HDTenEightyP/NetNews huggingface dataset:
From: eacj@theory.TC.Cornell.EDU (Julian Vrieslander)
Subject: Re: WANTED: WHERE TO BUY HENKELS & WUSTHOF KNIVES CHEAP
Organization: Cornell Theory Center
Date: Sun, 3 Jan 1993 04:05:17 GMT

>Anybody know a cheap mail-order (or store) source for buying Henkels and
>Wusthof (top-of-the-line) knives?
 
In large metro areas, it is not uncommon to find department stores and
gourmet kitchenware shops that sell Henckels for 20% off "list."  And
if you buy the boxed sets, there is additional discounting over the prices
for individual knives.
 
You can also try
 
        a cook's wares
        211 37 St.
        Beaver Falls, PA 15010-2103
        (412) 846-9490
        (412) 846-9562 fax
 
They carry Henckels, Wusthof, Victorinox, F. Dick, and Damco Oriental.  The
prices for open stock Henckels pieces are comparable to the 20% discounts
I have seen at other places, and they periodically offer bigger discounts
on particular pieces and sets.

-- 
Julian Vrieslander 
Neurobiology & Behavior, Mudd Hall, Cornell University, Ithaca NY 14853    
INTERNET: eacj@theory.tc.cornell.edu     BITNET: eacj@crnlthry
UUCP: ..cornell!batcomputer!eacj
Newsgroups: rec.food.cooking
From: rs54@cunixf.cc.columbia.edu (Richard Sucgang)
Subject: Re: Suggestions for smoked salmon?
Reply-To: rs54@cunixf.cc.columbia.edu (Richard Sucgang)
Organization: Columbia University
Date: Wed, 30 Dec 1992 20:16:59 GMT

In article <1992Dec30.041429.4097@sarah.albany.edu> la1002@albnyvms.bitnet writes:
>I hate to rehash old threads, but this one DEMANDS it:
>
>Eat in bed with your fingers.
>
NO NO NO ---> eat fingers separately. :)
From: hbw@crsa.bu.edu (Howard Wellman)
Newsgroups: rec.food.cooking
Subject: rec.food.recipes
Summary: RECIPE: cheddar beer soup (lacto/alcohol)
Date: 1 Jan 93 21:43:55 GMT
Organization: Boston University


this isn't original, but then I can't remember where I cribbed it from,
either.  Enjoy.

------------------------------
Cheddar Beer Soup

10 oz frozen mixed vegetables
4 tbl margarine
1/4 cup flour
1 tsp salt
1 tsp dry mustard
2 cups milk
1 tsp worchestershire sauce
2 cups shredded cheese (medium sharp cheddar or your favorite)
1 cup beer (preferably English ale, ie- Bass Ale)

	Cook vegetables and drain.
	Melt margarine, stir in flour, salt, and mustard.  cook over low heat 
until smooth.  Remove from heat.  Add milk and worchestershire.
	Heat mixture until it coats the spoon.  Add cheese.
	Cook over medium heat until cheese melts.  Stir in beer and vegetables
bring to a simmer.  Cook about 15 minutes.
	Serve with preferred garnishes (croutons, paprika, whatever).
From: bmaple@burner.com (Bob Maple)
Newsgroups: rec.food.cooking
Subject: Re: Beef Jerky questions..!
Date: 1 Jan 93 08:56:16 GMT
Followup-To: rec.food.cooking
Organization: The Back Burner BBS (via C-Net Amiga)

Thank you to all who replied, by news or e-mail on their Jerky recipies.

I went out and bought a roast tonight which I sliced up, and made a very
small batch of experimental jerky.  Great, except it's salty as hell (my
fault..)

Happy 1993.

--- Via UCI v1.20 (C-Net Amiga)

 .............................................................................
 : Internet: bmaple@burner.com    : If at first you don't suceed, lower your :
 :     UUCP: ..csn!burner!bmaple  : standards.                               :
 ::::::::::::::::::::::::::::::::::..........................................:
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Questions about pots and metal
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Wed, 23 Dec 92 18:34:26 GMT

I just discovered a new group: rec.crafts.metalworking

Questions about rust and tinning copper pots.  I bet they know
what's cooking.

bob
Newsgroups: rec.food.cooking
From: pw@panix.com (Paul Wallich)
Subject: Re: Net's Funniest Kitchen Disasters
Date: Tue, 22 Dec 1992 01:25:31 GMT
Organization: Trivializers R Us

In <1992Dec17.213619.27788@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Jan Byrd) writes:

>O.K., this one really did happen to a relative of mine, not to me...

>My cousin and her husband managed to get away for a 10-day cruise a few
>summers ago.  On the plane as they were flying home from the trip, her 
>husband just happened to mention that right before they left the house,
>he had thrown the main electrical breaker to "off" so they wouldn't be 
>incurring any silly charges for running their clocks while they weren't
>at home.

>Of course he had forgotten about the refrigerator and the fully-stocked 
>23-cubic-foot freezer in their garage.  My cousin said she couldn't believe
>that her neighbors (it was 100 degrees with high humidity in Houston while 
>they were gone) hadn't called the Health Department to try to track down 
>the stench from all the spoiled meat.

To me too. Twice. The first time was stupidity: I turned the fridge off
while changing the doors from right-handed to left-handed, i.e. usable
in that particular apartment, the people before me must not have cooked.
And then cheerfully went away for the weekend. Ugh. melted blood in the
insulation. Yuck.

The second time was when my then-SO lived near the water and had to
evacuate during hurricane [Gloria?]. Since the last Big One in the
area had caused several houses and their occupants to vanish, we 
took the warning seriously. Only the power was out for 11 days. Only
later did we think to have taken the food with us and _cooked_ it...

paul
From: lvisco@carson.u.washington.edu (Lydia Visco)
Newsgroups: rec.food.cooking
Subject: test
Date: 30 Dec 1992 00:22:36 GMT
Organization: University of Washington, Seattle
Distribution: world
NNTP-Posting-Host: carson.u.washington.edu

test
Newsgroups: rec.food.cooking
Subject: Re: a new thread!  home ec
From: kristen@telerama.pgh.pa.us (Kristen McQuillin)
Date: Tue, 22 Dec 1992 19:16:04 GMT
Organization: Telerama
X-Newsreader: TIN [version 1.1 PL7]

I remember making candied carrots...blech! And some sort of
marshmallow/jello salad. And the end-of-the-seventh-grade
"international" buffet! Each group had to make something from a
foreign country -- I recall Spanish rice, weiners with saurkraut, &
spaghetti. Our ethnic diversity knew no bounds! :-)

I was not overly fond of home ec and transferred to the boys' wood
shop shortly after I accidentally pushed Miss Cunningham into the
dryer...

--Kristen McQuillin

Newsgroups: rec.food.cooking,sci.chem,sci.bio
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: Left-handed sugar
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Sun, 27 Dec 1992 21:51:38 GMT


In article <72472@cup.portal.com>,
mmm@cup.portal.com (Mark Robert Thorson) writes:
|>
|>The D- and L- system is very complex, requiring the assignment of D vs. L
|>by deriving a synthesis for that molecule from glyceraldeyde.

The D- and L- convention is based on the configuration about the anomeric
carbon adjacent in the chain to the aldo- or keto-carbon.

|>  Certain
|>scientists, especially sugar chemists, prefer the D- and L- system because
|>all the biologically important amino acids are L and all the sugars are D.
|>(There are a few exceptions.)  Generally speaking, there is no conversion
|>between D and L, so the $64 question is whether molecules like L-glucose
|>and L-fructose would be sweet-tasting calorie-free substitutes for sugar.

I believe that L- forms can be interconverted to D- forms, albeit not
particularly readily, and it might require attachment of an additional phosphate
(at the expense of ATP) to do so.  If I recall, in higher organisms, the liver
posesses an enzyme that will rotate the configuration at the carbon adjacent
to the aldehyde carbon of aldoses.  I think it catalyzes the reaction
L-aldose<->cis-enediol<->ketose<->trans-enediol<->D-aldose.  Once the sugar is
in D-form, there's a whole series of enzymes that interconvert the various
isomers, and so you can eventually get D-glucose from L-glucose.

|>I'm skeptical, because if these molecules can't be digested, it seems
|>even more likely to me they can't be tasted.  If the highly reactive
|>conditions in the stomach, intestines, liver, etc. can't touch these
|>molecules, then how are they going to fit into the even more discriminating
|>active site of a taste receptor surface protein?  I just can't see how
|>that would be possible, but I'm willing to admit I don't know.

It depends on what the receptor is set up to detect.  The "sweet" receptors
seem to be relatively nonspecific.  They trigger on all (or nearly all--it's
always dangerous to say "all" in Biology) simple sugars in D-configuration,
but they also trigger on things like dihydroxyacetone, which is a symmetric
molecule, and glycerol, some amino acids, aspartame, cyclamates, and
saccharin, which aren't even sugars at all.  I think all you need is a
sufficient number of -OH groups in close proximity on aliphatic carbons to
trigger the "sweet" sensation.  L-sugars only differ from their D-counterparts
(which demonstrably taste sweet) by configuration about one carbon atom.  I
don't think that's important to the receptors.

--PSW
Newsgroups: rec.food.cooking
From: revillot@ux1.cso.uiuc.edu (Judy Tolliver)
Subject: Re: Suggestions for smoked salmon?
Followup-To: rec.food.cooking
Organization: Dept. of MSE at Illinois-Urbana
Date: Tue, 29 Dec 1992 21:45:25 GMT

If it's really good salmon and you feel like splurging, I recommend having
it with a bottle of good sparkling wine, such as Schramsburg Blanc de
Blanc.
From: rushford@novax.llnl.gov
Newsgroups: rec.food.cooking
Subject: FAQ Request
Date: 25 Dec 92 22:56:57 GMT

I would like to recieve info for the FAQ. Please Email send to: 
Blythe@convex.com

-- 

  ___       ___       _         _    ___       *  Michael C.
 /_ /|     /_ /|     |  \      | |  /_ /|      *  Rushford@novax.llnl.gov
 | | |     | | |     | |\ \    | |  | | |      *  or
 | | |__   | | |__   | |  \ \  | |  | | |__    *  michae1222@aol.com
 | |/__ /| | |/__ /| | |    \ \| |  | |/__ /|  *
 |_____|/  |_____|/  |_|      \__|  |_____|/   *  " Eye's on the Sky's " BBS
                                               *   (510) 443-6146 5-12P  PST
Office (510) 423-2037                          *   Latt  37 40 11.5 N
Fax    (510) 422-1930                          *   Long 121 44 48.3 W

Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Request for HOT peppers
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Mon, 28 Dec 1992 00:29:59 GMT

>A pepper from Thailand. I have no idea what the variety would
>be, but I've met a lady from Thailand that eats jalapenos like
>candy, repeatedly commenting that they're not hot....

While in Texas I developed an immunity to Jalapenos.  They are not hot enough
for me to worry about the quantity that I eat.
-- 

======================================================================8--<
From: blee@digi.lonestar.org (Benjamin W. Lee)
Newsgroups: rec.food.cooking
Subject: Re: Sweet Rice
Keywords: How do, I, make, it,?
Date: 22 Dec 92 15:25:31 GMT
Organization: DSC Communications, Plano Tx.

In article acc4636@tamsun.tamu.edu (Anthony C.) writes:
>In article stcmille@panix.com (Steve Miller) writes:
>>
>>Short grain, nearly round rice.  Called sweet rice.  Bought at an
>>oriental grocery in large bag.  Kind of rice they often use for those
>>dim-sumy thingies with the leaves and treasures in the center.
>>
>>Sticks together like taffy, and to the sides of the pot, too.
>
>The leaves are bamboo and the dish is pronounced tzong-tz with
>the accent on the first syllable.  The rice filling is made
>(Ithink) with 1 tablespoon of soy sauce added to every 2 (or 4?)
>cups of sweet rice.  The rice is cooked with the soy sauce (in a pot)
>then molded around the filling (use whatever kind of meat filling you
>like.) The bamboo leaves (2 I think) are wrapped around the filling
>to form a tetrahedron (4 sided die. :-))  then tied with string
>to keep the leaves on.  The whole thing is boiled for about 30
>minutes and to reheat, the microwave is fine.  Great food!  If
>you dont want you dont need to use the leaves and can just eat it
>out of a bowl.  Oh yeah, I forgot , you can add oil say 1 tablespoon
>per 4 cups of rice.

The above recipe is mostly right. Except if you wrap the raw rice,
it probabely will take a bit longer to cook, unless you cook with
very hot stove, which produces a huge amount of steam. Usually I
will cook about an hour or more.

As to the filling, people add whole salted yolk, soy bean sauce
cooked pork, dried shrimp, chopped green onion, dried black colored
mushroom (I forgot what the term is but you can find it in oriental
groceries). You stir fry the uncooked rice with soy sauce and all
ingredients (except the breakable part like yolk) untill a nice brown
color. Starts to wrap and steam. The good thing is the uncooked rice
is not as unmanageable as the cooked counterpart. As to the amount,
just use your common sense. If it looked too salty or any ingredient
too dominant, it probabely is too much. Change as you like.

Of course, people also make the sweet style which includes pork fat
soaked red bean paste (reads: GOOOOOD), sugar, peanuts, lotus seeds
etc.

The aroma comes from the leaves worked just like if you use the lotus
leaves to wrap any food. The rice absorbed the fragrant smell and will
make the food smells good.

However, you should never eat too much sweet rice at any time since
it is difficult to digest.
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.cooking
Subject: What is sushi? (was dessert to follow sushi)
Date: 21 Dec 92 19:44:05 GMT
Followup-To: rec.food.cooking
Organization: Apple Computer Inc.

OK, time for some actual information here.  First, sashimi means raw
seafood served as a dish in itself.  It comes with various garnishes and
with plain steamed rice on the side, but is not rolled up with rice or
placed on top of rice balls, etc.

Sushi, strictly speaking, is rice prepared with seasoned vinegar in a very
specific way.  Japanese Americans call it "sushi rice."  But in actual
usage (at least among Japanese Americans) the word sushi almost always
refers to goodies made *with* sushi rice.  There's makisushi, which is
sushi rice rolled in seaweed with other good things; there's nigiri sushi,
which is the familiar oblong "balls" of rice with good things on top. 
There's chirashi sushi, which is a bowl of sushi rice with good things on
top.  And undoubtedly I'm forgetting some other kinds of sushi.

The good things, besides the rice, can be many many different sorts of
food.  Raw seafood, cooked seafood, various vegetables, pickles, raw quail
eggs, slices of omelet, raw beef, cooked beef, the list is endless.  Nigiri
sushi may have nothing at all on top of the rice, or just a sprinkle of
black sesame seeds on one end.

One more technicality:  as far as I know, the "spam sushi" people talk
about is really not sushi but musubi, which is a bigger ball of rice that
is prepared differently.  At least, I've seen plenty of spam musubi in
Hawaii, but never spam sushi.

--

David Casseres
Exclaimer: Wow!
From: hitzeman@cs.rochester.edu (Janet Hitzeman)
Subject: REQUEST: licorice
Organization: Computer Science Department University of Rochester
Distribution: usa
Date: Sun, 27 Dec 1992 02:03:22 GMT

Does anyone have a recipe for licorice?  Black or red will do.
Is it made with anise or fennel?

Thanks,
  Janet
  hitzeman@cs.rochester.edu
Newsgroups: rec.food.cooking
From: tjong@nynexst.com (Jung Tjong)
Subject: Re: Rice cookers
Reply-To: tjong@nynexst.com
Organization: NYNEX Science & Technology, Inc
Date: Wed, 30 Dec 92 22:57:25 GMT


I have a 3 serving size panasonic rice cooker.  
What I found is: if I open the cover and take the rice immediately after the cooking stops
the rice at the bottom sticks to the pan.   I think because the pan is still hot and
as the cover is opened, the vapor is released and the rice dries up on contact with the pan.

If I wait a while until the pan cools down a bit, I don't have that problem.
Try it.  'hope it works with yours.

Jung
From: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Newsgroups: rec.food.cooking
Subject: Re: How to find HOT peppers (DC area & Mail order)
Date: 29 Dec 92 16:59:15 GMT
Reply-To: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Organization: NavSurfWarCen, CarderockDiv (ex-"Taylor Model Basin")


    The Red Sage resteraunt has a retail shop that I bet would have
most types of chilies grown in North/Central/South America.  It was
closed this Sunday, so I didn't go in.  The Red Sage is on 14th St NW,
several blocks north of Independence and Constitution Aves.


--____________________________________________________
]      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: drg@biomath.mda.uth.tmc.edu (David Gutierrez)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 30 Dec 1992 20:40:50 GMT
Organization: Univ. Texas M.D. Anderson Cancer Center

There used to be a guy who lived in my college who ate corn flakes with cottage
cheese and catsup.

Honest.

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

"Only fools are positive." - Moe Howard

Newsgroups: rec.food.cooking
From: dwsmith@bilbo.encore.com (Dwight Smith)
Subject: WANTED: WHERE TO BUY HENKELS & WUSTHOF KNIVES CHEAP
Organization: Encore Computer Corp.
Date: Thu, 24 Dec 1992 20:25:27 GMT

Anybody know a cheap mail-order (or store) source for buying Henkels and
Wusthof (top-of-the-line) knives?

-Dwight
From: harvey@indyvax.iupui.edu
Newsgroups: rec.food.cooking
Subject: Re: Melinda's hot sauce (Was:Re: Mo Hotta Mo Betta
Date: 23 Dec 92 14:00:31 -0500
Organization: Indiana University-Purdue University at Indianapolis

In article <1992Dec23.143035.11726@panix.com>, stcmille@panix.com (Steve Miller) writes:
>>Steve Miller writes about a contract dispute between Melinda's and
>>Kroger. That might explain why it disappeared from the shelves here
>>in Los Angeles.
>
> 	Perhaps - the whole thing sounded stinky to me.  It was a real
> Belizean product for export (there aren't a whole lot) and it sounded
> like it was sort of stolen away from the Belizeans.  Actually, I'm not
> certain how the legal part worked, though.  I do know that Melinda's
> salsa exists, too.  I had it once and found it sort of unremarkable.  I
> never saw it for sale in Belize.

This happens with trademarks all the time.  For another example, consider
Waffle House, Waffle Iron, Waffle and Steak, etc. The first is used by
different companies in different parts of the U.S. and the last two are
used by the same companies when they can't use the first one.  If you like
the "real thing," you just have to know what it's called in your area.

I'm not a lawyer though.  Ask Ted Frank or somebody.

>>El Paso Chili Company Handmade Habanero Pepper Sauce Hellfire
>>and Damnation" The ingredients seem identical, the El Paso stuff is
>>from Belize, and the bottles, except for the labels, seem identical.
>
> 	Cool - neat tip.
>
>>The El Paso Chile Company is at 909 Texas Avenue, El Paso, TX 79901,
>>for those who might be interested in pursuing this.

Please let us know what you find out.

>>Perhaps there's one manufacturer in Belize, and the importer switched
>>from Melinda's to El Paso Chile.

Maybe.  I'd like to try it.
--
James Harvey
harvey@iupui.edu
Xref: sparky rec.food.cooking:24073 alt.folklore.urban:32296
From: SUSANMC@nervm.nerdc.ufl.edu (Susan McIntosh)
Newsgroups: rec.food.cooking,alt.folklore.urban
Subject: Re: Net's Funniest Kitchen Disasters
Date: 30 Dec 92 16:36:24 GMT
Followup-To: rec.food.cooking
Organization: University of Florida, NERDC

In article <1992Dec27.203101.28457@spdcc.com>
shafer@spdcc.com (Mary Shafer) writes:
 
>Not only did we put dish soap and bubble bath in the fountains of
>local establishments when in high school, we also put in shark
>repellent, which is a fluorescent green/orange dye.
(stuff omitted)
 
This reminds me of the trick some classmates played on our high
school arch rivals:  intact dead shark in the swimming pool. And
one trick they played in return:  a pile of car tires around our
flag pole.  (The tires couldn't be cut off for some reason or another
and had to be individually hoisted up and off the flag pole.  We
stationed one of the band trumpeters beside the pole and he played
a charge everytime one of the poor custodians managed to remove
another tire.)
 
The mom of a friend of mine had gone to the same high
school years ago ... in her day the police department was
a trailer several blocks from the school.  Their favorite
trick was the time they discovered all the police were out
at some emergency or another and used some kid's pickup to
*relocate* the police trailer. :-)
 
susan
From: nat@sequent.com (Natalie L. Lahti)
Newsgroups: rec.food.cooking
Subject: Does anyone have any recommendations for any
Date: 28 Dec 92 21:25:05 GMT
Article-I.D.: sequent.1992Dec28.212505.6971
Distribution: usa
Organization: Sequent Computer Systems, Inc.

shareware/software that catalogs, database style, and maybe prints out
like a cookbook?

Thanks!
Newsgroups: rec.food.cooking
From: arnie@magnus.acs.ohio-state.edu (Arnie Skurow)
Subject: Re: Whipping Cream STABILIZER FOUND
Organization: The Ohio State University
Distribution: rec
Date: Tue, 29 Dec 1992 11:58:00 GMT

In article <1992Dec28.4178.32179@dosgate> "eric decker" <eric.decker@canrem.com
> writes:
>
>
>A  Yesterday, while shopping in a "gourmet" supermarket here in Columbus I
>   found a whipping cream stabilizer called Whippit.
>
>A  I haven't tried it yet.  Thursday is my day to try it.  I'll post an
>   evaluation.
>
> Probably a Dr. Oetker product.

Yes, it is produced by Oetker.

>
>   You should achieve excellent results with it, we always have.
>

Great.  Thanks.
From: rlwilliams@gallua.gallaudet.edu
Newsgroups: rec.food.cooking
Subject: Re: Pizza Toppings
Date: 21 Dec 92 14:14:28 GMT
Organization: Gallaudet University

> 
> 	For those of us that have been on the West Coast (of the US) a
> common pizza topping is Canadian Bacon (or Ham) and pineapple.  It is
> actually pretty good, and it is otherwise a regular pizza with a tomato
> sauce and cheese.  In Washington state it is also pretty common to have
> shrimp on pizza.
> 
> 
> 					-hannah cox
> 					 hc56@cunixf.cc.columbia.edu
> 
======

And for those of us who grew up in New Mexico, a common
topping was fresh green chile...

skip
rlwilliams@gallua.bitnet 
Newsgroups: rec.food.cooking
From: rwarren@vax2.concordia.ca (Rosemary from Montreal)
Subject: nutty marzipan (was Re: Fresh Peanut Butter)
Summary:  recipe please?!?
News-Software: VAX/VMS VNEWS 1.41    
Keywords:  marzipan, sweet
Organization: Concordia University
Date: Tue, 22 Dec 1992 15:59:00 GMT

In article <ofBJcGK00WB787A4t2@andrew.cmu.edu>, Andrew Lewis Tepper <at15+@andrew.cmu.edu> writes...
>Don't know if this helps, but a couple months ago I got into making lots
>of kinds of marzipan: pistachio, macadamia, pecan, etc.

andy, did i read this right?  marzipan made out of something other than 
almonds?

do i dare ask how they turned out?
DO I DARE ASK YOU FOR THE RECIPE?

please?  pretty please?

"'But you just want toys and stuff.'
	'Yeah, but that's not even half enough!
	What I want means more than fun.'
'What's that?'
	'Love and peace for everyone!'"
	The Jackson Five, "Up on the Housetop"

Rosemary Warren         rwarren@topaz.concordia.ca
Montreal's Favorite Jacksonmaniac !!!
(live and in person until the 23rd, returning Jan 4th for another performance)
Newsgroups: rec.food.cooking