HDTenEightyP/NetNews huggingface dataset:
From: artemis@netcom.com (Michelle Dick)
Subject: Re: HELP: need vegetarian cookbook title!
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Distribution: rec
Date: Mon, 14 Dec 1992 19:17:16 GMT

In article <DSCHIEB.92Dec14125828@muse.cv.nrao.edu> dschieb@muse.cv.nrao.edu (Darrell Schiebel) writes:
>
>	I was in a bookstore sometime ago, and I found a great vegetarian
>	cookbook. ....
>	In the beginning, it has a great introduction to all of the various
>	beans, herbs, grains, etc. available. It shows a picture of each
>	and then has about a paragraph which describes its use, origin, etc.
>	Several different beans would be in the same picture, and then the
>	descriptions would be around the sides (I think).

I'm sure the book you saw was:

"The Complete Vegetarian Cuisine" by Rose Elliot. Published by
Pantheon Books, New York.  ISBN: 0-679-72500-8.  

It's still in print, so any good bookstore should be able to order it
for you.  Actually, I'm not sure the hardcover is still in print, but
a top-quality softcover definately is (glossy pages and all).  I
bought it for the pictures, myself.  The recipes are run-of-the-mill
yuppie.  Lists for about $25.

(It has the bean page you remember).

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking,rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Fat content of shrimp and shellfish
Organization: Taronga Park BBS
Date: Sat, 19 Dec 1992 06:17:01 GMT

sdg@wag.caltech.edu (Siddharth Dasgupta) writes:
> Would anyone have handy the actual fat content of shrimp, lobster
> and other shell fish? 

A nutrition guide I picked up from a local grocery store says this:

Shellfish	Srvg Size	Total fat(g)	Sat fat (g)	Cholest(mg)

King Crab	3 oz boiled	1		0		44
Lobster		3 oz boiled	1		0		100
Blue Crab	3 oz steamed	1		0		80
Clams		3 oz steamed	2		0		60
Oysters		3 oz steamed	4		1		90
Scallops	3 oz broiled	1		0		60
Shrimp		3 oz boiled	1		0		160
Squid		3 oz boiled	2		0		396
Sea Legs(tm)
 Lobster Tail	3 1/2 oz raw	1		-		14

-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
Subject: RECIPE: 2 Lo-Cholesterol Muffin Recipes 
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 15 Dec 92 03:17:46 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

    LOW-CHOLESTEROL OAT-BRAN MUFFINS  
  
Wet Mix - 2 cups low-fat yoghurt, 3 Tbsp oil, 3 egg whites, 1/2 cup sugar  
Dry Mix - 2 cups rolled oats, 1 cup oat bran, 1.1/2 cups flour,  
          2.1/2 Tbsp baking powder, 2 tsp cinnamon  
  
Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix well.  
Add the dry mix to the wet mix until just combined. Spoon into pans & bake   
for 20-25 mins. Makes 20 muffins. Watching your cholesterol isn't at all   
difficult when you can make muffins like this to have with a cup of tea....  
  
And just when you thought life couldn't get any better, along comes this   
muffin to tantalise your taste buds......  
  
    EVEN LOWER CHOLESTEROL OAT-BRAN MUFFINS  
  
Wet Mix - 1.1/2 cup low-fat milk, 2 Tbsp oil, 2 egg whites  
          2 mashed bananas  
Dry Mix - 2.1/2 cup oat bran, 1 Tbsp baking powder, 1/2 cup chopped walnuts  
          1/2 cup brown sugar  
  
Preheat oven to 350oF, prepare pans. Combine wet mix ingredients & mix well.  
Add the dry mix to the wet mix until just combined. Spoon into pans & bake   
for 15-20 mins. Makes 12.  
   
  ---------------------------------------------------------------------  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  
  ---------------------------------------------------------------------
Organization: University of Illinois at Chicago
Date: Friday, 18 Dec 1992 09:27:53 CST
From: <U09236@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Re: The Net's Funniest Cooking Disasters, cont'd.
 <1992Dec15.172931.3084@bcars6a8.bnr.ca> <28608@oasys.dt.navy.mil>
 <16DEC199211063868@stars.gsfc.nasa.gov>

Someone said their sister once put sesame oil in a cake.
I had a roommate who once came to me and asked, " do you think it's okay
if I put olive oil in this cake mix?  It says vegetable oil, and olive is
a vegetable, right?"  Well, I stopped THAT one in the nick of time.  Not
a cooking disaster, but such a close call ....
     --Anne--
Newsgroups: rec.food.cooking
From: mvp@netcom.com (Mike Van Pelt)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Date: Sat, 19 Dec 1992 03:01:50 GMT

As long as we're telling tuna casseroles stories...

My wife decided that she'd add a little something extra to this tuna
casserole, so she dumped in a can of mild green chilies.  Only they
weren't mild green chilies.  They were jalapenos.  El-Nuke-O
jalapenos.  I eat stuff that my Mexican friends can only shake their
heads in disbelief at, and I couldn't take more than a bite or two.
What it did to Ginny's delicate Swedish taste buds is best left to
the imagination.

-- 
Mike Van Pelt          | What happens if a big asteroid hits Earth?
mvp@netcom.com         | Judging from realistic simulations involving a
                       | sledge hammer and a common laboratory frog, we
                       | can assume it will be pretty bad. -- Dave Barry
From: driel@wpi.WPI.EDU (Deborah M Riel)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 18 Dec 1992 18:10:31 GMT
Organization: Worcester Polytechnic Institute
NNTP-Posting-Host: wpi.wpi.edu

In article <1992Dec18.133847.1555@aplcen.apl.jhu.edu> jern@visual1.jhuapl.edu (Bob Jernigan) writes:
>As long as we're telling sister stories:  There was the time
>when my son's sister  :-)  made the tuna casserole and put
>dill pickles in it.  :<

But dill pickles (and sweet pickles for that matter) are GREAT to cook
with!  We have a garden and I make jars and jars of my own pickles
each August.  My husband and I both like to use them in all kinds of
casseroles, from tuna to shepard's pie, and a little pickle juice
really livens up a soup stock.  Really!

Debbie
Newsgroups: rec.food.cooking
From: dschieb@muse.cv.nrao.edu (Darrell Schiebel)
Subject: HELP: need vegetarian cookbook title!
Organization: National Radio Astronomy Observatory
Distribution: rec
Date: Mon, 14 Dec 1992 17:58:28 GMT


	I was in a bookstore sometime ago, and I found a great vegetarian
	cookbook. Well, I decided I'd wait an get it some other time, but
	now its gone! I have not been able to find it in any of the bookstores
	which I've looked in since. So I though I'd try describing it and
	perhaps someone out in netland might recognize it.

	It's about 12+ inches tall and about an inch thick,
	It has glossy pages, and
	In the beginning, it has a great introduction to all of the various
	beans, herbs, grains, etc. available. It shows a picture of each
	and then has about a paragraph which describes its use, origin, etc.
	Several different beans would be in the same picture, and then the
	descriptions would be around the sides (I think).

	Admittedly, this is a shot in the dark, but I thought if anyone could
	help perhaps it would be some one who reads "rec.food.cooking".


						Thanks!!
						Darrell Schiebel
Newsgroups: rec.food.cooking
From: dye@i88.isc.com (Ken R. Dye )
Subject: Re: Worst food?
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Distribution: usa
Date: Thu, 17 Dec 1992 00:08:08 GMT

In article <1992Dec15.151609.1392@cbfsb.cb.att.com> fgn@cbnewsb.cb.att.com (frank.g.neves) writes:
>In article <BLZLAGA@taronga.com>, peter@taronga.com (Peter da Silva) writes:
>> In article <L9ZLJY6@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>> >Try a tuna-twinkee souffle casserole instead.
>> 
>> Chocolate-coated blackened redfish.
> 
>With a side dish of brussel sprouts in marshmallow sauce.

Followed by Coffee with tablespoon of Peanut Butter added.

--Ken
-- 
Ken R. Dye				an optimist is a guy		 |
Interactive Systems Corp., Chicago	that has never had		 | 
(800) LAI-UNIX x341			much experience			 |
dye@i88.isc.comm						archy	 |
From: bfuller@link.ph.gmr.com (Brian K. Fuller)
Newsgroups: rec.food.cooking
Subject: Re: Making pasta with Kitchenaid..
Date: 18 Dec 92 18:17:00 GMT
Reply-To: bfuller@cmsa.gmr.com
Distribution: usa
NNTP-Software: PC/TCP NNTP

In article <BzDAoA.Lt0@news.cso.uiuc.edu> scoyle@ncsa.uiuc.edu (Scott Coyle) writes:
    
    I would like to hear from anyone who has successfully
    extruded home-made pasta with the Kitchenaid mixer and
    pasta maker attachment.. I've tried twice using their
    basic egg pasta recipe and have had problems with the
    noodles sticking together on the way out.. Is there some
    sort of secret that isn't mentioned in the cookbooks??
    I've made the dough as dry as possible once without
    adding any adding water and have followed the instructions
    verbatim otherwise..  Maybe this machine is not really
    suited for this task, but I would be surprised since it
    performs all other jobs well.

**************************************************************    
Scott, here is a recipe that works well with the KA pasta 
attachment.  I had the same trouble at one time, which is   
in a way how my wife Michelle came to be my wife.
**************************************************************

>>>>>>>>>>>>>>Freezer Pasta<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

2c     white flour
1+1/3c stone ground wheat flour
4      extra large eggs

Using the flat beater, combine all the above in the bowl.  Mix 
until dough is of pie crust texture (large pieces).  Dough should 
hold together when compressed in your hand. It's OK to add 1t of 
water after 2 min. of mixing if dough is too dry.

Carefully place small pieces into pasta maker chute (mixer @ 
speed 10). Do not force.  Following extrusion (kneading), run 
the dough through the pasta maker again.  If the dough is sticky,
flash freeze for 3-5 min. on a baking sheet.  Separate and freeze
in zip-loc bags.

WARNINGS  
1)  You can only do one recipe worth of pasta at a time.  Any 
    more and the KA motor may overheat.
2)  Overly dry dough may also burn up your KA.  We recommend
    using the 350 Watt Professional mixer for this task.


Brian & Michelle Fuller



Newsgroups: rec.food.cooking
From: maniattb@cs.rpi.edu (Bill Maniatty)
Subject: Re: Superstitious Foods* New Years*
Date: Wed, 16 Dec 1992 02:13:32 GMT

In article <8034@news.duke.edu>, bain0002@bullnext.mc.duke.edu (Landen Bain) writes:
|> My German grandmother always had pork and sauerkraut.  The sauerkraut,  
|> because it is aged, is eaten for old time's sake.  The pork is eaten  
|> because it is (supposedly) the only animal that can't look back over its  
|> shoulder, and hence represents looking to the future.
|> 
|> Landen from Duke.

The Pennsylvania Dutch (really of German stock) eat pork and sauerkraut for
the traditional New Years dinner.

Bill

-- 
|
|	maniattb@cs.rpi.edu - in real life Bill Maniatty
|
From: fiddler@concertina.Eng.Sun.COM (steve hix)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 17 Dec 1992 22:21:53 GMT
Organization: Sun
NNTP-Posting-Host: concertina

In article <1gojktINN6kk@gap.caltech.edu> roder@cco.caltech.edu (Brenda J. Roder) writes:
>lindstrom@acs.harding.edu writes:
>
>>OK, another one from me.. We ran out of dishwasher detergant once,
>>so I thought I would use the "Joy" instead.  The first hint of
>>impending disaster came when the suds started coming through the
>>steam vent of the dishwasher.  Oh well :-)

I did that once when visiting my mother-in-law.

I'd been married about ten years at the time, and had almost got her
convinced that her daughter hadn't married a complete flake.  (Go back
to Start, do not collect $200...).  Took a cuple hours to get the
kitchen back to normal.

>This is not a cooking disaster, more like an apocryphal story but anyway. . .
>Supposedly when the first dishwashing liquid came out, someone in 
>Cincinnati (home of Proctor and Gamble who probably came out with said
>liquid), dumped a case of the stuff into the big fountain downtown.  Sounds

Periodically someone would dump a batch of detergent in the fountain at a
college I attended.  Each time, the pumps had to be shut down, the fountain
drain, and everything scrubbed out and relubricated.

The maintainence staff were not delighted.

--
-------------------------------------------------------
| Some things are too important not to give away      |
| to everybody else and have none left for yourself.  |
|------------------------ Dieter the car salesman-----|
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Re: Secrets of Stainless Steel ?        
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Sun, 13 Dec 1992 22:34:00 +0000

I've had Revere Ware since 1968.  Those were my first two pots.
A few years later (early 70's) I bought a "set" through mail order,
which consisted of a small pot, a medium pot, a dutch oven (all
with covers) and a fry pan (which took the cover of the dutch oven).
It also had a 1-cup sized pot which was great for melting butter
for popcorn, or just measuring things on the go.  I also used it to
heat up baby food quickly (those were the days pre-microwave).

I've still got them all, except for the frying pan and that little
1-cup pot.  Daughter has the fry pan in Chicago.  (I somehow didn't
pack *any* fry pans when moving from Chicago to England!  Ended up
going back home recently and finally finding myself a couple of
decent cast iron skillets.)  Dunno what happened to the little pot.

A hint for cleaning copper:  let it soak in a dishpan/sink with some
ammonia.  It does a great job of getting the initial "grunge" and
tarnish off.  Someone from the net suggested putting the pots into
a big plastic garbage bag and some ammonia.  I would like to caution
anyone trying to do that!  The fumes when you open the bag are very
strong!  If you do it at all, open the bag outdoors, with your face
turned away.

Jazzie

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Re: R.M. OYSTERS -- 8-{                 
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Wed, 16 Dec 1992 23:38:00 +0000

It seems to me that Sally Bowles (sp?) in "Cabaret" had either Rocky
Mountain oysters or Prairie oysters.  Except that hers were an egg
cracked into a glass and then some whiskey on top of that.  Then
drink it all down in one gulp.  [fx:  gag!]

Jazzie

>>>MATRIX version  1.20g
From: cusanell@oasys.dt.navy.mil (Dominic Cusanelli)
Newsgroups: rec.food.cooking
Subject: Re: The Net's Funniest Cooking Disasters, cont'd.
Date: 16 Dec 92 12:17:26 GMT
Reply-To: cusanell@oasys.dt.navy.mil (Dominic Cusanelli)
Organization: Carderock Division, NSWC, Bethesda, MD


  Here is a funny story told to me by my sister:

She had a friend who was getting serious with an Italian boyfriend.
This friend invited her boyfriend and his parents over to dinner
and wanted to prepare an Italian meal.  So my sister gave her a
recipe for stuffed shells.

A few days later my sister talked to her friend about the meal.
"Oh it went great - but his parents looked really suprised that
I went to all the trouble of making stuffed shells" replied her
friend "But it took me forever to stuff all those shells"
So my sister asked "How many shells did you make"
"There must have been a couple hundred in the box" she replied
"Hundreds!!!" exclaimed my sister
"Yes, and its really hard stuffing those little things" said
her friend.

Well needless to say - my sister had a big laugh and then explained
that you don't stuff those tiny (1/2 inch) shells - you by the
large (3-4 inch)sstuffing shells.
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Re: Worst food?                         
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Mon, 21 Dec 1992 01:08:00 +0000

I used to love to eat Jell-o right out of the package.  Kool-Aid, too!

Jazzie

>>>MATRIX version  1.20g
From: weiss@curtiss.seas.ucla.edu (Michael Weiss)
Newsgroups: rec.food.cooking
Subject: Stone Crabs
Date: 10 Dec 92 22:31:55 GMT
Organization: SEASnet, University of California, Los Angeles

In article <1fur0tINNmvv@tamsun.tamu.edu> tel1568@tamaix.tamu.edu (Tom Landrum) writes:
>In article <1992Dec7.033532.24262@news.vanderbilt.edu> PLANCHAJ@ctrvax.vanderbilt.edu (Tony Planchart) writes:
>>I lived in Corpus Christi, TX for many years and we ate a tremendous amount 
>>of crab claws... blue crab, stone crab, etc.  We always ripped the largest
>>claw off the animal and tossed it back.
>           hmm...Kind of like the IRS...

Must be someone who reads Bloom County.
*chuckle*
-- 
\ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | /
-  Michael  weiss@seas.ucla.edu   |  School of Engineering & Applied Science  -
-   Weiss   izzydp5@oac.ucla.edu  |   University of California, Los Angeles   -
/ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | \
From: leighann@baddie.sybase.com (Leigh Ann Hussey)
Newsgroups: rec.food.cooking
Subject: RECIPE: Chile Negro (Was Re: Sweet and hot Re: ice cream - green peppers)
Date: 15 Dec 92 19:48:45 GMT
Organization: Sybase, Inc., Emeryville, CA

In article <1992Dec10.151854.2033@crd.ge.com>, meltsner@crd.ge.com (Kenneth J. Meltsner) writes:
|> 
|> 
|> In article <1992Dec10.023129.1791@sarah.albany.edu>,
|> sarah@albnyvms.bitnet writes:
|> 
|> |>In fact, I can't remember a single thing I've ever eaten that
|> |>I liked that was both spicy and sweet... I almost said Mole
|> |>sauce, but the cocoa is unsweetened.
|> 
|> "Oakland-style" (Oakland, CA -- Flint's, Everett & Jones, etc.)
|> barbecue sauce is both sweet and very hot.  I believe they use fruit
|> preserves for the sweetness.  It's delicious, and I have a gallon jug
|> stashed in my fridge for moments of homesickness.
|> 
|> A good S&H source are Chinese dishes like General Gau's chicken and
|> some version of sesame chicken/beef.  Sweet and hot dishes are my
|> favorite -- I like to suck the little red peppers soaked in sweetened
|> sauce, but that's probably a character flaw.
|> 

I worked out this recipe myself, as a partner to my Chili Blanco (white
beans, cilantro, chicken meat, etc, cumin, green jalapenos, etc).  It was a
much bigger success than the white chili, and is the dish my friends ask me
to make most often.

1 lb meat, hacked in gobbets
1 lb black beans, soaked
2T chili powder
3 fresh red jalapenos, minced
1T cumin
1 chopped onion
chopped garlic to satisfaction
And the main attraction: 1/4 c black molasses (I use Brer Rabbit brand) or
more to taste.

Sear the meat, then add the onions & garlic, cook until translucent.  Add
the spices, the beans and their soaking water, the peppers and the
molasses.  Add more water, enough to keep the mess from burning.

I cook it in a cast iron pot to make it extra black...

Hmm, time for lunch... ;-)

Cheers,
	- Leigh Ann

----------------
Leigh Ann Hussey   
leighann@sybase.com           {sun,lll-tis,pyramid,pacbell}!sybase!leighann
"They're mine!  All mine!  And what's mine is mine!" - Daffy Duck
From: staggers@cup.hp.com (Ken Staggers)
Newsgroups: rec.food.cooking
Subject: Need help with Christmas menu
Date: 18 Dec 92 18:27:18 GMT
Organization: Hewlett-Packard
X-Newsreader: TIN [version 1.1 PL8.1]


Well, I decided to cook a meal for Christmas.  I bought a smoker and plan to
use it to smoke a turkey.  I need some pointers on this as well as the
dessert.  Also, if someone in the Silicon Valley area know of a butcher or
a place where I can get different sausages (in Chicago I was able to get
different varieties, I havent really been to any other markets other than
Lucky and Safeway since I moved here 2 months ago) like cajun spiced or 
mild with cheeses, let me know.

Here's the menu:
  Smoked whole turkey
  Freshly mashed potatoes
  Stir-fry mixed vegetables
  Stuffing
  Fresh baked bread
  Blueberry Cheesecake


Re: Smoked Turkey
Well, I have smoked a turkey on a Weber grill many times before without any
problems.  With the smoker though, I have this basin for water.  Now the
book says I should use a marinade instead of just plain water.  How does that
work?  Does the salt actually rise in the air?  I am sure that alcohol will
if I mix it into the water.  Does anyone have a good smoker marinade recipe?

Re: Stir Fry vegetables
I havent been too adventurous with my stir frying in the last two months. 
Basically its broccoli, baby bok choy, celery, bean sprouts, shredded carrots,
regular mushrooms, green peppers, and green onions.  The sauce is usually
composed of soy sauce, vegetarian oyster sauce, sherry, and sometimes a
bouillon cube.  If you have any ideas for a more adventurous sauce or some
different vegetables to try, let me know.  Does squash or zucchini stir fry
well?

Re: Blueberry Cheesecake
I dont think I am going to be able to find fresh blueberries (during this
time of year, arent they imported from Australia?).  But if I do, how do I
prepare them for the cheesecake?  My gut reaction is to simmer them in a
pot with water and sugar.  If so, how much and for how long?  If I have to
buy either can or frozen, which is best?
This will be either an 8 inch or 10 inch cheesecake.  Usually I use the
basic NY style heavy recipe from the Joy of Cheesecake book.  Since I will
be adding a "wet" mixture of blueberries, I wonder if this will affect it in
any way?  I could also use Connie's Cheesecake recipe, but I wondering if
its too light?  Here are the ingredients:

Connies					Heavy One
-------					---------
1-lb cream cheese			2.5-lbs cream cheese
5 cup sugar				1.25 cups of sugar
2-tbls all purpose flour		3-tbls all purpose flour
1 teas vanilla extract			.5 teas of lemon rind
4 large eggs, separated			.5 teas of orange rind
1 cup light cream -or-			2 egg yolks
 .5 cup of heavy cream			5 large eggs
					1/4 cup heavy cream

Connies gets baked for 75 minutes at 325.  The Heavy One gets baked for
15 minutes at 475, then an hour at 200.

Which one would be the better base for adding blueberries?

Any help will be appreciated!  Thanks in advance!

--Ken
  staggers@cup.hp.com
From: shedevil@vix.com (Anne P. Mitchell JD)
Newsgroups: rec.food.cooking
Subject: Re: Chicken Nuggets
Date: 16 Dec 1992 08:20:07 -0800
Organization: Knapp & Viola, Attys. at Law, San Mateo, CA
NNTP-Posting-Host: gw.home.vix.com

In a recent missive jfrawley@mothra.syr.EDU (Judy Frawley) tells us:

*Bake at 4000 for 20 minutes.  Serve with toothpicks and dipping
*sauce.  (1/2 cup sour cream mixed with 1/4 cup dijon mustard.)  Enjoy!

My oven doesn't go that high...can I bake them at 2000 for 40 minutes?

:-)

-- 
   LOOKING FOR:  Ed Young, Paul Murray, Vinnie Cattaloni, & Lorna Taylor
I am: Anne Mitchell, mom, & founder of the Fathers' Rights & Equality Exchange
Ask me about FREE!  FREE files available via anonymous ftp 128.45.1.1; dir /pub
          sex is a misdemeanor - the more I miss, the meaner I get.