HDTenEightyP/NetNews huggingface dataset:
From: sbhattac@sales.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: fat content of clarified butter
Date: 8 Apr 92 03:04:11 GMT
Distribution: usa
Organization: NYU Stern School of Business

In article <rqo7pINN6t5@agate.berkeley.edu> oliver@redwood.CS.Berkeley.EDU (Oliver Sharp) writes:
>A question for you: how much fat does clarified butter have in it?  I
>am actually most interested in the Indian version (ghee) and the 
>Ethiopian version.  You cook butter, optionally adding spices, until the
>milkfat solids separate, and then you strain it a few times to get just
>the liquid.  None of the books I have mention the fat content, which
>I figure must be lower than standard butter. 

Nope. The fat content of ghee is approximately 100%. There is very nearly
nothing else in it. Some cholesterol, some carotene, mostly decomposed,
traces of sugar and protein in quantities that are only semantically
important, and so on.

The fat content of butter is usually about 90%. There is a non-trivial
amount of water, and associated lactose and protein, too. Serious
clarification, in the Indian style, removes almost everything except the
fat.

Some Hindu traditionalists attribute assorted silly properties to ghee,
including a nullification of the health hazards of butterfat. They are
wrong.

- Shankar
From: BSS_GRAEME@vd.seqeb.gov.au
Newsgroups: rec.food.cooking
Subject: Re: Request for Australian Meatpies
Date: 16 Apr 92 07:56:32 EST
Organization: South East Queensland Electricity Board

In article <1992Apr15.140213.17428@amc.com>, reb@amc.com (Bob Brunjes) writes:
> In article <2259@ariel.its.unimelb.EDU.AU> manda@ariel.its.unimelb.EDU.AU (Manda Lynch) writes:
>>In article <703196827.F00003@blkcat.UUCP> Gale.Langseth@f131.n109.z1.fidonet.org (Gale Langseth) writes:
>>>Mmmmmm!  Now that you mention it, I would like such a recipe, too.  So, 
>>>please e-mail to me also.  Thanks!
>>
>>By definition, you CAN'T make an Australian meat pie at home. You need 
>>sawdust, serum, ground up bones and offal, and perhaps a hint of meat 
>>inside a commercially extruded pastry, which is then eaten luke warm 
>>at the footy with a squirt of tomato sauce.  Not to be replicated (or
>         ^^^^^
> In the spirit of internationalism and global cultural unity, I just 
> _have_ to know what a footy is.
> 
>>eaten, but that's just my opinion ;-)
>>
>>Manda.
> 
> 
> Bob Brunjes		Applied Microsystems Corp
> 			Redmond, WA
> 			reb@amc.com

	What?????????? 
	"a footy"????
	Here in Australia we have various codes of -football- all
	of which are colloquially referred to as 'footy'.
	'footy' aka rugby league, AFL, rugby union...the list goes on..
	some even call soccer footy..

	Hope you didn't pour through too many reference boks trying
	to locate a recipe for a footy!

		Cheers...

			Philippa Wightman
		>>>Never trust a skinny cook <<<

	Email:bss_graeme@seqeb.gov.au
From: burdick@hditest1.crd.ge.com (William E. Burdick KWC-1604 5585)
Newsgroups: rec.food.cooking
Subject: WANTED:  Advice on convection microwaves (owners only, please)
Date: 13 Apr 92 20:27:53 GMT
Distribution: usa
Organization: GE Corp. Research & Development, Schenectady, NY

I am interested in purchasing a combination microwave/convection
oven for use in my home  I am interested in comments and
advice from those who already own a microwave/convection oven.

Please reply to: burdick@zeppo.crd.ge.com

Thanks,
Bill Burdick
From: reynold@binah.cc.brandeis.edu
Newsgroups: rec.food.cooking
Subject: Re: Miracle Whip
Date: 6 Apr 92 17:49:38 GMT
Article-I.D.: news.1992Apr6.174938.12900
Reply-To: reynold@binah.cc.brandeis.edu
Distribution: usa
Organization: Brandeis University

In article <1992Apr3.152536.748@oracorp.com>, kathy@oracorp.com (Kathy Knight) writes:
>
>Also, if you add a small amount of Miracle Whip to the ingredients of
>a potato salad, it actually enhances the flavor.  I always get more
>compliments on such salads if I include Miracle Whip that when I make
>them and don't use it.

Me too, me too! I find Miracle Whip to work well on potato and tuna or
chicken and macaroni salads. 

I grew up on Miracle Whip (in Miami, FL)--we never used mayonaise. I find
that now, I like both, depending on what I'm making.  When I'm using a fair
amount (like in potato salad) and I want the MW zing, I usually use a
combination of both.

Susan
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Miracle Whip
Date: Wed, 08 Apr 1992 12:40:00 -0500

 PL> From: planger@mailbox.fwrdc.rtsg.mot.com (Paul Langer)

 PL>    I was discussing the mayo issue with my wife and she said
 PL>    her mom used to eat PEANUT BUTTER AND MAYO sandwiches.
 PL> 
 PL>   Aaaaaaaack !  I just about hurled in technicolor..........

Do tell?  Is that an expression of approval?  I like peanut butter and mayo
sandwiches.  Glad to hear you do, also.

Newsgroups: rec.food.cooking
From: casmacin@atlas.cs.upei.ca (Sean MacIntosh)
Subject: REQUEST: Samosa (spelling) recipe.
Originator: casmacin@atlas.cs.upei.ca
Organization: University of Prince Edward Island
Date: Fri, 10 Apr 1992 17:32:13 GMT

Hi!!

	I was at my local farmer's market last Saturday and I purchased
some small meat pies/turnovers from an Indian lady there.  She told me their 
name was Samosas (I'm not sure of the spelling).  Has anyone else out there 
tried them?  I'm interested in getting a recipe.  The lady was not terribly
obliging and so I thought I'd post a request.

	If you've got a recipe for SAMOSAs and you're more amicable than
the lady at the farmer's market, please send it to my EMail address posted
on the message header and listed below.  

ThanX

Sean MacIntosh
Charlottetown, P.E.I., Canada

Newsgroups: rec.food.cooking
From: jwagner@magnus.acs.ohio-state.edu (Judith O Wagner)
Subject: Re: Need Thicker Spagetti Sauce
Organization: The Ohio State University
Date: Mon, 6 Apr 1992 17:55:17 GMT

Vic--add tomato *paste*--it should thicken your sauce nicely!


Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: dessert island
Organization: Indiana University
Date: Tue, 14 Apr 92 07:36:06 GMT

v076q4xb@ubvmsb.cc.buffalo.edu (WE ARE HOLDING ALL THE C'MPOSE CHX
KEYS HOSTAGE ON PLANET ZORT) writes: 

>and here i was hoping that it meant DESSERTS!
A dessert cookbook thread is always welcome.

>silly me! ;)

>my most favorite cookbooks, aka: the ones i couldnt live without... 
>are:
>alice medrich's `cocolat'
Don't know this one, but have heard good things.

>della croce's `pasta classica'
>casella's `a world of baking'
>larkin's `the larkin housewife's cookbook'
Don't know any of these. But it's refreshing to see a list that is not
just the basic everyday books (like Fannie Farmer and Joy.) I i were
to be stuck on a desert island, i would want my food to be as
interesting as possible.

>and...
>oopps! already over...
I think the original poster had only three. I could maybe live with five.

>gina
>(who cant use a carriage return...)
A shift key, you mean [?]

>(you see, im a fly  who sneaks onto the computer when no ones looking and 
>posts... ;) )
Do you know archy?
-- 
"The truffle is not an outright aphrodisiac, but it may in certain
 circumstances make women more affectionate and men more amiable."
                                                ...Brillat-Savarin

Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Miracle Whip
Organization: Taronga Park BBS
Date: Thu, 9 Apr 1992 17:21:47 GMT

In article <1992Apr06.220931.14121@fwhnm02.fwrdc.rtsg.mot.com>, planger@mailbox.fwrdc.rtsg.mot.com (Paul Langer) writes:
> In article <180860@pyramid.pyramid.com>, mwoo@pyrnova.pyramid.com (Margaret Woo) writes:
> > 
> > She used to take a jar of the offending Miracle Whip, a box of saltines, 
> > and a butter knife and eat the Miracle Whip straight on the crackers. 
> 
> You think that's bad:  I was discussing the mayo issue with my wife and 
> she said her mom used to eat PEANUT BUTTER AND MAYO sandwiches.  

Oh, neat!  Are we going to have another gross foods discussion now?
I've got a file of gross foods I've been collecting for a while.  Maybe
I should post it?  ;-)
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032
From: eddie@railnet.nshore.ORG (Eddie Van Huffel)
Newsgroups: rec.food.cooking
Subject: Re: Cups
Date: Tue, 07 Apr 92 14:37:12 EDT
Organization: Railnet BBS +1 216 883 6298

becky@ux1.cso.uiuc.edu (Rebecca Wetzel) writes:

> simon@cs.city.ac.uk (Simon Brock-Gunn) writes:
> 
> >1 When measuring a cup of butter, do you spend ages using a plasterer's
> >  palette knife to fill the cup up with butter and then scrape it all out
> >  again into the bowl, or do you simply say that a cup of butter weighs
> >  half a pound and weigh it on your scales instead?
> 
> One way to measure butter and other solid shortning is as follows:
>   For a half cup, fill a cup half full of water then add clumps of
>   butter/shortening until the water level is at the one cup line.
>   The butter used is half a cup.  For one cup of butter, do this twice.



T H A T ' S      C H E A T I N G ! ! ! ! !






--
eddie@railnet.nshore.ORG (Eddie Van Huffel)
Railnet BBS +1 216 883 6298
From: Gale.Langseth@f131.n109.z1.fidonet.org (Gale Langseth)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Re: Request for Australian Meatpies
Date: Mon, 13 Apr 1992 13:55:27 -0500

 

Mmmmmm!  Now that you mention it, I would like such a recipe, too.  So, 
please e-mail to me also.  Thanks!

 

 

gale
Newsgroups: rec.food.cooking
Distribution: world
From: Debra Bettis 283-4333 <bettis@sweetpea.jsc.nasa.gov>
Date: Mon, 13 Apr 92 10:51:49 CDT
Subject: baby food
Summary: (redirected from rec.food.recipes)
Followup-To: rec.food.cooking
Organization: ?

Steve,

Did you see my posting to rec.food.recipes ? I hope that this helps
out on the baby food question.  Let me know if you have any questions,
comments, or feedback.

Debra Bettis
bettis@sweetpea.jsc.nasa.gov
From: PRICKRIL@bscf@uga.edu (BEN PRICKRIL)
Newsgroups: rec.food.cooking
Subject: Recipe for Salsa?
Date: 11 Apr 92 15:25:44 GMT
Organization: University of Georgia, USA
X-News-Reader: VMS NEWS 1.20

Does anyone have a good recipe for Salsa? I'm weary of paying the high store
prices, and my first attempt at home was less-than-successful. By the way, on
the news this morning they said that salsa now outsells ketchup [how times
change!]  Thank you in advance.

Ben
Newsgroups: rec.food.cooking
From: oopcv@Msu.oscs.montana.edu
Subject: Re: Bagels/Yeast
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University
Distribution: na
Date: Fri, 17 Apr 1992 16:54:03 GMT

In article <john.703521385@spssig.spss.com>, john@spss.com (John Przyborowski) writes:
>tck@cbnewsm.cb.att.com (teresa.c.kelly) writes:
>
>>I need some help.  I made bagels last night (thanks for the recipe
>>someone posted), I followed the directions very closely, but my
>>dough did not rise.  Does anyone have any suggestions on what
>>I might have done wrong?  I have no experience working with yeast
>>at all, but I do remember how to knead dough (from my High School
>>cooking class 8)  Maybe that's my problem!).
>
>>Anyway, any insight would be appreciated.
>
>>Tracy Proc
>
>How hot was the water you used? It should be lukewarm not hot, as heat kills
>yeast. Cold does not kill yeast, it only slows it down, so don't be nervous 
>about your water being "not hot enough". 
An easy way to do this is by testing the water on the inside of your wrist, as
if you were testing a baby bottle.  If it's too hot for your wrist, it's
probably too hot for the yeast.  Works for me, anyway.

>Also, did you "proof" the yeast. Mix the yeast with the desired amount of 
>warm water and add a bit of sugar or flour and stir once or twice--let it
>sit in a warm place (if you have a gas oven with a continual pilot, pop it
>in there) for a bout five minutes. If the mixture looks foamy or frothy and
>has a very "heady" aroma that means your yeast is alive and well.
Yeast likes honey the best, better than sugar.  My yeast usually takes longer
than five minutes, more like 10-15, to proof, but by then it's really foamy.

>. Bread operates on bread
>time and so should you when you make it--it's not unusual to wait up to two
>hours in the winter for a batch of dough to double.
I like this; "bread time" is exactly what it is!!
From: kim@m44.unm.edu
Newsgroups: rec.food.cooking
Subject: Re: Juicers ??
Date: 15 Apr 92 18:26:35 GMT
Article-I.D.: lynx.y_zjgt_
Reply-To: kim@m44.unm.edu
Organization: UNM Cancer Center, Albuquerque, NM

In article <1992Apr9.202909.14070@spectrum.xerox.com>, tthomas@kerry.uucp (Timothy D. Thomas) writes:
>
>Can anybody give me some information on juicers?  I've seen
>quite a selection in the store the other day, and they vary
>quite a bit in price (but none so costly as "The Juiceman Juicer"
>advertised on late-night tv infomercials).
>
>Are they all the same?  Should I look for anything in particular?

I don't know about them "all", but I bought an OSKAR food processor at a
hardware store a few years back.  My wife later became interested in juicing
after watching an info-mercial about the Juiceman, and so we bought an
attachment for the Oskar that made juice.  It does a good job, I think, and I
save the pulp for cooking or the compost.  The attachment didn't cost much, and
we don't have a second specialized appliance to eat up our dwindling counter
space.

Daniel Kim
KIM@FLOVAX.LANL.GOV
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: RECIPE: Chocolate Turtle Cheesecake
Organization: Taronga Park BBS
Date: Wed, 8 Apr 1992 06:53:03 GMT

In article <ku1gucINNh7u@cronkite>, tbrandt@palm_tree.NoSubdomain.NoDomain (Terry Brandt - District Administrator) writes:
> I recently had some delicious turtle cheescake at Buffalo Wings and Rings.
> It was real creamy and was topped with caramel, chocolate and pecans.

Don't know if this is what you're looking for, but this is a recipe
that I have.  I've never tried it so I don't know how good it is.

2 cups vanilla wafer crumbs
6 tablespoons melted butter
1 14-ounce bag caramel candies
1 5.3-ounce can evaporated milk
1 cup chopped toasted pecans
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup semisweet chocolate chips, melted

Combine crumbs and butter and press onto bottom of a 9-inch springform
pan.  Bake 10 minutes at 350 degrees.  Melt caramels in milk in heavy
1 1/2 quart saucepan over low heat, stirring frequently until smooth. 
Pour over crust.  Top with pecans.

Combine cream cheese, sugar and vanilla.  Mix at medium speed with
electric mixer until well-blended.  Add eggs, one at a time, mixing 
well after each.

Blend in chocolate.  Pour over pecans.  Bake at 350 degrees for 40 
minutes.  Loosen cake from rim of pan.  Chill.  Garnish with whipped 
cream, additional chopped nuts and maraschino cherries if desired.
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
Newsgroups: rec.food.cooking
From: sastjw@terrier.unx.sas.com (Tom Wilmore)
Subject: Re: Authentically Correct Food (was re: Mexican Cookbook Wanted)
    <1992Apr3.174655.1950@colorado.edu> <72588@netnews.upenn.edu>
Organization: SAS Institute Inc., Austin, Texas
Date: Mon, 6 Apr 1992 14:56:51 GMT
Originator: sastjw@terrier.unx.sas.com
X-Bytes: 1621

In article <72588@netnews.upenn.edu>, rudomin@gradient.cis.upenn.edu (Isaac Rudomin) writes:
|>
|>
|>
|>
|> Some people in the net have been talking about authentic mexican food
|> vs tex-mex cal-mex etc...
|>
|> I have nothing about them, and as long as they taste good,
|> I just consider them  to be from a different region of Mexico
|> (yes,  I still think of California, Texas and New Mexico to be parts of
|> Mexico at least in the coulinary sense)
|> where foreign influences have
|> been strong (or lets say different) than those in  the rest of Mexico.
|>
|> Just like in Mexico you will not find a restaurant claiming to serve
|> "mexican" food   but rather, yucatan, puebla, monterrey  or other
|> local
|> cuisines, and maybe even nueva cocina mexicana,
|> we should accept these as long as they are propperly labeled.
|>
|> It used to be you could find only Cantonese food in "Chinese"
|> restaurants in the US. Now you find al the regional variety.
|> It used to be that in the US Italian food meant Tomato sauce and
|> Mozzarella and now you can find all the regional variety.
|> The same thing should happen with  Mexican food, including all what
   ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
|> was Mexico and now is (temporarily) part of the US
|> and so shares many of the same influences, but with their
|> own local qualities.
|>
|> Isaac Rudomin
|> manufact@cem.itesm.mx
|> (yes, this is in Mexico)


 This has happened with Mexican food, to some extent, in Austin.
Many restaurants in Austin now list the region that an item is
from on their menus.


Tom Wilmore
sastjw@unx.sas.com
Austin, TX
From: sss@netcom.com (Small Systems Solutions)
Newsgroups: rec.food.cooking
Subject: Re: Wanted: Italian cookbook
Date: 8 Apr 92 15:56:21 GMT
Article-I.D.: netcom.p0qjg!c.sss
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

In article <1992Apr8.003156.4419@cis.umassd.edu> 
	rufus@cis.umassd.edu (Rui N Campos) writes:

>I'm looking for a really good Italian cookbook.  Can anyone out there
>reccommend one to me?  I was considering Mary Espositos' "Ciao Italia" since
>I have seen her show....  

Try as I might to like her, she grates.  I think it's her trotting out
her paltry Italian, and her voice, and her desire to fulfill every
Italo_americano stereotype that bug me most.

For good Italian cookbook authors:

	Giuliano Bugialli
	Marcella Hazan
	Pino Luongo

-- 
Small Systems Solutions                   1563 Solano Avenue, Suite 123
sss@netcom.com                                  Berkeley, CA 94707-2116

The above-expressed opinions aren't necessarily
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Apple Crisp ?
Organization: Taronga Park BBS
Date: Tue, 14 Apr 1992 04:55:26 GMT

In article <1992Apr13.184435.25221@m.cs.uiuc.edu>, howard@m.cs.uiuc.edu (Bonnie Howard) writes:
> 
> Simple Apple Crisp -
> 
> 5   Large Granny Smith Apples
> 1/2cSugar or less
> Cinn. to taste 
> 1/2 Box Jiffy Cake mix
> 1/4c melted margarine

[Rest of recipe deleted]

This sounds surprisingly like a recipe I used to make called "Dump Cake."
Really simple and not all that bad.
You take a can of pie filling, any flavour, and pour it into an 8 x 8
square baking dish.  On top of that you pour a package of cake mix, any
flavour.  Then you take a stick of butter or margarine and cut it up
into pieces and distribute the pieces on top of the cake mix.  Bake at
around 350 for about an hour.  Serve warm, with ice cream.
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
    "Did I ever tell you the story about the young girl, the golf club
                and the firing squad?" -- Drake Mallard
From: zeke@reed.edu (Zeke Koch)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Fluffy Pancakes
Date: 12 Apr 92 20:56:33 GMT
Article-I.D.: reed.1992Apr12.205633.17536
Organization: Reed College, Portland, OR

harrism@dg-rtp.dg.com writes:
ccloretta@uqvax.cc.uq.oz.au writes:

>>After months of trying to perfect fluffy pancakes - I'm still no better off.
>>Can anyone help me eliminate my culinary disasters by suggesting a recipe for
>>pancakes. Someone suggested using buttermilk - does this help?
>
>	Separate the egg whites from the yolks. Whip the whites and
>	gently fold them in to the batter. Buttermilk makes them 
>	even better.
>

Separating the egg whites works wonders, but buttermilk is the best!
try this (sort of from laurals kitchen)

2 1/2 cups flour (I use 1 cup white one cup wheat one cup rough ground wheat)
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon brown sugar
(mix together)

Beat 2 eggs (you don't need to beat the whites separatly in this rec.)
add 2 1/2 to 3 cup buttermilk (to the eggs)
2 tablespoons oil

Make a whole in the middle of the dry ingrediants and pour the wet in.
Try to do as little stirring asd possible.  It should be lumpy.

I let it set for an hour or so. But that's probably not neccessary.

Good luck

Zeke Koch





-- 
                           zeke@reed.edu 
"NeXT has made it possible for Tiny Tim to over-extend himself and buy
a Ferrari for the price of a Hundai and now Tiny Tim is pissed because
the gas station attendant won't sell him gas for 3 cents a gallon."
From: jglenn@bwdls25.bnr.ca (John Glenn)
Newsgroups: rec.food.cooking
Subject: Spagetti Sauce
Date: 10 Apr 92 20:20:56 GMT
Reply-To: jglenn@bwdls25.bnr.ca (John Glenn)
Organization: bnr

Hi,

our city, Ottawa Canada, has an advantage in that we have a rather large
community of Italians; heck my wife is Italian!

The only north american name brand that I know about that has crushed tomatoes
is Primo. They are called "time savers" and are pretty good. A million times
better than standard spagetti sauce, but I have been converted to real Italian
cooking. A good Italian brand of crushed tomatoes is Pastene.

You could also go through the task of using canned tomatoes, but it takes
longer to reduce down to a sauce state. If you can't find Italian tomatoes,
(i.e. plum, roma) then don't bother even trying to do it with north american
varieties. They are like night and day. The American ones are very tasty
but have a high water content had also have a lot of seeds. The Italian ones
are small but consist of mostly tomato flesh (i.e. meaty) and contain fewer
seeds.

Most premade spagetti sauces are made primarily out of tomato paste and water.
Where is water listed on the can; near the front which means a greater
proportion of the contents? That is why you are starting to see ads which
are competeting for who has the thicker sauce. These guys are just starting
to put tomatoes and other good ingredients in them!

You also might want to make sure that you are draining your pasta sufficiently
and another thing that Americans do differently than the Italians is the way
they serve their pasta. Americans usually put pasta on a plate and pour sauce
on top. Italians drain their pasta and mix a couple of ladles full of sauce
in with the pasta to color it. Then they pour on the sauce on top.

Just to talk about draining the pasta, there may be another reason for the
watery dish. If you cook your pasta too long, it will become bloated and
absorb a lot of water which then most probably gets transferred to the plate.
Italians like to eat their pasta al-dente (or with a bite). They are very
carefull to take the pasta out right when it is done and not to let it sit
in the water. As a test take some pasta out of the pot at different times
when you are cooking it. You should see a difference in size and water
content.

Regards,
John Glenn