HDTenEightyP/NetNews huggingface dataset:
From: cas@noaacrd.colorado.edu (Cathy Smith)
Subject: Rice cookers                  
Organization: NOAA Climate Research Division
Date: Mon, 28 Dec 1992 00:11:28 GMT

Hi- I recently bought a rice cooker (Singer brand) and the first time
I used it, alot of the rice stuck to the bottom.  I tried again using
a little more water and spraying the pan with Pam but there was still
rice stuck to the bottom.  The pan itself is made of aluminum so I
thought that might be the problem but I looked at a higher priced
"Rival" brand model and it was made of the same thing. I live in
Boulder (5400') which might have something to do with it but I'm 
not sure.  Does anyone have any suggestions?

Cathy Smith
cas@noaacrd.colorado.edu




-- 
cas@noaacrd.colorado.edu
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Worst food?
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Fri, 25 Dec 1992 22:47:22 GMT


I used to *love* dipping french fries in a Hardees' chocolate shake.  I'm not
sure what their shakes are like these days (or if they're still in business
anywhere), but then they were thick enough that one could turn the cup upside
down and not have it drip out.

I met several others who did this.
-- 

======================================================================8--<
Newsgroups: rec.food.cooking,sci.chem,sci.bio
From: rs54@cunixf.cc.columbia.edu (Richard Sucgang)
Subject: Re: Left-handed sugar
Reply-To: rs54@cunixf.cc.columbia.edu (Richard Sucgang)
Organization: Columbia University
Date: Sun, 27 Dec 1992 21:55:08 GMT

In article <1hklpgINNrub@transfer.stratus.com> det@bigbootay.sw.stratus.com (David Toland) writes:
>In article <72463@cup.portal.com> mmm@cup.portal.com (Mark Robert Thorson) writes:
>Fructose (fruit sugar) is the levorotatory form of dextrose.  It is
>both sweet and digestible.  It is true that d- and l- forms of chems

I won't be the only one reacting to this but: NO NO NO NO!

When sucrose (that's table sugar) is cleaved into its component
monosaccharides, you get two sugars that each rotate light in right
(dextrose) and left ways (fructose or invert sugar). What people are
talking about here is the true L-dextrose, I believe, which is not the way
light is rotated, but the way the atoms are arranged as a mirror image.

>I'm not a biochemist, just a (former) organic and electrochemist.
T'sokay. :)


-rich
Richard Sucgang  : Dept. of Anatomy and Cell Biology Columbia University
(sucgang@cuhhca.hhmi.columbia.edu | rs54@cunixf.cc.columbia.edu)
"...Dr. Jekyll and Mr. Hyde, individually, collectively or otherwise." 
Newsgroups: rec.food.cooking
From: cliff@evax11.eng.fsu.edu (CLIFF BROWNING)
Subject: juicers
News-Software: VAX/VMS VNEWS 1.3-4   
Reply-To: cliff@evax11.eng.fsu.edu
Organization: Florida State University Computing Center
Distribution:  world
Date: 29 DEC 92 10:35:05    

Ok, I got one of them thar new fangle juicers for Christmas. 
However, the book didn't have many recipes in it. AND, it didn't have a 
V8 juice recipe in it. If anyone know's how to make V8 juice on one of these 
things send me your recipe. 

Cliff Browning                    |      Please deposite another quarter.
Systems Manager                   |      This ride ends on the next go 'round.
Outer space docking station:      |
Famu/Fsu College of Engineering   |      
Room 118                          |        
                                  |      Disclaimer: Nope, never saw her before
E-mail: Cliff@evax.eng.fsu.edu    |                  before in my life.
        Cliff@avm.bitnet          |
        Cliff::evax               |
                                  |
Phone: Use E-mail                 |
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Roasting Chesnuts ???
Date: Fri, 01 Jan 1993 17:07:44 -0500

  SR> From: sritacco@wet.UUCP (Steve Ritacco)

  SR> Hi, Can anyone tell me how to roast chesnuts so that the inner skin
  SR> does not stick to the nuts?

Fresh nuts.  450 degree oven for about 15 minutes.  And of course, the infamous
X-cut into the nut before you cook it, trying not to slice off a finger.
 
Easier way: same chesnuts, same oven, same timing.  Cut the nuts in half, and
after cooking they'll slide right out.  You get a little bit more/better
roasted flavor from a reglar oven, at the expense of a slightly drier nut
(which I prefer, anyway).


Newsgroups: rec.food.cooking
From: jshearer@beta.tricity.wsu.edu (Jeff Shearer)
Subject: Re: Suggestions for smoked salmon?
Keywords: smoked salmon
Organization: Washington State University Tri-Cities, Richland
Date: Mon, 28 Dec 92 22:54:48 GMT

In article <1992Dec28.175205.4691@panix.com> nina@panix.com (Nina Yuan) writes:
>Well, on impluse I bought a 5 oz. package of smoked salmon and was wondering
>if anyone had any suggestions for serving it, or good recipes it could be
>used in.  Any suggestions/comments would be welcome and appreciated.
>
>Thanks!
>-nhy

Aaahhh.....  Childhood memories of grandma's house.  All the cookies and
smoked salmon you wanted.

Serving ideas:

Eat with crackers and cheese, preferably a mild cheese like Havarti or
Muenster.  You could also make a spread by combining with cream cheese,
smoked salmon and some fresh chives, but I prefer my salmon unadulterated.

Put on pizza.  No, Really.  Make a pizza crust.  Cover with cheese.  Top
with pieces of smoked salmon and sauteed diced onion.   Delicious.  Note
that there is no sauce because you don't want to distract from the salmon
too much.  I guess this is one I should have brought up when the pizza
discussion went by.

Warning:  Watch out for the little bones.  

- Jeff

Newsgroups: rec.food.cooking
From: 01f@pnet16.cts.com (Rmc Walker )
Subject: Re: Kalua Pig
Organization: People-Net [pnet16], NCTAMS EASTPAC
Date: Thu, 31 Dec 1992 07:36:03 GMT

Ref my post on the recipe for Kalua Pig, a couple of questions have come up
Hawaiian Salt is made from sea water, it is a large crystal'd salt, regular
salt does not make a good substitute.
The salt and liquid smoke are seasoning enough. The taste is incredible.
I cook it a regular baking pan and cover with aluminum foil. I do not baste it
or turn it. Simply put it in the oven and wait.
SW

UUCP: humu!nctams1!pnet16!01f
ARPA: humu!nctams1!pnet16!01f@nosc.mil
INET: 01f@pnet16.cts.com
From: kleiman@oasys.dt.navy.mil (Aileen Kelmartin)
Newsgroups: rec.food.cooking
Subject: Another Rugelach recipe
Date: 30 Dec 92 14:13:07 GMT
Reply-To: kleiman@oasys.dt.navy.mil (Aileen Kelmartin)
Organization: Carderock Division, NSWC, Bethesda, MD


Here is another Rugelach recipe that I got out of First magazine.  I
think it is very good.

Rugelach (makes 64)

10 oz. butter
8 oz. package cream cheese
1/4 cup heavy cream
1 tsp salt
2-1/2 cups flour
6 Tbs. sugar
1-1/4 tsp. ground cinnamon
1 cup chopped walnuts
1 cup raisins

Beat 1/2 lb. (8 oz.) butter and the cream cheese until fluffy.  Beat
in cream and salt.  Gradually beat in flour until just combined.  Divide
dough in 4 parts.  Wrap each and put in freezer until cold, about 1/2
hour.  Melt remaining 2 oz. butter.  Combine sugar and cinnamon.  Heat
oven to 350 deg.  Working with 1/4 dough at a time, roll each part into
a 1/8" thick round on a floured surface.  Brush with 1 Tbs melted butter.
Sprinkle with 1-1/2 Tbs cinnamon sugar and 1/4 cup each walnuts and
raisins.  Cut round into 16 triangular wedges.  Roll each up, starting
with wide end.  Put on an ungreased baking sheet and bake until golden,
20 to 25 minutes.

Enjoy.

Aileen
From: la1002@albnyvms.bitnet (Clover M.)
Newsgroups: rec.food.cooking
Subject: Re: Kalua Pig
Date: 30 Dec 92 18:28:51 GMT
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany


What is "Hawaiian Salt"?  Is it like Kosher salt or rock salt,
or is it more like a seasoned salt?  If there is no seasoning
in the salt, then this recipe is essentially unseasoned?
 
And what kind of pan do you cook it in? Is it covered? Is it
basted? Is it turned?

An awful lot of questions for someone who's trying to be a vegan, I know.
<G>

Clover
la1002@albnyvms.bitnet
This is my very first sig.file
From: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.cooking
Subject: Re: Leftover goose - what should I make?
Date: 31 Dec 92 16:31:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

From: barrie.lax@synapse.org (Barrie Lax)

Jeff Baron writes:

JB<In both recipes that I have seen for preserved goose (one in the
JB<New York Times Cookbook, and one in Paul Bocuse's (sp?) French Cooking,
JB<the goose is marinated in a dry, mostly salt herb mixture, one
JB<of whose ingredients is saltpeter, or potassium nitrate I think,
JB<a thing that is used for preserving meats.  I did some research
JB<before I made this, as who wants to use saltpeter in food, but all
JB<of my sources said to do so.  So I did.  I'd be hesitant to try
JB<it without it, although I suppose that it's purpose could be to
JB<keep the goose okay for the day that it marinates in the salt.
JB<But this seems unlikely to me.

Just for your info Jeff, it was a long time ago and I don't remember
where I got the recipe if I got one at all. I rather think I worked from
research...in any case I made Confit for the same reason you did,
because I was (am) crazy for Cassoulet. The thing is I made it with salt
only, and kept the dammed stuff for over two years, no problem as I
remember. I think today's adapters of the old recipes forget that we
have something available called refigeration. If I was leaving it in the
"cave" I would add nitrates too.

               Bar.
---
 . 1st 1.01 #300 . It takes courage to innovate, not imitate.
      
Newsgroups: rec.food.cooking
From: jbaron@higgs.ssc.gov (Jeff Baron)
Subject: Re: Leftover goose - what should I make?
Reply-To: jbaron@higgs.ssc.gov (Jeff Baron)
Organization: Superconducting Super Collider Lab
Date: Tue, 29 Dec 1992 16:52:51 GMT

Sophie Laplante writes:

- I had my mind set on roasting a goose for Christmas eve dinner,
- even if I knew there would only be 4 of us to eat it...
- 
- Now I have a lot of the meat left over (as well as a *lot* of
- goose fat!).  Does anyone have suggestions?  Wht can I make with
- the meat?  Can I make "confit d'oie"?  (I couldn't find a recipe
- anywhere.)  What about the goose fat - what would be a good use
- for it?

I doubt that you could make confit d'oie from the leftover goose.
Confit d'oie is 'preserved goose', goose that is cooked *in fat*,
hopefully as much goose fat as you can find, for a few hours until 
it is done, and then stored in *solid fat*, such as that that was 
used for cooking, until needed later, such as in cassoulet.

In both recipes that I have seen for preserved goose (one in the
New York Times Cookbook, and one in Paul Bocuse's (sp?) French Cooking,
the goose is marinated in a dry, mostly salt herb mixture, one
of whose ingredients is saltpeter, or potassium nitrate I think,
a thing that is used for preserving meats.  I did some research
before I made this, as who wants to use saltpeter in food, but all
of my sources said to do so.  So I did.  I'd be hesitant to try
it without it, although I suppose that it's purpose could be to 
keep the goose okay for the day that it marinates in the salt.  
But this seems unlikely to me.

BTW, this preserved goose, of which I still have half left, is
the best meat, bar *none*, that I have ever tasted.  I used half
of it in a large cassoulet, which was why I made it in the first
place, and the taste that it imparted into the dish was
unbelieveable.  It's somewhat of a pain to make, what with
the marinating and the extended cooking, but well worth it.

--
Jeff Baron
jbaron@gauss.ssc.gov


Newsgroups: rec.food.cooking
From: disraeli@leland.Stanford.EDU (Jamie Lara Bronstein)
Subject: Re: Kasha Varnishkes
Organization: DSG, Stanford University, CA 94305, USA
Date: Mon, 4 Jan 93 01:48:55 GMT

Does anyone out there know whether the pasta bow-ties and the
buckwheat groats which together make up kasha varnishkes are cooked
separately and then combined, or if there is some way of cooking them
together? (I'm planning on preparing the kasha in chicken broth rather
than butter) Thanks in advance.

Jamie Bronstein
History Department
Stanford University
disraeli@leland.stanford.edu
It's never too cold for ice cream!
From: jimd@spider.co.uk (Jim Darroch)
Newsgroups: rec.food.cooking
Subject: REQUEST: Sauce for venison
Date: 22 Dec 92 11:35:11 GMT
Organization: Spider Systems Limited, Edinburgh, UK

Hi,

Does anyone have any recipes for a sauce to serve with roast Venison?

I think I saw some here a few weeks back, but I skipped over them 
thinking that I'd never need them.  Now I do - typical, Huh?

Thanks in advance,

-- 
Jim Darroch. Spider Software, Spider Park, Stanwell St, Edinburgh EH6 5NG. UK.
jimd@spider.co.uk (email).  031 555 5166 (phone).  031 555 0664 (fax).

#include <stdquote.h>
Newsgroups: rec.food.cooking
From: ann@lanai.cs.ucla.edu (Ann Goodwin)
Subject: RECIPE: Almond Roca Candy
Organization: UCLA, Computer Science Department
Date: Mon, 21 Dec 92 23:48:03 GMT


ALMOND ROCA

1/2 lb. butter
1 cup + 1 tbsp. sugar
1 large package almonds
1 large package chocolate chips

Melt butter over low heat, do not brown.  Add sugar to the butter.
Turn heat up to medium and bring to a boil.  With a wooden spoon
"move" butter/sugar mixture in kettle constantly.

When mixture comes to a full boil, start timing.  Boil and stir
for 5 minutes.  Add 3/4 cup of chopped almonds (almonds should
be cut in 3 pieces), and boil and stir for another 5 minutes*.

Pour into a shallow 7x11" pan.  Let cool and harden (about 15 to
20 minutes).  Pour off any excess butter and wipe butter off
candy with a paper towel.

Melt chocolate chips in a double boiler and spread half on one
side of candy.  Sprinkle with ground almonds and press into
chocolate.  Let harden(**).  Using waxpaper, turn candy and spread
other half of chocolate on second side, sprinkle with ground
toasted almonds and press into chocolate and let harden.

Cut into squares.

*Timing is crucial.  I use a stop watch. 

**I do not recommend using the refrigerator to
speed up the hardening process, the chocolate won't adhere to
the candy properly when you cut it.  It still tastes good but 
doesn't look as nice.

If stored in a tight-fitting container this candy can be
kept for a month or two (if it lasts that long).

The "crumbs" left over after cutting (or even storing) are
great sprinkled over ice cream.

Ann Goodwin
UCLA Computer Science
(213) 206-1067
From: Alan.Holmes@brunel.ac.uk (Alan J Holmes)
Newsgroups: rec.food.cooking
Subject: Re: What is Suet??
Date: 23 Dec 92 13:14:01 GMT
Organization: Brunel University, West London, UK

In article <1992Dec22.163309.2533@sunova.ssc.gov> jbaron@higgs.ssc.gov (Jeff Baron) writes:
>Alan Barlow POP a/c writes:
>- 
>- I had the same problem a week ago. Suet is hard animal fat. The easiest
>- place to get it from is a butchers. Try to get it already grated if you 
>- can otherwise it can be a real hassle trying to get th fat off the  
>- membranes that surround it.
>
>Actually, it's not hard at all.  Dump the fat into a large pot, 
>and heat it slowly.  After a fair while, you can pour off the
>rendered fat, and throw the membrane away.

The suet used in a Christmas pudding would be minced and used raw.
Not rendered first, suet rendered is usually used for roasting.

Regards

Alan Holmes
Newsgroups: rec.food.cooking
From: thiessen@emr1.emr.ca (Tracy Thiessen)
Subject: RECIPE: Turkey vol au vent 
Organization: Energy, Mines, and Resources, Ottawa
Date: Thu, 31 Dec 1992 14:14:44 GMT


Someone posted a request earlier for ideas on how
to rid oneself of all that leftover twitmas churkey 
the fridge, drying up as we speak. While not
haut cuisine, turkey vol au vent are darn easy, and
look like a lot more bother than they are.

Package of puff pastry, vol au vent
style (I use good old Pepperidge Farm)
About 1 1/2 cups of cubed cooked turkey
can of chicken sauce (or gravy)

Cook puff pastry according to package. Two
per person is about right.

Pour contents of can into sauce pan.  Add turkey.
Spoon turkey into vol au vents, et voila!, that's
it.

I serve this with cranberry sauce on the side, with
a green vegetable of some sort.

Tracy

Newsgroups: rec.food.cooking
From: justice@panix.com (Michael Justice)
Subject: Re: Net's Funniest Kitchen Disasters
Date: Thu, 24 Dec 1992 05:46:51 GMT
Organization: PANIX Public Access Unix & Internet, NYC

In article <casseres-231292094955@missmolly.apple.com> casseres@apple.com (David Casseres) writes:
[pesto-bomb tale cut for brevity]
>When I walked into the ER, the almost-a-doctor on duty sized me up, and as
>he unwrapped the bloody towel from my hand he said "My gawd, you smell
>REALLY DELICIOUS!"

Urk.  Ok, my disaster, which in itself wasn't all that hilarious, was when
I cut my finger down to the bone.  I'd just moved into the area, and had
no idea where the hospital was, but the local police were kind enough to
give me a ride.

Getting picked up by the cops at midnight, half-dressed, with blood all over
you, does wonders for neighbor relations, BTW.

Anyway, while waiting for the cops, I dug around in my freezer to get some
ice to keep the finger cold (to minimize damage).

Sadly, I didn't have any ice.  So, I had to use a baggie of ground beef. :-)

				-- Michael.
-- 
Michael A. Justice / Will hack X11 for peanuts (stolen, with apologies).
justice@panix.com /  "It's barbaric, but hey! it's home!" -- "Aladdin"
Newsgroups: rec.food.cooking
Organization: University of Illinois at Chicago
Date: Wed, 23 Dec 1992 23:05:43 CST
From: Barry Grau <U42054@uicvm.uic.edu>
Newsgroups: rec.food.cooking,alt.folklore.urban
Subject: Re: Need Recipes - Spinach Salad and Caesar Salad

In article <ljf6p0INN15v@exodus.Eng.Sun.COM>, linden@positive.Eng.Sun.COM (Peter
van der Linden) says:
>
>Also, I found an original and unusual recipe book recently.  I plan
>to post a review of it to rec.food.cooking when I get some spare time.
>
>Titled "The Anarchist's Cookbook", the book concentrates (to my
>mind too exclusively) on meals prepared from non-traditional
>ingredients.   Sugar is about the only staple that appears

Isn't this the book that includes recipes for silencers, pipe bombs
and a host of illicit drugs? Or was that something else?
                                                         barry
Newsgroups: rec.food.cooking,alt.folklore.urban
From: pw@panix.com (Paul Wallich)
Subject: Re: Net's Funniest Kitchen Disasters
Date: Tue, 22 Dec 1992 01:43:17 GMT
Organization: Trivializers R Us

In <1gojktINN6kk@gap.caltech.edu> roder@cco.caltech.edu (Brenda J. Roder) writes:

>This is not a cooking disaster, more like an apocryphal story but anyway. . .
>Supposedly when the first dishwashing liquid came out, someone in 
>Cincinnati (home of Proctor and Gamble who probably came out with said
>liquid), dumped a case of the stuff into the big fountain downtown.  Sounds
>like something I'd like to try sometime :-)  I have a feeling to substitute
>liquid could work, but use something like a teaspoon instead of the filling
>the little cup.

My mother several times told me that story, only about a college friend
of hers and the fountain at Rockefeller Center in NYC. Supposedly the
newspaper photos exist and someone chould check the whole thing out.

paul

x-posted to alt.folklore.urban, where these things are known for sure :-|
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Pizza Toppings
Organization: Taronga Park BBS
Date: Wed, 23 Dec 1992 00:22:10 GMT

In article <1992Dec22.185245.3819@i88.isc.com>, claudiak@i88.isc.com (Claudia Kale (STG)) writes:
> 
> I have an Australian friend whose favourite pizza is ham, sweet green peppers,
> and pineapple, with a fried egg in the middle (splayed out in all its glory
> on top of the other stuff).

That's not surprising, considering they like to put fried eggs and
beetroot on their hamburgers.  Tho in all the times I visited Oz
(which is twice now), I never did find one of these strange hamburgers
(I did find a McDonald's, but that's another story).  Next time we fly
there (which may be next year), I'm going to have to look real hard
for a hamburger with eggs and sliced beets on it.
-- 
Stephanie da Silva                                    arielle@taronga.com
From: cooper@oasys.dt.navy.mil (Lynette Cooper)
Newsgroups: rec.food.cooking
Subject: Butter or Margarine?
Date: 21 Dec 92 21:37:04 GMT
Reply-To: cooper@oasys.dt.navy.mil (Lynette Cooper)
Organization: Carderock Division, NSWC, Bethesda, MD

When making cookies, should you use butter or margarine?
I'm under the impression that butter makes them crunchier and
margarine makes them chewier.  Is this true?  How is the
shape affected, e.g. flat vs puffy cookies?  And one more question;
what happens if you use the butter/margarine combination products?
Thanks in advance.
			     Lynn Cooper
Newsgroups: rec.food.cooking
From: pw@panix.com (Paul Wallich)
Subject: Re: Real fancy hot chocolate
Date: Wed, 23 Dec 1992 19:43:05 GMT
Distribution: all
Organization: Trivializers R Us
Keywords: chocolate

In <1992Dec22.142720.1989@crd.ge.com> meltsner@crd.ge.com (Kenneth J. Meltsner) writes:

>NUKED HOT CHOCOLATE
>(modified version of the Hershey's can-side recipe)

>2 tsp cocoa *
>1 tsp sugar *
>1/2 tsp vanilla extract
>Milk (12 oz. or so for a typical mug)

>Mix with a bit of milk (1 oz or so) in mug.  Nuke mug for about 30-50
>seconds.  Stir until the heated cocoa dissolves.  Fill mug with milk.
>Nuke for 1-2 minutes, depending on wattage and preferences as to burnt
>mouth parts.

If you're doing fancy, you might as well go whole hog -- take a couple
oz semisweet (imho) chocolate, a pint of whole milk, and a double
boiler. Do not attempt to use heavy cream or even half-and-half,
as studies have shown such recipes to be fatal to white rats.

paul
Newsgroups: rec.food.cooking
From: igb@fulcrum.co.uk (Ian G Batten)
Subject: Re: When do you need olive oil or other oil?
Keywords: olive oil when?
Organization: Fulcrum Communications
Date: Thu, 24 Dec 1992 09:47:00 GMT

In article <1992Dec23.185755.28892@shearson.com> lparisi@shearson.com (Lon G. Parisi) writes:
> taste of olives (olive oil) with something sweet (like pancakes). I don't
> see this as a particularly good combo.  

It's wonderful.  For savoury pancakes, even better.

But then, I often dip bread in olive oil as a snack.

ian

Newsgroups: rec.food.cooking
From: rusty@nssdc.gsfc.nasa.gov (Kenneth Hall)
Subject: Re: Cooking in the dishwasher?
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA - Goddard Space Flight Center
Distribution: rec
Date: Tue, 22 Dec 1992 12:25:00 GMT

In article <1992Dec20.4178.31798@dosgate>, "eric decker" <eric.decker@canrem.com> writes...
>  If so, why not use? The laundry washing machine, the laundry dryer or the
>hair dryer?
> 
>   Then we have the air conditioner for chilling, toss a piece of meat
>into the furnace for grilling, the bidet for humidification .....
> 
>   The possibilites are endless!  ( and stupidity knows no limits )
> 
>    Why?  Methinks my Media Studies prof said it best with "television has
>to refute reality to be interesting, believable or tolerable."  TV has
>evolved itself into a living myth.
> 
>   Would you eat food prepared by a cook with a TV in the kitchen?
> 
>Scary thought isn't it!
> 
>				Sincerely yours
>				Eric
>---


Me thinks Eric has been testing the Rum cake recipe for accuracy 
Newsgroups: rec.food.cooking