HDTenEightyP/NetNews huggingface dataset:
From: chrisi@lloyd.Camex.COM (Chris Ischay)
Subject: Re: Amateur sharpening -- dangerous to knives?
Organization: Camex Inc., Boston MA
Date: Mon, 28 Sep 1992 13:19:32 EDT

In article <5vfz#vq@rpi.edu> maniattb@cs.rpi.edu (Bill Maniatty) writes:

>|> good edge should be smooth.  To your eye.  To your finger.  And to your
>|> tomato.  Smooth edges are sharper, cut better, and last longer.
>   ^^^^^^^
>I'm not so sure.  Sometimes a serrated knife is better.  I prefer one for
>tomatoes (I'm not sure of the spelling, no flames please),
>and meat for example.  It depends on the type of material you are
>cutting (if it has fiber like rope, or tends to squash easily like bread
>or tomatoes serrated is better).  The two actions seem to be driving a wedge
>into the material (like a cleaver), or sawing the material.

I know what you mean.  I often use a serrated knife for things like
tomatoes, and in fact a serrated knife is better than a really sharp chef's
knife for bread and stuff like that.  But a really sharp chef's knife is in
fact better at slicing tomatoes and ropey-fibery meats and so on.  And my
fingers.  Which is why I often use a serrated knife ....

Chris Ischay
chrisi@camex.com
Newsgroups: rec.food.cooking
From: maura@mitre.org
Subject: Thanks for Chocolate Recipes
Organization: The MITRE Corporation, Bedford MA 01730
Date: Mon, 28 Sep 1992 17:45:48 GMT

Thanks to everyone who sent me chocolate recipes.  My heart and tummy are
eternally grateful.  If anyone is interested, I will post some of the
recipes I received.  Thanks again all you fellow-chocoholics!!
 
 
 
 
 
Maura Shugrue                      ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
                                  ^ Of course there's more to life than ^
email: maura@mitre.org            ^ chocolate, BUT WHAT????????         ^
The MITRE Corporation, Bedford, MA ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
From: westendorf@iscsvax.uni.edu
Newsgroups: rec.food.cooking
Subject: Thanks for Hawaiian Recipes
Date: 28 Sep 92 07:32:51 -0500
Organization: University of Northern Iowa

  I just wanted to thank everyone for the Hawaiian recipes.  

  -Mary

Newsgroups: rec.food.cooking
From: jbrandt@NeoSoft.com (J Brandt)
Subject: Recipe Request for Aush (Afghanistani Soup)
Organization: NeoSoft Communications Services -- (713) 684-5900
Date: Mon, 28 Sep 1992 22:27:22 GMT


Can someone direct me to a recipe for aush?  I'm not positive about the
spelling.  It's a thick Afghanistani soup containing yoghurt, dill,
noodles, onions or cabbage and a few other things I couldn't identify.
-- 
Jaclyn Brandt
jbrandt@NeoSoft.com
--
Newsgroups: rec.food.cooking
From: nev@cbnewsj.cb.att.com (nancy.e.ellard-vass)
Subject: Re: Freezing eggplant
Organization: AT&T
Date: Tue, 29 Sep 1992 13:13:34 GMT

In article <27674@nntp_server.ems.cdc.com>, bkeating@ems.cdc.com (Bonnie Keating) writes:
> 
> The only way I know how to freeze it is by slicing it,
> breading it, frying it, and then freezing the cooked slices.  I've got more
> than enough eggplant like that to last the entire winter

Last year I purchased a basket of eggplant. I sliced and breaded the eggplant,
placed them on a cookie sheet, and into the freezer until they were
frozen. Then place in ziplock bags and store in the freezer until 
your ready to use.

To cook, I would place the frozen slices on a greased cookie sheet, sprinkle
some olive oil on top and bake for 15-20 minutes. Then I would assemble
the slices for eggplant parmesan.


Nancy
att!hoqax!nev
908-949-5679
From: leighann@fugazi.sybase.com (Leigh Ann Hussey)
Newsgroups: rec.food.cooking
Subject: RECIPE: Corn & Chicken Chowder
Date: 1 Oct 92 23:30:34 GMT
Organization: Sybase, Inc., Emeryville, CA

Chicken & Corn Chowder

1 lb chicken breast		1 chopped onion
4 T butter			2 stalks chopped celery
4 c fresh (6 ears) corn		2 medium boiling potatoes, diced or sliced thin
3-4 T flour			3 c chicken stock (made of the rest of
1 c heavy cream			    the chicken...)

Melt butter & fry chicken but do not let brown -- when it's glistening,
lower the heat & simmer 10 minutes or until the meat is firm.  Cut up
and set aside.

Puree 2c of the corn until smooth (if you do use frozen, thaw it first).
In the drippings from the chicken fry, saute onion and celery until soft
and golden.  Sprinkle with flour and cook a little bit longer.  Stir in
chicken stock, chicken meat, corn puree and extra kernels, and the
potatoes.  Bring to boil, then lower heat and simmer partly covered for
15 min.  When the corn and potatoes are tender, stir in the cream, salt
and pepper.  Heat through and serve.  Serves 6-8.


---------------
Leigh Ann Hussey                                      leighann@sybase.com
"Turkeys, heresy, hops and beer / All came to England in the one year."
What year was it?
Answer: 1520
From: martin@adpgate.UUCP (Martin Golding)
Newsgroups: rec.food.cooking
Subject: Re: Kitchen-Aid food mill
Date: 1 Oct 92 16:55:43 GMT
Article-I.D.: adpplz.1609
Organization: ADP Dealer Services R&D, Portland, OR

BFULLER@cmsa.gmr.com writes:

: A while back, a question arose concerning the use of Kitchen-Aid's food
: mill.  The mill works well with all dry grains, e.g. wheat.

My impression is that they call that a "grain grinder" or the like, I
thought the "food mill" was the fitment with the screw drive and screen
for the meat grinder, for removing skins and seeds from pulp (like making
homemade tomato sauce or deseeding blackberry jam).


: My wife produced
: many wonderful loaves of cracked wheat bread using the mill last weekend.  Do
: not however expect to grind oil filled beans such as coffee.

We used to use ours _primarily_ for that; with an occasional excursion into
whole wheat, and buckwheat flour for blini (when we used to be able to get
cheap fresh Oregon caviar, sigh for the good old days).

We don't care for American roast, but we never found a properly roasted bean
it wouldn't grind to make drip coffee. And it's my faint impression we made
espresso once.

Of course, you have to clean it _thoroughly_ if you made coffee this morning,
and want to make bread this afternoon <8-P


Martin Golding   | If there were a God,
   DoD #236      |  cocoa butter would be monounsaturated.
[motcsd!]mcspdx!adpgate!martin
Newsgroups: rec.food.cooking
From: spgo@is.morgan.com (Stefan Goellner)
Subject: Re: charcoal grills
Organization: Morgan Stanley - IS
Date: Tue, 6 Oct 1992 16:39:17 GMT

Well I for one tend to use an unreasonable amount of lighter fluid (pyromaniac
at heart :-). The real trick though is to not only squirt in on top, but
also in between the top layer and then let it soak in for around a minute.
The charcoal quality also matters, I use Kingsford. Don't put a cover on and 
leave the vent open. My latest aquisition is one of these chimney type deals:
A round metal tube with a grate on the bottom and about an inch of space into
which to stuff some newspapers. Put charcoal in top and light newspaper. 15
minutes later you've got beatuifully glowing coals. Works *really* well.

--
Stef            aka  spgo@is.morgan.com   DoD#0190 
'82 KZ550 (Commuter) '84 750 Interceptor (Toy) '86 Alfa GTV6 (Money drain)
                Warning: I brake for radar traps. 
        Disclaimer? I don't need no steenkin' disclaimer!
Newsgroups: rec.food.cooking
From: cwechter@cyclone.mitre.org (Christine G. Wechter)
Subject: Re: 'Fridge recommendations
Organization: Mitre Corporation, McLean, VA
Distribution: usa
Date: Mon, 5 Oct 1992 17:44:30 GMT


I've never purchased a refrigerator, but heard a report
on NPR about (guess what) refrigerators.  The report said
that American-made refrigerators were of excellent quality.
The ones without automatic ice-makers were nearly trouble-free,
but the ones with ice-makers had a lot of problems. I think
they said that a lot of manufacturers/retailers will fix
icemaker problems for free since they happen to so many
of the machines (of course the people I know who have them
don't have problems -- this is just what the report said).
From: jpanusa@sol.UVic.CA (John Panusa)
Newsgroups: rec.food.cooking
Subject: Request: Low-fat frosting Ideas
Date: 6 Oct 92 22:33:55 GMT
Organization: University of Victoria, Victoria, B.C. CANADA
Originator: jpanusa@sol.UVic.CA

My husband is a low-fat freak and his birthday is
in a couple of days...  I'm going to make an angel
food cake but am at a loss for a low-fat frosting.
Normally I would use whipping cream combined with
chocolate pudding powder, but whipping cream is full
of fat.  I've thought of using the ready-made frostings
in the store, but I'm not sure how it will go with the
angel food cake.  Any ideas?????

Thanks in advance,

Jeina
From: rajen@edsel.ece.cmu.edu (Ramchandani Rajen Sham)
Newsgroups: rec.food.cooking
Subject: The great caffe au lait, caffe latte debate
Date: 5 Oct 92 16:55:58 GMT
Reply-To: rajen@edsel.ece.cmu.edu (Ramchandani Rajen Sham)
Organization: Electrical and Computer Engineering, Carnegie Mellon
Originator: rajen@edsel.ece.cmu.edu


From my experience in pittsburgh and Washington DC. When you ask for a 
caffe latte you get expresso with scalded milk and when you ask for 
caffe au lait you get strong brewed coffee, probably a french roast with 
scalded milk. There is usually a  price difference of about 50 cents between 
the two. 

My two cents worth

rajen
Newsgroups: rec.food.cooking
From: morrissey@scivax.stsci.edu
Subject: Re: Milkyway Cake
Organization: Space Telescope Science Institute
Distribution: na
Date: Sun, 4 Oct 1992 04:39:55 GMT

In article <1992Oct2.154133.17650@schbbs.mot.com>, C11815@maccvm.corp.mot.com (Josette Giacobbi) writes:
> 
> 
> If anyone needs the recipie for Milkyway Cake, let me know and I will post
> it. It used a whole bag of milkyways and weighs a ton, but is moist &
> delicious.    Josette

Yes, please post it.
From: eli@csd4.csd.uwm.edu (Elihu Lubkin)
Newsgroups: rec.food.cooking
Subject: Re: What to make with ricotta?
Date: 26 Sep 1992 21:52:17 GMT
Organization: University of Wisconsin - Milwaukee
NNTP-Posting-Host: 129.89.7.4

sophie@tartarus.uchicago.edu (Sophie Laplante) writes:
: 
: Once again, I bought a pound of ricotta cheese, in the
: hopes of discovering something new and interesting to make.
: Unfortunately, inspiration was nowhere to be found, though
: I hunted high and low, so I am turning to the collective
: imagination of the net.  Dessert ideas are particularly
: welcome.... :-)

     'Strawberry Shortcake'
  Bake (or buy) a plain shortcake.  I usually just use baking powder
biscuit dough.  Blend ricotta smooth with water, sugar and vanilla 
extract in an electric blender.  I can't give you proportions at all;
my husband has diabetes, so I use saccharine.  The proportion of
ricotta to water is critical: too much and it's watery, not enough and
it's unpleasant, but I've never figured out what the correct
measurement is.  I've tried to replace the water with milk, with
cream, with yogurt: nothing else works.  Split the shortcake, fill
with the ricotta mixture topped with sliced strawberries (again the
diabetes has made me very sparing with sweet-I don't sweeten the
strawberries at all, but I doubt whether you'd want to go that far.)
Replace the top of the shortcake--'paint' all surfaces with remaining
ricotta mix and top with more strawberries; pieces of strawberry along
the sides also look nice if you can get them to stick there.
                   Thelma

: 
: 
:  -- Sophie Laplante                 --  Messieurs, je vous entends, je      --
:  -- Department of Computer Science  --      sais vous deviner:              --
:  -- University of Chicago           --  Un poeme jamais ne valut un diner!  --
:  -- sophie@cs.uchicago.edu          --             - Brillat-Savarin        --
From: nvecchi@sangiorgio.cscs.ch (Nicole Vecchi)
Newsgroups: rec.food.cooking
Subject: Another yeast question
Date: 6 Oct 92 15:20:59 GMT
Followup-To: nvecchi@cscs.ch
Organization: Centro Svizzero di Calcolo Scientifico / CH-6928 Manno

I cannot buy dry yeast--the only form I can find available is the 42 gram
cube in the refrigerated section.  All these receipes on the net have specified
for dry yeast.  Is there an easy conversion I can use? 

Also, I've tried using this stuff with mixed success.  Do I have to handle
it differently than dry yeast? I've been using hot water, but since the stuff
is cold, it quickly lowers the water temperature.  What should I do?

Nicole
From: noodle@leland.Stanford.EDU (Max Yoo Kim)
Newsgroups: rec.food.cooking
Subject: suggestions for dinner party?
Summary: friends n' food: got the friends, now the food
Date: 3 Oct 92 17:39:34 GMT
Organization: DSG, Stanford University, CA 94305, USA

I and my roommate of three years have recently taken up residence
in our first quarters armed with a KITCHEN. Needless to say, the
prospect of cooking has become an exciting, and slightly frightening,
idea. And sharing this idea with our friends seemed like the best way
to handle the situation.

What I would like are ideas for small (4 to 6 people), and relatively
casual dinner parties. Combinations of soups, salads, entrees, and
everything that might be involved in the process. Or maybe just your
favorite dessert for such occasions. And ideas are appreciated!
Thanks in advance!

Max Y. Kim
noodle@leland.stanford.edu
From: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Newsgroups: rec.food.cooking
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Date: 5 Oct 92 14:23:35 GMT
Reply-To: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Organization: Columbia University


In article <009618C4.D1D740C0@Msu.oscs.montana.edu>
oopcv@Msu.oscs.montana.edu writes:

>Except my friend and I had coffee at a little place that had all
>three on the menu; so, there must be a difference, however slight,
>between a cafe latte and a cafe au lait.  Cappuccino, I know about.

There is a noticeable difference in flavor between express coffee
roasted in the French style and in the Italian style.  The French
coffee is darker from longer roasting.  And the coffee with hot
milk made with one or the other would taste different.

At least it sounds like a reasonable explanation....

Nadine
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Plea for net-iquette
Summary: obligatory nn plug
Organization: Better Living through Better Newsreaders
Date: Fri, 2 Oct 1992 18:30:50 GMT

mmr@cs.rit.edu (Margaret M Reek) writes:

>This newsgroup gets a lot of traffic, and much of it is very useful.
[...]
>The reason I bring this up is that there is so much traffic in this
>group is it almost impossible to keep up with it all.  125 postings in 
>a day is not unusual and it'd be nice if the signal to noise ratio was

You might try using the nn newsreader.  Out of the 56 articles on the
menu, I selected 6, based on their subjects or authors.  

Also, nn allows regular expressions in kill files.  
I have every variant of "Buffalo Chicken Wings" in my kill file.  
This cuts the group's volume by about half. :-) 

(If I want gristle and bone, I'll eat rib tips.  I never eat rib tips.
(Ribs don't have gristle.)) 

-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
Newsgroups: rec.food.cooking
From: gpivar@maestro.mitre.org (Greg Pivarnik)
Subject: Re: What to make with ricotta?
Reply-To: gpivar@mitre.org
Organization: The MITRE Corporation, McLean, Va
Date: Thu, 1 Oct 1992 19:31:38 GMT

Ricotta + Kluski noodles + Fresh grated Parmesean cheese = Heaven
-- 
Greg 

--  Be still, be silent...the rest is easy.  --
From: palmerp@math.orst.edu (Paul A Palmer)
Newsgroups: rec.food.cooking
Subject: Re: need basic rice recipe
Date: 28 Sep 92 23:54:12 GMT
	<1992Sep24.184826.17556@iscnvx.lmsc.lockheed.com>
Reply-To: Paul Palmer <palmerp@math.orst.edu>
Organization: Dept. of Math, Oregon State University

In article <1992Sep24.184826.17556@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:

   in a 2 qt sauce pan put
       1 cup rice
       2 cups cold water 
   put the cover on the pan, place on the stove with a high heat and
   bring to a boil - when it boils, turn heat down to simmer and leave
   covered for twenty minutes - works every time (was taught this by a
   Japanese lady)
   note: if your stove is electric - remove from heat until burner has
	  cooled down


The key is: once you turn it down to simmer, DON'T LIFT THE LID. Just leave it
alone for 20 minutes.


:-)

--
Paul Palmer
Department of Mathematics     	E-mail: palmerp@math.orst.edu
Kidder Hall 368
Oregon State University, Corvallis, Oregon 97331-4605
Newsgroups: rec.food.cooking
From: rcm@col.hp.com (hpctdfc)
Subject: Re: Thermite reaction on electric stoves?
Date: Wed, 30 Sep 1992 19:22:43 GMT
Organization: Don't ask me, I'm Lost!

c164-aa@po.berkeley.edu (Paul DuBois) writes:
> A couple days ago, my room-mate had an "interesting" experience --
> one of our nice pots with the aluminum-clad bottoms was heating up
> some water on our electric stove.  There was a shower of sparks and
> a loud bang (so the story goes... I wasn't there, so apologies if
> the re-telling is fuzzy) and our heating element now has a 1-inch section
> missing... and there is a little chunk of slag underneath it.  The 
> pot has a chunk of the aluminum bitten away on the bottom.

That's very common with electric heating elements.  Too bad it can
also ruin pots/pans.

> 
> My guess is that this is a Thermite reaction; however, I don't know
> whether or not the heating elements are iron, and certainly I have
> never heard any warnings against using aluminum-bottom pots on electric
> stoves.  Is there a precedent for such pyrotechnic displays, or was this
> just a fluke?  I'm considerably more hesitant about cooking now -- the
> mug that was sitting by the pot of water now has little grains of metal 
> embedded in it.  I wouldn't want that to be my arm!

I used to work maintenance in a 144 unit 12-story retirement residence, and 
each apartment had all-electric stoves.  I saw the after-effects of this
many, many times.  The oven elements gave the best displays, however.  Several
inches would be missing from them, usually, and in more than one spot.

I don't think aluminum had anything to do with it, as oven elements
would fry the same way.  It sure spooked the residents, though - as I
mentioned, it was a retirement residence full of senior citizens!

If the stove is an older one, and you're worried about the other elements
doing the same thing, go ahead and replace all the elements (if you can
afford it!).  Don't go to a department type store, however, go to an
industrial appliance supply house or something similar.  If you buy all
the elements at once, they will usually give you wholesale prices.

Rick

Newsgroups: rec.food.cooking
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Subject: Re: Milkyway Cake
Organization: Stanford Univ. Earth Sciences
Date: Sat, 3 Oct 1992 00:04:18 GMT

In article <1992Oct2.154133.17650@schbbs.mot.com> C11815@maccvm.corp.mot.com (Josette Giacobbi) writes:
>
>
>If anyone needs the recipie for Milkyway Cake, let me know and I will post
>it. It used a whole bag of milkyways and weighs a ton, but is moist &
>delicious.    Josette

Yes, please post!

Dawn
From: rk05@ns1.cc.lehigh.edu (RAMESH KRISHNAN)
Newsgroups: rec.food.cooking
Subject: Re: Yogurt
Date: 6 Oct 92 15:24:09 GMT
Organization: Lehigh University

In article <0096194B.04C29120@Msu.oscs.montana.edu>, oopcv@Msu.oscs.montana.edu
writes:
>Okay, now that I've discovered how ridiculously easy it is to make yogurt at
>home, does anyone know how I can get the consistency a little thicker?

Adding some dehydrated non fat milk powder to the milk/culture mixture seemed
to work quite well for us. It never got as thick but was close enough. We only
use plain yogurt which is slightly tangy and so, I don't know if this would be
the same for fruit yogurts.

>Also, is the nutritional analysis of homemade yogurt approximately the same as
>store-bought with regards to calcium, protein and beneficial critters?

Beats me. I don't worry much on that account though as I figure the milk gives
me enough "beneficial critters". :-)

-- 
________________________________________________________________________
rk05@lehigh.edu            "The real world is always a special case"
                                 College of Business & Economics
                                      Rauch Business Center
                                        Lehigh University
                                        Bethlehem PA 18015
                                           (215)758-3452
From: leighann@fugazi.sybase.com (Leigh Ann Hussey)
Newsgroups: rec.food.cooking
Subject: Re: ROASTING A PIGLET ON A PIT
Date: 28 Sep 92 18:48:13 GMT
Organization: Sybase, Inc., Emeryville, CA

In article <3002@malta.mdavcr.mda.ca> mas@mdavcr.mda.ca (Michael Smayra) writes:
>	
>	We're planning to roast a  piglet. Can and would someone share
>	with us his/her recipe. It's going to be a 50-lbs piglet.
>
>	We need marination recipes, and hints on what roasting method
>	to follow (first time we're doing it). How long will it take?
>	Should we use Al. foil to speed up the cooking process... i.e.
>	all the help we can get.
>

Well, just remember, like Mrs. Child says (in the Colonial era "American
Frugal Housewife"), "When the eyes drop out, the pig is half done."

	- Leigh Ann

---------------
Leigh Ann Hussey                                      leighann@sybase.com
"Turkeys, heresy, hops and beer / All came to England in the one year."
What year was it?
Answer: 1520
From: mmwang@adobe.com (Michael Wang)
Newsgroups: rec.food.cooking
Subject: Re: pasta machine
Date: 2 Oct 92 19:31:53 GMT
Article-I.D.: adobe.1992Oct2.193153.23486
Distribution: usa
Organization: Adobe Systems Incorporated

"angela allen" <angie@moose.cs.indiana.edu> writes:
>mmwang@adobe.com (Michael Wang) writes:
>>sherwood@adobe.com (Geoffrey Sherwood) writes:
>>>It claims it makes a pound and a half of pasta in 10 minutes.
>>>
>>>1) is this true?
>
>>Yup, though this assumes your dough is nice and broken up. If it ends
>>up in big clumps after mixing, you will have to break things up by
>>hand, otherwise it will have difficulty and/or take a longer period
>>of time.
>
>I've never had it finish quite this quickly. There is some skill
>involved in getting the moisture ratio right for the pasta to extrude
>without plugging up.

Indeed. It seems like it is better to error on the side of too little
moisture than too much. It is almost impossible to fix the dough
if it gets to moist.


>>>4) is it hard to clean?
>
>>Not too bad. One of the parts has lots of nooks and crannies and is
>>a bit of a pain.
>
>I find it incredibly easy if you let the dough dry. 

Also, the trick that they demonstrate in the video (funny dialogue
in the video, BTW) of freezing the die and then slamming it against
the counter top to get out all the dough works very well.


>I would add that it comes with a range of dies, so you can make many
>different pasta shapes. As I remember, they are macaroni, spaghetti,
>thin spaghetti, wide fettuccini, thin fettuccini, and lasagna. You can
>order more dies, but I doubt I will ever need to. There is a parts
>reorder form with the machine. I don't know how easy it is to get
>repaired, but I suspect it's a bear because it's an off-brand.

thin spaghetti = vermicelli
thin fettucini = linguine   (for those that care)

The lasagna die would also probably work for making ravioli, though
I haven't tried that yet (need to find one of those curled edge
cutter thing-a-ma-jigs).

-- 
Michael Wang
mmwang@mv.us.adobe.com
Newsgroups: rec.food.cooking
Subject: How do I make cheesecake ice cream?
From: warren@bbs.mdcbbs.com
Date: 5 Oct 92 08:19:16 GMT
Organization: KAMAN INSTRUMENTATION
Nntp-Posting-User: warren

Has anyone made cheesecake ice cream?  Do I just crumble some
cheesecake into the ice cream base before freezing?  I'd
like to make a fruit version such as cherry or blueberry.
Thanks,
Connie
From: mvacc@ssdc.UUCP (Mike Vaccaro)
Newsgroups: rec.food.cooking
Subject: Help! My pizza dough is sticky!
Date: 2 Oct 92 14:38:09 GMT
Organization: Sterling Software IMD, Vienna, Va.



Both!  
    Don't worry about *exact* measurements in regards to flour and
 water. You got the right recipie, but just add more flour gradually  
until the dough is smooth, not sticky-- all while kneeding it.