HDTenEightyP/NetNews huggingface dataset:
From: mevard@media.mit.edu (Michele Evard)
Subject: Re: REQUEST: Punch
Organization: M.I.T. Media Laboratory
	<1992Aug24.172122.2556@fs7.ece.cmu.edu>
Date: Fri, 28 Aug 1992 22:25:54 GMT

In article <1992Aug24.172122.2556@fs7.ece.cmu.edu> asathaye@pns.ece.cmu.edu (Archana Sathaye) writes:
   ... I was wondering if anyone has recipes for some
   nice fruity punch that will be enjoyed by the kids and their
   parents...

This punch was served at a bridal (and groom!) shower held for my husband
and I a couple of years ago.  Everyone liked it, both adults and children,
so it may work for you.

Michele
mevard@media.mit.edu
............................................................................
GOLDEN GLOW PUNCH
from Betty Crocker's Wedding Plan-Book

25 servings (about 1/2 cup each)
(For more servings, just keep the same proportions.  The book also suggests
using 2 large punch bowls when serving 150, and putting a different flavor
of sherbet in each bowl.)

1 can (6 ounces) frozen orange juice concentrate, thawed
1 can (6 ounces) frozen lemonade concentrate, thawed
1 quart apple juice, chilled
2 quarts ginger ale, chilled
1 pint lemon or orange sherbet, if desired
Ice Ring (instructions following), if desired

- Pour the concentrate and the apple juice into the punch bowl.
- Stir the ginger ale into the bowl.
- Spoon in sherbet or add an Ice Ring.
- Serve immediately.

............................................................................
ICE RING

Requirements:
- A ring mold (one that fits into the punch bowl you'll be using)
- Fruit slices
- Water

Instructions:
- Arrange thin overlapping slices of lime, orange, and lemon in a ring mold.
- Pour water into mold to partially cover fruit (about 1/4 inch); freeze.
- When frozen, add more water to fill mold 3/4 full; freeze.
- Unmold ring and float fruit side up in punch.  

- For a crystal-clear ice ring, boil and cool the water before pouring 
  into mold.
- For a more colorful ring, add about 1/3 cup cranberries with the fruit
  slices, or alternate fruit slices and whole strawberries in the mold.
- Carnations, roses, mums, or other flowers can be frozen in an ice ring,
  too.  Wash flowers, remove stems, and place blossom side down in mold.
From: blee@digi.lonestar.org (Benjamin W. Lee)
Newsgroups: rec.food.cooking
Subject: Re: Asian grocery adventures
Date: 28 Aug 92 14:16:38 GMT
Organization: DSC Communications, Plano Tx.

C. M. Tuerk - MPhil writes:
>....
>My "Asian Grocery Adventure" took place about a year and a half ago
>turned everyone's stomach was seeing the cats and dogs for sale - and
>not for pets.
>....

There is an old saying about Cantonese:
They will eat anything except for among 2 legs, a human or for 4 legs, a table.
I guess each local territory in China has their own tradition which varys a lot.
From: neve@nlm.nih.gov (Leif Neve)
Newsgroups: rec.food.cooking
Subject: Re: Freeze Corn on the Cob?
Date: 31 Aug 92 18:35:11 GMT
Reply-To: neve@nlm.nih.gov
Organization: National Library of Medicine

In article MVOIGT@cmsa.gmr.com, MVOIGT@cmsa.gmr.com () writes:
>Can you freeze corn on the cob for a couple of months?  In the husk?  Or
>should you shuck it?  I found some great corn on the cob that I would like
>to serve at thanksgiving.......?

I've heard from several sources that it works fine. Husk the ears and
throw them in a plastic bag in the freezer.  Microwave 'em when the
turkey is ready to come out of the oven....

Leif Neve
Newsgroups: rec.food.cooking
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Subject: Asian grocery adventures
Organization: NASA/Jet Propulsion Laboratory
Date: Wed, 26 Aug 1992 21:48:02 GMT

One of my roommates(Karen) and I are Chinese and we frequent the Chinese
grocery stores of Monterey Park weekly.  We took one of our other roommates
(Christy) with us one time.  She's Caucasian and boy oh boy did she have fun.
I have to commend her effort to maintain some curiosity and also her
state of stomach...  I don't think things in the cans are as intimidating
as the foods in the refrigerated sections (or try the meat counters and
the seafood "area").  Things in cans have pictures that make them look
nice.  If I grabbed a package of beef ligaments and tendons and showed
them to Christy ranting and raving "these are sooooo good!" I think she'd
be less receptive to it than if I had a can of the stuff.  Then again
in a can you are allowed to imagine what they look like - and I suppose
the imagination can be worse than reality...

Have you seen these places?  Live fish for you to select.  The guy pulls
it out of the overcrowded tank with a net and then slams it on the ground
(that you and I walk on) to subdue the fish.  Walk down the fridge sections
and take note of all the forms tofu can come in - wow!  There's this 
jello type stuff in cans - grass jelly.  It's wonderful - I love it - 
but it's black.  Some Chinese friends complained that their mom would
run the blob through some device and it all came out like spaghetti - 
but it was black.  So it looked like worms...  One last item, my Dad's
all time favorite - thousand year old eggs.  These are eggs aged in
limestone.  The shells are puke green in color and speckled.  Peel the
shell off and the egg white part is (here's that color again) black - a
transparent black.  The yolk - another variation of puke green - and
these eggs smell like the very devil himself... I love being an ABC.

My fondest memory of moving in with Karen was that everytime any of us
opened the freezer door, a small plastic container of whole dried 
anchovies would tumble to the floor.  I never saw her eat these things -
but they're gone now.  I wonder...

Jennifer Yu
From: jfh@duke.cs.duke.edu (Fran Heidlage)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: gingerbread
Date: 26 Aug 92 20:22:59 GMT
Distribution: na
Organization: Duke University Computer Science Dept.; Durham, N.C.

In <c60a-tb.714459253@volga.Berkeley.EDU>, c60a-tb@volga (Paul DuBois) writes

> Does anybody have a good recipe for gingerbread?


	Since I've seen no responses to the request for a gingerbread
	recipe, I thought I'd post this one.  This is my own recipe;
	I started with one from _The Apartment Vegetarian Cookbook_
	and went from there.

	The original poster thought that a recipe he had tried had too
	much molasses flavor.  I suggest modifying this one by increasing
	the honey and decreasing the molasses, although there are
	obviously limits to how far you can carry this.  Simply reducing
	the amount of molasses and increasing the hot water might work, too.







				Gingerbread


		Mix together:

			1 1/4 Cup whole wheat flour

			1 Cup unbleached white flour

			1/2 tsp salt

			1 tsp baking soda

			2 tsp baking powder

			1 Tbsp powdered ginger

			1 tsp cinnamon

			1 tsp ground coriander seed

			1/2 tsp dry hot mustard (powder)



		Thoroughly blend the dry ingredients.  Then add:

			2 eggs (large or extra large)

			1/3 Cup margarine

			3/4 Cup molasses

			1/2 Cup honey

			1/2 Cup hot water

		Beat until thoroughly mixed, pour into a greased
		9 x 12 inch pan and bake for 50 minutes at 325 degrees (F).
		Yields one dozen 3 x 4 inch pieces.

	
	Enjoy!

	fran heidlage
	jfh@cs.duke.edu
From: hpm0@ns1.cc.lehigh.edu (HELEN P. MACK)
Newsgroups: rec.food.cooking
Subject: WANTED : issues of CHOCOLATIER magazine
Date: 26 Aug 92 12:22:41 GMT
Organization: Lehigh University

I have basically a complete run of Chocolatier magazine, except for a few
issues which were never received.  If anyone has these and is willing to part
with them, please e-mail me.

Needed:  Vol.1, no.2 (Summer 1984)
         Vol.1, no.5 (Spring 1985?)
         No.27 (March 1989)
         No.36 (Oct. 1990)
-- 
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Helen P. Mack                         Internet: hpm0@lehigh.edu
Acquisitions Dept.                    Fax: (215) 758-5605
Lehigh University Libraries
Newsgroups: rec.food.cooking
From: woodside@maestro.mitre.org (Jim Woodside)
Subject: Re: Grilled Eggplant Sandwich
Reply-To: woodside@maestro.mitre.org (Jim Woodside)
Organization: The MITRE Corporation, McLean, Va
Distribution: usa
Date: Fri, 4 Sep 1992 11:58:49 GMT

In article <2AA6712F.8306@ics.uci.edu>, cdibble@bonnie.ics.uci.edu (Clifford Thomas Dibble) writes:
|> Grilled Eggplant Sandwich
|> 
|> 7. Place each sandwich in microwave oven for about 20 seconds on HIGH
|>    power.
|> 


	Why would you "ruin" this otherwise great sounding sandwich by
doing this to it??
Newsgroups: rec.food.cooking
From: bilgic@phoenix.rose.utoronto.ca (Taner Bilgic)
Subject: REQUEST: Falafel recipe
Keywords: Falafel, Middle East
Organization: University of Toronto, Department of Industrial Engineering
Date: Sun, 30 Aug 1992 16:59:53 GMT

Hi there,

I tried a falafel mix that I bought from a store and I am not
satisfied with it.
Could someone send me a good falafel recipe please?

Thanks, Taner Bilgic
bilgic@phoenix.rose.toronto.edu
--
Taner Bilgic                      bilgic@phoenix.rose.utoronto.ca
Dept. of Industrial Engineering   bilgic@spring.rose.toronto.edu
University of Toronto             Tel:(416) 978-1280
Toronto, Ontario M5S 1A4 Canada   Fax:(416) 978-1279
Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: Food Dehydrator Help
Organization: Nick Simicich, Peekskill, NY
Date: Mon, 31 Aug 1992 13:25:26 GMT

In article <1745@grivel.une.edu.au> scampbe1@metz.une.edu.au (Stephen Campbell) writes:
>I'm after some do it yourself info. I would like to start drying
>some of my garden produce. However, dehydrators are incredibly expensive
>in Australia (around the $300 - $400 mark).
>
>I've looked at the designs and principles involved and they appear
>to be very simple.
>
>Questions
>
>1) Are they really this simple?

Yes.  A circulating fan that blows air around inside, and sucks a
little air in from outside, a heat source that either is right when it
is fullbore or is thermostatically controlled, and a cover to keep the
air circulating over and the bugs out.  Rigth now, food dehydrators
are $40US at the local department store.  Better ones have
thermostats, and you do different things at different temperatures.

>2) What temperature range is most suitable?

About 140F is a mimimum, I would think, maybe 145F.  You want the
temperature to be right for a food 'hot hold' especially for drying
meat.  My belief is that thermostatically controlled models will do
jerkey at about 160-180, and dried fruit/herbs at a lower temperature.

>3) What air flow rate is needed for efficient drying?

Fairly strong, inside of mine.  Most of the air is blown around
inside, and only a portion is blown out of the box.

>I would like to construct on for summer (US winter) and are looking
>at a similar design to my home brew heating cabinet.

Home plans I've seen include a fan, drying racks made of wood and
screens, and light bulbs for heat.  You vary the temp by using
different sizes/numbers of light bulbs.

The fan drew through a screen, and blew around the edges of the racks.

Years ago, I'd have looked for a chicken incubator thermostat at like
a farm store or something to control something like this.  I don't
know what I'd use for a fan, maybe a muffin fan.

-- 
Nick Simicich - uunet!bywater!scifi!njs - njs@watson.ibm.com
SSI #AOWI 3958, HSA 318, NAUI #14065
Join the movement ---  turn 'to bush' into a verb.
From: erudite@uflorida.cis.ufl.edu
Newsgroups: rec.food.cooking
Subject: Re: re: Gross foods in cans: competition
Date: 31 Aug 92 06:04:58 GMT
Reply-To: erudite
Distribution: na
Organization: University of Florida  (ufl.edu)
News-Software: VAX/VMS VNEWS 1.3-4

In article <1992Aug26.155928.8014@stsci.edu>, yen@stsci.edu (Felix Yen) writes...
> 
>Stephen C. Miller (stcmille@silver.ucs.indiana.edu) writes:

(stuff deleted)

I was given a can of "Potted Meat" by a professor teaching a consumer course
I took.  He expected me to try it and announce my opinion to the class during
the next session.  My announcement was "I couldn't bring myself to try it, it
seemed so gross.  So, I gave it too the cats and even they wouldn't eat it."

Pretty scary, huh?

Denah (erudite@oak.circa.ufl.edu)
From: erudite@uflorida.cis.ufl.edu
Newsgroups: rec.food.cooking
Subject: Re: Cholesterol(Was:Whipped Potatoes)
Date: 31 Aug 92 05:51:42 GMT
Reply-To: erudite
Organization: University of Florida  (ufl.edu)
News-Software: VAX/VMS VNEWS 1.3-4

In article <wentzell.74.714917482@ace.acadiau.ca>, wentzell@ace.acadiau.ca (LEEANN WENTZELL) writes...
>In article <1992Aug26.154619.19771@murdoch.acc.Virginia.EDU> aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb) writes:
>>From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
>>Subject: Re: Whipped Potatoes with Basil Oil....
>>Date: Wed, 26 Aug 1992 15:46:19 GMT
>>
>>Does anybody have further information, or know if what I
>>remember is true?
> 
>Actually, the body manufactures its own cholesterol anyway. My source says "
>classified as a lipid, the most abundant steroid in animal tissues; located 
>in cell membranes and used for the synthesis of steroid hormones and bile 
>salts." I guess this makes sense as if it isn't self-made, how does it get 
>into the food? 
> 
>Lee Ann (not vegetarian - just concerned about healthy eating!)

How about that!  No cholesterol, no sex drive.  I guess cholesterol isn't such
a bad thing after all.  Of course, too much of anything is a bad thing.

All above, including that not included, is true.  I just took a class at
my university in the Spring that taught consumers about red meats.  Animals,
and that includes humans, create their own cholesterol without any help from
outside sources.  In fact, it has been studied that some people with excess
cholesterol, when put on a low cholesterol diet, will still have an excess.
Their body actually creates too much cholesterol and when it finds it is
getting less from the outside, it creates more from the inside to make up the
difference.  A small percentage of people with cholesterol problems are actually
helped by a low cholesterol diet.  Of course, it should always be the first step
to recovery.  If it works,  your blessed.

By the way, for those of you with normal cholesterol who cut-back just for your
health; if you are healthy, your body will make up the difference and your
cholesterol level will stay the same.  You need cholesterol!
From: arnie@magnus.acs.ohio-state.edu (Arnie Skurow)
Newsgroups: rec.food.cooking
Subject: Re: Recipe:  Homemade Pasta
Date: 27 Aug 92 16:13:38 GMT
Article-I.D.: magnus.1992Aug27.161338.11517
Organization: The Ohio State University

In article <1992Aug27.070605.1@bbs.mdcbbs.com> warren@bbs.mdcbbs.com writes:
>Homemade Pasta
>
>2 c. flour, 2 lg. eggs, dash salt, water as needed
>
>Put flour in a bowl.  Make a well in the center.
>Put eggs and salt in the well.  Mix with a fork
>or your hands.  Add water as needed for mixture to
>stick together.

A similar recipe I use, that was given to me by a co-worker is 2C semolina,
2 medium eggs (at room temp) and 2 Tbsp Olive Oil.  After mixing well
and kneading well in my Kitchenaid with a dough hook, the dough is chilled
well in the fridge prior to rolling and running through my Atlas pasta-
maker.

Items below can be added for variety.

>Variations:
>Wheat:  Substitute 1 3/4 c. whole wheat flour.
>
>
>Rich egg:  Substitute 3 gl. egg yolks or 2 lg. yolks
>and 1 lg. egg for the eggs.
>
>Spinach:  Cook 1/2 of 10 oz. pkg frozen, chopped
>spinach.  Cool, squeeze as dry as possible, mince
>finely, stir into pasta with eggs, omit water.
>
Add 1/2 C extra semolina if using spinach to get correct
consistency.

>Carrot or tomato:  Stir in with eggs either 3 T. canned
>pureed carrots (baby food) or tomato paste.  Add 1/2 C
extra semolina to obtain correct consistency

>
>Red Bell Pepper:  Use 4 roasted, peeled, cleaned,
>pureed red peppers in place of 1 egg and the water.
>
From: twain@milton.u.washington.edu (Barbara Hlavin)
Newsgroups: rec.food.cooking
Subject: M.F.K. Fisher's BUTTERMILK/SHRIMP SOUP
Date: 31 Aug 92 21:09:47 GMT
Article-I.D.: u.1992Aug31.210947.27733
Organization: University of Washington, Seattle


I believe someone was recently asking here about ways to use buttermilk. 
This made me think of M.F.K. Fisher's cold soup, which she said sounded 
absolutely disgusting and that if you told people what the ingredients 
were before serving it they'd refuse to eat it. 

This is a tested version that appeared in Emmett Watson's column in The 
Seattle Times in his article about her following her death. 

"First, the shrimp.  When she first gave us this soup, you could 
get a hernia carrying all the shrimp a quarter would buy.  Now, of 
course, the price of shrimp was last seen going through the ceiling. 

"Anyway, she asks for 1-1/2 pounds of shrimp.  I have made this 
soup many times; using only a pound is fine.  Warning: do not buy 
the big expensive shrimp; the very small critters will do. 

"Now a cucumber.  she says a half cucumber.  My own experimentation 
(she encourages experiment) was a whole cucumber.  Seeded, then 
diced.

"Get yourself a tablespoon of fresh dill.  Dried dill won't kill 
you.  Whatever.  But fresh is better. 

"Now use mustard -- prepared mustard, a tablespoon.  Dijon is best.  
Now some salt.   Then a teaspoon of sugar.  Combine all this -- 
shrimp, cucumber, dill, mustard, salt, sugar -- into one quart 
of buttermilk; not the alleged low-calorie kind. 

"Chill well.  You're got enough for six.  People go crazy." 

======== 

I've been meaning to make this soup for about five years, ever since 
I first read about it in, I seem to recall, The New York Times magazine 
supplement.  It sounds weird and wonderful.  Has anyone tried it? 

If I have any strength (ambition, initiative) left at the end of 
what appears to be one of those Infinite Mondays, and if I have my 
wits about me so that I remember to take this clipping to the store 
with me, I'll make it tonight. 

If I do I promise a Full Report in the morning. 

--Barbara 
Newsgroups: rec.food.cooking
From: smaxwell@phoenix.Princeton.EDU (Sara Maxwell)
Subject: Re: Jam/Jelly without sugar
Originator: news@nimaster
Organization: Princeton University
Distribution: na
Date: Mon, 31 Aug 1992 14:34:26 GMT

it was asked how might make jam without added sugar......my guess is the
ones in the store are made with fruit juice boiled down.      

sara
From: bubba@mace.cc.purdue.edu (Gary Beason)
Newsgroups: rec.food.cooking
Subject: Storing Knives
Date: 28 Aug 92 05:25:49 GMT
Organization: Purdue University

Since knives have been frequently discussed on this list, what about
storing knives as a topic?  In particular, I'm curious to know
people's opinions about the magnetic strips.  Would the magnet help to
dull the knife (in that it might affect the microscopic shards that
makes the knife sharp)?

Right now, I'm using a block with vertical slots to store my Henckels
(which I *love*), but I slide the knives in so that they rest on the
back of the blade and not on the sharpened edge.

Gary Beason
bubba@mace.cc.purdue.edu
Newsgroups: rec.food.cooking
From: hcls7@jetson.uh.edu (Marino, Nancy F.)
Subject: Re: How to cook Chicken Tetrazzini? HELP!
News-Software: VAX/VMS VNEWS 1.41    
Keywords: Chicken
Organization: University of Houston
Date: Wed, 26 Aug 1992 16:46:00 GMT

In article <bibhas.714790291@femto.engr.mun.ca>, bibhas@pico.engr.mun.ca (Bibhas Bhattacharya) writes...
>I will have to make good chicken dishes to impress my new room mates. I
>want to start with something Italian which I like. Can any kind soul out
>there please tell me how to prepare chicken tetrazzini. It's a baked
>chicken + pasta + a lot of cheese prep I frequently have in the
>restaurants.
>Thanks...
>Bibhas.

     Well, it's not Italian, but it is good. I have a recipe somewhere, and
will start to look for it when I log off.
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Looking for Cheap Cheesecloth
Keywords: cheesecloth
Organization: Indiana University
Date: Wed, 2 Sep 1992 05:40:41 GMT

kcl@world.std.com (Katherine C Long) writes:
>I'm looking for a source for cheap cheesecloth.  The kind
>I can find at a fabric store or the ones used for cheese making
>are too elegant and too expensive.  (I use cheesecloth by the

I've never heard of buying cheesecloth at a fabric store.  
Perhaps you found gauze?

>    Years ago I bought a box of "Hermitage Cheesecloth" made
>in Camden, S.C.  It was 36 inches wide and sold for 62 cents

*laugh*  Months ago I bought cheesecloth in a little green and yellow
plastic bag.  I dug it out and guess what, it's made by Hermitage.
Try a health food store.

>a yard (on sale for 40 cents).  I know that cheesecloth
>comes in grades, with lower numbers having the coarsest grades. 

I've never heard of grades.  This package doesn't have one.
-- 
Kiran Wagle     <kiran@bronze.ucs.indiana.edu>     (812) 335-0420
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Lasagne:  Need quick & easy recipe
Date: Thu, 27 Aug 1992 01:57:14 -0500

  AB> From: 33s@oasys.dt.navy.mil (Angie Brvenik)

  AB> Im looking for a quick & easy recipe for lasagne.  Someone was telling
  AB> me about a recipe that you use dry lasagne noodles (you dont have to
  AB> pre-cook them).  Does anyone have that recipe?

No special recipe -- just make up your favorite lasagne, but don't pre-cook the
noodles.  If the tomato sauce part of the lasagne is not extremely dry (in other
words, if it's as liquid as that sauce usually is), there's PLENTY of liquid to
soften up the lasagne noodles.
 
I guess this wouldn't work with a cheese & veggies kind of lasagne, but it does
very well for tomato-based sauces.

Newsgroups: rec.food.cooking
From: rogers@rosencrantz.osf.org (Andrew Rogers)
Subject: Re: $.50 WOK ( Story )
Keywords: wok season hand hammer
Organization: HICAM/OSD
Date: Tue, 1 Sep 1992 21:14:36 GMT

In article <1992Sep1.193913.18646@organpipe.uug.arizona.edu> rperkins@astro.as.arizona.edu (Rachel J. Perkins) writes:
>In article <9wjnh5_.tunxis@netcom.com> tunxis@netcom.com (Gary A. Gorgen) writes:
>>...I had no intention to use it for cooking.
>>...This wok looked too good to use for my intended purpose, So I scrubbed
>
>i'm dying to know....what _did_ you plan to use it for?

Reminds me of a joke in _Real Men Don't Cook Quiche_:

	Q: What does a Real Man use a wok for?
	A: Oil changes.

AWR

Newsgroups: rec.food.cooking
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Subject: Help with Bagels
Organization: Northwestern University, Evanston Illinois.
Distribution: na
Date: Mon, 31 Aug 1992 23:38:36 GMT


We are going to try making bagels with our pasta machine.  There is a
simple recipe in there calling for all purpose flour.  We have been told
that the secret to making great bagels is using gluten.  We picked up some
high gluten flour at the bulk food store but are not sure what to do with it.

Does anyone have a bagel recipe calling for gluten or a bagel recipe they
thing particularly good.  If so, could you please post it?

Thanks,
Valerie

Newsgroups: rec.food.cooking
From: John.Reed@bbs.oit.unc.edu (John Reed)
Subject: Re: What do I do with okra?
Organization: Extended Bulletin Board Service
Date: Fri, 28 Aug 1992 16:24:04 GMT

Unless you have a good gumbo recipe, the best thing to do with okra is to
batter and fry it.  Sort of okra tempura.  You really do need fresh (or at
least fresh-frozen) okra, though.  Don't let it sit around.
--
   The opinions expressed are not necessarily those of the University of
     North Carolina at Chapel Hill, the Campus Office for Information
        Technology, or the Experimental Bulletin Board Service.
           internet:  bbs.oit.unc.edu or 152.2.22.80
Newsgroups: rec.food.cooking