HDTenEightyP/NetNews huggingface dataset:
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: hard to find items
Organization: Taronga Park BBS
Date: Sun, 23 Aug 1992 12:00:33 GMT

In article <1992Aug20.213324.6937@decuac.dec.com>, jcp@islay.dco.dec.com (Jolly C. Pancakes) writes:
> In article <2275@devnull.mpd.tandem.com> marym@mpd.tandem.com (Mary Matejka) writes:
> >The catalog is G.B. Ratto and Co 1-800-325-3483
> 
> >Marmite, 4.4oz: $6.75
> 
> 	This is a scandalous price to pay for Marmite. 

I thought so, especially since you can get a 115g jar of Vegemite in
Sydney (the city of ridiculously high prices) for under a dollar.

> >Lyles' Golden Syrup 16 oz: $5.95

This is so bizarre.  I went to the British Market to get Manda some
Vegemite and they didn't have it!  But instead, I picked up a tin of
Lyles' Golden Syrup (I paid $4.13 for it, btw).  I opened it up and
tasted the stuff.  It has an almost buttery taste, like butterscotch.
It's *good*!  They did have Marmite, but I didn't bother to price it.

But I'm so disappointed that I can't find any Vegemite cause I'm 
positive I've seen it in local stores before.  Tho reflecting back,
the two times I can remember noting it were both at some sort of
event -- one time at the Houston Livestock Show and Rodeo and the
other time at the Internation Festival.  Hm.  I'm going to have to
keep looking.
-- 
Stephanie da Silva                        
arielle@taronga.com                           
  "We are the beaters that scramble your eggmen.  We are..." 
                    "Really dumb." -- The Darkwing Squad and Steelbeak
Newsgroups: rec.food.cooking
From: citrin@boulder.Colorado.EDU (Wayne Citrin)
Subject: Re: hard to find items
Organization: University of Colorado, Boulder
Date: Thu, 20 Aug 1992 15:41:31 GMT

In article <2275@devnull.mpd.tandem.com> marym@mpd.tandem.com (Mary Matejka) writes:
>
>I was paging thru a catalog and noticed several things
>people have been wanting to try and couldn't find.
>Standard disclaimer. I think these prices are high, but
>if that's the only place you can get it and you are curious....
>
>The catalog is G.B. Ratto and Co 1-800-325-3483
>

I just wanted to mention that if you ever find yourself in Oakland,
Ratto's is one of the most amazing food stores you will ever see.

Wayne

-----------
Wayne Citrin   citrin@soglio.colorado.edu   citrin@cs.colorado.edu
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: How many cookbooks?  WAS Re: burgers
Organization: Clemson University, Clemson SC
Date: Wed, 19 Aug 1992 22:47:17 GMT

>In article <5666@transfer.stratus.com> kaz@vineland.pubs.stratus.com (Karen Fegley) writes:
>>
>>
>>P.S.  Seems odd to me that so far there have not been any male
>>      respondents to this thread.  Or do men not collect cookbooks?
>>      (Just curious, guys.)

I don't COLLECT them, but have a selection of 10 or 12 to choose from.
I have lived away from home for 8 months now.  I BOUGHT 3 (if you include
the Crock Pot book).  I needed a General cookbook to start with. I chose
the Joy of Cooking for its size, number of recipes, and reputably
mentioned here in RFC.  I also bought the Laurel's Kitchen Bread Book
to learn to bake bread (my bread machine taught me how to make it by 
hand and the book helped refine the skill. I'm pleased.)  I went on
vacation in April and "inherited" the rest of the books from an aunt's
attic. (What a place to showcase them!)  I SHALL purchase more in the
future when I can afford them. (I'm only 24. this is pretty good for
me so far,I think.) 
-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
From: jhv@acpub.duke.edu (Joseph Vilas)
Newsgroups: rec.food.cooking
Subject: Re: Alternatives to boiled potatoes ?
Summary: Squirt bottle for grill not a problem
Keywords: potatoes, grill, grease, fire, water
Date: 15 Aug 92 02:24:08 GMT
Organization: Duke University; Durham, N.C.

In article <BszD8v.6oK.1@cs.cmu.edu>, 
jdravk+@cs.cmu.edu (Jeanette Dravk) writes:

>In article <1992Aug12.144920.15660@cas.org>,
>lvirden@cas.org (Larry W. Virden) writes:

>>Okay.  First thought - grill the little buggers!  Poke a hole or two in them,
>>put a little oil on them, then plop them onto the grill.  WARNING!  This may
>>cause a bit of distressing flamage on the grill - so be prepared with a
>>small squirt bottle of water (that oil drips down...) 
> ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>
>Please!  Don't use water on grease fires.  They should be smothered instead.
>Water is quite dangerous and will just make it worse.

	This really isn't a grease fire.  It's a bed of burning charcoal with 
fat dripping onto it.  I've done this, and seen it done lots of times, 
without a problem.  It's a good way to control small flareups that, if left 
unchecked, would burn the food.  If there were a lot of grease and enough 
water to float it somewhere, then I'd worry.  But we're talking about drops 
of grease and teaspoons of water in the middle of a bunch of charcoal.

	The only mild problem with this is that a little ash can rise off 
the charcoal and up to your food.  But even this is less ash than would 
be stirred about by a good gust of wind.
-- 

          Joseph H. Vilas          jhv@acpub.duke.edu
     My opinions are my own.  Others are invited to share.
From: julie@ucrmath.ucr.edu (julie martin)
Newsgroups: rec.food.cooking
Subject: Re: ice cream sandwiches
Date: 14 Aug 92 16:55:44 GMT
Organization: University of California, Riverside

In article <1992Aug3.144032.11474@hemlock.cray.com> dadams@cray.com writes:
>In article 22228@wilbur.coyote.trw.com, douglas@wilbur.coyote.trw.com (Mike Douglas) writes:
>|Recently, I saw a recipe for ice cream sandwiches (you know, two
>|sort of soft chocolate cookie-like slabs with vanilla ice cream
>|between them). Unfortunately, I forgot to save the recipe. 
>|
>Take two pieces of graham cracker, put some ice cream in the middle.  
>Eat.
>

Great between two Rice Krispie bars.  The recipe for the Rice
Krispie bars comes on the cereal box (usually on bags of marshmallows
too).  Make the thinner version, spreading the mixture in a 13 x 9"
pan instead of the 9 x 9" pan.  

These taste so good in the summer!  My kids love them.  (Me too!)

--Julie Martin

Newsgroups: rec.food.cooking
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: REQUEST: caramel popcorn
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Thu, 13 Aug 92 14:06:02 GMT

In article <16bt0hINNn39@sam.ksu.ksu.edu>, bets@sam.ksu.ksu.edu (Beth Schwindt) writes:
|> I need to make a rather large batch of caramel popcorn/"poppycock"  
|> (caramel popcorn w/ different kinds of nuts thrown in), and I
|> need a good recipe for one or both to go off of.  

I make 2 kinds of caramel popcorn.  One is crisp because it gets slow-baked
for a while.  The other is chewy rather than crisp.  Both recipes are
below (note: Karo is corn syrup, available in the U.S.):

1.

3 qt popped corn                    1/2 cup margarine
3 cups mixed unsalted nuts          1/2 tsp salt
1 cup firmly packed brown sugar     1/2 tsp vanilla
1/2 cup Karo light or dark          1/2 tsp baking soda

In large shallow roasting pan, combine popcorn and nuts.  Place in 250
degree F oven while preparing caramel.  In heavy 2-qt saucepan, stir
brown sugar, corn syrup, margarine and salt.  Stirring constantly, bring
to boil over medium heat.  Without stirring, boil 5 minutes.  Remove from
heat, stir in vanilla and baking soda.  Pour over warm popcorn and nuts;
stir  to coat well.  Bake in 200 degree F oven, stirring occasionally,
for 1 hour.  Cool, break apart. Store in tightly covered container.
Makes 4 quarts.

2.

Bring to a boil:

1 1/2 cups white sugar
1/2 cup dark Karo        [or reverse these and use brown sugar and white Karo]
1/2 cup water
pinch of salt

Add: 

1 1/2 sticks (3/4 cup) butter or margarine and cook to soft-ball stage
(use a candy thermometer or drop a blob in cold water till it forms a soft
ball).

Remove from heat and add:

1+ tsp flavoring (vanilla, almond, rum, maple whatever)

Pour over popped corn and nuts and stir till everything is well-coated.
Turn the mound out onto waxed paper, let it cool and break apart.

This can also be shaped into popcorn balls while it's still warm.

Jan
Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: Recipes For The Cooking Inept??
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Tue, 18 Aug 1992 14:51:02 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

In <GHFIX56@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:

>However, when you slow cook a bird, you're putting your bacteria in
>a nice warm oven which is a good environment for incubating bateria.
>The problem lies with the stuffing which is something that gets
>handled a lot -- you put your hands in it and introduce bacteria.

This is true.  Knowing this, a little common sense may help us figure
a way around this so we can enjoy the food and avoid the trots.  Let's
see...

If you saute the vegetables (onion, celery, garlic, squash, whatever)
you'll kill the bacteria.  If you use store-bought breadcrumbs from
a sealed bag, I have to think that there's very little bacteria 
present in them.  Then you mix in your egg or butter or whatever
(salmonella in the egg?  I mostly use butter in my dressing) and
heat the whole mess up in the microwave until it's very hot.  How
hot?  Hot enough to burn the hell out of you if any gets on you
while you're trying to shove it in the bird.  Now you go ahead and
slow roast the chicken/turkey/whatever.  I've never done this but
it should work.  It will also help if you avoid handling the stuffing
and mix it up using clean tools and bowls.  I also like the idea
someone brought up about initially blasting it at 450 to kill
bacteria on the skin and then lowering the temp to 210 or so.
Of course, washing your hands before you do anything is always
a good idea.  

The problem is that all this requires a certain amount common sense 
which the average joe blow doesn't have.  So we're told not to do 
such things.  Good luck and let me know if there's a problem.  

Dave
auwen@convex.com
From: charleen@ADS.COM (Charleen Bunjiovianna)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Irresistible Toddler Recipes
Date: 13 Aug 92 18:56:01 GMT
Organization: The Original Estrogen-Crazed Lust Bunnies

Sorry, I don't have any toddler recipes, although I hear they're
tender at that age.

Charleen

--
I watched _Thirtysomething_, totally by mistake...I thought it was this
really long Nissan commercial.     -- Bob Goldthwait
Newsgroups: rec.food.cooking
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Subject: Re: REQUEST: something with peaches
Organization: NASA/Jet Propulsion Laboratory
Date: Thu, 13 Aug 1992 23:43:29 GMT

In article <92226.162009U27468@uicvm.uic.edu>, Nancy Bulinski <U27468@uicvm.uic.edu> writes:
|> The peach tree in a friends' backyard is loaded with peaches,
|> which he is very generously giving away... ("What am *I* going
|> to do with ALL these things" I think were his exact words. :-)
|> 
|> At any rate, I have a large bag now, and he is bringing more
|> in tomorrow.  Any quick, simple recipes for peach preserve or
|> jam that DO NOT involve complicated canning process?  Maybe
|> a peach salsa (is there such a thing???).
|> 
|> Thanks a bunch.
|> 
|> Nancy  (U27468@uicvm.uic.edu)

Here's a quick one I nabbed from Bon Appetit this month:

----------------------
Brandy-Poached Peaches
----------------------

3/4 cup		water
1/4 cup		sugar
3 tbsp		brandy
1/4		vanilla bean, split lengthwise
2		peaches, medium-size, ripe but firm, halved and pitted

1/4 cup		vanilla yogurt

Combine water, sugar and brandy in small deep saucepan.  Scrape seeds from
vanilla bean into pan; add bean.  Bring to boil over medium heat, stirring
until sugar dissolves.  Boil syrup 1 minute.  Add peaches to syrup.  
Partially cover pan and simmer until peaches are tender, turning 
occasionally, about 15 minutes.  Cool.  Remove peel from peaches.  Arrange
peach halves in 2 glass bowls.  Spoon syrup over.  Fill each peach
cavity with 1 tablespoon yogurt and serve.


Jennifer
Newsgroups: rec.food.cooking
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Subject: Re: Need Food Ideas for Kayak trip
Organization: NCAR/UCAR
Date: Wed, 19 Aug 1992 20:37:34 GMT

In article <1992Aug19.180259.23259@cs.ubc.ca>, mcrae@cs.ubc.ca (Valerie McRae) writes:
> Has there been a discussion of good foods to take on a two-week
> kayaking trip?  Especially stuff to eat towards the end of the trip.

Rec.backcountry and rec.boats.paddle occasionally discuss camping foods.

The nice thing about rafting (and to some extent kayaking, although a
long kayak trip is much nicer if you have some raft support) is that 
the raft carries all of your food, so you don't need to worry about
weight.  You do need to worry about volume, somewhat, particularly
in a non-raft supported kayak trip.

Coolers, if the contents are frozen solid and the lid is taped shut with
duct tape, and particularly (on hot desert trips) if a white towel is
draped across the top and periodically soaked with river water, can
last quite a while.  On our Grand Canyon trip last year, we managed to
have food from an until then unopened cooler on days 8 and 9 of the trip.

Some suggestions for dry (i.e., no cooler available) meals:

1) Pasta is always a winner.  Make a sauce with packet alfredo mix, 
dry milk, water (of course), and canned peas and canned clams.  Or make
a tomato-based sauce from cans and mixes, and add dried mushrooms, and
canned meat such as chicken if you want.  

2) Things to go over rice:  curried chickpeas (since you won't have the
time to soak them, use canned) with carrots (they keep well unrefrigerated)
and, oh, raisins and coconut shreds.  Or make something Chinese using
canned veggies.  Or use couscous instead of rice.

3) Instant refried beans can be used for burritos or tacos -- burritos
are better, as tortillas are more crushproof than taco shells.  And you
can get Herdez salsa (well, at least you can get it here) in cans,
rather than (breakable and heavy) jars.

4) Tortillas, pita, and bagels all keep pretty well unrefrigerated.
Most veggies need a cooler, but even after the ice is gone, you can still
keep hardy veggies such as broccoli and carrots inside -- one way to 
keep them cool is to chill beers in the river and then put them in the
cooler.

5) The Jello No-Bake Cheesecake makes a good dessert.  Fill a pan with
a shallow layer of river water and let the pie chill in that.  Again,
use dry milk and water.  

-- 
/\        Ilana Stern DoD#009 | Whoever first said, "Things are seldom as they 
  \_][    ilana@ncar.ucar.edu | seem," was wrong.  Things are usually as they
      \_______________________| seem.  Otherwise, they wouldn't seem that way.
Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: Making yogurt: improvements
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 21 Aug 92 15:16:44 CDT

 hinz@porthos.rutgers.edu (Dorothy E. Hinz) writes:

 dadams@cray.com (David Adams) writes:
|
|> I usually use powdered milk and I make it a little thick.  I use 4/3 cups
|> of powder for a 2 qt jar which is about 2/3 full.  It works well for me.
|> 
|
|Sounds easy enough.  Do you just let this jar sit out for a few day?  Thanks.

8 hours is enough.  I try to keep it warm.  95 deg. F. is nice.  I do this
by putting it in a camping cooler with a bucket of hot water at the other
end.  I go to bed, and when I get up I have fresh yogurt.

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       member--Minnesotans for Global Warming.

From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Could everybody cross-post recipes to rec.food.recipes?
Date: Fri, 14 Aug 1992 02:43:16 -0500

  CM> From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)

  CM> On the other hand, maybe unmoderated is the way to go, though I'm not
  CM> sure the rec.food.veg folks would be happy about that. My
  CM> understanding is that one reason for moderating it was to screen and
  CM> classify recipes and then put an indicative header in the subject
  CM> line.  This way, vegetarians would not have to wade through (or get
  CM> grossed out by) meat-containing recipes.  This is a very sore point
  CM> with lots of the vegetarians...

Sorry to disagree, but I do so (1) with constructive intentions, and (2) with
a cheerful grin.

I eat lots of things that might offend people.  I've posted recipes for pork
that
would offend Moslems and Jews; for beef, that would offend Hindus; for sushi,
that would offend all mid-westerners (wait!  remember the grin!); and for ice
cream, that would offend many of my friends on low-cholesterol diets.  And so
on.
 
I do not think it's possible to avoid posting recipes which people may read and
may find unappealing because of their personal, religious, ethical or cultural
baggage.  And I don't think it's a particularly good idea to single out
vegetarians for special, kid-gloves treatment in this regard.

Personally, I find the idea of soft-boiled tofu with garden veggies
unappetizing.
But when I read through Rec.Food.Recipes, I don't think I'm wasting my time by
glancing briefly at foods that other people find appealing, and I prefer NOT to
skip past anything that starts off "broc..." or "zuc..." or "spin...".

I would prefer to see Rec.Food.Recipes use the somewhat limited space in the
message title field for a fuller descriptive name for the recipe, rather than
a whole slew of special codes that (1) aren't sufficient anyway, and (2) serve
to tell people what /not/ to read, rather than what /to/ read.

IMHO, of course.

Newsgroups: rec.food.cooking
From: rivkin@watson.bms.com (Teresa Rivkin)
Subject: Re: burgers
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: Bristol Myers Squibb Pharmaceutical Research Institute
Distribution: na
Date: Tue, 18 Aug 1992 20:34:00 GMT


My husband makes a mean hamburger that is delicious!  The key, however, is not 
what is on top of it, but what the ground meat is mixed with.  We start with 
lean or extra lean ground beef (being the health conscious people we are!) and 
add the next five ingredients to the ground beef using the finger-squish 
method:

    BULLSEYE Hickory Smoked BBQ Sauce (no other BBQ sauce tastes the same!)
    Worcestershire Sauce
    Ketchup
    Hot Sauce
    Garlic Powder

There is no set amount for any of these ingredients.  We just shake everything 
in to our taste.  I'm sure its the combination and not the amount that make 
the burger, because we never measure and they are always great.  We usually 
top with our favorite cheese and pig out!

Terri Rivkin
Bristol-Myers Squibb
Princeton, NJ
Rivkin@bms.com
Newsgroups: rec.food.cooking
From: jkwatson@amhux1.amherst.edu (John K. Watson '92)
Subject: Re: To Peel or Not to Peel?
Organization: Amherst College, Amherst MA
Date: Wed, 12 Aug 1992 21:02:31 GMT

jbyrd@chpc.utexas.edu (Jan Byrd) writes:
: After the discussion of mashed potatoes and potato salad (some of it
: carried on by email and not posted), I heard from several folks who said
: they don't peel potatoes for either mashed potatoes or potato salad or
: french fries.  There are some very nice restaurants who serve them this 
: way, and some nice restaurants even serve "baked potato skins with cheese" 
: as an appetizer.  I have myself eaten the peel of potatoes in all these ways.
: 
: So my question is, are we all saying (and is the Health Department which
: regulates restaurant practices, agreeing) that we needn't worry about soil-
: borne diseases attached to vegetable peel?  That casual cleaning (this could
: be pretty casual!) followed by cooking is sufficient to render unpeeled
: veggies completely safe to eat?  I realize the peel contains (is?) fiber, 
: and that's nice, but I think people are mostly not peeling in order to save
: time.  So is there any risk?
: 
: [I am, of course, referring here to peeling of vegetables that grow UNDER 
: the soil, like potatoes, carrots, radishes, etc.  I have no qualms about the
: peel of other vegetables.]
: 
: Jan
: 
: P.S.  What about eating *raw*, unpeeled carrots?  No cooking to kill the
: germs.  How much scrubbing is "enough", and if it's a lot, then I might
: as well peel them.

Well, i eat raw unpeeled (and often unwashed) carrots all the time...and I
haven't suffered any effects so far...
:)
	John
Newsgroups: rec.food.cooking
From: jac@IASTATE.EDU (Julia A Campbell)
Subject: veggie lasagna
Followup-To: veggie lasagna
Reply-To: jac@IASTATE.EDU (Julia A Campbell)
Organization: Iowa State University
Date: Mon, 17 Aug 1992 02:31:07 GMT

Does anyone have a recipe for tomato-less
vegetarian lasagna?


jac@iastate.edu
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: RECIPE: Artichokes Stuff wtih Shrimp
Organization: Taronga Park BBS
Date: Thu, 13 Aug 1992 09:55:49 GMT

In article <1992Aug13.000316.13977@hubcap.clemson.edu>, chrisb@hubcap.clemson.edu (Chris Behrens) writes:
> I know there is not much room to stuff them, and will never do it again. 
> But it looked like the easiest method for my first.)

I've seen two methods of stuffing artichokes.  One is forcing the
stuffing down inbetween the leaves.  The other is to cut off the top,
open it up and remove the inner leaves and choke and putting the filling
in that space.  Oh, I suppose there's three ways -- cutting it in half
lengthwise and piling the stuffing on top, sort of like you do with
avocadoes.  This recipe uses the second method.

Recipe starts here:
To insure that this dish looks as attractive as it should, you must
remove the chokes of the artichokes very carefully.  After you have 
spread out the center leaves, pull out the very innermost ones -- they
will be pale in color and rather thorny -- then scrape away the
fuzzy choke with a spoon.  If it doesn't come easily, cut around it
with a grapefruit knife.  Don't overcook the artichoke lest it fall
apart when you handle it.

6 medium artichokes
1 1/2 pounds raw small chrimp
8 tablespoons lemon juice
4 3/4 teaspoons salt
1/2 teaspoon tarragon
1/4 teaspoon ground black pepper
1 cup mayonnaise

To prepare the artichokes, remove the stems, cut one-half inch off the tops 
and snip off the sharp tips of each leaf.  Then cook, tightly covered, in
plenty of boiling water to which you have added two tablespoons of the lemon
juice and two teaspoons of salt, until the base can be pierced wtih a fork,
30 to 40 minutes.  Drain well.

To cook shrimp, bring one quart water to a boil, add one tablespoon lemon
juice and two teaspoons salt.  Add shrimp and bring the water to a boil 
again.  Reduce heat and simmer, covered, three to five minutes or until
shrimp have turned pink.  Reserve one-half cup of the water the shrimp
were cooked in.  Then drain, peel and clean the shrimp.  Reserve 18
shrimp for garnish.  Place remaining shrimp in a blender with the reserved
liquid, the remaining five tablespoons of lemon juice, seasonings,
including the remaining three-quarter teaspoon of salt, and one cup of
mayonnaise.  Blend until the shrimp are broken up.  Chill the mixture in
the refrigerator, where it will become considerably thicker, until ready
to fill artichokes.

-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
 "If I had to be a breakfast roll, I'd rather be a cheese danish!" -- Monty
From: glenns@hpnmdla.sr.hp.com (Glenn Shapley)
Date: Thu, 13 Aug 1992 17:50:26 GMT
Subject: Re: Request for French Bread Recipe
Organization: Hewlett-Packard, Santa Rosa, CA