HDTenEightyP/NetNews huggingface dataset:
From: moreau@apollo.hp.com (Thomas O. Moreau)
Subject: Re: Roasting Chesnuts ???
Date: Thu, 24 Dec 1992 13:57:58 GMT
Organization: Hewlett-Packard Corporation, Chelmsford, MA

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?
>
>Is there some trick to it or what?
>
>Many thanks!
>
>Steve
>

How to Roast Chestnuts

1) cut an X down the top (pointed end) of each chestnut,
   about 1/4" - 1/2" deep

2) place them in a shallow pan, bake at about 375 for about 30 - 60
   minutes, depending on size (45 will probably be about right)

3) as soon as you take the pan out of the oven, cover the chestnuts
   with about 3 layers of wet paper towels

4) peel them as fast as you can, and if one doesn't peel easily,
   just go onto another - speed is pretty important (often ones
   that don't open easily are rotten anyway)  you can always go
   back to the hard ones later

5) you might want a bowl filled with cold water nearby to dip
   your fingers into if they get too hot

Newsgroups: rec.food.cooking,rec.food.drink
From: auerbach@ncsu.edu (David D Auerbach)
Subject: Re: espresso machines
Keywords: espresso, coffee, cappucino, latte
Organization: North Carolina State University
Date: Wed, 23 Dec 1992 16:48:37 GMT

Since my last nattering on about espresso and grinders I've done a little
brand research.  First to sum up the main theoretical points: you need a
machine than develops enough pressure to produce a nice crema and a
grinder than grinders fine enough, consistently and uniformly.  The $50 Braun
is borderline for this.
Hand piston machines require higher skill level and cost MORE than good
pump machines.
Gaggia seems to be in bankruptcy (that's Gaggia USA).
The best machine I've seen lately, both for quality of the espresso and a
surprising ease of use (it tolerates clumsiness in the tamping of the
coffee, for instance) is the Saeco Rio Vapore.  It lists for some enormous
sum but I managed to get it for my brother @$325.   The cheapest adequate
grinder is a Bunn at about $100. It's ugly.  But under $500 puts you in
business, which is better than I expected. The next down in the Saeco
model line is probably (but I'm not sure) just as good but takes more
skill to use.  They seem to be very well built.
Newsgroups: rec.food.cooking
From: stcmille@panix.com (Steve Miller)
Subject: Re: When do you need olive oil or other oil?
Date: Wed, 23 Dec 1992 14:25:54 GMT
Organization: PANIX Public Access Unix, NYC
Keywords: olive oil when?

In <22DEC199218214653@stars.gsfc.nasa.gov> offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) writes:

>>Can we not use olive oil in baking?
>>
		Bad Idea! (in general - though low grade might be OK)
 
>A Guide to Various Oils for the Culinary Inexperienced:

>OLIVE OIL -	Strongly flavored.  I use it to flavor tomato sauce and white 
>		pizzas.  Don't cook things in it or use it in cakes, etc, unless
>		a recipe _specifically_ calls for it.

		I disagree.  I use olive oil in all kinds of cooking
except baking.  I don't deep fry in it, but I do use it to brown chicken
and virtually anything else where the food will pick up some of the
flavor.  I wouldn't use it for eggs or where the food won't pick up the
flavor.  Except for deep frying I always use extra virgin - it costs
more but it is very worth it.

>SESAME OIL -	
		Ditto for hot chili oil.  although can be added to some
stews with good effect.


>PEANUT OIL - 	Contains a mild flavor.  I usually use this as the oil in 
>		stir-fries.  I don't use it in cakes, etc, and have never tried,
>		so I can't tell you if it works or not.  If stir-frying, you
>		can use this as "oil."
	

	What to use when you don't want olive flavor.  Much better,
IMIO, than any of the other standard vegetable oils.
-- 

__________________________________________________________
Steve Miller				stcmille@panix.com
		A Famous Rock Star!
Xref: sparky rec.food.cooking:23915 sci.chem:5563 sci.bio:4687
From: degraw@lclark.edu (David Degraw)
Newsgroups: rec.food.cooking,sci.chem,sci.bio
Subject: Re: Left-handed sugar
Keywords: Chemists Please. . .
          ~~~~~~~~~~~~~~~~~~~~
Date: 27 Dec 92 12:58:51 GMT
Article-I.D.: lclark.1992Dec27.125851.17259
Organization: Lewis & Clark College, Portland OR


In article <72463@cup.portal.com>, mmm@cup.portal.com (Mark Robert Thorson)
writes:

>>Please excuse the cross-posting into the sci newsgroups, but we've been
>>having a discussion in rec.food.cooking about the supposed existence
>>of left-handed sugars which are indigestible hence calorie-free.
>>I contend that if L-sugars were calorie-free, they probably wouldn't
>>be sweet, either.  Can someone in the sci groups clarify this?

By L-sugar, I suppose you mean the levorotatory variety of an enantiomer.
Common table sugar is sucrose, an enatiomeric molecule.  The stuff
we eat is a racemic (50%-50%) mixure of R and L sucrose.  It may be 
possible to isolate L-sucrose by using a *certain* microorganism which 
can metabolize only R-sucrose.  A technique I read about to isolate
alpha-L-glucose used a microorganism (I don't have the refernce for which
kind) which selectively metabolized alpha-R-glucose.

I cannot tell you which enantiomer of sucrose actually reacts with human
taste receptors.

Both R and L sucrose should be digestible since only a fraction of human
digestion is carried out by bacteria.  Most of the digestion of 
sucrose occurs in the small intestine where it is lysed by sucrase into
glucose and fructose.  Glucose and fructose are then transported to the 
liver for storage via the intestinal capillaries.  Although most of the
bacteria live in the small intestine, they seem to play a small role in
sucrose digestion
Organization: Student Employment Office, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Tue, 22 Dec 1992 15:20:11 -0500 
From: Judi Mancuso <jm5p+@andrew.cmu.edu>
Subject: Re: The Net's Funniest Cooking Disasters, cont'd.
	<1992Dec13.100737.18897@zia.aoc.nrao.edu>

What a fun thread--

Here's mine:
Trying to impress my new husband and a few of his family members, I
invited them to dinner.  This was about 10 years ago when Quiche was a
real "in" thing to make.  So, I decided to make Shrimp Quiche.  Anyway,
since I was real novice on things, I wasn't quite sure what the recipe
called for when it said "half and half"---I called my girlfriend and she
said, "you know, the milk that is heavier than milk" (she was as
kitchen-wise as me, I guess).  So, I bought Eagle Brand sweetened
condensed milk--imagine how Shrimp Quiche tasted with that stuff? Just
the memory of it makes me ill..........
Then, trying to impress my family soon after my marriage, I invited them
for Easter.  Since I always had Ham, I figured we would have Ham.  I
went to the store and bought the first Ham I saw--in a can.  I thought
that was pretty exciting to have a perfectly shaped ham---I never gave
it a thought that there were hams to be found in the meat case.  When I
opened it on Easter, I noticed that 6 inch silver cylinder was lodged
lengthwise down the center of the ham--I figured that this was some kind
of "temperature" device and cooked it that way ( I even laid the
pinapples and cherries over it!).  When my stepmother saw me trying to
disengage the thing, she asked about it.  I said that I could not find
the directions for it but it was something to make sure that the middle
of the ham was cooked enough.  She gently informed me that it more than
likely a piece of machinery that was left in the ham while they
processed it!  She went on to say that it was probably not a great idea
to eat that ham.  Well, we had a hamless Easter that year.

Although those 2 stories (and probably millions of others!) are not a
great reflection on me as a cook---I can pretty much say that those same
people I dooped then now consider me a fabulous cook.  I am a late
bloomer.   
Enjoy!  Judi Mancuso
From: guy@slustl.slu.edu (Guy Smith)
Newsgroups: rec.food.cooking
Subject: Re: Another bread flour question
Date: 30 Dec 92 16:05:29 GMT
Organization: Saint Louis University  Saint Louis, MO

In article <1992Dec29.183129.17155@siemens.com> aad@siemens.com (Anthony Datri) writes:
>Look in "health food" stores.  Beware that whole wheat flour, while a fine
>thing, is low in gluten, so to get a good loaf it's best to either dump in some
>extra gluten, or use, say, 2/3 bread flour and 1/3 whole wheat.  I've done
>the latter with all sorts of flours -- millet, etc.  Buckwheat was great.

The gluten content of whole wheat flour depends on the type of flour.
Any good health food store or coop should have both pastry (soft wheat)
and bread making flour (hard winter wheat). I have made many loaves of
pure whole wheat bread with more than adequate gluten by using the
appropriate flour. Note that hard wheat flour is not especially good for
such things as pancakes. There, pastry flour is superior. If you want
to use non-wheat flours, some mixing will probably be necessary as many
are low in gluten (e.g., rye and corn).
Newsgroups: rec.food.cooking
Subject: Re: Request for HOT peppers
From: gary@cdthq.UUCP (Gary Heston)
Date: Fri, 25 Dec 92 14:53:25 CST
Organization: Garys' Home for Obsolete Computers

dye@i88.isc.com (Ken R. Dye ) writes:

> In article <Ti42VB3w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:
> >deniseo@hpmwtd.sr.hp.com (Denise O'Connor) writes:
> >
> >>  Recipe for the HOTTEST chili peppers to use in cooking.
> >
> >Habanero, a.k.a. scotch bonnet peppers, are reputed to be the
> >hottest. Some claim that there are some Thai peppers equal or
> >hotter.
> 
> 	What is a Thai pepper?  Is it a Seranno?

A pepper from Thailand. I have no idea what the variety would
be, but I've met a lady from Thailand that eats jalapenos like
candy, repeatedly commenting that they're not hot....

Gary Heston, at home....
gary@cdthq.uucp
From: kowtko@cogsci.ed.ac.uk (Jacqueline Kowtko)
Newsgroups: rec.food.cooking
Subject: Re: What is Suet??
Date: 22 Dec 92 13:18:51 GMT
Organization: HCRC, Edinburgh, UK

alanb@cheque.uq.oz.au (Alan Barlow POP a/c) writes:
>mawells@gallua.gallaudet.edu writes:
>
>>What is SUET??  Can I find it in a regular grocery or do I have to go to a 
>
>I had the same problem a week ago. Suet is hard animal fat. The easiest


Suet is the hard fat from round the kidneys of cattle and sheep.

-- 
 *      Jacqueline Kowtko       | Human Communication Research Centre    *
 *                              | University of Edinburgh                *
 *   J.Kowtko@edinburgh.ac.uk   | 2 Buccleuch Place                      *
 *                              | Edinburgh EH8 9LW, SCOTLAND            *
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Re: Net's Funniest Kitchen Disasters
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Wed, 30 Dec 92 18:36:23 GMT

Excuse me?

I think I missed something here... you put LIVING sharks in the
pool and they died from the mistreatment and this was funny?
 
I MUST have missed something...

  
Clover
la1002@albnyvms.bitnet
This is my very first sig.file

Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Please send $250 cookie recipe
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Thu, 31 Dec 1992 05:58:37 GMT

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


Sure!  email me a check for US $250 8^)
-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet
Subject: Re: Worst food?
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Sun, 27 Dec 92 07:02:11 GMT


Clover
From: jerryg@jaiser.rain.com (Jerry Gaiser)
Newsgroups: rec.food.cooking
Subject: Re: Another bread flour question
Date: 3 Jan 93 17:03:59 GMT
Article-I.D.: jaiser.c09swB1w165w
Organization: Jerry's Attic, Gaston OR


While I'm not a bread making expert, I do enjoy making a nice loaf and
I'd like to add a recommendation to this thread.

Try to find a copy of 'English Bread & Yeast Cookery" by Elizabeth David.
Lots of historical and technical information on flour, yeast, and all the
aspects of breadmaking along with recipes. Though originally written from
the British point of view, I found it very interesting and very useful.

--
Jerry Gaiser (jerryg@jaiser.rain.com)              (voice) 503-359-4017
Fidonet 1:105/380                                    (bbs) 503-359-5111
PBBS n7pwf@n7pwf.or.usa.na
                                                 .. I read banned books ..
Newsgroups: rec.food.cooking
From: Arnie Skurow <arnie@magnus.acs.ohio-state.edu>
Subject: Whipping Cream STABILIZER FOUND
Organization: The Ohio State University
Date: Mon, 28 Dec 1992 11:56:11 GMT

Yesterday, while shopping in a "gourmet" supermarket here in Columbus I 
found a whipping cream stabilizer called Whippit.

It comes in small envelopes, two to a package, with each package 
portioned to stabilize 1/2 pint of whipping cream.  Price was 79 cents
for the two packets.

I haven't tried it yet.  Thursday is my day to try it.  I'll post an
evaluation.

Arnie Skurow
Newsgroups: rec.food.cooking,sci.chem,sci.bio
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: Left-handed sugar
Keywords: Chemists Please. . .
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Sun, 27 Dec 1992 21:26:34 GMT


In article <1992Dec27.125851.17259@lclark.edu>,
degraw@lclark.edu (David Degraw) writes:
|>
|>By L-sugar, I suppose you mean the levorotatory variety of an enantiomer.
|>Common table sugar is sucrose, an enatiomeric molecule.  The stuff
|>we eat is a racemic (50%-50%) mixure of R and L sucrose.

Common table sugar is in fact entirely alpha-D-glucose linked by a 1-6
ether bridge in alpha configuration to alpha-D-fructose.  It is NOT a racemic
mixture.  Enzymes are extremely picky about which enantiomer of a molecule they
will accept, and the plants that are sources for table sugar only synthesize
the alpha-D-glucose-(1->6)-D-fructose enantiomer.

|>  It may be 
|>possible to isolate L-sucrose by using a *certain* microorganism which 
|>can metabolize only R-sucrose.  A technique I read about to isolate
|>alpha-L-glucose used a microorganism (I don't have the refernce for which
|>kind) which selectively metabolized alpha-R-glucose.

That would have to be a bacterium lacking the enzyme that performs general
alpha-linkage cleavage of disaccharides, but posessing the enzyme that
specifically cleaves alpha-D-glucose-(1->6)-D-fructose (aka D-sucrose).

|>I cannot tell you which enantiomer of sucrose actually reacts with human
|>taste receptors.

I think they both do.

|>Both R and L sucrose should be digestible since only a fraction of human
|>digestion is carried out by bacteria.  Most of the digestion of 
|>sucrose occurs in the small intestine where it is lysed by sucrase into
|>glucose and fructose.

There are bunch of other disaccharide lyases, some of which are stereospecific
for particular simple sugar isomers (e.g., lactase), and some of which are not.
The more general-purpose ones act much more slowly than the specific enzymes.
All of them demand the alpha enantiomeric form of the glycosidic linkage.

|>  Glucose and fructose are then transported to the 
|>liver for storage via the intestinal capillaries.  Although most of the
|>bacteria live in the small intestine, they seem to play a small role in
|>sucrose digestion
|>
Although they play a big role in lactose indigestion, and anybody with lactose
intolerance (lack of the enzyme lactase) can attest.

--PSW
From: filbo@deeptht.santa-cruz.ca.us (Bela Lubkin)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Summary: chocolate pumice
Date: 22 Dec 92 12:06:28 GMT
Organization: R Pentomino
X-Claimer: I >am< R Pentomino!

Ahh, Mike Van Pelt's mud pie story reminds me...

I don't remember the context, but I was trying to melt some chocolate
(perhaps for a cake glaze?)  I was doing it "right", with a
double-boiler setup.

As the chocolate slowly melted, I became impatient and decided to try to
speed the process by adding some water.  What possessed me to do this, I
will never know.  My sister, who was watching the proceedings, tried
unsuccessfully to stop me.  You can probably guess that adding water to
melting chocolate does not make it melt faster.  In fact, it quickly
assumed a bizarre chalky/lumpy/syrupy consistency that even I recognized
as undesirable, at best.  I guess water conducts heat better than
half-melted chocolate; the water started to steam and boil while the
chocolate tried to solidify around it.

So, in another flash of brilliance, I thought "maybe nuking will even
out the heating".  I poured the whole mess into a glass peanut butter
jar and tossed that in the microwave.  A minute later I had a jar of
what we dubbed "chocolate pumice".  It really had the consistency of
pumice (volcanic ash-rock).  It didn't taste much better than pumice,
either.  Scratch one recipe and one peanut butter bottle.  ;-}

Bela Lubkin  * *  //  belal@sco.com   uunet!sco!belal   ZURC ATNAS morf EVIL!
     @     * *   //  filbo@deeptht.armory.com    scruz.ucsc.edu!deeptht!filbo
R Pentomino  * \X/  Filbo @ Pyrzqxgl +1 408-476-4633 and XBBS +1 408-476-4945
Newsgroups: rec.food.cooking
From: warren@nysernet.org (Warren Burstein)
Subject: Re: Strawberry and chocolate pizza?
Reply-To: warren@nysernet.org
Organization: Mail to News Gateway at Wang Labs
Date: Tue, 22 Dec 1992 22:45:41 GMT

I've got a recipe for Cherry Pizza, from "Cheesecakes" by Sylvia
Schur, published by Irena Chalmers Cookbooks, New York, NY.

Makes one 12" pie and one 9" pie (why not two 10.5" pies?)

Stir, let stand about 10', until bubbly
    1 envelope active dry yeast
    1/2 c very warm water
    4 t sugar
    1/4 t salt
    1/2 c flour
Add, beat until formss a ball
    5/6 c very warm water
    3.5 c flour
Knead until no longer sticky.
Divide into two pieces. one about twice as large as the other.  Roll
larger to 14" circle, smaller to 9".

Beat, spread over dough
    1 c ricotta
    1/4 c heavy cream or plain yogurt
Combine, spread over cheese, letting some show thru
    2 cans (16 to 21 oz each) cherry pie filling
    1/2 t almond extract
    1 t grated orange rind
Sprinkle with
    cinnamon (no amount specified)

Bake 30 to 40' at 425F, or until crusts are crisp and brown.

I've never tried it, but it sounds good.  The book doesn't say, but I
assume it's meant to be served hot.
-- 
/|/-\/-\        Avoid bus station food wherever
 |__/__/_/      you find it as it is a danger
 |warren@       to the wasteline and it drips
/ nysernet.org  all over your clothes - Professor Shaw's cookbook
From: strnlght@netcom.com (David Sternlight)
Newsgroups: rec.food.cooking
Subject: Re: Melinda's hot sauce (Was:Re: Mo Hotta Mo Betta
Keywords: NPR, plugs, Mo, Hotta
Date: 23 Dec 92 02:08:59 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)


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.

The store that used to carry it (Bristol Farms) now carries "The
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.

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

Or, one could call Melinda's and ask. Melinda's Gourmet Food Products,
New Orleans, LA 70113.

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

David
Newsgroups: rec.food.cooking
From: paulchem@tigger.cs.Colorado.EDU (Atharvan)
Subject: REQUEST: Gobi Manchurian (Cauliflower Chinese dish )
Organization: University of Colorado, Boulder
Date: Tue, 29 Dec 1992 21:56:44 GMT


Would anyone out there be kind enough to send me the recipe for
Gobi Manchurian, made from cauliflower.

It tastes divine.

You will have the gratification of knowing that one hungry soul
eats his favourite food, thanks to you. :-)

Stay Cool.

----------------------------------------------------------------------------
.   Rain makes me remember,                                                .
.   The sunset of that golden hour,                                        .
.   When my eyes were first opened,                     Paul Chemmanoor    .
.   And I saw your eyes, No longer blind.                   Boulder.       .
----------------------------------------------------------------------------
VSANNICE
Newsgroups: rec.food.cooking
Subject: spice grinders
From: VSANNICE@weizmann.weizmann.ac.il (Annice Grinberg)
Date: Mon, 28 Dec 1992 08:01:02 GMT
Organization: Weizmann Institute of Science

Hi,

My son, who lives in Pittsburgh, is interested in buying a spice grinder.  Does
anyone know a good source in his area or by mail order?  Recommendations for
brands are also welcome.

Thanks,

Annice
From: charvel@salzo.Cary.NC.US (Jeff Cogswell)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: RECIPE FOR BROWN"S CHICKEN & KFC CHICKEN
Date: Thu, 31 Dec 92 13:17:13 EST
Organization: SalzoBoard BBS

sparkle@access.digex.com (Pat) writes:

> In article <o6iLwB2w165w@salzo.Cary.NC.US> charvel@salzo.Cary.NC.US (Jeff Cog
> >          salt
> >          pepper
> >          MSG
> >          flower
> 
> What in the name of heaven is "flower?????????????????"
> 
> Pat
> 
> sparkle@access.digex.com

KFC uses dried roses.  haha, just kidding.  It was very,very,very early 
in
the morning when I wrote that.  All I know is it's supposed to be
some sort of flour, perhaps all-purpose...

jeff
charvel@salzo.Cary.NC.US
From: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.cooking
Subject: Re: Leftover goose - what
Date: 31 Dec 92 16:21:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

From: barrie.lax@synapse.org (Barrie Lax)
SM<Subject: Re: Leftover goose - what should I make?

Steve Miller wrote:
SM<Yeah, and I think the French in fowl areas use goose fat like we use
SM<butter, to spread on bread cold.  Sounds good to me.

And how about the fowl in French areas, we do not want to forget them.

I concur! Cold goose fat shmeared on bread and lightly salted is to die.
Also add to chopped liver, use to fry onions to add to liver and what
else.

               Bar.
---
 . 1st 1.01 #300 . If there is no God, who pops up the next Kleenex?
Newsgroups: rec.food.cooking
Subject: Pearl sugar
From: rz80999@mcvax4.d48.lilly.com (Cristy James)
Date: 23 Dec 1992 14:13 EST  
Distribution: world,local
Organization: Lilly Research Laboratories
News-Software: VAX/VMS VNEWS 1.41    Lines: 18


I have a cookie recipie that calls for pearl sugar.  Does anyone know what that
is?  Or where I can find it?  I couldn't find it at my grocery store in the
sugar section.

Please respond via email.
Thanks!
Cristy



--------------------------------------------------------------------------------
Cristy James
Lilly Research Laboratories                     V
317-276-9608                                  (o o)
Cristy@Lilly.com                             (  v  )
-----------------------------------------------m-m------------------------------
                                              ^^V^^
Newsgroups: rec.food.cooking
From: JBUTLER@YaleVM.YCC.Yale.Edu (Jon Butler)
Subject: REQUEST:  Dawn Scotting's muffins
Organization: Yale University
Date: Mon, 21 Dec 92 22:53:52 EST

Would Dawn Scottingplease post her recipes for CARROT & WWALNUT muffins and
for CARROT & HONEY muffins?  Thank you.
Newsgroups: rec.food.cooking