HDTenEightyP/NetNews huggingface dataset:
From: rlwilliams@gallua.gallaudet.edu
Subject: Re: How many cookbooks?  
Organization: Gallaudet University
Date: Thu, 20 Aug 1992 21:08:14 GMT

In article <1992Aug19.200818.23634@leland.Stanford.EDU>, paladin@leland.Stanford.EDU (Jason Gische) writes:
> In article <5666@transfer.stratus.com> kaz@vineland.pubs.stratus.com (Karen Fegley) writes:
>>
>>
>>P.S.  Seems odd to me that so far there have not been any male
>>      respondents to this thread.  Or do men not collect cookbooks?
>>      (Just curious, guys.)
> 
> 
> In my case, I just don't collect cookbooks.  At least, not yet.  I just
> graduated from college, so I can't afford the hobby.  For now, I collect
> recipes that I've tried or that sound interesting.  Mostly, I just cook
> what's around.  I experiment with flavors.  So I haven't really been
> following strict recipes recently.  But there are definitely a few cookbooks
> that I plan to get soon.  However, I seriously doubt I will ever own more than
> 20 or 30 of them.  I surely wouldn't be able to use ideas from 2200
> separate cookbooks.  They would just take up space.
> Jason Gische
> a rookie in the realm of cookbooks
__________________________________________
I visit Berkeley about once a year and hit all of the used book stores and 
half priced book stores. I usually expand my collection by about 10% each 
time... I have about 150 books.  I like to read them, browse them and cook 
from them. It's not important to me that I use each and every one on a 
regular basis and I don't view them as merely taking up space any more than 
I view all of my other books and novels as merely taking up space.

I go on binges... I used to seek out Chinese cookbooks (Pei Mei was my 
favorite series), then mexican... then Thai.... the last few times I've 
focussed on Indian cooking... Try as I might and God knows, I've tried, I 
haven't been able to go back to my roots and find an Irish cookbook that 
has anything in it that looks remotely edible...

rlwilliams@gallua
From: marc@yogi.austin.ibm.com (Marc J. Stephenson)
Newsgroups: rec.food.cooking
Subject: Re: Chicken Fried Steak
Date: 17 Aug 92 17:36:24 GMT
Organization: IBM, Austin

In article <1992Aug11.172314.15062@nas.nasa.gov> wismith@amelia.nas.nasa.gov (William R. Smith) writes:
>
>One of the marks of true Texas Chicken Fried Steak is that the white
>gravy is served on the bottom of the steak.  Make a puddle of gravy
>and sit the steak(s) on top of it.  Like the nouvelle cuisine chefs
>are now doing with raspberry sauce and the like.
>
>William Smith
>Intel, SSD

Gosh.  I've been eating chicken fried steak here for well about 25 years and I
guess I haven't run across many, if any, true Texas CFSs.  The fact of the
matter is that presentation doesn't matter a lot with CFS.  All of them that
I can actually remember served the (cream) gravy on top.  The gravy should
be relatively thick and preferably speckled with black pepper.  The gravy is 
indeed important, but the quality rather than the location is what counts.

One thing to beware of in Texas (among other things :-)) is that if you order
a "steak sandwich" that you have a very good chance of getting a chicken 
fried steak sandwich (which does NOT have gravy at all, but rather more
hamburger-like "fixin's" - lettuce, tomato, mayo, etc...), usually on a
hamburger bun.

Gonna go find me a true Texas Chicken Fried Steak (TM) now.... :-)
-- 
Marc Stephenson		    IBM AWD (Advanced Workstations Division - Austin,TX)
DISCLAIMER: The content of this posting is independent of official IBM position.
INTERNET->marc@perfmap.austin.ibm.com    VNET: MARC at AUSVMQ  IBM T/L: 678-3189
From: aw0i+@andrew.cmu.edu (Andrew Jordan Werth)
Newsgroups: rec.food.cooking
Subject: Re: Softening Tortillas
Date: 20 Aug 92 16:45:16 GMT
Organization: Masters student, Information Networking Institute, Carnegie Mellon, Pittsburgh, PA

Excerpts from netnews.rec.food.cooking: 12-Aug-92 Softening Tortillas by
Janet R. Starosta@poe.ac 
> I've found that the best way to soften tortillas is
> to boil about one inch of water in a large skillet.
> Then, put a splatter guard (one of those screens, with
> a handle) on top of the skillet.  Then, put a tortilla
> on top of the splatter guard.  Cover the tortilla with
> a pot lid, and steam for about 10 seconds.

Seems like to much work to me!  :-)

I just put the tortillas in between paper towels, and throw them in the
microwave.  For 2 tortillas, about 15 secs, and for 4 tortillas, about
25 secs.  Very easy, and works very well.

-Andrew
From: kaz@vineland.pubs.stratus.com (Karen Fegley)
Newsgroups: rec.food.cooking
Subject: Re: Could everybody cross-post recipes to rec.food.recipes?
Date: 14 Aug 92 19:11:38 GMT

In article <5577@transfer.stratus.com> kaz@vineland.pubs.stratus.com (Karen  
Fegley) writes:
> 
> No smiley faces from me either.  Flame away -- make my day.
> (And prove my point in the process.)
> 
> Karen

A small clarification.  This part of my previous posting was NOT
directed at John.  It was directed at the self-righteous prigs
who post the dialectic.

Karen
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Newsgroups: rec.food.cooking
Subject: Saffron
Date: 21 Aug 92 20:28:28 GMT
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University

Anyone know of a good source for saffron.  I love to make paella but don't much 
because of the price of saffron.

I have an Arizona Highway mag that feature a picture of a saffron field south of
Nogales, MX with miles and miles of saffron.  It is grown to sell to chicken 
ranchers to feed the chicks, make the meat yellow.  I this the same as Asian
saffron?  

bob jernigan      jern@spaceaix.jhuapl.edu
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: To Peel or Not to Peel?
Organization: Taronga Park BBS
Date: Wed, 12 Aug 1992 09:03:54 GMT

In article <1992Aug11.165355.5691@chpc.utexas.edu>, jbyrd@chpc.utexas.edu (Jan Byrd) writes:
> 
> What about eating *raw*, unpeeled carrots?  No cooking to kill the
> germs.  How much scrubbing is "enough", and if it's a lot, then I might
> as well peel them.

I always peel my carrots, but I think it's because my mother always
harped about not peeling them because "the skin is where all the
vitamins are."
Bleh.

-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
 "If I had to be a breakfast roll, I'd rather be a cheese danish!" -- Monty
Newsgroups: rec.food.cooking
From: jerryg@ssd.intel.com (Jerry Gaiser)
Subject: Re: Recipes For The Cooking Inept??
Organization: Supercomputer Systems Division, Intel Corp.
Date: Thu, 20 Aug 1992 21:49:08 GMT

>In a recent rec.food.cooking article, beowulf@wam.umd.edu (amealuh) wrote:
>
>this may be wholly inappropriate of me, but does anyone actually HAVE any 
>recipes for the cooking inept, rather than just an extended discussion
>of what temperature one should cook a bird at?
>beowulf

Here's a one potter that probable uses too much canned stuff, but it's good:

   Goop

   3 medium Potato(e)s
   1 small can tomato sauce
   1 16 oz jar of tomato salsa (the hotter the better)
   2 cloves garlic (chopped fine)
   2 tsp basil
   1 heaping tablespoon of Mayo (Best Foods or Hellmans)
   1/4 to 1/2 cup cubed sharp cheddar (Tillamook Extra Sharp)

   Cube and boil potatoes until _just_ underdone.  Add tomato sauce, salsa, 
   garlic and basil and over medium heat continue cooking til potatoes are 
   done. Mix in mayo, which should thicken the sauce and then add cheese.
   When cheese starts to melt and blend in, spoon into bowls, get a bag of
   soda crackers and a cold beer and enjoy.

I know it sounds weird, but it's really pretty good. If I can find some nice
ground lamb, I'll saute it with a little onion, garlic, dash of thyme and a
dash or two of Durkee's hot sauce. Drain out the excess grease and mix in. 
Now it's a two potter, but well worth it.


-- 
Jerry Gaiser
         Usenet: jerryg@ssd.intel.com
        Fidonet: 1:105/380
           PBBS: n7pwf@n7pwf.or.usa.na
Newsgroups: rec.food.cooking
From: piz@cbnewsl.cb.att.com (G G ZIPFEL)
Subject: Re:  Pizza Sauce Recipe Request
Organization: AT&T
Date: Fri, 14 Aug 1992 20:30:00 GMT

In article <l8j4djINN60l@male.EBay.Sun.COM> ericb@micky.EBay.Sun.COM writes:
>
>Sounds to me like y'all are debating more about California
>and New York than you are about pizza.  Why does California
>corner the market on creative pizzas?  And why does New York
>pizza inherently imply "boring" or "rigidly defined?"

	While pizza is an American product (obviously since tomatoes
	are American) most people view pizza as an Italian dish.
	So Chicago style pizza (or New York style if you must, although
	I believe that pizza was originated in Chicago after a shop
	cook returned home from some war where he saw people eating
	beef and pork on round bread. He added tomatoes and cheese, and
	voila, pizza was born. But, I digress...) anyway, Chicago style
	pizza is viewed as traditional, and therefore "boring."

	California style pizza (which IMHO sucks rocks in most cases,
	although some combinations are good.) is much more adventuresome.
	When you order a pizza in Chicago you know it's going to be good.
	The same can not be said in California. Thus the label of boring, 
	there's no risk in traditional pizza.
>
>I guess all I am saying is that any pizza I can buy in either
>New York or LA or San Francisco I can also buy (given the season)

	I doubt that most self respecting pizza shops on the east
	coast would allow some of the toppings that are available on 
	the west coast in the fridge, let alone on the pie!

>in Des Moines, Cheyenne, Little Rock, or Austin.  That's all.  
>
>Eric Channing Brown
>

	Of course, Pappa Del's Pizza in Champaign Il has the best pizza
	I've ever had. I've not ever figured out why it's so good, but I
	think it's the amount of sweet basil and savory in the sauce.
	Good stuff Maynard!


-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
          Zip                  |   Owner/GM West Chicago Zippers,           
Steelers in 92, Bubby's Back!  |   Obviously the funniest team in the IBL.   
"Anything that travels that far oughta have a damn stewardess on it"
Newsgroups: rec.food.cooking
From: hartley@centerline.com (Timm Hartley)
Subject: **oops! Calzone correction**
Followup-To: rec.food.cooking
Organization: CenterLine Software
Date: Wed, 12 Aug 1992 14:45:53 GMT

Yesterday I posted  the basics for calzone, and I goofed. I was doing it
off the top of my head (obviously it's flat) and when I checked my file on
it realized my culinary boo-boo. Here's the corrected version:

Calzone

Basic Pizza Dough*			
2 cups mozzarella 		
2 cups (about a pound) 		
of ricotta cheese
1/2 cup Parmesan cheese	
1/2 cup olive oil
1 cup peeled, seeded,plum tomatoes 
garlic

and just about anything else your
little heart desires. Get creative!

Prepare the dough as directed.  Preheat the oven to 500 degrees.   
Divide the dough into three equal parts.  Roll or stretch the dough into
circles.  Working with one at a time fill half of the circle with the
cheeses and other fillings.  Fold over and seal the edges.  Brush olive oil
over the top.  

Bake at 500 for 15 minutes.  Can be served with sauce.

*Pizza Dough
1 tablespoon sugar
1 cup warm water (110-115 degrees)
1 package yeast
3 1/4 c flour
1 teaspoon salt
1/4 cup olive oil

1   In the food processor, combine the sugar and water, mix well.  Add the
yeast and mix well. Let stand for 5 min.  Check to see if small bubble
start forming, signaling the yeast is active.  Add the 3 cups of flour,
oil, and salt process until it forms a ball.  If too dry, add a little more
oil, if too moist, add the rest of the flour. 
2.   Turn out onto a floured surface.  Knead for a few minutes and place in
an oiled bowl.  Cover with plastic wrap and let rise till doubled in size.
3.   When ready to use for pizza or calzone, punch down and roll out.

The dough can be frozen.  After it has risen, punch down and place in a
freezer bag.  Place in freezer. When ready to use, place in the fridge over
night.  Place it in a warm, draft free place till it is room temp.

       Timm Hartley I Production Assistant
CenterLine Software I hartley@centerline.com
      10 Fawcett St I "Back off man! Don't 
Cambridge, MA 02138 I make me use this!!"
                         -Ren Hoek-
From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Newsgroups: rec.food.cooking
Subject: Re: Wanted: Cucumber Sauce for Gyros/Cucumber Recipes
Date: 17 Aug 92 18:18:29 GMT
Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Organization: Stakeholder Relations, NCR Corp in Dayton,OH

In article <1992Aug15.163417.8136@news.iastate.edu> jerrett@iastate.edu
(Gregory A Jerrett) writes:
>I have inherited way too many cucumbers to use conventionally, If any
>one has a recipe for the cucumber sauce used on gyros, please post or email


        tsatziki (sp?)

        1 16oz carton yoghurt, left to drain in a funnel (through cheesecloth
                or a coffee filter) for an hour or two
        2 medium cukes, shredded and squished of their water
        mass quantities of garlic and fresh mint, chopped
        a tablespoon or so of olive oil
        salt and pepper

        Combine above.  Let flavors develop together for at least 
        2 or 3 hours.  EAT.  Enjoy.  Thank the gods for a plethora
        of cukes, and mint, and garlic.  Another holy trinity!

        EM
Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: Tonic Water
Organization: NASA Dryden, Edwards, Cal.
	<1992Aug3.144032.11474@hemlock.cray.com> <6186@ucru2.ucr.edu>
	<1992Aug16.004801.16710@dartvax.dartmouth.edu>
Date: Sun, 16 Aug 1992 16:35:32 GMT

On 16 Aug 92 00:48:01 GMT, oldman@coos.dartmouth.edu (Prakash Das) said:

Prakash> I wanted to know if the tonic water sold in the stores can be
Prakash> harmful if taken in large quantities. Specifically, is Qunine (sp?)
Prakash> harmful in large doses. Also, what are the benefits. I know
Prakash> that it is useful for people recovering from fevers, in heart
Prakash> arrthymias, etc. Any details? Any reference sources?
Prakash> In short, can it be too much of a good thing?

Military pilots are cautioned to limit their intake as the quinine can
affect the inner ear, leading to vertigo and spatial disorientation.
At least one Navy fighter was lost due to tonic-water-induced vertigo.
If you're not going to be doing air combat, though, I'm not sure how
helpful this information is.  Air combat is characterized by extremes
of spatial maneuvering, unusual attitudes, and various accelerations;
it has no normal counterpart.

--
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
 "There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
                       "A kill is a kill."  Anonymous
--
Newsgroups: rec.food.cooking
From: tracy@apollo.HP.COM (Tracy Hoover)
Subject: Question about Le Creuset casserole sizes
Date: Mon, 17 Aug 1992 14:51:02 GMT
Organization: Hewlett-Packard Company, Chelmsford, MA

I was thinking of treating myself to a Le Creuset casserole, but I can't
decide on the size.  I have a 4.5 qt. dutch oven, which seems a bit on
the small side, so I'm actually trying to decide between the 5.5 qt. and
the 7 qt. models.

The 5.5 qt. seems like the right size, but I was wondering if anyone had
any actual experience which says "yes it is" or "you really want the
7 qt. and here's why."

Email replies would be preferred -- I'll post the results if there's
interest.

Thanks!
Tracy Hoover

-- 
========
Being called a poetess brings out the terroristress in me. --Audre Lorde
From: EY65@LIVERPOOL.AC.UK
Newsgroups: rec.food.cooking
Subject: Re: Difference between baking powder and baking soda
Date: 12 Aug 92 13:43:52 GMT
 <1992Aug12.084003.19811@aisb.ed.ac.uk>
Organization: University of Liverpool

In article <1992Aug12.084003.19811@aisb.ed.ac.uk>, eddie@cstr.ed.ac.uk (Eddie
Rooney) says:
>Baking soda is sodium bicarbonate;  to make things rise, it needs an acid,    h
>whic
>can be provided by lemon juice, sour milk (hence its use in soda bread) or    m
>crea
>of tartar (tartaric acid).

Sodium bicarbonate also works as a raising agent on its own. It decomposes
when heated to give off CO2. It is only used as the sole rasing agent in
strong flavoured foods such as gingerbread as one of the by-products of
the decompositon has a soap flavour which needs to be masked.
foods such as gingerbread

Liz
Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: buttermilk - I have recipies
Organization: The Ohio State University
Distribution: usa
Date: Fri, 21 Aug 1992 12:49:07 GMT


Dear Anne, I read your posting to the rec.food.cooking board and I just
had to answer to your request for buttermilk recipies.  I have two good
and fast cake recipies using buttermilk.  One is for poppyseed lemon
cake and the other for banana walnut cake.  If you (or anyone else)
is interested, I will post these.  I find that buttermilk, no matter 
how old is great in these.  Our family (slavic) eats buttermilk on
boiled potato-e-s.  In Kentucky, it is common (I am told) to eat
cornbread with buttermilk. - Lori
Newsgroups: rec.food.cooking
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Subject: Re: Hash Browns - RECIPE
Organization: NASA/Jet Propulsion Laboratory
Date: Tue, 18 Aug 1992 19:35:47 GMT


|> Help.
|> 
|> I need a recipe for hash browns. Over here I can only find them
|> frozen which you need to grill or deep fry.
|> 
|> Also, what are they normally eaten with? I've tried them as a breakfast
|> with the usual eggs sausage etc, but are they used with other meals?
|> 
|> Thanks,
|> 
|> Steve Pearce.

Here's a recipe from my boyfriend's Mom:

-----------------------
Potato-Cheese Casserole
-----------------------

1 bag		Southern Style Ore-Ida Hash Browns (thawed)
16 oz.		Sour Cream
1 can		Campbell's Cream of Mushroom/Cream of Broccoli Soup
1 tbsp.		onions, finely chopped 
1 cup		cheddar cheese (shredded) use more if preferred

In large bowl evenly mix the potatoes, sour cream, soup (don't add milk), and
onions together.  Pour into a 13x9 baking dish.  Spread evenly in dish and
top with cheddar cheese.  Bake in oven at 375 degrees for 45 minutes or
until the cheese begins to bubble and turn a little brown.

enjoy!

Jennifer Yu

school:	yuie@cco.caltech.edu
work: 	jsy@aig.jpl.nasa.gov
Newsgroups: rec.food.cooking
From: hartley@centerline.com (Timm Hartley)
Subject: Re: Wanted: Tollhouse Pie Recipe
Followup-To: rec.food.cooking
Organization: CenterLine Software
Date: Wed, 19 Aug 1992 13:19:38 GMT

In article <168479FF6.M17059T@MBVM.Mitre.Org>, maura@mitre.org wrote:
> 
> Someone last week posted a thank you for a Tollhouse Pie recipe that was
> heavenly.  If anyone out there has this recipe, could you please email it
> to me at maura@mitre.org
>  
> I would really appreciate it.
>  
>  
> Maura Shugrue                        Naturally, I speak on my own behalf
> ****Shug****                         and MITRE is not the chocoholic here!
>  
>  
>  
>  This is so weird! I was just thinking about Tollhouse Pie last night! Please email me too if it's not too much trouble! My roomate is really going to hate me for this!
>  

       Timm Hartley I Production Assistant
CenterLine Software I hartley@centerline.com
      10 Fawcett St I "Back off man! Don't 
Cambridge, MA 02138 I make me use this!!"
                         -Ren Hoek-
Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: Soggy tortillas
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Wed, 12 Aug 1992 18:04:23 GMT
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 <Bsvt44.3vD@ux1.cso.uiuc.edu> cwright@ux1.cso.uiuc.edu (wright christine l) writes:

>                             My method is to soften the tortillas with 
>sauce, fill and roll, put in the pan and cover lightly with more sauce
>and cheese.  However, when I remove the pan from the oven there are no
>longer individual enchiladas--just a sea of (very tasty) goo.   

I had this same problem until I was shown to dip them in oil.   Also, you
may be keeping them in the sauce too long.  I think the main benefit of the
oil is to seal them and prevent them from drying out in the oven.

Dave
auwen@convex.com
Newsgroups: rec.food.cooking
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Re: recipe cooking inept
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA
Date: Fri, 21 Aug 1992 21:31:16 GMT

In a recent rec.food.cooking article, llane@javelin.sim.es.com (Laura Lane) wrote:

>Here's one that is fast and easy, I have a few more that I will post after
>I check measurements.
>
> [kielbasa recipe]

Here's another good, easy thing to do with kielbasa:

1 lb kielbasa, cut into 2 inch lengths
1 apple, peeled and chopped
1 small onion, chopped
2 medium potatoes, peeled and cut in 1" cubes
good dark beer

Put the sausage, onion and potatoes in a skillet. Pour in enough beer to
cover the vegetables. Simmer until the potatoes are transluscent but still
crunchy. Add the apples. Keep simmering until the potatoes are tender.

I learned this one from my husband's Ukranian grandmother who told me this
is what she ate in the old country.

-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sq.com
From: Donald.E.Reed@dartmouth.edu (Donald E. Reed)
Newsgroups: rec.food.cooking
Subject: Re: Pierogies, freezing them
Date: 19 Aug 92 16:41:08 GMT
 <1992Aug18.145051.21692@a.cs.okstate.edu>
Organization: Dartmouth College, Hanover, NH


A question on freezing pierogies, Is it better to freeze them after
they have been simmered or should you just fill and freeze?

Thanks
Don
Newsgroups: rec.food.cooking
Subject: Re: Keeping food in tin cans
From: gary@cdthq.UUCP (Gary Heston)
Date: Thu, 13 Aug 92 12:31:50 CDT
Organization: Garys' Home for Obsolete Computers

kentt@informix.com (Kent Tracy) writes:

> Maybe this is along the same lines...
> 
> I have noticed that aluminum foil, when I cover tomato-based leftovers like
> pizza or spaghetti, comes out of the fridge the next day with pinhole burns
> where it was in contact with the food.  Does anyone have any insight as to
> what is happening here, and if it is leaving any potentially dangerous 
> remnants on my food?  Thanks!  And we've already determined its not my cookin

It's the acid in the food corroding away the aluminum foil. It will 
leave some small amounts of aluminum compounds in the food, but probably
not enough to cause any harm. Might make it taste funny in spots.

Use plastic wrap on tomato-based dishes.

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: lwv26@cas.org (Larry W. Virden)
Subject: Re: How many cookbooks?  
Followup-To: rec.food.cooking
Reply-To: lvirden@cas.org (Larry W. Virden)
Organization: Nedriv Software and Shoe Shiners, Uninc.
Date: Sat, 22 Aug 1992 01:38:04 GMT


I have a dozen or so BOOKS.  I have quite a number of bookets (you know,
those books at the grocery counter by Pillsbury and co.).  I have a couple of
yrs of 2-3 cooking magazines.  I have 16 yrs of clippings (well, not all THAT
many - a couple of 1000 or less).  But I have a HUGE collection of printouts
from Usenet - about 7 3 ring binders from 1" to 3" in thickness.  I wish
I had enough storage at hope to keep them all online.

What _I_ want to know is - how many cookbooks do you cook from?  I cook from
at least 10-12 selected books and bookets, as well as a few magazines and
then do a lot of cooking from my printouts.
-- 
Larry W. Virden                 UUCP: osu-cis!chemabs!lvirden
Same Mbox: BITNET: lvirden@cas  INET: lvirden@cas.org
Personal: 674 Falls Place,   Reynoldsburg, OH 43068-1614
America Online: lvirden@aol.com