HDTenEightyP/NetNews huggingface dataset:
From: jshg1134@uxa.cso.uiuc.edu (Jeffrey S. Hoeft)
Newsgroups: rec.food.cooking
Subject: Re: Smilemakers
Keywords: Smilemakers request
Date: 17 Apr 92 20:28:35 GMT
Article-I.D.: ux1.1992Apr17.202835.1694
Organization: University of Illinois at Urbana

tamara@uunet.uu.net (Tamara S. Bowman) writes:

>In article <1992Apr17.184803.12517@ux1.cso.uiuc.edu> jshg1134@uxa.cso.uiuc.edu (Jeffrey S. Hoeft) writes:
>>
>>Smilemakers has asked for assistance in making a little boy's dream
>>come true.
>>
>>Seven year old Craig Shergold has an inoperative brain tumor and has very
>>little time to live.  His wish is to collect the most business cards 
>>received by an individual in order to be included in the Guiness Book of
>>World Records. 
>>
>>Please send your business card(s) to:
>>
>>	Craig Shergold
>>	c/o Childrens Make a Wish Foundation
>>	32 Perimeter Center West
>>	Atlanta, GA 30464
>>
>>
>>Thanks for your help.
>>
>>
>>
>>	     
>NO STOP DO NOT DO THIS.  This is an urban legend.  This little
>boy is in the Guiness book (go to your local library and see).  His
>family is periodically inundated with Business cards because someone
>starts up again.  Don't send business cards, don't send anything.


>Tamara Bowman		tamara@uunet.uu.net

>"Drat this computers, they're so naughty and complex I could just
> pinch them"  The Martian from Looney Tunes


Sorry, I didn't realize, and wasn't thinking.  It wont happen again
from MY terminal. 

 Jeff

 TGIF
From: reynold@binah.cc.brandeis.edu
Newsgroups: rec.food.cooking
Subject: Peanut Butter and * (was Miracle Whip)
Date: 8 Apr 92 18:54:43 GMT
Article-I.D.: news.1992Apr8.185443.8608
Reply-To: reynold@binah.cc.brandeis.edu
Organization: Brandeis University

A peanut butter and sweet pickle (bread pickle) sandwich is really good!

Mixing sweet pickle relish and peanut butter, spreading it on a mini
hors d'oeuvre bread loaf makes a great appetizer. 

Susan
From: thomase@tekig5.pen.tek.com (Thomas Stan England)
Newsgroups: rec.food.cooking
Subject: Re: Personal to Gordon Jackson(Was: Request:pickled eggs)
Date: 9 Apr 92 16:29:10 GMT
Reply-To: thomase@tekig5.pen.tek.com
Organization: Tektronix, Inc., Beaverton,  OR.

Could you E-Mail me a copy of the recipe you received? Sorry if this duplicates
a message I tried to E-mail you. It looked like it did'nt mail correctly.
Thanks, Stan
From: tck@cbnewsm.cb.att.com (teresa.c.kelly)
Newsgroups: rec.food.cooking
Subject: Bagels/Yeast
Keywords: Why didn't they rise?
Date: 17 Apr 92 12:59:24 GMT
Distribution: na
Organization: AT&T

I need some help.  I made bagels last night (thanks for the recipe
someone posted), I followed the directions very closely, but my
dough did not rise.  Does anyone have any suggestions on what
I might have done wrong?  I have no experience working with yeast
at all, but I do remember how to knead dough (from my High School
cooking class 8)  Maybe that's my problem!).

Anyway, any insight would be appreciated.

Tracy Proc
From: philbo@soda.berkeley.edu (Philip Gross (philbo))
Newsgroups: rec.food.cooking
Subject: Re: Need Thicker Spagetti Sauce
Date: 7 Apr 1992 05:14:03 GMT
Organization: The Brass Temple of The Unworthy
Distribution: world
NNTP-Posting-Host: soda.berkeley.edu


Another option to thicken your sauce is to strain out some of the
extra liquid... I have a little hand strainer, and I ladle the sauce
into it, and jiggle around the strainer to get rid of some excess
liquid.  After that, just dump the pulp back into the pot 

BTW, when I make sauce, I put in all the tomato juice, then take it
out later. It adds more flavor to the sauce, and if I collect the
tomato juice, it makes a great soup .




-- 
---
Apes don't read philosophy.        \   The I know Philbo Headquarters
Yes they do, Otto,                  \  EAST:ba02335@bingvaxu.cc.binghamton.edu
They just don't *understand* it.     \ WEST:philbo@soda.berkeley.edu
From: lavoie@bnr.ca (Marc Lavoie)
Newsgroups: rec.food.cooking
Subject: Re: French and cholesterol (was: Shortening)
Date: 13 Apr 92 14:41:17 GMT
Reply-To: lavoie@bnr.ca (Marc Lavoie)
Organization: Bell-Northern Research Ltd.

In article <6679@lee.SEAS.UCLA.EDU>, weiss@mott.seas.ucla.edu (Michael Weiss) writes:
|> In article <1166.29e2e5a7@mbcl.rutgers.edu> metzler@mbcl.rutgers.edu writes:
|> >Knowing that the French have one-third as many heart attacks as Americans
|> >in spite of their consumption of much greater amounts of butter has made
|> >me recently more free with my use of butter.
|> 
|> I read an article very recently that indicates that the French are less
|> susceptible to heart attacks because they often drink a glass of wine with
|> dinner.  One to two ounces of alcohol is supposed to reduce levels of 
|> cholesterol.
|> --
|> \ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | /
|> -  Michael  weiss@seas.ucla.edu   |  School of Engineering & Applied Science  -
|> -   Weiss   izzydp5@oac.ucla.edu  |   University of California, Los Angeles   -
|> / | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | \ 

yeah, I've heard that too but I don't believe it.  I usually have a glass
of wine with dinner (not, not at breakfast or lunch) and I have very high 
cholesterol.


Marc Lavoie
Bell-Northern Research
Ottawa, Canada.
lavoie@bnr.ca
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.cooking
Subject: Re: Bacon Grease: Substitute?
Date: 8 Apr 92 21:57:21 GMT
Organization: Lockheed Missiles and Space Co.

In article <1992Apr5.101839.21417@bronze.ucs.indiana.edu> kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:
>
>>> c9e-al@danube.Berkeley.EDU (Chua Hak Lien) writes
>>>>What would be a good substitue for bacon grease? 
>
>>kiran@bronze.ucs.indiana.edu (Me) writes:
>>> There is no substitute for bacon grease.
>
>jwalsh@aspentec.com (Jamie Walsh) writes:
>>Melted fatback, of course.
>
>I thought that fatback was unsmoked, and bacon is smoked. So would
>rendered fatback really be an appropriate substitute? 
>

so, if you want the smoked flavor, use the fat off ham to render it

>
>-- 
>"The truffle is not an outright aphrodisiac, but it may in certain
> circumstances make women more affectionate and men more amiable."
>                                                ...Brillat-Savarin
>


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: shan@niwot.scd.ucar.edu (Val Shanahan)
Newsgroups: rec.food.cooking
Subject: Re: Oyster mushroom recipes
Date: 17 Apr 92 16:27:21 GMT
Distribution: usa
Organization: Scientific Computing Division/NCAR, Boulder, CO


	I have an elm tree stump about 5 feet out my front door that
produces a fairly good, ongoing crop of oyster mushrooms, so I had a
chance to experiment some last year.  Unfortunately, my cooking methods
usually don't involve exact measurements, it's just a matter of adding
ingredients until the dish looks, feels or tastes right.  Last summer
I did my favorite thing, which is just to sautee the shrooms in butter
with fresh garlic and a little pepper (I am not much of a salt person,
but most people add salt too).  Well, I added so much garlic that I
almost lost the shroom flavor, so I added some boletes to the mixture
and poured in some cream, added some more butter (melted with a little
bit of flour mixed in), and the final touch was a dash (or 2 or 3) of
ground red pepper (cayenne).  This turned out to be an outrageous pan
of cream of shroom soup - just add until the shroom/cream ratio is the
way YOU like it to be.

Hope this helps, Val
From: Hollie.Domiano@p2.f10.n396.z1.fidonet.org (Hollie Domiano)
Newsgroups: rec.food.cooking
Subject: Cooking schools?
Date: 2 Apr 92 14:32:56 GMT
Article-I.D.: mintir.702529912.F00001

On <Mar 31 07:50>, UUCP (davidm@dranet.dra.com
) whispered in my ear:

 U>Organization: Data Research Associates, St. Louis MO

 U>Hi,

 U>I wasn't sure if this is the place to post this, but here it 
 U>goes anyway.  My
 U>sister is thinking of going to a culinary school.  Does 
 U>anyone out there know
 U>what the highest rated culinary schools are?  Is there any 
 U>place that culinary
 U>schools are rated (periodicals, reference works)?  Please 
 U>e-mail me at the
 U>following address:

 U>davidm@dranet.dra.com

 U>Thanks!

 U>David


 David:

 Try the California Culinary Academy...you can call them at 1-800-BAY-CHEF. 
They're located in San Francisco and were the subject of the PBS series,
"Cooking at the Academy".  I was impressed by the show and my parents were
impressed when they visited the school several years ago.  Hope this helps.


Hollie.
"Cry 'ribbit' and let loose the Frogs of War!"
________________________________________________________
UUCP/Internet: hollie.domiano@p2.f10.n396.z1.fidonet.org
________________________________________________________
From: wightman@earvax.waisman.wisc.edu
Newsgroups: rec.food.cooking
Subject: RE: Smilemakers
Date: 17 Apr 92 21:01:05 GMT
Organization: Waisman Center, University of Wisconsin-Madison

DO NOT, repeat DO NOT send business cards to Craig Shergold. This is an old
urban myth that long ago ran its course. The most frequent account of the
actual true part of the story suggests that Shergold fully recovered long
ago, and no longer wants any association with business cards or Guiness
Records. I have now seen this (and flurries of rebukes of it) on at least
four other usenet groups, so I am quite convinced it is as much a myth as
the great "$250 cookie recipe myth". Remember that one?

At the very least, if you don't believe me, check it out with the Make a Wish
Foundation and let us know the outcome.

Fred Wightman
wightman@waisman.wisc.edu
Newsgroups: rec.food.cooking
From: reb@amc.com (Bob Brunjes)
Subject: Re: Miracle Whip
Organization: Applied Microsystems, Redmond, WA
Distribution: usa
Date: Thu, 9 Apr 1992 15:55:49 GMT

In article <1992Apr6.174938.12900@news.cs.brandeis.edu> reynold@binah.cc.brandeis.edu writes:
>In article <1992Apr3.152536.748@oracorp.com>, kathy@oracorp.com (Kathy Knight) writes:
>>
>>Also, if you add a small amount of Miracle Whip to the ingredients of
>>a potato salad, it actually enhances the flavor.  I always get more
>>compliments on such salads if I include Miracle Whip that when I make
>>them and don't use it.
>
>Me too, me too! I find Miracle Whip to work well on potato and tuna or
>chicken and macaroni salads. 
>
My mother's family, the major influence on family cuisine when I was a sprat,
was midwest farm/traditional in their cooking habits.  While this genre
_does_ do some horrible things to food (fried steaks and unspeakable
tossed salads), at least in the period I'm discussing, it was a _great_
source of wonderfully prepared, delicious foods.  One of these was (is)
the egg/sugar/vinegar/butter/cream cooked potato salad dressing, which I
still make.  My mother felt that, at least in some applications, like
potato salads, Miracle Whip was the closest thing to "real" home-made
dressing.

I think she was right in this, but it meant that, as a kid, I thought 
Miracle Whip _was_ mayonnaise (I think maybe so did she) and that was a mistake.
The thought of a baloney-and-Wonderbread sandwitch with Miracle Whip can
truly fold my colon, but a Miracle Whip-based potato salad can be 
ambrosia, if you don't take time to make the _real thing_.

Me?  If I have time, I make home-made potato salad dressing _and_ mayo.
I bet I haven't bought Miracle Whip in decades.

>I grew up on Miracle Whip (in Miami, FL)--we never used mayonaise. I find
>that now, I like both, depending on what I'm making.  When I'm using a fair
>amount (like in potato salad) and I want the MW zing, I usually use a
>combination of both.
>
>Susan


Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com
From: cgallagh@goya.helios.nd.edu (christopher gallagher)
Newsgroups: rec.food.cooking
Subject: Mead, Brewing
Keywords: Mead, Brewing
Date: 8 Apr 92 21:28:21 GMT
Article-I.D.: news.1992Apr8.212821.2316
Reply-To: cgallagh@goya.helios.nd.edu (christopher gallagher)
Followup-To: Re: Mead Recipe
Organization: University of Notre Dame, Notre Dame

You can make a sweet mead or a more dry mead - it's totally up to you.

There are several books which contain recipes for meads which usually turn
out good.  Here is a recipe I got from the net. It should turn out pretty good.


             FireHouse GingerMead
            ----------------------

Makes 5 Gallons.

===========
1/4 tsp		Irish Moss	Clarifying Agent
3/4 cups	Corn Sugar for bottling
1 1/2 lbs	Corn Sugar
7 1/2 lbs		Wildflower Honey
2 tsp		Gypsum (CaSO4 - Calcium Sulphate)
1/2 tsp		Ascorbic Acid (Vitamin C Crystals) to prevent oxydation
4 oz		Freshly-grated supermarket ginger root
3 tsp		Yeast Nutrient
1 pkg		Champagne Yeast (redstar)
1 tsp		Liqued Smoke

Add everything except Yeast Nutrient & Yeast to water in Brew kettle to make
4 Gal.  Bring to boil and boil for 15 minutes, skimming off albumin proteins
as they form on the surface.  Cool and sparge (strain) to 5 gal. carboy. Sparge
with hot water (sparge through strainer filled with used ginger) to make 5 gals.
Add Yeast Nutrient and Yeast to carboy.
Add 3/4 cups corn sugar during bottling.



		Producer.........Christopher Gallagher
                Director.........Christopher Gallagher
                Stunts...........Christopher Gallagher
                Best Boy.........Christopher Gallagher
                Gaffer...........Christopher Gallagher
                Key Grip.........Christopher Gallagher
                Makeup...........Christopher Gallagher
From: shaks@cfa.harvard.edu (Jonathan Schachter)
Newsgroups: rec.food.cooking
Subject: Re: Wedding reception question
Date: 9 Apr 92 22:40:10 GMT
Distribution: usa
Organization: /u1/shaks/.organization


In article <1992Apr07.150524.11816@wvus.org>, cbruce@wvus.org (Corinne Bruce) writes:
> 
> Hi all!
> 
> 	I know this is supposed to be about cooking, but I thought since it's
> about FOOD, this posting would be ok...
> 
> 	I'm in the middle of planning a wedding reception -- June afternoon, 
> smallish, say fewer than 60 people -- and am having trouble deciding whether
> to do a sit-down lunch or an hors d'oeuvres buffett ( around 7 different
> kinds with 2 types of small rolls/sandwich fillings).  Part of me says, "do
> the lunch" because it'll give some focus to the reception.  But, I am general-
> ly opposed to sit-down affairs because it doesn't give people a chance to
> mingle.  For such a small group (many of the individuals won't know each other 
> anyway), for a 3-4 hour reception, what would you recommend?
> 
> [I can only plan large-scale things like this, or smaller at-home parties,
> this is uncharted territory for me.  My concern is for my guests...]
> 
> ------------------------------------------------------------
> Corinne Bruce
> 
> World Vision U.S.            cbruce@wvus.org
> 919 W. Huntington Dr.        Voice: 818.357.1111 ext 3510
> Monrovia, CA  91016          FAX:   818.303.6212
> 
> "Could be worse...could be raining."
> ------------------------------------------------------------


   compromise:  why not do some of each?  have an hors d'oeuvres period first---
i.e., people stand around, and waiters/waitresses come around with trays.  could
have an open bar here.  then have a sit down dinner.  

   if you don't have assigned seating, then people who mingle in the hors d'oeuvres
period can sit at tables together.

jon
Newsgroups: rec.food.cooking
From: phg@po.CWRU.Edu (Paul H. Glaubitz)
Subject: Re: Need Thicker Spagetti Sauce
Reply-To: phg@po.CWRU.Edu (Paul H. Glaubitz)
Organization: Case Western Reserve University, Cleveland, OH (USA)
Date: Fri, 10 Apr 92 03:25:24 GMT


In a previous article, vic@helicon.math.purdue.edu (Victor W. Lovejoy) says:

>to get the sauce thick enough. I use crushed tomato and spices, and I'm
>thinking I probably need a tomato paste or tomato sauce to add as thickener.
 
I'd go with tomato paste.
-- 
 /~~|~~~\ Paul H Glaubitz                 |  There is no such thing as a weird
|   |___/  phg@po.cwru.edu                |  human being. It's just that some
|   | __   ah855@cleveland.freenet.edu    |  people require more understanding
 \__|__/|  glaubitz@snowhite.eeap.cwru.edu|  than others.        - Tom Robbins
From: jeffw2@cfsmo.honeywell.com (Jeff Walberg)
Newsgroups: rec.food.cooking
Subject: Baking soda: vitamin killer?
Date: 10 Apr 92 17:32:06 GMT
Reply-To: jeffw2@cfsmo.honeywell.com
Organization: Honeywell, Inc.


I have a vegetarian cookbook that states emphatically that
baking soda should never be used because it destroys nutrients.
Does anyone know if this is true?  If so, which nutrients and
are there any substitutes.  Incidentally, the same book contains
many recipes which list baking soda as an ingredient.  Go figure.

Jeff

There's only so many times that you can eat that rubber food
Till you're gonna say "Is that all there is?, I guess it must be good"
                                           - Greg Brown
From: hwt@bwdlh490.BNR.CA (Henry Troup)
Newsgroups: rec.food.cooking
Subject: Re:  Miracle Whip
Date: 13 Apr 92 19:27:23 GMT
Reply-To: Henry.Troup@BNR.CA
Organization: Bell-Northern Research Ltd., Ottawa, Canada

We get Kraft Real Mayonnaise, as well as M*r*cl* Wh*p.  Do you?  


  Henry Troup - HWT@BNR.CA (Canada) - BNR owns but does not share my opinions
			      This space for rent
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Miracle Whip
Organization: Taronga Park BBS
Date: Mon, 6 Apr 1992 20:08:34 GMT

In article <42817@as0c.sei.cmu.edu>, mjk@sei.cmu.edu (Mary Jane Kelly) writes:
> 
> I am pretty sure that Miracle Whip contains no eggs.  Anyone able to 
> confirm that this is the difference?

You are correct.  Miracle Whip isn't mayo so it isn't made with oil
and eggs and lemon juice.  I think it's made out of the same stuff they
make Coffee Mate and Cool Whip from -- corn solids or something 
icky like that.  But don't hold me to it -- I'm no expert.

> She and I both preferred mayo, and only Hellman's.  What amazes me is 
> that some people really don't taste the difference.  

This is true.  But people like that don't know what they're missing so
it's no use worrying about it.  :-)
 
However, I'm in the same camp as you are.  I once sent hubby to the
grocery store for a few items, one of them being mayo.  He brought
home a jar of Kraft mayo (because it was on special) and I *almost* 
threw it out.  Bleh.  I could even taste the difference in strong 
tasting foods such as tuna salad.  Give me Hellman's every time.

-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
"For such an absurd child, only an abstract will do!" -- Splatter Phoenix
From: joana@vcd.hp.com (Joan Armstrong)
Newsgroups: rec.food.cooking
Subject: Need pressure cooker recommendation
Date: 16 Apr 92 19:46:21 GMT
Organization: Hewlett Packard Vancouver Division

Please send me any recommendations for a non-aluminum pressure cooker
brand.

Thanks,
--Joan 


-- 
Joan Armstrong
CIM Engineering, Hewlett Packard, Vancouver Division
HPDesk:      Joan Armstrong /HP5400/AL
Internet:    joana@vcd.hp.com
From: rro@CS.ColoState.EDU (Rod Oldehoeft)
Newsgroups: rec.food.cooking
Subject: Re: French and cholesterol (was: Shortening)
Date: 11 Apr 92 17:32:09 GMT
Article-I.D.: yuma.1992Apr11.173209.29091
Organization: Colorado State University, Computer Science Department

>In article <1166.29e2e5a7@mbcl.rutgers.edu> metzler@mbcl.rutgers.edu writes:
>Knowing that the French have one-third as many heart attacks as Americans
>in spite of their consumption of much greater amounts of butter has made
>me recently more free with my use of butter.

Apparently the reason that the French have less heart disease is that,
until fairly recently (the last couple of decades), the average French
diet was quite a lot healthier than the current average diet in the U.S.
There hasn't been enough time for the currently much higher fat diet to
have its effect in the heart disease statistics.

We, however, have apparently been eating ill for long enough so the
heart disease rate in the U.S. has been elevated.

Sounds like there is still no such thing as a free lunch.



|--------------------------------------------------------------|
| Rod Oldehoeft                    Email: rro@cs.colostate.edu |
| Computer Science Department      Voice: 303/491-5792         |
| Colorado State University        Fax:   303/491-6639         |
| Fort Collins, CO  80523                                      |
|--------------------------------------------------------------|
| Three outstanding attitudes---obliviousness to the growing   |
| disaffection of constituents, primacy of self-aggrandizement,|
| and the illusion of invulnerable status---are persistent     |
| aspects of folly.   ---Barbara Tuchman, "The March of Folly" |
|--------------------------------------------------------------|
From: mmm@cup.portal.com (Mark Robert Thorson)
Newsgroups: rec.food.cooking
Subject: Smoke vs. Fire (was: Liquid Smoke)
Date: Fri, 10 Apr 92 21:26:12 PDT
Organization: The Portal System (TM)
  <6H0ViB2w164w@railnet.nshore.ORG>
  <92099.081908WAUGH@SLACVM.SLAC.STANFORD.EDU>
  <1992Apr9.013041.21169@bronze.ucs.indiana.edu>

WRT the flavor of fire vs. smoke, I wonder if the poster could tell me
wether this is the difference:

I do a lot of smoking and barbequing, and I generally smoke with indirect
heat.  The meat gets properly roasted, because I let it go for a long time
(3 hours for ribs).  And it gets smoke-flavor, but it never gets that other
sort of flavor you get if you roast over direct heat, in which the fat
drips onto the coals and flares up, etc.  Is that what you call fire flavor?

The latter is especially nice with a fatty steak or lamb, because the
roasted fat develops a nice strong flavor.  But I never barbeque that way
because the burning fat is especially rich in carcinogens.  Before
barbequing, I always roast the rack itself to burn off fat residues.
Newsgroups: rec.food.cooking
From: pookie@byron.u.washington.edu (Pookie)
Subject: Recipe for dog biscuits?
Organization: University of Washington, Seattle
Distribution: usa
Date: Mon, 13 Apr 1992 06:54:27 GMT

I am in a charitable mood and feel like making dog biscuits
for my favorite dog.  Does anyone out there have a
tasty (!!), healthy and not-too-complicated recipe for
dog biscuits or dog treats?
Thanks in advance!
Newsgroups: rec.food.cooking
From: tamara@uunet.uu.net (Tamara S. Bowman)
Subject: Re: Smilemakers
Keywords: Smilemakers request
Organization: UUNET Technologies Inc, Falls Church, VA
Date: Fri, 17 Apr 1992 19:36:13 GMT

In article <1992Apr17.184803.12517@ux1.cso.uiuc.edu> jshg1134@uxa.cso.uiuc.edu (Jeffrey S. Hoeft) writes:
>
>Smilemakers has asked for assistance in making a little boy's dream
>come true.
>
>Seven year old Craig Shergold has an inoperative brain tumor and has very
>little time to live.  His wish is to collect the most business cards 
>received by an individual in order to be included in the Guiness Book of
>World Records. 
>
>Please send your business card(s) to:
>
>	Craig Shergold
>	c/o Childrens Make a Wish Foundation
>	32 Perimeter Center West
>	Atlanta, GA 30464
>
>
>Thanks for your help.
>
>
>
>	     
NO STOP DO NOT DO THIS.  This is an urban legend.  This little
boy is in the Guiness book (go to your local library and see).  His
family is periodically inundated with Business cards because someone
starts up again.  Don't send business cards, don't send anything.


Tamara Bowman		tamara@uunet.uu.net

"Drat this computers, they're so naughty and complex I could just
 pinch them"  The Martian from Looney Tunes

Newsgroups: rec.food.cooking