HDTenEightyP/NetNews huggingface dataset:
From: turgd00@DMI.USherb.CA (DAVID TURGEON)
Newsgroups: rec.food.cooking
Subject: Re: towel ignites in microwave oven
Date: 16 Nov 92 15:52:54 GMT
Article-I.D.: DMI.BxtG47.GGv
Organization: Universite de Sherbrooke -- Dept. d'Informatique

In article <gkX4TB3w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:
>sheriffp@Software.Mitel.COM (Peter Sheriff) writes:
>
>> 
>>      Yes, paper towels can ignite on their own. Most microwave cook books
>> and sometimes the microwave instruction manuals state that you shouldn't
>> use paper towels in the microwave. My wife has ignored this a few times
>> and we have not had a fire yet but some of the towels are very hot and
>> dry when they come out of the oven. I think they were very close to
>> ignition. I believe that paper products contain some metallic compounds
>> which could cause arcing and the arcs then set the paper on fire but I
>> may be wrong.                        
>
>I've never had any problems with *paper* towels; the original poster
>was asking about a *cotton* towel.
>
>Unprinted paper towl is fine (the inks may contain metallic compounds),
>but I'd never put a piece of fabric into any microwave oven.
>
>Gary Heston, at home...
>gary@cdthq.uucp


I use paper towels all the time in the Microwave to cook Bacon, with or
without color. I've never had any mishaps.

My worse experience was with a Bag from WEndy's Restaurant.... I got home and
put it in the MicroWave...  I never bothered to look inside.... There was foil
paper....What a fireworks display !!!!

5 years later, the microvave still works fine....

David
Newsgroups: rec.food.cooking
From: thiessen@emr1.emr.ca (Tracy Thiessen)
Subject: Re: Thanksgiving Turkey - what do you have WITH it
Organization: Energy, Mines, and Resources, Ottawa
Date: Fri, 20 Nov 1992 13:30:21 GMT

In article <BxzBAx.8vw@NeoSoft.com> jbrandt@NeoSoft.com (J Brandt) writes:
>In article <psima01.722163612@convex>, psima01@convex.zdv.uni-tuebingen.de (M. Maisack) writes:
>> with all the stuffing recipes, one question remains:
>> what does one usually/traditionally have along with
>> the bird?
>
>That's easy.  We always have the same menu:
And SO do we....> 

onion stuffing
brussell sprouts wuth cheese sauce (never learned to
spell or pronounce that correctly, don't want to,
last remnant of childhood)
whipped (not mashed) potatoes with gravy
peas with pearl onions
carrots glazed with brown sugar and nutmeg

and that everlasting Thanksgiving dinner institution....

>ocean spray brand jellied cranberries

Wines habitually on the table include a gutsy Italian
white and some sort of Cabernet Sauvignon.

For dessert, for those not in physical pain from
overindulgence, we always always have pumpkin pie
with whipped cream.

Tracy




> 


>-- 


>--


Newsgroups: rec.food.cooking
From: sundermm@columbia.dsu.edu (MARC SUNDERMEYER)
Subject: WANTED-Not neccisarily HOT mex recipies
Organization: Dakota State University
Date: Sun, 22 Nov 1992 22:12:10 GMT

	Would anyone please send out some recipies that are HOT! but not 
always mexican.  The spiceier and the hotter, the better.
From: michelow@sdd.hp.com (Laura Michelow)
Newsgroups: rec.food.cooking
Subject: Dawn's Ice Cream Muffins/ Pumpkin Cider Bread
Date: 19 Nov 1992 18:29:44 -0800
Organization: Hewlett Packard, San Diego Division
Distribution: world
NNTP-Posting-Host: hp-sdd.sdd.hp.com

Hi, Dawn--I tried your Ice Cream muffin recipe and it worked great!
I used chocolate  chocolate chip ice cream and all-purpose flour
with approx. 1 Tbl. of baking powder instead of the self-rising
flour.

In keeping with the holiday season, here's a recipe I found in
"Breads of New England" for Pumpkin Cider Bread:

1 cup apple cider
2 cups all-purpose flour
3/4 cup light brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
2 large eggs
1/4 cup vegetable oil
1 cup pumpkin puree
1 Tbl. finely grated orange zest
1/2 cup coarsely chopped walnuts

1. In a nonreactive saucepan, boil the cider gently until it is reduced
   to 1/4 cup. Set aside.
2. Preheat the oven  to 350F. Generously grease a 9x5 loaf pan. Sift the
   flour and sugar  into the bowl of an electric mixer. Add the Baking
   powder, baking soda, salt, cinnamon, nutmeg, and allspice. Run the
   mixer briefly on low speed to blend the dry ingredients.
3. In a separate bowl, whisk together the eggs, oil, and pumpkin puree.
   Blend in the reduced cider, and orange zest. With the mixer set on
   low speed, gradually pour the egg mixture into the dry ingredients.
   Beat until well moistened. Stir in the walnuts.
4. Pour into the prepared pan and bake for 50 min. to 1 hr., covering
   the loaf with foil during the last 10 min. to prevent overbrowning.
   When a wooden pick inserted into the center comes out clean, tranfer
   the bread to a cooling rack. Let stand 10 min., then turn out.
   Cool completely before slicing.


Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: REQUEST: Hollowed out bread ball with dip
Organization: Little Dippers 
Date: Thu, 19 Nov 1992 05:34:46 GMT

I'd suggest a sturdy rye with the following dip.

Dip

1 container sour cream (8 oz?  Maybe 12)
1 sour cream container of mayonnaise (sp?) (NOT M*r*cle Wh*p)
1 - 3 tablespoons minced onion (Dry, like that in jars)
1 teaspoon Beau Monde (Spice Island exclusive spice)
   (Actually, it is a mix of crushed celery seed, onion powder, and salt)  
3 tablespoons of parsley (We use dry, but fresh may be better)

I sometimes add a little dill seed or weed. Interesting twist.

Mix all in bowl at least 12 - 24 hours before needed so flavors mix.

Hollow out bread. Keep part taken out to dip with. Fill with dip.  Eat.

Tip: To prevent soggy bread where dip is added, line hollow loaf
  with plastic wrap and fill, or cut hole so a bowl fits inside.
-- 
Chris Behrens                                  chrisb@hubcap.clemson.edu 
I accept E-mail. I send E-mail. I read news. I post news. I don't tease.
   I don't know all, don't claim to. Use this info at your own risk! 
Newsgroups: rec.food.cooking
From: pmfisher@milton.u.washington.edu (Patrick Fisher)
Subject: Roasted Chinese Duck for Thanksgiveing
Organization: University of Washington, Seattle
	
	I plan on having duck for thankgiving, bought from a Chinese
Distribution: na
Date: Fri, 20 Nov 1992 23:33:53 GMT

	Thanks, Pat-


Newsgroups: rec.food.cooking
From: WVOSS@novell.com (Wes Voss)
Subject: Re: Candy Bar Memories
Organization: Novell, Inc.
Date: Wed, 18 Nov 1992 18:58:30 GMT

In article <1edr6uINN92e@charnel.ecst.csuchico.edu> mpeter@OAVAX.CSUCHICO.EDU (Margot Peter) writes:
>From: mpeter@OAVAX.CSUCHICO.EDU (Margot Peter)
>Subject: Re: Candy Bar Memories
>Date: 18 Nov 92 16:32:30 GMT
>In article <1992Nov18.150129.25302@news.mentorg.com>, johnt@johnt.mentorg.com (John Thienes) writes:
>>I'd have to say that the candy bar that I miss is BIG HUNK.  
>                                                   ^^^^^^^^
>Oh yes! I used to get this for a nickle when the Saturday matinee was only a
>quarter and it outlasted the cousins popcorn by far. During the years the price
>went up and the bar got smaller, just like a lot of other products nowadays.
>
> 
>Margot                 "I had to sink my yacht to make the guests go home."
>                                      F. Scott Fitzgerald
>                                                   
>                                                   


But at least it's still around! 

Wes

-----------------------------------------------------------
Wes Voss
Novell, Inc
Internet: wvoss@novell.com
Fax: 801-342-1211
Disclaimer: These are just my opinions, and no one else's;
            No one in their right mind would share them...
___________________________________________________________
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: WANTED: Cauliflower Recipes
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Tue, 17 Nov 92 12:56:18 GMT

My son's favorite.

Grate cheese over head of cauliflower, I use Monterey Jack or Longhorn Colby.
Sprinkle with a little paprika.  
Microwave, medium power, until cheese melts.
Newsgroups: rec.food.cooking
From: swwang@iscnvx.lmsc.lockheed.com (Sophia W Wang)
Subject: what do you do?
Organization: Lockheed Missiles and Space Co.
X-Newsreader: Tin 1.1 PL4
Date: Thu, 19 Nov 92 21:56:18 GMT

I have been subscribing to this newsgroup for about two months now,
and I must say that it is one of my favorite. I was just wondering
about a few things. Please do not flame me as I am honestly just
curious and am not criticizing anyone in any way. Thanks in advance
for your comments.

1) Do you keep a collection of your recipes on the computer?
   (I have noticed that responses sometimes include recipes that
   were collected off the net from the past and comments are 
   included. It would seem like a heck of a lot of extra
   typing if they weren't already on the computer.)
2) Do you make a hardcopy to use in the kitchen? Or is the computer
   in the kitchen?
   (I can only access the net through my terminal at work--have yet
   to convince myself that a modem is necessary. Even if I did have
   a modem, what kind of a file would I keep on my Mac? And how 
   would I access the recipes in the kitchen?)
3) Do you try all of the recipes that you get off the net?
   (I have gotten a ton off the net just in the last month, have
   been baking up a storm, and have only tried a small fraction of 
   the recipes. Plus, I cut them out of the newspaper!)

Please forgive my ignorance, but I was introduced to the net by
someone who does not subscribe to this newsgroup ..gasp... (he would rather
just taste). 

Sophia
Newsgroups: rec.food.cooking
From: lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer)
Subject: Re: Comments on hand blenders?
Reply-To: lzsndt@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology
Date: Tue, 17 Nov 1992 15:48:38 GMT

In article <1e9a3bINNd2h@agate.berkeley.edu>, stanton@haas.berkeley.edu (Richard Stanton) writes:
>I'm considering buying a hand blender, basically a plastic covered motor with
>a blade at the end, which is supposed to be able to chop/puree/blend etc.
>with much less cleanup required than a regular blender or food processor (the
>main reason I almost never use them)
>
>Does anyone have any comments about these? In particular, how useful are they
>for whisking? How do they compare with portable whisks (with 2 balloon whisk
>attachments)? Are they worth buying, and if so, what's a good brand/price.

Hi Richard.  I have had a Braun hand blender for about 5 years.  I seldom use
it, because for most jobs either my small food processor or my  Kitchen Aid
mixer seem to be more effective. While the hand mixer is easier to clean than
all the parts of a traditional blender, I find it difficult to clean the blade
because it does not dissasemble.

I don't think the Braun whisks well--it doesn't get enough air into whatever
you're whisking. On the plus side, it is nice to be able to puree something 
right in the cooking kettle (like certain soup recipes) provided the soup is 
not too deep. In summary, if you can get one at a really cheap price, it is not
a bad device to have, but don't expect to use it as frequently as you might
think.  Good Luck!  --Lynn Schaeffer, Rochester, NY
 
Newsgroups: rec.food.cooking
From: bgoffe@seq.uncwil.edu (Bill Goffe)
Subject: Chocolate Decadence: Must be Served Chilled?
Organization: Univ. of North Carolina @ Wilmington
Date: Fri, 20 Nov 1992 13:28:07 GMT


The recent short thread on Chocolate Decadence cakes (also called
tortes; they basically just contain just chocolate, butter, sugar
and eggs) made me wonder. I've tried a number of different variations
on them in the last couple of years and _never_ were they entirely
solid at room temperature. In other words, they were just a little
bit gooey. But, if they're served chilled, they would of course
be solid (given their high butter content). Is this always how
they're served, or should I expect just a bit of goo if served
at room temprature?

If this isn't the case, any suggestions?

Bill Goffe
bgoffe@seq.uncwil.edu
Newsgroups: rec.food.cooking
Subject: Re: Do you all eat turkeys??
From: gary@cdthq.UUCP (Gary Heston)
Date: Sat, 21 Nov 92 19:06:02 CST
Organization: Garys' Home for Obsolete Computers

fritz@fc.sde.hp.com (Gary Fritz) writes:

> Turkey is definitely the standard on Thanksgiving (its unofficial name
> is "Turkeyday" :-), but not the *only* option.  Some people will do a
> ham or some such.

Actually, turkey wasn't associated very strongly with Thanksgiving 
until the late 1800s; around then, a group of poultry farmers 
started a big marketing effort, and established the tradition...

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: maryb@cix.compulink.co.uk (Mary Branscombe)
Subject: Re: I Wanna Cooka Duck
Reply-To: maryb@cix.compulink.co.uk
Date: Sat, 21 Nov 1992 15:01:00 +0000


Stab the sucker all over with a fork. All over - this is war! 
Perforate the bird. Don't jab into the skin *too* much although some 
juices will run out and crisp up the skin nicely. Season lightly. I 
don't stuff but I do basterarely, not much towards the end. I cook in 
a hot oven as suggested on the packaging. As the duck cooks, every so 
often, press the sides of the bird with a dfork so the fat and *some* 
juices run out over the skin. Tilt the bird to drain these off, you 
may need to empty the pan. This does most of the basting for you. 
Obviously, you need a trivet to keep it out of the dripping.
Cook until dark-golden brown but not dried out. I find this produces 
duck whihc is *much* less fatty, cripy skin and moist meat.
+-------------------------------------------+--------------------------+
| Ommmmmm, said the lift                    |maryb@cix.compulink.co.uk |
| Organisation: Me? You're joking, right?   |maryb@cix.compulink.uucp  |
|I know I type "teh" for "the" My fingers have their own accent ;-)    |
+-------------------------------------------+--------------------------+

Newsgroups: rec.food.cooking
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: What's for Dinner (Summary)
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Tue, 17 Nov 92 22:14:03 GMT

I compiled all the replies I saw to the "What's for Dinner" thread, and
here they are!  It makes for quite a menu:

     Chicken Fat Surprise
     Mustard & Custard
     Beans & Oatmeal
     Pickled Pigs Feet
     Bees knees and mosquito tripe
     Pig Sh*t and Cauliflower
     pasta fazool!" or "calve's brains and scrambled eggs
     Bat gravy and mushroom mash
     Butterfly Wings" or "Eye of Newt
     Chicken lips and ice cubes
     A glass of water and a worm
     Nothing, we're fasting, it's good for you
     South Wind and Rabbit Tracks
     Fried fish eyes and pickled pigs' feet!
     Air pie and custard
     Wienie Water Soup
     Stewed bugs 'n onions
     Take It or Leave It
     Bats Brains and Bugs Guts
     gumzinues (Portuguese for "grasshoppers")
     Slumgullion
     Pig's ass and cabbage
     Re-runs
     bat wings and lizard eyes
     Air pie and Water sauce
     Duck under the table
     Bread and duck under the table
     pickled pigs feet and lamb's tail
     roast hummingbird tongues on silver platters
     Caa Caa on a stick with green beans
     Fishheads and rice
     Mosquito eyebrows on Toast
     crow's wing and lard sandwiches
     Great green gobs of greasy grimy gopher guts!
     Jellied Moose Nose on Toast

Jan
Newsgroups: rec.food.cooking
From: johnt@johnt.mentorg.com (John Thienes)
Subject: Re: Candy Bar Memories
Date: Wed, 18 Nov 1992 15:01:29 GMT
Reply-To: john_thienes@mentorg.com
Organization: Mentor Graphics Corporation, Wilsonville, OR

I'd have to say that the candy bar that I miss is BIG HUNK.  As I recall
it was a hard but stretchy taffy-like confection with peanuts in it.  The
wrapper was dark brown with silvery-white block letters.  It was the best
candy bar for really gumming up in your teeth.  MMmmfffpt... > snack <

Now I just eat Butterfingers to run up my dental bill.

-- 
John Thienes                  "Soli Gloria Deo"
Mentor Graphics Corp.
john_thienes@mentorg.com
From: ballt@ucs.orst.edu (Teresa Ball)
Newsgroups: rec.food.cooking
Subject: Re: Request: Candied Yams How-to
Date: 20 Nov 92 17:08:00 GMT
Article-I.D.: gaia.1ej61gINNc3e
Organization: University Computing Services - OSU
NNTP-Posting-Host: ucs.orst.edu

Well, I don't like the regular candied yam, but yams do not taste at
all like okra.  The way I fix yams (other than plain with butter) is:

cook 2 to 3 yams in boiling water and pour water off when yams are cooked.
Drain 1 can (8 slice size) of pinapple rings into the yams.  Mash the 
yams with the pinapple juice, adding about 1/2 cup honey and 1/2 cup 
molasses.  To taste, add dark rum (best is 160 proof, but 80 proof
will work).  Lay the pinapple rings on a tray and put a portion of the 
yams on each pinapple ring.  Top with a half a marachino (sp) cherry.
Serve.  And Enjoy.

Terry
Newsgroups: rec.food.cooking
From: rthoff@esk.compserv.utas.edu.au (Rude -THE- Dude)
Subject: Re: Bubble Gum Request
Organization: University of Tasmania at Launceston
Date: Thu, 19 Nov 92 04:43:28 GMT

In article <1e5pg3INNs37@usenet.INS.CWRU.Edu>, bk699@cleveland.Freenet.Edu (Nancy D. Harwood) writes:
>
>I am looking for a recipe for bubble gum for a student's science
>project.  Can anyone help me?
>Thanks,
>Nancy Harwood

Doesn't it have something to do with a pig's prosterior? maybe you should ask
your local policeman!

*GRIN*

Later...
-- 
><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>< Boo!  <> Hello, my name is &@#&^%*(*&(^, Sorry "Bad Input!" <>  I'm single ><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>  & available><
>< Mail Me : rthoff@esk.compserv.utas.edu.au (Rude -The- Dude) <>  for dates  ><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>  anywhere in><>< "I suppose you want me to open the door"- Marvin  <> Tasmania! So write me ><
><><><><><><><><><><><><><><><><><><><><><><><><><><><> email NOW! Thank you! ><>< Not Finished yet...........................................................><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><
~/.quotes/qf2 not found!
Newsgroups: rec.food.cooking
From: klyle@liberty.uc.wlu.edu (Karen S. Lyle)
Subject: REQUEST: Maid of Scandenavia Sugar Cookie
Date: Thu, 19 Nov 1992 14:37:41 GMT
Organization: Washington & Lee University
X-Newsreader: Tin 1.1 PL5

Does anybody have a copy of the old Maid of Scandenavia sugar cookie
recipe?  Years ago my mom ordered XMas cookie cutters from them and they
had included a sugar cookie recipe.  It works wonderful.  It is a great
cookie and great for decorating.  

Please email to me if you can find it.  I would greatly appreciate it.  I
still have the cookie cutters but not the recipe.

Thanks.

Karen Lyle

Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Grape Nuts Defined 
Organization: Clemson University, Clemson SC
Date: Wed, 18 Nov 1992 00:46:54 GMT

>>Grape Nut Cereal Muffins (My own concoction) - Makes 12 2" muffins  
>  
Grape Nuts are a crushed wheat and barley cereal.  I assume they are
made from a flour or sorts that contains ground wheat and barley.
Just another "natural" type cereal that is high in fiber (No?).
Unlike a Muesilix(?) or granola where you can actually see oats, 
barley, raisins, etc.  This is just a bunch of 1 - 2 mm "granules"
of baked cereal.  Looks like gerbil food to me.  Tastes like what
I THINK gerbil food would taste like too. :) 
Also available in a flake version. 
How's that for an ad for Grape Nuts.  
Their big "slogan" now is to try them for a week, and they're sure
you'll be hooked.  After 2 days, I gave up.  Yuk.  In milk, with
sugar, honey, molasses, etc.  Still Yuk!  I created muffins.
Works for Bran cereals, so I figured try it with Grape Nuts. 
I'm happy with the result. 
I can't believe you want to add these to your list. But, go ahead.
Just don't keep my name with them.  It's silly to credit someone
for doing those.
******** DON'T E-mail Dawn !  She can't afford it !  Sounds Weird, but
         so do 454 variations on a theme.  :)
         You CAN E-mail me though.  I don't have anything you'd likely
         want, but hey, you don't have to WANT something to say Hi! 
-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
Newsgroups: rec.food.cooking
From: munn@a.cs.okstate.edu (MUNN THOMAS JOSEPH)
Subject: Re: Turkey Jerkey?           
Organization: Oklahoma State University
Date: Tue, 24 Nov 92 00:24:24 GMT

I have heard refrences to most of the "beef jerky" recepies.  I have yet to
find, however a "poultry" recepie for jerky.  How about non-meat types of
jerky??  I am curious as to why beef jerky is so frequently seen and not
the other variaton.

Thomas

Newsgroups: rec.food.cooking
From: rusty@nssdc.gsfc.nasa.gov (Kenneth Hall)
Subject: Re: Cornbread recipe
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA - Goddard Space Flight Center
Date: Wed, 18 Nov 1992 19:47:00 GMT

In article <17NOV199222191465@bestsd.sdsu.edu>, lester@bestsd.sdsu.edu (THE ONLY MISTAKES ARE HUMAN MISTAKES) writes...
>I am looking for a foolproof recipe for cornbread....HELP :).
> 
>Thanks in advance
> 
>Lester   (lester@bestsd.sdsu.edu)

O.K Lester, here we go...

According to my roommate who is sitting next to me...

check the back of a back of cornmeal flour that is sold under the name 
of "Indian Head Corn Meal".  This according to him is the best going 
that doesn't take up a whole countertop to make.  

Personal note:  It does taste good

R
Newsgroups: rec.food.cooking
From: maryb@cix.compulink.co.uk (Mary Branscombe)
Subject: Re: Semolina Flour and graininess of pasta
Reply-To: maryb@cix.compulink.co.uk
Date: Fri, 20 Nov 1992 13:19:00 +0000


When I buy fresh pasta, it usually says egg pasta and it's usually 
yummy. Is this because it's fresh? Are the eggs disguising some awful 
wheat base? Confused!
mary
+-------------------------------------------+--------------------------+
| Ommmmmm, said the lift                    |maryb@cix.compulink.co.uk |
| Organisation: Me? You're joking, right?   |maryb@cix.compulink.uucp  |
+-------------------------------------------+--------------------------+
Newsgroups: rec.food.cooking
Subject: Re: MARMITE - yeast extract: what do I d
From: derek@nezsdc.icl.co.nz (Derek Tearne)
Date: Sun, 15 Nov 92 22:57:39 GMT
Organization: Fujitsu New Zealand

In article <10292316.6243.10696@kcbbs.gen.nz> Pandora@kcbbs.gen.nz (Dawn Scotting) writes:
>>will say vegemite is darker because they _believe_ it to has the
>>stronger flavour
>
>No, no, no! Marmite IS a darker colour and it DOES have a stronger flavour 
>than Vegemit. I didn't know Promite was available in NZ, where might 
>I get it from? Woolworths, Foodtown maybe?
>

Yes Foodtown!  Saw it there at the weekend - this was the Foodtown in 
Glenfield.  I also bought a small Jar of Marmite and some Vegemite 
( I usually have some of that too) so I can have a blind taste testing 
party.  I know where I can get a sample of original and genuine U.K. 
Marmite (some relatives had some brought out for them specially - they 
should have some left but guard it like it was gold).  They didn't have the 
really small jars of Promite or I would have got some of that too.



-- 
Derek Tearne.   --   derek@nezsdc.icl.co.nz   --    Fujitsu New Zealand   -- 
Some of the more aware dinosaurs were worried about the environmental
consequences of an accident with the new Iridium enriched fusion reactor.  
"If it goes off only the cockroaches and mammals will survive..." they said.
Newsgroups: rec.food.cooking