Suggested supplies 
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Organs
Beef and Chicken Liver
----------------------
I'm trying to use more organ meats for my family. The easiest and most
available is beef liver, and chicken livers. Most recipes call for breading
them, but I have had delicious results from marinating in oil and lemon
juice. Then sauté them in a fair amount of olive oil, HOT, for a short
while. Beef liver about 3/8" thick is done in 2 minutes per side. The
chicken livers I divide in two before cooking. Then sauté some onions, and
combine the meat with the onions just before serving. Beef heart is good
too, and especially good as a shish kebob ingredient. I also fix kidney and
sweetbreads (pancreas), but they are more trouble, and also harder to find
in the supermarket. Sweetbreads are so good, that some of my kids have
requested them as a birthday dinner!
From: Michael
Beef Heart
----------
Beef heart (or deer heart) is excellent! We slice it very thin and saute it
in some oil with the regular seasonings-- garlic, salt, pepper, etc. We have
also "breaded" it by dipping slices in egg, then in crushed pork rinds and
then fry it up. Takes a little longer to cook, because it is very lean.
Just use it in any way you'd use a tougher cut of meat. We don't think
that it has any "different" or stronger flavor-- like liver-- it's just a big
muscle with a little different texture because cardiac muscle is a little
different than skeletal muscle.
PS: our butcher just gives us the heart if we want it, so it's very cheap!!
From: Julie Jarvis on PaleoFood list
Beef Heart
----------
Made this last night and thought it was swell. Had been cooking some beef
heart in bacon grease. Put one large, wedged, not peeled apple in leftover
hot grease. Juice of one lemon, about 2 tablespoons raisins, 2 tablespoons
chopped walnuts and some cinnamon. Cooked, tossing, until softish. Very
good for side dish/dessert.
From: Beverle Sweitzer
Beefheart
---------
One beefheart
Fresh ground pepper, about 1/4 cup
4 large onions, sliced as thinly as possible.
2 garlic cloves very finely diced
Shallow pan large enough to hold the heart
Oven pre-heated to 250F. Mix the garlic and pepper together. Using a sharp
knife, cut down into the heart about 1". Carefully cut in a spiral towards
the center keeping the cuts 1" apart. Lay the heart out in one long strip.
Spead the pepper/garlic mix evenly over the meat. It will be a very thin
layer and does not have to coat the entire heart. The idea is to not have
any clumps of the mix. Evenly layer the thinly-sliced onion on the heart.
Roll the heart back together, jelly roll fashion. Secure with twine. Put
heart into the shallow pan and put into the oven. Using a meat thermometer
to determine internal temperature, cook until:
Rare (red center) - 110F
Med rare (still red center, but shading towards pint) - 120F
Med (pink center) - 135F
Med Well ( a little pink in the center) - 145F
Well Done (no pink at all) - 160F
When internal temperature reaches desired level, remove from oven and cover
lightly with foil. The heat in the center will continue to rise for
another 5F. Times will be determined by the size of the heart. Since I eat
mine very rare, it only takes a couple of hours.
From: James Franklin on the PaleoFood list
Captain Beef Heart, not!
------------------------
This is just my preference, but with most big animal hearts (beef, bison,
deer, pork, etc.) I just either throw it whole in a crock pot with a little
water and roast it slowly all day, or else I oven roast it at around 275 F.
for an hour or two, depending on the size. Kind of just like a roast --
toss in an onion, maybe some carrots, parsely, parsnips, chunked rutabaga
-- whatever you like. Makes a delicious broth too. If you want to be fancy,
you can go to the trouble of cutting out the rubbery vessels first and
stuffing the chopped veggies inside and roasting it that way. (Sorry I
have nothing fancier for you, but hearts were always my favorite organ
meat, and I think they're just yummy plain with a dash of salt.)
From: P & L Ventura on PaleoFood list
Organ Meats
-----------
All organ meats should be really fresh. You want to take them home and
ideally cook them the same day your butcher puts them out.
Sweetbreads take a bit of preparation time. It can be either calf thymus,
(calf's sweetbreads), or beef pancreas. I suppose it could also be calf
pancreas, too. Soak them in really cold water, changing every 20 min or so,
for an hour. Then peel whatever you can of the capsule surrounding the
sweetbreads. Next simmer them for about 20 min, in water with a little
lemon juice, and a bay leaf if you like. Remove, rinse in cold water,
remove any more membrane (but don't get too obsessive about this), and they
are ready to use in any recipe you might like. My favorite is slice about
the width of a finger (use a sharp knife), and sauté gently with olive oil,
mushrooms, and a few chopped shallots. They are also good sliced and
broiled, say brushed with olive oil. Maybe 8 to 10 minutes per side, about
6" from the heat. Lemon juice squeezed over them at serving hits the spot.
They can be baked, too. Almost anything after the initial cleaning and
simmering.
Kidneys are different, here the problem is controlling the production of an
ammonia smell, that pretty well kills the appetite. Best are calf's or
lamb's kidneys, and most of ours in the past have been lamb, that a local
woman would give me for helping her butcher them. With these, if they smell
really good, I just trim off the fat and white gristle, slice 1/2" or so
thick, or cube, and grill over charcoal. (The cube on a skewer with onion,
green pepper, and tomato.) The secret here is really hot, and not too long.
If the calf is closer to a beef, or the lamb a sheep, slice and soak for a
couple of hours in milk (in the fridge), pat dry, then grill or fry in hot
olive oil for a short time. The difficulty is that water may start to cook
out, and they can get tough. This is usually a sign that the oil wasn't hot
enough. Also, any marinade that you like (and fits your diet can be used).
The milk is more of a pre-treatment.
From: Michael
Fritada
-------
One medium onion
salt and pepper
Blood from the animal
6 cloves garlic
Small and large intestines
Heart
Liver
Pancreas
Open and scrub intestines with coconut or olive oil. Wash with boiling
water, vinegar and salt. Wash liver and remove skin. Chop into small
pieces. Cook all ingredients except the blood. When meat is cooked,
then add blood and stir. Add 1 cup cold water.
This is absolutely, unbelieveably delicious. At a fiesta, with 20 or so
cooks, the cooks eat all the fritada while working, leaving none for the
attendees who arrive later! It's their payment for their work.
A Guamanian recipe from a very old "Dorothy's Kitchen" column in the
Pacific Daily News, a Gannett newspaper.
Tongue
Boiled Beef Tongue
------------------
A tremendously tender, rich, beef delicacy
1 Large beef tongue 3-4-5 lbs etc
1 Big kettle of water
Finding Beef Tongues may be hard in some areas, but Mexican food marts
often have them for use in Tacos, etc.
Wash off Beef Tongue, and put into pot of cold water. Bring to a simmer
and cook 3-4 hrs. When removing cooked tongue from kettle simply remove
the white film over tongue by PEELING it off. It comes off easily. Then
serve with a good beef gravy.
From: lee.ward@corpsoft.com (Lee Ward)
Basic Tongue
------------
I either just simmer til tender or pressure cook about 15 minutes. When the
tongue is fork tender, I put it under running water and gently remove the
skin. The hardest part is the tip which sometimes takes part of the flesh
with it because it is so thin there. I put it back in the pot to keep warm,
or on a plate to cool depending on how we are eating it. Nice thin slices,
yum! BTW, when I cook the tongue I put it in hot water to cover with a bay
leaf and a few peppercorns and some salt.
From: Helen Peagram
MMMMM----- Recipe
Title: Fresh Beef Tongue with Spicy Sauce
Categories: Beef, Meats, Offal
Yield: 8 Servings
1 Fresh beef tongue
2 Onions
1 lg Carrot
4 Sprigs parsley
1 Stalk celery
1/2 Bay leaf
8 Peppercorns
2 t Salt
Scrub tongue and place in large kettle with onions, carrot, parsley,
celery, bay leaf, peppercorns and salt. Cover with boiling water,
bring to boil. Skim and simmer, covered, for 3 to 4 hours or until
tender. Reserve the tongue liquid in case some is needed for the
sauce. Remove the skin and root ends. Strain following sauce over
tongue when ready to serve. Serves 8.
MMMMM---------------------------SAUCE--------------------------------
1/8 t ginger
1/2 c Raw cranberries
1 Tb raw honey
1/2 Lemon, sliced and quartered
Combine ginger, cranberries, honey and lemon. Add enough water to cover
cranberries. Simmer about 15 minutes. Mash
cranberries, and lemon. Check seasoning. If more liquid
is needed, use tongue liquor.
Source: "The Best of Shaker Cooking; Revised and Expanded" by Amy Bess
Williams Miller and Persis Wellington Fuller, Macmillan Publishing
Co., 1985, ISBN 0-02-584980-8.
Typed by Manny Rothstein, 1/97. Via Helen Peagram in rec.food.cooking
Adapted by Patti Vincent
MMMMM
MMMMM----- Recipe
Title: Tongue
Categories: Meats, Jw, Beef
Yield: 9 servings
1 3 lb large beef tongue
1 Onion, quartered
1 Carrot, sliced
3 Ribs of leafy celery
6 Sprigs of parsley
2 Bay leaves
10 Peppercorns, cracked
1 Dried chile, optional
All are tasty. They can be purchased fresh, smoked and pickled. The
most desired, in order of preference, are: calf, lamb, beef and pork.
To prepare: scrub the tongue well. If it is smoked or pickled you MAY
wish to blanch it first, by simmering for about 10 minutes. Immerse
the tongue in seasoned boiling water to cover, reduce heat and simmer
gently for at least one hour. Up to 3 hours for large beef tongues.
Then drain, plunge into cold water to cool the meat enough to handle,
skin it, and trim any bones and gristle from the root. Finally return
it to the cooking water to re-heat it before serving. Or chill it
entirely and serve as a cold-cut. To carve, start by cutting through
the hump parallel to the base, but towards the tip cut an the diagonal
for a better looking presentation.
MMMMM----- Recipe
Title: Spiced Beef Tongue
Categories: Offal, Meats
Yield: 6 Servings
3 lb Beef tongue
1 qt Water
1 Lemon; sliced
1 t Salt
Wash tongue thoroughly and place in a deep kettle with water. Add
lemon slices and salt. Cover tightly and cook over
low heat for 3 to 4 hours or until tender. Remover from heat. When
just cool enough to handle, cut away roots and remove skin and any
excess connective tissue. (Plunging tongue into cold water after
cooking helps loosen skin.) If tongue is to be served cold, it will
be juicier if cooled in the liquid in which it was cooked.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for
you by Nancy Coleman.
Roast
Infallible Rare Roast Beef (This really works!)
--------------------------
1 roast beef, with or without bones, ANY SIZE
In the morning, preheat oven to 375F. Put roast in and cook for 1 hour.
Turn off heat. Leave roast in oven. Do not open door. Thirty minutes before
serving, turn oven back on to 375F. If you need the oven for something
else, take it out to "rest" and cover with aluminum foil. Every slice is
uniformly pink and gorgeous. The first few times you do this takes courage!
From Barbara Blaxter in _3 Rivers Cookbook III_
Pot Roast
---------
2 medium onions, sliced
3 pound lean beef pot roast, rump roast or chuck shoulder
3 cups water
Put onions and water into crock pot. Add roast, sprinkle with pepper, cook
overnight or until tender. Or cook in a 325F oven in a covered roasting pan
for 2-3 hours.
Italian-Style Roast Beef
------------------------
4-pound bottom round roast
2 large onions, sliced
3 cloves garlic, chopped
1 tablespoon garlic powder, plus more to taste
1 tablespoon oregano, plus more to taste
2 cups fresh baby carrots
In Dutch oven, sear sides of roast over high heat until well browned.
[Brown extensively to seal in the juices. Brown in a few Tbs. of oil in the
dutch oven on medium high heat, on all sides.] Remove from pan and set
aside. Lower heat to medium and add onion and garlic, cooking about 3
minutes until softened. Season meat with garlic powder and oregano and
return to pan. Add one cup cold water to pan. Cover and cook on medium-low
heat for about 3 1/2 hours. Add more water as needed to create a rich au
jus. After the second hour, arrange baby carrots around the meat, seasoning
with garlic powder and oregano to taste. When meat is tender, remove from
meat, carrots and onions from pan. Put meat on a carving board and slice;
place carrots in serving bowl with cooked onion.
Serve with fresh green salad. Serves 10 to 12.
From: ?
Lemon Pot Roast
---------------
2 1/2 lb chuck roast
1 1/2 c water
1/2 c lemon juice
1 onion, chopped
1 t salt
1 t celery seed
1 t onion powder
1/4 t black pepper
1/4 t marjoram, ground
1 ea garlic cloves, crushed
3 slices lemon
Put roast in a shallow pan or marinating container. In a medium
bowl, combine remaining ingredients. Pour over roast. Cover,
refrigerate at least 4 or up to 24 hours.
Remove roast from marinade, place in a roasting pan. Cover and bake
at 325 degrees 1 1/2 to 2 hours, or until tender when pierced with
fork.
From: rec.food recipes archives
Adapted by Patti Vincent
Crock Pot Pot Roast
-------------------
3 1/2 lb chuck roast
1 lg onion, chopped
3 lg carrots, peeled and sliced
16 oz can diced tomatoes, undrained
Brown the roast on top of the stove beforehand, on all sides in a
little olive oil.
Place the onion and carrots on the bottom of the crock pot (you'll
need at least a 4 quart crock pot for this recipe). Put the meat on
top and season to taste with salt and pepper. Pour the tomatoes
over all and cook on low for 8 to 10 hours, or on high for 4 to 5
hours.
From: rec.food recipes archives
New England Chuck Roast
-----------------------
3 lb chuck beef roast
1/4 t salt
1/4 t pepper
2 onion -- cut into quarters
4 carrot -- cut into quarters
1 celery -- cut into eight chuncks
1 bay leaf
5 c water
1 sm cabbage -- cut into wedges
Sprinkle meat with seasonings. Place onions, carrots, and celery
in crockpot. Top with meat. Add bay leaf, and water. Cover
pot and cook on low 5-7 hours or until meat is tender. Remove meat,
turn on high. Add cabbage wedges, cover and cook on high 15-20
minutes or until cabbage is done.
From: rec.food recipes archives
Adapted by Patti Vincent
Brisket
-------
I use a heavy duty covered calphalon pot. Season with kosher salt and
pepper and garlic and some chili powder, the sear and sear both sides with
a super heating of the pot on the stovetop.Add water to half way up the
brisket [with the fatty side down] and be careful of the eruption of steam
this will release. Cover solidly and place in the oven @ 350 for 2 full
hours, if you can stand to wait. After removing from the oven allow it to
rest for 15 minutes then slice one way or the other depending on your
preference for slices or nice stringy pieces. The liquids shouldn't be
wasted.
From: S.B. Feldman on the PaleoFood list
Steak
Swiss Steak
-----------
I inch slice of swiss steak or top round
1 can V-8 juice
1-2 Tbsp. honey
pepper to taste
Brown steak in hot skillet on both sides in olive oil. Remove steak from
skillet and add 1 can of V-8 juice, honey & pepper. Heat until hot and the
steak leavings are mixed into sauce. Place the steak in a dutch oven with
lid. Pour on sauce, cover and place in oven at 375 F. Bake for 3 hours and
then uncover. Bake another hour or until sauce is cooked down and thick.
Meat should be fork tender. The sauce is wonderful over sauteed zucchini,
summer squash, and onions.
From Binnie
Chuck Steak Pizzaiola
---------------------
1 beef chuck steak, cut 1 inch thick, 1 1/2 to 2 pounds
1 small onion, chopped
1 14 oz can Italian peeled tomatoes, drained and chopped
1 Tbsp chopped fresh oregano or 1 tsp dried
2 garlic cloves, chopped
pinch of hot pepper flakes
2 Tbsp olive oil
Preheat oven to 350F. Place steak in a shallow glass baking dish with
plenty of space around the meat. In a bowl, combine all other ingredients.
Spread over top of steak. Bake steak uncovered 45 minutes to 1 hour, or
until tender. Slice steak and serve with sauce from pan.
From _365 Easy Italian Recipes_ by Rick Marzullo O'Connell
Steak Pizzaiola alla Rick
-------------------------
4 beef strip steaks, cut 1/2 inch thick, 6-8 oz. each
3 Tbsp olive oil
1/4 tsp pepper
1 small onion, chopped
2 garlic cloves, chopped
2 tsp chopped fresh oregano or 1/2 tsp dried
pinch of hot pepper flakes
1 14 oz can Italian peeled tomatoes, drained and chopped
[You can combine everything several hours ahead of time and heat just
before serving. This is best on the barbecue, with grilled veggies.]
Pound steaks between 2 pieces of wax paper or plastic wrap until flattened
to 1/4 inch thickness. Brush with 1 Tbsp oil. Season with pepper In a
nonreactive medium saucepan, heat the remaining 2 Tbsp oil over medium
heat. Add onion and cook 2-3 minutes, or until softened. Add tomatoes,
oregano, garlic, and hot pepper flakes. Bring to a boil, reduce heat to
low, and cook 7-8 minutes to blend flavors. Cover and keep warm. Light a
hot fire in grill, or preheat broiler. Grill or broil steaks 3 inches from
heat for 2 minutes. Turn and cook 1-2 minutes ore, be careful not to
overcook. Serve with sauce spooned over the meat.
From _365 Easy Italian Recipes_ by Rick Marzullo O'Connell
Pepper Steak
------------
1 pound round steak cut 1/2 inch thick
2 Tbsp. olive oil
1 medium onion, sliced
1 medium green pepper, sliced
dash garlic salt
1/4 cup water
2 cups shredded carrots (about 4 medium carrots)
Cut meat in half lengthwise with a sharp knife, then crosswise into thin
slices. Brown meat in hot oil, then add onion and pepper; cook 1 to 2
minutes. Stir in water, and sprinkle on garlic salt, and cook about 5
minutes, stirring constantly. Serve on a bed of shredded carrots.
From Pam at http://www.ilovejesus.com/lot/locarb/
MMMMM----- Recipe
Title: Peppered Beef Tenderloin
Categories: Meats, Poultry
Yield: 10 servings
1 Tbsp Pepper; coarsely ground
1 1/2 tsp Fennel seeds; crushed
1/2 tsp Red pepper; ground
1/8 tsp Nutmeg; ground
1/8 tsp Mustard; dry
1/8 tsp Garlic powder
1/8 tsp Onion powder
5 lb Beef tenderloin
Cooking spray
Combine spices in a small bowl; set aside. Trim fat from tenderloin; rub
with pepper mixture. Place tenderloin on a rack coated with cooking spray;
place rack on a broiler pan. Insert meat thermometer into thickest portion
of meat. Bake at 375* for 50 minutes or until thermometer registers 140*
(rare). Place tenderloin on serving platter; cover and let stand 10
minutes. Cut into thin slices. Yield: 10 servings.
Sandy Kapoor, In Health
From: the recipe collection of Fred Towner
MMMMM
Yum Num Tok--Thai beef salad
----------------------------
I ate out at a Thai restaurant the other day, and tried their version of.
Here's my best guess at what was in it:
Sirloin steak, grilled and sliced about 1/4" thick
Chopped red onions (you can saute these if you don't like raw onions)
Cilantro, chopped
Scallions, chopped
Hot oil
2 or so dried hot peppers, crushed
2 T. lime juice
Grill the steak. Let cool; slice.
Chop onions and saute if desired. Let cool. Add to steak.
Chop cilantro, scallions.
Crush hot peppers; add to hot oil. Add lime juice.
Mix everything together and serve over a bed of lettuce.
The Thai style beef and onion salad I had at another restaurant had crushed
nuts (probably peanuts) sprinkled on top, but I think slivered almonds,
lightly toasted, would be just as good.
From Mara
Grilled Steak with Provencial Herbs
-----------------------------------
4 - Natural Gourmet Steaks
1 tbsp Olive oil
2 Garlic cloves, minced
2 tsp minced fresh rosemary or 1 tsp dried, crumbled
2 tsp minced fresh thyme or 1 tsp dried, crumbled
2 tsp minced fresh basil or 1 tsp dried, crumbled
Fresh ground pepper
Place steaks in shallow dish. Rub both sides with oil, garlic and
herbs. Add pepper. Let stand 1 hour.
Prepare barbeque (high heat) or preheat broiler. Cook steaks 2 inches
from heat source to desired doneness, 4 minutes per side for rare.
From: The Madonna Inn in San Luis Obispo.
Stew
Basque Tongue Stew
------------------
1 3-1/2 pound fresh beef tongue
2 carrots, chopped
1/2 bunch parsley
2 bay leaves
10 black peppercorns
1 medium yellow onion, peeled and quartered
1 recipe Basque Tomato Sauce (see Vegetable recipe section for this one)
In a 6 quart pot, place tongue, onion, carrots, parsley, bay leaves, and
peppercorns. Add just enough water to cover. Simmer, covered for 2 1/2
hours. Remove tongue, cool, peel, and slice 1/4 inch thick crosswise. Add
to prepared sauce. Simmer, covered, for 1 hour. Then uncover the pot, and
simmer gently 1 1/2 hours, stirring occasionally.
From The Frugal Gourmet Jeff Smith
Patti's Stew
------------
1 pound stew meat
1 onoin sliced
2 celery stocks - sliced in chunks
13 baby carrots - cut in half
1 14oz can spinach - very well drained
1/8 t pepper
1 T parsley
1/8 t coriander
1/4 t garlic
1/8 t ground marjoram
Brown meat in 1 to 2 T bacon grease. Combine all ingredients in crock pot
Add enough water to just cover contents. Simmer until done. Should make
about 4 servings easy. (It's the spinach that makes this stew so unique and
also thickens it)
From Patti
Other
Curry Hot Pot
-------------
1 1/2 lbs boned chuck
2 tbsp olive oil
2 med. onions, sliced
1 apple, peeled and cubed
1 tbsp curry powder
2 tomatoes, chopped
1/4 cup raisins
2 cups beef broth
1/4 tsp pepper
1 tbsp honey
Cut chuck lengthwise into 1 1/2 inch strips and crosswise into thin slices.
Brown in hot oil. Add onions, apple and curry, and sauté. Stir in the
tomatoes, raisins, beef broth, pepper, and honey. Bring to a boil. Simmer,
covered, for 40 minutes, or until the meat is tender.
Adapted from "Three Rivers Cookbook II"
Shish Kebobs
------------
2 pounds cubed beef
1 pound mushrooms
1 cup cherry tomatoes
1 cup baby onions
2 green peppers, quartered
1/2 cup olive oil
1 clove garlic
1/4 cup lemon or lime juice
1/2 tsp Dales Steak Sauce
1/2 tsp. basil
Marinate beef in oil, juice, steak sauce, garlic, basil, and pepper to
taste for about 4 hours. Place on skewer alternating with mushrooms,
onions, green peppers, and tomatoes. Roast or grill basting with marinade.
From Pam at http://www.ilovejesus.com/lot/locarb/
Fajitas
-------
You could eat fajitas, with lots of peppers, onions, and tomatoes. I
know you can't put sour cream on that, but you sure can have guacamole!
No, fajitas are meat -- beef is most common, but I've seen chicken,
shrimp, or mixed -- cooked with onions, peppers, and tomatoes on a hot
iron skillet. Brought to the table on said skillet, if you're at a good
mexican restaurant. Served with tortillas, but nobody's gonna make you
eat 'em! I'm Atkins/PP, so I just pile guac, pico de gallo, and sour
cream on top, and eat with a fork. Leave off the sour cream, and you've
got a paleo feast!
I approximate fajitas at home by cooking the mentioned ingredients in my
iron frying pan, seasoning with cumin, lime juice, and -- heck, I use a
touch of soy sauce, which ain't on Neanderthin, but it's clearly not
authenticly Mexican, either. Bet if you looked at a Mexican cookbook,
you'd find a good recipe.
From Dana
Title: Thai Beef with Coconut Milk
Categories: Beef
Yield: 4 Serves
2 tb Peanut Oil
2 ts Garlic, crushed
1 lg Onion, cut in wedges
500 g Rump or Round Steak, cut
-into thin strips
2 Sticks Celery, sliced
1 Red Capsicum, cut into
-strips
150 g Broccoli, cut into florets
1 c Coconut Milk
1/2 c Beef Stock
Black Pepper to taste
2 pk Beef Flavoured 2 Minute
-Noodles, cooked
1) Heat wok over a moderate heat. Add oil, garlic & onion. Cook for 1
minute. Add half the beef to the wok, cook for 2-3 minutes. Remove &
set aside. Reheat wok & cook remaining beef, adding oil if needed,
then set aside.
2) Add celery, capsicum & broccoli to the wok. Stir-fry for 3 minutes.
At this stage you can add 1/4 cup Thai-style red curry paste or other
seasonings to make a spicier dish.
3) Return ingredients to wok with coconut milk, beef stock & black
pepper. Toss until heated through. Serve with noodles. Serves 4.
Source: That's Life magazine November 9 1996
From: Henning Sponbiel in rec.food.cooking