HDTenEightyP/NetNews huggingface dataset:
From: hart@cheshire (James A. Hart)
Subject: Re: Breadmachines....Purchasing Advice
Organization: TRW Inc., Redondo Beach, CA
X-Newsreader: Tin 1.1 PL4
Date: Tue, 12 Jan 93 21:39:08 GMT

mberteig@cco.caltech.edu (Michelle Berteig) writes:
: Hi!
: 
: Regarding the thread about DAK, they don't sell returned or used
: merchandise through their regular catalog.  You have to go to their
: showroom to buy these items, and they are marked down quite a bit.
: I bought a breadmaker there for my parents and I think it was about
: $75.  Looks great, works great.  I've had my DAK breadmaker for over
: 2 years now, and no problems at all!
: 
: Just another satisfied customer,
: Michelle Berteig
: 
: 
--
True.  If you only get the normal catalog, you wouldn't even know they sell
returns.  Very occasionally they have sent me a 'returns' catalog.  I got
my breadmaker about two years ago at the Torrance store (now closed) in the
'Annex'.  Everything in the Annex is used or returned.  My breadmaker was
$79 in a very beat up box with a U.P.S. sticker for a refused shipment.  I
opened the box on the floor and found a NEW breadmaker that had never been
opened.  This was a very good deal considering that a 'clean' box cost
another $70!!  I've never known DAK to sell a return as new, and have a lot
of their equiptment.  Nothing but good experiences.  
No I don't work for DAK.

Name:        Jim Hart    N6JSS
InterNet:    hart@donald.etdesg.TRW.COM 
                         I'd rather be LANDSAILING!
Newsgroups: rec.food.cooking
From: hart@minnie (James A. Hart)
Subject: Re: Garlic Storage/Use
Organization: TRW Inc., Redondo Beach, CA
X-Newsreader: Tin 1.1 PL4
Date: Thu, 7 Jan 93 22:43:46 GMT

auerbach@ncsu.edu (David D Auerbach) writes:
: Garlic, onion, potato, eggplant, peppers, sweet potato, ginger (and some
: more which aren't leaping to mind) should not be refrigerated.  If one had
: money to burn (or rather to cool) you build a larder and keep it at 60
: degreesF.

--
Afraid I can't agree with this one.  Cleaned cloves of garlic keep VERY
WELL if refrigerated in a sherry (previously mentioned) or an oil.  I
always have garlic available, and its never degraded by storage.
Whole garlic stored in my kitchen simply by hanging it up in the pantry
will invariably dry out.

Name:        Jim Hart    N6JSS
InterNet:    hart@donald.etdesg.TRW.COM 
                         I'd rather be LANDSAILING!
From: srajag@paul.rutgers.edu (Subhashini Rajagopalan)
Newsgroups: rec.food.cooking
Subject: REQUEST:Onion Rings, batter
Date: 12 Jan 93 20:16:46 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

This may seem to be a very fundamental question, but
could someone please post the recipe for onion rings and the 
different kinds of batter that can be used?

Is the basic concept same for onion "flowers" that is being
discussed on this newsgroup?

Thanks in advance.

Subha
srajag@paul.rutgers.edu
 
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Uses for bacon grease
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Thu, 7 Jan 93 19:07:27 GMT

Rub potatoes with bacon grease before baking.
Newsgroups: rec.food.cooking
From: westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal)
Subject: Re: NEED cookbook for mass meals
Keywords: shelter, mess-halls, charity, groups
Organization: Lockheed Missiles and Space Co.
Distribution: na
Date: Tue, 5 Jan 93 16:30:16 GMT

In article <green011.16@dukemc.mc.duke.edu> green011@dukemc.mc.duke.edu (GARY  GREENBERG) writes:
>Does anybody have any reference for recipes for cooking for LARGE groups?
>
>I expect that there are some camp or military mess-hall or boy scout or 
>cafeteria books for meals which serve more than 100 eaters.
>
>My wife belongs to a committee that serves a homeless shelter 2 meals a 
>month, and they'd like to know what proportions of stuff to beg/shop for in 
>preparing for the cooking.
> 
One standard reference used to be and probably is "Food for Fifty",
which you may find at large book stores or restaurant supply houses.
It gives info in very clear format, all the basic things etc. 
Easy to double if you feed 100.

-- 
Dorothy Westphal, Sunnyvale, Calif. % Just when things are going your way...%
westphal@iscnvx.lmsc.lockheed.com   %               they get even better!   %
Newsgroups: rec.food.cooking
From: tims@bcarh680.bnr.ca (Tim Spurway)
Subject: Sea Salt
Organization: Bell-Northern Research, Ottawa, Canada
Date: Fri, 8 Jan 1993 15:39:32 GMT

I bought some fine ground sea salt the other day and have been 
using it mostly in fresh pasta, and sauces.  It tastes, well,
saltier.  Does anyone have any suggestions on how and when to
use sea salt, and what exaclty it contains?  I used it in the
following recipe for marinara sauce (which is excellent, with
or without sea salt)...

		Marinara
		========

3 tbsp good extra virgin olive oil
2 cloves garlic 
1/4 cup italian parsley
1 can imported italian plum tomatoes (put through a food mill)
salt
fresh ground black pepper
dried hot pepper flakes (OPTIONAL)

Mince the garlic and parsley together (make it as fine as possible).
Put the oil, garlic and parsley in a pan and bring the heat to
medium high.  Saute until fragrant (basically, keep your nose over
the pan until it smells the way you want your marinara to taste -
will take some experimentation).  Add tomatoes, salt, and pepper.
Stir well and reduce for 15 - 20 minutes.  I always add hot pepper
flakes if I mix in some seafood with the sauce (such as clams or
shrimp).  Goes good with dried pasta such as spagettini or linguine.
The pasta and sauce should be tossed together before serving.  Always
add a little fresh olive oil when tossing the pasta.

Tim Spurway
tims@bnr.ca

Newsgroups: rec.food.cooking
From: doug@pizzabox.dialogic.com (Doug Harper)
Subject: Re: Garlic Storage/Use
Organization: Dialogic Corporation
Date: Thu, 07 Jan 93 20:58:07 GMT

In article <1993Jan5.173352.46132@kuhub.cc.ukans.edu> richard@kuhub.cc.ukans.edu writes:
[original article deleted]

>If you smash the garlic cloves with the broad side of a knife blade, the skin
>will fall right off.  A Chinese friend taught me to do it this way.  Works
>best with a large Chinese chopping knife.  Wham!
>
>You can separate the cloves first by striking the head of garlic soundly on top
>with the heel of your hand.  If it's done properly, the cloves will just fall
>apart.
>
>Relieves all sorts of pent-up agression, this cooking with garlic...
>-- 
>					--- Richard

I tried this method while helping my wife cook Cuban pork for X-Mas.
It works like a charm.  I had to peel and mince six heads (yes heads,
not cloves) of garlic for the pork and side dishes.  

-- 
Doug Harper           | ARPA: doug@dialogic.com
Computer Services Mgr | UUCP: ...!uunet!dialogic!doug
Dialogic Corporation  | Compuserve: don't bother
(201) 334-1268 x153   | Your right to smoke ends where my nose begins!
Newsgroups: rec.food.cooking
From: louy@ellis.uchicago.edu (janet l mather)
Subject: Re: paprika bugs/cooking disaster (minor)
Reply-To: louy@midway.uchicago.edu
Organization: University of Chicago
Date: Thu, 7 Jan 1993 16:27:54 GMT

The stuff from a "national" manufacturer nothing it is just red colored
chalk dust but real paprika is capiscum.  I can find at the local supermarket
an imported sweet or hot.  The hot is mildly so by North American standards
but has a real depth of flavor.  Use it to make szekaly--spelling is from
memory thus not reliable--goulash with sauerkraut and pork or chicken paprikash
which always gets raves.
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: WANTED: Recipe for tortillas
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Fri, 8 Jan 93 21:10:01 GMT

In article <7JAN199316564317@stars.gsfc.nasa.gov>, offenberg@stars.gsfc.nasa.gov (Joel Offenberg) writes:
|> In article <1993Jan7.172431.22265@klaava.Helsinki.FI>, silvonen@klaava.Helsinki.FI (Mikko Silvonen) writes...
|> >A very simple request: Could anyone out there send me a recipe for
|> >tortillas? (Yes, I do mean the plain tortillas, not their stuffings.)
|> 
|> I know a flour tortilla recipe has been posted, but I've been wondering how 
|> to make _corn_ torillas.  You can't just use corn flour instead of wheat flour,
|> since the corn flour doesn't build up glutent like the wheat does...
|> 
|> I have one recipe, but it involves starting with corn kernels and unslaked
|> lime...
|> 

Probably the most authentic was to make them is with hominy.  What I use:

2 cans hominy
1 can yellow corn
1/2 cup lard or bacon grease

Put above through fine food grinder.  Knead with just enough flour
to get a non-stick dough.

Roll out flat ( I've been wanting to try a pasta maker).
Cook on non greased iron griddle.


Basically a simple process.
Or if you like fake tortillas, use masa.

bob
From: pmeyer@sedona.intel.com (Paul Meyer)
Newsgroups: rec.food.cooking
Subject: Re: Call for Discussion: rec.food.breadmachines
Date: 4 Jan 1993 23:15:47 GMT
Organization: Intel Corp., Chandler, Arizona
Distribution: world
NNTP-Posting-Host: tramp.intel.com

In article <72862@cup.portal.com> Renee@cup.portal.com (Renee Linda Roberts) writes:
>Since the untimely demise of the breadmachine mailing at the beginning of
>December, the >600 members of this list need a new home. I suggest that a
>new newsgroup be proposed:
>	rec.food.breadmachines
>

	I agree, we need a bread machine group.
	
	Rec.food.cooking has too much volume for me to read regularly.
I've been scanning it lately for bread machine stuff, but not much has
popped up.  The bread machine mailing list was nice (I signed up the day
before it died, but I've read the archives), but it's dead.  Besides, a
newsgroup would allow more discussion and followup.  


-- 
Paul Meyer

pmeyer@sedona.intel.com
From: laura@hobbes.acs.umbc.edu (Laura L. Brown (SYSTEMS))
Newsgroups: rec.food.cooking
Subject: Request: Old Fashioned Oatmeal Cookies
Date: 8 Jan 1993 15:45:35 GMT
Organization: University of Maryland, Baltimore County
Distribution: world
Reply-To: laura@hobbes.acs.umbc.edu (Laura L. Brown (SYSTEMS))
NNTP-Posting-Host: hobbes.acs.umbc.edu

Hi,

   I'm still looking for some old fashioned oatmeal cookie recipes.  I'm 
trying to locate one that makes a cake like oatmeal cookie for my dad.  
You can post them or email them to me and I'll post a summary if I receive 
a lot.

Since I'm asking for something.. it's only fair I return the favor.  Here's
a quick and yummy dip for fruit.....

 	Kaluha Fruit Dip
        ----------------
	    8 oz Cream Cheese (softened)
	    1/4 cup sugar
	    1/4 cup Kaluha (Off brand coffee liquor or home made Kaluha will work)

	    Basically all I do is mix it up ahead of time and chill.

	    The day of the party I cut up apples and pears (wedges) and put them
            in a bowl with some lemon juice (so they don't turn brown until 
            served).  Other fruits have also been used.

	    It's easy and always a big hit (Never had any leftovers :-)).

				Thanks...   Laura
	    
Laura L. Brown	                          Internet: laura@umbc3.umbc.edu
Academic Computing Services	          Bitnet: laura@umbc2
UMBC, Catonsville, MD 21228		  FAX: (410)455-1065
Newsgroups: rec.food.cooking
From: R1156C@waccvm.corp.mot.com (Michael Dow)
Subject: Re: compuchef/mealmaster programs
Organization: Motorola
Date: 8 Jan 1993 08:45:27 MST

Send me your correct email addr (my header here is munged) and I'll try
to upload my mealmaster database (1600+ recipes)

-M-
R1156C@WACCVM.corp.mot.com
Organization: University of Illinois at Chicago
Date: Mon, 11 Jan 1993 19:16:47 CST
From: Laura Boutwell <U58100@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: MENU Planning

I am having a dinner party for 10 people in a few weeks and have run into a
few snafu's.  I'm planning on serving the following, but I've tried it
out and it's just *not* working yet:

       antipasti:  goat cheese - sundried tomato terrine
                   lots of different kinds of olives
                   grissini (thin breadsticks) and baked pita triangles
      --------------> need something else but cant think of *what*

       dinner:  simple salad of mixed greens with a parsley vinegrette
                or a creamy salad dressing (maybe low-fat?)

                baked acorn squash slices with brown sugar, filled with
                saute of apples, onions, and carrots

                polenta gnocchi with gorgonzola and roasted red pepper sauce
       *********------->would like to serve simple chicken dish that
                        I could make in advance here but I need some help!

       dessert:  pecan mocha pie

                 assorted citrus


   Any wine suggestions you might have as well would be greatly appreciated,
but mostly I'm concerned that there won't be enough contrast of textures in the
 main course and I've been told that my cooking isn't "evocative" enough;
apparently I have a tendency to be none-too-subtle with an ingredient.  Thusly
I turn to you the rec.cooks for culinary psychoanalysis.  Thanks, e-mail or
post a reply.

          Laura Bootsy Boutwell U58100@UICVM.BITNET
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Call for Discussion: rec.food.breadmachines
Organization: Actrix Networks
Date: Thu, 7 Jan 1993 08:27:20 GMT


An *Aye* from me.

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

Newsgroups: rec.food.cooking
From: sheehan@pagosa.scd.ucar.edu (Tim Sheehan)
Subject: Yeast and breadmachines
Organization: NCAR/UCAR
Date: Thu, 7 Jan 1993 23:44:08 GMT

Could someone please give me a quick synopsis of the different types of yeast
that are available (i.e. what types are their and what is each type used for).

Also, what type of yeast is best for making bread in a bread machine?

Thanks.

-- 
-Tim-

sheehan@ncar.ucar.edu

Newsgroups: rec.food.cooking
From: shelby@eastrg2.cray.com (Shelby Anderson)
Subject: Re: Hand crank pasta makers?
Organization: Cray Research, Inc.
Date: 9 Jan 93 08:35:43 CST

I got an Atlas pasta maker last Christmas and have only tried using
it once. The pasta came out with grease on it, so we didn't eat it.
Is this to be expected on the first use or did I do something wrong?

Shelby

---------------------------------------------------------------------
Shelby Anderson       Cray Research, Inc.          shelby@cray.com
From: chu@acsu.buffalo.edu (John C. Chu)
Newsgroups: rec.food.cooking
Subject: Re: Call for Discussion: rec.food.breadmachines
Date: 5 Jan 93 22:05:35 GMT
Organization: UB

In article <3500063@hpcc01.corp.hp.com> holmquis@hpcc01.corp.hp.com (Darrell G Holmquist) writes:
>Sounds like a great idea.  One more vote for it.

I currently have little interest in bread machines (I don't even have
one!), but having seen so many messages like this, I was wondering if
anyone who is interested in having this newsgroup has made an
official Request for Discussion on news.announce.newgroups?

					john
				chu@acsu.buffalo.edu
Newsgroups: rec.food.cooking
From: davidw@fulcrum.co.uk (David Wilkinson)
Subject: Re: want FLOYD books
Keywords: Floyd
Organization: Fulcrum Communications
Date: Thu, 7 Jan 1993 08:52:23 GMT

In article <1993Jan6.183738.13650@cbnews.cb.att.com> amo@cbnews.cb.att.com (arlene.m.osborne) writes:
>I have become very fond of watching Keith Floyd on
>his programs which are recently airing on The Learning
>Channel.
>
>I mamanged to find his Floyd on Fish book at a yard sale
>a year ago BEFORE I discovered him.
>
>

Off the top of my head...

Floyd on Britain and Ireland
Floyd on France
Floyd on Fish
Floyd on Fire  (BBQ etc)
Feast of Floyd
Floyd's American Pie (or something)
Floyd on Oz

and there's probably some I've forgotten.



>Does anyone know what other books he's written?  Where
>they can be purchased?  I'd like to buy some more.
>

Well, they can be purchased from just about any good bookstore in the
UK, and most of the bad ones, but I suppose that doesn't help you very
much :-)

I can look up the ISBNs for the one's I've got tonight if you like,
I'm sure you could order them.

Dave W.




--
David Wilkinson                                    davidw@fulcrum.co.uk
Fulcrum Communications Ltd, Fordrough Lane, Birmingham, B9 5LD, ENGLAND
From: nsingh@hqsun5.oracle (Naunihal Singh)
Newsgroups: rec.food.cooking
Subject: crock pot recommendations
Date: 7 Jan 93 19:55:10 GMT
Distribution: rec
Organization: Oracle Corp., Redwood Shores CA
X-Disclaimer: This message was written by an unauthenticated user
              at Oracle Corporation.  The opinions expressed are those
              of the user and not necessarily those of Oracle.

I am looking to buy a crock pot but know nothing about the different
brands available or how good they are (there is no consumer reports
survey on this subject that I could find). So, all ye crock potters -
speak out !!!!!!


						Naunihal
						nsingh@us.oracle.com
From: dd@adobe.com (David DiGiacomo)
Newsgroups: rec.food.cooking
Subject: Re: Creme' Brulee'
Date: 4 Jan 93 20:24:54 GMT
Organization: Adobe Systems Incorporated
Originator: dd@neon

In article <C0AGJx.76K@jfwhome.FUNHOUSE.COM> babs@jfwhome.FUNHOUSE.COM (Babs Woods) writes:
>In <C06Cr3.F26@usenet.ucs.indiana.edu> bondc@silver.ucs.indiana.edu (Clay M.
>Bond) writes: 
>>In article <1992Dec18.152502.22359@cci632.cci.com> agc@cci632.cci.com (Anupama Chathampally - co-op) writes:
>
>>>Creme Brulee
>>>[ . . . ]
>>>	Sift the brown sugar over the custard, covering it completely, put it 
>>>under a preheated broiler about 6 inches from the heat, turning the dish 
>>>.......................
>
>>And here's a superior alternative to the above........
>>Use an acetylene torch........
>
>	I've seen Julia Child do this for meringues on at least one
>of her shows.  Very effective, and quite amusing.

I remember Julia using a darling little kitchen blowtorch, presumably
kerosene-burning.  Of course if you don't have one, I guess it's OK to
drag out the welding rig.
From: whitley@mksol.dseg.ti.com (harlon whitley 952-2342)
Newsgroups: rec.food.cooking
Subject: Re: What food processor to buy???
Date: 12 Jan 93 16:10:57 GMT
Organization: Texas Instruments, Inc

I received the Braun Food Processor for Xmas, it has all of the
attachments and variable speeds!  I have used it quite a bit
since Xmas and I love it.  I make fruit shakes and salsa and 
chop my veggies, it will mince meat and many other things.


In article <1993Jan12.020958.20719@galileo.cc.rochester.edu> MPRK@db1.cc.rochester.edu (MARGARET R. PARKER) writes:
>
>Cuisinart is going out of business! I have 2 questions:
>Now what kind of food processor should my girlfriend buy?
>
>Please tell me things she can do with a nice powerful processor]
>besides bread and soup (she says they eat neither)
>
>many thanks, 
>--maggie
From: mworley@mathcs.emory.edu (Meg Worley)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 6 Jan 1993 15:16:49 -0500
Organization: Emory University, Dept of Math and CS
NNTP-Posting-Host: emory.mathcs.emory.edu

Kathy writes
 
> About 11 years ago I made my first attempt to cook a quiche. To steady the 
> pie pan full of runny liquid, I placed it on a metal cookie tray and then 
> slid the tray into the oven.  Several minutes after closing the oven door, I 
> heard a BANG!  I looked into the oven with trepidation ... yes, the metal in 
> the cookie tray had expanded causing it to "pop" and my quiche was no longer 
> in the pie pan! Luckily for me, most of it ended up on the accursed cookie 
> tray, not on the bottom of the oven.

I though *everyone* had spilled a quiche in the oven at
one time or another.  Isn't that part of becoming an adult?

Rage away,

meg


-- 

 Meg Worley 				Internet:  mworley@mathcs.emory.edu		
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Galangale
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Tue, 5 Jan 1993 23:39:11 GMT

>Galanga of Galangale has always seemed like a cross between 
>ginger and mustard to me. But not quite either.

There seem to be two varieties, actually, sometimes known as "lesser" and
"greater".  The only place I ever found either retail was at Golden Pacific near
Dallas, and then only powdered.  One is definitely reminiscent of mustard, but
the other seems closer to ginger.  I found soup of the latter in Edinburgh.

I've also seen it spelled Galangar.
-- 

======================================================================8--<
Organization: School of Computer Science, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Thu,  7 Jan 1993 09:26:01 -0500 
From: Joy Banks <jbcn+@andrew.cmu.edu>
Subject: Re: Net's Funniest Kitchen Disasters


My funniest kitchen disaster came at a really bad time.  I had just met
my now-fiance and wanted to impress him with a home-cooked meal (he was
in the Air Force and would have appreciated anything).  I decided to
make lasagna.  Everything was out and ready to assemble, except the
noodles, which were boiling on the electric stove.  Just after he called
to confirm his arrival time, I heard a very loud boom, very much like a
gunshot.  I watched in amazement as my noodle pan emptied itself of
water and flooded the burner.  Turns out the element decided to blow at
the wrong time, and blew a hole straight through my big noodle-boiling
pot.  Of course, all the power went out in the house.  Luckily, my
roommate had the sense to trip the breakers, and we were well on our way
to a new lasagna moments later.  It was delayed, but definitely my most
talked-about pan of lasagna.
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Left-Handed Sugar Answers!
Date: 8 Jan 93 07:15:54 GMT
Organization: NYU Stern School of Business

In article <UfGkXY200WB783fNE6@andrew.cmu.edu> at15+@andrew.cmu.edu (Andrew Lewis Tepper) writes:
>I spoke to Dr. Ken Thompson at Pfahnstiehl labs in Chicago. He does
>research on Left-handed sugars. His lab manufactures L-Glucose, which
>according to him was at one time considered the ultimate artificial
>sweetener. It's his _opinion_ that it will not work as a sweetener. He
>confirmed that it is sweet, and is available (see below).

>        ................. If you want to buy
>some, it won't come cheap:

>  In quantities of 1 gram: $30/gram
>  In quantities of 2000+ grams: $12.50/gram

>So, a can of L-coke would cost several hundred dollars.

Not about L-glucose, really,but it is very likely that if L-sugars ever
become commercially feasible it will be by genetically engineered means,
or else by extremely cute chemistry.

One of the very first instances of truly spectacularly cute chemistry is
the synthesis of L-ascorbic acid from D-glucose. To them as can read a
Fisher projection of a sugar molecule it is nowadays fairly obvious that
the C-5 in D-glucose can be made to become the C-2 in L-ascorbic acid,
since the stereochemistry is right. But at the time when this was done it
was a revolutionary idea. Now chemists routinely look for molecules which
have, embedded in them, a fragment whose stereochemistry is of interest,
but back then this was wild and new, and, in the early days, it took an
exceptional eye to see the possibility.

I will spare people the details, since it is of little interest to those
who don't know what a Fisher projection is, and don't give a damn, and it
is obvious to those who know. But even to those to whom this is now
obvious, the idea has enormous sex appeal.

Much of the commercial vitamin C in the world is made this way, by the
way, and I suspect that organisms that make vitamin C also do it this way.
It would be simply too bizarre if an organism were to develop completely
independent ways of making glucose and vitamin C.

- Shankar