I have a document from a company called CHROMIUM.  There web site doesn't
make reference to this product.  But their phone number is 425-739-2210.

Good luck,

One quick question:    How does California make it's finest pico when the
ingredients come from New Mexico?  Is it the California air that does the
trick, or is it simmered slowly due to low voltage?  :)

Larry A. Barnes





Good Morning/Afternoon from just an outstanding south Texas morning. The
chorizo and menudo were just perfect this morning and the cabrito is on the
pit and is cooking at 150-175 and will be ready for dinner Friday evening.
Throw in some fresh pico made with California's finest, black beans from New
Mexico, grilled Vidalia's from 'Sweet Onion City" Georgia, and ice cold
fruit salad made from all that great fruit in Florida and of course the
national beer of Texas - near frozen SHINER Bock.....it is GOOD to be in
South Texas...:)

Quick question for all you 3000 Guru's - where might I find some
documentation on MAILX. This program resides in HPBIN.SYS and I would like
to know more about this animal....


Thanks and have a REALLY GREAT DAY!!!!

John

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