HDTenEightyP/NetNews huggingface dataset:
From: bob@ultra.com (Bob Beach)
Subject: Automatic Breadmakers
Summary: Automatic Breadmakers
Organization: Ultra Network Technologies
Distribution: usa
Date: Tue, 25 Aug 92 23:38:48 GMT

I am interested in buying an automatic breakmaker. Does anyone on this
list have experiences/recommendations with such units in general or
with a particular model? The DAK catalog has two models and I have
seen a Hitachi unit at our local Price Club.

thanks,


bob beach
ultra network technologies

Newsgroups: rec.food.cooking
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Subject: Re: Dumb Question about Chicken Mole
Organization: University of Virginia
Date: Thu, 3 Sep 1992 12:57:11 GMT

Did I say Diane's post?  Silly me.  Christine's post.

1,000 apologies.
--
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
+ aan3q@poe.acc.Virginia.EDU | God may be subtle, but He isn't  +
+   I speak only for myself. | plain mean.   --Albert Einstein  +
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
From: vrs0@bunny.gte.com (V. Stern)
Newsgroups: rec.food.cooking
Subject: Re: Freeze Corn on the Cob?
Date: 2 Sep 92 13:06:51 GMT
Organization: GTEL

In article <16854C2FC.MVOIGT@cmsa.gmr.com> MVOIGT@cmsa.gmr.com writes:
> Can you freeze corn on the cob for a couple of months?  In the husk?  Or
> should you shuck it?  I found some great corn on the cob that I would 
like
> to serve at thanksgiving.......?

My freezer book says to husk and clean it, blanch for one minute, plunge 
into cold water, dry thoroughly, and freeze in freezer bags.  I've done 
this once so far, and the corn was so-so.  I will have to try again.  It's 
hard to tell when the corn wasn't super fantastic in the first place.

Vanessa R. Stern
vrs0@bunny.gte.com
Newsgroups: rec.food.cooking
From: reb@amc.com (Bob Brunjes)
Subject: Re: What do _you_ do with buttermilk?
Organization: Applied Microsystems, Redmond, WA
Distribution: na
Date: Tue, 25 Aug 1992 14:45:17 GMT

In article <0095F58C.9A0F2C80@Msu.oscs.montana.edu> oopcv@Msu.oscs.montana.edu writes:
>In article <1992Aug20.001919.3882@sqwest.wimsey.bc.ca>, marcy@sqwest.wimsey.bc.ca (Marcy Thompson) writes:
>>In a recent rec.food.cooking article, Anne Brink wrote:
>>>
>>>Anyhow, what are people's preferred ways to use buttermilk?  
>>
>I gather no one *drinks* buttermilk anymore?  Despite its name, it's low in
>fat and high in calcium...

Oh, it's fine to _drink_.  It's just that most people can't stand to look at
the glass afterwards.


Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com



Xref: sparky rec.food.cooking:15427 rec.gardens:6303
From: martin@adpgate.UUCP (Martin Golding)
Newsgroups: rec.food.cooking,rec.gardens
Subject: Re: herbed vinegars
Date: 27 Aug 92 17:29:35 GMT
Article-I.D.: adpplz.1524
Followup-To: rec.food.cooking
Organization: ADP Dealer Services R&D, Portland, OR

kristen@telerama.pgh.pa.us (Kristen McQuillin) writes:

: Basalmic vinegar is a sweet wine turned to vinegar in wooden barrels,
: unlike "wine vinegar", which is generally vinegar with some wine added
: for flavor. 

MY wine vinegar is wine allowed to ferment to vinegar. Snarl. Probably.


Balsamic vinegar combines grape juice (wine grapes not made wine yet) and
wine vinegar, and perhaps some herbs, and ages the vinegar quite slowly
through a series of barrels of different woods. A good brand should be
slightly sweet, and add the presence of great maturity to whatever you
put it in. It's awful expensive for salads, but if you really care, and
have a great olive oil, it's worth using occasionally.

Depending, of course, on which brand you buy. I expect the very cheap ones
use a modernized process.


My favorite base for herbed and fruit vinegars, by the way, is oriental rice
wine vinegar. It seems to be a little less acidic, and has good, but not too
strong, flavor. And it comes in gallon jars at your local oriental grocery.


Martin Golding   | If there were a God,
   DoD #236      |  cocoa butter would be monounsaturated.
[motcsd!]mcspdx!adpgate!martin
Newsgroups: rec.food.cooking
From: jojo@leland.Stanford.EDU (Joanne Spetz)
Subject: Re: HELP: moths infest the kitchen
Summary: 50-lb bag?
Organization: DSG, Stanford University, CA 94305, USA
Date: Thu, 3 Sep 92 19:45:43 GMT

IIn article <P06HqB1w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:

me> I've found that most of those %$#*& moths come from Golden Star Jasmine
me> Rice (at least in my kitchen).  >> 
me> Buy Jasmine Rice in small bags, unless you like larval protein supplements!

gary>Buy whatever size you want, and freeze it for a couple of days. Kills
gary>the moth larve and eggs in the bag, leaving you a slight touch of
gary>protein supplement, but preventing adult moths.

I can't wait to try to put a 25-pound bag in my freezer!

	(sorry, couldn't resist!)
So, amend my advice, except for those of you with apartment-sized
freezers.


Jo


-- 
Joanne Spetz
Economics Department
Stanford University
From: bedk@ICSI.Berkeley.EDU (Brian E.D. Kingsbury)
Newsgroups: rec.food.cooking
Subject: Re: SUMMARY: moths infest the kitchen...
Date: 31 Aug 1992 16:04:11 GMT
Organization: International Computer Science Institute, Berkeley, CA, U.S.A.
Distribution: world
NNTP-Posting-Host: icsib38.icsi.berkeley.edu

In article <92244.29296.6310550@LMSC5.IS.LMSC.LOCKHEED.COM>, 6310550@LMSC5.IS.LMSC.LOCKHEED.COM writes:
|> 
|> 4.  If you do find them, toss everything out, scrub, vaccum the
|>     cabinets.  (I did this & found a HUGE spider down there that
|>     had been feasting on the moths... YUCK-O)
|> 

Actually, if you're not arachnophobic, letting a few spiders hang
out around the house does help keep down the pest population.
It's quiet, clean, and very, very organic.  :)

Brian Kingsbury,
   who is hoping for a population
      explosion amongst the household
         spiders before the rainy season
            starts and the ants come marching in.
From: dadams@cray.com (David Adams)
Newsgroups: rec.food.cooking,rec.food.historic
Subject: Vinegar
Date: 26 Aug 92 16:11:41 GMT
Reply-To: dadams@cray.com
Followup-To: rec.food.cooking
Organization: Cray Research, Inc.

Note the followup-to rec.food.cooking



When buying vinegar at the store:

What exactly is meant by the phrase, "Diluted with water to 
5% acidity".  Does this mean that the mix is 5% vinegar by 
weight?  5% acidity does not make sense to me.  I could
relate to pH.  Maybe it should say 5% acetic acid by
weight.  But then is that what it really means?

If one were to make vinegar how would they tell the 
vinegar content %.  


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       member--Minnesotans for Global Warming.
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: Clotted Cream
Date: 26 Aug 92 02:31:05 GMT
Article-I.D.: jfwhome.BtKKBv.3qF
Organization: Our Lady of Perpetual Mirth (Pacifica)

In <1992Aug25.194739.14501@u.washington.edu> dcoder@u.washington.edu writes:

>In article <1992Aug25.174334.2065@infonode.ingr.com> margaret@infonode.ingr.com  
>(Margaret Wiginton) writes:
>hcls7@jetson.uh.edu (Marino, Nancy F.) writes:

>	>.... By mail order, try Maison Glass, 52 East
>	>58th St. New York, NY 10022 (tel. 800-822-5564). They
>	>apparently have a 5-ounce har for $4.95 plus shipping. 
>                                                 ^^^^^^^^^^^^^
>I called Maison Glass (my husband has been craving clotted cream
>ever since his recent trip to the U.K.).  It has to be shipped airmail
> --  the person I spoke with said that shipping would be around $25.
>---
>That sounds grossly high for airmail. For that weight and price, the shipping  
>via FedEx to arrive on your doorstep before 10AM the next day would be less.


All right, that's enough!  Will this do?

From "The complete dairy foods cookbook", by E. Annie Proulx & Lew
Nichols (Rodale Press, Emmaus, Pa.) (C)1982 by authors.  Reproduced 
without permission, of course.  

	I recommend this book very highly, although I don't have the 
facilities to make hard cheeses and my husband won't eat any kind of
cheese (so I'd have to make smaller than practical batches).

p. 76:

		Kaymak or Near Eastern Clotted Cream
This delicacy is used liberally with Near Eastern patries and is equally
good with puddings, fruit pies and fresh fruit.

	1 quart heavy cream

1.  In a very large kettle bring the cream almost to a boil over very
	low heat. 
2.  With a ladle, scoop cream out of the kettle and pour it back in from 
	on high so that it makes many bubbles.  Continue doing this 30
	minutes to 1 hour until the kettle is full of fine cream bubbles.
3.  Remove from heat and set in a quiet place to cool gradually for
	several hours.
4.  Refrigerate and chill for 24 hours.
5.  The thick carpet of cream that lies on top of the liquid is the
	kaymak or clotted cream.  Remove it with a spatula to a bowl. 
	Cut it into slices with a knife and serve as a topping.  If too 
	soft to cut, remove it with a spoon.

	[Well, that's one version, anyway.]

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
From: mdk1@netcom.com (Mark Kaplanoff)
Newsgroups: rec.food.cooking
Subject: Re: Good cold entrees for a picnic//concert
Keywords: cold picnic
Date: 3 Sep 92 19:08:15 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

Have you thought of Vitello Tonatto [not quite sure of the spelling].
It's an Italian dish, effectively a veal pot roast served with a 
tuna mayonnaise sauce.  [Spelling is getting worse!]  There is quite
a simple recipe for it in the _New York Times Cookbook_.
Newsgroups: rec.food.cooking
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: Kitchen Countertops
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Thu, 27 Aug 92 13:44:59 GMT

I'll cautiously agree with the comments about marble.  I've had a
marble board in my kitchen for breadmaking, candymaking, etc.  It's
about 2' square, and it sits out all the time on top of my plain for-
mica countertop.  Over the last 8 years it's taken quite a beating 
and has looked it for a long time.  It's original shiny finish is
pretty much gone, and it's pocked and chipped around the edges.  It 
still does a good job for what I use it for, but I *wouldn't* want it 
for my countertop.

Jan
From: zool029@csc.canterbury.ac.nz
Newsgroups: rec.food.cooking
Subject: REQUEST: Prices for Shiitake
Date: 26 Aug 92 15:38:18 +1200
Organization: University of Canterbury, Christchurch, New Zealand

Hi all Shiitake lovers,
We have discovered a new, very cheap way of growing Shiitake
We ahve discovered a new, very cheap way of growing Shiitake
our work, we need to know what the retail price of Shiitake
is in various parts of the world.
This is because the cost of freighting from New Zealand is
very high since we are so far away from anywhere.
Can you help us please by emailing or posting back the
price you pay locally.  We can then make a sensible decision
about commercialisation.
Incidentally, we expect the price of Shiitake to rise once
its anti-viral/anti-cancer properties become more widely
known; demand should grow and prices rise as a result.
Many thanks in anticipation

Dr Kelly Duncan

on a very cheap medium.  But before we can commercialise

Newsgroups: rec.food.cooking
From: sunny@skylinx.sa.com (Sunny Heck)
Subject: Re: German dessert dumpling
Organization: Scientific Atlanta, Inc.
Distribution: us
Date: Fri, 4 Sep 92 18:29:45 GMT

Laurie, the dish you are desribing sounds a lot like the russian
dish called "syrniki", cheesenicks.  russian recipies are passed
in the families and most measures are just approximations, so 
just experiment some with the following

farmers cheese
eggs 
some flour
sugar and vanilla

Although a dessert dish, it is frequently served for breakfast,
or as a snack.
sunny
From: kati@glnserv.UUCP (Lady Dragon)
Newsgroups: rec.food.cooking
Subject: Re: PESTO RECIPE WANTED
Date: Sat, 29 Aug 92 06:35:31 CDT
Organization: Vermi-net, Houston, Tx. 77098

chachra@ecf.toronto.edu (CHACHRA Debbie) writes:

> Could somebody please mail me a recipe for pesto?  I know the ingredients (ba
>
> Debbie Chachra
> <chachra@ecf.utoronto.ca>

------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: Pesto
Categories: Sauces/dips
  Servings:  1

      4 c  packed fresh basil leaves
      1 c  packed fresh moss parsley
      6 ea large cloves garlic minced
      1 c  fresh grated parmesan cheese
    2/3 c  olive oil (olive oil only)
    1/3 c  melted butter
      1 c  pine nuts/walnut/pistachios
      1 x  salt to taste
      1 x  pepper (optional)

  Use only fresh herbs. Remove stems from basil leaves.
  You can also try it with parmesan/romano cheese.
  Thoroughly work everything into a smooth paste in a blender.  This
  is tricky - you may want to do it in stages.  I chop all the basil and
  parsley in my food processor first.  Then I combine everything but
  the nuts and cheese in the blender and let it rip.  I slowly add the
  nuts and cheese.  ONE cup of this paste covers a POUND of pasta.
  Here is my favorite PESTO recipe.  I have written it up the way that I
  make it rather than going from an original recipe.  I make about 8 -
  10 batches at a time (I grow a lot of basil) and freeze it in pint-sized
  tupperware.
  Enjoy .....Dominic S. Cusanelli

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



* * email address: nuchat!xcluud!glnserv!kati * Houston, Texas, USA, Earth * *
From: kati@glnserv.UUCP (Lady Dragon)
Newsgroups: rec.food.cooking
Subject: Re: Truffles - chocolate 
Keywords: Candy 
Date: Sat, 29 Aug 92 06:44:29 CDT
Organization: Vermi-net, Houston, Tx. 77098

ellen@hela.iti.org (Ellen Sudia) writes:

> Does anyone have truffle recipes that they would like to share?
> Thanks in advance.

------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: White Chocolate Truffles
Categories: Desserts
  Servings: 24

      8 oz white chocolate
     48 ea good walnut|pecan halves
      6 T  unsalted butter, room temp.
  1 1/2 T  water
      1 ea large egg yolk

  Preheat oven to 300F.  Set aside a wax paper-lined baking sheet.
  Chop the white chocolate into small pieces and set aside.
  Toast the nuts on a baking sheet in a single layer for 5 to 8 minutes.
  Set them aside.
  In the top of a double boiler over hot, not boiling water, melt the white
  chocolate and the butter in the water.  Stir until smooth.
  A NOTE on Melting White Chocolate: Since the fats in white chocolates melt
  at different temperatures, and since the milk proteins tend to clump if
  overheated, melting white chocolate can be very frustrating.  I've found
  that the easiest method is to chop the chocolate into small pieces and melt
  them in the microwave.  Microwave at high power for 1 minute, then stir.
  If necessary, continue the process for additional 30-second intervals until
  completely melted.  Microwave only until smooth; DO NOT OVERHEAT!!!
  Pour into a bowl and add the yolk.  Continue beating until the mixture is
  fluffy and cooled to room temperature. Chill until firm (about 4 hours).
  Remove from refrigerator and form into 24 1-inch balls. Sandwich between
  2 nut halves. Chill until ready to serve.
  Makes 24 truffles.
  Source:    "Madam Chocolate's Book of Divine Indulgences" by Elaine Sherman

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: Easy Truffles
Categories: Candies
  Servings: 64

      8 oz Semi-sweet chocolate
    1/3 c  Milk
    1/3 c  Unsalted butter
      2 ea Egg yolks, slightly beaten
    1/4 t  Vanilla extract
      1 x  Unsweetened cocoa

  In saucepan, melt chocolate with milk and butter over low heat, stirring
  until smooth. Remove from heat.
  Stir 1/4 cup hot mixture into egg yolks, the whisk yolks into chocolate
  mixture in saucepan. Add vanilla; beat well. Pour into small bowl; cover
  and refrigerate until firm. (You can store in refrigerator for up to 2
  days at this point.) 
  Form teaspoonfuls into balls; roll in cocoa and shake off excess.
  Makes 1 pound (about 2 dozen). About 75 calories each. 
  For gift-giving: use a glass jar with lid or candy dish covered with
  plastic wrap. Store covered in refrigerator for 3 weeks and in freezer for
  up to 2 months.

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


* * email address: nuchat!xcluud!glnserv!kati * Houston, Texas, USA, Earth * *
Newsgroups: rec.food.cooking
Subject: Recipe - OAT BARS/MUFFINS
From: abel@vax.sonoma.edu (dan abel)
Date: 27 Aug 92 16:31:10 -0800
Organization: Sonoma State University

This recipe is for people on a high fiber diet.  For some people, 
this *may* reduce cholesterol levels.  They are an attempt to 
duplicate the taste of oatmeal cookies, with less sweetness.  I like 
them crunchy and chewy.  Cook them less to make them softer.  Note 
that a high consumption of these for people not used to high 
consumption of fiber will cause changes in intestinal activity.

OAT BARS/MUFFINS
================

2 egg whites
1/2 c milk
1/2 c sugar
1/2 t baking soda
1 t cinnamon
1 t nutmeg
1/8 t cloves
1 t vanilla
1/4 cup vegetable oil
1/2 c flour
1 c oat bran
1 c raisins
1/2 c nuts (optional)
3 c oatmeal

Preheat oven to 325F.  Add first eight ingredients to large bowl.  
Stir, and then add all other ingredients except oatmeal.  Stir again 
and then add oatmeal.  I like the coarsest oatmeal, you may like the 
texture of the quicker-cooking stuff.  It will be extremely thick.  
Spoon into a greased 9" X 12" pan, or 24 muffin cups.  Leave it 
chunky and uneven if you like crispy nooks and crannies.  Smooth it 
down otherwise.  Cook for 25 minutes for muffins or 45 minutes for 
the pan.  This will make it crunchy and brown around the edges and 
bottom.  Cook for less time if you want it softer.


OAT BARS/MUFFINS
================
From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Newsgroups: rec.food.cooking
Subject: Re: Tandoori Ovens
Keywords: tandoor
Date: 4 Sep 92 15:32:18 GMT
Organization: Home for the Terminally Infirm

In article <8etq02Po20LH01@JUTS.ccc.amdahl.com> lzk60@jasmine.ccc.amdahl.com (Lakshmankumar Mukkavilli) writes:
>
>We have a tandoor in our house. It has stainless steel interior and 
>aluminum exterior. In between (about 1.5 to 2'') is some insulation
>material(manufacturer claims that this is the same material that
>is used on spaceships!). The tandoor is fueled by propane gas (natural 
>gas option is available). This unit is made by a company called
>Dynamic Cooking Systems, located in Huntington Beach, California,USA.
>They also make upscale bar-b-q's and commercial grills.            
>
>We are happy with the unit. Tandoori chicken and kababs come out very
>well. Our friends tell us that they are excellent. We also use our tandoor
>for baking eggplant (for making bharta) and potatoes. You can make
>four rotis(8" diameter) at a time(takes about 70 seconds). 
>We have not had much success with Naan's mainly because of problems with
>the recipe. 
>
>We have had it about for 2.5 years. No problems so far. It cost us
>$350+$60(shipping, shipped to Iowa). It is a well made device.

That sounded good to me, so  I called Dynamic Cooking Systems.  Their
phone number, for those interested, is 714-220-9505.

Apparently I didn't ask the right questions, because they quoted two
prices that are quite different from what you say you paid.  Their
stainless steel tandoor sells for $1950, and their steel and ceramic
unit costs $2550.  Just a bit much for a back yard tandoor.

Maybe these are intended for restaurants, and they have a less expensive
one for home use, but the woman I talked to didn't seem to know about
it.
-- 
Crossly the Glad-Eyed Bear              ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California
Newsgroups: rec.food.cooking
From: stefan@leland.Stanford.EDU (Stefan Michalowski)
Subject: Re: Food in sea novels
Organization: DSG, Stanford University, CA 94305, USA
Date: Mon, 31 Aug 92 23:30:57 GMT

In article <1992Aug31.215912.13711@colorado.edu> citrin@soglio.Colorado.EDU (Wayne Citrin) writes:
>
>[Note that followups are to rec.food.cooking]
>
>The thread on sea novels, and my reading of Patrick O'Brian's novels,
>has led me to wonder about some of the dishes that people in the books
>eat.  Can anyone out there describe portable soup, sea pie, figgy-dowdy,
>or plum duff?  Thanks for the help.
>

The food on British merchant sailing ships was absolutely revolting.
To blame in equal parts were the ingredients (often condemned naval
supplies) and the cook (who was known as "the Doctor" or "slushy").  
American ships often had decent food (or more of it, in any case) but 
the discipline was much worse.

There is no single recipe for a Sea Pie. It consisted of layers of
various ingredients (salt pork, salt beef, bully beef, onions,
potatos, pancakes) all baked together in one dish. There were many
other specialities that were prepared onboard: Harriet Lane (the
purported remains of a dockside streetwalker who disappeard), cracker
hash, dandyfunk. The last commercial sailing ships flew the Finnish
flag, and the food on them was not much better, except that the names
were more colorful, for example "kabelgarn" ("rope yarns") and
"angelskit" ("angel shit").


Stefan Michalowski
stefan@sunrise.stanford.edu
Newsgroups: rec.food.cooking
Subject: Re: Let's all give a round of applause to...
From: gary@cdthq.UUCP (Gary Heston)
Date: Sat, 29 Aug 92 20:18:11 CDT
Organization: Garys' Home for Obsolete Computers

sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya) writes:

> While I can scarcely complain that I hate the thought that people like my
> posts, may I request that we let this thread die. Now? Please? This is
> mortifying.

w shankar
Appended to: \user\gary\shankar

:-)
From: reza.naima@uttsbbs.uucp (Reza Naima) 
Newsgroups: rec.food.cooking
Subject: Re: selecting fresh pinea
Date: 24 Aug 92 09:30:00 GMT
Distribution: world
Organization: The Transfer Station BBS, Danville, CA - 510-837-4610/837-5591
Reply-To: reza.naima@uttsbbs.uucp (Reza Naima) 


TT>> 890232a@dragon.acadiau.ca (Steve Astels) writes:
TT>>
TT>>on a related note: A couple months ago I bought a (whole) pineapple 
TT>& ate it
TT>>with a friend. After the first couple pieces my mouth started 
TT>stinging.  "yum,"
TT>>I though, "It must be slightly acidic."  After several more pieces 
TT>my mouth
TT>>started to really *hurt*, and also bled a bit!!!!  My friend 
TT>suffered the
TT>>same effects.  Needless to say that ended our pineapple consumption 
TT>that nite,
TT>>and ever since I have been wary of buying another.
TT>
TT>Pineapple is *very* acidic and will do this...it's happened to me.  
TT>This is
TT>why you aren't supposed to put pineapple in jello; the acidity 
TT>prevents
TT>the jell from setting.  It will also burn your hands if you work with
TT>open pineapples (ask anyone who's worked in a pineapple packing 
TT>plant,
TT>like my mom).
TT>
TT>Teri Tracey
TT>San Diego, CA
TT>            

   I have used canned pinapples in jello without any problems.  And I 
don't recall ever being in pain from eating a fresh pinapple.  Are some 
pinapples more acidic than others, and are canned pinapples generally less 
acidic?

Reza Naima
reza.naima@uttsbbs.uucp  

--- WinQwk 1.10a #0
                                                                 
Newsgroups: rec.food.cooking