HDTenEightyP/NetNews huggingface dataset:
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Pizza Sauce recipe request
Organization: Indiana University
Date: Fri, 21 Aug 1992 00:55:36 GMT

jhsegal@wiscon.weizmann.ac.il (Livy) writes:

>If we r [sic] talking about pizza....Does anybody have any new (or
>old but unknown) ideas of what to put on the top of the pizza? I
>mean..stuff like olives mushrooms,onions etc. etc.

>Anything else?

Sundried tomatoes, chevre, squid, red and yellow bell peppers, 
mashed potatoes (on the menu at Al Forno, no joke, with celery root,
2 cheeses, and fresh herbs) roast lamb, raspberries, Westphalian ham,
smoked mushrooms, prosciutto, apples, duck sausage, cappocollo, capers,
tasso, smoked duck, calamata olive paste, sharp provolone, pecans, walnuts,
fiddleheads, pesto, wild mushrooms of various sorts, grilled meats, pignoli,
including chicken, bacon, spinach, gorgonzola, clams, shrimp, and other
seafoods, and far too many other things to list.

Note: everything on this list i have either used, eaten, or seen on
menus, with the exception of the roast lamb and raspberries.  If you
try that, do tell me how it turns out.

Pig out,
	-Kiran
-- 
Kiran Wagle                             <kiran@bronze.ucs.indiana.edu>
P.O.Box 2083 Bloomington IN 47402-2083                  (812) 335-0420
Newsgroups: rec.food.cooking
From: nvecchi@sangiorgio.cscs.ch (Nicole Vecchi)
Subject: Re: Artichokes : I need a hint
Followup-To: nvecchi
Organization: Centro Svizzero di Calcolo Scientifico / CH-6928 Manno
Date: Thu, 13 Aug 1992 06:30:13 GMT


E-mail bounced so I'm posting:

I do something really simple.

Trim the artichokes so they sit, snip off the tips of the larger
  leaves.

Loosen the core by sticking a chopstick or wooden spoon end in the
   middle and ease back and forth.  (very hard to describe--sorry!).

Place in a shallow pan and fill with water until a little less than 1/2
   the height of the chokes; drizzle each with olive oil and sprinkle 
   with salt (I use kosher or sea salt).

Bring to a boil and cover.  Occassionally "baste" with the water/oil that
   is in the pan.  Steam until water is almost evaporated.

Done.

Alternatively, stuff some minced garlic in the middle before steaming
or place whole cloves in the water.  The cloves will be done same time
as the chokes and make a fine basis for a dipping sauce.
From: ronnie@mailhub.scf.lmsc.lockheed.com (Ronnie Findley)
Newsgroups: rec.food.cooking
Subject: ARMENIAN SANDWICH
Date: 14 Aug 92 16:05:56 GMT
Distribution: NA
Organization: Lockheed Santa Cruz, CA.



Does anyone have a vegetarian recipe for Armenian sandwiches using Lavosh 
bread?  This is my first day of having NEWS installed, so this is 
my "virgin" venture (so to speak)!
Newsgroups: rec.food.cooking
From: alison@meaddata.com (Alison MacLellan)
Subject: Re: Wanted: Tollhouse Pie Recipe
Organization: Mead Data Central, Dayton OH
Date: Wed, 19 Aug 1992 17:40:09 GMT

In article <hartley-190892092031@140.239.12.109> hartley@centerline.com (Timm Hartley) writes:
>In article <168479FF6.M17059T@MBVM.Mitre.Org>, maura@mitre.org wrote:
>> 
>> Someone last week posted a thank you for a Tollhouse Pie recipe that was
>> heavenly.  If anyone out there has this recipe, could you please email it
>> to me at maura@mitre.org
>>  
>> I would really appreciate it.
>>  
>>  
>> Maura Shugrue                        Naturally, I speak on my own behalf
>> ****Shug****                         and MITRE is not the chocoholic here!
>>  
>>  
>>  
>>  This is so weird! I was just thinking about Tollhouse Pie last night! Please email me too if it's not too much trouble! My roomate is really going to hate me for this!
>>  
>
>       Timm Hartley I Production Assistant
>CenterLine Software I hartley@centerline.com
>      10 Fawcett St I "Back off man! Don't 
>Cambridge, MA 02138 I make me use this!!"
>                         -Ren Hoek-

Before we have more "me too"'s, here's the toll house pie recipe.

Toll House Pie

2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
3/4 cup (1 1/2 sticks)oleo
1 cup chopped walnuts
1 cup chocolate chips
1 9" unbaked pie shell
Whipped cream or ice cream optional

Preheat oven to 325deg..  In a large mixing bowl  beat eggs at high speed
until foamy-about three minutes.  Beat in the flour and sugars until well
blended.  Beat in the softened oleo. Stir in the nuts and chips then pour
into the pie shell.

Bake at 325deg. for 55-65 minutes  or until golden brown and knife comes out
clean.

Serve with whipped cream or ice cream if desired.

--
Alison       | Practice random kindness & senseless acts of beauty.           
 MacLellan   | Margaret Cho's opinion on temperature & racism.
I speak only | Temperature - It's not the heat, it's the humidity.
for myself.  | Racism - It's not the hate, it's the stupidity.  
Newsgroups: rec.food.cooking
From: yogi@cs.ubc.ca (Yossi Gil)
Subject: Network Cookbook available for anonymous FTP dld.
Organization: Computer Science, University of B.C., Vancouver, B.C., Canada
Date: Sat, 22 Aug 92 23:08:50 GMT

Judging by the amount of requests recorded in our ftp-log there are
many readers of rec.food.cooking who are familiar with this cookbook.
For those of you who are not, here are the details.

The Network Cookbook was composed by a reader of rec.food.cooking who
wishes to remain anonymous.  I can attest that she is a great cook
and a great hacker. She has collected recipes from rec.food.cooking
and rec.food.recipes for several years. She chose mostly non-trivial
stuff, and her personal taste and preferences in cooking should show
up in the selections. I believe that she had tried most of the recipes
if not all of them. 

Recently, Ms. X took the time to transform this collection into LaTeX.
At this point, I took over and added few more macros and dropped in
some hacks. 

DISCLAIMER: I do not know much about cooking or recipes myself, and
I have never tried making any of the recipes in the book. I can take
very little credit (or blame) for this book. My only objective was
to make this book available to our local users community, and to
the usenet readers.

The book is available for anonymous ftp download as:

	cs.ubc.ca:/pub/local/RECIPES/main.ps  

		(A huge >1.6MB postscript file ready to print)

	cs.ubc.ca:/pub/local/RECIPES/main.dvi

		(The LaTeX dvi file. Use this together with your local
		dvi2something to print to non postscript printers)

	cs.ubc.ca:/pub/local/RECIPES/main.tar.Z

		(The input files in unix TAR format. This includes 
		all the recipes in their LaTeX input form)

In addition, you can download individual recipes as

	cs.ubc.ca:/pub/local/RECIPES/CHAPNAME/*.tex 

A huge collection of other recipes and misc sources 
(altogether it is inputs to to other books) exists in

	cs.ubc.ca:/pub/local/RECIPES/--todo/*

As the name may suggest, you are on your own while searching
in this subtree.

PS: Ms. X doesn't is no where near Vancouver, Canada, so don't
bother guessing. 


--
Joseph (Yossi) Gil                 {alberta,uw-beaver,uunet}!ubc-cs!yogi
Dept. of Computer Science          yogi@cs.ubc.ca (cs.ubc.ca=137.82.8.5)
6356 Agricultural Road., Univ. of B.C.,             Tel: +1-604-822-8175
Vancouver, British Columbia, V6T 1Z2, Canada.       Fax: +1-604-822-5485


--
Joseph (Yossi) Gil                 {alberta,uw-beaver,uunet}!ubc-cs!yogi
Dept. of Computer Science          yogi@cs.ubc.ca (cs.ubc.ca=137.82.8.5)
6356 Agricultural Road., Univ. of B.C.,             Tel: +1-604-822-8175
Vancouver, British Columbia, V6T 1Z2, Canada.       Fax: +1-604-822-5485
Newsgroups: rec.food.cooking
From: forman@fraser.sfu.ca (Pamela Catherine Forman)
Subject: Re: Dry Hamburger fix wanted
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Wed, 19 Aug 1992 06:04:54 GMT

Followup-To: 
Distribution: 
Organization: Simon Fraser University, Burnaby, B.C., Canada
Keywords: hamburger

Try adding a little ground pork to the meat!  Adds nice flavor
too!

Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Pizza Sauce recipe request
Organization: Indiana University
Date: Fri, 14 Aug 1992 05:38:21 GMT

njs@scifi.uucp (Nicholas J. Simicich) writes:

>fruit.  In which case, we aren't really talking about pizza, we are
>talking about a flat piece of bread with fruit on it.

And that's not pizza?  I beg to differ. It's pizza if it's cooked in a
wood-fired oven [1/2 :-)]  (New def'n of pizza: a baked round of bread
with toppings that meets one of the following criteria: [a] uses
tomatoes or tomato sauce [b] uses cheese [c] is cooked in a wood-fired
oven.)

>And a mudpie is whatever you make of it, and for that matter, a mudpie
>tastes a lot like the average California pizza.  Well, the average
>California pizza crust, anyway.

I see what you don't like about CA pizza.  
Do they cook pizza with wood in NYC?

>My enjoyment of the flat things that they serve out west with stuff
>on them was ruined by the fact that the crusts were so bad.  

This is a legitimate difference of opinion...  I think the crusts out
there are about the only ones that are not too bready or too chewy or
too soggy, or undercooked at the upper surface.

>For that matter, the cheese out there was pretty lame.

CA has some great chevres.  Probably many of the traditional
cheeses are better from WI or VT.  Most of the cheeses I use are
imported, or come from Stella in WI.

>In my opinion, all of the toppings I've seen in this thread would tase
>better on a good crust.  

No arguement there. 

-- 
Kiran Wagle                             <kiran@bronze.ucs.indiana.edu>
P.O.Box 2083 Bloomington IN 47402-2083      (812) 336-7478 [8p-1a EST]
From: little@ERE.UMontreal.CA (Littlejohn Tim)
Newsgroups: rec.food.cooking
Subject: Re-use of vegetable oil
Date: 17 Aug 92 20:46:56 GMT
Organization: Universite de Montreal


Hi!

I often cook small quantites of food (e.g. falafel) in vegetable
oil.  It seems like a real waste to discard the oil once it has
been used, but I was told by a scientist friend that once the oil
has been used (heated and cooled) that it becomes carcinogenic.
Thus, repeated re-use of the oil would be hazardous.

Has anyone else heard this?  Is there any truth to it?  Do people
often reuse vegetable oil?  If so, how do they store it? 

Thanks!

Tim
From: sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Difference between baking powder and baking soda
Keywords: dummy
Date: 12 Aug 92 21:23:27 GMT
Organization: NYU Stern School of Business

In article <1992Aug12.084003.19811@aisb.ed.ac.uk> eddie@cstr.ed.ac.uk (Eddie Rooney) writes:
>In article <199208111708.AA10603@tuna.wang.com>, JULIE.KADASHEVICH@OFFICE.WANG.COM ("Julie Kadashevich") writes:

>Baking soda is sodium bicarbonate;  to make things rise, it needs an acid, which
>can be provided by lemon juice, sour milk (hence its use in soda bread) or cream
>of tartar (tartaric acid).

Actually, you don't absolutely need acid. Half the carbon dioxide becomes
available on heating baking soda past about 60 degrees Celsius or so.
That's what I use to remove coffee and tea stains, by the way. It's less
messy than sodium hydroxide (which is lethally dangerous in careless
hands). Sodium carbonate would also serve, but I don't maintain a supply.

>Baking *powder* is basically sodium bicarbonate and tartaric acid together - in other
>words, it supplies the acid itself, and there's no need to add it in any other form.

Other acids get used, too. Acid phosphates are common.

- Shankar
From: twain@milton.u.washington.edu (Barbara Hlavin)
Newsgroups: rec.food.cooking
Subject: Re: cornmeal
Date: 17 Aug 92 01:45:03 GMT
Organization: University of Washington, Seattle

In article <1992Aug5.111530.1@jaguar.uofs.edu>, jcs6@jaguar.uofs.edu writes:
> Hello out there. 
> I have an abundance of cormeal.  What is there to do with this stuff. 

I made this once, from a description in the section on "Gascony and 
the Basque Country" from Waverley Root's _The Food of France_.  As 
I recall, it was simple to make (although there is no recipe per se), 
and very good.  Everyone wanted More.  It was almost like a cake, 
although -- surprisingly enough, given the amount of sugar -- not 
tiresomely sweet.  

	"[...] More in the tradition of this country of maize is 
a dish more  likely to be served to natives than to tourists, 
*milhassou*.  This is made by bringing a quart of milk to a boil, moving 
the pot off the fire, and stirring into it half a pound of fine corn 
meal.  When the mush thus created has about half cooled off, half a 
pound of butter and eight eggs go into it, along with half a pound of 
powdered sugar or four serving spoons of barley-sugar syrup.  It is 
then flavored with orange-flower extract, lemon, or vanilla, poured 
into a mold, and cooked in a very slow oven."  

I made this on an impulse when I was home visiting my folks from college, 
and therefore used whatever was available in my mother's kitchen -- the 
ordinary commercial whole milk in the carton, vanilla rather than anything 
more exotic, and I baked it in a big (probably two-quart) Pyrex bowl.  I'd 
guess my notion of "a slow oven" was probably 325 degrees. 

--Barbara

 
Newsgroups: rec.food.cooking
From: laurent@tamdno.enet.dec.com (Hal Laurent)
Subject: Re: REQUEST: Buffalo wings
Organization: Digital Equipment Corporation
Date: Wed, 19 Aug 1992 20:43:42 GMT


In article <1992Aug19.160934.2197@cs.chalmers.se>, ahlberg@cs.chalmers.se (Christopher Ahlberg) writes...
>I've tried to do Buffalo Wings the way the make them at the local
>American-food style restaurant, but can't get it right.
> 
>Does anyone out there have a good recipe?
> 
>	/Christopher


First, deep-fry the wings so that they're good and crisp.
Then make the sauce:
    Mix Tabasco and one of those other Louisiana hot sauces (that
    aren't as hot) until you get the sauce to the hotness level
    that you prefer.  Then you might add a bit of melted butter
    as well, although I'm not sure that I don't like it better 
    without.
Dip the wings in the sauce and serve with celery sticks and
blue-cheese dressing.
From: larry@angel.UUCP (Larry Tenbush)
Newsgroups: rec.food.cooking
Subject: Re: Wanted Pad Thai
Date: 18 Aug 92 22:14:16 GMT
Organization: Angel's Retreat - San Antonio, Texas

From article <2147.26.uupcb@uttsbbs.uucp>, by reza.naima@uttsbbs.uucp (Reza Naima):
> 
>    I've tried twice now to make a decent dish of Pad Thai, a common thai 
> noodle dish.  yet both times, I've failed miserably.  Does anyone out 
> there have a good recipie for the stuff?
> 
> Reza
> reza.naima@uttsbbs.uucp
> 
> --- WinQwk 1.10a #0
>

                    
PAD THAI (Serves 2)
===================

1/4-1/3 pound flat rice stick noodles (banh pho), 1/4 " wide
      1/4 cup peanut oil
    1/4 pound pork, cut into matchstick strips
            6 shrimps, peeled and deveined
        1 tsp crushed garlic
            1 egg
       2 Tbsp water
       2 Tbsp rice vinegar
       1 Tbsp fish sauce
       1 Tbsp sugar
      1/4 cup chopped toasted peanuts
      1/4 tsp ground dry shrimp
              freshly ground white pepper
      1/4 tsp Asian chili powder (to taste)
        1 cup bean sprouts, washed and drained
      1/4 cup scallions, cut 3/4" long
              fresh coriander
              wedges of fresh lime

Soak noodles in warm water for 60 minutes.  Drain and set aside.

Prepare all other ingredients and arrange near the wok.  You will need
to work fast.

In the wok, fry the pork in the peanut oil at medium heat.  When half 
cooked, add the shrimps and garlic and stir.  Cook until shrimp and 
pork are done.

Beat the egg and add it to the mixture.  Cook, stirring, for about 
half a minute.

Turn the heat to high.  Add the drained noodles to shrimp mixture.
Add water, vinegar, fish sauce, sugar, shrimp powder, and most of 
the peanuts.  Sprinkle in white pepper and chili powder.  Toss to 
combine.  Let it cook on one side (Don't stir; keep checking the 
underside as if it were a big pancake).  Flip it over as best you can
and repeat until nearly cooked, about 5 to 10 minutes.

Add most of the sprouts and scallions.  Stir and cook for another 
minute.

Turn onto a plate.  Top with the rest of the sprouts, scallions, and
peanuts.  Garnish with coriander and serve with a wedge of fresh lemon.

============================

This was posted on the net about 8 months ago.
Hope it helps.
Larry


-- 
WHOAMI: Larry "Bear" Tenbush 
  CITY: San Antonio, Texas  78230
 SMART: larry@angel.ucm.org
  BANG: ....!cs.utexas.edu!swrinde!dptspd!ephsa.ucm.org!angel.ucm.org!larry
From: sweeney@flash.ATC.Olivetti.Com (Peggy Sweeney)
Newsgroups: rec.food.cooking
Subject: Re: Obtaining a flat chicken brest
Summary: pound it
Date: 13 Aug 92 17:40:09 GMT

In article <499@ssdc.UUCP>, jbasara@ssdc.UUCP (Jim Basara) writes:
> At a small Italian restaurant, I had the daily special which was
> Chicken Val..... (something).  Anyway, it was a thin breast of chicken topped
> with ham and gobs of provolone cheese.  My question is, how does one achieve
> a large, thin chicken breast?  This one was at least 9 inches in diameter.
> 
 It's Chicken Val D'Aostano (Val D'Aosta is the northwesternmost region
of Italy -- borders with Switzerland) and the way to get it flat is
to pound it. With a fairly good sized chicken, it should be a 
relatively simple matter to pound a half breast into a 9-inch
diameter. (By the way, the "authentic" :-) recipe calls for
Fontina cheese -- not provolone. 

Peggy Sweeney

Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: Jalapenos, how to preserve?
Organization: Nick Simicich, Peekskill, NY
Date: Tue, 18 Aug 1992 05:01:59 GMT

In article <0095EFA7.CF57C360@Msu.oscs.montana.edu> oopcv@Msu.oscs.montana.edu writes:
>In article <22801@hacgate.SCG.HAC.COM>, larisa@tcville.edsg.hac.com
>(Larisa Stephan) writes:

>>1. Prepare jars, lids and rings per typical canning procedure.
>>
>>2. Slice peppers as you like them and put into hot jars.
>>
>>3. Fill to 1/2" - 1" head space with boiling vinegar or vinegar/water
>>	solution.  Solution strength can vary.  Some people might add
>>	salt here.
>>
>>4. Set lids on, screw on rings.  When the vacuum lids "pop" move jars
>>	carefully to fridge.
>
>This step bothers me.  Sounds like botulism.  One might wait a long time for
>jars to seal by this method.  And, with peppers and vinegar, one might not be
>able to detect an "off" taste.

Um, I was under the impression that botulism could not survive in an
acidic solution?  That, basically (as it were) if it was strong enough
to pickle, it was strong enough to kill botulism?

-- 
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.
Newsgroups: rec.food.cooking
From: shla@spf.trw.com (Sheila Wallace)
Subject: RECIPE: Chocolate Zucchini Cake
Organization: TRW Data Systems Center, Redondo Beach, CA
Date: Wed, 12 Aug 92 20:20:04 GMT

Here's a zucchini recipe I'm surprised I haven't seen 
posted here yet.  You may think it sounds weird, but it 
makes the moistest chocolate cake I've ever had.

Chocolate Zucchini Cake

2 1/2 cups flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
3/4 cup margarine
1/2 cup cocoa
1 3/4 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups grated zucchini
1/2 cup milk
1 cup chopped nuts (optional)

Preheat oven to 350 degrees.  Grease and flour a bundt 
pan or a 9" x 13" cake pan.

Sift together flour, baking powder, soda, and cinnamon. 
Set aside.

Cream together margarine, cocoa, and sugar.  Add eggs one 
at a time, mixing well after each addition.  Combine vanilla, 
orange peel, and zucchini, then stir into first mixture.  Add 
dry ingredients, alternating with milk, then add nuts.  Pour 
into pan and bake for 1 hour. 

Enjoy!
Sheila

-- 
Sheila Wallace		(shla@spf.trw.com)
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: stock
Date: Wed, 19 Aug 1992 22:23:50 -0500

  EM> From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro) 

  EM> OK, so Alice doesn't want us to freeze our stock.

I've eaten at Alice's restaurant (Chez Panisse, that is), and I'm not
impressed.

My wife and I had dinner there with another couple, just a year or so ago, and
it wasn't bad.  But it was nowhere NEAR as good as the prices (which were
astronomical, even by east coast standards, even by New York City standards)
would require.  I can eat /significantly/ better at several places in the
Washington, DC area, and pay at most 2/3 of what I paid at Chez Panisse.  I can
eat at least as well at half a dozen places in the New York City area
(including
suburbs), and pay no more than at the places I'm thinking of in DC.

At half or two-thirds the cost, Chez Panisse would be a good place to eat.  At
the current prices, it's just overpriced.  It's not /bad/, but it's definitely
not great, either.

I hope I haven't offended anybody here.

Newsgroups: rec.food.cooking
From: jchokey@leland.Stanford.EDU (James Alexander Chokey)
Subject: Re: Could everybody cross-post recipes to
Organization: DSG, Stanford University, CA 94305, USA
Date: Wed, 12 Aug 92 22:07:42 GMT

In article <1992Aug12.120714.2511@hemlock.cray.com> dadams@cray.com writes:
>In article 176@leland.Stanford.EDU, jchokey@leland.Stanford.EDU (James Alexander Chokey) writes:
>
>|	I don't know either.  If your guess is, in fact, correct, then the
>|moderator should step down.  Moderating a newsgroup understandably is a 
>|lower priority than earning a living or spending time with one's family--
>|but it is a real responsibility.  If someone does not have enough time to
>|moderate a newsgroup, then he or she simply should not be a moderator. 
>|I don't mean this in a nasty or vindictive way--  I just mean that someone
>|should not be a moderator if they don't have the time to moderate the 
>|newsgroup properly.
>|
>
>Unless you are volunteering to be the new moderator, or you know
>for sure that someone else is willing to do it, it is a little
>rash, IMHO, to request the moderator to "step down".


	It wasn't a request--   it was a statement of opinion.  (And one that
was rather strongly qualified as well.)  I've actually thought quite a bit
about volunteering to be the moderator for rec.food.recipes.  But, I don't
honestly feel that I have the time or the expertise to do it properly.  I 
think it would be irresponsible of me to volunteer for a job that I don't feel
that I could get done in a satisfactory manner.  
	The fact that I have carefully considered this and have decided that
I should not try to take on moderating rec.food.recipes does not in the least
invalidate any opinions or criticisms I may have of the current state of
moderation.  I feel that someone who cannot afford the time necessary to
moderate a newsgroup should not be a moderator--  and I'm including myself
in this category.

	Once again, I do not say this in order to be nasty towards the current
moderator.  I understand that she took the job under rushed circumstances,
that she has had some health problems, and that she has a life other than
rec.food.recipes--  all of which are perfectly legitimate and understandable
excuses.  But that still doesn't change the fact that nothing has been posted
on rec.food.recipes for months.  If she can't devote more time to moderating
the group, then she (and we) should admit that and start looking for someone 
who can.

	--  Jim C. <jchokey@leland.stanford.edu>