Roy MacDonalds wrote:

> Victor Sack wrote:
>
> > This is a weekly pointer to the rec.food.cooking FAQ and conversion
> > file. If you do not want to see it every week, you should put the
> > title, which will not change, into your killfile.
> >
> > The rec.food.cooking FAQ and conversion file is posted monthly to
> > rec.food.cooking, rec.food.recipes, rec.answers and news.answers.
> > It is also available as an easy-to-navigate frames version at
> >
> > <http://vsack.homepage.t-online.de/rfc_faq.html>.
> >
> > There is both a link to a no-frames version and a built-in no-frames
> > content for older or text-only browsers.
> >
> > The rec.food.cooking FAQ and conversion file has two parts. The
> > first part covers conversion and equivalence. Tables are given for
> > conversion of oven temperatures, food names, weights and measures.
> > Some useful substitutions for unavailable ingredients are suggested.
> >
> > The second part is more descriptive. It outlines some of the
> > commonly discussed topics of rec.food.cooking and explains a number
> > of food terms. It also lists other food-related newsgroups and
> > mailing lists, as well as food-related FAQs, recipe archives and
> > other food/cooking sites.
>
> Ask them, theyre here. "You can stop saying that now. Thank you."


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Walter de Rochebrune posts with uni-berly.de - individual.net