HDTenEightyP/NetNews huggingface dataset:
From: drg@biomath.mda.uth.tmc.edu (David Gutierrez)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:Quesadillas (sp)
Date: 10 Nov 1992 19:07:02 GMT
Organization: Univ. Texas M.D. Anderson Cancer Center

In article <lftcuoINNl0a@jethro.Corp.Sun.COM> avi@rix.Corp.Sun.COM (Ann
Adamcik) writes:
>Traditional quesadillas are pretty much just melted cheese in a flour 
>tortilla, with maybe some peppers thrown in.  I do it this way:  
>
>	Heat a tortilla in a skillet (medium heat) until warm, turning 
>	occasionally.  Cover half of it with grated Jack cheese and chopped 
>	green chili peppers.  Fold in half and heat until the cheese melts.
>	I usually top with some guacamole and sour cream.

We melt some butter in the skillet first and use corn tortillas. We don't use
any peppers or toppings. Instead of Monterrey Jack, we use Chihuahua cheese
(made from the milk of Chihuahuas! ;-).

David Gutierrez
drg@biomath.mda.uth.tmc.edu

"Only fools are positive." - Moe Howard
From: joan@stein.u.washington.edu (Joan Bishop)
Newsgroups: rec.food.cooking
Subject: Sugar Free Recipes
Summary: Do you have any sugar free recipes out there?
Date: 10 Nov 92 00:24:40 GMT
Article-I.D.: u.1992Nov10.002440.23311
Distribution: usa
Organization: University of Washington, Seattle

Joan Bishop
From: rjarecki@balboa.eng.uci.edu (Robert Jarecki)
Subject: Re: Measurement : How big is a teacup ?
Newsgroups: rec.food.cooking
Organization: University of California, Irvine
Date: 6 Nov 92 16:46:45 GMT

In article <1992Oct29.060009.20577@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>While people have their measuring info out, how big is a teacup ?
>We found an old (1870) book that uses teacups as a measure.
>I figure maybe it's 1/2 of a cup.  4 oz, that is.
>Is this close ?  Anyone know for sure ?  There are no conversion
>charts in this book, and I have yet to find it in any more modern
>books.

The Pre-World War One edition of _Every Woman's Home Cook Book_,
uses the term cup which is defined as a large teacup full, equal
to half of a pint, or, one modern cup (2 modern cups = 1 pint).
Whether this is what they meant in 1870, I don't know.

Bob
From: cori@carrera.wvus.org (Corinne Gregory)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Stuffing Recipes
Date: Tue, 10 Nov 92 19:38:28 PST
Organization: Private System

> I thought I might consider trying something a little different for
> turkey stuffing this year, although nothing especially "weird".  I
> usually start with the cubes of bread in the bag or might dry and cut
> the bread myself.  I'm interested in trying a really good cornbread
> stuffing (although I'm game for white bread recipes, too), maybe
> something with sausage and/or nuts...
>    
> If this is being discussed already, please direct me, as I'm WAY
> behind.

I've had luck adding roasted chestnuts, sage pork sausage, and
currants to my "regular" mix that includes celery, green onions,
etc., in a corn-bread dressing.

- Corinne Gregory
cori%carrera@wvus.org

Newsgroups: rec.food.cooking
From: charleen@ADS.COM (Charleen Bunjiovianna)
Subject: Holiday gifts from the kitchen
Organization: The Original Estrogen-Crazed Lust Bunnies
Date: Fri, 6 Nov 1992 17:11:27 GMT

What will you be giving this year:  jams, jellies, cookies,
cakes, breads, flavored vinegars...?  Care to share a recipe
or two with us?

Here's one I used last year (shamelessly stolen from Bon Appetit):

Triple Chocolate Cinnamon Cookies

1/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp. ground cinnamon
1/4 tsp. baking powder
pinch of salt
6 tbsp (3/4 stick) unsalted butter, room temperature
7 tbsp sugar
2 large eggs
8 oz. semisweet chocolate, chopped, melted, cooled
1 cup milk chocolate chips (6 oz.)
1 cup chopped walnuts, toasted
Walnut halves
Melted semisweet chocolate (optional)

Position rack in center of oven and preheat to 350 degrees F.  Grease
heavy large cookie sheets.  Combine flour, cocoa powder, cinnamon, baking
powder and salt in medium bowl.  Using electric mixer, beat butter, sugar,
and eggs in another bowl until smooth.  Stir in 8 oz. melted chocolate.
Stir in dry ingredients.  Add chocolate chips and chopped walnuts.

Drop dough by tablespoons onto prepared sheets, spacing 1 inch apart. 
Press walnut half onto each cookie.  Bake until cookies look dry and
cracked but feel soft when lightly pressed, about 11 minutes.  Let cookies
stand on sheet 5 minutes.  Transfer cookies to rack and cool completely.

If desired, dip fork tines into melted semisweet chocolate.  Wave fork
over cookies, drizzling melted chocolate in zigzag pattern.  Let stand
until chocolate sets.  Makes about 34.

Charleen
--
My old man spent all his money on booze.  I was 6 years old when I
found out there was no such thing as Alpo baby food.
                              -- Rodney Dangerfield
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Anyone a Registered Quick Book User?
Organization: Clemson University
Date: Fri, 13 Nov 1992 05:05:03 GMT

I have version 0.96 (beta version?) and am interested in registering
it.  I have the address from the software, but was wondering if there
is really a newer version to register for.  All I ever see files from
in this group is the same as I have.
Thank You.  E-mail is probably better for this. If you think not, post. 
-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
Xref: sparky rec.food.cooking:19803 rec.food.veg:10275
From: fms@sw.stratus.com (Faith Senie)
Newsgroups: rec.food.cooking,rec.food.veg
Subject: Re: REQUEST for Horseradish & KimChi (sp?) recipes
Date: 10 Nov 92 22:59:58 GMT
Organization: Stratus Computer, Inc.
NNTP-Posting-Host: hoop.sw.stratus.com

Well, I don't know anything much about kimchee, but my grandmother used
to make horseradish when I was little.  It requires horseradish root and
vinegar.  Hers was never all that hot, though, so I don't know whether
it's a matter of proportions that makes it that way, or if there's
another ingredient that brings out the heat.  Either that, or the horseradish
that was growing alongside the road had the heat dusted out of it by passing
cars... :-)


Faith


-- 
Faith M. Senie            InterNet: fms@vos.stratus.com
Stratus Computer, Inc.    InterNet: fms@hoop.sw.stratus.com
55 Fairbanks Blvd.       Pkt Radio: n1jit@ka1srd.ma.usa.na
Marlboro, MA 01752           Phone: (508)460-2632

"I'm afraid I don't know very much about Romulan Disruptor settings" --Spock
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Pumpkin fraud being perpetrated on all of us!!
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Thu, 12 Nov 92 12:57:15 GMT

In article <1992Nov11.195214.11624@pasteur.Berkeley.EDU>, wensel@cory.Berkeley.EDU (Sharon Taylor) writes:
|> >OK - here's the story.  It turns out that what is called canned
|> >"pumpkin" isn't pumpkin at all.  It's HUBBARD SQUASH!!  According to
|> >Food Talk here on WABC radio, the jack-o-lantern pumpkins we associate
|> >with yummy pies are ;virutally tasteless.  They are not worth eating.
|> >Hubbard squash tastes like what we call a pumpkin.  And it's what we're
|> >used to.
|> 
|> How can that be true?  When I was growing up my mother always
|> cooked our jack-o-lanterns and made pumpkin pie.  It's delicious --
|> *definitely* not "virtually tasteless".  I didn't have canned
|> pumpkin until I started cooking for myself and got lazy, but
|> the canned stuff doesn't taste that different than the "real" stuff.
|> I'm going to go home and read the label of my canned pumpkin....
|> /sharon
|> 
I don't think there is a fraud here, the industry makes no
effort to deceive.  Commercially, Hubbard squash and pumpkins
are treated equally.  Many consumers can't tell the difference.  
The reason pumpkin out of a can may taste better may be that the
spices have already been added.  In a blind taste test I don't think
anyone could tell the difference.  AND, you've heard of those record-
breaking 600 lb pumpkins?  Hubbard Squash!
bob

Newsgroups: rec.food.cooking
From: marcia@netcom.com (Marcia)
Subject: Re: request: crockpot recipes
Organization: The Dolphin Conspiracy, Phase II
Date: Thu, 12 Nov 1992 21:42:11 GMT

In article <1992Nov12.131150.23731@porthos.cc.bellcore.com> wkm1@nestor.uucp (24102-messer) writes:
>i keep getting crockpots, either as gifts, or other insidious ways.
>all of my friends have them (since i've usually given all the ones i get
>away!), and now i'm stuck with one....
...
>i need recipies for this thing, or i'm seriously thinking of turning it
>into a planter.  it's been in the trunk of my car for about 3 months!

I can' imagine needing more than one crockpot, or possibly two if you have
one that's about 5 quarts and one that's a couple of cups. The little one
can be used for turning chocolate chips (with a little vegetable oil) into
fondue, or making nacho cheese dips, etc.

I use the large one for cooking meals when I don't feel like cooking. Even
as I type, I have ham hock and beans (just one - my butcher carries HUGE
ones) cooking. I don't really have a recipe, but here goes:

Night before: get out the crock pot. Rinse beans, then put in crock with a
goodly amount of water. Turn on crock pot on low for two hours while you're
hacking, vacumming, playing with the cats, etc. Turn it off just before you
go to bed. (Somewhere around a pound of beans, more oe less.)

Next morning: Pour off water, rinse beans again, add more water to cover. Add
a coarsely chopped onion, two cloves of garlic minced, pepper, ham hock,
some chili powder (1/2 tsp maybe?), and stir a little. Cook on low all day.

Total preparation time: somewhere around 15 minutes. Depends how fast you chop
onion.

I've also roasted whole chickens in it, done beef stew, BBQ ribs....anything
where I can basically toss in all the ingredients, turn it on, and forget 
about it all day.

Marcia.
-- 
------------------------------------------------------------------------------
Marcia Bednarcyk                                  ADDRESSES: marcia@netcom.com
"Sweaty Snugglebunnies."                                     mlb@cisco.com
From: holmquis@hpcc01.corp.hp.com (Darrell G Holmquist)
Newsgroups: rec.food.cooking
Subject: Re: Panasonic Bread Machines
Date: 6 Nov 92 23:26:38 GMT
Organization: the HP Corporate notes server

I have the National which I think is the same as the Panasonic.  It is
wonderful!  It has never made a bad loaf of bread -- certain other brands
are inconsistent over time (DAK, Welbilt).  Also, there has never been a
problem with this brand catching fire but other brands have (DAK, Welbilt).
You just throw the ingredients in and start it up; you don't have to wait
until the ingredients are room temperature or warm like other brands (I
think you get the picture).

Have fun,
dh
Newsgroups: rec.food.cooking
From: CEGR01@maccvm.corp.mot.com (Tom Rubinstein)
Subject: Request for 454 Muffin Recipes
Organization: Motorola
Date: 10 Nov 1992 10:22:54 CST

I would appreciate your posting the recipes for "Coconut & Orange"
and "Lemon Coconut" muffins.  I have enjoyed both kinds at a local
muffin shop who would not part with their recipes.

Thanks,

Tom
Newsgroups: rec.food.cooking
From: jyanowit@mtholyoke.edu (Jason Yanowitz)
Subject: Malai Kofta Recipes?
Organization: Mount Holyoke College
Date: Sun, 8 Nov 1992 21:33:49 GMT

Hi all.

I'm looking for recipes to make Malai Kofta(sp?) (Kashmiri?).
It's a creamy dish (from India, I believe.  At least, I've had
it at Indian restuarants) with fired vegetable balls in it.

Anyone with recipes, please let me know.

Thanks.

-- 

jason
(thhis account forwards to jyanowitz@hamp.hampshire.edu)
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: towel ignites in microwave oven
Date: 12 Nov 92 00:45:24 GMT
Organization: NYU Stern School of Business

In article <13459@limey> sheriffp@Software.Mitel.COM (Peter Sheriff) writes:

>     Yes, paper towels can ignite on their own. ........
>
>   ...... I believe that paper products contain some metallic compounds
>which could cause arcing and the arcs then set the paper on fire but I
>may be wrong.                        

I'm not sure that metallic compounds have anything to do with it. For
arcing to occur you need bulk metal, in which significant voltages can be
developed. There is a more likely explanation, which I venture to offer.

At the risk of wild oversimplification, here goes ....

Microwave ovens are really rather interesting things.

Conventional heating techniques - electrical elements, flames, induction
heaters, and so on, are wide-band heaters (black-body radiation and all
that). They heat everything. On the other hand, microwave ovens irradiate
foods over a relatively narrow range of frequencies, centred around the
rotational bands for water molecules.

At the energy levels of interest for cooking, molecules have three
components to their energy: rotational, vibrational, and translational.
The translational energy of fluids is, at this level of abstraction,
almost continuously variable, while the rotational and vibrational modes,
even at this level of abstraction, are quite clearly quantized.

For transition between such quantized levels you need a quantum of energy
of the right size. Given radiation of the appropriate frequency for a
specific transition, absorption of energy  will proceed with high
efficiency. That is the basis for all absorption spectroscopy, by the way.

So, if you zap stuff in the rotational bands for water, the energy gets
absorbed very efficiently by water, and much less efficiently by things
which do not have transitions in that range. When we say that microwave
ovens heat things which have water in them, we are saying only that things
that contain water have a major *competitive* advantage over things that
don't. The selectivity is competitive, not absolute.

ALL of the microwave radiation will eventually get absorbed by something
in the oven, or else be lost to the outside world. If there is not a whole
lot of accessible water in the oven, other things will get heated quite
nicely.

- Shankar
From: b_lmcgilve@cpvax.cpses.tu.com
Newsgroups: rec.food.cooking
Subject: Re: Source for Blood Oranges?
Date: 10 Nov 92 10:35:32 CST
Organization: Texas Utilities, Glen Rose TX 

We (Dallas-Ft Worth) get blood oranges periodically at Tom Thumb Page.  Can't
remember exactly when...but I know I bought them there.  You might try some
of your local fancy grocery stores. 
-- 
Laurel McGilvery		Not only do I not speak for the company,
CPSES (temporarily)		the company does not speak for me. 

All opinions expressed are obviously mine.  Who else would own up to them?
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Tamarinds ?
Organization: Indiana University
Orgainzation: The Tamarind Seed
Date: Thu, 12 Nov 1992 12:08:14 GMT

>nsh3@cunixf.cc.columbia.edu (Nadine S Harris) writes:

>> Sorry.  Tamarind is a fruit.  
Actually, it's a pulpy substance surrounding seeds in a pod.

>>It is very pulpy and stringy--absolute hell to work with.  

Such hyperbole.  It's a bit fussy, but certainly not hell.  

>> A friend who is a caterer and has a diploma from the Culinary
>> Institute, where they must learn to do absolute everything by hand,
>> insisted on trying to make tamarind recipes by using the fruit itself,
>> picking all the bits of pulp out with her fingers.

Sheesh.  Don't they even let them use wire strainers?

radhika@june.cs.washington.edu (Radhika Thekkath) writes:
>Basically soak the pulp in warm water (about 2 cups) for about 15
>mins, then squeeze (with your hands) the pulp until all that remains

One can also use considerably less water, and press the pulp thru a
wire strainer.  Repeat the process untill all the pulp is dissolved,
and all that remains is the seeds and twigs.  This gives you a much
thicker paste--for Thai cooking, the paste should be about as think as
pea soup.
-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
Newsgroups: rec.food.cooking
Subject: Re: towel ignites in microwave oven
From: gary@cdthq.UUCP (Gary Heston)
Date: Thu, 12 Nov 92 20:16:10 CST
Organization: Garys' Home for Obsolete Computers

loosemore-sandra@cs.yale.edu (Sandra Loosemore) writes:

> A few months ago I was heating some water in a teapot in the microwave
> (preparatory to making some iced tea), and the bamboo handle of the
> teapot caught on fire.  It took me a while to figure out where all the
> smoke was coming from!  The funny thing is, I'd previously used that
> teapot in the microwave dozens of times without having any trouble
> with it....

Was it damp, by any chance? I've been somewhat scorched by a
ceramic mug fresh from a microwave, because the glazing on the
mug was cracked, and had allowed the ceramic to absorb moisture
when it was washed. Never had that problem with any other 
ceramic stuff....

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: Mike King
Subject: Re: MARMITE
Organization: Bell-Northern Research
Date: Thu, 12 Nov 1992 18:39:42 GMT

In article <1992Nov12.112602.6783@actrix.gen.nz>
Pat.Churchill@bbs.actrix.gen.nz writes:
>In article <1992Nov12.204056.1@csc.canterbury.ac.nz>
phys218@csc.canterbury.ac.nz writes:
>> tjb@enh.nist.gov writes:
>> 
>> > Hi Netters,
>> > Got a jar of Marmite Yeast extract. On the jar
>> > they suggested spreading it on a toat. Tried it - quite disgusting...
>> > Anyone knows of some use or recipe to use with it?
>> 
>> The cause of your problem is obvious - it's a simple spelling mistake.
>> There's no such thing as "a toat" - the letter "s" has been left out.
>> 
>> What the label should have said was "on a stoat".  Marmite is not a
>> food; it's a pest eradicator.  Use it to rid your house of all rodents
>> and mustelids.  Its only disadvantage is that, as the label says, you
>> have to actually apply it to the animal.  Use gloves to avoid getting
>> it on your hands when you do so.
>> 
>> Lyndon Watson, posting on a PC (!) from the Mt John University
>> Observatory, driven mad by cloudy nights.
>
>I was planning to keep quiet about this, but since Lyndon raised it, I
>must add my 2 cents' worth.  Marmite is for stoats, Vegemite is for weasels.

   OK, I'll deliver the straight line; "What is the difference between a stoat
and a weasel?"    Mike King. 
>-- 
>| The floggings will continue until morale improves
>| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
>
From: det@hawkmoon.mn.org (Derek Terveer)
Newsgroups: rec.food.cooking
Subject: stilton cheese
Date: 7 Nov 92 20:54:02 GMT
Organization: Demi-Public System (One of the Eternal Champions); Eagan, MN, 55123-2507, USA
X-Newsreader: TIN [version 1.1 PL6]

When buying stilton cheese, what should one look for?

Please reply to det@hawkmoon.mn.org
-- 
Derek Terveer   Work:	derekt@stpaul.gov	+1 612 292 6009
		Play:	det@hawkmoon.mn.org	+1 612 683 0413
"Big business and big government distract us with entertainment;
 they manufacture our consent while we destroy the environment."
Newsgroups: rec.food.cooking
From: joxley@cbnewsk.cb.att.com (jody.oxley)
Subject: RECIPE: Spicy bean dip
Organization: AT&T
Distribution: bl
Date: Wed, 11 Nov 1992 20:56:50 GMT

I used this recipe at a football game party a couple of weeks ago,
and it went over very well. It does not require heating or advance
preparation, so it's a good choice for holiday get togethers.

SPICY BEAN DIP

1 can spicy refried beans (or add cayenne to vegetarian beans to avoid
  the lard)
1 container sour cream (lowfat works great)
1 sm. can diced green chilies
1 pkg. Original Hidden Valley Ranch salad dressing mix

Mix these ingredients and put into pie plate or other serving dish.
Top with:
          grated cheese, diced tomatoes, olives, green onions, etc.
Serve with tortilla chips

Jody Oxley
From: scrl@otter.hpl.hp.com (Simon Lewis)
Date: Sun, 8 Nov 1992 12:50:59 GMT
Subject: Re: MARMITE - yeast extract: what do I do with it?
Organization: Hewlett-Packard Laboratories, Bristol, UK.
Newsgroups: rec.food.cooking

In rec.food.cooking, tjb@enh.nist.gov writes:

> Got a jar of Marmite Yeast extract. On the jar
> they suggested spreading it on a toat. Tried it - quite disgusting...
> Anyone knows of some use or recipe to use with it?

What do mean DISCUSTING?  Generations of Brits have grown up loving that
taste!  Here's a tip:  spread it THINLY.  It's not peanut butter.  You
should use an amount big enough to cover a penny (yours or ours!) to a
depth of about 1/16 of an inch.  That's a smidgen, a morsel, a tiny hint
of flavour.  Then the saltiness and sharp taste will not overwhelm you.

Simon.

Newsgroups: rec.food.cooking
From: bamorrow@magnus.acs.ohio-state.edu (Bruce A Morrow)
Subject: Re: pizza dough on the grill
Organization: The Ohio State University
Date: Tue, 10 Nov 1992 18:55:27 GMT


HEY, when someone does, please let me know too?  THANKS,  BAMORROW
Newsgroups: rec.food.cooking
From: gryphon@openage.openage.com (The Golden Gryphon)
Subject: More on $20 a week and need archives.
Organization: Open Age, Inc.
Date: Tue, 10 Nov 1992 22:58:38 GMT

Sometimes I can really be brainless.  My sister lives in LA, and is not in
quite as bad shape as the person who only has $20 to buy food.  She does,
however, have only a limited amount of money to spend.  I asked her about what
she does, and she had this to add:

1) 	(I think it's been mentioned)  Join a "SHARE" program.  They buy third
	quality food in bulk, and break it up into "shares".  You have to do
	some work, like in a coop, but you get a lot of food for $13, and if
	you like what they have that week or month you can buy one share per
	person (kids are people too!) living in your house.

2)	Use those 800 numbers.  When shopping my sister gets the 800 numbers
	for complaints and questions.  She calls in and asks if they take
	comments, and most times they think it is so wonderful to talk to
	people who aren't abusive and complaining, that they send her coupons
	for FREE items in the super market.  The one product she referenced
	directly was Nesles' Quick.  She called them and told them what a
	wonderful product it is, and they send her coupons for free chocolate
	and strawberry milk.  She says you can do this about once every three
	months per address.

Now the bone head part.  All of the stuff has passed by, and I didn't save a
word of it.  Could some kind soul either tell me where the archive is, or
e-mail me the whole thread.  She and my brother-in-law have been out of work
for a long time, and could really use the info.

Thanks.

TGG
-- 
The Golden Gryphon 				gryphon@openage.COM
Solve a man's problem and he has 1 less.        No incumbents in 92.
"Mad Scientists seeks mindless brawny assistants, good pay, quite location."
Openage - The Premier SCO UNIX integrator in the Washington D.C. area
From: dadams@cray.com (David Adams)
Newsgroups: rec.food.cooking
Subject: Blood on the saddle
Date: 12 Nov 92 16:31:51 GMT
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.

leighann@rocky.sybase.com (Leigh Ann Hussey) writes:

|
|And of course, there's the immortal
|"Blood on the saddle, blood on the ground,
|"Great big puddles of blood all around.
|
|"Second verse, same as the first,
|"A little bit bloodier, a little bit worse:
|
|"Blood on the saddle..." (repeat ad nauseam)
|
|	- Leigh Ann


As my Grandfather sang it (The only song he ever sang):

There was blood on the saddle,
There was blood on the ground,
And a great big puddle of blood all around.
The poor cowboy lay
All gorey and red.
For the poor cowboy's horse
Had sat on his head.


The tune was really quite eerie and lacked any musical quality.

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.