HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking
Subject: Cups and the destruction of the known universe (tm)
Date: Sat, 11 Apr 1992 03:02:52 -0500

 SB> From: sbhattac@sales.GBA.NYU.EDU (Shankar Bhattacharyya)

 SB> Among us lab rats it is an almost universal pattern that left-handed
 SB> people
 SB> hold measuring devices like cylinders in the right hand, and right-handed
 SB> people hold them in the left hand. That leaves your dominant hand to pour
 SB> stuff, with much better control. Indeed, a good lab rat can pour water
 SB> into
 SB> a 100 ml measuring cylinder in a steady stream, and stop, without messing
 SB> around, within a couple of milliliters of the target volume. Teaching
 SB> assistants instruct baby chemists in the technique.

I'm right-handed, and hold measuring implements in my left hand, so I can pour
from a heavier container I hold in my right hand.
 
But then... I hold the telephone to my right ear, and keep reading that
right-handed people never do this.  Perhaps I'm an alien.
 
 -- T "Now where's my green card!?" T
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: Cups - whatever happened to guesswork?
Date: 6 Apr 92 17:35:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <13610@vd.seqeb.gov.au>, BSS_GRAEME@vd.seqeb.gov.au writes...
>In article <1992Mar27.134516.3727@city.cs>, simon@cs.city.ac.uk (Simon Brock-Gunn) writes:
>> 
>> On a more general note, what exactly is the advantage of measuring in cups
>> over weighing on scales that makes all the extra washing-up worthwhile?
> 
> 
>	For some strange reason, we inhabitants of the 21st C seem
>	preoccupied with *exact* measures! I learnt a great deal of
>	my cooking skills at my grandmothers side, and she *NEVER*
>	measured anything, yet her creations were always *perfect*.
>	I admit, that when giving recipes to friends, I tend to give
>	*fairly close* approximations of measures, but when I am
>	preparing any dish (even one I have never made before) a
>	heck of a lot of guesswork goes into the end result.
>	An old saying comes to mind:
>	A good cook relies on her/his judgement, not on measuring
>	cups/spoons/scales.
> 
>	This is not to say that people who use these contraptions
>	are by definition *bad cooks*, but that in order to be a good
>	cook, you have to be individual, adventurous and confident in 
>	your own abilities to create a combination of foods that
>	are pallatable and attractive.
> 
>	If you are a new cook, it will take time to learn how to
>	assess quantities, but don't get bogged down in absolutes!
>	In the kitchen there is NO SUCH ANIMAL!!!!
> 
>	I admit that I firmly believe that the definition of an
>	exceptional cook, is someone who not only enjoys creating
>	new dishes/foods, but one who also enjoys (grin) eating them
>	too....my sig says it all!!!!
> 
>	I'll get off the soapbox now, adieu....
>		
>			Philippa Wightman
>		>>> Never trust a skinny cook <<<
>	(If they don't eat their own food, how can they expect anyone else
>			to???)
>Email: bss_graeme@seqeb.gov.au
>	


upon reading the above lecture, i feel compelled to agree... and disagree...
while a great many of the things one does in the kitchen do not require exact
measurements, (eg breads, soups, stews, candy) quite a few do (eg pastries, 
cakes, candy) implying that someone who believes in measuring is a *bad Cook*
is quite an insult while showing that the accuser has a lack of basic knowledge 
of the culinary arts. 
also, id like to point out, historically, the idea that `our grandmothers' didnt
measure their ingrediants is false. although the did not use standardized 
measuring utensils, they did use `cups' and `teaspoons' and `tablespoons' and 
`pints' and `pounds'.  as long as you consistently use the same measurements, 
you will get consistant results.

ill stop my lecturing now.
i hope i havent offended anyone by it...
gina
Newsgroups: rec.food.cooking
From: patt@squid.tram.com (Patt Bromberger)
Subject: Re: American Fries
Organization: Tramway Unix Systems
Distribution: world 
Date: Tue, 7 Apr 1992 04:52:55 GMT
Followup-To: rec.food.cooking
Keywords: home fries 

[deleted]
>>In message <1992Mar31.005656.14253@ast.saic.com>, 
>> hyler@jaana.ast.saic.com (Buffy Hyler) writes:
>>Does anyone have a recipe for "American Fries"?
>>
>>I was just visiting in Peoria, Illinois this week and at one of the
>>restaurants they offered a side order called 'American Fries'.  When
>>I asked for a description, I was told they are potatoes that are boiled
>>and then sliced and pan fried.
>>
>>Needless to say, they were absolutely delicious and wonderful.  They were
>>crispy on the edges, soft and firm towards the middle.  I will 
>>experiment if I must, but I first thought I'd see if the net could come
>>up with a more definitive recipe (I don't want fried mushy potatoes!).
>
>This sounds much like a traditional dish from my family.
>However, before the recipe, a story......
>
If you don't have any baked potatoes lying around :-)
just start from scratch.

Our family likes "home fries" so much we just use:

	10 medium sized peeled potatoes
	 1 large onion or 2 small ones
   	 1 or 2 cloves of garlic
 	 3 Tablespoons melted butter
	1/4 cup vegetable oil

Slice onion and chop garlic into slivers and fry in butter until
translucent and aromatic :-)  (usually brings family/friends to the
kitchen asking "what's for dinner?)

If onions and garlic have soaked up all the butter, add a little of
the oil to your cast iron frying pan (best type of pan to cook home
fries in) and uniformly slice each potato and add it to the fry pan.
(We have one of those V-Slicer gizmos, so it's easy to get the potato
slices all uniform in size.)  

The fry pan will be *loaded* with raw potatoes and the onions and
garlic will be at the bottom in the oil; fry everything for a little
while - say 4-5 minutes and use one of those egg/pancake flipping
utensils to turn the potatoes, onion and garlic over; you'll see them
start to brown around the edges.

If you have to walk away for awhile, lower the heat and put a cover on
the pan.  It's okay if you let everything cook and a brown crust forms
on the bottom - just turn everything over in the pan and cook for a
total of 20-25 minutes (depending on the height of your flame) and
serve!



-- 
Patricia Ann Bromberger                     -       patt@squid.tram.com
Tramway Unix Systems in Naturally Beautiful British Columbia   :-)  :-)
"Practice random kindness and senseless acts of beauty." (Anne Herbert)
From: wkg0258@uxa.cso.uiuc.edu (Wakako  Kusumoto)
Newsgroups: rec.food.cooking
Subject: Re: Peanut Butter Recipe (was Peanut Butter)
Date: 14 Apr 92 07:45:19 GMT
Article-I.D.: ux1.1992Apr14.074519.9251
Distribution: usa
Organization: University of Illinois at Urbana

caw1@cbnewsb.cb.att.com (sheryl.williams) writes:

>Is your abbreviation "TS" for Tablespoon or Teaspoon?

"TS" = Tablespoon


You are welcome!    
>Thanks
From: BSS_GRAEME@vd.seqeb.gov.au
Newsgroups: rec.food.cooking
Subject: Re: Peanut Butter - versatile as well as tasty!
Date: 11 Apr 92 13:52:46 EST
Organization: South East Queensland Electricity Board

In article <54224@hydra.gatech.EDU>, gt4646a@prism.gatech.EDU (Rob Beauchamp) writes:
>  oopcv@Msu.oscs.montana.edu writes:
>>I like peanut butter on whole wheat with either chocolate chips or raisins;  or
>>both, sometimes.  I think peanut butter deserves an award for versatility!
> 
> No one will ever invent a better use for peanut butter than the classic
> peanut-butter-and-banana sandwich on whole wheat.  Ahhhhhh... 


	Ok, I'll bite. How does this recipe grab you?

	Choc peanut sauce.

	200g chocolate
	1/4 - 1/2 cup milk
	1/2 cup crunchy peanut butter

	In small bowl place chocolate, milk and peanut butter.
	Microwave on high for approx 4 minutes.
	Serve over ice cream, fruit, or whatever takes your fancy.
	N.B. Should be served hot or warm.

	This sauce is absolutely delicious over poached pears!!!
	
			Philippa Wightman
		>>>> Never trust a skinny cook !!! <<<<
	Email: bss_graeme@seqeb.gov.au
From: rwerman@vms.huji.ac.il
Newsgroups: rec.food.cooking
Subject: Re: Tuna (was: REQUEST -- An Exciting Hamburger)
Date: 5 Apr 92 21:34:31 GMT
Distribution: world
Organization: The Hebrew University of Jerusalem

In article <1992Apr3.172846.16730@osf.org>,
         bsmith@serverx.osf.org (Bruce Smith) writes:

> I see by your area code, Don, that you're in Northern CA. You should be able
> to
> get decent tuna, I'd think. One problem with tuna is that it is a fairly oily
> fish, and spoils quickly. Also, tuna require careful handling after they're
> caught. They have to be bled, cleaned, and cut before too long, and those
> things must be done well, or the meat is affected adversely. BTW, beacuse tuna
> are fairly large fish (even the small ones), the meat is usually sold as
> steaks, rather than fillets.
***************

BTW, raw tuna, and VERY fresh, as found in the stores in Japan, is
one of the great taste treats.  Try it with Tamari or with Wasabi
[horseradish].



__Bob Werman
rwerman@vms.huji.ac.il
Jerusalem






From: Gale.Langseth@f131.n109.z1.fidonet.org (Gale Langseth)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Re: WHY ARE YOU CRYING?
Date: Mon, 06 Apr 1992 10:11:19 -0500

 

When we cut onions, we are very careful to breathe in through the mouth 
and out through the nose.  It takes a bit of concentration, but it 
eliminates the onion tears.

 

 

gale
From: cpalmer@dingo.rtp.dg.com
Newsgroups: rec.food.cooking
Subject: Re: availability of vegemite?
Keywords: vegemite nyc mail-order
Date: 7 Apr 92 12:57:32 GMT
Article-I.D.: webo.1992Apr7.125732.26765
Distribution: na
Organization: Data General Corporation, Westboro MA

In article <16477@ulysses.att.com> tom@ulysses.att.com (Tom Smith) writes:
>Anyone know where I can find vegemite, either
>
>	. in the NYC area, or
>	. by mail-order?
>
Try:

The Australian Catalogue Company
7412 Wingfoot Dr., 
Raleigh NC 27615
tel: 919-878-8266
fax: 919-878-0553
----------------------------------------------------------------------
Chris Palmer                            "Ashes to ashes,
Data General Corporation                 dust to dust,
Network Systems Development Division     If Lillee don't get you,
cpalmer@dingo.webo.dg.com                Thommo must!"
From: sbhattac@sales.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Indian dipping sauces/condiments
Date: 8 Apr 92 13:31:30 GMT
Organization: NYU Stern School of Business

In article <9204072023.AA10525@ucbvax.Berkeley.EDU> wmartin@STL-06SIMA.ARMY.MIL (Will Martin) writes:
>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.

Usually a tamarind chutney, and fairly easy to make. Tamarind paste is
easily available in the Indian stores.

>  ...The other was a slightly
>hot paste made of a finely-chopped bright green substance.

This could be one of two things. One is a cocoanut and hot pepper chutney,
very common in the south, and routinely served with some of the
idiosyncratically southern dishes, and often with other dishes as well. The
other possibility is a mint chutney, which also often contains hot peppers.

The mint chutneys are usually ground more finely than are the coconut
chutneys. It is not uncommon for coconut chutneys to contains some mint, so
let's regard the name as identifying the base component.

In my judgment the green chutneys require slightly more subtle formulation
than does the tamarind stuff.

> ......Both
>were good, but not mentioned on the menu.

You wouldn't mention ketchup on a menu would you? That's very nearly how
we Indians view these chutneys. We might go so far as to regard them as you
would a good barbecue sauce, but that is as close to recognition as a dish
as these things get.

- Shankar
Newsgroups: rec.food.cooking
From: patt@squid.tram.com (Patt Bromberger)
Subject: Re: Tuna (was: REQUEST -- An Exciting Hamburger)
Organization: Tramway Unix Systems
Date: Tue, 7 Apr 1992 05:42:35 GMT
Followup-To: rec.food.cooking
Keywords: Tuna, yellow fin 

In article <1992Apr5.213431.265@vms.huji.ac.il> rwerman@vms.huji.ac.il writes:
> [deleted] 
>
>BTW, raw tuna, and VERY fresh, as found in the stores in Japan, is
>one of the great taste treats.  Try it with Tamari or with Wasabi
>[horseradish].

This kind of tuna, I believe, is called "yellow fin" and is 
** VERY EXPENSIVE **



-- 
Patricia Ann Bromberger                     -       patt@squid.tram.com
Tramway Unix Systems in Naturally Beautiful British Columbia   :-)  :-)
"Practice random kindness and senseless acts of beauty." (Anne Herbert)
From: aqn@tivoli.UUCP (Andy Nguyen)
Newsgroups: rec.food.cooking
Subject: How to tell if fish is fresh (was Re: Red Snapper: Some questions)
Date: 2 Apr 92 22:32:29 GMT
Reply-To: aqn@tivoli.UUCP (Andy Nguyen)
Distribution: rec.food.cooking
Organization: Tivoli Systems Inc., Austin, TX

riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) writes:
+One option is to never buy a fish that
+doesn't (at least initially) have the head intact, the eyes 
+are nice and plump, and the gills bright pink/red; ...

  Additionally, the eyes should be clear if the fish is fresh.  As the fish
  ages, its eyes get more cloudy.  Also, if you can, smell the fish.  Fresh
  fish should not smell fishy (no, really!).  The longer a fish sit in the
  open air, the more the bacteria go to work, producing a bad fishy smell.
  (This is true for all (I think) seafood.)
-- 
Andy Nguyen / Team Paranoid
(212) 267-7722				...!uunet!tivoli!aqn  OR  aqn@tivoli.com
Newsgroups: rec.food.cooking
From: achozins@magnus.acs.ohio-state.edu (Annie M Chozinski)
Subject: Oyster mushroom recipes
Organization: The Ohio State University
Distribution: usa
Date: Fri, 17 Apr 1992 01:03:17 GMT

 would like to get any receipes that use oyster mushrooms.
They are bountiful now here in Oregon and I find very
few recipes for them.  Any main dishes?

Please share those secret dishes...I'll send some
dried oyster mushrooms to the best recipes! :-)

Annie
From: teri@sdd.hp.com (Teri Tracey)
Newsgroups: rec.food.cooking
Subject: Re: WHY ARE YOU CRYING?
Date: 9 Apr 92 19:55:46 GMT
Article-I.D.: sdd.1992Apr09.195546.24479
Organization: ...the expanding universe...

I just cut as fast as I can with my head as far away from the cutting
board as possible (don't look right down on the onions!).  I've never
have a problem.  (Which is not to imply no one else does.)

Teri Tracey              Whatever you can do, or dream you can, begin it. 
San Diego, CA            Boldness has genius, power, and magic in it.
teri@sdd.hp.com                                          - Goethe
=============================================================================
From: stcmille@copper.ucs.indiana.edu (Stephen C. Miller)
Newsgroups: rec.food.cooking
Subject: Re: Buffalo wings: OK:  What's "Weck"?
Summary: Weck?
Date: 17 Apr 92 20:21:10 GMT
Organization: Indiana University

In article <odvm=8e00WBMA5ZGlu@andrew.cmu.edu> lc2c+@andrew.cmu.edu (Lynda R. Caster) writes:

>  Next they'll pick on "Beef on Weck."

What IS Weck???
-- 
--------------------
=Steve Miller	 		    stcmille@copper.ucs.indiana.edu
		(Former rock star turned grad student)
  Happyhappy joyjoy happyhappy joyjoy happyhappy joyjoy happyhappy joyjoy
Organization: Doctoral student, Biology, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Tue, 14 Apr 1992 18:17:46 -0400 
From: Pratima Adhikari <pa15+@andrew.cmu.edu>
Subject: Re: Castor sugar

Thanks for all the responses on what castor sugar is. I never would have
guessed that it would have been something as familiar as powdered sugar.
Now, I have another question,though. Why the name, "castor" sugar? Would
appreciate any info/insight on this matter.
                                Thanks, Pratima.
From: stu1f12@bnr.ca (Dave Malecki)
Newsgroups: rec.food.cooking
Subject: Re: Castor sugar
Date: 15 Apr 92 13:07:09 GMT
Reply-To: stu1f12@bnr.ca (Dave Malecki)
Organization: Bell-Northern Research Ltd.

In article <sdupc_S00UhBE6BHN8@andrew.cmu.edu>, pa15+@andrew.cmu.edu (Pratima Adhikari) writes:
|> Thanks for all the responses on what castor sugar is. I never would have
|> guessed that it would have been something as familiar as powdered sugar.
|> Now, I have another question,though. Why the name, "castor" sugar? Would
|> appreciate any info/insight on this matter.
|>                                 Thanks, Pratima.


Castor is French for beaver, and we Canadians LOVE beaver with lots of
sugar.  The course granulated sugar is just too gritty, so we use
castor sugar.   -->   ;-)


No really, I haven't got a clue either, but I couldn't pass up an
opportunity like this.  I'm curious too.  I think it is a British term.


Dave Malecki.


BNR owns, but does not share, my opinions.
From: 34LI6RE@CMUVM.CSV.CMICH.EDU
Newsgroups: rec.food.cooking
Subject: Re: Miracle Whip
Date: 10 Apr 92 15:42:55 GMT
Article-I.D.: CMUVM.92101.11425534LI6RE
 <1992Apr06.220931.14121@fwhnm02.fwrdc.rtsg.mot.com>
 <bonnie.702751360@earth.njit.edu>
Organization: Central Michigan University

Our family favorite in the summer is cruncy peanut butter, Miracle
Whip and (raw) green pepper sandwhiches.

Yum!  (I thought it was gross until I tried it.)

Holly Whitehead
Newsgroups: rec.food.cooking
From: spencer@med.umich.edu (Spencer W. Thomas)
Subject: Re: Poblano Peppers
Organization: University of Michigan HSITN
Date: Mon, 13 Apr 1992 17:51:39 GMT

In article <1992Apr12.100030.4522@bronze.ucs.indiana.edu> kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:

>>What is a poblano pepper?  Is it hot, mild or sweet?

> It's a large mild green pepper. The dried red form is known as ancho.

"Mild" meaning "hot, but not very".  Not as in "like a bell pepper".
--
=Spencer W. Thomas 		HSITN, U of Michigan, Ann Arbor, MI 48109
spencer.thomas@med.umich.edu	313-747-2778
From: metzler@mbcl.rutgers.edu
Newsgroups: rec.food.cooking
Subject: Re: Shortening
Date: 8 Apr 92 16:46:46 GMT

]In article <1992Apr06.133653.28504@bmerh2.bnr.ca>, stu1f12@bnr.ca (Dave Malecki) writes:
> On a related topic:
> 
> My father has been watching his cholesterol for a while now (no butter in the
> house any more :( ) so my parents have been using soya margarine.  From what
> has been going on on the net, it would seem that in order for a margerine to 
> be solid, the soya oil must be hydrogenated (says so on the tub).  This 
> saturates the fat making it worse from a cholersterol point.  Would it be 
> better to paint your bread with oil then?  What about olive oil?  I have 
> heard so many good things about it, yet it hardens in the fridge.  This
> would indicate to me that it is higher in saturated fats than other oils.
> Could someone explain this anomaly?
> 
> Thanks.
> 
> Dave Malecki
> 
> BNR owns, but does not share, my opinions.

I believe that olive oil is mono-saturated, so that is why it hardens, whereas
something like safflower oil would not. But olive oil is supposed to be very
good for the heart - I think I have read that monosaturated may be even better
for the heart than poly-unsaturated.
I knew an italian woman whose father converted from butter entirely to olive
oil on his doctor's advice. And olive oil has a lot of flavor, so you tend
to use less of it. 
 
Mary C. Metzler				|Bionet: Metzler@Biovax.Rutgers.edu
Department of Plant Pathology		|Bitnet: Metzler@BioVax
Cook College, Rutgers University
New Brunswick, NJ 08901
From: rjc@cstr.ed.ac.uk (Richard Caley)
Newsgroups: rec.food.cooking
Subject: Re: Cups
Date: 9 Apr 92 16:18:40 GMT
	<23920@sales.GBA.NYU.EDU>
Organization: Centre for Speech Technology Research

In article <23920@sales.GBA.NYU.EDU>, Shankar Bhattacharyya (sb) writes:

In article <1992Apr7.230636.4950@den.mmc.com> bsimmons@tracer.den.mmc.com (Brian Simmons) writes:

bs> A scale here that can weigh up to 10lbs (~5kg) with 1 gram
bs> accuracy can run over $100 for digital w/zero adjust and assorted
bs> bells and whistles.

sb> Are you being a little optimistic? I'd have estimated more like $300,

Mine cost me twenty mumble quid, not sure what the conversion rate is
at the moment, but I'm sure it doesn't get up to $300 :-). This claims
to weigh 5kg to 1 gram, I don't know how accurate it really is, but it
is good enough for everything I have used it for. 

Spring ones are hopeless, they have neither the accuracy nor long term
stability to be useful. 

As you say, if I was serious I'd get balance. They are also
prettier.:-).

--
rjc@cogsci.ed.ac.uk	For $300 you could almost fly overe here and
			buy something...
From: wmartin@STL-06SIMA.ARMY.MIL (Will Martin)
Newsgroups: rec.food.cooking
Subject: Re:  Mexican Cookbook Wanted
Date: 7 Apr 92 20:12:54 GMT

For generic "tex-mex" type "Mexican" foodstuff, try the Sunset Mexican
cookbook, the Old El Paso cookbook (you can usually get that new for 
a few bucks from OEP), and the Mexican book from the Better Homes &
Gardens series of thin hardbound cookbooks. The latter is much like the
Betty Crocker one previously recommended. There is also a paperback
spiral-bound Mexican one in the series of cookbooks on cooking with
"brand name" products, so it of course emphasizes using stuff you can
find in ordinary US supermarkets.

I write as one who has the Diana Kennedy books, plus an assortment of 
various other "authentic" and regional (New Mexican, etc.) cookbooks
of this sort of food. If I'm just wanting to throw together something
that is Mexi-tasting, I tend to look in the those books listed above 
first.

Will
Newsgroups: rec.food.cooking
From: stu1f12@bnr.ca (Dave Malecki)
Subject: Re: Sherbert (was Re: PUNCHES)
Reply-To: stu1f12@bnr.ca (Dave Malecki)
Organization: Bell-Northern Research Ltd.
Date: Tue, 07 Apr 92 19:12:28 GMT

In article <6591@lee.SEAS.UCLA.EDU>, weiss@hougen.seas.ucla.edu (Michael Weiss) writes:
|> In article <3500040@hpcc01.corp.hp.com> brooksp@hpcc01.corp.hp.com (Peter Brooks) writes:
|> >Aussie sherbert is a fruit-flavored sugary powder? Takes me back a
|> >*long* way (Sherman, set the way-back machine to 1959) to a confection
|> >called "Lick-m-aid".  It came in an envelope, and was essentially a
|> >combination of sugar and Kool-aid type flavoring.
|> 
|> I had some last in 1983.  Lick-m-aid has four attached envelopes.  One of them
|> contained a candy stick, and the other three contained the powders.  You'd use
|> the stick to get the powder.  It didn't really fizz...it was an acidic powder,
|> much like SweeTarts (which I'm sure you don't have anywhere else but the US).
                                  ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Don't be so sure!
Sorry to burst your bubble, but SweeTarts and Lick-m-aid are both made by
O-Pee-Chee Co. Ltd which is based in London, Ontario, CANADA!!!  I know,
I grew up there.  Check the side of the package of either the next time you
happen to get some.  Their logo is "Young Canada's Favourite".  I grew up on
their stuff which includes the above mentioned goodies as well as Bazooka Joe
bubble gum, Thrills (purple gum that some say tastes like soap), and of course,
Nerds.  These were (are?) little crunchy candy things similar to Pop Rocks but
without the fizz.  I know most Americans are convinced that Canada is either
a barren arctic wasteland, or just another state, but give credit where 
credit is due.  

Dave Malecki

BNR owns, but does not share, my opinions.


|> Pop Rocks, on the other hand, have carbon dioxide bubbles in them (just like 
|> sodas).  Very different.
|> --
|> \ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | /
|> -  Michael  weiss@seas.ucla.edu   |  School of Engineering & Applied Science  -
|> -   Weiss   izzydp5@oac.ucla.edu  |   University of California, Los Angeles   -
|> / | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | \