HDTenEightyP/NetNews huggingface dataset:
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Gravy
Organization: Lockheed Missiles and Space Co.
Date: Mon, 9 Nov 92 17:18:08 GMT

In article <92312.225458U47248@uicvm.uic.edu> Leta Dally <U47248@uicvm.uic.edu> writes:
>Here is another tip for making gravy.  For those of you who believe
>
>in making a roux, brown the flour first.  To brown the flour just put
>
>it in a heavy cast iron skillet over a low flame.  Stir it occasionally
>
>until it gets a golden brown.  The flour will then make a darker gravy
>
>and give it a really "nutty" taste.  It is the way my grandmother made
>
>gravy and it has always produced excellent results for me.

 _big_ _thank_you_ - you're the first person I've seen on the net
 that doesn't insist on using lard, or some form of grease with the
 flour to get the roux, and I agree, it does improve the flavor...

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: MARMITE and VEGIMITE: Secrets Revealed
Organization: Actrix Information Exchange
Date: Thu, 12 Nov 1992 11:38:12 GMT

In article <1992Nov10.030824.3708@uvm.edu> cavrak@newton.emba.uvm.edu.uvm.edu (Steve Cavrak) writes:
> 
> All of the posts set my mouth watering. So I picked up some water wafers on 
> the way home and sampled the two products again.  Here, with the benefit
> of labels before my eyes, are the differences:
> 
> Marmite - 
> 
> 	Ingredients: yeast extract, salt, carrots, onions and
> 	spices.  Serving Size: 1 tablespoon. (15 g)
> 
> 	The label states "A good source of the B1 Vitamin",
> 	but the usrda percentage is merely 10%.  You would 
> 	have to eat a whole jar to get your daily dose !!!
> 
> 	Manufactured by Bovril Canada, Inc, Montreal Canada
> 	H9R-1B6
> 
> 
> Vegemite - 
> 
> 	Ingredients - Yeast extract, sea salt, potassium
> 	chloride, malt extract, caramel color, natural flavor,
> 	niacin, thiamine hydrochloride, riboflavin. Serving
> 	size: 1/2 teaspoon. (3.25 g)
> 
> 	The only nutritional claim by the label is "5 Calories
> 	per serving."  The thiamine dose, however, is 25% of
> 	USRDA. If I remember right, "natural flavor" really
> 	means MSG. :0-)
> 
> 	Manufactures by Kraft Foods Limited, P. O. Box 1673,
> 	N. Melbourne, Australia.  Imported by Australasia
> 	Ventures, 3100 Airway #105, Costa Mesa, CA 92629.
> 	714-545-0636.
> 
> ----------------------------------------------------------------
> 
> The vegemite is appreciably milder, perhaps a bit saltier, and
> definitely a more complex taste.  
> 
> Steve
> 
I have here a jar of NZ-made Vegemite:

Ingredients:  Yeast extract, salt, malt extract, colour (caramel)
vegetable flavours, vitamins (niacin, thimaine, riboflavin).

NO (NO) msg.  That's listed here and in Oz as 621 and is called
*flavour enhancer*.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: eddie@railnet.nshore.ORG (Eddie Van Huffel)
Newsgroups: rec.food.cooking
Subject: re: Popcorn (how to make)
Date: Thu, 12 Nov 92 07:59:23 EST
Organization: Railnet BBS +1 216 786 0476

matthews_k@cubldr.colorado.edu writes:

> I tried to post this once, and it got lost somewhere, so I'm trying
> again.  
> 
> Wes asked what I use to pop popcorn in, if not using a microwave
> or air popper.
> 
> Boy, talk about showing one's age!  Well, sonny, back in the stone
> age we used to use a large, heavy pot.  In my case, specifically
> my pressure cooker.  I take out the rubber seal ring, and don't use
> the rocker weight, but just set the lid lightly on the pot so the
> steam can escape and not make the popcorn tough.  You should use a
> pot you're not particularly concerned about, since invariably you will
> end up with burned-on oil film on the outside that is difficult to 
> remove.  I use about 1/8th of a cup of oil to about 1/3 c. unpopped
> popcorn to make a batch.  Never use high heat, or your popcorn will
> burn (I know, my husband gets impatient and turns up the heat, and
> ends up burning it every time!)  Use the medium-high setting on an
> electric range.
> 
> Guess I'll hobble off to the kitchen and pop some popcorn... of course
> it's hard to eat with these durned dentures....  ;-) ;-)
> 
> Kellie M-S
> internet::matthews_k@cubldr.colorado.edu


HOW REFRESHING!!!

I use a commercial unit called the STIR FRY.  This closely approximates 
the action in a commercial popper.  However, I have found over the years 
of experimentation, that the use of olive oil enhances the corn flavour 
of the pop corn.  On a saturday evening, when I have computer society 
meetings, we go through at least 5 batches of pop corn which is devoured 
graciously.  Oh yes, I put in the oil, 1/4 - 1/2 cup, and add 3/4 cup of 
popcorn.  It is ready within 5 minutes.



--
eddie@railnet.nshore.ORG (Eddie Van Huffel)
Railnet BBS +1 216 786 0476
Newsgroups: rec.food.cooking,rec.food.sourdough
From: dadams@cray.com (David Adams)
Subject: Re: Bread machines
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 5 Nov 92 10:56:44 CST

So will these new bread machines allow you to select the proofing and 
rising temperatures?

Like can you program the machine to keep the first proof at 80 deg. F. for
12 hours and then do the kneading and continue with a second proof at 
90 deg. F or 2 hours, fold the dough gently for 2 min, and then proof the
final rise at 95 deg. F. for  80 min. ?

___________________________________________________________________________
The following is just my imagination getting carried away:
---------------------------------------------------------------------------
It would be really nice if there were a seperate chamber where you could
hold ingredients that would not be mixed in until the first proof was done.
Or the machine could be connected to a large vat of flour, and at the 
appropriate time just enought flour would be added to give the dough the 
right consistency, and consistency sould be tested by the machine somehow
electronically.  

And then it would be really wonderful if you could program it so that instead
of kneading for 10 min (or however long) and letting the dough rise for
2 hours, the machine would knead until the dough passed the stretch test
(which was really determined electronically) and then left to rise until
the dough passed the ripeness test (which was really tested electronically)
etc., etc.

Oh, and it would be really nice if it could make a loaf that was 3 or 4 times
as big as those tiny loaves made by most bread machines.

Of course then it would cost so much that none of us would buy it.




---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.



Newsgroups: rec.food.cooking
From: cw01@eurotherm.co.uk (Colin Winfield)
Subject: REQUEST: Sauce for Chicken Tikka Masalla
Organization: Eurotherm Limited
Distribution: world
Date: Wed, 11 Nov 1992 17:31:14 GMT

I have asked a number of people and looked in lots of Asian cookbooks,
but to no avail. Lots of recipes for Chicken Tikka, but none for the
Sauce  8-(.

Has anyone got a good recipe for Masalla Sauce 
(as used in Chicken Tikka Masalla).

It is one of my favourite Indian dishes, and I have no idea how to
make it.

Please e-mail me at cwinfield@eurotherm.co.uk and I will summarise.

Many thanks,

Colin.

--
Colin Winfield    		| "Never stick your head in 
				|  a bag of angry squirrels"
cwinfield@eurotherm.co.uk	|           -- The Space Cat
From: sparrow@deeptht.armory.com (Pasty White)
Newsgroups: rec.food.cooking
Subject: Free Range Turkeys
Date: 9 Nov 92 19:58:36 GMT
Organization: The Armory

I'd like to buy a free range bird this year, and have some questions
about it:  Do they differ noticeably from the grocery store turkeys
once they are dead and cooked and ready to be eaten?  Do they tend to
be bigger, smaller?  Tough since they are allowed to move around some?
Are they as pretty sitting on your platter (unbroken skin and such)?
   
Thanks,
sparrow@deeptht.armory.com
Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: Re: Addenda to List of Muffins  
Organization: Space Telescope Science Institute
Distribution: na
Date: Tue, 10 Nov 1992 22:03:36 GMT

In article <10292315.10189.506@kcbbs.gen.nz>, Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting) writes:
> Addenda to List of 454 Muffins (now 600)  
> ----------------------------------------  
> Almond  
> Almond-centre  
> Almond Liqueur  
> Carrot  
> Carrot & Apple  
> Carrot Pineapple  
> Carrot Rice  
> Carrot Walnut  
> Carrot Wheat  
> Curry Carrot  
> Cherry Almond  
> Chocolate Cheesecake  
> Chocolate Cherry  
> Chocolate Chip  
> Chocolate Cream  
> Christmas Morning Cranberry  



I'd like the recipes for the above.
Ok, so I'm asking a lot.  But Christmas is coming and all the presents are
going to be baked ones this year.


Thanks,
Janet Morrissey
"Mostly Harmless"
From: reynold@binah.cc.brandeis.edu ("Susan Reynold (w/out the s)")
Newsgroups: rec.food.cooking
Subject: Re: popcorn
Date: 10 Nov 92 21:01:37 GMT
Reply-To: reynold@binah.cc.brandeis.edu
Organization: Brandeis University

In article <1992Nov10.193710.5268@newshub.ccs.yorku.ca>, liana@nexus.yorku.ca (Liana Simons) writes:
>What can I say, I love popcorn but I'd like to know some other things to
>put on it besides butter.  I'm most interested in things that will keep
>the fat content low.

I'm told a light spritz of Tamari is very good.  

I have purchased from Frontier Cooperative Herbs a blend of 
Sour Cream and Onion that is made for popcorn.  It is very good but I 
usually have to add a little regular salt since I like a bit of
saltiness and this stuff is too low sodium for me.
 
 The following is a list of the flavors of "Pop 'n'Season" which are 
 sprinkle on dry ingredients:
 
 Butter
 Cajun Spice
 Cheddar & Spice
 Cheddar Cheese
 Karmel Krunch
 Nacho Cheese
 Savory Herb
 Sour Cream & Onion
 Spicy Parmesan

 I have only tried the Sour Cream & Onion and have no comment on the rest.

 Frontier Cooperative Herbs can be reached by calling 1-800-669-3275. I
 have a member number and order through them with my food co-op so I
 probably will get better prices than someone who just calls out of the blue.
 You might want to check with your favorite healthy food store and see if
 they will order it for you.  My catalog lists $2.39 price with a suggested
 retail price of $3.59 for a 4oz shaker bottle.

 Susan
Newsgroups: rec.food.cooking
From: WVOSS@novell.com (Wes Voss)
Subject: Re: Fresh new Pizza Stone: Where to begin?
Organization: Novell, Inc.
Date: Thu, 5 Nov 1992 17:28:42 GMT

>Well, I finally received the pizza stone and peel I've been waiting
>for as a gift, and I'm rare'n to try some recipes. So here's what I'm
>looking for: (for the kind folks willing to contribute  :)

Whats a pizza stone?
Newsgroups: rec.food.cooking
Subject: RECIPE: Avocado Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 12 Nov 92 03:26:13 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

minyeeho@acsu.buffalo.edu (Minyee Ho) writes:   
>   I recently discovered that I love avocados and have searched in vain  
>through numerous cookbooks for interesting recipes.  I'd greatly appreciate  
  
      AVOCADO MUFFINS  
  
Wet Mix - 1/4 cup margarine, 1/4 cup sugar, 1 egg, 1 avocado pureed  
          1 cup toasted slivered almonds, 1 cup milk  
Dry Mix - 2 cups self-raising flour  
  
Preheat oven to 400oF & prepare pans. Cream butter & sugar & beat in the  
egg. Blend in the avocado & milk & mix in the nuts. Lastly add the flour  
& mix gently but thoroughly until the ingredients are moistened &  
combined. Place in pans and sprinkle each muffin with topping. Bake for  
20-25 mins. Makes 10-12.  
Note: I also add a little grated lemon rind. Almonds may be toasted  
quickly in the microwave or in a dry frying pan, stir constantly to stop  
burning. These muffins are one of my favourites.  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | As I have to pay for ALL ingoing AND outgoing email I would  |  
     | prefer all queries to be made in this newsgroup. For messages|  
     | that NEED to be in email I would appreciate it if you DIDN'T |  
     | QUOTE more than a few words.      Pandora@kcbbs.gen.nz       |  
      --------------------------------------------------------------
From: scott@goblin.med.ge.com (Scott Hinks)
Newsgroups: rec.food.cooking
Subject: Request:  Misc. Chinese recipes
Date: 9 Nov 92 23:36:27 GMT
Reply-To: scott@goblin.med.ge.com
Organization: General Electric Medical Systems

My wife and I learned what little we know about
Chinese food while living in Toronto.  Since leaving
we miss several of our old favorites and would
dearly love recipes for the following:

1.  Beef and Garlic (or anything and Garlic).
2.  Chinese Buns, ie., the soft, slightly sweet
    buns that are typically filled with beef, pork, 
    etc.  (These were a favorite of ours in Toronto
    and I've only been able to find them in Toronto and
    in San Francisco.)

Please email or post your recipes or references and
if there is enough interest I will post a summary.

My salivary glands are anticipating your responses....

Scott
From: rich@theophilus.msfc.nasa.gov (Rich Krum)
Newsgroups: rec.food.cooking
Subject: Re: Please Answer My Jelly Donut Question
Date: 9 Nov 92 16:27:52 GMT
Article-I.D.: lambda.1992Nov9.162752.18505
Reply-To: rich@theophilus.msfc.nasa.gov
Organization: Boeing Computer Support Services

Jelly, or anything else, is injected into the donut by a gadget
that looks like a pump attached to a big stainless steel pot.
there is a 1/4 inch diameter "needle" about 4 inches long on the
pump.  Examine any filled donut carefully, and you will find the
injection site (hole).  Sorry, no magic--

--rich
---
----------------------------------------------------------------------------
"My opinions are my own, and my employer (Boeing Computer Support Services)
 denies any responsibility for me, all opinions in general, and anything 
 I may say, do, or be otherwise associated with outside of work for them.
 -- Use at your own risk, your mileage may vary, no news is good news."

 E-MAIL REPLY TO:  rich@troll1.msfc.nasa.gov     PLEASE KEEP IT "G" RATED
----------------------------------------------------------------------------
From: ericf@npic.Corp.Sun.COM (Eric Francis)
Newsgroups: rec.food.cooking
Subject: Re: Cookie Recipe Request
Date: 11 Nov 1992 18:53:58 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: ericf@npic.Corp.Sun.COM
NNTP-Posting-Host: npic.corp.sun.com

In article aa07481@q2.ics.uci.edu, kathy@ics.uci.edu () writes:
>I'm looking for a good sugar cookie recipe that can be
>rolled out and can use the cookie cutters.  I have a
>couple recipes but they are too soft.  I'm looking for
>a really hard cookie that can easily be decorated with
>the colored frostings....(the traditional christmas cookies).

If you want to try a different method of decorating the cookies, cut
out the center with another cookie cutter and fill the hole with
crushed hard candy.  After they cool it's like they have little stained
glass windows in them  You have to be careful that the candy doesn't
burn though.  I tried this for Valentines day with heart shaped cutters
and it was a big hit.

Eric
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Newsgroups: rec.food.cooking
Subject: Dynamite Tiramisu
Date: 10 Nov 1992 13:05:19 -0800
Organization: Stanford University
NNTP-Posting-Host: morrow.stanford.edu

Made a dynamite dessert Sunday night and thought I'd share it with
all my computer cooking friends.

    Tiramisu

Lady finger cookies
6-8 oz. marscaponi cheese or cream cheese
1/2 cup cooled espresso coffee
1/2-3/4 cup chopped semisweet chocolate
4 Tbsp. butter
3 eggs separated
1/2 cup sugar
1/2 cup sweet Marsala wine
Whipped cream or Cool-Whip

Melt chocolate in butter, set aside to cool slightly.  Whip the egg
yolks until light.  Add sugar and beat over
a double boiler until it is slightly thickened, fluffy, and light.
Slowly add the Marsala wine, whipping all the while. (You now have
Zabbaoni (sp?).

Fold in the chocolate mixture. Set aside.  Beat egg whites to stiff
peaks, then fold into the the chocolate until just blended.

In separate bowl, whip the marcaponi cheese while slowly adding the
espresso coffee.  Add about 2 Tbsp. of sugar to it.  (I didn't do
this but think it would be a good idea).

Line the bottom of a pretty glass bowl with the ladyfingers.  Layer
the cheese mixure over it, then the chocolate, then a layer of
whipped cream; repeat twice.  End with whipped cream and dust
lightly with cocoa.

Refrigerate several hours.

This was a killer dessert.  Should look like an English Trifle.
From: shla@spf.trw.com (Sheila Wallace)
Newsgroups: rec.food.cooking
Subject: Re: Holiday gifts from the kitchen
Date: 9 Nov 92 23:24:35 GMT
Organization: TRW Sensor Data Processing Center, Redondo Beach, CA

In article <1992Nov9.024140.18891@sarah.albany.edu> sarah@albnyvms.bitnet writes:
>Can anyone tell me how to freeze them and how to defrost them?
>
>Thanks,
>Sarah

For cookies, our technique was to place them in cookie tins, placing
foil between each layer of cookies so they don't freeze to each other.  
Make sure the cookie tin lid is on tightly.  You could use Tupperware-
type containers as well.  To thaw them, just take them out of the freezer 
an hour or so before you want to eat them and leave them out on the 
counter.  Since cookies are small they don't take long to thaw.

For our breads, we would just wrap them in foil, then place them
in a plastic bag.  Loaves take a little longer to thaw, so we
would take them out about a half a day before we wanted to eat them.
We never microwaved any of the breads or cookies since this was before 
the days of microwaves;  even now I still don't nuke cookies or whole 
loaves of bread.  But then, my husband likes to eat the cookies frozen :). 

Sheila

-- 
Sheila Wallace		(shla@spf.trw.com)
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: Slicing Bread from Machines?
Organization: Clemson University, Clemson SC
Date: Thu, 12 Nov 1992 23:55:17 GMT

>> How do you all slice your bread?  Are your hands that steady, as to
>> get even slices for sandwiches?  Or are there some nifty gadgets out
>> there to assist in the slicing of bread?
>
>A friend described the use of a meat slicer for bread.  I haven't found one
>in the stores yet, so I can't report on how well it works.
>
>Can anyone else suggest a specific make or model of a food slicer that is
>likely to do a good job slicing bread?  The only meat slicers I'm familiar
>with are in supermarkets!
>

My Christmas Service Merchandise Catalog flyer says they have a food
slicer by Presto (I think. Just flipped right on past it. Not sure 
which brand.).  Was around $85.  I know no details.  Looked like a 
smaller version of the above mentioned. 

I usually use an Ecko Bread/Ham Knife.  Slightly serrated(?). 
Works well. Much cheaper than $85. I'm satisfied.  Also use a 
Ginsu(?) once in a while.  Yes, I have a Ginsu.  Slice many a 
soda can with it just before tomatoes too.  :-) :-)
-- 
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: jbrandt@NeoSoft.com (J Brandt)
Newsgroups: rec.food.cooking
Subject: Re: towel ignites in microwave oven
Date: 10 Nov 92 23:07:03 GMT
Article-I.D.: NeoSoft.BxIw7t.2yv
Organization: NeoSoft Communications Services -- (713) 684-5900

In article <13459@limey>, sheriffp@Software.Mitel.COM (Peter Sheriff) writes:
> 
>      Yes, paper towels can ignite on their own. Most microwave cook books
 
Yes, lots of things can ignite in microwaves if you cook them long enough.
An unnamed person in my household once arranged to bake a potato in our
microwave for a very long time.  When I arrived home, I noticed a soft
blue flame coming from the top of the potato and the smell of burning
plastic.  The inside top of the microwave had to be replacedd, but there
was no other damage.  
 
[to wink, wink: This is not a recipe.]
-- 
Jaclyn Brandt
jbrandt@NeoSoft.com
--
Newsgroups: rec.food.cooking
From: ned@ned.b17c.ingr.com (nina)
Subject: Prime-Time Live Last Night
Reply-To: ned@ned.b17c.ingr.com
Organization: Intergraph Corporation
Date: Fri, 6 Nov 1992 21:41:34 GMT

Did anyone see Prime-Time Live last night (Thursday night) where they did
an expose on the unsanitary and otherwise bad practices at Food Lion (which 
is a grocery store chain mainly in the South)?  The things they showed in the
meat cutting and deli departments made me want to start being a vegetarian!

Anyone see it and have any opinions?  

"Just curious",

   Nina E. Donath         n     "...Be a Columbus to whole new continents and
 Intergraph Corporation   e      worlds within you, opening new channels, not 
 ned@ned.b17c.ingr.com    d      of trade, but of thought".
                                      - from "Walden", by Henry David Thoreau
From: sdpage@andersen.co.uk (Stephen Page)
Newsgroups: rec.food.cooking
Subject: Re: Panasonic Bread Machines
Date: 9 Nov 92 10:53:35 GMT
Organization: Andersen Consulting (UK Practice)

In article <Bx79GK.LwA@usenet.ucs.indiana.edu>, jereese@silver.ucs.indiana.edu (jean reese) wrote:
> My mother is interested in purchasing a Panasonic Bread Machine. Does
> anyone in net-land have any advice concerning this brand? Is it good?
> Does it work?, etc.  Thanks for your help.

I have one. It works pretty well, although I am only just beginning. 
It was very expensive, but it has little or no competition in the UK and 
electronic gadgets are expensive here anyway. 

The machine makes nicely shaped, beautifully coloured loaves. I had some
trouble with the texture being a bit cake-like (on the generic white recipe)
but it works a but better now I have reduced the water content slightly.
The machine is extremely easy to clean.

Only two little irritants:
  - no "hold and wait until told to proceed" stage to allow adding fruit.
    This has to be added at the start, so it gets a bit pulped in the process.
  - 90% of recipes are not recommended for use in timer mode. This is because
    the fresh milk will go bad overnight. (I've not heard this discussed on
    the list, perhaps because American milk is stuffed full of preservatives
    and lasts for twice as long as UK milk anyway).
Newsgroups: rec.food.cooking
From: Arnie Skurow <arnie@magnus.acs.ohio-state.edu>
Subject: Chinese Cleaver
Organization: The Ohio State University
Date: Fri, 6 Nov 1992 17:42:57 GMT

In my post, I had typed in that I had gone through two Chinese market
$7 or $8 cleavers.  They would hold an edge, but the steel was very
brittle, like a straight razor.  I had chipped both of them cutting
through bone.

(The following is all that appeared in the posting)

Then my wife purchased a Chinese style cleaver for me from Hofritz.  I've
had it for 12 years now, have never sharpened it other than a pass or
two on a ceramic "steel" and it'll still shave the hair off my arm, cut
through bone like it's butter and has no chips in it.

I asked her how much it cost and she wouldn't tell me.  I'm not sure
if Hofritz still offers one, but if so, I'd recommend it highly.

Arnie Skurow