Your Internet Consultant - The FAQs of Life Online
001:  (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 108The 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:  ( 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 email@example.com The Schmidt College of Arts and Humanities schwallr@fauvax Florida Atlantic University (407) 367-3845 Boca Raton, FL 33431 FAX (407) 367-2752Great! You can see that this also includes some valuable and interesting information on the particular food as well as a recipe itself.
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