HDTenEightyP/NetNews huggingface dataset:
From: bl213@cleveland.Freenet.Edu (K. C. Kelly)
Newsgroups: rec.food.cooking
Subject: Re: Easy apple dessert
Date: 16 Oct 1992 23:12:15 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: hela.ins.cwru.edu


Thanks for this recipe.  I did substitute oatmeal for some of
the flour, added cinammon to the mixture and sprinkled oatmeal
on top before baking.
From: 421s@oasys.dt.navy.mil (Teresa Masser)
Newsgroups: rec.food.cooking
Subject: Re: Coating/Batter for Deep Fried Veggies?
Date: 13 Oct 92 12:31:42 GMT
Reply-To: 421s@oasys.dt.navy.mil (Teresa Masser)
Distribution: na
Organization: Carderock Division, NSWC, Bethesda, MD

Simply mix up some pancake mix as directed and dip your veggies into
that before deep frying.  If you wish to make a zestier batter, add
some italian spices in the mix and salt and pepper to taste.

Teresa
-------
From: soconnor@ziff.com
Newsgroups: rec.food.cooking
Subject: Re: shareing kitchen chores
Date: 12 Oct 92 18:06:58 GMT
Distribution: na
Organization: Ziff-Davis, Medford MA


  
> 
> 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


My boyfriend and I have a great arrangement - I cook, he cleans up..
(He couldn't cook if his life depended on it and I hate doing dishes..)
He does good dishes but after I saw the way he cleans house, I made
him promise never to do that again...  As long as I never have to wash
dishes, I don't care...:)

Shannon
Newsgroups: rec.food.cooking
From: jp@poseur.jpl.nasa.gov (John Pipkins SSE SMCC)
Subject: REQUEST: Oysters Rockefeller
Reply-To: jp@poseur.jpl.nasa.gov
Organization: Sun Software Support (JPL/NASA)
Date: Wed, 14 Oct 1992 18:38:49 GMT

Please e-mail to me.

			Thanx
Newsgroups: rec.food.cooking
From: rich@theophilus.msfc.nasa.gov (Rich Krum)
Subject: Re: Comfort Food
Reply-To: rich@theophilus.msfc.nasa.gov
Organization: Boeing Computer Support Services
Date: Wed, 14 Oct 1992 19:08:00 GMT

Hot Pepper Bread----

Pretty, pretty please for a recipe---

--rich
---
----------------------------------------------------------------------------
"My opinions are my own, and my employer (Boeing Computer Support Services)
 denies any responsibility for me, all opinions in general, and anything 
 I may say, do, or be otherwise associated with outside of work for them.
 -- Use at your own risk, your mileage may vary, no news is good news."

 E-MAIL REPLY TO:  rich@troll1.msfc.nasa.gov     PLEASE KEEP IT "G" RATED
----------------------------------------------------------------------------

Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Request for lamb tongue recipes
Organization: Actrix Information Exchange
Date: Wed, 14 Oct 1992 01:28:56 GMT

In article <1992Oct12.215618.1501@morrow.stanford.edu> HF.MMX@forsythe.stanford.edu (Marilee Marshall) writes:
> Was making a way out dish last night from the Frugal Gourmet's
> Immigrant Ancestors (?).. anyway, it was lambs tongue persian style.
>  It called for ground dried rose petals, and fresh ground cardamon.
>  Now, I've been looking for whole caramon for some time with no
> result. 

Stores selling Indian spices should have it in stock.

> 
> By the way, the persian style lambs tongue was pretty awful.  I
> substituted rose water for the spice, but I doubt that that was the
> only problem.  Any other ideas for lamb tongue preparation?
> 
> Thanks in advance.


I simmer lambs tongues in water along with a few veges for flavour -
some carrot, an onion, celery, a dash of wine, a few peppercorns and cloves.

When the tongues are tender I remove them from the stock and strain
out the vegetables and spices and dissolve a tablespoon or two of
gelatin (here we buy gelatine granulated like sugar) in about a cup of
stock.  I skin the tongues and place them in a bowl - a small enough
bowl so the tongues fit snugly.  Pour in the stock/gelatine place a
plate on top and a heavy weight on top of that.  Refrigerate when the
tongues have cooled down and leave until the gelatine is well set.
Turn out and slice to serve.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: rab@casbah.acns.nwu.edu (Robert Barris)
Subject: Re: REQUEST: Smoked Trout Cheesecake
Keywords: cheesecake, smoked
Organization: Northwestern University, Evanston, Illinois, USA
Distribution: usa
Date: Sat, 17 Oct 1992 04:22:46 GMT


-- 
Robert  Barris              708-491-7228
School of Music             email  rab@casbah.acns.nwu.edu 
Northwestern University     Compuserve 71141,1134
Evanston, IL 60208
From: 6500alh@ucsbuxa.ucsb.edu (Archie Holmes)
Newsgroups: rec.food.cooking
Subject: Pickling garlic
Date: 7 Oct 92 06:04:05 GMT
Distribution: usa

Any suggestions??

Archie Holmes

Newsgroups: rec.food.cooking
From: cssnet@vms2.iscs.nus.sg (Postmaster)
Subject: Re: Eggs in Fridge or Room Temperature?
News-Software: VAX/VMS VNEWS 1.41    
Organization: National University of Singapore Dept. of Computer Sc.
Date: Tue, 13 Oct 1992 01:03:00 GMT

>Knife?  Fork?  I just whack the egg gently on the sharp edge of the 
>counter. Never yet had the yolk break.  

	sometimes, the yolk will slip out of the crack and land
	on the floor though...

>I thought EVERYONE did it
>that way!  :-)

	nah...i just bang it on my forehead...=-)
	seriously, all you need is ANYTHING sharp and hard, like
	a table edge, or the edge of a wok/pan/bowl, watever is nearest...

> 
>Kellie M-S
>internet::matthews_k@cubldr.colorado.edu
From: rberteig@cco.caltech.edu (Ross Berteig)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Hot and Sour Soup
Date: 11 Oct 1992 00:27:50 GMT
Organization: California Institute of Technology, Pasadena
NNTP-Posting-Host: alumni.caltech.edu

In article <1992Oct10.052024.2303@sfu.ca> forman@fraser.sfu.ca (Pamela Catherine Forman) writes:
>I know that this is going to sound a wee bit strange especially
>considering that I would kill for a good hot & sour soup but....
>Knorr has a Hot & Sour soup mix that is incredible with just a wee
>bit of doctoring.  I add some extra vinegar, a bit of chili sauce and
>swirl the egg in.  Really is quick.
>
>
>

Hi!  I second this...it really is good!  My local grocery doesn't always
carry the Knorr mix, so when I see it, I buy it by the case!  Good stuff.
(I've been happy with all of their mixes...)

--Michelle Berteig
From: stoffel@oasys.dt.navy.mil (William Stoffel)
Newsgroups: rec.food.cooking
Subject: Re: Flower garnishes
Date: 15 Oct 92 16:32:04 GMT
Reply-To: stoffel@oasys.dt.navy.mil (William Stoffel)
Organization: Annapolis Detachment, CARDEROCKDIV, NSWC

In rec.food.cooking, oliver@dougfir.CS.Berkeley.EDU (Oliver Sharp) writes:

>I've been trying to experiment a little more with food presentation
>ideas, and I'm curious about using flowers as a garnish and a flavoring.
>I know about some of the basics, like nasturtiums (peppery flavor) and

You might try Johnny JumpUps. They too have a peppery flavor and are
multi-colored. They are supposed to be annuals but, around here at least,
reseed themselves like crazy.
__________________________________________________________________________
Bill Stoffel              |  CARDEROCKDIV, NSWC  |First things first!     |
stoffel@oasys.dt.navy.mil |  Code 2759           | (But not necessarily in|
(410) 267-3825            |  Annapolis, MD 21402 |that order) - The Doctor|
_________________________________________________|________________________|
Newsgroups: rec.food.cooking
From: crdunlea@rodan.acs.syr.edu (Christopher R. Dunlea)
Subject: Re: spice mill
Organization: Syracuse University
Date: Thu, 15 Oct 92 02:20:16 EDT

I used to work in Cambridge, so I'll try to help.
I can suggest Crate & Barrel on Brattle Street next to the
Harvest Restaurant in Harvard Square, because I do know they
sell good spice/pepper mills, but I don't know about the price...
From: TONY@SLACVM.SLAC.STANFORD.EDU (Tony Roder)
Newsgroups: rec.food.cooking
Subject: Re: Translation please
Date: 8 Oct 92 00:14:14 GMT
 <92281.145919TONY@SLACVM.SLAC.STANFORD.EDU>
Organization: Stanford Linear Accelerator Center

As promised, 'sarriette' is 'savory'.

-----------------------------------
Tony Roder, speaking his mind .....
From: egs2g1b@mvs.oac.ucla.edu (Phil Harriman)
Newsgroups: rec.food.cooking
Subject: Krups coffee tastes awful
Date: 15 Oct 92 20:11:49 GMT
Organization: The Getty Center for the History of Art and the Humanities
X-UserAgent: Nuntius v1.1.1d11
X-XXMessage-ID: <A7031F678302C028@harriman.getty.edu>
X-XXDate: Thu, 15 Oct 92 13:15:19 GMT

I'm happy to say that my wife and I have a fairly good distribution of
household labor. Early on in our relationship we went so far as to make a
written agreement about chore distribution! (How anal can you get.) Over
the years we've gotten to the point where that is no longer necessary.

Anyway, one of my jobs has been to get up with the alarm and make coffee.
After more than seven years of getting up, putting on the water, getting
the beans out of the freezer, measuring them into the grinder, grinding
them (this noise is much more effective on my wife than an alarm clock),
putting the grounds in the Melita filter, waiting for the water to boil,
pouring the water, waiting for the coffee to drip, getting out mugs,
measuring out sugar and milk for my wife pouring the coffee, then rousing
my wife for our first cup, we finally had the brainstorm: "Let's buy a
coffee maker with a timer!"

I bought one last night. It is a Krups, since the salesman pushed my
button by saying that it heats the water to 203 F, whereas "the others"
only heat to 170-180 F. Hot coffee is important to us. I brought it home,
and, following the directions, cycled plain water through it two times to
clean it out. Then I made the first pot (decaf, since this was at 9 pm).
I eagerly took my first sip--yuck! It tasted awful! It was certainly hot
enough, but it had this artificial, metallic taste which ruined the
coffee.

I flushed it twice more with plain water, then set it up for this
morning. I actually awoke before the alarm clock in anticipation of the
first auto-coffee. Bad news: it still had that awful taste.

Oh great net.coffee.sages: will this taste eventually go away? How can I
hasten its disappearance? Is the Krups worth the premium I paid for it,
or should I return it for a Black & Decker at half the price? (I kind of
like the German styling.) What is the difference between Krups's
canonical de-scaling product and vinegar?

Thanks,

Phil Harriman
The Getty Center for the History of Art and the Humanities
egs2g1b@mvs.oac.ucla.edu
harriman@getty.edu (may not work)
Organization: Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Wed,  7 Oct 1992 19:11:42 -0400 
From: "Peter L. Cousseau" <pc2v+@andrew.cmu.edu>
Subject: Re: Eggs in Fridge or Room Temperature?
	<25891@oasys.dt.navy.mil>

Well, I am not sure where I heard this, maybe in the cooking class I am taking.
But I had thought that if the egg was infected with the dreaded salmonella and
it was allowed to sit at room temperature, the bacteria would increase by leaps
and bounds.  I am not purporting this to be the "truth".  I would like to know
the real answers, too.  In many cooking instances, it helps to have an egg at
room temperature.  But in the case such as mayonaisse when the egg is never 
going to be cooked, this is something to be considered.  

Couldn't people who harvest their own eggs from their own chickens have
the birds tested for salmonella?  

M.J. (Playing Pete on the net)

Strangers stopping strangers
Just to shake their hand...
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.cooking
Subject: Re: Halloween Party Recipes
Date: 7 Oct 92 20:22:55 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

dudley@oasys.dt.navy.mil (Karen Witkoski) wrote:
> My 15-year-old son wants to have a Halloween Party for his high school
> friends.  I'd like to kind of gross them out.  I like the idea of the
> kitty poop cookies and plastic flies on the table.  Does anyone else
> have any really neat but weird recipes for these kids?

One used for similar occasions by some medical student friends of mine:
surgical gloves filled with jelly (US: jello) and refrigerated.  You then
remove the light from the loo and hang them just inside the door so the
ice-cold squirmy fingers brush against the face of anyone trying to use it.

I rather like the idea of a white-wine-based punch with big raisins and
sheets of rice paper floating in it, served in an old chamberpot, but have
not yet had occasion to serve it.

My girlfirend quite often makes chocolate rats (you can get the moulds for
these quite easily) but because her kids have pet rats she wasn't too keen
on my suggestion for a marshmallow in each one's head and a liquorice
bootlace in each stomach.

-- 
--  Jack Campin    room G092, Computing Science Department, Glasgow University,
17 Lilybank Gardens, Glasgow G12 8RZ, Scotland   TEL: 041 339 8855 x6854 (work)
INTERNET: jack@dcs.glasgow.ac.uk or via nsfnet-relay.ac.uk    FAX: 041 330 4913
BANG!net: via mcsun and uknet     BITNET: via UKACRL    UUCP: jack@glasgow.uucp
From: schwallr@cybernet.cse.fau.edu (John Schwaller)
Newsgroups: rec.food.cooking
Subject: Tomatillo Sauce
Date: 16 Oct 92 12:41:42 GMT
Organization: Cybernet BBS, Boca Raton, Florida

I just saw the recipe for tomatillo sauce (salsa).
I was surprised that Leigh Ann did not parboil the 
tomatillos.  I have lived in Mexico for many years
and my cooking teachers (my family's maids) always
insisted that the tomatillos needed to be par-boiled/
poached until they turn color to kind of a light
olive drab.  The tomatillos have high concentrations 
of some acids.  Cooking tends to neutralize these
acids.  If you do not par boil, you can get sick
from ingesting too much.

J. F. Schwaller
schwallr@acc.fau.edu
From: cst@bork.nist.gov (Charles S. Tarrio)
Newsgroups: rec.food.cooking
Subject: REQUEST:  fennel recipes
Date: 8 Oct 92 17:20:43 GMT


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
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: REQUEST: Sourdough Starter and Bread Recipes
Organization: Lockheed Missiles and Space Co.
Distribution: na
Date: Wed, 14 Oct 92 20:21:25 GMT

In article <1992Oct12.173018@is.morgan.com> spgo@is.morgan.com (Stefan Goellner) writes:
>Check out rec.food.sourdough.
>
sorry - some people can't get to this file, but they, like me, may
be able to get the recipes, etc from:

X
X   Send submissions to "bread@onion.rain.com"
X   Send requests to "bread-request@onion.rain.com"
X   For an index of back articles that are available, send a message
X     containing the line "send index from bread" to "netlib@onion.rain.com"



-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: mary@Cayman.COM (Mary Malmros)
Newsgroups: rec.food.cooking
Subject: Jamaican jerk pork/chicken?
Date: 8 Oct 92 15:12:51 GMT
Distribution: rec
Organization: Cayman Systems Inc., Cambridge, MA


Subject says it all.  Does anyone have a recipe for the sauce, and
knowledge of how it's done?  Is it just straight grilling, or what?

--
------------------------------------------------------------------------------
 Mary Malmros     | Cayman Systems Inc, 26 Landsdowne St, Cambridge, MA 02139
 mary@cayman.com  | Phone 617-494-1999  Fax 617-494-5167  AppleLink CAYMAN.TECH
From: teri@sdd.hp.com (Teri Tracey)
Newsgroups: rec.food.cooking
Subject: Spicy Potatoes (Was: Re: What do you do with Chutney?)
Date: 16 Oct 1992 13:40:51 -0700
Organization: HP/San Diego Technical Graphics
Distribution: world
NNTP-Posting-Host: hp-sdd.sdd.hp.com


With all this talk about chutneys, here is an indian recipe for Spicy
Potatoes (Potatos?  It looks better with an e.  Was this the Quayle thing?
Or was he spelling the singular?).

Spicy Potato/es     adapted from an Indian cookbook I have.
--------------

5-6 red potato/es
oil 
1" cube ginger root, minced finely (use real ginger! major effect on spiciness)
1 tsp mustard seed  (whole--readily available)
1/2 tsp cumin  (ground)
1 tsp ground coriander seed (these are little round seeds with ridges on them.)
                          (this is not chinese parsely or cilantro--it's seeds)
                          (I find these at Boney's in San Diego, and smash 
                           them in my garlic press, of all things, since I 
                           don't have a mortar and pestle.)
1/2 tsp cayenne pepper  (to taste)
1 tsp salt (potato/es take a lot of salt)
1/4 tsp turmeric  (for nice yellow color.  possibly not necessary)
1 tsp garam masala (no substitue for this.  good spice houses will sell this)

Boil the potatoes until soft (30 min?).   Put about 4-5 Tbspoons oil in
a large pot.  Put in the mustard seed.  When it begins to pop (don't use
too high a heat; they'll pop out of the pan onto your arms, and they're hot.
Use a lid, and when you hear the popping start, throw in the ginger, which
will reduce the temp somewhat), then add the ginger and cumin.  Fry until 
the ginger starts to turn brown.  Add the coriander seed, pepper, turmeric, 
and salt.  Fry a minute more.  Add the garam masala.  Break up the potatoes 
and add them to the pot; stir until mixed.

Better after it's sat for a while, too.
 
Yum!  Good with naan, or thick tortillas are nice too.

Teri Tracey              "When people are free to do as they like, they
 San Diego, CA            generally imitate each other."                   
  teri@sdd.hp.com  
=============================================================================
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: rec.food.washing.up - 2nd call
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Tue, 13 Oct 92 12:14:57 GMT

Original post:

>I'm wondering about kitchen customs, how cooking chores are managed, shared or 
>disputed.   Here are some that we have developed over the years.
>
>1.  I cook, my wife does the laundry.
>2.  Cook washes all utensils involved in cooking.
>3.  Everyone busses own dishes - usually.
>4.  Whoever didn't shop cleans the vegetable bin.
>5.  Guest aren't allowed knives - to protect the knife, not the guest.
>
>Please email to me, if there is any interest in kitchen customs I'll post all 
>a'tonce.
>
>bob jernigan

I've gotten several interesting replies, which are still coming in.  Replies seem
to be about equal, in number, from male and female.  Interestingly enough few
flames, which fortunately seem to have been directed to another thread,
"sharing kitchen responsibilities".  I have to say that I've gotten a few
ideas that will help around our place.  If you would like to let us know
how your kitchen operates, send me email so I can get your response in.

bob jernigan
From: tdlg9831@uxa.cso.uiuc.edu (Tracey Dianne Layng)
Newsgroups: rec.food.cooking
Subject: Re: Comfort Foodr
Date: 8 Oct 92 16:10:45 GMT
Article-I.D.: news.Bvt8xz.Fyn
Organization: University of Illinois at Urbana

My comfort food is cornbread with lots of butter. I love it dearly.

Tracey
UIUC
From: slib1123@altair.selu.edu
Newsgroups: rec.food.cooking
Subject: REQUEST:microwave banana pudding
Date: 13 Oct 92 11:43:26 -0600
Reply-To: slib1123@selu.edu
Followup-To: none
Expires: 31 Oct 92 11:45:07 -0600
Distribution: world
Organization: Southeastern Louisiana University


Request for sour cream banana pudding recipe
Does anyone have the recipe for a microwaveable sour cream banana
pudding.  I think the recipe was in a Southern Living Magazine.
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: KitchenAid Mixers
Organization: Indiana University
Date: Sat, 17 Oct 1992 03:26:05 GMT

sgoldr@netcom.com (Stan Goldring) writes:
>     OK, KitchenAid people, here's your chance!

>               which is better (especially considering the 
>               kneading): the 4.5 quart or the 5 quart

I got the 5 because one can get a water jacket for it, which makes
control of temperature much easier when working with things such as
buttercream frostings.  Some people prefer the model with the head
that swings up.  Other than that, take your pick.

>               are they discounted anywhere
Most better discount stores.  Around here, Service Merchandise & Kohl's

>               what color should I get :^)
Ah the important question!  

Mine is a K5A in a gorgeous matte grey finish.  It's beautiful.

But the Chef's Catalog  stores in Chicago have one in a 
(slightly darker) matte BLACK finish. I almost bought a second one.

The 10 & 20 quart models are available in stainless steel. Wow. 

(Of the painted finishes, I like the green best, but it's only
available from Wiliams-Sonoma for too much money.)

Now if only Cuisinart would release their DLC-X again in a matching grey.
-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: request for honey cake recipes
Organization: The Ohio State University
Date: Wed, 7 Oct 1992 13:06:47 GMT

Dear Netters, does anyone have a recipe for the thick, dense, tawny
colored honey cake that lasts forever - which is made with no eggs,
and no wheat? - Thanks, Lori Rellick
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: provenance of Frangos
Keywords: chocolate, yummy, chicago, seattle
Organization: Indiana University
Distribution: na
Date: Wed, 7 Oct 1992 06:38:13 GMT

I've always associated those Frango chocolates with Marshall Field's
in Chicago, but now I hear rumors they originated in Seattle.  

Does anyone have a definitive answer to this mystery?

-- 
"Stop and think before belittlin' / that deeply visceral food, the chitlin
 Yes, it _is_ a pork intestine. / Makes it specially interestin'.
 You may find it hard infra dig, / but it worked wonders for the pig."

 ........................Roy Blount, Jr "Song to Chitlins" from _Soupsongs_
-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
From: shagan@gandalf.rutgers.edu (Susan Hagan)
Newsgroups: rec.food.cooking
Subject: New Jersey Turkeys
Date: 13 Oct 92 15:27:50 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

Does anyone know of any farms in NJ that sell fresh (cleaned)
turkeys?  Not what the supermarkets consider fresh, but really
fresh?

I'd prefer a central New Jersey location or Eastern Pennsylvania,
but I'll take what I can get.

Send e-mail.  I'll post a summary.

Thanks,

Sue

-- 
Susan R. Hagan (shagan@gandalf.rutgers.edu) 
Publications Coordinator - User Services
Rutgers University Computing Services