HDTenEightyP/NetNews huggingface dataset:
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.cooking
Subject: Re: French toast or  evolution  in the kitchen
Date: 19 Aug 92 20:28:34 GMT
Organization: Yet Another Graphics Project, Bellevue, WA

In article <5665@transfer.stratus.com> kaz@vineland.pubs.stratus.com (Karen Fegley) writes:
>
>If you want to vary the flavor, you might try beating some vanilla
>or almond flavoring into the egg/milk mixture, or some spice such
>as cinnamon, cloves, allspice, or nutmeg.  Maybe even powdered
>ginger or garam masala if you are feeling adventurous.
>
My favorite flavoring for french toast is a combination of rum and lemon juice
(sorry, I can't tell you the measurements - I just splash both in.)

Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das 
Newsgroups: rec.food.cooking
From: palmerp@math.orst.edu (Paul A Palmer)
Subject: Re: recipes.tar.Z  ?????
Reply-To: palmerp@math.orst.edu
Organization: Dept. of Math, Oregon State University
Distribution: usa
Date: Fri, 14 Aug 1992 00:23:39 GMT

In article <1992Aug11.121007.6834@cbfsb.cb.att.com> jpl9k@cbnewsb.cb.att.com (john.p.letourneau) writes:

   mkdir $HOME/FOOD! ; cd $HOME/FOOD!   # Create and go to the tree of food 8-)
   uncompress recipes.tar.Z | tar xf -  # No need to have an intermediate file

I think he means

   zcat recipes.tar.Z | tar xf -

for the last command.

--
Paul Palmer
Department of Mathematics     	E-mail: palmerp@math.orst.edu
Kidder Hall 368
Oregon State University, Corvallis, Oregon 97331-4605
Newsgroups: rec.food.cooking
From: educ@unixg.ubc.ca (Vicki Domansky)
Subject: Re: Alternatives to boiled potatoes ?
Keywords: potatoes
Organization: University of British Columbia, Vancouver, B.C., Canada
Date: Wed, 12 Aug 1992 19:15:02 GMT

In article <1992Aug12.093552.12273@maths.tcd.ie> acox@maths.tcd.ie (Aoife Cox) writes:
>. I recently acquired a large supply of (new) potatoes
>. My cooking facilities consist of a grill/2 gas rings i.e. no 
>oven/microwave :-(
>. So, I can boil potatoes to my hearts content (and my stomachs dismay!)...
>. What else could I do - apart from, say, mashing or frying the 
>boiled potatoes or perhaps making some kind of potato cakes ??

Boil the potatoes, drain them, then add butter, sour cream and dill to
taste.  Mmmm!  Or use parmesan cheese instead of dill for a different
flavour.

-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Vicki Domansky <Morgaine>                               educ@unixg.ubc.ca
Education Computing Services                       v_domansky@mtsg.ubc.ca
U of B.C. Vancouver Canada                        usereduc@ubcmtsg.bitnet
From: arielle@taronga.com (Stephanie da Silva)
Subject: Australian Cuisine
Organization: Taronga Park BBS
Date: Thu, 20 Aug 1992 07:59:44 GMT

Australian Cuisine is the name of a lovely cookbook that Manda gave
me when she visited.  I've been flipping through it and it has lots
of great recipes.  However, I'm beginning to understand why there's
so much cross-cultural confusion on this newsgroup.

For instance, there are a lot of meat cuts that I'm not familiar
with.  Like Bolar Roast.  Hm, the recipe says it's a whole rump
roast, now that I understand.  Here's another: bladebone steak.
And topside steak.  Fillet steak I think I can glom on my own.

One thing that caused some confusion between Manda and I (it stemmed
out of a pumpkin pie recipe) is that she calls all squash "pumpkins"
while I just call a specific squash "pumpkin."  According to this
book, a bush pumpkin is what I call a pumpkin.  Oh, this is neat....
vegetable spaghetti -- that must be spaghetti squash.  I wonder why
they didn't call it spaghetti pumpkin?  :-)  And what are chokos?

More stuff: tasty cheese, calrose rice, vanilla essence, silverbeet,
vanilla junket tablet.  Oh, here is says slipstone peaches.  Are those
freestone peaches?  Blood plums -- hm, I've heard of blood oranges but
not blood plums.  And what is sago?  To me, a sago is a palm tree but
I don't think that applies to this pudding.  Rice Bubbles?  Those must
be Rice Crispies.  :-)  What is Copha? 

I want to make this recipe for Mushrooms that uses a rolled cookie
dough.  I've seen mushrooms made out of meringue, but not out of
pastry like this.  And speaking of meringue, next time I want to
impress someone, I think I'll make Pavlova (there are 3 recipes in
this book).  What's so funny is Pavlova is one of those things that
is unmistakably Oz, but I can't think of any other item that more
Oz turned their noses up at.  It's a fairly simple dish -- just a
meringue filled with cream and fruit -- well, baking the meringue
is the hard part.

All in all, a wonderful little cookbook.  Thanks, Manda!
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
  "We are the beaters that scramble your eggmen.  We are..." 
                    "Really dumb." -- The Darkwing Squad and Steelbeak
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Australian Cuisine
Organization: Taronga Park BBS
Date: Fri, 21 Aug 1992 14:01:30 GMT

In article <1992Aug21.031603.23612@cltr.uq.OZ.AU>, mattd@cltr.uq.oz.au (Matthew Deshon) writes:
> arielle@taronga.com (Stephanie da Silva) writes:
> 
> >vegetable spaghetti -- that must be spaghetti squash.  I wonder why
> >they didn't call it spaghetti pumpkin?  :-)  And what are chokos?
> 
> Usually refers to various types of pasta with a vegetable flavour.
> For example: Spinach fettucini, tomato spaghetti.

That was my initial impression -- that it was some sort of pasta
dish with chopped veggies tossed in or piled on top.

However the description reads:

	"A new vegetable to Australia.  It looks like a yellow
	 marrow but when boiled, the flesh can be forked into
	 strands rather like spaghetti."

... Which perfectly describes spaghetti squash.
-- 
Stephanie da Silva                        
arielle@taronga.com                           
  "We are the beaters that scramble your eggmen.  We are..." 
                    "Really dumb." -- The Darkwing Squad and Steelbeak
From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Date: Thu, 13 Aug 1992 18:28:36 GMT
Subject: Re: Recipes For The Cooking Inept??
Organization: HP Santa Rosa Site (NMD MTA MWTD)
Newsgroups: rec.food.cooking

>> And if you have to work at a nine-to-five job, but still want to eat roast
>> chicken, use the Urban Peasant's method:
>> 
>> Turn the oven to 200F and stick the
>> pan in the cold oven. Go away for 6-10 hours (it doesn't matter much;
>> after 10 hours, the bird starts to fall apart). 
>
>Two things wrong here.  One is cooking the bird that slow.  I don't
>think that low of a temperature is sufficient to kill off all the
>bacteria that may be present.
>
>Second is turning your oven on and leaving the house.  This is not
>a very wise move as instead of coming home to the aroma of roast
>chicken, you could very well come home to a burnt down house.
>I don't mean to preach but I just don't think it's good advice to
>give a novice cook.

Good advice from both.  I find it easier to use a crockpot and follow about
the same method to make a chicken roast with vegies.  I feel much safer
with the crockpot than leaving the oven on and going away.  Plus the
crockpot is perfect for leaving the leftover meat and vegies and drippings
in and making a soup or stock for later.


-----------------------------------------------------------------
Don { Go Niners } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690
From: teri@sdd.hp.com (Teri Tracey)
Newsgroups: rec.food.cooking
Subject: Re: selecting fresh pineapple
Date: 19 Aug 1992 10:53:31 -0700
Organization: HP/San Diego Technical Graphics
NNTP-Posting-Host: hp-sdd.sdd.hp.com

> 890232a@dragon.acadiau.ca (Steve Astels) writes:
>
>on a related note: A couple months ago I bought a (whole) pineapple & ate it
>with a friend. After the first couple pieces my mouth started stinging.  "yum,"
>I though, "It must be slightly acidic."  After several more pieces my mouth
>started to really *hurt*, and also bled a bit!!!!  My friend suffered the
>same effects.  Needless to say that ended our pineapple consumption that nite,
>and ever since I have been wary of buying another.

Pineapple is *very* acidic and will do this...it's happened to me.  This is
why you aren't supposed to put pineapple in jello; the acidity prevents
the jell from setting.  It will also burn your hands if you work with
open pineapples (ask anyone who's worked in a pineapple packing plant,
like my mom).

Teri Tracey
San Diego, CA
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Let's all give a round of applause to...
Date: Wed, 19 Aug 1992 22:33:46 -0500

  IS> From: ilana@kiowa.scd.ucar.edu (Ilana Stern)

  IS> ...Shankar Bhattacharyya.  Having a Real Chemist on rec.food.cooking is
  IS> an amazing luxury -- imagine, actual facts on a newsgroup instead of
  IS> just (well, in addition to) the usual parade of contradictory
  IS> opinions! Shankar, your articles are a pleasure to read, and I always
  IS> learn something interesting, useful, or delicious.  Thank you so much
  IS> for the chemistry lessons and the Indian cooking information!

I'll not only second that, I'll jump to my feet and hoist a glass in the
general direction of Shankar!  (My only regret is that it's just an empty
coffee cup, but it's 9:30 PM and I do most of my serious drinking in the
mornings.)

I even forgive him for the advice he gave me on cleaning out my coffee-maker.
I'm not sure I'll /ever/ get all the tartar sauce out of it.

I hope you and Shankar will forgive me for saying I also value highly the
messages I read from many other people.  I value them so highly, I'm about
to invest in a much larger hard drive...
From: csj@aber.ac.uk (Caroline Shan Jones)
Newsgroups: rec.food.cooking
Subject: chocolate!
Keywords: Chocolate Swopping !!!
Date: 14 Aug 92 14:05:39 GMT
Organization: University of Wales, Aberystwyth

Anyone out there who would like to try some
UK chocolate?  I'd like to try some american,
belgium, french, italian chocolate.  

Anyone interested - please mail me and we'll
sort something out.

Bye for now from a Welsh Chocaholic !
Shan.
From: seb1@leia.dr.att.com (131010000-BadianS(DR1510)43)
Newsgroups: rec.food.cooking
Subject: Re: To Peel or Not to Peel?
Date: 12 Aug 92 14:49:18 GMT
Reply-To: seb1@druhi.att.com
Organization: Bell Labs, Denver, CO.

|> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
|> : So my question is, are we all saying (and is the Health Department which
|> : regulates restaurant practices, agreeing) that we needn't worry about soil-
|> : borne diseases attached to vegetable peel? That casual cleaning (this could
|> : be pretty casual!) followed by cooking is sufficient to render unpeeled
|> : veggies completely safe to eat?  I realize the peel contains (is?) fiber, 
|> : and that's nice, but I think people are mostly not peeling in order to save
|> : time.  So is there any risk?

I peel potatoes because the highest concentration of solanaine is contained
in the peel. This is obvious when a potato is green, but even non-green
potato peels contain solanaine. It's a poison, not something you want to
ingest a lot of. If you eat the peels infrequently, it's not a big deal, but
if you eat them regularly it isn't real good for you. Also, for children
with smaller bodies and a limited ability to metabolize the poison, it
can be more dangerous. I also read that it tends to build up in your body
but I don't know if this is true (any bio-chemists out there?).

|> : P.S.  What about eating *raw*, unpeeled carrots?  No cooking to kill the
|> : germs.  How much scrubbing is "enough", and if it's a lot, then I might
|> : as well peel them.

I don't usually peel carrots unless they are dirty and I can't get them
clean with washing. And I eat plenty of them raw. Hasn't seemed to do any
harm yet!

Sharon Badian
AT&T Bell Labs - Denver
seb1@druhi.att.com
Newsgroups: rec.food.cooking
From: laurent@tamdno.enet.dec.com (Hal Laurent)
Subject: RE: How many cookbooks?
Organization: Digital Equipment Corporation
Date: Thu, 20 Aug 1992 00:43:56 GMT


I probably have 40 or 50 myself.  I'd have more if they didn't
cost money. :-)  A fair amount of them are for various styles of
foreign or ethnic cooking (Chinese, Indian, Thai, etc.).

Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: REQUEST Alfredo sauce (or substitute)
Organization: Wayne State University, C&IT
Date: Wed, 12 Aug 1992 12:51:09 GMT

How about a quasi-authentic Spaghetti Carbonara?
 
Mix and set aside: 4 oz cream, 4 heaping Tbs parmesan, two eggs, pepper,
other spices as desired;
 
Heat in a pan: 8 oz of bacon or (better) prociutto, cut in tiny pieces
 
Boil: 1 lb spaghetti
 
When the meat is crisp, drain all but perhaps two tablespoons of fat.
 
Drain the spaghetti and quickly toss with the meat & fat.
 
Add the cream/cheese/egg mix, toss again, and serve right away.
 
This *so* good, and so rich, that I haven't made it in five years ;-)
 
           --mike
Newsgroups: rec.food.cooking
From: shelly@lanai.cs.ucla.edu (Shelly Backlar)
Subject: Needs uses for Italian bread crumbs
Originator: shelly@lanai.cs.ucla.edu
Organization: UCLA Computer Science Department
Distribution: usa
Date: Fri, 14 Aug 92 16:28:02 GMT

ITALIAN-SEASONED OVEN-FRIED CHICKEN

I got this recipe from a cookbook called _Lean Cuisine_ by Barbara Gibbons.  It is easy to make and tastes great.

1 frying chicken (about 1 lb. -- I use boneless chicken breasts)
1 cup tomato juice
1/2 cup Italian-seasoned bread crumbs
1/4 cup grated Romano or Parmesian cheese

Combine chicken pieces with tomato juice in plastic bag or large bowl.  Marinate 30 minutes at room temperature or several hours in refrigerator, turning frequently.  Drain chicken.  Combine remaining ingredients in heavy paper bag.  Place chicken pieces, a few at a time, in paper bag; shake to coat chicken.  Arrange chicken pieces skin-side up (I always remove the skin) in nonstick pan or baking sheet.  Bake uncovered in a preheated 375 degree oven 1 hour, or until crisp.

Marinating the chicken in the tomato juice gives it great flavor and keeps the chicken moist.                                            

Shelly Backlar
UCLA Computer Science
From: owen@ducvax.auburn.edu
Newsgroups: rec.food.cooking
Subject: Re: Grits (Was Re: What we ea
Date: 12 Aug 92 13:59:42 GMT

In article <1992Aug11.111513.1@cubldr.colorado.edu>, matthews_k@cubldr.colorado.edu writes:
>
> Actually, grits are ground Hominy, not ground corn.   I known the two
> are related, but they are not the same.
> 
There are both corn grits and hominy grits.  The ubiquitous southern
truck stop variety are nearly always hominy grits.  And, despite having
lived my entire life in the states of Alabama and Louisiana, I find
hominy grits unfit for human consumption (and the slow-cooking kind
are almost as foul as the instant ones).  There may be industrial uses,
such as filling cracks in retaining walls, that justify their existence,
however.

Corn grits, on the other hand, are a delightful and palatable way to
start the day (or to enjoy at other times, as well) -- sort of a
polenta a la dixie.  They are, however, rare enough that I would probably
never have encountered them had I not spent a couple of years counseling
runaways.  The program for which I worked got a fair amount of government
commodity food, yellow corn grits being the most memorable.  I *never*
see these in supermarkets, however; you can occasionally find them in
natural foods stores.

Larry Owen
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Whipped Potatoes with Basil Oil....
Date: 19 Aug 92 16:52:56 GMT
Followup-To: rec.food.cooking
Organization: SCRI, Florida State University

As a member of the small, but select, fraternity of those who
think that whipped potatoes are God's gift to personkind,
I was interested to see today that The New York Times
felt that part of "All The News That Is Fit To Print"
was a recipe which sound...intriguing.  It follows in it's
entirety, shamelessly copied, but with credit to the Park
Avenue Cafe, in New York City:

		Whipped Potatoes with Basil Oil

Total time: 40 minutes
plus one day to steep basil oil

5 large baking potatoes
1 cup hot milk
1/2 cup extra-virgin olive oil
1/2 cup melted butter
  Salt and freshly ground black pepper to taste
6 tablespoons basil oil, approximately
  (see recipe for basil oil)
1 teaspoon cracked black pepper
4 teaspoons chopped chives

1.  Peel potatoes and cut in 1-inch cubes.  Boil
in lightly salted water until tender. Drain and
put in a bowl.

2.  Beat the potatoes slowly, using a hand mixer
or the whip attachment of an upright mixer.

3.  Gradually add the hot milk.  When milk is mixed
in, slowly drizzle in olive oil, followed by melted
butter, salt and pepper.

4.  To serve, drizzle basil oil over whipped potatoes
and garnish with cracked pepper and chives.

Yield:  6 servings

		Basil Oil

1 bunch fresh basil
1-1/4 cups virgin olive oil

1.  Bring a medium saucepan full of lightly
salted water to a boil.  Add basil.  Blanch
20 to 30 seconds.  Drain and squeeze dry.

2.  Put basil in a blender with 1/4 cup olive
oil.  Blend.  With motor on high, gradually add
remaining cup olive oil.  Blend until smooth.
Pour mixture into a glass jar or bottle and leave
to steep for one day.  Store in refrigerator.

NOTE:  Sounds yummy, no?  Also sounds like it is
loaded with cloresterol, too, huh?  Well, good
news!  The same issue of the NYT also had an
article which said that medical researchers had
discovered that while it is undoubtedly true that
high cloresterol contributes to certain types of
heart diseases, it has *also* been found that LOW
cloresterol might be contributing to other types
of diseases (and it gave a list of horribles).
Seems that people with a cloresterol count of
*under* 160 are at risk for these others!

Now, the issue is not clear, but you just can't
be too careful, if you catch my drift.  So I
will continue to eat things like the above, but
in moderation (as in all things :-)

John
--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, FL 32306
 "Busted flat in Baton Rouge, waiting fer a train......" - Damnit, Janis,
    I can forgive the drugs and the sex, but not your dying so early!!
From: zola@hardy.u.washington.edu (jestem oczarowana)
Newsgroups: rec.food.cooking
Subject: Re: Keeping food in tin cans
Keywords: Tin Can
Date: 13 Aug 92 00:10:21 GMT
Organization: University of Washington, Seattle


 rjarecki@balboa.eng.uci.edu (Robert Jarecki) writes:

>In article <36268@sdcc12.ucsd.edu> al@jeeves.ucsd.edu (Andy Lee) writes:
[stuff deleted for bandwidth]

for that matter hold half a dirty old penny in catsup for about a minute.
you might (or might not) be surprised when the penny is shiny afterwards.

a little catsup (and salt for abrasive) is a non-chemical-polish alternative
for copper cleaning as well.  Or lemon juice and salt.

-Rebecca
From: sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Re-use of vegetable oil
Date: 18 Aug 92 00:32:41 GMT
Organization: NYU Stern School of Business

In article <1992Aug17.204656.14341@cc.umontreal.ca> little@ERE.UMontreal.CA (Littlejohn Tim) writes:

>I often cook small quantites of food (e.g. falafel) in vegetable
>oil.  It seems like a real waste to discard the oil once it has
>been used, but I was told by a scientist friend that once the oil
>has been used (heated and cooled) that it becomes carcinogenic.
>Thus, repeated re-use of the oil would be hazardous.
>
>Has anyone else heard this?  Is there any truth to it?

Polyunsaturated vegetable oils get oxidized to peroxides. Peroxide
formation is slow at room temperature, roughly comparable in rate to
development of rancidity, which, by the way, means something very specific
to us food nerds, not just development of an off flavour. Decomposition of
peroxides forms the compounds responsible for rancidity.

The development of peroxide is easy to measure. If you leave an open
bottle of a significantly polyunsaturated vegetable oil on top of a room
heater overnight, the elevation in peroxide content is obvious. At that
point you are talking about a few ppm peroxide at most.

Elevation of peroxide levels in oils is very much more rapid at higher
temperatures. Reuse of frying oil will obviously make this worse. From a
chemist's point of view this is a given. It is obvious, and easily
demonstrated.

There is some concern that peroxides cause cancer. I have no idea what the
epidemiological evidence is. That peroxides damage DNA is very hard to
dispute. Indeed, if you want to argue that they don't, you have a tough
argument to make.

The question, however, is the following: given the exposure we have, does
that exposure make any real difference, i.e. what is the risk at realistic
levels. I have no answer for that question. I very much doubt that it is
realistic to do a good study of that, either. It does not take all that
much peroxide to make oils unpleasant, so it is hard to estimate risk. You
can't feed people larger doses. You won't see much better numbers on that
any time soon.

Saturated fats form peroxides very slowly. Truly saturated fats, of course,
do not form peroxide at meaningful rates, but there ain't no truly
saturated fats.

Monounsaturated fats form peroxides, but slowly, and polyunsaturated fats
form peroxides more rapidly. At the same time, the degree of saturation
has implications for cardiac and circulatory health that run counter to
the trends for peroxides. I offer no judgments as to which anyone should
worry about.

- Shankar
From: dschieb@saturn.cv.nrao.edu (Darrell Schiebel)
Subject: Middle Eastern Recipes (request)
Organization: National Radio Astronomy Observatory
Distribution: rec
Date: Wed, 19 Aug 1992 18:04:26 GMT



	Does anyone have recipes for Falafel, Hummas, Baba Ghanoush,
	Tabbouleah, Grey Beh, etc. (please pardon mispellings) I'd really
	 appreciate getting a copy if you have one of these recipes; middle 
	eastern cookbook suggestions would also be appreciated.

	I've just recently moved away from my favorite middle eastern 
	restaurant, and I'm going through MEFW (middle eastern food withdraw).


							many thanks,
							Darrell Schiebel 
							dschieb@nrao.edu
From: martin@adpgate.UUCP (Martin Golding)
Newsgroups: rec.food.cooking
Subject: Re: How many cookbooks?  WAS Re: burgers
Date: 21 Aug 92 19:18:41 GMT
Organization: ADP Dealer Services R&D, Portland, OR

kaz@vineland.pubs.stratus.com (Karen Fegley) writes:

>>  That is not  a typo. Two thousand, two hundred. Can't beat that. Has them
>>  in every room in the house except the bathroom. No duplicates.

And I thought I had the best stocked kitchen :-(


> After some years, I have given up counting mine.  Instead, I just
> measure by the board foot.  I think I have about 16 board feet,

I assume you're measuring those across the back? Board feet is a volume; I
call it "linear feet", about 27 at last measure.

I've got nearly enough recipes, I still have gaping holes in my foriegn
collection, but what I'm working on is some sense of the history of
dishes- so what's a good source for well-translated, unmangled cookbooks
pre-dating the 19th century? I'm particularly interested in Georgia
(the one in Asia); I made a Georgian fish recipe that seemed positively
archaic (large numbers of sweet spices, onion for bulk- similar to some
Roman dishes I've seen). I need to find out whether it was a well preserved
ancient recipe, or a Moslem influence.

I know, "Take it to r.f.historic".


> P.S.  Seems odd to me that so far there have not been any male
>       respondents to this thread.  Or do men not collect cookbooks?

I was about to post, when that 2200 cookbooks thing showed up.
"The size of the shelf doesn't matter, it's whether you know how to use them"
Right. It's so humiliating. You wouldn't understand, it's a male thing. ;-)



Martin Golding   | Real men make hollandaise over medium heat.
   DoD #236      |  [motcsd!]mcspdx!adpgate!martin
Newsgroups: rec.food.cooking