Re: Help with this "cheesy" effect

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#48357

From: Matt Barwick
Date: Mon, 13 May 2002 03:31

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Thanks for that - I was hoping for something in the parmesan to gruyere range, so I'm very happy with the results of your "cheesometer" (mine's broken)

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From: "Matt Barwick" <btrain@eisa.net.au>
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Subject: Re: Help with this "cheesy" effect
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Date: Sun, 12 May 2002 20:31:47 -0700
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