HDTenEightyP/NetNews huggingface dataset:
From: falconer@bohr.physics.purdue.edu (Kathleen A. Falconer)
Newsgroups: rec.food.cooking
Subject: Re: Braun Hand Blender?
Date: 14 Dec 92 06:05:30 GMT
Distribution: usa
Organization: Purdue University Physics Department


  I bought a Braun about 6 years ago and it has worked very well.  It
does yoghartshakes, purees etc but does not whip well even with the
attachment.  The chopper attachment works but is a hassel and you
could use a Black and Decker minichopper(Which I find good for garlic
but not much else.)  The ease in which it cleans up is a major good
point. My husband reading over my shoulder said you never use your
Braun because I have never cleaned it!!  I use it all the time for
soups and sauces but I do clean it.

Kathleen Falconer
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Newsgroups: rec.food.cooking
Subject: re: What is Suet??
Date: 18 Dec 1992 14:24:32 -0800
Organization: Stanford University
Distribution: usa
NNTP-Posting-Host: morrow.stanford.edu

Suet is the hard white fat found around beef kidney.

marilee
at stanford
From: gklein@acsu.buffalo.edu (Ginamaria Klein)
Newsgroups: rec.food.cooking
Subject: Re: Dawn Scotting's Muffin Recipes
Date: 16 Dec 92 07:14:29 GMT
Organization: UB

bedk@ICSI.Berkeley.EDU (Brian E.D. Kingsbury) writes:

>In article <92350.142812U23915@uicvm.uic.edu>, Alizon Elliott
><U23915@uicvm.uic.edu> writes:
>|> In article <BzA4HK.5xF@acsu.buffalo.edu>, gklein@acsu.buffalo.edu



>Better 250 muffin recipes than one $250 cookie recipe request.


>Keep it up, Dawn!

>Brian Kingsbury                                bedk@icsi.berkeley.edu


now, THAT ill agree with!
Newsgroups: rec.food.cooking
From: peter@taronga.com (Peter da Silva)
Subject: Re: File Gumbo
Organization: Taronga Park BBS
Date: Fri, 18 Dec 1992 03:55:40 GMT

In article <1992Dec16.204921.24397@athena.cs.uga.edu> wells@athena.cs.uga.edu (Scott Wells) writes:
>I would use file in place of the okra in a okra-based gumbo recipe.

I heard of baking a cake with a file in it, but wouldn't gumbo be a little
suspicious?

>I know that's a bit circular,

A circular file?
-- 
% Zure otsoa besarkatu al duzu gaur?            Serveuse, ce plat bouge encore!
/c{{64 sub}forall curveto}def 312 192 translate 24 24 scale 1 -2 moveto(B;>;?>)
c fill 1 0 moveto(JIJNJP)c(JRGU@U)c(9U6R6P)c(6N6I?@)c gsave stroke grestore 0.9
setgray fill showpage %                          Peter da Silva, 77272-0711 USA
Newsgroups: rec.food.cooking
From: M18611@MBVM.Mitre.Org (Kathy Wilk)
Subject: Re: Homemade Sausage
Organization: The MITRE Corporation, Bedford MA 01730
Date: Tue, 15 Dec 1992 18:15:45 GMT

>In article <121492.724347404@otto>,
>newman@otto.ycc.yale.edu (Andrew Newman) writes:
>>Despite the shelves and shelves of cookbooks that my local bookstore(s)
>>stock, there seems to be very little information available on homemade
>>sausage making.
>
  Aside from the hog intestines that you can buy so cheaply from your butcher
and which keep forever in the refrigerator when packed in a little container
of salt (you rinse them before using), the ingredients can be pretty much up
to you ... which is the neat thing about making your own sausage!
  Some suggestions: garlicky, lean ground chicken sausage (garlic, a little
salt, chicken from the food processor if you don't have a meat grinder),
ground pork (with sage, thyme, and a little salt), lamb ground with garlic
oregano, a little salt and some zest of lemon.  Try fennel seed to give an
 Italian flavor.  Also, a bit of crushed red pepper to give 'heat'.
  Before stuffing the sausages, fry a little of the meat in a pan and taste.
If you don't have a sausage-stuffing-thing, use your fingers to spread the
intestines, hold them open and stuff.
  Leave the sausages in the fridge for a while, to let the flavors marry.
  Poach the sausages in boiling water before frying to make sure the meat
is not too rare.
 
 
                        K. Wilk
                        M18611@MBVM.MITRE.ORG
 
            <--********************************-->
 'Thrusting my nose firmly between his teeth, I threw him to the ground
  on top of me.' - Mark Twain
            <--********************************-->
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: Strawberry and chocolate pizza?
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Mon, 14 Dec 1992 17:59:00 GMT

gklein@acsu.buffalo.edu (Ginamaria Klein) writes...
>um, dear, pizza is a pie, not a tomato cheese, and bread concoction...
>the above has just as much a right to be called pizza, as, say, dominoes---
>if not more, considering the original pizzas did _not_ have tomato sauce on 
>them...
>at least the cheese, which might be arguable as a vital, isnt missing...

After all, I have become addicted to white pizza, which has no noticable
sauce...

Here's something to try...a white pizza, but with half swiss and half mozarella,
over sliced apples with basil and garlic and (way too much) olive oil.  I did
this every so often before my current diet...It doesn't seem like it should 
work, but I like it.

Joel
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Request: Cranberry relish
Organization: Actrix Networks
Date: Mon, 21 Dec 1992 04:21:00 GMT

During the 70s I visited the US on a State Department grant under an
International Visitor Programme.  Fortunately I chose a *home stay*
option which meant, wherever possible, I was accommodated in local
folks' homes.  During a stay in Columbia, South Carolina my hostess
made this fantastic meal with turkey, biscuits and the trimmings.  It
included a wonderful cranberry relish with nuts and orange in it.
Well right now I am thinking this would be great to have with our
Chrismas turkey on Friday.  Does anyone know what I am talking about
and can anyone provide a recipe?

Thanks if you can help :-)

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: dlucy@sandr.COM (Doug Lucy)
Subject: REQUEST: Oyster soup
Organization: S&R Software, Inc.
Date: Wed, 16 Dec 1992 23:51:40 GMT

I'm looking for a recipe for oyster soup. I've found a cajun recipe,
but it's a cream soup and that's not what I'm interested in.

Thanks in advance.
-- 
<dlucy@sandr.com>   Anyone who is capable of getting themselves made
< aka Doug Lucy >     President, should, on no account, be allowed to
                        do the job.                     -Douglas Adams
From: 421s@oasys.dt.navy.mil (Teresa Masser)
Newsgroups: rec.food.cooking
Subject: Recipes with Raw Eggs
Date: 14 Dec 92 14:19:08 GMT
Reply-To: 421s@oasys.dt.navy.mil (Teresa Masser)
Distribution: usa
Organization: Carderock Division, NSWC, Bethesda, MD

I have a recipe for frosting that uses raw egg yolks.  How can
I safely cook them without affecting the consistency of them in the
recipe?

Teresa
-------
Newsgroups: rec.food.cooking
From: brad@buck.viewlogic.com (Bradford Kellogg)
Subject: Re: Are Muffins the Quiche of the 90's???
Originator: brad@buck
Organization: Viewlogic Systems, Inc.
Date: Fri, 18 Dec 1992 20:35:24 GMT


In article <1992Dec16.235236.20930@openage.openage.com>, gryphon@openage.openage.com (The Golden Gryphon) writes:

|> Don't get me wrong, I'm not flaming, I eat very well off the recipes I garner
|> here, and I even post some when I run across a new one.  I guess I'm asking...
|> 
|> Why all the Muffins??
|> 
Maybe Dawn had a divine revelation. Why ask why? Why not just enjoy?
Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Sat, 19 Dec 1992 17:16:59 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.

A friend of mine had bought a fancy grill with all kinds of shelves, a
motorized rotisserie, glass "viewing window" in the front of the lid, built
in thermometer, etc etc.  But he didn't know much about bbqing so, naturally,
he consulted a bbq expert: yours truly...

He had some good sausage that he wanted to smoke so we made a fire
with a mixture of charcoal and mesquite and, once the fire was ready, we
put in the sausage.  I advised him that we should put the sausage at the
end away from the fire and restrict the airflow so the sausage
would cook slowly.  We figured out how to control the airflow and did this.

Then he decided he wanted to smoke some chicken as well.   As we were leaving
for the store he asked, "Are you sure the food will be OK while we're gone?"
I assured him that it was cooking slowly and would be fine to leave 
unsupervised.  

When we returned about 30 minutes later, the glass on the front of the
grill was broken and lying in pieces on top of the grate.  All that was 
left of the excellant sausage was some little black links about the
size of vienna sausages!  The bbq appeared to have self destructed or 
something.  We were speechless for a couple of minutes and then started
laughing and couldn't stop for at least 15 minutes.  

After thinking about it, I figured that the airflow was greater than
we thought and the temperature started climbing after we left.  Then
grease from the sausage started dripping on the bottom of the pit.  
After a puddle of grease had formed on the bottom, it ignited at some
point.  The resulting inferno must have caused the glass to break and
burned the sausage to a crisp.  I wish I had a picture of our faces
when we came back and saw the wreckage!  ;-)

Dave
auwen@convex.com
Newsgroups: rec.food.cooking
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Subject: Re: need a dessert to follow sushi
Organization: NASA/Jet Propulsion Laboratory
Date: Tue, 15 Dec 1992 21:49:44 GMT

I think a great followup to sushi/sashimi are fresh lychee, hard to find and rather expensive, but worth it if you can get some.  I personally like fresh fruits for dessert.

By the way, Anago (Eel) is a favorite of mine, so is Hamachi (Yellowtail), Masago (smelt roe) with quail egg, and sweet raw shrimp (you gets the heads deep fried later).  I know of some good places in Pasadena, anyone know of others in the LA area?

Jennifer

yuie@cco.caltech.edu
Newsgroups: rec.food.cooking
From: dlang@bcars689.NoSubdomain.NoDomain (David Lang)
Subject: Re: The Net's Funniest Cooking Disasters, cont'd.
Organization: Bell-Northern Research, Ottawa, Canada
Date: Tue, 15 Dec 1992 17:29:31 GMT


Cynthia here, borrowing Dave's identity until mine is set up ....

Although I've had many mishaps in the kitchen, my sister takes
the cake with some of hers. She's had sourdough starters get out of
hand, ovens that did not heat properly etc, but the best story, which
had become a sort of family legend goes as follows...

Debbie and her husband had just married and were living on his 
acreage with two dogs, a horse and a coop full of chickens. On one
of her days off, she decided to try her hand at baking bread rolls.
Since she had just moved into the house, she had not yet had time
to weed through the cupboards to replace some of the supplies that
had been there since the previous wife, some four years earlier.
Debbie found the supplies she needed, mixed up her dough and let it
proof. Several hours later, when it came time to form the dough into
buns, she realized that there hadn't been much rising action, but 
decided to roll them and see if they rose in the pan. They didn't, 
but she baked them anyway and threw them over the fence into the 
chicken yard.

A couple of weeks later, my brother-in-law was cleaning the muck out
of the coop. He discovered strange objects in the laying nests.  The
chickens had dragged the buns into their nests and were setting on 
them, trying to hatch them!


Guess ya had to be there!

Cynthia
From: jhv@acpub.duke.edu (Joseph Vilas)
Newsgroups: rec.food.cooking
Subject: Re: Any good decaf tea?
Summary: No.  Blend with herbals.
Keywords: tea decaf herbal
Date: 14 Dec 92 22:38:39 GMT
Organization: Duke University; Durham, N.C.

In article <1992Dec14.060005.26976@news.duc.auburn.edu>,
heimgre@mail.auburn.edu (Gregory A. Heim) writes:
>Anyone know of a good decaf tea?  The few I have tried taste like water
>no matter how stiff I brew it.  The latest was Tetley, I don't remember
>what others.

	As far as my taste buds are concerned, no.  My solution is to
blend decaf tea with herbal tea.  I usually use about half herbal and
half decaf for hot tea, and about 10 to 20% herbal tea when making
iced tea.  My two favorite herbals to use for blending in this manner
are Lipton Gentle Orange and Celestial Seasonings Emperor's Choice.  

	Hope this helps.
-- 

          Joseph H. Vilas          jhv@acpub.duke.edu
     My opinions are my own.  Others are invited to share.
From: meltsner@crd.ge.com (Kenneth J. Meltsner)
Newsgroups: rec.food.cooking
Subject: Re: muffin novice seeks advice
Date: 18 Dec 92 16:12:16 GMT
Reply-To: meltsner@crd.ge.com
Organization: GE Research and Development Center



In article <1992Dec16.192440.4987@i88.isc.com>, claudiak@i88.isc.com
(Claudia Kale (STG)) writes:

|>In article <1992Dec16.174821.10944@spider.co.uk>
alisonjw@spider.co.uk (Alison J Wyld) writes:
|>>Now, I know how to follow a recipe, and I know not to overmix, but I
|>>need some advice about the "hardware".

|>You can buy muffin tins in the housewares department at John Lewis.
|>Last time I looked, these tins came in 2 formats: 6 giant cups/tin,
|>(each cup holding about 8 fl.oz.) and 12 normal (4 fl.oz.) cups/tin.
|>I can't speak for Antipodean muffin recipes, but most US recipes
|>assume you're using a tin with normal-size cups.

Best muffin tins are made from cast iron, IMHO.  I pre-heat (greased)
in the oven so that the batter starts to cook as soon as it hits the
pan.  The cast iron, after preheating, gives the muffin a lovely
crust/shell.  I'm particularly partial to novelty cast iron pans, like
the ones sold by Williams-Sonoma and Maid of Scandinavia, and have had
great success with little kids and muffins made in a dinosaur-theme
pan.  The W-S pan has a silicone coating, but I spray it with a bit of
oil so the muffin comes out of the little details better.

If you can't find cast iron, Pyrex muffin pans might work, if they
make them, but I'd stand back while pouring the cold batter, just in
case.

The same trick makes superior corn bread and corn sticks as well.  In
fact, for proper corn bread, it's probably mandatory.

===============================================================================
Ken Meltsner                        | meltsner@crd.ge.com (518) 387-6391
GE Research and Development Center  | Fax:  (518) 387-6474
P.O. Box 8, Room KWD270		    | Nothing I say should be attributed
Schenectady, NY 12301               | to my employer, and probably vice-versa
"It's probable, just not very likely." -- Fire Maidens From Outer Space.
Newsgroups: rec.food.cooking
From: lbelhadj@zia.aoc.nrao.edu (leila belhadjali)
Subject: Re: The Net's Funniest Cooking Disasters, cont'd.
Organization: National Radio Astronomy Observatory, Socorro NM
Distribution: world 
Date: Sun, 13 Dec 92 10:07:37 GMT

i didn't think this was funny at the time....

i was living with two room-mates... we used to make homemade yogurt 
about every other day, and we took turns, one week me, one week
cathy, one week marie-helene. well, marie-helene always put vanilla
and sugar in the yogurt during her week.... cathy and i did not... 

i was making a mustard-yogurt sauce to go over some chicken 
and never thought to check the yogurt, since it was cathy's week
to make it...
needless to say, she had taken to adding vanilla and sugar too.

the sauce was buried in the garden, next to a souffle that waited too
long for a guest who never showed up...  the cat did eat the chicken.
we burned incense in the kitchen. mustard and vanilla don't mix.

leila.
-- 
------*------*------*------*------*------*------*------*------*------*------*--
lbelhadj@zia.aoc.nrao.edu  |    socorro... it should be on another planet,
leila belhadjali           |    but unfortunately it isn't.....
------*------*------*------*------*------*------*------*------*------*------*--
From: nall@ibm12.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: "Best rum cake ever", a joke recipe
Date: 17 Dec 92 15:06:06 GMT
Reply-To: nall@ibm12.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <3064@israel.nysernet.org> warren@nysernet.org writes:
>I told someone about this recipe, in which the cook constantly
>"samples the rum for consistency" and said I'd print it out, but after
>grepping thru every text file in my directory I seem to have lost it.
>Can someone send it to me?

...

Sure.  In fact it's probably worth posting to the net again (I did not
originate this - just posting it from my archives)

John Nall

Happy Holidays!!!

                              THE BEST RUM CAKE EVER
                            --------------------------

1 or 2 quarts of Rum
1 c butter
1 tsp. sugar
2 large eggs
1 c dried fruit
baking power
1 tsp. soda
lemon juice
brown sugar
*nuts

	Before you start, sample the Rum to check for quality. Good isn't it?
Now go ahead and select a large mixing bowl, measuring cup, etc. Check the Rum
again... it must be just right. To be sure the Rum is of the highest quality,
pour one level cup of Rum into glass and drink it as fast as you can. REPEAT.

	With an electric mixer beat one cup of butter in a large fluffy bowl.
Add 1 seaspoon of thugar and beat again. Meanwhile make sure the Rum is of
the finest quality, try another cup. Open second quart if necessary.

	Add 2 arge leggs, 2 cups fried druit and beat til high, if the druit
gets stuck in beaters, just pry it loose with a drewscriver. Sample Rum again,
checking for tonscisticity.

	Next, sift 2 cups of pepper or salt (it really doesn't matter). Sample
Rum again. Sift 1/2 pint of lemon juice, fold in chopped butter and strained
nuts. Add one babblespoon of brown thugar or what ever color you can find and
wix mell.

	Grease oven and turn cake pan to 350 gredees. Now pour the whole mess
onto the coven and ake. Check the Rum again and bo to bed.
						   _____    _____
						  '  /  )  '  )  )
						  .-/- /    -/--'
						 (_/__/_AVE / ARKS
-- 

-- 
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, Florida
  "Why yes, as a matter of fact, I DID vote for Hillary!!" - me
Newsgroups: rec.food.cooking
From: lsc@ssd.intel.com (Linda Cline)
Subject: Re: Definition of SUSHI (was Re: need a dessert to follow sushi)
Organization: Supercomputer Systems Divison, Intel Corp.
Date: Tue, 15 Dec 1992 23:19:30 GMT

Apologies if this is received twice anywhere; I screwed up in posting this
before (I'm using a new newsreader).  

In article <1992Dec15.212344.9946@news.mentorg.com>, you write:
|> Actually, if you look closely at the menu many sushi restaurants call the
|> rice/fish combination Nigiri Sushi. Though I have only been to Japan
|> once, in the 11 days I spent there all of my Japanese associates refered
|> to this food as "sushi" and of the few signs that were in English all
|> said "sushi" or "sushi bar". But of course that may be to attract the
|> American Tourist/Businessman.
|> -- 
|> T C
|> 

	My point was not to say that sushi does not include sashimi, but only
that "raw fish" is an inadequate definition of the word sushi.  My favorite
types of sushi are made with fish (including maguro, hamachi, etc, which are
names that actually refer to the variety of fish).  
	BTW, nigiri sushi refers to the way that the rice is molded (using
the hands or rice molds) into a shape with additional ingredients (not always
but usually fish) lying on top, as opposed to the sliced roll (maki) type.  So 
you see, nigiri sushi also may not always use fish.
	Japanese is a difficult language to translate, much less transliterate,
to English.  When I try to get someone to give sushi a go for the first time,
I try to get the point across that they can try some types without eating raw
fish (you have to break some folks in easy).

	linda

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
"Now, here, you see, it takes all the running you can do, to keep in
the same place.  If you want to get somewhere else, you must run at
least twice as fast as that!"	
                                        Lewis Carroll
                                        Through the Looking Glass
Linda Cline 			
Intel Supercomputer Systems Division 
Compiler Group
email: lsc@ssd.intel.com
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=



Newsgroups: rec.food.cooking
From: gordonb@mcil.comm.mot.com (Gordon Berkley)
Subject: Re: RECIPE: Heaven's Cream
Organization: Motorola Communications Israel Ltd., Tel Aviv
Date: Tue, 15 Dec 1992 04:06:10 GMT

In article <1992Dec14.134824.380@chemeng.ed.ac.uk>, teresa@chemeng.ed.ac.uk (Teresa Matias) writes:
|> digestive biscuits


What are "Digestive Bisquits?"

Also, how many does this serve?
-- 
[  Gordon D. Berkley    INTERNET: gordonb@mcil.comm.mot.com   POST: cgb001   ]
[  PHONE: +972 (3) 565-8727      FAX: +972 (3) 565-8754      (UTC-2)         ]
Newsgroups: rec.food.cooking
Subject: RECIPE: Chocolate Cheesecake Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 15 Dec 92 02:25:16 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      CHOCOHOLICS' CHEESECAKE MUFFINS  
  
2.3/4 ozs cream cheese, 2 Tbsp sugar, 1 beaten egg, 1/3 cup cooking oil  
3/4 cup milk, icing sugar, 1 cup flour, 3 Tbsp cocoa, 1/2 tsp salt  
2 tsp baking powder, 1/2 cup sugar  
  
In a small bowl, beat cream cheese & 2 Tbsp sugar until light & fluffy.  
Set aside. In a large bowl, stir together flour, 1/2 cup sugar, cocoa,  
baking powder & salt. Combine egg, milk & oil. Add dry mix to wet mix  
until just combined. Spoon half of batter into prepared pans, put 1 tsp  
cream cheese on top of each muffin, top with rest of batter. Bake at  
375oF for 20 mins. Dust with icing sugar. A delicious dessert muffin.  
Note: Icing Sugar = Confectioner's Sugar or Powdered Sugar.  
  
   
  ---------------------------------------------------------------------  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  
  ---------------------------------------------------------------------
From: nina@csd4.csd.uwm.edu (Shenina Louise Jones)
Newsgroups: rec.food.cooking
Subject: Request/ Popyseed Bread
Date: 17 Dec 1992 17:09:41 GMT
Organization: Computing Services Division, University of Wisconsin - Milwaukee
Distribution: world
NNTP-Posting-Host: 129.89.7.4
Originator: nina@csd4.csd.uwm.edu


        Can someone please give me a recipe for making popyseed bread?
I would really appreciate it, because I love it!!  Please either e-mail
it to me or post it on the net!!  Thanks....


---Nina


-- 
******************************************************************************** "Mistletoe can be deadly              |        *             |    (*)  (*)
  if you eat it....but a               |  |\ |  |  |\ |  ^    |       *       
  kiss can be even deadlier            |  | \|  |  | \| / \   |     \____/
  if you mean it"-- Batman to Catwoman |                      |     
Newsgroups: rec.food.cooking
From: gamiddle@math.uwaterloo.ca (Guy Middleton)
Subject: yogurt maker info need
Organization: University of Waterloo Software Liberation Army
Date: Fri, 18 Dec 1992 06:33:19 GMT

I just got a yogurt maker, but it seems to be missing its instruction
manual.  Can anybody tell me how to work it (aside from the obious, add
milk and some starter yogurt and turn on the timer).  Also, are there
any recipes for different varieties of yogurt?

 -Guy Middleton, University of Waterloo		gamiddleton@math.waterloo.edu
		(+1 519 885 1211 x3472)		gamiddleton@math.uwaterloo.ca