HDTenEightyP/NetNews huggingface dataset:
From: wkm1@nestor.cc.bellcore.com (messer,wendy k)
Subject: a new thread!  home ec
Organization: Bellcore, Livingston, NJ
Date: Thu, 17 Dec 92 18:11:09 GMT
Keywords: home ec. class

I've sat here laughing over the kitchen disasters, having performed
quite a few of the same ones...

I've got a question for all of you....
How many of you had to suffer through mandatory home economics class,
and what are the most memorable recipies?

In 8th grade, I had home ec 1st period (8:30am).  Not being incredibly
bright, our teachers would have us make lunch/dinner type foods, and
then eat them...

I think they got the hint when the entire class threw the fried fish
and macaroni and cheese out of the 2nd floor window to the sidewalks below.


and of course, who can forget "bisquick coffee cake"

wkm

Newsgroups: rec.food.cooking
From: oopcv@Msu.oscs.montana.edu
Subject: Re: Superstitious Foods\* New Years\*
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University
Date: Sat, 12 Dec 1992 17:10:00 GMT

In article <1992Dec11.200610.17697@en.ecn.purdue.edu>, coon@en.ecn.purdue.edu (Matthew S Coon) writes:
>In article <1992Dec11.015751.27344@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>>
>>We go to a Glaswegian-born friend's for Hogmanay (New Year's Eve).  We
>>all have to wear something tartan.  Last year, quite serendipitously I
>>decided to make her a Black Bun - a traditional whisky laden fruit
>>cake baked in a sort of pastry shell.  
>
>Mmmm, sounds good.  Maybe you should post the recipe???
>
Me, too, please!  (couldn't resist!!)  ;)
From: ringo@icad.com (Amy Gorin)
Newsgroups: rec.food.cooking
Subject: Re: Microwave Reccommendations Please
Date: 11 Dec 92 15:25:24 GMT
Organization: ICAD Inc., Cambridge, MA

In article <3978.3092.uupcb@synapse.org> barrie.lax@synapse.org (Barrie Lax) writes:

   ...  I have owned a (brand forgotten) and a Sharp. The Sharp (I'm
   sure thay have improved) was the most uneven cooker ever..In fact I
   decided on the Panasonic after running tests for eveness of cooking. It
   won out hands down (at the time).


I've happily had a sharp carousel II for about seven years.  I actually
used a microwave tester to look for the energy distribution - it's in 
the shape of an asterisk, radiating out from the center of the oven.
If you put something large in the center of the turntable, the center of
the object will get continuously waved, while the sides will get 
intermittently waved as the turntable rotates through the active areas.

The trick here is to put things into the oven off-center, avoiding the 
hot-spot in the middle (unless you're popping popcorn or melting butter, 
in which case it's perfect).  The food should ride around the rim. (maybe
that's why they call it a "carousel"?)

It's a good little machine, if a tad eccentric.  I'm sure my next one
won't last nearly as long.

-ringo
Newsgroups: rec.food.cooking
From: kmadden@magnus.acs.ohio-state.edu (Karen T Madden)
Subject: Re: Shortening 'round the world (was: Cookies: will they be soft or cr
Organization: The Ohio State University
Date: Mon, 14 Dec 1992 01:31:50 GMT

My mom taught me how to easily measure shortening. If you need 1/3 cup, take a 
1 cup measure, and fill it with 2/3 cup water. Drop in dollops of shortening 
until the water reaches the 1 cup level (press down on the shortening to 
submerge it if necessary). Drain the water, and dump the shortening into the 
bowl where you want it. This leaves very little waste and mess.

-Karen
-- 
"The Ohio State University: where they say you
 aren't just a number, and then assign you one."
Organization: University of Illinois at Chicago
Date: Friday, 18 Dec 1992 08:46:10 CST
From: <U09236@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Re: Sulfate in cooking

Someone suggested that your dinner guest is allergic to sulfites and not
sulfates.  If this IS the case, I know a little bit about the matter
because my mother is allergic to sulfites.
   She has made homemade wine for about 10 years now, and a sterilizing
solution of sodium bisulfite is used.  Just touching it gives her blisters
where she made contact.  And these blisters last for a couple of months
(needless to say, she avoids touching the solution).
   Anyway, where does she run across problems with sulfites?  By law, anything
you buy that has an ingredient label has to have sulfite content included,
precisely because of people who have allergic reactions like my mother's
(at least that's what I've been lead to believe. I'm not really that much
of an expert).  Sulfite is often added as a preserative to: wine; wine
coolers; those gross, sugary kiddy drinks that come in little plastic bottles
with foil on top or in gallon jugs (you can even SMELL the sulfite in those,
once you know what sulfite smells like); canned shrimp; other canned goods,
but I don't know what all, offhand.  It will say on the label, though.
   As far as I know, sulfite does not occurr naturally in foods to any
extent that would cause a problem to anyone with anything less than a
very severe allergy to the stuff (what an ugly sentence. sorry).  I get
this idea because my mother does have a pretty strong reaction to sulfites,
but does not seem to have any other serious problems with food (well, she
is allergic to pineapple and some other things, but anyone with a serious
food allergy like that would warn you ahead of time about it, if they've
already warned you about the sulfites).
   I hope this helps somewhat.  To avoid sulfite allergy, just read the
ingredient label.  I guess sulfite is added to preserve produce, but I
don't know if grocery stores do it.  I think they're not supposed to.  Just
beware of salad bars - but that has nothing to do with serving at home.
   If your guest really is allergic to sulfAtes and not sulfItes, sorry
about the waste of time here.  I don't know ANYthing about sulfAte allergies.
      --Anne--
From: c-chan@mcl.ucsb.edu (Christina Callihan)
Newsgroups: rec.food.cooking
Subject: Re: Request: Powdered Hot Chocolate Mix
Date: 16 Dec 92 03:27:48 GMT

In <1992Dec10.155625.5502@news.cs.indiana.edu> dbreece@peach.ucs.indiana.edu (Dave Breece) writes:

>I'm dying to know what white hot chocolate tastes like (using white
>chocolate chips, of course!), but alas, I have no food processor.  If
>anyone has tried this, I'd love to hear from you.

Here's the recipe again.  Don't worry, Dave, a blender will work fine!  :)


You start with 3 cups instant nonfat dry milk, 2 cups (12 oz) chocolate
chips and 1 1/2 cups miniature marshmallows (if you like...I certainly 
do. :).  Whirl half the milk and half the chips in a food processor or
blender until finely ground.  Take care not to grind past that or the mix
will clump.  Do the same with the other halves of milk and chips, put
everything in a bowl and stir in the marshmallows.  Package in an airtight
container (can be stored up to 6 months).  When using, just mix to taste 
with boiling water.

What makes this recipe great is that you can vary it so many ways.  You can
use any flavor of baking chips, be they semisweet, milk, mint or white
chocolate.  You can use half peanut-butter or butterscotch chips.  You 
can add in flavorings like coffee powder, cinnamon, nutmeg, cardamom, or
orange peel.

My personal favorite mix is Malted Milk Chocolate, which calls for milk
chocolate baking chips and 1 1/2 cups of malted milk powder substituting
for 1 1/2 cups of the nonfat dry milk.  YUM!!!   B^)  

One note--the original recipe warned against using either orange peel or
malt powder with mint chips.  I assume they know what they're talking
about......

Give it a try and let me know how it turns out! 



____________________________________________________________________________
If You Know What |     Christina M. Callihan     |  Doing STRANGE THINGS
 You're Doing,   |  AKA C-chan, Bwee, Chrystal-  |  in the name of Art,
   It's Not      |   Elf & Who Knows What Else   |  and STRANGER THINGS
   Research!     |       (I sure don't)          |    in the name of
 => => => => =>  |     c-chan@mcl.ucsb.edu       |       CHOCOLATE
----------------------------------------------------------------------------
	When life gets weird, the weird get a life.     :)
----------------------------------------------------------------------------
From: lgf0@ns1.cc.lehigh.edu (LESLEIGH G. FEDERINIC)
Newsgroups: rec.food.cooking
Subject: Black Bottom Muffins - a variation
Date: 17 Dec 92 18:34:30 GMT
Organization: Lehigh University

Here in Pennsylvania, we make Black Bottom Cupcakes - the mini size.  The
recipe is a bit different.

Batter:
    1 1/2 cups flour                1 cup water
    1 tsp salt                      1/3 cup oil
    1 tsp baking soda               1 tbl. vinegar
    1 cup sugar                     1 tsp. vanilla
    1/4 cup cocoa

Filling:
    8 oz. cream cheese              1/2 cup sugar
    1 egg                           1/8 tsp. salt
    1 cup semi-sweet chocolate morsels

Combine in small bowl - cream cheese, egg, salt, sugar and chocolate morsels.
Mix well and set aside.

Sift together in large bowl - flour, salt, baking soda, sugar, cocoa.  Add
water, oil, vinegar and vanilla.  Beat with electric mixer well.

Fill small muffin tins lined with muffin papers 1/2 full with chocolate
batter.  Top each with 1/2 tsp. cheese filling.  Bake approximately 18 min.
 is  (thi
-- 
LESLEIGH G. FEDERINIC
S S R C
Fritz Engineering Lab
Lehigh University
Bethlehem, PA l80l5
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: RECIPE-Irish cream truffles
Organization: Actrix Information Exchange
Date: Sat, 19 Dec 1992 06:08:02 GMT
Keywords: Truffles are now mint sauce...

In article <6851@sungy.Germany.Sun.COM> ahmet@eros.Germany.Sun.COM writes:
> Could someone send me a recipe for mint sauce going with lamb ?
> 
> 
> Thanks in advance
> 
> Ahmet Hamko
> 
 
Pick (or buy) a fresh bunch of mint.  Finely chop it (My Mum always
sprinkles the mint leaves with a teaspoon of sugar before chopping
them).  Place the chopped mint in a large sauce jug with a teaspoon of
sugar-if you haven't already added it), half a cup of malt vinegar and
half a cup of boiling water.  Let it stand for about an hour.
 
You can use dried mint if you have no fresh mint.  I usually reheat
the mint sauce in the microwave although some people have it cold
(which is disgusting because it congeals the lamb fat).
 
Confession time - I love cooked cabbage or cauliflower with my lamb so
I can drench them in mint sauce too. :)

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Date: Thu, 17 Dec 1992 02:14:46 GMT

In article <1992Dec16.150644.810@ualr.edu> lindstrom@acs.harding.edu writes:
>OK, another one from me.. We ran out of dishwasher detergant once,
>so I thought I would use the "Joy" instead.  The first hint of
>impending disaster came when the suds started coming through the
>steam vent of the dishwasher.  Oh well :-)

Ok, everyone who has flooded their kitchen floor with suds raise their hand.

<raises hand>

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Surimi                                  
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Tue, 15 Dec 1992 23:04:00 +0000

It is extruded pollock.  They take lots of pollock fish meat,
mush it all up, then squeeze it through a tube under high
pressure.  Then they add some well-mushed up crab meat, but
you should be warned that the crab content is extremely low,
compared to the pollock content.  Oh, yeah, and that bit of
red for authenticity.  The prawns ones are done essentially
the same.

I've known people to buy/eat them thinking they were getting
a great bargain on the real thing.  Me, I'd rather dig the
crabmeat out of the claws all by myself.  And peel my own
prawns, too... just please... cut the heads off first!  I
just can't stand they thought of those eyes staring up at me.  :-)

Jazzie

>>>MATRIX version  1.20g
From: hawley@adobe.com (Steve Hawley)
Newsgroups: rec.food.cooking
Subject: Re: Homemade Jams and Jellies
Date: 17 Dec 92 17:35:31 GMT
Followup-To: rec.food.cooking
Organization: Adobe Systems Inc.

In article <Dec.16.11.35.58.1992.9179@net.bio.net>, charleen@net.bio.net
(Charleen Bunjiovianna) wrote:
> 
> In article <hawley-151292123922@huxley.mv.us.adobe.com> hawley@adobe.com (Steve Hawley) writes:
> >
> >Some references say to use a pat of butter when you boil the jam to control
> >foaming.  This is nonsense.  Don't bother.
> 
> I'm curious as to why you say this.  Is it because you don't think it works
> or because foaming isn't a problem?


I say this because I have tried it on several occaisons and seen it make no
discernable difference.  I found it easier to control "runaway" foaming by
just blowing on it.  Before I fill jars, I skim the foam off with a spoon.
That seems to work well enough.

Steve Hawley
hawley@adobe.com
--
"Did you know that a cow was *MURDERED* to make that jacket?"
"Yes.    I didn't think there were any witnesses, so I guess I'll have to
kill
 you too." -Jake Johansen
Newsgroups: rec.food.cooking
From: stcmille@panix.com (Steve Miller)
Subject: Sweet Rice
Summary: Well?
Date: Thu, 17 Dec 1992 16:51:38 GMT
Organization: PANIX Public Access Unix, NYC
Keywords: How do, I, make, it,?



Short grain, nearly round rice.  Called sweet rice.  Bought at an
oriental grocery in large bag.  Kind of rice they often use for those
dim-sumy thingies with the leaves and treasures in the center.

Sticks together like taffy, and to the sides of the pot, too.


-- 

__________________________________________________________
Steve Miller				stcmille@panix.com
		A Famous Rock Star!
From: m.l.morris@larc.nasa.gov (Michelle Morris)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 17 Dec 1992 15:21:36 GMT
Organization: NASA Langley Research Center, Hampton, VA  USA
Distribution: world
Reply-To: m.l.morris@larc.nasa.gov (Michelle Morris)
NNTP-Posting-Host: englab1.larc.nasa.gov

	One day I was making a turtle cake which called for a layer
of melted carmel.  I had just finished pouring the melted carmel 
on the cake and was turning to put my Visions saucepan in the sink.
Only I accidently hit the pan on the edge of the sink.  Before I
knew what happened, my pan had shattered all over the floor.
It took me hours to make sure I had all the carmel covered glass
up off my floor.  
	It would seem that visions cookware can take thermal stress, 
but not impact stress.  


Newsgroups: rec.food.cooking
From: The Internet Surfer <rs18@cornell.edu>
Subject: Re: Request for HOT peppers
X-Xxdate: Fri, 18 Dec 92 02: 41:09 GMT
Nntp-Posting-User: rs18@cornell.edu
Organization: Cornell University
X-Useragent: Nuntius v1.1.1d9
Date: Sat, 19 Dec 1992 02:30:56 GMT

In article <12740246@hpmwdjs2.sr.hp.com> Denise O'Connor,
deniseo@hpmwtd.sr.hp.com writes:
> Recipe for the HOTTEST chili peppers to use in cooking.
Look for some habaneros/scotch bonnet peppers at your grocer's.
Or if you can find Peppa-Po, a crushed pepper concoction from
the West Indies, that's pretty hot.
###############################################################
The internet surfeR                            rs18@cornell.edu
###############################################################
               Yow!  It's the minivan of souls!
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Re: Dawn Scotting's Muffin Recipes      
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Wed, 16 Dec 1992 20:34:00 +0000


Ginamaria Klein says:

>why don't we just start a muffin mailing list...
>to benefit those of us who don't like them?

Great idea.  Anyway, I am sure Dawn is regretting that list she
posted almost as much as the rest of us who have to wade through
all those recipes every day.

I'm not saying that the recipes don't look great... it's just
that several muffin recipes a day is driving _me_ batty and I
wonder about the rest of the population here in r.f.c.  Wouldn't
it be great if all those recipes were just uploaded in one big
file to the rec.food.recipes?  Then anyone who _wanted_ a muffin
recipe could be directed over there.

Now that that's out of the way... who is going to be the brave
soul to post every conceivable way to make your own pizza?  Or
ice cream sundae?  Even ways you'd never thought of before! :-)

Jazzie

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking
From: pepij00@DMI.USherb.CA (JEROME PEPIN)
Subject: REQUEST : Sugar Candy recipe
Organization: Universite de Sherbrooke -- Dept. d'Informatique
Distribution: rec.food.cooking
Date: Thu, 17 Dec 1992 04:56:11 GMT

	I would like to have the recipe of Sugar Candy.
I tried to translate it from french where it is called : "sucre candi".

It's like a lollypop but it's made from some cristalized sugar on a stick.

Any help would be welcome

Thanks in advance.

Jerome Pepin
internet : pepij00@dmi.usherb.ca

Newsgroups: rec.food.cooking
From: has@cbnews.cb.att.com (heather.a.strasburg)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: AT&T
Date: Thu, 17 Dec 1992 15:43:52 GMT

This is not my _only_ disaster, but it was one of the
first and certainly one of the most spectacular...

For Christmas one year (mid '70s - I was in junior high), 
my mother received an electric wok as a gift.  Not being 
an adventurous cook, she suggested that _I_ try one of 
the recipes included with the wok.  So, thinking that I was 
clever, I found one in which I could use some of the left-over
turkey.  I spent quite some time chopping the turkey,
vegetables, etc.  As I was stir-frying various ingredients, 
everyone commented on how delicious it smelled, how hungry 
they were, and how much they were looking forward to dinner.  
It looked like smooth sailing until...I added the "cornstarch" 
and water to make the sauce.  The entire mixture fizzed and
foamed out of the wok, all over the counter, and onto the 
floor - not unlike the paper-mache volcanos most of us made 
or saw in elementary school!

You guessed it - we didn't have cornstarch, so I used baking 
soda instead - ugh!  Needless to say, the dish was inedible and, 
as the still wonderful aroma of the doomed dish filled the house, 
we ate hotdogs for dinner (we couldn't even have turkey since I'd
used the last of it!)

I can say with confidence that I now know the difference
between cornstarch and baking soda and that at least that
has not been the cause of my other "adventures" :-)

Heather Fisher
From: bain0002@bullnext.mc.duke.edu (Landen Bain)
Newsgroups: rec.food.cooking
Subject: Re: Superstitious Foods* New Years*
Date: 15 Dec 92 23:26:35 GMT

My German grandmother always had pork and sauerkraut.  The sauerkraut,  
because it is aged, is eaten for old time's sake.  The pork is eaten  
because it is (supposedly) the only animal that can't look back over its  
shoulder, and hence represents looking to the future.

Landen from Duke.
Newsgroups: rec.food.cooking
From: patmoore@acs.ucalgary.ca (Patricia Lynn Moore)
Subject: coloured popcorn (koolaid)
Date: Thu, 17 Dec 92 20:54:11 GMT
Organization: The University of Calgary, Alberta

Sorry to take so long getting back: the popcorn recipe uses
unsweetened koolaid. As to package size...it makes 2L of koolaid.

Happy Holidays!

pat
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Dawn Scotting's Muffin Recipes
Organization: Taronga Park BBS
Date: Fri, 18 Dec 1992 05:24:34 GMT

In article <memo.813904@cix.compulink.co.uk>, jazzie@cix.compulink.co.uk (Peggy Shambo) writes:
> 
> Wouldn't it be great if all those recipes were just uploaded in one big
> file to the rec.food.recipes?  Then anyone who _wanted_ a muffin
> recipe could be directed over there.

Um, well, you see, I already have.

But not in one big file.  I've put in 7 files so far.  I did this
like yesterday so unless your site has a real short expire on news,
they should all still be there.
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
From: auerbach@ncsu.edu (David D Auerbach)
Subject: Re: Homemade Sausage
Organization: North Carolina State University
Date: Mon, 14 Dec 1992 19:16:09 GMT

newman@otto.ycc.yale.edu (Andrew Newman) writes:

>Greetings,

>Despite the shelves and shelves of cookbooks that my local bookstore(s)
>stock, there seems to be very little information available on homemade
>sausage making.  I've found some recipes but no where near the variety
>I was hoping for.  I currently own a meat grinder but no sausage
>stuffer tube.  I also have recently found sausage cases at my
>supermarket.  I was hoping some knowlegable soul would be kind enough
>to share recipes and/or techniques with me and the rest of the net on
>this seemingly lost art.

Bruce Aiells has a wonderful book on sausage (whose title I am forgetting)
and there is an older good sausage book by Grigson.
From: Perry_W_Brunner@cup.portal.com
Newsgroups: rec.food.cooking
Subject: Corn muffins
Date: Wed, 16 Dec 92 16:39:00 PST
Organization: The Portal System (TM)
Distribution: world

Can anyone recommend a good recipe for corn muffins, moist, corny, and
not too sweet/substantial?
From: gklein@acsu.buffalo.edu (Ginamaria Klein)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 14 Dec 92 17:39:50 GMT
Organization: UB

disraeli@leland.Stanford.EDU (Jamie Lara Bronstein) writes:

>I was at a film festival yesterday where they screened some commercials
>from the 1950's, one of which was promoting "National Drink JELLO Week."
>This would seem to me to be right up there with the worst food idea ever.
>Here's what the voice-over suggested:
>Dissolve 1 packet jello in 1c. hot water
>stir, then add plenty of ice and three cups cold water, and "voila!"
>Drinkable jello.

before you get a laugh and kill this recipe, id like to twell you all how it 
saved my life--- for real...
i was a rea<l sickly kid, and caught a nasty thing that made me throw up 
everything...
well, after about three days of not eating and drinking anything, the doctor 
decided it was time to hospitalize me.
my mom, who is scared of hospitals (with good reason, but i wont go into 
detail), said `isnt there anything we can try first?'
and the doctor (my great uncle) said...
`hmmm...
try liquid jello...'
she did, i drank it, and i didnt have to go to the hospital.
(she fed it to me while i was asleep, i had been refusing food)
because its so high in protein, sugar, and water, its actually real healthy---
for what we needed it for.

just my 2 cents...

gina
Newsgroups: rec.food.cooking
From: mje@pookie.pass.wayne.edu (Michael J. Edelman)
Subject: Sushi Thoughts: Michigan Roll?
Reply-To: mje@pookie.pass.wayne.edu
Organization: Wayne State University
Date: Fri, 18 Dec 1992 19:22:42 GMT

Having learned through this group that there's something called "Maryland Roll"
and being a fan of California Roll, I have decided that Michigan deserves to be
recognized as well, particularly as we have as many Japanese auto execs as any
other state. Thus:

 Michigan Roll Sushi
 ---------------------

Spread sushi rice on a piece of toasted nori.

Lay across: Strips of sauteed morel mushroom, venison and dried cherries.

Roll up. Cut onto lengths. Eat, and then tell me if I should try it.

             --mike



Newsgroups: rec.food.cooking