HDTenEightyP/NetNews huggingface dataset:
From: dadams@cray.com (David Adams)
Subject: Re: Request for French Bread Recipe
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 14 Aug 92 14:52:25 CDT

 harvey@indyvax.iupui.edu () writes:
petersen@ccad.uiowa.edu (Andrew D Petersen) writes:
|>
|> Does anyone out there know what makes french bread different from regular
|> bread(besides the shape)?
|
|No oil, milk, or eggs - you can make French bread with just flour, yeast,
|sugar, salt, and water.  Oil, milk and eggs make the texture of bread more

Blasphemy!  You don't need any sugar!


|"cakeier," and fat content tends to keep bread from drying out - which is
|why French bread is best consumed the day it is made (you can freeze it if
|you have to keep it longer).
|
|>                            And does anyone have any good french bread recipes?
|
|Others have already posted some good pointers to these.
|--
|James Harvey
|harvey@iupui.edu  uucp: iugate!harvey  bitnet: harvey@indyvax

I just made a wonderful loaf this morning.  It was like french bread
only round.  I'll post the description on rec.food.sourdough.  (The
ingredients are:  sourdough culture, salt, flour.)

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       member--Minnesotans for Global Warming.

Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: ~.recipes; M.Shafer,opinion?
Organization: Taronga Park BBS
Date: Tue, 18 Aug 1992 06:19:40 GMT

In article <10581229@bailey.UUCP>, ben@bailey.UUCP (Ben Bailey) writes:
> 
> No, I don't think that there will be such a serious problem.  What if someone
> posts to the wrong place?  No problem!  What if it's deliberate? No problem!

It won't work.
The first time someones posts something off topic (which will probably
be the first day), someone will flame them, then other people will flame
the flamers and it'll just escalate into total chaos.
Then you have new users who have no idea what's going on and will post
things like "What is this newsgroup for?" or other off-topic posts and
that'll set off a cycle too.

I moderate a mailing list and even tho my members are absolute fanatics
over the topic, they meander off on tangents all the time.  Sometimes
I'll just suggest, look, we've discussed this enough, let's get back on 
topic.  If you try that on a newsgroup, you'll get flamed.
It sounds good in theory, but it just ain't gonna work.

> I certainly haven't seen ANY postings in rec.food.recipes for months, 

I have.  


-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
 "If I had to be a breakfast roll, I'd rather be a cheese danish!" -- Monty
Newsgroups: rec.food.cooking
Subject: Re: Baking soda?
From: gary@cdthq.UUCP (Gary Heston)
Date: Sat, 22 Aug 92 11:28:42 CDT
Organization: Garys' Home for Obsolete Computers

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

> I have a Krups coffee maker (an older model of Coffee Aroma 12, I think it is
> The reservoir has gotten a bit discolored with what appears to be black matte
> that may come from a rubber gasket, or from the water.  I have to assume that
> the heating coils or plate is a bit caked-over, as well.
   [ ... ]
> NB: the instructions on the unit say to clean it with tartaric acid, but that
> not a readily available item in the US.

Try pharmacies or brewing/winemaking suppliers.

Gary Heston, at home....
gary@cdthq.uucp
From: kati@glnserv.UUCP (Lady Dragon)
Newsgroups: rec.food.cooking
Subject: Re: To Peel or Not to Peel?
Date: Tue, 18 Aug 92 08:55:56 CDT
Organization: Vermi-net, Houston, Tx. 77098

oopcv@Msu.oscs.montana.edu writes:

> In article <10278@sun13.scri.fsu.edu>, nall@sun8.scri.fsu.edu (John Nall) wri
> >In article <1992Aug11.165355.5691@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Ja
> >>After the discussion of mashed potatoes and potato salad (some of it
> >>carried on by email and not posted), I heard from several folks who said
> >>they don't peel potatoes for either mashed potatoes or potato salad or
> >
> >  Boy, these people must have access to a lot better grade of potatoes than
> >  we seem to get here!  I always peel them, and *very seldom* do I find one
> >  which does not have a few black spots (or brown spots) embedded.  Even
> >  though the unpeeled potato seems to be pristine.
>
> Are potatoes grown anywhere near Florida?  The north is tater country;
> potatoes are good quality and _cheap_.  You may be losing some quality
> during shipping.

Here in Houston, we have several varieties of potatoes available.
Brown Russet: I think the skin is too thick for baking and so I don't
              usually eat it then. But it's okay when stewed.
Yellow/Pepitoes: These are a recent addition to potatoes as far as I know.
             But they are slightly yellow inside and have a very thin skin.
             Good to eat.
Red Potatoes: Many people here have reccomended these for potato salads.



* * email address: nuchat!xcluud!glnserv!kati * Houston, Texas, USA, Earth * *
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Newsgroups: rec.food.cooking
Subject: Re: What do _you_ do with buttermilk?
Date: 21 Aug 92 14:52:44 GMT
Distribution: na
Organization: University of Virginia

anneb@tecsun1.etl.army.mil  writes:
> 
> Anyhow, what are people's preferred ways to use buttermilk?  

I have my great-grandmother's recipe for cornbread (not sweet)
which calls for buttermilk, and I also have a good recipe for
scratch biscuits that uses it, which I got from (gasp) the
Frug's show!  I share the dislike that many of you have for
him, but this recipe was worth watching the show for.  It is a
very simple recipe he got from an old southern lady of his
acquaintance.  The biscuits are baked at 500 (yes 500) degrees
in a cast iron skillet.  They are the closest thing I have
found to the big, fluffy biscuits KFC makes, and I *loves* 'em!

I will try to post recipes at some point.
--
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
+ aan3q@poe.acc.Virginia.EDU | God may be subtle, but He isn't  +
+   I speak only for myself. | plain mean.   --Albert Einstein  +
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Do you collect recipe pamphlets ?
Organization: Clemson University
Date: Thu, 13 Aug 1992 00:24:40 GMT

All of this talk about Cook BOOKS got me to thinking about all
the PAMPHLETS (and small booklets) I have.  You know... Send me
a label or a UPC or a SASE and I'll send you some free recipes!
You've seen these I know.  Anybody else collecting them ?  I don't
know how many I have, but I keep getting more.  Free is something
I can afford!!!  8-)
Just wonderin'.... 
-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
From: dduff@infopls.chi.il.us (Dennis Duffner)
Newsgroups: rec.food.cooking
Subject: Re: Rec.food.recipes  (was Re: Could everybody cross-post recipes...
Date: Mon, 17 Aug 92 08:32:28 CDT
Organization: INFOPLUS support, Wheeling, IL

jchokey@leland.Stanford.EDU (James Alexander Chokey) writes:

(ARTICLE DELETED)
 
Check rec.food.recipes and you'll see that Mary had a problem with
her system at work(where she handles rec.food.recipes) and that the
problem is now fixed.

Dennis Duffner                           dduff@infopls.chi.il.us
 
Member, AAAF-American Association of Amiga Fanatics
Newsgroups: rec.food.cooking
From: ratter@b8.ingr.com (Ray Ratte)
Subject: Re: Grits (Was Re: What we eat)
Summary: Grits
Organization: Intergraph
Distribution: usa
Date: Fri, 7 Aug 1992 17:17:38 GMT

In article <1992Aug7.170459.9504@b8.ingr.com>, ratter@b8.ingr.com (Ray Ratte) writes:
> In article <21905@sybase.sybase.com>, leighann@sybase.com (Leigh Ann Hussey Oster) writes:
> > I went on vacation to the southwest this past spring, and had grits
> > twice, both times at truckstops.  The first time, they were WONDERFUL,
> > savory and great, the second time, they tasted like library paste as
> > well as looking like it.  I've been trying ever since to think what
> > would have made the first batch taste so good (BTW, this was at the
> > mondo 76 truckstop in Kingman, AZ.).  Liberally laced with bacon grease?
> > Lots of salt?
> > 
> > 	- Leigh Ann
> 
> Leigh
> 	Like anything else it's the cook! Why does everyone think that grits
> are some kind of wonder food that cooks up great every time. They are
> delicious and good for you, but like any other food the cook makes the meal.
>What I mean by this is one of the worse things you can do is overcook grits.
> The second worse thing is to leave grits sitting around under a hot lamp 
> which is what a lot of restaurants and truck stops do. Also there are 
> different varieties of grits. I am not familiar with all of them but I have
> seen writeups on menus about a certain variety grits used in the establishment
> (I added this last bit after I realized I did not get my point across.)
> _ ___               _ __
> ' )  )              ' )  )     _/_ _/_
>  /--' __.  __  ,     /--' __.  /   /  _
> /  \_(_/|_/ (_/_    /  \_(_/|_<___<__</_
>              /
>             '
> Ray Ratte @ Intergraph Huntsville
> ray@rayr.b25.ingr.com.


Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: Recipes For The Cooking Inept??
Organization: NASA Dryden, Edwards, Cal.
Date: Thu, 13 Aug 1992 16:11:33 GMT

A good book for learning to cook is "Real Men Don't Dice".  It
does assume that you can tell the sharp edge from the dull on
a knife, but that's about it.  If your bookstore can't find it
from the title (B Dalton and Waldenbooks can, I know) e-mail 
and I'll get the author's name.

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "A MiG at your six is better than no MiG at all."  Unknown US fighter pilot
From: oopcv@Msu.oscs.montana.edu
Newsgroups: rec.food.cooking
Subject: Re: What do _you_ do with buttermilk?
Date: 20 Aug 92 04:12:55 GMT
Article-I.D.: Msu.0095F58C.9A0F2C80
Reply-To: oopcv@Msu.oscs.montana.edu
Distribution: na
Organization: Montana State University

In article <1992Aug20.001919.3882@sqwest.wimsey.bc.ca>, marcy@sqwest.wimsey.bc.ca (Marcy Thompson) writes:
>In a recent rec.food.cooking article, Anne Brink wrote:
>>
>>Anyhow, what are people's preferred ways to use buttermilk?  
>
I gather no one *drinks* buttermilk anymore?  Despite its name, it's low in
fat and high in calcium...
From: Alan Deacon
Newsgroups: rec.food.cooking
Subject: Re: How many cookbooks? WAS Re: burgers
Date: 21 Aug 92 09:33:19 GMT
Organization: Bloomsbury Computing Consortium

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


>  KF> From: kaz@vineland.pubs.stratus.com (Karen Fegley)

>  KF> Karen P.S.  Seems odd to me that so far there have not been any male
>  KF> respondents to this thread.  Or do men not collect cookbooks? (Just
>  KF> curious, guys.)

>I collect them, but until you introduced the board-foot, I was too lazy to
>post anything.  I've got about 10-12 shelf-feet of pure cook books, and maybe
>another foot or two of cooking and food references -- books that are more
>/about/
>cooking than how-to.  (MFKF, for example, and Claiborn's bio, etc.)  About two
>shelf-feet are books from my mother, who had a collection about the size of
>my current one; the rest I've begged, borrowed or bought myself.

Thank god I'm not a size queen I've only got three feet. That's about 45 titles
with variety being the main feature. Lot's of how to books (make your own
ice cream etc.) which I love but rarely use. A number of wild cookery books
(basically berries and weeds) and a growing number of historic cookery books
(cf. rec.food.historic). A very good middle-eastern book with recipes from
Persia (iran etc.) being particularly good. Usually I try and find the same
recipe in a number of books and then ignore all of them! This makes for
spectacular successes & failures!
--
	Alan Deacon
	Central Computing Service		Email: a.deacon@ucl.ac.uk
	University College London		Tel: +44 71-380 7359
	Gower Street, London WC1E 6BT		Fax: +44 71-388 5406
Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: Artichokes : I need a hint
Organization: Stanford University, California, USA
Distribution: usa
Date: Fri, 14 Aug 1992 15:34:10 GMT

Trouble with artichokes huh?

As a native Californian, I've been raised on the lovely flower.  I
can't imagine how anyone figured it was edible to begin with, but I
have one almost every week.  In the spring they are globe shaped and
sweeter, cook faster.  By summer the leaves are spikey, very sharp,
and often more tough.  Try to select artichokes that have tightly
closed leaves, and few dark areas.  Break of the smaller leaves on
the very bottom, and trim the stem to 1/4".  You can eat the whole
stem if you peel it, but it's harder to fit into my pot.

The artichoke can be boiled in salted water; either in a deep bath,
or in about 1" depth in a covered pan.  However, I prefer steaming.
It takes from 30-50 minutes to get it done.  Test doneness by
pulling off a leaf.  Scrape the soft flesh on the bottom edge
against your teeth.  If it's tender, they're done.  You don't eat
the whole leaf, only the soft part on the bottom.

The cooking medium should be salted water.  You can add a shot of
vinegar or lemon to not only flavor the artichoke, but preserve it's
bright green color.  You can also add about 1/2 tsp. oil to make it
shiny and further tenderize it.

You eat the bottoms of the leaves until you get to where the cone
section had a well defined "waist".  Firmly grasp the entire cone
and it will break off at the choke (soft dish-shaped bottom or
"heart").  Inside this cone, take out the shorter pink mini-leaves
(about 3-4 layers, if you can visualize what I'm describing).  This
whole cone can then be eated almost 1/2 way up... as far as it's
tender.  I love dipping it in melted butter/lemon.  My family also
likes mayonnaise.  Husband prefers garlic butter/olive oil.

Now address the choke section (hello choke).  Scrape out the fuzzy
center (this will literally choke you if you try to eat it), with
a spoon, and discard.  The meaty area can now be sectioned and
eaten.  This is considered the best part.

No... you don't eat an artichoke in a hurry.  Some people think it's
more effort than its worth.  I like to really get into it by quickly
boiling up a pot of fresh shrimp.  I'll pile it on a newspaper lined
table with bubbling pots of butter/olive oil.  Let my guests help
themselves to the butter and mix with their favorite flavoring
agents like crushed garlic, herbs, or lemon.  They can then roll up
their sleeves, peel and eat their shrimp, dip their artichoke
leaves, tear off chunks of french bread, and REALLY GET INTO IT!!

Do NOT try to put artichoke leaves down the disposal.  It makees a
mess.  Throw them into the garbage.  If you're having a peel and eat
feast as described above.  You just wrap the whole kit-and-caboodle
up in the newspaper and throw it away.

Not only is my peel and eat dinner easy easy easy, but it really
gets strangers around the dinner table talking.  It always gets a
big "thumbs up" from friends.

marilee at stanford
Newsgroups: rec.food.cooking
From: 890232a@dragon.acadiau.ca (Steve Astels)
Subject: cumin & coriander seed <--> powder conversion
Organization: Acadia University
Date: Fri, 14 Aug 1992 15:04:46 GMT




I've got quite a few recipes that call for cumin & coriander seeds.  Is there
any quick & easy ratio?  I could just do a 1:1, I suppose... ?

-- Steve

-- 

       Stephen Astels               "I am the lizard king,
                                     I can do anything..."
   steve.astels@acadiau.ca                         - Jim Morrison
Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: quince candies (sweets) - anyone have a recipe?
Organization: The Ohio State University
Date: Fri, 21 Aug 1992 12:11:57 GMT

Does anyone know a recipe for a quince candy or sweet which resembles
small squares of jello, but is covered with powdered sugar? A woman I
knew from Wisconsin made this.  I believe there is a candy called
"Turkish Delight"  which is similar to this, but can be made with
various fruits.  I would really appreciate a recipe for either of these.
Thanks! - Lori

Newsgroups: rec.food.cooking
From: pho@athena.mit.edu (Pho User)
Subject: Re: How to store Garlic?
Organization: Massachusetts Institute of Technology
	<1992Aug21.145247.6438@aplcen.apl.jhu.edu>
Distribution: na
Date: Sat, 22 Aug 1992 22:18:31 GMT

In article <1992Aug21.145247.6438@aplcen.apl.jhu.edu> dgg@llcn2.jhuapl.edu (Dave Gawron) writes:
   In <1992Aug20.203359.5886@ima.isc.com> joe@ima.isc.com (Joe Chapman) writes:

   >[...]
   >
   >I believe there were some cases of botulism in the US last year
   >traced to garlic being stored in oil.

   Can anyone provide valid references which either confirm or deny this rumor?

This isn't a reference, but I believe the problem stemmed from some
kind of garlic in oil that was supposed to have enough preservatives
in it that you didn't have to refrigerate.  Only it didn't.  But if
you store garlic in oil in the refrigerator, you should be fine.

--
Adina Adler		|   It's a little tragic, it's a little weird
pho@athena.MIT.EDU	|   ZZ Top are prisoners of their beards
			|   Imagine them weightless in outer space
My opinions, and 	|   Beards and shades flying all over the place
nothing but 		|	(c. 1991, Christine Lavin)

Newsgroups: rec.food.cooking
From: lpanton@magnus.acs.ohio-state.edu (Lauren C Panton)
Subject: Cottage Pie
Organization: The Ohio State University
Date: Thu, 20 Aug 1992 17:57:31 GMT


     I am looking for a good (or any) recipe for cottage pie.  My boyfriend and
I had it the other night at a restaurant and loved it.  Any suggestions would 
be wonderful!

Thanks,
  Lauren
Newsgroups: rec.food.cooking
From: mvp@netcom.com (Mike Van Pelt)
Subject: Re: Artichokes : I need a hint
Date: Sat, 15 Aug 92 23:57:10 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)

In article <VSUMMERS.92Aug12115513@polaris.cv.nrao.edu> vsummers@polaris.cv.nrao.edu (Vince Summers) writes:
>     Excellent description, but------mayo?

I usually add a bit of Dijon mustard to the mayo.
Use *good* mayo -- I like Best Foods, a.k.a. Hellmans.
Homemade is probably best, though.
-- 
Mike Van Pelt          | What happens if a big asteroid hits Earth?
mvp@netcom.com         | Judging from realistic simulations involving a
                       | sledge hammer and a common laboratory frog, we
                       | can assume it will be pretty bad. -- Dave Barry
From: fms@sw.stratus.com (Faith Senie)
Newsgroups: rec.food.cooking
Subject: Re: Need Food Ideas for Kayak trip
Date: 19 Aug 92 22:49:19 GMT
Organization: Stratus Computer, Inc.

In article <1992Aug19.180259.23259@cs.ubc.ca>, mcrae@cs.ubc.ca (Valerie McRae) writes:
> Has there been a discussion of good foods to take on a two-week
> kayaking trip?  Especially stuff to eat towards the end of the trip.

I haven't tried this myself, but...


At last year's North Atlantic Sea Kayaking Symposium in Castine, Maine, I went
to a brief seminar on packing food for an extended kayaking trip.  The 
instructor, Judy Moyer (wife of kayak designer/manufacturer Lee Moyer, I might
add) has had extensive practice with packing for long trips.

Her big suggestion: get yourself a food dehydrator.

She dehydrates things like sauces, veggies, some meats, stews, etc. in what 
I think were single-serving sizes.  These little coasters of sauce and
shrivelled-up bits of veggies and such get packed into watertight plastic
bags and stowed in the kayak until the day they are to be used.  The morning
of the day she planned to use them, she would put X number of servings
worth of the particular item to be reconstituted into a water bottle,
added enough water to replace that which was dehydrated out, sealed the
bottle and tossed it into her kayak.  After a strenuous day of paddling
off the Seattle coast, it had been shaken/mixed/bounced around enough
and had soaked long enough that it was properly reconstituted.  She then
cooked it or heated it up normally.

It sounded like a great idea to me, but as I stated above, I've never tried
this.  Judy swore by it, though.  She passed around a few examples of things
she's dried and brought along over the years.  A single serving of spaghetti
sauce, for example, was this little circle about 3-4 inches (8-10 cm?) in
diameter, and less than a millimeter thick.  An entire freezer bag of
BirdsEye Frozen Mixed Vegetables (for those of you familiar with such things),
when dehydrated, will fit in your hand.

She had other ideas, too, but this was the only one that stuck in my mind...


Faith


-- 
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
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: Remember the favorite cookbook thread?
Keywords: Where can I find it?
Organization: Intergraph Corporation, Huntsville, AL.
Date: Thu, 20 Aug 1992 02:43:20 GMT

Does anyone remember a very long and interested thread, 
"What's Your Favorite Cookbook?", that appeared on this
newsgroup a long time ago?  (maybe a year)  I saved
those discussions and have been using them as a guide
for building my cookbook collection, but now I've lost
the files.  Did anyone else save the articles, or could
someone direct me to an archive?

Thanks, 
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com
From: psima01@convex.zdv.uni-tuebingen.de (M. Maisack)
Newsgroups: rec.food.cooking
Subject: Ash-e reshteh recipe wanted
Date: 12 Aug 92 12:09:52 GMT
Organization: Comp. Center (ZDV) U of Tuebingen, FRG

Hi,

I lost my recipe for the Persian soup Ash-e Reshteh.
Can somebody please send me one?

Thanks
Michael
From: arielle@taronga.com (Stephanie da Silva)
Newsgroups: rec.food.cooking
Subject: Re: Recipes For The Cooking Inept??
Date: 17 Aug 92 23:46:30 GMT
Organization: Taronga Park BBS

marcy@sqwest.wimsey.bc.ca (Marcy Thompson) writes:
> 
> I'd just like to point out that the recipe you 
> objected to in the first place is *not* for a stuffed bird. 

I just went back and looked at the recipe.  You had the cavity
stuffed with onion and celery.  That's not a stuffed bird?
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
 "If I had to be a breakfast roll, I'd rather be a cheese danish!" -- Monty
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: REQUEST: Fillo Pasty? [WHat is it? Recipes for?]
Organization: Clemson University, Clemson SC
Date: Fri, 21 Aug 1992 20:12:39 GMT

>[Stuff deleted]    You have to work very quickly with Fillo as it dries out
>very fast - you will probably need another person to help you make the dessert
>
>Hope this helps.  Just remember - WORK FAST !!!!

I saw a TV show where the chef (man, semi-bald, glasses, don't remember
his name) made Spanikopita with Fillo pastry. 
He suggested keeping a damp towel handy to lay on the pastry to keep
it moist.  But working fast would work with the towel as well.

-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -