SC - recipe spreadsheet
Marilyn Traber
margali at 99main.com
Mon Aug 24 17:04:12 PDT 1998
Aemilia,
I'm sure you are getting tons of 'me too's' for the sort of information
you've offered Sianan. I really don't like the jump in cooking chemistry
from 125 to the 200-300 level, but that may be the restrictions of most
available kitchens, or perhaps just lack of sufficient *positive*
experiences, but it's necessary to do big feasts now, so I'm trying to
learn as much as possible in the 'volume' department. Any help will be
greatly appreciated.
I tried to post you privately, using 'paste' with your return address,
and got it back: ----- Transcript of session follows -----
... while talking to mail.netaxs.com.:
>>> RCPT To:<iceweasel.org at netaxs.com>
<<< 550 <iceweasel.org at netaxs.com>... User unknown
550 iceweasel.org at netaxs.com... User unknown
What happened with that?
Regards,
Allison
allilyn at juno.com
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