HDTenEightyP/NetNews huggingface dataset:
From: fielden@spot.Colorado.EDU (j.a. fielden)
Newsgroups: rec.food.cooking
Subject: Re: Are Watermelon seeds edible ?
Date: 30 Jul 92 15:34:28 GMT
Organization: University of Colorado, Boulder

In article <1992Jul30.022950.25030@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>Aside from the occasional seed or two that get swallowed accidentally,
>can watermelon seeds be roasted like squash, pumpkin or sunflower
>seeds and eaten without harm ?  Anyone tried this ?  
>What about the other melons.. canteloupe, musk, dew, etc. ?
>
>Thank you.
>Chris Behrens
>chrisb@hubcap.clemson.edu
>
>-- 
>- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
>Chris Behrens       Greenville Technical College       Greenville, SC
>- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
>      Efficiency is the most highly developed form of laziness. 


Yes. I used to have Chinese neighbors that made pickled watermelon seeds.
They were great. Unfortunately, I never got the recipe for them. They 
had kind of a sweet sour taste to them and were consumed by the handful.
Newsgroups: rec.food.cooking
From: oopcv@Msu.oscs.montana.edu
Subject: Re: Silly Slicing Question
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University
Date: Fri, 31 Jul 1992 17:16:20 GMT

In article <SHAFER.92Jul31083119@rigel.dfrf.nasa.gov>, shafer@rigel.dfrf.nasa.gov (Mary Shafer) writes:
>On 31 Jul 92 14:56:45 GMT, oopcv@Msu.oscs.montana.edu said:
>
>> In article <1992Jul31.050911.1105@scifi.uucp>, njs@scifi.uucp (Nicholas J. Simicich) writes:
>>In article <1992Jul30.005049.23046@mtu.edu> tprodin@mtu.edu (TIMOTHY R. PRODIN) writes:
>>>In article <18599@drutx.ATT.COM> seb1@druhi.att.com writes:
>One of my dogs has a health problem and I have to cook special food
>for him.  I keep it in Rubbermaid containers and he now thinks that
>_everything_ in such a container is his and he comes trotting out
>to the kitchen everytime I pop the lid off any Rubbermaid container.

My dogs run for anything in plastic wrap...cheese, bread, etc., anything that
'crackles.'  I knew my stray had been accustomed to canned dog food, because
she always came running to the sound of the can opener.

This thread has digressed from cooking...but, since they're part of the family,
pets in the kitchen add to the experience.  I suppose cooking 'around' the dog
is similar to asking about how to make cooking fun for kids.  Sort of.
Newsgroups: rec.food.cooking
From: rxknsa@minyos.xx.rmit.oz.au (Nicole Angst [Sam])
Subject: Re: Sun Dries Tomatoes (What do I do with 'em)
Organization: RMIT Computer Centre, Melbourne Australia.
Date: Fri, 24 Jul 1992 10:57:27 GMT

From article <1992Jul23.144200.4201@openage.openage.com>, by gryphon@openage.openage.com (The Golden Gryphon):
> I just received some sun dried tomatoes.  How do I prepare them.
> 
> The package wants me to soak them in oil for 2 days with garlic and spices.
> 
> Another says to blanch them in water for 2 minutes.  
> 
> Any other ideas?
after they have been soak in olive oil, they can be eaten on their own, they
can also be put on pizza and in pasta sauce.
niki

Newsgroups: rec.food.cooking
From: harvey@indyvax.iupui.edu
Subject: Re: Burritos vs Flautas: what's the difference?
Organization: Indiana University
Date: 21 Jul 92 13:08:51 -0500

In article <NYJHQHG@taronga.com>, arielle@taronga.com (Stephanie da Silva) writes:
> In article <13577@mindlink.bc.ca>, Christine_Code@mindlink.bc.ca (Christine Code) writes:
>> I just tried a recipe from the Vegetarian Times for Black Bean Flautas.   They
>> looked just like burritos to me - so what's the difference between burritos
>> and flautas?
>
> This is just an observation, but all the burritos I've ever seen were
> very fat and all the flautas I've seen were real skinny.  Also, there
> may be a difference in the way they're cooked.
> --
> Stephanie da Silva                        Taronga Park * Houston, Texas
> arielle@taronga.com                           568-0480   568-1032
>                      "Oopsy... " -- CometGuy

All the flautas I've ever had appeared to have been fried.
--
James Harvey
harvey@iupui.edu  uucp: iugate!harvey  bitnet: harvey@indyvax
Newsgroups: rec.food.cooking
From: popcorn@grex.ann-arbor.mi.us (Valerie Mates)
Subject: Re: How can I make buttermilk?
Organization: GREX Public Access Unix +1 313 761 3000
Date: Sat, 25 Jul 1992 23:06:57 GMT

In article <8952@travis.csd.harris.com> chela@amber.ssd.csd.harris.com (Chela Diaz) writes:
>Could someone tell me how to make buttermilk. I have a recipe that calls
>for it and can't find it at the supermarket.

To make real buttermilk, start with heavy cream and shake or stir or whip it
like mad until it separates into lumps and liquid.  Strain off the lumps:
they are butter.  The remaining liquid is buttermilk.


According to _Substituting Ingredients, An A to Z Kitchen Reference_ by
Becky Sue Epstein and Hilary Dole Klein, you can substitute the following
for buttermilk:

1 cup milk plus 1 3/4 tablespoons cream of tartar  (I'd guess this is for
one cup of buttermilk; the book doesn't specify)

or sour cream
-- 
----------
Valerie Mates
popcorn@grex.ann-arbor.mi.us

Newsgroups: rec.food.cooking
From: kim@m44.unm.edu
Newsgroups: rec.food.cooking
Subject: Re: *********HELP************
Date: 31 Jul 92 18:24:48 GMT
Reply-To: kim@m44.unm.edu
Organization: UNM Cancer Center, Albuquerque, NM

DIn article <dennice-310792090816@bainbridge.slac.stanford.edu>, dennice@slacvm.slac.stanford.edu (Dennice) writes:
>Hello,
>
>Im getting Married in about 8 months!  I have no clue on cooking!  What
>school or suggestions do you have?  Anyone!?   Im willing to learn from a
>book too.  Do you know of any good cook books!?........Thanxs in advance
>
>Dennice Renderos (last name soon to be changed).

As someone suggested in the thread on Espresso, read the Joy of Cooking.  They
have very nice discussions on what foods are made of and why cooking techniques
work.  The recipes are fairly basic but give good results (many cookbooks put
too many frills into recipes, making them confusing to me).

PBS always has a good selection of cooking shows, although there is some
controversy regarding the Frugal Gourmet here :).  They are a reasonably good
source of information about how your hands are supposed to do some of the
things described in the books.

Also, don't be afraid to eat stuff that did not turn out as you expected. 
Being fearless is one characteristic that makes it possible to delve into the
many variations of cooking.  In my own experience, I had to make many, many
loaves of bread that even ducks wouldn't touch before I got the hang of it, but
it was worth it in the end.

Daniel Kim
Newsgroups: rec.food.cooking
From: kumard@sybil.cs.Buffalo.EDU (Deepak Kumar)
Newsgroups: rec.food.cooking
Subject: WANTED: Recipes for "Colorado Chili"
Date: 30 Jul 92 18:24:17 GMT
Organization: State University of New York at Buffalo/Comp Sci
Originator: kumard@sybil.cs.Buffalo.EDU

Subject sez it all.....
Post or e-mail...
Thank you.

Deepak.

-- 
I'm not a teacher but I play one at school.
kumard@cs.buffalo.EDU                    Deepak Kumar, Department of Comp. Sc.
kumard%cs.buffalo.edu@ubvm.bitnet        226 Bell Hall, SUNY@Buffalo, NY 14260.
Newsgroups: rec.food.cooking
From: jeng@npac.syr.edu (Jennifer Gniady)
Subject: Help with gas stove cooking!
Organization: Northeast Parallel Architectures Center at Syracuse University 
Date: Mon, 27 Jul 92 14:59:38 EDT

Hi y'all,

	I've been reading this group all summer as a college student with my
own kitchen for the first time. I've tried lots of recipes from this group
with GREAT results which has kept me from subsisting on pizza and other typical
college food. I notice many people here prefer gas stoves to electric.
At home we had an electric but my one here is gas and I have had problems
regulating the burners. It seems no matter how low I put the gas on whatever
I am making boils constantly at too high a temperature. Simmering anything
for long is out of the question. Am I doing something wrong? I was wondering
if it could be that my housemates and I don't have "good" pots, etc.or maybe
we just have a crummy stove. Any suggestions would be greatly appreciated.
If this topic has been discussed to death prior to my post just email me .

Thanks!!
Jennifer
From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Date: Wed, 22 Jul 1992 00:17:07 GMT
Subject: Re: Pickled eggs - pepper juice
Organization: HP Santa Rosa Site (NMD MTA MWTD)
Newsgroups: rec.food.cooking

>I made these a few weeks ago and one thing you need to make sure
>of is that the eggs a very hard boiled. Then just use a 
>seasoned vinegar that sounds good to you. I put a couple of
>large cloves of garlic and two cayenne pepper pods sliced into
>one inch pieces. After a week I tried the first egg. It was good.
>Second week was better. But again, very hard boiled would be
>a necessity. I let mine cook about as long as you might if you 
>were going to serve deviled eggs or egg salad.
>

When you put them in the pickling juice, are they already peelled or still
in the shell.


-----------------------------------------------------------------
Don { Go Niners } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690

From: glenns@hpnmdla.sr.hp.com (Glenn Shapley)
Date: Wed, 29 Jul 1992 22:35:52 GMT
Subject: Re: JetAir Ovens
Organization: Hewlett-Packard, Santa Rosa, CA
Newsgroups: rec.food.cooking

In rec.food.cooking, cc@dcs.ed.ac.uk (Chris Cooke) writes:

> In article <athos-270792110117@athos.apple.com> athos@apple.com (Rick Eames) writes:

>    I am wondering if anyone has experience with those ovens that whip air
>    around at high speed to cook food?  Are they worth the bucks?

> My mother used to have a fan-assisted electric oven; she loved it.  It makes
> the temperature absolutely even throughout the oven, and seems to shorten
> cooking times.  She lost it when she moved to a house with a fitted kitchen.
> --
> 	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)

They work just great!  I have a convection/microwave that I use for everything
especially when I make bread.
From: cola@hplvec.LVLD.HP.COM (Ken Colasuonno)
Newsgroups: rec.food.cooking
Subject: Re: Sea Salt
Date: 29 Jul 92 16:43:06 GMT
Organization: Hewlett-Packard Co., Loveland, CO


In the purist sense it is all sea salt.  Just that Mortons (etc) is
from a sea that evaporated a few million years ago and they mine it
with bulldozers and dumptrucks (whatever).  :-)

Salt is Salt.  You are dumping NaCl on your food.  Mortons adds Iodine
(or not, depending what you buy).  Any advantage or percieved
difference in taste has to be from impurities in the sea salt.
Telling you that sea-salt is better is shear marketing BS.

I will take mine (when I use it) from a blue cylinder.

But hey, this is my opinion and you get what you paid for!

Ken
Newsgroups: rec.food.cooking
From: rivkin@watson.bms.com (Teresa Rivkin)
Subject: Re: Spam
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: Bristol Myers Squibb Pharmaceutical Research Institute
Date: Tue, 21 Jul 1992 18:52:00 GMT

In article <1992Jul21.155220.10849@cbfsb.cb.att.com>, kathe@cbnewsf.cb.att.com (katherine.e.fagan) writes...
>My husband will not eat Spam because it's a "cheap imitation of
>the one true pork mystery meat" : Taylor Pork Roll.  He has an
>inexplicable fondness for this stuff.  Perhaps there is a food 
>product specific to the area where you spent your formative 
>years that played the Processed Pork Almalgamation role in your 
>life...  (:->)
> 
>Kathy

Being from New Jersey, Taylor Pork Roll was always a hot item in our 
household, especially with eggs for breakfast.  To this day, I still love pork 
roll, egg, and cheese sandwiches for breakfast.  You can get this almost 
anywhere in this area.  I don't know what's in it (or isn't in it!), and don't 
think I want to know!

Terri Rivkin
Bristol-Myers Squibb
Rivkin@bms.com
Newsgroups: rec.food.cooking
From: mingmar@cs.mcgill.ca (Ming MAR)
Subject: Re: Commonly Requested Threads FAQ  ;-)
Organization: SOCS, McGill University, Montreal, Canada
Date: Mon, 27 Jul 1992 00:44:09 GMT

>Black Beans.  Also known as turtle beens (not to be confused with
>        turtle cheesecake).
 
Turtle beens, I take it, are related to has-beens.  What's a
turtle cheesecake?
From: arielle@taronga.com (Stephanie da Silva)
Subject: RECIPE: Marinated Salad
Organization: Taronga Park BBS
Date: Thu, 23 Jul 1992 16:35:18 GMT

Got this recipe in email and I thought I'd share it with the net.

From: exujbl@exu.ericsson.se (Jerry Blackerby 214-907-7810)
Date: Tue, 7 Jul 92 14:49:05 CDT

Since we have liked a couple of your recipes, I want to send you one
that we got from my sister.  I hope you like salads.
This one will keep for a long time in the refrigerator.  If you like
it please share with others.  I do not know where my sister got it.

------------------
MARINATED SALAD

1 Chopped Onion
1 Bell Pepper
4 stalks Celery
1 small jar pimentos
1 can small English Peas
1 can Shoepeg Corn
1 can French Cut Green Beans
1/2 Cup Vegetable oil
1/2 cup Vinegar
1/2 cup sugar
salt
pepper
paprika

Drain cans of peas, corn, and beans, and jar of pimentos
and pour ingredients into bowl

Mix chopped onion, bell pepper and celery into bowl with pimentos, 
peas, corn, and beans.

Bring vegetable oil, vinegar, and sugar to a boil.  Add salt,
pepper, and paprika to taste.

Pour over vegetables and let set.  Overnight in refrigerator
is fine.  Will keep in refrigerator for 1 to 2 weeks, if sealed.

-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
                     "Oopsy... " -- CometGuy
Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: Puppy Chow recipe
Organization: Nick Simicich, Peekskill, NY
Date: Tue, 28 Jul 1992 01:36:47 GMT

In article <1992Jul27.131115.1@skcla.monsanto.com> lange@skcla.monsanto.com writes:
>My apologies to all who thought this might be a recipe
>for dogs.  I thought I made it clear at the beginning 
>of my post that this was a "people" food recipe, reference
>to children eating it. I have dogs, too, and would never
>think of giving them chocolate as I know that they can't 
>digest it in some way.
>Karen
>

Perhaps you should have made it clear and called it 'Yuppy Chow' :-). 


-- 
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: tprodin@mtu.edu (TIMOTHY R. PRODIN)
Subject: Re: Silly Slicing Question
Organization: Michigan Technological University
Date: Thu, 30 Jul 1992 00:50:49 GMT

In article <18599@drutx.ATT.COM> seb1@druhi.att.com writes:
>Not that this is one of my great worries in the kitchen, but it does annoy
>me a little. My dog loves it because food ends up on the floor. I'm talking
>about slicing round things like carrots and zucchini and having the newly
>sliced slices roll off the cutting board onto the floor. As I said, my
>dog thinks it's a boon, but it annoys the hell out of me.
>
>So, how do you keep those carrot slices from rolling off the cutting board???
>Do I need a course in remedial slicing?

Far be it for me to tell anybody what to do, but I suggest that you train 
your dog not to pick things up off the floor.  That sort of behavor can 
be more than annoying, it can be downright dangerous for the anamal.  Just
my two cents.

(it took a few quick points, and a firm 'Out of my kitchen!' to break my
dog of this sort of behavor.)
-- 
------------------------------------------------------------------------------
Every morning I enjoy a cup of coffee; sometimes so many cups my body develops
an internal hum and my friends have a hard time keeping me in sharp focus.
From: "eric decker" <eric.decker@canrem.com>
Newsgroups: rec.food.cooking
Subject: pressure cooking (and
Date: 27 Jul 92 03:10:27 EST
Reply-To: "eric decker" <eric.decker@canrem.com>
Distribution: rec
Organization: Canada Remote Systems

    from BABS WOODS to ALL
Subject: "PRESSURE COOKING (AND MAY"

            -----------------------------------------------

>>Whoa, there! Pressure cooker is not the same thing as pressure canner!

BW Sorry, I have to agree with Margaret, here, Gary.  They really are the
   same thing, from the ones I've seen, too.  Mine is made by All American

  Then again .... I have pressure cookers from  Germany .... had 'em for
years and they are QUITE different from the pressure canners _I_ use.

  The 2 pots are 1 / stainless and 1 / porcelain, both are 8 quarts.
The two pressure canners are VERY heavy guage aluminum. One pot is 20 L
the other is 40 L.

BW they're so foamy and will seriously gum up the gauges, but done properly

  I opted for the dead weight type as it's virtually foolproof with
nothing to break down, etc.

BW this isn't a problem.  I just wouldn't do it.

  Wise move it is, the build up from even a fairly soft water is bad
enough!

BW So I'm not the only one who doesn't like electric ranges!  I really
   hate electric ranges with a screaming passion.

  Right on!!!!!

BW I want to make mayonnaise which is both lower in calories and can
   also be canned in 8oz canning jars (under pressure, since I expect
   this to be too low-acid a product to risk water-bath canning it).

  This interests me too but I've no idea whether it can safely be done.
Would you please e-mail a summary?  If nothing else turns up I'll start
experimenting at the high end (15 lbs for nnn) and work down to a
product that clings together. I'll venture an experienced canners
opinion that 5lbs for five minutes would be sufficient but please don't
take this as gospel.  I'll be away on holiday for a few weeks and will
persue the matter with some actual testing ( oh my what a waste ) when
I return.

  Shankar will probably enlighten us.


				Sincerely yours
				Eric
   
 * PMDBM  V1.75b #14 *
--
Canada Remote Systems  - Toronto, Ontario/Detroit, MI
World's Largest PCBOARD System - 416-629-7000/629-7044
Newsgroups: rec.food.cooking
From: tomp@acpy01.att.com (Tom Purcia (CXNIXPT1))
Subject: Re: Simple Recipe for Flan?
Organization: AT&T IMS - Piscataway, NJ (USA)
Date: Fri, 31 Jul 1992 17:49:08 GMT

In article <1992Jul31.005824.28664@news.columbia.edu> cwt2@cunixa.cc.columbia.edu (Charles W Tang) writes:
>How do you make flan?
>
>Thanks,
>
>Charles
>


Hi All,

   I received this recipe for flan many years ago from a woman that I 
   worked with. It's fairly simple to make but takes time to cook:

   5 eggs                               i can Evaporated Milk
   1/2 can Condensed Milk               1 cup Milk
   1 tsp Vanilla                        4 oz Cream Cheese
   Brown Sugar                          Cinnamon

   1: Preheat oven to 350
  
   2: Combine all ingrediedents except Brown Sugar and Cinnamon in a blender
      and process till smooth.

   3: Cook Brown Sugar in a sauce pan untill it is melted. Pour the sugar into
      your baking pan ( I use a 9 in Deep dish pryex pie pan) and then 
      fill with the egg mixture.

   4: Put baking dish into a larger pan with hot water about 1 in up the sides
      of the baking dish. Bake in oven for 1 1/2 to 2 1/2 hours or until 
      the center is set.

   5: Remove from oven and let cool then invert onto a plate. Sprinkle cinnamon
      on top and chill thourghly.


Tom Purcia
tpurcia@attmail.com
Xref: sparky rec.food.cooking:12940 alt.slack:2134
From: rpwhite@taurus.cs.nps.navy.mil (rpwhite)
Newsgroups: rec.food.cooking,alt.slack
Subject: Re: Spam
Date: 21 Jul 92 23:16:15 GMT
Reply-To: rpwhite@cs.nps.navy.mil (rpwhite)
Followup-To: rec.food.cooking,misc.test,talk.bizarre,alt.slack
Organization: Monterey Bay Yacht Club, Monterey CA

David Mirsky writes:
)I have always been perplexed by Spam. I have never eaten it, nor
)have
)I ever been anywhere that it was being served.  Who exactly eats
)it?
)Is it just pure coincidence that Spam and I have never crossed
)paths?
)Has anyone ever served an elegant Spam dish?
 
)I am very insecure and Im wondering if the complete absense
)of Spam from my y life is a signal for me to do some serious
)self-evaluation.
  
)Please reply here or send email to mirsky1@husc.harvard.edu
  
)David
----------------------------------------------------------------
You really should discuss SPAM[tm] in the appropriate newsfroup 
(alt.slack), but since you brought it up. Yes, SPAM[tm] can be made into
an elegant meal. Send me $20 and I'll tell you how.

rp -- or you can kill me.
Newsgroups: rec.food.cooking
From: veitch@vxcrna.cern.ch (Liz Veitch)
Subject: RECIPE: Scottish shortbread ( and English biscuits)
News-Software: VAX/VMS VNEWS 1.41    
Organization: European Organization for Nuclear Research, CERN
Date: Thu, 23 Jul 1992 08:59:00 GMT

OK, due to public demand - here is my Scottish grandmother's recipe for 
shortbread:


	                SHORTBREAD
        	      ==============

 	2 oz  sugar
	4 oz  butter
	6 oz  flour   of which  | 2 oz rice flour
				| 4 oz wheat flour
	
        	  	(the proportions of rice and wheat flour can 
		      	be varied according to personal taste from very 
			little rice up to 50:50 )


	Cream the sugar and butter together, then add flour to form a
	firm dough.  Put in a 7" pie tin and mark into portions.
	Bake in a moderate-hot oven (about 300F) for about 45 minutes
	until golden brown.  Cut along your portion markings, but do
	not attempt to lift out of tin until cold and firm (otherwise 
	you end up with a lot of hot crumbs!


------------------------------------------------------------------------

On the other hand, if you were thinking of making English biscuits 
rather than Scottish shortbread - here is the recipe for my favourite
spicy biccies ....


                   SHREWSBURY BISCUITS
               ==========================

	3 oz sugar
	4 oz butter or marge
	6 oz flour
	1 egg
	1-2 tsp ground mixed spice (cinnamon, nutmeg, ginger, 
				cloves, allspice ....)

	Cream the sugar and butter, add the flour and egg. Add ground
	spice to taste and mix well to form the dough.  Roll out and cut
	into biscuits,  bake in moderate-hot oven until crisp and brown.
	Enjoy!  Yum yum ... 

-----------------------------------------------------------------------

Liz
From: athos@apple.com (Rick Eames)
Newsgroups: rec.food.cooking
Subject: JetAir Ovens
Date: 27 Jul 92 18:02:37 GMT
Followup-To: rec.food.cooking
Organization: Apple Computer, Inc.

Hi!  

I am wondering if anyone has experience with those ovens that whip air
around at high speed to cook food?  Are they worth the bucks?

--
Rick Eames
athos@apple.com
My opinions are my own, thank you very much!
Newsgroups: rec.food.cooking
From: bjorn@Minsk.docs.uu.se (Bjorn Knutsson)
Subject: Ok, I`ll bite: What is spam?
Organization: CS, Uppsala University, Sweden
Distribution: rec
Date: Tue, 21 Jul 1992 18:02:39 GMT

Now I've heard about this "spam"-stuff for quite a while. First time I heard
about it was from Monthy Pyton, and I assumed it was some kind of joke, but
apparantly this is some kind of foodstuff. But what exactly is it? Noone I've
asked here in Sweden seems to know what it is.

/Bjrn
--
Bjrn Knutsson <bjorn@bern.docs.uu.se>
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
The secret of success is sincerity. Once you can fake that you've got it made.
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=