HDTenEightyP/NetNews huggingface dataset:
From: BSS_GRAEME@vd.seqeb.gov.au
Newsgroups: rec.food.cooking
Subject: Re: USA/Aust butter equivalents??
Date: 17 Apr 92 08:38:03 EST
Organization: South East Queensland Electricity Board

In article <1992Apr15.225731.15759@sserve.cc.adfa.oz.au>, ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy) writes:
> 
> These conversions make me think more when I am cooking here rather
> than going on autopilot. But the butter conversions are driving me
> batty. A US recipe calling for 1/2 a stick of butter is equal to
> how many grams? 
> 
> Carol Denehy
> 
	Even though Australia went metric some time ago, I still
	tend to use imperial measures when "thinking" in quantities,
	ergo, 250g butter = 8oz (roughly) 500g = 16oz (roughly).
	Using these approximations as a guide, the American 
	equivalent for a "stick" (if 1/8 pound is correct) would
	be 1/4 of 250g block of butter or 2 oz/60g.
	The butter wrapper is usually marked in 50g or 100g sections.
	You could chop your butter when you get it home from the shop
	into your "sticks" and save yourself a lot of conversions later.
	These are 'rough' approximations though, so if you are into
	(oh gosh, no, not that!) measuring, maybe you need a more
	acurate/scientific approach! ;-).

		ooroo,
				Philippa Wightman
			>> Never trust a skinny cook !! <<
		         (>> She who *never* measures! <<)

Newsgroups: rec.food.cooking
From: aleck@athena.mit.edu (Aleck H Alexopoulos)
Subject: Request: Buffalo Wings
Organization: Massachusetts Institute of Technology
Date: Thu, 9 Apr 1992 23:14:28 GMT


I'm looking for some good recipes for Buffalo Wings. 
Any suggestions? 

Aleck
Newsgroups: rec.food.cooking
From: "Stephen C. Miller" <stcmille@copper.ucs.indiana.edu>
Subject: Re: Request: Buffalo Wings- WOW!!!!! (a misunderstanding)
Organization: Indiana University
Date: Fri, 10 Apr 1992 11:59:03 -0500

In article <13732@vd.seqeb.gov.au> BSS_GRAEME@vd.seqeb.gov.au (a
non-skinny cook called Philippa) writes:
>> I'm looking for some good recipes for Buffalo Wings. 
>> Any suggestions? 
>> 
>	Golly gosh, the things you learn on the net!!!!!
>
>	I had NO IDEA  buffalo's had wings!!! Do they really fly or are 
>	earthbound like emus and ostriches????
>

This is the kind of misunderstanding which so tragically permeates much
of our discussion.  Doubtless if we could find systematic ways to avoid
such mistakes we would prevent wars and even get along with our trade
partners.

Anyway, buffalos do NOT have wings.  The name of the dish is a shorthand
for buffalo chicken wings.  The buffalos raise the chickens which are
then made into buffalo chicken wings.  Supposedly the buffalos know some
special techniques for raising chickens with extra wings, but they are
not revealing anything because, as everyone knows, buffalos can't speak.

Hope this clarifies things.


-- 
--------------------
=Steve Miller	 		    stcmille@copper.ucs.indiana.edu
		(Former rock star turned grad student)
  Happyhappy joyjoy happyhappy joyjoy happyhappy joyjoy happyhappy joyjoy
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Snickers Pie
Date: Fri, 10 Apr 1992 07:21:25 -0500

 sy> From: shy@cbnewsk.att.com

 sy> Help! My mother has been searching everywhere for the recipe to a pie
 sy> she had in a restaurant near Somerset, PA. It was called Snickerdoodle
 sy> Pie and it was some kind of Cheesecake. She even wrote a letter to the
 sy> maker of Snickers Bars and they didn't have the recipe. (But they did
 sy> send her a coupon good for some free Snickers) She's been trying to
 sy> duplicate the recipe to no avail!
 sy> 
 sy> Does anybody know where to find the recipe to Snickerdoodle Pie??

Hey, look what just turned up on the National Cooking Echo!  Note, however,
that this bears /no/ relationship to Snickerdoodles, which was in the name
of the pie you requested.

Title:  Candy Bar Pie

Info:   Pillsbury's 35th Annual Bake-Off cookbook, 1992
        posted by Perry Lowell, COOKING Echo, Apr. '92


  1 (15 ounce) package Pillsbury All Ready Pie Crusts

Filling:
  5 (2.07 ounce) Snickers candy bars
  1/2 cup sugar
  4 (3 ounce) packages cream cheese, softened
  2 eggs
  1/3 cup dairy sour cream
  1/3 cup creamy peanut butter

Topping:
  3 tablespoons whipping cream
  2/3 cup milk chocolate chips


Heat oven to 450F.  Prepare pie crust according to package directions for
*filled* one crust pie using 9-inch pie pan.  Refrigerate remaining crust
for later use.

Bake at 450F for 5 to 7 minutes or until very light golden brown.  Remove
from oven;  cool.  Reduce oven temperature to 325F.

Cut candy bars in half lengthwise;  cut into 1/4-inch pieces.  Place candy
bar pieces over bottom of partially baked crust.  In small bowl, combine
sugar and cream cheese;  beat until smooth.  Add eggs 1 at a time, beating
well after each addition.  Add sour cream and peanut butter, beating until
mixture is smooth.  Pour over candy bar pieces.  Bake at 325F for 30 to 40
minutes or until center is set.  Cool completely.

In small saucepan, heat whipping cream until very warm.  Remove from heat;
stir in chocolate chips.  Stir until chips are melted and mixture is smooth.
Spread over top of pie.  Refrigerate 2 to 3 hours before serving.  Store in
refrigerator.

Serves 10.

Nutrition Information per Serving:  (do you really want to know???)
        Calories        550
        Protein          11 g
        Carbohydrates    46 g
        Fat              37 g
        Cholesterol      97 mg
        Sodium          350 mg
        Potassium       250 mg
From: SECBU@SLACVM.SLAC.STANFORD.EDU
Newsgroups: rec.food.cooking
Subject: Re: Coconut Milk
Date: 9 Apr 92 17:26:10 GMT
Organization: Stanford Linear Accelerator Center

In article <1992Apr8.203858.27998@ux1.cso.uiuc.edu>, wkg0258@uxa.cso.uiuc.edu
(Wakako  Kusumoto) says:
>
>I'm wondering how bad it is if we take too much of coconut milk.
>I suppose it is high in saturated fat, isn't it?  I like Thai
>curry, but I should not have it too often...?
>
>Could someone give me some information?
>
>Wakako
.
.
According to my book it lists two types of coconut milk:
.
Coconut milk [1]:
1 tbsp = 35 cal.  prot(gms) = .3  carbs(gms) = .8  FAT(gms) = 3.6
1 tbsp canned
       = 30                 = .3             = .4           = 3.2
.
Coconut water [2]:
1 tbsp = 3 cal.             = .1             =  .6          =<.1
.
.
[1]  Liquid expressed from mixture of grated coconut meat and water.
[2]  Liquid from coconuts.
.
Note:  The sodium levels of the two are quite striking.  For Milk [1]
the sodium level is only 2 mgs.  But for Water [2] it is 16.
.

I hope this helps.
From: ejh@khonshu.colorado.edu (Edward J. Hartnett)
Newsgroups: rec.food.cooking
Subject: Re: Need Thicker Spagetti Sauce
Date: 6 Apr 92 21:35:29 GMT
Article-I.D.: colorado.1992Apr6.213529.27642
Organization: Cooperative Institute for Research in the Environmental Sciences

In article <44099@mentor.cc.purdue.edu> vic@helicon.math.purdue.edu (Victor W. Lovejoy) writes:
>
>	Hi, cooks, this is Vic. I have been making my own spagetti sauce 
>for some time and I'm very satisfied with the taste - but I can't seem
>to get the sauce thick enough. I use crushed tomato and spices, and I'm
>thinking I probably need a tomato paste or tomato sauce to add as thickener.
>I have added parmesan while cooking and got a thicker sauce, but I would
>like to be able to produce a thicker sauce with consistency. (No pun intended)
>	If you have any ideas or suggestions, I would appreciate a posting.
>Thanks in advance.
>
>Victor W Lovejoy

	Sometimes when I'm desparate I add about a tablespoon of flour
to the sauce. Maybe a little more. If you do, you have to stir it in
very thoughly to avoid clumping, and it takes about 20 minutes to
reach full effect, so don't just go pouring more in after a few
minutes. If you use too much, it comes out pretty lousy. I only do
this when I'm cooking and it comes out too thin, and I have no tomato
paste. The paste is really the way to go, if you have it handy.
				Ed Hartnett
From: N51L5201@ncsuvm.cc.ncsu.edu (David Auerbach)
Newsgroups: rec.food.cooking
Subject: Re: A desert island cookbook collection (what would you bring?).
Date: 10 Apr 92 23:50:29 GMT
Organization: North Carolina State University

In article <1992Apr9.172447.16191@aplcen.apl.jhu.edu>
dgg@llcn2.jhuapl.edu (Dave Gawron) writes:
 
>
>Dear folks,
>
>I was leafing throught my cookbook collection the other day and came to the
>conclusion that there were only three books I consider indespensible for my
>cooking needs:  Frugal's Three Ancient Cuisines, Frugal Cooks American, and
>my Mom's handwritten family cookbook.  I know this is all very subjective,
>but I was wondering what are the absolute favorite cookbooks of others in
>this group?  Please post or email your selections and I'll post a summary.
 
Not the Frug for me certainly.
Richard Olney: Simple French Food
Paula Wolfert: Cook of Southwest France (I take it the desert island has good
                |                        markets?)
                |
           oops --Cooking
From: weiss@mott.seas.ucla.edu (Michael Weiss)
Newsgroups: rec.food.cooking
Subject: Olive Oil (was: Shortening)
Date: 11 Apr 92 01:24:16 GMT
Organization: SEASnet, University of California, Los Angeles

In article <1992Apr06.133653.28504@bmerh2.bnr.ca> stu1f12@bnr.ca (Dave Malecki) writes:
>What about olive oil?  I have 
>heard so many good things about it, yet it hardens in the fridge.  This
>would indicate to me that it is higher in saturated fats than other oils.
>Could someone explain this anomaly?

I have heard that, while olive oil is higher in saturated fats, it contains
an enzyme that helps the body better handle them than other oils.  
--
\ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | /
-  Michael  weiss@seas.ucla.edu   |  School of Engineering & Applied Science  -
-   Weiss   izzydp5@oac.ucla.edu  |   University of California, Los Angeles   -
/ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | \ 
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: _English Bread and Yeast Cookery_.
Keywords: cookbooks
Organization: Indiana University
Date: Fri, 10 Apr 92 23:01:58 GMT

wirthc@portnoy.sdsc.edu (Colleen Wirth) writes:

>nadel@aero.org (M.H. Nadel) writes:

>>good reading so I don't see how I could be without Elizabeth David's
>>_English Bread and Yeast Cookery_.

>You recommended this bread book a week or two ago. I have been trying to
>locate it every since, but it is out of print. I called the publisher
Huh. I thought it was still around. (I thought i'd seen it recently.)

>No luck so far. Does anybody know where I might buy a copy of this book?
>The original publisher was English. Might they still have it?

I have read that the American edition was rather badly "adapted" for
American kitchens, and one should seek out the English edition.


-- 
"The truffle is not an outright aphrodisiac, but it may in certain
 circumstances make women more affectionate and men more amiable."
                                                ...Brillat-Savarin
From: manda@ariel.its.unimelb.EDU.AU (Manda Lynch)
Newsgroups: rec.food.cooking
Subject: Re: Miracle Whip-more trooly disgusting ideas!!!
Date: 17 Apr 92 06:13:18 GMT
Organization: University of Melbourne

In article <1992Apr14.165531.11999@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>In article <1992Apr13.144300.26043@gould.encore.com> jpenovic@encore.com writes:
>>In article <13738@vd.seqeb.gov.au>, BSS_GRAEME@vd.seqeb.gov.au writes:
>>> 	I hate to admit it, but some mayonnaise is _Rooly_ nice
>>> 	with thick cut potato chips (fries)...

>>Nothing disgusting about mayo and fries.  It's the definitive
>>way to eat fries.

>1) when I was in Canada the people I was lunching with perferred their
>   fries with  gravy - and couldn't understand why I liked ketchup
>2) my sister always preferred sour cream with her fries
>3) a friend of mine preferes thousand island dressing with hers
>4) while another friend prefers mustard
>5) while at a restaurant the other evening my friend was served a hot 
>mayo dip for his fries...

Our local pub does quite a range of "gourmet" chips (fries) for those who
are bored with the usual salt, vinegar, tomato sauce brigade. They have
a mushroom sauce, or guacamole, or sour cream, or a cheese sauce, etc etc.
The perfect junk food to complement a long evening over red wine or beer!
My favourite is guacamole!!

Manda.

-------------------------------------------------------------------------
manda@mullara.met.unimelb.edu.au
manda@ariel.ucs.unimelb.edu.au
-------------------------------------------------------------------------

Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: No-egg salad
Organization: Wayne State University
Date: Mon, 6 Apr 1992 14:50:03 GMT

A local wolesaler of natural-food type sandwiches makes a wonderful
tofu egg salad analog that I like even more than egg salad. As the
readyt-made sandwiches sell for around $2.49, and as I try to avoid
hanging out in health food stores (I'm afraid I'll catch something)
so I attempted to make my own, based on flavor and the ingrdients on
the label (something cryptic like "spices"). Here's what I've got
so far:
 
1 block tofu (a pound, I guess.)
1-2 T mayonaise
1 stalk celery, chopped fine
1 T chopped onion
dash powdered mustard (1/4t?)
Similar amount paprika
salt and pepper to taste
 
But something's missing. Anyone care to experiment?
From: masterov@mixer.ecn.purdue.edu (Michael Masterov)
Newsgroups: rec.food.cooking
Subject: Re: Need Thicker Spagetti Sauce
Date: 6 Apr 92 23:34:06 GMT
Article-I.D.: noose.1992Apr6.233406.24117
Organization: Purdue University Engineering Computer Network

In article <1992Apr6.222737.24518@morrow.stanford.edu> dawn@pangea.Stanford.EDU (Dawn Burgess) writes:
>If you are not veg, a great way to get a thicker (and tastier) spaghetti 
>sauce is to cook it with soup bones in it.  My favorite is lamb ribs or
>neck bones (I like the flavor that lamb give to spaghetti sauce) but 
>any bones will do.  Tomato paste will help thicken the sauce (as will 
>cooking it _forever_ -- yum!) but I find that the soup bones keep the
>liquid from separating out from even thick sauce and pooling in the 
>plate.  I think it must be the gelatin or something.
>
>Dawn

It is the gelatin; adding a packet of plain unflavored gelatin will have
the same effect.  Just remove a little sauce into a cup, let cool a bit,
dissolve the gelatin in the cup, and return sauce to pot, stirring well.

Or dissolve a couple tablespoons of cornstarch; same effect.
From: claudiak@spider.co.uk (Claudia Kale)
Newsgroups: rec.food.cooking
Subject: Re: Castor sugar
Date: 15 Apr 92 15:24:33 GMT
Organization: Spider Systems Limited, Edinburgh, UK.

In article <sdupc_S00UhBE6BHN8@andrew.cmu.edu> pa15+@andrew.cmu.edu (Pratima Adhikari) writes:
>Thanks for all the responses on what castor sugar is. I never would have
>guessed that it would have been something as familiar as powdered sugar.
>Now, I have another question,though. Why the name, "castor" sugar? Would
>appreciate any info/insight on this matter.
>                                Thanks, Pratima.

I'm sorry, I didn't see the replies to your original posting Pratima,
but castor sugar is most emphatically NOT powdered sugar!

These transAtlantic translations may be helpful to you:

        US term                          UK term*

     powdered sugar                     icing sugar
     confectioner's sugar               icing sugar
     granulated sugar                   caster sugar (almost)
     no known equivalent                granulated sugar

* these terms may apply to Canada and New Zedland and Australia;
  I can't speak from first-hand experience on that *:o(

NB: US granulated sugar is a much finer grain than UK or Aussie 
    granulated. US granulated is very nearly equivalent to caster
    sugar. Icing sugar and powdered sugar are equivalent and can
    be substituted for each other without problems.
    Don't try to substitute powdered sugar in a recipe calling for
    caster sugar (powdered sugar contains cornstarch/cornflour, 
    caster sugar doesn't).

The whole blinking mess is made worse by the fact that caster
sugar can be (and is, depending upon where you shop or whose
cookbook you read) spelled "castor" or "caster". As to the etymology
of the word, your guess is certainly as good as mine!

Cheers,
Claudia
From: einhorn@milton.u.washington.edu
Newsgroups: rec.food.cooking
Subject: REQUEST: Cheesecake Recipes
Date: 7 Apr 92 20:46:43 GMT
Distribution: usa
Organization: Desktop Computing Services, UofW


I am an avid dessert make.  But the one dessert that has eluded me
is that of a Cheesecake.  I have made dozens of Cheesecakes trying
to replicate the taste of one that I had when I was younger.

It was a New York Style Cheesecake and it was absolutely 
magnificant.  I have made a number of different ones that were ok
but none of them had that little extra that I remember.

I would appreciate any recipe (that you have tried) that you would
recommend.

I would also appreciate some advice on how to perfect a Cheesecake
that is BAKED.  It seems that whenever I do it there is a thin
layer-like crust (which doesn't taste well) that always forms on 
the sides and on the top.  I usually end up trimming the top and 
sides so that (in my opinion) the Cheesecake is edible.

Any recipe and/or suggestion would be greately appreciated.


*********************************************************************
einhorn@milton.u.washington.edu
Todd Drollinger
University of Washington
Seattle, Washington
*********************************************************************
From: tck@cbnewsm.cb.att.com (teresa.c.kelly)
Newsgroups: rec.food.cooking
Subject: Thanks for Bagel/Yeast Help
Date: 17 Apr 92 18:21:40 GMT
Distribution: na
Organization: AT&T

Thanks everyone for the help with my flat bagel problem 8)
I'll take your suggestions and hopefully, my yeast will
do it's thing next time.  

Thanks again,

Tracy Proc
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Request for Australian Meatpies
Organization: Taronga Park BBS
Date: Fri, 17 Apr 1992 08:22:07 GMT

In article <2259@ariel.its.unimelb.EDU.AU>, manda@ariel.its.unimelb.EDU.AU (Manda Lynch) writes:
> 
> By definition, you CAN'T make an Australian meat pie at home. 

Oh, I dunno.  I had some excellent meat pies from a bakery in Vaucluse.
Tho they didn't have a lot of meat -- they were mostly potatoes and
carrots and they were huge.  Like they took a 9-inch diameter pie
crust and filled it and folded it over and then baked it.  Went real
good with salsa -- I wouldn't ruin it by putting ketchup on it.
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
    "Did I ever tell you the story about the young girl, the golf club
                and the firing squad?" -- Drake Mallard
From: rjc@cstr.ed.ac.uk (Richard Caley)
Newsgroups: rec.food.cooking
Subject: Re: Castor sugar
Date: 15 Apr 92 21:50:13 GMT
Organization: Centre for Speech Technology Research

In article <1992Apr15.130709.12029@bmerh2.bnr.ca>, Dave Malecki (dm) writes:

dm> No really, I haven't got a clue either, but I couldn't pass up an
dm> opportunity like this.  I'm curious too.  I think it is a British term.

The Concise OED says a castor is a bottle or jar with a hole in the
top for sprinkling. They derive both that and castor sugar from the
verb to cast as in throw. So, I suspect they think castor sugar is
simply sugar made fine enough to be used in a sprinkler.

--
rjc@cogsci.ed.ac.uk	Do I get the `most boring post of the week' award?
Newsgroups: rec.food.cooking
From: cpalmer@dingo.rtp.dg.com ()
Subject: Re: Anise bulb, what to do with it?
Date: Tue, 7 Apr 92 13:05:45 GMT
Organization: Data General Corporation, Westboro MA

In article <21072@hacgate.UUCP> deeds@hac2arpa.hac.com writes:
>In article <1992Mar27.184121.22798@webo.dg.com> cpalmer@dingo.rtp.dg.com writes:
>>In article <56355@cup.portal.com> mmm@cup.portal.com (Mark Robert Thorson) writes:
>>>What do you do with an anise bulb?  Seems a bit like a licorice-tasting
>>>celery to me.
>>
>>Anise = fennel.
>
>   [some really tasty-sounding recipes deleted]
>
>I've learned so much from this newsgroup and others on Usenet.  I thought
>I'd share some info back.
>
>Fennel and anise are not the same plant.
>
Yes, you are correct.
I have always known bulb fennel as "fennel" or "finnochio".
Unfortunately, US supermarketese for fennel is "anise".
(at least in the Boston area).
Still, it does give one the chance to deliberately mispronounce
"anise" slightly when informing the checker what it is :-)
-----------------------------------------------------------------
Chris Palmer                            "Ashes to ashes,
Data General Corporation                 dust to dust,
Network Systems Development Division     If Lillee don't get you,
cpalmer@dingo.webo.dg.com                Thommo must!"
From: jbasara@ssdc.UUCP (Jim Basara)
Newsgroups: rec.food.cooking
Subject: Re: Alternative Flours
Date: 14 Apr 92 16:54:27 GMT
Distribution: usa
Organization: Sterling Software IMD, Vienna, Va.

ames@biostat.washington.edu (Diane Ames) writes:
: 
: Along the lines of this suggestion....my mom used to make a "zucchini" pizza
: (first got the recipe when the garden was overrun with zucchini!  :-)  ).
: 
: The crust is made of grated zucchini, eggs, and other things I can't recall
: offhand.  Then the rest of the pizza was regular pizza stuff.  It was
: *really* good!
: 
: If anyone's interested, I'll get the recipe from mom and post it.
: 
please post!

--
-------------------------------------------------------------------------------
Jim Basara
     uunet!ssdc!jbasara                "All the other nations are drinking
     jbasara%ssdc@uunet.uu.net         Ray Charles beer, and we are drinking
                                       Barry Manilow." - Dave Barry
Newsgroups: rec.food.cooking
From: dahlhaus@news.cis.ohio-state.edu (kevin dahlhausen)
Subject: Recipes in Foodview format
Organization: The Ohio State University Department of Computer and Information Science
Date: Wed, 8 Apr 1992 16:23:47 GMT

Does anyone know an FTP site where I can
get recipes in FoodView format?

I am working on a program to convert the FoodView recipes
to Compu-Chef and would like to use the latest set of recipes.
Also, is there a food related FTP site where I could
upload the program when it is complete?

thanks

=======================================================================
 Kevin Dahlhausen                       "Never hire a programmer that
 dahlhaus@cis.ohio-state.edu             can communicate with people."      
Newsgroups: rec.food.cooking
From: cbruce@wvus.org (Corinne Bruce)
Subject: Wedding reception question
Organization: World Vision U.S.
Distribution: usa
Date: Tue, 07 Apr 92 15:05:24 GMT


Hi all!

	I know this is supposed to be about cooking, but I thought since it's
about FOOD, this posting would be ok...

	I'm in the middle of planning a wedding reception -- June afternoon, 
smallish, say fewer than 60 people -- and am having trouble deciding whether
to do a sit-down lunch or an hors d'oeuvres buffett ( around 7 different
kinds with 2 types of small rolls/sandwich fillings).  Part of me says, "do
the lunch" because it'll give some focus to the reception.  But, I am general-
ly opposed to sit-down affairs because it doesn't give people a chance to
mingle.  For such a small group (many of the individuals won't know each other 
anyway), for a 3-4 hour reception, what would you recommend?

[I can only plan large-scale things like this, or smaller at-home parties,
this is uncharted territory for me.  My concern is for my guests...]

------------------------------------------------------------
Corinne Bruce

World Vision U.S.            cbruce@wvus.org
919 W. Huntington Dr.        Voice: 818.357.1111 ext 3510
Monrovia, CA  91016          FAX:   818.303.6212

"Could be worse...could be raining."
------------------------------------------------------------

From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP