Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site ut-ngp.UUCP Path: utzoo!watmath!clyde!burl!ulysses!harpo!seismo!ut-sally!ut-ngp!anita From: anita@ut-ngp.UUCP Newsgroups: net.cooks Subject: Re: Torta Recipe HELP!!! Message-ID: <394@ut-ngp.UUCP> Date: Wed, 14-Mar-84 21:30:46 EST Article-I.D.: ut-ngp.394 Posted: Wed Mar 14 21:30:46 1984 Date-Received: Thu, 15-Mar-84 07:32:37 EST References: <615@pyuxa.UUCP> Organization: Comp. Center, Univ. of Texas at Austin Lines: 10 Unless a baking recipe specifically calls for dry coffee (generally instant then) you should assume that it means BREWED coffee in a liquid form. If you were to put in ground uncooked coffee it would not dissolve but would remain gritty and bitter. Besides, a cup of ground coffee is an immense quantity. I would try liquid. Anita Cochran Astronomy Dept. Univ. of Texas at Austin ...seismo!ut-sally!ut-ngp!anita or ...seismo!ut-sally!utastro!anita