HDTenEightyP/NetNews huggingface dataset:
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Another bread flour question
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Date: Wed, 30 Dec 1992 04:52:47 GMT

In article <1992Dec29.183129.17155@siemens.com> aad@siemens.com (Anthony Datri) writes:
>I have a machine from DAK, and the associated propaganda claims that bread-
>oriented flour has a higher gluten content.

Well, I wouldn't call it "propaganda".  There *are* different
varieties of wheat.  The two main categories are hard and soft. Most
"bread flour" is hard winter red.  If you buy flour bulk at a health
food store, it will often say exactly that.

The main component necessary to proper yeast bread is gluten.  It is
protein, which when combined with water forms springy chemical bonds
that give rise to long rubbery strands.  These strands capture the gas
from the yeast and make the bread light and fluffy and provide
structure for a high rise.

I have table somewhere that lists average amounts of gluten in various
grains. (Can't recall where it is right now).  I also use gluten to
make seitan or "wheat meat", and have extracted gluten from various
flours by hand: you combine the flour with water, make a dough, knead
it, then massage the dough in many water baths to rinse off the
starch.  An enlightening, if time consuming, process.  You end up with
a rubbery mass that you can then simmer in stock or water to make
low fat meat-like patties to broil, bake, grill, or stir-fry.

But back to bread.  Sufficient gluten is necessary to a good yeast
bread.  Wheat has much more than other grains.  I believe Rye has a
little bit, but soy flours and others have almost none.  However, you
can by dried powdered gluten to add to your flour (like you
mentioned).  It is usually called gluten flour.

>I think Pilsbury packages a
>flour called "Better for Bread", which I'ver never had many problems finding.
>You can also buy just gluten, and add a couple of spoonfuls into the dough.

King Arthur carries bread flour, and Gold Medal is also a popular
brand.  As you say, if you can't get it, you can use all-purpose and
add some gluten.  I wouldn't use pastry flour as it is purposefully
low in gluten (gluten is *not* wanted in pastries and brownies and
such.  In fact, the reason recipes indicate that you should mix
ingredients as little as possible is precisely so you don't develop
the gluten that does exist in the flour.)

>Beware that whole wheat flour, while a fine
>thing, is low in gluten, so to get a good loaf it's best to either dump in some
>extra gluten, or use, say, 2/3 bread flour and 1/3 whole wheat.

Nah, low gluten isn't the problem (as long as you buy whole wheat
*bread* flour).  The problem is that the bits of bran and other
additional goodies inhibit gluten development (sort of by "cutting"
the gluten strands).  Adding more gluten *does* help.  Also, increasing
yeast slightly will help too.  Still, you shouldn't expect whole wheat
or other whole grains to rise as high.

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking
From: riggsby@utkvx2.utk.edu (STUART)
Subject: Re: WANTED: RECIPE FOR BROWN"S CHICKEN & KFC CHICKEN
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Tennessee Computing Center
Date: Tue, 29 Dec 1992 20:51:00 GMT

In article <Bzs659.1Cr@encore.com>, dwsmith@bilbo.encore.com (Dwight Smith) writes...
>Anybody been able to duplicate either of these recipes?
> 
>-Dwight

Why would anyone want to?


Newsgroups: rec.food.cooking
From: rwarren@vax2.concordia.ca (Rosemary from Montreal)
Subject: Re: a new thread!  home ec
Summary: yuck! 
News-Software: VAX/VMS VNEWS 1.41    
Keywords: home ec. class
Organization: Concordia University
Date: Mon, 21 Dec 1992 19:44:00 GMT

home ec.  what a truly strange class to take.

i was obliged to suffer through this class for part of grade 8.  (the other 
parts of the 'exploratory' course were economics and sex ed -- some 
combination!)  the home ec portion involved cooking and sewing and was 
co-ed.

our teacher, miss klaasen i think her name was, could remember everyone's 
name but mine.  she insisted my name was barbara, and would get right up to 
my face and yell BARBARA THIS ISN'T HOW YOU DO IT -- and someone would have 
to quietly explain that perhaps if she called me ROSEMARY she might get an 
answer out of me!  and the way things work in the warren kitchen would 
never do in the kitchen of rosemount high.  for instance, one time she 
doled out the measurin cups to the work groups and forgot to give ours the 
quarter-cup.  so i went up with a cup measure in my hand, intending to 
measure the flour or whatever by eye.  she spies my large cup, grabs 
someone else's quarter-cup and yells THIS IS A QUARTER-CUP MEASURE and was 
floored when i told her "i know that -- our group didn't get one."

she had a fixation for shortcrust pastry.  
the mere thought of making pastry now gives me the heebie-jeebies!  we made 
it at least once a week, and put different fillings in -- dessert, meat -- 
or shaped in differently, like pinwheels or cornish pasties.  (recipe?  
nope -- didn't keep them)

i remember also the time we made pizza.  (background:  about half the 
students who went to rosemount high were from italian backgrounds -- no i'm 
not one of them, but i could pass for it.  pizza was nothing strange to us.)
our group's dough did not rise at all (perhaps our yeast was old, but 
anyways we were allowed to use dough from another class and ours was left 
to them -- yes it was weird, i know).  one of the guys in our group had a 
pizzeria-owner for a father, and insisted the mozzarella went ON THE 
BOTTOM.  well everyone else had theirs on top, but we went along with tony 
and put our cheese on first, then all the other jazz.  (at least we knew 
our pizza when it came out of the oven)  ours was the only pizza that did 
not go all slimy and ropy when it was cut.  (nowadays pizza like that is 
called "toronto pizza" -- the chesse-on-top idea is supposed to be a GREEK 
addition to the art of pizza.  uh oh, am i gonna start a pizza war?)

also, in the spirit of the net's funniest kitchen disasters, i must mention 
that when i was in grade 8 i didn't know you had to plug the iron in to 
heat it up.  i thought you just filled it with water and it got hot by 
itself!

"'But you just want toys and stuff.'
	'Yeah, but that's not even half enough!
	What I want means more than fun.'
'What's that?'
	'Love and peace for everyone!'"
	The Jackson Five, "Up on the Housetop"

Rosemary Warren         rwarren@topaz.concordia.ca
Montreal's Favorite Jacksonmaniac !!!
(live and in person until the 23rd, returning Jan 4th for another performance)
From: charleen@net.bio.net (Charleen Bunjiovianna)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: RECIPE FOR BROWN"S CHICKEN & KFC CHICKEN
Date: 31 Dec 92 23:37:06 GMT
Organization: BIOSCI International Newsgroups for Biology

In article <1hsug2INNkt6@mirror.digex.com> sparkle@access.digex.com (Pat) writes:
>In article <o6iLwB2w165w@salzo.Cary.NC.US> charvel@salzo.Cary.NC.US (Jeff Cogswell) writes:
>>          salt
>>          pepper
>>          MSG
>>          flower
>
>What in the name of heaven is "flower?????????????????"

That's what you get when you grind weet.

Charleen

Newsgroups: rec.food.cooking
From: oexmann@convex.com (Carla Oexmann)
Subject: Re: Beef Jerky questions..!
Date: Thu, 31 Dec 1992 02:51:40 GMT
Organization: Engineering, CONVEX Computer Corp., Richardson, Tx., USA
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

In article <bmaple.0g1m@burner.com> bmaple@burner.com (Bob Maple) writes:
>I keep seeing this stupid infomercials on this Ronco Electric Food Dehydrator
>and how wonderful it is for making beef jerky.
>
>And it brought something up.. do you really NEED a dehydrator to make jerky,
>or is there some 'recipe' of sorts whereby you lie it out in the sun, put it
>in the oven, etc. to make beef jerky?

In the summer, the attic works beautifully, as does a parked car ( except
that it will drive you crazy smelling the jerky the next time you use it. 

Ritual disclaimer : My opinion and mine alone !  Convex, as best I can tell,
doesn't have opinions, being a corporate entity...
Carla Oexmann        {allegra, sun, harvard, uiucdcs, ctvax}!convex!oexmann
Convex Computer Corp.  3000 Waterview Parkway P.O. Box 833851 Richardson, TX
From: jtw@cs.arizona.edu (Jane T. Waddell)
Newsgroups: rec.food.cooking
Subject: Hand crank pasta makers?
Date: 3 Jan 93 21:04:01 GMT
Organization: U of Arizona CS Dept, Tucson

Does anyone out there use an Atlas pasta maker (manual)? If so, are you
happy with it? Please e-mail responses.

Thanks,
Jane

Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Pound Cake Was: Re: Cheese popcorn
Organization: Taronga Park BBS
Date: Wed, 23 Dec 1992 00:33:34 GMT


Thought I'd take this opportunity to point out that it's a good idea
to check your headers.  We have at least 2 threads currently being
cross-posted to alt.folklore.urban, this being one of them (I took
afu out).

In article <1992Dec22.213606.22305@magnus.acs.ohio-state.edu>, PAPAI@kcgl1.eng.ohio-state.edu (Jonathan Papai) writes:
> 
> ObfoodUL: The pound cake is so called because it takes a pound of butter.  

Well, almost.  A traditional pound cake recipe is this:  a pound of
flour, a pound of sugar, a pound of butter, a pound of eggs (1 dozen).
Hence the name pound cake.
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
From: jprice@hobbes.kzoo.edu (Janet Price)
Subject: Re: Bread Flour Question
Organization: Kalamazoo College
Date: Mon, 28 Dec 1992 20:01:27 GMT


I think that when flour smells sort of strong, it's because it's buggy.
I usually smell flour I've not used in a month or two and throw it out
when it smells that way.  I'm not sure about this, but think I started
doing it when I had moths and was chucking stuff out and then noticed
that some of the flour stuff smelled bad.  

I've also begun to smell egg noodle packages that have been opened for a
while before using them after one went rancid and tasted really foul.
-- 
            Janet Price (jprice@kzoo.edu)
Newsgroups: rec.food.cooking
From: cdmcke@musctn.monsanto.com
Subject: Thanks for sending $250 cookie recipe
Organization: Monsanto Company
Date: Thu, 31 Dec 1992 07:39:58 GMT

This is just to say thanks to those who sent me the $250 cookie recipe.  Can't
wait to try it.   --CDM

-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
						I have
Candace McKeever				never been contained
cdmcke@musctn.monsanto.com			except I
	                                        made
				                the prison.     -Mari Evans
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: rec.food.cooking
From: staggers@cup.hp.com (Ken Staggers)
Subject: Real fancy hot chocolate
Date: Mon, 21 Dec 1992 19:38:01 GMT
Organization: Hewlett-Packard
X-Newsreader: TIN [version 1.1 PL8.1]
Keywords: chocolate

I have the urge to make hot chocolate from scratch (as opposed to a mix)
this Christmas.  Usually, its warm the milk and add the liquid chocolate
mixture.  But I want to be fancier than that this time.  I believe that
during my years I have had hot cocoa made with vanilla, with an egg (HOW?),
with Hershey's baking cocoa, with melted chocolate chips, etc.  Does anyone
have a good, rich hot chocolate/cocoa (is there a difference?) recipe?
Can you use half and half or whipping cream or is that too rich?

Is there a certain brand of liquid, powdered, or solid chocolate that would
be best?

Whipped topping?  Hmmm, guess I could make that as well!

Now, if I can find a soft sugar cookie recipe....yum yum :)

--Ken
  staggers@cup.hp.com
From: styri@hal.nta.no (YuNoHoo)
Newsgroups: rec.food.cooking
Subject: Re: Pizza Toppings
Date: 29 Dec 92 17:57:22 GMT
Reply-To: styri@nta.no
Organization: Norwegian Telecom Research

In article <1992Dec22.185245.3819@i88.isc.com>, claudiak@i88.isc.com (Claudia Kale (STG)) writes:
> 
> I have an Australian friend whose favourite pizza is ham, sweet green peppers,
> and pineapple, with a fried egg in the middle (splayed out in all its glory
> on top of the other stuff).

Add some heart of artichoke and I'm all yours. My favourite pizza baker
in Edinburgh, Scotland used to make me that kind of topping.  :-)

Another topping I like is shrimps (not the giant, clowns), mussels,
capers and onion. Some pinapple can also be nice, but no eggs this
time.

---
Haakon Styri
Newsgroups: rec.food.cooking,rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Hill Country Peach Cobbler
Organization: Taronga Park BBS
Date: Sat, 2 Jan 1993 12:23:07 GMT

2 to 2 1/2 cups sugar
1/3 cup cornstarch
8 cups sliced fresh peaches
1/2 teaspoon almond extract
1/4 cup melted butter
Pastry

Combine sugar and cornstarch.  Toss with peaches.  Add extract and 
butter; set aside.

Pastry

2 cups all-purpose flour
2 tablespoons sugar
pinch of salt
1/3 cup solid all-vegetable shortening
4 tablespoons ice water
1/3 cup melted butter
1/2 cup sugar

Combine flour, sugar and salt in a mixing bowl.  Cut shortening into
flour until it is the consistency of cornmeal.  Gradually add ice water
until dough holds its shape.  Roll out on floured board; cut into strips.

Pour peach filling into a buttered 13 x 9 x 2 inch baking dish.  Criss-
cross dough strips over filling.  Brush pastry with remaining melted
butter; sprinkle with sugar.  Bake in a 400F degree oven 30 minutes or
until crust is browned.
-- 
Stephanie da Silva                                    arielle@taronga.com
From: soc1071                         
Subject: Re: Beef Jerky questions..!
Followup-To: rec.food.cooking
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Minnesota CIS
Date: Thu, 31 Dec 1992 01:00:00 GMT

In article <bmaple.0g1m@burner.com>, bmaple@burner.com (Bob Maple) writes...
>I keep seeing this stupid infomercials on this Ronco Electric Food Dehydrator
>and how wonderful it is for making beef jerky.
> 
>And it brought something up.. do you really NEED a dehydrator to make jerky,
>or is there some 'recipe' of sorts whereby you lie it out in the sun, put it
>in the oven, etc. to make beef jerky?
> 
>--- Via UCI v1.18 (C-Net Amiga)
> 
> .............................................................................
> : Internet: bmaple@burner.com    : If at first you don't suceed, lower your :
> :     UUCP: ..csn!burner!bmaple  : standards.                               :
> ::::::::::::::::::::::::::::::::::..........................................:


No you don't need a dehydrator to make jerky.  Although you could lie it
out in the sun I would not recommend it.  Try placing it on wire racks set
on cookie sheets in the oven preheated to warm (approx 110F) for 8+ hours
with the oven door open a crack to let out the moisture.  You can either
marinade the meat first or cover it in hickory salt or both.  Just make
sure it is totally dried out before you take it out of the oven.  If
you have anymore questions you can e-mail me if you'd like.  My SO is
constantly experimenting with jerky, he has a fear of being snowed in and 
starving to death in a Minnesota winter.

Elisabeth
soc1071@vx.cis.umn.edu
From: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.cooking
Subject: Pavlovas Please
Date: 23 Dec 92 19:00:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

From: barrie.lax@synapse.org (Barrie Lax)
To:   Newsgroups: rec.food.cooking
Reply-To: barrie.lax@synapse.org (Barrie Lax) or this newsgroup.

BL<I am in dire need of some info regarding Pavlovas. I sent off some EMail
BL<messages to authors of articles appearing here recently but have
BL<received no replies. 
BL<My question concerns the possibility of making the Pavlova somewhat
BL<ahead of time, say the morning for serving at dinner ( in the evening ).
BL<Of course I don't mean to hold it dressed, but rather just the meringue
BL<itself.

Received a long reply from New Zealand same packet as above message
appeared. Thank you New Zealand.
Will sumerize for those interested after the holidays when I have some
time.

               Bar.
---
 . 1st 1.01 #300 . 1stReader: The offline mail reader for the rest of us.
                                                
From: donp@hpl-opus.hpl.hp.com (Don Pettengill [CT R+D])
Date: Wed, 23 Dec 1992 17:40:07 GMT
Subject: Re: a new thread!  home ec
Organization: The Land of Nod
Newsgroups: rec.food.cooking

> >   Definitely "Toad in the Hole" - soggy toast with a circle cut out
> >   of the middle and a runny, sunny-side-up egg in the hole.  Confirmed
> >   my extreme dislike of eggs!

At nursery school, we call these "UFOs" - the kids love 'em.

I remember "toad in the hole" to be a sausage in batter, but not
pancake batter - more of a yorkshire pud kind of thing.

But then, my grandmother "didn't need no stinkin' cookbooks" as she
was a pretty good cook ...

don "NOT a great cook :-)" pettengill
From: charvel@salzo.Cary.NC.US (Jeff Cogswell)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: RECIPE FOR BROWN"S CHICKEN & KFC CHICKEN
Date: Wed, 30 Dec 92 07:56:59 EST
Organization: SalzoBoard BBS

riggsby@utkvx2.utk.edu (STUART) writes:

> In article <Bzs659.1Cr@encore.com>, dwsmith@bilbo.encore.com (Dwight Smith) w
> >Anybody been able to duplicate either of these recipes?
> > 
> >-Dwight
> 
> Why would anyone want to?
> 
> 


Hi,

In the book Big Secrets by William Poundstone, he lists the secret to
KFC chicken.  He got hold of a packet of the breading mix, and had
it analyzed by a lab.  The "eleven herbs and spices" are:
          salt
          pepper
          MSG
          flower
Surprised?  I was, but after experimenting in my kitchen, there's
no doubt in my mind that that's exactly correct...

Jeff
charvel@salzo.Cary.NC.US
From: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.cooking
Subject: Why does my Pavlova weep?
Date: 23 Dec 92 19:15:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

TO: Newsgroups: rec.food.cooking
From: Barrie.Lax@Synapse.Org (Barrie Lax)
Attention: Stephanie da Silva


SD<Someone asked about sad Pavlovas and here's what is says in this
SD<cookbook Manda gave me a while back:
SD<This is a question often asked.
SD<Some say the reason a pavlova weeps is that the eggs are weak or
SD<stale.  Some say it is because too much sugar was used, while others
SD<say not enough sugar was used.
SD<dry out as the cooking time finishes.  The addition of cornflour (corn
SD<starch) also helps and I have noticed that using wheaten cornflour (??)
SD<gives a firmer meringue.

Why does Barrie weep? Because he can't find a way to make his Pavlova in
the morning and keep it until the evening before dressing without it
weeping.
Bye the way, what is "Wheaten Cornfour" (sounds like plain wheat flour,
wheat being called "corn" in English parts) and where or what is
taronga?

               Bar.
---
 . 1st 1.01 #300 . A good name is more desireable than great riches...
                                                                                                                          
Newsgroups: rec.food.cooking
From: petersen@ccad.uiowa.edu (Andrew D Petersen)
Subject: Crescent or Croissant Rolls
Organization: CAD-Research, University of Iowa, Iowa City
Date: Mon, 28 Dec 1992 21:12:54 GMT

I have a question.  I have had crescent shaped rolls that were some what like
a cross between pastries and bread (light and flakey but not crumbly).  The
crescent roll recipes I have made come out like a bread roll.  
My questions are: 
 -- Is this other type of rolls "Croissant" Rolls, or is this just a name thing?
 -- Does anyone have a recipe to make this light and flakey roll?

Thank you very much for your help,

Andy

-- 
  Andrew D. Petersen   (N0JST)                 E-mail : petersen@ccad.uiowa.edu 
  Research Electrical Engineer                US Mail : CAD-Research 
  University of Iowa                                    212 ERF 
  Phone : (319) 335-5723                                Iowa City, Iowa 52242 
Newsgroups: rec.food.cooking
From: kovalsky@nssdca.gsfc.nasa.gov (Debbie Kovalsky)
Subject: Re: REQUEST: savory beef brisket
News-Software: VAX/VMS VNEWS 1.41    
Keywords: Brisket (my Mom's best, everytime!)  
Organization: NASA - Goddard Space Flight Center
Distribution: usa
Date: Mon, 28 Dec 1992 19:58:00 GMT

>hi there.  i'm looking for a savory brisket recipe to make for
>christmas day. 

I know I'm a little late, but next year, or anytime.

My Mom always makes a brisket for the Jewish Holidays and prepares it 
ahead of time (she cooks for 30+ people) and freezes it.  But you can 
eat it right after cooking it too.

Trim the brisket pretty well, and place it in a roasting pan with 
HEAVY Aluminum Foil - you will need alot of extra foil as you will be 
forming a tent.  Dice two large onions, slice 16 oz of mushrooms and 
place on top.  Season HEAVILY with dried shallots, black pepper, 
and garlic powder.  Add two large cans of tomato past.  Fold the foil 
like a tent leaving space for steam to build up, and bake on 325  for 
hours!!  Approximately 3-4 hours for 10 lbs.  Take it out after 3-4 
hours, and slice it.  Then place it back in the pan, coate it with the 
juices and fold the foil like a tent again.  Bake for another 1 1/2 
hours and serve. 

If you want to freeze it (really good, it gives it time to absorb the 
flavors), do it after it has been sliced and then when you take it out 
of the freezer, defrost and bake for 1 hour.  You can even microwave 
it.
>i want to serve it with homemade
>potato fritters a la australian chablis :)

Sounds like a real Hannukah dinner with the "Potato latkes"

Sorry about the non-recipe format, but that is the way recipes are 
passed around in our family.

Debbie Kovalsky
kovalsky@nssdca.gsfc.nasa.gov
"I got a D in home economics, but I'm cooking now!"
Newsgroups: rec.food.cooking
From: pem@mahogany25.cray.com (Paul Martin)
Subject: Re: Where can I get Marmite?? (USA: DC, Chicago or NY)
Originator: pem@mahogany25
Organization: Cray Research, Inc.
Distribution: usa
Date: 23 Dec 92 11:01:52 CST


   My British wife refuses to pay the exhorbitant prices the local 
supermarkets ( only a couple in the Twin Cities area ever have it ) 
charge, so we only have Marmite when we or some friend have brought 
it with them from the UK. 
   There have to be plenty of stores catering to the international 
community in Washington that will have Marmite with a big price for 
a tiny bottle. 
    My advice is that you acquire friends who travel occasionally to-from 
the UK and get them to load up with large Marmite jars when they come
this way.
    Paul Martin 
Newsgroups: rec.food.cooking,sci.chem,sci.bio
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: Left-handed sugar
Keywords: Chemists Please. . .
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Sun, 27 Dec 1992 21:34:35 GMT


In an earlier posting, I said that the linkage in sucrose was alpha 1->6.
I am sure about the alpha part, but it might be a 1->4 glycosidic linkage, not
1->6.  Unfortunately, my biochemistry textbook is at home.

--PSW
Newsgroups: rec.food.cooking
From: howard@cs.uiuc.edu
Subject: Re: HELP needed with whipping cream
Organization: Dept. of Computer Sci - University of Illinois
Date: Wed, 23 Dec 1992 16:14:24 GMT


When whipping cream - instead of adding granulated sugar - use powdered
sugar - I find that it doesn't separate....  Just my .02 worth..

MERRY CHRISTMAS -  

.
Xref: sparky rec.food.cooking:23751 alt.folklore.urban:31912