HDTenEightyP/NetNews huggingface dataset:
From: cjackson@adobe.com (Curtis Jackson)
Newsgroups: rec.food.restaurants,ba.food
Subject: Re: Indonesian/Malaysian food in San Francisco
Keywords: Indonesian, Malaysian, Baghdad by the Bay
Date: 13 Nov 92 17:27:26 GMT
Organization: Adobe Systems Incorporated, Mountain View

In article <Bxno89.79p@usenet.ucs.indiana.edu> kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:
}And if you go, bug em about having more rijstaafels. 

If you want rijstaafel, and you are willing to drive from Indiana to
go to India Joze on Santa Cruz, then you should also be willing to
drive a few miles north of San Francisco to San Rafael to a place
called "The Rice Table". All they serve is rijstaafels, and very
good ones. The proprietress is from Indonesia, and her rijstaafel
beats the pants off any I had in Amsterdam.

I believe the place is at 4th and G streets in San Rafael. Reservations
recommended because the place is small, and bring a *healthy* appetite.
CAVEAT: I haven't been there in probably two years.
-- 
Curtis Jackson	'91 Black Lab "Studley Doright"   '92 Collie/Shepherd "George"
cjackson@mv.us.adobe.com	USPA #A-10080 (lapsed)	DoD #721 '81 Maxim 650
  "They that can give up an essential liberty to obtain a little temporary
   safety deserve neither liberty nor safety." -- Benjamin Franklin (1759)
Newsgroups: rec.food.sourdough
From: Tim Dudley <dudley.chi@xerox.com>
Subject: sour-sour
X-Xxdate: Thu, 12 Nov 92 09:54:54 GMT
Organization: bnr
X-Useragent: Nuntius v1.1.1d11
Date: Thu, 12 Nov 1992 15:54:37 GMT

David Adams says the sour comes from lactobacilli - has anyone tried
adding one of those little lactobacilli acidopholus capsules (available 
health food stores and pharmacies) to a batch of starter?  Any 
predictions and/or warnings?  Any brave  souls want to experiment 
and let us know what happens?  (I'd do it myself, but it's too cold 
outside now for the starter to start, and I  wouldn't want to try 
something like that inside...  :-)   )

Tim
Newsgroups: rec.food.sourdough
From: dadams@cray.com (David Adams)
Subject: Dutch Ovens (was: Say "Bo-Deen"!)
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 9 Nov 92 13:26:16 CST

In article 1@cubldr.colorado.edu, matthews_k@cubldr.colorado.edu () writes:
|In article <1992Nov5.093912.25091@hemlock.cray.com>, dadams@cray.com (David Adams) writes:
|> In article Bry@gpu.utcs.utoronto.ca, molnar@Bisco.CAnet.CA (Tom Molnar) writes:
|> 
|> |culture.  I wish I could get my crusts to be as good as that on the
|> |Tasajara loaf.  I must buy their bread book next time I see it.
|> |
|> |Tom
|> 
|> Try letting the loaf rise and bake in a Dutch oven.  I find that my
|> Dutch oven traps steam in and hence imitates a steam oven and makes
|> a really nice crust.  
|> 
|> ---
|> --David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
|> ___________________________________________________________________
|>        Old Sourdoughs never die.  They just ferment away.
|
|David:
|
|Do you bake with the lid on or off?  Do you use a cast-iron dutch oven,
|or some other type?  Inquiring minds want to know!  :-)
|
|Kellie M-S
|internet::matthews_k@cubldr.colorado.edu

Cast iron.  Lid on.

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.



Newsgroups: rec.food.sourdough
From: vln@icpsr.umich.edu (Victoria Neff)
Newsgroups: rec.food.sourdough
Subject: Re: NOT right outta the oven...
Date: 5 Nov 1992 18:24:26 GMT
Organization: Inter-University Consortium for Political and Social Research
NNTP-Posting-Host: tdis.icpsr.umich.edu

In article <1992Nov1.174131.9868@vax.oxford.ac.uk> emetzger@vax.oxford.ac.uk writes:
>   The trouble is, warm bread appeals to humankind's darker, evil,
>sensual side: the steam, the aroma, the 'meaty' texture, all appeal
>to our shallowest senses. My student-parasite 'friends' were simply
>giving in to a shameful weakness in themselves. Without exception, they
>all dropped out of school and started smoking pot.

Oooooh!  First hot-bread-just-out-of-the-oven, then pot, then ?????
Somebody, quick, tell the drug czar!

Actually, we (2 adults and a 4-yr-old) nearly always eat most of the first
loaf before it cools.  Yikes, now Protective Services will probably be
after us -- feeding hot bread to a kid and all.....

I never could understand making just one loaf -- it's gone instantly
and what will you do for the next meal???



Newsgroups: rec.food.sourdough
From: don@helix.nih.gov (donald seto)
Subject: Re: sour-sour
Organization: National Institutes of Health, Bethesda
Date: Thu, 12 Nov 1992 17:39:32 GMT

In article <1992Nov12.155437.1091@bnr.ca> Tim Dudley <dudley.chi@xerox.com> writes:
>David Adams says the sour comes from lactobacilli - has anyone tried
>adding one of those little lactobacilli acidopholus capsules (available 
>health food stores and pharmacies) to a batch of starter?  Any 
>predictions and/or warnings?  Any brave  souls want to experiment 
>and let us know what happens?  (I'd do it myself, but it's too cold 
>outside now for the starter to start, and I  wouldn't want to try 
>something like that inside...  :-)   )

I tried something like that using yogurt with active cultures...not
enough of an inoculum, you should do it with the lactococcus pills
though,  they aren't biohazardous so you'd be safe in doing it indooors!
also, you might want to take out 95% of the yeast, since there's a
competition at the start when you set up the microflora/fauna.  Also
the lower temperatures favor the yeast, so you might want to play with
this somewhere above room temp, say the inside of your oven, with the
pilot light.

--
don@helix.nih.gov
301-402-0580   Bldg10/Rm8D14    NIDDK/NIH       Bethesda, MD  20892
Newsgroups: rec.food.sourdough
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: My Dog Ate It! (& applejack)
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Thu, 12 Nov 1992 17:25:41 GMT

In article <BxKsEn.MtI@usenet.ucs.indiana.edu> delwiche@sunflower.bio.indiana.edu (Charles Delwiche) writes:

<discussion about drinking "hooch">

>
>Well, the short answer is "I have no clue", but I would imagine you
>could drink the stuff, if for some reason you wanted to.  Sounds
>pretty disgusting to me.  It might cause a certain amount of digestive
>distress; if you drink the yeast-laden dregs of home-brewed beer you
>will get lots of B-vitamins, but you will also end up with diarrhea (I
>don't know what the mechanism is though).  Mind you, I don't even know
>if one actually finds alcohol in sourdough starter, I just find it
>plausible, since the yeast are presumably doing at least some
>fermentation.  My understanding is that a moderate amount of alcohol
>is produced when one makes standard Saccharomyces cerevisiae leavened
>bread.  I would expect that in the case of either kind of bread any
>alcohol would be driven off during baking.

Sorry for the injection of brew-related stuff, but it is about yeast...

I always drink the yeast (tastes yummy!) in my homebrew beer.  Although
it's only my first batch, I've never had any trouble with diarrhea or
stomach upset afterwards.  I've read that drinking the yeast replaces
the B-vitamins and thus eases hangovers.

Maybe others have had troubles.  I brewed a wheat beer which uses
a very different strain of yeast (S. delbrukki) than other beers.  
In Germany, wheat beers are traditionally consumed "mit Hefe" -- with 
the yeast.  You roll the bottle around on the table to get the yeast 
mixed into the beer.  Perhaps this is done simply because it is
one yeast that won't cause you trouble.

(A note to super sour lovers:  I had my first taste of a Berlinner
Weisse, a wheat beer from Berlin, a while ago.  Oh, the wonders of
lactobacilli!  It was the most wonderfully sour thing I've ever
tasted!  Everyone else was mixing in a sweet raspberry syrup
to cut the sour (like you're supposed to) and watched with horror
as I drank mine straight.  These beers are also very nice in that
they are naturally very low in alchohol.  But oh that sour --- mmmmmm!)

Julie
DISCLAIMER:  All opinions here belong to my cat and no one else
Newsgroups: rec.food.sourdough
From: dadams@cray.com (David Adams)
Subject: Re: Sour sourdough...
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 5 Nov 92 14:58:59 CST

In article 15670@news.eng.convex.com, joelw@convex.com (Joel Williamson) writes:
|Three times in my life I have kept a sourdough starter, once for over
|ten years.  I used it regularly (2-4 times a month), but never achieved
|the sourness of a good San Francisco bread (e.g., Acme).  I read the
|books, followed the hints, and was never satisfied.  I'd like to try
|again, and would appreciate any advice you can offer.
|
|Thanks,
|
|Joel Williamson
|-- 
|

If you really like it sour, start with a sour starter.  Take the Russian
for example.


BTW, It seems to me that I have noticed some decline in the viability of 
the lactobacilli in the frozen Russian Culture I have been keeping in
my freezer for a year.  Maybe it is time for me to shell out $10 more
and buy some new culture from Sourdoughs International.  I cooked my 
active culture recently and hence either need to rely on the frozen 
powdered backup or order more.

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.



Newsgroups: rec.food.sourdough
From: jengagne@next03cville.wam.umd.edu (Jenny Lynne Gagne)
Subject: Re: Sourdough pancakes topped with...Birch Syrup!
Reply-To: Jurassic Park as movie
Organization: Workstations at Maryland, University of Maryland, College Park
Date: Wed, 11 Nov 1992 01:55:08 GMT

I haven't ever had any myself (sigh) but I hear tell that birch syrup,  
made the same way as maple, is even better.  However, it takes such a  
large volume of sap to get the syrup that people don't mess with it  
anymore.
Newsgroups: rec.food.sourdough
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Villi
Organization: Actrix Information Exchange
Date: Thu, 5 Nov 1992 22:17:37 GMT

Who is making villi, what do they use it for and how do they like it?
I am about to try it.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: dadams@cray.com (David Adams)
Newsgroups: rec.food.sourdough
Subject: Re: sour-sour
Date: 11 Nov 92 21:32:22 GMT
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.

In article 1792@massey.ac.nz, A.S.Chamove@massey.ac.nz (A.S. Chamove) writes:
|I want to make my sourdough more sour.  How do I do it?
|
|I have tried using more starter
|putting in more sugar (so the yeast will make more sour)
|letting it rise for 3-5 hours
|
|What makes the sour?  and I can I make the bread more sour?
|

The lactobacilli  (not the yeast) is responsible for the sour
taste.  The lactobacilli in some sourdough cultures might be 
able to use a dose of maltose better than regular table sugar
(sucrose.)

There is a possibility that your culture lacks a lactobacilli
capable of producing a strong sour taste?  (Sour taste ==
lotsa lactic acid or other acids.)

In general I find the following things tend to help my culture 
develope a sour flavor:

	Long proofing times  (12 to 24 hours)
	Warm proofing temperatures (like 90 deg. F.)
	Using milk instead of water to feed the culture
	Using rye flour.


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
Newsgroups: rec.food.sourdough
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Villi
Organization: Actrix Information Exchange
Date: Mon, 9 Nov 1992 22:57:41 GMT


David Adams was asking if anyone made the villi.

Yes, I did this past weekend.  I out the grains he sent me in about a
pint of fullcream milk and left in on the bench (counter).  That was
Saturday.  Nuttin happened.  Sunday:  Nuttin happened.  In the end I
dumped all of the villi grains in.
Monday afternoon everything had thickened up.  A great gluggy gloop of
stuff.  It rolls round in the jar, doesn't stick to the sides.
Totally different texture to yoghurt.  I have it in the fridge now and
will try it to make some ranch dressing if I can overcome my prejudice
at eating a gloop of slime.

So now - what do I do if I want to make more?  Keep some and put it in
another lot of milk.  How do I keep it if I want to give it a rest?
Freeze it?

How else can I use it?

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

Newsgroups: rec.food.sourdough
From: Tim Dudley <dudley.chi@xerox.com>
Subject: re: sour-sour
X-Xxdate: Fri, 13 Nov 92 10:38:27 GMT
Organization: bnr
X-Useragent: Nuntius v1.1.1d11
Date: Fri, 13 Nov 1992 16:38:03 GMT

David Adams asks what the lactobacilli acidopholus capsules are - 
they look like capsules full of dried yeasts and lactobacilli (my
scientific knowlege and terminology is *real* slim here...)  

Julie Kangas writes:  "As I understand it, the yeast and lactobacilli 
in a culture are in a symbiotic relationship.  They produce toxins that
will generally keep out other types of yeast and lactobacilli but are
harmless to each other...."

This sounds to me like a reasonable explanation.  The original
intent of the l. acidopholus capsules is as a treatment for the
candida (sp?) yeast infection, that is thought to be brought on by
taking oral antibiotics.  The theory is that the antibiotics 
destroy all the bacteria in your insides, which allows the candida
to build up.  After a while, you need to replenish them in order to 
sturdy up your immune and digestive systems, and to get the 
candida yeast back under control.  The same argument applies for
eating yogurt during the time that you take antibiotics - it 
replenishes the good yeasties in your digestive system as fast as 
the antibiotics wreck them.

One of the interesting things about the treatment for candida is the
diet - yeasts and molds are generally avoided, but the l. acidopholus
and yogurt are recommended.  That (to me) indicates that regular
yeast breads would be a no-no, but that sourdough bread would
be part of the prescribed cure.  (I knew there was a sourdough
connection in here somewhere...)

Sure hope someone who is more familiar with this will jump in
and clarify this discussion...

Tim
From: randy@raven.alaska.edu (Randy Hayman)
Newsgroups: rec.food.sourdough
Subject: Re: Say "Bo-Deen"!
Date: 9 Nov 92 22:11:05 GMT
Article-I.D.: raven.1992Nov9.221105.29124
Reply-To: randy@raven.alaska.edu (Randy Hayman)
Organization: University of Alaska - Fairbanks

Pat.Churchill@bbs.actrix.gen.nz writes:
|>
|>In article <1992Nov5.222733.20354@raven.alaska.edu>
|>randy@raven.alaska.edu (Randy Hayman) writes:
|>> 
|>> Ditto for those wonderful Rommertopf (tm) clay baking pots (as you
|>soak them in
|>> water for the clay to absorb moisture).  This soaking keeps the
|>dough from 
|>> drying out on rising, and keeps the moisture/steam in while baking.
|>> 
|>> 
|>> Randy
|>> sxrmh1@orca.alaska.edu
|>
|>Do you put the dough in the Romertopf or in a pan in the Romertopf? 
|>I
|>was using mine for cooking a chook the other day and thought it might
|>also have bread baking possibilities.
|>-- 
|>| The floggings will continue until morale improves
|>| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New
|>Zealand)
|>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
|>~~~~~
|>

Place the dough right in the Romertopf (might wish to sprinkle corn meal
in the 
Romertopf before placing the bread dough in - try also various nuts
depending 
on the bread)

Randy
sxrmh1@orca.alaska.edu
From: hwt@bcarh11a.BNR.CA (Henry Troup)
Newsgroups: rec.food.sourdough
Subject: Re: maple sap to maple syrup
Date: 12 Nov 92 14:42:44 GMT
Reply-To: Henry.Troup@BNR.CA
Distribution: world
Organization: Bell-Northern Research Ltd., Ottawa, Canada

In article <1992Nov4.145506.27577@bnr.ca>, dudley.chi@xerox.com (Tim
Dudley) writes:
|>Which is also why fresh maple sap desn't taste like anything...

The first time I worked in a sugar bush, we spent the afternoon in waist
deep snow, putting in taps (used a drilling attachment on a chain saw,
btw).  When we finished the  circuit, four of us ingested about a litre
of sap each.  Cold and wonderfully refreshing!  But, in general, it
doesn't taste like anything.  I haven't tried making coffee with it,
though.  I've been told that that's very good.
        
Henry Troup - H.Troup@BNR.CA (Canada) - BNR owns but does not share my opinions
	"It's a good thing we don't get all the government we pay for."
From: sarah@albnyvms.bitnet
Newsgroups: rec.food.sourdough
Subject: Sourdough
Date: 5 Nov 92 07:01:59 GMT
Article-I.D.: sarah.1992Nov5.070159.21906
Reply-To: sarah@albnyvms.bitnet
Organization: University of NY at Albany

Hi!
 
I never did this before, today is my second day of knowiung about you guys.
Please forgive me for simplistic questions, I'm new.
 
 What are the differences between the different starters? How do I know
which I am getting when I go to the health food store (I know my local
store carries a starter in a small blue envelope)? 
 
What is this breadmachine list like?
 
Where can I get the pancake recipe, since I think that most pancakes
are flavorless mush?
 
How long can the starters sit in my fridge?
 
How can I tell "ready" starter from spoiled starter?
 
Which is a good recipe for start my sourdough career on?
 
Are there any rec.foood.sourdough (or anything else) archives so I
can find the old recipes?
 
Thanks a lot in advance, I'll try to look here, but I'll
be unable to look again until Monday (I'm going to NYC for
a week).
 
I can receive email at:
SARAH @ ALBNYVMS.BITNET
 
Thanks in advance,
Sarah

/s
Newsgroups: rec.food.sourdough
From: morrissey@stsci.edu
Subject: A Word of Thanks!
Organization: Space Telescope Science Institute
Distribution: na
Date: Fri, 6 Nov 1992 19:30:11 GMT

	I just wanted to thank all those who responded so quickly and
generously to my sourdough request.  It was VERY much appreciated.

Janet Morrissey
"Mostly Harmless"

Newsgroups: rec.food.sourdough
From: stullcw@stull.b10.ingr.com (Chuck Stull)
Subject: New reader
Organization: Intergraph Corp., Huntsville, AL
Date: Tue, 10 Nov 1992 14:43:16 GMT

I usually _hate_ messages like this, but I'm ready to get
started.

Where can I get a FAQ listing for this group ? Is there a
listing of everyone's favorite recipe for me to try ? Opps
that's probably one of the FAQ's ?    ;-)
-- 
                                             Chuck Stull
                                             stullcw@stull.b10.ingr.com
"Diplomacy is the art of letting someone else have your way"
Newsgroups: rec.food.sourdough
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Villi
Organization: Actrix Information Exchange
Date: Thu, 12 Nov 1992 00:57:13 GMT


Last night we were throwing a few lamb chops on the barbie (yay, it
was barbeque weather :-)  ) and I thought *Now or never* so I got out
the recipe for Ranch Dressing kindly sent to me by a rec.food.cooking
person and adapted it.

1 cup villainous villi
1 cup buttermilk
2 cloves garlic, crushed
1 tab spring onions, chopped
1 tab chopped parsley
2 tsp celery salt
1/4 teaspoon paprika
1 tsp chopped dill

Shook the whole lot together and put it out on the table with the
tossed salad.

We all lived :)

The goopy cosistency of the villi was fixed by the buttermilk or maybe
one of the other ingredients.  The original recipe called for non-fat yogurt.

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: parkes@uiuc.edu (Steven Parkes)
Newsgroups: rec.food.sourdough
Subject: An update on Sourdoughs International
Date: 10 Nov 1992 16:28:12 GMT
Organization: Center for Reliable and High-Performance Computing
              University of Illinois
Distribution: world
Reply-To: parkes@uiuc.edu
NNTP-Posting-Host: chicago.crhc.uiuc.edu

Here's an update on  Sourdoughs International and Sinclair Publishing:

Sinclair Publishing is evidently out of business; the old 800 number no longer
works and 800 information has no listing.

I called SI directly and left my address for information and an order form
for the book.  I received a one page sheet/order form entitled `World
Sourdoughs from Antiquity' the contents of which are mostly covered in the
FAQ and which contains an order form for the starters which are still listed
at $10.50.

Stapled to the order form was a small red sheet with the following contents

	The book has been out of print for several months.  The cultures
	now come with direction and recipes for those who do not have
	the book.

So, does anyone have another good references?
From: myk@vax5.cit.cornell.edu
Newsgroups: rec.food.sourdough
Subject: For the Love of "Pete"
Date: 7 Nov 92 15:04:19 EST
Reply-To: Michael_Oltz@cornell.edu
Distribution: world
Organization: Interactive Multimedia Group, Cornell University

In the December 1992 issue of Disney Adventures (see your friendly
neighborhood supermarket checkout counter), there is a Ducktales
comic story called "For the Love of Pete."  Pete is one of Scrooge
McDuck's best friends.  Guess "who" Pete is.  I'll give you a hint.

Pete is not human.

In fact, Pete lives in ... a bowl.

Yep.  On the first page of the story, there's a huge stack of ...
well, you know.  I didn't think it was that great of a story, but
thought you'd like to know of it.
--------
Mike Oltz    Michael_Oltz@cornell.edu

Newsgroups: rec.food.sourdough
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Compote FAQ
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Tue, 10 Nov 1992 18:55:34 GMT

A while ago I posted version 1.0 of the compote FAQ.  I then promptly
went on (a sourdough-less :() vacation so I missed any comments on
it.  If anyone did have any comments could you post them again?
Also, how does one go about placing a FAQ in with the others
on ftp.ils.nwu.edu?

Julie
DISCLAIMER:  All opinions here belong to my cat and no one else.
Newsgroups: rec.food.sourdough
From: molnar@Bisco.CAnet.CA (Tom Molnar)
Subject: Re: Say "Bo-Deen"!
Organization: UTCS Campus Access
Date: Thu, 5 Nov 1992 18:55:00 GMT

In article <1992Nov5.093912.25091@hemlock.cray.com> dadams@cray.com writes:
# In article Bry@gpu.utcs.utoronto.ca, molnar@Bisco.CAnet.CA (Tom Molnar) writes:
# 
# |culture.  I wish I could get my crusts to be as good as that on the
# |Tasajara loaf.  I must buy their bread book next time I see it.
# |
# |Tom
# 
# Try letting the loaf rise and bake in a Dutch oven.  I find that my
# Dutch oven traps steam in and hence imitates a steam oven and makes
# a really nice crust.  

You know, that makes sense.

So what kind of a Dutch oven do you have David?  Does it have tripod legs?
How big is it?  Cast iron or aluminum?  Is this the kind of cooking pot
that is meant to be buried in live coals?  Where does one get that sort
of thing?

Tom
Newsgroups: rec.food.sourdough
From: dadams@cray.com (David Adams)
Subject: Re: My Dog Ate It!/Bays Sourdough Muffins
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 13 Nov 92 12:02:33 CST

In article 20569@actrix.gen.nz, Pat.Churchill@bbs.actrix.gen.nz () writes:
|In article <43610003@hpmwetg3.sr.hp.com> dondd@hpmwtd.sr.hp.com (Don Dillon) writes:


|> Is this hooch drinkable?  I mean, it probably tastes bad, but would it make
|> you sick or what?
|> 

|I don't think I want to be the one to try it out.  It looks kind of
|vicious :)  Anyone got a still.  Rec.food.sourdough.bootleg?

Didn't someone tell us that the Eskimos will drink the hooch to get 
drunk? 



---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.