HDTenEightyP/NetNews huggingface dataset:
From: v076q4xb@ubvmsb.cc.buffalo.edu (WE ARE HOLDING ALL THE C'MPOSE CHX KEYS HOSTAGE ON PLANET ZORT)
Newsgroups: rec.food.cooking
Subject: Re: Spice conversion
Date: 5 Apr 92 19:29:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <1992Apr4.222805.7815@athena.mit.edu>, binkley@athena.mit.edu (Stephanie Tai) writes...
> 
>Sorry if this has been asked recently, but what is the conversion from
>fresh herbs to dry herbs?  I have a pesto sauce recipe that lists
>fresh basil in the ingredients - about how much dried basil is that?
>Thanks!
> 
>					-Steph


1 fresh tsp is about 1/4 dried...

but please please dont make pesto with dried!
you probably wont like it, at all...
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Peanut Butter
Organization: Lockheed Missiles and Space Co.
Date: Mon, 13 Apr 92 19:40:23 GMT

In article <54196@hydra.gatech.EDU> jbutterf@mal-s1.gatech.edu (Jill Butterfield) writes:
>A department store where I grew up had a little snack counter 
>called "Peanut Butter Heaven." They had every thing you could
>imagine, served with peanut butter. My favorite was toast with
>peanut butter with melted chocolate... wonderful!
>
this reminds me - Skippy used to put out a peanut butter with baco-pieces
in it - picking up on that I love peanut butter/bacon sandwiches

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: sbhattac@sales.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Kiwi "kwestion"
Date: 7 Apr 92 02:20:22 GMT
Organization: NYU Stern School of Business

In article <1992Apr2.121420.2504@dcs.glasgow.ac.uk> jack@dcs.glasgow.ac.uk (Jack Campin) writes:
>phys218@csc.canterbury.ac.nz wrote:
>> [Kiwifruit] are rather allergenic in general.  My mother loves them but
>> they bring out massive allergy symptoms in her and she cannot even touch
>> them.

>This is because of their salicylate content - about the equivalent of one
>aspirin per fruit.  (Most fruit have salicylate in them, but I think kiwis
>rate the highest).  So anyone with a known salicylate/azo-dye sensitivity
>should avoid them.

Does sensitivity to salicylate and to azo (presumably diazo, to be specific?)
dyes have anything to do with one another? And, if yes, why?

This is motivated by curiosity, not scepticism.

- Shankar
From: fenny@vicuna.ocunix.on.ca (Fenny Frampton)
Newsgroups: rec.food.cooking
Subject: Lychee Icecream With Mandarin Sauce
Keywords: ice,cream,dessert
Date: Sat, 11 Apr 92 14:04:01 EDT
Distribution: world
Organization: Vicuna Systems, Kingston, ON (613) 547-5066

Hi everyone!

The following is a fabulous recipe, taken (without permission) from the 
"Oriental Dinner Party Cookbook".

It is quite possibly the best tasting dessert recipe in the entire book!

Lychee Icecream With Mandarin Sauce
-----------------------------------
(Mandarin Liqueur gives a delicious flavor to this recipe.  If difficult 
to obtain substitute brandy).

3 eggs
1/2 cup castor sugar
2 x 300ml cartons thickened cream
2 x 565g cans lychees, drained

       MANDARIN SAUCE
       --------------
       2 x 310g cans mandarin oranges
       2 tablespoons mandarin liqueur
       1 tablespoon cornflour
       1 tablespoon water

Place eggs and sugar in pan, whisk over low heat without boiling until 
frothy, remove from heat, place in large bowl, cool to room temperature.  
Beat cream until firm peaks form, fold into egg mixture.  Puree lychees 
in blender or processor, fold into cream mixture.  Pour into deep cake 
tin, cover, freeze several hours until partly frozen.  Place into large 
basin, beat with electric mixer until smooth.  Pour into deep cake tin, 
cover, freeze several hours or overnight until set.  Serve with Mandarin 
Sauce and extra mandarin oranges and lychees if desired.

       MANDARIN SAUCE: Drain mandarins, reserve 1/2 cup syrup.  Puree 
       mandarins in blender or processor, pour into pan.  Stir in 
       reserved syrup, liqueur and blended cornflour and water.  Stir 
       over heat until Sauce boils and thickens.

Enjoy!

-----------------------------------------------------
Vicuna Systems      - 613/547-5066 [9600 v.32/.42bis]
vicuna.ocunix.on.ca - Kingston, Ontario  CANADA
From: girl@slavery.EBay.Sun.COM (Mary Smith)
Newsgroups: rec.food.cooking
Subject: Re: Things that go with peanut butter
Date: 17 Apr 92 15:42:12 GMT
Organization: Sun Microsystems, Mt. View, Ca.
NNTP-Posting-Host: slavery.ebay.sun.com



Hey I eat this too!
I thought I was just weird.
What a great way to make everyone think your
preggers though!

In article <1992Apr13.052020.23268@cco.caltech.edu> rberteig@cco.caltech.edu (Ross Berteig) writes:
>Dill pickles, the spicier and more garlicky, the better!
>I thought this was gross until I tried it, and it's good!
>
>-Michelle Berteig
From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.cooking
Subject: Re: Baking soda: vitamin killer?
Date: 11 Apr 92 16:55:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

With respect to the discussion of whether baking soda destroys
nutrients, well... I don't know.  But since the original poster
mentioned that this came from a vegetarian cookbook, the comment
may be referring to the practice of adding baking soda to the
water for soaking beans.  I have seen such a statement in other
vegetarian cookbooks as well.  However, I have never seen such
a thing mentioned with respect to baked goods.  [supposedly,
some believe that soaking beans in baking soda will cause less
flatulence upon eating them -- something I've never believed,
anyway, so I just soak them for a short time in hot water.]

In article <24020@sales.GBA.NYU.EDU  >, sbhattac@sales.GBA.NYU.EDU (Shankar Bhattacharyya) writes...
  > 
  >That claim is insufficiently qualified. Do they have any more to say than
  >just that? In most contexts this is wildly irrelevant, but I can devise
  >scenarios where this might matter.
  > 
  >- Shankar

So, Shankar -- maybe they are referring to soaking beans in a
mixture of water and baking soda.

Carol
riacmt@ubvms.cc.buffalo.edu
Newsgroups: rec.food.cooking
From: ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy)
Subject: Re: Castor sugar
Organization: None, and I like it like that
Date: Wed, 15 Apr 1992 22:57:31 GMT

Castor sugar is not powdered sugar as it is known in the US. It is
superfine sugar. In earlier days (I don't know if this is still
done) confectioners/icing sugar was 10X and superfine/castor sugar
was 4X which I assume means the degree to which it was pulverized.
Plain granulated sugar in Australia is coarser than granulated in
the US but not extremely so. The only use I have seen for superfine
sugar in the US is for bartending as it dissolves faster.

These conversions make me think more when I am cooking here rather
than going on autopilot. But the butter conversions are driving me
batty. A US recipe calling for 1/2 a stick of butter is equal to
how many grams? 

Carol Denehy


Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: Muffins and more
Organization: Stanford University, California, USA
Distribution: usa
Date: Mon, 6 Apr 1992 19:39:49 GMT

As I understand it the general composition of baking powder is:
baking soda (bicarbonate of soda), corn starch, and cream of tartar.

marilee
Stanford University
From: simon@cs.city.ac.uk (Simon Brock-Gunn)
Newsgroups: rec.food.cooking
Subject: Re: Thinking of Buying a Microwave
Date: 6 Apr 92 13:12:37 GMT
Organization: City University, London

In article <1992Apr3.002119.6241@u.washington.edu> whit@milton.u.washington.edu
(John Whitmore) writes:
>In article <1992Apr2.183352.18883@meaddata.com> dedek@meaddata.com (Mike Dedek) writes:
>
>>When I got married, we got rid of my old dial micro and are using my wife's
>>newer digital one.  I personally like it; I usually set things to odd numbers
>>like 1:08, and I couldn't do that with the dial.
>
>	Why?  Do you really have such an accurate idea of how long to 
>cook the food?  If I wanted to cook something for 1:08, I'd do it
>by hitting '1:11', 'cuz I don't have to hunt for as many different
>digits that way.

One of the best things about a microwave oven is that it gives reliable
results, eg if your cup of milk takes 1 minute to boil one day, it will
take *exactly* the same time the next.  You don't have to worry about
variations caused by heating up a conventional oven, ambient temperature,
etc.

So, once you find a time that works, stick with it.  After all, there must
be a certain timing which produces optimum results.  once you know what it
is, you can set the timer, and go away and forget about it, confident that
everything will be ok when you come back.

Apart from this, I don't know how it would be possible to do things like
melting butter and chocolate, which require short, accurate timings,
without the benefit of an accurate timer, and most of the dial ones I've
seen only seem to be calibrated in minutes, rather than seconds.

==============================================================================
|| Simon A. Brock-Gunn | Computer Science Dept. | You can't have everything ||
|| simon@cs.city.ac.uk | City University, Nort- | - where would you put it? ||
|| Tel +44 71 477 8000 | hampton Square, London |---------------------------||
|| Fax +44 71 250 0837 | EC1V 0HB, England, UK. |   (THIS SPACE FOR RENT)   ||
==============================================================================
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.cooking
Subject: Re: Cups and the destruction of the known universe (tm)
Date: 9 Apr 92 17:16:13 CST
Organization: Monsanto Company, St. Louis, MO

In article <1992Apr9.185952.3800@sequent.com>, huggett@sequent.com writes:
>>In article <1992Apr8.214148.27051@bronze.ucs.indiana.edu>, 
>>  stcmille@copper.ucs.indiana.edu (Stephen C. Miller) writes:
>>
>> > Remember, right handed use of measuring cups is merely
>> > bad and not evil.  Left handed use of any measuring device whatsoever
>> > hastens the end of the universe.
>>
> 
> Aha, but if you look even closer at the picture you will see that it
> is not the left handed use of the measuring cup 'per se' that is
> evil!  If you hold the measuring cup in your right hand, you measure in
> ounces/cups.  If you hold the measuring cup in your left hand, you have
> to measure in metric.  It's that subversive metric system that keeps
> trying to undermine a perfectly illogical measuring system that is evil!

My *GOD* you're right!  And notice *WHERE* they use the metric system!
Alright, stay calm...  OK, the government has already said that they
have re-targeted the nuclear weapons since the break-up of the 
Soviet Union.  Maybe they are already on to this insidious threat!
Jeeze, I need a drink.... Oh no, US booze bottles are *METRIC*!!!!

  TED FEUERBACH   Scientific Systems Consultant  Trilogy Consulting, Inc. 
  Lake St. Louis, MO        (314) 537-6603       tjfeue@bb1t.monsanto.com
  Disclaimer:  The opinions expressed herein are MY OWN and obviously not
  the opinions of Trilogy, Monsanto or either of my two ex-wives.           


Newsgroups: rec.food.cooking
From: nadel@aero.org (M.H. Nadel)
Subject: French Fries and mayonnaise
Organization: The Aerospace Corporation, El Segundo, CA
Date: Wed, 15 Apr 1992 17:58:13 GMT

The key is to use flavored mayonnaise.  There's a place in Santa Monica which
makes delicious Belgian style fries (thick and double fried) and serves
them with various dipping sauces.  The ancho mayonnaise (flavored with
ancho chilis) is amazing.  Not all of the sauces are mayonnaise based - there's
a peanut curry sauce that's pretty amazing too.

Miriam Nadel

-- 
"UCLA's fans are so totally mellow, nine out of every 10 have no idea where in
the world Duke University is located, or whether it was endowed by John Wayne
or named after Patty."     - Mike Downey
nadel@aerospace.aero.org
From: aknoll@hprpcd.rose.hp.com (Al Knoll)
Newsgroups: rec.food.cooking
Subject: Re: no meat sack lunch
Date: 9 Apr 92 23:47:22 GMT
Organization: HP Roseville Site

VEGEMITE (but you gotta like salt)
From: ualxn@mcl.mcl.ucsb.edu (Alex)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Fluffy Pancakes
Date: 13 Apr 92 06:53:05 GMT

In <1992Apr12.205633.17536@reed.edu> zeke@reed.edu (Zeke Koch) writes:

>harrism@dg-rtp.dg.com writes:
>ccloretta@uqvax.cc.uq.oz.au writes:

>>>After months of trying to perfect fluffy pancakes - I'm still no better off.
>>>Can anyone help me eliminate my culinary disasters by suggesting a recipe for
>>>pancakes. Someone suggested using buttermilk - does this help?
>>
>>	Separate the egg whites from the yolks. Whip the whites and
>>	gently fold them in to the batter. Buttermilk makes them 
>>	even better.
>>

[Great recipe for buttermilk pancakes deleted]

>I let it set for an hour or so. But that's probably not neccessary.

>Good luck

>Zeke Koch


Actually, I think that letting it set for an hour or so might cause a 
raising effect, much like bread.  I made some buttermilk pancakes the other
day that were good, but not as light as they could have been.  I didn't
let it set at all, as I was in a bit of a hurry and I think that might
have hurt the finished product.  But then again, I don't really know what
I'm talking about.  Any learned folk out there who know what's really going on?


--------------------------------------------------
   /\         |\   |         "My Brain Hurts!"
  /  \        | \  |
 /----\  LEX  |  \ | ATHANSON
/      \      |   \|
                            ualxn@mcl.ucsb.edu
                          University of California
                               Santa Barbara 
Newsgroups: rec.food.cooking
From: rufus@cis.umassd.edu (Rui N Campos)
Subject: Wanted: Italian cookbook
Organization: University of Massachusetts Dartmouth
Date: Wed, 8 Apr 1992 00:31:56 GMT

I'm looking for a really good Italian cookbook.  Can anyone out there
reccommend one to me?  I was considering Mary Espositos' "Ciao Italia" since
I have seen her show.  Essentially I love pasta, and chicken dishes, and I am
looking for some interesting pasta dishes.  I'm not extremely well versed in 
Italian cooking, so I don't know which provine to limit myself to.  I would 
rather try a little of everything.  Oh, yes, I am also looking for lots of
Italian vegetable dishes.

Thanks to all who respond

Rui
From: tbachman@hamline.edu (Toni Bachman)
Newsgroups: rec.food.cooking
Subject: Re: Bagels/Yeast
Keywords: Why didn't they rise?
Date: 17 Apr 92 13:44:53 GMT
Article-I.D.: uc.1992Apr17.134453.29591
Distribution: na
Organization: Hamline University, St. Paul, MN.

In article <1992Apr17.125924.26241@cbnewsm.cb.att.com> tck@cbnewsm.cb.att.com (teresa.c.kelly) writes:
>I need some help.  I made bagels last night (thanks for the recipe
>someone posted), I followed the directions very closely, but my
>dough did not rise.  Does anyone have any suggestions on what
>I might have done wrong?  I have no experience working with yeast
>at all, but I do remember how to knead dough (from my High School
>cooking class 8)  Maybe that's my problem!).
>
>Anyway, any insight would be appreciated.
>
>Tracy Proc

Well working with yeast can be tricky - you need the water at the right I
have to monitor the temp with a thermometer (Don't laugh) it works!

Good Luck!!!

Toni
tbachman@hamline.edu

I agree, never trust a skinny cook!!!
From: seb1@leia.dr.att.com (Sharon Badian)
Newsgroups: rec.food.cooking
Subject: Re: A desert island cookbook collection (what would you bring?).
Date: 13 Apr 92 19:55:51 GMT
Reply-To: seb1@vader.att.com
Organization: Bell Labs, Denver, Co.

In article <1992Apr13.175906.18716@bronze.ucs.indiana.edu>, kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:
|> It's a (usually small) island inhabited by nothing but a palm tree or
|> two. Just like in the funny pages.
|> 
|> I maintain that there are no such things, that most islands are lush.
|> And certainly they're not deserts the way people (ordinary people, not
|> hydrologists) think of deserts, no dunes, no sandstorms, no oases.

Tell that to Amelia Earhart! The current theory is that she crashed on
a small island in the south Pacific that was a desert island. She died
because there was no fresh water. Sounds pretty close to a desert to me!

Oh, and I suppose I should include a cookbook or two that I would want
on this desert island (where they would obviously have to airlift me all
cooking supplies and water :-) ).  I would want The Joy of Cooking, because
it will tell me how to cook just about anything I find. Basic but complete.
For excitement and those desert island dinner parties, I'd want the Silver
Palate cookbooks. And because I need my chocolate, Maida Heater's book of
Great Chocolate Desserts. I think she has two now, actually.

-- 
Sharon Badian
seb1@druhi.att.com
Newsgroups: rec.food.cooking
From: dgg@llcn2.jhuapl.edu (Dave Gawron)
Subject: Re: A desert island cookbook collection (what would you bring?).
Organization: Johns Hopkins University
Distribution: na
Date: Tue, 14 Apr 92 16:12:15 GMT

In <1992Apr14.125329.22152@acsu.buffalo.edu> riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) writes:

>Actually... are we talking about a desert island (as in barren,
>full of sand, no water),  OR a deserted island (as in no one
>lives there)?  If the latter, perhaps a cookbook on "meals for
>one" would be appropriate.  ;-)

Actually, I was considering a pun title like "A dessert island cookbook...",
but decided that I didn't want to get only a bunch of dessert cookbooks.

-Dave-
From: plank@cs.utk.edu (Jim Plank)
Newsgroups: rec.food.cooking
Subject: Destenching Lids
Date: 7 Apr 92 20:59:26 GMT
Organization: University of Tennessee, Knoxville - CS Department
NNTP-Posting-Host: booth.cs.utk.edu
Originator: plank@booth.cs.utk.edu

We're big on reusing jars -- but one of the problems is that often
the lid of the jar smells and we can't get rid of the smell.  For
example, we've bought Picante Sauce or pickled okra, and tried to
reuse the jars for making yoghurt, but the lids smell awful (well,
like tomatoes or vinegar) and make the yoghurt kinda non-savory. 
We've tried soaking the lids in soap, lemon juice, vinegar, and
bleach (not all at the same time), and nothing seems to work.  Does
anyone have any ideas or experience on how to destench these things? 

Jim Plank
plank@cs.utk.edu
From: jill@hpcc01.corp.hp.com (Jill Swenson)
Newsgroups: rec.food.cooking
Subject: Blue garlic!
Date: 13 Apr 92 16:12:42 GMT
Organization: the HP Corporate notes server

This is a doozy.  This weekend I cooked artichokes and made for them the two 
dipping sauces I have used for years--butter, lemon and garlic; and
mayonnaise, lemon and garlic.  The surprise this time was that the garlic
in the butter sauce turned BLUE (and yup, we ate it anyway).  What happened!?

A little detail:

 - I used the same (huge) clove of garlic and the same lemons' juice in both
   sauces.  The garlic in the mayonnaise did not turn blue.

 - Everything tasted normal, but the penicillin-blue chunks were a little
   disconcerting....

 - I melted the butter in an enamel-lined pan (family tradition--the same
   little pan used for this purpose for at least 20 years).

 - I heated the garlic with the melting butter for a short while (the
   mixture never boiled) and then added the lemon juice, removing the
   pan from the heat (usually I heat the lemon juice somewhat, but my
   technique varies).  I noticed the blue garlic about 5 minutes later.

 - The garlic was from a big jar of pre-peeled cloves I had purchased
   a couple days earlier, since I was also making 40-clove garlic chicken
   (yes, we had a theme going here).  The garlic cooked with the chicken
   looked and tasted fine, but I have no idea whether any of it came
   from the same bulb.

So, I'm betting that the combination of heat and acid did something to
turn the garlic blue, but what, and why in all the years I've been making
this sauce have I never seen this before?

Jill Swenson
jill@corp.hp.com
From: USERID@bunny.gte.com (JHarris)
Newsgroups: rec.food.cooking
Subject: Re: Blue garlic!
Date: 15 Apr 92 16:34:28 GMT
Organization: GTEL

All summer long I make herbal vinegar using "garden fresh" homegrown 
herbs.  The garlic in all of the tarragon vinegar turned blue.  This 
hasn't happened in the previous 5 years I've been making the stuff.  I 
thought it was pigmentation picked up from the tarragon, but maybe it is a 
result of contact with acids.
From: masmith@ccu.umanitoba.ca (Margaret Smith)
Newsgroups: rec.food.cooking
Subject: FIELD PEAS?
Date: 7 Apr 92 18:09:28 GMT
Organization: University of Manitoba, Winnipeg, Canada


Hi

I have a receipe that calls for field peas.  What are they and where
can I find them.  Are they frozen, fresh or dried?

Please response directly to myself.

Thank you.
Newsgroups: rec.food.cooking
From: hschmidt@magnus.acs.ohio-state.edu (Heidi E Schmidt)
Subject: Re: Fat-free Cakes, Cookies, Muffins and Pastries
Followup-To: rec.food.cooking
Organization: The Ohio State University
Date: Fri, 10 Apr 1992 22:11:47 GMT

In article <1992Mar31.193652.20628@ide.com> forman@ide.com (Bonnie Forman)
writes:
>
>   I also enjoy the Entemann`s fat-free products, but find them
>a little on the dry side.
>
>   So, when I eat the fat-free pound cake, I top it with fruit
>(chopped strawberries or raspberries) or a scoop of fruit Sorbet
>(Dole makes a good one).
>
>   Very yummy.

There are also rival products out by Country Oven (a subsidiary of Kroger food
brands)
They have fat-free and also cholesterol free baked goods and chips and rival 
Entemann`s prices.
And they have the best raspberry strudel I have had from the available store 
brands.

     Heidi
From: dpenning@ccscola.Columbia (diana penning)
Newsgroups: rec.food.cooking
Subject: RE: EGGPLANT RECIPE
Date: 9 Apr 92 01:43:24 GMT
Article-I.D.: ccscola.165
Reply-To: dpenning@ccscola.Columbia ()
Distribution: usa
Organization: NCR CCSD Columbia

Mmmmm...I haven't had dinner yet and you're making me hungry!  Here's how I
cook eggplant (one of my favorites!):

Slice eggplant thinly (not paper thin, maybe about a quarter of an inch).  Dip
slices in beaten egg that you have mixed with salt, pepper, and oregano (to
taste).  Then, dip slices in flour.  Fry in very hot oil (just a little will
do) on each side about two minutes.  Layer the slices of eggplant on the
bottom of a baking dish (size depends on how much eggplant you are cooking). 
Spread with your favorite tomato sauce, sprinkle on oregano, basil, parsley,
minced onion (you get the idea--Italian stuff!).  Then sprinkle on parmesan
cheese and a layer of shredded mozzarella cheese.  Repeating the layers if you
have more ingredients doesn't hurt a thing (it's very yummy).  Bake in a 350
oven about 15 or 20 minutes until cheese is melted and tomato sauce is bubbly.

I'd love to see other eggplant recipes.  I love it but am a little short on
uses.
From: patric@triton.unm.edu (Patricia Rathbone)
Newsgroups: rec.food.cooking
Subject: Re: No-egg salad
Date: 6 Apr 92 17:07:33 GMT
Article-I.D.: lynx.s#pjctr
Organization: University of New Mexico, Albuquerque, NM

>From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
>A local wolesaler of natural-food type sandwiches makes a wonderful
>tofu egg salad analog ... <more and recipe omitted>.
 
>But something's missing. Anyone care to experiment?

I use a similar recipe (sometimes using pickle or bell pepper for
crunch instead of the celery).  I use tamari instead of salt and
I also add a little garlic.  The major difference between our
recipes is that I use turmeric, not paprika.  Try that and see if
you like it better.
-- 
 
Patricia Rathbone            BITNET:patric@unmvm
University of New Mexico     INTERNET:patric@triton.unm.edu
Albuquerque, NM, USA