HDTenEightyP/NetNews huggingface dataset:
From: sjo2693@tesla.njit.edu
Newsgroups: rec.food.cooking
Subject: LIVERWURST
Date: 10 Nov 92 13:45:03 GMT
Organization: New Jersey Institute of Technology

Is there anyone out there who can give me a recipe for making
liverwurst?????
Newsgroups: rec.food.cooking
From: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Subject: Re: Homemade pasta question
Reply-To: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Organization: Columbia University
Date: Thu, 5 Nov 1992 23:45:20 GMT


In article <557@ssdc.UUCP> jbasara@ssdc.UUCP (Jim Basara) writes:

>Ever since being advised by this group six months ago to buy an Atlas roller,
>I've become a pasta making maniac.  My question for you pasta makers is how
>does one go about making homemade rigatoni, manicotti, and other hollow
>pastas?  Also, how do I get the ridges (waves) in lasagne noodles?


The macaroni types of pasta are not rolled, I believe.  They are
produced in large commercial factories by a process similar to what is
done by an extruder, although the result simply cannot be duplicated
at home.

You could get ridges in rolled lasagne by using grooved rollers.  This
is how it is done, but you would have to find the equipment and buy it.

Nadine
Newsgroups: rec.food.cooking,rec.food.sourdough
From: badorion@watyew.uwaterloo.ca (Brian A. Dorion)
Subject: Bread Questionswatyew
Organization: University of Waterloo
Date: Tue, 10 Nov 1992 03:11:58 GMT

In article <1992Nov5.105644.565@hemlock.cray.com> dadams@cray.com writes:
>
>And then it would be really wonderful if you could program it so that instead
>of kneading for 10 min (or however long) and letting the dough rise for
>2 hours, the machine would knead until the dough passed the stretch test

Stretch Test?? What's the stetch test?

>(which was really determined electronically) and then left to rise until
>the dough passed the ripeness test (which was really tested electronically)
>
Ripeness Test?? What's the ripeness test?

I've just started making bread, and have had success three out of four tries.
Any advice people could give me about making bread would be appreciated.

Brian
From: darsie@eecs.ucdavis.edu (Richard Darsie)
Newsgroups: rec.food.cooking
Subject: Re: RECIPES: 3 Carrot & Raisin Muffins
Date: 10 Nov 92 17:19:43 GMT
Organization: University of California, Davis

In article <10292314.13891.1932@kcbbs.gen.nz>, Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting) writes:
> 
> 
>       CARROT & RAISIN MUFFINS (1)  
>   
>       CARROT & RAISIN MUFFINS (2)  
>   
>       CARROT 'n RAISIN MUFFINS (3)  
>   

But you didn't give us any rankings! So, which is best?

Richard 
>
From: judson@watserv.ucr.edu (Michael Judson)
Newsgroups: rec.food.cooking
Subject: Fajitas
Date: 10 Nov 92 23:59:57 GMT

Anyone have a good fajita recipe?

--

judson@watserv.ucr.edu
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Horseradish and Chillies
Organization: Actrix Information Exchange
Date: Fri, 13 Nov 1992 04:49:36 GMT
Keywords: Where does the heat come from

Is the heat from horseradish different from the heat from chillies?
I have had those little pellets of horseradish with Japanese food.
They do a great job of lifting the top off your head and clearing your
sinuses but then the fire dies down.  It seems to me the fire from
chillies lingers.  If the chilli hot is from capsacain (sp?), what
does the horseradish hot come from?  And for that matter, what about mustard?

Does the horseradish stuff sit round on your fingers like the chilli
one, making it dangerous for your to rub your eyes, etc?

I am sure there is some knowledgeable person out there with the answer :-)
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Newsgroups: rec.food.cooking
Subject: re: tamales - GRIT?
Date: 11 Nov 92 14:01:38 GMT
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University

In article <1992Nov9.094725.1@happy.colorado.edu>, dmferrell@happy.colorado.edu writes:
|> Masa for tamales is ground corn - a very large starchy corn grown for
|> tamales - very similar in texture and taste to hominy (grits)
|> 
|> To make tamales you need to first see if there is a Mexican restaurant
|> or supply house that will sell "white masa" (there is a yellow mass that
|> is grittier - the white masa is finer and has a better flavor)

For a better product, grind canned hominy.
Newsgroups: rec.food.cooking
From: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Subject: Re: Addenda to List of Muffins  
Originator: jwhwang@c00538-106ps.eos.ncsu.edu
Reply-To: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Organization: North Carolina State University, Project Eos
Date: Tue, 10 Nov 1992 20:28:08 GMT


mmmm!

how about:


Nutty Chocolate & Marshmallow 
Cocoa 
Coconut & Rolled Oats  
Coffee Date  
Coffee Walnut  
Christmas Morning Cranberry
Rich Delicious Orange Tea
Tropical Rice
Sesame Seed



thanks!!!
From: shedevil@vix.com (Anne P. Mitchell JD)
Newsgroups: rec.food.cooking
Subject: Slicing Bread from Machines?
Date: 12 Nov 1992 08:40:51 -0800
Organization: Knapp & Viola, Attys., San Mateo, CA
NNTP-Posting-Host: gw.home.vix.com


Well, I couldn't just let the bread machine thread die, now could I?

How do you all slice your bread?  Are your hands that steady, as to
get even slices for sandwiches?  Or are there some nifty gadgets out
there to assist in the slicing of bread?

-- 
   LOOKING FOR:  David Widdicombe, Hobson Woodward, Lorna Taylor & JJ Lancey
I am: Anne Mitchell, mom, & founder of the Fathers' Rights & Equality Exchange
Ask me about FREE!  FREE files available via anonymous ftp 128.45.1.1; dir /pub
		     TIBI GRATIAS AGIMUS QUOD NIHIL FUMAS
Newsgroups: rec.food.cooking
From: bhayes@Xenon.Stanford.EDU (Barry Hayes)
Subject: Re: Artichokes?
Organization: Computer Science Department, Stanford University.
Date: Fri, 6 Nov 1992 00:39:40 GMT

In article <'{#@byu.edu> $stephan@sasb (Stephan Fassmann, Software) writes:
>Remember to remove the purple hairs [from artichokes] as they are poisonous. 

Uh-oh.  Must be pretty slow acting, but I should make out a will.

The "purple hairs" are called the "choke", and while not particularly
tasty is not poisonous.  In fact, if you buy pickled trimmed
artichokes rather than pickled artichoke hearts [the fleshy yummy
base] you will usually find them pickled choke and all.  At that point
the choke tastes mostly like vinegar and pickle-spice.

The pickled guys are great on toast for breakfast.  Yum.
Newsgroups: rec.food.cooking
From: maryb@cix.compulink.co.uk (Mary Branscombe)
Subject: Re: Golden Syrup (was Re: ANZAC biscuits  )
Reply-To: maryb@cix.compulink.co.uk
Date: Tue, 10 Nov 1992 19:24:00 +0000


golden syrup is "inverted sugar" - it's golden, much more so than 
honey, and very sweet. Part of my childhood is porridge with milk and 
a spoon of golden syrup. It crystallizes back to sugar in the tin 
aftr a long while.
How do you invert sugar? I guess you turn it upside down and shake it 

;-)
+-------------------------------------------+--------------------------+
| pending repairs.....                      |maryb@cix.compulink.co.uk |
|                                           |                          |
| under new management!                     |maryb@cix.compulink.uucp  |
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Newsgroups: rec.food.cooking
Subject: Re: Dynamite Tiramisu
Date: 11 Nov 1992 02:30:41 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: slc4.ins.cwru.edu


I agree.  Using cool whip in Tiramisu is akin to having a corned beef
sandwich on white bread with mayo. <g>.  However, since Mascapone cheese
is so rare and so costly, I have a substitute made with sour cream, heavy
cream and cream cheese. It appeared in the October 1991 issue of Southern
Living.  If anyone would like the recipe, leave me a note.
-- 
An elephant is a mouse built to government specifications.
Newsgroups: rec.food.cooking
From: gmb@occrsh.att.com (Gary_M_Brammer(1443))
Subject: Re: Weird campfire foods
Organization: AT&T Network Systems
Distribution: usa
Date: Thu, 5 Nov 92 18:44:42 GMT

Try this!  Cut an orange in half, use a spoon to eat the insides, then
fill the orange half with an egg.  Place the orange half on some coals
to cook the egg.

Gary Brammer
AT&T Oklahoma City
Newsgroups: rec.food.cooking
From: rufus@cis.umassd.edu (Rui N. Campos)
Subject: freezing home made pasta
Organization: University of Massachusetts Dartmouth
Date: Mon, 9 Nov 1992 23:39:10 GMT

Hi there.  My wife and I are considering buying a pasta machine since we
love pasta so much.  We were wondering if it is possible to make batches of
the pasta and freeze it, or is it more advisable to just freeze the dough?
Marcella Hazan says that dried hom made pasta lasts up to a month, but
she doesn't say anything about frozen (probably because she thinks that 
freezers are to high tech ;).

We are looking for a simple pasta maker, it doesn't have to have a motor, but
that would be nice.  Do they tend to be very expensive?

thanks in advance for any responses


Rui
Newsgroups: rec.food.cooking
From: springer@khonshu.colorado.edu (Jann Springer)
Subject: Carrot Nut Cake with Cream Cheese Icing
Followup-To: springer@khonshu.colorado.edu 
Organization: Univ. Colorado Boulder, CIRES
Date: Fri, 13 Nov 1992 21:45:54 GMT

This is my favorite Carrot Cake recipe...it comes out very moist
and the icing is delicious.

Carrot Nut Cake

1 C. butter (at room temperature)
1 1/2 C. sugar
1/2 C. packed brown sugar
1/2 tsp. cinnamon
1 lemon rind, grated
1/4 tsp. nutmeg
4 eggs (at room temperature)
3 C. sifted flour
3 tsp. baking powder (** or 1 1/2 tsp. + 1 T water if altitude > 5000 ft) 
1/2 tsp. salt
1/2 C. fresh orange juice (at room temperature)
2 C. finely grated carrots (at room temperature)
1/2 C. finely chopped walnuts or pecans
1 tsp. vanilla

In a large mixing bowl, cream together butter, sugar, and brown sugar
until mixture is light and fluffy. Add the cinnamon, lemon rind, and nutmeg.
Beat in the eggs, 1 at a time. Into a large bowl, sift together flour,
baking powder, and salt. Add the flour mixture alternately with the orange
juice, beginning and ending with the flour mixture. Stir in the carrots
nuts and vanilla. Pour the batter into a greased and floured 9"x12" pan
(or 10" tube pan) and bake at 350 degreesF for 45-60 minutes or until
the cake tests done. Let the cake cool and ice with Cream Cheese Icing.
Serves 14-16.

Cream Cheese Icing

4 oz. cream cheese (at room temperature)
1/2 C. butter (at room temperature)
2 1/2 C. sifted confectioners sugar
1/2 tsp. vanilla

In a bowl, cream together the cream and butter. Slowly add the
confectioners sugar and vanilla and blend until the mixture is smooth. Spread
icing on a cooled cake.


Originally from: La Bonne Cuisine: Cooking New Orleans Style,
                 The Women of All Saints' Episcopal Church
                 River Ridge, Louisana


Enjoy!
Jann Springer
Newsgroups: rec.food.cooking
From: lbennice@nyx.cs.du.edu (Laura Bennicelli)
Subject: Re:  Feeding a family on $20 p.w.  impossible!
X-Disclaimer: Nyx is a public access Unix system run by the University
	of Denver for the Denver community.  The University has neither
	control over nor responsibility for the opinions of users.
Organization: University of Denver, Dept. of Math & Comp. Sci.
Date: Tue, 10 Nov 92 20:37:37 GMT

In article <1992Nov5.185939.2600@news.columbia.edu> betsey@cunixf.cc.columbia.edu (Elizabeth Fike) writes:
>Regarding desserts, at my grandma's house, fruit was always our
>"dessert".  Sometimes with some tapioca pudding.  That way you
>are just using food that you would be serving at a different
>time, and it is nutritious as well. Jell-O would also be a cheap
>treat for once in a while. 

Fruit was always "dessert" when I was growing up, too. The only time we had
cakes, etc. was on holidays and birthdays.  I never missed it because I did
not know any better (besides, when I was a kid, I had a hard enough time
finishing dinner, let alone dessert, too.).  I never heard of having dessert
every night until I ate at friends' houses.
Newsgroups: rec.food.cooking
From: don@helix.nih.gov (donald seto)
Subject: Re: Bok Choy
Organization: National Institutes of Health, Bethesda
Date: Thu, 12 Nov 1992 20:30:48 GMT

In article <1992Nov12.171541.2571@eng.umd.edu> naru@eng.umd.edu (Naruhisa Takashima) writes:
>
>A simple question:  Which part of Bok Choy do you use? Just the leafy stuff or 
>the stem as well?  
>I've been using just the leaf part for pork and cabbage stuffing for dumplings.
>
>Thanks in advance,
>Naru Takashima
you can eat the whole thing!
.

--
don@helix.nih.gov
301-402-0580   Bldg10/Rm8D14    NIDDK/NIH       Bethesda, MD  20892
From: dlou@sdcc3.ucsd.edu (Dennis Lou)
Newsgroups: rec.food.cooking
Subject: Re: towel ignites in microwave oven
Date: 11 Nov 92 17:24:09 GMT
Reply-To: dlou@ece.ucsd.edu
Organization: University of California, San Diego


In article <13459@limey>, sheriffp@Software.Mitel.COM (Peter Sheriff) writes:
|>      Yes, paper towels can ignite on their own. Most microwave cook books
|> and sometimes the microwave instruction manuals state that you shouldn't
|> use paper towels in the microwave. My wife has ignored this a few times
|> and we have not had a fire yet but some of the towels are very hot and
|> dry when they come out of the oven. I think they were very close to
|> ignition. I believe that paper products contain some metallic compounds
|> which could cause arcing and the arcs then set the paper on fire but I
|> may be wrong.                        

Hmmm, I've used paper towels in the nuker for years.  That's how I make
quesadillas (college student style).

Of course, whenever I use paper towels in the microwave, I always make sure
the mass ratio of food to paper product is reasonably high.

-- 
Dennis Lou             || "But Yossarian, what if everyone thought that way?"
dlou@ucsd.edu          || "Then I'd be crazy to think any other way!"
[backbone]!ucsd!dlou   |+====================================================
dlou@ucsd.BITNET       |Steve Jobs and Steve Wozniak went to my high school.
-- 
Dennis Lou             || "But Yossarian, what if everyone thought that way?"
dlou@ucsd.edu          || "Then I'd be crazy to think any other way!"
[backbone]!ucsd!dlou   |+====================================================
dlou@ucsd.BITNET       |Steve Jobs and Steve Wozniak went to my high school.
Newsgroups: rec.food.cooking
From: guppy@wixer.cactus.org (Jennifer Mery)
Subject: REQUEST: Hot Cocoa Mix
Organization: Real/Time Communications
Date: Thu, 5 Nov 92 12:38:52 GMT


My hard drive crashed and I lost all the recipies that I had collected
here over the past month. I was wondering if someone could repost or
mail me the recipie for the Hot Cocoa Mix. I belive it was supposed to
be a kind of ready to go mix, but I never got around to making it.

Also if anyway wants to repost everything from the past month, that'll
be nice :). Just kidding.

jam
-- 
==============================================================================
Jennifer Mery |
Austin, Texas | guppy@wixer.cactus.org
==============================================================================
From: rachele@hardy.u.washington.edu (Rachel Einwohner)
Newsgroups: rec.food.cooking
Subject: Re: Gravy Making
Date: 10 Nov 92 04:56:40 GMT
Article-I.D.: u.1992Nov10.045640.8766
Organization: University of Washington, Seattle

In article <1992Nov9.121901.6911@newstand.syr.edu> jfrawley@rodan.acs.syr.edu (Judy Frawley) writes:
>
>If there are people out there who are interested in non-meat based
>gravies, I will post a few to the net.  I am vegetarian, love
>gravy, and have experimented with a few.  Since I was pretty good
>at making non-lumpy, very tasty gravy before becoming a veggie,
>I've made the transition well (IMHO).  Let me know, and I will
>type out a few recipes (things like Nutritional Yeast Gravy,
>Mushroom Gravy, etc.)
>
>Judy Frawley
>jfrawley@mailbox.syr.edu

Yes, please do!  I'm not a vegetarian per se, but don't eat a lot of meat for
strictly financial reasons.

Rachel Einwohner
rachele@u.washington.edu 
Newsgroups: rec.food.cooking
From: djones@front1 (Danielle C. Jones)
Subject: Re: Addenda to List of Muffins  
Organization: HSD Microcomputer U.S., Inc.
Date: Thu, 12 Nov 1992 18:27:12 GMT

In article <10292315.10189.506@kcbbs.gen.nz>  writes:
> Addenda to List of 454 Muffins (now 600)  
> ----------------------------------------  
> Almond    
> Apple Cinnamon  
> Spicy Banana (Free of wheat, gluten, eggs & dairy products)  
> Tropical Banana  
> Carrot Walnut  
> Cheese & Onion  
> Chocolate Cheesecake  
> Chocolate Cherry  
> Chocolate Chip  
> Christmas Morning Cranberry  
> Lemon & Banana  
> Orange  
> Pumpkin  
> Zucchini  

mmmmmmmm!!  They all sounded so good, but could I just have these recipes,  
please?  Like mentioned in an earlier post, it is almost X-mas time and  
all gifts this year are going to be baked.

Thanks,   

--
Danielle Jones
djones@hsd.com


Newsgroups: rec.food.cooking
From: wensel@cory.Berkeley.EDU (Sharon Taylor)
Subject: Re: Pumpkin fraud being perpetrated on all of us!!
Organization: University of California, at Berkeley
Date: Wed, 11 Nov 1992 19:52:14 GMT

>OK - here's the story.  It turns out that what is called canned
>"pumpkin" isn't pumpkin at all.  It's HUBBARD SQUASH!!  According to
>Food Talk here on WABC radio, the jack-o-lantern pumpkins we associate
>with yummy pies are ;virutally tasteless.  They are not worth eating.
>Hubbard squash tastes like what we call a pumpkin.  And it's what we're
>used to.

How can that be true?  When I was growing up my mother always
cooked our jack-o-lanterns and made pumpkin pie.  It's delicious --
*definitely* not "virtually tasteless".  I didn't have canned
pumpkin until I started cooking for myself and got lazy, but
the canned stuff doesn't taste that different than the "real" stuff.
I'm going to go home and read the label of my canned pumpkin....
/sharon
From: rusty@nssdc.gsfc.nasa.gov (Kenneth Hall)
Newsgroups: rec.food.cooking
Subject: Re: towl fire - DON'T TRY THIS @ HOME!!
Date: 12 Nov 92 19:55:00 GMT
Organization: NASA - Goddard Space Flight Center
News-Software: VAX/VMS VNEWS 1.41

In article <1992Nov12.183131.19535@elroy.jpl.nasa.gov>, melissa@spanky.Jpl.Nasa.Gov (Melissa Probst) writes...
>In article <lg2maeINNpi5@jethro.Corp.Sun.COM> ericf@npic.Corp.Sun.COM writes:
>>
>>Maybe we need a new group "rec.food.microwave.flames"
>>
>>My Dad once needed to defrost an english muffin in the microwave.  Not
>>toast the INSIDE of a muffin...
>>
> 
>When my parents first got their microwave oven, my Dad decided to cook
>a hot dog in it. He put in in for 5 minutes. Needless to say it was a
>quite crispy!
> 
>Melissa

We did the same thing when my folks first got a microwave.  But don't 
they look neat all blown up and distorted when they come out.  Cook 
food should not only be productive but humorous if at all possible.

Flame all you want I wore fire proof jockey's...Rusty
From: Sharon_Patton@NeXT.COM (Sharon Patton)
Newsgroups: rec.food.cooking
Subject: Search For Rare WIng Recipe
Keywords: Search For Rare Wing Recipe
Date: 13 Nov 92 22:49:53 GMT
Reply-To: Rest in SJ & Sacramento



I once had wings at a wing joint in Anchorage, AK.  The wings were tossed  
in a special spice that had tumeric, cardomon, tumeric maybe ginger and  
cayenne or a concoxtion of something of the like. Then deep fried.  You  
could vary the hotness by adding more cayenne and served with the  
traditional celery and blue cheese.  If anyone out there knows what I'm  
searching for I would be forever in your debt. The recipe came from New  
York, so I'm keeping my fingers crossed.  Please email directly.

Thanks!!

sharon_patton@next.com
From: patki@tekgen.bv.tek.com (Pat Kirkpatrick;627-5104)
Newsgroups: rec.food.cooking
Subject: Cookie Book
Keywords: Price
Date: 10 Nov 92 16:11:03 GMT
Article-I.D.: tekgen.1524
Reply-To: patki@tekgen.bv.tek.com
Followup-To: Mrs. Fields Book
Organization: Tektronix, Inc

I bought the Mrs. Field's Cookie Book in the hard cover edition at
Costco for $10.99. (It has $18.95 on the back cover as the suggested
retail price.) I priced the soft cover version at Target for $11.65.

Also, I have been looking for the Nutella at all the local groceries,
Safeway, Thriftway, Fred Meyer. None of them have ever heard of it.
Any suggestions of other places I might find it and in what section
of the store. I have looked in the peanut butter, baking, gourmet food,
and deli departments.  Thanks.

Pat Kirkpatrick
Beaverton, Oregon
Newsgroups: rec.food.cooking
From: tdn7039@ritvax.isc.rit.edu (Thomas Nguyen)
Subject: [misc] how to skin eels and cook 'em ??
Reply-To: tdn7039@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology
Date: Wed, 11 Nov 1992 05:56:04 GMT



Hello everyone,

      Could you show  me how to skin an eel and how to make it
edible..any  recipe to turn this slimy baby into
delicacy    would be appreciated..

      Thanx again,

Thomas
From: matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
Subject: RE:  454 Muffins.... (request!)
Date: 9 Nov 92 17:09:18 GMT
Organization: University of Colorado, Boulder

Never mind my earlier request for reposting the list, it mysteriously
reappeared again.  Weird system.  Anyway, I feel like an utter pig,
but I found 13 recipes I absolutely have to have.  They are:

Bacon & cheese,  Banana Curry,  Banana Ginger,  Basic Muffins,  
Black Olive & Feta,  Brown Sugar,  Cardamon,  Chutney & Cheese,
Fig & Ginger,  Gingerbread,  Mango, Prawn, & Strawberry-Rhubarb.

I hope your fingers don't wear out, typing in all these, and 
thank you so much for all the wonderful info & recipes you've been
posting.  I promise never to quote anything to you.  :-)

Thanks!

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
From: though@waikato.ac.nz
Newsgroups: rec.food.cooking
Subject: Many Thanks for replies and a Question
Date: 11 Nov 92 13:07:22 +1300
Organization: University of Waikato, Hamilton, New Zealand

To everyone who sent me those Indian recipes, an enormous Thank You!!!
I would have replied by mail, but I don't think I can send to outside
addresses.
Unfortunately some of the files were rather large, and although all the
messages seem to have come through intact, my account is likely to explode
if I get any more in the immediate future.
To the person who requested that I forward the recipes- I'll get my flatmate
onto it since he should be able to send internationally.

Once again thank you very much to all who were kind enough to reply to our
request.
Trevor Hough and Mike Vallabh

P.S. In a number of recipes here, I've seen people mention "packets" of yeast.
How much would this be in teaspoons/tablespoons of dried yeast?  I'd really
like to know the answer to this because some of the recipes are crying out to
me to try them.
From: dw00@ns1.cc.lehigh.edu (DIANA WALSH)
Newsgroups: rec.food.cooking
Subject: Re: towl fire - DON'T TRY THIS @ HOME!!
Date: 10 Nov 92 16:00:41 GMT
Organization: Lehigh University


    Don't know about towels igniting......

            BUT DON'T *EVER* PUT YOUR PANTYHOSE IN THE MICRO
            TO DRY -- THEY REALLY SMOLDER!!!!!!!!


    
-- 
(:  .                .     .                    .                .
    d   .        .   a      w    .           .    h  .          .     . >>
        i   .    n               a    .     s          .   .
           a                          l
               Diana Walsh________________________________
               |  Structural Stability Research Council  |
               |      Fritz Engineering Laboratory       |
Newsgroups: rec.food.cooking