HDTenEightyP/NetNews huggingface dataset:
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Re: pasta + cream + tomatoes
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA
Date: Wed, 14 Oct 1992 17:54:42 GMT

In a recent rec.food.cooking article, Meg Worley wrote:

>I dearly love pasta sauces that combine tomatoes and
>cream.  Before I go striking off into unkown territory
>and possibly poison my nearest & dearest, does anyone
>have any favorite recipes to contribute?  I haven't
>found any cookbooks that add much... a couple that
>are more or less "make a tomato sauce and then add
>a pint of sour cream," but that won't do at all.

I got this recipe from the chef at Ambrosia restaurant in
Eugene, Oregon.

Farfalle in Tomato-Salmon-Whisky Sauce

1 lb farfalle (fresh is best, as always)
1/4 lb good smoked salmon (I've made this with lox and with the flaky
       kind of smoked salmon you get in the Pacific NW; both are good)
2 tbsp butter
1/4 cup scotch whisky
4 shallots, minced
5 roma tomatoes, peeled, seeded and diced
1 1/2 cup heavy (whipping) cream
freshly ground black pepper

Melt the butter over medium heat and add the shallots. Saute until
they start to get limp. Add the whisky and turn the heat up. Stirring
constantly, boil until the stuff in the pan is about 4 tbsp. The liquid
should be quite syrupy by now. Boil the water for the pasta. Add the cream
to the sauce and boil, stirring constantly, until reduced by half. Throw
the farfalle in the boiling water. Add the salmon and the tomatoes to
the sauce. Turn the heat under the sauce off. Stir gently while the
pasta cooks, to heat the tomatoes and fish. Toss the sauce and the
pasta together.

Great stuff...

Marcy

-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sqwest.wimsey.bc.ca (preferred) or marcy@sq.com
Newsgroups: rec.food.cooking
Subject: What is this I have?
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 13 Oct 92 21:56:47 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>                        SUMAC
>Can someone tell me what it is, what sort of dishes it is used for
>From: Pat.Churchill@bbs.actrix.gen.nz
 Would you believe Sumac(h) is in the dictionary? It doesn't actually 
tell you how to use the spice though, sorry.

Sumac(h) - Kinds of shrub yielding material for tanning & dying, such 
material.

Not much help is it?

Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Coating/Batter for Deep Fried Veggies?
Keywords: coating adhesion
Organization: Lockheed Missiles and Space Co.
Distribution: usa
Date: Wed, 14 Oct 92 19:57:21 GMT

In article <1992Oct12.151955.12348@cbnewsk.cb.att.com> monwel@cbnewsk.cb.att.com (douglas.w.monroe) writes:
>
>Hello!
>
>I'm posting this request for a friend who is not having great success in getting
>her fried veggie (Eggplant, Zuccini, etc) sticks to hold onto their breading
>after placing them in the frier. The usual egg wash/bread crumb deal isn't
>working, so I'm asking you folks for the secret, if one exists, to nicely
>breaded fried veg sticks. Any batters or other coating recipes to try? Is  oil
>temp important to the process? Double/triple dipping necessary?
>
use a tempura batter, or even a pancake batter - keep it thinner than
you would use for pancakes - dip veggies in the batter, then into
the hot grease, cook, remove & drain thoroughly - enjoy
this is the same style batter I prefer for onions rings

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: rperkins@astro.as.arizona.edu (Rachel J. Perkins)
Newsgroups: rec.food.cooking
Subject: Re: Raclette and Fondue (Re: Request: Cheese Fondue (NOT Swiss!))
Date: 14 Oct 92 23:57:01 GMT
Organization: University of Arizona, Tucson, AZ

In article <1992Oct14.224510.8195@mdd.comm.mot.com> rudoff@mdd.comm.mot.com (Doug Rudoff) writes:

>Let's see what I remember about cheese fondue. Well, if your bread
>fell off the fork into the cheese you had to buy the next bottle of
>wine at the table.

ah, yes..i remember it slightly differently: if you dropped the bread, you 
had to kiss a member of the opposite sex who was also partaking of the fondue.

>Hot-oil fondue for cooking meats was called Chinese fondue in
>Switzerland.

i remember it being called fondue bourguignon. yum, with many sauces and
dips for the meat. always use the best filet you can get your hands on.
as a young child, i developed a taste for the filet mignon meat raw as i
set the table for dinner. 
--
		-just give me what for,
	rachel perkins =  rperkins@astro.as.arizona.edu
      "Chastity..the most unnatural of all the sexual perversions...."
					-Aldous Huxley
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: REQUEST: Sourdough Starter and Bread Recipes
Organization: Lockheed Missiles and Space Co.
Date: Thu, 15 Oct 92 18:23:10 GMT

In article <1992Oct14.211554.8250@cis.ohio-state.edu> ray@anaconda.cis.ohio-state.edu (william c ray) writes:
>In article <1992Oct14.202448.747@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>>In article <1687EF45E.N51L5201@ncsuvm.cc.ncsu.edu> N51L5201@ncsuvm.cc.ncsu.edu (David Auerbach) writes:
>
>>>There is, despite the misleading terminology of some books, no such thing
>>>as a recipe for sourdough starter.  If you want sourdough starter what you
>>>need is either   a) someone else's sourdough starter  or b) the patience
>>>and luck necessary to "capture" the requisite beasts (from either the
>>>air or the skins of grapes or hiding in unprocessed flour....).
>>
>>I beg to differ with your basice statement - with time & patience, one
>>can create a 'starter' of their own - granted, its better to get one
>>from someone else, but, a starter can be made - just like in the 
>>_good old days_ when yeast wasn't readily available and one created it
>>with the basic bread dough left out (covered with a cloth) for days
>>and stirred in the yeast that formed .....
>>
>
>...Beg to differ with _your_ basic statement, but yeast does not "form"...
>As poster 1 pointed out, you will need to capture it from somewhere,
>your can't create it from nothing.  (barring spontaneous creation of the
>yeastie-beasties out of random protiens and amino acids being broken down
>by cosmic rays, or some such.  Which is unfortunately about as likely as
>your normal storebought yeast evolving into a sentient lifeform and
>taking over your kitchen...)
>

if yeast can't form, why can I put flour & water together to make
a 'dough' I can stir down, set it out and once a day sitr_down
bubbles that form during the day, and after about a week of 
doing this, do I have a sourdough starter..????



-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: wung@puttgen.ee.gatech.edu (Peter Wung)
Subject: Re: Comfort Food
Reply-To: wung@puttgen.ee.gatech.edu
Organization: Sun Microsystems
Date: Fri, 9 Oct 1992 20:47:47 GMT

In article MEDELMA@cms.cc.wayne.edu, MEDELMA@cms.cc.wayne.edu (Michael Edelman) writes:
>|In article <1992Oct9.154338.17012@ee.gatech.edu>
>|wung@puttgen.ee.gatech.edu (Peter Wung) writes:
>| 
>|>
>|>Chinese congee (rice gruel) with stir fried ong choy and garlic, tofu with soy sauce and sesame seed oil, and chinese pickled cucumber.  Well, you
>|>asked!
>|>
>|I'm interested, being a congee fan... but what's "ong choy"?


Ong choy is atype of chinese vegetable.  It has spade shaped leaves 
and has hollow stems, in fact some people call it hollow stems.
I usually stir fry the chopped up ong choy with garlic and preserved
tofu to add flavor.


********************************************************************
*Peter Wung			Email:wung@ee.gatech.edu	   * 
*Electric Power Laboratory	Snail mail: 33787 Ga. Tech Station * 
*School of Electrical Engineering	    Atlanta, GA 30332      *
*Georgia Institute of Technology			    	   *
*Atlanta, Georgia						   *
*   	"Pass, Set, CRUSH!"...					   * 
*  	Well, 2 out of 3 ain't bad for a short, fat guy. 	   *
*								   *
********************************************************************
From: driel@wpi.WPI.EDU (Deborah M Riel)
Newsgroups: rec.food.cooking
Subject: Re: nutella
Date: 14 Oct 92 12:49:46 GMT
Distribution: usa
Organization: Worcester Polytechnic Institute
NNTP-Posting-Host: wpi.wpi.edu

In article <1992Oct13.230751.24216@ncar.ucar.edu> ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:
>Nutella is imported to the US.  You will probably have to go to a 
>gourmet or specialty store (when I lived near Boston, I got it at an
>Italian deli) to get it, although I have heard a rumor that it is available
>at a fancy Safeway here in Boulder.

Here in the Worcester, MA area I've seen it at Shaw's supermarket and
purchased it at Spag's.  It's great, fattening and habit forming--I
only bought it once, it's too dangerous to buy again!

Debbie
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Request: Cheese Fondue (NOT Swiss!)
Organization: Lockheed Missiles and Space Co.
Date: Thu, 15 Oct 92 18:14:04 GMT

In article <41320013@hpcvra.cv.hp.com> anne@hpcvra.cv.hp.com (Anne Shatrau) writes:
>igb@fulcrum.co.uk (Ian G Batten) writes:
>
 [ stuff deleted ]
>
>My response really isn't about fondues, but rather about that word
>"Raclette".
>
>A couple of years ago, I spent a few weeks working in Boeblingen, Germany
>for my company.   I attended a small dinner party at a friend's house 
>one night, and dinner involved what they called a "raclette".
>
>It was some sort of an electric grill, that sat up a few inches high. 
>There were also little pans (maybe 3 inches across) with handles.  Each of 
>us had our own little pan, and also a small wooden spatula.
>
>Elfi, the hostess, had prepared several dishes of various foods.  There were
>cheeses, raw meats, small potatoes, onions.  As I recall, we cooked the meats
>on the grill above, and then put them in our little pans with cheeses, onions,
>etc, and then set the pans UNDER the grill area to melt the cheese.  Then
>we scooped out the cooked mixture onto our plates to eat, fixed a new pan
>full and went through the whole process again and again.
>
>Anyway, my memory is awful, but I remember everything being quite delicious
>and much fun.  I would love to find a raclette here in the states, but I have
>never seen one, or even found a cooking store that knew what I was talking
>about when I asked.
>
>If anyone knows anything about raclettes (or whatever else the thing might
>be called),  I'd love to hear from you.  Especially if you can tell me where
>to find one!
>
I've seen speciality/cheese stores around where you can rent a raclette 'grill'
>
>regards,
>
>Anne Shatrau
>anne@hp-pcd.cv.hp.com
>


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: slqy8@cc.usu.edu (The Blizzard)
Newsgroups: rec.food.cooking
Subject: Re: nutella
Date: 13 Oct 92 15:33:35 MDT
Organization: Utah State University

In article <1992Oct13.084256.1@cubldr.colorado.edu>, matthews_k@cubldr.colorado.edu writes:
> In article <9744@emory.mathcs.emory.edu>, mworley@mathcs.emory.edu (Meg Worley) writes:
>> Kellie's post on comfort food inspired me... does anyone
>> have a homemade approximation of Nutella?  I could give
>> nothing but Nutella for Christmas and all my american
>> friends and family would breathe nary a word of complaint.
>> Not to mention my personal paroxysms of pleasure!
>> 
>> Rage away,
>> 
>> meg
>> 
>> -- 
>> 
>>  Meg Worley 				Internet:  mworley@mathcs.emory.edu		
> 
> Yes, yes, yes!  I know it isn't proper etiquette to say "me too," but
> 
> ME TOO!
> 
> Kellie M-S
> internet:;matthews_k@cubldr.colorado.edu
-- 
Please!!??!!
	Both my wife and I would love to get this recipie.  I haven't had
it since we left Germany.

-----------------------------------------------------------------------------
Rick C. Larkin              *    "Did I do that?....  I didn't know that THAT
"The Blizzard"              *        would happen!..."  - (User of our net)
Systems Analyst/Programmer  *
Internet:  SLQY8@CC.USU.EDU *
Bitnet:    SLQY8@USU.BITNET *
=============================================================================
From: st1s0@jane.uh.edu (Hans, Samir)
Newsgroups: rec.food.cooking
Subject: Wanted Australian recipes.
Date: 13 Oct 92 17:06:00 GMT
Article-I.D.: jane.13OCT199212064835
Organization: University of Houston
News-Software: VAX/VMS VNEWS 1.41

Could anyone out there please E mail me some recipes of authentic Australian
food. A starter, one main dish and a dessert would be very good. Would really
appreciate your help.

Regards,
Samir Hans
Hilton College,
University of Houston
USA
From: ab5y@uvacs.cs.Virginia.EDU (Ann Bailey)
Newsgroups: rec.food.cooking
Subject: REQUEST: Iced Molasses Cookies
Date: 12 Oct 92 21:00:04 GMT
Article-I.D.: murdoch.1992Oct12.210004.24825
Organization: University of Virginia Computer Science Department
Originator: ab5y@palm.cs.Virginia.EDU

Does anyone have a good recipe for Iced Molasses Cookies?  I have
tried one from Betty Crocker and was not happy with the icing.  I'm
looking for something along the lines of Archway's cookie.

Thanks,
Ann
ab5y@virginia.edu
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Stuffed Sweet Peppers (a "boca")
Date: 15 Oct 92 00:54:31 GMT
Followup-To: rec.food.cooking
Organization: SCRI, Florida State University

One of the zillion and one good things about traveling
low-budget through Costa Rica is stopping for a quick
beer at a roadside "place," because invariably with the
beer comes a little container of food, no charge.  These
are referred to as "bocas," or snacks.

According to an article in The Tico Times, from a continuing
series called "Beyond Gallo Pinto: Discovering Tico Cookery,"
by Ana Matilde Mora and Mary Myers":

	"The variety of bocas is endless.  Many are "gallos:" fresh
warmed tortillas folded around a meat, bean, or potato mixture,
and usually including a spoonful of raw cabbage salad for freshness
and texture.  Other bocas may be as simple as refried bean dip and
tortilla chips, or tidbits of fried fish."

They then go on to list a favorite, reproduced here:

		STUFFED SWEET PEPPERS

6 large red sweet peppers
3-4 cloves garlic, minced
1 T. chopped onion
1 T. soy or corn oil
3 c. cooked black or red beans
1 t. red chili powder (or to taste)
1/2 t. salt
1 T. white vinegar
1 T. chopped fresh cilantro
1 T. prepared Mexican salsa (i.e., Pace Picante sauce), optional
1/2 c. grated cheese (monterrey jack, or longhorn)
     plus six thin slices of same

	Char sweep peppers and remove skins*.  Make a lengthwise slit
in each pepper and remove seeds and fiber inside.  Heat oil in frying
pan over medium heat, and fry garlic and onion until transparent.  Add
cooked beans with a small amount of bean liquor.  Mash with a potato
masher.  (If you prefer a perfectly smooth texture, process beans in
food processor or blender beforehand).  

	Add salt, pepper and grated cheese.  Stir until cheese melts, add
cilantro, salsa and vinegar.  If mixture is too soupy, simmer to reduce
liquid.  Cool.

	Fill peppers with about 1/2 c. bean mixture.  Place on lightly-greased
baking sheet, and top each pepper, covering the slit, with a slice of
cheese.  Bake at 425 degrees F. for 10-12 minutes, or until cheese browns
slightly.  Garnish with a sprig of cilantro.  Serves 6, as a boca.

*Place peppers directly under broiler and blacken the skin, turn peppers
to char evenly.  Immediately enfold peppers in a heavy towel.  Cool.  The
skins will then slip off easily, by holding the peppers under running 
water.



John
--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, Florida
   "America was largely populated by early ethnic cleansing movements
            in Europe, with England leading the way."
Newsgroups: rec.food.cooking
From: ifkm@hippo.ru.ac.za (Andrew Murdoch)
Subject: REQUEST: Pumpkin Cake
Summary: Request for pumpkin cake
Keywords: Pumpkin
Organization: Rhodes University, Grahamstown, South Africa
Date: Thu, 8 Oct 1992 11:07:56 GMT

Like it says, I would like a recipe for pumpkin cake.  If possible,
please don't specify brand names, rather specific ingredient types.
Thanks.
-- 
     |\/|     v |     ANDREW MURDOCH   -   Institute for Water Research
 /_\ |  | \___@ |  Rhodes University, P.O. Box 94, Grahamstown, 6140, R.S.A.
/   \     /   \ | Internet: ifkm@hippo.ru.ac.za     Phone: [xx27] [0]461 24014
Newsgroups: rec.food.cooking
From: bwatson@nyx.cs.du.edu (bruce watson)
Subject: Re: Amateur sharpening -- dangerous to knives?
X-Disclaimer: Nyx is a public access Unix system run by the University
	of Denver for the Denver community.  The University has neither
	control over nor responsibility for the opinions of users.
Organization: Nyx, Public Access Unix at U. of Denver Math/CS dept.
Date: Mon, 12 Oct 92 20:14:01 GMT

In article <5vfz#vq@rpi.edu> maniattb@cs.rpi.edu (Bill Maniatty) writes:
>In article <1992Sep25.125322.3897@lloyd.Camex.COM>, chrisi@lloyd.Camex.COM (Chris Ischay) writes:
>|> In article <92Sep24.154010.23901@acs.ucalgary.ca> parr@acs.ucalgary.ca
>|> (Charles Parr) writes:
>|> >In article <1992Sep23.131714.29159@lloyd.Camex.COM> chrisi@lloyd.Camex.COM
>|> (Chris Ischay) writes:
>|> 
>|> good edge should be smooth.  To your eye.  To your finger.  And to your
>|> tomato.  Smooth edges are sharper, cut better, and last longer.
>   ^^^^^^^
>I'm not so sure.  Sometimes a serrated knife is better.  I prefer one for
>tomatoes (I'm not sure of the spelling, no flames please),

I'm not going to flame you for your spelling. You spelled it correctly.
But, raise your shield, this sounds like someone who has never used
a quality sharp knife (I'll stop here if you have). My family was
afraid of knives so I grew up thinking a dull steak knife was a sharp
knife (my mom used serrated blades and more ludicrous my dad used
an electric knife). It wasn't until my brother-in-law whose family
ran a restaurant showed me the difference. I still have my serrated
edged knives. I use them for bread. I use the Henckels for tomatoes.

--
Bruce Watson  wats@nyx.cs.du.edu  Toy Cows, Toy Cows in Africa, Toy Cows
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Calling Jill
Organization: Actrix Information Exchange
Date: Wed, 14 Oct 1992 23:06:14 GMT
Keywords: Jill, Santa Cruz, comfort food

I was in the middle of an email conversation with Jill from near Santa
Cruz when I managed to zap my *Mail In* folder.  So Jill, if you're
there - I've lost your email address.  Apologies to all the non-Jills :-)

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: ccooke@gems.vcu.edu
Newsgroups: rec.food.cooking
Subject: PUMPKIN COOKIES?
Date: 14 Oct 92 19:43:30 -0400
Summary: Looking for lost pumpkin cookie recipe.
Keywords: Cookies, pumpkin, help
Organization: Medical College of Virginia

A former roomate of mine used to make these wonderful pumpkin cookies that she 
decorated with candy corn, choc chips, etc.  I believe they had choc chips and 
nuts in them.  A sort of pumpkin/toll house cookie.  They were very large and 
very rich.  I believe she got the recipe from a magazine but I'm not sure.  
Since we haven't spoken to each other in almost four years I feel a bit funny 
about calling her up for the recipe.  You see, her pumpkin cookies were really 
her only redeeming quality.  Oh well, if you are familiar with this recipe and 
don't mind sharing it with someone who holds a grudge I would really 
appreciate receiving it.  I'd like to make these for a halloween party - cat 
poop cookies and the alcoholic aquarium are already on the list.  Thanks!
From: jbaron@dirac.ssc.gov (Jeff Baron)
Newsgroups: rec.food.cooking
Subject: Re: shareing kitchen chores
Date: 8 Oct 92 19:18:39 GMT
Article-I.D.: sunova.1992Oct8.191839.6100
Reply-To: jbaron@dirac.ssc.gov (Jeff Baron)
Organization: Superconducting Super Collider Lab

In article <1992Oct8.170916.3086@mks.com>, 
			kate@mks.com (Kate Parson) writes:

[much deleted about men piping in at that last minute
when everything is almost done anyway, damnit]

-> Is it a gender thing?

Yes.  As a male, I can assure you that we are indeed all
programmed this way.

Jeff
From: rlwilliams@gallua.gallaudet.edu
Newsgroups: rec.food.cooking
Subject: how to make yogurt
Date: 15 Oct 92 18:13:19 GMT
Organization: Gallaudet University

Hi,
	someone just told me it was EASY to make your own yogurt. he said 
you just put a gallon of yogurt in a bowl, add a little store bought yogurt 
as a starter and let it sit for a week and it will turn to yogurt. Can this 
be true? Is it really that easy?  I thought I'd seen yogurt machines...

skip
Newsgroups: rec.food.cooking
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: Turning wine into vinegar (I think someone asked)
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Thu, 8 Oct 1992 14:18:18 GMT

In article <1992Oct8.044254.4715@morrow.stanford.edu> aliki@nova1.stanford.edu (Alexandra Schmidt) writes:
>
>From the "Ask Bon Appetit" December 1991 column--
>
>(more stuff about saving leftover wine)
>
>'As for your wine becoming vinegar, it is highly unlikely that this will
>happen.  A special yeast creates vinegar from wine, and without it, the 
>wine will probably just go bad and the sour-tasting liquid would not be
>a good recipe addition.  You can make your own vinegar by purchasing a 
>vinegar "mother," or starter, which contains the vinegar yeast.  But these 
>are hard to find, and currently we do not know of a source for them.'

First, vinegar is made using acebacter (sp?) bacteria.  The mother
of vinegar is a bacterial colony.  It is not a yeast.

Second, it may not be as hard as you think to get "wild" vinegar
(depending on your local critters).  I once had a tub of old pineapple 
juice turn into pineapple vinegar.  I opened it up and found a lovely 
mother of vinegar floating in it.

Third, mother of vinegar creatures can be bought at beer and
winemaking shops.

Julie
#include "std_disclaimer.h"
#include "witty_sig.h"
Newsgroups: rec.food.cooking