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Pastimes : Foodies' Corner - Recipes, Food News, and the like -- Ignore unavailable to you. Want to Upgrade?

To: Greg from Edmonton who wrote (436)	3/24/2001 10:53:56 PM
From: Greg from Edmonton	Read Replies (1) \| Respond to of 472

Cheese Muffins 1-3/4 cup flour 1 Tbsp baking powder 1/2 tsp salt 3/4 cup (3 oz.) sharp cheddar, shredded 1 egg 1 cup milk 2 Tbsp sugar 1/4 cup butter or margarine, melted Combine flour, baking powder, salt and sugar in a big bowl. Add cheese and mix well. In another bowl combine milk, egg and butter. Add to dry ingredients and stir until just moistened. Spoon into greased muffin cups. Bake at 400 about 25 minutes. Makes 12.

To: Greg from Edmonton who wrote (436)	7/10/2001 11:42:44 PM
From: long-gone	Respond to of 472

num The well-heeled turn to gold for alchemic transformation Reuters July 11 2001 at 12:48AM London - Gold is worn usually as a sign of wealth, but the well-heeled of London and its environs have been eating it for years for health reasons and now believe it has anti-ageing benefits when used in facial treatments. "In the past four or five months there has been an upsurge in what people do with gold," said Bruce Alexander, the joint owner of the Archipelago restaurant in London's West End. "We have been using it for many years here - we try to do something different with food." A lot of the food prepared at Archipelago is geared towards healthy eating - such as kangaroo meat, scorpions and locusts - and gold is used for the same reasons. Alexander said the metal, when consumed regularly, was good for circulation, cleared the blood and enhanced the mind. Among the dishes prepared at Archipelago are melba toast with shredded foie gras finished off with 24 carat gold leaf, and Japanese plum in a jelly containing real gold flakes. John McClements, the chef and proprietor at McClements restaurant - located in London's outskirts in Twickenham - said he used gold leaf mainly on desserts such as petit fours or ice cream. He said he had used it for the past five to six years, not just for presentation but for taste. Alexander said higher-quality gold had no taste, but McClements said it did, particularly when eaten with chocolate. ... businessreport.co.za