HDTenEightyP/NetNews huggingface dataset:
From: prkenne@lims01.lerc.nasa.gov (CAROL SHARP)
Subject: Re: wanted: favorite chicken receipts
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA Lewis Research Center
Date: 25 Jan 1993 12:47 EST  

In article <25JAN199311584231@lims01.lerc.nasa.gov>, prkenne@lims01.lerc.nasa.gov (CAROL SHARP) writes...
>In article <kanderso.3@cs-acad-lan.Lakeheadu.Ca>, kanderso@cs-acad-lan.Lakeheadu.Ca (KKAREN ANDERSON - ENG) writes...
>>My favorite meat is chicken, and I'm always looking for new receipts
>>I'm willing to post some of my favorites...if anyone is interested
> 
>I am I am!!!  I'm especially interested in recipes that my husband (who is 
>anti-chicken and used to call it land carp) can't accuse of being "plain 
>tasting".  So far I've sold him on barbecued chicken, chicken paprikash, 
>chicken cordon bleu, and a recipe someone in this group posted (don't 
>remember who) called quick fix chicken.  Post on !
> 

Wow!  I got so excited about new recipes I forgot to give you one.  This is 
my version of Chicken Cordon Bleu:

4 boneless skinless chicken breast halves
1 cup bernaise (I use Knorr's mix for mine)
4 shaved slices of bavarian ham
4 shave slices of swiss cheese (I've used mozzarella in a pinch)
2 eggs beaten
1/2 cup bread crumbs
white pepper


Pound each chicken breast to about 1/4" thick.  Sprinkle each breast with 
white pepper and spread with about 2 teaspoons of the bernaise.  Top with 
a slice of ham and a slice of cheese.  Fold in half and seal closed with 
picks.  Dip into beaten eggs then into bread crumbs coating evenly.  Heat 
butter in a fry pan and saute each piece of chicken on all sides until 
golden.  Arrange browned breasts in a baking pan and bake at 350 for 30 
minutes.  Warm any remaining bernaise and serve for dipping.


            " Learn from the mistakes of others
             you can never live long enough to
             make them all yourself"

                                *Carol*

			
Newsgroups: rec.food.cooking
From: wells@athena.cs.uga.edu (Scott Wells)
Subject: Re: Drive-In food ( was: New thread, Diner food)
Organization: University of Georgia, Athens
Date: Wed, 27 Jan 1993 19:36:05 GMT


One of my favorite fast/drive-in foods is a slaw dog, served with a
chocolate Coke. Fortunally, you can still get both around here, but a
waitress at a local burger joint [the Grill, for those familiar with
Athens] said the chocolate Coke was the most disgusting thing she'd
ever seen.
 
				     


  







-- 
Scott Wells                        +  Looking for Heritage Universalists
Internet: wells@athena.cs.uga.edu  +  and Christian Unitarians
University of Georgia		   +  . . . before the UUA runs us out.
Athens, Georgia, USA               +  +  +  +  +  +  +  +  +  +  +  +
From: 90sra@eng.cam.ac.uk (S.R. Atkins)
Newsgroups: rec.food.cooking
Subject: Re: clotted cream
Date: 26 Jan 93 00:00:00 GMT
Organization: cam.eng

aad@siemens.com (Anthony A. Datri) writes:

A
>On a flight into London we got "clotted cream" to spread on muffins, and the
>stuff was *fantastic*.  Any recs on US sources or recipes?
>-- 
A
>======================================================================8--<
Heating cream makes it clot - I think this is how you make it, but I've
never got it to work properly.
A
If you're really desperate for the stuff, there is a dairy in Paignton (UK)
that sells the stuff by mail order........
Newsgroups: rec.food.cooking
From: ych@cs.utah.edu (Yuan Hsieh)
Subject: Re: REQUEST: Recipes that use Pinon Nuts (Pine Nuts)
Date: 22 Jan 93 15:34:02 MST
Organization: University of Utah Computer Science
Distribution: na

A local pizza place here puts pine nuts on their pizza, but they also put
smoked salmon, shrimps and other goodies on it.

It was very good.

-Y'
 

Newsgroups: rec.food.cooking
From: acc4636@tamsun.tamu.edu (Anthony C.)
Newsgroups: rec.food.cooking
Subject: Re: Keeping lettuce fresh
Date: 24 Jan 93 22:46:33 GMT
Organization: Texas A&M University, College Station, TX
NNTP-Posting-Host: tamsun.tamu.edu

In article <C1AM45.Bux@siemens.com> aad@siemens.com (Anthony A. Datri) writes:
>>the first time). Putting in a tupperware container with a lid would 
>>be just as good I guess.
>
>had a sort of spike (I think it was removable) on which one would impale the
>head, and the top had a dome in the middle.
>
I just bought a lettuce crisper three weeks ago.  It is a domed tupperware
style container with a plastic piece in the bottom.  The plastic piece is
circular with a big fat spike in the middle, and gratings in the circle part
so that water will drain to the bottom.  I have had the same head of lettuce
for 3 weeks now and it has not browned at all.  This sucker really works.
I used to use a regular tupperware but the lettuce would brown on the bottom
where it was sitting in a pool of liquid.  The grating in the bottom eliminates
that problem.  I have seen prices of about 4.99-7.99 for these things so
they are worth the money if you throw out lettuce every two weeks or so.
I suspect that the concept of the grating would be good for keeping other
veggies too. Being single I find it hard to eat my veggies fast enough so
I need to store them.
Newsgroups: rec.food.cooking
Subject: Re: The Zen of Bagels
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 28 Jan 93 03:32:24 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: fas2981@ultb.isc.rit.edu (F.A. Shea)
>maybe I just missed something.  Is there some different strategy
>for making bagels as opposed to bread?

There sure is although it is similar to making bread. You knead, let 
rise (prove), punch down, knead again, make bagels, let rise again, 
poach in boiling water for a short time then you bake in a hot oven. 
I'll post my bagel recipe when I find it.

Newsgroups: rec.food.cooking
From: ritz@ldyday.enet.dec.com ()
Subject: Re: Rich Milk
Reply-To: ritz@lkg.dec.com
Organization: Digital Equipment Corporation
Date: Fri, 22 Jan 1993 18:26:27 GMT


In article <C0ss6w.JqJ@news2.cis.umn.edu>, jill@gopher.ccbr.umn.edu
(Jill Hollifield) writes:

|>I used to make a chicken pie recipe that called for "rich milk",
|>and have always been curious as to exactly what this meant.
|>Cream?  Half and half?  I always used plain old 2% and it
|>worked fine.
|>
|>Can anybody out there solve the mystery?


If you buy unhomogenized milk, the 'top' milk is richer than the bottom.
The cream floats to the top, and can be removed as such. The milk
beneath that contains a fat gradient, so, in the old days, you could
pour off the richer milk on top.

BTW, American 'whole' milk is about 3% fat by weight.

You can probably approximate the 'rich milk' with a mix of cream and
milk. I don't really know what's in half-and-half, but it might be the
closest thing.

John Ritz
ritz@lkg.dec.com
From: sheriffp@Software.Mitel.COM (Peter Sheriff)
Newsgroups: rec.food.cooking
Subject: Fryer/Slow Cookers
Date: 25 Jan 93 13:45:19 GMT
Distribution: na
Organization: Mitel. Kanata (Ontario). Canada.


    Can anyone recommend a slow cooker that will also deep fry? I don't
want to pay too much for it but I want one that will go up to about 400
deg F. 

                               Pete
Newsgroups: rec.food.cooking
From: laurent@tamdno.enet.dec.com (Hal Laurent)
Subject: Calphalon and sticking
Organization: Digital Equipment Corporation
Date: Thu, 21 Jan 1993 19:39:43 GMT


I have found that Calphalon skillets work better if you ignore the
manufacturer's instructions and treat them as if they were cast-iron.
Don't use soap on the inside, just scour them with coarse Kosher salt.
They also seem to have less sticking problems if you use them often.
Of course, unlike cast-iron you can soak them in water without worrying
about rust.

What *I* really hate are stainless steel skillets.  They're impossible
to season and prone to sticking.
Newsgroups: rec.food.cooking
From: ych@cs.utah.edu (Yuan Hsieh)
Subject: Re: Men who can cook...
Date: 26 Jan 93 10:15:30 MST
Organization: University of Utah Computer Science

In article <11810@sun13.scri.fsu.edu> nall@ibm12.scri.fsu.edu (John Nall) writes:
>In article <1993Jan24.045355.13333@mnemosyne.cs.du.edu> lrumsey@nyx.cs.du.edu (-Linda-) writes:
>>I had a friend who was sick of canned spagetti and confessed he wanted to
>>learn to cook but just couldn't... didn't know how. My response: "Do you
>>know how to read?"
>
>I suppose that men who learn to cook do so for many different reasons.
>...
>time to do so.  And I'm sure there are other good reasons - just can't
>list them all :-)

One more: because he loves to eat.  (I know I do)

>large number of men when I say there are two primary obstacles which
>have to be overcome.  The first is psychological: "Men don't cook."  We
[...]
>The second is cultural - a lot of us grew up in an environment where
>we did not learn any of the zillion and one little things which cooks
>take for absolutely granted!  >

I'll add another one that ties in with your second reason,
"lack of guts", or "fear of failure".  For me, cooking is a creative process
involving endless experimentations.  Sure, I watched my mom cooked when I was
living at home.  But once I moved away, I essentially learned to cook on my
own.  Starting with Ramen noodles, one day, I decided that it might be
interesting to add some green scallions, and chicken bits.  The next day, I
decided that I like stir fry noodles better, so I cooked the noodles, then
dumped it into a frying pan.  A day later, it's time to discard the spice pack
that comes with the noodles, and experimented with my own concotions.
There were plenty of almost unedible grubs (But I always manage to eat
everything I cooked), horrendous messes in the kitchens, ruined pans and pots.
But I learned from my mistakes. I learned how to take care of a kitchen. I
learned that spice A doesn't mix with spice B.  I learn how to make do when I
don't have half of the spices or equipments called for in a recipe.
Today, my parents think I am a great cook, my roomates and friends think I am
good.  But only I know that they are just guinea pigs for my experiments.

My advices for aspiring cooks:
1. Don't cook to please others.  Cook something your taste buds enjoy.
   If you like your cooking , others will too.
2. Don't be afraid to experiment.  But don't over do it when you have a big
   date. 

-Y'


Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Spring Rolls (Recipe, and question!)
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Date: Mon, 25 Jan 1993 03:23:27 GMT

In article <1juoqg$p61@agate.berkeley.edu> annie@garnet.berkeley.edu  (Anne Jessop) writes:
>I've never heard it called"green" ginger before, but I do use fresh grated
>ginger when I make spring rolls.

Perhaps she is refering to "young ginger", which is immature ginger
with very thin pink skin, milder taste and shorter shelf life (keep
refrigerated)?

--
Michelle Dick
artemis@netcom.com
From: doreen@binder.moore.com (Doreen Maclauchlan)
Newsgroups: rec.food.cooking
Subject: keeping broccoli green
Date: Sun, 24 Jan 93 09:15:28 EST
Distribution: world
Organization: Binder Twine Computing

The best way to keep veggies like cabbage, broccoli etc. green is
to add a pinch of baking soda to the water while cooking.


--
[] Binder Twine Computing, Kleinburg ON Canada
	Usenet News & Email - doreen@binder.moore.com
Newsgroups: rec.food.cooking
From: hlm@phx.mcd.mot.com (Heather Magill)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Motorola Computer Group, Tempe, Az.
Date: Fri, 22 Jan 1993 16:48:41 GMT

I am really enjoying these stories a lot, so heres one of mine.

Back in High School in the summer I had some time on my hands.
So, I was experimenting with my Parents Convection oven.  Well,
I had this really neat buttermilk recipe for German Chocolate Cake
(my fav..).  Anyways, I made the cake but accidentally substituted
baking powder for baking soda!!.  As you all can guess, the cake
did not rise (about an inch thick).  But I had already made
the icing.  So I cut the cake in half put the two halves on
top of each other and iced the sucker anyways, and put it in the
'fridge!  

Well, after dinner I take out this wonderful looking
square cake, everyones complimenting me and I go to cut it;
It was SOOOO dense the knife went in and it took two people
to get the knife out!  No one wanted any after that, so we decide 
to give some of it to our two dogs (you know the type that 
eats everything including lettuce), they weren't interested.
Didn't even lick it :-)  

There has to be some kind of relationship to the dog cooking
thread here:  

A cook can dog it but you can't make a dog eat it??? :-)


Heather.
--
Newsgroups: rec.food.cooking
From: jcook@fox.nstn.ns.ca (Joanne Cook)
Subject: Re: Clotted cream
Keywords: cream, uk, milk
Organization: NSTN Network Operations Centre, Nova Scotia, Canada
Date: Wed, 27 Jan 1993 23:18:25 GMT

The traditional way to eat clotted cream is with scones (aka tea biscuits)
and fresh strawberries, or strawberry preserves.  With a pot of Darjeeling
(or your favourite) this is knkown as a cream tea.  Heaven.

Joanne
From: lianne@bcarh17e.BNR.CA (Lianne Barre)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Recipes that use Pinon Nuts (Pine Nuts)
Date: 28 Jan 93 15:15:40 GMT
Reply-To: lianne@bcarh17e.BNR.CA (Lianne Barre)
Distribution: na
Organization: Bell-Northern Research Ltd.

In article <1993Jan21.014148.7775@colorado.edu>,
springer@khonshu.colorado.edu (Jann Springer) writes:
> I have been given about 30 lbs. of pinon/pine nuts. Does
> anyone have any recipes that use these? How do you roast
> them?
> 
> Thanks in advance.
> J. Springer


Tossing a handful into a pot of wild rice gives it a great extra flavour!
Unfortunately, you'd have to eat a lot of rice to use up 30 lbs..

- Lianne -
Newsgroups: rec.food.cooking
From: swwang@iscnvx.lmsc.lockheed.com (Sophia W Wang)
Subject: Re: Men who can cook...
Organization: Lockheed Missiles and Space Co.
X-Newsreader: Tin 1.1 PL4
Date: Wed, 27 Jan 93 17:49:40 GMT

npm@dale.cts.com (Nancy Milligan) writes:
: 
: I saw a wonderful book that was actually a cooking encyclopedia.  I think it
: was called "Cooking from A-Z".  It's beautifully illustrated and very 
: complete.  And it explained every cooking term you could wish to know and
: then some.
: 

  I have this cookbook! I agree wholeheartedly! I haven't used too many
  of the recipes, but it great for answering questions about most things!
  It was very helpful, for instance, when I wanted to try some of those
  great bread recipes listed but had never made yeast bread before. 
  Cooking from A-Z has a whole section about rise times, etc. Similarly,
  it explains the various cooking utensils, out of the ordinary foods,
  etc.!!! (from a satisfied customer...:) )

*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
 Sophia W. Wang (swwang@iscnvx.lmsc.lockheed.com)
 The views expressed above are only mine.
*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
Ahhh, comforts: thick down comforter on a cold night...
                and the smell of fresh bread coming out of the oven...:)
*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
Newsgroups: rec.food.cooking
Subject: RECIPE: Pumpkin & Honey Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 23 Jan 93 02:34:52 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      PUMPKIN & HONEY MUFFINS  
  
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/4 cup honey, 2 eggs,  
          1/2 cup yoghurt, 1.1/2 cups pumpkin puree*, 1 tsp lemon rind  
Dry Mix - 2.1/2 cups self-raising flour (or add 2.1/2 tsp baking powder to  
          plain flour)  
Topping - 1/2 cup chopped pecans, 1 tsp mixed spice, 1 Tbsp margarine  
          2 Tbsp sugar  
  
Preheat oven to 350oF, prepare pans. Blend the margarine, sugar & honey. Beat 
in the eggs, yoghurt, pumpkin & rind. Fold in the flour until just combined.  
Spoon into pans & place a little of the topping on each muffin, press down   
very slightly. Bake for 20-25 mins taking care not to scorch the topping.   
Makes 12. This recipe is suitable for cholesterol free cooking - omit egg   
yolks, use fat-free yoghurt, use vegetable oil in place of margarine.  
* To make 1.1/2 cups puree, cook a little less than a pound of pumpkin in 1/3 
cup of water, either mash, sieve or put in a blender to puree.  
Variations: Pumpkin, Honey & Rosemary: Add 2-3 Tbsp of chopped fresh rosemary 
to the wet mix. Do not use the topping.  
   
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++  
  + All muffin recipes may be requested via FTP-by-Mail. At the start of a +  
  + new line type /HELP to receive the Help file for further instructions. +  
  +              Address EMAIL to: muffin@pinn.nacjack.gen.nz              +  
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
From: soph@bass.bu.edu (sophia hwang)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Green Tea and Red Bean Ice Cream
Date: 28 Jan 93 16:22:34 GMT
Organization: What do you mean *I* can't do that????
In-reply-to: cwt2@cunixa.cc.columbia.edu's message of 21 Jan 93 10:01:49 GMT

>Anyone know how to make Green Tea Ice Cream and Red Bean Ice Cream?
>
>Thanks,
>
>Charles

yes, ditto that request.
thanks a plenty..
sophia
Newsgroups: rec.food.cooking
From: ritz@ldyday.enet.dec.com ()
Subject: Re: Spaghetti Sauce
Reply-To: ritz@lkg.dec.com
Organization: Digital Equipment Corporation
Date: Fri, 22 Jan 1993 20:27:47 GMT


In article <1993Jan18.221630.16510@siemens.com>, aad@siemens.com
(Anthony Datri) writes:

|>What's wrong with skin and seeds?

The skins are indigestible and the seeds are generally considered
bitter. Your mileage may vary.

The time-honored way of removing the skins and seeds is the Foley food
mill. It's an odd device with a rotating paddle that squishes the
goodies through a colander-type bucket. About $20. Just cut up the
tomatoes, put them into a pot, simmer until soft, and put them through
the mill. Pour some hot water over the mill residue, then throw it out.

KitchenAid makes a food mill attachment. I lust for one.

buon appetito!

John Ritz
Newsgroups: rec.food.cooking
From: shelby@oxygen.cray.com (Shelby Anderson)
Subject: Re: The Zen of Bagels
Organization: Cray Research, Inc.
Date: 26 Jan 93 09:37:55 CST

In article <1993Jan26.011642.13268@news.columbia.edu> betsey@cunixf.cc.columbia.edu (Elizabeth Fike) writes:
>
>In the case of bagels, ignorance is bliss.  Before I came to NYC for
>college, my idea of a good bagel was a Lender's (yuck!).  Now I'm
>spoiled rotten, living 4 blocks from Columbia Bagels and close enough
>to H&H to walk there on a nice Sunday morning.  However, I dread the
>day I have to move away....(snif).
>
I got a "catalog" (more like a postcard) of stuff you can mail-order from
H&H. Does anyone know if the bagels are still as good after they've been 
boxed up and shipped out?

Shelby
shelby@cray.com
Newsgroups: rec.food.cooking
From: soc1071                         
Subject: Re: Chantal cookware
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Minnesota CIS
Date: Sat, 23 Jan 1993 16:00:00 GMT

In article <1jpmqkINNisj@usenet.INS.CWRU.Edu>, bek@po.CWRU.Edu (Brett E. Katz) writes...
> 
> There's been some good discussion about Calphalon, but does
>anyone know anything about Chantal cookware? It's pretty
>stuff, but how well does it work? Is it worth the money or
>am I better off with another brand (such as Calphalon)?
> Thanks!
>-- 
> 

Chantal is wonderful cookware!  I have two pieces a crepe pan and a tea 
kettle.  Cookware is very personal and people will fight to the death over
which one brand is the best BUT IMHO no one brand is correct, certain
pieces of each brand work better than others (i.e. copper for sauces,
Chantal for crepes, stainless steel for stock pots, etc)

Chantal cleans up nicely, it is very pretty (but but a color you will want
forever since you will have it forever!)  I would recommend buying one
small piece and trying it out before investing in it - or in anything!  
Most of the high end cookware will have one or two small sauce pans or
skillets for around $20.-$30 so give them a try or borrow a friends.

Calphalon is very trendy right now (I not putting ti down because it is
wonderful!)  But there are lots of different brands that if you want to
spend the money might be more to your liking than Calphalon or Chantal.

Good luck!
Elisabeth


Newsgroups: rec.food.cooking
From: riggsby@utkvx2.utk.edu (Stuart Riggsby, Micro, Univ. of Tennessee)
Subject: Re: REQUEST: Recipes that use Pinon Nuts (Pine Nuts)
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Tennessee Computing Center
Distribution: na
Date: Thu, 28 Jan 1993 18:48:00 GMT

In article <18660@bcars664.bnr.ca>, lianne@bcarh17e.BNR.CA (Lianne Barre) writes...
>In article <1993Jan21.014148.7775@colorado.edu>,
>springer@khonshu.colorado.edu (Jann Springer) writes:
>> I have been given about 30 lbs. of pinon/pine nuts. Does
>> anyone have any recipes that use these? How do you roast
>> them?
>> 
>> Thanks in advance.
>> J. Springer
> 
>At the current price, 30 lb. of pine nuts should be put in the freezer section
of your bank.
From: eddie@railnet.nshore.ORG (Eddie Van Huffel)
Newsgroups: rec.food.cooking
Subject: Re: Request: Home-made Sausage Meat
Date: 26 Jan 93 17:08:55 GMT
Organization: Railnet BBS +1 216 786 0476

elpysh@nuscc.nus.sg (Yeoh Saw Heng (Ms)) writes:

> 
> Dear Readers,
> 
> Can anyone suggest a recipe for sausage meat? I can't use beef in it - my
> mother cannot eat it for religious reasons and I would like to make
> something she could also enjoy. I used to be able to buy sausage meat
> (yes, to make Scotch Eggs!) but it doesn't seem to available anymore.
> 
> Dried herbs are available but I don't know what to use and in what quantities
> 
> Thanks in advance,
> 
> Ysh


The sausage that I have made was ground pork (pork butt roast) which had 
more lean than fat.  The American Farm Sausage called for salt, coarse 
pepper, and sage.  I usually added the ingredients to taste, to cut up 
pieces of pork, and let sit for a couple of hours to rest.  I then ground 
up the mixture, and reground it and stuffed it into casings.  The second 
grind was optional, and either way, I could stuff it in casings.  
However, it was excellent as patties, and I always use the mixture in 
stuffings.

Hope that this helps.


--
eddie@railnet.nshore.ORG (Eddie Van Huffel)
Railnet BBS +1 216 786 0476
From: lvisco@carson.u.washington.edu (Lydia Visco)
Newsgroups: rec.food.cooking
Subject: Re: Lobster
Date: 28 Jan 1993 18:19:09 GMT
Organization: University of Washington, Seattle
NNTP-Posting-Host: carson.u.washington.edu

In article <HAYDENS.93Jan26235754@bullwinkle.juliet.ll.mit.edu> haydens@juliet.ll.mit.edu writes:
>
>I got this stuff out of _The Lobster Almanac_ by Bruce Ballenger.
>
>	Hayden (haydens@ll.mit.edu)
>

Great book!
Newsgroups: rec.food.cooking,ne.food
From: aad@siemens.com (Anthony A. Datri)
Subject: Re: clotted cream
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Tue, 26 Jan 1993 23:09:48 GMT

>Just curious:  Is this the same stuff as creme fraiche?

It doesn't sound like it -- the clotted cream that I got on de plane wasn't
fermented in any way -- it was just thick.
-- 

======================================================================8--<
Newsgroups: rec.food.cooking