HDTenEightyP/NetNews huggingface dataset:
From: arielle@NeoSoft.com (Stephanie da Silva)
Subject: Translation please
Organization: NeoSoft Communications Services -- (713) 684-5900
Date: Wed, 07 Oct 1992 16:54:45 GMT


100g de haricots
2-3 cuillerees a soup de graisse ou de beurre
(ou du lard selon les gouts)
1 cube de bouillon special
1 oignon
sarriette, persil
sel, poivre

Laisser tramper les haricots dans de l'eau pendant la nuit.  Les egoutter
et les faire cuire dans du bouillon dont il ne devra rien rester une fois
la cuisson terminee.  Faire revenir dans du beurre l'oingon hache fin, y
ajouter les haricots et assaisonner.

Newsgroups: rec.food.cooking
Subject: Re: Help: turning wine into vinegar!
Keywords: wine vinegar
From: gary@cdthq.UUCP (Gary Heston)
Date: Wed, 07 Oct 92 20:31:55 CDT
Organization: Garys' Home for Obsolete Computers

acooper@nuustak.csir.co.za (Antony Cooper) writes:
> 
> I realise that this might sound weird, but how easy is it to make good
> vinegar from wine?

Fairly easy, if you start out with grape juice and try to make wine.
:-)

> Picture yourself, the morning after, with several half full bottles of
> wine (some of excellent vintages, some not!) scattered around your abode.
> You are obviously not in the mood to drink it all then and there, and a
> quick whiff of one or two bottles reveals that they are becoming "vinegary".
> Your mind churns, and in a flash you say "but could I not make some decent
> vinegar out of this wine?" - after all, quite vile substances are retailed
> as vinegar, and surely one can do better than that?

Actually, the wine should be properly put away before retiring for the
evening; either in a wine cellar or a refrigerator.

> So, is it possible, or should I just pour the old wine down the drain?
> And if so, how, and what are the dangers?

I suppose, if you culture some lactobacillus or whatever it is that
eats alcohol and leaves acetic acid in it's place, you could do it.
It'd be an expensive way to go, as well as being quite variable in
quality.

I'd put the stuff away rather than let it sit out overnight, and
at the very least, use it in cooking with recipes that call for 
wines.

Gary Heston, at home....
gary@cdthq.uucp
From: hip@a.cs.okstate.edu (HUFFMAN BRADLEY SP)
Newsgroups: rec.food.cooking
Subject: Re: Charcoal lighting
Date: 7 Oct 92 14:41:19 GMT
Organization: Oklahoma State University

From article <1992Oct6.141421.9796@schbbs.mot.com>, by C11815@maccvm.corp.mot.com (Josette Giacobbi):
> 
> Wayne, I bought a gas grill because I could NEVER get the coals going, but
> my neighbor had one of those round items they sell with the holes in it,
> and you put newspaper in the bottom (you don't use charcoal fluid) and he
> had a nice fire every time.  I always see them advertised, and I don't
> think they cost that much.   josette

A large coffee can and a can open work great and cost nothing.
From: lulejian@lsil.com (John Lulejian)
Newsgroups: rec.food.cooking
Subject: WANTED:  Kiwi Recipies
Keywords: kiwi
Date: 8 Oct 92 14:45:29 GMT
Reply-To: lulejian@lsil.com
Organization: LSI Logic Corporation

A friend who grows kiwis commercially just gave me
a lot.  I am trying to find some interesting ways to
prepare them.  Anyone have any suggestions?

Thank you.

John Lulejian
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Theme Party & Lemon Poppy Cake Req
Keywords: Theme & Lemon Poppy
Organization: Lockheed Missiles and Space Co.
Date: Fri, 16 Oct 92 20:29:15 GMT

In article <ldrcjkINNa7n@news.bbn.com> lpearlma@bbn.com (Laura Pearlman) writes:
>Hi,
>
>I have to bring something to a party that begins with my 2 initials.
>L  P      The only thing I can think of is Lemon Poppy Cake!
>
>Does anyone have a good recipe for a lemon poppy seed cake?
>
>Does anyone have a better idea of something to make that has my
>two initials in it?  
>
>
>Thanks, Laura

how about    Lavasch Pizza   ???

I may be spelling lavasch wrong, but it has the consistency of tortillas
etc, use it as a crsut and top as you would a normal pizza - or make it
fancy with pesto sauce, then dried tomatoes (i use the ones in oil and
drain them), topped with Monterey Jack....


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: charleen@ADS.COM (Charleen Bunjiovianna)
Subject: Re: REQUEST: breadpudding
Organization: The Original Estrogen-Crazed Lust Bunnies
Date: Fri, 16 Oct 1992 19:07:14 GMT

In article <1992Oct16.171821.5564@athena.cs.uga.edu> wells@athena.cs.uga.edu (Scott Wells) writes:
>In article <1992Oct16.152057.5189@pttdis.pttnwb.nl> franki@prso.pttnwb.nl (Frank van Ierland) writes:
>>Has anny one there a receipt for a cajun style breadpudding ?
>
>Anyway, I have never heard of a cajun stlye bread pudding,although
>that doesn't mean that there isn't one.

Frank may be referring to bread pudding with whiskey sauce, which can
sometimes be found at Cajun restaurants.  A local restaurant calls it
"Jack Daniels' sauce".

I don't have a recipe anymore; the ex got the Louisiana cookbooks.

Charleen
--
NEW!! NostraSystem:  the only diet plan formulated exclusively on the
prophecies of Nostradamus!
From: teri@sdd.hp.com (Teri Tracey)
Newsgroups: rec.food.cooking
Subject: Re: Problem Oven
Date: 15 Oct 1992 16:28:01 -0700
Organization: HP/San Diego Technical Graphics
NNTP-Posting-Host: hp-sdd.sdd.hp.com

In article <BvKDu3.L47@usenet.ucs.indiana.edu> lblanken@silver.ucs.indiana.edu (Laura Blankenship) writes:
>Somebody please help me.  I have a gas oven that runs off of a propane
>tank.  It seems to be extremely hot.  For instance, I just ruined a
>batch of toll house cookies. :(  I had the oven on 375 (the called for
>temperature) and within five minutes the cookies were burnt.  For the
>second round, I turned the temperature down to 300, but the cookies still
>burnt.  It just took a minute or two longer.  The cookies were supposed
>to cook for 9-12 minutes, but if I had done this, they would have been
>black.  Any hints or suggestions would be greatly appreciated.

My mom puts another thermometer inside the oven that we can see from
the  window.  This was independent verification of the temperature.  OUr
old oven runs about 75 degrees F too hot.  I guess you have to know the
thermometer you put in is right, but if it's much newer than the oven,
it probably is.

Teri Tracey              "When people are free to do as they like, they
 San Diego, CA            generally imitate each other."                   
  teri@sdd.hp.com  
=============================================================================
Newsgroups: rec.food.cooking
From: mgolden@dip.eecs.umich.edu (Michael Golden)
Subject: Water Spots on a table
Keywords: water spots table
Organization: University of Michigan EECS Dept., Ann Arbor, MI
Distribution: usa
Date: Tue, 13 Oct 1992 15:24:14 GMT

Well,

This is not exactly about food, but it is about food related furniture,
and I could not think of where else to post this question.

I have a painted table which seems to be covered with some kind
of laquer.  I got a water ring on it.  Is there any way to remove
this? 

Please respond by email and I will post a summary.  No point cluttering
up the net with lots of slightly inappropriate articles.

Thanks for your help.

Michael Golden
mgolden@eecs.umich.edu
From: hartley@centerline.com (Timm Hartley)
Newsgroups: rec.food.cooking
Subject: Re: stand mixers
Followup-To: rec.food.cooking
Date: 8 Oct 1992 15:35:39 GMT
Organization: CenterLine Software
Distribution: usa
NNTP-Posting-Host: 140.239.12.126

In article <718315054@romeo.cs.duke.edu>, jfh@duke.cs.duke.edu (Fran
Heidlage) wrote:
> 
> 
> 
> 	There was a discussion here a few weeks ago about mixers.  Naturally,
> 	although I read them quickly, I didn't save any of the articles.  Of
> 	course, this past week, I got interested in mixers and started looking
> 	around.  Several of the local discount stores carry several models in
> 	the Kitchen Aid line.  Rose Beranbaum, in _The Cake Bible_, recommends
> 	the K5 model.  I'm not at all sure I need that capacity --- in fact,
> 	I wonder how well the mixer handles moderate quantities of ingredients
> 	in such a large bowl (5 quarts, I believe).
> 
> 	In fact, I wonder if a good GE or Sunbeam stand mixer wouldn't meet my
> 	needs satisfactorily.  I love to cook, but usually have time to bake
> 	only about once a week or so.
> 
> 	Any comments, thoughts and experiences are welcome.
> 
> 	Fran Heidlage
> 	jfh@cs.duke.edu

I use my Kitchen Aid all the time for everything. I just wish it would get
up and come to work for me. After the first couple of times you'll wonder
why you ever waited!
       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-
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Help-- lost marinade recipes!
Date: Thu, 08 Oct 1992 23:21:32 -0500

To: jchokey@leland.Stanford.EDU
   (James Alexander Chokey)

  JA> 	Is there anyone out there in Netland who somehow happens to have a
  JA> copy of these Milwaukee Journal recipes?

Why don't you get the recipes from that esteemed Journal, and post them for
the rest of /us/ to read?
From: amy@vineland.pubs.stratus.com (Amy McNulty)
Newsgroups: rec.food.cooking
Subject: Re: substitute applesauce for oil 2 .....
Keywords: eggs
Date: 9 Oct 92 15:48:33 GMT
Article-I.D.: transfer.7106

In article <9OCT199210002198@stars.gsfc.nasa.gov>  
offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)  
writes:
> Does anybody know of a good substitute for _eggs_ in cake recipes?  
> I've been
> experimenting a bit with mushed bananas with moderate success, but I 
> wonder if
> anyone else has any ideas...

There's a product called Egg Replacer that you can use instead
of eggs when baking. It's a powder that you mix with water,
and the resulting mush has the same properties as eggs and is
indistinguishable from them (except for taste and texture, so
obviously you couldn't make omelettes with it). I haven't used
it in quite a while, but I seem to remember it contained potato 
starch and some other natural ingredient. I found it in a
natural food store in Worcester, Mass. (it's called The Living
Earth, for any local folks); you might have to call around to
find it, but at least now you know that it does exist....

______________________________________________________________
amy_mcnulty@vos.stratus.com  OR  amy@vineland.pubs.stratus.com
Amy McNulty -- Stratus Computer, Marlboro, MA
Stratus pays me to write, but not to write this!
Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: Ukrainian comfort food
Organization: The Ohio State University
Date: Fri, 9 Oct 1992 11:28:10 GMT

To all you Ukrainians out there, I'm sure you know what I'm talking
about.....
Absolutely nothing in the cold weather makes me feel better than some
of the Ukrainian foods my grandmother and mother (and me!) made...
Like the smell of cabbage and onions (sweet and sour cabbage soup with
beans, fried cabbage and noodles with sour cream, HALUPKI! YES!), and
ofcourse pirohi with fried onions and butter and sour cream.  Oh man,
am I hungry!
Lori Rellick
From: judson@watnxt2.ucr.edu (Michael Judson)
Newsgroups: rec.food.cooking
Subject: Re: Buffalo wings recipe?
Date: 12 Oct 92 05:19:15 GMT

In article <1992Oct9.020103.16892@ucsu.Colorado.EDU>  
lorenzo@rintintin.Colorado.EDU (Eric J. Lorenzo) writes:
> I was wondering if someone had a recipe for making buffalo wings?  I'm sure
> it isn't too hard, but I'm not sure where to start.  Thanks in advance to 
> anyone who takes the time to send one.
> 
> Thanks for the time,
> Eric

Yes, I do have a couple of recipes.  I got them straight from upstate
New York, not too far from Buffalo, so I imagine they are as close to
the real thing.  I have made them before and they were quite tastey.  I
don't have the recipe in front of me, but I will look for it and I will
post it as soon as I find it.  Generally, the recipe calls for deep
frying the wings, then mixing them in a batter of ketchup, butter, and 
tobasco or Louisanna hot sauce.
--
"I drank what?" -- Socrates

judson@watserv.ucr.edu
Newsgroups: rec.food.cooking
From: rudoff@mdd.comm.mot.com (Doug Rudoff)
Subject: Raclette and Fondue (Re: Request: Cheese Fondue (NOT Swiss!))
Organization: Motorola, Mobile Data Division - Seattle, WA
Date: Wed, 14 Oct 1992 22:45:10 GMT

>In article <41320013@hpcvra.cv.hp.com> anne@hpcvra.cv.hp.com (Anne Shatrau) writes:
>>
>>My response really isn't about fondues, but rather about that word
>>"Raclette".
>>
>>
>>If anyone knows anything about raclettes (or whatever else the thing might
>>be called),  I'd love to hear from you.  Especially if you can tell me where
>>to find one!
>>

I spent a year studying in Switzerland in 1983-1984 and had raclette
many times. Usually it was made from a half wheel of raclette cheese
(I'm pretty sure it is its own unique variety of cheese). A layer of
cheese is melted and scraped onto a plate. It was eaten with small
baked potatoes and usually pickles and/or pearl onions. Most Swiss
seemed to meticulously peel the potatoes before eating them.

Let's see what I remember about cheese fondue. Well, if your bread
fell off the fork into the cheese you had to buy the next bottle of
wine at the table. Local rumor was that you should not drink water
with fondue because it would form hard cheese balls in your stomach. I
had to many times convince the waiter that I really wanted water with
my fondue (It never caused me any problems).

Hot-oil fondue for cooking meats was called Chinese fondue in
Switzerland.
-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Doug Rudoff          Motorola, Seattle    INTERNET:rudoff@mdd.comm.mot.com
                                            USENET:uunet!mdisea!rudoff   
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
From: matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
Subject: Re:  Comfort Food
Date: 13 Oct 92 15:40:49 GMT
Organization: University of Colorado, Boulder

Now, I know I posted this yesterday, but it seems to have disappeared.
My apologies if your site gets this twice.

In response to the comfort food query:
I know a lot of people are going to groan when they read this, but number
one on my list is:
Tapioca,  made with eggs, still warm.
after that comes:
Nutella on french bread (Nutella is a chocolate & hazelnut spread)
Basmati rice with cheddar cheese melted all over it
Potato chips with french onion dip (declasse, I know, but....)

As you can see, I lean toward the fat/cholesteral side on comfort foods!
Someone else posted pintos & cornbread.  I agree with that one too!

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
From: stephanie.dicamillo@satalink.com (Stephanie Dicamillo)
Newsgroups: rec.food.cooking
Subject: FENNEL RECIPE
Date: 9 Oct 92 10:17:00 GMT
Reply-To: stephanie.dicamillo@satalink.com (Stephanie Dicamillo)
Organization: Datamax/Satalink Connection * Ivyland, PA (215) 443-9434


    ****************************************************
    ***** Chicken Breasts with Fennel & Prosciutto *****
    ****************************************************

    Categories: Poultry         Main Dish       Party

    Calories     per serving:             Number of Servings:  10
    Fat grams    per serving:              Approx. Cook Time: :60
    Cholesterol  per serving:                          Marks:

    INGREDIENTS ------------------------------------------------------------

       2        ea    med. fennel bulbs
       3        cups  chicken stock
       10       ea    lge. boneless & skinless chicken breast halves
                      Salt and freshly ground black pepper
       3        oz    very thin sliced prosciutto, cut julienne 1/4 x 3"
       1 1/2    cups  shredded gruyere cheese
       2 1/2    cups  whipping cream
       3 1/2    Tbsp  lemon juice

    DIRECTIONS  ------------------------------------------------------------

    Remove and discard stalk and lacy leaves from fennel bulbs.  Cut each
    bulb in half lengthwise, remove and discard tough triangular cores,
    then cut fennel into 1/4 x 3-inch julienne strips.

    Bring chicken stock to simmer in large heavy saucepan over medium high
    heat.  Add fennel and cook 8 to 10 minutes until just tender. Remove
    with slotted spoon and set aside, then add chicken breasts and cook 6
    to 8 minutes until tender.

    Arrange cooked chicken in greased large, shallow baking dish or pan.
    Salt and pepper chicken generously, then arrange cooked fennel and
    julienned prosciutto over chicken.  Sprinkle with cheese.  Dish can be
    assembled a day ahead, covered and refrigerated.

    Thirty minutes before you are ready to cook, place cream in large
    heavy saucepan over medium high heat.  Reduce by half or until cream
    has thickened.  Stir in lemon juice and mix well, then pour sauce over
    chicken.

    Bake at 350 degrees on center shelf until cheese has melted and
    chicken is hot.  Serve immediately.  Makes 10 servings.

    *** Recipe Via Compu-Chef (tm). ***
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Newsgroups: rec.food.cooking
Subject: Re: Fried Green Tomatoes
Date: 15 Oct 92 15:49:11 GMT
Organization: University of Virginia

Two years ago (or whenever it was that Babette's Feast hit
Charlottesville's little art movie house), a french restaurant
in the town actually served up the feast prepared by Babette in
the movie.  Tickets to the event were unfortunately far too
high for a plebe such as me to afford, but it sounded like a
wonderful thing!  Participants also viewed the movie before
enjoying the meal.  The rest of us got to look at photographs
in the society pages of the local rags. :(

--
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
+ aan3q@poe.acc.Virginia.EDU | God may be subtle, but He isn't  +
+   I speak only for myself. | plain mean.   --Albert Einstein  +
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
VSANNICE
Newsgroups: rec.food.cooking
Subject: Re: substitute applesauce for oil 2 .....
From: VSANNICE@weizmann.weizmann.ac.il (Annice Grinberg)
Date: Fri, 9 Oct 1992 09:59:42 GMT
Organization: Weizmann Institute of Science

In article <1992Oct7.130408.18600@magnus.acs.ohio-state.edu>
lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes:

>
>Sorry about the false posting.  Anyway I was going to comment that I
>saw an add in a recent Sunset mag. saying that you could substitute
>applesauce for oil in cake & such type recipes.  Does anyone know if
>this works? - Lori

I don't know the the reason it works, but it sure does!  I have
recently made chocolate cake, chocolate chip cake, chocolate chiffon
cake and marbled bar cookes (you guessed it, we like chocolate)
substituting applesauce for the oil or margarine, and they've come
out at least as good as the originals.  Now if I could figure out
how to get rid of the sugar...

Annice
From: ejohnfel@libws4.ic.sunysb.edu
Newsgroups: rec.food.cooking
Subject: Seasame [sp] Chicken
Date: 12 Oct 92 20:08:59 GMT
Organization: State University of New York at Stony Brook
Originator: ejohnfel@libws4.ic.sunysb.edu

Hi all,

	I am desparate to get a hold of a recipe for Seasame Chicken!
I just adore it, but I can't seem to find any recipes for it. Can anyone
help me?

	By the way, if anyone else is interested, I would cheerfully accept
recipes for any type of Chinese dish, so send along **YOUR** favorite dish!

						Thanks
	
+------------------------------+---------------------------------------------+
| Name : Eric G. Johnfelt      | "It is amazing that the purest and greatest |
| Rank : Sophmore @ SUNY SB    |  of all human qualities, always seems to    |
| Ser.#: ejohnfel@ic.sunysb.edu|  escape us!"                 -Unknown       |
+--->> Disclaimer <<--*Read*---+---------------------------------------------+
| *The opinions expressed here |      errare humanum est : ne cede malis     |
|  come direct from Elvis & the| vea victis : ULTIMA RATIO REGUM : DEI GRATIA|
|  martians who kidnapped him! |            Homey don't play 'dat            |
+------------------------------+---------------------------------------------+
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: substitute applesauce for oil 2 .....
News-Software: VAX/VMS VNEWS 1.4-b1  
Keywords:  Applsauce for oil
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Thu, 15 Oct 1992 18:20:00 GMT


In article <3362@ariel.its.unimelb.EDU.AU>, manda@ariel.its.unimelb.EDU.AU 
(Manda Lynch) writes...
> It did have that lack of "body" (for want of
>a better word) that fat content usually imparts.

My (few) forays into the non-fat cake and cookie baking world seem to show that
the fruit-based substitues are heavier (denser) than the original fats, so 
whatever leavening agent you are using (yeast, baking powder) isn't able to 
make the thing rise properly.  I've had a bit of success in increasing the 
leavening agent (baking powder in my case) by about 1/5th (i.e. 3 Tbsp rather 
than 2 1/2).

It also seems true that the applesauce (for example) adds extra sugar, so I
often swap some of the added sugar for more flour...

I'm going to keep experimenting, and I'd like to hear more about the results
others are getting (if any)...

Joel D. Offenberg 
-------------------------------------------------
"I'm reading comp.lang.idl-pvwave.  Really."
Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: Tapioca (was:Re: Comfort Food)
Organization: NASA Dryden, Edwards, Cal.
	<1992Oct13.204437.2216@walter.bellcore.com>
	<1992Oct16.014150.8746@hubcap.clemson.edu> <$stephan.238.0@sasb>
Distribution: na
Date: Fri, 16 Oct 1992 18:12:11 GMT

You can get "Instant Tapioca" which is little chunks rather than
beads.  I use it to thicken the sauce from pot roast when I cook
it in a crockpot and it breaks up completely.

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
                       "A kill is a kill."  Anonymous
From: c-chan@mcl.ucsb.edu (Christina Callihan)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: New England Type Meals
Date: 9 Oct 92 02:27:40 GMT

In <1992Oct8.181821.28895@mcs.kent.edu> natalie@Chaos.mcs.kent.edu (Tim Sorenson) writes:

>I would like some New England style meals to try for our food club.
>We have been thinking about some wild games such as pheasant or the 
>like but perhaps some people have a truely TRADITIONAL New England
>Menu that you know thanks.

A New England Boiled Dinner sounds like it would fit your bill.  I'll
see if I can dig up a recipe for one, along with some other possibilities.



____________________________________________________________________________
If You Know What |     Christina M. Callihan     |  Doing STRANGE THINGS
 You're Doing,   |  AKA C-chan, Bwee, Chrystal-  |  in the name of Art,
   It's Not      |   Elf & Who Knows What Else   |  and STRANGER THINGS
   Research!     |       (I sure don't)          |    in the name of
 => => => => =>  |     c-chan@mcl.ucsb.edu       |       CHOCOLATE
----------------------------------------------------------------------------
	When life gets weird, the weird get a life.     :)
----------------------------------------------------------------------------