HDTenEightyP/NetNews huggingface dataset:
From: rballard@fox.nstn.ns.ca (Rick Ballard)
Subject: Re: Branston Pickle
Organization: NSTN Network Operations Centre, Nova Scotia, Canada
Date: Wed, 16 Dec 1992 01:40:48 GMT

Here in Nova Scotia, I can get Cross&Blackwell Branston Pickle at some of
the larger grocery chains (IGA, Sobeys), in the import section. The label
mentions it is made by Nestle' in Don Mills , Ontario. Ingredients
include(in order) sugar,malt vinegar,onions,carrots,white
vinegar,cauliflower,turnips,water,cucumbers,datepuree,salt,zucchini,corn
starch,tomato paste,molasses,apple puree,caramel,lemon concentrate, calcium
chloride, sodium benzoate, spices. I reminds me of HP Sauce. It tastes
wonderful.
--
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Rick Ballard                 | rballard @ fox.nstn.ns.ca
Halifax, Nova Scotia, Canada |
Newsgroups: rec.food.cooking
From: margoli@watson.ibm.com (Larry Margolis)
Subject: Re: R.M. OYSTERS -- 8-{
Date: Tue, 15 Dec 1992 18:00:20 GMT
Distribution: rec
News-Software: IBM OS/2 PM RN (NR/2) v0.16e by O. Vishnepolsky and R. Rogers
Reply-To: margoli@watson.IBM.com
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: The Village Waterbed

In <22767@drutx.ATT.COM> klf@druwa.ATT.COM (FranklinKL) writes:
>
>In Message: <1992Dec7.162844.42765@ns1.cc.lehigh.edu>
>dw00@ns1.cc.lehigh.edu (DIANA WALSH) writes:
>>        BULL GONADS!!!!  DON'T YOU WESTERNERS HAVE  *B E T T E R*
>>        THINGS TO MUNCH ON.....
>
>Diana, If you haven't tried 'em, don't knock 'em.  Rocky Mountain oysters, or
>Prairie Oysters as they are sometimes known,

Actually, I believe that they're different - Rocky Mountain Oysters are
bull testicles, while Prairie Oysters are from rams.
--
Larry Margolis, MARGOLI@YKTVMV (Bitnet), margoli@watson.IBM.com (Internet)
From: grob@chorus.fr (Lori S. Grob)
Newsgroups: rec.food.cooking
Subject: Re: Venison
Date: 14 Dec 92 14:09:47 GMT

In article <1992Dec9.161925.29994@liberty.uc.wlu.edu>, klyle@liberty.uc.wlu.edu (Karen S. Lyle) writes:
> Michael J. Edelman (mje@pookie.pass.wayne.edu) wrote:
> : Why is it deer hunters can't seem to get beyond chili, burgers, and steaks? ;-)
> 
> I will agree with you there.  One that I have always have liked is a
> fruited venison potroast.  It is simple.  Instead of using carrots,
> onions, and potatoes, etc., use a box of dried mixed fruit.  Wonderful taste.
> 
Venison is a great thing to have in the fall.

I have made roast venison with red wine and wild mushroom sauce
and it seemed to go over well. Treated the venison like a whole
filet of beef.

Try serving it with garlic potatoes sauteed in walnut oil
(nutty and delicious tasting, always popular at my house) 
and perhaps a salad of endive, nuts and rocquefort or other
blue cheese and a dressing of nut oil, lemon juice salt

Or instead of the salad a tart made of different kinds of
wild mushrooms. 

Finish with an apple tart with nutmeg and cinnamon

One thing about venison being so lean is that it is not bad
for people who are dieting but still eating meat.
Of course the sauces and everything else obviate any
benefit from the venison.

The same dinner also works real well with filet
of breast of duck.
--
L.S. Grob
Chorus syste`mes			phone +33-1-30-64-82-17
6 avenue Gustave Eiffel			fax   +33-1-30-57-00-66	
F78182 Saint Quentin-en-Yvelines	email grob@chorus.fr	
--------
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Re: Chinese Hot Mustard                 
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Sat, 12 Dec 1992 19:46:00 +0000

How about Shrimp Toast?  I chop up some shrimp, mix it with some fork-beaten
egg white and spread it on bread triangles.  Add another bread triangle on
top and use a fork to seal the edges.  I then deep fry them to a golden
brown.  Yummy!

Jazzie

>>>MATRIX version  1.20g
From: grob@chorus.fr (Lori S. Grob)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Looking for a good meatless cookbook
Date: 15 Dec 92 11:11:55 GMT


There is a good meatless italian cookbook
that I have used for many years and given
as a gift to friends. It is called 
Cooking from an Italian Garden.


--
L.S. Grob
Chorus syste`mes			phone +33-1-30-64-82-17
6 avenue Gustave Eiffel			fax   +33-1-30-57-00-66	
F78182 Saint Quentin-en-Yvelines	email grob@chorus.fr	
--------
Newsgroups: rec.food.cooking
Subject: RECIPE: Blackstrap Molasses Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 16 Dec 92 21:08:05 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

     BLACKSTRAP MOLASSES BRAN MUFFINS  
  
2 cups bran, 1/2 cup oil, 1/2 cup blackstrap molasses, 2 eggs  
2.1/2 cups yoghurt, 1 cup raisins, 2.1/2 cup flour, 3 tsp baking powder  
  
Preheat oven to 400oF, prepare pans. Mix the bran & the oil together. Add the 
molasses, eggs & yoghurt & mix well. Add the raisins, flour & baking powder   
until just combined. Spoon into pans & bake for 15-20 mins. Makes 18 muffins. 
  
   
  ---------------------------------------------------------------------  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  
  ---------------------------------------------------------------------  
Newsgroups: rec.food.cooking
From: tclark@hptc.mentorg.com (0)
Subject: Re: need a dessert to follow sushi
Date: Tue, 15 Dec 1992 21:17:46 GMT
Organization: Watsamatta U
Keywords: 
Followup-To: 

In article <1glaq1INNlbs@morrow.stanford.edu>, dawn@pangea.Stanford.EDU (Dawn Burgess) writes:
|> In article <1992Dec14.233645.19740@news.Hawaii.Edu> jlong@uhunix.uhcc.Hawaii.Edu (John Long) writes:
|> >
|> >BTW, why do so many people in the USA believe that sushi is _raw_fish_?
|> >Sushi is *not* raw fish! Sashimi is raw fish. Please refer to bait in
|> >another article in this ng.
|> >
|> 
|> The distinction that was made to me in a sushi restaurant is that 
|> SASHIMI is plain raw fish, and SUSHI is raw fish wrapped in rice and 
|> seaweed (and can be made with other ingredients as well).  In other
|> words, sashimi is an ingredient in sushi, and so sushi *can be* raw fish.
|> 
|> Dawn
|> 

Dawn is absolutely correct! And if you don't believe it head on down to
your local Sushi bar and order up some Maguro, Hamachi or Tako. I promise
you, you will get raw Tuna, Yellow Tail or Octopus. That is not to say that
there aren't some types of sushi that are cooked. Ebi (shrimp), Kani (crab)
and Unagi (eel) are some examples. 

Also note than in an earlier post someone mentioned that most fish in the
USA is not fresh enough to eat raw. I have some bad news for you, most of 
the sushi in the USA is in fact frozen "raw" fish. Not to belabor the point
but Japanese sushi bars are not much better. In case you missed this on the
news, there was recently a "landmark" decision by the Japanese government
to allow Sushi Boy (a Japanese fast food, sushi chain) to import frozen
sushi from California to Japan. The point of contention was not the fish,
but rather the American rice used to make the sushi. 

TC

PS - be very careful when you order Taco Salad at a sushi bar :) :)

-- 
T C

e-mail: tony_clark@mentorg.com
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Visions (or other) cookwares?
Date: Sun, 13 Dec 1992 01:38:54 -0500

  DB> From: dawn@pangea.Stanford.EDU (Dawn Burgess)

  DB> The reason:  Most "copper clad" pots are coated with a microthin
  DB> coating of copper.  The more expensive ones are *usually* (but not
  DB> always) thicker, but there is no way to be sure without reading the
  DB> specs (if provided). Aluminum disks, on the other hand, are welded
  DB> right there on the bottom, where you can see how thick they are (or
  DB> sandwiched in the bottom, where you can often feel or see by the bulge
  DB> how thick they are). I imagine the low cost of aluminum vs. copper is
  DB> why manufacturers rarely skimp on aluminum, but often do on copper.

The Cuisinart Pro line has copper disks, about a quarter of an inch thick, on
the bottom of the pan.  Very visible, very obviously copper, and for many
things,
the best cookware I've ever used.  I was in Macy's today, and noticed that the
prices are down about 40% (the /regular/ prices) from where they were about
five
years ago, so either there's hot competition, or the demand has increased their
volume so the manufacturing costs are cheaper.  In any case, great cookware.


Xref: sparky rec.food.cooking:23132 sci.med:22644
From: sfm@manduca.neurobio.arizona.edu (Stephen Matheson)
Newsgroups: rec.food.cooking,sci.med
Subject: Re: Aluminium and Alzheimers
Date: 15 Dec 92 18:07:15 GMT
Organization: University of Arizona UNIX Users Group

From article <1992Dec15.060511.19816@cis.uab.edu>,
by sloan@cis.uab.edu (Kenneth Sloan):
> In article <1992Dec15.033346.11468@magnus.acs.ohio-state.edu>
> cpaulse@magnus.acs.ohio-state.edu (Chris D Paulse) writes:

>>For years I've been using an aluminium expresso maker.  Last night a friend
>>asked why I'm not worried about using it since there is a direct correlation
>>between Alzheimers desease and the amount of aluminium in your brain.
>>Should I be worried?

> No.

>   What about aluminium cans used for drinks, etc?

> No.

> The latest word is that the aluminum found in the brain tissue of
> Alzheimer's patients is associated with contaminants in materials
> used to process the tissue.  The aluminum cannot be demonstrated in
> unstained tangles, and *is* present in non-Alzheimer's tissue.

> Source: (hazy memory of) this year's Neurosciences meeting, or a recent
> Science report, or both...

Check out:
"Absence of aluminum in neuritic plaque cores in Alzheimer's
disease",  Nature 360(6399), pp. 65-68, Nov. 5, 1992.
--

Steve Matheson   Program in Neuroscience   University of Arizona
sfm@neurobio.arizona.edu
Newsgroups: rec.food.cooking,rec.food.drink
From: auerbach@ncsu.edu (David D Auerbach)
Subject: Re: espresso machines
Keywords: espresso, coffee, cappucino, latte
Organization: North Carolina State University
Date: Thu, 17 Dec 1992 22:01:47 GMT

glenn@cs.sfu.ca (Glenn MacDonald) writes:


>  I've seen the recent discussion on cheaper espresso makers,
>  but I'd be interested in hearing about the more expensive
>  models.

>  I'm interested in the usual things: 
>	1) $$$$$ 
>	2) quality of espresso made
>	3) ease of use
>	4) ease of clean up
>	5) use of the milk steamer
>	6) dependability
>	7) is it easy to get repaired (if necessary)
>	8) is the manufacturer sane about any warranties?
>	9) any strong pro's or con's people have about
>		specific models
>	10) have you purchased one and found that you
>		use it too rarely to have made the
>		purchase justfiable
>	etc.
To make espresso that is better than a stovetop moka type (by the way,
avoid the aluminum ones here and spring for stainless) you have to go all
the way up to the $300+ level. It is basically a matter of pressure.  The
moka stovetop and the cheaper machines don't actually make real espresso,
although they can make a good thing, particularly given the benefits you
get by using good (i.e. not overroasted and good quality arabica) beans
and grinding just before use.
Anyway, you need at least 8 or 9 atmospheres of pressure (I think
commercial machines go up to 12).  What you don't particularly need is a
machine with a big handle that connects to a piston; the new pump machines
are both cheaper and easier to use. There are two really good brands that
I know: the Spidem Cappuccino Express Machine and the Rancilio Rialto.
The latter is sturdy, very good and available at speciality coffee stores.
The Spidem is cheaper and doesn't appear as sturdy--on the other hand mine
has lasted three years of frequent use.  The additional advantage of the
Spidem is that it has an additional valve on the filter holder which
produces (without sophisticated technique) a beautiful thick crema.
I think the milk steamer on the Rancilio works a little better.  
Gaggia made some good machines at the upper end but they are in chapter
11, so watch it.  You need to add another $150 for a good burr grinder;
you can get by with one of those $50 Braun burr grinders but nothing less,
the grind is crucial and a good $150 burr grinder will last forever.
Tips: always heat the filter holder first by running it empty for a few
seconds.  Never overextract: one 7 gram dose yields a MAX of 2 oz. of
coffee; I like about 1.7oz.  Don't overtamp.  The coffee should be level
in the holder and there should be head room.  
Don't use very dark extremely oily roasts; that's how inferior coffee is
often disguised. Well-made espresso lets the flavor of the beans come through.
Soo, the bad news is that really good espresso will cost $500 to set up. 
On the other hand, I use mine everyday and I find it impossible to find
better espresso outside my house (of course I live in Durham NC!). If I
lived in Seattle....
From: dj@hplvec.LVLD.HP.COM (Darrell Johnsrud)
Date: Fri, 11 Dec 1992 00:28:21 GMT
Subject: Re: rare venison
Organization: Hewlett-Packard Co., Loveland, CO
Newsgroups: rec.food.cooking


 Re: Lyme diease

  No, you won't get Lyme disease from raw venison. I have heard of TB
being a problem. There are some pretty sick deer/elk out there where
overcrowding conditions exist.

 -Darrell Johnsrud
From: casey@cad.gatech.edu (Gayle Casey)
Newsgroups: rec.food.cooking
Subject: Re: CANDY CANES!
Date: 15 Dec 1992 16:30:32 -0500
Organization: Georgia Institute of Technology, CAE/CAD Lab
Distribution: usa
NNTP-Posting-Host: cae.cad.gatech.edu

Our minister had a rather extensive explanation of candy canes last Sunday
in children's church.  I don't think it is the story of how they came about,
but an examination of the symbolism of candy canes and the meaning of them
to Christians during the season of Advent.  I don't know if everyone would
approve of the religious nature fo the explanation, so if you would
like one interpretation of the story of the candy cane, email me and 
I would be glad to send it to you.

:) Gayle
-- 
Gayle G. Casey 
Georgia Institute of Technology, Atlanta Georgia, 30332
uucp:	  ...!{decvax,hplabs,ncar,purdue,rutgers}!gatech!prism!gg21
Internet: gg21@prism.gatech.edu
Newsgroups: rec.food.cooking
From: djpg8931@uxa.cso.uiuc.edu (Daniel Palermo)
Subject: Re: knife sharpener
Organization: University of Illinois at Urbana
Date: Sat, 12 Dec 1992 06:26:21 GMT

In article <1992Dec8.4178.30609@dosgate> "icon store" <icon.store@canrem.com> writes:
>There is a knife sharpener manufactured in the US called "The Triangle
>Sharpmaker" by Spyderco. I was wondering is anyone knew Spyderco's...

  I'm not familiar with the Triangle Sharpmaker, but there is a neat little
handheld sharpener called the Edgemaker Pro.  It works great on all of our
knives (even serrated) and scissors.  It has two pairs of rods that are each
fixed in a cross pattern that the knives are pulled through.  One pair is for
sharpening and the other is for honing.  If you are interested in it, you
can probably get more information from the place where we got ours:

		Edgemaker Pro, A J Enterprises
		2524 South 9th Street
		Terre Haute, IN  47802
		(812) 234-7644

Hope this helps,
  Dan

PS. By the way, I'm not affiliated with this company nor do I receive any
    proceeds from any sales of the above product.  (just in case there are
    any net-cops listening in ;-)

Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: REQUEST: Stuffed Hot Peppers
Organization: Lockheed Missiles and Space Co.
Date: Mon, 14 Dec 92 19:13:16 GMT

In article <Bz7D7E.6KB@acsu.buffalo.edu> GILHOOLE@ubvm.cc.buffalo.edu (Dennis P Gilhooley) writes:
>
> 
>    Here in Buffalo, there is a wonderful restaurant called Billy Ogden's
>    where they serve a delicious appetizer of stuffed Hot Peppers.
> 
>    It is definitely a bread type stuffing (not a cream cheese or sharp
>    cheese based stuffing that other area restaurants use).
> 
>    I have checked all my cookbooks and have not come up with a similar
>    recipe.  If anyone has a recipe like this or could give me some
>    suggestions, I would really appreciate it.  You can Post or Mail,
>    what ever is more convenient.
> 
>    Thanks in advance..

it sounds that rather than make a 'chili relleno' style of pepper, the
chef takes a stuffing along the lines of either the 'bread' stuffing
that is so popular on the east coast that goes into clams, or 
possibly the stuffing that goes with manicotti

-- 
________________       __        ________________   "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: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Rum BBQ Sauce
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Sun, 13 Dec 92 17:56:33 GMT

Maybe this should be Rum BBQ Sauced.  The quest for the ultimate
BBQ sauce is somewhat like the quest for the holy grail.  IMHO it's
not so much what you put in the sauce and what you don't.  First the
rum:  fill 8 oz glass with crushed ice then add the rum.  Now it's
time to meditate about what constitutes a could BBQ sauce, while 
sipping the rum, of course.  

THIS IS VERY IMPORTANT: NEVER, NEVER buy Cream of XXX Soup, Velveeta
cheese or dried onion soup because these are about the only things
that should NEVER be added to a BBQ sauce.  Anything else in the 
kitchen is fair game and you certainly don't want to have any accidents -
remember the rum?

The object of the meditation is to work up visions of what the
ultimate sauce should taste like.  Now simply mix all the things together
that should create that taste.  You don't need a recipe, it wouldn't
help much any - remember the rum?  Oh yeah, you probably need a refill
by now. 

Let's see now, what was it we were going to do...
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Alcohol in cooking, help
Date: 19 Dec 92 09:11:51 GMT
Organization: NYU Stern School of Business

In article <1992Dec19.003542.20360@netcom.com> artemis@netcom.com (Michelle Dick) writes:
>In article <1992Dec18.205955.14816@viewlogic.com> brad@buck.viewlogic.com (Bradford Kellogg) writes:
>>
>>Keep in mind that anything you cook will evaporate the alcohol. 
>
>Please, folks.  This is a common myth.  In almost all cooking, a
>significant percentage of the alcohol remains, even after prolonged
>cooking (typically between 35 and 85%).  This has been tested and
>verified.

Yeah. Like she said.

This is startling, but completely true. A lot of the alcohol remains. If
you think you have good reasons for expecting the ethanol to go away, I
suggest a good look at a physical chemistry book, at the phase diagram for
the water-ethanol system.

Once you know that much of the ethanol remains it is really quite easy to
persuade yourself that this is reasonable, given a phase diagram. Perhaps
even without.

- Shankar
Newsgroups: rec.food.cooking
From: harrism@aquila.rtp.dg.com (Mike Harris)
Subject: Re: Any good decaf tea?
Date: Thu, 17 Dec 92 14:30:24 GMT
Reply-To: harrism@dg-rtp.dg.com
Organization: Data General Corp., Research Triangle Park, NC

In article <BzD0y1.AsM@encore.com>, jpenovic@encore.com (Jan Penovich) writes:
|> In article <1992Dec14.060005.26976@news.duc.auburn.edu>,
|> heimgre@mail.auburn.edu (Gregory A. Heim) writes:
|> > Anyone know of a good decaf tea?  The few I have tried taste like water
|> > no matter how stiff I brew it.  The latest was Tetley, I don't remember
|> > what others.
|> > 
|> > Thanks much,

	I'm a big fan of "Iced Delight" by Celestial Seasonings. It's
	a natural herbal tea - not a tea that has been decaffinated.
	The taste is amazingly close to "tea" so don't be put off
	by the "herbal" designation.

	regards, Mike
Newsgroups: rec.food.cooking
From: lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer)
Subject: Re: Savory Cheesecakes
Reply-To: lzsndt@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology
Date: Wed, 16 Dec 1992 14:13:13 GMT

In article <1992Dec16.045928.10217@sarah.albany.edu>, sarah@albnyvms.bitnet writes:
>Please, can someone post the recipe for these delicious sounding
>cheesecake recipes (pref by the time Xmas comes?)
>
>Sarah

Here is one recipe which I served as an hors d'oeuvre:

PESTO CHEESECAKE


Pesto:
3 cups fresh basil leaves, washed and dried
6 large cloves garlic, peeled and chopped
1 cup pine nuts or walnuts
1 cup extra virgin olive oil
1 cup freshly grated Parmesan cheese

Cheesecake:
1 cup breadcrumbs made from toast (approx. 6 slices)
1/2 cup grated Parmesan cheese
1/2 cup butter, melted
4 packages (8 oz. each) cream cheese
4 eggs
1/2 cup heavy cream
Oil-packed sund-dried tomatoes, drained and chopped
Crackers or French bread

Combine basil, garlic and nuts in food processor. Chop roughly.
While chopping, add olive oil in a steady stream.  Add cheese and blend.

Combine bread crumbs, Parmesan cheese and butter.  Toss to blend;
press into bottom of 9-inch springform pan.  Bake 5 to 10 minutes at 325
degrees F.

Beat cream cheese until smooth.  Beat in eggs, cream and 2 cups of pesto.  Pour
into pan and bake for one hour or until set.  Chill.

Before serving, run a knife around edge of pan; remove sides of pan.  Garnish
with sun-dried tomatoes.  Serve with crackers or thin slices of french bread.

Note:  The pesto freezes well.        15 to 30 servings.


--Lynn Schaeffer, Rochester, NY
From: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.cooking
Subject: Is a convection oven worth the cost ??
Date: 17 Dec 92 19:19:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

To: Newsgroups: misc.consumers.house,rec.food.cooking
From: Barrie.Lax@Synapse.Org
Attention: miorelli@pwa-b.uucp (BoB Miorelli)

BM<My wife and I are building a house and are currently on the search
BM<for kitchen appliances.  We've pretty much decided upon a Jennair (sp)
BM<Also, any opinions on any of the Jennair line would certainly be welcome.

I have never understood why so few negative criticisms of the
Jennair have come to my attention over the years. I can only surmise
that few "cooks" use them. I had a counter-top with the grill on one
side and of course the fan in the middle and  regretted the day I
installed the thing. The problem was simple. The grill's "pull down"
action draws air over the surface of the elements cooling them down thus
lengthening the cooking time of just about everything. I found "Wok"
cooking all but impossible and finally bought a special propane stove to
handle that part of my repertoire. When I put the stove on, the fan came
on automatically. I was told this was a safety feature and had to work
that way. I disconnected the thing myself, and installed an overhead fan
with switches to allow me to use either one or both at will. Without
these changes I would not have kept the stove. It was bad enough going
from Gas to Electricity, but from Electricity to Jennair was to much.

Now obviously there are people who like the thing. Around here it's
pretty much a Yuppy buy, also older people re-modeling. However I have
yet to see this stove in a home where good cooking is an important part
of life.

Check it out before you buy. Find out how the people who own one
actually use it. (Hey, my experience goes back in time...maybe they
changed something!). If you "really" want to cook, create in the
kitchen, and find my experience still rings true then by all means buy
the grill which is available separately ( or was ) and get a separate
stove...built in or free-standing. (self cleaning..please).

               Bar.
---
 . 1st 1.01 #300 . A good name is more desireable than great riches...