HDTenEightyP/NetNews huggingface dataset:
From: bhatt@meteor.wisc.edu (Uma Bhatt)
Newsgroups: rec.food.cooking
Subject: Re: Indian dipping sauces/condiments
Date: 8 Apr 92 17:52:22 GMT
Organization: University of Wisconsin, Meteorology and Space Science

In article <9204072023.AA10525@ucbvax.Berkeley.EDU> wmartin@STL-06SIMA.ARMY.MIL (Will Martin) writes:
>about some dipping sauces or condiments that were served with the
>pakoras (breaded deep-fried vegetables) appetizer I had. One was
>sweet and brown-colored, and appeared to be separating into a brown
>and a clear part, like a salad dressing.
 This sounds like some type of tamarind chutney. It is a sweet-sour 
 flavored sauce. Here is one recipe for it:

 tamarind chutney
 4 oz. tamarind (dried type)
 1 tablespoon jaggery (or use brown sugar)
 1 teaspoon salt
 1/2 teaspoon hot chili powder (cayenne)
 1 tablespoon raisins

 Soak the tamarind in a cup of warm water for 15 minutes. Remove all of
 pulp. Mix in the other ingredients with the tamarind water. You can puree
 everything if you like. Dates can be used instead of the jaggery.


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

 I suspect that this was a cilantro chutney (possibly mint). Here
 is a cilantro (dhania) chutney recipe.

 dhania chutney
 1 cup cilantro leaves
 1 cup chopped onions (preferably green)
 1 teaspoon salt
 4 green chilis (may be a bit much!)
 juice of one lime (or lemon)
 1 inch piece ginger

 It is best if you can grind all on the ingredients using a mortar and
 pestle, but a blender will do (the texture is not quite as nice but it
 is faster). 
 There are MANY variations for this chutney. Roasted peanuts (a couple of
 tablespoons) can be added. Some people add a teaspoon or so of sugar.
 You can add mint leaves, yogurt (after grinding), roasted coconut
 (grated), roasted dal (chana), cumin seeds etc...

 -Uma 
Newsgroups: rec.food.cooking
From: shla@spf.trw.com (Sheila Wallace)
Subject: Re: Things that go with peanut butter
Organization: TRW Data Systems Center, Redondo Beach, CA
Date: Mon, 13 Apr 92 20:40:49 GMT

Peanut butter on soda crackers with chocolate chip ice cream on top!
A quick peanut butter/ice cream pie.  My brother used these to gain
weight for football...it worked well.

sheila


-- 
Sheila Wallace		(shla@spf.trw.com)
Phone: (310)812-7348	FAX: (310)812-8800
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278
Newsgroups: rec.food.cooking
Subject: Recipe for mead wanted.
From: rivero@mdcbbs.com
Date: 7 Apr 92 10:33:53 GMT
Organization: M&E (Division of EDS), Cypress CA
Nntp-Posting-User: kohlhase


Anyone have a recipe for mead (fermented honey wine)? 



<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
|  Michael Rivero rivero@mdcbbs.com Homo Cyberneticus-Computational Man  |
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
|    EARLY RESULTS FROM THE NEW YORK PRIMARY!                            |
|    Clinton                                              17%            |
|    Brown                                                22%            |
|    Elvis in the white jumpsuit                          57%            |
<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
From: cheng@iesd.auc.dk (Ivan Cheng)
Newsgroups: rec.food.cooking
Subject: Re: Spreadable butter
Date: 29 Mar 92 16:24:51 GMT
	<1992Mar19.095050.24463@aisb.ed.ac.uk>
	<1992Mar23.201621.659@aspentec.com>
Organization: Mathematics and Computer Science, Aalborg University

In Denmark there is a dairy compagny which produces a butter called
Kaergaarden, which is spreadable directly from the fridge. I beleave
that they mix a little vegetable oil into the butter. I can't remember
which compagny it is, but I guess that it is MD-foods.
BTW: This spreadable butter has become a success. Everybody uses it!!

/Ivan
Newsgroups: rec.food.cooking
From: teri@sdd.hp.com (Teri Tracey)
Subject: Re: REQUEST: Samosa (spelling) recipe.
Organization: ...the expanding universe...
Date: Mon, 13 Apr 1992 17:02:16 GMT

>	If you've got a recipe for SAMOSAs and you're more amicable than
>the lady at the farmer's market, please send it to my EMail address posted
>on the message header and listed below.  

I have a recipe at home I got from an Indian friend's mother.  It's great. 
I'll post it when I get a chance...

Teri Tracey              Whatever you can do, or dream you can, begin it. 
San Diego, CA            Boldness has genius, power, and magic in it.
teri@sdd.hp.com                                          - Goethe
=============================================================================
From: jwalsh@aspentec.com (Jamie Walsh)
Newsgroups: rec.food.cooking
Subject: Re: Authentically Correct Food (was re: Mexican Cokkbook Wanted)
Date: 7 Apr 92 09:54:07 EST
Distribution: world
Organization: Aspen Technology, Inc. Cambridge, MA.

This discussion reminds me of an Asian friend's comment on whether a
particular restaurant had authentic food.  He said it was authentic,
because the dishes were small, tasteless, and had very little meat.

-- 
--jamie
	  "There's a seeker born every minute."

Internet:	jwalsh@aspentec.com
UUCP:	        uunet!aspentec!jwalsh
From: SASTLS@mvs.sas.com (SASTLS@MVS.SAS.COM)
Newsgroups: rec.food.cooking
Subject: Re: Miracle Whip
Date: 8 Apr 92 16:47:00 GMT
Article-I.D.: mvs.19920408164721SASTLS
Organization: SAS Institute Inc.
X-Bytes: 1639

>From: bonnie@earth.njit.edu (Bonnie MacKellar)
>Message-ID: <bonnie.702751360@earth.njit.edu>
>>>
>>> All this talk about Miracle Whip reminds me of a rather disgusting roommate
>>> I had in college...
>>>
>>> She used to take a jar of the offending Miracle Whip, a box of saltines, and
>>> a butter knife and eat the Miracle Whip straight on the crackers (as a
>>> spread).
>>>
>>> I still gag every time I think about it!  8-)
>>>
>>> Margaret
>
>
>>  You think that's bad. Wait till you all hear this:
>
>>
>>   I was discussing the mayo issue with my wife and she said
>>   her mom used to eat PEANUT BUTTER AND MAYO sandwiches.
>
>>  Aaaaaaaack !  I just about hurled in technicolor..........
>
>
>
>>-Paul
>
>Wow!  SOmeone else besides my family likes peanut butter and mayo!
>We always used to spread putter butter on Saltines and then put
>mayo on top.  This was a favorite treat when I was a child.
>
>                                    Bonnie
>
 
Sorry to all of you whose stomachs are rolling, but when I was a
child I ate banana and mayonnaise sandwiches.  It's good!
 
Another favorite snack (and lots of fun for a kid to make) was/is
to split a banana length-wise, spread with peanut butter, put back
together, then...  stick toothpicks in it (to hold it together)
and slice about 1/2" sections.  Little hors d'oerves!!!!  I bet
my daughter will love it in just a couple of years!
 
For a sweet snack, make toast and spread one slice with peanut
butter and the other with marshmallow creme.  Heat.  Oooey-gooey
and good!  (don't even think about the nutritional content of lack
of! :))
 
Just had to share that...
 
TAMARA
Newsgroups: rec.food.cooking
Subject: Baked Beans Recipe Request
From: taylor_k@qis.dofasco.ca
Date: 14 Apr 92 10:04:06 GMT
Organization: Dofasco Inc, Hamilton, Ont. Can.
Nntp-Posting-User: taylor_k

I'm looking for a recipe for baked beans, preferebly for the Crock Pot.

Can somebody help me?


					Karen
From: zatar@dadstoy.uucp (Terry Stockdale)
Newsgroups: rec.food.cooking
Subject: Re: Bacon Grease: Substitute?
Date: Mon, 06 Apr 92 20:23:27 CDT
Organization: Lots of little files on drive D:

> >> c9e-al@danube.Berkeley.EDU (Chua Hak Lien) writes
> >>>What would be a good substitue for bacon grease? 
> 
> >kiran@bronze.ucs.indiana.edu (Me) writes:
> >> There is no substitute for bacon grease.
> 
> jwalsh@aspentec.com (Jamie Walsh) writes:
> >Melted fatback, of course.
> 
> I thought that fatback was unsmoked, and bacon is smoked. So would
> rendered fatback really be an appropriate substitute? 

How about plain old lard from your dairy case, usually next to
the butter.

------------
UUCP: terry@dadstoy.uucp    INTERNET: dadstoy!terry@xcluud.sccsi.com
Newsgroups: rec.food.cooking
Subject: Re: Miracle Whip
From: Dion_Murphy@kcbbs.gen.nz (Dion Murphy)
Date: 13 Apr 92 01:09:17 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

I don't know about peanut butter and Mayo but two favorites of ours 
are peanut butter and honey on fresh bread with butter, and peanut butter 
on crakers with sliced olives on top.
From: tbachman@hamline.edu (Toni Bachman)
Newsgroups: rec.food.cooking
Subject: Re: Need Shepherd's Pie recipe
Date: 15 Apr 92 17:08:38 GMT
Article-I.D.: uc.1992Apr15.170838.13194
Organization: Hamline University, St. Paul, MN.

In article <1992Apr15.081843.1@crcvms.unl.edu> phoffman@crcvms.unl.edu writes:
>I woke up this morning with the strangest urge...to find a good recipe for
>Shepherd's Pie. Go figure--it's just one those quirks of nature: the need to
>break off the soup, salad, and sandwich path in favor of something different.
>
>PLEASE, no...
>1 cup young Tyrolian shepherd (grated)
>2 garlic cloves...
>  --you get the idea--
> 
>With thanks, Paul
>
> *******************************************************************************
> Paul S. Hoffman/NEBASE Network Coordinator     Bitnet: PHOFFMAN@UNLVAX1       
> Nebraska Library Commission           Internet: PHOFFMAN@CRCVMS.UNL.EDU
> 1420 "P" Street       Lincoln, NE  68508-1683       Fax: (402) 471-2083
>
>      			"Solvitar ambulando"
> *******************************************************************************

About the best Shepherds pie recipe I have found is from the Farmhouse Cookbook
I just purchased it recently.

    Shepherd's Pie

    Chop two small onions and saute in 1 tablespoon butter until browned
    and carmelized.

    Brown 1 pound hamburger - add onions to this.

    Add 1 tablespoon flour to hamburger and mix well.

    (I always use 1 1/2 pounds hamburger by the way)

    Take 1 1/2 cups vegetable of choice - mix 1/2 of them with hamburger and
    put into the bottom of a cake pan.

    Boil two and a half pounds of potatoes and mash them with 1 stick of
    margarine and 1/2 cup heavy cream.

    top the hamburger with the remaining vegetable and the mashed  
    potatoes.

    Sprinkle about 1/2 cup shredded cheese (chaddar) on top and bake at
    350 degrees until top is lightly browned (varies every time)

    ******* BE CAREFUL DOING THE ONIONS - THEY BURN EASILY *******

    sORRY ABOUT THE HORRIBLE TYPING HOPE YOU UNDERSTAND THE RECIPE


    oops   forgot something:

    sALT AND PEPPER THE HAMBURGER AND ADD 1/2 TSP OF ALL SPICE.  sorry!!!

    tONI

    A
    A
    In a 
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Poblano Peppers
Organization: Indiana University
Date: Sun, 12 Apr 92 10:00:30 GMT

cls@sassy.UUCP (Charles & Carol Lynne Shotton) write:

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

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

For more info on all and sundry chiles and chillis, check out the _Great
Chile Book_ by Mark Miller of Coyote Cafe.

-- 
"The truffle is not an outright aphrodisiac, but it may in certain
 circumstances make women more affectionate and men more amiable."
                                                ...Brillat-Savarin
From: pjh@eng.cam.ac.uk (P.J. Hogben)
Newsgroups: rec.food.cooking
Subject: Re: Using popcorn in chicken to test doneness
Date: 15 Apr 92 16:46:05 GMT
Organization: cam.eng

comjohn@ccu1.aukuni.ac.nz (Mr. John T Jensen) writes:

>bradl@tekig5.pen.tek.com (or current resident) writes:

>>Other microwave toys: light bulbs and marshmallows.

>Why would light bulbs do something funny in microwaves.  I thought it was
>water molecules that absorbed energy from the microwaves.

As a guess (from an electrical engineer) the microwaves induce (cause
to flow) currents in the metal parts of the lamp - including the
filament. I would guess (not actually having tried this) that the bulb
starts to glow.

This is also the reason you shouldn't use plates with gold leaf on
them. In this case the current will heat up the leaf (which has a high
resistance because it is thin) so much that it vapourises causing
arcing.

Hope this helps.

Philippa Hogben

pjh@eng.cam.ac.uk (reverse if posting from Janet)
Newsgroups: rec.food.cooking
From: jglenn@bwdls25.bnr.ca (John Glenn)
Subject: Re: Need Thicker Spagetti Sauce
Keywords: Spagetti Sauce
Reply-To: jglenn@bwdls25.bnr.ca (John Glenn)
Organization: bnr
Date: Wed, 8 Apr 1992 15:50:09 GMT

The factors that dictate the thickness of your sauce are very simple.

Take a look at what you are using as a base for the sauce? Is it canned
spagetti sauce and if so, what brand? Most of these premade helper sauces
are mostly water anyway! If you really want to use these type sauces as a
base, then please pick a decent one.

Don't use north american canned tomatoes. These contain too much water and
they don't have the right flavor. Italian roma tomatoes are the best. They
are much thicker than other tomtatoes and they have very little seeds.

The typical way an Italian cook would make a sauce would be to fry garlic
in olive oil and then add canned ground tomatoes and tomato paste. My
experience has shown me that the olive oil helps bind the sauce together
and imparts a nice flavor to it. Also don't forget to let it simmer for a
while.

Rgeards,
John Glenn

P.S. I tend to use quite a bit of oil; about one cup for a regular batch. 
     It gets absorbed by the tomatoes anyway.
From: mannemel@CS.ColoState.EDU (devakumar mannemela)
Newsgroups: rec.food.cooking
Subject: Printing recipes from gatekeeper.dec.com
Date: 14 Apr 92 05:04:50 GMT
Distribution: usa
Organization: Colorado State University, Computer Science Department

Hi !


I ftp'ed lots of great recipes from gatekeeper.dec.com. I guess they
were collections from the now-defunct alt.gourmand. Almost all of them
are in some kind of troff/nroff format. Since I am not knowledgeable
in troff/nroff.., can somebody who had some success in printing this
stuff inform me ??


Thanks,
Dev
P.S:- May be this question doesn't belong here......... !!



-- 
Devakumar Mannemela
Dept. of Computer Science			Tel: 303-491-7773  ( Office)
Colorado State University			     303-491-8108  ( Home  )
Fort Collins  C0 80523
From: dedek@meaddata.com (Mike Dedek)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Snickerdoodle Pie
Summary: (redirected from rec.food.recipes)
Date: 9 Apr 92 20:38:13 GMT
Followup-To: rec.food.cooking
Organization: Mead Data Central, Dayton OH

In article <29E4787F.6860@mthvax.cs.miami.edu>, shy@cbnewsk.att.com writes:
|> Help! My mother has been searching everywhere for the recipe to a pie
|> she had in a restaurant near Somerset, PA. It was called Snickerdoodle
|> Pie and it was some kind of Cheesecake. She even wrote a letter to the
|> maker of Snickers Bars and they didn't have the recipe. (But they did
|> send her a coupon good for some free Snickers) She's been trying to
|> duplicate the recipe to no avail!
|> 
|> Does anybody know where to find the recipe to Snickerdoodle Pie??
|> 
|> Thanks,
|> Susan Hallander
|> 

Sorry I don't know the recipe, but here's a possible lead:  
Snickerdoodle cookies.  Probably the cheescake recipe was based on
these, rather than Snicker's (TM) candy.  If you can find a recipe for
the cookies, then experiment using a turtle cheescake recipe, you might
be able to duplicate the pie!

-Mike
From: hwt@bwdlh490.BNR.CA (Henry Troup)
Newsgroups: rec.food.cooking
Subject: More Quark
Date: 8 Apr 92 15:53:39 GMT
Reply-To: Henry.Troup@BNR.CA
Distribution: world
Organization: Bell-Northern Research Ltd., Ottawa, Canada

Just saw a TV ad for a line of quark deserts!

  Henry Troup - HWT@BNR.CA (Canada) - BNR owns but does not share my opinions
!erutangis ruoy otni suriv erutangis siht ypoc ot nevird ylsuoicsnocbus era uoY
From: peterson@CS.ColoState.EDU (james peterson)
Newsgroups: rec.food.cooking
Subject: Re:  Miracle Whip
Date: 7 Apr 92 21:12:27 GMT
Organization: Colorado State University, Computer Science Department

In article <1992Apr06.220931.14121@fwhnm02.fwrdc.rtsg.mot.com> planger@mailbox.fwrdc.rtsg.mot.com (Paul Langer) writes:
>
>   I was discussing the mayo issue with my wife and she said
>   her mom used to eat PEANUT BUTTER AND MAYO sandwiches.
>
>  Aaaaaaaack !  I just about hurled in technicolor..........
>

What's so strange about this?  I haven't had one in many years, but
my father introduced this to me when I was a pre-teen....  not at all as
bad as it sounds....

I retrospect this doesn't sound a particularly healthy combo, howvever.....


james sends

-- 
james lee peterson				peterson@CS.ColoState.edu
dept. of computer science                       
colorado state university		"Some ignorance is invincible."
ft. collins, colorado  (voice:303/491-7137; fax:303/491-6639)
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.cooking
Subject: Re: Miracle Whip
Date: 8 Apr 92 22:05:16 GMT
Distribution: usa
Organization: Lockheed Missiles and Space Co.

In article <1992Apr6.113541.18215@magnus.acs.ohio-state.edu> jwagner@magnus.acs.ohio-state.edu (Judith O Wagner) writes:
>re the may0/miracle whip debate:  the point here is that Miracle
>Whip is *slaad (read salad) dressing* and Hellman's/Best Foods
>is *mayonaise.*  Note difference.  I believe that Kraft (who makes
>miracle whip) also does mayo, although I've never had it.  I'm
>a firm hellman's fan!
>

yes, kraft does make a mayo, but like you, I prefer hellman/best mayo -
I think its closer to NY Deli style (or homemade) than kraft -
again - this is my personal opinion

>


-- 
________________       __        ________________   "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: nadel@aero.org (M.H. Nadel)
Subject: Re: A desert island cookbook collection (what would you bring?).
Keywords: cookbooks
Organization: The Aerospace Corporation, El Segundo, CA
Date: Fri, 10 Apr 1992 16:31:52 GMT


I was going to play this straight.  I think the most basic, essential
cookbook for me would be _The Joy of Cooking_.  But the cookbook I use most
often is Vol. II of _The Vegetarian Epicure_.  And, surely, I want some
good reading so I don't see how I could be without Elizabeth David's
_English Bread and Yeast Cookery_.

But if I were really on a desert island, I think what I would most want
in the way of cookbooks would be one of those Euell Gibbon's books so I
could survive long enough on wild plants to get to a real kitchen!

Miriam Nadel
-- 
"UCLA's fans are so totally mellow, nine out of every 10 have no idea where in
the world Duke University is located, or whether it was endowed by John Wayne
or named after Patty."     - Mike Downey
nadel@aerospace.aero.org
From: gamiddle@watmath.waterloo.edu (Guy Middleton)
Newsgroups: rec.food.cooking
Subject: Re: Castor sugar
Date: 17 Apr 92 19:17:05 GMT
Organization: University of Waterloo

In article <1992Apr16.140330.18878@bmerh2.bnr.ca> stu1f12@bnr.ca (Dave Malecki) writes:
> Granulated Sugar:  pure sugar, approx. same coarseness as table salt
> 
> Powdered Sugar/Confectioner's Sugar: pure sugar, finely ground, not as fine
>                                      as flour though
> 
> Icing Sugar:  Powdered sugar + corn starch.  Very fine texture, like flour

And what, exactly, is "berry sugar"?  I have a meringue recipe that calls for
it.

 -Guy Middleton, University of Waterloo		gamiddleton@watmath.waterloo.edu
		(+1 519 885 1211 x3472)		gamiddleton@watmath.uwaterloo.ca
From: sbhattac@sales.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Cups and the destruction of the known universe (tm)
Keywords: Never trust ANYONE with a teaspooN
Date: 9 Apr 92 23:33:39 GMT
Organization: NYU Stern School of Business

In article <1992Apr9.153840.21267@ncar.ucar.edu> ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:

>What a choice for a lefty like me!  Either use the cup with my left
>hand and hasten the end of the universe, or attempt to use it with
>my right hand and hasten the end of the measuring cup and everything
>in it...

May I intrude with a hemi demi serious question here?

I read that to mean that a left-handed Ilana Stern prefers to hold a
measuring cup in her left hand. Is that general?

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

- Shankar
Newsgroups: rec.food.cooking
From: sss@netcom.com (Small Systems Solutions)
Subject: Re: Consomme advice
Date: Fri, 10 Apr 92 16:51:06 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Keywords: soup, consomme

In article <1992Apr10.144656.22272@galileo.cc.rochester.edu> 
	 hrsn@uhura.cc.rochester.edu (Daniel Harrison) writes:

>OK. I'm going to be attempting my first consomme in a few weeks, using
>...
>Any words of wisdom out there about clarifying? Or about what kinds
>of beef bones to use? Or about making consomme in general?

1)    Skim frequently while simmering.

2)    Strain well through layers of washed cheesecloth

3)    Defat *completely*

4)    Add egg whites that are at the same temp (cool) as the
		stock and bring slowly to a simmer 

5)    Strain again


In addition to beef stock, mushrooms (added to strained stock and simmered)
or beets are really wonderful in (as?) consomme.  There are versions
of barszsc (Polish version of Borscht) that are beet consomme served with
mushroom dumplings (uszki) -- yummm.
-- 
Small Systems Solutions                   1563 Solano Avenue, Suite 123
sss@netcom.com                                  Berkeley, CA 94707-2116

The above-expressed opinions aren't necessarily
Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: Destenching Lids
Organization: Nick Simicich, Peekskill, NY
Date: Thu, 9 Apr 1992 04:53:07 GMT

In article <ku439eINNcej@utkcs2.cs.utk.edu> plank@cs.utk.edu (Jim Plank) writes:
>We're big on reusing jars -- but one of the problems is that often
>the lid of the jar smells and we can't get rid of the smell.  For
>example, we've bought Picante Sauce or pickled okra, and tried to
>reuse the jars for making yoghurt, but the lids smell awful (well,
>like tomatoes or vinegar) and make the yoghurt kinda non-savory. 
>We've tried soaking the lids in soap, lemon juice, vinegar, and
>bleach (not all at the same time), and nothing seems to work.  Does
>anyone have any ideas or experience on how to destench these things? 

My grandmother always used a piece of plastic wrap under the lid.
Lay the wrap over the open mouth of the jar, and put the lid on
right over it.



-- 
Nick Simicich - uunet!bywater!scifi!njs - njs@watson.ibm.com
SSI #AOWI 3958, HSA 318, NAUI #14065
Join the movement ---  turn 'to bush' into a verb.