HDTenEightyP/NetNews huggingface dataset:
From: jeff@cns.nyu.edu (Jeff Fookson)
Subject: Daikon recipe, Chinese Steamed Turnip Cake
Reply-To: jeff@cns.nyu.edu
Organization: New York University
Date: Thu, 12 Nov 1992 15:31:12 GMT

I posted this during the daikon thread a few weeks ago, but our feed was messed up and I don't think it made it out to the world:

One of the nicest things to do with daikon is to make the dim sum, Chinese
turnip cake, (daikon is sometimes called chinese turnip or lo bok)

1/4 cup dried shrimp
1 medium chinese turnip (daikon)
1 cup chicken stock
2 T oil

1/2 cup diced roast pork
2 chinese sausage, diced (optional)
1/4 cup minced salted turnip (optional)
3 scallions diced
1/2 cup chopped chinese parsley (cilantro)
2 T oil

2 cups cake flour
1 1/4 cups chicken stock
1 t salt
black pepper to taste

Place the dried shrimp in a bowl, cover with hot water and soak 1 hr
Peel daikon, dice until you have two cups and simmer in a saucepan with 2T oil and
1 cup stock for 12-15 minutes until soft.

When the shrimp are soft, mince them. Heat a wok or skillet, add 2T oil. When hot
stir-fry shrimp for 30 sec, then add remaining diced and chopped items and stir-fry
an additional minute (I omit the sausage because it is very fatty and the salted
turnip (too salty) and use more roast pork instead). Remove to a bowl.

Combine flour with 1 1/4 cups stock, stir until smooth, add the cooked daikon with whatever liquid remains in the saucepan, and the dry ingredients. Pour into 9"
pie plate, place in a steamer, and steam for 30-40 minutes until firm.
Cool for 30 minutes, cut into squares and serve with a mixture of soy
sauce, vinegar, and sesame oil. OR, when cool and cut into squares, brown the
squares in a skillet in a little oil until crispy on the outside and serve with the
same dipping sauce (I prefer it that way). It can be made in advance and browned
before serving.

------------------------------------------------------------------------
					Jeff Fookson

Internet:  jeff@cns.nyu.edu		Center for Neural Science
					Dept of Psychology
					New York University
Phone:	   (212) 998-7782		6 Washington Place, Rm 866B
Fax:	   (212) 995-4011		New York, NY 10003
------------------------------------------------------------------------

Newsgroups: rec.food.cooking
From: sherwood@adobe.com (Geoffrey Sherwood)
Subject: Re: Milo - does anyone know about this?
Organization: Adobe Systems Incorporated
Date: Tue, 10 Nov 1992 23:27:42 GMT

I don't know what variety of malt people are looking for, but a great source
of barley malt is a homebrew store.  It is available powdered for about $2.50
per pound and comes in many varieties.  Most likely you would want one of the
lighter ones for cooking.  I normally make beer with it, but I have used it
in cooking a few times.  The only hassle with it is that it is incredibly
hygroscopic.  I had some when I lived in Houston, Texas -- it solidified
into a 3 lb lump.  Still dissolved well in boiling water, though.
	Geoff Sherwood
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: pizza dough on the grill
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Mon, 9 Nov 92 17:38:14 GMT

I saw a TV show Sat. nite about restaurants and there is
a restaurant in New Eng that features pizza cooked on a
grill.  Don't ask, I don't know the name.
From: cusanell@oasys.dt.navy.mil (Dominic Cusanelli)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Southwestern Chili Recipe
Date: 10 Nov 92 19:17:56 GMT
Reply-To: cusanell@oasys.dt.navy.mil (Dominic Cusanelli)
Organization: Carderock Division, NSWC, Bethesda, MD


  The way I remember it "true" southwestern chili does not have
any meat in it - just green chilies (peppers) usually of
the New Mexican Green Chile variety.  Is this the type
of chili you were referring to?  If so - I'm also
interested in getting a recipe, any out there?
Newsgroups: rec.food.cooking
Subject: Re: Artichokes?
From: sagi@md2.huji.ac.il (COOPER SAGI 6767)
Date: 5 Nov 1992 19:08 +0200
Distribution: world
Organization: The Hebrew University of Jerusalem
News-Software: VAX/VMS VNEWS 1.41

In article <1992Nov5.053049.10669@cbnewsm.cb.att.com>, nsw@cbnewsm.cb.att.com (Neil Weinstock) writes...
>In article <1d94orINNjma@sixgun.East.Sun.COM> debbyc@capemay.East.Sun.COM writes:
>>In article 11949@lmpsbbs.comm.mot.com, leeba@mot.com (Leeba Salzman) writes:
>>>In article <1992Nov3.223211.16668@monu6.cc.monash.edu.au> kurtles@momth3.maths.monash.edu.au (Mr K.A. Brinschwitz) writes:
>>>>
>>>>stuff deleted
>>>
>>>Serve plain or with dollop of mayo on the side.
>>
>>
>>Melted butter is also good for dipping.  I have a recipe (at home) for
>
>Funny, before reading this group I never heard of using either butter (which
>sounds OK) or mayo (blech!) for artichokes.  Mom used to make a dipping
>../.  Straight Italian dressing would work too, but the egg gives it
>some body.
>
>Am I the only one who's ever eaten an artichoke like this?
>
>
>                                - Neil

Probably, although I'm willing to try it when they (arts') are on the
market again. The thing with the mayo is to dilute it with some lemon juice
(real!) and add some chopped cucumbers (in brine) or chopped dill. Sour
cream also works but I find ita bit dull. Some people eat artichokes as
they come - GREEN - with a drop of lemon. It dyes he gums (not purple but
black). I tried this once but no more.   Cook them until the third-fourth
row comes off easily, drain and serve on a large plate acc. by dips.
 Be'te'avon.
Sagi.
Newsgroups: rec.food.cooking
From: ste@sees.bangor.ac.uk (Mr S James (SB))
Subject: Re: Popping Popcorn in Oil...
Followup-To: rec.food.cooking
Keywords: popcorn wok salt
Reply-To: ste@sees.bangor.ac.uk
Organization: University of Wales (Bangor)
Date: Fri, 13 Nov 1992 22:01:03 GMT

My resident popcornoholic just bungs the corn into the cold oil and nukes
it on the gas ring. With the lid on of course. I suggested adding some
salt to the oil and this seems to work--ready salted fresh from the pan!
(Apparently you Americans call this autocondometation! :-)

Any way, has anyone tried using a *wok* for making popcorn? It's only just
ocurred to me so I haven't tried it myself yet. With my big Cantonese wok with
its domed lid I could make a hell of a lot of popcorn on one go! Yumm! 8-)

-- 
  -    -    -    -    -    -    -    -    -    -    -    -    -    -    -   
                    School of Electronic Engineering and Computer Science
                                                      University of Wales
                                       /\                     Dean Street
                                      /  \                         Bangor
  Steve James BSc                 ^  /    \/\                     Gwynedd
  ste@sees.bangor.ac.uk          / \/      \ \                   LL57 1UT
  Fax:   +44 (0)248 361429      /   ========\=\                        UK
  Tel:   +44 (0)248 382723     /             \ \                 
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Pumpkin fraud being perpetrated on all of us!!
Organization: Lockheed Missiles and Space Co.
Date: Thu, 12 Nov 92 21:22:37 GMT

[ stuff deleted ]
>>OK - here's the story.  It turns out that what is called canned
>>"pumpkin" isn't pumpkin at all.  It's HUBBARD SQUASH!!  According to
>
>How can that be true?  When I was growing up my mother always
>cooked our jack-o-lanterns and made pumpkin pie.  It's delicious --
>*definitely* not "virtually tasteless".  I didn't have canned
>pumpkin until I started cooking for myself and got lazy, but
>the canned stuff doesn't taste that different than the "real" stuff.
>I'm going to go home and read the label of my canned pumpkin....
>
well, a pumpkin is a squash

and there's not a whole lot of difference between pumpkin & sweet potato
pie either (except to someone who knows the minute differences) - once,
when out of pumpkin I made a sweet potato pie and never told anyone - 
they thought they were eating a pumpkin pie......B-)

-- 
________________       __        ________________   "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: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: Dont do this!!!
Organization: Alphabetical within ZipCodes , Please! 
Date: Tue, 10 Nov 1992 02:25:23 GMT

>In case anyone was thinking of doing it, DONT try to grind turmeric
>in a coffee grinder.

Another "Don't" :  Don't substitute applesauce for oil in your deep 
fryer.  :)
-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: buffalo wings
Organization: Taronga Park BBS
Date: Sun, 8 Nov 1992 23:14:52 GMT

>Well, I've only been on the network for about a month and I love a juicy 
>story. Can someone reprise the great buffalo wing fiasco for me, please?

Somebody's news software burped and posted the same set of articles
over and over again -- around 500 times over a period of about 3 days.

Most of the recipes were on a thread about Buffalo wings.

Needless to say, we got real sick of reading about Buffalo wings.
(Some of us still groan whenever a new request is posted, which
happens about every 2 weeks).

Not that juicy a story, unless you consider Buffalo wings to be juicy....
-- 
Stephanie da Silva                                    arielle@taronga.com
  "I can see the headlines now: 'Honest Pete plows wife under for 
         profit.'  Oh, that should do *wonders* for car sales!" -- Peg
Newsgroups: rec.food.cooking
From: lwv26@cas.org (Larry W. Virden)
Subject: Compuserve prices (Was: Re: Online databases/archives for recipes/cooking)
Followup-To: rec.food.cooking
Reply-To: lvirden@cas.org (Larry W. Virden)
Organization: Nedriv Software and Shoe Shiners, Uninc.
Date: Mon, 9 Nov 1992 17:40:15 GMT

Note that Compuserve is really only $6 an hour for 300 baud and $12.50 an
hour for 1200/2400 baud if one does not use the basic price plan.  It is
still quite expensive, but generally not $18 .
-- 
Larry W. Virden                 UUCP: osu-cis!chemabs!lvirden
Same Mbox: BITNET: lvirden@cas  INET: lvirden@cas.org
Personal: 674 Falls Place,   Reynoldsburg, OH 43068-1614
From: matthews_k@cubldr.colorado.edu
Subject: re: Popcorn (how to make)
Organization: University of Colorado, Boulder
Date: Wed, 11 Nov 1992 16:48:09 GMT

I tried to post this once, and it got lost somewhere, so I'm trying
again.  

Wes asked what I use to pop popcorn in, if not using a microwave
or air popper.

Boy, talk about showing one's age!  Well, sonny, back in the stone
age we used to use a large, heavy pot.  In my case, specifically
my pressure cooker.  I take out the rubber seal ring, and don't use
the rocker weight, but just set the lid lightly on the pot so the
steam can escape and not make the popcorn tough.  You should use a
pot you're not particularly concerned about, since invariably you will
end up with burned-on oil film on the outside that is difficult to 
remove.  I use about 1/8th of a cup of oil to about 1/3 c. unpopped
popcorn to make a batch.  Never use high heat, or your popcorn will
burn (I know, my husband gets impatient and turns up the heat, and
ends up burning it every time!)  Use the medium-high setting on an
electric range.

Guess I'll hobble off to the kitchen and pop some popcorn... of course
it's hard to eat with these durned dentures....  ;-) ;-)

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
From: klyle@liberty.uc.wlu.edu (Karen S. Lyle)
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
Date: 11 Nov 92 14:28:14 GMT
Organization: Washington & Lee University
X-Newsreader: Tin 1.1 PL5

I vote for the bannanas and peanut butter!  Great snack for the doldrums!
From: girl@slavery.EBay.Sun.COM (Mary Smith)
Newsgroups: rec.food.cooking
Subject: Help me please!!! Baklava
Date: 6 Nov 1992 15:28:31 GMT
Organization: Sun Microsystems, Mt. View, Ca.
NNTP-Posting-Host: slavery.ebay.sun.com


Today is my husband's bday
and I promised to make him a batch of Baklava.
I have Searched through my stuff and can not for
the life of me find my recipe!!!!!


If some kind soul can send it direct
to mary.smith@EBay.Sun.COM I'd really appreciate
it!!




Mary

Thanks
--
-----------------------------------------------
If I won the lottery, I wouldn't be one of those people who immediately
quit their jobs.  I'd make my boss's life a living hell for a week or
two first.
Newsgroups: rec.food.cooking
From: springer@khonshu.colorado.edu (Jann Springer)
Subject: Chocolate Sin Raspberry Truffle Brownies
Followup-To: springer@khonshu.colorado.edu 
Keywords: chocolate, deadly, rich! 
Organization: Univ. Colorado Boulder, CIRES
Date: Fri, 13 Nov 1992 22:24:36 GMT

This recipe originally appeared in the Denver Post. I usually make
it around Christmastime and it is always a big hit. Beware...it is
*very* rich. :)  I also cut the coffee in half as I am sensitive
to caffeine...doesn't change the taste.

Chocolate Sin Raspberry Truffle Brownies (Mary King, Concordia, Kansas)

Preheat oven to 350 degreesF. Grease a 9"x9" baking pan.
Uses 2 12 oz. bags of chocolate chips total.

Brownies:
1 1/4 C. semi-sweet real chocolate morsels
1/2 C. margarine
3/4 C. brown sugar
2 large eggs
1 tsp. instant coffee crystals (optional)
2 T. water
1/2 tsp. baking powder (** 1/4 tsp. if altitude > 5000 ft)
3/4 C. flour

Truffle Filling:
1 C. semi-sweet real chocolate morsels
1/4 tsp. instant coffee crystals (optional)
8 oz. package cream cheese, softened
1/4 C. powdered sugar
1/3 C. seedless raspberry preserves

Glaze:
1/4 C. semi-sweet real chocolate morseld
1 tsp. vegetable shortening

Brownie:
In a heavy saucepan over low heat, melt chocolate morsels with margarine.
Cool slightly. In a large mixing bowl, beat sugar and eggs together. Add
chocolate mixture and coffee crystals dissolved in water, mixing well.
Stir in baking powder and flour, blend well. Spread evenly into prepared
baking pan. Bake 30-35 minutes or until toothpick inserted in the center
comes out clean. Cool on wire rack.

Filling:
Melt chocolate morsels with coffee crystals in heavy saucepan over low heat.
Set aside. In a small mixing bowl, beat cream cheese until fluffy. Add
powdered sugar and raspberry preserves, beat until fluffy. Beat in melted
chocolate, mixing until well blended. Spread over top of brownies.

Glaze:
In a small heavy saucepan over low heat, melt chocolate morsels with
shortening. Drizzle over top of truffle mixture. Chill at least 1-2 hours.

Enjoy!
J. Springer
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Dont do this!!!
Organization: Actrix Information Exchange
Date: Mon, 9 Nov 1992 09:08:59 GMT

In article <26030@optima.cs.arizona.edu> jtw@cs.arizona.edu (Jane T. Waddell) writes:
> In case anyone was thinking of doing it, DONT try to grind turmeric
> in a coffee grinder.
> 
> Jane

Too late by a week.  The new coffee grinder is now the spice grinder.
The old coffee grinder is still the coffee grinder.
Spice grinder is a pretty colour though :-)

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: springer@khonshu.colorado.edu (Jann Springer)
Subject: Deep Dish Brownies (from scratch)
Followup-To: springer@khonshu.colorado.edu 
Organization: Univ. Colorado Boulder, CIRES
Date: Fri, 13 Nov 1992 21:53:31 GMT

This is for the person(s) who requested brownies that are made
with cocoa powder. The recipe appeared in either Family Circle
or Woman's Day magazine compliments of Hershey. They are delicious!

Deep Dish Brownies

3/4 C. butter or margarine (melted)
1 1/2 C. sugar
1 1/2 tsp. vanilla
3 eggs
3/4 C. flour
1/2 C. Hershey's cocoa
1/2 tsp. baking powder (** or 1/4 tsp. if altitude > 5000 ft)
1/2 tsp. salt

Blend melted butter, sugar, and vanilla in a mixing bowl. Add eggs, 
beat well with spoon. Combine flour, cocoa, baking powder, and salt;
gradually add to egg miuntil well blended. Spread in greased
8 inch square pan. Bake at 350 degreesF for 40 - 45 minutes or until
brownies begins to pull away from the edges of the pan. Cool. Cut
into squares. Good served with vanilla ice cream also.

Enjoy!
Jann Springer
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Bread Makers
Organization: Actrix Networks
Date: Thu, 5 Nov 1992 22:03:17 GMT

In article <WVOSS.20.0@novell.com> WVOSS@novell.com (Wes Voss) writes:
> >"Electric Bread" cookbook which I highly recommend. We made a light rye 
> bread>just last night that was to die for. Served with sweet and sour stew, 
> yum!>
> 
> Is there any such thing as light rye bread? <G>
> 
> Thanks for the recommendation!
> 
> Wes

Yes, I make a light rye (2 cups white flour to 1 cup rye), I use a
tablespoon of malt extract instead of sugar and I add toasted
sunflower seeds at the beep.  Definitely to die for :-)
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: geon@cwis.unomaha.edu (Charles R. Gildersleeve)
Subject: Re: Watermelon Pickles
Organization: University of Nebraska at Omaha
Date: Wed, 11 Nov 1992 22:03:11 GMT

Pat.Churchill@bbs.actrix.gen.nz writes:
> 
> I see mentioned a couple of times water melon pickles.  Funnily enough
> I just picked up a jar of homemade *American Melon Pickle* at a local
> craft village here in New Zealand.  Can anyone share a recipe?
> 
> I remember when I was at boarding school we used to have pie melon
> jam.  Totally different, of course.  They were made from a special
> melon - pie melon, in fact.  I guess it went a long way and made a lot
> of jam.
> -- 
> | The floggings will continue until morale improves
> | Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
Here's a recipe that's been in my family for decades:

WATERMELON PICKLES

10 Pounds peeled & cubed watermelon rind
10 Pounds Sugar
1 Pint vinegar
30 Drops oil of cinammon
30 Drops oil of cloves

1.  After peeling & cubing rind, place in LARGE pan (turkey roaster
works well) and cover with water and ice cubes. Let stand overnight.
2.  Drain.  Fill with water and cook until tender, about 20 minutes.
3.  Drain.  Add other ingredients.  Let sugar dissolve over 2-3 days.
Stir frequently.
4.  Heat, but do not boil, before jar processing.

NOTE:  Black Diamond Watermelons work well because of their thick rind.
Pickles taste better after sitting 2-3 YEARS!
From: tony.hall@canrem.com (tony hall)
Newsgroups: rec.food.cooking
Subject: recipe request !!!
Date: 7 Nov 92 03:08:34 GMT
Reply-To: "tony hall" <tony.hall@canrem.com>
Distribution: rec
Organization: Canada Remote Systems


Please send Comfort or Peasant Cooking recipes my way, The great
Canadian Winter is coming.


See Ya,

THuNDER
---
 ~ DeLuxe}/386 1.25 #9056 ~ Pass the Salsa!!
--
Canada Remote Systems  - Toronto, Ontario
World's Largest PCBOARD System - 416-629-7000/629-7044
Newsgroups: rec.food.cooking
From: ronaldw@sco.COM (Ronald A. Wong)
Subject: Re: Bread machines
Organization: SCO Developer Relations
Distribution: usa
Date: Fri, 13 Nov 1992 21:50:15 GMT
Followup-To: rec.food.cooking

In article <1992Nov02.212553.10039@bnr.ca>,
penfold@PROBLEM_WITH_INEWS_GATEWAY_FILE (Harvey Schwartz) wrote:
> 
> The DAK bread machine may very well be a Wellbilt; however, after
> using ours for about nine months (and enjoying it very much) some
> internal component burned out.  We called Wellbilt to find an
> authorized repair facility and they told us in no uncertain terms
> that this was NOT one of their units and it would have to be returned
> to DAK for service.
> Caveat Emptor!
> 
> --
> 
> Cheers,
> Harvey
> 
> +-------------------+-------------------------------------------------+
> |  Harvey Schwartz  |  Since no one ever wants to share my opinions,  |      
> |  penfold@bnr.ca   |  they are obviously mine alone.                 |
> |                   |                                                 |
> +-------------------+-------------------------------------------------+
> |  How much deeper would the ocean be if there were no sponges in it? |
> +---------------------------------------------------------------------+ 

I burned out the motor on my DAK unit after trying to prepare some oat bran
bread --- the dough was just too stiff.  It is possible to repair the unit
yourself, if you're mechanically minded and know which end of a soldering
iron to hold.  What burned out was a thermal protection fuse, buried inside
of the motor unit.  You can get a replacement fuse from Radio Shack for
less than $2.  Opening up the unit requires knowing what screws to remove
--- DAK's authorized repair center will sell you the service manual that
tells you how to do this (actually they sent me a photocopy for free
because they didn't have one to sell me).  Or keep this message and email
me --- I'll be glad to put together a summary (maybe I'll even post it if
there's enough interest). Note that the repair manual _doesn't_ show the
thermal fuse as a replaceable unit, you're probably suppost to pay for a
entire motor (!).

DAK has a new model out that supposedly can handle heavier doughs, I
suspect they've beefed up the motor (or the thermal fuse), among other
things.




______________________________________________________________________
Ron Wong            The Santa Cruz Operation             408-427-7128
Net & Comm          400 Encinal Street, PO Box 1900      FAX: 425-3544
Segment Mgr         Santa Cruz, CA  95061-1900
E-mail:   ...uunet!sco!ronaldw      ronaldw@sco.COM
______________________________________________________________________
Newsgroups: rec.food.cooking
From: cc@dcs.ed.ac.uk (Chris Cooke)
Newsgroups: rec.food.cooking
Subject: Re: Food Processors
Date: 5 Nov 92 13:02:10 GMT
	<CSS.92Nov4121944@tron.stx.com>
Organization: Department of Computer Science, University of Edinburgh, Scotland

In article <CSS.92Nov4121944@tron.stx.com> css@tron.stx.com (Chris Shenton) writes:

   I picked up a Braun Multipractic (or something like that) from Price
   Club for about $60. Hefty motor, good capacity, enough slicing disks
   for the usual stuff, and a beater/whisk attachment. I think it's a
   very good deal: very solid construction.  I've used a Cui$inart for a
   while and didn't notice it being appreciably better.

I've had a Braun Multipractic for some years now and I'm very satisfied with
it.  It's still working quite well.  I've had two faults: firstly the
optional whisking attachment seized up (and never worked very well in the
first place - IMHO it was silly of Braun to try and get a food processor to
whisk things), and secondly I once managed to melt the plastic bowl in my
microwave.  :-)  Other than that it's been splendid. 
--
	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)

		
Newsgroups: rec.food.cooking,rec.food.sourdough