HDTenEightyP/NetNews huggingface dataset:
From: bwatson@nyx.cs.du.edu (bruce watson)
Subject: Re: Growing your own basil
X-Disclaimer: Nyx is a public access Unix system run by the University
	of Denver for the Denver community.  The University has neither
	control over nor responsibility for the opinions of users.
Organization: Nyx, Public Access Unix at U. of Denver Math/CS dept.
Date: Fri, 24 Jul 92 19:17:17 GMT

I grow my basil from seed here in Denver (you can't grow too much of 
it). I have three plants in pots on the balcony. We get very little
rain here and the western facing location gets pretty hot. So I have
to water them every day--they seem to do best with two waterings
a day. I'll take them inside during the winter, where they struggle
by and put them back outside in May where they will prosper. Remember
that its a Mediterranean plant and likes a lot of sun, moderate
temperature and not a lot of water ordinarily.



--
 ___________________________________________________________________________ 
|wats@nyx.cs.du.edu |   "To the extent that it doesn't use mathematics;     |
|   Bruce Watson    |                 it is no science."                    |
From: sko@gnv.ifas.ufl.edu
Newsgroups: rec.food.cooking
Subject: Pickled eggs - pepper juice
Date: 21 Jul 92 02:50:02 GMT

Pickled Eggs

When I finish off one of my gallon jars of pickled Greek peppers,
I throw in about 10 hard boiled eggs and let them sit in the 
frig. for a few days.  This makes great pickled eggs.  The liquid
is only good for one batch of eggs.

If one wants to start from scratch, just make up a recipe for
pickled peppers, leave out most of the peppers and add eggs instead.

Steve O'Hair
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Eggs in New York (was Re: Oatmeal Stout)
Organization: Lockheed Missiles and Space Co.
X-Newsreader: Tin 1.1 PL4
Date: Wed, 29 Jul 92 15:08:13 GMT

jchokey@leland.Stanford.EDU (James Alexander Chokey) writes:
: In article <1992Jul27.134631.15350@msc.cornell.edu> bickham@lynx.msc.cornell.edu.UUCP (Scott Bickham,C17 Clark Hall,56079,2737038) writes:
: >> 
: >> But I'll defend it anyway. Stout is a good thing to drink if
: >> you know you're going to be drinking stout. As a stout, Chimay
: >> is terrible, but it's great beer. Disbelievers can try Matilda
: >> Bay Brass Monkey (yum!). It's also fun with a raw egg (this
: >> also exists as a rural American custom, n'est-ce pas?)
: >> 
: >
: >I couldn't let the remark about the raw egg go through without dsiclaimers.
: >Here in New York, 25% of the eggs sold carry salmonella, which is enough
: >reason for me not to consume these "Breakfast Specials"
: >
: 
: 	This is a bit off the beer track, so I cross-posted to rec.food.cooking
: and directed follow-ups there,  but I just have to ask . . .
: 
: 	How on earth can 25% of NY eggs contain salmonella?  Is there something
: wrong with New York chickens?  Is it the climate?  Or have I just grossly
: underestimated the frequency of salmonella in eggs in general?
: 
: 
when I was younger I used to like to watch my dad take a pilsner
glass, fill it with beer, crack an egg into it, add a little pepper 
and drink it - the last swallow was what we really watched in awe at 
him gulping the egg down - (note - he only did this once in a while on 
weekends) - I don't know if salmonella was as rampant then as it is now, 
but somehow I think the alcohol helped kill the old bug  (remember the 
original "rocky" film when Sly drank a glass of raw eggs??)

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
From: Diane.Mayronne@p1.f349.n109.z1.fidonet.org (Diane Mayronne)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Request:Tortilla Soup
Date: Sat, 25 Jul 1992 23:38:01 -0500

I'm looking for recipes for Mexican meatball soup, tortilla soup, and/or taco
soup.  Any help that anyone can give with this is GREATLY appreciated!!!!

Newsgroups: rec.food.cooking
From: chrisi@lloyd.Camex.COM (Chris Ischay)
Subject: Re: Attention culinary metallurgists - how stainless is stainless steel?
Organization: Camex Inc., Boston MA
Date: Tue, 28 Jul 1992 13:18:09 EDT

In article <1992Jul19.184208.10738@scifi.uucp> njs@scifi.uucp (Nicholas J. Simicich) writes:
>In article <1992Jul18.200106.5503@tc.cornell.edu> eacj@theory.TC.Cornell.EDU (Julian Vrieslander) writes:
>>I recently purchased a citrus zester from our local cook's toy store.  The
>>thing is stamped with the words "stainless steel."  But after the first run
>>through the dishwasher, it had spots of rust all over it.
>
>I think that you might go back and suggest that easy rusting stainless
>kitchen gadgets be labeled as such.

Nonsense.  That's the "Safety in Labelling" approach.  Like the warning on
the hammer not to use it to smash my thumb.  Thanks.  Or worse, the
instructions on the stairs that say "Step Up."  Gee, I never would have
thought of *that*!

*I* say go back to the store and just say, "Look, this thing rusts and I
don't want it.  I'm returning it."  Period.  Forget about dishwashers.
Forget about dive equipment and stainless steel alloy numbers.  This is not
a metallurgy issue.  This is basic consumerism.  You bought it.  It isn't
stainless enough, and it says "Stainless."  Take it back.

Chris Ischay
chrisi@camex.com
Newsgroups: rec.food.cooking
From: popetz@ux1.cso.uiuc.edu (Clinton C. Popetz)
Subject: Re: Online Cookbook - Returned Orders - **READ*
Keywords: Return,online,cookbook
Organization: University of Illinois at Urbana
Date: Wed, 29 Jul 1992 11:14:38 GMT

Add me too please.  I recieved a bad file that uudecode could not
understand.

popetz@ux1.cso.uiuc.edu

Newsgroups: rec.food.cooking
From: mingmar@cs.mcgill.ca (Ming MAR)
Subject: Re: Attention culinary metallurgists - how stainless is stainless steel
Organization: SOCS - Mcgill University, Montreal, Canada
Date: Sat, 25 Jul 1992 09:23:08 GMT

>One quickie test for good quality stainless.  A small magnet,
>such as in the bottom of a shower curtain liner will not cling to
>the best stainless.
 
I tried this on my stainless steel pots, and I was surprised that
the magnet didn't stick.  I figured that if the pot had iron in
it, the magnet would stick, but evidently, I was wrong.
From: eric_gorr@coglab_psych.uoregon.edu (Eric Gorr)
Newsgroups: rec.food.cooking
Subject: What we eat
Date: 28 Jul 92 16:32:04 GMT
Article-I.D.: nntp.1992Jul28.163204.15319
Distribution: usa
Organization: University of Oregon Network Services


(don't ask me why)  But I was thinking what it is we (Americans) eat that
other people from different countries find generally disgusting.  For
example, (from our perspective) most Americans won't consider eating
brains, etc..

Anyone know?
Newsgroups: rec.food.cooking
Subject: Re: Silly Slicing Question
From: gary@cdthq.UUCP (Gary Heston)
Date: Sat, 25 Jul 92 19:57:38 CDT
Organization: Garys' Home for Obsolete Computers

seb1@leia.dr.att.com (sharon badian) writes:

> Not that this is one of my great worries in the kitchen, but it does annoy
> me a little. My dog loves it because food ends up on the floor. I'm talking
> about slicing round things like carrots and zucchini and having the newly
> sliced slices roll off the cutting board onto the floor. As I said, my
> dog thinks it's a boon, but it annoys the hell out of me.

Your dog eats carrots and zucchini? Hmmmmm.... Wierd dog, based on
my experience....

> So, how do you keep those carrot slices from rolling off the cutting board???
> Do I need a course in remedial slicing?

As you complete the slice, tip the knife sideways towards the slice.
This will generally make the slice fall over, instead of rolling.

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: Strange cooking tips
Followup-To: mcrae@cs.ubc.ca
 
Organization: Jet Propulsion Laboratory
Date: Tue, 21 Jul 1992 14:02:35 GMT

Here is a tip that I give OFTEN - whenever someone visits my house and
brings a soft drink (carbonated) - it seems no one knows about this,
and the soft-drink companies would not like it well-know (works for
anything fizzy).

After opening a ~pop" bottle screw the lid on tight and tip the
contents up into the top - this somehow reseals it and I have had
tonic water last over two weeks with this method.

Does anyone else use it?

Does anyone else have interesting tips like this?

Oh - I have another one that some people find strange ... I keep flour
in a shaker container (like a large salt shaker) near my stove - handy
for making something a little thicker, or using when rolling pie
dough, or just flouring your hands to make burgers.

Valerie 
Newsgroups: rec.food.cooking
From: charleen@ADS.COM (Charleen Bunjiovianna)
Subject: Re: Fat in specialty liquors, ice milk
Organization: The Original Estrogen-Crazed Lust Bunnies
Date: Thu, 30 Jul 1992 15:11:17 GMT

In article <rbpm4yb.artemis@netcom.com> artemis@netcom.com (Michelle Dick) writes:
>
>Does anyone know if Truffles White Chocolate Liqueur has any fat, and
>if so, how much?

Gee, Michelle, I don't want to say that you're obsessed with fat, but
how much liqueur are you really going to use in a recipe, anyway,
that the fat content would make any difference?

I understand the zeal of the newly-converted, but recent studies have shown
that low-fat or no-fat diets may not be for everyone.

Charleen

--
"Have you thought much about luggage, Mr. Banks?"
"No..."
"It's the central preoccupation of my life."
From: kgorman@star-trek.bbn.com (Karen Gorman)
Newsgroups: rec.food.cooking
Subject: Re: Aquarium Jello
Date: 21 Jul 92 13:31:32 GMT
Reply-To: kgorman@BBN.COM (Karen Gorman)
Organization: Bolt Beranek and Newman Inc., Cambridge MA
NNTP-Posting-Host: archive.bbn.com

In article <7835@dirac.physics.purdue.edu> ns@gibbs.physics.purdue.edu (Nancy M. Schnepp) writes:
>In article <1992Jul16.194654.18718@mahendo.jpl.nasa.gov> 
>julie@eddie.jpl.nasa.gov (Julie Kangas) writes:
>*
>*Could someone please send me (or post) this recipe?
>*(It's the one with blue jello and gummy fish in a fishbowl)
>
>
>Me too!!  Me too!!!

Here is something along the lines of what you are looking for.


As posted by Sheila Wallace:

While we're on the subject...here's a cute idea for a summer
jello recipe.  Use the new Berry Blue jello, and pour it
into individual cups or a fish bowl.  Before the jello is
all the way set, add gummy fish, sharks, life savers,
shells, etc., and make an Alcoholic Aquarium.

I did this over Memorial day weekend.  I was fortunate
enough to find a candy shoppe that carried all kinds of
gummy goodies: fish, sharks, shells, worms, and Coke
bottles.  I used 9 oz. clear plastic glasses, and
made each of them different.  One was even a 'toxic'
aquarium with lots of coke bottles, gummy Life Savers
posing as old tires, and all the fish floating on top!

Oh, and I added Knox gelatin, too, so that once they
were set, they could be left at room temperature. The
proportions I used were:

1 8-serving box of Berry Blue Jello
4 packets Knox unflavored gelatin
5 cups boiling water
2 cups alcohol (I used vodka, but I think rum would have tasted better.)
Newsgroups: rec.food.cooking
From: jwagner@magnus.acs.ohio-state.edu (Judith O Wagner)
Subject: Re: Recipe for Rhubarb Pie
Organization: The Ohio State University
Date: Fri, 24 Jul 1992 11:44:29 GMT

In article <1992Jul24.102351.20889@minyos.xx.rmit.oz.au> rxknsa@minyos.xx.rmit.oz.au (Nicole Angst [Sam]) writes:
>From article <8eP2gVa00Uh702RXJZ@andrew.cmu.edu>, by cr23+@andrew.cmu.edu (Connie McGinnis):
>> I'm looking for a recipe for rhubarb pie.  Is it the same as apple pie
>> except chopped raw rhubarb in place of apple slices?  Thank you for your
>> help!
>
>I expect you would need to stew the rhubarb first, with LOTS of sugar, 
>you can add sugar to taste I suppose, or some people stew the rhubarb
>with apple.
>
>niki

When I make a rhubarb pie, I leave the rhubarb raw--no reason to stew
unless you like it really mushy.  A box of strawberry jello over the
top is another option.
From: educ@unixg.ubc.ca (Vicki Domansky)
Newsgroups: rec.food.cooking
Subject: Re: Chocolate Cake (easy)
Date: 30 Jul 92 22:55:59 GMT
Organization: University of British Columbia, Vancouver, B.C., Canada

In article <1992Jul30.202518.3122@ringer.cs.utsa.edu> jschwarz@lonestar.utsa.edu (Jan A. Schwarz) writes:
>  also known as a version of the Texas Sheet Cake.  Hope you all like it.
[...]
>  1 stick oleo
[...]
>   1 stock oleo

What is oleo?  Is this a brand of shortening or something similar?

Thanks.

-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Vicki Domansky <Morgaine>                               educ@unixg.ubc.ca
Education Computing Services                       v_domansky@mtsg.ubc.ca
U of B.C. Vancouver Canada                        usereduc@ubcmtsg.bitnet
From: casey@well.sf.ca.us (Kathleen Creighton)
Newsgroups: rec.food.cooking
Subject: Re: Spam
Date: 28 Jul 92 20:34:42 GMT
Organization: Whole Earth 'Lectronic Link


Yes, spurred on by this SPAM thread, I also checked into how much it cost.
Too much.  Something like $2.19 a can.
-- 
Kathleen Creighton                     {pacbell,hplabs,apple,ucbvax}!well!casey
San Francisco                          casey@well.sf.ca.us
       Just another annoyingly devoted Akita owner
From: seb1@leia.dr.att.com (sharon badian)
Newsgroups: rec.food.cooking
Subject: Re: What is Half and Half?
Date: 27 Jul 92 14:39:50 GMT
Reply-To: seb1@druhi.att.com
Organization: Bell Labs, Denver, CO.

In article <1992Jul27.042634.5375@hubcap.clemson.edu>, kgonsal@eng.clemson.edu (Kenneth Gonsalves) writes:
|> Half and half is nothing but thickened milk.

Yes, but thickened how? The answer is it's half cream and half milk. That's
why it's called half and half. I can't remember how much butterfat is in it
but it's lower than other creams like light cream, table cream or heavy cream.

-- 
Sharon Badian
AT&T Bell Labs - Denver
seb1@druhi.att.com
Newsgroups: rec.food.cooking
From: tranht@ucsu.Colorado.EDU (clueless)
Subject: REQUEST: New England Clam Chowder recipe
Organization: University of Colorado, Boulder
Distribution: usa
Date: Fri, 31 Jul 1992 18:32:27 GMT

		
Does anyone have some yumie recipes for clam chowder...
the creamy white kind, not the tomato based ones ..
I think it is called New England Clam Chowder ???

Thank you in advance

Please email to: tranht@ucsu.colorado.edu

thank you,
TB

Newsgroups: rec.food.cooking
From: bwatson@nyx.cs.du.edu (bruce watson)
Subject: Re: REQUEST: cold soups - not cream or fruit soups
X-Disclaimer: Nyx is a public access Unix system run by the University
	of Denver for the Denver community.  The University has neither
	control over nor responsibility for the opinions of users.
Organization: Nyx, Public Access Unix at U. of Denver Math/CS dept.
Date: Thu, 23 Jul 92 21:38:13 GMT

No one has mentioned my favorite cold soup:

                           VICHYSSOISE

4 leeks, thinly sliced                           1 cup half and half
4 green onions, thinly sliced                    1 cup milk
2 pounds potatoes, peeled and thinly sliced      1 teaspoon salt (or to taste)
1/2 cup butter                                   1 tablespoon chopped chives
                                                 Freshly ground white pepper

Saute leeks and green onions in butter in a deep pan. Add potatoes and 
enough water to barely cover them. Boil, reduce heat and simmer for about
1 hour. Press through coarse sieve. Cool and chill for 1 hour. Before
serving, stir in chilled cream and milk. Sprinkle with chives and pepper.
Serves 6.



--
 ___________________________________________________________________________ 
|wats@nyx.cs.du.edu |   "To the extent that it doesn't use mathematics;     |
|   Bruce Watson    |               it is not a science."                   |
From: nkk@wet.UUCP (Butch Katigbak)
Newsgroups: rec.food.cooking
Subject: Re: Growing Popcorn
Keywords: popcorn
Date: 31 Jul 92 17:51:50 GMT
Organization: Wetware Diversions, San Francisco

My family is a contract grower of popcorns.
We have bulk dehydrators.

Depending on the humidity in your area, you can spread it in the sun and
dry it for about ten days.

Or, in a home dehydrator or a convection oven set at 120 F.
For about two days.

Oh, harvest it about one week later than normal.
Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: Help with gas stove cooking!
Organization: Nick Simicich, Peekskill, NY
Date: Wed, 29 Jul 1992 00:47:45 GMT

In article <1992Jul27.145938.2720@newstand.syr.edu> jeng@npac.syr.edu (Jennifer Gniady) writes:

>I notice many people here prefer gas stoves to electric.  At home we
>had an electric but my one here is gas and I have had problems
>regulating the burners. It seems no matter how low I put the gas on
>whatever I am making boils constantly at too high a temperature.
>Simmering anything for long is out of the question. Am I doing
>something wrong?

I don't think that this has been discussed to death, although I don't
see it much.  It really is possible to regulate (any gas stove I've
had to use) to the point where you can get a bare simmer.  I also have
a cast iron pot pad which is designed to spread the heat.  But what I
find I have to do is bend over and look at the flame and make it as
small as I can.

For simmering a pot of beans all day, I just use a slow cooker.

-- 
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: artc@bacchus.epps.kodak.com (Art Campbell)
Newsgroups: rec.food.cooking
Subject: Re: Help with gas stove cooking!
Date: 29 Jul 92 08:00:23 GMT
Reply-To: artc@bacchus.atex.kodak.com
Organization: Atex Publishing Systems, Inc.

In article <Bs5LEF.7LC@acsu.buffalo.edu>, pscchris@ubvmsd.cc.buffalo.edu (Christopher Holoman) writes:
|> In article <1992Jul27.145938.2720@newstand.syr.edu>, jeng@npac.syr.edu (Jennifer Gniady) writes...
|> [stuff deleted]
|> >
|> >regulating the burners. It seems no matter how low I put the gas on whatever
|> >I am making boils constantly at too high a temperature. Simmering anything
|> >for long is out of the question. Am I doing something wrong? I was wondering
|> >if it could be that my housemates and I don't have "good" pots, etc.or maybe
|> >we just have a crummy stove. Any suggestions would be greatly appreciated.
|> 
|> >Thanks!!
|> >Jennifer
|> 
|> Almost all gas burners can be turned down.  Usually, you pull off the knob
|> that controls the burner and behind that will be a small screw that you can


In addition to Chris's suggestion, cooks' toy stores like Williams-Sonoma have
cast iron plates you can put on top of the burner... it both absorbs some heat
itself and raises the pan a bit.....

-- 
Art Campbell          artc@atex.kodak.com            72227.1375@compuserve.com
   DoD 358                                  _Real_ BMWs have just two wheels.
    "... In my opinion, there's nothing in this world beats a '52 Vincent 
     and a redheaded girl." -- Richard Thompson
                      All the usual disclaimers apply.
From: bell@pooh.cs.unc.edu (Andrew Bell)
Newsgroups: rec.food.cooking
Subject: Re: Re: Canning question (RECIPE)
Date: 28 Jul 92 21:28:23 GMT
Organization: University of North Carolina, Chapel Hill

In article <12740210@hpmwetg3.sr.hp.com> dondd@hpmwtd.sr.hp.com (Don Dillon) writes:
>>
>>R. H.'s Jalapeno Pepper Jelly (RH is who gave me the recipe)
>
>This looks tastey, but what do you use it for?
>

Ahem.  Cough, cough.  Well, seriously it makes a wonderful appetizer
when it's poured over cream cheese and surrounded by crackers.  You
take a cracker and spread some of the pepper jelly/cream cheese on it.
Heaven!  You could also just have the jelly on the cracker if you preferred.

Leslie Bell
bell@cs.unc.edu

Oh, it also makes a lovely gift when canned into small artistic jars and
would be wonderful X-mas gifts being red or green or red/green.
Newsgroups: rec.food.cooking
Subject: Re: Spam
From: <RM8EPSYG@MIAMIU.BITNET>
Date: Tuesday, 28 Jul 1992 13:24:20 EDT
Organization: Miami University - Academic Computer Service

still fresh ;-), but I still had to hop in with my two cents worth.  I think
that it's pretty hard to appreciate/understand one's cultural customs and ways
until one gains some perspective.  Having been away from Hawaii for a while,
I'd like to hypothesize that while SPAM's popularity may have grown in the
post-WWII days, it is only one part of a larger trend.  I think that *many*
of the favorite local foods have evolved from the necessity of keeping things
preserved/edible over long ocean voyages.  Beef jerky, dried/salted seed, kim
chee, cuttlefish, and bagoong are just the few that come to mind right away.
Funny how cuisines (yeah, it's stretching it a bit to call the above listing
a "cuisine" :-) develop...
   Oh, and btw, one last thought on SPAM:  A lot of folks here used to give me
a hard time for admitting that I actually *like* SPAM (before my current veggie
ways), but I would quickly point out to them that SPAM is *not* a cheap food!
Has anyone checked out the price of a 12 oz can and converted that into $/lb?!?
It's as pricey as steak!!
 
 
Just some spontaneous cognition...
 
                          -Ronbo
From: arielle@taronga.com (Stephanie da Silva)
Newsgroups: rec.food.cooking
Subject: Re: Commonly Requested Threads FAQ  ;-)
Date: 27 Jul 92 18:02:45 GMT
Organization: Taronga Park BBS

In article <1992Jul27.004409.28208@cs.mcgill.ca>, mingmar@cs.mcgill.ca (Ming MAR) writes:
> >Black Beans.  Also known as turtle beens (not to be confused with
> >        turtle cheesecake).
>  
> Turtle beens, I take it, are related to has-beens.  What's a
> turtle cheesecake?

Alas.  I caught that typo after I had already posted the file (as well
as a couple others).

Turtle Cheesecake is a cheesecake made with the same flavours as turtle
candy, which is chocolate, caramel and pecans.  We cruised down to
NASA with Manda & Henry and then to Galveston where we had lunch and
they had turtle cheesecake and key lime pie on the menu so we got both.
The key lime pie was not authentic but the cheesecake was pretty good
with chocolate, caramel and pecans drizzled on top.  Here is a 
different style turtle cheesecake recipe:

 
 2 cups vanilla wafer crumbs
 6 tablespoons melted butter
 1 14-ounce bag caramel candies
 1 5.3-ounce can evaporated milk
 1 cup chopped toasted pecans
 2 8-ounce packages cream cheese, softened
 1/2 cup sugar
 1 teaspoon vanilla
 2 eggs
 1/2 cup semisweet chocolate chips, melted
 
 Combine crumbs and butter and press onto bottom of a 9-inch springform
 pan.  Bake 10 minutes at 350 degrees.  Melt caramels in milk in heavy
 1 1/2 quart saucepan over low heat, stirring frequently until smooth. 
 Pour over crust.  Top with pecans.
 
 Combine cream cheese, sugar and vanilla.  Mix at medium speed with
 electric mixer until well-blended.  Add eggs, one at a time, mixing 
 well after each.
 
 Blend in chocolate.  Pour over pecans.  Bake at 350 degrees for 40 
 minutes.  Loosen cake from rim of pan.  Chill.  Garnish with whipped 
 cream, additional chopped nuts and maraschino cherries if desired.

-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
                     "Oopsy... " -- CometGuy