HDTenEightyP/NetNews huggingface dataset:
From: tkwang@mcnc.org (Tzung-Kwang Wang)
Subject: Re: crab cooking
Organization: MCNC Center for Microelectronics, RTP, NC
Date: Mon, 28 Sep 1992 18:24:25 GMT

In article <1992Sep24.165302.26904@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>In article <19ju7oINN3vo@aludra.usc.edu> wdao@aludra.usc.edu (Walter Dao) writes:
>>
>>Lets say I have bought from the store a few live crabs, have got some boiling 
>>water, how long does it take to cook 1 of them ? (enough so that is is 
>>edible without giving me some weird disease and isnt crab jerky).
>>10 minutes ? 10 hours ? 
>>
>>
>crab, lobster, shrimp - all are done when they turn red...
>   the longer you cook them, the tougher they get
>

Finally someone got it right.  I alway steam the crab until it/them turned red, eat the crab with a mixing of rice vaniger, rice liquor and sliced ginger root.
That is one of the most popular way Chinese eat crabs.

TK.
   
Newsgroups: rec.food.cooking
From: whit@milton.u.washington.edu (John Whitmore)
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Organization: University of Washington, Seattle
Date: Tue, 6 Oct 1992 03:03:57 GMT

In article <1992Oct1.232634.15039@nmt.edu> kelly@nmt.edu (Sean Kelly) writes:

>What is the difference between a cappuccino and a cafe latte?  And a
>cafe latte and a cafe au lait?  And a cafe au lait and a cappuccino?

	Cafe latte is Italian-style cafe au lait; half espresso,
half steamed milk.  Cafe au lait, in France, is half espresso 
and half milk, BUT some places in the US just use coffee and milk.
Cappuccino is half espresso, half FOAM skimmed from the top of
a pitcher of steamed milk (there is some variation in how wet
the foam is, and 'wet' foam gives a latte effect).

	Sounds confusing, but it all tastes very fine.

	John Whitmore



Newsgroups: rec.food.cooking
From: pstruwe@unlinfo.unl.edu (peggy struwe)
Subject: Re: Eggs (was Re: REQUEST: Meringue )
Organization: University of Nebraska - Lincoln
Distribution: usa
Date: Thu, 1 Oct 1992 20:36:37 GMT
From: stan@astro.ocis.temple.edu (Stan Horwitz)
Newsgroups: rec.food.cooking
Subject: Longevity
Date: 1 Oct 92 23:34:46 GMT
Organization: Temple University
X-Newsreader: Tin 1.1 PL5

For about a year, I have had in my freezer, a bag of gnocci and a package of
turkey sausage. I tried some of the gnocci when I first purchased it and I
did not like it much so its been sitting in the freezer all this time. For
some reason, I never was in the mood to make the turkey sausage, which I got
as an impulse. I have two questions regarding these items.

1) Is it okay to eat this stuff after its been frozen for so long?

2) Do you think I could combine these two items into a single recipe? I am
   giving a party, with my parents, to celebrate my sister's having earned
   her doctoral degree. We are having lots of different stuff and I was
   hoping to use this party as an excuse to get rid of my turkey sausage and
   gnocci without having to eat them on my own or throw them away. Maybe, I'me
   just being too cheap and should skip this idea, but I was wondering what
   other people thought of my idea. We're having all sorts of food such as 
   kugel, cold cuts, chicken wings, and meatballs, plus lots of other stuff
   and this will be a buffet for a group of people who are not known to be
   fine gourmets.

Thanks,

Stan
stan@astro.temple.edu
Newsgroups: rec.food.cooking
From: arielle@NeoSoft.com (Stephanie da Silva)
Subject: Out of Print Cookbooks
Organization: NeoSoft Communications Services -- (713) 684-5900
Date: Fri, 02 Oct 1992 10:56:24 GMT

In article <1992Sep30.231244.21530@zia.aoc.nrao.edu> mgraham@zia.aoc.nrao.edu (Maggie Graham) writes:
> 
> IMHO, the one in the older (circa 1968) BH&G cookbook is pretty good 
> and straight forward. However the latest edition has "modernized"
> many of the recipes, and the Beef Stew was one that got lost in
> translation...(I mean it there, just not as good...)

One of my biggest disappointments in life was when I went away to college
at the age of 18 and came back home to find out that my father had decided
all on his little lonesome to "clean out" the cookbooks.  He threw out all
the ratty ones (which were the ones that were used the most, of course) and
I lost my Better Homes and Gardens cookbook (the one with the blue cover).

You are so right in that the newer editions aren't as good.  Any idea where
to get an older edition (circa mid to late 60s) of this book?  

One recipe in particular I mourn losing was a wonderful devil's food cake
with fudge icing.  (I never use seafoam icing on devil's food which is
what usually is recommended).  Another was a recipe for chicken creole.
Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: Yogurt
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 6 Oct 92 14:11:27 CDT

In article 04C29120@Msu.oscs.montana.edu, oopcv@Msu.oscs.montana.edu () writes:
|Okay, now that I've discovered how ridiculously easy it is to make yogurt at
|home, does anyone know how I can get the consistency a little thicker?
|
|Also, is the nutritional analysis of homemade yogurt approximately the same as
|store-bought with regards to calcium, protein and beneficial critters?
|

Options:

	a	Mix the milk a little thicker  (assuming you are using powdered
		milk.)

	b	Let it sit longer in the fridge.  It usually firms up a bit with
		the passage of a little time.

	c	I notice that comercial dairies add geletin.  Gross!




---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
From: steve@yogi.hsc.ucalgary.ca
Newsgroups: rec.food.cooking
Subject: Vietnamese Recipes
Date: 29 Sep 92 11:20:13 MDT

Hello.

Does anyone have any Vietnamese receipes?  Preferably noddle, but I'll take
anything.

-- 
[*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*]
[*]                                 [*]                                 [*]
[*]    Steve Hocevar                [*]                ravecoH evetS    [*]
[*]    Calgary, Alberta, Canada     [*]     adanaC ,atreblA ,yraglaC    [*]
[*]                                 [*]                                 [*]
[*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*]
Newsgroups: rec.food.cooking
From: patti@hosehead.intel.com (Patti Beadles)
Subject: Italian butter?
Originator: patti@hosehead
Reply-To: patti@hosehead.intel.com
Organization: Intel Corporation, Hillsboro, OR
Date: Sat, 26 Sep 1992 16:34:03 GMT

Fetuccine alfredo is the specialty of my house, and one of my favorite
dishes.  My understanding is that in Italy it's made with only butter
and parmesan, but in the US cream is required because the butter
that's used in Italy is somehow different.

With all this discussion about making butter, it occurred to me that I
might be able to reproduce the Italian version, if only I knew what
the differences were.  Anybody know?
-- 
Patti Beadles  503/696-4358 | I don't speak for Intel, nor vice-versa.
   patti@hosehead.intel.com |
   75555.767@compuserve.com | Practice random kindness and
or just yell, "Hey, Patti!" |                  senseless acts of beauty.
Newsgroups: rec.food.cooking
From: C11815@maccvm.corp.mot.com (Josette Giacobbi)
Subject: Re: sorry, gnochi + sausage recipe seems to have been lost ...
Organization: Motorola
Date: 2 Oct 1992 10:53:15 CDT

------------------------- Original Article -------------------------
Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: sorry, gnochi + sausage recipe seems to have been lost ...
Organization: The Ohio State University
Date: Fri, 2 Oct 1992 12:17:23 GMT

Sorry Stan, The first part of my msg seems to have been lost in space
somewhere - so I will repeat myself (please if it shows up forgive the
excess).

The gnochi and the sausage should still be edible, although the flavor
of frozen meat deteriorates with time (not the nutritional quality).
What I would do is make a rather spicy dish, to hide the loss of flavor
of the meat.  I would proceed as follows:

Fry chopped yellow onions in some olive oil until tender.  Add chunks of
thawed sausage and chopped peppers and spices (I would add some cumin,
red and black pepper and salt) and fry until the meat is browned.  Then add
cooked drained gnochi, cover and fry until the gnochi are golden.  This
should be great! - Lori Rellick

-----
You fry gnocchi?  We always boil water, drop gnocchi in and when they rise
to the top they are done. Then drain and top with good, homemade italian
spagetti sauce...Learn something new every day.  I'll try them fried, but
my grandfather will probably turn over in his grave.     josette
Newsgroups: rec.food.cooking
From: C11815@maccvm.corp.mot.com (Josette Giacobbi)
Subject: Re: REQEST: Squash recipes
Organization: Motorola
Date: 29 Sep 1992 16:33:26 CDT

------------------------- Original Article -------------------------
From: engleman@ceco.ceco.com (Alan J. Engelmann)


I'm looking for some easy ways to prepare yellow squash. I'd appreciate
any recipes anyone could offer. Thanks.

Alen, I'll get you a yellow squash cassarole (sp) recipie, but
in the meantime, if you make pizza, grate fresh yellow squash
on top of it before it goes into the oven.  It is very good.

Josette in South Carolina


Newsgroups: rec.food.cooking
From: straby@ccrs.emr.ca (joanne straby)
Subject: Chocolate Brownie recipe wanted
Organization: Canada Centre for Remote Sensing, Ottawa
Date: Tue, 6 Oct 1992 14:47:20 GMT

I have been looking for a really good recipe for chocolate brownies,
specifically one that would use a sweetener other than sugar. 

Please accept mdvance
Joanne.



Newsgroups: rec.food.cooking
From: huggett@sequent.com (Terri Huggett)
Subject: Re: Desserts with Ricotta
Organization: Sequent Computer Systems Inc.
Date: Mon, 28 Sep 92 21:58:08 GMT

Another favorite dessert.  This is a close approximation of a dessert we
had in a small village in Tuscany.

Monica's Chocolate
(in honor of our hostess in Tuscany)

1 15-oz container ricotta
3-5 oz. marscapone  (depending on your pocketbook)
4 oz. good quality chocolate, finely chopped
2 Tbsp. sugar, or to taste

Mix all ingredients.  Spoon into individual dishes.  Chill.
Serves 4.

Note:  Marscapone is an Italian cheese used mostly for desserts.  It roughly
has the texture of a whipped cream cheese.  However, the flavor is milder,
richer and slightly sweeter than cream cheese.  You could substitute cream
cheese, if you can't get marscapone.  You will need a bit more sugar.  If
you have access to creme fraiche, that might work as a sub as well.

Enjoy!

Terri Huggett
huggett@sequent.com




Newsgroups: rec.food.cooking
From: dikig@ddsw1.mcs.com (Diki Gust)
Subject: Re: REQUEST: Baklava
Date: Fri, 2 Oct 1992 03:33:08 GMT
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
X-Newsreader: Tin 1.1 PL3

offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) writes:
: In article <1a81p0INNapa@male.EBay.Sun.COM>, sarahb@fanfare.EBay.Sun.COM writes...
: >Hi,
: > 
: >Does anyone have any good recipes for Baklava,
: >(other than going to the bakery down the street)?
: > 

: 
: 	     Syrup    1 1/2 C water
: 		      1 C sugar
: 	     Mix and simmer over low heat.  Add (while heating)	
: 		      crushed cloves 
: 		      cinnamon
: 		      vanilla (Roughly a Tbsp of each)
: 		      1 C of honey
: 		      
: 

: This recipe is rather sweet...almost _too_ sweet (if there is such a thing :).
:
I am not one bit surprised you call this too sweet.  The recipe I have, which
is a recipe from scratch, long before filo was ever available for sale
calls for a syrup of 2 cups sugar and 1 1/2 cups water for a 16" - 18" round.

The filling is chopped nuts, NO sugar, only every 5th layer is buttered, 
nuts every 10th layer, for 4 layers with about 50 layers.  No nuts at layer
45.  The entire paklava is cut through, clarified butter (heated) spooned
on each piece and baked briefly.  Then hot but not browned clarified butter
is poured on, and the baking continues.  

After baking, ALL the butter is drained off.  This is not by any stretch
of the imagination a soggy, greasy paklava.  

Newsgroups: rec.food.cooking
From: oopcv@Msu.oscs.montana.edu
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University
Date: Sat, 3 Oct 1992 23:53:31 GMT

In article <QenT1Ha00iUzM2kmw4@andrew.cmu.edu>, Anne Marguerettaz <am2f+@andrew.cmu.edu> writes:
>
>kelly@nmt.edu (Sean Kelly) posts
>
><<I thought I knew this at one time, but I guess I don't ...            >>
> 
><<What is the difference between a cappuccino and a cafe latte?  And a  >>
><<cafe latte and a cafe au lait?  And a cafe au lait and a cappuccino?  >>
> 
>I think that cafe latte and cafe au lait are the same thing: coffee with
>a substantial quantity of milk added to it whereas Cappucino has frothed
>milk added to it. Yhe difference stands in the milk foam that Cappucino
>has and the other two do not.
>
Except my friend and I had coffee at a little place that had all three on the
menu;  so, there must be a difference, however slight, between a cafe latte and
a cafe au lait.  Cappuccino, I know about.

Newsgroups: rec.food.cooking
From: ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy)
Subject: Dehydrators
Organization: None, and I like it like that
Date: Wed, 30 Sep 1992 06:10:51 GMT

I have several fruits trees in my yard and last year, without any of
my cooking equipment to even make jam, all I could was eat and freeze
the crop. This year I will make jam and chutney, but I would also
like to dry some. Dehydrators I have seen so far here in Australia
have been beyond my budget ($300+). I seem to remember from those
long-haired days of yore that home made dehydrators were a staple
plan from magazines like Organic Gardening and Mother Earth News.
Anybody out there have any plans they could communicate Down Under
to help me preserve my apricot crop?

Carol Denehy

Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Help! My pizza dough is sticky!
Organization: Indiana University
Date: Fri, 2 Oct 1992 07:07:02 GMT

Peter R. Olpe <olpe@mamacass.etdesg.trw.com> writes:

>With all of this pizza talk recently I decided to try it.  I used
>my bread machine with the following recipe:
[...]
>Mixed for 30 minutes.  The dough, out of the breadmaker was
>extremely sticky!

>I let it rise 45 minutes, then tried to form the pizza on a
>preheated stone (I do not have a peel and I can't figure out
>how to get an already made pizza onto a hot stone), 

With a peel.  Or, a cookie sheet used as a peel.  I suppose if the
dough is strong enough you could drape it onto the nhot stone, but I
wouldn't try it.  That stone is _hot_!

>but it was still very sticky.

>Pizza ended up OK, but the dough was undercooked (maybe 
>the oven was too hot, 475 degrees).

Undercooked... then perhaps the oven was too _cold_.  475 is cold for pizza.
Try 800-900, or as close as you can get.  (Really.)

>Should I have simply sprinkled flour on the sticky dough?  
>Or did I use too much water?

You let a machine try to do your thinking for you.  Since machines
don't usually have very good brains, it wasn't able to.

The problem was probably that flours are different, and the amount of
water in the recipe wasn't absorbed by the flour.  The machine, of
course, didn't know this.  You should have added flour and kneaded it
in until the dough was soft but not too sticky to work with. 
-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: Re: What to make with ricotta?
Organization: Intergraph Corporation, Huntsville, AL.
Date: Wed, 30 Sep 1992 12:42:47 GMT

john@ahuriri.gen.nz writes:

	*Ok, here's a real take-no-prisoners recipe for coffee lovers.
	*
	* - ricotta
	* - castor sugar
	* - *very* finely ground best quality expresso coffee
	*
	* Mix ....

I saw the "economy model" of this dish prepared on the "Urban Peasant" 
(a cooking show I happened to catch on the Learning Channel).  The cook 
(what's his name?) made it by spooning individual globs of cottage onto 
a plate, then sprinkling each glob with sugar and instant coffee.  
(The plate was black and the dish was garnished with purple flowers --
it was very pretty.)
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com
From: morrissey@scivax.stsci.edu
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Pumpkin Cheesecake
Date: 4 Oct 92 04:31:17 GMT
Distribution: na
Organization: Space Telescope Science Institute

In article <1992Oct1.142158.18057@sifon.cc.mcgill.ca>, lynda@mozart.Physics.McGill.CA (Lynda Corkum) writes:
> Hi,
>  
> Thanksgiving is quickly approaching for us Canadians. I would like to have  
> a recipe for pumpkin cheesecake if anyone has one. I had Thanksgiving  
> Dinner with a large group of people last year and that was one of the  
> desserts. It was delicious and I would like to serve it this year.
>  
> Much appreciated,
> Lynda.
	This one is a Pumpkin Marble Cheesecake.  It's from the Philadelphia
Brand Cream Cheese Cheesecake Cookbook (I don't know the exact name).

		Pumpkin Marble Cheesecake

1 1/2 cups gingersnaps
1/2 cup finely chopped pecans
1/3 cup Parkay Margerine, melted

	Combine crumbs, pecans and margarine; press onto bottom and 1 1/2
	inches up sides of 9-inch springform pan.  Bake at 350, 10 minutes.

2 8-ounce packages Philadelphia Brand Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg

	Combine cream cheese, 1/2 cup sugar and vanille, mixing at medium
	speed on electric until well blended.  Add eggs, one at a time, mixing
 	well after each addition.  Reserve one cup of batter.  Add remaining
	sugar, pumpkin, and spices to remaining batter; mix well.  Spoon
	pumpkin and cream cheese batters alternately over crust; cut through
	batters with knife several times for marble effect.  Bake at 350, 55 
	minutes.  Loosen cake from rim of pan; cool before removing rim of
	pan.  Chill.

	10 to 12 servings
From: pmfranc@afterlife.ncsc.mil. (Paul M. Franceus)
Newsgroups: rec.food.cooking
Subject: Re: rec.food.eating ?
Date: 5 Oct 92 14:37:51 GMT
Organization: The Great Beyond

In article <1amch9INNh5u@aludra.usc.edu> wdao@aludra.usc.edu (Walter Dao)  
writes:
> 
> A few weeks ago I asked how to cook crabs. 
> Now I am asking how to eat it .
> 
> Ok, I have a few crabs (name your type) steamed to perfection in one hand and
> a hammer in hte other. I crab the beast open and am ready to eat the beast.
> What are the perfect dip for it ? (lemon and salt+ pepper ? mayo ?)
> 
> 				Walt
You need some old bay seasoning.  No self respecting Maryland crab eater would
be caught dead without Old Bay. (It goes on the crabs, along with Rock Salt,
BEFORE steaming).  I don't know about it's availability outside of the Maryland
area, though.

Paul Franceus
From: kahrs@gandalf.rutgers.edu (Mark Kahrs)
Newsgroups: rec.food.cooking
Subject: Dead Oven (i.e., suggestion for new stove&oven)
Date: 29 Sep 92 16:06:32 GMT
Distribution: usa
Organization: Rutgers Univ., New Brunswick, N.J.


Our oven finally met its end tonight (right in the middle of baking an
apple pie) and we'd like to replace it with a stove/oven combination.
We have gas available for the burners.  Anyone out there have any
recommendations (or anti-recommendations) for makes, models etc?
A summary of the answers will be available upon request.

Thanks to all!
Newsgroups: rec.food.cooking
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Subject: Re: Eggs in Fridge or Room Temperature?
Organization: Stanford Univ. Earth Sciences
Date: Sat, 3 Oct 1992 01:52:09 GMT

In article <m3apl-l@lynx.unm.edu> kim@m44.unm.edu writes:
>
>My wife and I are contemplating keeping a few hens for fresh eggs.  At our
>public library, we got books on keeping poultry and one mentioned that "grade
>A" eggs can be as much as 30 days old.  I wouldn't feel at all comfortable with
>keeping them at room temperature.
>

Well, I grew up on a farm, and we kept our eggs (for our use-- it wasn't
an egg farm) on the counter, certainly for that long.  Our method of 
"testing" them was to break them first into a bowl and make sure they 
looked and smelled okay.  The way I understand it, salmonella is
not what makes your eggs go bad, and storing them in the fridge will
not prevent infection if the hens are infected.  We never got 
ill from eating bad eggs.

I am sure that nowadays in our germ-obsessed, court-happy society, 
the recommendation of the "authorities" would be to store them in
the fridge.  I store mine in the fridge now, because I buy them in the
grocery and only have to store a dozen at a time.  My counter is
cluttered enough without eggs!  But I firmly believe  that 
we humans wouldn't still be here if we were half as frail as the 
authorities would have us believe.

Dawn
From: hughes@dogwood.botany.uga.edu (Wayne Hughes)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Pizza Hut Sauce
Date: 1 Oct 92 03:16:10 GMT
Organization: Botany Department - U of Georgia, Athens

In article <1992Sep30.164556.3889@organpipe.uug.arizona.edu> rperkins@astro.as.arizona.edu (Rachel J. Perkins) writes:
>In article <1992Sep29.201003.28410@ttinews.tti.com> bellas@soldev.TTI.COM (Pete Bellas) writes:
>>
>>Why anyone would purposely try to make a pizza like Pizza Hut is beyond me.
>
>
>why anyone would post this four times in a row is beyond me. check your
>newsserver, pete...
>
>bah.
   
   (Sorry, someone else messed up the attributes)
   Hey!  Give the guy a break.  Someone asked for the recipe, he was
   nice enough to transcribe it and send it.  And like most people, I
   have also run into difficulties with my news server and have made
   multiple postings thinking none of my others got through.  THen
   they *all* got through.  It can happen to anyone.

   Even so, frankly, that recipe looks like a dog.

   Wayne
From: kati@glnserv.UUCP (Lady Dragon)
Newsgroups: rec.food.cooking
Subject: Re: WANTED:BEEF STEW RECIPE
Date: Tue, 29 Sep 92 20:36:55 CDT
Organization: Vermi-net, Houston, Tx. 77098

bonk@ux1.cso.uiuc.edu (Tom Bonk) writes:

> I bought some stew meat the other day, but I am in need of a
> good, SIMPLE, recipe.  Any ideas??

I've heard that the one in the Better Homes & Gardens cookbook is very
good, so much so that a friend was going to buy the book for just that
recipe.



* * email address: nuchat!xcluud!glnserv!kati * Houston, Texas, USA, Earth * *
From: chela@amber.ssd.csd.harris.com (Chela Diaz)
Newsgroups: rec.food.cooking
Subject: Farberware .vs. Revereware bottom design
Date: 5 Oct 1992 13:15:28 GMT
Organization: Harris CSD, Ft. Lauderdale, FL
NNTP-Posting-Host: amber.ssd.csd.harris.com

I'm interested in buying a large sauce pan with aluminum clad bottom and
both Farberware and Revereware are in my budget. But I'm undecided because
of the difference in bottom design. Farberware has round edges just like
every other pan I own. Revereware has an aluminum clad disk bottom and the 
edge of the disk is not part of the sides of the pan. I know this explanation 
doesn't sound too well, but I don't know how to explain it any better.
Could someone explain to me the disadvantages/advantages between the two.

If this is a FAQ please direct me to where I can get that info.