HDTenEightyP/NetNews huggingface dataset:
From: citrin@boulder.Colorado.EDU (Wayne Citrin)
Subject: Re: Request: Buffalo Wings- WOW!!!!! (a misunderstanding)
Organization: University of Colorado, Boulder
Date: Fri, 10 Apr 1992 17:15:04 GMT

In article <1992Apr10.115912.6784@bronze.ucs.indiana.edu> "Stephen C. Miller" <stcmille@copper.ucs.indiana.edu> writes:
>In article <13732@vd.seqeb.gov.au> BSS_GRAEME@vd.seqeb.gov.au (a
>non-skinny cook called Philippa) writes:
>>> I'm looking for some good recipes for Buffalo Wings. 
>>> Any suggestions? 
>>> 
>>	Golly gosh, the things you learn on the net!!!!!
>>
>>	I had NO IDEA  buffalo's had wings!!! Do they really fly or are 
>>	earthbound like emus and ostriches????
>>
>
>This is the kind of misunderstanding which so tragically permeates much
>of our discussion.  Doubtless if we could find systematic ways to avoid
>such mistakes we would prevent wars and even get along with our trade
>partners.
>
>Anyway, buffalos do NOT have wings.  

Buffalos do indeed have wings.  They're vestigial, though, and generally not
visible under the buffalo's thick fur.  Looking at the typical buffalo wing,
do you think you would have noticed it while it was still attached to the
buffalo?

Wayne

-----------
Wayne Citrin   citrin@soglio.colorado.edu   citrin@cs.colorado.edu
From: BSS_GRAEME@vd.seqeb.gov.au
Newsgroups: rec.food.cooking
Subject: Re: Need Thicker Spagetti Sauce
Date: 7 Apr 92 15:51:49 EST
Organization: South East Queensland Electricity Board

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

	Hi Vic,
	I have always made my own spaghetti sauce, and over the last
	few years I have modified my original recipe which I will
	put at the bottom of this reply.
	I do use Tomato paste, but I _also_ use a condensed tomato
	soup (salt reduced), plus I let my sauce simmer for _at least_
	4 hours. The longer the cooking time the better the results,
	and the "left over" bog is ALWAYS much more tasty than the
	original.
	Another trick is, if use canned egg tomatoes, to use the
	tomatoes but not the juice it is packed with.


	Spaghetti Bog - a la PJW
	========================

	1kg fine grade diet minced beef
	2 x 425g tins egg tomatoes*
	1 x 440g tin condensed tomato soup - salt reduced
	2 x 230g tins tomato paste
	8 cloves minced garlic
	1 tablespoon mixed herbs
	1 heaped teaspoon chopped sweet basil
	1 heaped teapsoon ground oregano
	1/2 cup chopped parsley
	3 large onions
	1 firm red/green capsicum
	1 cup claret preferably or dry chablis/burgundy
	olive oil for frying
	
	
	In a heavy based casserole dish (or pressure cooker)
	brown the minced (or ground) beef. Remove the meat from
	pan with slotted spoon and set aside. Discard the "fat"
	from the beef.
	Using fresh olive oil, heat pan till smoking and add finely
	slivered capsicum, cook for about 3 minutes on high, then add
	finely diced onions. When onions are browned, add the garlic
	and fry until fragrant. Then add the herbs mixing well to coat
	the onions and capsicum. Mix in the tomato paste  and soup and cook
	until paste starts to bubble, then add tomatoes (I usually
	pulverise mine in the blender for a few seconds). Bring mixture
	to the boil and add 1 cup claret to the sauce. Finally add the
	browned minced beef, and let _simmer_ for at least 3 -4 hours.
	I serve this sauce, over fettucine noodles and sprinkle with
	generous dollops of grated parmesan! Yum! Come to think of it,
	I think we'll have bog tonight!!!


			Philippa Wightman
		>>> Never trust a skinny cook <<<
	Email: bss_graeme@seqeb.gov.au
From: dpenning@ccscola.Columbia (diana penning)
Newsgroups: rec.food.cooking
Subject: RE: Key Lime Pie recipes
Date: 14 Apr 92 12:57:19 GMT
Reply-To: dpenning@ccscola.Columbia ()
Distribution: usa
Organization: NCR CCSD Columbia

>>>anyone have good Key Lime Pie recipes?  (yep, it's a paraphrase)
>>Use the one on the back of Nellie and Joe's Key Lime juice....
>>chill overnight
I agree with the poster--Nellie and Joe's makes fabulous Key Lime Pie. 
However, my bottles all say to bake at 350 for 10 minutes before chilling.  I
wouldn't eat all those raw egg yolks without doing this folks!  If you have
never tried this recipe, do.  The only response I have ever gotten from anyone
who has eaten it is "Is there more?"  It tastes especially good in a chocolate
graham crust.
From: phil@yogi.axion.bt.co.uk (Phil)
Newsgroups: rec.food.cooking
Subject: Re: How to tell if fish is fresh (was Re: Red Snapper: Some questions)
Date: 7 Apr 92 16:14:06 GMT
Reply-To: phil@yogi.axion.bt.co.uk (Phil)
Distribution: rec.food.cooking
Organization: BTL


The colours fade rather quickly as well - most fish are rather irridescent around the scales, but this hardly lasts any time at all once the fish is dead. It' certainly true that if a fish is very fresh, it is naturally slimy - ever tried catching one? esp. an eel or tench ...

All this is certainly true of freshwater (inc game) fish, but should apply equally to sea fish.

phil 
-- 
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
phil houseago         |So I asked my friend, 'where's all that black smoke  
phil@muppet.bt.co.uk  |coming from' - he just smiled and said,
		      |'You know, it might even snow some ...'
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
From: phoffman@crcvms.unl.edu
Newsgroups: rec.food.cooking
Subject: Need Shepherd's Pie recipe
Date: 15 Apr 92 13:18:43 GMT
Article-I.D.: crcvms.1992Apr15.081843.1
Organization: University of Nebraska - Lincoln

I woke up this morning with the strangest urge...to find a good recipe for
Shepherd's Pie. Go figure--it's just one those quirks of nature: the need to
break off the soup, salad, and sandwich path in favor of something different.

PLEASE, no...
1 cup young Tyrolian shepherd (grated)
2 garlic cloves...
  --you get the idea--
 
With thanks, Paul

 *******************************************************************************
 Paul S. Hoffman/NEBASE Network Coordinator     Bitnet: PHOFFMAN@UNLVAX1       
 Nebraska Library Commission           Internet: PHOFFMAN@CRCVMS.UNL.EDU
 1420 "P" Street       Lincoln, NE  68508-1683       Fax: (402) 471-2083

      			"Solvitar ambulando"
 *******************************************************************************
From: wmartin@STL-06SIMA.ARMY.MIL (Will Martin)
Newsgroups: rec.food.cooking
Subject: Indian dipping sauces/condiments
Date: 7 Apr 92 20:20:05 GMT
Article-I.D.: ucbvax.9204072023.AA10525

I ate at a local Indian restaurant a few days ago (Bombay Coffee House,
on South Kingshighway in St. Louis -- great food!) and wanted to ask
about some dipping sauces or condiments that were served with the
pakoras (breaded deep-fried vegetables) appetizer I had. One was
sweet and brown-colored, and appeared to be separating into a brown
and a clear part, like a salad dressing. The other was a slightly
hot paste made of a finely-chopped bright green substance. Both
were good, but not mentioned on the menu. So I'm wondering if that
description is enough to identify them -- if they are standard 
enough that people more familiar with Indian food than I would say "Of
course, those are <x> and <y>, which always come with pakoras..."
Thanks!

Regards, Will
wmartin@st-louis-emh2.army.mil OR wmartin@stl-06sima.army.mil
Newsgroups: rec.food.cooking
From: bsimmons@tracer.den.mmc.com (Brian Simmons)
Subject: Re: Cups
Organization: Martin Marietta Astronautics, Denver
Date: Tue, 7 Apr 1992 23:06:36 GMT

In article <1992Mar27.134516.3727@city.cs>, simon@cs.city.ac.uk (Simon Brock-Gunn) writes:
[Some stuff deleted]
|> 3 Do you all have lots of cups?  Once you've measured a cup of butter,
|>   you'd have to measure a cup of honey in something else and so on.  
|>   Doesn't this make for a lot more washing-up than simply adding things 
|>   into a bowl on the scales and then resetting the scales?

On that note, do you have a number of different scales for different weight
ranges? Most scales are go up to about 2lb (~1kg). It would seem that a 2lb
(~1kg) bowl would max out the scale. If you go to a larger scale your
precision goes down - the measurement might only be good to +-20 grams, say
You must use only plastic bowls. How much do you pay for them (the scales)?

A scale here that can weigh up to 10lbs (~5kg) with 1 gram accuracy can run
over $100 for digital w/zero adjust and assorted bells and whistles. I'm
probably looking at too many high end catalogs, though. I need to look at
an Edmund Scientific lab catalog to find a wide selection of digital scales.

Does anybody have any good sources? Or do I just settle for analog?
--
-     Brian Simmons                       Send Email Here :
-     Martin Marietta Astronautics        bsimmons@t4cma-gw.den.mmc.com
From: maennig@siggi.informatik.uni-dortmund.de (Olaf Maennig)
Newsgroups: rec.food.cooking
Subject: Summary of 'Things that go with peanut butter'
Date: 15 Apr 92 12:04:26 GMT
Organization: University of Dortmund, Germany
NNTP-Posting-Host: siggi


-- 
Hi, out there!

I have seen that there are a lot of postings about what goes with peanut
butter,
but unfortunately I have not collected them.

So, could anyone post or mail a summary of all the tips?

Bye,
	Olaf
------------------------------------------------------------------------------
          ___
         ////  Olaf Maennig
        ////   FB Informatik - LS IV
 __UniDo///    August-Schmidt-Str. 12
 \\*\ ////     W-4600 Dortmund 50
  \\\X///      Federal Republic of Germany
   \\XX/       e-mail: maennig@fifi.informatik.uni-dortmund.de
Newsgroups: rec.food.cooking,rec.pets.dogs,rec.pets.cats
From: tjk5@po.CWRU.Edu (Timothy J. Kordas)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Maraschino Cherries
Summary: (redirected from rec.food.recipes)
Date: 10 Apr 92 04:55:39 GMT
Followup-To: rec.food.cooking
Organization: Case Western Reserve University, Cleveland, OH (USA)

In article <29E47B64.6900@mthvax.cs.miami.edu> Herberg_David@tandem.com (David Herberg) writes:


>The subject encoded it all.  Does anybody have a recipe for making 
>maraschino cherries from fresh cherries?

>David Herberg, Herberg_David@tandem.com

Um...DO you know how Marashino cherries are made??

it involves bleach, lots of nasty dye, and cherry flavoring (after the 
bleaching the cherries have to flavor...)
--Tim Kordas
-tjk5@po.cwru.edu
Newsgroups: rec.food.cooking
From: tbachman@hamline.edu (Toni Bachman)
Subject: Lipton Onion Potatoes
Organization: Hamline University, St. Paul, MN.
Date: Mon, 13 Apr 1992 13:31:56 GMT

I found a great potatoe recipe in my Sunday paper yesterday that I though I'd
share!

Lipton Onion Potatoes

Cut 2 pound of potatoes into chunks (no need to peel - just wash well)
1/3 Cup Olive oil (or vegetable oil)
1 Package Lipton Onion Soup Mix (dry)

Put all ingredients into a plastic bag, secure tightly and shake well.

Pour into a 9 1/2 x 13 cake pan and bake at 450 degrees for 40 minutes.
(I had to bake longer) 

The potatoes come out browned and tender - I also added salt and pepper.

***Note:  The potatoes tended to stick to my pan - use nonstick if you have.

Hope someone else out there enjoys this one - I used Olive oil too - made
it really good.

Later Networkers!!!
From: simon@cs.city.ac.uk (Simon Brock-Gunn)
Newsgroups: rec.food.cooking
Subject: Re: Cups
Date: 6 Apr 92 13:40:40 GMT
Organization: City University, London

In article <1992Apr03.220010.23763@bmerh2.bnr.ca> lavoie@bnr.ca (Marc Lavoie)
writes:

>The proper way to measure butter is to use water (remember physics 101, volume
>of a solid?).  To measure 1/2 cup of butter, put 1/2 cup of COLD water in the
>cup and put pieces of butter in the water (covered by water) until it reaches
>the 1 cup mark.  Drain the water and voila!

I don't wish to seem out of place here, but I find the number of people 
I have had giving me all sorts of weird and wonderful, complicated and
messy ways of measuring out a cup of butter to be incredible.  I *really*
can't understand why you don't just plonk it in your mixing bowl on the 
scales!  Why do you Americans (and others) put yourselves through this?

>To avoid having to do this again, dump the butter onto your scale and write 
>down the weight somewhere.
[...]
>I actually only have 4 cups, a 1 and a 2 liquid cups and a 1/2 and 1 cups solid
>(for flour and the like).  I also have a nice little digital scale (bought it
>at Harrods actually) and write the weights down in the receipe book for
>frequently made receipies.

Now that's a bit more like it.  A sensible person at last!

==============================================================================
|| Simon A. Brock-Gunn | Computer Science Dept. | You can't have everything ||
|| simon@cs.city.ac.uk | City University, Nort- | - where would you put it? ||
|| Tel +44 71 477 8000 | hampton Square, London |---------------------------||
|| Fax +44 71 250 0837 | EC1V 0HB, England, UK. |   (THIS SPACE FOR RENT)   ||
==============================================================================
From: tanikay@slacvm.slac.stanford.edu (Tanya Boysen)
Newsgroups: rec.food.cooking
Subject: Re: Easter Egg Ideas
Date: 9 Apr 92 18:16:58 GMT
Organization: Stanford Linear Accelerator Center

You could try putting some vegetable oil in the dye-cups.  I tried this a 
couple of years ago, and don't remember how much (maybe a couple of 
teaspoons each) to put in, but I remember that the eggs ended up with a 
really cool swirly pattern.   Have fun!

--------------------------------------------

The opinions expressed are my own; the Department of Energy and Stanford 
University don't even know I have them.
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Microwave toys
Organization: Wayne State University
Date: Wed, 15 Apr 1992 18:03:05 GMT

The best microwave toy is to cut a piece of aluminum foil thus:
                               /|
              ________________/ |
             |  ________________|
             | /
             |/
Well, more or less. Make a little dimple at the balance point. Stick a
straightpin through a piece of carboard and balance the above rotor on
the tip of the pin. Gently place this in someone else's microwave oven
and turn the oven on. Voila! Corona from the sharpened tips drives the
rotor.
         --mje
Newsgroups: rec.food.cooking
From: phg@po.CWRU.Edu (Paul H. Glaubitz)
Subject: Re: Kiwi "kwestion"
Reply-To: phg@po.CWRU.Edu (Paul H. Glaubitz)
Organization: Case Western Reserve University, Cleveland, OH (USA)
Date: Fri, 10 Apr 92 02:45:24 GMT


In a previous article, lhummel@urbana.mcd.mot.com (Lionel Hummel) says:
>Now, I can imagine it being a matter of personal taste,
>but is there anything criminal or dangerous about eating a
>kiwi the way one eats an apple?
Thats how I've been eating them for years without ill effects.
-- 
 /~~|~~~\ Paul H Glaubitz                 |  There is no such thing as a weird
|   |___/  phg@po.cwru.edu                |  human being. It's just that some
|   | __   ah855@cleveland.freenet.edu    |  people require more understanding
 \__|__/|  glaubitz@snowhite.eeap.cwru.edu|  than others.        - Tom Robbins
From: v076q4xb@ubvmsb.cc.buffalo.edu (WE ARE HOLDING ALL THE C'MPOSE CHX KEYS HOSTAGE ON PLANET ZORT)
Newsgroups: rec.food.cooking
Subject: Re: Flour - to settle for not to settle?
Date: 5 Apr 92 19:35:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <1992Apr5.074246.1129@cco.caltech.edu>, roder@cco.caltech.edu (Brenda J. Roder) writes...
>"Stephen C. Miller" <stcmille@copper.ucs.indiana.edu> writes:
> 
>>But psychological eccentricities aside, he [the Frug] recently showed a great
>>technique for measuring flour, and claimed it was the only "right" way.
>>You fill your dry measure, then take a knife and tap it hard to settle
>>it, then level it off.  Seems right to me.
> 
>I remember being taught that you very carefully did *not* settle the flour. 
>You were supposed to spoon it in gently and then level it off without 
>disturbing it.  Perhaps this was only for sifted flour?
>-- 
>-- Brenda (roder@cobalt.caltech.edu)




from what i was taught, you should settle sugar, not flour.
flour needs the air locked in to give good results.
of course, why should i argue with the frug?

gina
Newsgroups: rec.food.cooking
From: howard@m.cs.uiuc.edu (Bonnie Howard)
Subject: Re: Apple Crisp ?
Organization: University of Illinois, Dept. of Comp. Sci., Urbana, IL
Date: Mon, 13 Apr 1992 18:44:35 GMT

jmacdonald@mta.ca writes:

>Hello,

>I really like Apple Crisp but am getting a bit tired of my plain old Apple
>Crisp recipe.  I bet there are some delicious variations out there and I would
>love to hear about your favorite.  If there is interest I will summarize and
>post any responses I receive.  Thank-you in advance.

>Jane

Jane -

If you have access to a Pampered Chef consultant - they sell a clay
baker - you really need this to make the dish - 

Simple Apple Crisp -

5   Large Granny Smith Apples
1/2cSugar or less
Cinn. to taste 
1/2 Box Jiffy Cake mix
1/4c melted margarine

Peel and slice the apples and lay in the deep dish baker - sprinkle
sugar and cinnamon over the apples - then sprinkle cake mix over the
apples and then drizzle the melted margarine over it all.  Bake for
about 30min....  Everywhere that I serve this - it gets rave reviews..
Very simple but delicious.....  The deep dish baker does something to
the apples - it apparently gets hotter than the usual baking utensils
do.  - Don't understand it but it works...  I have served this many
times and never have gotten any complaints.....

bonnie
.
howard@cs.uiuc.edu
From: fms@sw.stratus.com (Faith Senie)
Newsgroups: rec.food.cooking
Subject: Re: Buffalo wings: Setting the record straight!
Date: 17 Apr 92 19:51:56 GMT
Organization: Stratus Computer, Inc.

In article <odvm=8e00WBMA5ZGlu@andrew.cmu.edu>, lc2c+@andrew.cmu.edu 
(Lynda R. Caster) writes:
> 
> [Buffalo wings discussion deleted]...     Come on friends in Buffalo,
> speak up.  Don't take the abuse any longer for a misconception about a
> great American food.  Next they'll pick on "Beef on Weck."
> 

But only because nobody east of Rochester or west of the state border
knows anything about Kimmelweck!  My Dad (Riverside High School class of
'39 or so, or would have been if he'd ever finished :-)  tells great stories 
about how wonderful Kimmelweck rolls are, but he's never ever been able to find 
any to prove it to us (and he never remembered the few times we visited 
relatives in Buffalo)...  :-(  :-(


Faith

-- 
Faith M. Senie            InterNet: fms@vos.stratus.com
Stratus Computer, Inc.    InterNet: fms@hoop.sw.stratus.com
55 Fairbanks Blvd.       Pkt Radio: n1jit@ka1srd.ma.usa.na
Marlboro, MA 01752           Phone: (508)460-2632

"I'm afraid I don't know very much about Romulan Disruptor settings" --Spock
From: dvlaed@cs.umu.se (Ann-Cathrin Englund)
Newsgroups: rec.food.cooking
Subject: Re: Cups - measures - weights - (not tom, silly) - dry and wet
Date: 8 Apr 92 17:35:10 GMT
Organization: Dep. of Info.Proc, Umea Univ., Sweden

In article <1992Apr3.123407.25236@bronze.ucs.indiana.edu> stcmille@copper.ucs.indiana.edu (Stephen C. Miller) writes:
>A couple measurement concerns (I'm a social scientist, and the unit of
>measurement is always vital to the success of the analysis).
>
>
>2) Is it true that in Europe and most of the rest of the world sugar and
>flour are measured primarily by WEIGHT and not by VOLUME - and that this
>is a more accurate way to measure things?
>
>--------------------
>=Steve Miller	(oracular priest)      stcmille@copper.ucs.indiana.edu
>		(Former rock star turned grad student)
>  Happyhappy joyjoy happyhappy joyjoy happyhappy joyjoy happyhappy joyjoy

2) No it's maesured by volume in most cases.

Ace
From: v076q4xb@ubvmsb.cc.buffalo.edu (WE ARE HOLDING ALL THE C'MPOSE CHX KEYS HOSTAGE ON PLANET ZORT)
Newsgroups: rec.food.cooking
Subject: Re: what to do with black treacle?
Date: 7 Apr 92 03:41:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <1992Apr6.210257.9367@watmath.waterloo.edu>, gamiddle@watmath.waterloo.edu (Guy Middleton) writes...
>I found some Lyle's Black Treacle the other day (in a tin, just like their
>golden syrup used to come in).  What should I do with it?  As far as I can
>tell, it is very much like North American molasses.  Does anybody know if it
>is really the same thing?
> 
> -Guy Middleton, University of Waterloo		gamiddleton@watmath.waterloo.edu
>		(+1 519 885 1211 x3472)		gamiddleton@watmath.uwaterloo.ca



yup, treacle is molasses...

gina
Newsgroups: rec.food.cooking
From: amo@cbnews.cb.att.com (arlene.m.osborne)
Subject: Re: Maida's chocolate cookbooks (was Re: A desert island cookbook collection (what would you bring?). )
Organization: AT&T
Distribution: na
Date: Wed, 15 Apr 1992 18:13:29 GMT
Summary: you missed one!

In article <1992Apr15.005206.19455@bronze.ucs.indiana.edu>, kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:
> I wrote:
> >> This for those desert island dessert parties I suppose. Actually i
> >> think she has only the one chocolate dessert book. Her most recent
> >> books are _...Great American Desserts_ and _...Best Dessert Book Ever_.
> 
> amo@cbnews.cb.att.com (arlene.m.osborne) writes:
> >I have:
> >Maida Heatter's Best Dessert Book Ever
> >Maida Heatter's Book of Great Chocolate Desserts
> >Maida Heatter's Book of Great Desserts
> >Maida Heatter's New Book of Great Desserts
> 
> >You're right, I DO think she has another on chocolate.
> 
> If she does, I haven't heard a peep about it, and i do keep up with
> cookbook releases. The only book of hers not metioned in this article
> that I know of is _...Great Cookies_. It is the only book of hers I don't
> own, since making cookies and other fiddly little things is not my cup
> of chocolate sauce.
> 
> Her first book (_...Great Desserts_) has just been re-released with new
> packaging, perhaps this is causing the confusion.
> 


Well, I'd say you missed one.  I also have Maida Heatter's Book of
Great American Desserts (forgot to add it to my initial post).  I
think perhaps the reissue of her ...Great Desserts is causing
confusion, too.  The only one I don't have is the Cookie one.  When
did that one come out?

Arlene
Newsgroups: rec.food.cooking
From: tlawton@infocenter.encore.com (Tom Lawton)
Subject: Re: Juicers ??
Keywords: n
Organization: Encore Computer Corporation
Date: Mon, 13 Apr 1992 13:33:50 GMT

tthomas@kerry.uucp (Timothy D. Thomas) writes:

>Are they all the same?  Should I look for anything in particular?

There are basically three (3) types of juicers.  Centrifugal - presses 
and mastication units.  Centrifugal units are like the Juice mans model.
Presses are 'very' expensive and bulky.  Mastication units - and I only
know about the Champion - are - IMHO - the best of both worlds.

If you've never 'really' been into juicing just buy yourself a $39.00
Osyter to see if it's something you'll stick with.  If you decide you
will - wait for your Osyter to break - as they will - and then go out
and buy a more expensive unit.

A good one will run you between $150 and $250.  I bought a Champion and
paid $179 for it.  Don't get hung up on centrifugal versus mastication
as both do a decent job.  You get a little more juice from mastication
but both provide you with the desired benefits.
-- 
                    -- T.R. "Tommy" Lawton --