HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking

The only thing I've had w/ it was in Indonesia.  It was a breakfast
food.  They didn't tell me the recipe exactly since a) their English
wasn't that great, b) my Indonesian is terrible and c) the guy didn't
know exactly (the server didn't make it).

In any case, it was a porridge kind of thing.  Apparently the rice had
been cooked.  Then milk was added to make it a kind of thick soup
consistency, and it was cooked a little longer.
Before serving, sugar was mixed in and bananas decorated the top.  It
was quite good.  I tried to make it once, but it didn't taste quite the
same.  Good luck.

Chris

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chris Bostak                               |  chris@spd.hp.com
HP Stanford Park Division                  |  (415) 857-2075
1501 Page Mill Road, Palo Alto, CA 94304   |
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: asa@STL-09SIMA.ARMY.MIL (Will Martin on 9000)
Newsgroups: rec.food.cooking
Subject: Re:  New Oven Fan Advertisement
Date: 15 Dec 1992 10:42:24 -0600
Organization: UTexas Mail-to-News Gateway
NNTP-Posting-Host: cs.utexas.edu

How does this new fan protect the batteries in it that power the fan?
I would think most batteries would leak chemicals if exposed to normal
oven temperatures. Or are they doing something clever like using 
thermoelectric generation to get the heat of the oven itself to generate
electricity to power the fan?

What sort of bearing materials and lubrication (if any) do they use?

I've been wondering about this ever since I first saw the ads. I haven't
had a chance to examine the fan unit itself in person...

Will
Newsgroups: rec.food.cooking
From: peter@taronga.com (Peter da Silva)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Taronga Park BBS
Date: Fri, 18 Dec 1992 03:56:47 GMT

In article <1992Dec16.150644.810@ualr.edu> lindstrom@acs.harding.edu writes:
>OK, another one from me.. We ran out of dishwasher detergant once,
>so I thought I would use the "Joy" instead.  The first hint of
>impending disaster came when the suds started coming through the

I did that... used Dawn in the dishwasher. Oh well, I needed to wash
the kitchen floor anyway...
-- 
% Zure otsoa besarkatu al duzu gaur?            Serveuse, ce plat bouge encore!
/c{{64 sub}forall curveto}def 312 192 translate 24 24 scale 1 -2 moveto(B;>;?>)
c fill 1 0 moveto(JIJNJP)c(JRGU@U)c(9U6R6P)c(6N6I?@)c gsave stroke grestore 0.9
setgray fill showpage %                          Peter da Silva, 77272-0711 USA
Newsgroups: rec.food.cooking
From: brad_lange@chdqm1.sps.mot.com (Brad Lange)
Subject: Re: Net's Funniest Kitchen Disasters
Followup-To: rec.food.cooking
Organization: Motorola inc.
Date: Fri, 18 Dec 1992 22:58:24 GMT

In article <MARA.92Dec18100755@kauri.kauri.vuw.ac.nz>, mara@kauri.vuw.ac.nz
(Mara) wrote:
> 
> lindstrom@acs.harding.edu writes:
> 
> 
> #   While this thread is one of the best going, I am tierd of hearing
> #   stories in the third person. COME ON FOLKS.. I want to hear about
> #   YOUR screw-ups!! (like you even have a "sister" :-).
> 
> 
I'm sorry, I didn't do this, really! But I thought you might like to hear
it anyway. My mom was cooking a whole chicken in a pressure cooker some
time ago in the past. She really likes pressure cookers, her answer to
cooking anything is to blast it in a pressure cooker. Anyway, she had this
chicken going at full throttle with that miserable hissing and spitting
sound going in the kitchen, when we all noticed the noises had stopped and
it had gotten a little guiet. Someone was just about to check on it when we
heard something like "This is mission control, we have chicken! We have
chicken!" and the whole thing blew up! The lid flew off to one side of the
kitchen while the chicken took a straight trajectory right up the vent over
the stove! To make things worse, it lost power on the way up and only went
half way up the vent. So when we tried to reach it from below with a broom
handle, we could only just touch it. We tried from the roof, but we
couldn't touch it from there either. We ended up buying a long piece of
wood from the hardware store so we could jam it back down the vent. We
found chicken hidden in places never intended for chicken to be in for
weeks after that.

Brad
Newsgroups: rec.food.cooking,rec.food.recipes
Newsgroups: rec.food.cooking
Subject: RECIPE: Strawberry Surprise Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 15 Dec 92 02:25:14 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

     STRAWBERRY SURPRISE MUFFINS  
  
Wet Mix - 1/3 cup melted butter or margarine, 1 cup yoghurt, 2 eggs  
          1/2 cup sugar  
Dry Mix - 2 tsp baking powder, 2/3 cup oat bran, 1.1/4 cups flour  
          1/4 cup sliced almonds  
Surprise: 1/2 cup strawberry jam  
  
Preheat oven to 400oF, prepare pans. Combine wet mix ingredients & mix well.  
Add the dry mix to the wet mix until just combined. Spoon half of the batter  
into each pan, put a little strawberry jam into the centre of each muffin &   
top off with remaining batter. Scatter a few extra sliced almonds on top if   
desired & bake for 15-20 mins. Makes 12.  
  
  
   
  ---------------------------------------------------------------------  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  
  ---------------------------------------------------------------------  
Newsgroups: rec.food.cooking
From: jlong@uhunix.uhcc.Hawaii.Edu (John Long)
Subject: Re: Worst food?
Organization: Purgatory Embassy
Date: Thu, 17 Dec 1992 01:21:31 GMT


Peanut-butter and jelly-fish sandwich.

-longjohn
Newsgroups: rec.food.cooking
From: kiisaka@csi.uottawa.ca (Ken Iisaka (the mad pianist))
Subject: Re: Request for HOT peppers
Organization: Dept. of Computer Science, University of Ottawa
Date: Sat, 19 Dec 92 05:30:10 GMT

Try making salsa with habanero.  It will be a H-bomb.

-- 
Ken Iisaka               \ NEXT RECITAL  |12:00 pm, Thursday, January 7th, 1993
kiisaka@csi.uottawa.ca     \ Produced by |National Gallery of Canada, Ottawa
AI Lab, University of Ottawa \ CBC Stereo|Berg        Sonata, b minor, op. 1
H: +1 613 237 6642 W: 564 8155 \ 103.3 FM|Mussorgsky  Pictures at an Exhibition
From: dw00@ns1.cc.lehigh.edu (DIANA WALSH)
Newsgroups: rec.food.cooking
Subject: RECIPE: GARLIC-GINGER CHICKEN APPETIZER
Date: 16 Dec 92 14:08:05 GMT
Organization: Lehigh University


    GARLIC-GINGER CHICKEN STRIPS
-----------------------------------------------------------------------
1 lb, boned chicken                 1 Tbsp. honey
   breats - cut into                1 tsp. grated gingerroot
   16 strips                        1/2 tsp. each black &
1/4 c. low-sodium soy sauce              crushed red pepper
1/4 c. dry sherry                   1/4 tsp. five-spice powder
1 Tbsp. shipped fresh basil
6 - 8 cloves minced garlic          Opt.: green & purple kale for garni

    o   In a large nonmetal bowl, combine all ingredients.  Add chicken &
        marinate for 30 min. @ room temp (or overnight in fridge.)

    o   Drain chicken, reserving marinade.  Broil each side 5 min., on
        unheated broiling pan, brushing each time with marinade.

    o   Serve on platter lined with kale

________________________
    88 cal. each, 2 g fat



    
-- 

           ______________ Diana Walsh   DW00@LEHIGH.EDU ____________
        <<<_________ Structural Stability Research Council _________>>>
                   <<<________ Lehigh University _________>>>
                               Bethlehem, PA USA
From: leighann@quetzal.sybase.com (Leigh Ann Hussey)
Newsgroups: rec.food.cooking
Subject: Re: Food Dehydrator
Date: 17 Dec 92 20:30:08 GMT

I have a food dryer made by KitchenMaid or some such (not KitchenAid, I'm pretty sure).  Anyway, I like
it just fine; it has a thermostat that you can adjust depending on what you're drying, comes with several
stacking trays, and is round with the fan on the bottom to encourage air to get to all parts of all the trays.
I've dried tomatos, beef, corn, and fruit rolls in it, and it works fine for me.  If you really want the brand name
etc, I can look it up, but I bought it long enough ago that the brand no longer matters to me...

Cheers,
	- Leigh Ann

---------------
Leigh Ann Hussey      
leighann@sybase.com        {sun,lll-tis,pyramid,pacbell}!sybase!leighann
"Turkeys, heresy, hops and beer / All came to England in the one year."
What year?  Under debate, but seems to be closer to 1523...
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
From: swk004@marshall.wvnet.edu
Date: 17 Dec 92 12:52:35 -0500
Organization: Marshall University

In article <1992Dec16.150644.810@ualr.edu>, lindstrom@acs.harding.edu writes:
> While this thread is one of the best going, I am tierd of hearing
> stories in the third person. COME ON FOLKS.. I want to hear about
> YOUR screw-ups!! (like you even have a "sister" :-).
> 
> Greg--
> 

Oh, you mean you wanna hear about the time when I was young and making
a cake (Duncan Hines, I'm sure) and managed to get my hair caught in 
the beaters of the electric mixer and ended up with the beaters rotating
against my scalp while my face was smashed into bowl with the batter and
I didn't have the presence of mind to pull the cord?  Is that it?  
You want me to publicly humiliate myself that way?

Not a chance, bubba.

Connie
Newsgroups: rec.food.cooking
From: rusty@nssdc.gsfc.nasa.gov (Kenneth Hall)
Subject: Re: Net's Funniest Kitchen Disasters
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA - Goddard Space Flight Center
Date: Fri, 18 Dec 1992 05:29:00 GMT

Fond look back at memories past.....

What's this a disater on the horizon...

Leave it to my mother when we were younger.

My family lived in a water front area in Baltimore County, Maryland.  
So, crabs in the summer were plentiful.  To start things out my mother 
was confined to a wheel chair and had the kitchen specially designed 
for her needs in the 70's.  One day beening the adventurous type, she 
decided to make Fried Hard Crabs for dinner and had it planned to be 
ready when my dad got home from work.  After a call to a neighbor who 
was a Crabber, we had a dozen hard crabs.  To make the dish the first 
step is to remove the upper shell and clean the crab.  My mother 
decided to use my father's favorite knife for the job.  Somewhere 
along the line she managed to cut her hand bad.  Call to action...call 
the neighbor down the street who was an EMT where my father worked.  
He checked her hand and cleaned it up and called my dad.  After all 
was said and done, we had the Fried Hard Crabs for dinner by my 
mother's orders...The Damn things will be fried.  They were good but 
the only thing that still has us all puzzled to this day is where did 
the knife go?  Best we can figure is that the first reflex my mom had 
was to throw the weapon in the trash can next to her but she did not 
remember.
Newsgroups: rec.food.cooking
From: warren@nysernet.org (Warren Burstein)
Subject: REQUEST: "Best rum cake ever", a joke recipe
Reply-To: warren@nysernet.org
Organization: Mail to News Gateway at Wang Labs
Date: Tue, 15 Dec 1992 23:59:24 GMT

I told someone about this recipe, in which the cook constantly
"samples the rum for consistency" and said I'd print it out, but after
grepping thru every text file in my directory I seem to have lost it.
Can someone send it to me?

thanks
-- 
/|/-\/-\        Avoid bus station food wherever
 |__/__/_/      you find it as it is a danger
 |warren@       to the wasteline and it drips
/ nysernet.org  all over your clothes - Professor Shaw's cookbook
Newsgroups: rec.food.cooking
From: hc56@cunixf.cc.columbia.edu (Hannah Cox)
Subject: Request:  Chicken Marsala
Organization: Columbia University
Date: Sat, 12 Dec 1992 21:28:13 GMT



	It's all in the subject line.

	Thanks in advance.


					-hannah cox
					 coxhann@cpmail-am.cis.columbia.edu
					 hc56@cunixf.cc.columbia.edu
From: wmartin@STL-06SIMA.ARMY.MIL (Will Martin)
Newsgroups: rec.food.cooking
Subject: Worst Cookbook *Title*
Date: 16 Dec 1992 07:52:11 -0600
Organization: UTexas Mail-to-News Gateway
NNTP-Posting-Host: cs.utexas.edu

Inspired by the "worst cookbook" thread, I thought I would mention the
absolute worst cookbook title I have ever heard or read... I have not seen
this cookbook myself, so I make no judgement on its contents. But the title
certainly has ominous implications to a US English-speaker...

About a year ago, I received a pointer to a good source of printed-in-India
books, South Asia Books, from Shyamala Parameswaran <U15297@uicvm.uic.edu>.

(South Asia Books, P.O. Box 502, Columbia, MO 65205. PH: 314/474-0116)

I bought a number of paperback Indian cookbooks from them. A lot of them
are by Aroona Reejhsinghani. As in many cookbooks, most of them contain
a list in the front of other books by the same author. In this list is
my candidate for "worst cookbook title":

TASTY DISHES FROM WASTE ITEMS

Anybody out there have a title that would compete with this one?

(The thing that really gives one pause is to consider what Indians would
call "waste"! After all, Americans like me are noted for being about the
most profligate and wasteful people on the planet. What we throw away
could feed, clothe, amuse, and house most of the Third World, it seems...
So what would be considered "waste" in a much more frugal culture like
India boggles the mind... :-)

Regards, Will
wmartin@st-louis-emh2.army.mil OR wmartin@stl-06sima.army.mil
Newsgroups: rec.food.cooking
From: jheath@CERIS.Purdue.EDU (Jim Heath)
Subject: Re: REQUEST:  Crayfish Recipes
Organization: Center for Environmental and Regulatory Information Systems, Purdue University
Date: Mon, 14 Dec 1992 13:52:24 GMT

From article <1gh699INN507@manuel.anu.edu.au>, by Kate Condon <cathy@info.anu.edu.au>:
> Are crayfish the same as yabbies?

Are yabbies a sort of miniature fresh water lobster?

Are Crawdads the same as crayfish?
-- 
"Land of song, said the warrior bard,           Jim Heath
Though all the world betrays thee.
One sword, at least, thy rights shall guard, (The Minstrel Boy)
One faithful harp will praise thee."         (Thomas Moore)
Newsgroups: rec.food.cooking
From: adc@philabs.philips.com (Amelia D. Crumm)
Subject: Truffles
Organization: Philips Laboratories, Briarcliff, New York
Date: Tue, 15 Dec 1992 20:55:35 GMT


Hello.

Can someone please post a recipe for Irish Cream Truffles.

Thanks.

Amelia
From: dolson@bend.ucsd.edu (Mark Dolson)
Newsgroups: rec.food.cooking
Subject: Test and Cookie Recipe
Date: 17 Dec 1992 16:12:27 GMT
Organization: Linguistics Department, UCSD
Distribution: world
NNTP-Posting-Host: bend.ucsd.edu

Note: this is actually a test with a recipe disguise!  If anyone
sees this, could they please email me at dolson@crl.ucsd.edu and
let me know?  Don't just do a regular reply, it will go to the
wrong place.  THANK YOU, THANK YOU!!  Laura  


One thing I always do when planning my holiday baking is to make at
least 2-3 kinds of refrigerator cookies (among others).  That way, the
dough keeps for 2 weeks, and when I'm making up a plate of cookies, I
can cut off a few of the different kinds, and in 10 minutes - fresh
cookies!  This recipe is holiday-ish, and the cranberries add color
to the plate.

CRANBERRY ICEBOX COOKIES

2.5 C flour
1/2 t baking soda
1/2 t cream of tartar
1/8 t salt
1/2 C butter or margarine
1   C brown sugar
1     egg
1/2 t vanilla
1/2 C walnuts, finely chopped
1/2 C fresh cranberries, coarsely chopped
1   t grated fresh orange peel
For decoration: 1/3 C fresh cranberries, cut in half

Beat butter and sugar until fluffy (electric mixer is recommended, but
I don't, usually).  Beat in egg and vanilla. Gradually add dry ingred-
ents.  Stir in nuts, chopped cranberries, and orange peel.  Divide
dough in half.  Wrap and chill about 30 minutes or until firm enough 
to handle.  Shape each half into a 7" roll.  Wrap and chill at least
3 hours (or freeze for less time).  To bake: Using a sharp knife, slice
off 1/4" slices.  Place 1" apart on cookie sheet (it says greased, but
I really don't think I do).  Press a cranberry half cut side down in
the center of each cookie.  Bake at 350 for 10-12 minutes.

Happy Holidays!

Laura (not Mark) Dolson

Newsgroups: rec.food.cooking
From: hc56@cunixf.cc.columbia.edu (Hannah Cox)
Subject: Pizza Toppings
Organization: Columbia University
Date: Mon, 21 Dec 1992 03:29:22 GMT

eywords: 



*In article <U33MYYE@taronga.com>, arielle@taronga.com (Stephanie da Silva)
*writes:
*|> In article <DV2MMPB@taronga.com>, peter@taronga.com (Peter da Silva)
*writes:
*|> > In article <memo.806962@cix.compulink.co.uk>
*jazzie@cix.compulink.co.uk writes:
*|> > >>ps: whats wrong with strawberry and chocolate pizza?
*|> > 
*|> > Pizza sauce.
*|> 
*|> Don't forget the anchovies.
*|> -- 
*I have had strawberry and pineapple pizza, and it was really good.
*No kidding! Not for everyone, of course, but I liked it. I haven't
*tried chocolate, but seriously, if you used ricotta cheese (leave 
*off the mozzarella etc.) with strawberries and chocolate, I can
*imagine it could be very tasty indeed.
*
*Since anchovies came up, to be honest, I would rather have chocolate 
*than anchovies on ANY pizza, even with garlic/onion/tomato sauce. 
*Anchovies are not fit for consumption even by bacteria. :-)
*
*Bon appetit,
*
*- BK 


	For those of us that have been on the West Coast (of the US) a
common pizza topping is Canadian Bacon (or Ham) and pineapple.  It is
actually pretty good, and it is otherwise a regular pizza with a tomato
sauce and cheese.  In Washington state it is also pretty common to have
shrimp on pizza.


					-hannah cox
					 hc56@cunixf.cc.columbia.edu






Newsgroups: rec.food.cooking
From: lorreen@meiko.com (Lorreen Pelletier)
Subject: Where to find cooking videos?
Organization: Meiko Scientific Corp.
Distribution: ne
Date: Thu, 17 Dec 1992 16:49:31 GMT

Help!  Does anyone know where I can buy cooking "how to" videotapes?  I'm
not looking for a specific title, just want to know where I can browse,
and hopefully purchase this type of item.  It's for a Christmas gift, so
your immediate response would be greatly appreciated.  Places in the
Boston, southern NH areas would be best.  (I'm willing to travel w/in
about an hour and a half radius of Boston.)

Send responses via e-mail to lorreen@meiko.com

Thanks in advance.

--Lorreen


Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: need a dessert to follow sushi
Organization: Lockheed Missiles and Space Co.
Date: Fri, 18 Dec 92 22:56:55 GMT

[ stuff deleted ]

speaking of sushi - does anyone have a good recipe for sushi rice ???


>
>Green tea ice cream is served in many Japanese restaurants, often as
>a complimentary dessert after you've spent $$$$ on sushi :-).  It's
>delicious and has absolutely no laxative effect on me, at least.
>I wish I could find a place to buy it in cartons and take it home.
>
I love this ice cream - it has a refreshing quality without being
heavy -

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: michelow@sdd.hp.com (Laura Michelow)
Newsgroups: rec.food.cooking
Subject: Net's Funniest Cooking Disasters
Date: 16 Dec 1992 15:57:44 -0800
Organization: Hewlett Packard, San Diego Division
Distribution: world
NNTP-Posting-Host: hp-sdd.sdd.hp.com

Ok, here's a story---when I was in elementary school (never mind when :-) )
several times I tried to make the fudge recipe that was on the back of
the Hershey's Cocoa can. No matter *how* many times I tried, it never 
hardened--just stayed a thick, syrupy mass. Finally one day I tried
the recipe on the can for chocolate syrup. Lo and behold, it hardened
into fudge! To this day, I still think that the recipes were switched  
on the can. And I have *never* been able to make the "boil to 235F"
type of fudge.

Laura
From: sdg@wag.caltech.edu (Siddharth Dasgupta)
Newsgroups: rec.food.cooking
Subject: Fat content of shrimp and shellfish
Date: 18 Dec 1992 23:34:15 GMT
Organization: California Institute of Technology, Pasadena, CA
Distribution: na
NNTP-Posting-Host: sgi1.wag.caltech.edu
Summary: Request for data
Keywords: Shrimp, shell fish

Would anyone have handy the actual fat content of shrimp, lobster
and other shell fish? Recent ads have been claiming that the 
excess fat associated with lobsters is not from the lobster 
meat itself but from all the butter that invariably accompanies
it. I would like to get the actual numbers for these.

As compensation, here is a easy and quick Indian chicken recipe.
It started out originally as Madhur Jaffrey's Murg Methi (Chicken
with Fenugreek Greens) but I call it Chicken Hariali (Green Chicken).

Chicken Hariali
Serves 6

2 pkts		split chicken breasts, skinned and cut into
		small portions

1 medium	onion, chopped
4 cloves	garlic, minced
1/4 cup		cooking oil

1" stick	cinnamon
4		cloves
4 		cardamom pods
10		black peppercorn

1 tsp		coriander powder
1 tbsp		cumin powder
1/2 tsp		turmeric powder
1/2 tsp		cayenne (to taste really)

1 cup		sour cream (or 1/2 sour cream + 1/2 yogurt)
1 bunch		cilantro (with stems included)
1		Thai chile or any other hot fresh chile to taste

		salt to taste

1. Heat oil in deep non-stick pan. Add cinnamon, cloves, cardamom and
peppercorn.
2. Add chopped onions and garlic. Fry about 5 mins or until onions are
just turning brown.
3. Add chicken pieces, stir to coat with oil and onion garlic mixture.
Add cumin, coriander, turmeric and cayenne powder. Stir to mix well.
Fry for about 15 minutes, stirring occasionally, till chicken browns
and spice separates from oil. If it starts to burn, add small amounts 
of water (2 tbsp).
4. Puree the sour cream (or sour cream yogurt combination) in a
blender with the cilantro (washed) and green chile.
5. Pour into chicken mixture, mix well, add salt to taste. Simmer on
low heat for 3 mins.

Serve with chappati. 

-- 
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Siddharth Dasgupta (sdg@wag.caltech.edu) (818) 397-2725
Materials & Molecular Simulation Center, Beckman Institute, CALTECH,Pasadena
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Newsgroups: rec.food.cooking
From: maniattb@cs.rpi.edu (Bill Maniatty)
Subject: Re: Stone Crabs
Date: Mon, 14 Dec 1992 18:28:44 GMT

In article <fairchil-141292081414@146.154.25.41>, fairchil@ial4.jsc.nasa.gov (Yvette L. Fairchild) writes:
|> In article <8885@lee.SEAS.UCLA.EDU>, weiss@curtiss.seas.ucla.edu (Michael
|> Weiss) wrote:
|> > 
|> > In article <1fur0tINNmvv@tamsun.tamu.edu> tel1568@tamaix.tamu.edu (Tom Landrum) writes:
|> > >In article <1992Dec7.033532.24262@news.vanderbilt.edu> PLANCHAJ@ctrvax.vanderbilt.edu (Tony Planchart) writes:
|> > >>I lived in Corpus Christi, TX for many years and we ate a tremendous amount 
|> > >>of crab claws... blue crab, stone crab, etc.  We always ripped the largest
|> > >>claw off the animal and tossed it back.
|> > >           hmm...Kind of like the IRS...
|> > 
|> > Must be someone who reads Bloom County.
|> > *chuckle*
|> 
|> NO, that's really what you have to do with the stone crab.  It is illegal
|> (at least in Texas) to keep the whole crab, and you can only take one claw
|> off of the critter.  In addition, the claw must measure at least 2 inches
|> from tip to knuckle before it can be harvested.
   [Stuff Deleted]
This seems like a strange law?  Is there some sort of environmental reason for
it?

Bill

-- 
|
|	maniattb@cs.rpi.edu - in real life Bill Maniatty
|