HDTenEightyP/NetNews huggingface dataset:
From: kb13+@andrew.cmu.edu (Ken Burner)
Newsgroups: rec.food.cooking
Subject: Mail Order Contacts
Date: 11 Jan 93 08:37:27 GMT
Article-I.D.: andrew.sfIPtbC00UhW03g2Bd
Organization: Hardware Maintenance, Carnegie Mellon, Pittsburgh, PA


    I'm sure this thread goes around the net frequently, but I haven't
seen it lately.  The topic is mail order outlets for cooking-related
items.  I'll start the list off with my (brief) collection in hopes that
others will add to it.  [Catalog prices in brackets].  These places
specialize in cookware, rather than spices or prepared foods.  Here goes:

Williams-Sonoma, PO Box 7456, San Francisco, CA, 94120, (800) 541-1262 [free]

A Cook's Wares, 211 37th St., Beaver Falls, PA, 15010, (412) 846-9490 [$2]

Commercial Culinary, PO Box 7258, Arlington, VA, 22207, (800) 999-4949 [$2]

    -Ken Burner
     Carnegie Mellon Computing Services
From: hack@ncrclm.ClemsonSC.NCR.COM (Elaine Hacklaender)
Newsgroups: rec.food.cooking
Subject: Re: Banana Review
Date: 8 Jan 93 20:05:24 GMT
Reply-To: hack@ncrclm.ClemsonSC.NCR.COM (Elaine Hacklaender)
Organization: NCR E&M CLEMSON Liberty, SC

In article <WVOSS.115.0@novell.com> WVOSS@novell.com (Wes Voss) writes:
>>Has anyone else experimented with "alternative" bananas?
>
>I would *kill* for a type of bananna I ate when I was living in Guatemala. I 
>don't know what they are called, except we called them finger banannas. You 
>could buy a whole bunch (50 or so?) at a time for around a quarter.. 
>Sweetest things I have ever had. It was almost like they were dipped in 
>honey..
>
>Wes
>


That sounds like the bananas we had in Granada.  They were
short and fat and tasted like honey -- absolutely awesome!
I love bananas.  At X-mas, I made some banana gingerbread
to give away as gifts.  If anyone's interested, I'll try 
to remember to bring in the recipe and post it.  


-elaine


-- 
Das Computenmaschine ist nicht fuer gefinger poken and mittengrabben...
hack@ncrclm.ClemsonSC.NCR.COM
Cold as ice, ice baby....           Stop *HACK*ing and fall in love....
Newsgroups: rec.food.cooking
From: cindy@solan10.solan.unit.no (Cynthia Kandolf)
Subject: Re: Baking Pretzels
Organization: /home/ludviga/cindy/.organization
Date: 11 Jan 93 20:42:09

David J. Fiander writes:
>The only problem is that we're not supposed to use aluminum
>baking sheets for baking the lye-covered pretzels, for obvious
>chemical reasons.  So, what do you bake pretzels on, given that
>every single cookie sheet in the world is made from aluminum?

Not true.  Our cookie sheets are made of steel.  You can come over and
borrow them if you'd like ;-)

-Cindy Kandolf
 cindy@solan.unit.no
 Trondheim, Norway
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.cooking
Subject: Re: Leftover goose - what should I make?
Date: 4 Jan 93 18:25:16 GMT
Followup-To: rec.food.cooking
Organization: Apple Computer Inc.

In article <sophie.725577394@gargoyle>, sophie@gargoyle.uchicago.edu
(Sophie Laplante) wrote:
> 
> I had my mind set on roasting a goose for Christmas eve dinner,
> even if I knew there would only be 4 of us to eat it...
> 
> Now I have a lot of the meat left over (as well as a *lot* of
> goose fat!).  Does anyone have suggestions?  Wht can I make with
> the meat?  Can I make "confit d'oie"?  (I couldn't find a recipe
> anywhere.)  What about the goose fat - what would be a good use
> for it?

Cassoulet!  This is a rare opportunity to make and gobble up one of the
most sublime of all heavy-cholesterol dishes; don't miss out!

--

David Casseres
Exclaimer: Wow!
Newsgroups: rec.food.cooking
From: oopcv@Msu.oscs.montana.edu
Subject: Creole Mustard Sauce
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University
Date: Sat, 9 Jan 1993 17:05:56 GMT

Anyone have a recipe for this?  

Thanks,
Cheryl  oopcv@trex.oscs.montana.edu
From: artc@world.std.com (Art Campbell)
Newsgroups: rec.food.cooking
Subject: Re: Call for Discussion: rec.food.breadmachines
Date: 5 Jan 93 21:40:02 GMT
Organization: The World Public Access UNIX, Brookline, MA

Another YES.










-- 
Art Campbell          artc@world.std.com            72227.1375@compuserve.com
   DoD 358                                  _Real_ BMWs have just two wheels.
    "... In my opinion, there's nothing in this world beats a '52 Vincent 
     and a redheaded girl." -- Richard Thompson
Xref: sparky rec.food.cooking:24367 sci.chem:5658 sci.bio:4785
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Newsgroups: rec.food.cooking,sci.chem,sci.bio
Subject: Re: Left-handed sugar
Date: 5 Jan 1993 19:12:04 GMT
Organization: Stanford Univ. Earth Sciences
NNTP-Posting-Host: pangea.stanford.edu
Keywords: Chemists Please. . . ~~~~~~~~~~~~~~~~~~~~

In article <dexter.726248880@aries> dexter@aries.scs.uiuc.edu (The Gecko) writes:
>asc7556@u.cc.utah.edu (Andrew Corradini/SBDC) writes:
>
>
>	I think "levorotatory" is correct.  I have not heard of "levorotary", 
>myself.  Same for "dextrorotatory".
>
My dictionary agrees with you.

>
>	Wrong terminology.  They are D-sugars, which is not the same as being
>dextrorotatory.  

You are right, but a little more explanation seems in order.  D-sugars are
named as such because of the arrangement of the atoms in the molecule.  The
term dextrorotatory means that if you make a solution of a dextrorotatory
sugar and pass plane-polarized light through the solution, the plane of 
polarization is rotated clockwise (opposite for levo).  D-molecules are
not necessarily dextrorotatory.

Dawn
From: b_lmcgilve@cpvax.cpses.tu.com
Newsgroups: rec.food.cooking
Subject: Re: RFD: rec.food.breadmachines
Date: 11 Jan 93 08:10:40 CST
Organization: Texas Utilities, Glen Rose TX 

In article <AWWM779@taronga.com>, arielle@taronga.com (Stephanie da Silva) writes:
> In article <1993Jan8.221734.22837@leland.Stanford.EDU>, jchokey@leland.Stanford.EDU (James Alexander Chokey) writes:
>> 
>> A little while ago, there was a lengthy thread on the possibility of 
>> splitting rec.food.cooking--  One of the ideas that seemed to receive 
>> the most support was creating rec.food.cookware or rec.food.kitchenware 
>> or something like that.  
> 
> Part of Stephanie's post deleted
> 
> I am *not* willing to do the same with a bread machines group as
> 1) I'm not the least bit interested in bread machines (I too, think
> they're just a fad) and 2) I don't want to see any sort of baking
> discussion leave here as I like to bake bread from scratch.
> 
I agree with Stephanie on the name of the new group, although I think 
bread machines will be around for awhile. Most of the current discussion 
is due to receiving them as XMAS presents (I, on the other hand, received 
a new heavy-duty Kitchenaid mixer, brag :-). 

I definately favor a rec.food.cookware or the like, let's not narrow it
down to bread machines.  We machine groupies tend to have 3 or 4 different
ones that we like to discuss.
-- 
Laurel McGilvery		Not only do I not speak for the company,
b_lmcgilve.cpvax.cpses.tu.com   the company does not speak for me. 
Newsgroups: rec.food.cooking
From: gav553@cbnewsi.cb.att.com (george.w.gavaras)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: AT&T
Distribution: usa
Date: Thu, 7 Jan 1993 17:18:47 GMT

My wife had mixed flour, salt, pepper, and garlic together for the breading
of wienerschnitzel but didn't use all of it.  She stored the flour mixture
in a separate container for later use.  A week or so later we got the
hungries for doughnuts.  Guess what flour went into the doughnut dough.
The doughnuts tasted very strange.
From: markc@compnews.co.uk (Mark Cooper)
Newsgroups: rec.food.cooking
Subject: Re: Cooking in the dishwasher?
Date: 4 Jan 93 18:23:05 GMT
Organization: Computer Newspaper Services, Howden, UK.
NNTP-Posting-Host: cassia.compnews.co.uk
X-Newsreader: Tin 1.1 PL4

This with the cooking of food in strange places...
  On a BBC cookery programme hosted by a brilliant cook called Keith Floyd, he met a man who cooked on his car engine - while chasing kangaroos I think. The really tragic part was that when they'd finished, the meat they were cooking was overdone!

--
             Mark A Cooper - E-mail: markc@annatto.compnews.co.uk              
        Smile, they said, life could be worse - so I did and it was...         
------------------------------------------------------------------------------ 
 My opinions may, or may not, be shared by my employers - my people are        
 calling their people...
Newsgroups: rec.food.cooking
Subject: Re: What should I do with orzo?
From: <SNIEZEK@NDSUVM1.BITNET>
Date: Thu, 7 Jan 1993 11:49:32 CST
Organization: North Dakota Higher Education Computer Network

Edward:

Since orzo is a component of Greek cooking, you may want to explore some Greek
/or Mediterranean cookbooks.  As one of the posts suggested, you can make pilaf
ith it, add it to soups and stews, stuff chickens with it, etc.  You might have
tter luck that way.  If you are in the neighbourhood of a good Greek restaurant
sk them also.
Newsgroups: rec.food.cooking
From: bondc@silver.ucs.indiana.edu (Clay M. Bond)
Subject: Re: What to do with frozen broccoli
Organization: Indiana University
Distribution: usa
Date: Sun, 10 Jan 1993 21:45:39 GMT

In article <1iflbnINNql3@transfer.stratus.com> scol@scottsdale.az.stratus.com (Scott Colbath) writes:

>In article <4858@cruzio.santa-cruz.ca.us> kozmo@cruzio.santa-cruz.ca.us (Marty  
>Stevens) writes:

>> One of the stranger by-products of my Christmas vacation is a
>> couple of pounds of frozen broccoli. 

>> Anybody have any...ideas?

>Thaw it out, it's easier to chew =8^).

Hehehehehe . . .

Seriously, though, I think the first thing I'd do is use it to
make cream of broccoli soup--fast, simple, delicious, and the
same result whether you use frozen or fresh.  Just toss it into
some rich stock, bring to boil and simmer for a few minutes,
puree in the blender, return and add the same amount of heavy
cream as stock.

-- 
"I like women too much to want to be a straight man."
                                                     -- John Fisher
From: hwt@bcarh11a.BNR.CA (Henry Troup)
Newsgroups: rec.food.cooking
Subject: Ice Cream (was recommendations... urgent)
Date: 3 Jan 93 14:34:58 GMT
Reply-To: Henry.Troup@BNR.CA
Distribution: world
Organization: Bell-Northern Research Ltd., Ottawa, Canada


|>>never gets it past the "firm soup" stage, even if it was pre-chilled
|>>in the freezer for a day ahead of time.

How cold's your freezer?  My Donvier cylinder lives in the downstairs
freezer, not in the wimpy fridge freezer.  When the ice cream mix hits
the chiller, there's instant freezing on the surface.  If you're not
getting this, either the cylinder is defective (underfilled with the
weird goop sealed inside), or the freezer's too warm.  Mine's at 0 F,
-18 C plus or minus.

BTW, the Donzier ice cream is just perceptably inferior to real crushed
ice and salt freezing in an antique icecream freezer (or current White
Mountain).  But it's still better than almost anything you can buy and a
sight easier than the crushed ice method.

Has anyone tried making water ices (granita) in a Donvier?  I wasn't
impressed with my first attempt, at coffee ice, which wound up rather
strange - too fine a crystal size, followed by setting into a solid lump
on holding.  Tasted ok when scraped out, though.
                        
Henry Troup - H.Troup@BNR.CA (Canada) - BNR owns but does not share my opinions
	       Legislated morality is the enemy of true morality
From: ssrzakar@csres.cs.reading.ac.uk (M. S. Zakaria)
Newsgroups: rec.food.cooking
Subject: Re: Galagna, again
Date: 10 Jan 93 13:07:53 GMT
Organization: University of Reading

levin@world.std.com (Levin F Magruder) writes:


>I wonder if the two are different - dried onions are not like
>onions, dried ginger is not like ginger.  You don't substitute
>one because the other's not available any more than you use
>fresh tomatoes because you can't afford dried.

>Is it the same story with Galagna?  If so, any suggestions for
>exploiting whatever virtues fresh galagna has?

No! You can substitute dried galangale for fresh one (and vice-versa). I did
it quite often and I can't tell the different. But, don't use powdered ones.
It taste like ginger. 

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

Shanudin Zakaria
Reading, Berkshire
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Lockheed Missiles and Space Co.
Date: Wed, 6 Jan 93 18:56:22 GMT

I had three disasters in my earlier years of cooking:

1) When I was about 7 I decided to cook something on the gas stove - not 
   knowing any difference, I used a plastic bowl .... need I say more?
   My mom came in, grabbed a container, turned off the gas, flipped the 
   burning bowl into the container and headed to the sink to douse it all
   with water - she had to replace the container that she grabbed cuz the
   melted plastic wouldn't come off - the stove survived with no plastic
   left behind (I think the plastic finished burning on the burner leaving
   only ashes behind)

2) When I was about 12 I tried to cook Sunday breakfast using the broiler
   in the Anderson stove (this is about waist high) - somehow the grease
   caught fire, and since mom & dad were at church, the fire trucks came
   to put out the burning stove  (my grandpa was fire chief so I really had
   to do some fast explaining)
 
3) The first time I made macaroni & cheese from scratch - I worked so hard
   on the dish, carefully cutting up the cheese, cooking the macaroni, 
   blending it all together, putting it into the pyrex baking dish - I took
   the dish out once to stir everything up really well - then started to
   put the dish back into the oven for final cooking and top browning - as 
   I set the dish on the rack, I heard a cracking noise - the dish fell
   apart in the oven - I had to let the oven cool down so I could clean up
   the mess - yuk - i think I was 15 at the time

I've since learned to laugh at these things ....B-) 


-- 
________________       __        ________________   "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: liana@nexus.yorku.ca (Liana Simons)
Subject: Breadmachines....Purchasing Advice
Organization: York University, CS Dept. Toronto
Date: Sat, 9 Jan 1993 17:32:05 GMT

It doesn't appear that my original message got through so I'm to repost

Hi,

	My husband has decided to buy me a breadmachine but I'm not
sure which is the best type to get.  I have read through the archives
at onion.rain.com but there was little information that I found that delt
with the recomendation of different types.
	I would appreciate any net wisdom, please mail or post.

Liana
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: Bacon Drippings - Ideas!
Date: 10 Jan 93 20:09:04 GMT
Article-I.D.: jfwhome.C0nMn7.MEo
Organization: Our Lady of Perpetual Mirth (Pacifica)

In <38001@sophia.inria.fr> gchow@salome.inria.fr (Gloria Chow) writes:

>My fiance told me that his mother used to make laundry soap out of
>it!!!  Allegedly, FAT is an important ingredient in soap.  I
>never knew that, and boy did I ever felt like a city slicker...
>Probably not the type of ideas you are looking for :)

Ok, others before you have asked for soap recipes, and, even though
you didn't ask, here are some soap recipes which have come in over
the net in the past.  This is what you can do with bacon fat, or even
olive oil.  (The purists are now screaming about the olive oil.)

I've edited out the formatting things, and please excuse innacuracies
in translating things in metric into REAL MEASUREMENT SYSTEMS.  (I hate 
metric.)
				========================
Newsgroups: rec.food.cooking
From: Larry Margolis <margoli@watson.IBM.com>
Subject: Re: REQUEST: soap recipes
Date: Wed, 08 Jan 92 17:47:30 GMT
Organization: The Village Waterbed
 
In  <km6esuINNj42@mthvax.cs.miami.edu>  vida@bu-geo.bu.edu (Vida
Jakabhazy) writes:
>
> I am interested in obtaining instructions for soap-making.
 
The following is from the defunct mod.recipes.
 
Larry Margolis, MARGOLI@YKTVMV (Bitnet), margoli@watson.IBM.com (Internet)
---------------------------------------
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: Re: What to do with frozen broccoli
Summary: Cavatelli and Broccoli 
Keywords: cruciferous
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Distribution: usa
Date: Wed, 6 Jan 93 16:30:57 GMT

In article <4858@cruzio.santa-cruz.ca.us> kozmo@cruzio.santa-cruz.ca.us (Marty Stevens) writes:
>One of the stranger by-products of my Christmas vacation is a
>couple of pounds of frozen broccoli. I'm assuming that some
>sort of casserole arrangement would be the best way to deal
>with this bounty, perhaps something in a cheesey mode, hmm?
>
>Anybody have any...ideas?
>
>Kozmo
>-- 
>          Live! From cruzio...it's Kozmo!!! (insert crowd roar here)
>          a.k.a. kozmo@cruzio.santa-cruz.ca.us. a.k.a. Marty Stevens


    Try this it's great!!!!!

                   Cavatelli and Broccoli

1 pkge cavatelli (preferably made with ricotta look in frozen foods)
Chopped broccoli about 1 cup
Parmesan cheese to taste
2 or 3 cloves minced garlic
1 or 2 tbs olive oil (Depends on you)
    

Make cavatelli according to pkge. (angel hair pasta's a good substitute)
Steam broccoli. 

In a frying pan gently sautee garlic in oil but don't brown it. When 
Broccoli and pasta is cooked, drain and toss both together in garlic
and oil until coated. Add parmesan to taste and mix well. Viola
a side dish or main course fit for the gods :-).

Variations:

 Sometimes I steam the broccoli in chicken broth. 
 You can also use any of the following instead of broccoli:

   Cauliflower
   Spinach
   Broccolrabe
   Brocolflower
   Zucchini

  I have also sunstituted garlic salt or garlic powder on occasion.
Newsgroups: rec.food.cooking
From: jheath@CERIS.Purdue.EDU (Jim Heath)
Subject: Re: Hot air cooker/Good or bad?
Organization: Center for Environmental and Regulatory Information Systems, Purdue University
Date: Wed, 6 Jan 1993 18:13:04 GMT

From article <1993Jan4.193042.1116@netcom.com>, by artemis@netcom.com (Michelle Dick):
> In article <1993Jan4.142938.16162@CERIS.Purdue.EDU> jheath@CERIS.Purdue.EDU (Jim Heath) writes:
>>We went through 2 of the ones Graham Kerr, apparently, flacks on his show.
> 
> Hmmm, I've seen a few of his new shows and never seen him push them.
> I was under the impression that Kerr does not have any control over
> the "Galloping Gourmet" name and that it is being used to sell
> products against his wishes.
> 

I occasionally watch his show and have never seen it, actually I was
curious to, but the _box_ claimed it was "as seen on...." ;-{).
-- 
"Land of song, said the warrior bard,           Jim Heath
Though all the world betrays thee.
One sword, at least, thy rights shall guard, (The Minstrel Boy)
One faithful harp will praise thee."         (Thomas Moore)
Newsgroups: rec.food.cooking
From: stcmille@panix.com (Steve Miller)
Subject: Re: Braun Hand Blender
Organization: PANIX Public Access Unix, NYC
Date: Mon, 11 Jan 1993 19:23:15 GMT

In <1993Jan11.144756.29085@nstn.ns.ca> GEN5075@Husky1.StMarys.Ca (CLAIRE MOXON) writes:

>Just to put in my two cents worth...

>The Braun Hand Blender I have is great - especially for making puddings, 




Just to put in my two cents worth:

I think the Braun infomercial is one of the true classics of its genre.
The glazed, Stepford wife-ish look of the actress is so studied and
mannered that it is difficult to accept it as anything but elevated
satire.  The slight quaver in her voice makes for a thoroughly affecting
performance.  The appliance itself and the accessories are, as they
should be, the true stars of the show.  Their subtly dominating presence
slowly infects the viewers brain, causing him to dial the 800 number for
hours on end.  I highly recommend this infomercial.  It is right up
there with the one for the wok and the sandwich press one, too.  Two
thumbs up!
-- 

__________________________________________________________
Steve Miller				stcmille@panix.com
		A Famous Rock Star!
Newsgroups: rec.food.cooking
From: muaddib@leland.Stanford.EDU (Rob Dorfman)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Department of Chemistry, Stanford University
Date: Thu, 7 Jan 93 02:50:10 GMT


My funniest cooking disaster occured when I was making oatmeal 
cookies that I was going to take to someone's house.  I was in
a rush when I made them and didnt realise that the oven rack
fell when I closed the oven door.  When I opened the oven to 
take the cookies out I discovered that the rack had fallen and 
all the cookies slid together.  The result was one gigantic
cookie. 

Rob :-)


Rob Dorfman   (muaddib@d31mf0.stanford.edu or muaddib@star2.cm.utexas.edu)
               ---------------------------    ---------------------------   
Lines: 5
Date: Thu,  7 Jan 93 16:24:24 MST
Newsgroups: rec.food.cooking
From: $stephan@sasb.byu.edu (Stephan Fassmann, Software)
Subject: Alcohol replacements
Organization: BYU
Distribution: world

With all the recent discussion of alcohol in foods I have this question.
What do you use to replace small amounts of alcohol with in recipes with?
These are amounts that have a significant amount of liquid but aren't a 
major part of the ingridents.
Thanks
From: mberteig@cco.caltech.edu (Michelle Berteig)
Newsgroups: rec.food.cooking
Subject: Re: bread machine-low cal recipe
Date: 9 Jan 1993 20:22:53 GMT
Organization: California Institute of Technology, Pasadena
NNTP-Posting-Host: punisher.caltech.edu
Keywords: bread maker low cal recipe

In article <cheryl.726533777@crash.cts.com> cheryl@crash.cts.com (Cheryl Blue) writes:
>Does anyone have any low calorie low fat recipes for bread.  I got a
>machine for Christmas and haven't found any in all the books that I
>have seen.
>
>Thanks Much,
>
>Cheryl B
>
Hi!

I have made this "diet bread" in my DAK breadmachine many times.
It sounds gross, but actually is very good, tastes just like
regular bread!

DIET BREAD

2 tsp. yeast (or one packet)
3 cups bread flour
10 ounces diet soda

That's it!!

I usually use diet Sprite or diet 7-up for the soda.  You can use
any flavor you want, but colored sodas will color the bread.  I
usually add spices to it as well, salt and pepper, maybe a little
onion, you get the idea...very good!  Hope this is what you are looking
for!

--Michelle Berteig
mberteig@cco.caltech.edu



Newsgroups: rec.food.cooking
From: rms@miles.com (Rob Schultz)
Subject: Re: Hand crank pasta makers?
Organization: Miles Inc., Diagnostics Division, Elkhart, IN
Date: Mon, 4 Jan 1993 15:50:49 GMT

In article <29056@optima.cs.arizona.edu> jtw@cs.arizona.edu (Jane T. Waddell) writes:
>Does anyone out there use an Atlas pasta maker (manual)? If so, are you
>happy with it?

I just got one for Christmas (:-), and I have used it already (once).  It seems
to be fairly important to get the correct thichness for the cutters you are
using (experimentation works best).  The pasta I made came out pretty good 
using a white flour and eggs recipe.  I just picked up some semolina flour,
however, and will be trying that this week (flour/egg and flour/water/oil 
recipes).

The machine itself seems easy to work with, but it only comes with two cutters,
one for wide, flat noodles and one for small square noodles.  Time to go out and
buy more attachments!

later, and good luck -
     rms
-- 
Rob Schultz   At Home:                        At work:          +1 219 262 7206
                      rms@andria.miles.com                        rms@miles.com
                    gator!miles!andria!rms                      gator!miles!rms