HDTenEightyP/NetNews huggingface dataset:
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Subject: Re: Camp Cooking
Organization: Northwestern University, Evanston Illinois.
Date: Fri, 22 Jan 1993 19:27:05 GMT

>julie@eddie.jpl.nasa.gov (Julie Kangas) writes:
>
>
>>Does anyone have tips/hints/recipes/book references for
>>camp cooking?  I've done a lot of 2 to 4 day camping
>>trips, but we usually take everything we need already
>>prepared and just re-heat.  What I'm looking for are 
>>things to do for a one to 2 week trip where only the basic 
>>ingredients will be there.  
>
>>Thanks,
>
>>Julie

Suggestions:

1.  Go over to rec.backcountry and ask someone to send you the file that was
compiled about a year ago on backpacking foods.  Or have someone repost one of
the lengthy food articles.

2.  Your library probably has some good books.  Ours does, and we're in the
city of Chicago.  I think I found them listed under camping, foods.  Also look
under backpacking.

3.  In general, you can save a lot of money by doing it yourself.  You don't
need special equipment.  You can dehydrate beans, meat and sauces in your oven
that will last 1-2 months.  Instead of buying freeze-dried food you can
combine your home-dried ingredients with sauces and mixes available in the
supermarket that are designed for home use.  Dried milk can be used to whip up
sauces.  That cheesecake suggestion is also good.  Between drying a few key
ingredients and buying off-the-shelf items you can save quite a bit of money,
and the food will taste better.  

Good Luck,
Organization: Penn State University
Date: Mon, 25 Jan 1993 09:31:42 EST
From: <F0O@psuvm.psu.edu>
Newsgroups: rec.food.cooking
Subject: Cleaning out my Wok

   Over the weekend, I tried making popcorn in my wok, since I heard they
were good popcorn makers.  I put in a little oil, let the wok heat up,
threw in the popcorn and let her pop.
   When I removed the top, the popcorn was a little burnt, and the bottom
of the wok was black.  I tried cleaning out the bottom of the wok, even
used a brillo pad.  I know you're not supposed to rub too hard, but I didn't
have much choice, and still couldn't remove all of it.
   Is there some way of getting rid of the black residue of the bottom of
the wok?  Would white vinegar remove it?  I hope there is a way to clean
it up, since I don't want to use the wok again until it is properly cleaned.

                                                           [Tim]
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Newsgroups: rec.food.cooking
Subject: Re: Pizelles
Date: 26 Jan 1993 21:13:34 GMT
Organization: Stanford Univ. Earth Sciences
NNTP-Posting-Host: pangea.stanford.edu

In article <1993Jan26.183223.18099@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>In article <1993Jan25.195833.13738@walter.bellcore.com> dfw@thumper.UUCP (Doris Woods) writes:
>>In article <C1AMsr.BzA@siemens.com> aad@siemens.com (Anthony A. Datri) writes:
>>>
>>>I've met almost *nobody* outside of my dad's family who knows what they are.
>>>I don't say anything else about them for now -- I'm fishing to see if they're
>>>really as obscure as they seem to be.
>>>
>>>-- 
>>>
>>>======================================================================8--<
>>
>>
>>Aren't these those cookie molds that you use batter with and
>>cook them in hot oil. Serve with powdered sugar?
>>
>
>yes, they are - nordic ware carries them too - they're especially

These cookies are delicious, but they are not pizzelles.  Pizzelles are
made in little irons, like waffle irons, but much thinner.

Dawn

Newsgroups: rec.food.cooking
From: cindy@solan10.solan.unit.no (Cynthia Kandolf)
Subject: Another Honey Question
Organization: /home/ludviga/cindy/.organization
Date: 22 Jan 93 20:39:07

I have a jar of honey that was given to me by someone my husband
knows.  It's from his own bees.  I don't know if it's pasteurized or
not.  He made it up special for me - Norwegian honey is whipped, so
it's like a soft paste; he strained it to make the more liquid
American-style honey.

The jar is leaking from under the lid, for no obvious reason.  My
instincts say throw it out, but i'd hate to throw out perfectly good
honey.  We have some Norwegian-style honey from him about the same age
(actually a few weeks older) that is not doing anything odd.  Should i
get rid of it?  If it's safe to eat, what would be causing it to swell
like that (presumably it is swelling if it's leaking, right?)?

-Cindy Kandolf
 cindy@solan.unit.no 
 Trondheim, Norway

Newsgroups: rec.food.cooking
From: levin@world.std.com (Levin F Magruder)
Subject: Re: soaking rice
Organization: The World Public Access UNIX, Brookline, MA
Date: Tue, 26 Jan 1993 01:19:21 GMT

Stefan Goellner) writes:

>The proper way to do Basmati is to wash it, soak it for 1/2 hour, then
>boil it (rolling boil) for 10 minutes TOPS in lots of water, then drain
>in colander. Basmati is not supposed to be sticky. This way it comes out
>nice and loose. To lend credence to this method I will say that I was tought
>to do it this way by my indian friends.
>

I second this opinion; a similar method is in a Sahni or that Devi
cookbook.  It works.

When I mentioned it six months ago, people said "you're losing the
nutrition."  If you have to worry about the amount of nutrition
in any white rice, you probably aren't eating enough.
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Recipes that use Pinon Nuts
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 23 Jan 93 20:02:49 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

Pine Nuts are also used in Pesto Sauce.
From: jason@ab20.larc.nasa.gov (Jason Austin)
Newsgroups: rec.food.cooking
Subject: Re: "US" --> metric conversions
Date: 25 Jan 93 10:47:46
Organization: NASA Langley Research Center, Hampton, VA
	<1993Jan22.205014.16075@cs.brown.edu>
Reply-To: Jason C. Austin <j.c.austin@larc.nasa.gov>
NNTP-Posting-Host: ab20.larc.nasa.gov
In-reply-to: hs@cs.brown.edu's message of Fri, 22 Jan 1993 20:50:14 GMT

In article <1993Jan22.205014.16075@cs.brown.edu> hs@cs.brown.edu (Hagit Shatkay) writes:
-> In <1993Jan14.162246.26779@cbnewsh.cb.att.com>
-> adelle@cbnewsh.cb.att.com (adelle.s.Petrocco) asks for
-> > an easy way to convert
-> > US to metric measurements in recipes.
-> 
-> Tables on cardboards can be found in bookstores, and scientific calculators
-> also support such conversions (at least mine does).
-> Here's a table - just in case:
-> 
-> 1 oz = 28 grams
-> 1 lb = 0.45 kg
-> 1 galon = 3.79 liters 
-> 
-> (we usually call 1 kg "2 pounds" and a galon "4 liters" and 
->  things turn out ok.)
-> 
-> Grams are usually referred to by the 100 - so - 100 grams = 3.6 oz.
-> 
-> These are all the conversions we've been using as metric-oriented people.
-> 
-> Good luck,
-> Hagit.

	One problem I've run into is metric recipes measure many
ingredients by their mass and US recipes measure it by volume.  Since
the density of ingredients vary, there's no simple conversion.  I have
considered writing a public domain program to do the conversion but
don't have a good table of ingredient densities.  Does anyone have
such a thing?  I may just have to break down, buy a balance, and
determine them experimentally.
--
Jason C. Austin
j.c.austin@larc.nasa.gov
From: lvisco@carson.u.washington.edu (Lydia Visco)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Recipes using Pinon (Pine) Nuts
Date: 25 Jan 1993 23:34:11 GMT
Organization: University of Washington, Seattle
NNTP-Posting-Host: carson.u.washington.edu

In article <1993Jan23.013242.20404@sfu.ca> forman@fraser.sfu.ca (Pamela Catherine Forman) writes:
>Get a hamster.  They LOVE them.  
>
No, no, no! :-) They're too expensive to feed to hamsters! :-)

Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: whole meal flour?
Organization: Gallaudet University
Date: Mon, 25 Jan 1993 02:12:18 GMT

Hi,	
	In response to my request for High Fibre/Low Fat muffin recipies 
some kind soul sent me two recipes for them. Both called for "whole meal 
flour."  I'm pretty naive in the baking business so when I went down to the 
Safeway and then on over to the health food store, I couldn't find anything 
called "Wholemeal flour."  I saw whole wheat flour, corn meal, enriched 
flour, unbleached flour, all purpose flour, but nothing called whole meal 
flour.   Does anyone have any thoughts on this?  If the person who sent me 
the recipies could send me a followup or if anyone knows, I'd appreciate 
it.

skip

rlwilliams@gallua.bitnet
From: jm5p+@andrew.cmu.edu (Judi Mancuso)
Newsgroups: rec.food.cooking
Subject: REQUEST:Low Fat Pasta Sauce Recipes
Date: 26 Jan 93 19:25:27 GMT
Organization: Student Employment Office, Carnegie Mellon, Pittsburgh, PA

Hi.
For a variety of reasons, my husband and I have been working on
rennovating our way of eating.  For the past 30+ (since childhood)
years, our meals centered around red meat, fish, chicken, pork or veal. 
Armed with loads of new information (focusing on the value of
carbohydrates/reduced need for animal fats/proteins), we have made a big
effort to make our meals not only enjoyable but healthy.  One thing that
we love is pasta. Anyway, I now have loaded the cupboards with boxes
upon boxes of every immaginable shape of DeCecco pasta.  So, each night,
I am faced with what shall I do with the pasta tonight?  BTW, I do not
make pasta EVERY night!  We have been pretty happy so far with our meals
but we find ourselves eating pretty similair sauces now.  Well, last
night I promised him that I would poll this bboard for help---we need
some recipes for low fat, wonderfully tasting pasta sauces.BTW, we are
not looking to eliminate meats, chicken or seafood or veal so recipes
CAN contain them--as long as they are LOWFAT!  I will post the ones I
have used and the ones that I receive.  Thanks to all who reply.  Judi
Newsgroups: rec.food.cooking
Subject: RECIPE: Breakfast Muesli Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 26 Jan 93 17:14:54 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      BREAKFAST MUESLI MUFFINS  
  
1.1/2 cups untoasted muesli, 1.1/2 cups milk, 1/3 cup peanut oil  
1 tsp vanilla essence, 2 Tbsp golden syrup, 1 cup flour, 2 tsp baking powder  
1.1/2 cups wholemeal flour, 1 tsp allspice, extra muesli for top  
  
Preheat oven to 350oF, prepare pans. Mix the muesli with 1 cup of the milk;   
soak for 5 mins. Combine the oil, remaining milk, vanilla, golden syrup &   
muesli mixture. Mix together the dry ingredients, add to the wet mix until   
just combined. Spoon into pans, sprinkle tops with 1 tsp of muesli each, bake 
for 15-20 mins. Makes 12. Nutritional Value: Energy - 216 calories per muffin.
Keep a batch of these in the freeze & heat them in the oven or microwave when 
in a hurry to get to work or time is short!  
  
   
Newsgroups: rec.food.cooking
From: thomp962@Armstrong.EDU
Subject: Re: Looking for alcohol substitutions
Organization: Armstrong State College, Savannah, GA
Date: Thu, 28 Jan 1993 01:17:17 GMT

In article <1k49e3INNenm@morrow.stanford.edu> dawn@pangea.Stanford.EDU (Dawn Burgess) writes:
>
>Also, not all of the alcohol evaporates in the cooking process. I had
>a Harvest Tart over the holidays that knocked my socks off, and it was
>baked after the addition of (2/3 cup) Grand Marnier.
>
>Dawn
>
Baked goods are kind of an exception to the rule.  In fact, a serving of
coq au vin has LESS alcohol in it than a piece of poundcake flavored with 
vanilla and lemon extracts.  The University of Washington did a study in
1991, and their research, which I trust more than any amount of secondhand
info, is that approx 6% of the alcohol used in soups, stews, and sauces
remains after the liquid is brought to >= 180F, and held for 5 mins.  Note
that this is not saying that the sauce is 6% alcohol, but that the percentage
of the original alcohol that remains is 6%.  Thus:

  125 ml Red Wine (13% alcohol) = 16.25 ml Pure Grain Alcohol

    6% of 16.25 mL is .975 mL of PGA (after cooking)

Let's assume that the dish with 125 mL of wine serves 4

This makes a total alcohol dosage of <.250 mL per person, or assuming a 125 mL
portion size (1 cup) of this dish per person, less than .4 proof:  less than
orange juice, Coke (an alcohol-based solution is used by some bottlers to disinfect the machines), or homemade bread.

Incidentally, I have tried the new Fre from Sutter Home.  Not bad, and
an especially good choice if you want the flavor of wine without the 
temptation of any alcohol (especially when you cook with it)

Newsgroups: rec.food.cooking
From: jrm@uhura.neoucom.edu (Janet R. Morgan)
Subject: Re: REQUEST:Low Fat Pasta Sauce Recipes 
Organization: Northeastern Ohio Universities College of Medicine
Date: Wed, 27 Jan 1993 17:20:21 GMT

I am also interested in any low fat recipes.  Like others,
I have ignored postings about this until recently.  Now the
need is definately evident that low-fat is the way to start
preparing meals for my family.  

So I would appreciate any recipes as well!

Janet

Janet Morgan

Newsgroups: rec.food.cooking
From: ballt@ucs.orst.edu (Teresa Ball)
Newsgroups: rec.food.cooking
Subject: Re: Drive-In food ( was: New thread, Diner food)
Date: 28 Jan 1993 15:35:00 GMT
Organization: University Computing Services - OSU
NNTP-Posting-Host: ucs.orst.edu


>>>>  Does anyone remember the old A&W Root Beer Stands?????

>Is this true? They changed the recipe? Because I have childhood memories of
>A&W being a lot better than it is today. At first I attributed that to

I drank the root beer every day (well, almost) from the time I was little.
One day it didn't taste the same.  I asked about it.  Says waitress:
Oh, yes.  They modified the recipe to taste more like what comes from
the cans.  People were coming in and saying it didn't taste like the
canned stuff.

Yuck.  If they wanted the cans, they shoulda brought in their own cans
and let the rest of us have the real thing.  I don't drink much
root beer anymore.  (Again, sigh).

Terry
Newsgroups: rec.food.cooking
From: johnt@mentorg.com (John Thienes)
Subject: Re: Chantal cookware + RECIPE
Date: Mon, 25 Jan 1993 16:28:30 GMT
Reply-To: john_thienes@mentorg.com
Organization: Mentor Graphics Corporation, Wilsonville, OR

Brett E. Katz wonders about Chantal:
>
> There's been some good discussion about Calphalon, but does
>anyone know anything about Chantal cookware? It's pretty

We have two Chantal saucepans, a Chantal stockpot with steamer insert, and a
Chantal teapot that sings in the key of E-flat, and I have to say that this
cookware gets a lot of use in our kitchen.  Chantal is not the only kind of
cookware in our kitchen, though; we just don't think that one brand, or
composition, or finish is appropriate to every cooking task.  We also have
cast iron skillets and a 16qt. Calphalon stockpot.

Our decision to purchase Chantal was based primarily on desire to rid ourselves
of a number of thin, non-stick surfaced, aluminum pans that were a frustration
to work with.  We felt that we'd take the chance with the possible nasty scrub
job for what we thought were the better cooking heat characteristics of the
carbon steel in the Chantal gear.  We have yet to end up with a tedious scrub
job.  Perhaps knowing that the pans' surfaces are not non-stick makes us pay a
bit more attention, as we ought to anyway, to the heat and proper stirring.

It *is* pretty cookware to have working on the stove and that's always a nice
bonus.

ObRecipe: Beef Burgundy

   1/2 cup oil
   3 lbs. top round steak
   3 cups burgundy
   2 cups beef broth
   3 cloves garlic, minced
   1 bay leaf
   1/2 tsp thyme

Heat the oil in a Chantal 9qt. stockpot (see above opinion on Chantal).  Cut
the steak into cubes.  Brown the meat in the oil.  Add the burgundy, beef
broth, minced garlic, bay leaf, and thyme to the pot and bring to a boil.
Cover and simmer for 2 1/2 to 3 hours until the broth is thickened.  A little
flour added at the end will thicken the stew if you get impatient.  Serves 6.

Note: I served this up for dinner this past weekend and my teenager, who likes
   to grouse about food as a matter of practice, immediately inquired whether
   there might be seconds after he had taken only his first spoonful.

-- 
John Thienes                  "Soli Gloria Deo"
Mentor Graphics Corp.
john_thienes@mentorg.com
Newsgroups: rec.food.cooking
From: lwv26@cas.org (Larry W. Virden)
Subject: Re: Couples Cooking Together..
Followup-To: rec.food.cooking
Reply-To: lvirden@cas.org (Larry W. Virden)
Organization: Nedriv Software and Shoe Shiners, Uninc.
Date: Fri, 22 Jan 1993 12:43:33 GMT


>Hey, folks, I've got a better idea:  If you want to interest your SO
>in cooking, why not treat him like an adult and a human being?  Most people
>respond better to respect than to lies and condescension.

Actually, that is yet another generalization you see.  Unfortunately,
human beings have this tendency to resist being categorized.  For instance,
I believe I treat my SO as humanely as I am capable.  Yet she for some
reason refuses to be interested in cooking.  Her idea of cooking is popping
open a can of generic brand ravioli and barely nuking it.  Or perhaps
tossing some 'hot dogs' into the crock pot and warming some canned sauce.

Well, that's not QUITE fair - in the case of an emergency , such as she
has let herself be talked into providing food for some activity and for
some reason I have been unable to prepare anything for her, she will 
break down and buy a microwave brownie mix and nuke that - or go out
and buy some fresh veggies and some premade dip - or buy some chips and
premade dip.

But she is not interested in any way in cooking (or washing the dishs
for that matter).  Doesn't mean that with some wheeling and dealing I am
unable to get her to help, but her natural tendency is NOT to help.

Personality types of this variety are the ones on which I think folk are trying
to share ideas.  If one is so fortunate to find someone who enjoys helping,
then obviously no such planning, plotting, etc. is needed.


-- 
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: whitley@mksol.dseg.ti.com (harlon whitley 952-2342)
Newsgroups: rec.food.cooking
Subject: RECIPE: KING RANCH CHILI
Date: 28 Jan 93 16:08:35 GMT
Organization: Texas Instruments Inc


              KING RANCH CHILI

 Serves 4

 1   lb. Antelope or Venison, small dice
 1   lb. Beef, small dice
 4   ea  Ancho Peppers, no seeds or stems
 4   ea  Pasilla Peppers, no seeds or stems
 6   ea  Garlic Cloves, chopped
 1   ea  Onion, diced
 16  oz  Dark Mexican Beer
 3   Tbl Ground Coriander
 2   Tbl Ground Cumin
 10  ea  sprigs Cilantro, fresh
 2   ea  Lime Juice, fresh
 3   ea  Corn Tortillas
 1   pt. Water
 1   qt. Chicken Stock
         Olive Oil
         Salt and Pepper to taste


 Method
 1.   In a small pot combine pasilla, ancho peppers and tortilla with
      water.  Simmer until peppers are tender.
 2.   Blend and hold off to side.
 3.   Cut antelope and beef into 1/2" small dice.
 4.   Season with salt and black pepper.
 5.   Preheat a pot with olive oil to smoke point.
 6.   Add meat do not over fill pan.  You want an even layer of
      meat.  It may take 2-3 times to brown all the meat.
 7.   Remove meat from pot and reduce heat to medium on stove.
 8.   Add onions and garlic.  Cook until tender.
 9.   Add ancho-pasilla mix. 
10.   Stir continually until this mixture reduces to a thick paste
      and is shiny.  While this reduces add cumin and coriander.
11.   Continue stirring.
12.   When mixture is reduced and shiny add browned meat and
      stir and coat well.
13.   Add beer, mix well and reduce.
14.   Add chicken stock and simmer until the mixture takes on the 
      desired constistency of chili.
15.   Season with cilantro, lime juice, salt and pepper to taste.
16.   Serve hot.
17.   If you desire you can make this chili the day before you want
      to serve it.  The flavors improve over night.

 
This is what I am serving during the SUPERBOWL.  GO COWBOYS!!!!!!!!!!!

Da Boyz in Da Bowl!!!!   KICK BUTT!


Harlan
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 29 Jan 93 04:56:57 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

bsmith@osf.org () writes:   
>itchy, so I stuck my hand down my pants and gave 'em a bit of a scratch, then
>I resumed chopping and dicing. I looked at the colorful results of my labor a
(lots more deleted)  
>As for the "hot water," well, that happened when soemone here said something 
>like, "I hope you washed your hands after you scratched," which led to variou
  
While I was reading this I was about to ask you the same thing! _BUT_  
you STILL didn't tell us whether you did or not.......  
   
Newsgroups: rec.food.cooking
From: isr@rodan.acs.syr.EDU (Michael S. Schechter - ISR group account)
Subject: Re: wanted: favorite chicken receipts
Organization: Syracuse University, Syracuse, NY
Date: Tue, 26 Jan 93 16:29:25 EST

Far from my favorite, but will certainly change opinion 
of chicken from tasteless...

1 chicken breast, cut into 1x1/2" chunkc
tsp butter
palmful of shrimp, (tiny, frozen are fine)
1 'stem' of bokchoy, chopped coarse
2 scallions, chopped m,edium
2 tblsp soy bean paste
1 tblsp fish/chili paste or basil/chili paste 

toss butter, scallions, chicken into pan, start cooking.
after a minute add the fish/chili paste, spread it around.
You may have to put a few drops of sherry or oil on it
to get it to dissolve.
when chicken is just cooked, add soybean paste with 1oz watrer 
and simmer, stirring till everthing is nicely mixed & hot, then
add the bokchoy and simmer for another30 seconds.
Serve with fried rice on the side..
(maybe I'lll type that in on a day the mainframe isnt so slow)
The nice thing about this is the chicken is very moist&fresh tatsing
in a spicy other stuff.

p.s. if you can't get the fish/chilki or basil/chili pastet (THai)
then you can use a mixture of curry, sharp red pepper, and basil
ground up in a little peanut oil.

I supposed you could use peanut butter&soysauce if you can't get
soybean paste.
Date: Tuesday, 26 Jan 1993 11:20:46 EST
From: <CLINDSAY@vma.cc.nd.edu>
Newsgroups: rec.food.cooking
Subject: Re: Couples Cooking Together..
Distribution: world

I think that like many other things there can be a middle ground here.
I came from a messy household and have learned to be neater (one of my
sisters in law remarked that all the kids in our family had to be
housetrained, but that's an exagerration, I assure you!).  I do a modified
version of clean as you go, which seems reasonable to me: I dispose of
wrappers (instead of leaving them on the counter), I soak messy bowls and
pots as soon as I'm done with them, and try to leave things to be washed
otherwise in relatively neat piles.  I also attempt to deal with spills
and spatters (especially on the stovetop) before they harden.

So, no, the kitchen isn't sparkling clean when I'm done with major
cooking, but it's not hopeless either.
Can't we all just get along (lots of smileys!)
Cathy
Newsgroups: rec.food.cooking
Subject: Re: Looking for alcohol substitutions  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 29 Jan 93 04:56:49 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:   
>- use   cooking sherry   you can find it in most grocery stores -  
>    it has no alcohol  
  
Who told you that? The cooking sherry I get does.....  
  
>- BTW - borrow the exact amount of sherry from a friend - the alcohol  
>        evaporates in the cooking process  
  
I've always believed this to be true too but recently that theory was  
blown to bits in this very newsgroup, can't remember who it was now but  
they reckoned that it was an old wive's tale!  
  
  
   
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