high. Cook for 20 or 25 minutes more, stirring every now and then. At this point, you are reducing the moisture in the onions and the natural sugar in them is going to brown them. The onions will be dark brown and will have caramelised in the pan (meaning they will be sweet to the taste). ---------------------------------------- 4.6 Braising Braising is cooking 'by exchange', i.e. food (typically meat, but also fish or vegetables) is first browned all over in a little fat (except fish... see below), in a tightly sealed pot, immersed to half its depth in liquid and cooked on top of the stove or in the oven, long, slowly, and evenly, tenderizing it and, with the help of the juices that run out, adding flavour to the resulting sauce. Fish is typically braised differently, namely by laying in a buttered dish, covered over with chopped shallots or onions, immersed to half its depth in a mixture of wine and fish stock, and then cooked in the oven, covered with aluminium foil or greaseproof paper. ---------------------------------------- 4.7 Cooking with alcohol A 1990 study by E. Augustin et al. found evidence that alcoholic beverages retain from 5 percent to as much as 85 percent of alcohol after cooking. This study has been used in the following table published by USDA (edited for readability). COOKING METHOD ALCOHOL RETAINED (%) No heat, stored overnight 70 Stirred into hot liquid 85 Flamed 75 Stirred in, then baked or simmered for: 15 min 40 30 min 35 1 hr 25 1.5 hr 20 2 hr 10 2.5 hr 5 Not stirred in, baked for: 25 min 45 ---------------------------------------- 4.8 Roasting Roasting is cooking food by exposing it to dry heat. In this, it is similar to baking and grilling/broiling. It differs from the former in that, first, roasting can take place not just in the oven, but also in the open, i.e. directly over the fire or smouldering coals; and, second, in that the term 'roasting' is much more often applied to meat and poultry than to other food, though fish and even vegetables can be roasted, too. It differs from the latter in that roasting is a method much better suited for thicker cuts of meat or other food, whereas the initial searing is followed by cooking at, sometimes, slightly lower temperatures and, more importantly, by frequent basting, typically with the drippings from the roast. Like some other methods, roasting is a way of cooking by 'sealing and browning'. The food is lightly coated or painted with fat, such as butter, oil, or a mixture of the two, and exposed to a very high heat, thus searing the surface, coagulating and caramelising it. When grilling a relatively small piece of food, this would be almost the end of the cooking process, but with a thicker roasting piece, the inside would still be raw at this stage. So, one lowers the heat a bit and continues to cook, basting the roast frequently and turning it occasionally, or even rotating it continuously if the food happens to be roasted on a spit over an open fire. Since it is dry heat which is employed in roasting, it is important to never put the lid on, or cover the roasting food, as otherwise the food will be steaming, not roasting. Occasionally, though, it may become necessary to shield certain parts of the roast with foil to prevent overcooking, or to cover (bard) certain drier meats or game with strips of bacon or other fat, which is removed towards the end of cooking to allow the meat to brown. For rare meat, a rule of thumb is to roast it about 30 minutes for the first pound and 13 to 15 minutes for each additional pound. If a roasting pan has been used, cooking juices will have collected in the bottom. They can be deglazed with a little liquid, such as wine or water, to form a delicious gravy which can be poured over the roast or served separately, or used to prepare a more elaborate sauce. ---------------------------------------- 5 Distilled Wisdom on Equipment This section is designed to contain small articles people have put together on various topics pertaining to cooking equipment. ---------------------------------------- 5.1 Woks (thank you 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 moisture. 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. ---------------------------------------- 5.2 Cast Iron (thank you 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 (260░C) 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 "re-coat it with fat during the process"). Two hours at 350░F (175░C), re-wiping 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 re-season. Some people coat their cast iron very lightly with oil after washing, then wipe out after an initial heating next time they use it. ---------------------------------------- 6 What's all this about xxxx? (much of this section was copied verbatim from the rec.food.cooking MiniFAQ that the invaluable Amy Gale used to post - thank you, Amy) This section tries to cover a few of the most commonly confusing topics that may come up on the newsgroup. aluminium : has not been linked to Alzheimer's Disease in a reproducible experiment. Elbonia : a mythical country (probably in Eastern Europe). Comes from Scott Adams' "Dilbert", syndicated in newspapers and available at http://www.unitedmedia.com/comics/dilbert/ Ingrid : Anne Bourget's Volvo, used for flattening chicken breasts. Now deceased, but the memory lives on. j/nghlm : a joke ingredient. Spelling varies. WWT : (Weekend With Tammy). Once upon a time, a long-time rfc poster named Tammy spent a weekend with another long-time poster who posted a long article describing their mainly food-related adventures. Some people took exception to that posting, complaining about the lack of recipes (which were posted separately). Many people now use the WWT acronym in the subject header to indicate a posting of similar nature. ObFood : 'obligatory food reference'. An old rfc tradition. Many people hold that, whenever one happens to post off topic, one is supposed to add something that has to do with food, ideally something that is actually interesting and/or useful. ---------------------------------------- 7 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. 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 Neiman 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 and XEmacs. 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. ---------------------------------------- 8 Recipe archives and other cooking/food sites ---------------------------------------- 8.1 Recipe archives There are hundreds, if not thousands, of recipe archives on the net. Here are some of the more popular and larger ones. * http://recipes.alastra.com/ The official rec.food.recipes archive, maintained by Stephanie da Silva. * http://www.astro.cf.ac.uk/misc/recipe/introduction.html Usenet Cookbook, a collection of old alt.gourmand recipes. * http://www.recipesource.com/ SOAR - Searchable Online Archive of Recipes. * http://www.ichef.com/ichef-recipes/ * http://www.cs.cmu.edu/%7Emjw/recipes/ Amy Gale's recipe archives. * http://recipes.wenzel.net/ RecipeLand.com's archive with 25000+ recipes. * http://www.astray.com/recipes/ A searchable database of 76,000+ recipes, maintained by Leon Brocard. * http://www.recipecenter.com 100,000+ recipes. * http://allrecipes.com/ A large, searchable recipe archive. * http://home.uni-one.nl/the-cooking-page/ The Cooking Page. Numerous recipe links classified by language (English, French, German, Dutch), by food course, and by cuisine. * http://www.oingo.com/topic/14/14336.html A well designed and functional searchable database of thousands of food and recipe links. * http://moas.atlantia.sca.org/topics/cook.htm Ancient and medieval recipes, and cooking and food links. * http://www.ajlc.waterloo.on.ca/Recipes/index.html A very large, meticulous index of recipes, with a search engine. * http://www.cdkitchen.com/ A comprehensive cooking Web site with over 200,000 recipes, including a rec.food.recipes archive. By Valerie Whitmore. * http://www.lingualearn.co.uk/food.htm A collection of links to recipes, etc. of varius countries. * "http://www.godecookery.com/goderec/goderec.htm A Boke of Gode Cookery. A collection of Medieval recipes by James Matterer. * Copycat recipes or links to them are often requested on rfc. Two of the better known sites with such recipes are http://www.copykat.com/asp/recipes.asp and http://www.topsecretrecipes.com/. ---------------------------------------- 8.2 Other cooking/food sites * http://www.epicurious.com/ A general food site with a dictionary (THE FOOD LOVER'S COMPANION, by Sharon Tyler Herbst), recipes from well-known food magazines, etc. * http://www.cyber-kitchen.com/ Mimi's Cyber Kitchen, a general food site maintained by Mimi Hiller. * http://www-ang.kfunigraz.ac.at/~katzer/engl/index.html Gernot Katzer's Spice Pages, a Web spice encyclopedia, by Gernot Katzer. * http://www.foodsubs.com/ (and numerous mirrors) The Cook's Thesaurus. By Lori Alden. Suggests substitutions for thousands of cooking ingredients. * http://www.geocities.com/TheTropics/Island/3012/glossary.htm An A-Z glossary of Indian spices and cooking terms. * http://www.owlsprings.com/Edibilia/ Recipes, matters concerning food and drink, and other alimentary business. By Peter Morwood & Diane Duane. * http://www.virtualquincy.com/quincy/recreation/recipes.html Directory listing of over 375 recipe and cooking websites. * http://www.reluctantgourmet.com/ Cooking guide for beginner cooks. * http://wywahoos.org/wahoos/cookbook/contents.htm "Introduction to Cooking for Graduate Students and Other First Time Kitchen Dwellers." * http://vsack.bei.t-online.de/afa_faq.html Links to sites related to Asian food and cooking, as posted regularly to alt.food.asian by blacksalt. * http://www.whatscookingamerica.net/Glossary/GlossaryIndex2.htm Linda's Culinary Dictionary. By Linda Stradley. A listing and history of cooking, food, and beverage terms. * http://www.todine.net/dictionary.html Italian-English-French-Spanish-German Gastronomical Dictionary. * http://www.xs4all.nl/~margjos/ English-French-German-Danish-Dutch food dictionary. By Jos and Marg Sparreboom. * http://www.theepicentre.com/glossary.html A glossary of spices, etc. * http://www.soupsong.com/ifoodta.html "Food tales, or everything you always wanted to know about the migration and lore of food." * http://www.breadworld.com/canada/tips/glossary/glossary.asp A glossary of baking terms maintained by Fleischmann's Yeast, a commercial entity. * http://www.mhr-viandes.com/en/docu/docu/d9000003.htm Multilingual meat and poultry glossaries. * http://www.aboutproduce.com/ Recipes, nutrition info, selection tips for vegetables, fruits, nuts and herbs. By the Produce Marketing Association. * http://www.cfsan.fda.gov/~frf/rfe0.html Comprehensive, illustrated fish encylopaedia. An FDA resource. * http://navigator.tufts.edu/ Tufts University Nutrition Navigator. Reviews and rating of nutrition information Web sites. * http://food.oregonstate.edu/glossary/all.html Science of Foods Glossary. * http://www.cahe.nmsu.edu/pubs/_e/e-131.pdf In A Pinch - Ingredient Substitution, a PDF file. * http://www.thousandeggs.com/cookbooks.html Links to old culinary & brewing documents online, by Cindy Renfrow. * http://www.globalgourmet.com/food/egg/fdnews.html A humongous list of culinary newsletters, magazines and journals. * http://www.azcentral.com/home/food/cooking101/ Cooking 101. * http://www.gortons.com/cookbook/ Gorton's fisherman's cookbook and fish glossary. * http://www.pipeline.com/~rosskat/ A wealth of culinary information, resources, recipes, etc. on a rather disorganised site. * http://members.aol.com/Jwmike101/home.html Culinary resource desk. Lots of useful links. * http://www.psgrill.net/Encyclopedia/ENCYCLOPEDIA.html Large, useful food dictionary (but with some annoying mistranslations and misspellings). * http://www.bbc.co.uk/food/glossary/ BBC's food glossary. * http://www.calacademy.org/research/anthropology/utensil/ The History of Eating Utensils. * http://www.astaspice.org/history/history_main.htm ASTA's World of Spice - The history of the Spice Trade. By The American Spice Trade Association. * http://www.usmef.org/TradeLibrary/InternationalMeatManual.asp International Meat Manual. Corn-fed beef, grass-fed beef, veal, pork and lamb. In English, Japanese, Korean, Mandarin Chinese and Spanish. By the U.S. Meat Export Federation. ---------------------------------------- 9 Food newsgroups and mailing lists ---------------------------------------- 9.1 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! ---------------------------------------- 9.2 rec.food.recipes A moderated newsgroup for recipes and requests for recipes. Each week a FAQ explains how to post recipes or requests. The lead moderator is Patricia D. Hill, <recipes@rt66.com>. The rfr moderators' software automatically sets followups to rfc. The reason is, no discussion is allowed in rfr - only recipes or requests for same. Since some people might wish to publicly discuss posted recipes notwithstanding, followups to rfc serve a useful purpose. ---------------------------------------- 9.3 rec.food.drink, rec.food.drink.beer, rec.food.drink.tea, rec.food.restaurants, rec.food.drink.coffee rec.food.sourdough, rec.food.historic Pretty self-explanatory. ---------------------------------------- 9.4 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. ---------------------------------------- 9.5 rec.food.veg.cooking A moderated version of rec.food.veg ---------------------------------------- 9.6 rec.food.preserving "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.preserving FAQ) ---------------------------------------- 9.7 also... rec.crafts.winemaking rec.crafts.brewing alt.food alt.food.wine alt.coffee alt.food.asian alt.food.fat-free alt.food.low-fat 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 alt.cooking-chat alt.food.barbecue alt.2eggs.sausage.beans.tomatoes.2toast.largetea.cheerslove alt.food.mexican-cooking alt.food.sushi ---------------------------------------- 9.8 mailing lists A mailing list recommended to me on 15/1/97 is the TNT recipes list: send the following command: subscribe recipes <your email address> in an email to: majordomo@listserv.prodigy.com A very popular mailing list is Chile-Heads Purpose: The Chile-Heads list is intended to provide a forum for discussion of matters relating to chile peppers; including, but not limited to: o Growing peppers o Seed and plant sources o Exchanges of seeds/plants/pods/etc. o Exotic varieties o Storing and preserving chiles o Recipes using chiles o Other related posts http://globalgarden.com/Chile-Heads/list_info.phtml To subscribe, send email to Majordomo@globalgarden.com and in the body of the message, put SUBSCRIBE chile-heads Another popular mailing list is Bread-Bakers The bread-bakers digest and daily-bread mailing lists are for the free exchange of recipes and information related to any and all aspects of bread baking, by hand or by machine. http://www.bread-bakers.com/ To join the bread-bakers mailing list, send mail to bread-bakers-request@lists.bread-bakers.com In the body of the message, place, in lower case with no indentation, the single word: subscribe This will subscribe you at the address that your message is sent from. This is almost certainly your correct address. Bestserv will send you a message asking you to confirm your subscription request. You must reply to the message changing the word REJECT in the subject to ACCEPT. You will get a confirmation when your subscription has been accepted. If you have problems subscribing, please write to us at bread-bakers-owner@lists.bread-bakers.com and we will assist you. ---------------------------------------- 10 Other culinary FAQs (thank you to Damsel in dis Dress) ---------------------------------------- 10.1 Foods * ftp://ftp.michvhf.com/pub/rec.food.baking/FAQ (rec.food.baking FAQ, by B. Keith Ryder) * http://www.faqs.org/faqs/food/sourdough/faq/preamble.html (rec.food.sourdough FAQ, maintained by Darrell Greenwood) * http://members.tripod.com/~BayGourmet/index2.html#faq (Meat FAQs: Foie gras, Pig processing, Venison processing, Elk and caribou, Wagyu and Kobe beef; by Tanith Tyrr) * http://www.macscouter.com/Cooking/DutchOven.html (Dutch oven cooking) * http://www.eaglequest.com/~bbq/index.html (BBQ FAQ, by William W. Wight) * http://www.bbqguide.com/meat_smoking_and_curing_faq.htm (Meat smoking and curing FAQ, maintained by Richard Thead) * http://www.faqs.org/faqs/food/preserving/part1/ (rec.food.preserving FAQ, maintained by Eric Decker) * http://edible-complex.home.att.net/faq-spices.html (Spices FAQ, by Daniel M. Germßn) * http://www.faqs.org/faqs/food/culinary-herbs/part1/ (Culinary herbs FAQ, maintained by Henriette Kress) * http://members.tripod.com/~BayGourmet/truffles.html (Truffles (fungi) FAQ, by Tanith Tyrr) * http://www.faqs.org/faqs/food/chocolate/faq/ (Chocolate FAQ, by Monee Kidd) ---------------------------------------- 10.2 Beverages * http://www.faqs.org/faqs/caffeine-faq/ (Coffee and caffeine FAQ, by Alex Lopez-Ortiz) * http://www.faqs.org/faqs/drink/tea/faq/ (Tea FAQ, by Christopher Roberson) * http://www.faqs.org/faqs/drink/wine-faq/part1/ (Wine FAQ, by Bradford S. Brown) * http://www.faqs.org/faqs/crafts/winemaking-faq/ (Winemaking FAQ, by Don Buchan) * http://www.beerinfo.com/rfdb/faq.html (Beer FAQ, by John A. Lock) * http://hbd.org/brewery/library/absfaq.html (Absinthe FAQ, by Matthew Baggott) ---------------------------------------- 10.3 Religion, lifestyle and special diets * http://www.cyber-kitchen.com/rfcj/kosherfaq.htm (Kosher food, by Pat Gold, Beth Greenfeld, and Ruth Heiges) * http://www.faqs.org/faqs/vegetarian/faq/ (rec.food.veg (vegetarian) FAQ, by Michael Traub) * http://www.faqs.org/faqs/food/fatfree/faq/ (Fat-free FAQ, by Michelle Dick) ---------------------------------------- 10.4 Miscellaneous * http://FAQs.jmas.co.jp/FAQs/cooking/common-topics (Commonly discussed topics, by Stephanie da Silva) * http://www.wam.umd.edu/~sek/wedding/cookware.txt (Cookware FAQ, by Oliver Sharp) * http://www.bladeforums.com/features/faqsharp.shtml (Knife FAQs: Plain vs. serrated edges, Knife sharpening, Steel types, by Joe Talmadge) * http://www.survival-center.com/foodfaq/ff1-toc.htm (Food storage FAQ, by Alan T. Hagan) * http://www.faqs.org/faqs/sci/food-science-faq/part1/ (Food science FAQ, by Rachel Zemser, J. Ralph Blanchfield, and Paul King) ---------------------------------------- 10.5 Humour * http://www.faqs.org/faqs/food/kool-aid-faq/ (Kool-Aid FAQ, by Paul and Bess Dawson-Schmidt) * http://www.cybernothing.org/faqs/bofh-food-faq (bofh.food FAQ, by J.D. Falk) ---------------------------------------- 11 "Unofficial" rec.food.cooking Web site Damsel in dis Dress used to maintain what many people regarded as the 'unofficial' rec.food.cooking site, with sections devoted to rfc chat, rfc 'signature' dishes, rfc cook-in reports and rfc birthdays. John Gaughan is currently in charge of the site, which is located at http://www.recfoodcooking.org/. ---------------------------------------- 12 Sources Lots of wonderful people helped compile this list - again, much acknowledgement is due to Cindy Kandolf for putting this entire thing together and to Amy Gale for maintaining it and adding to it for many years. ---------------------------------------- 12.1 Contributors The other wonderful people are : carolynd(at)sail.labs.tek.com ekman(at)netc.om.com arielle(at)aronga.com (Stephanie da Silva) rs7x+(at)andrew.cmu.edu jane(at)cse.lbl.gov jonog(at)g2syd.genasys.com.au anita(at)devvax.mincom.oz.au sbookey(at)ep.ieee.org (Seth Bookey) ccd(at)ccdadfa.cc.adfa.oz.au pmmuggli(at)uokmax.ecn.uoknor.edu chu(at)acsu.buffalo.edu cdfk(at)otter.hpl.hp.com dudek(at)ksr.com aem(at)symbiosis.ahp.com wald(at)theory.lcs.mit.edu harvey(at)indyvax.iupui.edu ed(at)pa.dec.com ndkj(at)vax5.cit.cornell.edu ekman(at)netc.om.com otten(at)icase.edu jane(at)cse.lbl.gov loosemore-sandra(at)cs.yale.edu mworley(at)mathcs.emory.edu kts(at)michael.udev.cdc.com cc(at)dcs.edinburgh.ac.uk leander(at)ccwf.cc.utexas.edu cduff(at)sugar.NeoSoft.COM lvirden(at)cas.org (Larry W. Virden) hammond(at)niwot.scd.ucar.EDU (Steve Hammond) dfw(at)thumper.bellcore.com (Doris Woods) gibbsm(at)ll.mit.edu (MargAret D Gibbs) rickert(at)cco.caltech.edu (Keith Warren Rickert) Simon Kershaw Simon.Kershaw(at)Smallworld.co.uk Joel Offenberg offenbrg(at)trifle.gsfc.nasa.gov grant(at)oj.rsmas.miami.edu (Grant Basham) lmak(at)cbnewsf.cb.att.com (louisa.l.mak) twain(at)carson.u.washington.edu (Barbara Hlavin) hz225wu(at)unidui.uni-duisburg.de (Micaela Pantke) sfisher(at)megatest.com (Scott Fisher) byrne(at)rcf.rsmas.miami.edu (Charlie Byrne) jmk5u(at)Virginia.EDU bae(at)gpu.utcc.utoronto.ca (Beverly Erlebacher) rlwilliams(at)gallua.gallaudet.edu (Skip) hwalden(at)science-store.chem.wayne.edu (Heather Walden) mcenter(at)amoco.com (Mike Center, PSC) kevin(at)eye.com (Kevin Stokker) steven(at)surya.cs.ucla.edu (Steven Berson) eric.decker(at)canrem.com (Eric Decker) peteo(at)ford.wpd.sgi.com (Peter Orelup) sk10003(at)cus.cam.ac.uk (Scott Kleinman) David Casseres casseres(at)apple.com Ted.Taylor(at)p4214.f104.n109.z1.fidonet.org (Ted Taylor) george(at)dfds.ml.com (George Minkovsky) Alison(at)moose.demon.co.uk (Alison Scott) jae(at)world.std.com (Jon A Edelston) conrad(at)qpsx.oz.au (Conrad Drake) nadel(at)attatash.aero.org (Miriam Nadel) patricia(at)cs.utexas.edu (Patricia M. Burson) betsey(at)columbia.edu (Elizabeth Fike) leah(at)smith.chi.il.us (Leah Smith) steve(at)unipalm.co.uk (Steve Ladlow) STEVE SKHNY(at)CUNYVM.CUNY.EDU "Sudheer Apte" apte(at)loki.hks.com Diane Ferrell, Leslie Basel rankin(at)scubed.com (Tom Rankin) vev(at)msen.com (Vince Vielhaber) HUYQ78A(at)prodigy.com (MS PHYLLIS T SPAETH) lenf(at)netc.om.com (Len Freedman) apforz(at)pfood.win.net (Andy Pforzheimer) wnukoski(at)crypt.erie.ge.com (George Wnukoski) Dan_Masi(at)Warren.mentorg.com robinc(at)oanet.com (Robin Cowdrey) merlin(at)ion.com.au (Merlin Zener) "Frank Fileccia" surplus(at)telusplanet.net "Rodger Whitlock" totototo(at)mail.pacificcoast.net Damsel in dis Dress edible-complex(at)att.net Shankar Bhattacharyya sbhattac(at)idt.net Sophie Laplante laplante(at)lri.fr Andrew Nicholson andrewn(at)lesto.com Ed Keith edkeith(at)home.com Read rweaver(at)igc.org T. Terrell Banks terry(at)banks-usa.com William Chuang wchuang(at)MIT.EDU Scott Jordan sjordan(at)ntrnet.net Terry Simpson terry(at)connected-systems.com ---------------------------------------- 12.2 Bibliography This is a new section composed of the acknowledgements previously sprinkled through the text. More information on these books will be welcomed. 1) "Trolldom in the Kitchen" Pat Bjaaland and Melody Favish 2) "Larousse Gastronomique" ISBN 0 7493 0316 6 Larousse Gastronomique The New American Edition of the World's Greatest Culinary Encyclopedia By Jenifer Harvey Lang Hardcover, 1193 pages ISBN: 0517570327 List Price: $60.00 Random House Publication Date: 10/01/88 3) "Still Life with Menu" (K) Mollie Katzen Revised trade paperback 1995 Still Life with Menu Cookbook Trade Paperback, 256 Pages, Revised, Ten Speed, March 1995 ISBN: 0898156696 (pbk) Author: Katzen, Mollie ISBN: 0898156696 (pbk.) Still Life With Menu Cookbook by Katzen, Mollie fifty new meatless menus with original art Berkeley, California, Ten Speed Press, 1988 ISBN 0898152569 4) "Cookery in Colour" (P) Marguerite Patten 5) "The Rotation Diet" (RD) 6) "My Fun-to-cook-book" (S) Ursula Sedgwick 7) "The New Food Lover's Companion" 8) "Michel GuΘrard's Cuisine Minceur" Michel GuΘrard 9) "Mastering the Art of French Cooking" Julia Child 10) "The Oxford Companion to Food" Alan Davidson 11) "Julia and Jacques Cooking At Home" by Julia Child and Jacques PΘpin ----------------------------------------