[Histonet] not histology related

Joe Nocito jnocito <@t> satx.rr.com
Mon Sep 17 12:35:15 CDT 2007

----- Original Message ----- 
From: "Bernice Frederick" <b-frederick <@t> northwestern.edu>
To: "'Rene J Buesa'" <rjbuesa <@t> yahoo.com>; "'connie grubaugh'" 
<conniegrubaugh <@t> hotmail.com>; "'Joe Nocito'" <jnocito <@t> satx.rr.com>; 
"'histonet'" <histonet <@t> pathology.swmed.edu>
Sent: Monday, September 17, 2007 7:47 AM
Subject: RE: [Histonet] not histology related

This sounds like we are still on Friday.
Joe, don't forget that if you are using a microwave we need all the specs
for that too!

Bernice Frederick HTL (ASCP)
Northwestern University
Pathology Core Facility
710 N Fairbanks Court
Olson 8-421
Chicago,IL 60611

-----Original Message-----
From: histonet-bounces <@t> lists.utsouthwestern.edu
[mailto:histonet-bounces <@t> lists.utsouthwestern.edu] On Behalf Of Rene J Buesa
Sent: Sunday, September 16, 2007 11:19 AM
To: connie grubaugh; Joe Nocito; histonet
Subject: RE: [Histonet] not histology related

And the pages numbers of the SOP (signed) where the procedure is described,
along with the references used.
  René J.

connie grubaugh <conniegrubaugh <@t> hotmail.com> wrote:
  Joe, I need a little more information.
1. please submit the following,
a. the temperature chart of the kitchen before and after you do the cooking.
along with the calibration info from the precise calibrated thermometers
that you are using and the lot number.
b. the temperature of the water and the lot number from the local water
c. the lot number of where ever the peaches came from (from outside on a
tree the lot number from your local nursery or from where ever you got them
if fresh) or the lot number of the can and what grocery store you received
them from and the manager of the stores mothers maiden name.
d. the counter disinfectant's chart and what type of cleanser you are using.
e. the lot number and QC chart from the baking pan or whatever you are using
f. the calibrating information of the cooking utensils that you are using.
g. if this procedure requires eggs or milk or anything else I need the same
regulation charts on all of this.
h. if milk please locate the cow!
i . if chickens please locate the chicken and all the infor related to that,
j. if butter or margarine is used please submit all the qc on those
k. almost forgot I need all the info from your oven too. you know the drill
And last but not least please fed ex this infor along with the peach cobbler
so I can give you a full assesment of the product.
I will post this to the histonet only after you get a pin number to see the

If I have missed anything just include it in the packet and I'm sure I can
use it in my evaluation.

Thanks again Joe will be looking forward to the package tomorrow.

Connie G.

> From: jnocito <@t> satx.rr.com
> To: histonet <@t> pathology.swmed.edu
> Date: Sun, 16 Sep 2007 09:15:35 -0500
> CC:
> Subject: [Histonet] not histology related
> calling all you cooks. bakers, and chemistry people,
> I'm making peach cobbler. When I'm making pies or some goody that requires
pastry, all my recipes have 2 cups flour and 3-4 tablespoons of ice water.
My question is: do you use 3-4 TSB of water? This morning, I used almost 1/2
cup. As long as I've been baking, I've never used 3-4 TSB of water. I don't
know why this bothers me, but it does. Sometimes my crust is too dry, other
times, it's soggy. What is a histotech to do? Thanks y'all
> _______________________________________________
> Histonet mailing list
> Histonet <@t> lists.utsouthwestern.edu
> http://lists.utsouthwestern.edu/mailman/listinfo/histonet

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