- rec.food.cooking FAQ pointer
 

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.

- rec.food.cooking FAQ pointer
 

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."

--
The real Roy MacDonalds posts with uni-berly.de - individual.net

- rec.food.cooking FAQ pointer
 

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