HDTenEightyP/NetNews huggingface dataset:
From: stanh@cc.usu.edu
Newsgroups: rec.food.cooking
Subject: Request: Hawaiian Ginger Chicken
Date: 13 Oct 92 21:01:58 MDT
Organization: Utah State University


Does anyone out there have a recipe for Hawaiian style ginger chicken.

I've loved it ever since I was in Hawaii but I can't find a good
recipe for it.  Post  it I'm sure there are others interested and if
not they will be if they read the recipe.
                       
The views stated above do not necessarily represent the views of the
             author ... or anyone else for that matter!

  *****************************************************************
       Stanley A. Hawks         	Adress: stanh@cc.usu.edu
     Consultant, Utah State University, Micro-Computer Services
  *****************************************************************
	FUZZY PINK NIVEN'S LAW:  Never Waste Calories.
		Potato chips, candy, whipped cream, or hot fudge
	sundae consumption may involve you, your dietician,
	your wardrobe, and other factors.  But Fuzzy Pink's Law
	implies:  Don't eat soggy potato chips, or cheap candy,
	or fake whipped cream, or an inferior hot fudge sundae.
		
		Larry Niven, NIVEN'S LAWS, N-SPACE
                                     ^^^^^^^

Newsgroups: rec.food.cooking
From: vnemmer@max.sfc.sony.com (Veronica Nemmer)
Subject: Re: substitute applesauce for oil 2 .....
Keywords: Applsauce, Oil
Organization: SONY Advanced Video Technology Center San Jose, CA USA
Date: Tue, 13 Oct 1992 22:31:17 GMT


Yes Egg Beaters, have a lot of fat... no cholesterol though, alot of good that does those of us who are watching the old cholesterol level.  Cholesterol in most of us is made from the fat we ingest, so egg beaters are out... Might as well have the real thing for half the cost.
Newsgroups: rec.food.cooking
From: fielden@spot.Colorado.EDU (j.a. fielden)
Subject: Re: provenance of Frangos
Keywords: chocolate, yummy, chicago, seattle
Organization: University of Colorado, Boulder
Distribution: na
Date: Wed, 7 Oct 1992 16:31:10 GMT

In article <Bvqnrq.Grt@usenet.ucs.indiana.edu> kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:
>I've always associated those Frango chocolates with Marshall Field's
>in Chicago, but now I hear rumors they originated in Seattle.  
>
>Does anyone have a definitive answer to this mystery?
>
>-- 
>"Stop and think before belittlin' / that deeply visceral food, the chitlin
> Yes, it _is_ a pork intestine. / Makes it specially interestin'.
> You may find it hard infra dig, / but it worked wonders for the pig."
>
> ........................Roy Blount, Jr "Song to Chitlins" from _Soupsongs_
>-- 
>
>Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>

 well I did buy Frango mints in Seattle and I have a friend who 
feeds my habit by bringing some back every time he's up there.

 I also have a bottle of chocolate mint liquer which came from Marshall
Field's in Chicago. Divine stuff especially in hot chocolate. 

So I can't answer your question directly. Sorry.
Newsgroups: rec.food.cooking
Subject: Re: Warm Water 4 Yeast WAS: Bread not rising in breadmaker
From: fred-mckenzie@ksc.nasa.gov (Fred McKenzie)
Date: 9 Oct 92 17:17:58 EST
Followup-To: rec.food.cooking
Distribution: world
Organization: NASA/Kennedy Space Center, Florida

In article <14690010@hpspdla.spd.HP.COM>, chris@hpspdla.spd.HP.COM (Chris
Bostak) wrote:
> I have a really simple way of checking the temperature:  I use a
> thermometer!  I bought a candy thermometer and put it in the water, milk
> or whatever liquid I'm using.  For the faster rising yeasts, I think the
> recommended termperature is 120-130 degrees F.  After I got it to that
> temperature, I feel it w/ my finger and now I can pretty much tell what
> the right temperature is w/out having to use the thermometer anymore.

Chris-

When I first got my old DAK bread machine, I had trouble with the dough not
rising.  After calling the DAK trouble desk, I became aware of heating the
liquid.  I would put it in the microwave and give it about a minute. 
Results were quite good.

Then, either I read, or someone told me, that I should heat my liquid to
120-130 degrees to activate the yeast.  I found that the probe in my
microwave was fairly accurate, by comparing with a mercury oven
thermometer, which had been checked against boiling water.  I set the oven
for 120 degrees, and as expected, the temperature rose to about 125 degrees
after the oven cut off.

HOWEVER, my bread wouldn't rise much, and if it did, it would fall in the
middle, in my new DAK Turbo bread machine.  I was blaming the new machine,
and nearly sent it back, when I decided to try a lower water temperature.

I am now setting the microwave probe for 110 degrees farenheit.  The
temperature rises to about 115 degrees after the oven cuts off.  Since
lowering the temperature, nearly every loaf has risen perfectly.  About
half the time, I have to poke the dough to make it fall a little, and not
stick to the machine's cover.

It seems that heat is necessary, but you can have too much of a good thing!

fred-mckenzie@ksc.nasa.gov
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.cooking
Subject: Re: Krups coffee tastes awful
Date: 16 Oct 92 18:21:50 GMT
Followup-To: rec.food.cooking
Organization: Apple Computer Inc.

In article <1992Oct16.053014.5916@athena.cs.uga.edu>,
wells@athena.cs.uga.edu (Scott Wells) wrote:
> 
> A) You are going to lose coffee quality keeping water and ground beans in
> the maker overnight.

But not very much.

> B) Anyone who freshly grinds freezer-kept beans care
> for coffee quality.

Apparently this got a bit mangled in the keyboard, or the wires, or
somewhere.  Are you saying coffee beans must not be frozen?  If so I
disagree completely.  I keep coffee beans in an airtight jar in the
freezer, and I make an excellent cup of Peet's Costa Rican, if I do say so.
 (And I use a Krups coffee maker with timer.)

Freezing (in an airtight container) is by far the best way I have found to
keep the beans fresh, since it virtually stops all the chemical reactions
and evaporative processes that make it go stale.

--

David Casseres
Exclaimer: Wow!
From: betsey@cunixf.cc.columbia.edu (Elizabeth Fike)
Newsgroups: rec.food.cooking
Subject: Re: nutella
Date: 14 Oct 92 01:19:33 GMT
Reply-To: betsey@cunixf.cc.columbia.edu (Elizabeth Fike)
Organization: Columbia University

There's something I don't understand:

Are you folks all looking for the recipe for nutella because you
can't find it, or because you have this uncontrollable urge to
make it yourselves?

Here in NYC (I live at 115th and Broadway, for anyone who
knows/cares), it is in the local grocery stores, with either the
baking supplies or the jams & jellies (they are both in the same
aisle, can't remember at which end I saw it).  Btw, they also
carry Lyle's Golden Syrup, so if anyone is still having trouble
finding it, email me and we can discuss my mailing it to you.

I have also seen nutella in grocery stores in Quebec city, and in
suburban Cleveland.  So what's the deal?

betsey
*******************************************************************************
Betsey Fike <betsey@cunixf.cc.columbia.edu>
CC '94/SEAS '94, Computer Science/Electrical Engineering
Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: Re: nutella
Organization: Space Telescope Science Institute
Distribution: usa,na
Date: Fri, 16 Oct 1992 14:44:11 GMT

> 
> As for one of my favorite comfort foods... Freshly nuked popcorn 8)
> Without the butter or flavorings =)  I'd just pop a whole bag and munch
> away! =)
> 
> - Eva
> 

That's fine health wise, but for comfort I need the butter.
From: mworley@mathcs.emory.edu (Meg Worley)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Cranberry Muffins
Keywords: lo-fat
Date: 13 Oct 92 19:33:41 GMT
Distribution: rec
Organization: Emory University, Dept of Math and CS

In article <1992Oct13.191411.20122@infonode.ingr.com>, margaret@infonode.ingr.com (Margaret Wiginton) writes:
> A friend of mine is collecting recipes for cranberry muffins, 

Bing!  That pushed the button of one of my biggest kitchen
peeves: CRANBERRIES, and why I can only get them around the
holidays.  Does anyone else have this problem, or do the shops
just conspire to keep the lovely berries out of my hands for
spite?  The SO doesn't understand why every year before Thanks-
giving I go to the store and buy $40 worth of cranberries,
which then crowd up the freezer until the sad day (usually
in march) when they are gone.

:-(

meg


-- 

 Meg Worley 				Internet:  mworley@mathcs.emory.edu		
Newsgroups: rec.food.cooking
From: howard@m.cs.uiuc.edu (Bonnie Howard)
Subject: Re: REQUEST: Chicken Tetrazini 
Organization: University of Illinois, Dept. of Comp. Sci., Urbana, IL
Distribution: rec
Date: Thu, 8 Oct 1992 18:18:06 GMT

howard@m.cs.uiuc.edu (Bonnie Howard) writes:

>robson@braindamaged.cis.udel.edu (Janice Robson) writes:


>>Does anyone have a nice simple recipe for Chicken Tetrazini?
>>(I hope I spelled tetrazini correctly, or at least close
>>enough so you know what I'm asking for! ;)

>>I need the recipe before this coming Friday, Oct. 9th.  Please
>>feel free to e-mail me directly or if posting to the net is
>>easier, than by all means post away.

>>Thanks,
>>Janice Robson

>Janice -

>The way that I do my chicken is to have cooked the chicked =- either by roasting
Sorry - had to cut out - --- or boiling it - pull meat off - you need about 1 cup
then boil some spaghetti - 7oz - take 8oz sour cream, 2 cans cream of chicken soup
and 1/2c parmasan cheese - mix up - now mix all of this together and then sprinkle
top with parmansan cheese - BAKE 30-40 min. in 350degree oven.  That's how I do it.
You can add mushrooms and onions if you like.  You really need all the soup and the
sour cream - the spaghetti soaks it up....



Newsgroups: rec.food.cooking
From: nvecchi@sangiorgio.cscs.ch (Nicole Vecchi)
Subject: Re: Raclette
Followup-To: nvecchi@cscs.ch
Organization: Centro Svizzero di Calcolo Scientifico / CH-6928 Manno
Date: Fri, 16 Oct 1992 16:09:33 GMT

All this discussion about raclette grills!  The original way of
doing raclette is wonderful, is great for small, intimate gatherings,
doesn't require special equipment, and is fun on a cold autumn/winter
night.

Raclette is made by holding a whole section of cheese before an open fire
(or as mentioned in discussion here, an electric grill).  Have the other
things (boiled potatos, sour pickles, sour onion, etc.) buffet style and
everyone sits around the fire place.  Friends of ours also include raclette
as a standard camping meal because it's so easy (personally I don't "do" 
camping but nothing against those that do! :-))

When the cheese starts to melt, the melted part is scraped off with a knife 
and place on an extremely hot plate to prevent the cheese from becoming "gummy."
There are many popular cheeses used; before the "gourmet decade" in the States
I can remember my parents using Munster and Tilsiter because of availability.

Or you can do what restaurants do: preheat the oven to 450. On a metal or
other oven-proof plate, place 2-3 paper-thin slices of cheese (one serving),
pop into the hot oven until the cheese is melted.  Serve immediately.

Nicole
Newsgroups: rec.food.cooking
From: mthompso@dale.ksc.nasa.gov (Mojgan Thompson)
Subject: Luxembourgish Recipes Needed
Organization: NASA
Date: Mon, 12 Oct 1992 21:05:35 GMT

Hi There!

I've been searching all the local libraries for a cookbook on Luxembourgish
food.  Anyhow, I've been unable to find one so I'm asking for your help!!

If you should have any recipes from Luxembourgh, please email them to me
at mmt@harris.com.

Thanks in advance,
-Mojgan Thompson

 mmt@harris.com
From: jhouge@craysea.cray.com (Jennifer Houge)
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
Date: 8 Oct 92 17:58:40 GMT
Organization: Cray Research, Inc. - Americas West

In article <1992Oct8.170934.17526@epas.toronto.edu> sfysh@epas.utoronto.ca (Stephanie Moskal Fysh) writes:
>In article <1992Oct8.001241.7750@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>>What is your favourite comfort food?  Come all you people heading into
>>autumn (sorry, fall).  What are you going to console yourselves with?
>

I have to have Ben & Jerry's ice cream.  Either Chocolate Fudge Brownie
or Cherry Garcia.  The other flavors are great too but these two are my
all time favorites, expecially when I need comforting!

Jennifer
>
Newsgroups: rec.food.cooking
From: dschlow@epas.utoronto.ca (Deborah Schlow)
Subject: Re: What is this I have?
Organization: University of Toronto - EPAS
Date: Tue, 13 Oct 1992 17:06:35 GMT

Thanks to some Israeli friends, I am addicted to za'atar. Thankfully,
they keep me supplied with it. I would like to see the recipe for
chicken with onions and pine nuts mentioned here, if anyone has it and
can post it. I'd be very grateful for any recipes using za'atar. We
sprinkle it on salads.
From: rcody@desire.wright.edu
Newsgroups: rec.food.cooking
Subject: re: Comfort Food(s)
Date: 16 Oct 92 18:50:25 GMT
Article-I.D.: desire.1992Oct16.135025.4901
Distribution: na
Organization: Wright State University

In article <1992Oct12.152353.1@cubldr.colorado.edu>, matthews_k@cubldr.colorado.edu writes:
> In article <1992Oct12.145208.1@scivax.stsci.edu>, morrissey@scivax.stsci.edu writes:
>>> 
>>> What is your favourite comfort food?  Come all you people heading into
>>> autumn (sorry, fall).  What are you going to console yourselves with?
>>> 
>  I really enjoy chicken curry and puris.  Not to mention: apple pie, 
   grilled cheese and ham sandwiches, chocolate chip cookies, chicken
   stew with sour cream and mixed vegetables.  

> I know I'm going to get moans for this, but...
> Tapioca.  Yep.  Good, ol'fashioned, eggy-custardy tapioca.  Warm.
> Nutella on french bread  (Nutella is a chocolate & hazelnut spread)
> Basmati rice with cheddar cheese melted all over it
> Spicy okra pickles
> potato chips with french onion dip
> 
> Yum!  Love that fat!
> 
> Kellie M-S
> internet::matthews_k@cubldr.colorado.edu
>
From: mariou@astro.astro.ufl.edu (STG colleague)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:Sweet and sour cabbage
Date: 13 Oct 92 14:20:09 GMT
Distribution: usa
Organization: /usr/local/lib/news/organization

In article <Oct.8.09.57.59.1992.12998@porthos.rutgers.edu> hinz@porthos.rutgers.edu (Dorothy E. Hinz) writes:
>I'd say the German version of cabbage is red cabbage, which is sweet
>and sour. 
..... there are recipes for it no doubt consisting of shredded
>red cabbage, apple, vinegar, and possibly brown sugar.


I also would appreciate a recipe for cabbage

I went to a reception where a most interesting red cabbage
dish was served it was  sweet alright but could not detect
any raisins and it was not very sour.
Unfortunately it did not seem appropriate for me to ask the
cook for the recipe..  I wish I could have though because
it was delicious.  

Thanks for any hints.

M. Gottesman


Newsgroups: rec.food.cooking
From: gryphon@openage.openage.com (The Golden Gryphon)
Subject: Re: What is tahini?
Organization: Open Age, Inc.
Distribution: usa
Date: Sat, 10 Oct 1992 14:03:55 GMT

ccb@blizzard.corp.sgi.com (Cynthia Besselman) writes:

>Tahini  is a sesame paste and can be found in most grocery stores.  If you
>can't find it at your neighborhood store, try a middle eastern or
>mediterranean grocery.

It is usually found near the peanut butter, or in the international or
gourmet sections.  
-- 
The Golden Gryphon 				gryphon@openage.COM
Solve a man's problem and he has 1 less.        No incumbents in 92.
Teach a man to think, and all his problems are less.
Openage - The Premier SCO UNIX integrator in the Washington D.C. area
From: ackerman@bcstec.ca.boeing.com (Ron Ackermann)
Newsgroups: rec.food.cooking
Subject: Re: provenance of Frangos
Keywords: chocolate, yummy, chicago, seattle
Date: 7 Oct 92 19:49:58 GMT
Distribution: na
Organization: Boeing

In article <Bvqnrq.Grt@usenet.ucs.indiana.edu> kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:
>I've always associated those Frango chocolates with Marshall Field's
>in Chicago, but now I hear rumors they originated in Seattle.  
>
>Does anyone have a definitive answer to this mystery?

I'm not sure why anyone would really care - I find them grossly over-
rated myself, but from an Associated Press article in today's (Tacoma
WA) Morning News Tribune:

"The Bon Marche has received rights to make and sell Frango chocolates
for at least 10 years.

"Marshall Field, the Chicago-based retailer that holds the license
for Frangos, this week granted The Bon those rights in return for
royalties.

"...The money was to go to Frederick & Nelson, the defunct department
store chain. ...

"During the first five years, Marshall Field will receive royalties of 3
percent from The Bon's sales of Frango truffles.

"The truffles make up about 95 percent of F&N's (Frederick & Nelson)
Frango products.  ...  F&N created Frangos in the 1920's.

"When Marshall Field bought F&N and the Frangos trademark years ago, it 
agreed to allow F&N to sell Frangos in the Northwest.  F&N later was 
purchased by local owners."

So the answer is: yes, no and we aren't sure.  Frangos are/were owned
by Marshall Field,  they were invented by Frederick & Nelson, and
we aren't sure (but believe) that F&N was a store started in Seattle.
-- 
Ron Ackermann  DoD # 0462
ackerman@bcstec.ca.boeing.com
RTE,ETR

Newsgroups: rec.food.cooking
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Subject: Re: REQUEST: Salsa Recipes
Keywords: salsa
Organization: Stanford Univ. Earth Sciences
Date: Mon, 12 Oct 1992 19:07:27 GMT

In article <24365@sybase.sybase.com> leighann@alpine.sybase.com (Leigh Ann Hussey) writes:
>TOMATILLO SALSA
>
>1 lb fresh tomatillos, husked, washed, and cut in eighths 
>	(halve each one, quarter each half)
>1 lg bunch cilantro
>1 coarse-chopped onion
>as much garlic as you like (I like lots)
>jalapenos/serranos to taste and tolerance
>
>Throw the cilantro and the garlic into a food processor, and process
>until chopped fine.  Add the tomatillos, onion and peppers and process
>to the sort of consistency you like.  I like my salsa chunky.  Sometimes
>I add ground cumin to this salsa in addition -- about 1t.
>
>
>Cheers,
>	- Leigh Ann
Hi.  I tried making tomatillo salsa almost exactly this way, and it
turned out so bitter and astringent that it was almost inedible.  What 
went wrong?  How can you tell if tomatillos are ripe?

Dawn
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.cooking
Subject: Re: nutella
Date: 14 Oct 92 23:23:13 GMT
Organization: Yet Another Graphics Project, Bellevue, WA

In article <1992Oct14.011933.14312@news.columbia.edu> betsey@cunixf.cc.columbia.edu (Elizabeth Fike) writes:
>There's something I don't understand:
>
>Are you folks all looking for the recipe for nutella because you
>can't find it, or because you have this uncontrollable urge to
>make it yourselves?
>
Personally, I'd like a recipe because everywhere I've seen it in Seattle,
it's been very expensive.
------
Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das 
    "organic is close to godliness, but like godliness, can have
     drawbacks like the busload of nuns that were wiped out by a
     run-away truck full of organic produce." - Suzanne McCaffrey
Newsgroups: rec.food.cooking
From: tony@trident.arc.nasa.gov (Tony Quartuccio)
Subject: REQUEST: Sushi for Beginners
Organization: NASA Ames Research Center, Moffett Field, CA
Date: Thu, 8 Oct 1992 18:22:55 GMT

Help!

I want to make sushi at home, and I don't
know where to begin.  Does anyone have recipes
or suggestions?

Please post or reply if you can.  Thanks.
Newsgroups: rec.food.cooking
From: jereese@silver.ucs.indiana.edu (jean reese)
Subject: Re: shareing kitchen chores
Organization: Indiana University
Distribution: na
Date: Fri, 9 Oct 1992 17:40:11 GMT

In article <1992Oct9.165536.27311@cis.ohio-state.edu> ray@anaconda.cis.ohio-state.edu (william c ray) writes:
>various people write...


>at the same time, are you helping?  When he's mowing the lawn and
>fighting with lifting up the branches on the shrubs and getting
>the mower under them, where are you?  If you're not there helping
>out at these times because its "his thing to do", or a "guy thing",
>etc, maybe you should re-examine why he's not helping you with
>the chores, and how you each got these pre-concieved ideas in the
>first place.
>
>Will Ray
>computer programmer by profession
>cook, mechanic, househusband, carpenter, etc by choice.
>


Hmmm ... I'd like to see my husband mow the lawn, fix the car or
even develop a workshop! And yes, I cook, and clean up.

Jean







Newsgroups: rec.food.cooking
From: nat@megatek.com (Natalie Nguyen)
Subject: Re: REQUEST: Hot and Sour Soup
Reply-To: nat@megatek.com
Organization: Megatek Corporation, San Diego, California
Date: Wed, 7 Oct 1992 23:23:39 GMT

In article <1992Oct7.191759.11842@odin.corp.sgi.com> lsalmon@sportnut.corp.sgi.com (Lisa Salmon) writes:
>Please post your findings! Thanks.  
>
>
>In article <Qeoj4P200iUx41M3Ao@andrew.cmu.edu>, Joy Banks
><jbcn+@andrew.cmu.edu> writes:
>|> 
>|> I need a good recipe for hot and sour soup...one with ingredients that
>|> can be found easily.
>|> 
>|> Please email to me unless you think everyone is interested.  Thanks.
>|> 
>


         HOT AND SOUR SOUP

 Marinate about 1/4 cup of lean pork, cut julienne, for 30 min. in
      2 Tbsp. soy sauce
      1 Tbsp. rice wine, sherry, or scotch
      1 Tbsp. corn starch

Soak 2-3 shitake mushrooms, and 2 cloud-ears (wood ears) for about
30 minutes, cut out woody stems, and thinly slice in julienne.


Quick stir-fry pork in a little bit of peanut oil.
Pour in 6 cups chicken stock, and heat to boiling.
Add:   Cut up mushrooms
    1/2 cup canned bamboo shoots, julienne cut
    1 tsp. salt
    1 Tbsp. soy sauce
    2 Tbsp. oyster sauce (optional but wonderful)
    1 square of firm bean curd, cut in strips or cubes
    1/2 tsp. white pepper (to taste, more for hotter)
    3 Tbsp. white vinegar
    3 Tbsp. cornstarch mixed with 1/4 c. cold water (stir into soup
      when it comes to a boil to thicken slightly.
    1 egg, beaten

After the cornstarch solution has thickened the soup to the amount
you like, slowly drizzle the beaten egg into the boiling soup, while
only barely stirring the pot.  Garnish with sliced green onions and
serve.


Enjoy!
From: wadawad@nas.nasa.gov (Ganesh Wadawadigi)
Subject: Request for the recipe of Ras-Malai (Indian dessert)
Organization: NASA Ames Research Center, Moffett Field CA
Date: 7 Oct 92 09:54:45
Distribution: rec.food.cooking


Hi folks:

Anybody out there have a recipe for the Indian sweet dish "Ras-Malai"?
I would greatly appreciate if you could mail it to me.

Thanx
-ganesh

-----------------------------------------------------------------------
Ganesh Wadawadigi (Rocket-Scientist?)     email: wadawad@nas.nasa.gov
M/S 258-2,                            
NASA Ames Research Center,                work : (415)-604-3958
Moffett Field  CA  94035                  home : (408)-433-0119
-----------------------------------------------------------------------
"... the Rocket engine, the deep cry of combustion that jars the soul,
promises escape."
-----------------------------------------------------------------------
" Deep Thoughts
 By Jack Handey --
 
 To me, clowns aren't funny. In fact, they're kind of scary. I've
 wondered where this started and I think it goes back to the time I went
 to the circus, and a clown killed my dad."
--

-----------------------------------------------------------------------
Ganesh Wadawadigi (Rocket-Scientist?)     email: wadawad@nas.nasa.gov
M/S 258-2,                            
NASA Ames Research Center,                work : (415)-604-3958
Moffett Field  CA  94035                  home : (408)-433-0119
-----------------------------------------------------------------------
"... the Rocket engine, the deep cry of combustion that jars the soul,
promises escape."
-----------------------------------------------------------------------
Newsgroups: rec.food.cooking