HDTenEightyP/NetNews huggingface dataset:
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
Date: 13 Oct 92 20:53:48 GMT
Organization: University of Virginia

My entries:

Boiled potatoes and hard boiled eggs cut up in chunks and mixed
together, liberally doused with melted butter, salt and pepper.

Cream of wheat, with half and half and cinnamon sugar.

White bread toast with lots of butter and grape jelly, or
red raspberry jelly.

Ovaltine (chocolate) in milk.  (It's kinda like chocolate milk,
but it has malt and other healthy stuff in it.)

Creamed hamburger over toast.

On a cold winter night:  corned beef, cabbage, carrots,
potatoes, and pumpernickel bread!!  Joy!

Cornbread, hot, dripping with butter (another fat fan here).

Shake and Bake porkchops - don't know if there is an equivalent
to this ready-made coating outside the U.S.

Mashed potatoes!!!

Enough!  I'm getting hungry!

--
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+ aan3q@poe.acc.Virginia.EDU | God may be subtle, but He isn't  +
+   I speak only for myself. | plain mean.   --Albert Einstein  +
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From: jbyrd@chpc.utexas.edu (Jan Byrd)
Newsgroups: rec.food.cooking
Subject: Re: sharing kitchen chores
Date: 8 Oct 92 21:46:10 GMT
Organization: Center for High Performance Computing, Univ. of Texas System

In article <1992Oct8.191839.6100@sunova.ssc.gov>, jbaron@dirac.ssc.gov (Jeff Baron) writes:
|> In article <1992Oct8.170916.3086@mks.com>, 
|> 			kate@mks.com (Kate Parson) writes:
|> 
|> [much deleted about men piping in at that last minute
|> when everything is almost done anyway, damnit]
|> 
|> -> Is it a gender thing?
|> 
|> Yes.  As a male, I can assure you that we are indeed all
|> programmed this way.
|> 
|> Jeff
 
Here's another one:  on Saturday mornings my husband likes to say,
"Hey!  I'll make YOU breakfast this morning.  You just take it easy."
He proceeds to crack some eggs and beat them up, then he starts a
low flame going on the range (I mean a looooow flame, like a candle).
This means he will need to "stir the eggs continuously" for the *HALF
HOUR* it will take for them to cook.  Soooo, since he can't leave the
eggs he says, "Y'know?  It sure would be good if we had some bacon 
with the eggs.  Can you cook the bacon?"  So I do.  A few minutes later 
he says, "Y'know?  I wish I'd thought about it before, but it sure would 
be good if we had some onion and green pepper chopped up to put in the 
eggs.  Can you do that?"  So I do.  A few minutes later, he says, "Y'know?  
I forgot completely about the toast.  You want toast?  Or maybe some of those 
English muffins in the freezer.  They need to be thawed in the microwave 
first, though.  Then just butter them and put in the toaster."  So I do.
Then when the eggs are almost done (only about another 20 minutes of
"continuous stirring" will be required), he says "Could you set the table?
I don't want these eggs to get scorched".  So I do.  Then when the eggs
are very, very close to being done, he says, "Did we drink up all the
coffee?  Better put on another pot so it'll be fresh when these eggs
are ready." "Is there orange juice made?"  "Did you find the picante
sauce in the refrigerator?  It'll be good on the eggs."  "Jelly for
the English muffins?"

Finally, he's finished "making breakfast for me", and I'm wondering why
I'm almost too tired to eat.

:-)

Jan
Newsgroups: rec.food.cooking
From: reynold@binah.cc.brandeis.edu ("Susan Reynold (w/out the s)")
Subject: Canning recipes with out sugar
Reply-To: reynold@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Thu, 15 Oct 1992 19:03:16 GMT

I would like to make some apple butter and perhaps 
some orange-rhubarb butter* for canning.

* I bought some at the Common Ground Fair in Maine this summer
  and the ingredients on the label are: rhubarb, oranges, raisins
  and honey. (It's really great!)

The Ball book I have only has recipes that either
use mass amounts of processed sugar or some kind of
chemical/artificial sweetners.

Does anyone have canning recipes that actually call for 
honey or maple syrup instead?

The Ball book stresses the importance of not cutting
the amount of sugar since the outcome will not be the
same--I would hate to do it anyway and waste a whole
slew of time and ingredients.

Any recipes you have or book recomendations are appreciated.

Thanks,
Susan
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Help:  rice stuffing
Organization: Lockheed Missiles and Space Co.
Date: Fri, 16 Oct 92 22:01:52 GMT

In article <1992Oct15.132318.28528@hemlock.cray.com> dadams@cray.com writes:
>I am a little confused about the use of rice stuffing for small game
>birds or small poultry like cornish hens or small chickens.
>
>Does one typically let the rice cook inside the bird?  Since the 
>rice typically cooks faster than the bird, how do you keep the 
>rice from burning?  What if you want the rice to fried first?
>
I don't usually stuff the bird - since these guys are so small,
cut them in 1/2 lengthwise - in a baking pan put uncooked rice,
water (2 cups water for 1 cup rice) add seasonings, put birds on top
of rice, cut side down, bake at 350 for about 45 min and both should
be done about the same time

-- 
________________       __        ________________   "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: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: nutella
Organization: Indiana University
Date: Thu, 15 Oct 1992 02:47:54 GMT

betsey@cunixf.cc.columbia.edu (Elizabeth Fike) writes:

>There's something I don't understand:

>Are you folks all looking for the recipe for nutella because you
>can't find it, or because you have this uncontrollable urge to
>make it yourselves?

Must be because they want to make it themselves, because it's
available in ALL the gourmet shops and larger supermarkets in this
sleepy Southern Indiana college town.

-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: Eggs in Fridge or Room Temperature?
Organization: University of Colorado, Boulder
Date: Wed, 7 Oct 1992 22:38:31 GMT

In article <q0Z9RB3w161w@cdthq.UUCP>, gary@cdthq.UUCP (Gary Heston) writes:
> nall@sun8.scri.fsu.edu (John Nall) writes:
> 
>> Egg tip, by the way:  To crack an egg without breaking the yolk,
>> pop it with a sharp, heavy knife.  Not hard -  just enough to
>> break the shell and make a crack though both the shell and the
>> membrane.  Then insert thumbs in the crack and gently pull the
>> egg open.
> 
> Knife? What for? I use a fork; just whack it with the side near 
> the base of the tines. Easy to work around the shell, and then
> twist it apart. A metal spatula will work too, but mine generally
> has hot grease on it when I need to crack an egg....
> 
> Gary Heston, at home....
> gary@cdthq.uucp

Knife?  Fork?  I just whack the egg gently on the sharp edge of the 
counter. Never yet had the yolk break.  I thought EVERYONE did it
that way!  :-)

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: Comfort Food
Organization: University of Colorado, Boulder
Distribution: na
Date: Mon, 12 Oct 1992 22:23:53 GMT

In article <1992Oct12.145208.1@scivax.stsci.edu>, morrissey@scivax.stsci.edu writes:
>> 
>> What is your favourite comfort food?  Come all you people heading into
>> autumn (sorry, fall).  What are you going to console yourselves with?
>> 

I know I'm going to get moans for this, but...
Tapioca.  Yep.  Good, ol'fashioned, eggy-custardy tapioca.  Warm.
Nutella on french bread  (Nutella is a chocolate & hazelnut spread)
Basmati rice with cheddar cheese melted all over it
Spicy okra pickles
potato chips with french onion dip

Yum!  Love that fat!

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
From: Alan Deacon
Newsgroups: rec.food.cooking
Subject: Re: Help: rice stuffing
Date: 16 Oct 92 13:00:34 GMT
Organization: Bloomsbury Computing Consortium

dadams@cray.com (David Adams) writes:

>I am a little confused about the use of rice stuffing for small game
>birds or small poultry like cornish hens or small chickens.

>Does one typically let the rice cook inside the bird?  Since the 
>rice typically cooks faster than the bird, how do you keep the 
>rice from burning?  What if you want the rice to fried first?

I don't usually stuff birds, but when I have I've had no problem
with the stuffing burning. I boiled a pigeon a while back and the
stuffing for that was breadcrumbs, herbs and egg to bind. The bird
should be well sewn up to stop the stuffing coming out. The stuffing
usually comes out looking like it has been steamed. Off the top of my head
I'd say half-cook the rice first, and then make up the stuffing. If
you put the rice in dry and un-cooked, I'd imagine it would come out
fairly dry-baked. There will be some juices from the bird, but not a
great deal inside (?). If you want fried rice I suggest you cook it
separately, whatever you stuff is going to end up steamed. Steamed fried
rice sounds a bit soggy! It shouldn't make much difference whether you
are roasting or boiling the bird, if you've sewn it up well enough
extra water/juices shouldn't get it.


>---
>--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
>___________________________________________________________________
>       Old Sourdoughs never die.  They just ferment away.
--
	Alan Deacon
	Central Computing Service		Email: a.deacon@ucl.ac.uk
	University College London		Tel: +44 71-380 7359
	Gower Street, London WC1E 6BT		Fax: +44 71-388 5406
From: Timothy.P.Stammers@dartmouth.edu (Timothy P. Stammers)
Newsgroups: rec.food.cooking
Subject: REQUEST: Beef Wellington
Date: 13 Oct 92 14:01:03 GMT
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0a5@newshost.dartmouth.edu

Does anyone have a recipe for Beef Wellington?  I would really
appreciate it if you could e-mail it to me.  Thanks in advance.   - Tim

Tim.Stammers@Dartmouth.edu
From: spm2d@topaz.cs.Virginia.EDU (Steven Miale)
Newsgroups: rec.food.cooking
Subject: Request: Iced Coffee Recipe
Date: 16 Oct 92 15:05:41 GMT
Article-I.D.: murdoch.1992Oct16.150541.1195
Organization: University of Virginia Computer Science Department

Does anyone out there have a good iced coffee recipe?

Thanks,

Steve





-- 
Steven Miale - spm2d@virginia.edu   | 
Undergraduate Researcher            | 
Department of Computer Science      | 
University of Virginia              |
From: n8946410@fozzie.cc.wwu.edu (Cameron Parish)
Newsgroups: rec.food.cooking
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Date: 7 Oct 92 19:01:22 GMT
Article-I.D.: henson.1992Oct7.190122.4166
Organization: Western Washington University

In article <1992Oct5.164937.405@intelhf.hf.intel.com> cory@cory.intel.com (Cory Cox) writes:
>
>Here is what I have learned through experience in Seattle, Portland,
>and throughout France and Italy.  I believe it explains the variance
>in the names and shows that there really is no resolution. Here we 
>go:
  [much well-written stuff deleted]
>	
>	Coffee/Americano - This refers to brewed coffee.  "Americano" 
>	seems to be a northwest/Starbucks marketing term.  This style
>	includes brewed coffee and "French pressed" coffee.


	All the Americano I've seen here in the Northwest has been 
espresso + enough water to make it about the strength of regular coffee.  
Supposedly the word comes from Italy, where American tourists gag at the 
strength of espresso and pour water into their cup until it's a lot weaker. 


Cam "caffeine queen" Parish
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Butter Cookies
Date: 12 Oct 1992 04:51:44 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: slc10.ins.cwru.edu


-Begin Recipe Export- QuikBook version 0.96 Beta A
 
Title: Butter Cookies #1
Keywords: Desserts, Cookies
 
1 cup butter
3/4 cup vegetable oil
1/2 cup honey
5 cup flour
4 egg yolks
3 tablespoon lemon juice
2 tablespoon vanilla
1/2 teaspoon almond extract
1 egg white, whipped
 
Cream butter, oil and honey. Cut in flour with fork until size of marbles.
Add egg yolks, lemon juice, vanilla and almond extract. Chill 2 hours. Roll
to 1/4 inch. Cut dough with floured cookie cutters or make balls. Brush with
egg white. Bake on oiled cookie sheets at 325 degrees, 10-12 minutes.
 
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
 
Title: Butter Cookies #2
Keywords: Desserts, Cookies
 
1 cup butter
1 egg
Pinch of salt
2 teaspoon baking powder
1 teaspoon vanilla
3/4 cup sugar
2 1/2 cup flour
 
Cream butter with sugar until fluffy. Beat in egg. Sift flour, salt and
baking powder together, work this mixture in butter and egg; add vanilla.
Chill 1 hour. Roll out 1/8 inch thick on floured board. Cut into desired
shapes with cookie cutter. Decorate with candy sprinkles. Bake on ungreased
cookie sheet at 400 degrees about 8 minutes just until edges start to brown.
 
-End Recipe Export-
-- 
An elephant is a mouse built to government specifications.
Newsgroups: rec.food.cooking
From: guppy@wixer.cactus.org (Jennifer Mery)
Subject: Grease (Re: Eggs in Fridge or Room Temperature?)
Organization: Real/Time Communications
Date: Thu, 8 Oct 92 08:36:00 GMT

Well as long as we're not refrigerating things, do people leave bacon
grease out on their counter tops? I keep mine in the fridge, but I think
someone in my family (maybe grandma) leaves it on the stove... I've seen
those salt/pepper/grease can sets, and I think they're supposed to stay
together, and since i wouldn't refrigerate salt, I suppose the intend
that you leave it all on the counter...

jam
-- 
==============================================================================
Jennifer Mery |
Austin, Texas | guppy@wixer.catus.org
==============================================================================
Newsgroups: rec.food.cooking
From: wung@puttgen.ee.gatech.edu (Peter Wung)
Subject: Re: Comfort Food
Reply-To: wung@puttgen.ee.gatech.edu
Organization: Sun Microsystems
Date: Fri, 9 Oct 1992 15:43:38 GMT

Chinese congee (rice gruel) with stir fried ong choy and garlic, tofu with soy sauce and sesame seed oil, and chinese pickled cucumber.  Well, you asked!

********************************************************************
*Peter Wung			Email:wung@ee.gatech.edu	   * 
*Electric Power Laboratory	Snail mail: 33787 Ga. Tech Station * 
*School of Electrical Engineering	    Atlanta, GA 30332      *
*Georgia Institute of Technology			    	   *
*Atlanta, Georgia						   *
*   	"Pass, Set, CRUSH!"...					   * 
*  	Well, 2 out of 3 ain't bad for a short, fat guy. 	   *
*								   *
********************************************************************
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.cooking
Subject: Re: almond flavoring
Date: 14 Oct 92 19:48:30 GMT
Organization: Lockheed Missiles and Space Co.

In article <Bvyoy6.LyH@news.cso.uiuc.edu> tdlg9831@uxa.cso.uiuc.edu (Tracey Dianne Layng) writes:
>I need to know if anyone would know of a TOTALLY artificial almond flavoring.
>I love almonds, but nuts cause me to have migraines so I can't even use almond
>extract.  However, I saw in the store the other day "imitation maple flavoring"
>and I was wondering if there was some "imitation almond flavoring?" 
>
>An ex-almond junkie
>
you should be able to find almond flavoring at the same store - or at
any good grocery store - that's where I've bought mine in the past

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: jason@ab21.larc.nasa.gov (Jason Austin)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Rock candy
Date: 16 Oct 92 15:48:14
Organization: NASA Langley Research Center, Hampton, VA
Reply-To: Jason C. Austin <j.c.austin@larc.nasa.gov>
NNTP-Posting-Host: ab21.larc.nasa.gov
In-reply-to: rthoff@esk.compserv.utas.edu.au's message of Fri, 16 Oct 92 05:17:56 GMT

In article <1992Oct16.051756.6934@cam.compserv.utas.edu.au> rthoff@esk.compserv.utas.edu.au (Rudolph van't Hoff) writes:
-> >
-> >	I'm looking for the formula for rock candy.  I made it years
-> >ago but can't remember how to get the right sugar concentration.
-> >--
-> >Jason C. Austin
-> >j.c.austin@larc.nasa.gov
-> >
-> >
-> >
-> 
-> Yes please,
-> 
-> 
-> yum, could you mail it to me also,
-> 
-> Thanks in advance,
-> 
-> Rudolph................

	Here is one of the responses I got to that request.  I haven't
tried it yet, so I don't know how it works:


hyler@ast.saic.com writes:
> Rock Candy
> ==========
> Here is the proceedure (in more detail) that I've followed:
> Add 3 C sugar to 1 C water in a sauce pan.  Heat until boiling.
> Cook with out stirring at a low boil until the temperature gets
> around 240-250F.  Meanwhile, I take a piece of string, dunk it into
> the syrup and then dry it in the oven.  Though I didn't mention it
> in my original post, I put this in the pan to give the crystals
> something to form on.  After the syrup has cooked enough, I pour
> it into the pan and place the strings in.

Newsgroups: rec.food.cooking
From: GC.AVW@forsythe.stanford.edu (RAGIN CAJUN)
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Organization: Stanford University, California, USA
Distribution: usa
Date: Thu, 8 Oct 1992 12:45:39 GMT

In article <QenT1Ha00iUzM2kmw4@andrew.cmu.edu>,
Anne Marguerettaz <am2f+@andrew.cmu.edu> writes:
>
>kelly@nmt.edu (Sean Kelly) posts
>
><<I thought I knew this at one time, but I guess I don't ...            >>
>
><<What is the difference between a cappuccino and a cafe latte?  And a  >>
><<cafe latte and a cafe au lait?  And a cafe au lait and a cappuccino?  >>
>
>I think that cafe latte and cafe au lait are the same thing: coffee with
>a substantial quantity of milk added to it whereas Cappucino has frothed
>milk added to it. Yhe difference stands in the milk foam that Cappucino
>has and the other two do not.
>
>
>Hope this helped.
>
>
>Anne
>

Cafe au lait is simply coffee with hot milk while cappuccino is
expresso with frothed milk and cinnamon.

Alma
From: hinz@porthos.rutgers.edu (Dorothy E. Hinz)
Newsgroups: rec.food.cooking
Subject: Re: Request: Low-fat frosting Ideas
Date: 9 Oct 92 12:42:41 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

Try a boiled frosting.  Don't have my recipe here, but it consists of
boiled sugar and water and stiffly whipped egg whites.  The boiled
mixture is poured over the beaten whites slowly while continuing to
whip.  Any flavoring can be used.
Newsgroups: rec.food.cooking
From: fease@dkas.enet.dec.com (Andrea Midtmoen Fease)
Subject: Re: shareing kitchen chores
Organization: Digital Equipment Corp., Marlboro MA
Distribution: na
Date: 12 OCT 92 09:09:02    


In article <Bvv7qz.n2B@usenet.ucs.indiana.edu>, jereese@silver.ucs.indiana.edu (jean reese) writes...
>In article <1992Oct9.165536.27311@cis.ohio-state.edu> ray@anaconda.cis.ohio-state.edu (william c ray) writes:
>>various people write...
> 
> 
>>at the same time, are you helping?  When he's mowing the lawn and
>>fighting with lifting up the branches on the shrubs and getting
>>the mower under them, where are you?  If you're not there helping
>>out at these times because its "his thing to do", or a "guy thing",
>>etc, maybe you should re-examine why he's not helping you with
>>the chores, and how you each got these pre-concieved ideas in the
>>first place.
>>
>>Will Ray
>>computer programmer by profession
>>cook, mechanic, househusband, carpenter, etc by choice.
>>
> 
> 
>Hmmm ... I'd like to see my husband mow the lawn, fix the car or
>even develop a workshop! And yes, I cook, and clean up.
> 
>Jean

     Me too.  I cook, clean up, take care of the house, do laundry, take care
fo the farm animals, mow the lawn, fix the car, etc.  I don't have a division
of "men's work" and "women's work"; I feel I can participate in everything
equally well (even the farm work, lifting those 100 pound grain bags is
*tough*!).

     My husband, on the other hand, has a strong division of "men's work" and
"women's work" - he won't touch "women's work" ... and he leaves the "men's
work" go for so long that *someone* has to do it ... and that usually turns out
to be me.

     And yes, I do hold the flashlight, hand tools and take the verbal abuse
when he does decide to fix something.

						- Andrea
Newsgroups: rec.food.cooking
From: nuyu@candle.uucp (Christine Momjian)
Subject: Re: Knives
Organization: a consultant's basement
Date: Thu, 8 Oct 1992 02:51:17 GMT
X-Newsreader: Tin 1.1 PL5

Greg Pivarnik (gpivar@maestro.mitre.org) wrote:
: I am in the maket for a new set of chef's knives (professional quality)
: I've looked at a lot of different brands all worthy of attention, few worthy
: of the price. I was most interested in the Wustoff Trident line of knives
: but really don't know if the price is too outragious. Do any of you have a 
: preference on brands? I tend to go for the heftier knives and wood handles
: are nice but not necessary.
: 
: Need your input, thanks.
: 
I have many CUTCO knives, I think they are the best.  It all started
about four years ago, I bought their pairing (sp?) knife and slicer.
Whenever I needed a knife, I found myself always reaching for them. 
Through the years, I have added to my collection.  They are excellent. 
I don't use anything else.
-- 
Christine Momjian --------- nuyu%candle.uucp@bts.com 
Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: substitute applesauce for oil 2 .....
Organization: The Ohio State University
Date: Wed, 7 Oct 1992 13:04:08 GMT

Sorry about the false posting.  Anyway I was going to comment that I
saw an add in a recent Sunset mag. saying that you could substitute
applesauce for oil in cake & such type recipes.  Does anyone know if
this works? - Lori
Newsgroups: rec.food.cooking
From: rthoff@esk.compserv.utas.edu.au (Rudolph van't Hoff)
Subject: Re: REQUEST: Peppermint patty recipe
Organization: University of Tasmania at Launceston
Date: Fri, 16 Oct 92 05:15:59 GMT

In article <n#2zs9n@rpi.edu>, reesee@vccsouth17.its.rpi.edu (Elizabeth Ann Reeser) writes:
>
>My boyfriend promised that he'd make these for me if I could find a recipe...
>I'd like to it if only for the novelty.
>it was HIS suggestion to post to the net :) ........
>
>-Elizabeth


Send it to me too, please, please, please......

Thanks in advance,

Rudolph......

-- 
><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>< Boo!  <> Hello, my name is &@#&^%*(*&(^, Sorry "Bad Input!" <>  I'm single ><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>  & available><
>< Mail Me : rthoff@esk.compserv.utas.edu.au (Rude -The- Dude) <>  for dates  ><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>  anywhere in><>< "I suppose you want me to open the door"- Marvin  <> Tasmania! So write me ><
><><><><><><><><><><><><><><><><><><><><><><><><><><><> email NOW! Thank you! ><>< Not Finished yet...........................................................><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><
Newsgroups: rec.food.cooking