HDTenEightyP/NetNews huggingface dataset:
From: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.cooking
Subject: Re: Suggestions for smoked salmon?
Date: 31 Dec 92 15:57:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

From: barrie.lax@synapse.org ( Barrie Lax)

Marc Robert Thorson wrote:
MR<Do you mean smoked salmon (i.e. cooked) or lox (smoked and cured uncooked
MR<salmon)?  The latter is one of the finest foods available, generally eaten
MR<raw slightly below room temperature.  The former can be used in many ways,
MR<my favorite being to combine it with Philidelphia cream cheese and use
MR<it as a filling for fried wonton.  That is just truly incredible.  If I
MR<were to commit suicide, I would probably choose to eat myself to death

So where is the recipe? Do you want to commit suicide all alone? We want
to see the recipe so we can judge for ourselves. Once tried, we might be
able to save you the job..(of committing suicide I mean) and offer other
options.

1. We suicide with you.
2. We all decide to go on living.
3. We decide to go on living, you we push.
4. Whatever.

               Bar.
---
 . 1st 1.01 #300 . I remember when Saturns were rockets, not cars.
                                                                                                                    
Newsgroups: rec.food.cooking
From: 01f@pnet16.cts.com (Rmc Walker )
Subject: Kalua Pig
Organization: People-Net [pnet16], NCTAMS EASTPAC
Date: Wed, 30 Dec 1992 10:36:03 GMT

This is an abbreviated version of the Hawaiian style roast pig in the ground..

ingredients

pork butt/roast
liquid smoke
Hawaiian salt

pour 2-3 capfuls liquid smoke and a palmful of Hawaiian salt over roast.
Cook 350 degrees for 3 hours. Shred meat and "pig" out.
Incredibly easy and in totally awsome......

UUCP: humu!nctams1!pnet16!01f
ARPA: humu!nctams1!pnet16!01f@nosc.mil
INET: 01f@pnet16.cts.com
Newsgroups: rec.food.cooking
From: jpenovic@encore.com (Jan Penovich)
Subject: Re: a new thread!  home ec
Reply-To: jpenovic@encore.com
Organization: Encore Computer Corp., Fort Lauderdale FL
Date: Tue, 22 Dec 1992 19:06:29 GMT

In article <DLB.92Dec22114925@fanny.wash.inmet.com>,
dlb@fanny.wash.inmet.com (David Barton) writes:
> In article <CC.92Dec22162353@arran.dcs.ed.ac.uk> cc@dcs.ed.ac.uk
> (Chris Cooke) writes:
>    Hmm - "Toad in the Hole" here is totally different - basically
>    sausages baked in pancake batter.  Being a vegetarian I think this
>    is pretty gross too :-) --
> 
> And this sounds like "pigs in a blanket" to me, or a version of it.
> 

  Around here, Pigs in a Blanket are already cooked sausages
  wrapped in already cooked pancakes.  
  
  The Original Pancake House in Ft. Lauderdale serves them with 
  powdered sugar and a wonderful citrusy syrup.

********************************************************************
TTFN,    ___           *   jpenovic@encore.com
      / /   /  /\   /  *   
     / /___/  /  \ /   *   
/___/ /   /  /    /    *   
                       *   Encore Computer Corp., Ft. Lauderdale, FL
*********************************************************************

Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Net's Funniest Kitchen Disasters
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Thu, 24 Dec 92 13:00:37 GMT

Several years ago we got a dog.  (This has something to do
with kitchen disasters, eventually.)  After about two week the
carpet by the front door started smelling really bad.  I had been
wanting to rip it up and put down hardwood, so with lots of bad
words for the dog about carpets I ripped out the carpet and put
down the hardwood.  As I was putting on the finishing touches in the
area near the coat rack I was complaining that the smell hadn't gone
away.  That when I noticed it.  Hanging on the coatrack under a 
little used coat was a plastic bag of rotten broccoli.  I have no
idea how it got there.
Newsgroups: rec.food.cooking
From: kudzu@netcom.com (Michael Sierchio)
Subject: Re: Alcohol in cooking, help
Organization: True Love, and Home-Grown Tomatoes
Date: Mon, 21 Dec 1992 18:13:28 GMT

In article <1992Dec19.003542.20360@netcom.com> 
	 artemis@netcom.com (Michelle Dick) writes:

>>Keep in mind that anything you cook will evaporate the alcohol. 
>
>Please, folks.  This is a common myth.  In almost all cooking, a
>significant percentage of the alcohol remains, even after prolonged
>cooking (typically between 35 and 85%).  This has been tested and
>verified.

Well, it is and it isn't.  If you were to take a bottle of wine and
a thermometer, and empty the wine into a saucepan and boil, you'd find
(if you monitered the temp) that there are two boiling points -- the
first, for ethanol -- then a lull in the bubbles -- then another boil
for the H2O.  By the time the second boil occurs, there is nowhere near
35% alcohol -- closer to 0.5%.
-- 
+--------------------------------------------------------------------------+
|  Michael Sierchio                          1563 Solano Avenue, Suite 123 |
|  kudzu@netcom.com                                Berkeley, CA 94707-2116 |
+--------------------------------------------------------------------------+
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.cooking
Subject: Re: The Net's Funniest Cooking Disasters, cont'd.
Date: 17 Dec 92 23:57:22 GMT
Followup-To: rec.food.cooking
Organization: Apple Computer Inc.

Well, there was my friend Barbara the gourmet surgeon.  One of her
colleagues gave her an unusual bit of medical history for her birthday: a
German Army field surgical kit, vintage 1940 or so.  Dazzling collection of
gleaming stainless steel knives, clamps, speculums, etc.  But the
instrument that caught my friend's fancy was a nice big trochar.  This is
essentially a gigantic needle, several inches long with a stout triangular
cross section and a bore that can accomodate a generous flow of liquid or
gas.  It hooks up to a large syringe, and is meant to be used for -- oh,
never mind, you don't want to know.

But Barbara is as much gourmet cook as surgeon, and she immediately saw the
culinary use of this trochar:  injecting a piece of meat with large amounts
of marinade.  So she bought a nice leg of lamb and invited her friends over
for dinner.  She mixed up a marinade involving lots and lots of brandy and
sherry, shot up the leg of lamb with a whole bunch of this stuff, and put
it in the oven.

We were all sitting in the front room marinating our own selves and
admiring the German Army surgical set when from the kitchen we heard a
horrendous BOOM!

We ran into the kitchen and saw the oven door standing open and a cloud of
aromatic steam and smoke rising to the ceiling.  The leg of lamb had
exploded!  Fortunately the oven was not damaged, just messed up beyond
belief, and the leg of lamb was still mostly in one piece (and well soaked
with the unexploded portion of the marinade).  We waited for the oven to
cool a bit, and cleaned it.  Barbara did her emergency-room stuff on the
leg of lamb and put it back in the oven, and eventually it became
delicious.  So I guess this isn't really a disaster story after all.

--

David Casseres
Exclaimer: Wow!
From: glazier@isr.harvard.edu (Andrew Baker Glazier)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 31 Dec 92 14:56:55 GMT
Organization: Harvard University, Cambridge, MA

>>My grandfather (GRHS) used to put clear Karo syrup on his cottage
>>cheese.
During my freshman year, I was a student at Worcester Polytechnic
Institute. The food was ( and still is, I'm told) so horrible that I was
forced to carry a chef's bottle of Tabasco sauce and a shot glass with me
everywhere I went. I'd finish a meal, sit down, fill the shot glass about
half-full and swallow. Only thing I could find that would kill the
aftertaste of the food... 

-- 
"A horse! A horse! Somebody give me a horse, man, because|glazier@ 
I come to bury this dirtball, not to praise him. Whaddya |harvard.isr.edu
think I am? Whether it's nobler for the mind to make people suffer with all
these totally outrageous arrows arrows for a fortune, or what!" -- D.R.
Xref: sparky rec.food.cooking:23954 sci.chem:5582 sci.bio:4703
From: degraw@lclark.edu (David Degraw)
Newsgroups: rec.food.cooking,sci.chem,sci.bio
Subject: Re: Left-handed sugar
Keywords: Chemists Please. . .
          ~~~~~~~~~~~~~~~~~~~~
Date: 28 Dec 92 11:33:58 GMT
Article-I.D.: lclark.1992Dec28.113358.2490
Organization: Lewis & Clark College, Portland OR


winalski@adserv.enet.dec.com (Paul S. Winalski) in,
Article-I.D.: nntpd2.1992Dec27.212634.25439 writes,

>>degraw@lclark.edu (David Degraw) writes:
>>|>
>>|>By L-sugar, I suppose you mean the levorotatory variety of an enantiomer.
>>|>Common table sugar is sucrose, an enatiomeric molecule.  The stuff
>>|>we eat is a racemic (50%-50%) mixure of R and L sucrose.
>>
>>Common table sugar is in fact entirely alpha-D-glucose linked by a 1-6
>>ether bridge in alpha configuration to alpha-D-fructose.  It is NOT a racemic
>>mixture.  Enzymes are extremely picky about which enantiomer of a molecule they
>>will accept, and the plants that are sources for table sugar only synthesize
>>the alpha-D-glucose-(1->6)-D-fructose enantiomer.
>>
>>|>  It may be 
>>|>possible to isolate L-sucrose by using a *certain* microorganism which 
>>|>can metabolize only R-sucrose.  A technique I read about to isolate
>>|>alpha-L-glucose used a microorganism (I don't have the refernce for which
>>|>kind) which selectively metabolized alpha-R-glucose.
>>
>>That would have to be a bacterium lacking the enzyme that performs general
>>alpha-linkage cleavage of disaccharides, but posessing the enzyme that
>>specifically cleaves alpha-D-glucose-(1->6)-D-fructose (aka D-sucrose).

(rest of post deleted)

In a reference book, sucrose is shown as a disaccharide comprised of 
alpha-D-glucose ether bridged to D-sucrose.  The bridge is a 1->2 ether
bridge involving the 1-carbon on the glucose and the 2-carbon on the 
fructose.

I imagine a bacterium lacking a general-purpose alpha-lysing enzyme
could not metabolize *any* sort of disaccharide (maybe beta-disachs?).

Is should be common knowledge that many bacterium can metabolize glucose
made along biosynthetic pathways. (i.e. bacterial have no trouble 
metabolizing naturally-occuring alpha-D-glucose)  

In a lab where synthetic forms of glucose are available, one might 
wonder if the same bacteria can consume other configurational
stereoisomers of glucose.  

I have only heard that *certain* bacteria are able to distinguish
D-glucose from L-glucose.  However, I have no idea whether there 
exist species which can tell apart alpha from beta.

Next post I'll be more specific and definitive.

BTW Are there alpha and beta varieties of sucrose also?


-Dave
Newsgroups: rec.food.cooking
From: hughes@dogwood.botany.uga.edu (Wayne Hughes)
Subject: Re: Request for HOT peppers
Organization: Botany Department - U of Georgia, Athens
Date: Mon, 28 Dec 1992 02:29:25 GMT

In article <1992Dec28.002959.28037@siemens.com> aad@siemens.com (Anthony Datri) writes:
>>A pepper from Thailand. I have no idea what the variety would
>>be, but I've met a lady from Thailand that eats jalapenos like
>>candy, repeatedly commenting that they're not hot....
>
>While in Texas I developed an immunity to Jalapenos.  They are not hot enough
>for me to worry about the quantity that I eat.
>-- 
>
  
  Several people made similar remarks in the capsaicin thread a few
  months ago.  Hope this question wasn't answered at that time.
  I'm going to ask it anyway:

  Does anyone know the basis for this loss of sensitivity?  Are
  the receptors that sense capsaicin killed or burned out from 
  too much of the stuff?  Do they regenerate and do you regain
  sensitivity if you lay off the peppers a while?

  Wayne
  (is it sad that you can't get a pepper high anymore?)


Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: a new thread!  home ec
Keywords: home ec. class
Organization: Taronga Park BBS
Date: Tue, 22 Dec 1992 05:33:11 GMT

In article <1992Dec21.145030.12641@cbnews.cb.att.com>, has@cbnews.cb.att.com (heather.a.strasburg) writes:
> Definitely "Toad in the Hole" - soggy toast with a circle cut out
> of the middle and a runny, sunny-side-up egg in the hole.  Confirmed
> my extreme dislike of eggs!

You obviously made them wrong.

First you put a couple tablespoons butter in a skillet and heat it
up real hot (it'll probably burn by the time you're through, but that's
okay).  Then add the bread and let it fry for a few seconds.  If the
bread has soaked up too much of the butter, then add some more in the
hole and let it melt.  Crack your egg in the hole and let the entire
thing fry until it's crispy and brown on the bottom.  You'll probably
need some more butter by this time so I just cut off some more and
put it right on top, then I flip the entire thing over.  Let fry until
the desired degree of doneness, and grind some black pepper all over.
Yummy, but not very good for your cholesterol.
-- 
Stephanie da Silva                                    arielle@taronga.com
From: kaz@vineland.pubs.stratus.com (Karen Fegley)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 30 Dec 92 19:16:31 GMT
Organization: Stratus Computer Inc, Marlboro MA
NNTP-Posting-Host: pogo.pubs.stratus.com

In article <1992Dec29.202153.25933@novell.com> mlinda@novell.com (M'Linda  
Taylor) writes:
>
> My Step-Father eats...... peanut butter and pimento cheese sandwiches.
> 
> Makes me cringe just thinking about it.
> 
> M'Linda

My grandfather (GRHS) used to put clear Karo syrup on his cottage
cheese.  (Now THAT makes me cringe...)  He was in his early 90's
when he died so it doesn't seem to have done him much damage.

Karen
Newsgroups: rec.food.cooking
From: mack@epcot.spdc.ti.com (Caren Mack)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: TI Semiconductor Process and Design Center
Date: Mon, 28 Dec 1992 17:48:04 GMT

     Speaking of disasters and zucchini...When I was out on my own for the
first time I decided to make zucchini bread.  I followed the recipe adding
grated zucchini, sugar, oil, flour, etc.  After mixing, stirring and then
pouring into the pans I did my usual batter taste of the beaters and YUCK!!!
There was nothing sweet about this batter at all!  Back then the cool thing 
to do was to have everything you had in tupperware containers, and I had 
three the same size.  One with flour, one with sugar and yes, you guessed it,
the other with salt.  I bought small flour and sugar bags because I was by
myself, and, as you know, sugar and salt look the same so I didn't think 
anything of it.  Needles to say, to this day I leave salt in its original 
container!  Oh ya, my next batch of zucchini bread tasted wonderfull.
     
     Happy Cooking....Caren

                  May you all have a prosperous New Year!
Newsgroups: rec.food.cooking
From: phil@Shiva.COM (Phil Budne)
Subject: Re: Request for HOT peppers
Followup-To: rec.food.cooking
Organization: Shiva Corporation, Cambridge Ma, USA
Date: Wed, 30 Dec 92 08:32:16 GMT

In article <Bzxw1q.GCv@jfwhome.FUNHOUSE.COM> babs@jfwhome.FUNHOUSE.COM (Babs Woods) writes:
>In <qVVcwB3w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:
>
>>dye@i88.isc.com (Ken R. Dye ) writes:
>
>>> In article <Ti42VB3w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:
>>> >deniseo@hpmwtd.sr.hp.com (Denise O'Connor) writes:
>>> >
>>> >>  Recipe for the HOTTEST chili peppers to use in cooking.
>>> >
>>> >Habanero, a.k.a. scotch bonnet peppers, are reputed to be the
>>> >hottest. Some claim that there are some Thai peppers equal or
>>> >hotter.

I have a clipping from the april 22, 1992 "ask the globe" column
from the Boston Globe which says;

	In 1976 Roy Nakayama, associate professor at New Mexico State
	University's agricultural research station rated the followng
	12 chili peppers in order of hotness: Bahamian, santaca
	(Japaneese), Tabasco, Jalapeno, espanola, cayenne, sandia, hot
	ancho, Numex Big Jim, Rio Grande, New Mexico No 6. and Anaheim.

>>> 	What is a Thai pepper?  Is it a Seranno?

>Thai peppers seem to be in
>the piquin pepper type, near as I can work out.  They're small and
>extremely hot.  They're not as big as japones, which some classify
>as either cayenne or serrano chilis, but they're also at least as
>hot.  The answer is that they're serranos, but apparently piquins.
......
>	Thai peppers are also ornamental, growing their fruit upwards 
>on the stems, as supposedly most or all hot peppers will do.

A farmstand in Lexington Ma, near where I live has plants marked "Thai
Pepper" each year.  One year I got one.  The fruits were small (1" or
less) and narrow (3/8") with straight thin walls.  They were quite
hot, without much flavor.  I don't think they were as hot as the
Scotch Bonnets or Habaneros I've had in the Carribean.

The peppers pointed up, but so did the generic "Chiles" I grew from
some seeds from peppers from the local food co-op.  The latter are
commonly seen around here at Chineese and Indian grocers (and I have
no idea what their proper classification is), and are longer and more
curved with less heat, and more flavor.

A book I have "Peppers Hot & Chile; a Cooks Guide to Chile Peppers
from California, the Southwest, Mexico and Beyond" published by Aris
Books, Addison-Wesley 1988. On p17;

	Thai (also known as bird chile, and when dried japones)

	With slender, pointed pods that are usually straight, the
	Thai chile resembles the arbol and shares it's heat as well.
	It is distinguished from the arbol by it's more solid walls.
	it is green when immature, and red at full maturity.

the associated drawing is larger than that for the Pequin, wider than
the Arbol, and straighter than the Serrano.

-phil

Newsgroups: rec.food.cooking
From: mahmood@lambda.msfc.nasa.gov (Rafique Mahmood)
Subject: Need help with cast iron muffin pan
Keywords: cast iron muffin pan help
Organization: NASA/MSFC
Date: Tue, 22 Dec 1992 21:41:32 GMT

I love to use cast iron pots and pan. I have at least 12 pieces of
various sizes and shapes of pan/pots. I am using cast iron since last
3 years. I think I know how to take care and seasoning the pans.

Couple of months ago I have bought 2 sets (6 muffin in each) cast
iron muffin pan. I have seasoned them correctly but every time I
make something it get stuck in there. Once I made corn bread in it and
it came out perfect on one pan and other was stuck again.

Since then I have tried many times and I can not take it out from the
pan. I think it is the timing problem but tried very carefully nothing
work. 

Most of all the worst is, when it get stuck it is very hard to clean. Brush 
does not go in there, Then I have to soak in water for a long time. Last
time I made muffin three days ago, we could not eat it and still it is in my sink.

I will appreciate very much for any information. I must be doing something
wrong. How to bake and if food stick how to clean.
A
Please email any comment.

Thanks,
Rafique
email: mahmood@lambda.msfc.nasa.gov
Newsgroups: rec.food.cooking
Subject: Re: Worst food?-NOT!
Keywords: GACK!!!!!!
From: gary@cdthq.UUCP (Gary Heston)
Date: Thu, 31 Dec 92 14:56:35 CST
Organization: Garys' Home for Obsolete Computers

isr@rodan.acs.syr.edu (Michael S. Schechter - ISR group account) writes:

> In article <1992Dec29.230948.21136@siemens.com> aad@siemens.com (Anthony Datr
> >
> >I once had an officemate who got anchovies on his pizza, rendering the place
> >uninhabitable for hours.
> mmmmmmmm.... before they closed, Joe Peppino's Pizza knew a 
> 'Mike Special' was anchovies and pepperoni, with crushed hot pepper
> put on Before baking....

So, Joe got run out of town by his neighbors? 

Too bad. It means he might have headed this way....

:-)

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: hammond@grizzly.scd.ucar.edu (Steve Hammond)
Subject: Re: Request: Cranberry relish
Organization: NCAR/UCAR
Date: Mon, 21 Dec 1992 15:27:42 GMT

In article <1992Dec21.042100.27024@actrix.gen.nz>, Pat.Churchill@bbs.actrix.gen.nz writes:
> During the 70s I visited the US on a State Department grant under an
> International Visitor Programme.  Fortunately I chose a *home stay*
> option which meant, wherever possible, I was accommodated in local
> folks' homes.  During a stay in Columbia, South Carolina my hostess
> made this fantastic meal with turkey, biscuits and the trimmings.  It
> included a wonderful cranberry relish with nuts and orange in it.
> Well right now I am thinking this would be great to have with our
> Chrismas turkey on Friday.  Does anyone know what I am talking about
> and can anyone provide a recipe?
> 
> 


This recipe doesn't have nuts but it is chunky and goes great with
turkey, ham, and game...  I hope you can find fresh cranberries.



This is from Nov 1990 issue of Bon Appetit


  Cranberry-Citrus Sauce
 ------------------------

1      small orange (unpeeled), sliced
2 1/3  cups orange juice (fresh sqeezed preferable)
2      cups sugar
2 Tbs plus 2 tsp fresh lemon juice
2      12 oz packages fresh cranberries
3 Tbs plus 1 tsp triple sec or other orange liquer (optional)

Finely grind orange in food processor.  Combine orange juice, sugar,
and lemon juice in large sauce pan.  Bring to a boil, stirring until
sugar dissolves.  Reduce heat and simmer for 5 minutes.  Add ground
orange and cranberries and cook until cranberries start to pop, stirring
occassionally, approximately 8 minutes.  Remove from heat.  Stir in
triple sec.  Cool completely.  Can be prepared 4 days in advance.
Cover and refrigerate.  Yields 5 cups.


  Bon Appetit

   Steve H.
Newsgroups: rec.food.cooking
From: fod@elroy.jpl.nasa.gov (Frank O'Donnell)
Subject: Re: WANTED: WHERE TO BUY HENKELS & WUSTHOF KNIVES CHEAP
Organization: Jet Propulsion Laboratory
Date: Sat, 2 Jan 1993 20:19:12 GMT

bondc@silver.ucs.indiana.edu (Clay M. Bond) writes:

>>Anybody know a cheap mail-order (or store) source for buying Henkels and
>>Wusthof (top-of-the-line) knives?
>
>Cheap?  Do you mean cheaper than usual?
>
>If you find such a place, do post.  I can't have enough Henckels
>in my kitchen (Wusthof makes beautiful knives, but I don't like
>the heft and balance as well).

I'm likewise a Henckels (4-star) aficionado.  If you look
hard enough you can probably find them at some discount
outlets.  Here in the Los Angeles area, for example, Henckels
knives are sold at Adray's (a discount emporium mostly known
for electronics).  I wouldn't be surprised if they were
available from some of the discount mail-order emporiums
out of New York City too.

Frank
frank@jplpost.jpl.nasa.gov
From: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: RECIPE FOR BROWN"S CHICKEN & KFC CHICKEN
Date: 30 Dec 92 15:15:41 GMT
Reply-To: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Organization: NavSurfWarCen, CarderockDiv (ex-"Taylor Model Basin")

In rec.food.cooking, peter@taronga.com (Peter da Silva) writes:

KFC Chicken Secrets...
>
>Sure. Just add lots of salt, pepper, and MSG. An analysis of the "secret
>ingredient" described in William Poundstone's book "Big Secrets" discovered
>it was mostly these three items.

    Having worked for the Colonel myself... KFC "Original Style" chicken
is also cooked in special pressurized deep fryers.  The "Extra Crispy
" is cooked in regular open fryers.
--____________________________________________________
]      Stu Mennitt      smennitt@oasys.dt.navy.mil    [
]  NavSurfWarCen, CarderockDiv     Bethesda, Maryland [
]         was: David Taylor Research Center           [
]     was: David Taylor Naval Ship R&D Center         [
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: rec.food.cooking