HDTenEightyP/NetNews huggingface dataset:
From: tjfeue@bb1t.monsanto.com
Subject: Peanut Apple Raisin Spread
Organization: Monsanto Company, St. Louis, MO
Date: Thu, 12 Nov 1992 16:03:37 GMT

Peanut Apple Raisin Spread
--------------------------

2/3 Cup peanut butter
1/4 Cup chopped Raisins
1/4 Cup Apple sauce
1/8 Tsp ground cinnamon

Mix the above, cover and refrigerate for a couple of hours
to allow the flavors to mix.  Spread it on bread, muffins 
or a close friend and enjoy.

Ted Feuerbach - Scientific Systems Consultant
Disclaimer:     Monsanto didn't say this, I did!
Stupid Quote:   Money is simply alcohol in a 
                more easily transportable form.
                                           - Me
Newsgroups: rec.food.veg
From: cass8806@elan.glassboro.edu (KYLE CASSIDY)
Subject: Re: The thought experiment has made you all silen
Organization: Rowan College of New Jersey
Date: Thu, 5 Nov 1992 15:19:51 GMT

In article <1992Nov4.001457.29522@kurango.cit.gu.edu.au> rfordyce@kurango.cit.gu.edu.au (Rachel Fordyce) writes:
>
>I thought chimpanzees were vegetarian...
>
it hardly matters. i think your point (and mine too) is that we are not 
chimpanzees. hopefully i've evolved a little more than a chimpanzee and can 
see that killing things is wrong.
	though i have noticed that a lot of other people think that 
_because_ we've evolved it gives us some divine right to go out and kill 
just about anything that we want. 
Newsgroups: rec.food.veg,talk.politics.animals
From: achenbac@epcot.spdc.ti.com (Jeff Achenbach)
Subject: Re: AR Prisoners in need of your written support
Organization: TI Semiconductor Process and Design Center
Date: Thu, 5 Nov 1992 23:11:54 GMT

In article <1dbo99INNa6s@agate.berkeley.edu> spp@zabriskie.berkeley.edu (Steve Pope) writes:
>vanetten@unix.cie.rpi.edu (John S. Van Etten) writes:
>
>>Steve Pope writes:
>>
>>>"poaching" is also a form of HUNTING.
>>
>>Do you honestly believe this?
>
>Yes -- it's obvious isn't it?

No. In fact it's incredibly ignorant and insulting. So I'd better stop
this response right here before I get equally insulting.

Jeff Achenbach
Newsgroups: rec.food.veg
From: jchokey@leland.Stanford.EDU (James Alexander Chokey)
Subject: Agar-agar question
Organization: DSG, Stanford University, CA 94305, USA
Date: Tue, 10 Nov 92 07:37:10 GMT


	I'm using agar-agar as a substitute for gelatin in a "quick" key lime
cheesecake that I'm making.  The recipe calls for 1 envelope (.25 oz) of 
gelatin, but the agar-agar package is somewhat vague in its gelatin/agar-agar 
conversions.  Does .25 oz agar-agar have the same gelling effect as .25 oz
of gelatin, or is there a slightly different substitution ratio?

	Please respond by e-mail unless you feel that posting an answer would
be more valuable.

	--  Jim C. <jchokey@leland.stanford.edu>
Newsgroups: rec.food.veg
From: rcj10@cus.cam.ac.uk (Craig Jamieson)
Subject: Tivoli = Garden Gourmet
Organization: U of Cambridge, England
Distribution: World
Date: Thu, 12 Nov 1992 16:46:27 GMT

Article 7235 of soc.culture.jewish:
From: CARIAN@auvm.american.edu
Newsgroups: soc.culture.jewish
Subject: Re: McDonalds in Israel
Date: 9 Nov 92 02:59:06 GMT
 <92313.2013142893684@QUCDN.QueensU.CA>
Organization: The American University - University Computing Center

In article <92313.2013142893684@QUCDN.QueensU.CA>, andy
<2893684@QUCDN.QueensU.CA> says:
>
>In article <1dkd2iINNbv9@usenet.INS.CWRU.Edu>, bc744@cleveland.Freenet.Edu    k
>(Mar
>Ira Kaufman) says:
>>
>>Is there a chance it will be kosher???
>>
>Kosher Cheeseburgers?  Their milkshakes don't have any milk anyway so at least
>they won't have a problem there (why do you think they call them "shakes")
>
My speculation is that McD's will probably follow the pattern of the other
Israeli hamburger chains -- Kosher in Jerusalem, treif elsewhere.

Actually kosher cheeseburgers are no big trick.  I have had plenty --
either by using parve "soycheese" on a real hamburger (which I have
not done for some time, having adopted vegetarianism some months ago)
or by using real cheese on parve burgers (like those made by Kibbutz
Lochamei Hagetaot, known as Tivoll in Israel and imported to the US
under the brand name Garden Gourment).

Worthington Farms also makes good vegetarian hamburgers (called Grillers)
but these are certified O-K Dairy.

I am waiting for someone to invent totally artificial food which can be eaten
on Yom Kippur without violating the fast. :-)

Rabbi Charles Arian
CARIAN@american.edu


Newsgroups: rec.food.veg
From: Rosemary Waigh <rwaigh@zooid.guild.org>
Subject: Re: Cravings
Reply-To: rwaigh@zooid.UUCP (Rosemary Waigh)
Organization: The Zoo of Ids
Date: Mon, 9 Nov 1992 19:03:51 GMT


I found it extremely helpful when I stopped eating meat to visualize
a slaughterhouse whenever I was offered meat.  If you are becomming veg
for health reasons, perhaps you could come up with a similarly unpleasant
visualization of the health risks of meat you are trying to avoid.

The *most* helpful thing though was to find some good cookbooks!

It also helps to join a vegetarian group if you haven't already.

Good luck,

Ro
From: drew@cs.anu.edu.au (Drew Corrigan)
Newsgroups: rec.food.veg
Subject: Re: Status of vegetarianism in Australia - comments
Date: 10 Nov 1992 10:04:50 +1100
Organization: Computer Science Department, ANU, Australia
NNTP-Posting-Host: pollux.anu.edu.au

sao@kurango.cs.oz (Sue Oemcke) writes:
>I've found more recently that vegetarians are no longer looked on as strange.

I agree with this. In fact, while visiting my family in Adelaide, I was 
surprised to find that my brother (whom I hadn't seen for several years) 
had become a vegetarian (lacto) a couple of years ago. And my sister has
become a demi-vegetarian. He for AR reasons. She mainly for health reasons.

>I agree though that is it often a little difficult to get veg meals when one
>is in unfamiliar territory.

Yes. If we'd had more time, undoubtably we would have found them :-).

>In the article of Drew's he comments on the lack of veg resturants in Adelaide.
>My husband and I often go to Sizzlers, their soup, salad and pasta bar is 
>great. There are quite a few vet restuarants in Adelaide, but one has to find
>them. Peaceful restuarant in Hindley Street. Rosanas, can't remember exactly 
>where that one is. Both have very nice food. There are probably others, but
>I haven't been to them.

While in Adelaide we went with my parents to a Sizzler's. I was favourably
impressed at their Salad and Pasta bars. The variety was most considerable
and the freshness of the vegetables top notch. We visited the Peaceful
restaurant but didn't dine there (prefer Middle Eastern or Indian to 
Chinese). Didn't know about Rosana's.

Perhaps I was a bit pessimistic about vegetarian restaurants. I just checked
the Yellow Pages here and although there appear to be only 2 execlusively
veg restaurants in Canberra, the ads for quite a number of restaurants
(mainly Thai and Indian)  mention "vegetarian menu avalaible" or "vegetarians
welcome."

We'll have to check 'em out!

Drew.
Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: LIST OF SUBSTANCES DERIVED FROM ANIMALS
Keywords: FAQ
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Sun, 8 Nov 1992 18:05:02 GMT

Thanks again Brian!  You do us a great service.  The only
drawback is that your assiduous typing has given me sympathetic
carpal tunnel syndrome.  Ouch.   :-)

                      Thanks again,
                                    ted
From: eli@csd4.csd.uwm.edu (Elihu Lubkin)
Newsgroups: rec.food.veg
Subject: Re: coconut flakes
Date: 11 Nov 1992 23:43:52 GMT
Organization: University of Wisconsin - Milwaukee
Distribution: usa
NNTP-Posting-Host: 129.89.7.4

chips@eskimo.celestial.com (:crp:) writes:
: Does anyone know where (or how) i can get UNsweetened coconut flakes?
: The Bakers's flakes are just way too sweet.	Thanks.
: 
      I have bought them at shops that specialize in Oriental or
(East) Indian foods.
                      Thelma Lubkin
Newsgroups: rec.food.veg
From: Helge Hauglin <helgeha@ifi.uio.no>
Subject: Re: OL lunches for a student budget?
Organization: University of Oslo, Norway
Date: Thu, 12 Nov 1992 12:27:53 GMT
Originator: helgeha@maud.ifi.uio.no

In article <1992Nov11.161750.2082@ucbeh.san.uc.edu> maurercj@ucbeh.san.uc.edu writes:

> Hi out there,
>   I've just recently given up meat (recently meaning two months ago),
> I would really like to continue eating without eating meats however,
> I'm getting kinda tired of salad and salad sandwiches for lunches.
> I was wondering if anyone out there would be willing to send me a 
> favorite recipe that would *fit into a college student budget (both 
> moneywise and timewise)* and that would be somewhat easy to make.

There is no need to eat meat - there are lots of nice-tasting vegan
things to eat for lunch.  I gave up eating meat this summer, but it
took a little longer before I gave up eating fish.  The reason I kept
with my fish-eating habit, was that I didn't know about any nice
alternatives to it.  Now I have found them, and I'm quite happy with
vegan lunches.  They're tasting good and it's cheap.  (I hear rumours
that it's healthy too ;-)

What I do is to make a large batch of vegan chili.  You can spread the
chili on slices of bread.  When you make the chili, boil away some
of the water, or the bread will get soggy.  The chili can be frozen,
which means that you use a little time now and then to make a batch of
chili, but the rest of the time no preparations are needed.

Sorry, I have no recipes, but here are the ingredients I used last
time:

Black eye beans
Fresh tomatoes
Tomato paste
Chili peppers	(lots!)
Bell peppers
Onions
Garlic          (lots!)
Black cumin
Oregano
Salt

Oil for frying.


Another variation is boiled lentils.  I use red split lentils.  Boil
the lentils with some spices (e.g. black cumin, black pepper, paprika
powder) and some vegetables (e.g. onions, garlic, chili peppers).
Adding soy sauce gives a nice taste.
                          
    Helge                  - Garlic cures everything, except loneliness
From: eli@csd4.csd.uwm.edu (Elihu Lubkin)
Newsgroups: rec.food.veg
Subject: Basil Seeds, Red Lime, Yuk-Jok
Date: 13 Nov 92 02:30:50 GMT
Organization: University of Wisconsin - Milwaukee
NNTP-Posting-Host: 129.89.7.4

From uwm.edu!csd4.csd.uwm.edu!eli Thu Nov 12 20:22:01 1992
From: eli@csd4.csd.uwm.edu (Elihu Lubkin)
Newsgroups: rec.food.cooking
Subject: Basil Seeds,Red Lime,Yuk-Jok
Date: 13 Nov 1992 02:19:41 GMT
Organization: University of Wisconsin - Milwaukee
NNTP-Posting-Host: 129.89.7.4

     Our kids just sent my husband the best birthday present ever: a
big box of Oriental groceries.  The various pickled cabbages and
turnips will be gobbled up; the black mushrooms are already a staple
in my pantry; the sesame paste and the leek flower sauce will be used
to make my own sauces more complex; we'll even try the tea whose
description  sounds more like a dessert than a tea....
     But what do I do with basil seeds, red lime, and especially dried
Yuk-Jok (Polygonatum)  ???????
                                  --Thelma Lubkin

                           
Newsgroups: rec.food.veg
From: rghoff@bb1t.monsanto.com
Subject: Re: More about milk
Organization: Monsanto Company, St. Louis, MO
Date: Fri, 13 Nov 1992 20:54:02 GMT

In article <1992Nov3.170427.28860@pixel.kodak.com>, rhuls@liebnitz.ssd.kodak.com (Robbin Huls) writes:
> In article <1992Oct29.085329.4599@bb1t.monsanto.com> rghoff@bb1t.monsanto.com writes:
>>In article <1992Oct25.085023.10429@abo.fi>, abulsari@abo.fi (Abhay Bulsari VT) writes:
>>> 
[a couple of more lines deleted...]
>>But one thing that stands out on ALL dairy's is the love of farming,
>>animals, and family. It's almost unique to any other field of business
>>I've ever been exposed to. You have to love it cause you never get to
>>leave the dairy (cows don't get weekends, vacation, holidays - they 
>>do get sick days, but the dairyman doesn't) until you retire, sell it,
>>go out of business, or die.
>>
>>Rick Hoffman.
>>
>>(BTW, Traub said he worked on a dairy for 3 months. He posted several
>>months ago that he felt he was an expert on dairy because of this)
> 
> I apologize in advance if I missed this somewhere else in the post, but
> your credentials for making the counter post arguments are ???


Oh! Good point. Here I am slaming somebody (well, correcting :-) and saying
they don't have enough background, and then I don't tell you what my
credetials are :-) Sorry.

I have BA in biology, lifetime interest in animals, my grandpa had a
farm, oh yea, and I've been working in dairy science/research for the 
last 10 years (ok 11, but who's counting. Actually it's 11 years and 
21 days and.....7 hours and 23 minutes :-).

Rick Hoffman.
From: strnlght@netcom.com (David Sternlight)
Newsgroups: rec.food.veg
Subject: Re: Hummus recipes
Date: 11 Nov 92 01:21:08 GMT
Distribution: na
Organization: Netcom - Online Communication Services (408 241-9760 guest)

Humus does NOT have garam masala, which is an Indian spice. Humus is
middle-eastern. Depending on the country it may have cumin and coriander,
but not g.m.

-- 
David Sternlight
(pgp 2.0 and ripem public keys available on request)
Newsgroups: rec.food.veg
From: philhowr@unix.cie.rpi.edu (Bob Philhower)
Subject: Re: The protein myth
Organization: CIE, Rensselaer Polytechnic Institute, Troy, NY
Date: Wed, 11 Nov 1992 19:09:12 GMT

In article <1992Nov11.114711.436@hellgate.utah.edu> llarsen%peruvian.cs.utah.edu@cs.utah.edu (Loren Larsen) writes:
>In article <1992Nov11.074508.9068@abo.fi> abulsari@aton.abo.fi writes:
>>
>>I got this from Michael Traub. This post is somewhat long.
>
>It should be noted that this posting is basically a transcription of the
>"Living Health" seminar given by Tony Robbins. 
>
>Loren

I'm suppose that Tony Robbins got the information from Michael Traub
because He is the Source of all Truth.  Praise be to Traub.

Bob
From: Bill Davis <netxcom!bdavis@uunet.UU.NET>
Subject: MAIN Schezuan Beef 
Keywords: MAIN CHINESE
Organization: NetExpress Inc., Vienna, VA, USA
Date: Mon, 9 Nov 1992 18:33:08 GMT


[You may recall a recent request for schezuan beef and General Tso's
chicken.  I got (and posted) a number of recipes for the chicken, but
got no beef recipes.  Bill remedied that with this recipe.  MFS]

	I have a really good schezuan beef recipe that I got from watching
	the chef at my favorite chinese restaurant.

	Marinate 1/3 pound of flank steak cut in two inch long slender 
	strips in a Tbsp or so each of Sherry and Soy and enough cornstarch to
	thicken in the fridge for about an hour.  

	Marinate as many chopped dried red chile peppers as you think you can 
	stand in a just enough white vinegar to get them wet and set aside.

	Next cut one medium onion in half starting at the north pole.  Now
	cut the halves parallel to the original cut at 1/4 inch intervals
	the idea being to produce slender onion strips to match the meat.
	now sliver a carrot into the same size strips.  And sliver three
        large celery stalks into the same size strips.

	Deep fry the beef strips in a wok until tender, remove, and set aside
	on some paper towels to soak up some of the oil.

	in just a little oil toss in the onion, carrot and wet chiles and
	cook until the onions start looking done.  Throw in about a tablespoon
	of soy sauce and let it evaporate for the most part. Add the beef back 
	in and toss together for ten seconds.  

	I like this served with white rice on half the plate and the szechuan 
	beef on the other.

	Serves one hungry or two not so hungry people.  Increasing the amount
	of ingredients will probably hurt the efficency of the wok.

	--b
-- 
// Bill Davis, NetExpress, Foster City Ca.   | "Chief! I DEMAND the CONE of 
//           "Mr fun" 			     | silence!"
// bill@netxwest.com  		    	     |   		 ^   ^
// Openwindows mailtool attachments accepted |  		( )-( )
Newsgroups: rec.food.recipes
From: "Dora J. Moscatello" <dm2b+@andrew.cmu.edu>
Subject: REQUEST Coconut Haystacks
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: NASA Dryden, Edwards, Cal.
Date: Mon, 9 Nov 1992 18:37:24 GMT


Can someone post a recipe for coconut haystacks (made with coconut and
chocolate)?  

Thanks.

Newsgroups: rec.food.recipes
From: wayne@tsc.csc.cxo.dec.com
Subject: REQUEST Coney Island Sauce Recipe
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: Digital Equipment Corporation
Date: Mon, 9 Nov 1992 18:36:14 GMT



I am looking for a Coney Island Sauce recipe.  The sauce that made
Coney island in New York famous.

			Thanks

			Wayne Linville

Newsgroups: rec.food.recipes
From: moskin@iccgcc.decnet.ab.com
Subject: REQUEST: Pomegranate jelly
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: NASA Dryden, Edwards, Cal.
Date: Mon, 9 Nov 1992 18:38:27 GMT


[Is the recipe still on the Certo bottle?  It used to be, years
ago.  MFS]

	Does anyone know of a recipe for pomegranate jelly?  I had some
commercially prepared once and I would like to try to make my own.

			Thanks in advance,

				Mike M.

Newsgroups: rec.food.recipes
From: roxanne@odin.mda.uth.tmc.edu (Roxanne Hall)
Subject: REQUEST Dolmathes (Greek stuffed grape leaves)
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: NASA Dryden, Edwards, Cal.
Date: Mon, 9 Nov 1992 18:36:49 GMT



    Does anyone have a recipe for making Dolmathes (Stuffed grape leaves)?

              Thanks for the recipe.

-- 
Roxanne Hall                    Mail: roxanne@odin.mda.uth.tmc.edu
Computer Programmer               Or: roxanne@129.106.3.17
Department of Biomathematics
University of Texas, M.D. Anderson Cancer Center    

Newsgroups: rec.food.recipes
From: rcarr@zeus.calpoly.edu (Robin)
Subject: REQUEST  Tiramisu
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: California Polytechnic State University, San Luis Obispo
Date: Mon, 9 Nov 1992 18:39:07 GMT


I was wondering if anyone has a recipe for tiramisu.  It is an 
Itialian dessert made with rum soaked lady fingers and marscapone
cheese.  If anyone has a recipe for this, I'd really appreciate it!

--Robin

-- 
#   Robin Carr                 #                                              #
#   rcarr@nike.calpoly.edu     # "Architecture in general is frozen music."   #
#   Cal Poly, San Luis Obispo  #                                              #
Newsgroups: rec.food.recipes
From: (Heather Lynn Reid)
Subject: REQUEST: Bread maker recipes
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: Northwestern University
Date: Mon, 9 Nov 1992 18:35:32 GMT



My roommate went and bought a bread maker, and all of the apartment
residents love it! We're looking for your favorite bread maker
recipes. We have the tiny loaf size-

Molly & the other roommates thank you in advance-

Heather

"Too much bread is never enough."

Newsgroups: rec.food.recipes
From: cluther@morticia.cnns.unt.edu (Clay Luther)
Subject: REQUEST Ethiopian Azifa (lentil salad)
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: University of North Texas
Date: Mon, 9 Nov 1992 18:37:56 GMT


[How about any other lentil salads?  MFS]

I'd like to find a recipe for azifa, an Ethiopian lentil salad.  Thanks!
-- 
Clay Luther
cluther@morticia.cnns.unt.edu
From: nsw@cbnewsm.cb.att.com (Neil Weinstock)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Pumpkin Cream Pie
Date: 12 Nov 92 07:30:24 GMT
Article-I.D.: cbnewsm.1992Nov12.073024.24435
Organization: The Flying Squid Patrol

In article <BxLBs7.DCM@well.sf.ca.us> casey@well.sf.ca.us (Kathleen Creighton) writes:
>My high school cafeteria had the *best* food....

I cannot help wondering if these 8 words have ever been used in this order
before in the history of the English language????

                                - Neil

--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--
Neil Weinstock @ AT&T Bell Labs         //     What was sliced bread
att!edsel!nsw or nsw@garage.att.com   \X/    the greatest thing since?
Newsgroups: rec.food.cooking
Subject: Re: knife sharpeners
From: gary@cdthq.UUCP (Gary Heston)
Date: Sat, 07 Nov 92 18:08:53 CST
Organization: Garys' Home for Obsolete Computers

rlwilliams@gallua.gallaudet.edu writes:
> I have something called a Crock Stick... it is two sets of steels that fit 
> into a board and you draw the knife straight down on them... on each side. 
> they are set at a precise angle so you don't end up dulling them by 
> mistake.  Well, for some reason I can't seem to get my knives as sharp as 
> they were when I bought them and I'm wondering about electric sharpeners.
> 
> Has anyone had any experience with electric sharpeners?  Do they work? Are 
> they easy? Do they damage the knife?  Whatcha think?

I think electric sharpeners are an easy way to damage a knife.

You don't mention what kind of knives you have--if they're some of
the "never needs sharpening" stainless ones, you probably can't 
get them sharp again without a industrial grinder. Most people 
I know don't care for the sticks (they're ceramic, rather than
steels) as they tend to wear off the point of the knife.

If you want to keep your knives nice and sharp, get a carborundum
fine grit stone and a soft arkansas stone to use about twice a
year, and a real steel to use daily. Instructions for using the
stones should be included, or can be found in a Boy Scout handbook,
which is inexpensive (you can also learn interesting knots, how
to sharpen and use a knife, and other fun stuff :-) ).

Gary Heston, at home....
gary@cdthq.uucp
Organization: Temporary Employment Service, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Mon,  9 Nov 1992 11:52:23 -0500 
From: Joy Banks <jbcn+@andrew.cmu.edu>
Subject: Question:  pears w/cheese


All of this pear talk has made me think of a dessert I had once.  I
don't know the name of it, and the person that made it did not speak
English, so I had a hard time understanding the recipe.  It consisted of
pear halves soaked in some sugary sauce (but not too sweet) with a
creamy white scoop of cheese mixture on top.  She said it was
"Marscapone" cheese, as I understood her, but this may be wrong.  I have
looked for this kind of cheese, but since I don't know if it's even the
right name, I've had no luck so far.  If you know what kind of cheese
I'm talking about, or even have a recipe for this dessert, please email
me or post to the net.  Thanks...

Joy
Newsgroups: rec.food.cooking
From: suzanne@microunity.com (Suzanne Chesson)
Subject: Re: pizza dough on the grill
Organization: MicroUnity Systems Engineering, Inc.
Date: Tue, 10 Nov 1992 19:30:37 GMT

Did I post this or reply?  In any event, this cookbook is worth 
two plugs:  "Cucina Simpatica" by Johanna Killeen and 
<Name of Partner--forgotten>.  The grilled pizza recipe 
they make in their New England restaurant is in there, along 
with many new favorites.  
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: MARMITE - yeast extract: what do I do with it?
Organization: Taronga Park BBS
Date: Sun, 8 Nov 1992 23:09:22 GMT

In article <9YYKI7A@taronga.com>, peter@taronga.com (Peter da Silva) writes:
> In article <7NOV92.17222439@enh.nist.gov> tjb@enh.nist.gov writes:
> >Anyone knows of some use or recipe to use with it?
> 
> Caulking cracks in your window frames?

What's even stranger is I'm married to this Oz, I'm American, he
doesn't like Vegemite but I do.
-- 
Stephanie da Silva                                    arielle@taronga.com
  "I can see the headlines now: 'Honest Pete plows wife under for 
         profit.'  Oh, that should do *wonders* for car sales!" -- Peg
Newsgroups: rec.food.cooking