HDTenEightyP/NetNews huggingface dataset:
From: glazier@isr.harvard.edu (Andrew Baker Glazier)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 30 Dec 92 21:01:30 GMT
Organization: Harvard University, Cambridge, MA


 I eat baker's (that's baker's, not Baker's) chocolate (unsweetened) out of
the box
-- 
"A horse! A horse! Somebody give me a horse, man, because|glazier@ 
I come to bury this dirtball, not to praise him. Whaddya |harvard.isr.edu
think I am? Whether it's nobler for the mind to make people suffer with all
these totally outrageous arrows arrows for a fortune, or what!" -- D.R.
From: jeff@maggot.gg.caltech.edu (Jeff Goldsmith)
Newsgroups: rec.food.cooking
Subject: Re: Roasting Chesnuts ???
Date: 25 Dec 1992 19:34:57 GMT
Organization: California Institute of Technology, Pasadena
Distribution: all
NNTP-Posting-Host: maggot.gg.caltech.edu

In <BzroCL.44n@fulcrum.co.uk> rct@fulcrum.co.uk (Richard Taylor) writes:

>In article <4911@wet.UUCP> sritacco@wet.UUCP (Steve Ritacco) writes:
>>Hi,
>>
>>Can anyone tell me how to roast chesnuts so that the inner skin does
>>not stick to the nuts?

I cut the "X" all the way through the skin and into the nut.
A bread knife (big and serrated) works best.  Then, if the skin
does stick, just split the shell and pull out the nut with a 
nut awl or a fork.
				--Jeff
Xref: sparky rec.food.cooking:23917 sci.chem:5565 sci.bio:4690
From: mmm@cup.portal.com (Mark Robert Thorson)
Newsgroups: rec.food.cooking,sci.chem,sci.bio
Subject: Re: Left-handed sugar
Date: Sun, 27 Dec 92 11:34:26 PST
Organization: The Portal System (TM)
  <72463@cup.portal.com> <1992Dec27.125851.17259@lclark.edu>
  <72472@cup.portal.com>

Oops, in my previous post where I referred to r- and l- (little r and
little l), I meant d- and l- (little d and little l).  I suppose I may
have made other errors, too.  I don't think about this stuff more than
about once per year.
Newsgroups: rec.food.cooking
From: justice@panix.com (Michael Justice)
Subject: Where can I get Marmite?? (USA: DC, Chicago or NY)
Date: Wed, 23 Dec 1992 14:29:11 GMT
Distribution: usa
Organization: PANIX Public Access Unix & Internet, NYC

Subject pretty much covers it;  where can I get some Marmite??  I'd
prefer a shop in Washington, DC, with Chicago as a second choice and
New York as a distant third (I don't get over there much).

Please email;  if anyone else wants the information, drop me a note.

Thanks!

			-- Michael.
-- 
Michael A. Justice / Will hack X11 for peanuts (stolen, with apologies).
justice@panix.com /  "It's barbaric, but hey! it's home!" -- "Aladdin"
Newsgroups: rec.food.cooking
From: "john lorenc" <john.lorenc@canrem.com>
Subject: request: hot wings
Reply-To: "john lorenc" <john.lorenc@canrem.com>
Organization: Canada Remote Systems
Distribution: rec
Date: 30 Dec 92 10:20:41 EST



    *************************************
    ***** The Ultimate Chicken Wing *****
    *************************************

    Categories: Ams             Chicken         bbq            

    Calories     per serving:             Number of Servings:   2
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks: FS  

    INGREDIENTS ------------------------------------------------------------

       2        kg    chicken wings                                     
       2        pt    oil                                               
       1/2      cup   Durkee Redhot sauce                               
       2        Tbsp  oil                                               
       2        tsp   butter                                            
       2        tsp   vinegar                                           
       1/2      tsp   garlic powder                                     
       2        Tbsp  ketchup for med hot                               
       1/4      cup   hot sauce for suicide wings                       

    DIRECTIONS  ------------------------------------------------------------

    Cut tips off wings, save for stock. Remove webike skin between joints.
    Cut wings at joints. Pat dry with paper towels. In med. nonstick      
    skillet or wok, heat oil to 190F. Deep fry wins 8 to 10 min. or til   
    browned.                                                              
    Stir together hot sauce, oil, butter, vinegar and garlic powder in    
    small bowl. Remove browned wings to paper towel-lined plate. Drain oil
    into bowl. Place skillet back on an unheated element.  I used 1/4     
    tabasco as Durkee Redhot replacement, was still too hot maybe 1/8 cup.
    Pour sauce into skillet; add wings and gently toss 1 min. Place       
    skillet back on heated element (med. heat). Continue tossing, 2 min., 
    or until wings have completely absorbed sauce. Serves 2               

    *** Recipe Via Compu-Chef (tm) ***
---
  DeLuxe 1.26b #1061  Live Long and Prosper..
--
Canada Remote Systems  - Toronto, Ontario
World's Largest PCBOARD System - 416-629-7000/629-7044
Xref: sparky rec.food.cooking:24090 alt.folklore.urban:32304
From: mbreen@sdacs.ucsd.edu (Michael Breen)
Newsgroups: rec.food.cooking,alt.folklore.urban
Subject: Foam in fountains (was Re: Net's Funniest Kitchen Disasters)
Date: 30 Dec 1992 20:24:58 GMT
Organization: University of California, San Diego
NNTP-Posting-Host: sdacs.ucsd.edu

When I was in Europe, detergent in fountains seemed a local pastime in
many diverse places.  Nice, France had a fountain that put on an
exceptionally foamy display one day, much to the photographic amusement
of many.

Michael Breen
singing and philosophizing
(and got very clean that day)
Newsgroups: rec.food.cooking
From: peter@taronga.com (Peter da Silva)
Subject: Re: Where can I get Marmite?? (USA: DC, Chicago or NY)
Organization: Taronga Park BBS
Distribution: usa
Date: Thu, 24 Dec 1992 04:38:30 GMT

In article <1992Dec23.142911.11580@panix.com> justice@panix.com (Michael Justice) writes:
>Subject pretty much covers it;  where can I get some Marmite??

Try the hardware store... look in the section where they keep grout and
silicone adhesives.

I wonder if Dawn has a Vegemite Muffin recipe?
-- 
% Zure otsoa besarkatu al duzu gaur?            Serveuse, ce plat bouge encore!
/c{{64 sub}forall curveto}def 312 192 translate 24 24 scale 1 -2 moveto(B;>;?>)
c fill 1 0 moveto(JIJNJP)c(JRGU@U)c(9U6R6P)c(6N6I?@)c gsave stroke grestore 0.9
setgray fill showpage %                          Peter da Silva, 77272-0711 USA
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Pound Cake                              
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Thu, 24 Dec 1992 01:10:00 +0000

John Papai writes:

>ObfoodUL: The pound cake is so called because it takes
>a pound of butter.  Avoird(mumble) or imperial pound?

Doesn't really matter.  And the butter isn't the only thing the
pound takes a pound of....

A pound of butter
A pound of flour
A pound of sugar
A pound of eggs

'Way back in American settling days, this was the easy way of
measuring out ingredients.

Jazzie

>>>MATRIX version  1.20g
From: tims@bvc.edu
Newsgroups: rec.food.cooking
Subject: Re: Thanks for Creme de Menthe info
Date: 30 Dec 92 09:57:58 CST
Organization: Buena Vista College, Storm Lake, IA

In article <wuBFwB4w161w@cdthq.UUCP>, gary@cdthq.UUCP (Gary Heston) writes:
> tims@bvc.edu writes:
> 
>> Thanks to everyone who helped out with my Creme deMenthe question!  The 
>> goodies turned out great and we have lots left!
> 
> For some reason, this sounds like an oxymoron--"great" and "lots left".
> 
> Hmmmm....
> 
> Gary Heston, at home....                ...cooking the air over my house,
> gary@cdthq.uucp                 with 3700 watts of Christmas lights...

--->
Ok, we DON'T have LOTS of the goodies left over, but we DO have LOTS of 
Creme de Menthe left over.  You have to buy a full liter bottle for two 
tablespoons of the liqueur.  But it tastes good over ice cream!

TIM

Newsgroups: rec.food.cooking
From: cdmcke@musctn.monsanto.com
Subject: Please send $250 cookie recipe
Organization: Monsanto Company
Date: Wed, 30 Dec 1992 14:45:04 GMT

Could someone e-mail me the $250 cookie recipe??  Thanks.  

CDM
-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
						I have
Candace McKeever				never been contained
cdmcke@musctn.monsanto.com			except I
	                                        made
				                the prison.     -Mari Evans
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: artemis@netcom.com (Michelle Dick)
Newsgroups: rec.food.cooking
Subject: CompuChef 2.0 now on main ftp sites
Date: 27 Dec 92 16:38:05 GMT
Article-I.D.: netcom.1992Dec27.163805.1909
Organization: Netcom Online Communications Services (408-241-9760 login: guest)

I have forwarded the new version of CompuChef (cchef20.zip) to the
major ftp site, simtel.  You can now get it from simtel, or its mirror
sites, wuarchive and oak:

	wuarchive.wustl.edu: /mirrors/msdos/database/cchef20.zip
	oak.oakland.edu: /msdos/database/cchef20.zip

(these are North American sites, those in other countries should use
simtel mirrors located near them).

I'll leave the program in my ftp directories for at least a few more
weeks:

	ftp.rahul.net: /pub/artemis/cchef20.zip
	netcom.com: /pub/artemis/cchef20.zip

The authors of cchef promise a version 3 that should be faster and
they will be switching the programing language to C++. 

CChef is a pc recipe database program and of the 10 shareware programs
I have tried, is my favorite.

--
Michelle Dick
artemis@rahul.net
From: pmcpeak@hera.Berkeley.EDU (Patricia McPeak)
Newsgroups: rec.food.cooking
Subject: Re: Cooking in the dishwasher?
Date: 21 Dec 1992 19:08:49 GMT
Organization: University of California, Berkeley
NNTP-Posting-Host: hera.berkeley.edu

In article <1992Dec19.004049.21068@netcom.com> artemis@netcom.com (Michelle Dick) writes:
>Has anyone ever cooked in the dishwasher?  And, well, why?

I have a friend who cooked some fish in his dishwasher once.  When
his wife came home from work, she could smell dinner cooking and
started looking around for the source of the aroma.  Looked in
the oven:  nothing.  Looked on the stovetop:  nothing.  Looked
in the microwave:  nothing.  She finally had to ask her husband
what was going on.  He got a big laugh out of telling her he
was cooking dinner in the dishwasher, which I suspect is why he
did it . . .

Pat McPeak
From: pw@panix.com (Paul Wallich)
Newsgroups: rec.food.cooking
Subject: Re: Real fancy hot chocolate
Keywords: chocolate
Date: 24 Dec 92 17:43:01 GMT
Distribution: all
Organization: Trivializers R Us

In <1992Dec23.222929.5357@burrhus.harvard.edu> glazier@isr.harvard.edu (Andrew Baker Glazier) writes:

>In article <1992Dec23.194305.23745@panix.com> pw@panix.com (Paul Wallich) writes:
>>If you're doing fancy, you might as well go whole hog -- take a couple
>>oz semisweet (imho) chocolate, a pint of whole milk, and a double
>>boiler. Do not attempt to use heavy cream or even half-and-half,
>>as studies have shown such recipes to be fatal to white rats.

>I wasn't a white rat the last time I looked, and in any case I really doubt
>you have any good source for that info.

Far be it from me to suggest that someone attempt to repeat
the experiment by dropping a white rat into a pot of simmering
heavy-cream hot chocolate. I think perhaps the proper cite is
Wonka et al.

paul
Newsgroups: rec.food.cooking
From: jdavis@ssf-sys.DHL.COM (Jim Davis)
Subject: Request/Ham help needed
Organization: DHL Systems, Inc.
Date: Tue, 29 Dec 1992 22:03:11 GMT

I've got a small bone-in butt portion ham I want to fix for Christmas.  It 
is 7-8 pounds.  Don't want to do a LOT of work but want it fancy enough for
guests.  Sure would like some sugestions as to how to fix it, etc. 

Thanks in advance!!
Newsgroups: rec.food.cooking
From: jprice@hobbes.kzoo.edu (Janet Price)
Subject: Re: POPCORN BALLS
Organization: Kalamazoo College
Date: Tue, 22 Dec 1992 13:11:07 GMT


My grandfather used to make chocolate popcorn balls every Xmas eve.  He
added peanuts to them, but I've never done that.  

Chocolate Popcorn Balls

4 qts popped popcorn--VERY lightly salted

1 3/4 cups sugar
1/2 cup corn syrup
7/8 cup water
2 oz bitter chocolate (unsweetened, in other words)

Cook all ingredients (except of course the popcorn) until when you dip a
little out with a spoon and dribble it into a glass of cold water, the
stuff can be mushed together to form a ball that clicks when you tap it
on a hard surface.  (My grandfather obviously didn't use a candy
thermometer!)  This takes about a 1/2 hour.  It boils up quite high in
the pan, so you might want to use a bigger size saucepan than you think
you'll need.  Stir every so often.  

When it's done, immediately pour it over the popcorn and mix it up
thoroughly.  Butter your hands and quickly form it into balls.  

-- 
            Janet Price (jprice@kzoo.edu)
Newsgroups: rec.food.cooking
From: chips@eskimo.com (:crp:)
Subject: Frozen duckling prep
Organization: >>> Eskimo North (206)-FOR-EVER <<<
Distribution: usa
Date: Mon, 21 Dec 1992 19:03:06 GMT

i was given a frozen duckling about the size of a football. I guess
the best way to ask is:
			Now what? How should it be cooked?
Need to know how defrosted should it be, how long to cook. i have a 
rack and pan setup.		Thanks.

Newsgroups: rec.food.cooking
From: whitley@mksol.dseg.ti.com (harlon whitley 952-2342)
Subject: RECIPE: Chile Pepper Steaks w/Salsa Fresca
Organization: Texas Instruments Inc
Date: Tue, 29 Dec 1992 17:38:26 GMT

CHILE PEPPER STEAKS WITH
SALSA FRESCA


2    teaspoons dried red chile powder
1    teaspoon dried red chile pods, 
     stems removed, crushed
     Fresh red chiles (for garnish)
1/2  cup red wine vinegar
2    Tablespoons fresh lime juice
2    Tablespoons olive oil
1    teaspoon salt
1    clove garlic, minced
1/2  teaspoon freshly ground black pepper
4    boneless beef chuck eye steaks,
     cut 1-inch thick (approximately 6
     ounces each)
     Salsa Fresca
4    corn tortillas (6 to 7 inches in 
     diameter)
     Lime slices


  Combine the vinegar, lime juice, olive oil,
chile powder, crushed chiles, salt, garlic and
pepper.  Reserve 1/4 cup of this marinade: cover
and refrigerate.  Place the steaks and the rem-
aining marinade in a plastic bag, turning to coat.
Close the bag securely and marinate in the refriger-
ator for 8 hours or overnight, turning occassionally.

  Prepare the Salsa Fresca.  (SEE BELOW)

  Remove the steaks from the marinade; discard the
marinade.  Place the steaks on the grid over medium
coals.  Grill the steaks for 14 to 16 minutes for
rare (140 d.) to medium (160 d.), turning once and
basting with the reserved marinade.  

  Wrap the tortillas in foil; place on the grid during
the last 4 minutes of grilling, turning once.

  Place the steaks on individual serving plates.  Fold
the tortillas in half, bring the ends around each other to 
form a cone.  Using a slotted spoon, fill the cones with
Salsa Fresca and place on a serving platter.  Garnish
the steaks with lime slices and fresh chiles. 

Serves: 4
Heat Scale: Mild


SALSA FRESCA


    Dash of commercial hot pepper sauce
1   large tomato, chopped
1   medium avocado, chopped
2   green onions, chopped
1   Tablespoon minced fresh cilantro
1   Tablespoon fresh lime juice
1   clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


  Combine all the ingredients and mix well.

Yield: 2 cups
Heat Scale: Mild


Enjoy!


Copied from Chile Pepper Mag w/out perm.


Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Worst food?
Keywords: GACK!!!!!! 
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Tue, 29 Dec 1992 23:09:48 GMT


I once had an officemate who got anchovies on his pizza, rendering the place
uninhabitable for hours.
-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet
Subject: Re: Left-handed sugar
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Sun, 27 Dec 92 07:19:35 GMT

if they eat too much of it - cramps and diarreah. 

Clover, who read the warning on the back of the sorbitol-candy iin the
health food store and put it back.
Newsgroups: rec.food.cooking
From: stcmille@panix.com (Steve Miller)
Subject: Re: Melinda's hot sauce (Was:Re: Mo Hotta Mo Betta
Date: Wed, 23 Dec 1992 14:30:35 GMT
Organization: PANIX Public Access Unix, NYC
Keywords: NPR, plugs, Mo, Hotta

>Steve Miller writes about a contract dispute between Melinda's and
>Kroger. That might explain why it disappeared from the shelves here
>in Los Angeles.

	Perhaps - the whole thing sounded stinky to me.  It was a real
Belizean product for export (there aren't a whole lot) and it sounded
like it was sort of stolen away from the Belizeans.  Actually, I'm not
certain how the legal part worked, though.  I do know that Melinda's
salsa exists, too.  I had it once and found it sort of unremarkable.  I
never saw it for sale in Belize.


>El Paso Chili Company Handmade Habanero Pepper Sauce Hellfire
>and Damnation" The ingredients seem identical, the El Paso stuff is
>from Belize, and the bottles, except for the labels, seem identical.
	
	Cool - neat tip.

>The El Paso Chile Company is at 909 Texas Avenue, El Paso, TX 79901,
>for those who might be interested in pursuing this.

>Perhaps there's one manufacturer in Belize, and the importer switched
>from Melinda's to El Paso Chile.



-- 

__________________________________________________________
Steve Miller				stcmille@panix.com
		A Famous Rock Star!
From: dondd@sr.hp.com (Don Dillon)
Newsgroups: rec.food.cooking
Subject: Re: Help!..Excess Peeled Oranges & Lemons!
Date: 22 Dec 92 19:01:02 GMT
Organization: HP Sonoma County (SRSD/MWTD/MID)
X-Newsreader: TIN [version 1.1.9 PL6]

Anne P. Mitchell JD (shedevil@vix.com) wrote:
: 
: Help!...due to..er...*circumstances* I find that I have 9 lemons, and
: 6 oranges, all of which have the outer peel [the coloured part]
: removed.  They are in a bowl in my fridge right now.  Any suggestions
: as to what I should do with them?
: -- 

Hey! When life gives you lemons....... make lemonaid.  I would think that 9
lemons and 6 oranges and a few tbls of sugar and some ice and a few mint
leaves and big tall glass and a long thin straw is in order.


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

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690
From: harvey@indyvax.iupui.edu
Newsgroups: rec.food.cooking
Subject: Re: Beef Jerky questions..!
Date: 30 Dec 92 23:24:01 -0500
Organization: Indiana University-Purdue University at Indianapolis

In article <1992Dec31.025140.25296@news.eng.convex.com>, oexmann@convex.com (Carla Oexmann) writes:
> In article <bmaple.0g1m@burner.com> bmaple@burner.com (Bob Maple) writes:
>>I keep seeing this stupid infomercials on this Ronco Electric Food Dehydrator
>>and how wonderful it is for making beef jerky.
>>
>>And it brought something up.. do you really NEED a dehydrator to make jerky,
>>or is there some 'recipe' of sorts whereby you lie it out in the sun, put it
>>in the oven, etc. to make beef jerky?
>
> In the summer, the attic works beautifully, as does a parked car ( except
> that it will drive you crazy smelling the jerky the next time you use it.

I wasn't going to bring this up but with all the do-it-outdoors advice I
am compelled to!

Whatever you do, if you don't use an oven or a drier, you should protect the
stuff from flies!  One book I read (I usually make the stuff in an oven myself)
recommended using a screened box (with the meat a couple inches away from
the screen and the screens on the side of the box because if they're on the
top the flies can still drop eggs on it).  It only takes a fly a few seconds
alone with a piece of meat to turn it into a squirming, maggot-ridden gob of
putrefaction.  Believe me, you don't want to find this out the hard way...

--
James Harvey
harvey@iupui.edu
Newsgroups: rec.food.cooking
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Subject: Re: Beef Jerky questions..!
Organization: Northwestern University, Evanston Illinois.
Date: Thu, 31 Dec 1992 05:41:42 GMT

In article <1992Dec30.232401.211@indyvax.iupui.edu> harvey@indyvax.iupui.edu writes:
>
>I wasn't going to bring this up but with all the do-it-outdoors advice I
>am compelled to!
>
>Whatever you do, if you don't use an oven or a drier, you should protect the
>stuff from flies!  One book I read (I usually make the stuff in an oven myself)
>recommended using a screened box (with the meat a couple inches away from
>the screen and the screens on the side of the box because if they're on the
>top the flies can still drop eggs on it).  It only takes a fly a few seconds
>alone with a piece of meat to turn it into a squirming, maggot-ridden gob of
>putrefaction.  Believe me, you don't want to find this out the hard way...
>
>--
>James Harvey
>harvey@iupui.edu

Ah, yes ...

This brings back fond memories of my one and only try at curing deer meat.

Procedure:

1. Spend endless hours cleaning and quartering and preparing deer.
2. Place meat in milk crates, covered with cheesecloth.
3. Let it go awhile.
4. Hear strange rustling noises coming from said crates.
5. Investigate noises,  Arrrggghhhhh!!!!!

....millions of maggots, even the dogs were alarmed.

Valerie
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Pre Bottled Faucet Water
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Mon, 28 Dec 92 19:04:20 GMT

Hey, guys?

I used to work in New York City for a company that did exactly that -
bottled tap water and sold it.  I've been told that it was "filtered"
first, but SO WHAT???  It was comparable in price to the spring water
cooler systems, too.

Clover
la1002@albnyvms.bitnet
Newsgroups: rec.food.cooking
From: JMESSING@novell.com (Jeff Messinger)
Subject: REQUEST: Juicer recipes needed.
Organization: Novell, Inc.
Date: Tue, 29 Dec 1992 18:49:15 GMT

I received a juicer for christmas and it didn't come with
any recipes. If any of you know of a good recipe book or 
have some good recipes to try please send them to me or 
put them on the net. 
Thanks in advance,
Jeff
--------------------------------------------------------
Jeff Messinger
Novell, Inc.
Internet: Jmessing@novell.com
Fax: 801-342-1085
Disclaimer: The opinions expressed here are solely mine.
            Besides who else would want to claim them.
--------------------------------------------------------
Newsgroups: rec.food.cooking
From: susanc@helix.nih.gov (Susan Chacko)
Subject: Candied fruit for fruitcakes?
Organization: National Institutes of Health, Bethesda
Distribution: md
Date: Wed, 23 Dec 1992 20:53:35 GMT

Is candied fruit a gourmet-store type thing? I'd planned to make 
fruitcake for the first time since I came to the US some  years
ago. Neither my local Safeway nor the Giant had candied fruit,
except for some unlikely-looking coloured mixed stuff (supposedly
for fruitcakes) in small tubs. When I asked for crystallized ginger 
the salespeople looked at me like I was asking for polar bear steaks.
So where does one get the stuff? I want candied orange peel as
well as the ginger.

Susan.
--
Bldg 2, Rm 316, NIDDK, NIH, Bethesda, MD 20892
(301) 496-4295 (off)
(301) 496-0201 (fax)