HDTenEightyP/NetNews huggingface dataset:
From: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Subject: Re: Tamarinds ?
Reply-To: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Organization: Columbia University
Distribution: rec
Date: Thu, 5 Nov 1992 23:51:34 GMT


In article <1992Nov5.184525.12569@math.utexas.edu>
sedgwick@rene.ma.utexas.edu (Eric D. Sedgwick) writes:

>I wanted to do some cooking with tamarinds so I bought some
>beans.  Now I Notice That The Recipes I Have (Sauces And The like
>) are for tamarind paste, of which I have none. Can I make paste
>out of the beans ?    

Sorry.  Tamarind is a fruit.  It is very pulpy and stringy--
absolute hell to work with.  

A friend who is a caterer and has a diploma from the Culinary
Institute, where they must learn to do absolute everything by hand,
insisted on trying to make tamarind recipes by using the fruit itself,
picking all the bits of pulp out with her fingers.  She's pretty
indomitable, but even she gave up, chalked it up to experience and
still gets shivers when someone says the word, "tamarind."

If you have a bean of some kind, it is not the item from which
tamarind paste, tamarind water, etc. is made.

I've tried it both ways.  Trust me, get the paste.

Nadine


Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: Salt and Pepper
Organization: University of Colorado, Boulder
Date: Wed, 11 Nov 1992 16:07:05 GMT

In article <1992Nov11.000711.10901@ncar.ucar.edu>, ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:
> I still haven't found a set of salt and pepper mills I like, but I
> finally got some shakers that match our plates nicely.  They are
> identical, but one has two holes and the other has three.
> 
> Which one is for the salt, and which for the pepper?
> 
> -- 
> /\     There may be honor among thieves, but there's none among politicians.
>   \_][ <--NCAR Ilana Stern dod#009 r.b. cliff swallow ilana@ncar.ucar.edu    
>       \______________________________________________________________________


My mother always told me that the shaker with the most holes is for the salt,
the one with fewer for pepper.  I don't know why this is, perhaps it's because
most people use more salt than pepper.  My mother, of course, is the final
arbiter, kind of like Ms. Manners  :-)

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
From: mep@cbnewsd.cb.att.com (mary.p.bamford)
Subject:  Free Range Turkeys: where to buy?
Organization: AT&T
Distribution: chi
Date: Fri, 13 Nov 1992 23:21:18 GMT

Does any one know of a source for (place that sells) free-range 
turkeys in the Chicago area?  I'd like to have one for Thanksgiving,
but the local grocery stores don't carry them.


Mary Bamford
att!ihlpf!mep
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Bread
Organization: Actrix Networks
Date: Mon, 9 Nov 1992 22:16:49 GMT


For those who are interested in bread making, the bread archives, etc,
I grabbed this info:

Send submissions to "bread@onion.rain.com"
   Send add/drop requests to "listserv@onion.rain.com"
   For an index of back articles that are available, send a message
   containing the line "send index from bread" to "netlib@onion.rain.com"
   Also, the archives are available via ftp from onion.rain.com  [147.28.0.161]

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

Newsgroups: rec.food.cooking
From: johnt@mentorg.com (John Thienes)
Subject: Re: seedless blackberries?
Date: Fri, 13 Nov 1992 14:38:26 GMT
Reply-To: john_thienes@mentorg.com
Organization: Mentor Graphics Corporation, Wilsonville, OR
Keywords: 
Followup-To: 

In article <1duc5lINNbr1@im4u.cs.utexas.edu>, horne@cs.utexas.edu (Patrick J. Horne) writes:

>for next to nothing.  Does anyone know the easiest way to remove the seeds
>from the blackberries?  Will cheesecloth do the trick once the berries are

Mashing the berries through a Foley food mill as the very first step will
remove a lot of the seeds.  You should be able to find this tool at any
store that has a good selection of kitchen and cooking gadgetry.

-- 
John Thienes                  "Soli Gloria Deo"
Mentor Graphics Corp.
john_thienes@mentorg.com
From: briano@spss.com (Brian O'Laughlin)
Subject: Re: Quesadilla Pronunciation
Organization: SPSS Inc.
Date: Sat, 14 Nov 1992 03:12:04 GMT

>>Actually, quesadilla should be pronounced ke-sadilla and in kerosene...
                                                       ^^^^^^^^^^^^^^^^^^
                                                   Not the preferred cooking medium.
 ;-)

--Brian O'Laughlin
Newsgroups: rec.food.cooking
From: susanc@helix.nih.gov (Susan Chacko)
Subject: Re: Vegetable Pakora request
Reply-To: susanc@helix.nih.gov (Susan Chacko)
Organization: National Institutes of Health
Date: Wed, 11 Nov 1992 18:47:56 GMT

In article <BxF2os.7G8@mtholyoke.edu>, jyanowit@mtholyoke.edu (Jason
Yanowitz) writes:
|> Hi.  I'm looking for any and all recipes to make vegetabe pakoras
(sp)
|> a yummy, vegetable-fritter/tempora-like dish I've eaten
|> at various Indian restaurants.
|> 

Pakoras are a breeze. The main ingredient is besan, which is chickpea
flour and available at any Indian grocery store. 
Pour some besan into a bowl. Add water in small amounts and mix
until you get a smooth thick batter. The batter should be about the
consistency of thick pancake batter. Add salt and cumin powder and
red chili powder to taste (tolerance for spice varies widely, so it's
best to find your own perfect mix). Add a pinch of baking
soda. Dip sliced vegetables into the batter and deep fry. Eat hot by 
themselves or with any sort of sauce, tomato-y ones go well.

Some good vegetables are thinly sliced potatoes, small pieces 
of cauliflower, thin slices of eggplant...any fairly hard veggie will
do. 
Soft ones like tomatoes tend to collapse in the deep frying.  The
oil should be hot enough that the pakodas float and sizzle
immediately. If the batter doesn't puff up enough, add another
pinch of baking soda. (my rough estimate is a large pinch to a
cup of besan, but no guarantees). 

Variations: add chopped onions/cilantro/green chilies/crushed
garlic/crushed ginger/cumin seeds to the batter.

Susan.
--------
Bldg 2, Rm 316, NIDDK, NIH, Bethesda, MD 20892
(301) 496-4295 (off)
(301) 496-0201 (fax)
From: kentt@informix.com (Kent Tracy)
Newsgroups: rec.food.cooking
Subject: Re: Bread Makers
Date: 13 Nov 92 18:45:15 GMT
Reply-To: kentt@informix.com
Organization: Informix Software

In article 3399@gateway.ssf-sys.DHL.COM, jdavis@ssf-sys.DHL.COM (Jim Davis) writes:
>>My wife and I just bought a Welbuilt (I don't know whether they have more
>>than one model.) and have used it only once, but it worked--we set it up on
>>Saturday night to bake a loaf of French bread to be finished at 9:30 Sunday
>>morning.
>>
>I experimented with several before finally buying one to keep.  The first 
>one I tried was a Welbilt and the first thing I tried was setting it for
>a fresh loaf of bread to wake up with in the morning.  It woke us up alright!
>At 2AM when it kicked off.  What a noisy machine!  The bread was good but
>I didn't end up buying a Welbilt.

Noise is a KEY factor.  To a certain extent appliance quality and noise go hand
in hand, just as interior noise and quality are often related in automobiles.
If you have ever used a Cuisinart food processor or KitchenAid mixer you 
understand what I mean when I speak of a "quality" sound and feel for an appliance.

I have a Hitachi bread machine.  It "sounds" quality.  I have made 1 1/2 lb loaves of VERY heavy bread, yet it never seems to affect the motor's steady, low hum.  I
know people who have returned their Welbilt machines because of the racket.

This machine has no special settings for whole-wheat bread etc; it seems to have
power to spare regardless, and its standard 4 hour cycle (which includes cooldown)
has produced tasty white, whole wheat, 7 grain, cheese, and bagel breads to 
name a few... 

One piece of advice - compare the mixer apparatus (blade, bearing, seal)
before buying.  I know some must be removed to be cleaned (with separate washers,
etc.)  The Hitachi, to its advantage, is completely sealed, and the blade just
lifts off a pin for cleaning.

At the time I bought it, the Hitachi cost about $30 more than the Welbilt.

---

+---------------------------------------+
| Kent A. Tracy     kentt@informix.com  |    "Treat her like a thoroughbred
| Informix Software   (913)599-7100     |     and she won't be a nag..."
+---------------------------------------+
Newsgroups: rec.food.cooking
From: stullcw@stull.b10.ingr.com (Chuck Stull)
Subject: Re: Need cooking tips ;-)
Keywords: wink-wink
Organization: Intergraph Corp., Huntsville, AL
Distribution: usa
Date: Wed, 11 Nov 1992 19:43:21 GMT

In article <8Z1LLNL@taronga.com>, arielle@taronga.com (Stephanie da Silva) writes:
|> Gads.
|> You people are making me tempted to post my Frequently Requested
|> Recipes file again....
|> -- 
|> Stephanie da Silva                                    arielle@taronga.com
|>   "I can see the headlines now: 'Honest Pete plows wife under for 
|>          profit.'  Oh, that should do *wonders* for car sales!" -- Peg


Post it. Sounds almost like a FAQ for the group (FRR).

-- 
                                             Chuck Stull
                                             stullcw@stull.b10.ingr.com
"Diplomacy is the art of letting someone else have your way"
Newsgroups: rec.food.cooking
From: feldstei@silver.ucs.indiana.edu (Ronald F. Feldstein)
Subject: Re: Milo - does anyone know about this?
Organization: Indiana University
Date: Tue, 10 Nov 1992 16:32:17 GMT

Another excellent source of malt that you can only get in Asian stores is
either Butterfly Brand maltose, made in Guangxi, or Pearl River Bridge
maltose, made in Guandong.  The Guanxi product is pure rice malt, but
the Guandong malt also lists wheat as an ingredient.  I use both to
make Russian sourdough rye bread.  The malt is almost too thick to use
out of its plastic container, but can be heated and dissolved with a
little water.  I imagine that it could also be stirred into milk or used
as the powder is.



Newsgroups: rec.food.cooking
From: tjoa@cory.Berkeley.EDU (Richard Tjoa)
Subject: Re: Cake flour
Keywords: cake flour bread gluten
Organization: University of California, at Berkeley
Distribution: usa
Date: Thu, 5 Nov 1992 22:19:52 GMT

In article <6713@news.duke.edu> jhv@acpub.duke.edu (Joseph Vilas) writes:
>In article <1992Nov5.043612.16992@pasteur.Berkeley.EDU> tjoa@cory.Berkeley.EDU
>(Richard Tjoa) writes:
>>What's the main difference between cake flour, regular flour, and bread
>>flour?  I've got some "better for bread" flour sitting around and I
>>was wondering if it'd be catastrophic to apply it to a cake use.
>
>	[...]
>
>	Bread flour is made from hard wheat and forms a lot of gluten,
>which is the substance that gives bread its structure and keeps it from
>falling apart.  Cake flour is made of soft wheat, can form almost no
>gluten, and is used in cakes where a delicate texture and almost no
>toughness is what is wanted.  All-purpose flour is intermediate
>between the two, and I've heard it varies in composition depending on
>where it's sold: in the north, it's harder, because more bread baking
>is done; in the south, it's softer, and is more likely to be used for
>biscuits.  Self-rising flour is all-purpose flour with leavening
>agents like baking powder added.

Well, I'd like to thank everyone for their responses...  Since I don't think
I'm going to be in the mood to buy cake flour, (and also because I have never
attempted a cake and do not want to be the one held responsible for
ruining someone's birthday) I guess I'm going to cheat and buy a mix.

Maybe next time I'll go for scratch...


-Richard
From: jhv@acpub.duke.edu (Joseph Vilas)
Newsgroups: rec.food.cooking
Subject: Re: Question about Baking Soda
Summary: Go for it.
Keywords: baking soda, bicarbonate, U.S.P.
Date: 11 Nov 92 22:25:51 GMT
Organization: Duke University; Durham, N.C.

In article <zxmfo01.721494735@studserv> zxmfo01@studserv.zdv.uni-tuebingen.de
(Leslie Ellen Forte) writes:

>I am currently spending a year studying in Germany, and to my dismay,
>I cannot find baking soda anywhere.  Does anyone know if I can use
>sodium bicarbonate found at the drugstore instead?  Or is there something
>special about good ol' Arm and Hammer?

	The side of a box of Arm & Hammer baking soda says "Contents:
100% Sodium Bicarbonate U.S.P."  This is what you would get if you got
sodium bicarb from a pharmacist: the U.S.P. stands for "United States
Pharmacopeia."  Go for it.  While you're at it, maybe you could give
the pharmacist some of what you're cooking. :-)  

	Hope this helps.
-- 

          Joseph H. Vilas          jhv@acpub.duke.edu
     My opinions are my own.  Others are invited to share.
From: jcs6@jaguar.uofs.edu
Newsgroups: rec.food.cooking
Subject: $20 per/week Ideas
Date: 5 Nov 92 17:32:24 GMT
Organization: University of Scranton

On the $20 dollar a week issue here is what I believe a good point.
If you are serious you should have no waste.  If a child or an adult 
doesn't finish his/her meal the scraps should be saved.  This might seem
a bit undesireable or offensive but if the food is brought to boiling 
temperatures (ie soup) it will be sterilized and safe to eat.  Also 
you can bargain for food at flea market's and farmer's markets to help 
defray costs.  Also for a treat go to pizza places and restaurants 
right before they close and bargain for the food they are about to toss.
Also many produce distributors have cash and carry stores to get rid of 
thier damaged crates of produce.  If you throw convenience out the window 
and look to other places to buy food you can save some money, 
but the tradeoff is time and convenience.  Grocery  stores have a minimum
of a 43% markup.  Some areas also have damaged goods stores that sell of all
kinds of grocery store stuff real cheap.  A good idea for the kids would be to
splurge on vitimans and teach them how to never say no to food offered at
friends houses adn look into lunch programs at thier school.  I personally
ate a lot of food at lunch in school when i was growing up at no cost to my
parents.


Good luck Jude Jcs6@jaguar.uofs.edu
 
Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: MARMITE and VEGIMITE: Secrets Revealed
Organization: University of Colorado, Boulder
Date: Fri, 13 Nov 1992 15:43:07 GMT

In article <Nov13.045538.105217@yuma.ACNS.ColoState.EDU>, boardman@CS.ColoState.EDU (andrew boardman) writes:
> From (not very good) memory, I seem to recall the commercial
> for vegemite saying something about Vitamin B12. Of course,
> it's probably about the same kind of dose as the marmite B1
> is.
> 
> 	-- skye
-- 
> "I come from the land Down Under,            |
> Where women glow and men thunder.            |         skye
> Can't you hear, can't you hear that thunder? |aboard@statsun.stat.colostate.edu
> You better run, you better take cover"       |

I know nothing about vegemite or marmite, but I do recall hearing an interview
with the guy who wrote the lyrics in the above song.  The interviewer asked him
"what is that word at the end of the line about women glow and men ???"
He said the word was "chunder" and it means (ahem) upchuck, vomit, regurgitate,
etc.  Lovely song.  I still think it's fun!  Seeing it in your post brought
back memories!

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
From: weiss@ada.seas.ucla.edu (Michael Weiss)
Newsgroups: rec.food.cooking
Subject: Re:  Feeding a family on $20 p.w.  impossible!
Date: 10 Nov 92 05:51:59 GMT
Organization: SEASnet, University of California, Los Angeles

In article <1992Nov3.000133.6445@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>Prepared pot pies come 4 or 5 for a dollar.  Pretty good too.

I suppose that some people actually think that those pot pies are good.  I can
tell you one thing, though.  Anyone who has had one of my homemade pot pies
has never gone back to the Swanson variety again.  There's simply no comarison.
-- 
\ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | /
-  Michael  weiss@seas.ucla.edu   |  School of Engineering & Applied Science  -
-   Weiss   izzydp5@oac.ucla.edu  |   University of California, Los Angeles   -
/ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | \ 
Newsgroups: rec.food.cooking
From: sschmitz@sage.cc.purdue.edu ()
Subject: REQUEST: Good salads or pasta recipies.
Organization: Purdue University Computing Center
Date: Fri, 13 Nov 1992 02:12:14 GMT

I have a thanksgiving dinner to attend, and I am in charge
of bringing the salad, or one of the salads.  If anyone has any 
good, yet economical recipies, I would greatly appriciate them.
Either mail them to me, or post them on this group.  Thanks.

Mark Schmitz
sschmitz@sage.cc.purdue.edu

-- 
Mark A. Schmitz               |   "The mind is a terrible thing to waste"
        MARKY MARK            |    My goal is to waste a terrible mind.
sschmitz@sage.cc.purdue.edu   |                WELL?!?!?!?!?!

Newsgroups: rec.food.cooking
From: bshor@phoenix.Princeton.EDU (Boris Shor)
Subject: PC recipe database programs
Originator: news@nimaster
Organization: Princeton University
Date: Tue, 10 Nov 1992 22:30:11 GMT

Hi! I'm new here to rec.food.cooking, as to all of the internet.  Looks like
a great place, though. I used to frequent Fidonet's Cooking echo.

How prevalent is the use of the personal computer (not just IBM! -- I'm the
author of an Amiga recipe database manager) recipe databases managers
like MealMaster, QuikBook, Bon Appetit ( mine! :) on the net? I havn't
seen many recipes in their formats just looking through the messages quickly.
 
Boris
Newsgroups: rec.food.cooking
Subject: RECIPE: Icecream Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 12 Nov 92 02:16:05 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      ICECREAM MUFFINS  
  
1.1/2 cups self raising flour, 2 cups vanilla icecream  
  
Reheat oven to 430oF and prepare pans. Sift flour into bowl, soften icecream  
but do not allow to melt completely. Stir into the flour quickly. Do not   
overmix. 3/4 fill pans & bake for 15-20 mins. If a richer muffin is required  
add 1 beaten egg & 2 Tbsp of oil to the mixture. Chocolate chip icecream may  
also be used as an interesting variation. (I don't see why ANY flavour   
icecream couldn't be used).  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | As I have to pay for ALL ingoing AND outgoing email I would  |  
     | prefer all queries to be made in this newsgroup. For messages|  
     | that NEED to be in email I would appreciate it if you DIDN'T |  
     | QUOTE more than a few words.      Pandora@kcbbs.gen.nz       |  
      --------------------------------------------------------------
From: klyle@liberty.uc.wlu.edu (Karen S. Lyle)
Newsgroups: rec.food.cooking
Subject: MALASADA LOVER
Date: 13 Nov 92 16:34:31 GMT
Article-I.D.: liberty.1992Nov13.163431.9139
Organization: Washington & Lee University
X-Newsreader: Tin 1.1 PL5

I received an email response to my request for a malasada recipe.  This
big dummy accidently deleted it before reading.  

Mystery Person?  Would you please respond again.  I promise not to zap you
into the ozone this time.

Thanks.

Karen
From: WVOSS@novell.com (Wes Voss)
Newsgroups: rec.food.cooking
Subject: Re: popcorn
Date: 11 Nov 92 01:19:57 GMT
Organization: Novell, Inc.

>Our roommate makes killer popcorn!  He adds about 1/2 teaspoon of Chinese 
Hot>Oil (chili oil) to the canola oil he pops it in, then after it's done 
adds>Spike, Garlic Powder & Cayenne.  Sometimes he also throws on some Kraft 
Grated >Parmesan  heese (we jokingly call it powdered puke, 'cause of the 
smell).  >WARNING:  This is very spicy, not for the faint-hearted!
>
>For those of you unfamiliar with Spike, it's sort of a seasoned salt, more
>seasoning than salt.  It's available from most US grocery stores.  No kitchen 
>should be without it!  If you're going for low-salt, there's a salt-free version
>of Spike called (I think) Vegit. 
>
>Of course, this assumes that you're not using one of those nasty air-poppers,
>or microwaving the popcorn.  Gotta use a little oil to pop it in, or the
>Hot Oil trick won't work.

Okay, my age is showing here... <G>
How can you pop popcorn without the air poppers, etc. I mean, when I was *
growing up*, even then we had jiffy pop stuff in the containers.

Obviously, you need something with a little oil in it. What kind of 
container are we talking about here?
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...
___________________________________________________________
From: millia@athena.cs.uga.edu (David W. Millians)
Newsgroups: rec.food.cooking
Subject: How do you dry peppers? Is that how you make chili powder?
Date: 9 Nov 92 00:01:39 GMT
Distribution: na
Organization: University of Georgia, Athens


I have the last Anaheim green chiles of the season in, and there is no way
that I can use them all before they go bad. I was wondering, therefore, if
anybody knew how to dry them, so I could grind them up into powder.

If nobody knows how to do this, I will entertain suggestions on how to
pickle them, etc. 
Thanks in advance. E-mail and I will summarize to the net...
-- 
normally, mild-mannered David W. (Stimpy) Millians, millia@athena.cs.uga.edu 
Newsgroups: rec.food.cooking
From: jc2d@fermi.clas.Virginia.EDU (Jyh-Ching Chang)
Subject: Re: Need 454 Muffin list again, please!
Organization: University of Virginia
Date: Mon, 9 Nov 1992 22:14:50 GMT

In article <1992Nov9.090559.1@cubldr.colorado.edu> matthews_k@cubldr.colorado.edu writes:
>Could someone repost or e-mail me the 454 Muffins list?  I read it, and it 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>mysteriously disappeared from my local group after I did so, BEFORE I had a 
>chance to copy it or figure out which ones I absolutely had to ask for!  Waaah!
>
>Thanks muchly
>
>Kellie M-S 
>internet::matthews_k@cubldr.colorado.edu

I'm interested in it, too!
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.cooking
Subject: Cafe de Olla
Date: 11 Nov 92 17:41:26 GMT
Followup-To: rec.food.cooking
Organization: Apple Computer Inc.

The "how to make coffee" threads remind me that I would love to learn how
to brew cafe de olla, Mexican style.  This is coffee that (contrary to all
other coffee wisdom) is simmered for a long time in a pot (olla) with
cinnamon sticks and sugar.  At the end of a Mexican meal, it is wonderful.

Can anyone tell me the details?

--

David Casseres
Exclaimer: Wow!
Newsgroups: rec.food.cooking
From: mgraham@zia.aoc.nrao.edu (Maggie Graham)
Subject: Re: Holiday gifts from the kitchen
Organization: National Radio Astronomy Observatory, Socorro NM
Date: Mon, 9 Nov 92 19:50:44 GMT

   I have bee thinking about this recently as I just found out that
I will not be able to go home for Christmas. :( The problem I have 
is what ever I make would have to be stable enough to travel through
the good ole USPS. In my experience, cookies and cakes end up lots 
of little crumbs before they get to their destination, and glass 
bottles break. Anyone have some ideas on things that would be 
easy to ship, or should I resign myself to spend the next six weeks
with my crochet hooks?:)
thanks 
maggie.
                         mgraham@zia.aoc.nrao.edu                        
         Disclaimer: All opinions expressed here are mine alone,
                       not those of the NRAO or NMIMT.  -mpg
:):):):):):):):):):):):):):):) Laughter is here :):):):):):):):):):):):):):):)