HDTenEightyP/NetNews huggingface dataset:
From: blythedr@infonode.ingr.com (Dennis Blythe)
Subject: Re: One last question about crabs
Organization: Intergraph Corporation, Huntsville, AL.
Date: Mon, 5 Oct 1992 18:09:52 GMT

In article <1aolquINNjqb@aludra.usc.edu> wdao@aludra.usc.edu (Walter Dao) writes:
>
>One last question about crabs ...
>Is there anything in the crab that should not be consumed ? (or is it 
>"if it's soft then go ahead")
>
>					walt
>


  I wouldnt eat the knuckles. Thats the body of the crab. Usualy
when you brak the legs from the body, it leaves that meat part exposed
and usualy absorbes to much water and dosnt have thecrab taste too
it. It is usualy chewy and rubbery. YUC!

     Pam
Newsgroups: rec.food.cooking,rec.food.drink
From: woods hole (hemant chikarmane (hemant@mbl.edu))
Subject: Re: Indian filter coffee
Organization: marine biological lab
Distribution: usa
Date: Tue, 29 Sep 92 22:18:40 GMT

In article <1992Sep29.181854.23333@noose.ecn.purdue.edu>, ramprasa@chlorine.ecn.purdue.edu (Ramprasad Ramakrishna) writes:
> 
> 
> If there is anyone out there who is able to make 
> coffee the traditional South Indian way .......
> 
> Please tell me what kind of beans do you use
> and how do you manage to get that 
> fine grind necessary for obtaining the "body" 
> that is a feature of this coffee.
> 
> If you use a percolator then please do tell me 
> 
> a little about the mode of opertion
> 
> Thanks in advance
> Ramprasad
> 

I have gone through some effort to find a coffee grinder that will do the
job.  None of the commercial grinders available in the US can get the
grind that fine.

[ For those who have not seen Indian-style coffee, the powder is ground to 
a particle size approximating that of flour, much finer than the expresso 
setting]. 


Hemant Chikarmane
Marine Biological Laboratory
Woods Hole MA 02543

hemant@mbl.edu        (508) 548-3705
From: kelly@nmt.edu (Sean Kelly)
Newsgroups: rec.food.cooking
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Date: 4 Oct 92 05:49:51 GMT
Organization: New Mexico Tech

In article <3OCT199215460303@juliet.caltech.edu> aaron@juliet.caltech.edu (Packman, Aaron I.) writes:

>Cafe latte (italian) and cafe au lait (french) both refer to espresso
>with hot (but not frothed) milk.

Intersting ... in several places around this nation's coffee capital
(Seattle) I've seen places that have both latte and cafe au lait on
the menu---the proprietors of these places must believe that there's a
difference.  But what could it be?

Also, what's the proper way to get hot (but not frothed) milk?  I
believe the street vendors and espresso carts at Microsoft use the
same steam nozzle as they do for cappuccino, but use a spoon to keep
froth from going in.

Hmmm ... this topic seems to come up often enough it should be FAQ.
Is there an FAQ?

--k
From: aa470@cleveland.Freenet.Edu (Cyn Bell-Moores)
Newsgroups: rec.food.cooking
Subject: Whole wheat bread recipe with no white flour
Date: 4 Oct 1992 01:32:47 GMT
Organization: Case Western Reserve University, Cleveland, OH (USA)
Reply-To: aa470@cleveland.Freenet.Edu (Cyn Bell-Moores)
NNTP-Posting-Host: slc5.ins.cwru.edu


I adapted this recipe from a stone ground whole wheat flour sack.
It has no white flour and is quite good.  Of course, it is
sweeter than most breads, because of the honey.
 
                   Honey Wheat Bread and Rolls
 
 1 packet active dry yeast         2 t. salt
 2 c. warm water                   5-1/2 to 6 c. whole wheat
 1/3 c. honey                        flour
 2 T. oil
 
      Sprinkle yeast over warm water and let sit 5 minutes.  Add
 remaining ingredients in order given, except for flour.
 
      Add flour, one cup at a time to make a stiff dough.  Knead
 on a well-floured surface until smooth and satiny, 8 to 10
 minutes.  Place in greased bowl.  Turn, cover; let rise in warm
 place until doubled, about 2 hours.  Divide dough in half;
 shape into balls.  Cover with bowl; let rest 15 minutes.
 
      Shape one half into loaf.  Place in well-greased loaf pan.
 Shape other half of dough into 8 oval rolls and place on
 greased cookie sheet.  Cover; let rise until light and doubled,
 about 1 hour.  Bake at 375 F.  Rolls will be done in about 20
 minutes, loaf in 30 to 35, or until deep golden brown.
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Looking for recipe for rice-with-coconut
Date: 28 Sep 92 20:36:01 GMT
Followup-To: rec.food.cooking
Organization: SCRI, Florida State University

I was talking with a friend who is from the country of Panama,
and he was telling me that one of his favorite foods is "arroz
con coco" or "rice with coconut".  As he described it, the 
coconut is broken open and the meat scraped out and made into
a sort of paste, and then cooked with rice.  He said that it
is not sweet, but rather eaten just like any other rice, with
beans and a piece of meat.

Sounds good, and I'd like to try it.  Anyone happen to have a
recipe?  (Anyone from Panama read this news group?)

John


--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, Florida
Newsgroups: rec.food.cooking
From: fod@elroy.jpl.nasa.gov (Frank O'Donnell)
Subject: Re: Floyd!
Organization: Jet Propulsion Laboratory
Date: Tue, 29 Sep 1992 18:54:02 GMT

trb@ima.isc.com (Andrew Tannenbaum) writes:

>Oh happy day!  The Learning Channel is going to be running Keith Floyd
>cooking shows Monday through Thursday and Saturday, starting next week
>(or October or something).  (The Learning Channel is a cable
>documentary channel).
>
>...
>
>Keith Floyd is my most favorite TV cooking luminary, and I've watched
>them all, from Graham Kerr, Joyce Chen, and Justin Wilson to the Pizza
>Gourmet (ugh!).  Floyd hops around Spain, France, the British Isles,
>and Australia and cooks, eats, and yaks.

Heh, and, er, drinks -- copiously!  Somewhat reminiscently
of Graham Kerr in the old days.  Just hoping the tread on
his ol liver holds out ...

Floyd is in any case a gem, though.  Has anyone ever seen
his books published in the States?  I bought my first (Floyd
on France) in London about five years ago, and since then
have been mail-ordering them from Toronto.

Frank
frank@jplpost.jpl.nasa.gov
Newsgroups: rec.food.cooking
From: hyler@jaana.ast.saic.com (Buffy Hyler)
Subject: Re: Fat-free Cream "cheese"
Reply-To: hyler@jaana.ast.saic.com
Organization: SAIC
Date: Wed, 30 Sep 1992 00:36:15 GMT

In article <19rl7jINNpkd@gw.home.vix.com>, shedevil@vix.com (Anne P. Mitchell JD) writes:
>
>I too have tried the Alpine Lace [or maybe it was "Smart Beat"] fat
>free cream cheese wanna be.  It was DISGUSTING.
>
>I now have a tub of Philly Free in my fridge.  I figured I'd try it,
>my thought being "Philly has good products, I can't imagine they'd
>put their name on something that is truly inedible."  Well, I was
>right.  So far I've only had it spread on a toasted bagel, but it is
>definitely edible. 

This is my first venture into fat free cream cheeses, so taking the
advice of above I steered clear of the Alpine Lace version. The Philly
Free wasn't offered so I ended up with Healthy Choice Fat Free Cream
Cheese.  It's ok, but only if used with another food that has some
flavor.  It was fine on one of my low fat crackers.  It had a slightly
different aftertaste but I didn't really mind that.  It definately is
not *cream cheese* in all its wonderful glory, but I would be willing
to use it as a substitute in many simple cases.


---
----------------------------------------------------------------------
Buffy Hyler (hyler@jaana.ast.saic.com)
SAIC, Campus Point
San Diego, California
----------------------------------------------------------------------

Newsgroups: rec.food.cooking
From: shapiro-david@CS.YALE.EDU (David Shapiro)
Subject: Re: What to make with ricotta?
Organization: /homes/ug93/shapiro/.organization
Date: Sat, 26 Sep 1992 19:53:32 GMT

In article <sophie.717457743@tartarus.uchicago.edu> sophie@tartarus.uchicago.edu (Sophie Laplante) writes:

   Once again, I bought a pound of ricotta cheese, in the
   hopes of discovering something new and interesting to make.
   Unfortunately, inspiration was nowhere to be found, though
   I hunted high and low, so I am turning to the collective
   imagination of the net.  Dessert ideas are particularly
   welcome.... :-)

Here's a dessert I love; the proportions are largely a matter of
taste.

RICOTTA CHEESE PIE

Prepare a tart crust in a removable-bottom pan, reserving some dough
to lay in strips across the top.

Cream together 1 container of ricotta cheese with 1/2-1 cup of sugar.
(The ricotta cheese is slightly sweet naturally, and I do not like
sweet desserts, so I use closer to 1/2 cup).

Add some/all of the following:
1/4 cup candied lemon zest
1/4 cup toasted pignoli (pine nuts)
1/4 cup white raisins, soaked overnight in rum

Pour the filling into the pan and place strips of the remaining dough
over it.  Bake in a preheated 375 deg. oven until the cheese is bubbly
and the crust is golden brown.

-David
From: pscchris@ubvmsd.cc.buffalo.edu (Christopher Holoman)
Newsgroups: rec.food.cooking
Subject: tabasco query (was Re: Status of Tabasco factory.
Keywords: basically OK
Date: 29 Sep 92 13:39:00 GMT
Distribution: rec
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

[earlier question deleted]
>A few days after the hurricane I happened to catch a piece on National
>Public Radio in which they were talking about Avery Island, the home of
>
[stuff deleted]

>where experimental varieties are being grown.  The majority of the
>peppers used for production are grown in South America so no problem
>there.
> 
>The bottom line is that about the only problems caused by Andrew was the
>loss of a few days production due to no electricity.  Put your fears to rest.
> 
>--
>Ken Franklin 	They say there's a heaven for people who wait
[sig del]

I heard this same report and it raised a question:  When I toured the
Tabasco plant back in the late '60s, they made a big point of saying that
one of the things that made Tabasco unique was that they grew their 
peppers there on Avery Island which sits on a very large salt dome.
The plants absorbed the salt and this was great, etc.  Now on this
NPR story, they said they use exclusively _seeds_ grown there, but 
indeed the peppers themselves are grown in the Caribbean and S. America.
How do we square these two things? 
Chris
Newsgroups: rec.food.cooking
From: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Subject: Re: Chicken breasts
Reply-To: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Organization: Columbia University
Date: Mon, 28 Sep 1992 13:35:01 GMT


In article <1992Sep28.002154.8953@cs.yale.edu>
romero-carnot@CS.YALE.EDU (Carnot A. Romero) writes:

>One of the Frugal Gourmet books (I think it's "Cooks with wine") details
>a process called cooking "en papillote," where you basically seal up 
>chicken or fish in parchment paper (I use aluminum foil-- doesn't present
>as well, but hey, I'm a poor grad student and have no time or money for
>parchment) on a bed of sauteed vegetables of your favorite sort with 
>herbs...........  [. . . . ]
>
>Takes about 20 minutes in a 450(?) degree oven.

Works excellently in a microwave BTW and in my opinion is even better
with fish than chicken.  It is really a foolproof way to do fish.

Nadine
Newsgroups: rec.food.cooking
From: jprice@hobbes.kzoo.edu (Janet Price)
Subject: Re: charcoal grills
Organization: Kalamazoo College
Date: Tue, 6 Oct 1992 11:49:30 GMT


I start my charcoal grill (a Weber's) with a couple sheets of newspaper
and an assortment of sticks from the yard, gathered whenever and kept in
a box in the garage.  I put the newspaper, crumpled up, each sheet by
itself on top of any leftover charcoal, then the sticks, every which
way, then a dozen or so briquettes of new charcoal, light it with a
match in 3 or 4 different places.  If I want to use more charcoal I add
it when these coals are getting red.  When I'm done grilling, I put the
cover on and close the holes so I can save the leftover charcoal.  I
VERY seldom have any problems with this.  I keep the grill in the garage
and out of any rain and grill in the garage doorway.  I very much
dislike the smell of gasoline and wish my neighbors wouldn't use it
since I can sometimes smell it inside the house.
-- 
            Janet Price (jprice@kzoo.edu)
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: REQUEST: Baklava
News-Software: VAX/VMS VNEWS 1.4-b1  
Keywords: Yummy
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Tue, 29 Sep 1992 18:17:00 GMT

I just noticed:

>	     Filling: 1 1/4 lb walnuts
>		      1/2 or so lb almonds
>		      3/4 or so lb pistachios
That's 3/4 lb _before_ shelling (about half that without shells).
Newsgroups: rec.food.cooking
From: charleen@ADS.COM (Charleen Bunjiovianna)
Subject: Horror story -- read if you cook with sugar substitutes
Organization: The Original Estrogen-Crazed Lust Bunnies
Date: Fri, 2 Oct 1992 22:57:42 GMT

I distributed a simple cookie recipe at work:

--------------
2 sticks butter
1 cup packed brown sugar
Graham crackers, broken into squares
Chopped walnuts

Preheat oven to 350 degrees.

Line a cookie sheet with graham cracker squares.  This works best on a 
cookie sheet with rims all the way around.

Heat butter and brown sugar in a saucepan over medium (important!) heat
until mixture boils.  Boil for five minutes, stirring constantly
(absolutely crucial!) with a wooden spoon.  Pour caramel mixture over
graham crackers.  Sprinkle walnuts over caramel.

Bake for 10 minutes.  Let cool for 10 minutes.  Cut apart with sharp
knife, and place squares on a rack to cool.
--------------

What could go wrong, right?

A co-worker came to me this morning and showed me the second-degree
burns on her arm she received when trying this recipe.  My first
thought was, "My God, I'm responsible for this."  My second was that
she'd heated the butter/brown sugar mixture on high, but no.

It turned out that she used Sugar Twin brown sugar substitute instead
of brown sugar, and Sugar Twin is much less dense than real brown sugar.
During boiling it quickly got out of hand.

Irrationally, I still feel somewhat responsible (I posted the recipe
and urged people to try it), even though I'd say a substitution like
that is at the user's own risk, and even though I was explicit about
how to heat the butter/brown sugar mixture.

Charleen

--
Cincinnati [sic] chili is not chili at all. It is a pasta dish that is called
chili because the people who invented it wanted to call it chili, which is
actually as good a reason as any to call something "chili".
                                -- Brian Reid
Newsgroups: rec.food.cooking
From: olsen@Csli.Stanford.EDU (Diane Olsen)
Subject: Re: corn chowder
Organization: Stanford University CSLI
Date: Thu, 1 Oct 1992 00:21:33 GMT

In article <25718@oasys.dt.navy.mil> tseng@oasys.dt.navy.mil (Carol Tseng) writes:
>In rec.food.cooking, dschlow@epas.utoronto.ca (Deborah Schlow) writes:
>>I'm looking for a good recipe for corn chowder. The corn has been so
>>nice this year that I'd like to make soup to freeze. A chicken
>>broth-based one would be great. All right, I confess, I love meat.
>>Thanks in advance.
>
>Here's an adaptation of a recipe from "The New Basics Cookbook"
>(Silver Palate gals).  This is from memory so its not exact.

Carol, your recipe looks great except, um, you forgot the corn!  How much
should be added and when?

BTW, my favorite corn/cheese/potato chowder is the one in the Vegetarian
Epicure (vol. 1).  You might be able to make it with chicken broth, but 
IMHO if you don't you won't miss it.  (And this means something coming
from a cook who otherwise never makes a cream soup without homemade
chicken stock!)

--Diane


-- 
Diane L. Olsen		"A woman with a mind is fit for all tasks."
olsen@csli.stanford.edu		--Christine de Pizan (c.1363-c.1431)
Newsgroups: rec.food.cooking
From: cower@csli.stanford.edu (Richard Cower)
Subject: Needed: how to make "fromage blanc"
Organization: CSLI, Stanford University
Date: Mon, 28 Sep 1992 15:47:55 GMT


Thanks for all the help in making the creme fraiche. We've made some, and it's
better than what I bought last week at Zabars in N.Y. Now, on to other
things. 

We need a recipe for making something called (in France) "fromage blanc". 
This is a lot like creme fraiche, but a bit thicker. It's excellent with a 
bit of sugar sprinkled on top.

thanks...rich cower  cower@csli.stanford.edu
From: dduff@infopls.chi.il.us (Dennis Duffner)
Newsgroups: rec.food.cooking
Subject: Re: How to properly dress a knife edge (long)
Date: Tue, 06 Oct 92 13:25:55 CDT
Organization: INFOPLUS support, Wheeling, IL

oistony@ubvmsb.cc.buffalo.edu (Anthony M. Petro) writes:

> In article <1992Oct3.023304.11180@emr1.emr.ca>, davidson@ccrs.emr.ca (David D
> >steel sharperner produces a very crude edge. The best you can achieve is
> >with a wet stone.  
>         ^^^^^^^^^
> > 
> >The process is to spit on the stone (thats why they call it wet), and
>                                       ^^^^^^^^^^^^^^^^^^^^^^^^^^
> >start with the knife lying at the far end of the wetstone, blade
> 
> 
> bzzzt.  but thanks for playing.  :)
> 
> actually, it's 'whetstone' which is derivative of 'whet' (v.) - to 
> sharpen.  and when i was a boy scout, i was taught that the best 
> lubricant for sharpening was a light grade oil; my whetstone kits 
> always came with mineral-type oil.
> 
> >David. 
> anthony m. petro   "beethoven"    i can say what i want; i'm just an undergra
> oistony@UBVMSD.BITNET             "frame by frame,
> petro@eng.buffalo.edu              death by drowning,
> petro@sun.acsu.buffalo.edu         in your own
>                                    in your own...
>                                    analysis..."

Agreed.  I was a butcher for a few years and if I ever DARED spit on
the whetstone we used, I'd have joined the hindquarter in the
cooler. ;)
 
Most, if not all sharpening kits come with a light mineral oil,
several drops of which is ALL you'll need. Wipe the stone off
when you're finished so the crap it catches won't end up on the
surface of the stone, or worse, IN the stone.

Dennis Duffner                           dduff@infopls.chi.il.us
 
Member, AAAF-American Association of Amiga Fanatics
Newsgroups: rec.food.cooking
From: acc4636@tamsun.tamu.edu (Anthony C.)
Subject: Re: Chicken breasts
Organization: Texas A&M University, College Station
Distribution: usa
Date: Sat, 26 Sep 1992 23:55:15 GMT

For boneless skinless chicken I broil (with BBQ sauce) for about 20
minutes in a toaster oven.  The chicken is just cooked and the juices
are running clear.  Chicken should be super juicy!
From: ted@isgtec.com (Ted Richards)
Newsgroups: rec.food.cooking
Subject: Re: flavored vinegars
Date: 30 Sep 92 13:05:26 GMT
Organization: ISG Technologies Inc. Mississauga Ont. Canada
X-Newsreader: TIN [version 1.1 PL6]

RAGIN CAJUN (GC.AVW@forsythe.stanford.edu) wrote:
: 
: I want to flavor vinegar to use in my salads.  The ones in the
: stores have sugar in them and I am a diabetic.

What stores are you looking in?  I have never seen vinegar with sugar,
with the exception of Balsamic vinegar, which has some grape juice
in it.  Look for vinegar with herbs in the bottle - tarragon is very
nice.  Even raspberry vinegar doesn't have sugar added.  Even the small
amoount of sugar in Balsamic vinegar should not be a problem, unless
you drink glasses of it.  A few drops won't hurt.

--
Ted Richards            ted@isgtec.com             [...!uunet.ca!isgtec!ted]
ISG Technologies Inc.   3030 Orlando Dr. Mississauga  Ont.  Canada   L4V 1S8
Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: sorry, gnochi + sausage recipe seems to have been lost ...
Organization: The Ohio State University
Date: Fri, 2 Oct 1992 12:17:23 GMT

Sorry Stan, The first part of my msg seems to have been lost in space
somewhere - so I will repeat myself (please if it shows up forgive the
excess).

The gnochi and the sausage should still be edible, although the flavor
of frozen meat deteriorates with time (not the nutritional quality).
What I would do is make a rather spicy dish, to hide the loss of flavor
of the meat.  I would proceed as follows:

Fry chopped yellow onions in some olive oil until tender.  Add chunks of
thawed sausage and chopped peppers and spices (I would add some cumin,
red and black pepper and salt) and fry until the meat is browned.  Then add 
cooked drained gnochi, cover and fry until the gnochi are golden.  This
should be great! - Lori Rellick
Organization: Design, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Thu,  1 Oct 1992 08:58:19 -0400 
From: Karin Brennan <kb4c+@andrew.cmu.edu>
Subject: Re: REQUEST: Rice recipes Needed

I've recently started eating alot of rice with my diet but
I need some help on new ideas of how to enjoy rice as a main
entree in a meal. I have prepared it with Red beans, added
butter, or gravy but thats getting real boring now.

.........
  Try cooking the rice with chicken broth and a little orange juice,
mince a mint leaf or two,  and add some chopped dried apricots, raisens
and dates.  This  is especially good when made with wild rice, and goes
well with poultry as well as beef and fish.
Guten Appetit!

Newsgroups: rec.food.cooking
From: rballard@fox.nstn.ns.ca (Rick Ballard)
Subject: Re: Chicken breasts
Organization: NSTN Network Operations Centre, Nova Scotia, Canada
Date: Mon, 28 Sep 1992 16:04:54 GMT

METZE@uimrlm.mrl.uiuc.edu (Virginia Metze) writes:

>In <1992Sep16.235034.13069@nstn.ns.ca> rballard@fox.nstn.ns.ca writes:

># dwilson@Ingres.COM (It's up to me.) writes:
># 
># >In article <1992Sep16.202534.4355@uwm.edu>, harrison@csd4.csd.uwm.edu (Bi writes...
># >>Does anyone have any ideas on how to cook chicken breasts without them
># >>ending up dry and tasteless?  I've tried everything from batter fried
># >>to broiling, to outside grilling and they never end up moist and tender.
>#  
># I have good luck baking them for 40 minutes at 400F. They come out very
># juicy and never dry. Sometimes I put barbecue sauce or shake&bake on them.
># I got this from Fannie Farmers cookbook, a recipe called oven baked chicken
># breasts. 
># --
># =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
># Rick Ballard                 | rballard @ fox.nstn.ns.ca
># Halifax, Nova Scotia, Canada |

>40 minutes sounds a little long if you have boneless skinless ones...

All I can say is that it works. I usually use whole chicken breasts, skin
and bones and all. For boneless skinless I stir fry.


--
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Rick Ballard                 | rballard @ fox.nstn.ns.ca
Halifax, Nova Scotia, Canada |
Newsgroups: rec.food.cooking
From: fskanes@kean.ucs.mun.ca
Subject: Hot Calabrese!!
Organization: Memorial University. St.John's Nfld, Canada
Date: Thu, 1 Oct 1992 18:05:24 GMT

Hello, Does anyone have recipes for Hot Calabrese sausage?
From: mworley@mathcs.emory.edu (Meg Worley)
Newsgroups: rec.food.cooking
Subject: Re: What do you do with Chutney?
Date: 5 Oct 92 23:31:24 GMT
Organization: Emory University, Dept of Math and CS


Mmmmmmm, chutney.  First, the obvious:  serve with a curry.
Second, the old reliable:  condiment for plain chicken or
lamb.  Third, the delectable:  cream cheese & chutney 
sandwiches.  

On tenterhooks to hear more suggestions,

meg

-- 

 Meg Worley 				Internet:  mworley@mathcs.emory.edu		
Newsgroups: rec.food.cooking