COLLECTED INFO

Various informational stuff I've collected from around the net.
It's a work in progress.

	50 State Food: A food for the state and a state for the food.
	Apple Varieties: Some varieties, what they're like and how they're used.
	Cooking Methods: The ways heat are applied to food.
	Different Types of Preserves: What's what in the preservation world.
	Famous TV Chef Memorial: TV's cooking masters who've baked their last.
	Food Storage Suggestions: Good Eats suggest methods to store food.
	Milk Information: Find out what does a body good.
	Cooking Oil Smoke Points: Don't burn the oil. Yucky doo.
	Salt Information: Info on the world's tastiest rock.
	This Steer's Life: Story of a guy who bought a steer.
	What's In Your Drink?: Alcohol Ingredients
	Homonym Table
	E. W. Scripps Subsidiaries: Parent Company of Food Network

Holly (aka. chocoholly, aka. Holly Tamale) is one of our regular post-ers at the GEFP Message Board. She decided to go to cooking school early in 2002 and has been giving us regular updates on her fast times at Johnson & Wales in Charleston, SC.
Because of her hard work and the great posts she's given us, I've decided to archive her writings. So without further ado, I give you:

The Dark Side of Culinary School
The Holly Culinary School Chronicles.

	Episode I: Holly begins her summer schooling and finishes with a bang.
	Episode II: Issues. Classmate woes and money woes. Retreat, regroup, forge on!

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Last Edited: 02/01/2007