HDTenEightyP/NetNews huggingface dataset:
From: tims@bcarh680.bnr.ca (Tim Spurway)
Subject: Re: What to do with LOTS of Tomato Paste?
Organization: Bell-Northern Research, Ottawa, Canada
Date: Thu, 7 Jan 1993 17:32:52 GMT

In article <23148@venera.isi.edu>
vickiemc@isi.edu (Vickie McCorkendale) writes:
>
>My uncle who works at a produce processing plant has graciously given me about 2
>quarts of tomato paste.
>
>Now the question is what does one do with tomato paste other than add it to
>Italian red sauces?

Here's a fairly rich recipe that uses a lot of tomato paste.

				Spanish Filet (serves 4)
				=============

For marinade:
	2 cups tomato paste
	20 cloves garlic (smashed to bits)
	1/4 cup balsamic vinegar
	3 tbsp coursely ground black pepercorns

For sauce:
	750ml bottle of decent cabernet wine
	a few big nuggets of butter
	salt

4 one and one half inch thick beef tenderloin filets

Combine all of the ingredients for the marinade together, add the filets.
Make sure they are well coated.  Let filets marinade for b/w 1 and 2 hours.

In the meantime, reduce the wine in a large saucepan to 1/4
its original volume, then set aside.

Set the oven on 250F.

Heat a fairly heavy teflon frypan (that can accomadate all of the filets) 
VERY hot (ie. smokin').  Fry the filets for about 3 min. on each side (do
not scrape the marinade off, expect a lot of smoke).  Put the filets on
a plate and put in the oven to rest.

Return the wine to high heat, when boiling, take off heat an whisk in the
cold butter nuggets (about 4 tbsp should do), season with salt.

Sauce meat and serve with another bottle of the same cabernet.

Tim Spurway
tims@bnr.ca
Newsgroups: rec.food.cooking
From: thiessen@emr1.emr.ca (Tracy Thiessen)
Subject: Re: Dinners under $5 (In RE: Cooking mini-class)
Organization: Energy, Mines, and Resources, Ottawa
Date: Thu, 7 Jan 1993 16:08:09 GMT

I'm almost sure this recipe can be made for 5 for under $5.
Fortunately, that's only a secondary appeal.

Fusilli ala Amatriciano **

(**pathetic rendering of name, don't have
the actual recipe on hand)

1 med. onion
6 slices of bacon
1/3 cup of white wine
26 ounce can of crushed tomatoes with added puree
2 tsp. of dried basil
pinch of cayenne pepper

fusilli, penne or any other smallish
pasta; sauce is fine with spagetti or linguine
too

Chop onion, and slice bacon into small pieces. Saute
until bacon begins to brown and onion is golden.  Add
wine and reduce to glaze.  Add tomatoes and basil, and
cook for about 30 minutes.  Toss sauce with hot pasta
and serve with parmesan.

Tracy


Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: RFD: rec.food.breadmachines
Organization: Taronga Park BBS
Date: Sun, 10 Jan 1993 12:20:34 GMT


I took news.groups out of the header, so as not to be flamed.

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.  

Yes!
I was all set to propose it, but too many people poo-poo'ed it.  At
least two people said that less than 5% of the discussion went to these
topics.  I haven't done an official count, but it sure seems like there's
a lot more traffic than that devoted to these matters.

I would be willing to draw up a proposal for a kitchenware group and
submit it for discussion on news.groups and news.announce.newgroups.

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.

What say you people?
-- 
Stephanie da Silva                                    arielle@taronga.com
From: minehart@iscsvax.uni.edu
Newsgroups: rec.food.cooking
Subject: Uses for bacon grease
Date: 5 Jan 93 15:58:07 -0600
Organization: University of Northern Iowa

Well, my favorite way to fix ordinary canned green beans (french or regular
cut) is to cut 2-3 strips of bacon in 1/4" (or so) strips crosswise (so you
have lots of strips 1/4" x 1 1/2" or whatever the width of each strip is). 
Then, in a good-sized pan, fry the strips up as crispy as you like.  Remove the
bacon from the pan and set aside.  Add 1 Tablespoon (or so) of vinegar to the 
bacon grease and stir.  Then add a can of green beans (drained) to this and 
heat through.  Then add the bacon bits back to the mixture and stir them in. 

Very tasty.
From: bondc@silver.ucs.indiana.edu (Clay M. Bond)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: WHERE TO BUY HENKELS & WUSTHOF KNIVES CHEAP
Date: 7 Jan 93 16:12:23 GMT
Organization: Indiana University

In article <1993Jan2.201912.26484@elroy.jpl.nasa.gov> fod@elroy.jpl.nasa.gov (Frank O'Donnell) writes:

>I'm likewise a Henckels (4-star) aficionado.  

I began my collection back when I was cooking professionally,
before there was a 4-star line, and most of my knives were
acquired then.  Most of my Henckels have wooden handles,
therefore, and I personally like them much better than the 4-star
knives.  I do have a few 4-stars, though: my large carving knife,
my bread knife, and one of my boning knives.

I'd rather have the riveted wood handles.

-- 
"I like women too much to want to be a straight man."
                                                     -- John Fisher
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Sea Salt
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Wed, 13 Jan 1993 00:17:54 GMT

>>So what do you do for iodine?

I pop a multivitamin every day or two that has 100% of the RDA.
-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: susan_soric@upubs.uchicago.edu (Susan Soric)
Subject: WANTED: Great chutney recipes
Organization: Univ. of Chicago
Date: Tue, 5 Jan 1993 22:22:45 GMT

Does anybody out there have some
really good or unusual chutney recipes
they wouldn't mind sharing with me?

You may post or reply by e-mail.

Thanks!

Susan
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Sea Salt
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Sat, 9 Jan 1993 04:45:55 GMT

>Counterplug: :-)

Okay, you asked for it.

> First of all, there _is_ NaCl in your apartment, in most of your food and
> in your blood, unless you're dead.

While I wish that I were, strictly speaking it's not NaCl.  NaCl is quite ionic,
so the food and my blood would contain Na+ and Cl- ions, but not actual NaCl 8^)

> constant concentration of salt in your various tissues.  Most Americans
> get more than they need from convenience and snack foods, but if you were
> to eat only unsalted grains and vegetables, you'd be in trouble.

I think I eat enough junk and meat to not worry about it.  I can't find
Bob's Texas-style Jalapeno chips here, though, so I've got to contact them
and have some sent up 8^)
-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: tims@bcarh680.bnr.ca (Tim Spurway)
Subject: Re: What is Jerk Sauce used for ?
Organization: Bell-Northern Research, Ottawa, Canada
Date: Thu, 7 Jan 1993 17:59:48 GMT

In article <93006.40483.6310550@LMSC5.IS.LMSC.LOCKHEED.COM> 6310550@LMSC5.IS.LMSC.LOCKHEED.COM writes:
>
>One of my Christmas presents included a bottle of Jerk Sauce from
>Jamicia.  Does anybody know what to use it for ?
>
>Thanks,
>Deb

Use it as a marinade and/or grilling sauce for chicken, ribs, or beef.
It is very hot and spicy.  You may feel like 'cutting' it with tomato
paste if it is too spicy (is there such a thing as too spicy?).

Tim Spurway
tims@bnr.ca
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Re: Sea Salt                            
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Wed, 13 Jan 1993 00:10:00 +0000


>So what do you do for iodine?

>Chris Ischay
>chrisi@camex.com

Probably takes vitamins  :-)


Jazzie

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking
Subject: RECIPE: Moist Date Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 9 Jan 93 00:30:18 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      MOIST DATE MUFFINS  
  
1/2 cup brown sugar, 1 tsp salt, 1 cup date filling, 3/4 cup flour, 1 egg  
1 cup sour milk or buttermilk, 1 Tbsp melted shortening, 1.1/2 cups bran  
1 tsp baking soda  
Date Filling: 1 cup chopped dates, 1/2 cup brown sugar, 1 cup hot water,  
1 tsp lemon juice. Mix date filling ingredients & simmer until thickened.  
  
Preheat oven to 375oF, prepare pans. Measure sugar, egg, salt, shortening &   
date filling into a bowl. Beat vigorously until smooth. Add bran. Add flour & 
baking soda, then milk. Stir ONLY to moisten ingredients. Spoon into pans &   
let stand for 3 mins. Bake for 20 mins or until done. Makes 12 deliciously   
tasty & moist muffins. Note: Shortening may be anything you wish ie butter,   
margarine, oil etc.  
  
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++  
  + All muffin recipes may be requested via FTP-by-Mail. At the start of a +  
  + new line type /HELP to receive the Help file for further instructions. +  
  +              Address EMAIL to: muffin@pinn.nacjack.gen.nz              +  
  +              Recipe queries to: pandora@kcbbs.gen.nz                   +  
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++  
  
Newsgroups: rec.food.cooking
From: schouten@sp95.csrd.uiuc.edu (Dale Schouten)
Subject: Baking Soda/Powder
Organization: Center for Supercomputing R & D
Date: 5 Jan 93 12:26:12

Does anyone know the difference between Baking Soda and Baking Powder
in terms of the end result in a recipe.  I have seen recipes for cakes
or breads that use one, the other or both but none of my cookbooks
seems to have any commentary on what they do other than make things
rise.

Specifically, I'm looking to make a relatively light/fluffy/moist
cornbread (along the lines of Marie Callendars) and am curious which
to use.  Also if anyone has any MC style cornbread recipes I'd love to
try them.

Thanks!

Dale Schouten
schouten@uiuc.edu
From: thelma@csd4.csd.uwm.edu (Thelma Lubkin)
Newsgroups: rec.food.cooking
Subject: Re: A question about bread.
Date: 12 Jan 1993 19:40:53 GMT
Organization: University of Wisconsin - Milwaukee
NNTP-Posting-Host: 129.89.7.4

jimfc@ecst.csuchico.edu (James Francis Coughlin) writes:
: I have made bread a few times now, using half or somewhat less than half
: whole wheat flour and the rest white bread flour.  It has turned out
: pretty well - light, moist, tasty.
: 
: The problem is that after a day or two, it gets dry and tastes no better
: or worse than store-bought bread.  I keep it sealed in an airtight plastic
: bag at room temperature.  I would like to be able to make bread on the 
: weekend, and use it to make sandwiches during the week.  
: 

      No No No---exciting bread is not meant to keep for
   days on end.  The best of breads has a wonderful crisp crust and a soft
   texture inside; it is made without sugar and without fat and is ready
   for use as breadcrumbs by the next day.
      Bread that has been stored in plastic wrap is never fit to be eaten.
   Honestly stale bread that once was good hardens into something that
   can be eaten as a cracker if it's stored in a plain brown bag, where it
   dries and dries and never molds.
                                     --Thelma
From: $stephan@sasb.byu.edu (Stephan Fassmann, Software)
Subject: What to do with a Ham Bone?
Organization: BYU
Date: Tue, 5 Jan 1993 19:18:00 GMT
X-Posted-From: garyf.byu.edu
NNTP-Posting-Host: sol.ctr.columbia.edu

We have a leftover ham bone which is quite large and I was thinking of 
making something with it. While I could make a stock of it I am in the mood 
for a good split pea soup anyone have a recipe?
Thanks alot.
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Bacon Drippings - Storage Life?
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Thu, 7 Jan 93 18:18:28 GMT

In article <93Jan05.173006.28329@acs.ucalgary.ca>, parr@acs.ucalgary.ca (Charles Parr) writes:
|> 
|> Sigh. Another Foodie without the perspective to realise that
|> moderation is much better than abstention.
|> 
|> Not sharing your apparant desire to "live" forever, I will give
|> some suggestions to this wise and frugal soul who is saving those
|> precious drippings.
|> 
|> 1) make Baking Powder Biscuits, but replace 1/2 of the butter
|> with bacon drippings.
|> 
|> 2) Use it as you would butter to fry an egg, or as the oil for
|> a roux, or to make a Fried Grilled Cheese Sandwich.
|> 
|> 3) toss cooked tortellini in it for a quick and tasty pasta
|> meal. Add cheddar to taste.
|> 
|> Bacon grease can be culinary gold. However, remember that it's
|> an animal fat, and plan your meals accordingly.
|> 
|> Regards, Charles

Charles, you forgot the cornbread!!!
From: mberteig@cco.caltech.edu (Michelle Berteig)
Newsgroups: rec.food.cooking
Subject: Re: Breadmachines....Purchasing Advice
Date: 11 Jan 1993 02:14:39 GMT
Organization: California Institute of Technology, Pasadena
NNTP-Posting-Host: punisher.caltech.edu

Hi!

Regarding the thread about DAK, they don't sell returned or used
merchandise through their regular catalog.  You have to go to their
showroom to buy these items, and they are marked down quite a bit.
I bought a breadmaker there for my parents and I think it was about
$75.  Looks great, works great.  I've had my DAK breadmaker for over
2 years now, and no problems at all!

Just another satisfied customer,
Michelle Berteig
Newsgroups: rec.food.cooking
Subject: Re: Hand crank pasta makers?
From: hooverb@cs.wvu.wvnet.edu (Bruce Hoover,Armstrong)
Date: Wed, 6 Jan 1993 04:25:29 GMT
Organization: Concurrent Engineering Research Center
Originator: hooverb@a.cs.wvu.wvnet.edu

From article <93004.231947U33976@uicvm.uic.edu>, by Barry Grau <U33976@uicvm.uic.edu>:
>>
>>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  d
>>an
>>buy more attachments!
> 
> 
> this is probably a stupid question, but can't you cut it with a knife?

Well, of course you can, but some of the cutters do really nifty
things...

for example the lasagne cutter curls the edges, or the ravioli cutter
takes two sheets of noodle with filling between and adds the crimps.

Also, when cutting thin linguine, it can be difficult to get it even.
The sphagetti cutter also seems to as a rounded shape to each noodle,
etc.

According to the information in the box, Atlas also makes one that
creates filled cannaloni... just wait til I find that one in the store.

Bruce Hoover
 
Newsgroups: rec.food.cooking
From: NE0152@LMSC5.IS.LMSC.LOCKHEED.COM
Subject: RE: Defrosted Pork
Organization: Lockheed Missiles & Space Company, Inc.
Date: Mon, 11 Jan 93 14:53:34 PST

------------------------- Original Article -------------------------
From: sjo2693@tesla.njit.edu
Newsgroups: rec.food.cooking
Subject: Defrosted Pork
Date: 9 Jan 93 00:18:15 GMT
Organization: New Jersey Institute of Technology

A good friend raised a pig for us.Well,it got butchered and we froze
most of it...inadvertently the tongue,heart and the liver was mistakenly
defrosted....I don't want to throw them away...what can I do??????


Well, you could try the National Pig Organ Transplant Donor Program!
There just might be some sick pig out there waiting for one of these
organs! Just think , it's not everyday you get a chance to save a
sick pig!!!

THE Q :-}
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Loyd Grossman                           
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Thu, 7 Jan 1993 00:49:00 +0000

Claudia Kale responded to a previous article of mine:

>I don't understand your comment about Lloyd Grossman; I agree
>that he is a major detraction and his voice/accent makes the hair
>stand up on the back of my neck.  But I can't agree that he's trying
>to be an American (apologies if I've misinterpreted your comment)...

But that's just it!  Loyd (one "l", not two) is American, from
Massachusetts.  That phony accent of his is so grating on the ear.
He sounds like a Hollywood version of what an English Public School
accent should be.  I have difficulty watching American actors and
actresses pretending to be British (be it England, Wales, Scotland,
or Irish).  It just doesn't go over.  And neither does Loyd in my book.

No, Loyd isn't trying to be American.. he's trying to be British, and
doing a poor job of it.

As for the advice about BBC Good Food, I buy it at my newsagent's
faithfully... Plus I watch BBC's Food and Drink, even though I have
a problem with Michael Barry and Jill Goolden.  [gawd, it must look
like I am down on the entire British TV cooking community.. I'm
really not!  I think the Roux brothers are loads of fun, can't get
enough of Anton Mosimann, and the Victorian Kitchen was an excellent
series]

Jazzie

>>>MATRIX version  1.20g
From: moser@sw.stratus.com (Tom Moser)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 11 Jan 1993 18:04:59 GMT
Organization: Stratus Computer, Inc.
Distribution: usa
NNTP-Posting-Host: iconoclast.sw.stratus.com

In article <1993Jan5.154127.26139@cbfsb.cb.att.com>, fgn@cbnewsb.cb.att.com (frank.g.neves) writes:
> > 
> Years and years ago I used to love sandwiches made with hard salami and
> strawberry preserves on whole wheat bread.  I think it was the combination
> of sweet and sour which made it so good.  
> 

Garlic bologna with yellow mustard and jelly (strawberry or grape). This is
also good with headcheese instead of bologna.

Another one is softboiled eggs with shredded cheese, diced bologna and catsup.

-Tom
Newsgroups: rec.food.cooking
From: alekz@welchgate.welch.jhu.edu (Alekz Vermont)
Subject: Re: Garlic Storage/Use
Organization: Johns Hopkins Univ. Welch Medical Library
Date: Wed, 6 Jan 1993 15:26:11 GMT

>Questions:
>Are the clay "garlic pots" good at prolonging storage?
>How does the oil(?) packed minced garlic compare to fresh?
>Does the "screw" type of storage/press work well? 
>Any other suggestions?
>
>Pete Stryjewski
>pstryjew@colsun.Central.Sun.COM

1) never tried a clay pot -- i find that i use my garlic quickly enough
that it doesn't sprout  :-)  (don't think i make much that requires less
than 1/2 a bulb....)
2) the pre-minced packed garlic often is too mild, and tastes like
preservatives....not very tasty.  but once an a while you can find some
from Gilroy (the garlic-capitol, located in Calif) that is packed w/out
preservatives...this stuff isn't too bad.
3)  i use a food processor to chop garlic, especially when i'm using a
lot... you can get one of those miniProcessor's for ~$10 that are _great_
for chopping garlic, ginger, and other herbs and spices.

-alekz.
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Sea Salt
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Fri, 8 Jan 1993 22:25:47 GMT

>saltier.  Does anyone have any suggestions on how and when to
>use sea salt, and what exaclty it contains?

The content pretty much depends on how the manufacture happened to process it.
I *think* that normal table salt comes from the mostly-pure NaCl part of salt
domes, often with some NaI thrown in to "iodize" it.  I believe that most
"sea salt" sold is prepared by evaporating [filtered?]seawater and selling you
whatever's left.  By far the most prevalent substance is NaCl (sodium chloride)
-- the normal table salt that you're used to.  Next in abundance is is KCl
(potassium chloride).  You don't normally get much of this in table salt
since it is slightly more soluble than NaCl, so when the big salt domes were
deposited, the KCl precipitated out after and thus on top of the NaCl.
There are a host of other dissolved salts and what not in there, but they're
just traces.  KCl can often be found in grocery stores as a "salt substitute"
for people who need low-sodium diets or potassium supplements.  KCl is quit
bitter, though, so it's often mixed with NaCl or even sugar to downplay the
taste.


Plug:  I don't own a salt shaker, and there is no NaCl in my apartment.  You
don't need it, and I don't miss it.

-- 

======================================================================8--<
From: kostkows@oasys.dt.navy.mil (June Kostkowski)
Newsgroups: rec.food.cooking
Subject: Re: Baking Pretzels
Date: 11 Jan 93 20:13:50 GMT
Reply-To: kostkows@oasys.dt.navy.mil (June Kostkowski)
Distribution: na
Organization: Carderock Division, NSWC, Bethesda, MD

You have to use parchment paper to protect the pans.  You can buy parchment
paper at most large grocery stores (Safeway, Giant, A&P) or any kitchen
supply store.

We have an Amish Market near us (run by real Amish people), it's only open on
Thursday, Friday and Saturday.  There's a pretzel stand in the market that has
the BEST soft pretzels!!!  They don't use lye as you cite in your message; 
instead they use baking _s_o_d_a mixed with water (3 TBS of sode to 1 cup warm
water).  After forming the pretzels, dip in the soda/water mixture, place on
parchment paper and bake.  (The Amish family that runs the stand of course
won't divulge the pretzel recipe but did tell me about the baking soda).
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Hot Pepper question
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Sun, 10 Jan 1993 20:17:33 GMT

>I have a recipe which calls for Thai Hot pepper.
>Ittty bitty red peppers with a humongous bite.

>However, I can't get them here. Is there anyone out there with enough pepper
>experience who can tell me what the best substitutes would be?

While I've occasionally seen "Thai peppers", most of the Thai food I've gotten
in restaurants has been made with Serranos, which are reasonably available.
-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: mawells@gallua.gallaudet.edu
Subject: re: luau recipes - bounced mail
Organization: Gallaudet University
Date: Fri, 8 Jan 1993 21:39:17 GMT

Tried to send mail to mqdl@Lehigh.EDU but mail bounced and I erased message
before I knew.  Please send e-mail address and I will try again.

Sorry to others on net for posting here but only way to contact person.

thanks

Mary Ann
Newsgroups: rec.food.cooking
From: GEN5075@Husky1.StMarys.Ca (CLAIRE MOXON)
Subject: Re:  Braun Hand Blender
Organization: St. Mary's University, Halifax, N.S., Canada
Date: Mon, 11 Jan 1993 13:42:00 GMT
X-News-Reader: VMS NEWS 1.13.SMU

Just to put in my two cents worth...

The Braun Hand Blender I have is great - especially for making puddings, 
cream soups, those diet milkshake drinks, other milkshapes, whipped cream,
beating egg whites, or just about anything else.

They only recently started making the "attachments" as far as I know, and
the little veggie chopper that comes with it now is not very big, but looks
to be ideal for making salsas or pesto or other small amounts of finely
chopped herbs.  It also comes with some sort of whipping attachment, but its
whipping capabilities are pretty good even without the attachment.

I would recommend one simply because it is *so* easy to clean - basically
just run it under a tap unless you've been using it on something *really*
sticky.  And mine says in the instructions not to run it for more than five
minutes straight, which is plenty of time for most things, but for a lot of
things you're not running it straight for longer than a couple of minutes.

I use mine a lot, and have found it to be great for a number of uses.  The only
thing it won't handle is heavy dough (its great for pancake batter though).

Claire