HDTenEightyP/NetNews huggingface dataset:
From: pfritsch@skid.ps.uci.edu (Paul Fritschle)
Subject: Mint flavoring?
Newsgroups: rec.food.cooking
Organization: Campus Crusade for Cthulhu
Keywords: mint, extracts, spices
Distribution: na
Date: 7 Sep 92 20:39:07 GMT

I am having a major problem finding someplace in Pittsburgh that
carries mint flavoring. None of the supermarkets seem to carry it, and
I've tried the closest specialty places. I'm desperate enough to try
and make some up myself.
I've got fresh mint growing in my backyard, but also have the dried
stuff from the grocery store. Can some kind soul tell me how to
prepare mint flavoring/extract? Like you buy in the little brown
bottles from Schilling?
Please e-mail me, I don't normally read this group. If enough others
are intersted, I'll summarize the responses.

Thanks!

--

Paul Fritschle                                         pfritsch@skid.PS.UCI.EDU
                             Cthulhu '92
                        'The Stars are Right!'
From: pact_ltd@uhura.cc.rochester.edu (Peter A. Schott)
Newsgroups: rec.food.cooking
Subject: ftp site, pizza/lasagne recipes
Summary: any info appreciated
Date: 6 Sep 92 05:54:50 GMT
Organization: University of Rochester - Rochester, New York

I am looking for an ftp site for recipes and the like.  Any will do as long as
the recipes are varied enough.  I would also like a good recipe for pizza.
I would like the COMPLETE recipe.  Dough, sauce, topping suggestions, and 
cooking instructions.  Any hints on how to make it turn out more like pizza
from a restaurant would also be appreciated.  (Not too much luck in that dept.)

	:^)
Lastly, I would like some good lasagne recipes, along with sauce recipes.  (For 
the moment I will buy the noodles.  A friend will probably teach me later.)
I would prefer lasagne along the lines of plain or with meat.  I'm not too 
crazy about vegetable lasagnes at this time.
	Thanks for any help I can get.
Pete Schott	pact_ltd@uhura.cc.rochester.edu
			(128.151.224.17)
Newsgroups: rec.food.cooking
From: psima01@convex.zdv.uni-tuebingen.de (M. Maisack)
Subject: how to keep hashed browns apart
Summary: just a lump
Keywords: what a mess
Organization: Comp. Center (ZDV) U of Tuebingen, FRG
Date: Mon, 7 Sep 1992 08:55:12 GMT

making Hashed Browns, how does one best keep the stuff
apart, preventing the shredded potatoes from forming one
big lump which looks more like a soft ball than something
crispy?

Michael
From: girl@slavery.EBay.Sun.COM (Mary Smith)
Newsgroups: rec.food.cooking
Subject: Re: Ice Cream Recipes? (Pistacio?)
Date: 15 Sep 92 15:09:15 GMT
Distribution: world,local
Organization: Sun Microsystems, Mt. View, Ca.
NNTP-Posting-Host: slavery.ebay.sun.com

In article <00960905.5CC5B254@SKYBLU.CCIT.ARIZONA.EDU> hagberg@SKYBLU.CCIT.ARIZONA.EDU writes:
>Hi.



I haven't tried this but copied it down from a
book at my Mother in Laws. Sorry I do not have the name.

	PISTACHIO NUT ICE CREAM

	3 EGG YOLKS
	3/4 CUP SUGAR
	VANILLA EXTRACT TO TASTE
	2 CUPS LIGHT CREAM
	GREEN FOOD COLORING IF DESIRED
	1 CUP CHOPPED PISTACHIOS
	COOKIES, IF DESIRED

	GARNISH WITH CHOPPED NUTS

IN STAINLESS STEEL BOWL OR TOP OF A DOUBLE BROiLER, BEAT
EGG YOLKS, SUGAR AND VANILLA UNTIL THICK AND CREAMY.
IN A SMALL SAUCEPAN, SCALD 1/2 OF CREAM. ADD TO EGGS. PLACE
OR TOP OF DOUBLE BOILER OVER A PAN OF SIMMERING WATER. USING
A WOODEN SPOON, STIR SLOWLY AND CONTINUALLY UNTIL CUSTARD IS THICK
ENOUGH TO COAT SPOON. REMOVE FROM HEAT AND LET COOL.
POUR CUSTARD, REMAINING CREAM, AND FOOD COLORING IF DESIRED INTO ICE CREAM
CANISTER. FREEZE IN ICE CREAM MAKER PER MANUFACTURER'S INSTRUCTIONS.
FOLD IN NUTS JUST BEFORE IT FREEZES.

SERVES 6


--
------------------------------------------------------------------
People who live in glass houses shouldn't cavort nude on top of the
piano doing gorilla impersonations.
Newsgroups: rec.food.cooking
From: cohen@cumuli.vmsmail.ethz.ch (Mark Cohen)
Subject: Soup recipes please.
Followup-To: rec.food.cooking
Originator: mark@agnew
Organization: Dept. of Chemistry, Swiss Federal Institute of Technology (ETH)
Date: Wed, 9 Sep 1992 13:44:49 GMT

Hi All,
I have an insane urge to collect as many soup recipes as I can.
I would be grateful if people sent (to cohen@cumuli.vmsmail.ethz.ch)
or posted as many soup recipes as they are willing to. I would prefer
soups not including meat or chicken (or chicken stock).
I will summarize and post any recipes that are mailed to me directly.

Thanking you all in advance.
Mark
From: manda@ariel.its.unimelb.EDU.AU (Manda Lynch)
Newsgroups: rec.food.cooking
Subject: Re: GARLIC BREAD HELP
Date: 4 Sep 92 21:48:39 GMT
Organization: University of Melbourne

In article <1992Sep4.144836.1415@news.cs.brandeis.edu> reynold@binah.cc.brandeis.edu writes:
>In article <1992Sep3.155230.9517@dartvax.dartmouth.edu>, Timothy.P.Stammers@dartmouth.edu (Timothy P. Stammers) writes:
>>Here is a simple way that I do garlic bread, actually, garlic
                   [message deleted for brevity]

>I haven't seen this mentioned yet so here goes---FORGET THE BUTTER!
>Paint the bread with extra-virgin olive oil, sprinkle with garlic
>powder and a touch of basil--put in the toaster oven on top brown or
>a dark setting (depends on your toaster oven).

For Heaven's Sake!!!
I wasn't going to jump on this because everyone has their own favourite
way of making garlic bread (and I'm sure we've done this before ;-) but
if you are going to go to all the trouble of using extra-double-super-
duper virgin oil, then PLEASE use fresh garlic!! It is GARLIC bread,
after all.

Sheeesh!

Manda.
manda@iias.images.alaska.edu
Newsgroups: rec.food.cooking
From: hwt@bcarh11a.BNR.CA (Henry Troup)
Newsgroups: rec.food.cooking
Subject: Re: Looking for Cheap Cheesecloth
Keywords: cheesecloth
Date: 10 Sep 92 12:16:02 GMT
Reply-To: Henry.Troup@BNR.CA
Distribution: world
Organization: Bell-Northern Research Ltd., Ottawa, Canada

In article <kiran.715412441@bronze.ucs.indiana.edu>,
kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:
|>kcl@world.std.com (Katherine C Long) writes:
|>>I'm looking for a source for cheap cheesecloth.
|>Try a health food store.

Around here, I get my cheesecloth from a auto supply store (Canadian
Tire). The package is $5.99 for one pound weight of cheesecloth, I
think.  It specifically states that it can be used for food purposes.  I
think it's also a polishing cloth?
                     
  Henry Troup - HWT@BNR.CA (Canada) - BNR owns but does not share my opinions
    "If your morals make you dreary, depend on it, they are wrong" - R.L.S.
From: Crys_Beyersdorfer@edtng.uwp.edu (Crys Beyersdorfer)
Newsgroups: rec.food.cooking
Subject: Re: Coffee Makers
Distribution: world
Date: 14 Sep 92 22:19:45 CST
Organization: Electric Dreams: The Next Generation BBS

Why waste the money on the prepackaged cleaners when you could do it
yourself really cheap?  All you have to do to clean your coffee maker is to
use white vinegar.  Yep, that's right!!!  If it is really bad, add straight
white vinegar into the coffee maker as if you were going to make a full pot
of coffee with it.  Let it sit overnight.  Next morning, turn it on and let
it run through the pot.  Be prepared, hot vinegar smells!!!  When done, let
sit for about half an hour, then pour it back into the coffee maker.  Let
it sit until cool and run it through again.  Then empty out the vinegar. 
(It will probably not look so nice and clear by now.)  Fill with cold
water, run through and you are ready for the REAL coffee.  Hope this helps.
After this, on a regular basis, about once a month, run 1 cup of vinegar
mixed with cold water to make a full pot, through the coffee maker, rinse,
and you are ready to go.  Crys.

-- Via DLG Pro v0.992
From: colette@casbah.acns.nwu.edu (Colette Marine)
Newsgroups: rec.food.cooking
Subject: REQUEST: Urban Legend Cookies
Date: 7 Sep 92 03:10:15 GMT
Organization: Northwestern University, Evanston Illinois.


Y'all know the cookies I'm talking about.  They travel under the
name Neiman Marcus sometimes, sometimes Mrs. Field's, and always
cost something like $250.00.  I seem to have misplaced my recipe.  
If someone could pass their electronic copy along, I'd be mighty 
appreciative.  I need to make them next weekend.  Thanks!  :-)

colette
--
Colette D. Marine             |cdm@nwu.edu
Inst.for the Learning Sciences|or
Northwestern University       |marine@aristotle.ils.nwu.edu
-----------------------------------------------------------
    Bring chicken wire -- the marmots have gone beserk!
From: hartley@centerline.com (Timm Hartley)
Newsgroups: rec.food.cooking
Subject: Re: moldy cutting board!
Followup-To: rec.food.cooking
Date: 11 Sep 1992 14:28:20 GMT
Organization: CenterLine Software
Distribution: rec
NNTP-Posting-Host: 140.239.12.122

In article <1992Sep11.043949.21616@pony.Ingres.COM>, dwilson@Ingres.COM
(It's up to me.) wrote:
> 
> In article <1992Sep11.005257.11769@cs.yale.edu>, loosemore-sandra@CS.YALE.EDU  writes...
> >Help!  My plastic cutting board has sprouted a mold colony!  (It's been
> >very humid here recently and I neglected to rinse and dry it thoroughly
> >after the last time I used it.)  So far I've tried running it through the
> >dishwasher, scrubbing it with a cleanser that's supposed to remove mold
> >and mildew, and trying to sterilize it with boiling water, but it's still
> >got black spots on it.  Any further suggestions?
> > 
> >-Sandra
> 
> The placard shrinkwrapped with my plastic cutting board recommended
> bleach for the tough stains...might work for mold, too...
> 
> Dave Wilson                         Please note that this was written by
> Ingres Tech Support                 Dave Wilson the person, not Dave
>                                     Wilson the Ingres representative.
You use bleach in your bathroom to kill mildew (don't they usually group
mold and mildew together???) why not mold on your cutting board. It'll
probably kill any other little nasties that are lurking there. Maybe you
could combine two of the suggestions... Bleach it and then lay it out in
the sun :-)

       Timm Hartley I Production Assistant
CenterLine Software I hartley@centerline.com
      10 Fawcett St I "Back off man! Don't 
Cambridge, MA 02138 I make me use this!!"
                         -Ren Hoek-
Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: moldy cutting board!
Organization: Nick Simicich, Peekskill, NY
Distribution: rec
Date: Fri, 11 Sep 1992 05:30:22 GMT

In article <1992Sep11.005257.11769@cs.yale.edu> loosemore-sandra@CS.YALE.EDU (Sandra Loosemore) writes:
>Help!  My plastic cutting board has sprouted a mold colony!  (It's been
>very humid here recently and I neglected to rinse and dry it thoroughly
>after the last time I used it.)  So far I've tried running it through the
>dishwasher, scrubbing it with a cleanser that's supposed to remove mold
>and mildew, and trying to sterilize it with boiling water, but it's still
>got black spots on it.  Any further suggestions?

Soak it in bleach for several hours.  Then ignore the black spots.



-- 
Nick Simicich - uunet!bywater!scifi!njs - njs@watson.ibm.com
SSI #AOWI 3958, HSA 318, NAUI #14065
Join the movement ---  turn 'to bush' into a verb.
Newsgroups: rec.food.cooking
From: gap5u@faraday.clas.Virginia.EDU (Gregory Ashley Perron)
Subject: Wok Questions
Organization: University of Virginia
Distribution: usa
Date: Tue, 8 Sep 1992 23:54:45 GMT


I'm sure that, if not a true FAQ, that this gets asked a decent 
amount.  I have a new wok (actually, an old one, but new to me).

I was wondering how to "season" it.  I remember reading about heating
oil in it until it smokes several, and repeating.  Do I have it right?

Also, my burners are electric, not gas.  Do I simply put the wok directly
on the burner, or do I need a wok stand to elevate it?

Finally, if anyone has any suggestions (i.e. answers to questions I'll 
likely ask as soon as I start cooking with it), I'd be glad to hear them.
Email or simply post to the group. 

Thanks!
a
--
-------------------------------------------------------------------
Gregory Perron        | Greg's Law: Understand what I say, not
gap5u@virginia.edu    | what I mean.  No, wait, that's not right...
Newsgroups: rec.food.cooking
Subject: Re: moldy cutting board!
From: gary@cdthq.UUCP (Gary Heston)
Date: Fri, 11 Sep 92 21:17:16 CDT
Organization: Garys' Home for Obsolete Computers

loosemore-sandra@CS.YALE.EDU (Sandra Loosemore) writes:

> Help!  My plastic cutting board has sprouted a mold colony!  (It's been
> very humid here recently and I neglected to rinse and dry it thoroughly
> after the last time I used it.)  So far I've tried running it through the
> dishwasher, scrubbing it with a cleanser that's supposed to remove mold
> and mildew, and trying to sterilize it with boiling water, but it's still
> got black spots on it.  Any further suggestions?

Bleach (a few tablespoons in a quart of water) solution will reduce
the problem, but plastic is too porous to get rid of it entirely; the
bugs hide in the scratches, which surface tension will usually keep
the solution out of. Scrubbing the solution in with a finely bristled
brush will help.

Good luck....

Gary Heston, at home....
gary@cdthq.uucp
From: neve@nlm.nih.gov (Leif Neve)
Newsgroups: rec.food.cooking
Subject: Re: Ideas for a dessert to go with lasagna
Date: 10 Sep 92 21:35:54 GMT
Reply-To: neve@nlm.nih.gov
Organization: National Library of Medicine

In article 15383@iscnvx.lmsc.lockheed.com, westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal) writes:

>Apple pie sounds a little heavy after a meal like that- but how 
>about apple SAUCE, fresh made, serve hot or cold with a dollop
>of whipped cream on top, and a sprinkling of nutmeg? 

Nothing personal  but ... u-u-g-g-h-h!!  Your stirring up a forgotten childhood
memory.

Apple sauce has its place,  but not IMHO as a DESSERT!! It so happens
that my mom tried to foist that notion on us kids when we were growing
up far to often and we eventually got wise to it. 

Where does this practice of serving apple sauce as dessert originate?
My mom grew up in Oakland, CA (and pronounces "almond" in a way that
rhymes with "salmon") and my dad is Danish stock from the midwest.
Is this a midwest/Germanic kind of thing?

It just goes to show you -- one person's dessert is another person's pork chop
adornment.

Leif Neve
From: kostkows@oasys.dt.navy.mil (June Kostkowski)
Newsgroups: rec.food.cooking
Subject: Re: seasoning new cast iron
Date: 9 Sep 92 20:42:29 GMT
Reply-To: kostkows@oasys.dt.navy.mil (June Kostkowski)
Distribution: na
Organization: Carderock Division, NSWC, Bethesda, MD

I hope I caught you in time - DO NOT ** I repeat - DO NOT scrub a cast
iron pan with steel wool.  The best way to season a cast iron pan:

    Buy a half pound of cheap bacon or salt pork.  Cut into small pieces.
    Put the pan on a high heat and let it get hot.  Carefully drop in
    bacon (be careful it will probably splatter).  Stir and keep on
    cooking until bacon is done.  Make sure you get the grease to "slop"
    up the sides of the pan.  Turn off the heat, let everything cool.
    Discard bacon, drain off fat, take a paper towel and rub what's
    left in pan all around.  Using several paper towels, clean out the
    inside of the pan.  DO NOT wash!!!!!  After you do this, every time
    you go to use your pan, put it on the burner and let pan get hot,
    then add shortening or oil (the secret is to let the pan get hot
    before you add anything).  You really can't successfully cook in
    a cast iron pan without a little fat.  If you ever have wash the
    pan you will have to reseason it.  Unless you make gravy or something
    else equally as gloppy, you shouldn't have to wash (with soap and
    water) the pan.  After each use, just clean good with a paper towel.
    With frequent use, your pan should turn black.
From: hooverb@h.cs.wvu.wvnet.edu (Bruce Hoover,Armstrong)
Newsgroups: rec.food.cooking
Subject: Re: Ideas for a dessert to go with lasagna
Date: 14 Sep 92 02:31:53 GMT
Originator: hooverb@a.cs.wvu.wvnet.edu

From article <1992Sep10.185507.13311@speedy.aero.org>, by nadel@attatash.aero.org (Miriam Nadel):
>>In article <1992Sep10.120605.8336@cas.org> lvirden@cas.org (Larry W. Virden) writes:
>>>
>>>Okay.  I am planning to attend a dinner party - informal, 4 couples (sans
>>>kids - YEA!).  The menu includes lasagna, garlic bread, salad.  I need
>>>to come up with a dessert.
>>>
>>>I assume that with std fare like that, I want something light.  I KNOW
>>>I want something non-alcholic.  
 > 
 > What I usually eat for dessert is fruit and for dinner parties all you need
 > to do is dress it up a little.  It depends somewhat on what you can get.
 > Normally, I would suggest marinated fruit in liqueur, but you want something
 > nonalcoholic.  Two very Italian ideas come to mind:
 
deleted ... 
 
 > If you're not fruit eaters, I suppose you could make something like
 > espresso tortoni, which is a light ice cream flavored with coffee.  Or
 > even a zabaglione, which is a custard made with wine instead of or in addition
 > to milk/cream and is reasonably light, depending on what wine you use.
 
An even better idea (IMO) is to serve the zabalione over fresh berries.
The zabaglione can be served warm, or not, and even though it is cooked
with wine (I think Marsala is traditional, but you could probably use a
sherry) the alchohol should be cooked out.

Zabaglione can also be served over a plain cake, or other plain
partries. Still, I think it is best over the fruit. About the only fancy
equipment required is a double boiler (really this is needed for most
custards).


Hope this helps,

Bruce Hoover
From: dhembrow@eoe.co.uk (David Hembrow)
Newsgroups: rec.food.cooking
Subject: REQUEST: Bhel Poori recipe anyone ?
Date: 8 Sep 92 12:16:16 GMT
Organization: EO Europe Limited, Cambridge, UK
X-Newsreader: Tin 1.1 PL3

Bhel Poori is a very tasty Indian dish which is served in a favourite
restaurant of mine. It's a cold mixture of spicy food.

Does anyone have a recipe for this ?

Thanks in advance,
	David.
From: avi@rix.Corp.Sun.COM (Ann Adamcik)
Newsgroups: rec.food.cooking
Subject: REQUEST: Squaw Bread
Date: 11 Sep 1992 19:00:48 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: avi@rix.Corp.Sun.COM
NNTP-Posting-Host: rix.corp.sun.com


Anybody have a good recipe for squaw bread?

-Ann
From: andreaf@bonnie.Rational.COM (Andrea Frankel)
Newsgroups: rec.food.cooking
Subject: help!  need some cyclamates
Summary: please help me if you can get to Canada!
Keywords: cyclamate artificial sweetener
Date: 8 Sep 92 19:30:11 GMT

Hello, again.  It's good to be back on the Net.  (A year ago, I was 
"andrea@sdd.hp.com", for those with long memories!)

This is a shameless plea for someone who is either in Canada, has a
friend or relative in Canada, or is planning on bopping across the
border soon for a visit, to get me a bunch of Canadian Sugar Twin, the
kind with cyclamates.

I am on a doctor-mandated sugar-free diet (for CFIDS and candida), and
the only artificial sweetener that doesn't give me migraine headaches or
other nasty side effects is the one that was banned in the U.S., namely,
cyclamates.  

Previously, I had contact with several folks who were able to send me a
carton full of Sugar Twin boxes (regular, brown, and packets); I can't
currently access my online files that I saved from my last job, so I
can't email you guys directly.

I will promptly reimburse you for contents and postage, and if you
like, throw in a cassette of live Grateful Dead as a bribe!

We were planning on taking a vacation in British Columbia when our
current projects were done, but since they have been sliding out
(typical), that looks like November.  BC in November is cold and rainy,
from what I hear, so I am dependent on the kindness of strangers to
replenish my "stash" by mail or UPS.  Plain yogurt and sugar-free
cereals are pretty grim without some kind of sweetener, not to mention
that I can't concoct any muffins or interesting frozen desserts 
in my VitaMixer without the stuff.

For those who are worried, the last time around we checked with the FDA
and U.S. Customs, and determined that it is not illegal to send
cyclamates across the border for personal use (or for a friend).  It's
only illegal to import with intention to sell (i.e., make a profit).

Please get in touch with me if you can help.  And "adTHANKSvance"!


Andrea Frankel (andreaf@rational.com) -- Rational, Grass Valley Office
"Wake now!  Discover that you are the song that the morning brings..."
Newsgroups: rec.food.cooking
From: ianh@nmpd.oz.au (Ian Holland)
Subject: Half and half
Summary: what is it?
Reply-To: ianh@nmpd.oz.au
Organization: NMPD Telecom
Date:  7 Sep 92 22:41:35 GMT

I was contemplating the chowder recipe that was posted
recently.  All was fine until I came across the
ingredient "half and half".  Suddenly realising that I
had not the faintest idea what this was, I immediately
began to interrogate my "other half"..., to no avail.

So, I humbly ask the net-knowledge for a description of
this ingredient.

PS: if you post, could you email as well, please?

thanks, ian...

--

Ian Holland                              Explicit hoc totum,
Telecom Australia                     Pro Christo da mihi potum!
ianh@nmpd.oz.au
Newsgroups: rec.food.cooking
From: forman@fraser.sfu.ca (Pamela Catherine Forman)
Subject: Re: Pepper Vodka
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Sat, 5 Sep 1992 06:01:11 GMT

Occasionally I like to make my own sherry (for lack of a better
description).  I came across a suggestion in a very OLD book on the
making of home liquor that may explain where pepper vodka comes from
and how you can make it yourself.  For only $29.95 I will reveal this
age old secret to you..... Just kidding!  :)  

The author had a story about a fellow that had figured out a way to
make a killing on a barrel of cheap brandy.  Simply add cracked pepper
corns to the barrel and let sit for a few weeks.  Siphon and viola...a
cheap booze that makes you think that it has a REAL kick to it, but
doesn't.  I did try it in my homemade sherry and everyone SWORE that
it had twice the kick of my regular.  I think that the burning
sensation of the pepper makes you assume that it is stronger.  Try it
with some cheapish (ha ha) vodka and see for yourself!  I also have
tried sliced fresh ginger in the sherry and it added a very mellow,
hotish taste.  Not as strong as the pepper but still good.

If you give it a try let us all know how it goes!!
From: drg@biomath.mda.uth.tmc.edu (David Gutierrez)
Newsgroups: rec.food.cooking
Subject: Re: Portable gas burner for wok?
Date: 9 Sep 92 17:18:40 GMT
Organization: Univ. Texas M.D. Anderson Cancer Center

In article <24756@oasys.dt.navy.mil> smennitt@oasys.dt.navy.mil (Stuart
Mennitt) writes:
>    I've always wanted to get one of those monster propane burners for
>wokking outside.  They're the ones they sell for fish fries, lobster
>boils,  and general multi thousand BTU outdoor cooking.  I suppose I'd
>calm down if I just had a gas range inside.

I did this last weekend, cooking an eight-course Chinese dinner for 40 people.
It was great! Even in those quantities, the food cooked very rapidly.

David Gutierrez
drg@biomath.mda.uth.tmc.edu

"Only fools are positive." - Moe Howard
From: MPRK@db1.cc.rochester.edu (MARGARET R. PARKER)
Newsgroups: rec.food.cooking
Subject: Toaster Request
Date: 11 Sep 92 17:05:01 GMT
Organization: University of Rochester, Rochester NY
X-News-Reader: VMS NEWS 1.11


This is a gadget question: I am looking for a "choo choo train toaster."
(well that's what we called it). Does anyone know where I can find one?
Let me describe it. When I was a child of the 60's, my grandmother had
an old toaster that we just loved. You put the slice of bread in one
end, and the bread would chug, chug, chug though to the other end, and
be toasted when it came out. It was so much fun to watch! Is there a
cource for these anywhere? Please post or email - I would love to have
one. Grandma's pooped out years ago.