HDTenEightyP/NetNews huggingface dataset:
From: richard@sfu.ca (Richard Chycoski)
Subject: Re: Clotted Cream
Reply-To: richard@sfu.ca
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Mon, 31 Aug 1992 17:20:24 GMT

In article <BtKKBv.3qF@jfwhome.FUNHOUSE.COM> babs@jfwhome.FUNHOUSE.COM (Babs  
Woods) writes:
> In <1992Aug25.194739.14501@u.washington.edu> dcoder@u.washington.edu writes:
> 
> All right, that's enough!  Will this do?
> 
> From "The complete dairy foods cookbook", by E. Annie Proulx & Lew
> Nichols (Rodale Press, Emmaus, Pa.) (C)1982 by authors.  Reproduced 
> without permission, of course.  
> 
> 	I recommend this book very highly, although I don't have the 
> facilities to make hard cheeses and my husband won't eat any kind of
> cheese (so I'd have to make smaller than practical batches).
> 
> p. 76:
> 
> 		Kaymak or Near Eastern Clotted Cream
> This delicacy is used liberally with Near Eastern patries and is equally
> good with puddings, fruit pies and fresh fruit.
> 
> 	1 quart heavy cream
> 
> 1.  In a very large kettle bring the cream almost to a boil over very
> 	low heat. 
> 2.  With a ladle, scoop cream out of the kettle and pour it back in from 
> 	on high so that it makes many bubbles.  Continue doing this 30
> 	minutes to 1 hour until the kettle is full of fine cream bubbles.
> 3.  Remove from heat and set in a quiet place to cool gradually for
> 	several hours.
> 4.  Refrigerate and chill for 24 hours.
> 5.  The thick carpet of cream that lies on top of the liquid is the
> 	kaymak or clotted cream.  Remove it with a spatula to a bowl. 
> 	Cut it into slices with a knife and serve as a topping.  If too 
> 	soft to cut, remove it with a spoon.
> 
> 	[Well, that's one version, anyway.]
> 
> 				-babs
> -- 
> 
> "Excuse me, while I dance a little jig of despair."
> 	- hadley@ics.uci.edu (Ted Hadley)

"The Joy of Cooking" has a similar recipe. They note that you need to
start with unpastuerised cream that should be left standing out for about
six hours (in the summer) or twelve hours (in the winter).

I've only had real clotted cream once on this side of the Atlantic, at
a little tea house (that has since closed - sigh) in New Westminster, BC.
The owners said that they had imported a machine for making clotted cream,
and it involved a continuous dripping of the cream while heated, so I would
suppose that the instructions about ladling the cream are quite important.

A local (to Vancouver, BC) dairy produces 'Devon style' cream that is just
heavenly, but it is still hard to find, only a few stores in the city seem
to carry it. Most of the food stores here carry 'Coombes Castle' Devon Cream,
but it just isn't as good as fresh (although it's not bad if there's no
fresh to be had - especially in raspberry season!).

- Richard Chycoski
  richard@sfu.ca (don't believe the return address!)
Newsgroups: rec.food.cooking
From: John.Reed@bbs.oit.unc.edu (John Reed)
Subject: Re: BBQ recipe request
Organization: Extended Bulletin Board Service
Distribution: na
Date: Fri, 28 Aug 1992 19:56:34 GMT

This recipe produces a reasonable facsimile of the secret sauce from the
Ridgewood BBQ in Bluff City, Tennessee.  It's as good as they come, and
(he adds modestly) I was a judge at the Memphis in May International
Barbecue Contest last spring.

24 oz. (weight) catsup
1/4 cup Worcestershire sauce
1 Tbsp good prepared mustard
1/4 cup cider vinegar
1/2 cup oil
5 Tbsp white sugar
1 medium onion, finely chopped
1 large garlic clove, minced
3 Tbsp molasses
1 Tbsp Kitchen Bouquet (sorry about the brand name, non-U.S. folks:
                         this can probably be omitted)
1 Tbsp Tabasco sauce
salt and black pepper to taste (start with 1/4 tsp)

Mix in bowl.  Blend in blender.  Heat to boiling point, then simmer 15-20
minutes.  Makes about a quart.  Sauce freezes well.  Best on smoked pork
(add after cooking), but OK with chicken, beef, what have you.
--
   The opinions expressed are not necessarily those of the University of
     North Carolina at Chapel Hill, the Campus Office for Information
        Technology, or the Experimental Bulletin Board Service.
           internet:  bbs.oit.unc.edu or 152.2.22.80
Newsgroups: rec.food.cooking
From: lindam+@CS.CMU.EDU (Linda Macaluso)
Subject: Re: Need Squash Recipe
Keywords: 
 
   Yeah, it bothers me too.  One that I particularly remember was one guy who
Organization: Carnegie Mellon University
Date: Wed, 26 Aug 1992 18:45:17 GMT

posted wanting someone to send him generic sauce recipes for all the great
European cuisines, French, Italian, English (!), etc.  Get a @#$%&*! cookbook!

P.S.  To the person who requested a "recipe" for Irish coffee, here's what
to do:  Make coffee.  Add whisky in desired proportion.  Top with whipped
cream if desired.  Duh!
                                                               Linda
From: 421s@oasys.dt.navy.mil (Teresa Masser)
Newsgroups: rec.food.cooking
Subject: Re: Dumb Question about Chicken Mole
Date: 4 Sep 92 12:37:53 GMT
Reply-To: 421s@oasys.dt.navy.mil (Teresa Masser)
Distribution: usa
Organization: Carderock Division, NSWC, Bethesda, MD

In rec.food.cooking, cwechter@cyclone.mitre.org (Christine G. Wechter) writes:
>How come I never see it in restaurants (or, what kind
>of restaurant would you visit to try it -- especially
>in the DC area).
>
Christine,

If I remember correctly, "Tia Queta Restaurant" 8009 Norfolk Ave/Bethesda,
MD offers chicken with mole sauce as a regular menu item.  It's been
a while since I've eaten there.  You may want to call and see if they
still serve it (301) 654-4443.  This is a Mexican restaurant....and
it's very good (especially the chicken with mole sauce which I've had
several times).  I'm not just selling this particular restaurant, as
I'm sure there are other Mexican restaurants in the area that serve
it...but I've been to this one several times.

You won't really be able to pick out the taste of raisins or chocolate
by itself, these ingredients simply lend to the unique taste of the
sauce.  Try it, you might like it (and it's not real "hot" tasting).

Teresa
-------
From: pjh@eng.cam.ac.uk (Philippa Hogben)
Newsgroups: rec.food.cooking
Subject: Re: Lasagne: Need quick & easy recipe
Date: 27 Aug 92 12:49:41 GMT
Organization: cam.eng

33s@oasys.dt.navy.mil (Angie Brvenik) writes:

>Im looking for a quick & easy recipe for lasagne.  Someone was telling
>me about a recipe that you use dry lasagne noodles (you dont have to
>pre-cook them).  Does anyone have that recipe?

You can _buy_ lasagne "noodles" which don't need to be precooked (I
don't think it works with the normal type). You then use any normal
lasagne recipe but making the sauces a little more liquid. I always
use this type of lasagne. You just have to put a little liquid under
the bottom layer of pasta and make sure the top layer is well covered.

Hope this helps.

Philippa


--
Philippa Hogben   pjh@eng.cam.ac.uk  (Reverse if mailing from Janet)
Any mistakes are mine, all mnie.

I am not a .sig virus. I am a free bug.
From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Newsgroups: rec.food.cooking
Subject: Re: lots of salmon
Date: 3 Sep 92 18:32:27 GMT
Organization: HP Santa Rosa Site (NMD MTA MWTD)

I got a great idea........... send them to me ;)



-----------------------------------------------------------------
Don { Go Niners } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690
Newsgroups: rec.food.cooking
From: baumgartners@gtephx.UUCP (Stacie Baumgartner)
Subject: Re: Making yogurt: improvements
Organization: AG Communication Systems, Phoenix, AZ
Date: Wed, 2 Sep 1992 16:03:08 GMT

In article <CHRIS.92Aug24145343@endgame.gsfc.nasa.gov>, chris@endgame.gsfc.nasa.gov (Chris Shenton) writes:
> In article <1992Aug21.151644.23393@hemlock.cray.com> dadams@cray.com (David Adams) writes:
> 
>    I try to keep it warm.  95 deg. F. is nice.  I do this by putting
>    it in a camping cooler with a bucket of hot water at the other end.
>    I go to bed, and when I get up I have fresh yogurt.
> 
> Others have suggested putting the bowl in a gas oven which has just
> the pilot light going. Seems simple enough to me.

After making a few batches myself, I think I've gotten it the way I want
it.  I use about 1-2 Tablespoons of a previous batch, then add nonfat
dry milk and water.  I use twice as much water as milk.  If I use 2
cups of water, I use 1 cup of dry milk powder.  This is usually how much
I make at a time.  This gets it to the consistency I like, not too runny.
I preheat the oven to the lowest possible temperature, then turn it off.
I let the yogurt sit in a 1-quart canning jar with a coffee filter on the
top, held on with either a rubber band or the lid for the jar.  NOT the
seal part.  Then I turn on the oven light.  It usually sits there over
night and comes out just right in the morning.  Just my experience.

-- 
Stacie Baumgartner, AG Communication Systems, Phoenix, Arizona
UUCP: ...!{ncar!noao!enuucp | att}!gtephx!baumgartners
Internet: gtephx!baumgartners@enuucp.eas.asu.edu
Voice: (602) 581-4402          FAX: (602) 582-7624
From: swk004@muvms3.bitnet (CONNIE LEINEN, SWK004@MARSHALL, HUNTINGTON, WV)
Newsgroups: rec.food.cooking
Subject: Food Processors, KitchenAid Mixers and My Dilemma
Date: 28 Aug 92 14:05:47 GMT
Organization: Marshall University

I'm so confused.  Although I prefer to think of myself as a "purist",
in reality, I don't have these things because we've been poor for
an awful long time.  But now I think I'm ready to spring.  But for
what?  Here's my dilemma....

After listening to so many of you drool over your KitchenAid mixers,
I resolved to get one.  I've been pricing them and examining them 
and drooling over them for months now.  Then I noticed the attachment
kits.  Ah HA! I can buy this and it will *also* be a food processor!
Is that right?  Any comments on the KitchenAid slicer/dicer attachment?

Then, a friend gave me her unloved, unused food processor.  I was just
in heaven.  I sliced and diced and I bet we had fried potatoes every 
night for 3 weeks.  Yes, we got a little tired of fried potatoes, but
potatoes were the only thing that seemed to slice correctly.  Well, 
finally the replacement manual came in the mail and I discovered 
I was missing the blade thing that sits in the bottom and I was missing
3 of the slicing blades.  Ah well.  Free is free.  She can't find the
missing pieces and the replacement costs are significant for a machine
of unknown quality, reliability, etc. (a 5-6 yr. old Waring).

So, tell me oh-great-net, just what is it that I want.  What exactly 
can one do with a food processor that has all its parts vs. a 
KitchenAid mixer with the slicer/dicer attachment?

I make bread, but I *shudder* just a little at the thought of machine
kneaded bread, although, I'm sure I'll get over that bias.  I *do*
need a decent mixer.  Whipping egg whites or cream is a real &*(&(*^&()
with my little Sunbeam.  

Other than chopping up veggies, what does one do with a food processor?
Will a KitchenAid adequately chop up veggies?  What about these other
KitchenAid attachments?  I don't foresee going on a homemade sausage 
binge, but you never know.  Any opinions on the pasta attachment?  

I've got my 7-year-old convinced that the KitchenAid has an attachment
that will rinse his hair so I can relax while he takes a bath.  My husband
would like to be notified as soon as KitchenAid comes out with a router
attachment.

Suggestions, comments and recommendations welcome.  I suspect the general
concensus will be that I need both.  If so, which do I get first?

Connie

Connie
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: Chicken Mole
Date: 28 Aug 92 18:08:58 GMT
Organization: Northwestern University, Evanston Illinois.

In article <714985231.F00002@blkcat.UUCP> Ladd.Morse@p804.f70.n109.z1.fidonet.org (Ladd Morse) writes:
>  VL> I came across 3 types of mole when getting a care package together for
>  VL> a poor deprived friend who doesn't live near a Mexican food market. 
>  VL> There was a red mole (red chiles), the Mole Poblano(chocolate) and a
>  VL> green mole. 
>
>do you mean that you came across a brand of bottled (or canned) mole sauces?
>If so, what was the brand name....
> 
> 

I shopped in a few of the Mexican Food Markets on Clark St. in Chicago.
They carried bottled mole sauces.  Some stores carried all the  types of
mole and some just carried the Mole Poblano.  There were two or three
brands.  I think one of them was La Preferida.  If it's really important to
you I could look it up the next time I stop by the store with the biggest selection.

My friend likes Mole Poblano so I thought he'd enjoy trying the other types
out.  I haven't tried anything but the Poblano myself.

Valerie
Newsgroups: rec.food.cooking
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: Gross foods in cans: competition
Organization: Jet Propulsion Laboratory, Pasadena, CA
Distribution: na
Date: Thu, 27 Aug 1992 21:38:51 GMT

In article <7128@bigbird.hri.com.hri.com> wilde@hri.com (Scott Wilde) writes:
>Well this may be cheating, since it is a bottle and not a can, but one 
>of the souvenirs
>of my trip to Hong Kong is a bottle of liquor with a lizard in it.  
>I'd really like to know
>how they do this, because the lizard is as long as the entire bottle, 
>and several times larger
>in diameter than the mouth.
>	It was a toss up between getting that and the kind that had a 
>bunch of baby mice
>at the bottom.  Really.
>
>Scott
>wilde@hri.com


Man oh man!  I thought worms in the bottle were bad, but this!  Wow!
How long is the bottle/lizard?  Is it a colorful lizard or a 
dull gray one?  What kind of liquor is it?  Have you tried any of it?

Julie
#include "std_disclaimer.h"
#include "witty_sig.h"
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: Re: Cooking Courses
Organization: Intergraph Corporation, Huntsville, AL.
Date: Wed, 2 Sep 1992 13:19:15 GMT

rlafolle%apssgi@relay.nswc.navy.mil (Robert D. LaFollette) writes
	**Can anyone provide me with information on cooking courses, of
	**any kind, in the Continental U.S. that range from 1 day to a week.

I would be interested in this, too, particularly in the southern
U.S. (Birmingham, Atlanta, Nashville, maybe).  I've been dying
to take some clases (*any* classes), but I haven't been able to
find any in my area.
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.cooking
Subject: Re: Canning Tomatillos and Verde Sauce
Date: 2 Sep 92 12:01:08 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

woodley@hpcc01.corp.hp.com (Judy Woodley) wrote:
> I got a prolific crop of tomatillos this year...

Is this an American name for the fruit known as a "tree tomato" or
"tamarillo" in New Zealand?  Shaped like a plum tomato, and with a
similar texture, but acidic enough that you count your teeth after
eating them?

Where did they come from originally?

Do they ever turn up in the UK?  (Somewhat academic question, as
I have no intention of ever eating one again).

-- 
--  Jack Campin    room G092, Computing Science Department, Glasgow University,
17 Lilybank Gardens, Glasgow G12 8RZ, Scotland   TEL: 041 339 8855 x6854 (work)
INTERNET: jack@dcs.glasgow.ac.uk or via nsfnet-relay.ac.uk    FAX: 041 330 4913
BANG!net: via mcsun and uknet     BITNET: via UKACRL    UUCP: jack@glasgow.uucp
Newsgroups: rec.food.cooking
From: ABANKS1@ua1vm.ua.edu (Al Banks)
Subject: Knives
Organization: The University of Alabama, Tuscaloosa
Date: Mon, 31 Aug 1992 18:28:19 GMT

I've heard several people talking about some ceramic knives on the list--does
anyone have any recomendations for steel kinves?(brand, horror stories, loved
them stories, etc?)  Reply to me personally--address below--and I'll post
the completed list in a few days.......thanks!
                              -Al
 
 
 
+-----------------------------------------------------------------------+
 Al Banks (abanks1@ua1vm.ua.edu)        The University Of Alabama     
  P. O. Box 8542                           Tuscaloosa, Alabama        
  Tuscaloosa, Alabama USA 35486                                       
  Telephone: (205) 556-2508                    Roll Tide!!            
+-----------------------------------------------------------------------+
Duty is the sublimest word in our language. Do your duty in all things.
You cannot do more.  You should never wish to do less.                 
                                           -Robert E. Lee              
+-----------------------------------------------------------------------+
Organization: Engineering Design Research Center, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Sun, 30 Aug 1992 20:04:54 -0400 
From: Alison Rebecca Colman <ac10+@andrew.cmu.edu>
Subject: REQUEST:Vegetarian Baked Beans

Hello all,

Does anyone out there have a good recipe for vegetarian baked beans?
Thanks a heap in advance for all responses.

Alison
From: Ladd.Morse@p804.f70.n109.z1.fidonet.org (Ladd Morse)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Kitchen thermometers
Date: Mon, 31 Aug 1992 21:58:25 -0500

RE: Thermometers
 
Depending on how low they go, you might put them in the freezer which will cause
all the mercury to shrink back into the bulb, thereby reuniting with its lost
companions.  Perhaps some shaking will be required after cold.
From: estemmle@mail.sas.upenn.edu (Ed Stemmler)
Newsgroups: rec.food.cooking
Subject: REQUEST: Wheat Substitutes
Date: 26 Aug 92 16:02:28 GMT
Organization: Univ of Penna


I've got a friend who is allergic to wheat.  Would you have any suggestions on modifying
existing recipes to allow baking and getting similar tastes/results?  Any recipes or cookbooks that 
provide alternatives to wheat flours?

Feel free to post here or mail to my address.  Thanks for your help!
From: tunxis@netcom.com (Gary A. Gorgen)
Newsgroups: rec.food.cooking
Subject: $.50 WOK ( Story )
Keywords: wok season hand hammer
Date: 1 Sep 92 17:44:52 GMT
Organization: Tunxis Design Inc. (408-749-9463)

The other day my car stopped at a garage sale. While poking around, I found
a box with a wok and assorted utensils. I was told the wok was,
an expensive "hand hammered" one. I didn't care what it was, because
I had no intention to use it for cooking. All I wanted was something
with a round bottom, made of steel. It was late in the day, and I was
probably their last customer. I offered $.50, & again was told it was
an authentic "hand hammered wok". I guess the thought of having to put
it back in the garage, was too much for him, he handed me the box.
( I always wonder, "If this stuff is so good, why are they getting rid
of it?" ).

After returning home, I inspected my new found treasure. It was never
seasoned, and whatever they tried to cook was still in the bottom. I
attacked it with course emery cloth and WD-40, inside and out, until
it shined. In the box I found a little pamphlet, that says, " Authentic
Hand Hammered Wok, by CHINA CONNECTION". There are hammer marks on the
inside, but the outside is smooth. This is *NOT* a "hand formed" wok,
it is stamped, then pounded with a hammer on the inside, to make it look
hand formed. ( Good imitation ).

This wok looked too good to use for my intended purpose, So I scrubbed
it, with detergent, then started heating it, to bake out all of the
WD-40. The shinny steel, immediately turned blue, so I heated it evenly,
until it was all blue, & no more WD-40 smoke. While it was still very hot 
I rubbed it, inside & out with peanut oil, and heated it again until
it stopped smoking, I repeated this 3 more times. What I ended up with
is amazing, the wok is now jet black, inside & out, completely rust proof,
and has a nonstick surface that would put "Teflon (R)" to shame.
I dropped an egg in with no oil, 30 sec. later, a perfect fried egg,
slid out.

This whole seasoning process, took less than 15 minutes. Not hours.

Does anyone out there in net-land know anything about these wok's?
"Authentic Hand Hammered Wok" by China Connection.
14 in. diameter, 1 mm. thick, cheap aluminum cover & handle.

It is a little thin, to my liking. But it's light, and easy to handle.

Gary.

-- 
Gary A. Gorgen      | "From ideas to PRODUCTS"
tunxis@netcom.com   | Tunxis Design Inc.
                    | 422 S. Murphy, Sunnyvale Ca. (408) 749-9463
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Cuisinart Processor is Best
Organization: Indiana University
Date: Wed, 26 Aug 1992 08:55:29 GMT

MPRK@db1.cc.rochester.edu (Margaret parker) writes:

>If you bake any bread, Buy a Cuisinart food Processor - It the only one
>(I think) that has a motor stong enough to knead bread. 
If you bake bread seriously, but a KitchenAid as well.

>Buy a Cuisinart, and you will love it, 
You will love it forever.  The warranty is 30 years on the motor.

>and wonder how you ever lived without one.  I've
I took mine to our contra dance weekend last week.  We had to do 20lbs
of onions, the Cuisinart did this in a few minutes.  I only have the
DLC-7, but I am thinking about a DLC-X while they are still available.
I think it will travel with me, next to my knives, when I go to
out-of-town dances.

(But DO NOT buy their pasta maker - I don't know whym
>they goofed here - it's a terrible pain to clean)
This is perhaps the only thing they have failed at, and it is now
discontinued I think.  Their hand mixer is wonderful, especially at
cream and egg whites (as is the whick attachment with the same beater
design, the hand blender got a pretty good review in Consumer Reports
last month,  the mechanical balance is very nice, the electronic scale
seems good, everything I've seen for this machine is exquisite.  Carl
Sontheimer's engineers seem to have kept up the good work.

>in the dishwasher every night. While you're at it, also buy the little
>mini processor - Braun is very good for that one - I find it's excellent
>for mincing small things like garlic and ginger, and also for making

Cuisinarts has two small choppers, with reversible blades for chopping
and grinding.  I have the mini-mate ii and am about to get the
Mini-Prep, a larger version.  I almost never use my blender anymore.

These machines are works of art, they have truly transcended their
humble beginnings.  I will probably buy a few spares if the company
ever folds, I can't imagine life without it.

Pig out,
	-Kiran
-- 
Kiran Wagle     <kiran@bronze.ucs.indiana.edu>     (812) 335-0420
From: cwechter@cyclone.mitre.org (Christine G. Wechter)
Newsgroups: rec.food.cooking
Subject: REQUEST:  Buffalo Chicken Wing Salad
Date: 27 Aug 92 13:55:18 GMT
Organization: Mitre Corporation, McLean, VA
Originator: cwechter@cyclone


A while back, someone posted a recipe for a chicken
salad that followed the idea of Buffalo wings.  It
used boneless chicken breasts, hot sauce, celery,
and blue cheese dressing.

I no longer have the recipe and wonder if someone could
repost it or send it to me -- I can't remember all the
details of preparing the chicken and assembling the salad.


Thanks!

Chris
cwechter@mitre.org
Newsgroups: rec.food.cooking
From: patt@squid.tram.com (Patt Bromberger)
Subject: Re: apples
Organization: Tramway Unix Systems
Distribution: na
Date: Sat, 29 Aug 1992 01:04:16 GMT
Followup-To: rec.food.cooking 
Summary: freezing apples

In article <17lqeeINNsd3@roundup.crhc.uiuc.edu> mary@uicsl.csl.uiuc.edu (Mary E. Allison) writes:
>QUESTION -- Can one FREEZE apples?
>I was thinking that maybe they could be sliced and frozen.
>Anyone ever try this?

Yes, slice them up and freeze them!

You might also try peeling and coring them, put however much you would
use for an apple pie into a freezer bag along with some brown sugar
and cinnamon and freeze the whole thing - it's a convenience to have
the pie ingredients all ready to go.

You can also wash them carefully, throw all the apples in a pot and
cook them down with about a cup of water - push everything thru a food
sieve and you've got applesauce - freezes well, too!



-- 
Patricia Ann Bromberger                     -       patt@squid.tram.com
Tramway Unix Systems 
"Practice random kindness and senseless acts of beauty." (Anne Herbert)