Minced garlic

[Julie Bove]

My attempts at mincing garlic have the makings for a sit com. I've seen
chefs use the technique of laying a large knife flat on the clove, pounding
on the knife to smash the clove, then quickly mincing it. When I try to do
that, the clove goes zinging across my kitchen.

If I try to slice then mince, my pieces always wind up too big.

I tried two different garlic presses. One was very ineffective in that it
would smash up the garlic but it wouldn't press out the other end. I would
then use the tip of a knife to try to scrape out the pressed garlic. I would
manage to get a bit, but most would be retained in the press. The next one
was only slightly better. Both retained the stinky aroma of garlic. I tossed
them.

For some time, I used either garlic powder or some dried roasted garlic that
I bought somewhere. But for some things, I really want to use the real deal.
Recent attempts at mincing were no better so I bought a small jar of minced.

Help! How do you mince the stuff!

[Dave Smith]

LOL I won't bother suggesting anything. You will just come back with
the reasons they won't work for you.

[Terry Coombs]

 I lay the knife over the clove before I peel the last layer of skin ,
keeps it from skating away . Smash it pretty hard , then just skin it
and chop it fine .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

[graham]

Why bother? Just go to McDonald's and stop bothering with trying to cook!

[Julie Bove]

"graham" <g.st...@shaw.ca> wrote in message
news:q5km1h$f1d$2...@dont-email.me...

Yuck! I don't eat that stuff.

[Julie Bove]

"Terry Coombs" <snag...@msn.com> wrote in message
news:q5klu6$ffk$1...@dont-email.me...

Ohhh... I was picking all the skin off first! Will try that. Thanks!

[Jinx the Minx]

Julie Bove <juli...@frontier.com> wrote:
> My attempts at mincing garlic have the makings for a sit com. I've seen
> chefs use the technique of laying a large knife flat on the clove, pounding
> on the knife to smash the clove, then quickly mincing it. When I try to do
> that, the clove goes zinging across my kitchen.
>
> If I try to slice then mince, my pieces always wind up too big.
>
> I tried two different garlic presses. One was very ineffective in that it
> would smash up the garlic but it wouldn't press out the other end. I would
> then use the tip of a knife to try to scrape out the pressed garlic. I would
> manage to get a bit, but most would be retained in the press. The next one
> was only slightly better. Both retained the stinky aroma of garlic. I tossed
> them.
>

> For some time, I used either garlic or some dried roasted garlic that

> I bought somewhere. But for some things, I really want to use the real deal.
> Recent attempts at mincing were no better so I bought a small jar of minced.
>
> Help! How do you mince the stuff!
>
>

I’m not sure you need to “pound” on the knife. I just rest the heel of my
hand on the blade and press down to smash. I’ve never had a single clove
zing away.

[Dave Smith]

On 2019-03-04 10:07 p.m., Jinx the Minx wrote:

> Julie Bove <juli...@frontier.com> wrote:

>> Help! How do you mince the stuff!
>>
>>
>
> I’m not sure you need to “pound” on the knife. I just rest the heel of my
> hand on the blade and press down to smash. I’ve never had a single clove
> zing away.
>

You aren't close enough to Bothell to be affected by whatever weird mojo
goes on there.

[John Kuthe]

My sister years ago gave me a garlic press like the one she has from the Pampered Chef and it ROCKS!!

The stuff in the jars I've found is OK (better than no garlic!) but fresh is always best!

John Kuthe...

[itsjoan...@webtv.net]

Hahahahaaaaaa, same here. Next year she'll deny she ever posed a question
about garlic.

[Leonard Blaisdell]

In article <q5kd1d$6kk$1...@dont-email.me>, Julie Bove

<juli...@frontier.com> wrote:

> I tried two different garlic presses. One was very ineffective in that it
> would smash up the garlic but it wouldn't press out the other end. I would
> then use the tip of a knife to try to scrape out the pressed garlic. I would
> manage to get a bit, but most would be retained in the press. The next one
> was only slightly better. Both retained the stinky aroma of garlic. I tossed
> them.

I've been using the same garlic press for thirty years. I inherited it:

(1) you smoosh a clove just a little and peel the fine skin off.
(2) trim off the hard end if you want to (optional)
(3) put garlic in the press and squeeze the handle to flattish
(4) use the edge of a butterknife to scrape the flat face of the press
(5) make sure the scrapings fall into where you want them
(6) scrape the inside of the press and add that into the mix
(7) add another skinned clove of garlic to the press
(8) repeat steps (1) through (7) until satisfied
(9) rinse the press using the knife edge to scrape bits and pieces off
(10) run hot water through the press until all the holes are clear
(11) store the press away

Damn! that seems like a lot of work, stepwise.

leo

[Julie Bove]

"Jinx the Minx" <jinx...@yahoo.com> wrote in message
news:q5kp59$urk$1...@dont-email.me...

Do you leave the skin on?

[tert in seattle]

against my better judgement...

the end of the clove where you pulled it off from the head, slice that
off, just a bit, don't be wasteful!

then slice through the clove lengthwise, whichever way makes more or
less symmetrical halves

place a half clove sliced-end down - if the skin hadn't come off from
the first two steps, when you now crush it (please - do not pound, this
isn't meat) the skin should come off easily

then mince away

[Jinx the Minx]

I do not! I always trim the ends off and peel first.

[Julie Bove]

"Leonard Blaisdell" <leobla...@sbcglobal.net> wrote in message
news:040320192113359045%leobla...@sbcglobal.net...

That's why I got rid of mine. Plus I could never get all of the garlic off.

[Julie Bove]

"Jinx the Minx" <jinx...@yahoo.com> wrote in message

news:q5l60r$n4k$1...@dont-email.me...

Hmmm... Maybe your knife is heavier than mine!

[Julie Bove]

"tert in seattle" <te...@ftupet.com> wrote in message
news:q5l45q$oh5$2...@ftupet.ftupet.com...

Thanks! If I'm doing a lot, I use Martha Stewart's method to remove the
skins. Put in a metal bowl. Top with a metal bowl of the same size and
shake. You have to hold the bowls close together.

[Ophelia]

"Julie Bove" wrote in message news:q5kd1d$6kk$1...@dont-email.me...

==

D. doesn't like fresh garlic so I use garlic paste which I like and he never
complains:))

https://suryafoodsonline.com/south-asian/laila/garlic-paste-315-20177

[dsi1]

I mostly use the bottle stuff - it saves me a lot of time because I use a lot of garlic when cooking. It's great! If I was making kim chee though, I'd probably use the fresh stuff. It's the smart thing to do.

[Gary]

Julie Bove wrote:

>
> "Terry Coombs" wrote:
> > I lay the knife over the clove before I peel the last layer of skin ,
> > keeps it from skating away . Smash it pretty hard , then just skin it and
> > chop it fine .
>
> Ohhh... I was picking all the skin off first! Will try that. Thanks!

Leave ALL the skin on, not just the last layer.
Once you smash the clove, all skin just pulls off easily.

[Gary]

Jinx the Minx wrote:
>
Julie asked:

> > Do you leave the skin on?
> >
> >
>
> I do not! I always trim the ends off and peel first.

That's a waste of time.
Next time, do just one clove with no trimming or peeling.
Just pull it off the bulb and smash it.
See what you think. HTH

[Julie Bove]

"dsi1" <dsi...@hawaiiantel.net> wrote in message
news:5596516a-2d61-4639...@googlegroups.com...

---

I made Pad Thai.

[Julie Bove]

"Gary" <g.ma...@att.net> wrote in message news:5C7E46F0...@att.net...

Thanks!

[Cindy Hamilton]

And I thought I was the world's biggest klutz.

You must have access to much better garlic than I do.
About half the year I must cut the garlic in half and remove the sprout.
I'm starting to have to do that even with the garlic I grew last summer.

Once the garlic is cut in half, lay it on the flat side and smash it
with your knife.

If you don't have to cut it in half, GENTLY press on the knife until
the clove is somewhat flattened, then give it a good whack with your
fist.

Cindy Hamilton

[A Moose in Love]

On Monday, March 4, 2019 at 6:40:33 PM UTC-5, Julie Bove wrote:

i do what they do on tv. i take off the root end of the clove, then smash it. the skin comes off easier than if it wasn't smashed. if i smashed correctly then i just cut it one way and it will be finely minced. you need rudimentary knife skills. i use a cheap paring knife. i angle out the knife and make sure the backs of my fingers touch the blade. then i move the hand back as i slice with the other hand. it takes a certain 'feel'. also, sometimes when smashing a piece will fly around. i never use garlic powder. it's a good ingredient, but i cook with health in mind and fresh garlic is better for me/you.

[songbird]

Julie Bove wrote:
...

> Help! How do you mince the stuff!

i use a meat grinder when i have enough peeled for
it to be worth it (just a few weeks ago i did this
with the left-over garlic that was sprouting from
last year's harvest) and then i drench it with
lemon juice and pack it in amounts that i will use
for cooking (in 4oz small jars) and put it in the
freezer. it will keep like this for several years
or until we use it.


songbird

[songbird]

once it gets older it peels easier too, whatever
we use when it is fresher i'll peel and trim using
a very fine small bladed knife. i don't always
want the smashed effect.

the garlic smashers i've seen that have been the
best are stainless steel with the smasher having
teeth so they push out all the smashed garlic. i
don't have one any more since i use the meat grinder
to take care of it all in one go at the end of the
garlic storage season.


songbird

[Janet]

In article <q5kobk$qtt$1...@dont-email.me>, juli...@frontier.com says...

Thanks for demonstrating

"I won't bother suggesting anything. You will just come back with
the reasons they won't work for you."

Janet UK

[Janet]

In article <q5l8id$3vs$1...@dont-email.me>, juli...@frontier.com says...
> Subject: Re: Minced garlic
> From: Julie Bove <juli...@frontier.com>
> Newsgroups: rec.food.cooking

>
>
> "Jinx the Minx" <jinx...@yahoo.com> wrote in message
> news:q5l60r$n4k$1...@dont-email.me...

> > [quoted text muted]

> >> Do you leave the skin on?
> >>
> >>
> >
> > I do not! I always trim the ends off and peel first.
>
> Hmmm... Maybe your knife is heavier than mine!

Or she just had a better manicure and nice nail varnish.

Janet UK

[Jinx the Minx]

I will try that next time, but I have no issues peeling garlic fast. Trim
the ends, pull it off. Trim the ends, pull it off.

[Gary]

songbird wrote:
>
> Julie Bove wrote:
> ...
> > Help! How do you mince the stuff!
>
> i use a meat grinder when i have enough peeled for
> it to be worth it

Isn't it about time for us to debate
"how to cut an onion without tears" again? ;)

[Gary]

songbird wrote:
>
> once it gets older it peels easier too, whatever
> we use when it is fresher i'll peel and trim using
> a very fine small bladed knife. i don't always
> want the smashed effect.

How in the world does the "smashed effect" affect your dish?
Smashed and diced vs peeled and diced.
Spy vs Spy. ;)

[Cindy Hamilton]

The more cell walls you break, the more allicin is released, and
the more garlicky it tastes. If you want a big, round, mellow
garlic flavor, don't break so many cell walls. If you want a
hot, intense garlic flavor, mash those suckers up.

Cindy Hamilton

[U.S. Janet B.]

Yep, it's true.
Janet US

[U.S. Janet B.]

On Mon, 4 Mar 2019 23:30:16 -0800, "Julie Bove"

I don't peel first. I place the broad portion of the knife on the
garlic and hit it with my fist. If my arthritis is acting up I us my
rubber mallet to whack it. How hard you hit it depends on how fine
you want the garlic. Hit it lightly and you can slice and dice. Hit
it hard and it's pretty mashed and mincing shouldn't be a problem
Janet US

[Gary]

Cindy Hamilton wrote:

>
> Gary wrote:
> > How in the world does the "smashed effect" affect your dish?
> > Smashed and diced vs peeled and diced.
> > Spy vs Spy. ;)
>
> The more cell walls you break, the more allicin is released, and
> the more garlicky it tastes.

So then smash and mince 3 cloves instead of 4 minced cloves.
Save money.

[Sqwertz]

On Mon, 4 Mar 2019 15:40:25 -0800, Julie Bove wrote:

> My attempts at mincing garlic have the makings for a sit com. I've seen
> chefs use the technique of laying a large knife flat on the clove, pounding
> on the knife to smash the clove, then quickly mincing it. When I try to do
> that, the clove goes zinging across my kitchen.
>
> If I try to slice then mince, my pieces always wind up too big.
>
> I tried two different garlic presses. One was very ineffective in that it
> would smash up the garlic but it wouldn't press out the other end. I would
> then use the tip of a knife to try to scrape out the pressed garlic. I would
> manage to get a bit, but most would be retained in the press. The next one
> was only slightly better. Both retained the stinky aroma of garlic. I tossed
> them.
>

> For some time, I used either garlic powder or some dried roasted garlic that

> I bought somewhere. But for some things, I really want to use the real deal.
> Recent attempts at mincing were no better so I bought a small jar of minced.
>
> Help! How do you mince the stuff!

Typical Julie-only problems. 1 in 50 cloves sqwertz out from under
the knife because I didn't have the knife flat. And garlic presses
have never been a problem.

-sw

[penm...@aol.com]

"Jinx the Minx" <jinx...@yahoo.com> wrote:

>> Julie Bove <juli...@frontier.com> wrote:
>>>
>>> My attempts at mincing garlic have the makings for a sit com. I've seen
>>> chefs use the technique of laying a large knife flat on the clove,
>>> pounding
>>> on the knife to smash the clove, then quickly mincing it. When I try to
>>> do
>>> that, the clove goes zinging across my kitchen.
>>>
>>> If I try to slice then mince, my pieces always wind up too big.
>>>
>>> I tried two different garlic presses. One was very ineffective in that it
>>> would smash up the garlic but it wouldn't press out the other end. I
>>> would
>>> then use the tip of a knife to try to scrape out the pressed garlic. I
>>> would
>>> manage to get a bit, but most would be retained in the press. The next
>>> one
>>> was only slightly better. Both retained the stinky aroma of garlic. I
>>> tossed
>>> them.
>>>

>>> For some time, I used either garlic or some dried roasted garlic that

>>> I bought somewhere. But for some things, I really want to use the real
>>> deal.
>>> Recent attempts at mincing were no better so I bought a small jar of
>>> minced.
>>>
>>> Help! How do you mince the stuff!
>>

>> I’m not sure you need to “pound” on the knife. I just rest the heel of my
>> hand on the blade and press down to smash. I’ve never had a single clove
>> zing away.

That's what I do only I first use a knife to slice off a wee bit of
the thick end of each clove (circumcise) and then give the clove a
nice nipple tweek between thumb and forefinger while rolling it some,
the clove becomes erected, some juices ooze, and the skin practically
jumps off in glee. Then I slice each clove in half the long way.
Place the half clove down on it's cut side so it won't move and make
several slices but not quite all the way through, Then slice through
in the other direction so that it ends up like julienne but all
attached at the small end like a hinge. Then it's eazy to slice
through to mince into bits whatever size you like. I either do the
mini dice or stop at the julienne stage for slivered garlic. Once one
gets the hang of it the process goes quickly. I once tried a garlic
press, it makes messy garlic puree, I threw it in the trash. A better
way to puree garlic is to slice each clove in half, place each cut
side down, sprinkle with some kosher salt and mash with the side of a
knife blade... the kosher salt holds it all together in one mass...
then remember to adjust the salt in your recipe accordingly.

[penm...@aol.com]

On Tue, 05 Mar 2019 08:29:57 -0700, U.S. Janet B. <J...@nospam.com>
wrote:

Depends on the recipe; for soups/stews smooshed garlic gives up it's
all within the first half hour... thats when I leave cloves whole and
cut an X at one end so the garlic flavor releases slowly throughout
the cooking, then whole cloves can be fished out. For fermented
garlic dill pickles I add the garlic cloves whole, skin on.

[Dave Smith]

It does. Crushing them releases the juices. Garlic is very versatile
stuff and the taste and effects change dramatically depending on how it
is cut, whether it is raw or cooked, how it is cooked, how long it is
cooked.

>

[graham]

Or whether Julie is preparing it:-)

[Cindy Hamilton]

It's not just a quantitative difference. It's a qualitative
difference.

Perhaps the distinction is just too subtle for you.

Cindy Hamilton

[KenK]

"Julie Bove" <juli...@frontier.com> wrote in
news:q5kd1d$6kk$1...@dont-email.me:

> My attempts at mincing garlic have the makings for a sit com. I've
> seen chefs use the technique of laying a large knife flat on the
> clove, pounding on the knife to smash the clove, then quickly mincing
> it. When I try to do that, the clove goes zinging across my kitchen.
>
> If I try to slice then mince, my pieces always wind up too big.
>
> I tried two different garlic presses. One was very ineffective in that
> it would smash up the garlic but it wouldn't press out the other end.
> I would then use the tip of a knife to try to scrape out the pressed
> garlic. I would manage to get a bit, but most would be retained in the
> press. The next one was only slightly better. Both retained the stinky
> aroma of garlic. I tossed them.
>

> For some time, I used either garlic powder or some dried roasted

> garlic that I bought somewhere. But for some things, I really want to
> use the real deal. Recent attempts at mincing were no better so I
> bought a small jar of minced.
>
> Help! How do you mince the stuff!
>

Don't. Just buy it by the jar. Store brand for cheapest. I use it a LOT
and a big jar (16 oz or so) lasts a long long time. Much easier than
mincing it yourself.



--
I love a good meal! That's why I don't cook.

[penm...@aol.com]

To me the pre-minced in a jar tastes nothing like real garlic, it
leaves a chemical after taste I once purchased a small jar, maybe 4
ozs, in the end I flushed it but I saved the cute little jar. I
usually have two heads of garlic on hand so when I'm down to one I'll
buy another. I don't keep a lot of garlic on hand as after a week or
two it tends to sprout and sometime it rots. In an emergency I always
have granulated garlic... it's what's used at pizza joints... It'll
probably work well for cutlery deficient Julie... granulated is much
better than the chemically treated in a jar. My neighbor grows garlic
and a couple of times has left a dozen bulbs at my back door, had to
let him know that three is more than I can use. He grows very nice
onions too, those I use in salads, they are too good to use for
cooking. And these days I only buy sweet onions.

[Cindy Hamilton]

I'm totally in agreement with you.

> My neighbor grows garlic
> and a couple of times has left a dozen bulbs at my back door, had to
> let him know that three is more than I can use. He grows very nice
> onions too, those I use in salads, they are too good to use for
> cooking. And these days I only buy sweet onions.

I'm still using the garlic I harvested last summer. It's getting a little
sprouty, but it's still free of anything resembling rot. Far better than
the Chinese garlic available at the grocery store.

Granulated has its place, but it's no substitute for recipes where the
flavor of raw garlic is desired.

Cindy Hamilton

[Bruce]

On Tue, 5 Mar 2019 13:04:58 -0800 (PST), Cindy Hamilton
<angelica...@yahoo.com> wrote:

>I'm still using the garlic I harvested last summer. It's getting a little
>sprouty, but it's still free of anything resembling rot. Far better than
>the Chinese garlic available at the grocery store.

Some garlics last longer. Something about hard neck and soft neck.

I wonder if removing the core if it's gone green serves a purpose or
if that's an old wives' tale. (With all due respect to old wives.)

>Granulated has its place, but it's no substitute for recipes where the
>flavor of raw garlic is desired.

I love garlic, but raw only in moderation. All I can think of is when
we make our own hummus. That has raw garlic added to it and is never
cooked at that stage, of course.

[Cindy Hamilton]

On Tuesday, March 5, 2019 at 4:14:12 PM UTC-5, Bruce wrote:
> On Tue, 5 Mar 2019 13:04:58 -0800 (PST), Cindy Hamilton
> <angelica...@yahoo.com> wrote:
>
> >I'm still using the garlic I harvested last summer. It's getting a little
> >sprouty, but it's still free of anything resembling rot. Far better than
> >the Chinese garlic available at the grocery store.
>
> Some garlics last longer. Something about hard neck and soft neck.

Softnecks last longer, but I grow hardneck because the cloves are
generally bigger.

> I wonder if removing the core if it's gone green serves a purpose or
> if that's an old wives' tale. (With all due respect to old wives.)

The sprout tastes bitter.

> >Granulated has its place, but it's no substitute for recipes where the
> >flavor of raw garlic is desired.
>
> I love garlic, but raw only in moderation. All I can think of is when
> we make our own hummus. That has raw garlic added to it and is never
> cooked at that stage, of course.

We use a great deal of raw garlic in salad dressings. Steeping it in
the vinegar for 5-10 minutes tames it while still leaving that lovely
raw garlic flavor.

Cindy Hamilton

[notbob]

On 3/5/2019 1:41 PM, penm...@aol.com wrote:

> In an emergency I always
> have granulated garlic... it's what's used at pizza joints...

Ooh! Good tip!!

Why didn't you say that in the first place? ;)

nb

[Julie Bove]

"songbird" <song...@anthive.com> wrote in message
news:mr82lf-...@anthive.com...

Thanks!

[notbob]

On 3/5/2019 2:14 PM, Bruce wrote:

> I love garlic, but raw only in moderation. All I can think of is when
> we make our own hummus. That has raw garlic added to it and is never
> cooked at that stage, of course.

Garlic is one of those things that jes cooks weird. Saute the things
fer one (1) nano second beyond "done" and they're tasteless. Yet cook
an entire bulb fer a half hour and they go with anything!! ;)

nb

[Bruce]

On Tue, 5 Mar 2019 13:17:54 -0800 (PST), Cindy Hamilton

<angelica...@yahoo.com> wrote:

>On Tuesday, March 5, 2019 at 4:14:12 PM UTC-5, Bruce wrote:
>> On Tue, 5 Mar 2019 13:04:58 -0800 (PST), Cindy Hamilton
>> <angelica...@yahoo.com> wrote:
>>
>> >I'm still using the garlic I harvested last summer. It's getting a little
>> >sprouty, but it's still free of anything resembling rot. Far better than
>> >the Chinese garlic available at the grocery store.
>>
>> Some garlics last longer. Something about hard neck and soft neck.
>
>Softnecks last longer, but I grow hardneck because the cloves are
>generally bigger.

Garlic's one of the most rewarding things to grouw yourself, imo.

>> I wonder if removing the core if it's gone green serves a purpose or
>> if that's an old wives' tale. (With all due respect to old wives.)
>
>The sprout tastes bitter.

I'll eat it cooked.

>> >Granulated has its place, but it's no substitute for recipes where the
>> >flavor of raw garlic is desired.
>>
>> I love garlic, but raw only in moderation. All I can think of is when
>> we make our own hummus. That has raw garlic added to it and is never
>> cooked at that stage, of course.
>
>We use a great deal of raw garlic in salad dressings. Steeping it in
>the vinegar for 5-10 minutes tames it while still leaving that lovely
>raw garlic flavor.

Yeah, that should calm it down.

[Nancy2]

Shel, did you know you can buy peeled garlic bulbs in the refrigerated produce section, and freeze
the ones you can't use right away?

N.

[U.S. Janet B.]

On Tue, 5 Mar 2019 13:04:58 -0800 (PST), Cindy Hamilton
<angelica...@yahoo.com> wrote:

I checked out the bags of garlic bulbs at Costco today to see if it
was last year's crop. I always try to get the new crop from
California. The bags at my Costco were from 2019 but were from
Argentina.
Janet US

[graham]

On 2019-03-05 3:55 p.m., U.S. Janet B. wrote:

> I checked out the bags of garlic bulbs at Costco today to see if it
> was last year's crop. I always try to get the new crop from
> California. The bags at my Costco were from 2019 but were from
> Argentina.
> Janet US
>

Better than China!

[Bruce]

Not much good comes from China, except the world's best cuisines.

[Dave Smith]

I am wary of ginger and garlic from China. I tend not to cook them much,
not enough to kill whatever Chinese cooties are in their products.

[songbird]

Julie Bove wrote:
...
> Thanks!

y.w. just don't pack the jars too full. i go 3/4 full.


songbird

[Joy Beeson]

I chop garlic with the same huge knife I use for celery: cut the
cloves in half with a smaller knife, put them cut-side down on the
board so they don't roll, slice them as thin as I can chop-chop-chop,
sweep the pile together with the knife, rotate the board ninety
degrees, chop until the pile is disordered, repeat until fine enough.

Most of the time I just throw the peeled cloves in whole, then when
serving, pick them out and spread them on a cracker.

Bulbils I squash and pick the skins out. Being squashed, they don't
need to be minced.

I don't cook many bulbils now that I've found out how good the green
spathes are. Way back when I had a bush that produced teeny-tiny
peppers, I made a sauce by filling a bottle with bulbils, peppers, and
twelve-percent vinegar.

--
Joy Beeson
joy beeson at comcast dot net
http://wlweather.net/PAGEJOY/

[Julie Bove]

"KenK" <inv...@invalid.com> wrote in message
news:XnsAA096E86A4...@130.133.4.11...

I did do that. Thanks!