HDTenEightyP/NetNews huggingface dataset:
From: chsmith@cs.umn.edu (Christopher E. Smith)
Newsgroups: rec.food.drink
Subject: Posting for someone...
Date: 24 Jul 92 19:58:16 GMT
Organization: University of Minnesota, Minneapolis, CSci dept.

Got some mail the other day, any followups should be posted or emailed
to the author, not me.

-------------------
		  |
		 \ /
From amw@maths.uq.oz.au Thu Jul 23 23:06:51 1992
Received: from axiom.maths.uq.oz.au by cs.umn.edu (5.61/1.14)
	id AA01982; Thu, 23 Jul 92 23:06:46 -0500
Received: from lemma.maths.uq.oz.au by axiom.maths.uq.oz.au 
	id <AA04053@axiom.maths.uq.oz.au>; Fri, 24 Jul 92 14:07:37 EST
Date: Fri, 24 Jul 92 14:07:34 EST
From: amw@maths.uq.oz.au
Message-Id: <9207240407.AA18400@lemma.maths.uq.oz.au>
To: chsmith@cs.umn.edu
Subject: Re: Any Lagavulin fans out there ?
Newsgroups: rec.food.drink
Status: OR

In rec.food.drink you write:

>As for Ardberg, Springbank malts, etc., there's this place in Minneapolis

     ..............

>If you're in the area sometime, this place is great.

>-chris
I must have missed something earlier on Lagavulin.  This is being mailed
to you because for some unexplained reason I have not been able to post
anything to the net for a while.

Lagavulin is very dear to my heart and to my palette.  Some time ago in
Scotland, after considerable experimentation, Lagavulin was judged by me
and my friends to be the best available of all Scotch whiskies, and
probably therefore of all whiskies.  It is now, after some 13 years,
available in our local bottle shop, i.e. in Brisbane, Australia. 
The brewery seems to have been bought out by some bigger company.
The brew, however, seems to be about as good as ever.

There is one whisky which I have only tried once about 20 years ago, in
its local habitat, and have not been able to find since.  I would like
to compare it with the others.  That was Campbellton (sp?) Loch, from
Kintyre.  Does it still exist?

It you think my ramblings are interesting enough to put on the net and
if you can be bothered, I am quite happy for you to do it.  I would like
to find out about Campbellton Loch.

Tony Watts,        amw@maths.uq.oz.au
Newsgroups: rec.food.drink
From: shla@spf.trw.com (Sheila Wallace)
Subject: Re: Martinis
Organization: TRW Data Systems Center, Redondo Beach, CA
Date: Tue, 21 Jul 92 21:21:24 GMT

In article <1992Jul17.150720.14217@murdoch.acc.Virginia.EDU> rwd4f@poe.acc.Virginia.EDU (Rob Dobson) writes:
>In article <144v6iINNcer@agate.berkeley.edu> spp@zabriskie.berkeley.edu (Steve Pope) writes:
>>ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:
>>12:1 is still not quite dry enough for me.
>
>reminds me of my dad. HIs method of making a martini is to put a capful of
>vermouth in the glass, swish it around to coat the glass, then pour the
>vermouth down the sink. then he adds chilled gin and olive to the vermouth
>coated glass.
>
>what proportion is this?
>
My dad's went like this: pour the gin into the glass, and whisper quietly
over it 'Vermouth'.

Now that's dry!

Sheila

-- 
Sheila Wallace		(shla@spf.trw.com)
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278
From: sg@monsoon.com (Sunil Gupta)
Newsgroups: rec.food.drink
Subject: Re: DCL (was "Posting for someone...")
Date: Mon, 27 Jul 92 18:02:14 EDT
Organization: Monsoon Software, Inc.

yen@stsci.edu (Felix Yen) writes:

> 
> Tony Watts (amw@maths.uq.oz.au) writing about Lagavulin:
> 
> >  [...]  The brewery seems to have been bought out by some bigger
> >  company.  The brew, however, seems to be about as good as ever.
> 
> My understanding is that Lagavulin has been part of DCL (I can't

I'm pretty sure that Lagavulin is owned by United Distilleries.
DCL is not the same company, as far as I know.

Sunil Gupta
Monsoon Software, Inc.
sg@monsoon.com
From: spl@alex.uucp (Steve Lamont)
Newsgroups: rec.food.drink
Subject: Re: TEQUILA:information please!
Date: 29 Jul 1992 14:30:59 GMT
Organization: University of Calif., San Diego/Microscopy and Imaging Resource
NNTP-Posting-Host: alex.ucsd.edu

In article <9207291143.AA26620@vassal.cm.cf.ac.uk> C.D.Hall@cm.cf.ac.uk (C D Hall) writes:
>  - how exactly is tequila made?

Good tequilas are born, not made.

>  - what is the difference between 'light' and gold tequila?

The size of the headache the week after.

>  - what is the relationship (if any) between tequila and mescal?

They're just good friends.

:-)

[such a wise ass this early in the morning...]

							spl
-- 
Steve Lamont, SciViGuy -- (619) 534-7968 -- spl@dim.ucsd.edu
UCSD Microscopy and Imaging Resource/UCSD Med School/La Jolla, CA 92093-0608
"Out of the ash/I rise with my red hair/And I eat men like air."
                        - Sylvia Plath, "Lady Lazarus"
Newsgroups: rec.food.drink
From: m14430@mwunix.mitre.org (Lawrence Larson)
Subject: Re: Scotch and vessels
Organization: The MITRE Corporation
Date: Mon, 27 Jul 1992 14:10:15 GMT

scott@festival.ed.ac.uk (Scott Larnach) writes:

>For what it's worth, at the Scotch Malt Whisky Society here in
>Edinburgh the preferred vessel for drinking whisky is a small version
>of the brandy snifter glass, which is reckoned to hold the vapours
>better than anything else, allowing you to get the maximum benefit of
>the spirit's nose.

>Whisky blenders / tasters usually use a taller version of the same.
                                       ^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Believe it or not, that's probably an ISO standard tasting glass - anyone
have the ISO standard number? They're sold at several liquor stores in the
Washington, D.C. area, and work admirably for both whisky and cognac...

-- Larry
From: porco@scws9.harvard.edu (John Porco)
Newsgroups: rec.food.drink
Subject: Bretannomyces strain...
Date: 27 Jul 92 16:37:00 GMT
Article-I.D.: scws9.PORCO.92Jul27093700
Distribution: rec.food.drink
Organization: Harvard Arts and Sciences Computer Services, Cambridge, MA



i'm looking for a source of the strain Bretannomyces (sp?) lambicus
for home brewing and am having a difficult time locating same.

anybody have a lead?

thanks.

...jP
From: nuke@reed.edu (Bill Newcomb)
Newsgroups: rec.food.drink
Subject: Re: Sulfite question
Date: 28 Jul 92 22:32:19 GMT
Article-I.D.: reed.1992Jul28.223219.18098
Organization: Reed College, Portland, OR

In article <revillot-280792132635@mm-mac18.mse.uiuc.edu> revillot@ux1.cso.uiuc.edu (Judy Tolliver) writes:
>
>I'm allergic to sulfites too, but I know this more from eating stuff like
>dried apricots and avocados, which also contain them.  My reaction usually
>involves itchiness in my mouth, sneezing, and in bad cases, wheezing.  With
>wine, I have found that I am more allergic to alcohol.  As my allergist
>explained it to me, alcohol is a vasoconstrictor and therefore, in


Er, you sure about that? 

I think the net effect of alcohol is vasodilation--that explains why
alcoholics are frequently chronically hypothermic (the skin acts like a huge
cooling tower all the time, with all those wide open vessels), and also why
alcohol makes you feel warmer. This actually would explain some of the
symptoms you describe, although others sound more like a sensitivity
reaction.

take care,
nuke@reed.edu
Newsgroups: rec.food.drink,rec.food.veg
From: kgonsal@eng.clemson.edu (Kenneth Gonsalves)
Subject: WANTED RECIPE FOR MAKING APPLE WINE
Keywords: wine apple recipe
Reply-To: kgonsal@eng.clemson.edu
Organization: College of Engineering, Clemson Univ.
Date: Mon, 27 Jul 1992 04:04:04 GMT

Hi everyone,
	Could anyone mail me a recipe for making apple wine. I would appreciate it if you include a copy to my account 
kgonsal@eng.clemson.edu

thanks

ken.
====================================================================================
Kenneth J Gonsalves.

Too many apples on the tree
------------------------------------------------------------------------------------
What disclaimer ?
From: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Newsgroups: rec.food.drink
Subject: Re: Dynamite Margarita
Date: 30 Jul 92 18:57:50 GMT
Reply-To: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Organization: NavSurfWarCen, CarderockDiv (ex-"Taylor Model Basin")

In rec.food.drink, sloan@bert.eecs.uic.edu (Bob Sloan) writes:
>
>        Note:  Use good tequila (i.e., Comemorativo or 1800 if you
>only have access to Sauza and Cuervo); the triple sec doesn't matter
>much.

    Washingtonian magazine printed the results of an informal tequila
taste test.  Regular Cuervo Gold beat the more expensive Cuervos.  All
of the Sauza an Cuervo tequilas fell way behind a brand called Herradura.
Herradura gold was on top, with the silver close behind.  I have tried
Herradura silver, and it is MUCH better than the Cuervos and Sauzas.

[awsome sounding 'rita recipe removed]
--____________________________________________________
]      Stu Mennitt      smennitt@oasys.dt.navy.mil    [
]  NavSurfWarCen, CarderockDiv     Bethesda, Maryland [
]         was: David Taylor Research Center           [
]     was: David Taylor Naval Ship R&D Center         [
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: narad@nonsequitur.Eng.Sun.COM (Chuck Narad)
Newsgroups: rec.food.veg
Subject: Re: What I enjoy doing on a summer's day...
Date: 28 Jul 92 02:13:55 GMT
Reply-To: narad@nonsequitur.Eng.Sun.COM
Organization: Sun Microsystems
NNTP-Posting-Host: nonsequitur

In article 159@lrc.edu, blosser_cy@lrc.edu () writes:
>On a nice summer's day when the birds are singing and the grass is growing,
>there's nothing more fun than to take my shotgun from the mantle and go out
>into the woods and wait by the stream till a doe comes to quench her thirst
>where then I'll SQUEEZE THE TRIGGER (oh, what a charge!), and PUMP HER HIDE
>FULL OF BUCKSHOT. Then I'll GUT her with a knife and SPILL HER STEAMING EN-
>TRAILS ONTO THE GROUND & RIP OUT HER BOWELS & DRAG HER BLOODY CARCASS HOME,
>where my wife will chop it up and bar-b-que it on the grill...mmm-mmm good!

In case nobody's responded...GET A LIFE!

chuck/
Newsgroups: rec.food.veg
From: nealf@mdd.comm.mot.com (Neal Friedman)
Subject: REQUEST: Places to eat vegitables in Chicago area??
Organization: Motorola, Mobile Data Division - Seattle, WA
Distribution: usa
Date: Tue, 28 Jul 1992 22:47:54 GMT

I'll be in Chicago (downtown) next week on business, and would appreciate
some recommendations for good veg. restaurants.  I recall other folks asking
for this same info recently, but the articles have expired here.  Email
is fine.

Thanks

----------------------------------------------------------------------------
Neal Friedman 					nealf@mdd.comm.mot.com
Motorola Mobile Data Division,
Bothell (Seattle), WA
From: young@serum.kodak.com [Rich Young] (x37176)
Newsgroups: rec.food.veg
Subject: Info on Eggplant
Date: 29 Jul 92 11:23:43 GMT
Article-I.D.: pixel.1992Jul29.112343.12238
Reply-To: young@serum.kodak.com
Organization: Clinical Products Division, Eastman Kodak Company
Originator: young@sasquatch


   From SCIENCE NEWS: Vol. 142, No. 4, July 25, 1992 (without permimssion):

	"Spanish food scientists studying the chemistry of eggplant have
	determined that this purple vegetable tastes best about 42 days
	after the fruit begins to form.  Rosa M. Esteban and colleagues
	at the Autonomous University of Madrid tracked the acidity and
	chemical content of three varieties, analyzing them at days 5,
	11, 15, 28, 42, and 54."

	"In the June [1992] JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
	they report finding little difference among the three types.  But
	in all three, they observed that sugar content declined during the
	second week of growth, then increased up through the end of the 
	sixth week, and finally dropped dramatically during the next ten
	days.  The amount of ascorbic acid [vitamin C] and of phenols --
	important flavor compounds -- also increased dramatically through
	the 42nd day, then dropped precipitously.  Thus, they conclude
	that the eggplant reaches its most delectable state after six weeks."

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>|<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
Rich Young                             | Phone: (716) 253-7176
Eastman Kodak Company                  | FAX: (716) 253-7254
Clinical Products Division             | Internet: young@serum.kodak.com
100 Carlson Road                       |
Rochester, New York, USA   14653-9122  | These are MY opinions, not Kodak's!!!
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>|<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

Don't get angry, get accurate information.
Newsgroups: rec.food.veg,swnet.general
From: abulsari@abo.fi (Abhay Bulsari VT)
Subject: Are there vegetarian restaurants in Sko"vde ?
Organization: Abo Akademi University
Date: Fri, 24 Jul 1992 11:53:52 GMT

Is there a vegetarian restaurant in  Sko"vde, Sweden  ? Thanks for the
information.

Finns  n}gon vegetarisk  restaurang  i Sk|vde ? Jag vet att  det finns
vegetarisk mat i alla restaurang, men finns n}gon exklusivt vegetarisk
restaurang d{r ? Hur fj{rran {r Hotell Billingehus fr}n den ? Tack f|r
informationen.

With regards, med v{nlig h{lsningar,

Abhay Bulsari




-- 
A. Bulsari                                       Tel.  358 (21) 654 721
V{rmeteknik, ]bo Akademi                         Fax   358 (21) 654 792
Va"rmeteknik, A'bo Akademi   (for the non-Scandinavian screen impaired)
SF 20500 Turku, Finland                          Tlx  57 62301 AABIB SF
Newsgroups: rec.food.veg
From: vxv4@po.CWRU.Edu (Virgilio Velasco)
Subject: Re: rambhuttan
Reply-To: vxv4@po.CWRU.Edu (Virgilio Velasco)
Organization: Case Western Reserve University, Cleveland, OH (USA)
Date: Mon, 27 Jul 92 15:36:08 GMT


In a previous article, vak@infonode.ingr.com (Vansantha Kandasamy) says:

>In article <1992Jul17.101205.10300@discus.technion.ac.il> stuart@techunix.technion.ac.il writes:
>>Can anyone tell me what ramghuttan is. I think it is a type of sub-trpoicl fruit
>   Yes,  it is a tropical fruit.  Its commonly available in SriLanka.  
>It has rather thick, about .125 - .25 in, hairy, orange-red skin when
>ripe, white flesh about .25 inch thick, with a seed about 0.5 inch
>diameter.   The flesh is quite sweet and has an interesting texture,
>like jelly with a lot of gelatine.  I think it is spelled rambhuttan.
>>similar to a litchi.
>>
>>PS: May not be spelled correctly.

In the Philippines, it is spelled "rambuttan".  Tastes great.
The "hair" on the skin looks more like thick bristles to me.
 
-- 
Virgilio "Dean" Velasco Jr., grad student & roboticist-in-training, CWRU

"If God does not judge the United States, then He owes |    My boss is a 
 an apology to Sodom and Gomorrah."   - Billy Graham   |  Jewish carpenter.
Newsgroups: rec.food.veg
From: afraser@julian.uwo.ca (a.   fraser)
Subject: Re: Elderly & Laxatives
Organization: University of Western Ontario, London
Date: Tue, 21 Jul 1992 20:46:47 GMT


In article <1992Jul17.212858.3725@zia.aoc.nrao.edu> you write:
>SENDER: gdunn@vlbacc.AOC.NRAO.EDU (Gene Dunn)
>
>I have an elderly parent (87) who has been using fiber laxatives for many 
>years now and since I have recently entered the vegetarian world I got to 
>wondering if any of you know whether or not elderly vegetarians require 
>laxatives or if they get enough fiber in their diets.  When I look at my 
>diet I can't imagine ever needing to add fiber to it.  I know one problem 
>elderly people have is getting enough fluids (especially in nursing homes) 
>because their sense of thirst is diminished and this my exacerbate the
>problem.  It is too late to change my father's ways, but I am wondering 
>what I have to look forward to down the road.  
>
>Any input on the above will be greatly appreciated. Thanks.
>Gene

Well, I can tell you from personal experience that one doesn't have to
be old to have long term problems in this area.  Just had a very
sluggish system that is sensitive to stress.  The happy ending (no
pun intended :-) to this story is that any concerns in this area is a
thing of the past for me.  I give most of the credit to a recipe for
BRAN muffins that a friend gave me; the recipe uses 6 cups of bran to
make about 12 large size muffins (so you see why I capitalized 'bran'
here).  The muffins were chewy, but tasty.  Eating them regularly
seemed to 'train' my system to speed up.  I haven't needed to make
them for about 1/2 year now or longer.  (Even though I had
problems for most of the prior 18 years.)  I had always tried to stay
away from laxatives and had tried that metamucil stuff (unpleasant)
but found that the muffins gave the best results.

Well, someone else's milage will probably vary.  I have the recipe
somewhere (it is vegatarian, think it has eggs too) and I can post it
if a couple of people express interest. 

Cheers,
Jan.

afraser@julian.uwo.ca

Xref: sparky rec.food.veg:7180 alt.co-ops:177
From: timlee@public.btr.com
Newsgroups: rec.food.veg,alt.co-ops
Subject: Re: Co-op house forming in Urbana for fall, veg-friendly
Date: 22 Jul 92 04:05:11 GMT
Reply-To: timlee@btr.com (Timothy J. Lee)
Followup-To: alt.co-ops
Distribution: usa

totic@sparc9.cs.uiuc.edu (Aleksandar Totic) writes:
|In <Brq2vr.J7B@news.cso.uiuc.edu> jvmg9796@uxa.cso.uiuc.edu (Doc) writes:
|
|>jrw27953@uxa.cso.uiuc.edu (Jon W.) writes:
|
|>>	        Six or seven people would live in the house.
|
|>If I remember correctly, there is an ordinance in either U or C, 
|>or maybe both, or maybe its a county or even state law, that no more
|>than 4 unrelated people can live in the same place.  
|
|How can they be unrelated when they live in the same house?

Supposedly these laws were intended to be used against brothels,
but can get in the way of other arrangements.
From: warwick@cs.uq.oz.au (Warwick Allison)
Newsgroups: rec.food.veg
Subject: Re: eating meat (no flames, please)
Date: 29 Jul 92 05:54:29 GMT
Reply-To: warwick@cs.uq.oz.au

rodneys@Apple.COM (Rodney Somerstein) writes:

>as a matter of course, but will be doing some travelling where it will be
>MUCH easier to not adhere to a strict vegetarian diet.

Interesting.  I guess it depends on your understanding of "easier".  I doubt
I would find it very easy...


Anyway.  I doubt 5 months of veganism will make much difference to your
stomach, provided your mind can take it.


--
Warwick
There are no potatoes in the cupboard!
Oh well, I'll have to eat the cat - much easier than going down to the shop.

:-X <suppressed guffaw>
--
  _-_|\      warwick@cs.uq.oz.au            /Disclaimer:
 /     * <-- Computer Science Department,  /  
 \_.-._/     University of Queensland,    /      void (if removed)
      v      Brisbane, Australia.        /
Newsgroups: rec.food.veg
From: dingbat@cix.compulink.co.uk (Codesmiths)
Subject: Re: Tissue Culture
Cc: dingbat@cix.compulink.co.uk
Reply-To: dingbat@cix.compulink.co.uk
Date: Tue, 28 Jul 1992 19:01:24 +0000


> Since cells can be cultured artificially and grown as an undifferentiated
> mass of cells, thus not being an organism, would it be MORALLY correct
> to eat, say cow muscle cell culture?


How should I know ?  *Your* food morals are *your* business.

Would I eat it ? Don't know, if I wanted to, I would certainly do so
without worrying about its cow-derivation. Can't say the idea of
eating that tough old dead body stuff really appeals much these days.
8-)

I might worry a little about the health aspects of fat content etc.,
but that would limit my consumption, not stop it completely.

I might worry more about issues of energy consumption in production,
product quality etc., but then I already eat Quorn which is very
similar in this aspect.

I'd certainly rather eat a BigColonel'sKingHutBurger made from this
stuff, rather than the Mechanically Recovered Meat (sic) which is so
much in vogue at present.

          Andy Dingley    dingbat@cix.compulink.co.uk
From: blosser_cy@lrc.edu
Newsgroups: rec.food.veg
Subject: APOLOGY
Date: 28 Jul 92 13:27:11 EDT
Organization: Lenoir-Rhyne College, Hickory, NC

I would like to make an apology for posting the 'SUMMER FUN' to this newsgroup.
Apparently the majority of the readers here have grown calloused to 'satirical'
posts and treat all crude remarks in a serious manner. I would like to say that
the readers here responded in a MUCH more civilized and respectable manner than
say those on rec.guns & rec.autos who didn't appreciate my environmental rants.

=)

Thank you for your time and I promise next time I post to this newsgroup I will
include a good recipe for vegetarian enchiladas...

Peace,

Christopher
From: hopper@cs.ucsd.edu (Steven L. Hopper)
Newsgroups: rec.food.veg
Subject: Re: Need sweetener substitution list (& Sunrider)
Date: 28 Jul 92 02:59:38 GMT




I've recently been using Sunrider products and have come across a natural
sweetener they sell called Stevia.  It hardly modifies the flavor of the 
original substance and doesn't have the negative effects of sugar.

Does anyone have any comments re: Sunrider?  There are many testamonials
as to its efficacy in healing and maintaining health.  Any comments
appreciated.

Steve
From: "jon edelston" <jon.edelston@channel1.com>
Newsgroups: rec.food.veg
Subject: msg labelling
Date: 24 Jul 92 14:24:33 EST
Reply-To: "jon edelston" <jon.edelston@channel1.com>
Distribution: rec
Organization: Channel 1 Communications

Posted also to rec.food.cooking.

Below are revised lists for common food labels which indicate use
of MSG (mono-sodium glutamate). Headache sufferers (and others)
beware.

This list revised from stiv@rice.edu (david n stivers), thanks David.


 Common food ingredients with high MSG content (often used solely for
 their MSG) are:

         Yeast extract
         Torula yeast
         Autolyzed yeast
         Hydrolyzed Vegetable Protein (HVP)
         Hydrolyzed Plant Protein
         Hydrolyzed nnnn Protein,   nnnnn=anything
         Sodium Caseinate
         Kombu Extract


 Other ingredients can contain added MSG without reporting it as such:

         Natural Flavor
         Natural X Flavor, X = Smoke, Beef, Chicken, etc.
         Flavoring
         Seasoning
         Beef flavor
         Beef stock
         Chicken flavor
         Chicken stock



Surveying this list puts me in a state of some confusion. Almost all
commercially prepared foods contain some of these ingredients, and the
vegetarian flavorings usually considered wholesome such as Marmite
and Vegit are out of the question.

=============================JON===================================
--
Channel 1 (R)   Cambridge, MA

Newsgroups: rec.food.veg
From: abrams@binah.cc.brandeis.edu
Subject: Re: Veg burgers--is this as good as it gets?
Reply-To: abrams@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Thu, 30 Jul 1992 23:39:36 GMT

On this same thread of seeking the ideal veggie burgers, I wonder if
anyone has a great lentil burger recipe.  I am not a big fan of fake
meat or anything, but I did have some great lentil burgers and have
not succeeded in duplicating them.                             

(The reason that I don't love fake meat as a concept is that it
often involves roasted green beans and ground walnuts and all
kinds of weirdness.  Or ruining perfectly good foods like tofu
and tempeh so that they will taste meaty...they usually just
taste salty.  I do like to go out for wheat gluten, though.  
Maybe wheat gluten is the answer to the question posed by the original
post, <92211.174107KMICHEL@MIAMIU.BITNET>?  Someone with a great
wheat gluten recipe?)

Ruth
Newsgroups: rec.food.veg