HDTenEightyP/NetNews huggingface dataset:
From: oldman@coos.dartmouth.edu (Prakash Das)
Newsgroups: rec.food.cooking
Subject: On making omelette without the yolks
Date: 27 Jul 92 23:04:40 GMT
Distribution: usa
Organization: Dartmouth College, Hanover, NH

I had posted this a few days back, but it doesn't seem to have
got out. If it did, please bear with me.

Since most of the cholesterol in an egg is contained in the yolk, I
tried making an omelette entirely *without* the yolks, using just the 
whites. I couldn't discern any major difference. Except that the 
omelette was whitish in color, took a little longer to cook (seemed
watery) and a little tasteless (or maybe it is my taste buds!). So
I am wondering, isn't this a nice way to enjoy an omelette without
those doses of cholesterol? Has anybody else tried this? Most
certainly, this isn't an original idea....

-PD
From: brad@buck.viewlogic.com (Bradford Kellogg)
Newsgroups: rec.food.cooking
Subject: Re: Recipe for Rhubarb Pie
Date: 21 Jul 92 22:06:53 GMT
Organization: Viewlogic Systems, Inc.
Originator: brad@buck


In article <8eP2gVa00Uh702RXJZ@andrew.cmu.edu>, Connie McGinnis <cr23+@andrew.cmu.edu> writes:
|> I'm looking for a recipe for rhubarb pie.  Is it the same as apple pie
|> except chopped raw rhubarb in place of apple slices?  Thank you for your
|> help!
|> 
If I remember correctly, the usual good rhubarb pie recipe calls for
eggs as well as a generous amount of sugar. If I locate my "usual good"
recipe, I'll post it.
From: charleen@ADS.COM (Charleen Bunjiovianna)
Subject: Re: How to ripen pears and pineapples?
Organization: The Original Estrogen-Crazed Lust Bunnies
Distribution: na
Date: Wed, 29 Jul 1992 16:06:42 GMT

In article <1992Jul28.184254.3129@desire.wright.edu> ccwu@desire.wright.edu writes:
>
>I am not sure about pineapples but the way Chinese ripen pears is to put them
>in the rice (uncooked) containers and they will be ripe gradually.

Hmm, hadn't heard that one.  I guess there's no harm in putting pears
in with raw rice.  I've had a few in a covered bowl on the counter for a
couple of days and they are slowly ripening.   Every time one gets ripe,
I eat it, then toss a few more from the refrigerator into the bowl.

No one's had a clue about the pineapple so far, but I'll try the same
technique.

When I was growing up in the Hood River Valley, we were surrounded by
apple and pear orchards.  Usually you could get ripe pears (left behind
by pickers) right off the trees, but if you had green ones, a couple
of days on the kitchen windowsill would do the trick.

Charleen
an apartment dweller for 28 more days
--
I'm not short.  I'm vertically-challenged.
From: xt@math.chalmers.se (Carl Hallen)
Newsgroups: rec.food.cooking
Subject: REQUEST: garlic soup
Date: 25 Jul 92 01:07:29 GMT
Distribution: rec
Organization: Mathematics Department, Chalmers University of Technology, Sweden


During a visit to Spain I had a wonderful dish at a restaurant.
It was a cold garlic soup. It was heavenly! Now I'd like to
have a recipe for this.

Thanks in advance.

Carl Hallen
From: derich@netcom.com (Scott A. Steinbrink)
Newsgroups: rec.food.cooking
Subject: Online Cookbook - Returned Orders - **READ*
Keywords: Return,online,cookbook
Date: 26 Jul 92 18:18:54 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

The following userids have been returned to me because my bulkmail
program does not recongize the host name, and I cannot send direct
text because it's too large and it will truancate it - you will miss
some of the lines, so please contact me immediately if your userid shows up
here:

  tom@rsl.tcs.tulane.edu
  dak@holpb.att.com
  axlaw@alaska
  rsmrt@oz.bwd.trw.com (*again*)
  pmmuggli@uokmax.ecu.uoknor.edu
  a10j101@htan.ucc.umass.edu

Thanks!

- Scott

-- 
NetCom: Derich@netcom.com
CompuServe: 76106.2055@CompuServe.Com
America Online: Derich
Paranoid schizophrenics outnumber their enemies at least two to one.
"Deaf people can do anything except hear" - I. King Jordan
Xref: sparky rec.food.cooking:12964 rec.food.drink:2358
Newsgroups: rec.food.cooking,rec.food.drink
Subject: Re: Brazilian dinner
From: bill@mri.com (Bill Weinberg)
Date: 21 Jul 92 05:49:36 GMT
Organization: Microtec Research Inc., Santa Clara, CA
Keywords: Brahma, chope, cerveja, beer, loira jelada

In article <4677199@bailey.UUCP> ben@bailey.UUCP (Ben Bailey) writes:
>I have two questions:
>
>1.  Does anyone know of a Brazilian restaurant in Florida?
>
>2.  What was the name of (one of the great ones!) beer,
>	something like 'bromo schop' or similar.  We would
>	like to special order, but don't know the name!

Perhaps you mean Brahma Chope - one of several popular cervejas in Brasil?
Others include Antartica, Mauser, Xingu. BTW - chope is beer on tap.

Bill Weinberg
Microtec Research Inc.
bill@mri.com
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: liver
Organization: Wayne State University, C&IT
Date: Wed, 22 Jul 1992 20:02:10 GMT

In article <1992Jul22.180846.28263@news.cs.brandeis.edu>
reynold@binah.cc.brandeis.edu writes:
 
>
>I used to like liver but then I had a bad experience when a
>sudden attach of stomach flu came on just after a meal of
>liver and onions. I won't go into details but I haven't really
>wanted any liver since.
>
Ah! The famous sauce bernaise effect! You probably won't feel like
eating liver for a while.
 
To those who have suggested that one must use *fresh* liver, led me add that
overcooking is what really turns a delicate meat into a tough, stringy
mess. Calve's liver must be cooked not a moment beyond done.
 
Chicken livers- broil or fry until done, and put through a grinder or food
processor with cooked onions, a bit of hard boiled egg, some schmaltz
(rendered chicken fat) and a dash of salt and pepper. About this ratio:
 
1 lb liver
1 onion
2T schmaltz
1 egg.
 
TO make schmaltz, take all the fat and skin from a chicken and cook slowly
with a cut up onion untill all the fat is rendered. Strain and refrigerate.
-----------------------------------------------------------------
 Michael Joseph Edelman           Wayne State University
 medelma@cms.cc.wayne.edu         Computing & Information Technology
 mje@pookie.pass.wayne.edu        Detroit, Michigan
 medelma@waynest1.bitnet          (313) 577-0742
 
Newsgroups: rec.food.cooking
From: bwatson@nyx.cs.du.edu (bruce watson)
Subject: Re: Looking for recipes for 'French Fry' potatoes (or is that potatos ;-)
X-Disclaimer: Nyx is a public access Unix system run by the University
	of Denver for the Denver community.  The University has neither
	control over nor responsibility for the opinions of users.
Organization: Nyx, Public Access Unix at U. of Denver Math/CS dept.
Date: Thu, 23 Jul 92 21:05:58 GMT

In article <1992Jul13.155230.1414@m.cs.uiuc.edu> howard@m.cs.uiuc.edu (Bonnie Howard) writes:
>If you are looking for something different - try taking flour, salt,
>pepper and water - Make a watery paste out of this and coat your french
>fries with it.  You can't make it to thick and it can't be to thin - you
>will just have to experiment with the coating - this is also delicious
>for onion rings - by far and away the best coating I have ever had.  I
>learned it from a Japanese lady who was an excellent cook - She lived 
>in an apartment down below us and we would wake up in the middle of 
>the night with the delicous aroma of food cooking - 2am - 3am - talk
>about different - it was a nice way to wake up but she never invited 
>us down for a meal....
>
>Let us know how you like it.
>
>bonnie
>

It's called Tempura and you can do the same for just about any vegetable.
For those that are dense like beets or carrots you will want to parboil
them for awhile first. You can also deep fry shrimp and fish filets
that way. Dredge a bit of parsley in the batter and deep fry. Experiment.

--
 ___________________________________________________________________________ 
|wats@nyx.cs.du.edu |   "To the extent that it doesn't use mathematics;     |
|   Bruce Watson    |               it is not a science."                   |
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: pickling cukes (& an alum query)
Date: Tue, 28 Jul 1992 17:36:01 -0500

  BW> From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)

  BW> 2)  I looked for Alum in my local supermarket and haven't found it.
  BW> 	Where should I be looking for it?  What exactly does Alum do 	for
  BW> pickling cukes, anyway?

If it isn't near the regular spices, or the pickling and canning equipment,
try asking at the pharmacist's window.  Sometimes, it's stored
behind-the-counter
(but non-prescription).

Newsgroups: rec.food.cooking
From: mfrancis@binah.cc.brandeis.edu
Subject: Re: REQUEST: Steak Marinade
Reply-To: mfrancis@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Fri, 31 Jul 1992 00:56:02 GMT

Lance Andrew Wong writes:

>Does anyone have a different marinading recipe/techinque.
>I'm getting bored of the conventional teryachi, a1, salad dressing etc...

Has anyone else replied to this yet?

Well, let me just say what I use as a general type of sauce.

I just use two types of soya sauce, light and dark, and put it on
the meat.  (I never measure, I just do it.)  Then I add a little
bit of corn starch, a little bit of salt, some pepper, some sugar.
Then I mix well.  Sometimes, especially with beef, I will add some
sesame oil.  Other times, when I feel like I want the meat to taste
a little sweeter, I add oyster sauce.

That's basically it.  I mix well, and then I let it stand for a while.
(Being a college student, that's very easy to do!)

Hope this helps!

(generalised sauce attributed to an ex-roomie of mine, Dr. Chan Yuen-Fai)

--
==============================================================================
Lyn Francisco, First Year Graduate Student	|"There is no power stronger
Brandeis University, Dept. of Chemistry		| Than gentleness of heart."
BitNet:    mfrancis@brandeis.bitnet		|
Internet:  mfrancis@binah.cc.brandeis.edu	|	-- Jose Mari Chan
==============================================================================
From: yoram@panix.com (Yoram Eisenstadter)
Newsgroups: rec.food.cooking
Subject: Re: Non-Fat foods with cholesterol
Date: 28 Jul 92 02:29:44 GMT
Organization: PANIX Public Access Unix, NYC


In article <0FmJoB2w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:
>
>   lisa@zeppelin.llnl.gov (Lisa Corsetti) writes:
>   > Can someone explain how a food can have cholesterol, but no fat?
>
>   They're different materials. Most fats contain cholesterol, but that's
>   not the only source of it.

Only animal fats contain cholesterol.

Cheers..Y
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: lowfat cookbooks (was: Re: REC: lowfat basil sauce)
Date: Thu, 30 Jul 92 04:58:47 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 

In article <8525.117.uupcb@cccbbs.UUCP> catharine.vinson@cccbbs.UUCP (Catharine Vinson)  writes:

>   Me, too!  But my all-time favorite "healthy" cookbooks are Martha
>   Rose Schulman's "Mediterranean Light" and "Entertaining Light".
>   She's a superb cook; her flavors are crisp and bright without
>   gimmicks or hunt-three-weeks-to-find ingredients.  She worked with a
>   cardiologist on her first book and and understands the differences
>   between fats, trends, and hype.

Thanks for the pointer.  I'd seen the books in the stores, but wasn't
sure if they were any good.  Turns out that my housemate has a copy of
Mediterranean Light and the recipes sound great.  I must admit,
though, that I can be a sucker for recipes with "hunt-three-weeks-to-
find ingredients".  I only just recently found a source for Sap Sago,
a non-fat herbed cheese from Switzerland that was mentioned in a
cookbook. If it's new and different and seeminly painless, I want to
try it.  I think I got that trait from my mom.  She's on a never
ending search for an elusive, but once tasted, coconut tea.  Kudos to
the first of her kids that finds some.  Anyone out there know where I
can get some coconut tea?? :-)

>   I never tell dinner guests they're eating "diet food".  And nobody
>   ever leaves the table looking hungry.  I'd use Shulmans book as
>   my backbone cookbooks even if I were not watching my consumption
>   of fats, sodium, etc.  Her books are even a good read; she's a pretty
>   good writer, too.

Good feature.  I think I read cookbooks more than I cook from them.

>MD>>If anyone is interested, I could spend a few minutes and put
>MD>>together an annotated bibliography of 10 or so low-fat cookbooks.
>
>    I'd very much appreciate such a list!

Done.

--
Michelle
artemis@netcom.com


Newsgroups: rec.food.cooking
From: glenda@grex.ann-arbor.mi.us (Glenda F. Andre')
Subject: Re: How can I make buttermilk?
Organization: GREX Public Access Unix +1 313 761 3000
Date: Sun, 26 Jul 1992 15:46:50 GMT

In article <2A6E0A3D.16379@noiro.acs.uci.edu> rjarecki@balboa.eng.uci.edu (Robert Jarecki) writes:
>In article <8952@travis.csd.harris.com> chela@amber.ssd.csd.harris.com (Chela Diaz) writes:
>>Could someone tell me how to make buttermilk. I have a recipe that calls
>>for it and can't find it at the supermarket.
>
A good substitute for buttermilk or soured milk is replace 1T (per cup) of
milk with 1T of vinegar or lemon juice.  Add the vinegar or juice to the
milk and let it set for a couple of minutes to thicken and sour the milk.
Organization: Graduate School of Industrial Administr., Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Thu, 30 Jul 1992 09:47:57 -0400 
From: Bill Thomas <bt16+@andrew.cmu.edu>
Subject: Re: RECOMMEND A LOW-FAT COOKBOOK
	<1992Jul29.194741.14121@usenet.ins.cwru.edu>

>I've another book called _20 Minute Menus_ by Marie Burros (I think that's
>the name.)  The emphasis here is on cooking 2 or 3 dishes from scratch in
>twenty minutes, but it is also oriented toward low fat/healthy dishes.

This is really quite a cookbook (I think it's Marianne Burros, by the
way). You might want to add 15-20 minutes to that "20 minute" estimate!
Still, her strategies are pretty useful -- she tells you what to prepare
when to make all the dishes fall into place together. A couple of
favorites: chicken breasts coated with sesame seeds in red pepper puree,
and shrimp in a feta cheese/chopped tomato sauce over angel hair pasta
(an excellent summer dish).

I think the meals are pretty low in fat, but I also recall a disclaimer
in the introduction that the book is not intended to be a "diet
cookbook," and there are no calorie counts -- or other nutritional
information -- for any of the recipes, which I consider a big drawback.

You might check out "The Rotation Diet" -- something I try every once in
awhile -- which includes decent recipes and they're definitely low-fat.
There's also a "Rotation Diet Cookbook," but I've had trouble locating
it and can't vouch for the recipes.
From: tanikay@slacvm.slac.stanford.edu (Tanya Boysen)
Newsgroups: rec.food.cooking
Subject: Re: What we eat
Date: 28 Jul 92 18:20:36 GMT
Distribution: usa
Organization: Stanford Linear Accelerator Center

In article <1992Jul28.163204.15319@nntp.uoregon.edu> 
eric_gorr@coglab_psych.uoregon.edu (Eric Gorr) writes:
> (don't ask me why)  But I was thinking what it is we (Americans) eat that
> other people from different countries find generally disgusting.  For
> example, (from our perspective) most Americans won't consider eating
> brains, etc..
> 
> Anyone know?

Most of my European friends won't touch peanut butter, root beer or corn 
dogs with a ten foot pole! 
                               -Tanya

Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: RECIPE: Chocolate Genoise Cake
Organization: Taronga Park BBS
Date: Tue, 28 Jul 1992 00:22:21 GMT

Choclate Genoise Cake

1/2 cup unsalted butter
2 squares (2 ounces) semisweet chocolate
6 slightly beaten eggs
1 cup sugar
1 teaspoon vanilla
1 cup all-purpose flour
Espresso Buttercream

Grease and lightly flour two 9 x 1 1/2 inch round baking pans.  In a
saucepan melt butter and chocolate over low heat, stirring often; set 
aside.

In a large mixer bowl combine eggs, sugar and vanilla.  Set bowl over 
(not touching) 1 to 2 inches of hot (not boiling) water in a large 
saucepan.  Heat over low heat, stirring occasoinally, about 10 minutes 
or till lukewarm.

Remove from heat; remove bowl from saucepan.  Beat with an electric 
mixer on high sped about 15 minutes or till nearly tripled in volume.

Gently fold in flour, 1/3 cup at a time.  Gradually fold in chocolate 
mixture.  Spread evenly in prepared pans.  Bake in a 350F oven 25 to 30 
minutes or till a wooden toothpick inserted near the center comes out 
clean.  Cool 10 minutes on wire racks.  Remove from pans; cool.

Meanwhile, prepare Espresso Buttercream.  Fill and frost cake with
Espresso Buttercream.  Pipe chocolate buttercream around the edge of cake.

Espresso Buttercream

6 egg yolks
1 cup sugar
1/3 cup water
4 teaspoons instant espresso coffee powder
1 1/2 cups unsalted butter, softened
1/4 cup semisweet chocolate pieces, melted and cooled

Beat egg yolk with electric mixer till thick and lemon colored; set 
aside.  In a medium saucepan combine sugar, water, and coffee powder; 
bring to boiling, stirring till dissolved.  Cook over medium high heat.  
Stir constantly, till mixture reaches solt-ball stage (236F).

Quckly pour the hot mixture in a steady stream over yolks, beating 
contantly on high speed.  Continue beating till mixture is thick and 
smooth.  Cool 15 minutes.

Meanwhile, beat the unsalted butter till light and fluffy.  Beat butter,
1 tablespoon at at time, into cool yolk mixture.  Cover and chill for 30
minutes or until stiff enough to spread.  Stir semisweet chocolate pieces 
into 1/2 cup of the buttercream.
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
                     "Oopsy... " -- CometGuy
From: nkk@wet.UUCP (Butch Katigbak)
Newsgroups: rec.food.cooking
Subject: Re: What is Half and Half?
Date: 27 Jul 92 21:22:45 GMT
Organization: Wetware Diversions, San Francisco

>
>In Australia?
>--
>


Half regular cream, half homogenized milk, 4% fat.
Use 60% regular crea, 40% if 2% low fat milk.

In Australia, I remember Nestle's canned thick cream.
I suggest 1/2 of that small can and about 1 cup of regular milk
    (Dairy Farm, 4% fat) as a good approximation!

Cheers!

>
From: jnsmc@acad3.alaska.edu (CLARK SCOTT M)
Newsgroups: rec.food.cooking
Subject: REQUEST: Caesar Salad Dressing
Date: 21 Jul 92 21:21:13 GMT
Reply-To: jnsmc@acad3.alaska.edu
Organization: University of Alaska - Fairbanks
News-Software: VAX/VMS VNEWS 1.4-a3

Can anyone help a Usenet incompetent (please excuse that last post,
a little quick on the trigger finger) bachelor come up with a 
reasonable excuse for a Caesar dressing?  I've had no luck finding
a recipe at the library, etc.  My Webster's New World Dictionary 
insists that it consists of Olive Oil, Lemon Juice, Garlic and Egg.
I've also heard that it contains anchovy paste.  Is that basically it?
How does the egg fit in?  Raw?! (I only do that in homemade ice cream!)
Can I substitute Spam for the anchovies?
Newsgroups: rec.food.cooking
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Subject: Re: Request: Side dish salads
Organization: Our Lady of Perpetual Mirth (Pacifica)
Date: Thu, 23 Jul 1992 21:29:09 GMT

In <SKATZ.92Jul23125039@kariba.bbn.com> skatz@bbn.com (Susan Katz) writes:

>I'd like to get some new/innovative ideas for cold salads/side dishes
>that have no (or very little) mayo or vinagrette.  My husband doesn't
>care for mayo and/or vinagrette.  I would prefer recipes that don't
>contain any dairy products (yogurt, cheeses).

Susan,

In many other cuisines they serve an array of condiments, in many 
places a lot of them are some form of pickle (like kimchee).  Would
he eat such things?  If you think he might you might collect some
of them to serve.  How about things like a lime juice and hot pepper 
marinade for a marinated vegetable salad as a side dish?  I've 
sometimes used tomato-based salsa cruda for a salad dressing on a 
green salad, maybe you could try that, too.  

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
Newsgroups: rec.food.cooking
Subject: Re: Freezing hotdogs
From: gary@cdthq.UUCP (Gary Heston)
Date: Mon, 20 Jul 92 22:25:20 CDT
Organization: Garys' Home for Obsolete Computers

Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:

> You could paint torpedo tubes and a conning tower on the hot dogs, toss them
> into a vat of blue Jell-O made with pure grain alcohol and maybe a quart or
> two of carageenan powder, and decorate the scene with lifesavers and a few
> gummi hands and gummi feet.  It would look just like a disaster at sea, and
> would be sooo delicious for those hot summer afternoons!  Any kids present
> could
> spend their time playing with the Jell-O, to make lots of waves!
> 

Any "vat of ... Jell-O made with pure grain alcohol" isn't anything
to let the kids near, no matter how much they want to make waves.

Make one batch for the kids with water, and another batch for the
parents.....

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: jreece@sousa.intel.com (John Reece)
Subject: Re: REQUEST: Caesar Salad Dressing
Organization: Intel - Information Technologies
Date: Wed, 22 Jul 1992 00:04:30 GMT

In article <21JUL92122113@acad3.alaska.edu> jnsmc@acad3.alaska.edu (CLARK SCOTT  
M) writes:

> Can I substitute Spam for the anchovies?

If it doesn't have a little bit of that fishy taste, it ain't Ceasar Salad.
If you don't want to risk chomping down on a huge chunk of anchovy, 
which I think is most people's real objection to them, try blending
a dollop of anchovy paste uniformly throughout the dressing.

The same goes for Puttanesca sauce.

---------------------------------------------------------------------------
John Reece		|	"Why would anyone want to tear down
Not an Intel spokesman  |        this beautiful dam?"  
		        |		- Diane Feinstein at Hetch Hetchy
From: fms@sw.stratus.com (Faith Senie)
Newsgroups: rec.food.cooking
Subject: Re: Strange cooking tips
Date: 21 Jul 92 15:45:14 GMT
Organization: Stratus Computer, Inc.

In article <1992Jul21.140235.11460@mahendo.jpl.nasa.gov>, julie@eddie.jpl.nasa.gov
(Julie Kangas) writes:
> [...]
> 
> After opening a ~pop" bottle screw the lid on tight and tip the
> contents up into the top - this somehow reseals it and I have had
> tonic water last over two weeks with this method.
> 

My father has been doing this for years, only he gives it more of a shake
than just a tipping.  He says it's got something to do with increasing the
pressure in the bottle to keep the fizz from getting out of the soda.
I don't necessarily agree with his hypothesis, but I can vouch for the
usefulness of the little shake.

You were also looking for other unusual tips.  Well, the most unusual one
I ever came across has to do with champagne.  Ever throw a party with
champagne and have leftover champagne?  Ever notice that, even if you
are able to get the cork back into the bottle, the champagne is still flat
by morning?

Try putting a teaspoon, handle first, into the mouth of the bottle.  The
champagne will stay "sparkling" for several days like this.  No other 
covering, just the teaspoon.

Believe it or not, this actually works.  We've tried it.  We got this little
tip from my brother-in-law's girlfriend.  She's Parisian, and her parents
apparently run a cafe somewhere in Paris, and they've been doing this
trick with the spoon for years.  They have no idea why it works, and neither
do we...


-- 
Faith M. Senie            InterNet: fms@vos.stratus.com
Stratus Computer, Inc.    InterNet: fms@hoop.sw.stratus.com
55 Fairbanks Blvd.       Pkt Radio: n1jit@ka1srd.ma.usa.na
Marlboro, MA 01752           Phone: (508)460-2632

"I'm afraid I don't know very much about Romulan Disruptor settings" --Spock
Newsgroups: rec.food.cooking