HDTenEightyP/NetNews huggingface dataset:
From: thomase@tekig5.pen.tek.com (Thomas Stan England)
Newsgroups: rec.food.cooking
Subject: Re: sourdough starter
Date: 5 Apr 92 23:34:19 GMT
Reply-To: thomase@tekig5.pen.tek.com
Organization: Tektronix, Inc., Beaverton,  OR.


From the booklet "Essentials of Home Productiona and Storage"
published by The Church of Jesus Christ of Latter-day Saints
(the Mormons - who have invested considerable resarch into
food storage techniques) I found the following:
	Sour Dough Starter

	2 cups (286 grams) white flour or (274 grams) whole wheat flour
	2 cups (480 milliliters) warm water
	2 teaspoons (10 milliliters) honey or (8 grams) sugar
	Mix well. Place in uncovered bottle or crockery jar.
	Allow mixture to ferment 5 days in a warm room,
	stirring mixture several times a day. This will aerate the
	batter and allow the air to activate the mixture. It will
	smell yeasty, and small bubbles will come to the top.

	After using some yeast for baking, "feed" the starter (to
	replace the amount used in baking) by using equal parts
	of flour and water or potato water. In 24 hours the yeast
	will form and work and be ready for the next use.

	Store unused portion of yeast in the refrigerator in a
	glass or crockery jar with a tight-fitting lid. Shake the jar
	often. Activate the yeast again before using by adding 2
	to 3 tablespoons (18 to 27 grams ) of flour and the same
	amount (30 to 45 milliliters) of water and store.

	Homemade yeast can be used to replace all or part of
	the commercial yeast called for in a recipe; allow 24
	hours for homemade yeast to rise.
Organization: Central Michigan University
Date: Wednesday, 8 Apr 1992 16:23:42 EDT
From: Debbie Goodwin <34IAFWM@CMUVM.CSV.CMICH.EDU>
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Cheesecake Recipes
Distribution: usa

I have "several" recipes for cheesecake.  Any more of a specific description.
About the only way I have found not to get that crust that forms is to have a c
rust.  A shortbread type is usually good.
From: eddie@railnet.nshore.ORG (Eddie Van Huffel)
Newsgroups: rec.food.cooking
Subject: Re: fat content of clarified butter
Date: Thu, 09 Apr 92 23:20:21 EDT
Organization: Railnet BBS +1 216 883 6298

oliver@redwood.CS.Berkeley.EDU (Oliver Sharp) writes:

> A question for you: how much fat does clarified butter have in it?  I
> am actually most interested in the Indian version (ghee) and the 
> Ethiopian version.  You cook butter, optionally adding spices, until the
> milkfat solids separate, and then you strain it a few times to get just
> the liquid.  None of the books I have mention the fat content, which


It is my understanding that clarified butter is pure butterfat.  I usually 
clarify it by heating about 5 pounds of it, and putting it into a round 
bottom bowl and refrigerating or freezing it.  When it is hard, I cut off a 
thin layer of gunk on the top, and the whitish layer on the bottom, and 
Wowie!  I have clarified butter which I can use to make those cholestrolic 
goodies as hollandaise, bearnaise, etc.

--
eddie@railnet.nshore.ORG (Eddie Van Huffel)
Railnet BBS +1 216 883 6298
From: pjh@eng.cam.ac.uk (P.J. Hogben)
Newsgroups: rec.food.cooking
Subject: Re: Cups - measures - weights - (not tom, silly) - dry and wet
Date: 10 Apr 92 17:40:32 GMT
Organization: cam.eng

dvlaed@cs.umu.se (Ann-Cathrin Englund) writes:

>In article <1992Apr3.123407.25236@bronze.ucs.indiana.edu> stcmille@copper.ucs.indiana.edu (Stephen C. Miller) writes:
>>A couple measurement concerns (I'm a social scientist, and the unit of
>>measurement is always vital to the success of the analysis).
>>
>>
>>2) Is it true that in Europe and most of the rest of the world sugar and
>>flour are measured primarily by WEIGHT and not by VOLUME - and that this
>>is a more accurate way to measure things?
>>
>>--------------------
>>=Steve Miller	(oracular priest)      stcmille@copper.ucs.indiana.edu
>>		(Former rock star turned grad student)
>>  Happyhappy joyjoy happyhappy joyjoy happyhappy joyjoy happyhappy joyjoy

>2) No it's maesured by volume in most cases.

Actually in Britain, flour and sugar are generally sold and used (in
recipes, etc.) by weight.

Which brings me to a related question. In most of the recipes I have
taken from the net the quantities are so many cups of flour, sugar
etc. I assume these cups are half an _American_ pint? Would it really
matter if I used a cup measuring half a _British_ pint instead?

Philippa Hogben


pjh@eng.cam.ac.uk  (reverse if posting from Janet)
From: jrtrint@PacBell.COM (John Trinterud)
Newsgroups: rec.food.cooking
Subject: Re: Smilemakers
Keywords: Smilemakers request
Date: 17 Apr 92 20:11:19 GMT
Article-I.D.: PacBell.1992Apr17.201119.25941
Organization: Pacific * Bell

In article <1992Apr17.193613.23897@uunet.uu.net> tamara@uunet.uu.net (Tamara S. Bowman) writes:
>In article <1992Apr17.184803.12517@ux1.cso.uiuc.edu> jshg1134@uxa.cso.uiuc.edu (Jeffrey S. Hoeft) writes:
>>
>>Smilemakers has asked for assistance in making a little boy's dream
>>come true.
>>
>>Seven year old Craig Shergold again......
>>
>>	     
>NO STOP DO NOT DO THIS.  This is an urban legend.  This little
>boy is in the Guiness book (go to your local library and see).  His
>family is periodically inundated with Business cards because someone
>starts up again.  Don't send business cards, don't send anything.
>
>
>Tamara Bowman		tamara@uunet.uu.net
>

... Or we could send them the Mrs. Fields Cookie Recipe, and the
Buffalo Wings thread, and mebbe that'd be the end of it??

John "Wishful thinking on a Friday after a *long* week" Trinterud
--
 jrtrint@srv.PacBell.COM
Newsgroups: rec.food.cooking
Subject: <None>
From: psantucci@desire.wright.edu
Date: 16 Apr 92 22:29:28 EST
Organization: Wright State University 

I am a confectioner of some experience. Recently my girlfried joined the 
Society for Creative Anacronism, and I have been going along to events with
her. Most of the male population of the SCA are involved all day long in
beating each other with sticks, a pastime which holds no appeal for me. I
figure I can have some fun and make some dosh by selling authentic period
candies and treats, but I wouldn't know a medieval confection if it bit me
arse.

I am looking for a collection of candy/sweet recipies popular between 1100 and 
1600 AD. Renaissance is acceptable as well, but not after 1700 please! I would
be interested in cookbooks, pass-around collections, rumors, or books of the
time with descriptions of confections. I can probably reproduce a recipie from 
them.

Materials may originate from Europe (including UK) or Asia, or some parts of
the americas after 1500.

Thanks for your attention,
PATMAN
santucci@eve.wright.edu
psantucci@desire.wright.edu

CARPE DIEM (fish of the day)
Newsgroups: rec.food.cooking
From: anderson@ee.eng.ohio-state.edu (Bettylise Anderson)
Subject: REQUEST: non-alcoholic punch recipes
Originator: anderson@jete.eng.ohio-state.edu
Organization: The Ohio State University Dept of Electrical Engineering
Date: Fri, 17 Apr 1992 12:03:01 GMT

I am looking for some non-alcoholic punch recipes.Any and all will be
welcome.

-- 
Betty Lise Anderson
Ohio State University Electrical Engineering Department
Room 204 Dreese Labs, 2015 Neil Avenue
Columbus, OH 43210
Newsgroups: rec.food.cooking
From: mstrange@alfred.carleton.ca (N E N Strangelove)
Subject: Recipe wanted: Angel food cake
Organization: Carleton University
Date: Thu, 16 Apr 1992 22:40:54 GMT

If anyone could pass on their favorite angel food cake recipe, I'd
appreciate it.

Thanks,

Natalie Strangelove
From: john@spss.com (John Przyborowski)
Newsgroups: rec.food.cooking
Subject: Re: Bagels/Yeast
Keywords: Why didn't they rise?
Date: 17 Apr 92 14:36:25 GMT
Distribution: na
Organization: SPSS Inc.

tck@cbnewsm.cb.att.com (teresa.c.kelly) writes:

>I need some help.  I made bagels last night (thanks for the recipe
>someone posted), I followed the directions very closely, but my
>dough did not rise.  Does anyone have any suggestions on what
>I might have done wrong?  I have no experience working with yeast
>at all, but I do remember how to knead dough (from my High School
>cooking class 8)  Maybe that's my problem!).

>Anyway, any insight would be appreciated.

>Tracy Proc

How hot was the water you used? It should be lukewarm not hot, as heat kills
yeast. Cold does not kill yeast, it only slows it down, so don't be nervous 
about your water being "not hot enough". 
Also, did you "proof" the yeast. Mix the yeast with the desired amount of 
warm water and add a bit of sugar or flour and stir once or twice--let it
sit in a warm place (if you have a gas oven with a continual pilot, pop it
in there) for a bout five minutes. If the mixture looks foamy or frothy and
has a very "heady" aroma that means your yeast is alive and well.

Once the yeast mixture is incorporated into the flour and you're set to let
it rise, make sure the bowl its in is covered with a damp cloth or towel or
plastiic wrap and put in a warm draft free place--once again the oven is a 
great place. I've made dough rise really quickly when I'm in a rush by 
raising the temp--I wouldn't suggest this though. Bread operates on bread
time and so should you when you make it--it's not unusual to wait up to two
hours in the winter for a batch of dough to double.

Just think, if it fails, you'll always have the makings of good pretzels!

john
From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.cooking
Subject: Re: No-egg salad
Date: 6 Apr 92 20:19:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <167C1985C.MEDELMA@cms.cc.wayne.edu> MEDELMA@cms.cc.wayne.edu  
(Michael Edelman) writes:

  > A local wolesaler of natural-food type sandwiches makes a wonderful
  > tofu egg salad analog that I like even more than egg salad. As the
  > readyt-made sandwiches sell for around $2.49, and as I try to avoid
  > hanging out in health food stores (I'm afraid I'll catch something)
  > so I attempted to make my own, based on flavor and the ingrdients on
  > the label (something cryptic like "spices"). Here's what I've got
  > so far:
  >  
  > 1 block tofu (a pound, I guess.)
  > 1-2 T mayonaise
  > 1 stalk celery, chopped fine
  > 1 T chopped onion
  > dash powdered mustard (1/4t?)
  > Similar amount paprika
  > salt and pepper to taste
  >  
  > But something's missing. Anyone care to experiment?

Dare I say it?  You might try using Miracle Whip instead of
mayo.  Also, another common thing in salad spreads is chopped
up sweet pickles (a tablespoon or so) or a bit of the sweet
pickle juice.  Finally, have you tried using a prepared 
yellow mustard instead of the powdered?  This will be a bit
stronger and tangy-er than the powdered stuff.  You might
also try a few celery seeds; my grandmother always added them
to both egg-salad and potato salad.

Seems like you need to whip up a batch, then get out about 6
bowls and put a dollop in each.  Add a pinch of a prospective
"missing ingredient" until you recognize the "missing taste."

That might do the trick.  But it is hard for us to read your
mind or have any idea of the flavors associated with the 
deli you frequent.

Later,

Carol
riacmt@ubvms.cc.buffalo.edu
From: twheless@hpdmd48.boi.hp.com (Tom Wheless)
Date: Mon, 6 Apr 1992 02:28:29 GMT
Subject: Re: [REQUEST] Whole-Wheat Brownies
Organization: Hewlett Packard - Boise, ID
From: csb58666@uxa.cso.uiuc.edu (Chad S. Beckett)
Subject: Need Zupfe Bread recipe.
Summary: zupfebread
Keywords: zupfebread
Organization: University of Illinois at Urbana
Date: Thu, 16 Apr 1992 19:01:05 GMT

I would very much like to have the recipe for Zupfe bread.  If anyone has
it, please e-mail to

csb58666@uxa.cso.uiuc.edu

Thanks!
Chad S. Beckett

Newsgroups: rec.food.cooking
From: lc2c+@andrew.cmu.edu (Lynda R. Caster)
Newsgroups: rec.food.cooking
Subject: Re: Buffalo wings: Setting the record straight!
Date: 17 Apr 92 19:11:04 GMT
	<1992Apr16.150231.3969@bb1t.monsanto.com>
Organization: Development and Fund Raising, Carnegie Mellon, Pittsburgh, PA

Come on people, give it up!!!  Buffalo wings (really chicken wings)
started as a good way to use the wings from chicken, and not be
wasteful.  We here in the Miami of the North (Buffalo) have always been
ecological correct (despite living 20 miles from Love Canal and other
assorted land fills).

Wings make a good way to serve Beer and Pizza and if you haven't sat
around  watching a Buffalo Bills football game and eating wings and
pizza, and drinking Genny beer, you haven't lived life to its fullest.

I write to you from the Steel city where yunz (local expression) can't
get a decent wings for love nor money.  Come on friends in Buffalo,
speak up.  Don't take the abuse any longer for a misconception about a
great American food.  Next they'll pick on "Beef on Weck."


-----------------------------------------------------------------------------
The opinions addressed here do not necesssarily reflect those of my
employer, family, friends, or perhaps even myself at another moment in
time.

Peace, Lynda
From: ananth@wet.UUCP (Sekhar Ananthakrishnan)
Newsgroups: rec.food.cooking
Subject: Info. on cookbooks; A question.
Date: 16 Apr 92 18:26:47 GMT
Distribution: na
Organization: Wetware Diversions, San Francisco

Hi!!

I found the articles posted on "favorite cookbooks" 
pretty interesting.

I am particularly interested in knowing about cookbook
sales volume of popular cookbooks (just like sales of
music albums).  I would very much appreciate any information
on appropriate sources for sales volume figures.

Names of popular cookbooks as well as their publishers would
also help me a lot.  Thanks.

Sekhar C. Ananthakrishnan
     
Newsgroups: rec.food.cooking
From: johnt@mentorg.com (John Thienes)
Subject: Re: what to do with black treacle?
Organization: Mentor Graphics Corporation, Wilsonville, OR
Date: Tue, 7 Apr 1992 15:51:44 GMT

Sophie Laplante wonders what to do with "black strap" molasses:
>
>On a similar note, I (accidentally) bought "black strap" molasses
>the other day (fairly bitter stuff).  Any ideas on how to use it 
>in recipes calling for molasses?
>

I use it without change in the following:
   Homemade rye bread
   Dark fruitcake
   Drizzle over cooked cereal at breakfast
   Eat it plain, it's a good source of iron   =8^)

>--  Sophie Laplante  (sophie@cs.uchicago.edu)

-- 
John Thienes        john_thienes@mentorg.com          ...!uunet!mntgfx!johnt

                          Sola Gloria Deo 
Newsgroups: rec.food.cooking
From: sherwood@adobe.com (Geoffrey Sherwood)
Subject: Re: Authentically Correct Food (was re: Mexican Cookbook Wanted)
Organization: Adobe Systems Incorporated
Date: Wed, 8 Apr 1992 18:05:45 GMT

In article <EdsZy_O00io1ADJ2Rt@andrew.cmu.edu> aw0i+@andrew.cmu.edu (Andrew Jordan Werth) writes:
>
>From my past experience with recipes and advice Carol has posted, I
>would love to see the recipe for her jambalaya!  :-)
>(I lost the recipe I used to use from one of those Louisiana cooking
>shows -- not Justin, but that other guy -- it was really good, but I
>can't remember exactly how it went!)

I'll give you the one I use.  It is basically Paul Prudhome's recipe with
some simplifications.  I strongly suggest you cut everything up first,
because once you start cooking things go fast.  His cooking directions
are a lot more complicated than mine, but I did it both ways and didn't
see much difference.

Chef P. Prudhome's Chicken and Tasso Jumbalaya
(as corrupted by yours truly)

Seasoning:
2 tsp Cayenne (red) pepper (to taste, this is fairly hot, maybe 1 tsp if
	you are not a heat fan)
1 1/2 tsp white pepper
1/2 tsp black pepper
1/4 tsp rubbed sage
1 tsp thyme
2 bay leaves
salt (if needed.  I usually throw in a tsp, I don't remember what he calls for)

Vegies:
1 cup chopped onion
1 cup chopped green (or red -- my preference) bell pepper
1 cup chopped celery

(I use 1 good sized (like a baseball) onion, 3 stalks celery, one pepper.
 Close enough.)

Meat
1/2 lb ham or sausage (I usually use one of the polish sausages, like Hilshire
farms (I think) kielbasa -- easily available in the Supermarket.  He recommends
tasso if you can get it, or Cure 81 ham if you can't.  Turkey sausage works
well too.  Italian sausage isn't bad either though the taste is different)

3/4 lb chopped chicken

cut meat into 1/2" to 3/4" pieces

Other ingredients:
2 1/2 cups chicken broth
1 1/2 cups converted rice (Uncle Ben's.  Can use regular rice, but the
	converted rice really works better than either long grain or
	Basmati; I've tried)
1 can (12 oz or so) chopped tomatoes (original recipe calls for fresh but these
	are much easier and I cannot tell much difference once they are cooked.
	Notice 'chopped' not pureed!!  I have only used these the last two
	times.  I love 'em!!  Peeling and chopping the tomatoes was the biggest
	hassle of this dish (not to mention messiest, even with blanching them
	so the skins come off easily).
1 tbsp chopped garlic (mine comes out of a jar)
1 8 oz can tomato sauce

Preparation:
fry ham until it is looking fairly well cooked.  Add chicken, cook until it
looks f.w.c as well.  Add seasonings, stir for a few seconds.  Add veggies,
stir for a few seconds.  Add everything else, stir for a few seconds.  Place
in 350F oven for about an hour, uncovered.  I usually chop everything and put
it in the fridge.  When my wife gets home it takes about 15 min (frying the
kielbasa, mostly) to get it into the oven.  I find it just fills a cast-iron
frying pan.

It tastes good, and except for all the chopping is pretty easy.
	Geoff Sherwood
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Removing sulphites from dried fruit
Date: Fri, 10 Apr 1992 06:33:20 -0500

 JN> I have a batch of Turkish dried apricots which have a heavy smell of
 JN> sulphur
 JN> dioxide.  I was wondering if anyone knows how to reduce the sulphite or
 JN> bisulphite content of the apricots.  My ideas are:
 JN> 
 JN> 1) Soaking or rinsing with hot water.
 JN> 
 JN> 2) Soaking or rinsing with sodium bicarbonate solution to neutralize.
 JN> 
 JN> 3) Soaking or rinsing with citric acid solution to compete with bound
 JN> sulphites.

We avoid the problem by getting California apricots.  This MAY not have been
exactly the answer you were looking for, I realize...
From: poli2031@waikato.ac.nz
Newsgroups: rec.food.cooking
Subject: Re: What is "bouquet garni"?
Date: 7 Apr 92 11:12:17 +1200
Organization: University of Waikato, Hamilton, New Zealand

In article <21058@hacgate.UUCP>, deeds@oracle.SCG.HAC.COM (Deanna Deeds) writes:
> In article <1992Mar30.194454.27260@meaddata.com> sharonc@meaddata.com writes:
>>I made a dish this weekend that called for "bouquet garni" as an ingredient
>                                              ^^^^^^^^^^^^^
> 
  [deleted]
  I use a tea ball or cheesecloth, or just tie the things together
> if fresh straight off the plant.  
> 
> I think the standard bouquet garni includes, bay leaf, thyme,
> parsley, and something else (I think there are four basics).  Anyway,
> you get the picture.  I'm sure others out there know the answer... ?
> 
the other ingredient that I use often is peppercorn or clove.  Hope that helps.
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Newsgroups: rec.food.cooking
Subject: Re: Bacon Grease: Substitute?
Date: 8 Apr 92 14:50:05 GMT
Article-I.D.: cms.167C39863.MEDELMA
Organization: Wayne State University

In article <6H0ViB2w164w@railnet.nshore.ORG>
eddie@railnet.nshore.ORG (Eddie Van Huffel) writes:
     [...]
>However, I miss the 50's when we didn't have to worry about all of these
>things, and could really enjoy food.
>
Reminds me of something a friend said two years ago. We were both at a
conference in the North of England on a riverboat quaffing ale and munching
down pork pies. He looked thoughtful for a moment, turned to me and said,
"You know, if they had cholesterol in this country I'd be in a *lot*
of trouble..."
 
           --mike
From: 34LI6RE@CMUVM.CSV.CMICH.EDU
Newsgroups: rec.food.cooking
Subject: Cherry/Pineapple Dessert Recipe
Date: 6 Apr 92 19:47:22 GMT
Article-I.D.: CMUVM.92097.15472234LI6RE
Organization: Central Michigan University

We just spent a week visiting relatives, and one of our aunt's served this
one evening.  It's great!

Cherry/Pineapple Dessert

1 Can (16 oz.) Crushed Pineapple
1 Can Sweetened Condensed Milk
1 Cup Chopped Nuts (Pecans or Walnuts)
1 Tablespoon Lemon Juice
1 Can (16 oz.) Cherry Pie Filling
1 Cup Minature Marshmallows
1 (12 oz. container) Cool Whip

Mix, pour into a 13 x 9 pan, freeze.  Serve frozen.

Enjoy!

Holly Whitehead
From: pa15+@andrew.cmu.edu (Pratima Adhikari)
Newsgroups: rec.food.cooking
Subject: Castor sugar
Date: 14 Apr 92 16:55:14 GMT
Organization: Doctoral student, Biology, Carnegie Mellon, Pittsburgh, PA

Hi,
    I've seen reference made to "castor sugar", at least two times on
this network. Can anyone kindly tell me how it is different from common
sugar ? I'm just burnt up with curiousity.
                                Thanks in advance, Pratima.
Newsgroups: rec.food.cooking
From: smith@jevex.waisman.wisc.edu
Subject: WANTED: Chicken Divan Recipe
Organization: Waisman Center, University of Wisconsin-Madison
Date: 9 APR 92 07:59:13 CST

I am looking for a fast, easy Chicken Divan Recipe.  One recipe I found has
whipping cream in it.  I would prefer recipes that are lower in fat and
cholesterol.  Thanks in advance.
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.cooking
Subject: Re: Cups - whatever happened to guesswork?
Date: 8 Apr 92 16:50:11 CST
Organization: Monsanto Company, St. Louis, MO

In article <1992Apr6.163554.25096@acsu.buffalo.edu>, 
v076q4xb@ubvmsb.cc.buffalo.edu (WE ARE HOLDING ALL THE C'MPOSE
CHX KEYS HOSTAGE ON PLANET ZORT) writes:

[Measuring flame war deleted]

> upon reading the above lecture, i feel compelled to agree... and disagree...
> while a great many of the things one does in the kitchen do not require exact
> measurements, (eg breads, soups, stews, candy) quite a few do (eg pastries, 
> cakes, candy) implying that someone who believes in measuring is a *bad Cook*
> is quite an insult while showing that the accuser has a lack of basic knowledge 
> of the culinary arts. 
> also, id like to point out, historically, the idea that `our grandmothers' didnt
> measure their ingrediants is false. although the did not use standardized 
> measuring utensils, they did use `cups' and `teaspoons' and `tablespoons' and 
> `pints' and `pounds'.  as long as you consistently use the same measurements, 
> you will get consistant results.
> 
> ill stop my lecturing now.
> i hope i havent offended anyone by it...
> gina

I'll try not to make this sound like a flame, but:

Using measuring devices may not make you a bad cook, but it *CAN* make
you a bad person.  For example,  in every picture that you see Joseph
Stalin in working in the kitchen, what do you see?  He's holding 
*MEASURING DEVICES*!!!!   Or how about Idi Amin?  Again, *MEASURING
DEVICES*!!!!   And then, to my horror, when they showed Jeff Dahmer's
kitchen on the news....  OH, MY GOD...  ON THE COUNTER... A
*MEASURING CUP*!!!!!!

I immediately ran to my kitchen, dug through the drawers and disposed
of *ALL* my measuring devices.  You should see the change in me now!
I've stopped committing violent crimes, moved to an Amish
community and all my cakes and cookies come out tasting like sh*t!
*BUT* I am *SAVED*!!!  So please, save yourself and the world,

You may not notice these insidious devices changing you into a
monster (it happens very slowly) but look at your post.  Line wraps,
no upper case letters....  You see Gina,  It's happening to you too!
THROW OUT THOSE MEASURING DEVICES WHILE YOU STILL CAN!!!!

        ;-)  <--------------  For the Humor Impaired

  TED FEUERBACH   Scientific Systems Consultant  Trilogy Consulting, Inc. 
  Lake St. Louis, MO        (314) 537-6603       tjfeue@bb1t.monsanto.com
  Disclaimer:  The opinions expressed herein are MY OWN and obviously not
  the opinions of Trilogy, Monsanto or either of my two ex-wives.           
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP