HDTenEightyP/NetNews huggingface dataset:
From: auwen@convex.com (John David Auwen)
Subject: Re: REQUEST: Beef Wellington
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Tue, 13 Oct 1992 17:01:46 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

In <1992Oct13.140103.23115@dartvax.dartmouth.edu> Timothy.P.Stammers@dartmouth.edu (Timothy P. Stammers) writes:

>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

I got a good wellington recipe from the net 2 years ago.  Here it is again:

---------------------------------------------------------------------------


From rec.food.cooking Mon Oct  1 16:40:52 1990
From: bunny@bsu-cs.bsu.edu (Tracy D. Flynn-Marsh)

Beef Wellington is a truly elegant masterpiece...we served it once
to a most esteemed professor several months ago and, from what others
have said, he *still* raves!

1 4-5# beef filet
3 strips bacon
1/2 t thyme
1 crushed bay leaf
 salt & pepper
   ***
4 C flour
1 t salt (optional)
1/4 # (1 stick) butter (NOT margarine! It dulls the flavor significantly!)
1/2 C shortening
2 eggs
1/2 C ice water
   ***
6 oz. goose liver, thoroughly cooked but not overdone
1/4 C onion, chopped
1/4 t sherry
1/4 t crushed, dried rosemary
1 T butter

Place trimmed filet in a baking pan with spices below and bacon on top.
Roast in a pre-heated 450F oven 15-20 minutes, then remove bacon and
cool to room temperature.  Brush off the remaining spices.

   ***

Combine flour and salt, then cut in the shortening and the butter until
the mixture is like coarse meal.  Add one egg and enough cold water to
make a dough.  Chill.

   ***

Melt the butter in a saucepan over low heat, then cook the onions until
limp and transparent.  Add the sherry and rosemary, then the livers,
sliced.  Heat through, combining well.  Process until the mixture is
smooth.

   ***

Spread the cooled filet with the pate.  Roll out the pastry to a 
rectangle 1/8" thick.  Place filet on pastry and cover completely,
sealing the edges by brushing the pastry with water and pressing firmly
together.  If there is left-over pastry you may cut small shapes out to
decorate the surface of the Wellington...secure them to it with water.
Brush the remaining egg, beaten, over the pastry.  Place the filet, 
seam-side down, on a baking sheet and bake at 450F 15-20 minutes until
nicely browned.

We like to serve this with an unusual relish: 
4 medium-sized tomatoes, halved and hollowed with a sliver cut from the
bottom of each so they'll stand unsupported.
1/2 pt. whipping cream
1/4 C horseradish

Whip the cream, add horseradish, and chill.  Pipe into tomatoes just
before serving.

Serves 8.
From: wells@athena.cs.uga.edu (Scott Wells)
Newsgroups: rec.food.cooking
Subject: Pig Meat (was Re: Cappuccino/Latte/Cafe au lait: DIFFERENCES)
Date: 7 Oct 92 19:16:15 GMT
Organization: University of Georgia, Athens

>What is the difference between braunschweiger and liverwurst?

Braunschweiger is good and liverwurst isn't ! ;^)

EAT BRAUNSCHWEIGER SANDWICHES WITH CHICORY CAFE AU LAIT !


-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Scott Wells                        + Researching snappy quotation
Internet: wells@athena.cs.uga.edu  +
Athens, Georgia, USA               +
Organization: Penn State University
Date: Fri, 9 Oct 1992 20:15:21 EDT
From: Tim Bieling <QAA@psuvm.psu.edu>
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:Sweet and sour cabbage
Distribution: usa
 <1992Oct8.052711.25050@news.acns.nwu.edu>
 <Oct.8.09.57.59.1992.12998@porthos.rutgers.edu>

In article <Oct.8.09.57.59.1992.12998@porthos.rutgers.edu>,
hinz@porthos.rutgers.edu (Dorothy E. Hinz) says:
>
>I'd say the German version of cabbage is red cabbage, which is sweet
>and sour.  That's what my German mother-in-law always made.  I've
>never made it, as the whole family thinks the jarred versions are
>good, though there are recipes for it no doubt consisting of shredded
>red cabbage, apple, vinegar, and possibly brown sugar.

I've read through the various recipes and idea regarding S&S cabbage
and had to summarize a recipe I got from my grandmother many years
ago.  (She made this dish EVERY year for Christmas dinner until she
was unable to - she never had a recipe, but my mom watched her one
time, and wrote down her process)

"Red Cabbage"  (my grandmother's name for it)

1 medium/large head of red cabbage - shredded (fairly fine)
White vinegar
Sugar
Salt

Shred cabbage (a hand slicer is what I've always used), and put it in a
large pot.  Add a cup or so of water and heat.  Simmer until cabbage is
wilted (5-10 min), then add a pinch or two of salt, about 1/3 cup of
white vinegar, and about 1/4 cup of sugar.  Continue to simmer.  It is
hard to describe the "perfect" ratio of vinegar/sugar so I go by taste.

The aroma coming from the pot should be teasingly tart, the flavor should
be tangy with a sweet after taste.  The above guestimate measurements
are a guide - you might want to add more sugar or more vinegar to balance
the flavor.

Hope this helps..  (BTW, my grandmother was of a very strong German
descent - this was one of her traditional holiday dishes)

-Tim
Newsgroups: rec.food.cooking
From: s0496391@let.rug.nl (M.S.D. Buurke)
Subject: Another Salsa 
Organization: Faculteit der Letteren, Rijksuniversiteit Groningen, NL
Date: Thu, 15 Oct 1992 15:12:39 GMT

Here's another salsa recipe:

4 tomatoes, peeled and chopped
1 can of peeled tomatoes, netweight 400 g, with the juice
2 small chopped onions
3 - 4 cellerystems in pieces
1/2 green pepper (the sweet kind)
2 cans of jalapenopeppers in vinegar, together 200 g
4 tbsp oliveoil
2 tbsp red wine vinegar
1/2 tsp mustardpowder
1 tsp coriander
1 tsp salt
some grounded black pepper

Mix everything and put it in the blender or foodprocessor; make it as smooth 
as you like. Cover and put in fridge to get cold. 
This salsa can be kept for weeks if you put it in a jar in the fridge.
The redipe is enough for ca. 900 ml.
Newsgroups: rec.food.cooking
From: howard@m.cs.uiuc.edu (Bonnie Howard)
Subject: Re: Comfort Food
Organization: University of Illinois, Dept. of Comp. Sci., Urbana, IL
Date: Fri, 9 Oct 1992 20:22:34 GMT

I love homemade VEGETABLE SOUP - the kind that simmers all day - and a fresh, "HOT"
loaf of homemade bread - and a cup of Twinnings tea with cream.... and I dearly 
love homemade chocolate chip cookies - especially gooey ones.

I would love to eat this in front of a roaring fire - but alas I don't have one!!
Maybe someday - I really love to sit by a fireplace............................  

bonnie
From: jpfst9+@pitt.edu (Jeffery P Fortescue)
Newsgroups: rec.food.cooking
Subject: Re: noodle problem
Date: 12 Oct 92 00:02:49 GMT
Organization: University of Pittsburgh


It's possible that the person having trouble with thick pasty pasta
accidently bought a brand like Creamettes that makes it's own
cream sauce when cooked. Nasty Stuff.  Check the box and if that's
the case discard immediately.\

DeCecco pasta is great but any will do.  Use at least 6 quarts of
rapidly boiling water.  You can add a bit of olive oil and salt if
you wish to be correct, but I often don't.  The trick is not to
let the water stop boiling for very long (that's why there's got
to be a lot of it) and not to cook the pasta too long. Good advice
(from Corby Kummer in an old Atlantic Monthly I think) is to take
the pasta out just before you think it is done--since it will
cook a wee bit longer from residual heat and hot water.

That article in the Atlantic by Kummer (several years ago now)
is the best introduction to Pasta I know.

Good Luck

Jeff Fortescue
jpfst9@lis.pitt.edu
Newsgroups: rec.food.cooking
From: news@magnus.acs.ohio-state.edu
Subject: substitute applesauce for oil ...
Organization: The Ohio State University
Date: Wed, 7 Oct 1992 10:55:02 GMT

This article was probably generated by a buggy news reader.
From: neve@nlm.nih.gov (Leif Neve)
Newsgroups: rec.food.cooking
Subject: Where to get rock sugar?
Keywords: sugar
Date: 7 Oct 92 18:10:04 GMT
Reply-To: neve@nlm.nih.gov
Organization: National Library of Medicine

Though I can't imagine I can match the flavor of the yakitori sauce I grew
up with in Japan, but because I know what the Japanese food stores are
charging for bottled yakitori sauce, I am going to try and make some
of the stuff from scratch. 

The recipe, however, calls for rock sugar. Anyone have any ideas about where
to look for such a thing?

Leif Neve
From: hinz@porthos.rutgers.edu (Dorothy E. Hinz)
Newsgroups: rec.food.cooking
Subject: Re: Apple butter or apple eggs?
Date: 9 Oct 92 12:57:39 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

In article <1992Oct6.235124.7083@udel.edu> lim@pecan.cns.udel.edu (Julie Lim) writes:

> 	I dimly recall having read at some point that applesauce can be
> substituted in baking for some unhealthy ingredient or other. However, I

The ingredient the applesauce replaces is the oil or shortening.
Though I have not yet tried it -- I intend to soon -- I know people
who have and they were most satisfied with cookies and muffins.  Here
is the 800 # for recipes......800-225-3548.
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.cooking
Subject: Re: white beans = northern beans???
Date: 14 Oct 92 16:34:32 GMT
Followup-To: rec.food.cooking
Organization: Apple Computer, Inc.

In article <Bw2MCs.3tz@news.cso.uiuc.edu>, nancyl@osiris.cso.uiuc.edu
(Nancy Lellenberg Bentrup) wrote:
> 
> 
>  Have a recipe that calls for white beans.  Are northern beans the same?
>  Didnt see anything at the store called white beans?
>  Hope this isnt too stupid a question.  Thanks.

Not a stupid question at all.  There are quite a few varieties of white
beans, and Great Northern is one of them.  If your recipe just says "white
beans," I'd think any beans that are white should do the job.

--

David Casseres
Exclaimer: Wow!
From: petersen@ccad.uiowa.edu (Andrew D Petersen)
Newsgroups: rec.food.cooking
Subject: recipe request
Date: 8 Oct 92 15:25:41 GMT
Organization: CAD-Research, University of Iowa, Iowa City

During some recipe post someone mentioned having a recipe for 

		Cornbread/Kale Stuffing

I have lost the reference to this person.  So if you know what the recipe
is please post it or email it to me, I would like to try it.  

Thanks, 

Andy

-- 
  Andrew D. Petersen   (N0JST)                 E-mail : petersen@ccad.uiowa.edu 
  Research Electrical Engineer                US Mail : CAD-Research 
  University of Iowa                                    212 ERF 
  Phone : (319) 335-5723                                Iowa City, Iowa 52242
From: avatar+@cs.cmu.edu (Eric Gardner)
Newsgroups: rec.food.cooking
Subject: help: squid ink
Date: 15 Oct 92 21:15:31 GMT
Organization: School of Computer Science, Carnegie Mellon

Does anybody know of a source for squid ink.  I have been unable to
find it locally including gourmet and japanese food stores.  I have
been making my own pasta for a few years now and I am interested in
making squid ink pasta (It serves as a basis for an amazing meal
presentation).  I was given instructions for extracting the squid ink
from a whole squid but I have lost those and would prefer to have
something in a jar that I could use on short notice.

Thanks in advance,
Eric Gardner
Newsgroups: rec.food.cooking
Subject: Re: sharing kitchen chores
From: gary@cdthq.UUCP (Gary Heston)
Date: Fri, 09 Oct 92 22:37:57 CDT
Organization: Garys' Home for Obsolete Computers

jbyrd@chpc.utexas.edu (Jan Byrd) writes:

> In article <1992Oct8.191839.6100@sunova.ssc.gov>, jbaron@dirac.ssc.gov (Jeff 
> |> 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.
>  
> 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."

"Fine. I'll go take a shower."

(You *do* have to train most of us.... :-) )

Gary Heston, at home....        ...not having had to worry about sharing
gary@cdthq.uucp                 kitchen workload; it's all mine....
From: wells@athena.cs.uga.edu (Scott Wells)
Newsgroups: rec.food.cooking
Subject: Cafe au Lait
Date: 7 Oct 92 14:18:46 GMT
Organization: University of Georgia, Athens



Netlanders !

Doesn't anyone make cafe au lait with chicory coffee ? I thought (until
now) that it was obligatory, and is, besides, very good.

-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Scott Wells                        + Researching snappy quotation
Internet: wells@athena.cs.uga.edu  +
Athens, Georgia, USA               +
From: rogers@rosencrantz.osf.org (Andrew Rogers)
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
Date: 11 Oct 92 04:04:16 GMT
Organization: HICAM/OSD

In article <c-chan.718597247@mcl> c-chan@mcl.ucsb.edu (Christina Callihan) writes:
>Hmmmm.....my mom's homemade chili is one of my fave comfort foods, 
>especially when it's grey and chilly outside.  Plenty of Fritos and sharp
>cheddar please!  I also love tomato soup with grilled cheese sandwiches,
>sourdough bread spread thinly with liverwurst and hot chocolate made from
>my own homemade mix.  Now that I think of it, it's about time to make a
>few big batches of that mix for the cold season.  :)

Sounds good... please share your recipe(s) with us!

One of my favorite comfort foods - which I don't eat nearly as often as I'd
like because of its outrageous fat/cholestrol/sodium content - is macaroni
and cheese.  I adapted this recipe from the National Enquirer Celebrity
Cookbook; it was originally submitted by retired "Bedtime for Bonzo" co-star
Ronald Reagan:

	1/2 lb. Prince Casserole Elbows (these are large elbows nearly
		the size of ziti, which you could probably use instead)
	1 lb. viciously sharp cheddar (Cabot's Private Stock), grated
	2 eggs
	2 tsp. dry mustard
	2 tsp. salt
	2 c. milk

Cook the macaroni as per the directions on the box; meanwhile, preheat the
oven to 350F and butter a 2 - 2-1/2 quart covered casserole.

Beat the eggs and add the milk, mustard, and salt (dissolve the latter two
in a little hot water first).  Toss the macaroni with some butter and about
2/3 of the cheese and place in casserole; add the egg/milk mixture and the
remaining cheese.

Bake covered for about 1 hour, or until the custard starts to set; remove
the cover and allow the top to brown.  Supposedly serves 4-6, but I've
been known to eat it all.

AWR
Newsgroups: rec.food.cooking
From: N51L5201@ncsuvm.cc.ncsu.edu (David Auerbach)
Subject: Re: REQUEST:  fennel recipes
Organization: North Carolina State University
Date: Fri, 9 Oct 1992 20:07:40 GMT

In article <6044@dove.nist.gov>
cst@bork.nist.gov (Charles S. Tarrio) writes:
 
>
>A friend is currently harvesting his fennel and has kindly given me
>some.  I've cooked with fennel seeds plenty, but this is the bulb --
>it looks pretty much like onions, but tastes like licorice.  It's
>good just to munch on, but does anyone have any good recipes for
>dishes/salads, etc.
>
>thankx in advance,
>__________________
>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
 
Pare off the tough outer layers, slice off a thicksliver of the bottom, and
the stalks.  Now take this bulbous things and cut them in half.  Put them
in a very heavy pan (copper, enameled iron, etc.) in hot olive oil and roll
them around on their round side for a minute or two, flip onto their flat
side, salt and pepper and drizzle with herbs (lemon thyme is nice, rosemary
is a good alternative) throw in a few UNPEELED cloves of garlic
cover tightly, lower heat to minimal and go away.  If after 1/2 hour it
looks very dry in there (it shouldn't) put in a few teaspons of water/wine
and go away again.  When they are meltingly soft serve them (nice with lamb).
From: eileen@sequent.com (Eileen Batz)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Sourdough Starter and Bread R
Date: 16 Oct 92 04:44:32 GMT
Article-I.D.: sequent.1992Oct16.044432.15248
Organization: Sequent Computer Systems, Inc.

In article <ldrrkaINNk1@jethro.Corp.Sun.COM> avi@rix.Corp.Sun.COM writes:
>In article 14321@iscnvx.lmsc.lockheed.com, sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>>
>>if yeast can't form, why can I put flour & water together to make
>>a 'dough' I can stir down, set it out and once a day sitr_down
>>bubbles that form during the day, and after about a week of 
>>doing this, do I have a sourdough starter..????
>
>Because there are existing yeast organisms floating around in the air
>in your kitchen.  By putting out a bowl of flour & water, you are putting
>out food for the yeast, thereby 'catching' some of them.
>
>I think the original point was that yeast doesn't just magically appear -
>you either have to catch wild yeast, or you have to get some from someone
>else's culture.  The latter is more certain.
>
>-Ann

	What do you do with starter when you don't use it every week?  Can
you freeze it so it will hold weeks/months in between uses?



-- 
  **********************************************************************
  *Eileen Batz             *       ...and those, who have much to hope *
  *Sequent Computers       *       and little to lose, will always be  *
  *(503) 578-4536          *       dangerous, more or less."           *
From: scott@goblin.med.ge.com (Scott Hinks)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Hot and Sour Soup
Date: 13 Oct 92 17:38:50 GMT
Article-I.D.: mr.1992Oct13.173850.27627
Reply-To: scott@goblin.med.ge.com
Organization: General Electric Medical Systems

I meant to print out the summary to the recent 
Hot-N-Sour Soup discussion, but forgot before
it disappeared.  Could someone who still has
a copy send me one (or re-post it if necessary)?

Thanks,

Scott
Newsgroups: rec.food.cooking
From: olsen@Csli.Stanford.EDU (Diane Olsen)
Subject: Re: Need advice (esp. legal) on starting PT catering/wholesale business
Organization: Stanford University CSLI
Date: Fri, 16 Oct 1992 23:27:06 GMT

In article <1992Oct14.194332.1@gsbacd.uchicago.edu> gft_robert@gsbacd.uchicago.edu (opcode ranger) writes:
>
>
>I'm a good dessert baker and I'm looking into doing some catering and in
>selling some of my wares to local (upscale) coffee shops (I have some inside
>leads).  Does anyone have any useful advice to lend?

This month's _Inc._ magazine has a cover article on small businesses started
with $1000 or less.  I think some of them are food-related.

Also ask people in your area who do this sort of thing already and check out
the half-dozen or so books available on how to set up your own part-time
business.  (And it probably wouldn't hurt, as another poster suggested,
to spend a little time with an attorney who specializes in small
businesses.)

Best of luck!

--Diane

-- 
Diane L. Olsen		"A woman with a mind is fit for all tasks."
olsen@csli.stanford.edu		--Christine de Pizan (c.1363-c.1431)
From: huggett@sequent.com (Terri Huggett)
Newsgroups: rec.food.cooking
Subject: Recipe:  Lamb with Artichokes
Date: 9 Oct 92 00:06:18 GMT
Article-I.D.: sequent.1992Oct9.000618.23348
Organization: Sequent Computer Systems Inc.

Made the dish below for a St. Emilion/Pomerol wine tasting last Saturday.
It was very popular.  Since I had recipe requests for it and a pea salad
that also was part of the buffet, I thought I'd pass them along.  The
measurements are approximate.

Enjoy!

Terri Huggett
huggett@sequent.com
--------------------------

Lamb Ragout with Artichokes

serves 4-6

2 Tbsp. butter
1 large onion, cut in half and thinly sliced
1 lb. lamb, cut in cubes
6 cloves garlic, minced or pressed
1 tomato, diced
1/4 cup white wine (or more)
6 new potatoes, cubed
1 small jar artichoke hearts, drained (2 jars, if wish)

In an ovenproof casserole with a lid, melt butter over medium-high heat.
Add onions and saute until they brown, stirring frequently once they've
become translucent so as not to burn.  Browning the onions makes
them sweet and helps the flavor of the dish.

Add the lamb, tomato, and white wine.  Bring to a boil while mixing
ingredients.  Cover and place in preheated 350 degree oven for 30 minutes.
Stir in potatoes and continue baking for 45 minutes.  Add the artichoke
hearts and return to oven to heat through, about fifteen minutes.  (The
ragout may be cooked on the stove over medium-low heat instead of in the
oven.)  Serve.
Newsgroups: rec.food.cooking
From: doug@pizzabox.dialogic.com (Doug Harper)
Subject: EZ cheddar fondue
Organization: Dialogic Corporation
Distribution: rec.food.cooking
Date: Fri, 09 Oct 92 15:54:22 GMT

This is an easy fondue recipe that it is good for beginners since it
is almost impossible to screw up. I know people who prefer this recipe
to classic Emmenthal/Gryere fondue.  

Quantities are off the top of my head, I haven't followed the original
recipe in years.

1/2 stick margarine
1/4 cup flour
1/4 to 1/2 tsp dry mustard
10oz shredded extra sharp cheddar cheese
1 can warm beer
1 Tbl Worcherster sauce (or to taste)
Salt to taste (I don't add any)

Dunking stuff cut into bite size cubes:
French or Italian bread
Pumpernickle bread
Apples

Melt the margarine over low heat in a fondue pot.  
Add the flour and mustard and whisk until smooth.
Add the beer a little at a time, wisk until smooth before adding more.
Add the cheese a fistful at a time, stir until melted before adding more.
Add worcherster sauce 
Heat to a light boil and serve.


This fondue refrigerates and freezes well, so it can be made ahead of
time if neccesary.

If you have a home bread maker, serve this with your favorite heavy
pumpernickle or whole wheat bread.

Remember, it is almost impossible to screw up this recipe.  Of course,
better cheese will make a better fondue, but if you are in a rush, any
supermarket brand cheddar cheese will do (no velveeta or other
synthetic cheese stuff).

-- 
Doug Harper           | ARPA: doug@dialogic.com
Computer Services Mgr | UUCP: ...!uunet!dialogic!doug
Dialogic Corporation  | Compuserve: don't bother
(201) 334-1268 x153   | Your right to smoke ends where my nose begins!
From: ray@anaconda.cis.ohio-state.edu (william c ray)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Sourdough Starter and Bread Recipes
Date: 14 Oct 92 21:15:54 GMT
Article-I.D.: cis.1992Oct14.211554.8250
Organization: The Ohio State University Dept. of Computer and Info. Science

In article <1992Oct14.202448.747@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>In article <1687EF45E.N51L5201@ncsuvm.cc.ncsu.edu> N51L5201@ncsuvm.cc.ncsu.edu (David Auerbach) writes:

>>There is, despite the misleading terminology of some books, no such thing
>>as a recipe for sourdough starter.  If you want sourdough starter what you
>>need is either   a) someone else's sourdough starter  or b) the patience
>>and luck necessary to "capture" the requisite beasts (from either the
>>air or the skins of grapes or hiding in unprocessed flour....).
>
>I beg to differ with your basice statement - with time & patience, one
>can create a 'starter' of their own - granted, its better to get one
>from someone else, but, a starter can be made - just like in the 
>_good old days_ when yeast wasn't readily available and one created it
>with the basic bread dough left out (covered with a cloth) for days
>and stirred in the yeast that formed .....
>

...Beg to differ with _your_ basic statement, but yeast does not "form"...
As poster 1 pointed out, you will need to capture it from somewhere,
your can't create it from nothing.  (barring spontaneous creation of the
yeastie-beasties out of random protiens and amino acids being broken down
by cosmic rays, or some such.  Which is unfortunately about as likely as
your normal storebought yeast evolving into a sentient lifeform and
taking over your kitchen...)

Will Ray
ray@cis.ohio-state.edu