HDTenEightyP/NetNews huggingface dataset:
From: erhodes@camelot.bradley.edu (Elaine Rhodes)
Subject: Re: Bagels/Yeast
Keywords: Why didn't they rise?
Organization: Bradley University
Distribution: na
Date: 17 Apr 92 15:03:00 GMT

In <1992Apr17.134453.29591@uc.msc.edu> tbachman@hamline.edu (Toni Bachman) writes:

>In article <1992Apr17.125924.26241@cbnewsm.cb.att.com> tck@cbnewsm.cb.att.com (teresa.c.kelly) writes:
>>I need some help.  I made bagels last night (thanks for the recipe
>>someone posted), I followed the directions very closely, but my
>>dough did not rise.  Does anyone have any suggestions on what
>>I might have done wrong?  I have no experience working with yeast
>>at all, but I do remember how to knead dough (from my High School
>>cooking class 8)  Maybe that's my problem!).
>>
>>Anyway, any insight would be appreciated.
>>
>>Tracy Proc

>Well working with yeast can be tricky - you need the water at the right I
>have to monitor the temp with a thermometer (Don't laugh) it works!

>Good Luck!!!

>Toni
>tbachman@hamline.edu

I usually proof my yeast before using it.  That means I add 1/4 cup "almost    
too hot to touch" water to a pkg of yeast and a tsp or two of sugar.  Then I 
let it sit for 15-20 minutes.  After that time, it it bubbles and puffs I use
it to make bread, bagels, etc.  If not, I start with another batch of yeast.
Since I usually keep my yeast in the freezer, I DO have to remember to take
the yeast out about 30-50 minutes ahead of time so it can come to room
temperature before I proof it.  (I've been making my own bread and bagels
for over 25 years and LOVE working with yeast dough!)  Good luck.

>I agree, never trust a skinny cook!!!
From: aleck@athena.mit.edu (Aleck H Alexopoulos)
Newsgroups: rec.food.cooking
Subject: Re: Request for Australian Meatpies
Date: 16 Apr 92 20:59:24 GMT
Article-I.D.: athena.1992Apr16.205924.7323
Organization: Massachusetts Institute of Technology

In article <1992Apr15.140213.17428@amc.com>, reb@amc.com (Bob Brunjes) writes:
|> In article <2259@ariel.its.unimelb.EDU.AU> manda@ariel.its.unimelb.EDU.AU (Manda Lynch) writes:
|> >In article <703196827.F00003@blkcat.UUCP> Gale.Langseth@f131.n109.z1.fidonet.org (Gale Langseth) writes:
|> >>Mmmmmm!  Now that you mention it, I would like such a recipe, too.  So, 
|> >>please e-mail to me also.  Thanks!
|> >
|> >By definition, you CAN'T make an Australian meat pie at home. You need 
|> >sawdust, serum, ground up bones and offal, and perhaps a hint of meat 
|> >inside a commercially extruded pastry, which is then eaten luke warm 
|> >at the footy with a squirt of tomato sauce.  Not to be replicated (or
|>         ^^^^^
|> In the spirit of internationalism and global cultural unity, I just 
|> _have_ to know what a footy is.

Footy ? Footy as in Football! 
Football meaning the real thing: Aussie Rules Football! 
But yeah, the poster is right; the Meat Pie Factories dont waste 
ANYTHING. Nothing is thrown away. Hoofs and hair etc are ground up 
and included in the mixture. Yum Yum! 
This may be sacriledge to us who grew up with meat pies but tis true...



|> 
|> >eaten, but that's just my opinion ;-)
|> >
|> >Manda.
|> 
|> 
|> Bob Brunjes		Applied Microsystems Corp
|> 			Redmond, WA
|> 			reb@amc.com

Aleck 

Any recipes for Buffalo Meat Pies??? :-)
From: dcm@mlb.dmt.csiro.au (Dennis Mills)
Newsgroups: rec.food.cooking
Subject: enchiladas
Date: 9 Apr 92 04:22:14 GMT
Organization: CSIRO Division of Manufacturing Technology, Melbourne, Australia


Does anyone have a reasonable recipe for enchilada sauce that they could pass on to
me? I have a number of enchilada recipes but all use commercially available
enchilada sauces which are hard to find in my neck of the woods.

Thanks in anticipation,

Dennis
--
Dennis Mills, Senior Research Engineer,		PHONE:  +61 (03)487-9258
CSIRO Division of Manufacturing Technology,	ACSNET: dcm@mimir.dmt.oz
Cnr Albert and Raglan Streets, Preston
Victoria, Australia, 3072.

UUCP: uunet!mlb.dmt.csiro.au!dcm	Internet: dcm@mlb.dmt.csiro.au
From: tbachman@hamline.edu (Toni Bachman)
Newsgroups: rec.food.cooking
Subject: Request for Australian Meatpies
Date: 10 Apr 92 18:14:17 GMT
Organization: Hamline University, St. Paul, MN.

Does anyone out there have any recipes for Australian Meatpies?  I have a friend
who really likes them and she doesn't have access to this great group!!!!
Newsgroups: rec.food.cooking
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Subject: Re: REQUEST: Good Muffins!
Organization: Stanford Univ. Earth Sciences
Date: Fri, 17 Apr 1992 17:14:06 GMT

In article <1992Apr16.215605.21101@cis.ohio-state.edu> dahlhaus@canoe.cis.ohio-state.edu (kevin dahlhausen) writes:
>In article <1992Apr16.004255.4658@reed.edu> gkolstad@reed.edu (Geoffrey Kolstad) writes:
>>
>>I am looking for good, preferably healthy, muffins with fruit and nuts.
>
On a related note, I once had a roommate who made Malt-o-Meal muffins
that were amazing.  I assume that the recipe once appeared on the 
Malt-o-Meal box.  (For those who don't know, this is a malted hot 
breakfast cereal, a type of porridge.)  Does anyone out there have this
recipe?  I remember it being quite simple and very good.

Dawn


From: dondd@hpmwtd.HP.COM (Don Dillon)
Date: Thu, 9 Apr 1992 17:51:09 GMT
Subject: Re: Easter Egg Ideas
Organization: HP Santa Rosa Site (NMD MTA MWTD). - Santa Rosa, Ca.
Newsgroups: rec.food.cooking

you can go to your local hobby shop and get some of that paint that floats
on top of the water or dye you dip your eggs in.  The egg will drag the
paint onto the shell as it is being lowered into the water/dye and create
a swirling pattern.

come to thing of it, I wonder if ordinary oil based paint will do, I'm not
sure it is lighter than water or not.


-----------------------------------------------------------------
Don { Yummy, hossenfiefer for easter } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-2869
PHONE    : 707-577-2869

Newsgroups: rec.food.cooking
From: phg@po.CWRU.Edu (Paul H. Glaubitz)
Subject: Re: Cooking schools?
Reply-To: phg@po.CWRU.Edu (Paul H. Glaubitz)
Organization: Case Western Reserve University, Cleveland, OH (USA)
Date: Fri, 10 Apr 92 03:30:36 GMT


I wasn't sure if this is the place to post this, but here it 
goes anyway.  My
sister is thinking of going to a culinary school.  Does 
anyone out there know
what the highest rated culinary schools are?  Is there any 
place that culinary
schools are rated (periodicals, reference works)?  Please 

My father (whose in the restaurant business) has been impressed by
the Culunary Institute of America in Hyde Park NY (Sorry I don't 
have a more precise address)
-- 
 /~~|~~~\ Paul H Glaubitz                 |  There is no such thing as a weird
|   |___/  phg@po.cwru.edu                |  human being. It's just that some
|   | __   ah855@cleveland.freenet.edu    |  people require more understanding
 \__|__/|  glaubitz@snowhite.eeap.cwru.edu|  than others.        - Tom Robbins
Newsgroups: rec.food.cooking
From: ned@ned.b15.ingr.com
Subject: Re: Collection of Cookbooks 
Reply-To: ned@ned.b15.ingr.com
Organization: Intergraph Corporation
Date: Mon, 13 Apr 92 22:06:11 GMT

My favorite cookbooks are:  the Frugal Gourmet Cooks with Wine, and 
Cooking Basics ( I bought it at a garage sale for about 3 bucks).  I
also like the Joy of Cooking very much.  It virtually taught me how to cook.

Ned.
Newsgroups: rec.food.cooking
Distribution: world
From: winstead@faraday.ece.cmu.edu (Charles Holden Winstead)
Date: Fri, 3 Apr 1992 05:13:48 GMT
Subject: REQUEST: Any Tricks to make Hot-Air popcorn tasty
Summary: (redirected from rec.food.recipes)
Followup-To: rec.food.cooking
Organization: Electrical and Computer Engineering, Carnegie Mellon

Does anyone have any idea how I could make this stuff not taste like 
styrofome?  

-Chuck
Newsgroups: rec.food.cooking
Distribution: world
From: krissie@locus.com (Krissie Griffiths)
Date: Thu, 09 Apr 1992 19:07:40 GMT
Subject: Re: REQUEST: Vegetarian Cold Cuts
Summary: (redirected from rec.food.recipes)
Followup-To: rec.food.cooking
Organization: Locus Computing Corp, Los Angeles

In article <29E36019.3FF3@mthvax.cs.miami.edu> ssclift@neumann.waterloo.edu (Simon Clift) writes:
>
>Does anyone have any recipes for a vegetarian equivalent to cold-cuts,
>or any ideas (other than peanut-butter and jam, or cucumbers :-) ) for
>replacing liverworst and cold-cuts on sandwiches?

well there are wonderful replacements, i.e., phoney baloney (vegan) a 
brand of vegan cold cuts by heart and soul, they make a turkey cold cut that
is wonderful, a sliced beef and wibs (ribs).  and of course there are tofu
hot dogs, the two brands that are vegan are yves and tofu pups.  yves are
so much like turkey or chicken franks it is frightening.

go to your local health/natural food store and look in the cooler section
you will find all sorts of goodies!

kg


Newsgroups: rec.food.cooking
From: ned@ned.NoSubdomain.NoDomain (nina)
Subject: Re: Miracle Whip
Reply-To: ned@ned.b15.ingr.com
Organization: Intergraph Corporation
Date: Tue, 7 Apr 92 21:30:59 GMT

I too grew up on Miracle Whip.  I never had real mayo until I moved
out of my parent's home.  The last time I ate any Miracle Whip was 
when I made some spinach dip (to eat with raw vegetables) back a few
years ago.  A friend gave me the recipe  which called for about a cup
of mayo (I used Miracle Whip).  It was absolutely NASTY!!!  I had to
throw out the dip and believe me, I've never bought Miracle Whip again.

I am new to the NET  and have enjoyed reading all the cooking articles.


Nina Donath
Intergraph Corporation
Newsgroups: rec.food.cooking,sci.med,sci.chem
From: jin@spdcc.com (Jerry Natowitz)
Subject: Removing sulphites from dried fruit
Organization: S.P. Dyer Computer Consulting, Cambridge MA
Distribution: usa
Date: Wed, 8 Apr 1992 22:02:40 GMT

I have a batch of Turkish dried apricots which have a heavy smell of sulphur
dioxide.  I was wondering if anyone knows how to reduce the sulphite or
bisulphite content of the apricots.  My ideas are:

1) Soaking or rinsing with hot water.

2) Soaking or rinsing with sodium bicarbonate solution to neutralize.

3) Soaking or rinsing with citric acid solution to compete with bound sulphites.

As you can tell, I'm not too up on my chemistry anymore.  Any help would be
appreciated.  Thanks in advance.
-- 
     Jerry Natowitz
     Guest user on:
ARPA jin@ursa-major.spdcc.com
UUCP {ima,harvard,rayssd,linus,m2c}!spdcc!jin
Newsgroups: rec.food.cooking
From: casey@netcom.com (Kathleen Creighton)
Subject: Re: Cooking schools for the poor
Date: Wed, 15 Apr 92 02:39:17 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 


Some community colleges have hotel/restaurant certificates.  I think
Contra Costa Community College even has a baker's certificate.  But the
most widely known in Northern California is City College of San Francisco.
Complete chef's school.

So check out community colleges in your area.  The price is certainly right.
From: masterov@mixer.ecn.purdue.edu (Michael Masterov)
Newsgroups: rec.food.cooking
Subject: Re: Mushroom Water
Date: 6 Apr 92 23:37:47 GMT
Article-I.D.: noose.1992Apr6.233747.24215
Organization: Purdue University Engineering Computer Network

In article <1992Apr6.183059.4424@88open.ORG> ferg@88open.ORG (John Ferguson) writes:
>I use lots of dried mushrooms, particularly shitake.  Sometimes I can use the
>liquid I reconstitute the mushrooms in in the dish I'm preparing (e.g.
>boiling pasta in it), but usually I just toss it.  I really hate to do so,
>and I'm wondering how and how long I can keep and use it.  Can I freeze it?
>How long can I keep it in the refrigerator?
>
>   ferg
>=============================================================================
>John C. Ferguson          88open Consortium, Ltd.              (408) 436-6600
>...!uunet!88opensi!ferg   100 Homeland Court  suite 800    FAX (408) 436-0725
>ferg@88open.org           San Jose,  CA  95112

I keep it in the fridge about a week with no problems.  It can be frozen
indefinitely.  It also makes a great base for soup stock if you boil bones
in it.
From: oliver@redwood.CS.Berkeley.EDU (Oliver Sharp)
Newsgroups: rec.food.cooking
Subject: Re: fat content of clarified butter
Date: 8 Apr 92 02:08:57 GMT
Article-I.D.: agate.rtkjpINNgc0
Organization: University of California at Berkeley
NNTP-Posting-Host: redwood.cs.berkeley.edu


OK, OK, as several people have now informed me, my hope that clarified butter
is lower in fat than normal butter was totally wrong.  In fact, it is higher
(sigh).  I was going by the old rule of thumb that things which are solid
at room temperature are "worse" than things that are liquid.  So much for
heuristics :-).  This makes me doubly determined to cut the heck out of the
amount of the stuff I eat.  Thanks, everyone - my arteries and my friends'
arteries appreciate the info.

Cheers,
- Oliver
Newsgroups: rec.food.cooking
From: kpmartin@thinkage.on.ca (Kevin P. Martin)
Subject: Re: Cups of butter - Yum!
Organization: /etc/organization
Date: Mon, 6 Apr 1992 13:30:53 GMT

In article <1992Apr3.213257.17878@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>In article <1992Apr3.115644.21432@bronze.ucs.indiana.edu> stcmille@copper.ucs.indiana.edu (Stephen C. Miller) writes:
>>Just finding this curious, that a pound of butter should be exaclty two
>>cups.  I mean, am I missing something, or is this a neat coincidence?
>>-- 
>Ever heard the saying... "A pint's a pound the world around."  ??
>2 cups = 1 pint = 1 pound.  
>
This must have been said by an American.

In the Imperial system, one gallon is 160 ounces, and one gallon of water
weighs 10 pounds (160 ounces), so one ounce (volume) of water weighs one
ounce and a pint weighs 1 1/4 pounds.

A couple of rules of thumb when you lack better conversions:
The density of most 'solid' cooking ingredients (e.g. butter, shortening, vegetables,
meat) can be taken as equal to that of water, so one pound of butter is approximately
16 fl.oz.  or two cups. The density of most loose or powdered ingredients is about
half that, so one pound of flour occupies four cups or so. (This assumes the North
American "cup" of 8 ounces, not the British "cup" of 10 ounces or 1/2 pint)

It should be noted that Imperial fluid ounces and U.S. fluid ounces differ as well,
with the American one being about 4% larger. So the U.S. pint (16 fl.oz) of water
actually weighs about 1.04 pounds. This explains why the ratio of the gallon sizes
(6:5) does not equal the ratio of ounces per gallon (160:128).

I'm not sure of the history between the different gallons, whether the Americans
decided to be different, or the British changed their system after the 1700's.
                            -Kevin Martin, Thinkage Ltd.
From: 21329JEM@MSU
Newsgroups: rec.food.cooking
Subject: REQUEST: FRUIT PIZZA
Date: 6 Apr 92 23:35:17 GMT
Organization: Michigan State University

AT A GATHERING THIS WEEK END (POT LUCK WHERE EVERY ONE BRINGS A PASSING DISH)
THERE WAS THIS YUMMY DESSERT THAT WAS CALLED A FRUIT PIZZA.  IT HAD CRESCENT
DOUGH CRUST THEN A LAYER IF SOME KIND OF CREAM CHEESE THEN A LAYER OF SLICED
GRAPES, KEWI AND SOME OTHER FRUIT THEN A SAUCE OVER THE TOP. IF ANY ONE HAS
THE RECEIPT WOULD YOU PLEASE SHARE IT WITH ME.
THANKS
From: weiss@hougen.seas.ucla.edu (Michael Weiss)
Newsgroups: rec.food.cooking
Subject: Re:  Miracle Whip
Date: 6 Apr 92 03:30:22 GMT
Organization: SEASnet, University of California, Los Angeles

In article <42817@as0c.sei.cmu.edu> mjk@sei.cmu.edu (Mary Jane Kelly) writes:
>My house is a Hellmann's house.  Miracle Whip will not pass my lips, no
>way!

As a point of information, Hellmann's is called Best Foods out west.  And, I
wholeheartedly agree, if it's not gonna be homemade, it better be Best Foods.

Ironically, my brother used to love "Miracle" Whip (the only miracle I can see
is that it still sells), until he grew up.  Now he won't touch the stuff.  He
only likes...yup Best Foods.  Funny, huh?
--
\ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | /
-  Michael  weiss@seas.ucla.edu   |  School of Engineering & Applied Science  -
-   Weiss   izzydp5@oac.ucla.edu  |   University of California, Los Angeles   -
/ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | \
From: BSS_GRAEME@vd.seqeb.gov.au
Newsgroups: rec.food.cooking
Subject: Re: pressure cooker
Date: 16 Apr 92 07:04:30 EST
Organization: South East Queensland Electricity Board

In article <1992Apr15.085746.39373@kuhub.cc.ukans.edu>, richard@kuhub.cc.ukans.edu writes:
> In article <1992Apr14.081652.19343@ux1.cso.uiuc.edu>, wkg0258@uxa.cso.uiuc.edu (Wakako  Kusumoto) writes:
>> I bought mine (Progressive 5 liter Stainless Steel Pressure Cooker)
>> through a mail order.  It was on sale ($99.99 --> $49.99).  They had a few
> 
>> Damark 1-800-729-9000 (24 hours a day 7 days a week)
> 
> But...will you ever be able to obtain parts for this model?  The rubber seals
> will sooner or later need to be replaced.  If you can't find them, your
> pressure cooker is out of business.
> 
> I'd stick with Presto or Mirro-Matic.  Parts for those -- even if they're
> antiques -- can be found at any hardware store.
> 
> A good pressure cooker will last through several sets of rubber parts, so this
> should be a serious consideration when buying one.
> -- 
> 					--- Richard
> 
> ===============================================================================
> |  Richard M. Kershenbaum          Bitnet:   richard@ukanvax                  | 
		I would definitely agree with Richard! I received a
		Prestige brand (English) when I married 15 years ago
		and although it has had new seals it is still going strong.
		I think my Mum must hold the record though....she also
		received a Prestige model for her weeding...37 years ago
		and it is in better condition than mine!!! Parts for the
		more expensive brands are easily available, whereas I
		doubt that parts for cheaper models are probably non
		existant. When you have got something gurgling away under
		high pressure, it would be a comfort to know the contents
		aren't going to be pressure sprayed onto the ceiling of
		your kitchen (or whoever else happens to be in there at
		the time!). Regular maintenance and replacment of 
		seals and valves is _essential_ or you have (literally)
		a very exposive situation.

			Philippa Wightman
		>> Never trust a skinny cook <<
	
		Email:bss_graeme@seqeb.gov.au
From: vickiemc@isi.edu (Vickie McCorkendale)
Newsgroups: rec.food.cooking
Subject: Re: French Fries and mayonnaise
Date: 15 Apr 92 19:30:22 GMT
Reply-To: vickiemc@flash.isi.edu (Vickie McCorkendale)
Organization: USC-Information Sciences Institute

In article <1992Apr15.175813.18610@aero.org> nadel@aero.org (M.H. Nadel) writes:
>The key is to use flavored mayonnaise.  There's a place in Santa Monica which
>makes delicious Belgian style fries (thick and double fried) and serves
>them with various dipping sauces.  The ancho mayonnaise (flavored with
>ancho chilis) is amazing.  Not all of the sauces are mayonnaise based
>- there's a peanut curry sauce that's pretty amazing too.
>
>Miriam Nadel
>
>-- 
>"UCLA's fans are so totally mellow, nine out of every 10 have no idea where in
>the world Duke University is located, or whether it was endowed by John Wayne
>or named after Patty."     - Mike Downey
>nadel@aerospace.aero.org


So where is this place? What's it called?

I've just returned from a European vacation and now you have me
craving those Belgian fries with mayo!!

Vickie McCorkendale
	-Bruin for life.
Newsgroups: rec.food.cooking
From: tthomas@kerry.uucp (Timothy D. Thomas)
Subject: Juicers ??
Keywords: n
Organization: Xerox
Date: Thu, 9 Apr 1992 20:29:09 GMT


Can anybody give me some information on juicers?  I've seen
quite a selection in the store the other day, and they vary
quite a bit in price (but none so costly as "The Juiceman Juicer"
advertised on late-night tv infomercials).

Are they all the same?  Should I look for anything in particular?

Thanks.
-- 
Timothy D. Thomas		User Interface Design Systems
tthomas.wbst129@xerox.com	Xerox Corp., Webster N.Y.
				The Document Company
Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: Spreadable butter
Organization: Stanford University, California, USA
Distribution: usa
Date: Mon, 6 Apr 1992 23:05:36 GMT

To make spreadable butter, reduce fat, and expense; whip softened
butter in a mixer, blender or food processor adding an equal amount
of oil slowly to the machine while the blades are running.

marilee
stanford
From: reb@amc.com (Bob Brunjes)
Newsgroups: rec.food.cooking
Subject: Re: Request for Australian Meatpies
Date: 15 Apr 92 14:02:13 GMT
Organization: Applied Microsystems, Redmond, WA

In article <2259@ariel.its.unimelb.EDU.AU> manda@ariel.its.unimelb.EDU.AU (Manda Lynch) writes:
>In article <703196827.F00003@blkcat.UUCP> Gale.Langseth@f131.n109.z1.fidonet.org (Gale Langseth) writes:
>>Mmmmmm!  Now that you mention it, I would like such a recipe, too.  So, 
>>please e-mail to me also.  Thanks!
>
>By definition, you CAN'T make an Australian meat pie at home. You need 
>sawdust, serum, ground up bones and offal, and perhaps a hint of meat 
>inside a commercially extruded pastry, which is then eaten luke warm 
>at the footy with a squirt of tomato sauce.  Not to be replicated (or
        ^^^^^
In the spirit of internationalism and global cultural unity, I just 
_have_ to know what a footy is.

>eaten, but that's just my opinion ;-)
>
>Manda.


Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com
From: stu1f12@bnr.ca (Dave Malecki)
Newsgroups: rec.food.cooking
Subject: Re: Cups of butter - Yum!
Date: 6 Apr 92 13:29:14 GMT
Reply-To: stu1f12@bnr.ca (Dave Malecki)
Organization: Bell-Northern Research Ltd.

In article <1992Apr3.213257.17878@hubcap.clemson.edu>, chrisb@hubcap.clemson.edu (Chris Behrens) writes:
|> In article <1992Apr3.115644.21432@bronze.ucs.indiana.edu> stcmille@copper.ucs.indiana.edu (Stephen C. Miller) writes:
|> >Just finding this curious, that a pound of butter should be exaclty two
|> >cups.  I mean, am I missing something, or is this a neat coincidence?
|> >-- 
|> Ever heard the saying... "A pint's a pound the world around."  ??
|> 2 cups = 1 pint = 1 pound.  
|> 
|> Chris

Only if the world is made of butter!  Different food items have considerably
different densities.  While a cup of butter weighs a half a pound, a cup of
flour weighs much less.  A cup of sugar weighs more.  

I could be wrong, but I think that the dry oz and the liquid oz are related
by water.  That is to say an ounce of water weighs an ounce.  That's why a
Canadian gallon of water weighs 10 lbs. (160 oz).  Butter just happens to
have a density very close to water so an ounce is an ounce is an ounce...
or stated another way : a pint's a pound.

Dave 

BNR owns, but does not share, my opinions.
From: bsmith@serverx.osf.org (Bruce Smith)
Newsgroups: rec.food.cooking
Subject: Re: Smilemakers
Keywords: Smilemakers request
Date: 17 Apr 92 20:14:13 GMT
Article-I.D.: osf.1992Apr17.201413.9374
Organization: Open Software Foundation

In article <1992Apr17.184803.12517@ux1.cso.uiuc.edu> jshg1134@uxa.cso.uiuc.edu (Jeffrey S. Hoeft) writes:
>
>Smilemakers has asked for assistance in making a little boy's dream
>come true.
>
>Seven year old Craig Shergold has an inoperative brain tumor and has very
>little time to live.  His wish is to....[you know the rest]


Better still, let's send him all our Mrs. Fields cookie recipes, and Mexican
pets, and $50 Corvettes. That oughta make his putter stand up!


Bruce Smith