HDTenEightyP/NetNews huggingface dataset:
From: artemis@netcom.com (Michelle Dick)
Subject: How to build a smoker? and turkey sausage recipe
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Sat, 21 Nov 1992 04:16:06 GMT

I've just come across a delicious-sounding healthy turkey sausage
recipe.  It calls for the sausages to be smoked.  I don't have a
smoker and am wondering if it easy to make one and how I would go
about doing that  (I seem to recall Jeff Smith making a cheap smoker
on one of his shows).

The recipe is in _Enola Prudhomme's Low-Calorie Cajun Cooking_. 1991.
Hearst Books.  ISBN: 0-688-09255-1.  I haven't made anything from the
book yet, but it's a fun read.  Enola tells of growing with two
sisters and ten brothers.  She was married at 15 and when she left
the rough work of the family farm, no longer could her body tolerate
the amount of fat and calories she had become accoustomed to.  So she
began developing healthy versions of Cajun recipes served in her
brother, Paul's, restaurant.  As she would sometimes eat lunch in the
back of the restaurant, customers began to enquire about the food she
was eating and then beg that it be added to the menu.

Smoked Turkey Sausage is one of her healthy replacements (for pork
sausage).  It calls for:

3.5 lbs turkey breast
0.5 lbs potatoes, peeled and quartered
1 tsp salt
1 Tbsp paprika
1.5 tsp ground red pepper
1 tsp ground white pepper
1 tsp granulated garlic
0.5 tsp ground sage
0.25 tsp ground nutmeg
2 tsp liquid smoke

Instructions:

1. light the smoker
2. coarsely grind the turkey and potatoes
3. mix together all ingredients in a bowl
4. tear off two 20-inch pieces of aluminum foil, placing half turkey
   mixture lengthwise on each piece of foil 3 inches from edge, roll tightly.
5. place logs in smoker for 2 hours, turning every 20-30 minutes.
6. remove foil from sausages and smoke another 2 hours, turning every
   20-30 minutes.

So, I'm dying to try this.  Can someone tell me how to make a smoker?

Oh, yeah, she also gives instructions for using sausage casings.  But
I'm trying to ignore that so that I can overcome the urge to go and
buy the sausage stuffing attachment for my kitchenaid food grinder.

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking
From: patcush@student.ecok.ecu (Cusher Patrick)
Subject: R.F.C Cookbook
Organization: ECU Machine, Ada, OK I.T.
Date: Mon, 23 Nov 92 16:52:03 GMT


I heard there was such a thing as the NET Cookbook...am I right?
IfffnewOKOKO
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Newsgroups: rec.food.cooking
From: hc56@cunixf.cc.columbia.edu (Hannah Cox)
Subject: Request:  Chocolate Mayonaise Cake
Organization: Columbia University
Date: Sat, 21 Nov 1992 19:16:37 GMT


	I had this once when I was a teenager and it was really good.  The only problem is that now I can't seem to be able to find a copy of it.  And with all this recent thred of chocolate saurkraut cake, I thought that I would give it a go.  I think that it may be as simple as substituting mayonaise for the oil, but I am not sure.


	Post or e-mail me at the addressbelow.


-hannah
hc56@cunixf.cc.columbia.edu
From: MPRK@db1.cc.rochester.edu (MARGARET R. PARKER)
Newsgroups: rec.food.cooking
Subject: REQUEST: What is spry???
Date: 19 Nov 92 18:19:18 GMT
Organization: University of Rochester, Rochester NY
X-News-Reader: VMS NEWS 1.11


A friend of mine was looking up a recipe for Norwegian waffles, and came
upon the ingredient "spry." Does anyone know what this stuff is? If it
is shortening, what kind of shortening is it.
Many thanks,

--Maggie
From: angelyn@fridge.Jpl.Nasa.Gov (Angelyn P. Williams)
Newsgroups: rec.food.cooking
Subject: larb/naem sod
Date: 19 Nov 92 03:12:04 GMT
Article-I.D.: elroy.1992Nov19.031204.14926
Organization: JPL

Please somebody tell me how to make my favorite Thai food "larb."
Beef or chicken, I don't care.  I can't get the sauce right.  Tastes
like chili and lime, not chili-lime.  I have concluded "naem sod"
is the same thing with some ginger -- am I right?  Also what the devil
has happened to rec.food.recipes?  

Thanks heaps
A.

angelyn@fridge.jpl.nasa.gov
if that bounces use awilliam@voyager.jpl.nasa.gov
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: TREACLE--Hammer and Chisel
Organization: Actrix Information Exchange
Date: Mon, 23 Nov 1992 10:43:31 GMT

In article <17644@mindlink.bc.ca> Marg_Meikle@mindlink.bc.ca (Marg Meikle) writes:
> I'm trying to find a kind soul who ate treacle dessert... a bar of some sort
> ... in England maybe 25 or 30 years ago. Certainly served at boarding schools
> and dubbed "hammer and chisel" for obvious reasons.  Any
> notions/recipes/leads?  Thanks

We used to eat a pretty foul treacle dessert at boarding school here
in NZ.  Horrid dumplings with gluey treacle-y outside served with a
ghastly custard poured over.  I am gagging at the memory, still.

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: coon@en.ecn.purdue.edu (Matthew S Coon)
Subject: Re: Candy Bar Memories
Organization: Purdue University Engineering Computer Network
Date: Wed, 18 Nov 92 19:48:18 GMT

How 'bout the nearly inexplicable Chocolite bar? Haven't seen one of
those for years. And I used to actually LIKE 3 Musketeers, until
they pumped up the nougate-to-chocolate ratio. Blech!

-- 
  |        Matt Coon         |        "... a thousand points of faint          |
  |    en.ecn.purdue.edu     |   and unhallowed radiance ..."                  |
  |                          |   -- H.P. Lovecraft, "The Colour out of Space"  |
Newsgroups: rec.food.cooking
From: janet@leland.Stanford.EDU (Janet Lasher)
Subject: Re: List of 454 Muffin recipes  
Organization: DSG, Stanford University, CA 94305, USA
Date: Mon, 16 Nov 92 22:13:56 GMT


Help,  are these recipes archived somewhere?  I dont seem to see them posted on the version of rec.food.recipes.
  
 thanks 
    janet lasher

    janet@jessica.stanford.edu
From: Marg_Meikle@mindlink.bc.ca (Marg Meikle)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Puffing Rice
Date: 23 Nov 92 00:19:48 GMT
Organization: MIND LINK! - British Columbia, Canada

How about popped rice?  It was mentioned in a book by Laura Ingles Wilder
called West From Home.  She talks about having it while visiting her daughter
circa 1915 at the World's Fair in San Francisco.
Newsgroups: rec.food.cooking
From: "angela allen" <angie@moose.cs.indiana.edu>
Subject: Re: vinegar pie
Organization: Computer Science, Indiana University
Date: Wed, 18 Nov 1992 15:16:59 -0500

lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes:

>Dear Netters, While reading "Little House in the Big Woods" (L.I.Wilder)
>to my children, we came across a reference to "vinegar pie".  Anyone
>have a clue what this is?
 
I know there exists a cookbook (probably called "The Little House
Cookbook") with the recipes found in the Little House series. I saw it
once in a musuem gift shop --- I think it was simplified recipes that
children could do with supervision. Sorry I can't be more specific ---
I don't even know if it will contain the recipe you want!

You might ask in the childrens' and cooking sections of bookstores and
libraries, or in the giftshops of children's museums to see if anyone
knows about it. 

--angie
Newsgroups: rec.food.cooking
From: WVOSS@novell.com (Wes Voss)
Subject: Re: In search of Pineapple Info/Recipes
Organization: Novell, Inc.
Date: Thu, 19 Nov 1992 17:13:20 GMT

>One of my closest friends is a pineapple field.  She would eat the stuff
                                ^^^^^^^^^^^^^^^

Hm.. took me a doubletake to see you meant fiend! <G>

>Some of my best food memories are of being on the Yucatan penninsula and
>gorging myself on wonderfully sweet fresh pineapple for breakfast.  In
>my memory, those pineapples were superior to the ones in the
>supermarkets in Houston marked Dole (Hawaiian).  Are the differences due
>to shipping or do the varieties grown in Mexico and Hawaii differ?

I agree with you.. seems like most fruit was sweeter when it was picked 
fresh than spending a few weeks in transport to the US.. Seems kinda 
logical, I guess.

Wes

-----------------------------------------------------------
Wes Voss
Novell, Inc
Internet: wvoss@novell.com
Fax: 801-342-1211
Disclaimer: These are just my opinions, and no one else's;
            No one in their right mind would share them...
___________________________________________________________
Newsgroups: rec.food.cooking
Subject: Re: Ginseng Tea
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Mon, 23 Nov 1992 22:15:47 GMT
Organization: Actrix Information Exchange

In article <2465.3092.uupcb@synapse.org> barrie.lax@synapse.org (Barrie Lax)  writes:
> TO: mariou@astro.astro.ufl.edu (STG colleague)
>     Newsgroups: rec.food.cooking
>     Subject: Ginseng Tea
> 
> SC<Someone brought me a box of the above from Seoul.
> SC<I find it to taste strange.  Does one acquire a test
> SC<for this herb tea?  Can anyone give me some information
> SC<i.e. whether it does one any good etc.  Thanks
> 
> Notice any change in your sex life?
> 
>                Bar.
> ---
>  . 1st 1.01 #300 . You're only young once.  You're immature forever.
>                                      

Someone gave me a box of it once.  A neighbour and I decided to drink
the stuff.  Well,  there we were, two suburban ladies ready for the big
ginseng drink and all it promised.  Fact of the matter is we couldn't
stand the stuff.  But that was a few years ago.  I think it's still in
the cupboard.   Maybe.... :-)


-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
VSANNICE
Newsgroups: rec.food.cooking
Subject: Re: Wanted: Whole Wheat Recipes -- for ovens and Bread Machines
From: VSANNICE@weizmann.weizmann.ac.il (Annice Grinberg)
Date: Thu, 19 Nov 1992 13:37:30 GMT
Organization: Weizmann Institute of Science

Hi,

I always substitute whole wheat flour in muffins and cookies with very good
results.  I have also used it in some kinds of cakes--those that tend to
be dense anyway, like carrot cake and apple cake.  I also use it in pancakes
and quick breads.  If using in yeast breads, you might want to also use some
gluten flour, which will help make the bread a bit lighter in texture.

Annice
Newsgroups: rec.food.cooking
From: mgolden@dip.eecs.umich.edu (Michael Golden)
Subject: Daikon Pickles
Keywords: daikon radish pickles
Organization: University of Michigan EECS Dept., Ann Arbor, MI
Distribution: usa
Date: Sun, 15 Nov 1992 17:07:03 GMT

Hello netters,

A while ago, when the thread about daikon radishes was going around, I asked
for a recipe for those bright yellow pickles you can get in the Asian
markets and snack on while munching suhsi.

Here are the recipes I got.  Thanks to those who responded..

-------- 8< cut here 8< -----
			Daikon Pickles
			==============

all you need to do is peel the daikon, cut into several manageable
chunks and put it in a jar with a solution of salt, sugar(lots) and
vinegar.  Adjust the proportions to suit your taste.  YOu let it sit
for a couple of days or if you want it pickled real fast you can
cut it into thin slices before pickling.  The yellow coloring need
not be used.

Judy
----------------------------------------------------------------------

Daikon radish is good is you cut it in pieces and set it in sugar and salt,
turning periodically.  It gets very crunchy and loses most of its water.

Chris Ischay
----------------------------------------------------------------------


This is for the salty (Japanese style) pickled daikon.

3 c. water
2 c. sugar
1 c. vinegar
1/2 - 3/4 c. salt
5 lb Daikon

Clean daikon & cut into strips.
Pack clean jars with strips, trying to leave minimum space.

Mix remaining ingredients & bring to a boil.  Add boiling syrup
to within an inch of the jar top, completely covering the
daikon.  Seal jars.  Ready in 1 - 2 months.

Note:  Because the brine & daikon are so acidic, the jars don't
need to be processed before sealing - just keep everything as
clean as possible.
From: lauretta@Aus.Sun.COM (Lauretta Adcock)
Newsgroups: rec.food.cooking
Subject: Re: MARMITE and VEGIMITE: Secrets Revealed
Date: 18 Nov 1992 22:00:16 GMT
Organization: Sun Microsystems Australia Pty Ltd
NNTP-Posting-Host: newport.aus.sun.com

Marmite is very similar to Vegemite (and another product called
Promite), unless you grew up on the stuff you will never enjoy Vegemite
on toast or even better Vegemite on fresh bread with heaps of butter.

You can also use Vegemite/Marmite to flavour your gravy or sauces, if
used like this it would probably have a similar flavour to worchestire
sauce.

Lauretta@OZ
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: egg candling
Reply-To: jazzie@cix.compulink.co.uk
Date: Sat, 21 Nov 1992 11:33:00 +0000


I never knew if they really still did egg candling in the US.  I wish 
they did it here in England.  I find a far too high ratio of "blood
spots" in my eggs here.  I just dump them down the sink drain.  Yuck.

I almost never got them back home in the States.

Jazzie

----------------------------------------------------------------------
-------------------------------------------------------------

             "I don't eat abortions"
-------------------------------------------------------------
From: brooks@granite.ma30.bull.com (Kathy Brooks)
Newsgroups: rec.food.cooking
Subject: RE: bread machines
Keywords: bread
Date: 17 Nov 92 17:09:52 GMT
Article-I.D.: mips2.1992Nov17.170952.12643
Distribution: na
Organization: Bull HN Information Systems Inc.
Originator: brooks@granite.ma30.bull.com

Hi everyone,

Recently I have noticed many articles regarding bread machines but
until now, I never read them since neither I nor anyone I knew owned
one.  Well my boyfriend and I went shopping this past weekend and saw
a bread machine (Welbuilt) that was on sale for $120 (regularly $169).
It had a timer and the salesperson thought the loaf would be around 1lb.
My boyfriend thought this might make a wonderful gift for his parents.
However, yesterday I read some articles in this newsgroup about bread
machines and it concerned me, e.g. noise, ability to clean, and power
of the motor.  I was wondering if someone would comment on this for me
or perhaps send me some of the previous articles on the comparisons
among bread machines.  E-mailing me is fine if you don't want to rehash
already discussed topics on the net. Thanks in advance.

- Kathleen

E-mail address: K.Brooks@ma30.bull.com
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: Kitchen Aid Mixer Attachment Recommendations
Organization: NASA Dryden, Edwards, Cal.
	<1992Nov19.171343.16480@magnus.acs.ohio-state.edu>
Date: Thu, 19 Nov 1992 17:46:15 GMT

On Thu, 19 Nov 1992 17:13:43 GMT, arnie@magnus.acs.ohio-state.edu (Arnie Skurow) said:
Arnie> Nntp-Posting-Host: bottom.magnus.acs.ohio-state.edu

Arnie> In article <1992Nov19.152710.22454@nlm.nih.gov> neve@nlm.nih.gov writes:
>Could someone direct me toward kitchen aid mixer attachments which they

Arnie> The meat grinder and sausage stuffer tube, also can get a pasta
Arnie> extruder.  I use the meat grinder attachment frequently.

Arnie> The salad maker with all cutting/shredding cones.  Very handy for
Arnie> shredding large amounts of cheese, cabbage, etc.

You can get the meat grinder and the shredder/slicer _and_ the
food mill attachment in one set, at a price less than that of
any two of the individual attachments.

I use all three fairly often.  I didn't think that I'd use the
shredder/slicer much as I have a Cuisinart with all the slicing
and shredding blades and I was right about that.  I do use it
but not as much as I would if I didn't have the Cuisinart.  The
KitchenAid has the advantage of continuous feed which is, as
Arnie says, really great for large amounts.

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "A MiG at your six is better than no MiG at all."  Unknown US fighter pilot
Newsgroups: rec.food.cooking
From: walker@spacvax.rice.edu (Shannon Walker)
Subject: recipe software
Followup-To: rec.food.cooking
Organization: Rice University
Date: Wed, 18 Nov 1992 15:32:08 GMT

What software exists, if any, for filing/managing recipes on the Macintosh?

Shannon Walker
walker@spacvax.rice.edu
Newsgroups: rec.food.cooking
From: milo@cbnews.cb.att.com (guy.f.klose)
Subject: Re: RECIPE: Chili
Organization: AT&T
Distribution: usa
Date: Tue, 17 Nov 1992 13:49:39 GMT

In article <D2150040.ib22ex@phunt.MV.COM>, phil@phunt.MV.COM (Phil Hunt) writes:
> In article <Bww3rp.1G4@math.uwaterloo.ca> (rec.food.cooking), gamiddle@math.uwaterloo.ca (Guy Middleton) writes:
> ] I'm sure somebody will correct me if I'm wrong, but I think cocoa is a
> ] standard ingredient in Cincinnati-style chili.
> 
> NOPE!!!  Cinci chili's 'secret' ingredient is Cinnamon

Ummmmm, try again....Cincinnati Chili almost always contains cinnamon
and cocoa (or unsweetened chocolate).

There are recipes, of course, that contain one but not the other, but
I wouldn't consider those authentic...you really need both.

-- 
Guy Klose
milo@mvuxi.att.com
Newsgroups: rec.food.cooking,alt.support.diet
Newsgroups: rec.food.cooking
Subject: Request: Peppercorn Sauce
From: Dion_Murphy@kcbbs.gen.nz (Dion Murphy)
Date: 20 Nov 92 00:53:48 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

For Peppercorn sauce that's yum yum but rich, rich,

Sautee a chopped onion in a frypan.
add crushed garlic
a touch of tarragon or basil
Heat pan up and sear steak on both sides
Into the pan pour 1 1/2 cups of preprepared liquid which should be a 
base stock, and about 35 to 40% white wine, sometimes a touch of gin 
or cognac and a whole heap of pink or green peppercorns. These must 
be wet not dry.

Simmer meat until cooked and liquid starts to thicken.
Pour in fresh cream and mix thoroughly through remaining liquid .
Serve on a really hot plate with carrots cauliflower and green beans.

Dion.

Newsgroups: rec.food.cooking
From: ollis@redbck.stl.dec.com (Stephen Ollis)
Subject: Re: RECIPE: Venison Jerky
Reply-To: ollis@redbck.stl.dec.com (Stephen Ollis)
Organization: Digital Equipment Corporation
Date: Tue, 24 Nov 1992 01:14:38 GMT


In article <1992Nov18.175318.3059@liberty.uc.wlu.edu>, klyle@liberty.uc.wlu.edu
(Karen S. Lyle) writes:

>SEVEN STEP JERKY
>Lay marinated meat strips on oven rack.  Cook for 6 to 8 (6 is better) at
>150 degrees.  They get crisper the longer they bake.  
>

Uhhmmmm ... 6 to 8 what?


--
DIGITAL Telephone Support, Sydney AUSTRALIA   *   Ph: +61 2 5615675 (BH)
Email: ollis@redbck.enet.dec.com            *  *      +61 2 6268533 (AH)
ICBM: 33 43'S 150 52' 15"E                    +       +61 2 5615488 (FAX)
                                             *
   Terra Australis Espirito Santo - The Great Southland of the Holy Spirit
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Addenda to List of Muffins  
Organization: Actrix Information Exchange
Date: Sun, 15 Nov 1992 22:00:52 GMT

In article <1992Nov14.054755.12376@sarah.albany.edu> sarah@albnyvms.bitnet writes:
> I don't like nuked bread products, and I do like the smell of freshly
> baked muffins. There MUST be a way to freeze them before baking, I
> don't see why not, because they don't use yeast to rise...
>  
> Sarah

Well, the only way to find out is to try.  I guess you would have to
freeze the uncooked muffins in the pans then tip them out into a bag,
excluding the air, once frozen (to save space).  Then return them to
the pans for thawing and baking,  I have a feeling the dough could dry
out.  I am not sure what sort of chemical reaction would go on in the
flour during the standing/freezing time.  Some muffins unclude milk
and soda so I guess the chemical reaction between soda and the acid in
the milk would commence.  Maybe someone clued up on food technology
can come in here.

Frankly for convenience I would still prefer to bake then freeze the
muffins.  If you don't like nuked foo, reheat them in the oven.
Alternatively you could make up a big BIG batch of the dry
ingredients and store it, ready for quickly mixing with the relevant
milk/melted butter/egg (or whatever your recipe used for the liquid
ingredients) at baking time.

Actually, muffins take so little time to make, all that messing about
freezing and thawing would actually take several times as long :)
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: rcy@teradata.com (Rhody Yve Cohon)
Newsgroups: rec.food.cooking
Subject: recipe for nondairy pumpkin pie
Date: 20 Nov 92 21:14:36 GMT

HELP!!! Does anyone have a recipe for pumpkin pie
that has no dairy products (ie cream, milk, etc)
in the recipe?  I need it for Thanksgiving that
i'm having for people who keep kosher.

thanks in advance,

either e-mail or posting would be great!
-rhody

Newsgroups: rec.food.cooking
From: reiher@ficus.cs.ucla.edu (Peter Reiher)
Subject: Re: Candy Bar Memories
Organization: UCLA Computer Science Department
Date: Wed, 18 Nov 92 23:08:17 GMT

In article <75244@hydra.gatech.EDU> jgostin@mal-s1.gatech.edu (Jill Gostin) writes:
>
>I can't remember the name of this one... 7 something maybe?? There were
>7 or so "sections" to the bar, and each section was a different filling
>with a chocolate coating (it was one bar, all the sections were attached
>to each other). I remember a jelly filling and caramel, don't remember 
>the others.

The one I remember had a jelly, a caramel, a brazil nut, a coconut,
a chocolate fudge, a maple fudge, and one other that I forget.

-- 
		Peter Reiher
		reiher@wells.cs.ucla.edu
Newsgroups: rec.food.cooking
Subject: Refrigerator Muffins
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 17 Nov 92 04:24:00 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

Oops, sorry Sarah, I made a slight mistake, you don't freeze the Refrigerator 
Muffin batter but just keep it in the fridge (upto 6 weeks) until needed. 
Otherwise I think you'll just have to do what Pat Churchill suggested 
and experiment - do let us all know if it works won't you?
From: davids@hpsdde.sdd.hp.com (David Schwantner)
Newsgroups: rec.food.cooking
Subject: Re: Candy Bar Quest
Date: 20 Nov 1992 13:55:32 -0800
Organization: Hewlett Packard, San Diego Division
NNTP-Posting-Host: hpsdde.sdd.hp.com

In article <1992Nov19.215203.23423@magnus.acs.ohio-state.edu> ashall@magnus.acs.ohio-state.edu (Andrew S Hall) writes:
>I am looking for a candy bar called Idaho Spuds.
>Do they still exist? If they do, can someone in an area
>where they are available please E-mail me.

As I read this, I looked down to see the "Idaho Spud" bar that was given to
me a couple of weeks ago by someone from Boise. The story behind it is not 
important, but here is the address on the back of the bar:

Idaho Candy Co.
Boise, Idaho   83706

Hope this helps!!

-----------------------------------------------------------------------
David Schwantner - Hewlett-Packard - San Diego Site
Internet : davids@hpsdde.sdd.hp.com / davids%hpsdde@sdd.hp.com
Slow path: 16399 W. Bernardo Dr., San Diego, CA 92127, USA
-----------------------------------------------------------------------
Disclaimer: All opinions expressed here are the sole resposibility of the  
author, and therefore are neither shared, owned, nor payed for by H-P. 
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