HDTenEightyP/NetNews huggingface dataset:
From: randy@nynexst.com (Randall Pope)
Subject: Re: cheesecake - help!
Reply-To: randy@nynexst.com
Organization: NYNEX Science and Technology
Date: Fri, 13 Nov 92 13:40:41 GMT

Here's a chocolate version:

Chocolate Irish Cream Cheesecake
---------------------------------

Chocolate Cookie Crust

11 milk chocolate sandwich cream cookies, crumbled
3 T butter, melted

In a small bowl stir together crushed cookies and melted butter till well
combined.  Press crumb mixture evenly onto the bottom of a greased 9-inch
springform pan.

Chocolate Irish Cream Filling

18 oz cream cheese
2/3 c sugar
5 eggs
2/3 c whipping cream
3/4 c Irish cream liqueur
1 1/4 t vanilla extract
2 t hot water
1 1/4 t instant coffee
1 12oz pkg milk chocolate chips, melted

In a large bowl, combine cream cheese and sugar.  Beat with an electric mixer till
smooth.  Add eggs, one at a time, beating well after each addition.  Beat in whipping
cream, liqueur and vanilla extract.  Stir together hot water and instant coffee.
Stir into cream cheese mixture.  Stir in melted chocolate.  Pour over the crust.

Bake at 350F for 15 minutes.  Lower the temperature to 200F and bake for 1 hour and
10 minutes or till the center no longer looks wet or shiny.  Remove the cake from
the oven and run a knife around the inside edge of the pan.  Turn the oven off;
return the cake to the oven for an additional 2 hours.  Chill, uncovered, overnight.
Makes 12 to 18 slices.





---
   Randall P. Pope			Expert System Laboratory
   randy@nynexst.com			NYNEX Science & Technology, Inc.
   (914)644-2397			500 Westchester Avenue
   FAX:(914)644-2404			White Plains, NY 10604
Newsgroups: rec.food.cooking
Subject: Re: Popadums!
From: gary@cdthq.UUCP (Gary Heston)
Date: Thu, 12 Nov 92 20:43:21 CST
Organization: Garys' Home for Obsolete Computers

kurtles@momth3.maths.monash.edu.au (Mr K.A. Brinschwitz) writes:

> In article <1992Nov11.095414.11324@actrix.gen.nz>, Pat.Churchill@bbs.actrix.g
> |> 
> |> Stuff deleted
> |> 
> |> I puff mine in the microwave.  So easy to do that the kids will
> |> frequently do them fore me.  BTW watch out for the smaller ones  -
> |> about 4 inches in diameter.  I like them with a *poor man's caviar*
> |> eggplant dip as a pre-barbecue snack (now there's a bit of blurring
> |> round the cultural edges :-) )
> 
> Just a quick warning: I did some in the microwave the other day. The packet
> recommended 2 mins (depending on the power rating of the nuker). I put in 
> a few for 2 mins, and voila! instant smoke bomb (the things ignited!!!!!!!!!)
> 
> Be VERY careful when nuking them - they only took about 10 secs each to puff 
> adequqtely !!

Check and see if that was the recommendation for the entire pack. 
Length of time also depends on the amount of food, as well as
the type.

(Yes, I've overcooked stuff myself; though not to the point
of having flames appear. :-) )

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: julia@fido.cs.jhu.edu (Julia Kim)
Subject: MARMITE
Organization: Johns Hopkins Computer Science Department, Baltimore, MD
Date: Mon, 9 Nov 1992 18:01:00 GMT

After reading all this discussion about Marmite, I rumaged through my refrigerator and found, yes, an old jar of Marmite, way in the back.  I bought it several months ago.  Said to my skeptical husband (He had taken a whiff of it.), "It's Marmite.  Some sort of yeast extract.  British people love to eat it."  I stuck my finger in the jar, scooped out a big chunk, and swallowed it. BLICK!  But I couldn't throw it away.  I liked the bright colors on the jar.  Sooo, after reading about Marmite on the newsgrou

p, how one should spread it ever so thinly on fresh bread or toast,  I gave it another try.  (No mold had grown in the jar, amazing!?)  It was delicious!

Some questions:  Does Marmite need to be refrigerated?  How long does it usually keep?

By the way, my German Shepherd also loves Marmite.  I'm afraid to give her too much because of all the salt.

Thanks for re-introducing me to Marmite.  I haven't seen Vegemite in the U.S.; I'll have to keep an eye out for it.
Newsgroups: rec.food.cooking
From: betsey@cunixf.cc.columbia.edu (Elizabeth Fike)
Subject: Re:  Feeding a family on $20 p.w.  impossible!
Reply-To: betsey@cunixf.cc.columbia.edu (Elizabeth Fike)
Organization: Columbia University
Date: Thu, 5 Nov 1992 18:59:39 GMT

Regarding desserts, at my grandma's house, fruit was always our
"dessert".  Sometimes with some tapioca pudding.  That way you
are just using food that you would be serving at a different
time, and it is nutritious as well. Jell-O would also be a cheap
treat for once in a while. 

One of my favorites as a kid was also toast with butter and
cinnamon sugar, or just plain sugar.  I think you just need to
re-define what you call "dessert".  

betsey

*******************************************************************************
Betsey Fike <betsey@cunixf.cc.columbia.edu>
CC '94/SEAS '94, Computer Science/Electrical Engineering

Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: REQUEST: Taboule
Organization: Actrix Information Exchange
Date: Thu, 5 Nov 1992 22:11:23 GMT

In article <1992Nov3.211916.6764@sqwest.wimsey.bc.ca> marcy@sqwest.wimsey.bc.ca (Marcy Thompson) writes:

> 
> Another great variation is to replace about 1/4 of the parsley with
> chopped fresh mint. I was taught this variant by a Lebanese friend,
> and I like it lots better than the plain kind.
> 
> Marcy
> 
> -- 

Fresh coriander, chopped, as well as parsley is pretty good, too.

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: Re: Dynamite Tiramisu
Organization: Space Telescope Science Institute
Distribution: na
Date: Wed, 11 Nov 1992 12:15:56 GMT

In article <1dpr8hINN8t0@usenet.INS.CWRU.Edu>, ak399@cleveland.Freenet.Edu (Carole A. Resnick) writes:
> 
> I agree.  Using cool whip in Tiramisu is akin to having a corned beef
> sandwich on white bread with mayo. <g>.  However, since Mascapone cheese
> is so rare and so costly, I have a substitute made with sour cream, heavy
> cream and cream cheese. It appeared in the October 1991 issue of Southern
> Living.  If anyone would like the recipe, leave me a note.


Yes, please, I'd be interested.

Janet Morrissey
"Mostly Harmless"
From: adam@wam.umd.edu (Adam L. Greenberg)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:Quesadillas (sp)
Date: 5 Nov 92 08:51:34 GMT
Followup-To: My Agent
Organization: The Gary Allen Show!

In article <1992Nov5.021129.13124@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>In a nutshell:  Went to a mexican restaurant.  I'm not spanish, but
>know how to pronounce quesadilla.  Non-spanish waitress was taking
>our order.  I asked for "kweesa dillas".  She sternly corrected me:
>"That's 'kay sa dee ya' !!"  I laughed histerically.  Guess you had
>to be there.

Hey Chris, I thought you knew how to pronounce it!

--Campus Celebrity Gary Allen
From: jgostin@mal-s1.gatech.edu (Jill Gostin)
Newsgroups: rec.food.cooking
Subject: REQUEST: Carrot and Raisin Salad
Date: 12 Nov 92 17:01:14 GMT
Organization: Georgia Tech Res. Inst., Modeling & Analysis Lab

I'm going to my husband's family's thanksgiving this year (cousins/
aunts/uncles/the works!), and they've asked me to bring a carrot
and raising salad... something I've never had before! Anyone have
a good recipe for this stuff?

Thanks,
Jill

-- 
Jill Butterfield Gostin                EMAIL: jgostin@mal-s1.gatech.edu
Georgia Institute of Technology, GTRI Modeling and Analysis Lab
"Happiness is excitement that has found a settling down place..."
-E.L. Konigsburg, _From the Mixed-up Files of Mrs. Basil E. Frankweiler_
From: oliver@dougfir.CS.Berkeley.EDU (Oliver Sharp)
Newsgroups: rec.food.cooking
Subject: Seeking good rum cake recipes
Date: 5 Nov 1992 16:14:15 GMT
Organization: University of California, Berkeley
NNTP-Posting-Host: dougfir.cs.berkeley.edu

A friend of mine asked me for a great recipe for rum-soaked cake.  You
know, the kind where you let it marinate in the rum for a long time ...

Personally, I'm not that wild about this kind of cake and don't
particularly like rum, so I didn't have any good ideas.  A search through
my cookbooks, including the (fabulous, wonderful, life-altering) _Cake
Bible_, didn't turn up anything that looked right.  None of the recipe
servers turned up anything, either (though I may have missed something).
Anybody have a particularly good recipe for such a thing?  Since it is
approaching Christmas season, I suspect other people might be interested
too.  I will summarize emailed responses.

Thanks for any suggestions!
- Oliver

Newsgroups: rec.food.cooking
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: Holiday gifts from the kitchen
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Mon, 9 Nov 92 16:30:05 GMT

I love to make preserves, but I find all the boiling, sterilizing, and
sealing (if indeed I can GET the thing to pull a seal, and about a third 
of the time, I can't) a lot of bother.

Is it really safe to just pour melted parafin on the top and screw the
lid on?   It seems so much easier, but I've been afraid it would start to 
grow "fur".

Jan
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Food Processors
Organization: Indiana University
Date: Thu, 12 Nov 1992 11:38:44 GMT

cc@dcs.ed.ac.uk (Chris Cooke) writes:
>it.  It's still working quite well.  I've had two faults: firstly the
>optional whisking attachment seized up (and never worked very well in the
>first place - IMHO it was silly of Braun to try and get a food processor to
>whisk things), 

My Cuisinart can whisk things, and it does so as well as any device
I've used, including my Kitchenaid (which is also very good at the
job.)  The whisk skims the bottom of the bowl, so there isn't even a
speck of unbeaten egg white left behind.  If Braun can't manage to get
a food processor to whisk things, maybe one should buy another brand.
-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
Newsgroups: rec.food.cooking
From: sarah@albnyvms.bitnet
Subject: Re: Help! How do u make gravy??
Reply-To: sarah@albnyvms.bitnet
Organization: University of NY at Albany
Date: Mon, 9 Nov 92 02:49:10 GMT

RAVE REVIEWS ON THIS BOOK!!!!!
 
Ohhh, I just took it from the library and haven't tried any of it
yet because everything looks SO GOOD I just can't decide!!!!!!!!!
 
If you get to it first, post a review, PLEASE!!!!!
 
YUM!!!! I get so hungry reading that book... I even have it with me
this moment...
 
Sarah, even hungry for a new recipe.
Newsgroups: rec.food.cooking
From: maura@mitre.org
Subject: Re: Salt and Pepper
Organization: The MITRE Corporation, Bedford MA 01730
Date: Thu, 12 Nov 1992 14:46:06 GMT

I am afraid I have to agree with Kellie.  My mom taught me to ALWAYS
put the salt in the shaker with more holes.  Everyone in my family
uses salt much more frequently than they use pepper and I think the
logic is they don't want to spend time trying to shake it out one measly
little hole.  My mother, too, is one for proper etiquette so she would
be devastated if she were wrong.  I am going to consult the books tonight.
If it's any consolation, every family I know in the New England area have
their salt in the shaker with more holes.  Maybe it is a regional thing.  Who
knows?????
 
 
Maura
 
 
 
 
 
 
 
Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: popcorn
Organization: University of Colorado, Boulder
Date: Tue, 10 Nov 1992 23:46:33 GMT

In article <1992Nov10.193710.5268@newshub.ccs.yorku.ca>, liana@nexus.yorku.ca (Liana Simons) writes:
> What can I say, I love popcorn but I'd like to know some other things to
> put on it besides butter.  I'm most interested in things that will keep
> the fat content low.
> thanks in advance.
> -------------------------------------------------------------------------------
> Liana Simons                         | WANDERER - Robert Simons

Our roommate makes killer popcorn!  He adds about 1/2 teaspoon of Chinese Hot
Oil (chili oil) to the canola oil he pops it in, then after it's done adds
Spike, Garlic Powder & Cayenne.  Sometimes he also throws on some Kraft Grated 
Parmesan  heese (we jokingly call it powdered puke, 'cause of the smell).  
WARNING:  This is very spicy, not for the faint-hearted!

For those of you unfamiliar with Spike, it's sort of a seasoned salt, more
seasoning than salt.  It's available from most US grocery stores.  No kitchen 
should be without it!  If you're going for low-salt, there's a salt-free version
of Spike called (I think) Vegit. 

Of course, this assumes that you're not using one of those nasty air-poppers,
or microwaving the popcorn.  Gotta use a little oil to pop it in, or the
Hot Oil trick won't work.

Kellie Matthews-Simmons
Internet::matthews_k@cubldr.colorado.edu 
Newsgroups: rec.food.cooking
From: tjoa@cory.Berkeley.EDU (Richard Tjoa)
Subject: Cake flour
Summary: What's the diff in the white stuff?
Keywords: cake flour "better than sex?"
Organization: You see Burke Lee
Distribution: usa
Date: Thu, 5 Nov 1992 04:36:12 GMT

What's the main difference between cake flour, regular flour, and bread
flour?  I've got some "better for bread" flour sitting around and I
was wondering if it'd be catastrophic to apply it to a cake use.


Thanks,
-Richard
And, I could use a (birthday) cake recipie, too...

From: spahr@hpwala.wal.hp.com (Lani Spahr)
Date: Thu, 12 Nov 1992 15:43:43 GMT
Subject: Re: Re: Bagels please (scrapple!)
Organization: Hewlett-Packard Company
Newsgroups: rec.food.cooking

In article <1992Oct29.232438.35423@ns1.cc.lehigh.edu>, dsbb@ns1.cc.lehigh.edu (D. SPENCER BEECHER) writes:
|> Pat.Churchill@bbs.actrix.gen.nz writes:
|> >
|> >
|> >I've heard of scrapple but have no idea what it is.  Do tell, someone!
|> 
|> I believe it's processed pig face.  Fry it in thin slices for breakfast.

NO,NO, a *THOUSAND* times NO! ;-)

From one who grew up in Pennsylvania Dutch country and was weaned on the stuff.
Scrapple is primarily a pork soup stock thickened with corn meal and flour. Then
refrigerated to make it firm, then sliced (NOT thin) and fried. Here's how you
do it (something I've done many times).

Take pork bones, liver, kidney, heart (the scraps left over after butchering -
hence 'scrap'ple) and simmer in water to make a nice rich stock.  Remove the
bones and pick off the meat.  Chop the meat with the other organs and return to
the stock (chop the meat as fine as you can). Season with salt and pepper
_only_.  Thicken this mixture with 3 parts corn meal and 1 part flour. Don't 
worry about how much, just use your hand as a measure and keep adding until
it's nice and thick.  Cook for a while to thicken and cook the meal and flour.
Pour mixture into bread pans and refrigerate. When set, slice 1/2 inch thick
and fry.  You don't really need to fry it *in* anything, and no it is not a 
fatty product.  You just don't need to.  Serve it with fried eggs and toast -
*HEAVEN on EARTH*.

Around here (southern New Hampshire) we can get a surprising facsimile made by
the Jones Sausage people.  When I served it to friends, they were expecting 
some greasy-bacon-like-artery-occluder.  They have all become converts when they
see how lean it is and when they taste it. I'm surprised you've not run into
it there at Lehigh. It's gotta be around there. Get some!

Lani Spahr
sphar@hpand5.and.hp.com
Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Re: Holiday gifts from the kitchen
Organization: Syracuse University, Syracuse, NY
Date: Mon, 9 Nov 92 11:59:21 EST

Well, a few years ago, I made apple mint and apple cinnamon jelly.
Gorgeous!  Apple Mint Jelly is green and Apple Cinnamon Jelly is
red.  Unfortunately, I do not have the recipe.  We made this in
a friends' kitchen, and I have been begging her to copy the
recipe down, but I don't have it yet.

I made muffins and cookies, too (actually, mini-muffins).
(I made buttermilk/dill, corn/cheese, cranberry, and lemon.) Then, I
bought a few wooden baskets (really cheap), tied plaid red/green/gold
ribbons around them and filled them with goodies I had made.  I
personalized each one by adding one thing that was appropriate 
for the receiver along with the standard goodies (for my boss,
a nice bottle of wine, for my sister, some body lotion).

They went over really well.  I started baking cookies in November
and froze them in tupperware.  I made the muffins late in November
and froze them in ziploc bags.  

I'll be doing something similar this year as I am broke and 
it's cheaper for me to make something than to spend time in
a store searching for something to buy only to know that it
will be returned.

A few words of advice on making things - make sure that whoever
you are giving the stuff to can actually eat/consume it. I also
made miniature grapevine wreaths decorated with non-traditional 
colors and added hangers so they could be hung on a tree
or just used around the house for my friends who were watching 
their weight or could not consume
sweets for some other reason - these went over *very* well.
Keep it simple if at all possible.  Buying cheap baskets and
decorating with ribbons; buying pre-decorated small boxes and
using a coordinating color of tissue paper; be whimsical - don't
be afraid to wrap things in newspaper - in some parts of the
country, these are recyclable. I got my daughter in on the deal
by using a roll of newsprint and whatever she wanted and having
her make heavy-duty wrapping paper - she had a blast with this. 
(glue, glitter, magic markers, crayons, etc. worked great and
the effect was really nice).

Just my $.02
Judy

P.S.  If you're really interested in the muffin recipes, I will
try to find them.....They are all low in fat and very good.

Judy
From: jason@ab20.larc.nasa.gov (Jason Austin)
Newsgroups: rec.food.cooking
Subject: Nutella recipe
Date: 5 Nov 1992 18:06:46 GMT
Organization: NASA Langley Research Center, Hampton, VA  USA
Reply-To: Jason C. Austin <j.c.austin@larc.nasa.gov>
NNTP-Posting-Host: ab20.larc.nasa.gov


	I remember a discussion a while back about Nutella but didn't
pay much attention, since I had never tried it.  I just picked some up
at the grocery store and am an instant addict.  Did anyone ever find a
recipe for a Nutella emulation?
--
Jason C. Austin
j.c.austin@larc.nasa.gov


Newsgroups: rec.food.cooking
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Subject: Salt and Pepper
Organization: NCAR/UCAR
Date: Wed, 11 Nov 1992 00:07:11 GMT

I still haven't found a set of salt and pepper mills I like, but I
finally got some shakers that match our plates nicely.  They are
identical, but one has two holes and the other has three.

Which one is for the salt, and which for the pepper?

-- 
/\     There may be honor among thieves, but there's none among politicians.
  \_][ <--NCAR Ilana Stern dod#009 r.b. cliff swallow ilana@ncar.ucar.edu    
      \______________________________________________________________________
From: mmr@cs.rit.edu (Margaret M Reek)
Newsgroups: rec.food.cooking
Subject: Re: How do you dry peppers? Is that how you make chili powder?
Date: 9 Nov 92 19:45:52 GMT
Distribution: na
Organization: Rochester Institute of Technology, Rochester, NY

You can dry them in your oven.  You want the temp to be about 110-115
degrees.  Since the Anaheims are pretty large, you can probably just
lay them directly on the oven racks, making sure there is room for air
to circulate around each pepper.  It will take anywhere from 8 hours
to a day or more for them to dry.  They should be dry and leathery,
and they will get kind of translucent (at least in my experience).
Store the dry peppers in a glass jar; they will keep their flavor
longer if they are kept whole and small amounts ground for use later.

Chili powder (of the commercial type) has more in it than just
chilies; there is often corriander and some other things in it, and
hotter peppers than Anaheims.  I will try to remember to post I recipe
I have at home.

Margaret

-- 
Margaret Reek, Rochester Institute of Technology, Rochester NY 14623-0887
Internet:  mmr@cs.rit.edu	(716) 475-6181 	Fax (716) 475-7100
Bitnet: mmrics@ritvax
UUCP:	   {decvax,harvard,ames,rutgers}!rochester!rit!mmr
From: euzc6010@pine.circa.ufl.edu (EQUIHUA)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST Quesadilla Recipe (with a recipe for corn tortillas)
Keywords: corn tortillas, quesadillas
Date: 13 Nov 92 00:55:17 GMT
Reply-To: euzc6010@pine.circa.ufl.edu
Organization: University of Florida  (ufl.edu)
News-Software: VAX/VMS VNEWS 1.3-4


	Quesadillas were originally called all folded tortillas filled with 
queso, everything else was called "empanada". So traditional quesadillas should
be made with chihuahua cheese or oaxaca cheese (mmmm, this last one is 
absolutely delicious!) unfortunatelly none of these can be found, at least in
Florida (I don't know along the border with Mexico). So a good quesadilla can 
be prepared with any kind of tortilla with good cheese (no cheddar, too strong
and won't melt as nicely) I use monterey jack or mozzarela and works fine. 
I only place a tortilla on a skillet (no butter no oil) and let it cook until
the cheese melts. Then I eat it with a tomatillo sauce. If you want then you
can fill quesadillas with anything you like: mushrooms, meat, chicken, potato, 
and thousands of things. 
	Other good quesadillas can be made from "scratch" if you prepare corn
tortillas at home. then you can fry them directly or make the tortillas and then
the quesadillas. A basic recipe for corn tortillas is like this:

	Corn Tortillas

2 cups corn meal (fine) or even better "maseca" found in the super markets in
  the latin section
1 cup flour
around 1-1/2 cups of water

	Mix the flours then  add the watter little by little until you get
a moist dough. Make small balls (smaller than a ping pong ball) and press them
one by one with a tortilla press (or under any two flat surfaces, only beware 
to put the dough between two pieces of plastic). Heat a skillet (I like 
one large cast iron skillet), and place tortilla by tortilla until you are done
(in Mexico you would go pressing the tortillas one by one depending on the time 
needed to cook each one). If the skillet is very hot the tortillas won't stick, 
(don't use oil). Turn them whenever the uncooked surface look a little bit dry
(this is the part you should learn with experience). Then you can make the 
quesadillas. You can make lots of this tortillas and freeze them they would last
months.

Clementina Equihua
EUZC6010@UFPINE 
Lines: 26
Date: Mon,  2 Nov 92 16:08:35 MST
Newsgroups: rec.food.cooking
From: $stephan@sasb (Stephan Fassmann, Software)
Subject: Re: American Chocolate (Re: Comfort food)
Organization: BYU

In article <CC.92Nov2181631@arran.dcs.ed.ac.uk> cc@dcs.ed.ac.uk (Chris Cooke) writes:
>From: cc@dcs.ed.ac.uk (Chris Cooke)
>Subject: Re: American Chocolate (Re: Comfort food)
>Date: 2 Nov 92 18:16:31 GMT
>In article <8498@lee.SEAS.UCLA.EDU> weiss@mills.seas.ucla.edu (Michael Weiss) writes:
>
>   On another note, does anyone out there actually like Toblerone?
>
>Bliss.  Utter bliss.
>
>Timely tip: to break apart two sections of Toblerone, it's easier to *squeeze
>them together* than prise them apart, though less intuitive.  They break
>apart either way.
>--
>	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)
>
>		

After breaking off a "mountain" I like to nibble out the hunks of almond, 
and honey. It's easier on the bigger ones  :-) .

_____________________________________________________________________
|Stephan Fassmann  Internet: $stephan@sasb.byu.edu  GEnie: S.FASSMANN
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
|The Random Acts of Kindness will Continue until Morale Deteriorates|
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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