HDTenEightyP/NetNews huggingface dataset:
From: WVOSS@novell.com (Wes Voss)
Subject: Re: Ronco Dehydrators, was: Wanted Dehydrator Recipes
Organization: Novell, Inc.
Date: Mon, 11 Jan 1993 15:40:16 GMT

In article <C0nnC0.614@cerc.wvu.wvnet.edu> hooverb@cs.wvu.wvnet.edu (Bruce Hoover,Armstrong) writes:
>From: hooverb@cs.wvu.wvnet.edu (Bruce Hoover,Armstrong)
>Subject: Re: Ronco Dehydrators, was: Wanted Dehydrator Recipes
>Date: 10 Jan 93 20:24:00 GMT
>From article <1993Jan8.223745.14711@cuuxb.att.com>, by jim@cuuxb.att.com (~XT6561210~Jim Davis~C24~H18~7221~):
>> 
>> Speaking of Ronco Dehydrators. Has Anyone else ordered one from them recently?
>
>Well, I bought a Ronco Dehydrator about 12 years ago (when I was young
>and stupid). It as white plastic about 10 inches high and 24 inches
>across; a stubby cylinder which split in the middle. It uses a light
>bulb for heat, has about three plastic shelves, no type of temperature
>control, and no forced flow of air. It was always to hot, and so I had
>to constantly keep opening and shutting the side to control the
>temperature. Also, I used a small external fan to get air flow. The end
>product was acceptable, but with a lot of extra work on my part.
>Besides, the volume is tiny.

>My advice is to cancel your order from Ronco and spring the extra bucks
>for a real dehydrator.
>
>Bruce Hoover

On the other hand, we purchased one of the Ronco dehydrators 6 months ago, 
and we havve been very happy with it. The model they are selling now has a 
regular heating element in it, and we do not need to adjust anything to get 
it to work. The only work we do is rotate the top trays to the bottom after 
12 hours or so..

I, for one, would recommend it.
Wes

--------------------------------------------------
Wes Voss
Internet: wvoss@novell.com
Standard Disclaimer: Yeah, these are my opinions,
and no one elses... You know the rest...
--------------------------------------------------
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (Joel Offenberg)
Subject: Re: WANTED: Recipe for tortillas
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Thu, 7 Jan 1993 20:56:00 GMT

In article <1993Jan7.172431.22265@klaava.Helsinki.FI>, silvonen@klaava.Helsinki.FI (Mikko Silvonen) writes...
>A very simple request: Could anyone out there send me a recipe for
>tortillas? (Yes, I do mean the plain tortillas, not their stuffings.)

I know a flour tortilla recipe has been posted, but I've been wondering how 
to make _corn_ torillas.  You can't just use corn flour instead of wheat flour,
since the corn flour doesn't build up glutent like the wheat does...

I have one recipe, but it involves starting with corn kernels and unslaked
lime...

Thanks in advance,
Joel
Newsgroups: rec.food.cooking
Subject: Re: Wanted Dehydrator Recipes
From: fred-mckenzie@ksc.nasa.gov (Fred McKenzie)
Date: 7 Jan 93 10:17:35 EST
Followup-To: rec.food.cooking
Distribution: world
Organization: NASA/Kennedy Space Center, Florida

In article <1993Jan6.122911.9671@iscsvax.uni.edu>,
westendorf@iscsvax.uni.edu wrote:
> I'm looking for recipes for using a dehydrator.  I got the dehydrator
> for Christmas and can't wait to use it.

mary-

I saw a "Dehydrator Cookbook" at WaldenBooks yesterday.  It seemed to not
only have information about dehydrating different foods, but had recipes
using the Re-hydrated food.  I didn't notice the price.

fred-mckenzie@ksc.nasa.gov
From: GC.TLR@forsythe.stanford.edu (The Usual Suspect)
Newsgroups: rec.food.cooking
Subject: Re: The Frugal Gourmet
Date: 8 Jan 1993 23:03:48 -0800
Organization: Stanford University
Distribution: usa
NNTP-Posting-Host: morrow.stanford.edu

In article <1993Jan6.131519.1@vax.sonoma.edu>,
abel@vax.sonoma.edu writes:
>In article <1ie3foINNck8@usenet.INS.CWRU.Edu>, ck060@cleveland.Freenet.Edu (Eric L. Hinson) writes:
>>
>>
>> To 'la1002@albnyvms.bitnet' (and why I waste my time to reply to such a
>>     ----------------------   beast individual is beyond me, maybe its
>>                            to make another point...)
>>
>> If you would have read my message, you would have realized (maybe..) that
>> the topic was not 'Lets bash the fruge because "I" disagree with his style'
>> It was "Can someone please help me get ahold of his address."  I have no
>> idea what prompted your obnoxious attack, but don't you think the other
>> people reading this group have better things to do than read your
>> useless, off-topic replies?  I don't know about you, but I don't generally
>
>Just thought I'd waste some more time.  I think that an attack on the
>Frug is an on-post reply to a post entitled "The Frugal Gourmet".
>Perhaps using a meaningfull title so people could figure out from the
>title what the post will be about might help eliminating spurious
>responses.  Something like "Frugal Gourmet Address Request" might
>work.  Cheers.

I was not aware that one was allowed to post the term combination of

"Frugal/Gourmet" without a particularly withering and vicious attack

added by Standard Usenet Software being automatically appended. I prefer

a modification known as "MCfrugSlam" .......AUTHENTIC RECIPES FROM

OUR ETHNIC ANCESTORS MY BUTT-STEAK..... FRUGAL! FRUGAL! I SPEND LESS ON

RENT THAN HE SPENDS A RECIPEEEEEEEEEEEE!!!!!!!!!!!!!!!

AAAAAAAAAAAAARRRRRRRRRRRRRRRRRRRRGGGGGGGGGGGGGGHHHHHHHHHHHHHHH

Terrance \
the Wonder Weasel

who Promises never to type Fr*g*l Grommet again.

Maybe......


Newsgroups: rec.food.cooking
From: capps@bnr.ca (Terry Capps )
Subject: Re: WANTED: A KILLER KANSAS CITY, (KS) BBQ RECIPE
Keywords: BBQ
Organization: Bell-Northern Research, BNR-RTP 
Date: Mon, 4 Jan 1993 18:41:30 GMT

In article <XFMMDWL@taronga.com>, arielle@taronga.com (Stephanie da Silva) writes:
|> In article <C0555q.5MA@encore.com>, dwsmith@bilbo.encore.com (Dwight Smith) writes:
|> > There are BBQ restaurants in Kansas City, Kansas that are impossible to 
|> > drive by - without stopping. I've sampled BBQ all over the US, and 
|> > folks just don't know how much better KC BBQ is. 
|> > If you've ever been there, you know what I mean.
|> 
|> Nah.
|> Nothing can be better than good ole Texas barbeque.  :-P
|> -- 
|> Stephanie da Silva                                    arielle@taronga.com

'cept for good ole North Carolina pit roasted bbq pork - 
  yum, yum!  :-*

-----------------------+-------------------------------------------
Terry Capps            | Opinions expressed are my own.
Bell-Northern Research |
RTP, NC 27709          |  "..shorter of breath, and one day closer
                       |  to death.."            -Pink Floyd
-----------------------+------------------------------------------- 
Newsgroups: rec.food.cooking
From: disraeli@leland.Stanford.EDU (Jamie Lara Bronstein)
Subject: Re: Cream of Tartar
Organization: DSG, Stanford University, CA 94305, USA
Date: Wed, 13 Jan 93 04:47:44 GMT
Is: I am planning on making a chocolate souffle which calls

Thanks!
Jamie Bronstein
History Dept.
Stanford Univ.
disraeli@leland.stanford.edu
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
From: lindstrom@acs.harding.edu
Date: 7 Jan 93 09:34:54 -0500
Reply-To: lindstrom@acs.harding.edu
 <1ifenhINNc3u@emory.mathcs.emory.edu>,<6JAN199317071808@stars.gsfc.nasa.gov>,<0096636B.ACCA7BC0@Msu.oscs.montana.edu>
Organization: Harding University


The first day of grad school I was assigned an office in the
basement of the math department (which made sense..I was a math
student).  Anyhow, my officemate must have thought some hazing
was in order, as he proceeded to let me know I was not to tell
him how to order the office/teach class/anything.  I was feeling
about an inch high when he went to put on some coffee in one of
those drip style makers (I do not care for coffee).  I looked
and looked for about 10 minutes and started to ask him....
"SHUDDUP..I know how to make coffee" was the reply.  After
another 10 minutes I had to ask him how the water was to get
out of the pot and into the coffee maker so it could drip
back into the pot. He had left the tap water in the pot.  We
both had a good laugh over it and are still friends years later!

Not a disaster... so sue me!

Greg-
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: Please send $250 cookie recipe
Followup-To: rec.food.cooking
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Tue, 5 Jan 1993 20:02:00 GMT

Fred McKenzie writes...
>JOEL D. OFFENBERG writes:
>> Let's not start this again.  THE $250 COOKIE STORY NEVER HAPPENED.
>Joel-
> 
>I can easily believe you, since the story was so unlikely.
> 
>However, has anyone tried the recipe?  Is it any good?  Or, is it just
>another ordinary cookie recipe?!

Well, the version of the recipe I have LOOKS fantastic, but I am still about
14 pounds away from being able to try and make it :).

If you want, I'll mail it to you.

Joel
From: thig@csd4.csd.uwm.edu (Terence P Higgins)
Newsgroups: rec.food.cooking
Subject: two pepper questions
Date: 11 Jan 1993 20:58:26 GMT
Organization: Computing Services Division, University of Wisconsin - Milwaukee
Distribution: world
NNTP-Posting-Host: 129.89.7.4
Originator: thig@csd4.csd.uwm.edu

Hey all you pepper people, two quick questions:
1) What's the best way of "reconstituting" dried peppers? I have been using
them in butters, etc but am wondering if there's a recommended way of
softening them up a bit for salsa, etc.
2) In that wonderful listing of pepper recipes posted a while ago there
was frequent mention of a magazine I believe was called Chili Pepper Digest?
Hot Pepper News? (something like that). Any subscription address/price
info/phone number on that. E-mail or posting is fine. Thanks for your help
and inspiration!!
Newsgroups: rec.food.cooking
From: radloff@cs.uiuc.edu (Lisa Radloff)
Subject: Re: Garlic Storage/Use
Organization: University of Illinois, Dept. of Comp. Sci., Urbana, IL
Date: Fri, 8 Jan 1993 16:00:20 GMT

Hi.  I just found out from my brother, that storing the peeled
garlic cloves in a little jar of olive oil does wonders and
keeps them fresh for months.......great trick.
From: fritz@ben.dev.upenn.edu (Katherine Fritz)
Newsgroups: rec.food.cooking
Subject: Re: Bacon Drippings - Ideas!
Date: 12 Jan 93 19:08:19 GMT
Organization: University of Pennsylvania

>I've edited out the formatting things, and please excuse innacuracies
>in translating things in metric into REAL MEASUREMENT SYSTEMS.  (I hate 
>metric.)

The soap recipe and cautions about lye are much appreciated, as is
translating metric measurements for those of us who are metric-impaired,
however, I don't think it was necessary to slander metric as above.  The
U.S. is probably the only country in the world still stubbornly
refusing not to use metric.  That does not make metric measurements not
real.  I'm sorry you hate metric.  I just muddle through and translate,
since I'm also metric-impaired, but don't hate metric. :-)

Peace.
-- 
   Katie Fritz --Internet: fritz@ben.dev.upenn.edu -- CompuServe: 71257,3153
"From what I hear Earth is a podunk little place but they make great pastrami."
         -- Graetwist, "Roadways" #1, Comic Zone Publishing
              --Penn is not Penn State and I am neither--
From: green011@dukemc.mc.duke.edu (GARY  GREENBERG)
Newsgroups: rec.food.cooking
Subject: NEED cookbook for mass meals
Summary: Wife's shelter cooking project needs LARGE recipes
Keywords: shelter, mess-halls, charity, groups
Date: 4 Jan 93 22:40:32 GMT
Distribution: na
Organization: Duke Occupational & Environmental Medicine

Does anybody have any reference for recipes for cooking for LARGE groups?

I expect that there are some camp or military mess-hall or boy scout or 
cafeteria books for meals which serve more than 100 eaters.

My wife belongs to a committee that serves a homeless shelter 2 meals a 
month, and they'd like to know what proportions of stuff to beg/shop for in 
preparing for the cooking.
 
Thanks for all your help

Gary Greenberg, MD
Duke Occupational & Environmental Medicine

Disclaimer's mine, all mine. Get your own claimer. The opinions are mine too.
Newsgroups: rec.food.cooking
From: levin@world.std.com (Levin F Magruder)
Subject: Galagna, again 
Organization: The World Public Access UNIX, Brookline, MA
Date: Sat, 9 Jan 1993 04:57:10 GMT

Please read before following up. 

(There may have been an answer that I missed, I accidentally
killed two messages in the thread.  But....)

THe original poster had FRESH galagna availabe and asked if
anyone knew about substituting it for dried.  He got a bunch
of answers telling him what galagna was.

I wonder if the two are different - dried onions are not like
onions, dried ginger is not like ginger.  You don't substitute
one because the other's not available any more than you use
fresh tomatoes because you can't afford dried.

Is it the same story with Galagna?  If so, any suggestions for
exploiting whatever virtues fresh galagna has?
Newsgroups: rec.food.cooking
From: mawells@gallua.gallaudet.edu
Subject: Luau recipes (was Kalua Pig)
Organization: Gallaudet University
Date: Tue, 5 Jan 1993 18:48:20 GMT

Someone recently posted a menu for a luau.  Could you or possibly others
on net please send or post the recipes for the menu.  I enjoy collecting
recipes from different cultures. 

Thanks much.  Happy '93 and great cooking

Mary Ann

MAWELLS@GALLUA.BITNET
Newsgroups: rec.food.cooking
From: hart@minnie (James A. Hart)
Subject: Re: Braun hand blender
Organization: TRW Inc., Redondo Beach, CA
X-Newsreader: Tin 1.1 PL4
Date: Fri, 8 Jan 93 23:37:08 GMT

sheehan@pagosa.scd.ucar.edu (Tim Sheehan) writes:
: I came across an infomercial for the Braun hand blender the other day. The
: woman doing the demonstration was using it for making everything from batter
: to soup to milkshakes. If I remember correctly, she said it could be used 
: instead of a mixer. It even had an accessory for chopping vegies.
: 
: Does anyone have any experience with this thing? Is it is good as it seemed?
: 
: 
: -- 
: -Tim-
: 
: sheehan@ncar.ucar.edu
: 

--
I have a Braun hand blender but am unaware of accessories.  Its great
for batters and milkshakes, easy to use and clean.  I doubt it would be
much good at making peanut butter, and it spins MUCH too fast to chop
veggies correctly!  Still, nice as a quickie blender.

Name:        Jim Hart    N6JSS
InterNet:    hart@donald.etdesg.TRW.COM 
                         I'd rather be LANDSAILING!
From: earl@phred.UUCP (choo choo earl)
Newsgroups: rec.food.cooking
Subject: Re: Uses for bacon grease
Date: 11 Jan 93 15:24:40 GMT
Reply-To: earl@phred.UUCP (choo choo earl)
Organization: <1993Jan5.155807.9657@iscsvax.uni.edu>o

Hi there.
One thing I have found useful is to keep a small can filled with bird seed 
on the counter next to the stove.  I pour all my grease drippings into it, 
and when it's full, I put it out for the birdies.  They love it, and it's 
a good way to get rid of grease.
Enjoy.

-- 
DIG A DUCK DIG A DUCK DIG A GEODUCK DIG A DUCK DIG A GEODUCK DIG A DUCK A DAY
earl@phred      Physio Control Corp.   Redmond Wa   (206)867-4255
I find when I work on the computer too long I have this uncontrolable
urge to eat Twinkies, drink Coke, and wear funny sandals.
From: darsie@eecs.ucdavis.edu (Richard Darsie)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: Vegetable soup recipes
Date: 5 Jan 93 00:18:15 GMT
Distribution: na
Organization: University of California, Davis

In article <1993Jan3.034519.14761@emr1.emr.ca>, davidson@ccrs.emr.ca (David Davidson) writes:
> 
> I really enjoy making VERY hearty vegetable soups to fight off the 
> ridiculous cold of an Ottawa January. I normally throw in everything
> I can find including a few things I cant spell. I would appreciate if
> anyone would post their favourite vegetable soup recipes, so I can
> modify my own.
> 
> Ta very much in advance
> David

Fresh Vegetable Basil Soup

1 onion, chopped
1 stalk celery, sliced
1 large carrot, sliced
1 large potato
2 large tomatoes
4 c. water or stock
1 T. dry basil
1/2 head cauliflower
2 small zucchini
1/2 lb. peas
salt, pepper to taste
Parmesan

Saute onion, celery & carrot in 5 qt. saucepan until vegetables are soft.
Peel potato and cut in 1/2-in cubes. Peel & dice tomatoes-should be
2 cups.  Add potato, tomato, stock & basil to pan.  Bring to boil; 
simmer 15 min.  Add cauliflower & zucchini, simmer 10 more min. 
Add peas, simmer 5 more min.  Season to taste.  Garnish at table with 
Parmesan.

************************************************************************

This soup is incredibly hearty and rich - perfect for winter.

Green Pea Barley Soup

1 c. dry soybeans
1/2 c. barley
4 onions, chopped
3 cloves garlic, mashed
2 tsp. marjoram
4 fresh tomatoes
1 bay leaf
salt, pepper to taste
red wine (use your own judgement how much)
2 large carrots, diced
3 stalks celery, diced
2 c. peas

Soak dry soybeans overnight.  Cook in water for 3 hours before 
adding to soup.  Cook barley in water till cooked, ~ 25 min.  Saute 
onion & garlic.  Add marjoram and fry with onion for awhile.  Add 
tomatoes, bay leaf, salt and wine, and extra water if necessary.  
Add soybeans, barley, carrots, celery and peas.  Cover and simmer 
30 minutes or until vegetables are tender.

Enjoy!!

Richard Darsie
Newsgroups: rec.food.cooking
From: lparisi@shearson.com (Lon G. Parisi)
Subject: Re: Making pasta with Kitchenaid..
Organization: Lehman Brothers, NY
Distribution: usa
Date: Mon, 11 Jan 1993 19:34:32 GMT

In article <621@ssdc.UUCP> jbasara@ssdc.UUCP (Jim Basara) writes:
>meb4593@galileo.rtn.ca.boeing.com (Michael Bain) writes:
>: Is there any special techniques to separating/drying the pasta after
>: extrusion?  We tried the angel hair spagetti our first time and it took
>: a couple of hours to separate/dry it (one strand at a time).  I figured
>: we must be doing it the wrong way; we haven't done it much since then.
>: 
>
>While I use a roller as opposed to an extruder, it sounds to me like
>your pasta was too wet.
>
I agree...probably too wet. I am not sure if you are using a hand pasta   
machine or not.  The technique I use is to flour the dough lightly on each
rolling. Flour again just before cutting. This should eliminate most of the 
sticking.  I your dough still sticks together, it probably means there is
not enough flour in the dough to begin with or it's to humid. Humidity 
is not that likely.

Good luck,

Lon Parisi
lparisi@shearson.com

  `


Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: keeping homemade bread fresh...reply to Jim
Organization: The Ohio State University
Distribution: na
Date: Tue, 12 Jan 1993 15:09:15 GMT

I have found keeping homemade bread fresh a problem also - it seems to
get dry and crumbly by the second day (My mother used to make bread once
a week for the entire week - I never remember that bread to be crumbly
and dry - but that is beside the point).  Anyway, I have found that if
I freeze the bread as airtightly as possible just after it is cool from
the oven, it will stay very fresh tasting when thawed (if you thaw and
then put in the oven, the crust gets crispy too).  Hope this helps - Lori
From: green011@dukemc.mc.duke.edu (GARY  GREENBERG)
Newsgroups: rec.food.cooking
Subject: Re: Bacon Drippings - Storage Life?
Date: 4 Jan 93 22:49:18 GMT
Organization: Duke Occupational & Environmental Medicine

>>  How long can I store and use all this great bacon drippings?  

Yuk!
 
Unless you're using it for lubrication, PLEASE don't invite me for whatever 
lipid-laden cuisine you're planning!

I have to admit that there probably are several traditional uses for this 
stuff, but whatever you do, DON'T tell your cardiologist!

Gary Greenberg
Duke Occupational & Environmental Medicine
Newsgroups: rec.food.cooking
From: jchokey@leland.Stanford.EDU (James Alexander Chokey)
Subject: Re: RFD: rec.food.breadmachines
Organization: DSG, Stanford University, CA 94305, USA
Date: Tue, 12 Jan 93 03:39:24 GMT

In article <AWWM779@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>
>I took news.groups out of the header, so as not to be flamed.


	I don't think that was necessarily necessary, but I guess it doesn't
really matter.  (I put Joel Furr in my kill file ages ago.  I heartily 
reccomend that everyone else does too.)

>
>In article <1993Jan8.221734.22837@leland.Stanford.EDU>, jchokey@leland.Stanford.EDU (James Alexander Chokey) writes:
>> 
>> A little while ago, there was a lengthy thread on the possibility of 
>> splitting rec.food.cooking--  One of the ideas that seemed to receive 
>> the most support was creating rec.food.cookware or rec.food.kitchenware 
>> or something like that.  
>
>Yes!
>I was all set to propose it, but too many people poo-poo'ed it.  At
>least two people said that less than 5% of the discussion went to these
>topics.  I haven't done an official count, but it sure seems like there's
>a lot more traffic than that devoted to these matters.
>
>I would be willing to draw up a proposal for a kitchenware group and
>submit it for discussion on news.groups and news.announce.newgroups.
>

	In case it wasn't obvious from the fact that I brought this idea
back, I heartily support the creation of a kitchenware group.  I haven't
done an official count either, but there certainly has been a good deal of
discussion on cookware here during the past several months, and I see no
reason to believe that it's going to die off suddenly.  I think such a
group would be eminently viable.

	--  Jim C. <jchokey@leland.stanford.edu>
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: moroccan preserved lemons
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Mon, 11 Jan 93 18:41:39 GMT

In article <93010.212129U33976@uicvm.uic.edu>, Barry Grau <U33976@uicvm.uic.edu> writes:
|> I have a pile of lemons and I want to make moroccan preserved lemons. The
|> directions in Paula Wolfert's cookbook say, more or less, almost quarter
|> them, pack the slits with salt, pack the salted lemons in a sterile 1-quart
|> jar and allow to age at room terperature for a month shaking the jar now and
|> then. Can someone who's made moroccan preserved lemons provide some more detail
|> on what kind of jars to use, how to sterilize them, how to seal them and so
|> forth?

Ah, the basis for lemon chicken.

I use leftover jar from the supermarket, usually salsa or jelly jars.

Your recipe left out the oil.

What I do:

Drop lemons in boiling water for 1-2 seconds (kill surface fungi).
Slit lemons, fill with salt, pack in sterilized jars.  Add boiling
water until jar is about 1/2 full (some dispute this step).  Cover with
oil.  I store mine in the fridge.  Ready in about one week.

If you skip the boiling water step you'll have to wait longer.

bob
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: Salsa vs. Picante Sauce
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Wed, 6 Jan 1993 21:28:00 GMT

In article <3252@devnull.mpd.tandem.com>, dwelch@mpd.tandem.com (Dan Welch) writes...
>
>Except, of course, that you should never use Pace in the first place, since
>its value as salsa or picante sauce is very small.  If there is a local
>brand, try it, it'll probably be better.  The best are the ones you find in
>the refrigerated sections.
> 
>Here in Austin, and most of South Texas, I guess we're pretty spoiled.  There
>are literally dozens of salsas to choose from, and all are better than Pace.

I would say "spoiled" is right.  Where I buy my food, I have the choice of
"Pace," "Old El Paso" and "Chi Chi's," basically.  Sniff.  

Joel