HDTenEightyP/NetNews huggingface dataset:
From: scampbe1@metz.une.edu.au (Stephen Campbell)
Newsgroups: rec.food.cooking,rec.food.veg
Subject: Pumpkin
Keywords: Pumpkin
Date: 24 Jul 92 22:16:05 GMT
Followup-To: poster

I have purchased a "Jads" pumpkin with the aim of seeing what it was
like, and if possible saving the seeds for growing this spring.

I've found the pumpkin very soft when cooked, and would like assistance
with recipies that can use a soft pumpkin.

Any suggestions???????????????????????


Steve



-------------------------------------------------------------------------------
Steve Campbell				|	Lead Analyst
					|	MIS Unit
					|	University of New England
scampbe1@metz.une.edu.au		|	Armidale, New South Wales
					|	Australia.
-------------------------------------------------------------------------------
From: oopcv@Msu.oscs.montana.edu
Newsgroups: rec.food.cooking
Subject: Re: Gelatin question
Date: 29 Jul 92 19:53:58 GMT
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University

In article <KH.92Jul29153218@litsun17.epfl.ch>, kh@litsun17.epfl.ch (Mark S.) writes:
>
>Another question: what part of the cow is gelatin made from: the bones or the skin (or the underlying tissue)?
>
I thought it came from hooves.  On a related note, where does glue come from?
Newsgroups: rec.food.cooking
From: kkillen@ssf-sys.dhl.com (Karleen Killen)
Subject: Re: RECOMMEND A LOW-FAT COOKBOOK
Reply-To: kkillen@babel.ssf-sys.dhl.com (Karleen Killen)
Organization: DHL
Date: Thu, 30 Jul 1992 17:56:00 GMT

Great Recipes for Good Health
published by Reader's Digest
4th printing 1990
ISBN 0-89577-306-6

Can be ordered from Reader's Digest (800)431-1246
From: seb1@leia.dr.att.com (sharon badian)
Newsgroups: rec.food.cooking
Subject: Re: liver
Date: 22 Jul 92 21:25:02 GMT
Reply-To: seb1@druhi.att.com
Organization: Bell Labs, Denver, CO.

In article <1992Jul22.180846.28263@news.cs.brandeis.edu>, reynold@binah.cc.brandeis.edu writes:
|> I think I'd like to try it again though!  What is the least
|> livery liver I should try?

Calves liver. It's the most expensive and the mildest tasting. Also the
tenderest. I love calves liver but I eat it very, very infrequently. Those
organ meats have a little too much fat in them for my diet. I think I had
my share of them in France (sweetbreads, liver, kidneys, all yummy).

Actually, I'd rather spend my fat calories on chocolate ice cream!

-- 
Sharon Badian
AT&T Bell Labs - Denver
seb1@druhi.att.com
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Fat in specialty liquors, ice milk
Date: Thu, 30 Jul 92 04:30:26 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 

Coupla questions:

Does anyone know if Truffles White Chocolate Liqueur has any fat, and
if so, how much?

Also, I'm working on an ice milk recipe and am wondering if egg whites
will make any difference to the final product.  I know yolks do, but
I'd like to cut them out.  I made a batch with one yolk and it was
good, but am wondering whether to use the whites or not.

Thanks
--
Michelle
From: catharine.vinson@cccbbs.UUCP (Catharine Vinson)
Newsgroups: rec.food.cooking
Subject: liver
Date: 23 Jul 92 11:28:00 GMT
Reply-To: catharine.vinson@cccbbs.UUCP (Catharine Vinson)
Organization: Cincinnati Computer Connection BBS - Cincinnati, OH - 513-752-8248

To:rec.food.cooking
From: cvinson@world.std.com

 galea@ghps.vuw.ac.nz (Pauline Galea) writes:

PG>>I've been told  to eat more liver, but I've always hated it.  Anyone got an
PG>>ty liver recipes to entice me?

 I confess to loving the stuff and would eat it regularly were not
 for the difficulty in finding liver that's from free from hormones,
 antibiotics and various toxins.

 I'll post a couple of recipes if you aren't flooded with responses (and
 if I can find them!), but I really have only one piece of advice to
 offer: Do *not* overcook liver!

 I think calf's liver is best soaked in milk a hour before cooking.
 After soaking, cut thick-sliced liver into one-inch cubes.  Dredge
 very lightly with seasoned flour. *Quickly* saute the cubed liver in
 sweet butter or good olive oil.  Make certain the pan is good and hot
 before adding the liver, and don't cook the meat for more than a couple
 of minutes...you're aiming for medium rare, pink and plump.  The
 instant the liver looks "right",  rinse the saute pan with good white
 vermouth or brandy. Toss in a handful of whatever chopped fresh herbs
 you like. Salt and pepper to taste. Serve immediately, and make sure to
 also serve some good bread for soaking up juices.
                                                                                                                            
Newsgroups: rec.food.cooking
From: rballard@fox.nstn.ns.ca (Rick Ballard)
Subject: Re: cloudberries, etc.
Organization: NSTN Network Operations Centre, Nova Scotia, Canada
Date: Tue, 21 Jul 1992 15:45:00 GMT

Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:

>While we're searching for berries... there's a berry that grows in profusion
>in Siberia (yes, Siberia -- the one with Lake Baikal and Novosibirsk) that
>is...
>    a yellow-orange in color
>    a "single berry" (like a cranberry, versus a cluster-berry,
>    like a raspberry -- sorry, don't know the technical phrases)
>    about 1/6" (4 mm) in diameter
>    absolutely chock-full of vitamin C
>    bakeable, into dishes that might call for plums or apricots
>    edible raw, blenderized and diluted with water, as something that
>    resembles orange juice more than anything else
>I'd love to locate a source of these in North America, but don't know their
>name
>and haven't seen them around.  Anybody got any ideas?  In Siberia, they grow
>very well in the wild -- I've never heard of them being cultivated at all,
>they're so common.

Cloudberries are the same as Bakeapple berries that grow in profusion in
the bogs and barrens of Newfoundland. They are also fairly common in
northern parts of Nova Scotia. They are similar to a raspberry, but with
fewer and larger drupelets, and are yellow in color. There is only one
berry per plant, but I have seen acres of them in NS. They have a very odd
taste, somewhat evocative of baked apples. Here in NS they ripen around the
beginning of August, a few weeks later later in Nfld. They often approach 1
cm in diameter here. 
--
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Rick Ballard                 | rballard @ fox.nstn.ns.ca
Halifax, Nova Scotia, Canada |
Organization: Graduate School of Industrial Administr., Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Tue, 21 Jul 1992 09:38:55 -0400 
From: "Traci M. Radzyniak" <tr0x+@andrew.cmu.edu>
Subject: "Soft Diet" Help Needed


My SO has recently been diagnosed with diverticulitis (Inflammation in
the colon of the diverticulum...) and is right now (for the next five
days) on a clear liquid diet; after this, he should progress to what is
called a soft diet (applesauce...)... I'm sure the doctor will be able
to give us the complete have/have not list, but in the meantime, is
there anyone out there who has been through the same things and has any
good tips or recipe ideas?  I sure would appreciate them... my man is
getting HUNGRY and is having visions of pizza and burgers (not healthy,
I know) floating in front of him... so I'll need to tempt him to keep
him healthy!

Thanks in advance...
Traci
From: skatz@bbn.com (Susan Katz)
Newsgroups: rec.food.cooking
Subject: Request: Non-dairy cold fruit soup
Date: 23 Jul 92 19:44:28 GMT
Organization: BBN, Cambridge MA
NNTP-Posting-Host: kariba.bbn.com

Does anyone have a good recipe for a non-dairy cold fruit soup?  A lot
of the fruit soup recipes contain yogurt, and I'm only interested in
the ones that taste good without it.

Thanks in advance,
Susan
From: derich@netcom.com (Scott A. Steinbrink)
Newsgroups: rec.food.cooking
Subject: Online Cookbook Update - READ THIS ***
Keywords: Online cookbook, reciopes, food
Date: 23 Jul 92 20:33:24 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

The following E-mail accounts was returned as unknown or service not
available:

   rdkeys@cse.mail.cropsci.ncsu.edu
   secbu@slacvm.stanford.edu
   burra@sun.coe.ttu.edu
   rsmrt@doc.bwd.trw.com
   jenn@sun.com
   paylbr@alex.ecs.umass.edu
   34iafwm@cmuvm.csu.cmich.edu
   svegnali@sueus.irkar.us

    If you own the account listed above, please contact me at derich@netcom.com
    if you still want my Online.cookbook.


- Scott

-- 
NetCom: Derich@netcom.com
CompuServe: 76106.2055@CompuServe.Com
America Online: Derich
Paranoid schizophrenics outnumber their enemies at least two to one.
"Deaf people can do anything except hear" - I. King Jordan
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: No-oil marinated vegetables
Date: 23 Jul 92 17:12:39 GMT
Organization: Our Lady of Perpetual Mirth (Pacifica)

In <csfmb9_.artemis@netcom.com> artemis@netcom.com (Michelle Dick) writes:

>How about some of your favorite no-oil marinated vegetables recipes?
>Especially bean salads, Brussels sprouts, and okra.

>I just went through a 4 lb jar of 3-bean salad from a warehouse
>club in no time flat.  I'd like to make my own so I can control the
>sodium and have more inventive marinades.  Although oil based
>marinades are good (especially when made with a top of the line olive
>oil), I'm hoping to find some light recipes that I can gobble in large
>quantities.

I'm also looking for a recipe for this I can can.  It has occurred to
me that an oil-less recipe is probably better for canning, as well as
fat intake.  

>I am serious about the Brussels sprouts and okra.  I tried making
>marinated Brussels sprouts myself once and it was a flop.  But since I
>haven't yet met a vegetable I don't love, anything goes.

I would welcome any canned vegetable recipe, since I now have a 
pressure canner I'm eager to try out anything either low-acid or
simply a good lunch thing for school over the fall.  If enough things 
do well enough in the garden I will need a variety of recipes.

Any good canning recipes for hot peppers?  I have some very crowded
jalapeno plants to thin but if they produce enough I'll have to can
for winter.  Any offerings?

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
From: mancinis@mentor.cc.purdue.edu (Steven Mancini)
Newsgroups: rec.food.cooking
Subject: Re: 5 kg of Broccoli
Keywords: Broccoli
Date: 27 Jul 92 15:27:48 GMT
Organization: Purdue University Computing Center

In article <1474@grivel.une.edu.au> scampbe1@metz.une.edu.au (Stephen Campbell) writes:
>Help!!!!!!!
>
>I have 5kg of blanched and frozen Broccoli. I like it but I am getting
>Hearterly sick of plain steamed Broccoli.
>
>Could anyone please save my taste buds with suggestions????


YOu could send them to George Bush. But then again, this may result in
a visit from the Secret Service....

Sheesh, these government types have no sense of humour.
Newsgroups: rec.food.cooking
From: weisman@osf.org (David Weisman)
Subject: REQUEST: Bluefish recipes
Originator: weisman@macaroni.qadce.osf.org
Organization: Open Software Foundation
Date: Wed, 22 Jul 1992 20:45:21 GMT

I recently caught a freezer-full of Bluefish and could use a
freezer-full of recipe ideas.  Please respond via email.

Thanks very much.

Dave
-- 

-- Dave
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: What we eat
Date: 28 Jul 92 20:40:03 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Distribution: usa
Organization: SCRI, Florida State University

In article <22874@oasys.dt.navy.mil> smennitt@oasys.dt.navy.mil (Stuart Mennitt) writes:
 
  [ ... ]

>				  HEAD CHEESE
>
>I know nothing about it but suspect it's formed from ingredients that
>can't legally make it into hot dogs and breakfast sausage.

  Hard to imagine anything which cannot be made into hot dogs and
  breakfast sausage.  Kind of like the old saying that "an auditor
  is someone with talent in arithmetic but who doesn't have the
  personality to be an accountant."

  The way that I remember head cheese being made is the head of the
  hog being boiled and then cleaned out, and all of the stuff which
  was in the water, when it cooled, made kind of a jello-consistency
  stuff.  Different people made it different ways, but that was kind
  of the core it it.  When I read "Lord of the Flies" I thought about
  that :-)

  However, if the thought is that "head cheese is gross!" I don't know
  as it is any more gross than any other meat product.  And sure as
  hell not as gross as real sausage (know what those casings had in
  them before they put the meat in??)

John
------------------------------------------------------------------------


--
"...There's no time.  The nuclear reactor will blow any minute.  I'll have to modify
 the kernel on the fly."   Mitty slid into the analyst's chair and calmly began
 displaying memory locations, changing some of them.  The others watched in
 awe.  The nuclear reactor ominously went "pocketa, pocketa, pocketa..."
Newsgroups: rec.food.cooking
From: tyao@uxh.cso.uiuc.edu (Tim Yao)
Subject: REQUEST: Source for crepe pans
Summary: Author seeks source of crepe pans
Organization: University of Illinois at Urbana
Distribution: usa
Date: Sat, 25 Jul 1992 01:34:01 GMT
Keywords: crepe, pans, mail-order

My mom is looking for a crepe pan.  She used to have one she
liked a lot which was shaped like an inverted omelette pan.  You
could heat it on a burner, then dip it into the batter--it would
cook with the convex side upwards.  It never had sticking problems.

Do they still make this type of pan?  If not, are there any tips on
how to use conventional pans so that the crepes do not stick?  
Good crepe recipes are also welcome :-)  Thanks!

-- 
     == Tim Yao                           == 3109 NCEL MC-250 ==      
     == e-mail:  tyao@uxh.cso.uiuc.edu    == 205 N. Matthew   ==          
     == phone:  (217) 333-6956 (office)   == Urbana, IL 61801 ==
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.cooking
Subject: Re: 5 kg of Broccoli
Date: 27 Jul 92 17:00:37 CST
Organization: Monsanto Company, St. Louis, MO

In article <55186@mentor.cc.purdue.edu>, mancinis@mentor.cc.purdue.edu (Steven Mancini) writes:
> In article <1474@grivel.une.edu.au> scampbe1@metz.une.edu.au (Stephen Campbell) writes:
>>Help!!!!!!!
>>
>>I have 5kg of blanched and frozen Broccoli. I like it but I am getting
>>Hearterly sick of plain steamed Broccoli.
>>
>>Could anyone please save my taste buds with suggestions????
> 
> 
> YOu could send them to George Bush. But then again, this may result in
> a visit from the Secret Service....
> 
> Sheesh, these government types have no sense of humour.

Jeeze Stephen, get with the program dude...  The one and only great
achievement of George Bush as President was to teach us all that it
was ok to just say no to broccoli.  Sheesh!     ;-)

  TED FEUERBACH   Scientific Systems Consultant  Trilogy Consulting, Inc. 
  Lake St. Louis, MO        (314) 537-6603       tjfeue@bb1t.monsanto.com
  Disclaimer:  The opinions expressed herein are MY OWN and obviously not
  the opinions of Trilogy, Monsanto or either of my two ex-wives.
From: mec@acsu.buffalo.edu (Marie E. Copertino)
Newsgroups: rec.food.cooking
Subject: Re: Another canning question - pickles
Date: 30 Jul 92 19:53:39 GMT
Distribution: usa
Organization: UB

educ@unixg.ubc.ca (Vicki Domansky) writes:

|Mrs. Lehbour's Dills
|--------------------

|Makes about 5 quarts, using about a pound of dills per quart. (Oh, and
|we always used pickles straight out of our garden).

	Are these special "pickling" cucumbers??  Can you buy them??

|Wash dills in hot water.  Soak overnight in cold water (use ice or
|place in refrigerator).

|Brine:   3 quarts boiling water
|         2 cups white vinegar
|         1/2 cup coarse salt
|         1 teaspoon alum

|Bring water to a boil and add rest of ingredients.  Boil until dissolved.

|Sterilize canning jars.  While still hot, arrange dills in jars, along
|with several cloves of garlic, a couple of dried red peppers and 2 or
|3 bay leaves (grape leaves also work very well).  Oh, and you can
|throw in some horseradish if you like as well according to her notes,
|although I'm not sure in what form you would add it.

|Pour the brine over the dills, then close up the jars.  The pickles
|need to sit for about 2 weeks before they are ready, I believe.
|According to my mother, it is best to store them in a dark cool place
|(the lucky woman has a huge pantry!)  Then pop open a jar and enjoy!

	How do you "close up the jars", do you have to SEAL them, or
	pressure cook them or just screw on the lids?
	
		Sorry about the silly questions, from a 
		beginning pickler...

				Marie

		
Newsgroups: rec.food.cooking
From: mordes@b30.ingr.com (Tony Mordeszewski)
Subject: Re: BUFFALO WINGS RECIPE WANTED, I know I am not the 1
Organization: Intergraph
Date: Fri, 24 Jul 1992 14:30:51 GMT

In article <1992Jul22.211748.82121@ns1.cc.lehigh.edu> mqd1@ns1.cc.lehigh.edu (MAURICE Q. DADOUN) writes:
>Hi,
>I just enter this network.
>Excuse me if my request is not very original, but does any one know the
>Buffalo wings recipe.
>
>Thanks, Maurice.


  		        	BUFFALO WINGS
				-------------

  The Sauce- This makes enough for about 48 "wingettes"
  -----------------------------------------------------
		MEDIUM HEAT
		-----------
  6 Tablespoons (3 oz.) of Louisiana Hot Sauce
  1/2 stick of margarine (not butter!)
  1/2 to 1 Tablespoon of white vinigar
  1/4 jar (3 oz.) of Nancy's Chicken Wing Sauce (Medium)
  1/4 teaspoon of Worchestershire Sauce
  1 to 2 teaspoons of Tabasco Sauce
  1/8 teaspoon of Celery seed powder
  1/4 teaspoon of Red Pepper
  1/8 to 1/4 teaspoon of Cayenne Pepper
  1/8 teaspoon of Garlic Salt
  Dash of Black Pepper

  Mix all the ingredients in a small sauce pan over low heat until 
  the margarine is completely melted. Stir occasionally.



                        HOT        
                       ------
  6 Tablespoons (3 oz.) of Louisiana Hot Sauce
  1/2 stick of margarine (not butter!)
  1/2 to 1 Tablespoon of white vinigar
  1/4 jar (3 oz.) of Nancy's Chicken Wing Sauce (Hot)
  1 to 2 Tablespoons Melinda's extra hotsauce (Original Habanero Pepper Sauce)
		800-748-2861 Old SW Trading Co
  1/4 teaspoon of Worchestershire Sauce
  1 to 2 teaspoons of Tabasco Sauce
  1/8 teaspoon of Celery seed powder
  1/4 teaspoon of Red Pepper
  1/4 teaspoon of Cayenne Pepper
  1/4 teaspoon of Habanero molido (powder) 800-748-2861 Old SW Trading Co
  1/8 teaspoon of Garlic Salt
  Dash of Black Pepper
  
  Mix all the ingredients in a small sauce pan over low heat until
  the margarine is completely melted. Stir occasionally.

  The Wings
  ---------

  Fry the wings in a deep fryer set at 360 degrees F., using vegetable 
  oil. My outdoor cast iron kettle type deep fryer w/1 gallon of oil
  will do 24 wingettes in 8 minutes. 30 in 10 minutes. Hotter oil for 8
  minutes= crispier. Hotter oil for 10 minutes = crispier and dry inside.
  Your milage may vary! With the basket and cooking thermometer in the hot
  oil, @360 degrees I drop in one wing at a time. If the count stops at 24
  I then set the timer for 8 minutes. Every couple minutes toss the basket 
  contents to redistribute. The above method of loading the basket eliminates
  the wings from sticking to the basket. IMHO

  Drain the wings for a minute then put them in a bowl.
  Pour the sauce over them, cover the bowl, and shake
  to completely coat the wings. Watch how they do it at Hooters!

  Serve with carrot and celery sticks, Marie's Blue Cheese Dressing, and
  cold beer.
Newsgroups: rec.food.cooking
From: spgo@is.morgan.com (Stefan Goellner)
Subject: Re: Portuguese Sweetbread
Organization: Morgan Stanley - IS
Distribution: usa
Date: Fri, 31 Jul 1992 13:06:08 GMT

I prepare liver by frying it in butter. Along with that I fry some onions and
apple slices. Goes very nicely together. IMHO calves liver is the mildest. Don't
overcook!

As far as toxins in the liver are concerned, I wouldn't worry, unless you plan
to make it a steady diet.

Ah yes, goose Schmaltz is a good thing! And yes it's good on bread with a little
salt. The bread needs to have some texture and taste though. Wonder bread won't
do!


Stef
From: jemoor1@pbhyf.PacBell.COM (Jan Moore)
Newsgroups: rec.food.cooking
Subject: Re: Sun Dries Tomatoes (What do I do with 'em)
Date: 24 Jul 92 15:49:47 GMT
Reply-To: jemoor1@PacBell.COM (Jan Moore)
Organization: Pacific * Bell, San Ramon, CA

In article <AePr5Mb0BwxdMbeNRb@transarc.com> Cindy_Cosic@transarc.com writes:
>Soak them in oil or blanch them in water, huh?  Well here's what the
>guy at the italian grocery just told me to do to get them ready to
>use.  He's been a great source of tips like this, so I can hardly wait
>to try it (just got the info this weekend -- I used to buy them in
>oil):
>	Boil water, and also get some ice water ready in a separate
>		bowl.
>	Boil the sun dried tomatoes in water for 3 minutes;
>	Drain into a collander, then transfer immediately to the ice
>		water to stop the cooking and cool.
>	When the tomatoes have cooled to room temp, drain them.
>	Put them in a jar covered with olive oil and your favorite
>		herbs (for me that would be things like garlic, basil,
>		maybe rosemary or marjoram...)
>
>They should last for ages in the fridge.  Now what to do with them?
>
How about Tomato Pesto....

2 cups dried tomatoes
3 cloves garlic
1 1/4 cups olive oil
1/2 cup walnuts - chopped
1/2 cup romano cheese - grated
1/2 cup parmesan cheese - grated
salt/pepper to taste

Blend dried tomatoes, garlic, and olive oil in processor
until smooth. Add walnuts and cheeses. Process until smooth
or chunky, as you like.

This recipe is from a book called "Just Dried Tomatoes" written
by Karen Q. Cox. She credits the pesto recipe to Maryanna
Johnson or Carrollton, Texas. Maryanna declares as this great on
 pasta, veggies, rice, potatoes and seafood.The recipe book for 
dried tomatoes is published by The Tomato Press, Westley, Calif.
-- 
Jan Moore
jemoor1@pacbell.com