HDTenEightyP/NetNews huggingface dataset:
From: larisa@tcville.edsg.hac.com (Larisa Stephan)
Newsgroups: rec.food.cooking
Subject: Request: turkey breast roast on BBQ
Date: 19 Nov 92 22:59:47 GMT
Reply-To: larisa@tcville.edsg.hac.com
Followup-To: rec.food.cooking
Organization: Hughes Aircraft Co. EOS Electronics Lab

Hi.  This year (read: in one week) my SO and I will be hosting the
family Turkey Day.  However, I am sick of having a huge turkey
carcass sitting around after the holiday, no one ever relieves me
of it, and I'm really not too fond of the taste of reheated poultry.

Which brings me to my question:  I want to make a turkey BREAST only,
and since I will be grilling other things, can I cook the b[r]east on
the gas grill?  What's your algorithm for this?

Comments, experiences, flames (or flame settings for the gas) will be
read on the net or in my mailbox.

-- Larisa
larisa@tcville.edsg.hac.com
P.S.  Yes, I did make stock out of the carcass last year, but it
disgusted me thoroughly, and then I had to throw out POUNDS of frozen
meats when we got a new fridge in October. :-O  Can you guess I rarely
eat meat?

Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: What's the worst cookbook you own?
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Mon, 23 Nov 1992 15:38:18 GMT

In article <GDFL12G@taronga.com> peter@taronga.com (Peter da Silva) writes:
>In article <1992Nov23.032447.23123@netcom.com> artemis@netcom.com (Michelle
>Dick) writes about ramen:
>>2. Add 1-2 Tbsp sake to the noodles near the end of cooking.
>
>This is almost enough to make me go out and get some. Is there a low
>fat alternative?

To sake?!?  Sake has no fat.  But, I suspect you meant low-fat instant
noodles.  

This is harder since the good ones are from Asian manufacturers and
rarely do they list nutritional info.  But the nice thing is that
quite a number of the brands package the oil, spices, and various
seasonings in separate pouches.  One brand I ate until agricultural
regulations shut down the imports (uh oh, what was I eating? :-) had 5
separate flavoring pouches: dried vegies, msg+assorted spices, sweet
soy sauce, hot sauce, and sesame oil.  This way you can leave out the
oil pouch.  The one problem you can't get around is the oil in the
noodles.  Some of the health-food store brands are low/non-fat but the
spices aren't very good and they cost too much.  What you can do is
compare the ingredients list until you find one with either no fat or
fat listed near to last (also the types of oils vary considerably from
peanut to palm).

I'm still working on finishing up a case of Ve Wong that I bought
before I became considerably fat consious.  I've just a few packages
left.  The oil is separate, but the noodles contain palm oil listed
near the middle of ingredients.  Fat content will be an important
criterion in choosing replacements.

Another hint on serving instant noodles: I don't like them as soup
usually (unless I am serving them pho style with sliced fish log and
snow peas and stuff), so I cook them with just enough water to have a
little left when they're done (usually half the soup amount), then mix
the remaining water with any additions (thick soy sauce or other
seasoning that is better uncooked) in the serving bowl and then drain
the noodles and add.  And don't forget the sake.

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking
From: stcmille@silver.ucs.indiana.edu (Stephen C. Miller)
Subject: Re: Need a food-related word with a TH in it
Organization: Indiana University
Date: Mon, 16 Nov 1992 20:06:59 GMT

>Smother

Leather - as in a tough steak.
Brother - as in cannibalism
Heathen - as in cannibal

-- 
--------------------
=
(former grad star turned rock student)
Steve Miller	 		    stcmille@silver.ucs.indiana.edu
Newsgroups: rec.food.cooking
From: charleen@ADS.COM (Charleen Bunjiovianna)
Subject: Re: List of 684 Muffin Recipes-Pt I  
Organization: The Original Estrogen-Crazed Lust Bunnies
Date: Tue, 17 Nov 1992 19:13:21 GMT

In article <10292322.19503.4475@kcbbs.gen.nz> Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting) writes:
>This is the amended (I won't say Final) list of my muffin recipes. As  
>before PLEASE DO NOT EMAIL me with requests. I will be posting all of  
>the recipes sooner or later (if I live that long) but please feel free  
>to request what you like IN THE NEWSGROUP ONLY. I REPEAT ---DO NOT EMAIL  
>ME--- if you have the word 'muffin' anywhere in the message title/header  
>in the newsgroup I will read it. If I get email requests, suffice to say  
>you WILL get a reply - a rude one! 

May I make a suggestion?

The next time you get the urge to post the muffin list, have someone
who is well-connected and doesn't have to pay for mail take "muffin
requests".  (With very little effort, this could even be automated,
much like voting on new Usenet newsgroups is.)  I'll volunteer to be
the muffin vote-taker, if no one else wants to be.

That way, everyone and her cousin doesn't have to post their own muffin
wish-list.  After the voting is over, you could post, say, the ten most
popular muffin recipes, or as many of the most popular ones as you felt
like.

The traffic in rec.food.cooking is already overwhelming--I know people
who stopped reading the group because they can't keep up--please, can
you help keep it down to something manageable?

Charleen

--

Xdefaults
dvitoolrc
filemgrrc
Newsgroups: rec.food.cooking
From: mgraham@zia.aoc.nrao.edu (Maggie Graham)
Subject: Re: HELP:  Wedding food
Organization: National Radio Astronomy Observatory, Socorro NM
Date: Fri, 20 Nov 92 21:25:32 GMT

 Congratulations Joy!

I got married in May, and had to do the arrangements pretty much by

myself (due to tons of extenuating circumstances!). I was really at a 

loss for what to do about the reception as I had almost no time and 

almost no money. A friend finally offered a suggestion that worked

very well: the church women's group occasionally will cater weddings. 

When I asked them, they gladly accepted and did the whole thing 

very nicely and inexpensively. Total: $250 for 125 guests. This

didn't include the cake, but its a lot less costly than the figures

I have seen here from others. 

maggie.
Newsgroups: rec.food.cooking
From: alisg@Msu.oscs.montana.edu
Subject: Candy Bar Memories
Reply-To: alisg@Msu.oscs.montana.edu
Organization: Montana State University
Date: Mon, 16 Nov 1992 21:35:51 GMT

Apropos of nothing, do any of you remember Big Time and Hollywood candy bars?
I was looking for something sweet (that I didn't need) after lunch today, and
I had an overwhelming craving for either of these candy bars, neither of which
I have seen in 25 years or so. Are they available anywhere? 

I remember Big Time as being a bit like a Milky Way, but with peanuts and
denser nougat. Hollywoods had bittersweet chocolate outside, and peanuts in a
white nougat inside. At least I think so... (To give you an idea how long ago
this was, they cost a nickel -- and they seemed _huge_ in my child-sized
hands!)

Oh well, if only I had access to Mr. Peabody's Wayback Machine.

george
Newsgroups: rec.food.cooking
From: guppy@wixer.cactus.org (Jennifer Mery)
Subject: Re: Black Turkey
Organization: Real/Time Communications
Date: Fri, 20 Nov 92 10:21:23 GMT

In article <1992Nov19.213556.2528@news.cs.brandeis.edu> reynold@binah.cc.brandeis.edu writes:
>I missed this "Black Turkey" recipe.  Some of the follow-ups
>have been, interesting.  Could someone repost or email me?
Repost!! please! I'm sure many missed it!

jam
-- 
==============================================================================
Jennifer Mery | Please do not quote entire articles or long signatures.
Austin, Texas | guppy@wixer.cactus.org
==============================================================================
Newsgroups: rec.food.cooking
From: zxmfo01@studserv.zdv.uni-tuebingen.de (Leslie Ellen Forte)
Subject: RECIPE: German Oven Pancake
Organization: Comp. Center (ZDV) U of Tuebingen, FRG
Date: Thu, 19 Nov 1992 15:29:38 GMT

I know that this is a pretty simple recipe, but a friend of mine
gave it to me this weekend, and I loved it - It has to sugar in it,
so you could either top it with something sweet or savory - I myself
prefer a little melted butter (a LITTLE mind you) and a sprinkling
of powdered sugar.  Heaven!

Enjoy,

Leslie


German Oven Pancake
==================

2 Tbls. Butter
4 Eggs
1 Cup Milk
1 Cup Flour (white all purpose)
1/2 tsp. Salt

-  Preheat oven to 425 F.  Beat eggs until foamy and add milk.  Slowly
add flour and salt until smooth.  Place butter into shallow baking dish - 
I use a springform baking non-stick cake pan and put in the oven to melt
butter. Take pan out of oven and swirl around so that butter coats the
pan all around.  Pur in batter and bake for 15 min. or until top is
lightly browned and fluffy.  Do not worry if it looks like it will 
surely explode in your oven - it is supposed to look that way :)
Serve warm with syrup, applesauce, or whatever you desire.
From: sbrooks@ncratl.AtlantaGA.NCR.COM (Susan Brooks)
Newsgroups: rec.food.cooking
Subject: Re: Candy Bar Memories
Summary: Candy Bars
Date: 20 Nov 92 17:42:02 GMT
Organization: NCR Engineering and Manufacturing Atlanta -- Atlanta, GA

Yes, yes, yes - Seven-Up bars (wasn't there a problem with the name being the
same as the 7-Up uncola?  My mother (and I) used to love these bars - one with
or rather one section with a brazil nut or something like that, one section
with chocolate cream, one with caramel, one with jelly, and oh, darn, what
were the other three sections?  When I was a little girl, Mom and I would go
grocery shopping and would each get one of these delicious candy bars as our
special treat (that my brother couldn't have any of because we ate them in the
car on the way home!).  Would I love to get my hands on one of these treats to
put in 
her Christmas stocking!
Newsgroups: rec.food.cooking
From: ych@cs.utah.edu (Yuan Hsieh)
Subject: Re: To prepare sashimi myself
Date: 17 Nov 92 16:31:13 MST
Organization: University of Utah CS Dept
Distribution: usa

One way to make cheap sashimi is to do all the work yourself.

Find a source of fresh fish (Go fishing, fish markets), then you can either
clean and fillet the fish yourself, or ask somebody (usually someone in the
fish or super market) to do it for you.  Once you have a fillet, you can cut it
up nice, use scraps for rolls.

My mom's neighbor is a big fishing fan, and he would give us some fishs he
caught every once in a while.  My mom would prepare them as shasimi or nigiri
if the fishs are suitable.  How much cheaper can you get?

Couple Issues (that I can't really help you with, I suggest you go find a book
		or ask a sushi chef )

1. How fresh does a fish has to be? How do you determine if a particular
   fish is safe to eat raw?
2. What type of fishs are suitable.  (This is as easy as strolling down to a 
   local Japanese restruant and copy down the shasimi menu ).

-Y'
From: clong@remus.rutgers.edu (Chris Long)
Newsgroups: rec.food.cooking
Subject: Egg Grades
Date: 19 Nov 92 12:31:30 GMT
Organization: Rutgers Univ., New Brunswick, N.J.


As far as I remember, egg grades go AA, A, B.  What's the difference
between the grades; is there a taste difference?  Also, I recall
reading somewhere that cracked eggs may be sold as long as the
membrane is not broken.  Are these the grade B eggs, or do they have
another name?
-- 
Chris Long, 265 Old York Rd., Bridgewater, NJ  08807-2618
Newsgroups: rec.food.cooking
From: tdlg9831@uxa.cso.uiuc.edu (Tracey Dianne Layng)
Subject: Cookie Swap Recipe: Honey Wafers
Organization: University of Illinois at Urbana
Date: Sun, 15 Nov 1992 18:11:45 GMT

These are terrific and easy to make. They are from _Baking with Jim Dodge_ by
Jim Dodge and Elaine Ratner.  They are very chewy, which is what I love.


1/2 cup (1 stick) butter or margarine, softened
     (I find that melting the butter works best{I microwave it})
1/2 cup honey
1/3 cup sugar
1 cup all purpose flour
Pinch each: cinnamon, ground cloves

1. Heat oven to 300 degrees. Grease baking sheets
2. Combine butter, honey and sugar beating until completely smooth.
   This can be done in a mixer or by hand. Add flour, cinnamon and 
   cloves. Mix well.
3. Drop batter by rounded tsps. onto baking sheet, spacing about 1.5
   inches.  With a moistened finger, flatten batter. I keep a small glass
   of water nearby because if my finger gets dry, the dough sticks terribly.
4. Bake until golden at the edges, 15-20 minutes. Transfer to a wire rack to
   cool completely.

Tracey
UIUC

Newsgroups: rec.food.cooking
From: stcmille@silver.ucs.indiana.edu (Stephen C. Miller)
Subject: Re: Grape Nuts FURTHER defined - READ THE ORIGINAL!!
Organization: Indiana University
Date: Wed, 18 Nov 1992 17:13:23 GMT

This is undoubtedly one of the most interesting and important posts of
the year.  Does anybody else have stories of food production to share
with us?


-- 
--------------------
=					
(former grad star turned rock student)
Steve Miller	 		    stcmille@silver.ucs.indiana.edu
Newsgroups: rec.food.cooking
Subject: Re: List of 454 Muffin recipes  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 18 Nov 92 05:24:44 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

sarah@albnyvms.bitnet writes:   
>Umm... could you either post or email to me the gluten-free ones?  
>I have a friend who I want to bake for for Chanukah who was recently  
  
Hi Sarah, when is Chanukah? Hope I'm not too late.  
  
      RICE & MILLET MUFFINS (Gluten & Sugar Free)  
  
1 cup millet flour, 2 tsp cream of tartar, 1/2 tsp salt, 1 egg  
3/4 cup rice flour, 1 tsp baking soda, 1 cup milk  
  
Mix flours, baking soda, cream of tartar & salt in a bowl. Mix egg & milk   
then add dry ingredients. 3/4 fill greased muffin pans & bake 350oF for about 
25 mins.  
  
      FRUIT MUFFINS (Gluten free only)  
  
1 cup buckwheat flour, 2 Tbsp brown sugar, 1 tsp mixed spice, 1 egg  
1 tsp baking soda, 1.1/2 cups milk, 1 cup rice flour, 3/4 cup mixed fruit  
2 tsp cream of tartar  
  
Into a bowl mix flours, sugar, spice, c of t & b/soda. Mix milk & egg & add   
fruit, add dry ingredients and mix until just combined. 3/4 fill greased   
muffin pans & bake 350oF for 10-15 mins.  
  
      CHEESE MUFFINS (Gluten free)  
  
2.1/2 cups gluten free bread mix, 1.1/2 cups cold water, pinch salt  
1/2 cup grated cheese  
  
Mix together quickly & thoroughly, then 3/4 fill greased muffin pans & bake   
at 440oF for about 15 mins.  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | As I have to pay for ALL ingoing AND outgoing email I would  |  
     | prefer all queries to be made in this newsgroup. For messages|  
     | that NEED to be in email I would appreciate it if you DIDN'T |  
     | QUOTE more than a few words.      Pandora@kcbbs.gen.nz       |  
      --------------------------------------------------------------  
  
   
Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: List of 684 Muffin Recipes
Organization: NASA Dryden, Edwards, Cal.
Date: Wed, 18 Nov 1992 04:04:54 GMT

On Wed, 18 Nov 1992 01:18:34 GMT, igor@access.digex.com (Dan White) said:

Dan> To the person listing all these recipe titles:

Dan> Rather than continuing to torture us and clog the bandwidth with requests 
Dan> that, as you say, you have no intention of honoring,

Dan> WHY DON'T YOU SUBMIT YOUR RECIPIES TO REC.FOOD.RECIPIES

Dan> then the headache is passed on to the archive keeper thereof.

Because I, the moderator of rec.food.recipes, am at best lukewarm
about doing this.  It's my understanding that Dawn copied _all_ the
recipes from a number of books and I feel that to archive them would
go well beyond the fair use policy right into the area of copyright
violation.

Maybe someone else less concerned about this issue would like to
archive these?  I'd be glad to include a pointer to the site in the
Monthly Posting that I'm currently composing.

Besides, I have enough headaches, without having to deal with 500
muffin recipes.  Being the moderator doesn't mean that I have to
be a glutton for punishment.

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "A MiG at your six is better than no MiG at all."  Unknown US fighter pilot
From: dsbb@ns1.cc.lehigh.edu (D. SPENCER BEECHER)
Newsgroups: rec.food.cooking
Subject: Re: RECIPE: Grape Nut Cereal Muffins
Date: 18 Nov 92 16:24:20 GMT
Organization: Lehigh University

Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting) writes:

>       Can you
>please tell me what Grape Nuts are? I take it they are some sort of
>cereal?


Grape Nuts has to be one of the more difficult cereals to describe.  It's
like a cross between granola, bran flakes, and gravel.

                     ^dimension   ^flavor         ^texture

It stays crunchy (sort of) in milk for about fifteen minutes then turns
mushy.  It tastes good, but it's like chewing grit until it soaks up
the milk.  Despite my less than complimentary description, it's great
(in my opinion); I have it for breakfast once a week or so.
-- 
                   _ _     _ _     _ _
  -Spence         [O.O]   )x.x(   )O.O(
                    O       O      -*-
From: slqy8@cc.usu.edu (The Blizzard)
Newsgroups: rec.food.cooking
Subject: Re: Looking for unique turkey recipes
Date: 22 Nov 92 22:12:27 MDT
Distribution: usa
Organization: Utah State University

In article <1992Nov18.122232.5944@cbfsb.cb.att.com>, fgn@cbnewsb.cb.att.com (frank.g.neves) writes:
> I was just reading in the paper today that a "distinguished panel of cooking
> experts" has indicated that everybody cooks poultry incorrectly.  That is,
> in order to get the best results, the bird should be cooked breast-down,
> instead of on its back.  They claim that breast-down forces all of the juices
> into the breast meat, rendering it extremely moist and delicious.
> 
> Actually, this does seem to make sense.  Does anyone out there do that?
> 
> Frank
> -- 
Well, here's my 2 cents worth.
Last year, a study on just this topic was done here at USU.  It was performed
with blind sensory panels (taste-testing panels) with turkey being the subject
of the test.  The birds were cooked breast-up, breast-down, basted, un-basted,
in a bag, in a roaster, covered, un-covered, etc., etc., etc.  The results
were that the people on the taste panel could not tell the difference
between the birds, no matter how they were cooked.  (As long as the skin
was not broken, the meat did not dry out at all.)
	Take it for what it's worth.  :-)

-- 
-----------------------------------------------------------------------------
Rick C. Larkin              *    "Did I do that?....  I didn't know that THAT
"The Blizzard"              *        would happen!..."  - (User of our net)
Systems Analyst/Programmer  *
Internet:  SLQY8@CC.USU.EDU *
Bitnet:    SLQY8@USU.BITNET *
=============================================================================
From: CAMPBELL@ubvm.cc.buffalo.edu (Roger Campbell)
Newsgroups: rec.food.cooking
Subject: Jellied Moose Nose
Date: 18 Nov 92 15:34:52 GMT
Article-I.D.: acsu.Bxx4tA.11p
Organization: University at Buffalo


    Since I received an overwhelming number of requests for the recipe for
Jellied Moose Nose (actually only one, but sometimes even that is
overwhelming),  here it is; from "Northern Cookbook"  from the Ministry of
Indian Affairs, Ottawa, Canada, edited by Eleanor A. Ellis
     By the way, this is a serious cookbook, compiled for the inhabitants
of the far Canadian north, utilizing the game available in the area.  It
is a comprehensive cookbook, with all the sections you would find in
Joy of Cooking, et al.  It's just that some of the recipes are, well...
more outstanding than others.  Sorry for the digression, here it is:
 
 
 
                    Jellied Moose Nose
 
 1   upper jawbone of a moose          1   tsp. salt
 1   onion, sliced                     1/2 tsp. pepper
 1   clove garlic                      1/4 cup  vinegar
 1   Tbs. mixed pickling spice
 
1.  Cut the upper jaw bone of the moose just below the eyes.
 
2.  Place in a large kettle of scalding water and boil for 45 minutes.
 
3.  Remove and chill in cold water.
 
4.  Pull out all the hairs - these will have been loosened by the boiling and
    should come out easily ( like plucking a duck).
 
5.  Wash thoroughly until no hairs remain.
 
6.  Place the nose in a kettle and cover with fresh water.
 
7.  Add onion, garlic, spices and vinegar
 
8.  Bring to a boil, then reduce heat and simmer until the meat is tender.
    Let cool overnight in the liquid.
 
9.  When cool, take the meat out of the broth, and remove and discard the
    bones and the cartilage.  You will have two kinds of meat, white meat
    from the bulb of the nose, and thin strips of dark meat from along the
    bones and jowls.
 
10. Slice the meat thinly and alternate layers of white and dark meat in a
    loaf pan.
 
11. Reheat the broth to boiling, then pour the broth over the meat in the
    loaf pan.
 
12. Let cool until jelly has set.  Slice and serve cold.
 
 
I must confess I have not yet tried this recipe, mainly for lack of a
moose nose...   But, sometime, maybe...
 
Good eating,
Rog. C.
From: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.cooking
Subject: Re: Holiday gifts from the kitchen
Date: 19 Nov 92 17:02:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

To: klyle@liberty.uc.wlu.edu (Karen S. Lyle)
From: Barrie.Lax@Synapse.Org


KS<Sharen A. Rund (sharen@iscnvx.lmsc.lockheed.com) wrote:
KS<: In article <1992Nov9.163005.22281@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
: >I love to make preserves, but I find all the boiling, sterilizing, and
: >sealing (if indeed I can GET the thing to pull a seal, and about a third
: >of the time, I can't) a lot of bother.
: >Is it really safe to just pour melted parafin on the top and screw the
: >lid on?   It seems so much easier, but I've been afraid it would start to
: >grow "fur".
Karen S. Lyle answered..
KS<: several years ago my sister followed a recipe that said to fill jars with
KS<: hot water and let them stand
KS<: when the preserves are ready for canning, pour the water out of the jars
KS<: and fill them with the preserve to the top, then screw the cap on and turn
KS<: the jar over on its top - pour hot water over over all the jars and let
KS<: stay that way until cool enough to handle

Barrie Lax says .....   (this is beginning to sound Talmudic).
I have for years placed my Mason jars in the dishwasher and run them
continuously until needed; poured in my preserves, screwed tops on and
allowed to cool. They always snap..no failures because my jars are hot
and so are my preserves. When warm, I tighten the tops and that's it.
Never had a problem and sure saves time. (Lids are wishwashed too).

               Bar.
---
 . 1st 1.01 #300 . You've got to have an ace in the hole.
From: cusanell@oasys.dt.navy.mil (Dominic Cusanelli)
Newsgroups: rec.food.cooking
Subject: Re: Candy Bar Memories
Date: 19 Nov 92 12:17:23 GMT
Reply-To: cusanell@oasys.dt.navy.mil (Dominic Cusanelli)
Organization: Carderock Division, NSWC, Bethesda, MD


     I guess I am lucky - my favorite candy bar was and still is
the original HERSHEY bar.  They've gotten smaller and more
expensive - but thank God I can get them EVERYWHERE.
Newsgroups: rec.food.cooking
Subject: Re: Bread Machine Cleanup
From: fred-mckenzie@ksc.nasa.gov (Fred McKenzie)
Date: 23 Nov 92 10:02:30 EST
Followup-To: rec.food.cooking
Distribution: world
Organization: NASA/Kennedy Space Center, Florida

In article <1992Nov21.092022.16772@netcom.com>, strnlght@netcom.com (David
Sternlight) wrote:
>
One does have to pick out a few odd bits of dough
> around the spindle gasket, but that takes a few seconds.

David-

One thing I've learned - It is relatively easy to clean around the spindle
if you do it right away.  However, if it cools off and dries out, it can be
quite a pain!

fred-mckenzie@ksc.nasa.gov