HDTenEightyP/NetNews huggingface dataset:
From: bellas@soldev.TTI.COM (Pete Bellas)
Newsgroups: rec.food.cooking
Subject: Re: Pizza dough recipes requested
Date: 2 Oct 92 19:16:17 GMT
Reply-To: bellas@soldev.TTI.COM (Pete Bellas)
Organization: Transaction Technology, Inc.

Pete's Pizza

3 1/2 cups of flour*
1 scant tbl of yeast
1 tsp sugar
1 tsp salt
2 tbl EV oilve oil
1 clove garlic minced
small amount of oregano and parsley leaves crushed

Knead well (or let your bread machine do it :-) and rise in a well oiled
large bowl in a warm dark draft free place for 1 hour.

Flour a bread board (or your counter) and gently turn out the dough, the
dough will flaten out to ~10" x 1" thick.  With well floured hands turn
the dough disk over to flour the other side.  Now gently stretch the dough
over the backs of your hands till it is about 14". Gentle is the name of
the game in this single rise recipe.

I use a round pan with the holes in it and am reasonable satisfied, I will
probably get a stone one of these days.  Anyway, place the dough on the 
oiled pan and push up the edges slightly to get the pizza "bone" formed.
Cook the crust by itself for 5 minutes at 350 (preheated). Bring the crust
out and spread one cup of pizza sauce on it. Cover with your favorite
cheeses (mozarella, parmessan, provolone) and any toppings you want.  Cook
at 425 for 15 to 20 minutes (until cheese is well melted and about to brown).

Remove and wait a few minutes before slicing.

* AP flour gives a chewy crust, bread flour a lighter crust.

Your handling of the dough determines the characteristics of the crust, you
can make it thin and crisp, light and bready or thick and chewy. The only
way to know though is to get a feel for it (we make pizza every friday and
after 1 1/2 years I can usually get exactly the crust I want).

			-Pete-


* Pete Bellas                   "Cogito ergo spud"                         *
* Citicorp/TTI                       I think therefore I yam.              *
* Santa Monica, CA                                                         *
* bellas@gamma.tti.com                                                     *
Newsgroups: rec.food.cooking
From: forman@ide.com (Bonnie Forman)
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Organization: Interactive Development Environments, SF
Date: Mon, 5 Oct 92 14:34:53 GMT

In article <stefano.718253776@psych> stefano@psych (Stefano Occhipinti) writes:
>oopcv@Msu.oscs.montana.edu writes:
>
>>>I think that cafe latte and cafe au lait are the same thing: coffee with
>>>a substantial quantity of milk added to it whereas Cappucino has frothed
>>>milk added to it. Yhe difference stands in the milk foam that Cappucino
>>>has and the other two do not.
>>>
>>Except my friend and I had coffee at a little place that had all three on the
>>menu;  so, there must be a difference, however slight, between a cafe latte and
>>a cafe au lait.  Cappuccino, I know about.
>
>Maybe there's a difference in THAT place, but blackboard menus aren't
>revealed truth you know, one of the supposedly authentic places
>around here can't even spell some of the coffees they provide.
>
>Stefano Occhipinti
>(stefano@psych.psy.uq.oz.au)
>

  My favorite cafe serves the following:

   Cappuccino - Espresso with a small amount of steamed milk (+foam)

   Cafe latte - Steamed milk with a small amount of espresso (+foam)

   Cafe au lait - Regular coffee (i.e. french roast) with steamed milk (+foam)


		Bonnie
-- 
********************************************************************
 forman@ide.com   * ``Things that are Real are given and received  *
 !sun!ide!forman  *            in Silence''      M.B.              *
********************************************************************
From: mworley@mathcs.emory.edu (Meg Worley)
Newsgroups: rec.food.cooking
Subject: Re:  Colombian food
Date: 30 Sep 92 02:34:16 GMT
Organization: Emory University, Dept of Math and CS

I hope the original poster meant ColOmbia, as in South
America, rather than some other ColUmbia.

My favorite Colombia dish (I spent a long time there)
is a chicken stew called ajiaco, made of chicken, cream,
capers, and these magical Colombian potatoes that 
disintegrate completely after about 30 minutes of
simmering.  Unfortunately, I don't think I have a 
recipe, and at any rate you probably can't get the
potatoes, which are a key ingredient.

If this is one of the dinners where the main idea is
to represent the country accurately, with imagination
as secondary, I recommend the old Colombian standard
Chook & Chips, meaning pollo dorado y papas fritas...
perhaps better known as roasted chicken and home done
french fries.  Serve with a tomato&lettuce salad, with
plenty of salt & lemon for the chips, and tall bottles
of beer, and you can't get more accurate!

If I can find a recipe for ajiaco, I'll post it.

Rage away,

meg

-- 

 Meg Worley 				Internet:  mworley@mathcs.emory.edu
From: danielh@sequent.com (Daniel Hobbs)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Cat Poop Cookies
Date: 5 Oct 92 23:43:22 GMT
Article-I.D.: sequent.1992Oct5.234322.27799
Organization: Sequent Computer Systems Inc.

In article <1992Oct2.155306.4390@ucsu.Colorado.EDU> pattee@ucsu.Colorado.EDU (Donna Pattee) writes:
>
>Well, it's hard to believe, but I need the recipe for "Cat Poop Cookies"!
>And of course I didn't save it because I couldn't imagine ever making it,
>but a friend needs it for a practical joke.  If you have a copy of the
>recipe but think everyone on this group is sick of seeing it, please e-mail
>me at pattee@ucsu.colorado.edu.  
>

News to me!  Please post!!

Dan
From: klf@druwa.ATT.COM (FranklinKL)
Newsgroups: rec.food.cooking
Subject: Status of Tabasco factory.
Keywords: basically OK
Date: 28 Sep 92 17:08:07 GMT
Distribution: rec


In Message <5786@dove.nist.gov>
att!bork.nist.gov!cst Sat Sep 26 12:49:09 1992 asks:

>I've been looking for news on this for weeks, maybe some netters have
>an inside scoop:
>
>The town of New Iberia, where Tabasco is made and aged, was heavily
>damaged by hurricane Andrew.  Some news programs even went there and
>interviewed residents, but no mention was made whatsoever about
>the Tabasco factory.  Does anyone know how it made out, and whether we
>are going to be paying through the nose for the nectar of the gods
>in the near future?
>
A few days after the hurricane I happened to catch a piece on National
Public Radio in which they were talking about Avery Island, the home of
Tabasco Sauce, and the hurricane's effect.  Basically, there were none.
The old factory building, built in the 1800's and still in use, has
walls and roof 2 feet thick.  They used this building as a communal shelter
for the local residents during the storm.  They claimed that the storm could
not be heard from inside the building.  They new buildings were basically
undamaged also.  They interviewed Paul McIlhenny, the head of the company
and he stated that about the only damage was to some of the pepper fields
where experimental varieties are being grown.  The majority of the
peppers used for production are grown in South America so no problem
there.

The bottom line is that about the only problems caused by Andrew was the
loss of a few days production due to no electricity.  Put your fears to rest.

--
Ken Franklin 	They say there's a heaven for people who wait
AMA     	And some say it's better but I say it ain't
GWRRA           I'd rather laugh with the sinners than cry with the saints
DoD #0126       The sinners are lots more fun, Y'know only the good die young
Newsgroups: rec.food.cooking
From: pcotton@vax.clarku.edu
Subject: Request: recipes with shredded wheat
Organization: Clark University
Date: 1 OCT 92 13:31:31 GMT

I discovered that I had a box of large shredded wheat things sitting on the
shelf the other day.  Does anyone have a recipe that uses shredded wheat?

Page Cotton
pcotton@vax.clarku.edu
Newsgroups: rec.food.cooking
From: maniattb@cs.rpi.edu (Bill Maniatty)
Subject: Re: Eggs (was Re: REQUEST: Meringue )
Date: Thu, 1 Oct 1992 21:18:07 GMT

In article <1992Oct1.155402.21046@ryn.mro4.dec.com>, fease@dkas.enet.dec.com (Andrea Midtmoen Fease) writes:
|> 
|> In article <q8lzxk-@rpi.edu>, maniattb@cs.rpi.edu (Bill Maniatty) writes...
|> >In article <10292274.69922.6075@kcbbs.gen.nz>, Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting) writes:
|> >|> changed@nima.berkeley.edu (Chang... Ed Chang.) writes:   
|> >|> >on the ice cream, but I can't seem to get the egg whites stiff through  
|> >|> >just beating.  Does anyone have any suggestions as to how this is done?  
|> >|>   
|> >|> Make sure you have NO egg yolk in the whites, use eggs at room  
|> >|> temperature (eggs should never be kept in the fridge anyway),
|> > 
|> >	Why keep eggs at room temperature, why not in the fridge?
|> >
|> >Bill
|> 
|>      Yes, I would like to know this too.  I have 50 laying hens and I've heard
|> that you can keep *unwashed* eggs at room temperature.  However, I do wash my
|> eggs (most people don't like chicken manure on their eggs ;^) ) and, once
|> washed, keep them in the 'fridge.
|> 
|> 					- Andea

This is the best (and only :-) ) reply so far (with minor format revisions):

(Courtesy of thomp962@Armstrong.EDU)
>The reason for using eggs from the room temperature is that the albumen is less
>firm, and therefore, more able to take in air, and hold it their.
>Cold eggs blend poorly with liquid as well.  I just keep a three-day or so
>supply on the kitchen counter.
>Quite handy, and much better quiche, meringue, etc.

Bill

-- 
|
|	maniattb@cs.rpi.edu - in real life Bill Maniatty
|
Organization: Hardware Maintenance, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Fri,  2 Oct 1992 09:47:44 -0400 
From: Ken Burner <kb13+@andrew.cmu.edu>
Subject: Tomato Sauce

    Just picked up a bunch of plum tomatoes at the local farmers' market
and my wife is thinking "homemade tomato sauce... mmmmmmm."  I thought
we'd go with your basic Joy of Cooking recipe, but does anyone have a
favorite recipe of his/her own to share - maybe with wine in it?

    -Ken Burner
     Carnegie Mellon Computing Services

Newsgroups: rec.food.cooking
From: fasciano@cs.uchicago.edu
Subject: Re: Basil indoors?
Organization: University of Chicago  AI Lab
Distribution: na
Date: Thu, 1 Oct 1992 18:18:23 GMT


So if my indoor basil plants might whither away in the cold months, how can I
preserve the harvest.  Is there any technique to drying the leaves.  And in
general, is there any loss of flavor if I leave the leaves on too long
(assuming I have been trimming off the flowers).


Mark Fasciano
fasciano@cs.uchicago.edu
From: artc@bacchus.epps.kodak.com (Art Campbell)
Newsgroups: rec.food.cooking
Subject: Re: Dead Oven (i.e., suggestion for new stove&oven)
Date: 2 Oct 92 14:22:29 GMT
Reply-To: artc@bacchus.atex.kodak.com
Distribution: usa
Organization: Atex Publishing Systems, Inc.

In article <1992Sep30.103011.17976@newstand.syr.edu>, dbsander@rodan.acs.syr.edu (Diane B Sanderson) writes:
|> >Our oven finally met its end tonight (right in the middle of baking an
|> >apple pie) and we'd like to replace it with a stove/oven combination.
|> >We have gas available for the burners.  Anyone out there have any
|> >recommendations (or anti-recommendations) for makes, models etc?

If I could afford it, I'd go for a commercial range or one by a commercial
maker that's house-engineered. Viking, and a few others come to mind because
they have super-high BTU burners and are built like tanks. One will last longer
than you will.

In the regular house range area, I bought and was quite happy with a Caloric.
Self-cleaning oven, the burners pumped out an extra K BTUs or so, and the controls
were top-mounted so they weren't easily reachable by kids.

-- 
Art Campbell          artc@atex.kodak.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
                      All the usual disclaimers apply.
Newsgroups: rec.food.cooking
From: dikig@ddsw1.mcs.com (Diki Gust)
Subject: Re: REQUEST : Shepards Pie
Date: Mon, 28 Sep 1992 20:19:51 GMT
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
X-Newsreader: Tin 1.1 PL3

styer@snow-white.ee.udel.edu (Stephen Styer) writes:
: I'm looking for the recipie to Shepard's Pie, any replies would
: be greatly appreciated.
:
As I used to make shepherd's pie, it was leftover roast, mixed with left-
over veggies, and leftover gravy, topped with leftover mashed potatoes and 
baked in the oven till it was hot and bubbly. Only NEW addition was chopped
onion.  

Diki
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: rec.food.washing.up
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Mon, 5 Oct 92 19:05:01 GMT


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 custom I'll post all a'tonce.

bob jernigan
Newsgroups: rec.food.cooking
From: cwechter@cyclone.mitre.org (Christine G. Wechter)
Subject: Re: charcoal grills
Organization: Mitre Corporation, McLean, VA
Date: Tue, 6 Oct 1992 11:59:37 GMT


You should try one of those metal cylinders.  They're about
a foot high and 6" or so in diameter (maybe more).  You put
the coals in there and light 'em, then come back in 10-15 minutes
and they're ready.  You pick up the thing by its handle and 
dump the coals into the grill.  No lighter fluid needed. You
can probably get one anyplace that sells grills & equipment.
From: bkeating@ems.cdc.com (Bonnie Keating)
Newsgroups: rec.food.cooking
Subject: Freezing eggplant
Date: 28 Sep 92 21:31:40 GMT
Reply-To: bkeating@ems.cdc.com
Distribution: na
Organization: Empros Systems International, a division of CDC





Has anyone ever tried freezing eggplant?  If so, what did you do with it
afterwards?  I have a bumper crop of eggplant and can't keep up with just
eating it fresh.  The only way I know how to freeze it is by slicing it,
breading it, frying it, and then freezing the cooked slices.  I've got more
than enough eggplant like that to last the entire winter, and then some - I
make an eggplant parmesan out of it afterward - but I was looking for some
other ways to 'save' this eggplant for winter use.  Suggestions anyone?
Also thanks to the person who posted the recipe for grilled eggplant
sandwiches - I made some this weekend and they were delicious!

    Bonnie Keating
Newsgroups: rec.food.cooking
From: arielle@NeoSoft.com (Stephanie da Silva)
Subject: Re: RECIPE: Couscous (couscoussier)
Organization: NeoSoft Communications Services -- (713) 684-5900
Date: Sun, 27 Sep 1992 01:57:29 GMT

In article <1992Sep25.104548@is.morgan.com> spgo@is.morgan.com (Stefan Goellner) writes:
> Does anyone have any ideas on an improvised couscousier? 

You can use a colandar set on top of a large pot.  If you do this, seal the
seam between the colandar and the pot with a strip of cheesecloth dipped in
a flour/water paste and make sure you have a tight-fitting lid so the couscous
steams thoroughly.

I have a spaghetti pot that has a colandar that fits exactly inside the
pot.  I got it as a gift so I don't know how common this type of pot is,
but it would work perfectly for couscous.
From: JULIE.KADASHEVICH@OFFICE.WANG.COM ("Julie Kadashevich")
Newsgroups: rec.food.cooking
Subject: Portable/Milkless breakfast cereal ideas
Keywords: dummy
Date: 29 Sep 92 18:04:32 GMT
Article-I.D.: tuna.199209291710.AA20393
Organization: Mail to News Gateway at Wang Labs

I am hooked on cereal with applesauce...  Just about any dry cereal
works for me...  Have anyone else tried this?
From: peterm@dtc.hp.com (Sweet Pete)
Newsgroups: rec.food.cooking
Subject: Re: Eggs (was Re: REQUEST: Meringue )
Date: 6 Oct 92 21:41:24 GMT
Article-I.D.: news.Bvpyx1.Dst
Organization: Where No Man Has Gone Before

In article <8dmzpg#@rpi.edu> maniattb@cs.rpi.edu (Bill Maniatty) writes:
>This is the best (and only :-) ) reply so far (with minor format revisions):
>
>(Courtesy of thomp962@Armstrong.EDU)
>>The reason for using eggs from the room temperature is that the albumen is less
>>firm, and therefore, more able to take in air, and hold it their.
>>Cold eggs blend poorly with liquid as well.  I just keep a three-day or so
>>supply on the kitchen counter.
>>Quite handy, and much better quiche, meringue, etc.


I've had excellent success with keeping eggs in the fridge and putting each
one in the microwave for 10 seconds before using.  This brings them up to
room temperature beautifully and they whip up perfectly.  I do the same with
butter to soften it prior to creaming it with sugar.

	Peter
-- 
Peter C. Maxwell,                      ARPA:   peterm@dtc.hp.com
Hewlett-Packard Company,
5301 Stevens Creek Blvd, MS 53U/36,    UUCP:   ..!hplabs!hpdtlpm!peterm
Santa Clara, CA 95052-8059             (408) 553 2512
Newsgroups: rec.food.cooking
From: isckelly@nuscc.nus.sg (KELLY CHIANG-THAM)
Subject: Re: Chicken breasts
Organization: National University of Singapore
Distribution: usa
Date: Tue, 29 Sep 1992 06:57:06 GMT

A Chinese way of doing it...

For boneless and skinless chicken breasts, slice them, marinate in a
LITTLE wine, salt, sesame oil, corn starch AND egg white, then just 
stir fry them in oil till just cooked.  Will be moist and tender.

You can add this to some vegetables like mushrooms, bamboo shoots,
snowpeas/brocoli, that has been stir fried in oil and flavored with some
salt and sesame oil.  Then just add some corn starch mixed with water
and you have a typical restaurant-like chicken dish (eg.
moo-goo-gai-pan translated meaning mushroom chicken slices).
Newsgroups: rec.food.cooking
Subject: WANTED:BEEF STEW RECIPE
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 26 Sep 92 19:31:18 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>I bought some stew meat the other day, but I am in need of a 
>good, SIMPLE, recipe.  Any ideas??

     DRIP STEW

Meat, carrots, onions, flour, s&p

Use any amounts of the first 3 above that you need for the amount of 
people you want to feed. Cut meat into cubes, slice carrots and onions. 
Put all into a bowl that will fit inside a saucepan, the bowl must be 
boilable. Put enough water in the SAUCEPAN to come about half way up 
the bowl. Sprinkle top of the meat & vegs with flour and salt and pepper 
to taste. Put lid on the saucepan and bring the water to the boil, lower 
heat and simmer for 3-4 hours, checking that the water hasn't boiled 
away every now and again, stir whenever you think of it. Over the hours 
the condensation forms on the inside of the lid and drips down into 
the meat, at the end of the time you have a lovely, tasty stew with 
very little effort! A little kidney may also be added, peas at the end 
of the cooking time or whatever else you fancy.
PS Please note that you do NOT put any liquid in with the meat to start 
with. Serve with creamy, mashed potatoes, rice, pasta, whatever!
From: leighann@fugazi.sybase.com (Leigh Ann Hussey)
Newsgroups: rec.food.cooking
Subject: RECIPE: Oatcakes
Date: 1 Oct 92 23:01:59 GMT
Organization: Sybase, Inc., Emeryville, CA

In article <Buo4y1.6J@dcs.glasgow.ac.uk>, jack@dcs.glasgow.ac.uk (Jack Campin) writes:
|> A warning on this.  Oatcake recipes usually don't work.  The techniques
|> used to produce the commercial brands of Scottish oatcakes are closely
|> guarded secrets; the labels don't give much away about their exact
|> composition.  Don't expect to be able to reproduce Black's, Garden's,
|> Stockan's, or even the boring ordinary tartan-packet McVitie or Paterson
|> oatcakes at home.
|> 
|> I tend to end up with a plateful of crumbly fragments.  If anyone has a
|> proven and reliable technique for getting oatcakes to have the authentic
|> hardboard-like strength, I'd like to know about it.
|> -- 

Well, I've had quite reasonable success with the following recipe,
adapted by yrs truly from various sources.

OATCAKES
1.5 c whole or steel-cut oats
1.5 T soft butter
1/2 t salt
5-8 T hot water

Pulverize oats in a food processor until mostly powdered, with some
chunks left (it may help to sift as you go along and reprocess the stuff
that won't sift through.  It's definitely a good idea to process the
oats a little at a time).  Mix salt into the meal, then rub in butter.
Add water 1 T at a time until a smooth but firm paste is formed.  Heat
oven to 350F.
   Roll the dough out to 1/8" or less, cut into rounds with the floured
rim of a glass or a cookie cutter & place on greased cookie sheet.
   Bake for 15 min, then allow to stand 4-5 min in the turned-off oven
with the door open.  Makes ~1 doz.



Good luck!
	- Leigh Ann

---------------
Leigh Ann Hussey                                      leighann@sybase.com
"Turkeys, heresy, hops and beer / All came to England in the one year."
What year was it?
Answer: 1520
Newsgroups: rec.food.cooking
From: john@spss.com (John Przyborowski)
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Organization: SPSS Inc.
Date: Mon, 5 Oct 1992 17:29:47 GMT


Cafe au lait:  very strong, very hot French Roast coffee and hot, possibly
sweetened whole milk poured simultaneously into a drinking receptacle--usually
a bowl or large mug.

Cafe Latte: steamed milk with a good inch of froth marked with one or two 
demitasses of espresso.  This is mostly steamed milk.

Cappucino: espressowith an equal amount of steamed milk with about an inch
of froth--almost always served with powdered chocolate and cinnamon.

john
Newsgroups: rec.food.cooking
From: jchokey@leland.Stanford.EDU (James Alexander Chokey)
Subject: Re: Plea for net-iquette
Organization: DSG, Stanford University, CA 94305, USA
Date: Fri, 2 Oct 92 18:25:23 GMT

In article <auwen.718032607@convex.convex.com> auwen@convex.com (John David Auwen) writes:

>Since this isn't a flame or a "hear hear", I'll post instead.  ;-)
>What I see is that quite often the most useful information is
>emailed to the person asking the question instead of being posted for
>all to see.  I've asked questions in this and other newsgroups before
>and the best answers, which I'm sure many people would be interested
>in, came by email.   
>
>Email is wonderful but I don't read this group to see, "I need advice
>on how to cook blah, blah, blah; please email your replies".


	Agreed.  I've learned the most by reading replies to other people's
questions.  And in fact, I've always thought it was somewhat selfish to ask
that replies to my questions be sent via e-mail--  odds are that there would
be someone else out there who has the same question.  Of course, there's 
always the chance that that is not the case, and that what you're asking is
a FAQ (even if there isn't a FAQ posting).  What I always do when I post
a question is to say, "Please respond via e-mail unless you think it would
be interest to other readers," or something like that.  

	--  Jim C. <jchokey@leland.stanford.edu>

Newsgroups: rec.food.cooking
From: stefano@psych (Stefano Occhipinti)
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Organization: Psychology Department, University of Queensland
Date: Mon, 5 Oct 1992 02:56:16 GMT

oopcv@Msu.oscs.montana.edu writes:

>>I think that cafe latte and cafe au lait are the same thing: coffee with
>>a substantial quantity of milk added to it whereas Cappucino has frothed
>>milk added to it. Yhe difference stands in the milk foam that Cappucino
>>has and the other two do not.
>>
>Except my friend and I had coffee at a little place that had all three on the
>menu;  so, there must be a difference, however slight, between a cafe latte and
>a cafe au lait.  Cappuccino, I know about.

Maybe there's a difference in THAT place, but blackboard menus aren't
revealed truth you know, one of the supposedly authentic places
around here can't even spell some of the coffees they provide.

Stefano Occhipinti
(stefano@psych.psy.uq.oz.au)

Newsgroups: rec.food.cooking