HDTenEightyP/NetNews huggingface dataset:
From: spgo@is.morgan.com (Stefan Goellner)
Subject: Re: REQUEST: "Best rum cake ever", a joke recipe
Organization: Morgan Stanley - IS
Date: Wed, 16 Dec 1992 15:55:59 GMT

Aaahhhhh one of my favorites :-)!




			Christmas Rum-Cake

Before You start, sample Rum for Quality....good, isn't it? Select a large
Mixing Bowl, check Rum again. It must be just right, better sample again,
to be sure. With an Electric Beater mix one cupButter or Margrine,add one
Teespoon Sugar and beat well. Meanwhile make sure Rum is still of the best
Qulity. Add two large Eggs and two Cups dried Fruit,beat until very
light.Next shift in 3 Cups Packing-Bowder ,add a pinch of Rum 1 seashpoon
Toda and 2Cups Pepper,or was that Shalt? Samle Rum again.Now add
IBablespoon of Sugar,and misch well Grease Oven and set Cake Pan at 350.Onn
second thought,forget Cake,sample rest of Rumm and bo to ged.

							Bood Gnight.


Enjoy!

--
Stef            aka  spgo@is.morgan.com   DoD#0190 
'82 KZ550 (Commuter) '84 750 Interceptor (Toy) '86 Alfa GTV6 (Money drain)
                Warning: I brake for radar traps. 
        Disclaimer? I don't need no steenkin' disclaimer!
From: emmorey@flash.ATC.Olivetti.Com (Daniel Emmorey)
Newsgroups: rec.food.cooking
Subject: Re: The Net's Funniest Cooking Disasters, cont'd.
Date: 16 Dec 92 18:55:10 GMT


This has been a family joke for many years.
When we were first married, my wife made a cold salad for a summer
dinner.  She carefully cut up boiled eggs, celery, onions, mayonaise,
salad dressing and a couple of other things.  She served it and it tasted
pretty good.  I said how good the egg salad was.  She commented that this
was NOT egg salad, bot Potat... Damn, the boiled potatos are still on
the range....  So now when the family gets together we ask "What's for
dinner" and some will say "Mom's Potato-less Potato Salad".  

Dan Emmorey
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Strawberry and chocolate pizza?         
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Sun, 13 Dec 1992 22:34:00 +0000

[Unfortunately, the software I am using at present doesn't let me
name the person who wrote the following]

>ps: whats wrong with strawberry and chocolate pizza?
>chocolate suace, maybe cream cheese, some sweet crust...
>sounds delicious to me...

Sounds fantastic to me!  Strawberry and chocolate are a favourite
combination of mine (hot fudge sundae, with strawberry ice cream
*and* strawberry sauce.. yummy)

So, let's think about how such a concoction might be made:

     A sweet pastry crust, pre-baked.
     Some sweetened cream cheese spread onto the pastry.
     A rich fudgy chocolate sauce spread on top of that.
     Some strawberry sauce... or perhaps whole strawberries dotted
     around the "pie".
     Lots of whipped cream.

[Gawd, my imagination is working overtime!]

Jazzie

>>>MATRIX version  1.20g
From: gklein@acsu.buffalo.edu (Ginamaria Klein)
Newsgroups: rec.food.cooking
Subject: Re: Dawn Scotting's Muffin Recipes
Date: 15 Dec 92 02:34:32 GMT
Organization: UB

why dont we just start a muffin mailing list...
to benefit those of us who dont like them?

thanks,
gina
Newsgroups: rec.food.cooking
From: doug@pizzabox.dialogic.com (Doug Harper)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Dialogic Corporation
Date: Fri, 18 Dec 92 16:23:24 GMT

In article <1gptk9INN7kn@sdl.Warren.MENTORG.COM> garyg@Warren.MENTORG.COM writes:
>Enough of my Aunt...
>
>
>I'm sure my wife isn't the only one who did this, but...
>
>One day she trued to make hard boiled eggs in the microwave.  The subsequent
>explosion blew the door off.
>
>
>

I did something similar.  I had an egg yolk left over from something and I 
figured I'd cook it for the dog.  I put it in the microwave and nuked it.
When I took it out it had a funny looking skin on it.  I poked the skin with a
fork and the yolk exploded.  Yolk on the walls, yolk on the ceiling and it 
dried out almost instantly.  Took hours to clean up.


-- 
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!
Newsgroups: rec.food.cooking
From: forman@fraser.sfu.ca (Pamela Catherine Forman)
Subject: Re: need help with brownies!
Organization: Simon Fraser University, Burnaby, B.C., Canada
Distribution: na
Date: Fri, 18 Dec 1992 09:37:33 GMT

This one is from the Company's Coming book on slices and bars.
It is darn near fool-proof!  The book is well worth the price
of $10 or so!!

** Brownies **

1/2 cup butter
1/4 cup (I like to use 1/2 cup) cocoa powder

Melt stirring constantly (or use the microwave!).  Cool 
slightly.

2 whole large eggs

Beat till frothy.

1 cup white sugar
3/4 cup all purpose flour
1/2 cup chopped walnuts (or pecans)
pinch salt

Add to eggs.  Pour chocolate mixture over top and stir all
together.

Pour into greased 8 X 8 pan.  Bake 350 degrees F.  @ 20 min.
Frost while still warm.

** Icing **

1 1/3 cup icing sugar
1/3 - 1/2 cup cocoa powder

Mix well.

3 Tbsp. butter

Mix into the sugar mixture with hands (don't over mix).

1 Tbsp. PLUS 2 tsp. hot strong coffee

Mix into sugar mixture and form into smooth icing.
Spread over warm brownies.  Sprinkle with chopped nuts
or colored sprinkles.

** I like a thick brownie so I usually double the recipe
   for the cake part and keep the icing amount the same
   (still use same size pan, takes a wee bit longer to
    bake, but not a lot!).
From: vmckay@chopin.udel.edu (Vicki not Vicky McKay)
Newsgroups: rec.food.cooking
Subject: Re: a new thread!  home ec
Keywords: home ec. class
Date: 18 Dec 92 01:35:03 GMT
Distribution: na
Organization: University of Delaware

Hello....

I had mandatory home ec in junior high school (both sewing and cooking,
along with mandatory woodshop and metalshop).  I also took home ec
voluntarily in high school.

As for memorable recipies, I can't say there were any in junior high,
but I do remember that the three guys in my group were terrible at
cleaning up afterwards, especially when we made bread.

In high school, we spent a good month and a half making Chinese food.
Why we did that, I can't remember, but I do remember the pain in the
butt it was to make fortune cookies by hand.  Ugh, ugh, ugh.  

Vicki
From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Newsgroups: rec.food.cooking
Subject: Re: Low Fat Pesto
Date: 11 Dec 92 21:24:09 GMT
Organization: Stakeholder Relations, NCR Corp in Dayton,OH

<auerbach.723589934@news.ncsu.edu> <RPM.92Dec5153656@bach.wag.caltech.edu>
Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Followup-To: 
Distribution: 
Organization: Stakeholder Relations, NCR Corp in Dayton,OH
Keywords: 


        The whole conversation has me baffled. 

        Just how much pesto do you folks all use on pasta?

        Ideally, all sauces for pasta are used SPARINGLY, to enhance
        the flavor of the noodles, not to cover it up.

        Pesto, in general, in Italy, is used VERY sparingly; perhaps
        a tablespoon per serving.  No way is this fattening.  As I
        e-mailed to Rick (the original sender), 1/5 tablespoon basil,
        1/5 tablespoon garlic, 1/5 tbs. oil, 1/5 tbs. parmesan, and 
        1/5 tbs. pine nuts does not add up to lots and lots of fat
        for a meal.  Think about it.

        Just MHO.  Elizabeth.
From: dudley@oasys.dt.navy.mil (Karen Witkoski)
Newsgroups: rec.food.cooking
Subject: Re: Cookies: will they be soft or crunchy?
Date: 11 Dec 92 19:23:30 GMT
Article-I.D.: oasys.28442
Expires: 1 Jan 93 05:00:00 GMT
Reply-To: dudley@oasys.dt.navy.mil (Karen Witkoski)
Organization: NSWC, Annapolis, Maryland

In rec.food.cooking, germaine@cs.columbia.edu (Germaine L'Eveque) writes:
>VSANNICE@weizmann.weizmann.ac.il (Annice Grinberg) writes:
>...should be stored in plastic containers; crisp (crunchy) cookies should be
>stored in glass containers.

Which cookies should be stored in tin cans?  Does anyone know the best
way to store cookies in tin cans?

Thanks in advance.

Karen
From: garyg@Warren.MENTORG.COM (Gary Gendel)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 17 Dec 1992 12:59:53 GMT
Organization: Mentor Graphics, IC Group
Distribution: world
Reply-To: garyg@Warren.MENTORG.COM
NNTP-Posting-Host: garyg.warren.mentorg.com

Enough of my Aunt...


I'm sure my wife isn't the only one who did this, but...

One day she trued to make hard boiled eggs in the microwave.  The subsequent
explosion blew the door off.



Newsgroups: rec.food.cooking,sci.med
From: bhjelle@carina.unm.edu ()
Subject: Re: Aluminium and Alzheimers
Date: Fri, 18 Dec 92 18:38:10 GMT
Organization: University of New Mexico, Albuquerque

In article <a9HXVB1w164w@fatcity.cts.com> kfree@fatcity.cts.com (Kenneth Freeman) writes:
>
> 
>Besides, Alzheimer's predates aluminum cookware by several decades;
>this isn't Roman lead plumbing we're talking about.
>
>-- 
Sorry if this has already come up. A paper in Science in
November showed that Alzheimer's plaques  *lack*  aluminum;
previous reports to the contrary were flawed by contamination.

So can this topic be dropped from the revolving sci.med and
sci.med.nutrition worried-well-phobia list?

Brian
Newsgroups: rec.food.cooking
From: julia@rhombus.cs.jhu.edu (Julia Kim)
Subject: Laurie Colwin
Organization: Johns Hopkins Computer Science Department, Baltimore, MD
Date: Sun, 13 Dec 1992 17:02:45 GMT

I was looking through my December issue of _Gourmet_ when I read this:

It was with great sadness that we learned of the recent death of
Laurie Colwin, who began writing for _Gourmet_ in 1984...

Does anyone know how she died?  I'm a follower of her writings and was
upset to learn she had died.  I seem to remember seeing a photo of her
on a dust jacket, and she didn't look very old (thirty, fortyish).

Julia 
Newsgroups: rec.food.cooking
From: mrl@nerus.pfc.mit.edu
Subject: Gluten free cooking suggestions.
Organization: MIT PLASMA FUSION CENTER
Date: Sat, 19 Dec 1992 23:52:35 GMT

I'm looking for gluten free substitutes for cooking the following:

Potato pancakes
Soup

Both specify using flour.  What would be the best substitutes?  Thanks.

Mark London
MRL@NERUS.PFC.MIT.EDU
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
From: mara@kauri.vuw.ac.nz (Mara)
Date: Thu, 17 Dec 1992 22:07:55 GMT
Organization: /u/student/mara/.organization

lindstrom@acs.harding.edu writes:


#   While this thread is one of the best going, I am tierd of hearing
#   stories in the third person. COME ON FOLKS.. I want to hear about
#   YOUR screw-ups!! (like you even have a "sister" :-).


But I don't make screw ups :) Unless you count the first time I made
pumpkin soup completely alone (musta been about 7 or 8), went to ask
my mother how much barley to add and was POSITIVE she said "one and a
half cups" (she maintains steadfastly, years later, that she said
"half a cup" but we all know the rules say parents may sometimes bend
the truth :).  Hmmmm. Pumpkin porridge, anyone?

I do have one that really was my sister, and her friend.  I do have a
sister, ask anybody.  The problem in this case was that my sister was
too young to know better and her friend was used to an old electric
stove while we had gas.  THey decided to make fudge. Expecting our
hotplates to take as long to heat up as hers, the friend put the
butter in a saucepan, put it on the hotplate, turned it on and they
went out to play "while it warmed up".  Meanwhile I came home, went
into the kitchen for a snack and was brought face to face with a
saucepan of flaming butter.  I am not making this up, it was on fire.
Can I help it if my sister is naturally funnier than I? :)

Amy

Newsgroups: rec.food.cooking
From: maniattb@cs.rpi.edu (Bill Maniatty)
Subject: Re: REQUEST:  Crayfish Recipes
Date: Wed, 16 Dec 1992 02:10:08 GMT

Perhaps I should quantify some things about what we call Crayfish (Crawdads,
or Crawfish are equivalent) in these parts (I think this holds true in the
Southern U.S. as well).  We have smallish freshwater crustaceons which are
about 10-15 (15 might be a bit high) centimeters long, and have pincers on
their front legs. They have tails, and can swim backward quite quickly.

They are very popular in southern cooking (particularly Cajun Cooking).
They are tasty, but you have to eat quite a few of them to get a meal.
You might be able to get a picture of one in a Cajun cookbook, and they have
been seen in some U.S. movies about Cajun culture.  You for sure can see a
crayfish boil in ``Southern Comfort'' (if I remember the title correctly),
and perhaps in ``The Big Easy''.


Please let me know more about the Yabbies, you got my curiosity.

Bill
-- 
|
|	maniattb@cs.rpi.edu - in real life Bill Maniatty
|
Newsgroups: rec.food.cooking
From: margoli@watson.ibm.com (Larry Margolis)
Subject: Re: What is SUSHI....??
Date: Tue, 15 Dec 1992 21:28:54 GMT
Distribution: usa
News-Software: IBM OS/2 PM RN (NR/2) v0.16f by O. Vishnepolsky and R. Rogers
Reply-To: margoli@watson.IBM.com
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: The Village Waterbed

In <1992Dec14.232511.16953@news.Hawaii.Edu> jlong@uhunix.uhcc.Hawaii.Edu (John Long) writes:
>
>what is it?

If you don't know what it is, why did you just incorrectly claim in another
article what it's not?  As for what it is, see my response to the other thread,
with the subject "What is sushi?  (Was: Re: need a dessert to follow sushi)".
--
Larry Margolis, MARGOLI@YKTVMV (Bitnet), margoli@watson.IBM.com (Internet)
From: jbartran@sciences.sdsu.edu (Jonathan Bartran)
Newsgroups: rec.food.cooking
Subject: It's 10pm in CAL, wanna chat?
Date: 14 Dec 92 05:59:51 GMT
Organization: San Diego State University, College of Sciences
NNTP-Posting-Host: sciences.sdsu.edu
X-Newsreader: TIN [version 1.1 PL7]

I'm at my terminal.  Is anybody out there at this hour????

jonathan

jbartran@sciences.sdsu.edu
Newsgroups: rec.food.cooking
From: kmadden@magnus.acs.ohio-state.edu (Karen T Madden)
Subject: Tomato Spinach soup
Organization: The Ohio State University
Date: Mon, 14 Dec 1992 16:31:24 GMT

My mom is looking for a recipe for tomato spinach soup. She had some at a 
Shoney's restaurant once--they call it tomato florentine soup, of course--and
she really liked it. If you have a recipe for this, could you please e-mail a
copy to me. Thanks.

Also, I posted one or two things here the other day and I wanted to quote a 
previous post. During editing, I got rid of all the extraneous things and was 
very happy with the final draft, but then when it posted, only my comments 
appeared, nothing else. I don't know what happened. Any ideas?

-Karen
-- 
"The Ohio State University: where they say you
 aren't just a number, and then assign you one."
Newsgroups: rec.food.cooking
From: snoopy@spacemanspiff.den.mmc.com (Cindy Camp)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Denver, Colorado
Date: Thu, 17 Dec 1992 19:29:02 GMT

In article <1992Dec16.150644.810@ualr.edu> lindstrom@acs.harding.edu writes:
>While this thread is one of the best going, I am tierd of hearing
>stories in the third person. COME ON FOLKS.. I want to hear about
>YOUR screw-ups!! (like you even have a "sister" :-).
>
>Greg--
>
>OK, another one from me.. We ran out of dishwasher detergant once,
>so I thought I would use the "Joy" instead.  The first hint of
>impending disaster came when the suds started coming through the
>
>steam vent of the dishwasher.  Oh well :-)

I did this once too, and there was nothing to do but just let
the dishwasher run its cycle and try to mop the water and bubbles
as they poured out the dishwasher!  :-)


-- 
 Cindy Camp - Usual disclaimers apply   |
 Martin Marietta  (303)977-9804 	|
 snoopy@spacemanspiff.den.mmc.com  or	|  
 cnewell@azum.den.mmc.com		|
From: Louise.Tucker@anu.edu.au (Louise Tucker)
Newsgroups: rec.food.cooking
Subject: Splitting the group
Date: 16 Dec 1992 22:38:43 GMT
Organization: Australian National University
Distribution: world
NNTP-Posting-Host: 150.203.2.12
Originator: plt701@huxley

I have monitored this group for a year + and have had a lot of enjoyment from
it, copying recipes and ideas and following a wide range of discussions.

Even with my awful new-reader I can chose to read everything or select only 
those posting with enticing subject lines or following a thread.  
The number of postings has never really been an issue.

This is vote then for keeping the group together.

Louise
From: alisonjw@spider.co.uk (Alison J Wyld)
Newsgroups: rec.food.cooking
Subject: muffin novice seeks advice
Date: 16 Dec 92 17:48:21 GMT
Organization: Spider Systems Limited, Edinburgh, UK.

Hi All,

Well Dawn's recipes have finally inspired me to try making muffins
(american style muffins are a real novely hereabouts).  
Now, I know how to follow a recipe, and I know not to overmix, but I
need some advice about the "hardware".

I think I can get muffin pans here in Edinburgh.  Is there a standard
size I should get that most muffin recipes assume.  Also, how do I
prepare the pans.  And how do I tell when the muffins are ready (I
have no idea what they are supposed to look/feel like when done).

Thanks for any pointers


Alison
Newsgroups: rec.food.cooking
From: rusty@nssdc.gsfc.nasa.gov (Kenneth Hall)
Subject: Re: Net's Funniest Kitchen Disasters
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA - Goddard Space Flight Center
Date: Fri, 18 Dec 1992 05:44:00 GMT

In article <1992Dec17.163047.26021@ra.msstate.edu>, jonesk@ur.msstate.edu writes...
> 
>Kay Jones
> 
> 

Sounds like an incident in my place about a year ago.  My roommates 
mom was staying with us while his dad was in the hospital.  Both of us 
worked graveshift and did not get home until 8am.  "Mom" on the other 
had got up at 7 and like her coffee ready.  So, I set up the coffee 
brewer so that all would be ready in the morning.  We did not know 
that a gasket had gone bad in the system.  "Mom" got up to a 2 cup out 
of 12 cup pot of coffee and wet slippers from having walked through 
the unnoticed lake on the kitchen floor.  That morning I promtly went 
out and bought a new coffee maker.
Newsgroups: rec.food.cooking
Subject: RECIPE: Pumpernickel Raisin Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 15 Dec 92 02:45:49 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      PUMPERNICKEL RAISIN MUFFINS  
  
3/4 cup rye flour, 1/2 cup flour, 1/3 cup dark brown sugar, 1 tsp baking soda 
1/4 cup yellow cornmeal, 1 Tbsp unsweetened cocoa powder, 1/4 tsp salt  
1 cup buttermilk, 1 lightly beaten egg, 2 Tbsp molasses, 1 cup raisins  
1/4 cup lightly salted butter or margarine, melted & cooled  
  
Preheat oven to 400oF, prepare pans. In a large bowl, stir together flour,   
sugar, cornmeal, cocoa, baking soda & salt. In another bowl, stir together   
buttermilk, butter, egg and molasses until blended. Add dry mix to wet mix   
until just combined. Stir in raisins. Spoon into pans & bake for 15-20 mins   
or until done. Makes 9 muffins. These freeze well.  
  
  
   
  ---------------------------------------------------------------------  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  
  ---------------------------------------------------------------------  
Newsgroups: rec.food.cooking
From: wung@eecom.gatech.edu (Peter Wung)
Subject: Re: How do you *steam* rice?
Reply-To: wung@eecom.gatech.edu
Organization: School of EE, Georgia Institute of Technology, Atlanta, GA
Date: Thu, 17 Dec 1992 22:35:32 GMT

In article 36220@sophia.inria.fr, gchow@hawai.inria.fr (Gloria Chow) writes:
>|In article <1992Dec11.182410.16737@ee.gatech.edu>, wung@eecom.gatech.edu (Peter Wung) writes:
>||> In article 101292104534@techsters.swarthmore.edu, aperrin1@cc.swarthmore.edu (Andy Perrin) writes:
>||> >|Chinese restaurants usually offer "steamed" rice, meaning regular white
>||> >|rice.  How does one steam (as opposed to the more conventional boiling)
>||> >|rice?  I thought the reason for boiling rice was that it had to absorb lots
>||> >|of water.  Anybody know?
>||> >|
>||> OK, this is not facetious, but get a rice steamer.  They are available in all asian grocery stores.  I like the one where the rice pot is separate from the rest of the unit.  As for the steamer chemistry.  I don't know, I just eat the stuff.  I think
>||> the rice comes out stickier too.
>||>  
>|
>|I also grew up thinking, "Yeah, a good old electric rice cooker is the only way 
>|to cook the damned stuff right."  That is until I have to live without one for a 
>|while.  It turns out to be quite simple, REALLY.  
>|
>|BTW, this does take a while to cook, I will say at least 30 min. That's
>|30 completely unsupervised minutes, so it's really not that bad.  BUT, I have
>|to agree that if you eat rice regularly, a rice cooker is a pretty nice thing
>|to own, especially the newer model.  We bought one while living in Japan three
>|years ago for ~$100 CDN, it has a 24hr timer so you can preset when you want
>|it to start cooking, as well as some built-in electronic sensor, so even if
>|you put in too much water, it's smart enough to get rid of it rather than let
>|the rice soak it up, plus a number of other features to handle different kinds
>|of rice.  Pretty good buy if you can find one and have the storage for it,
>|otherwise, a good old saucepan will do.
>|
>|Gloria

Well, the whole problem with cooking it in a saucepan is that you
still have to keep an eye on it so that you don't get rice crispies.
8^) 8^)

The good thing about a steamer is the auto cutoff.  BTW, I have also 
tried to cook rice by cranking up the heat, not a pleasant sight to 
behold when the rice boils over. 
---
********************************************************************
*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. 	   *
*								   *
********************************************************************

Newsgroups: rec.food.cooking
From: jonesk@ur.msstate.edu
Subject: re: What is Suet??
Reply-To: jonesk@ur.msstate.edu
Organization: Mississippi State University
Date: Fri, 18 Dec 1992 19:11:00 GMT

I believe suet is basically beef fat. You should be able to get it
from the butcher.

Kay Jones


Newsgroups: rec.food.cooking
From: kmadden@magnus.acs.ohio-state.edu (Karen T Madden)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: The Ohio State University
Date: Thu, 17 Dec 1992 21:39:30 GMT

Maybe it's because I'm really tired, but in regards to the episode when 
someone's aunt put hot coffee and milk in the blender to make cappucino, why 
did it explode? What caused this? Did she just forget to put the lid on?
I'll go take a nap until someone explains. Boy, I'm out of it

-Karen
-- 
"The Ohio State University: where they say you
 aren't just a number, and then assign you one."
Newsgroups: rec.food.cooking