Your Internet Consultant - The FAQs of Life Online
001: [1000] (directory-of-se) usenet-cookbook
21
002: [ 522] (directory-of-se) recipes
15
003: [ 304] (directory-of-se) usdacris
36
004: [ 261] (directory-of-se) ANU-Australia-NZ-History-L
71
005: [ 261] (directory-of-se) ANU-Tropical-Archaeobotany
86
006: [ 261] (directory-of-se) Omni-Cultural-Academic-Resource
31
007: [ 261] (directory-of-se) com-papers
79
008: [ 261] (directory-of-se) cool
108
The first two look likely, so I'll u (use) them both and then use the
w command to enter the keyword of gazpacho. The results of our
search through these two recipe databases are as follows:
# Score Source Title Lines 001: [1000] ( recipes) "J. F. 'Fr Re: Gazpacho 61 002: [ 750] ( recipes) mblum@chao Re: Re: REQUEST: Gazpacho Sou 53 003: [ 375] ( recipes) natalie@me Re: REQUEST: Gazpacho Soup 25 004: [ 375] ( recipes) jjsulliv@C Re: Re: REQUEST: Gazpacho Sou 16 005: [ 1] (cmns-moon.think) *** HELP for the Public CM WAIS Server * 351Hmmm. Looks as though the recipes database was useful, so let's have a look at the first item on the list, #1.
Newsgroups: rec.food.recipes
From: "J. F. 'Fritz' Schwaller" <SCHWALLR@ACC.FAU.EDU>
Subject: Gazpacho
Organization: Taronga Park BBS
Date: Wed, 5 May 1993 08:25 EDT
Please note that Gazpacho is a Spanish and not a Mexican dish. It is
especially popular in the southern part of Spain known as Andalucia, the
region where Cordoba, Granada, and Seville are located. Since nearly all of
the colonists of the Americas had to pass through Andalucia on their way to
the New World, they tended to pick up the regional dishes.
When it reaches 44-46~ C in Ecija, in Andaluca, and maybe only 42~ in
Seville, in July, the population literally lives on gazpacho. For 12-14
hours
a day it is just too hot to eat, much less chew or cook. Between noon and 6
PM
you retreat to the privacy of your home, strip, lie on the cool floors to
read
or nap, take cold showers or baths, and sip gazpacho straight from the frig
to
keep up your strength. Maybe around midnight you'll quick fry a chop or fish
and eat cold potato salad for "cena," then go out for a constitutional
stroll.
But thank God you had gazpacho for lunch and tea time. Out in the parks and
sidewalks of the city you'll find most of your neighbors at 1 or 2 AM doing
the same thing. By the way, we've never had the same gazpacho twice, each
one
is slightly different. Don't bother to try for consistency, just enjoy each
for its uniqueness. One might be a little garlicky, another thinner, or more
peppery. They are all incredibly nutritious and refreshing.
Gazpacho
5-6 medium tomatoes, peeled, seeded, and diced
1/2 medium onion, diced
1 small clove garlic
1 medium cucumber, peeled and diced
1 small bell pepper, diced
1/2 cup bread crumbs
1/2 cup high quality olive oil
2 Tbs. wine vinegar
S & P to taste
In a blender add all of the vegetables. Blend until fairly smooth. Add
the bread crumbs. If necessary add a small amount of tomato juice or cold
water to maintain the consistency. While the blender is running on medium
slow, slowly add the olive oil. Place the soup in a serving dish.
Refrigerate
at this point until serving time. Prepare dishes of diced tomatoes,
cucumbers,
pimiento or bell pepper, hard boiled egg, and crutons. Allow guests to
garnish
their soup.
J. F. "Fritz" Schwaller, Associate Dean schwallr@acc.fau.edu
The Schmidt College of Arts and Humanities schwallr@fauvax
Florida Atlantic University (407) 367-3845
Boca Raton, FL 33431 FAX (407) 367-2752
Great! You can see that this also includes some valuable and interesting
information on the particular food as well as a recipe itself.