HDTenEightyP/NetNews huggingface dataset:
From: kathe@cbnewsf.cb.att.com (katherine.e.fagan)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: AT&T
Date: Wed, 6 Jan 1993 14:42:02 GMT

Mark Baldridge writes:

> [...]
>Bill opens the oven while his wife carefully takes the liquid custard pie in
>shell to the bottom oven rack.  Bill's had slips; the door raises closed,
>hitting the potholders (no burns here) holding the pie plate.  The pie plate
>tilts (flings) forward, catapulting the liquid custard filling all over the
>preheated oven (it set immediately, and hard).  Words were exchanged.
>
>The oven had to be cooled, the pie filling chipped off, and the process 
>initiated once again.  Dinner was late.

About 11 years ago I made my first attempt to cook a quiche. To steady the 
pie pan full of runny liquid, I placed it on a metal cookie tray and then 
slid the tray into the oven.  Several minutes after closing the oven door, I 
heard a BANG!  I looked into the oven with trepidation ... yes, the metal in 
the cookie tray had expanded causing it to "pop" and my quiche was no longer 
in the pie pan! Luckily for me, most of it ended up on the accursed cookie 
tray, not on the bottom of the oven.

Kathy
kef@alux2.att.com
Newsgroups: rec.food.cooking
From: peter@taronga.com (Peter da Silva)
Subject: Re: What is Jerk Sauce used for ?
Organization: Taronga Park BBS
Date: Mon, 11 Jan 1993 04:59:57 GMT

In article <93006.40483.6310550@LMSC5.IS.LMSC.LOCKHEED.COM> 6310550@LMSC5.IS.LMSC.LOCKHEED.COM writes:
>One of my Christmas presents included a bottle of Jerk Sauce from
>Jamicia.  Does anybody know what to use it for ?

Cooking people who annoy you.

It's similar to bozo sauce.
-- 
Peter da Silva, 77272-0711 USA                  `-_-'
Zure otsoa besarkatu al duzu gaur?               'U`
Serveuse, ce plat bouge encore!
Newsgroups: rec.food.cooking
From: sek@cbnews.cb.att.com (stephanie.e.kearns)
Subject: Request for a great salad dressing
Organization: AT&T
Distribution: usa
Date: Wed, 6 Jan 1993 20:51:16 GMT

Without starting a whole debate about the polictical correctedness
of how to dress or undress a salad, I would just like to know if anyone
has any really good salad dressing recipies.  I like the standard
oil and vinegar and herbs and spices (herbal vinegars, of course), and
just herbs and spices as well, BUT I have, on occasion, had salads
with incredible dressings on them.  One was at a health food salad bar
in California - I had the recipe once, and it included kelp and lots of
cloves of garlic, but have since lost it.
The other is served at a restaurant in the area called Kitty's - they
do sell their dressing, but won't give the recipe out.

SO, I'm just interested if anyone has any great recipes to share.

Thanks in advance.

Stephanie kearns
From: "abe bloom" <abe.bloom@channel1.com>
Newsgroups: rec.food.cooking
Subject: need breakmaker recip
Date: 5 Jan 93 22:36:30 EST
Reply-To: "abe bloom" <abe.bloom@channel1.com>
Distribution: rec
Organization: Channel 1 Communications

RM>  Newsgroup: rec.food.cooking
  > Subject: UN Breadmaker recipes


There are several books available from bookstores and the library.  The
ones that we have are those written by Donna German and has recipes in
three categories by size.


Sent by abe.bloom@channel1.com
---
  QMPro 1.01 41-8803  ROAD HOGS ARE NOT KOSHER
--
Channel 1 (R)   Cambridge, MA

Newsgroups: rec.food.cooking
From: jshearer@beta.tricity.wsu.edu (Jeff Shearer)
Subject: Re: Salsa vs. Picante Sauce
Organization: Washington State University Tri-Cities, Richland
Date: Wed, 6 Jan 93 06:29:50 GMT

In article <1993Jan5.053811.16643@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>What's the difference ?  More marketing strategy ?
>"Pace Picante Sauce" is easier said than
>"Pace Salsa" even though they make Salsa too. 

Picante = Hot (as in spicy)
Salsa = Sauce

They should all be called "salsa picante".  Go figure!

- Jeff


Newsgroups: rec.food.cooking
From: rudoff@mdd.comm.mot.com (Doug Rudoff)
Subject: Re: Creme' Brulee'
Organization: Motorola, Mobile Data Division - Seattle, WA
Date: Tue, 5 Jan 1993 01:39:25 GMT

In article <C06Cr3.F26@usenet.ucs.indiana.edu> bondc@silver.ucs.indiana.edu (Clay M. Bond) writes:
>And here's a superior alternative to the above, which I observed
>a good friend (and magnificent cook) doing in his kitchen about a
>month or so ago.
>
>Use an acetylene torch.  Ayup.  Easy, quick (no more than 4 or 5
>seconds does it) and no chilling afterward, because the cremes
>have not been warmed.  Quick circular motions.

I think an acetylene torch is overkill. Acetylene is rather dangerous
and you need oxygen tanks as well (plus it gives off some nasty soot).

Just a plain handheld propane torch obtainable at any hardware store
should do the trick. I've seen it recommended for browning food cooked
in a microwave oven.


-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Doug Rudoff          Motorola, Seattle    INTERNET:rudoff@mdd.comm.mot.com
                                            USENET:uunet!mdisea!rudoff   
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
From: kaz@vineland.pubs.stratus.com (Karen Fegley)
Newsgroups: rec.food.cooking
Subject: Re: What to do with LOTS of Tomato Paste?
Date: 5 Jan 1993 21:09:23 GMT
Organization: Stratus Computer Inc, Marlboro MA
Distribution: world
NNTP-Posting-Host: pogo.pubs.stratus.com

In article <23148@venera.isi.edu> vickiemc@isi.edu (Vickie McCorkendale)  
writes:
> 
> Hi,
> 
> My uncle who works at a produce processing plant has graciously given me  
about 2
> quarts of tomato paste.
> 
> Now the question is what does one do with tomato paste other than add it to
> Italian red sauces?
> 
> Suggestions are very welcome!  Email or post.
> 
> Thanks,
> 
> Vickie

Our usage of tomato paste tends to be a bit here, a bit there.  Since
we rarely use up a whole can at once, we freeze the remainder in a
covered container and thaw it in a hot water bath as needed for future
use.  We've never had any problems with this -- you might want to try
it if you can't use your supply up fairly quickly.

Karen Fegley
Stratus Computer, Inc.
From: driel@wpi.WPI.EDU (Deborah M Riel)
Newsgroups: rec.food.cooking
Subject: Re: Breadmachines....Purchasing Advice
Date: 11 Jan 1993 14:16:25 GMT
Organization: Worcester Polytechnic Institute
NNTP-Posting-Host: wpi.wpi.edu

I just bought a Sanyo Home Bakery for my husband for a Christmas
present and he has been _very_ happy with it.  It's gotten a lot of
use.  This model can be programmed to bake automatically (up to 13
hours in advance) or can bake the bread in ~3 hours.  It also has a
dough setting.  It's quiet, doesn't "walk" off of the counter (as some
machine I saw mentioned on this group did) and the crust is a perfect
brown.  The loaves are square shaped.  There is a see-through window
in the lid, and the machine is easy to clean up.  I bought it on sale
at Service Merchandise for about $139.00.  I never saw this machine
discussed on this group before so basically I went into this purchase
"cold" but I've been satisfied so far.  It had the features that were
most important to my husband (programming) and me (price!).

Debbie


Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Re: Call for Discussion: rec.food.breadmachines
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Mon, 4 Jan 93 22:55:33 GMT

Yes! One more vote for rec.food.breadmachines from Albany, NY!!!

Clover
la1002@albnyvms.bitnet
This is my very first sig.file

Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Garlic Storage/Use
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Tue, 5 Jan 1993 23:45:06 GMT

>I usually store my garlic as a complete head (breaking off cloves as needed) in
>either under a counter or in a hanging basket.  It tends to start growing shoots
>(they remain inside the cloves) very quickly.  

Stick it in your refrigerator.  Mine usually ends up in the egg tray or a
silly uwavable dish next to it.

>in a small mess.  It is annoying to clean the press between cloves when you need
>6 cloves.

I chop off the tip end the base of the clove, then insert the tip of a knife
under the skin on the concave side at the base, and slit upward.  It's then
easy to peel most or all of the skin off.  Some people whack the clove with
the flat of a knife to help seperate the skin, but I don't have a knife/cleaver
that's up to the task.

>Are the clay "garlic pots" good at prolonging storage?

Beats me -- I never have it around long enough for it to be a problem.

>How does the oil(?) packed minced garlic compare to fresh?

I haven't tried it, but I haven't had a reason to, either.  I've always been
able to find the fresh stuff.

>Does the "screw" type of storage/press work well? 

My mother decided that I needed a sqeeze press, but I never use it because
it's such a pain to use and clean, and because half the clove sticks to it.
Besides, I don't get that fun burn inserting my contacts the next morning.
-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: lbelhadj@zia.aoc.nrao.edu (leila belhadjali)
Subject: liederkrunz ???
Organization: National Radio Astronomy Observatory, Socorro NM
Distribution: usa
Date: Wed, 6 Jan 93 10:04:01 GMT

My dad is trying to find out what happened to a cheese he used to
like, and that he used to be able to buy here in the states: he
says the name was LIEDERKRUNZ and that is was a smelly cheese! :)
does anyone have any info? he only comes to the us on vacation
every couple of years, so if it is still available i would like to
be able to tell him so!

thanks in advance!

leila.


-- 
------*------*------*------*------*------*------*------*------*------*------*--
lbelhadj@zia.aoc.nrao.edu  |    socorro... it should be on another planet,
leila belhadjali           |    but unfortunately it isn't.....
------*------*------*------*------*------*------*------*------*------*------*--
Newsgroups: rec.food.cooking
From: prkenne@lims01.lerc.nasa.gov (CAROL SHARP)
Subject: Re: onions
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA Lewis Research Center
Date:  8 Jan 1993 08:49 EST  

In article <1993Jan7.212603.8927@vlin1.vsla.edu>, bchamber@vlin1.vsla.edu (Bill Chamberlain) writes...
>I am new to this group but a long time cook and haven't
>poisoned myself yet - although have had some close misses.  I
>have a problem in that I am allergic to onions in any form.
>Too much (about half a medium sized in a dish) and I can be
>really ill.  Any ideas for replacing in the average menu?  At
>present I use garlic extensively but sometimes visitors don't
>like that.

Can you tolerate shallots? 

            " Learn from the mistakes of others
             you can never live long enough to
             make them all yourself"

                                *Carol*
From: drg@biomath.mda.uth.tmc.edu (David Gutierrez)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 9 Jan 1993 00:25:29 GMT
Organization: Univ. Texas M.D. Anderson Cancer Center

In your posting you write:
>hi--i was having trouble with my mailer yesterday...none of the articles
>i've posted seem to have shown up on my .newsrc.  did anyone recieve my
>tale of making _Hungarian Goulash_?  i wish to share it, but don't feel
>the need to re-post (even though *i* think that it's an uproariously funny
>tale) if y'all have seen it already....

I don't think I saw it - please re-post.

David Gutierrez
drg@biomath.mda.uth.tmc.edu
From: Renee@cup.portal.com (Renee Linda Roberts)
Newsgroups: rec.food.cooking
Subject: Re: Call for Discussion: rec.food.breadmachines
Date: Tue,  5 Jan 93 15:01:33 PST
Organization: The Portal System (TM)
Distribution: world
  <C0EIpC.5zp@acsu.buffalo.edu>

Considering all the POSITIVE results in one day, I am going to request it.

------ Renee Roberts
============================
In article <3500063@hpcc01.corp.hp.com> holmquis@hpcc01.corp.hp.com (Darrell G 
Holmquist) writes:
>Sounds like a great idea.  One more vote for it.

I currently have little interest in bread machines (I don't even have
one!), but having seen so many messages like this, I was wondering if
anyone who is interested in having this newsgroup has made an
official Request for Discussion on news.announce.newgroups?

					john
				chu@acsu.buffalo.edu
Newsgroups: rec.food.cooking
From: levin@world.std.com (Levin F Magruder)
Subject: Re: Garlic Storage/Use
Organization: The World Public Access UNIX, Brookline, MA
Date: Sat, 9 Jan 1993 05:23:29 GMT

>Questions:
>Are the clay "garlic pots" good at prolonging storage?
>How does the oil(?) packed minced garlic compare to fresh?
>Does the "screw" type of storage/press work well? 
>Any other suggestions?
>
>Pete Stryjewski

My food processor manual said to drop garlic into the metal blade
while it's at top speed.  Works fine, like a fairly coarse mince,
never a big chunk.

I believe in the store-it-on-the-windowsill doctrine, but a friend
stores it for weeks in the fridge and it never gets soft... sometimes
I think it gets a muddied flavor, but that my be my imagination.
When I put mine in the fridge, it gets pitted and mushy in 20 minutes
or so.  (I haven't actually done this for a long time.)  Maybe variations
in the coldness/humidity of fridges are why some people say "refridgerate
it" and some of us react, "what the hell are you talking about?"

Question: are there any situations where you need the complete
smashedness of a press and a "fairly coarse mince" is inadequate?
From: drg@biomath.mda.uth.tmc.edu (David Gutierrez)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 4 Jan 1993 19:47:21 GMT
Organization: Univ. Texas M.D. Anderson Cancer Center

In article <1993Jan2.224650.12402@dartvax.dartmouth.edu>
oldman@coos.dartmouth.edu (Prakash Das) writes:
>In article <8253@lib.tmc.edu> drg@biomath.mda.uth.tmc.edu (David Gutierrez)
writes:
>>My sister used to eat whole, raw onions with prepared mustard.
>
>I like that too. So, why is it under the category, "worst food".
>Unusual yes, worst: NO WAY!

No one could stand to talk to her for hours afterward. Ask your friends why.

David Gutierrez
drg@biomath.mda.uth.tmc.edu

"Only fools are positive." - Moe Howard
From: paul.meadows@synapse.org (Paul Meadows)
Newsgroups: rec.food.cooking
Subject: RE: CALL FOR DISCUSSION:
Date: 10 Jan 93 12:10:00 GMT
Reply-To: paul.meadows@synapse.org (Paul Meadows)
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321

Another Yeh vote
                                                                                                               
Newsgroups: rec.food.cooking
From: jackie8@dasher.cc.bellcore.com (Jackie Brady)
Subject: Re: Braun hand blender
Organization: Bellcore - Piscataway, NJ
Date: Mon, 11 Jan 93 13:56:15 GMT

In article <2B4E1026.33DE@deneva.sdd.trw.com> hart@minnie (James A. Hart) writes:
>sheehan@pagosa.scd.ucar.edu (Tim Sheehan) writes:
>: I came across an infomercial for the Braun hand blender the other day. The
>: woman doing the demonstration was using it for making everything from batter
>: to soup to milkshakes. If I remember correctly, she said it could be used 
>: instead of a mixer. It even had an accessory for chopping vegies.
>: 
>: Does anyone have any experience with this thing? Is it is good as it seemed?
>: 
>--
>I have a Braun hand blender but am unaware of accessories.  Its great
>for batters and milkshakes, easy to use and clean.  I doubt it would be
>much good at making peanut butter, and it spins MUCH too fast to chop
>veggies correctly!  Still, nice as a quickie blender.

It does work well on hand mix stuff.  I believe that the chopping
accessory, measuring cup and spatulas that are part of the package
you see in the tv ad  can only be obtained by ordering the whole
package through that ad.  Only the blender is sold in regular stores.
Shame too. I'm sure with the whipping accessory and the chopping
accessory it would turn out just fine.  If you do decide you want
one, you'd be better off going through the ad from tv.  It costs
just the same and you get more stuff.  IMHO.

---
Jackie Brady				   jackie8@dasher.cc.bellcore.com       908-699-5458				   Keep the Homefires Burning!!!!
(do not reply to the address in "From:" section. Use id in .sig to reply)
I don't speak for anyone but me, and even then, who listens to *me*???
Newsgroups: rec.food.cooking
From: morrison@eng.auburn.edu (Kelly Morrison)
Subject: Re: Real fancy hot chocolate
Reply-To: morrison@eng.auburn.edu
Organization: Auburn University Engineering
Date: Mon, 11 Jan 1993 01:45:29 GMT

   I usually add a little butter-nut flavoring to my
hot chocolate -- it's delicious!
Organization: University of Illinois at Chicago
Date: Wed, 6 Jan 1993 22:45:04 CST
From: Barry Grau <U33976@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Re: Mustard Recipes

from bill neal's southern cooking:

1/4 c white wine vinegar
2 T water
2 T vegetable oil
1/8 t celery seed
1/16 t ground white pepper
2 whole cloves
1 garlic clove, sliced
1/2 t salt
1/2 t sugar
4 T whole mustard seed
2 T gruound mustard

combine everything except the mustard seed and powder in a small covered
saucepan, and bring to a rapid boil over high heat. remove from the heat
and allow to steep, covered, for 30 minutes. strain and discard the solids.
put the mustard seed and powder into a blender or food processor and work
for about 1 minute. slowly pour the liquid in and process as long as you
want. neal says "Creole-style mustard is usually pebbly, with cracked
seeds discernable."

he recommedns this as a hotter alternative to zatarain's creole mustard.

it is wonderful in potato salad and will seriously clear your sinusses
if you spread it on a sandwich or taste a tiny amount plain.

                                                             barry
Newsgroups: rec.food.cooking
From: soc1071                         
Subject: Re: Mixers -- Kenwood vs. KitchenAid ??
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Minnesota CIS
Date: Tue, 12 Jan 1993 22:42:00 GMT

In article <1993Jan11.215140.1685@sdc.com>, valas@sdc.com (Chris Valas) writes...
>I was recently in a Williams-Sonoma store in Chicago.  One of the
>salespeople was touting the Kenwood brand of mixer as preferable to
>the KitchenAid since the motor has about twice the power (~ 600 W) and
>a built-in cooling fan, so it will last longer and does not have to be
>cooled as often during use.
> 
>Does anyone have a Kenwood they can vouch for?  Does anyone have a
>Kenwood they hate?  The prices are close, so that's not a major issue
>for me, but I'm wondering about all the other concerns such as ease of
>use, longevity, etc.
> 
>Thanks,
> 
>Chris							valas@sdc.com
> 


KitchenAid has been around forever making all sorts of sizes
(150 W on up.)  In my experience (Williams-Sonoma salesperson and
KitchenAid user :) I think it is best to stick with a brand that has
been around.  They say the Kenwood will last longer but the KitchenAid
will last you a life time, do you need one for longer than that?  Don't
be fooled by sales pitches like 600 W - you just don't need that much
unless you are mixing cement.  Most table saws have less than 350 W of
power.  Besides I think the KitchenAids look nicer, larger color selection,
etc.  Good luck.  And be sure to price compare with other stores you may
find it cheaper at others stores.

Elisabeth

Newsgroups: rec.food.cooking
Subject: Re: Coffee and Growth Stunting
From: gary@cdthq.UUCP (Gary Heston)
Date: Mon, 11 Jan 93 15:39:33 CST
Organization: Garys' Home for Obsolete Computers

la1002@albnyvms.bitnet (Clover M.) writes:

> Does anyone know why the first line(s) have been cut off recently?
> Does anyone know why the first line(s) have been cut off recently?
> Does anyone know why the first line(s) have been cut off recently?
> Does anyone know why the first line(s) have been cut off recently?
> Does anyone know why the first line(s) have been cut off recently?
>  
> I repeated the first line several times because II don't know how many
> liines are beiinig chopped off.

Fix your software.
Fix your software.
Fix your software.
Fix your software.

If you're the only person seeing something strange about 
articles, odds are the problem is local to your host or
software. You should check with your postmaster/newsadmin
about it.

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: scoyle@ncsa.uiuc.edu (Scott Coyle)
Subject: Request: Beer Cheese Soup
Reply-To: scoyle@ncsa.uiuc.edu
Followup-To: scoyle@ncsa.uiuc.edu
Organization: Cray Research, Inc.
Distribution: usa
Date: Fri, 8 Jan 1993 16:48:54 GMT

I had some beer cheese soup while in Wisconsin awhile back... GOOD STUFF..

Would love to have the recipe... 

Scott Coyle  - scoyle@ncsa.uiuc.edu
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Newsgroups: rec.food.cooking
Subject: Re: Butter : can't I just melt it in??
Date: 11 Jan 1993 18:21:22 GMT
Organization: Stanford Univ. Earth Sciences
NNTP-Posting-Host: pangea.stanford.edu
Keywords: butter, creaming, cutting

In article <1993Jan11.094136.7216@flint.comlab.ox.ac.uk> sharon@comlab.ox.ac.uk (Sharon Curtis) writes:
>In article <38002@sophia.inria.fr> gchow@salome.inria.fr (Gloria Chow) writes:
>>A lot of recipes called for creaming or cutting in of
>>butter/margarine.  Me being the lazy type has been
 
 Cutting in the marg or butter is used in things like biscuits or 
 pie crust.  Cutting in leaves small chunks of butter in the mix,
 while melting the butter results in a homogeneous mass. The little
 lumps of butter are what make the crust/biscuits flaky.  If you
 melt it, you'll get rocks.

 Dawn

Newsgroups: rec.food.cooking
From: brand@rtsg.mot.com (Robert W. Brand)
Subject: Re: garlic smell in plastic bowl
Keywords: garlic smell, plastic bowl
Organization: Motorola Inc., Cellular Infrastructure Group
Date: Thu, 7 Jan 1993 16:45:57 GMT

In article <C0Gn1z.EJE@ccu.umanitoba.ca> umkullm1@ccu.umanitoba.ca (Jennifer M.E. Kullman) writes:
>Pour vinegar into the bowl and soak for a little while.
>Wash normally and the smell (any smell) should be gone.
>

The question is how do you get the rest of the bowls to smell like garlic? ;-)


-- 
Bob Brand
Newsgroups: rec.food.cooking
Subject: Re: Need Breakmaker recipes
From: fred-mckenzie@ksc.nasa.gov (Fred McKenzie)
Date: 5 Jan 93 09:23:28 EST
Followup-To: rec.food.cooking
Distribution: world
Organization: NASA/Kennedy Space Center, Florida

In article <C09oqw.431@eis.calstate.edu>, rmarque@eis.calstate.edu (Roy
Marquez) wrote:
> AWP00JTF@UNCCVM.UNCC.EDU writes:
> > Hi everyone and happy new year!
> > Please forgive me if this is a duplicate posting, but I am having trouble with
> > posting today.  We received a breadmaker for Christmas and would appreciate any
> > recipes for such.  Also, if anyone can recommend a good book containing bread
> > maker recipes, I would appreciate that also.  Thanks!
> > Judy Freed
> Ditto on that situation and request.  Thanks, in advance...
> cheers,
> Roy

Judy and Roy-

I expect there will be a flood of postings about the new Christmas bread
machines!

Since I'm not at home, and have a poor memory, I can't tell you the
specific names of the Bread Machine Cookbooks I have.  However, they were
all purchased at WaldenBooks.  They carry several in their cookbook
section.  One of them is up to 4 volumes.

Of the ones I've looked at, there was only one that I didn't buy.  The
others all appeared to be worthwhile, and generally provide ingredients
lists for 3 machine capacities.

Of the recipes I've tried, they usually worked, but the larger loafs tend
to be smaller than my DAK machine is capable of.  On the other hand, some
of the DAK recipes rise to the top of the machine.  On occasion, they have
even pushed the lid open!

fred-mckenzie@ksc.nasa.gov
Newsgroups: rec.food.cooking