HDTenEightyP/NetNews huggingface dataset:
From: mauthe@aclcb.purdue.edu
Newsgroups: rec.food.cooking
Subject: Help - non-sticky spaghetti sauce
Date: 5 Oct 92 18:41:44 GMT
Reply-To: mauthe@aclcb.purdue.edu
Organization: Purdue University AIDS Center

HELP - I made a batch of spaghetti sauce from some nice homegrown tomatoes.
I simmered the sauce to a fairly thick consistency and canned it.  When it
was added to some vermecilli, however, it did not stick at all.  The sauce
acted very watery - even though it is at least as thick as store bought
sauce.  Is there a magic ingredient I could have left out of the sauce?  
About all I put in was tomatoes, a few peppers, salt, seasonings and a touch
of sugar.  If anyone has a suggestion, please let me know.

Thanks - Bob Mauthe
From: Larry Geller <lgeller@igc.apc.org>
Newsgroups: rec.food.cooking
Date: 03 Oct 92 21:04 PDT
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY 
Nf-ID: #R:1992Oct1.232634.15039@nmt.edu:-589448385:cdp:1450800001:000:781
Nf-From: cdp.UUCP!lgeller    Oct  3 21:04:00 1992


In my experience there is often confusion about cappuccino, cafe 
latte and cafe au lait in restaurants.

Cafe au lait in France is called caffe latte in Italy.  The milk 
is heated to scalding and served in equal quantity to the coffee.  
So there would be (say) a pitcher with two cups of French-roast 
coffee and two cups of hot (perhaps frothy) milk.  Pour 
simultaneously into cups.

Authentic cappuccino is made on an espresso machine with a 
steamer attachment.  A cup of cappuccino contains 1/3 espresso, 
1/3 hot steamed milk and 1/3 foam.  I think the chocolate powder 
or the cinnamon powder or stick is an abberation, but in the 
United States these are so common that many people think they are 
getting the real thing only when they have the powder on top.

--Larry
From: jcs70@cd.amdahl.com (Jeffrey C Sue)
Newsgroups: rec.food.cooking
Subject: Re: Hawaiian recipes needed
Date: 28 Sep 92 15:41:37 GMT
Distribution: usa
Organization: Amdahl Corporation, Sunnyvale CA

geez, i'm sure the other guy was kidding about the spam...
Newsgroups: rec.food.cooking
From: keb@corsa.corp.sgi.com (Kerstin "cherston" Barley)
Subject: Re: Basil indoors?
Organization: Silicon Graphics, Inc.
Distribution: na
Date: Fri, 2 Oct 1992 21:22:29 GMT

>I recently havested a plant- ...into pesto and put it into the freezer.

When I freeze pesto, I do it in an ice-cube tray; each cube is enough for
pasta for 1-3 people, depending on how much pesto you like and what course
the pasta is.  
Newsgroups: rec.food.cooking
From: changed@nima.berkeley.edu (Chang... Ed Chang.)
Subject: REQUEST: Meringue
Organization: U.C. Berkeley -- ERL
Date: Wed, 30 Sep 1992 01:16:33 GMT

I have a recipe for Baked Alaska which calls for a meringue coating
on the ice cream, but I can't seem to get the egg whites stiff through
just beating.  Does anyone have any suggestions as to how this is done?

Ed
From: farland@hpl-opus.hpl.hp.com (Bill McFarland)
Newsgroups: rec.food.cooking
Subject: Re: Pizza dough recipes requested
Date: 30 Sep 92 17:01:05 GMT
Article-I.D.: hpl-opus.64660005
Organization: HP Labs, High Speed Electronics Dept., Palo Alto, CA

Not an answer but more questions (don't you hate that?).

Several years ago I tried making good pizza dough at home.  I tried a
number of recipes and never had much success.  The dough always comes
out more like crusty bread, or even a biscuit, than a pizza crust.
Recently I tried again as there was a pizza dough recipe for my bread
machine.  Same results, somewhere between bread and a biscuit, and not
much like pizza crust.  I'm looking for that kind of chewy, ... , well
pizza crust like texture and taste.

Is it the recipe or the cooking method?  I am baking the pizza by
completely assembling it on a metal cookie sheet, sticking it in the
oven, turning the oven on to 500 degrees, and waiting 20-30 minutes.

Would a baking stone help?  How about one of those pizza pans with all
the little wholes in them?

Bill McFarland
farland@hpl-opus.hpl.hp.com
From: cst@bork.nist.gov (Charles S. Tarrio)
Newsgroups: rec.food.cooking
Subject: Re: More (hot) pepper que
Date: 26 Sep 92 18:49:09 GMT

In article <1992Sep25.201241.3113@bcrka451.bnr.ca> noye@bcrka378.bnr.ca  
(Janet Noye) writes:
> In article <7630.88.uupcb@ssr.com>, steven.frank%acc1bbs@ssr.com (Steven
> Frank) writes:
> > 
> > JK>1) The latest issue of Organic Gardening (OG) has a recipe for
> making hot sa
> > JK>Tabasco), which can be stored in the refrigerator for a long time. 
       ^^^^^^^

I've been looking for news on this for weeks, maybe some netters have
an inside scoop:

The town of New Iberia, where Tabasco is made and aged, was heavily
damaged by hurricane Andrew.  Some news programs even went there and
interviewed residents, but no mention was made whatsoever about
the Tabasco factory.  Does anyone know how it made out, and whether we
are going to be paying through the nose for the nectar of the gods
in the near future?

__________________
Any opinions expressed are not those of NIST or the Government
C.                              ctarrio@enh.nist.gov
"Is it progress if a cannibal uses a knife and fork?
           -Stanislaw Lem
Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: shredded wheat, what to do with ...
Organization: The Ohio State University
Distribution: na
Date: Thu, 1 Oct 1992 13:03:08 GMT

Dear Page, what I really like to do with the large shredded wheat is
to split them lengthwise, place them flat-side-up on a cookie sheet,
put cheddar cheese on top, and anything else you might like (ham,
tomatoes, salsa, whatever).  Put this in a hot oven till the stuff
heats up and the cheese is melted.  This is really good! Easy!
Lori Rellick
Newsgroups: rec.food.cooking
From: ned@ned.b15.ingr.com (nina)
Subject: Re: 'Fridge recommendations
Reply-To: ned@ned.b17c.ingr.com
Organization: Intergraph Corporation
Date: Tue, 6 Oct 1992 21:05:37 GMT

In article <1992Oct5.154736.3265@morrow.stanford.edu>, HF.MMX@forsythe.stanford.edu (Marilee Marshall) writes:
|> Bought a new Amana 5 years ago, thinking by reputation, it was a
|> better brand.  I can't say I'm particularly impressed.  Found out
|> that they were bought out by someone (I think it was G.E.), which
|> accounts for the quality.  The gasket seal split when it was
|> something like 2 years old.  It works fine, but I think it runs more
|> than it should... especially when it was labeled an "energy saver"
|> model.  Last year the bottom kick panel fell off.  The screw that is
|> permanently mounted in the plastic grid had rusted through.  I don't
|> think I'll buy another Amana. IMHO.

    Amana was bought out by Raytheon.  There's a plant that makes
    microwaves in the town where I live.  Personally I like my
    Kenmore just fine.

    Nina.
From: eddie@railnet.nshore.ORG (Eddie Van Huffel)
Newsgroups: rec.food.cooking
Subject: Re: Bread not rising in breadmaker
Date: 4 Oct 92 23:29:01 GMT
Distribution: na
Organization: Railnet BBS +1 216 786 0476

todd@hector.uucp (24102-todd) writes:

> In article <1992Oct2.023223.11283@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen
> >In article <1992Oct1.183426.19791@ringer.cs.utsa.edu> jschwarz@lonestar.utsa
> >> 
> >>    We just bought my Mom a bread machine for her birthday and
> >>    when she makes the bread it doesn't get the pretty little
> >>    dome on the top like in the pictures.  She does everything
> >>    exactly like the directions say to, measures everything
> >>    very accurately but still hasn't had much luck.  The
> >>    brand is a Wilbilt.
> >> 
> >>    Any suggestions??
> >> 
> >>    Jan
> 
> Make sure all ingredients are at room temperature.  I've
> found that when I stick cold eggs or butter in a recipe,
> for example, the rising is inconsistent.  Carolyn Todd


A couple of things I learned about my breadmaker are the following:

a) if I am in a hurry, I warm up the water and butter.
b) If I am not in a hurry, I set the timer for an hour more than needed
   to bring ingredients to room temperature
c) I demand fresh granulated yeast for best results.  I keep it refrigerated
d) I use only general purpose (the cheapest in the store) flour.
    My daughter bought some self rising flour, and I use it for gravy.
    It didn't rise even with the yeast.
e) The water/flour ratio should be adhered to.  More water, flimsier bread.


I hope that the above helps, as they came to me from experience.


--
eddie@railnet.nshore.ORG (Eddie Van Huffel)
Railnet BBS +1 216 786 0476
Newsgroups: rec.food.cooking
From: C11815@maccvm.corp.mot.com (Josette Giacobbi)
Subject: Re: Charcoal lighting
Organization: Motorola
Date: 6 Oct 1992 08:51:39 CDT








Wayne, I bought a gas grill because I could NEVER get the coals going, but
my neighbor had one of those round items they sell with the holes in it,
and you put newspaper in the bottom (you don't use charcoal fluid) and he
had a nice fire every time.  I always see them advertised, and I don't
think they cost that much.   josette
Newsgroups: rec.food.cooking
From: datri@egsner.cirr.com (Anthony Datri)
Subject: Re: Thermite reaction on electric stoves?
Organization: Central Iowa (Model) Railroad, Dallas, Tx.
Date: Thu, 1 Oct 1992 03:20:02 GMT

From what I remember of the thermite reaction, it needs a much higher
temperature to get started than I would think an electric stove would
produce -- I believe that it's typically started with a layer of barium
peroxide using a magnesium ribbon as a wick.  Also, the reaction is between
finely-divided aluminium and normal iron oxide.  I don't think that a
stove coil would be made even of iron.

Gee, I never imagined that I'd find this here...
Newsgroups: rec.food.cooking
From: jwagner@magnus.acs.ohio-state.edu (Judith O Wagner)
Subject: Re: Is old flour responsible for bad pie crust?
Organization: The Ohio State University
Distribution: usa
Date: Mon, 5 Oct 1992 11:38:28 GMT

In article <1992Oct2.212536.28542@morrow.stanford.edu> HF.MMX@forsythe.stanford
.edu (Marilee Marshall) writes:
>I would suspect the problem with your piecrust had more to do with
>the shortening than the flour, what were you using?

I used Crisco from a new can.  I doubt that <that> was the
problem.  But then again....

Judy Wagner
jwagner@magnus.acs.ohio-state.edu
From: westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal)
Newsgroups: rec.food.cooking
Subject: Re: Eggs in Fridge or Room Temperature?
Date: 5 Oct 92 18:50:42 GMT
Article-I.D.: iscnvx.1992Oct5.185042.12976
Organization: Lockheed Missiles and Space Co.

In article <25891@oasys.dt.navy.mil> cusanell@oasys.dt.navy.mil (Dominic Cusanelli) writes:
>
>  It was mentioned that there are health reasons for not leaving
>eggs out of the fridge - I would like to know them.  As far as
>I know, eggs can be left for months MONTHS out of the fridge
>with no ill effects.  I got this from a friend of mine who
>raises hens for eggs and sells them on the side.  As long as
>the shells are not cracked the eggs are safe.  A cracked egg
>will spoil even in the fridge.

As long as the uncracked egg has not been cooked or washed...
-- 
Dorothy Westphal, Sunnyvale, Calif. % Just when things are going your way...%
westphal@iscnvx.lmsc.lockheed.com   %               they get even better!   %
From: holder@gourde.positron.med.ge.com (Kacy Holder)
Newsgroups: rec.food.cooking
Subject: Re: What is Black Sauce?
Date: 5 Oct 92 23:42:33 GMT
Article-I.D.: gourde.HOLDER.92Oct5164233
Distribution: usa
Organization: Computer People Unlimited, Milwaukee, WI



=> Path: news.mr.med.ge.com!uwm.edu!rpi!usc!zaphod.mps.ohio-state.edu!news.acns.nwu.edu!nucsrl!tellab5!mcdchg!ast!smith!leah
=> In article <1992Sep30.175042.13014@ncar.ucar.edu> donnam@niwot.scd.ucar.edu 
=> (Donna Melle) writes:
=> 
=> >I finally asked the chinese hostess at my favorite restaurant, what they
=> >used in their sesame chicken sauce.  She rattled off sugar, vinegar, soy
=> >sauce, sake and black sauce.  Anyone ever heard of "black" sauce?  
=> 
=> Might be hoisin sauce.  You can get it in Asian groceries.
=> 
=> LAZ Smith leah@smith.chi.il.us
In article <845@smith.CHI.IL.US> leah@smith.CHI.IL.US (L.A.Z. Smith) writes:

How about Black Bean Sauce?  Hoisin doesn't sound quite right given
what you're trying to make.

--
Katharine C. Holder
Computer People Unlimited, Inc.
email: holderk@positron.med.ge.com

"These opinions are my own and not necessarily those of the client for whom 
 I am working or Computer People Unlimited, Inc."
From: billw@regal.cisco.com (William )
Newsgroups: rec.food.cooking
Subject: Re: Chicken breasts
Date: 28 Sep 92 18:21:54 GMT
	<Bv5z20.BFC@news.cso.uiuc.edu> <1992Sep28.002154.8953@cs.yale.edu>
Organization: cisco Systems, Inc.


    Does anyone have any ideas on how to cook chicken breasts without them
    ending up dry and tasteless?  I've tried everything from batter fried
    to broiling, to outside grilling and they never end up moist and tender.

Assuming you mean boneless, skinless, breasts of the type so popular
with people watching their diet...

The suggestions so far have been WAY too long in the time department (20
minutes?  gag!)  Pound them somewhat flat and so that they have an even
thickness, and then saute two to three minutes on a side, or poach for
about 5 minutes.  You want them to be just barely done in the middle,
not "thouroughly cooked".  Note that a poached chicken breast is not
particularly flavorfull even when properly cooked - it needs post-cooking
seasoning of some kind, or a REALLY strong poaching liquid...

If you are worried about various kinds of biological contamination (eg
salmonella), you will find (upon careful reading of the FDA recomendations)
that ALL food must be cooked until dry and tasteless in order to ensure
"safety".  I'll stick with my steak tartar, thank you.

BillW
Newsgroups: rec.food.cooking
From: GC.AVW@forsythe.stanford.edu (RAGIN CAJUN)
Subject: Re: More (hot) pepper que
Organization: Stanford University, California, USA
Distribution: usa
Date: Sun, 27 Sep 1992 13:45:32 GMT

In article <5786@dove.nist.gov>,
cst@bork.nist.gov (Charles S. Tarrio) writes:
>In article <1992Sep25.201241.3113@bcrka451.bnr.ca> noye@bcrka378.bnr.ca
>(Janet Noye) writes:
>> In article <7630.88.uupcb@ssr.com>, steven.frank%acc1bbs@ssr.com (Steven
>> Frank) writes:
>> >
>> > JK>1) The latest issue of Organic Gardening (OG) has a recipe for
>> making hot sa
>> > JK>Tabasco), which can be stored in the refrigerator for a long time.
>       ^^^^^^^
>
>I've been looking for news on this for weeks, maybe some netters have
>an inside scoop:
>
>The town of New Iberia, where Tabasco is made and aged, was heavily
>damaged by hurricane Andrew.  Some news programs even went there and
>interviewed residents, but no mention was made whatsoever about
>the Tabasco factory.  Does anyone know how it made out, and whether we
>are going to be paying through the nose for the nectar of the gods
>in the near future?
>

I never thought to ask about McIhenny's but I will next time I write
to my Aunt.  My cousin lives in New Iberia and she said they weren't
hit real hard.  I asked for that recipe, too.  Then I got to
thinking about it and as a kid and adult I toured the company
several times, and to make it the way they do would be impossible.
That stuff is aged in wooden casks.  It is really a tour you want to
take when/if you ever get over there.  And at the end they give you
a tiny bottle of tabasco to take home.

Alma
Newsgroups: rec.food.cooking
From: jwagner@magnus.acs.ohio-state.edu (Judith O Wagner)
Subject: Re: stand mixers
Organization: The Ohio State University
Distribution: usa
Date: Mon, 5 Oct 1992 20:43:43 GMT

In article <718315054@romeo.cs.duke.edu> jfh@duke.cs.duke.edu (Fran Heidlage) w
rites:
>
>
>    There was a discussion here a few weeks ago about mixers.  Naturally,
>    although I read them quickly, I didn't save any of the articles.  Of
>    course, this past week, I got interested in mixers and started looking
>    around.  Several of the local discount stores carry several models in
>    the Kitchen Aid line.  Rose Beranbaum, in _The Cake Bible_, recommends
>    the K5 model.  I'm not at all sure I need that capacity --- in fact,
>    I wonder how well the mixer handles moderate quantities of ingredients
>    in such a large bowl (5 quarts, I believe).
>
>    In fact, I wonder if a good GE or Sunbeam stand mixer wouldn't meet my
>    needs satisfactorily.  I love to cook, but usually have time to bake
>    only about once a week or so.
>
>    Any comments, thoughts and experiences are welcome.
>
>    Fran Heidlage
>    jfh@cs.duke.edu

Fran--I have both Kitchen Aid mixers and strongly recommend
them.  I can never remember which number goes with which model,
but why not get the smaller one???  You won't regret it.  Promise.

Judy Wagner
jwagner@magnus.acs.ohio-state.edu
Newsgroups: rec.food.cooking
From: todd@hector.uucp (24102-todd)
Subject: Re: Bread not rising in breadmaker
Organization: Bellcore, Livingston, NJ
Date: Fri, 2 Oct 92 12:38:19 GMT

In article <1992Oct2.023223.11283@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>In article <1992Oct1.183426.19791@ringer.cs.utsa.edu> jschwarz@lonestar.utsa.edu (Jan A. Schwarz) writes:
>> 
>>    We just bought my Mom a bread machine for her birthday and
>>    when she makes the bread it doesn't get the pretty little
>>    dome on the top like in the pictures.  She does everything
>>    exactly like the directions say to, measures everything
>>    very accurately but still hasn't had much luck.  The
>>    brand is a Wilbilt.
>> 
>>    Any suggestions??
>> 
>>    Jan

Make sure all ingredients are at room temperature.  I've
found that when I stick cold eggs or butter in a recipe,
for example, the rising is inconsistent.  Carolyn Todd
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.cooking
Subject: Re: QUARK
Date: 25 Sep 92 19:38:39 GMT
Organization: Yet Another Graphics Project, Bellevue, WA

In article <8ekWbcG00WBN06VX9B@andrew.cmu.edu> kb4c+@andrew.cmu.edu (Karin Brennan) writes:
>Can anyone tell me if the U.S. has anything like the German's Quark? 
>It's somewhere inbetween Jogurt and cream cheese, or a  Cottage cheese
>without the lumps, great on bread with fresh fruit.  Perhaps it's here
>with a different name. Please let me know.

It's here, it's also called Quark, and I've seen it in health food stores.

Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das 
    "organic is close to godliness, but like godliness, can have
     drawbacks like the busload of nuns that were wiped out by a
     run-away truck full of organic produce." - Suzanne McCaffrey
From: ac10+@andrew.cmu.edu (Alison Rebecca Colman)
Newsgroups: rec.food.cooking
Subject: REQUEST:Brioche
Date: 5 Oct 92 23:55:20 GMT
Organization: Engineering Design Research Center, Carnegie Mellon, Pittsburgh, PA

Hello everyone,

I am looking for a recipe for brioche. Would anyone out there be so kind
as to mail me a copy of a recipe? Thank you!

Cheers,
Alison
From: suziq@pyrite.SOM.CWRU.Edu (Sue Kwak)
Newsgroups: rec.food.cooking
Subject: RECIPE REQUEST:  MEATLOAF
Date: 3 Oct 1992 03:37:07 GMT
Organization: WSOM CSG, CWRU, Cleve. OH
NNTP-Posting-Host: pyrite.som.cwru.edu
X-Post-Machine: pyrite.som.cwru.edu

I'm looking for a recipe for meatloaf.  If you have a good recipe,
please email me at suziq@pyrite.som.cwru.edu.

Thanks,
sue


--
Sue                          |"I may be a bitch, but at least I'm good at it"
suziq@pyrite.som.cwru.edu    |"We believe man first walked upright so that he
_____________________________|could free his hands for masturbation"
"Procrastination is like masturbation ... You only fuck yourself"
Newsgroups: rec.food.cooking
From: pc0837@sarah.albany.edu (COHEN PAUL L)
Subject: Breads
Organization: State University of New York at Albany
Date: Fri, 2 Oct 92 12:11:22 GMT


Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: Eggs in Fridge or Room Temperature?
Organization: Stanford University, California, USA
Distribution: usa
Date: Mon, 5 Oct 1992 15:40:52 GMT

I think you're right about our being over over over conscientious on
germs, bacterias, and invisible critters...  There are some 20th
Century diseases that specifically targeted pampered affluent
people, like:  polio.  A devistating disease that maimed a
generation of pampered children.

I recall my childhood neighbors (all 7 kids) playing in their yard
in a frosty morning, in diapers only.... never never sick.  Where if
I got in a draft, I got a cold.  Along with our miracle antibiotics,
we need stronger and more sophisticated technology to survive
relatively simple infection.  Interesting concept isn't it?  I'm not
discounting common sense in food preparation, etc., but I'm more
concerned about the junk we put into our system, artificial this and
that, than the age of my egg.  Afterall, in other cultures, many
things we consider as unacceptable (weavils and grubs) are
delicacies.   It's all a matter of point of view.

marilee
stanford university school of medicine
From: hcls7@jetson.uh.edu (Marino, Nancy F.)
Newsgroups: rec.food.cooking
Subject: Re: Desserts with Ricotta
Date: 27 Sep 92 18:46:00 GMT
Organization: University of Houston
News-Software: VAX/VMS VNEWS 1.41



	Something delicious and decadent to do with ricotta for dessert is
Ricotta Pudding:

1 lb. ricotta
1/2 c. sugar
4 eggs, separated
grated zest of 1 lemon
2/3 c. raisins
1 c. heavy cream
3 T. orange liqueur (optional)

	Sieve ricotta into a bowl, then add sugar, egg yolks and lemon zest.
Beat until light and fluffy. Add raisins and mix well. Whip cream in a bowl
till it holds it shape. Beat egg whites in another bowl till stiff. First
incorporate whipped cream into ricotta mixture, adding liqueur (if using); then
incorporate beaten egg whites. Pour into individual cups (I use wine stems) or
serving bowl. Refrigerate at least 4 hours. Serves 6-8, depending on serving
size.
Newsgroups: rec.food.cooking
From: jens4813@hgc.edu (Kevin Jensen)
Subject: Faqs for food and cooking
Keywords: FAQ
Organization: The Hartford Graduate Center
Distribution: usa
Date: Mon, 5 Oct 1992 18:12:34 GMT

Does anyone have a list of the Faqs and locations of these same Faqs on
the internet for ftp? Thanks for any replies.
From: dsimon@informix.com (Don Simon)
Newsgroups: rec.food.cooking
Subject: Re: Thermite reaction on electric stoves?
Date: 30 Sep 92 18:27:17 GMT
Reply-To: dsimon@informix.com
Organization: Informix Software

In article 22677@pasteur.Berkeley.EDU, c164-aa@po.berkeley.edu (Paul DuBois) writes:
>A couple days ago, my room-mate had an "interesting" experience --
>one of our nice pots with the aluminum-clad bottoms was heating up
>some water on our electric stove.  There was a shower of sparks and
>a loud bang (so the story goes... I wasn't there, so apologies if
>the re-telling is fuzzy) and our heating element now has a 1-inch section
>missing... and there is a little chunk of slag underneath it.  The 
>pot has a chunk of the aluminum bitten away on the bottom.
>
>My guess is that this is a Thermite reaction; however, I don't know
>whether or not the heating elements are iron, and certainly I have
>never heard any warnings against using aluminum-bottom pots on electric
>stoves.  Is there a precedent for such pyrotechnic displays, or was this
>just a fluke?  I'm considerably more hesitant about cooking now -- the
>mug that was sitting by the pot of water now has little grains of metal 
>embedded in it.  I wouldn't want that to be my arm!
>
>
>
>c164-aa@po.berkeley.edu
>--
>Permanent: pdubois@ocf.berkeley.edu                          Welcome to Cicely!


Taken with a grain of salt...I would at first say that a thermite reaction is very
unlikely, given that, as I understand it, the aluminum and FeO2 have to be ground
finely and mixed, not to mention that thermite requires a very high energy of
activation...could it be that there was a short of some sort in the stove?  You might
try posting to rec.pyrotechnics or sci.chem??? for more technical suggestions.


don simon
dsimon@informix.com
#Yeah, if I knew everything, do you think I'd be working here?
Newsgroups: rec.food.cooking