HDTenEightyP/NetNews huggingface dataset:
From: chuahl@ocf.berkeley.edu (Chua HakLien)
Newsgroups: rec.food.cooking
Subject: Fried Zucchini...
Date: 21 Jan 1993 17:50:16 GMT
Organization: U.C. Berkeley Open Computing Facility
NNTP-Posting-Host: maelstrom.berkeley.edu

Anybody out there have a good recipe for fried zuchinni sticks?

Chua
+==+
Newsgroups: rec.food.cooking
Subject: Re: Keeping lettuce fresh
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 23 Jan 93 02:24:43 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: ctrbdo@iapa.uucp%mailhost.ecn.uoknor.edu (bryan d oakley)
>Ok, what's the best way to keep lettuce fresh?  My wife prefers to

This is what I do to keep a lettuce for (maybe) weeks!
Bang the core end on a firm surface a few times to loosen the core, 
twist to remove (if that is not successful remove with a plastic knife, 
do not use metal). Put under a running tap (core end up) until thewater 
starts running from the lettuce. Turn upside down and leave to drain 
for a few mins, shake as much water off as possible. Put inside a clean 
plastic bag, tie end to make airproof. Put in the vegetable crisper 
of your fridge and just remove as many leaves as you need as you want 
them, retie until next time. (You may need to drain out a bit more water 
the first time). Putting in a tupperware container with a lid would 
be just as good I guess.
From: annie@garnet.berkeley.edu  (Anne Jessop)
Newsgroups: rec.food.cooking
Subject: Re: Wanted: Recipe for Tartar Sauce
Date: 26 Jan 1993 01:08:52 GMT
Organization: University of California, Berkeley
NNTP-Posting-Host: garnet.berkeley.edu
Originator: annie@garnet.berkeley.edu


Okay, I can't stand it anymore.  Here is a recipe for what I consider
_real_ tartar sauce.  The basic difference between mine and some of the
more sophisticated recipes that have been offered thus far is that I start
by making my own mayonnaise base.  Please, don't anyone flame me for being
a snob; it really tastes so much better, and it isn't much more work.


Tartar sauce (@ 1 1/2 cups...multiplies very easily)

1 large egg yolk
1 T white wine vinegar
2 T Dijon mustard
salt/pepper to taste
1 C vegetable or peanut oil (I have tried olive, but it was kind of strong)
2 T fresh lemon juice
4 T minced onion
2 T chopped drained capers
1/4 C chopped cornichons or other kind of pickle ( I prefer sweet over
sour, but hey, it's your sauce...)
1-2 T dill

Put egg yolk in a mixing bowl (Be very sure that there is absolutely no
white left connected to it) and add vinegar, mustard, salt and pepper. 
Beat with a wire whisk for 5 seconds.  (oh shit, just "briefly," okay?)
Add the oil _very_ gradually in a thin stream, beating vigorously with the
whisk until all the oil is used.  You should notice it starting to thicken
as the oil suspends in the vinegar and mustard.  This is a good thing.
Whisk in the lemon juice and add the other ingredients, blend and chill.

This is so good, I resort to several "tastes" as I go along to make sure
it's coming out "just right." :)  When I make it, I don't use any extra
salt at all, because the capers usually take care of that to my tastes. 
Believe me, this really beats any tartar sauce made with commercial
mayonnaise, which is far too oversalted and flavorless for me.

BTW, I noticed someone earlier posted a version containing anchovies. 
That sounds really good!  (Of course, you might want to cut the salt back
even further...:-) )

Enjoy,
Annie
From: mpeter@OAVAX.CSUCHICO.EDU (Margot Peter)
Newsgroups: rec.food.cooking
Subject: Re: Men who can cook...
Date: 26 Jan 93 19:58:09 GMT
Reply-To: mpeter@OAVAX.CSUCHICO.EDU
Organization: California State University, Chico
NNTP-Posting-Host: oavax.csuchico.edu

In article <1993Jan24.045355.13333@mnemosyne.cs.du.edu>, lrumsey@nyx.cs.du.edu (-Linda-) writes:
>I had a friend who was sick of canned spagetti and confessed he wanted to
>learn to cook but just couldn't... didn't know how. My response: "Do you
>know how to read?" Yes, it got him over the hump and I had a grand time
>helping him. 

Well - Sometimes just reading isn't enough. What happens when the recipe wants
one to separate an egg, or cut in shortening, or fold something gently into the
batter and they just don't have a clue as to how to go about it. That's where
some gentle instruction is helpful. Then too, there's the terminology that can
mystify. Like: "Just what do they mean by shortening?", or "Hey Hon! They want
me to macerate these in rum." "How do you do that?" "Sheesh! Why don't they
just say marinate?" Playing in the kitchen together can be fun as long as you
don't mind a few broken eggs or spaghetti on the ceiling. Really! My husbands
mother used to test her spaghetti for doneness by throwing a strand on the
ceiling and seeing how long it stuck. I would think, if it stuck at all, it was
too done. Has anybody else heard of this? 




Margot                 "I had to sink my yacht to make the guests go home."
                                      F. Scott Fitzgerald
                                                   
                                                   
Newsgroups: rec.food.cooking
From: elk@cblpo.att.com (elk)
Subject: REQUEST: Welbilt bread maker info
Organization: AT&T Bell Labs
Date: Thu, 21 Jan 1993 13:55:35 GMT


I'm trying to find any info/recipes I can about the "welbilt bread
maker".

It's one of those "just dump the ingredients here and come back in an
hour" bread makers.  My wife and I bought one about a year ago, but
have since lost the instructions.  Does anyone know either the address
of the company, or (better yet) any good recipes for the thing?

Thanks!!

--
+------------------------+  
|Ed King                 |  "More customers" means less time to fish.
|elk@cblpo.cb.att.com    | 
|                        | 	  -- Going to Extremes    
+------------------------+  
Newsgroups: rec.food.cooking
From: prkenne@lims01.lerc.nasa.gov (CAROL SHARP)
Subject: Re: HELP Microwave Chicken Cooking
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA Lewis Research Center
Date: 25 Jan 1993 11:52 EST  

In article <93Jan22.145620.33557@acs.ucalgary.ca>, parr@acs.ucalgary.ca (Charles Parr) writes...
>In article <93016.163755U52885@uicvm.uic.edu> <U52885@uicvm.uic.edu> writes:
>>This may sound silly, but I have great problems getting the chicken I
>>cook in my microwave to come out well.  I put in frozen chicken breasts,
>This may not be the answer that you are looking for, and I *know*
>I will be flamed by the Faithful Microwavers, *but*...
> 
>....Try a "real" oven. It shouldn't take more than 15min to
>broil a chicken breast (I never do this so the time is a guess),
>and this is not a signifigant amount of time compared with the
>4-5min it probably takes to nuke them.

If the objection is to the energy used and the heat generated by turning on 
the oven try a toaster oven.  I'd never had one, but now that I do I'm in 
love.  It's so nice to be able to make all kinds of things in less time (
less preheat time) and without heating up the whole kitchen (only a problem 
in summer) and they all turn out exactly the same as in the oven.

            " Learn from the mistakes of others
             you can never live long enough to
             make them all yourself"

                                *Carol*
From: clin@eng.umd.edu (Charles Lin)
Newsgroups: rec.food.cooking
Subject: Re: Men who can cook...
Date: 25 Jan 1993 07:02:46 GMT
Organization: College of Engineering, Maryversity von Uniland, College Park
Distribution: world
NNTP-Posting-Host: periodic.eng.umd.edu
Originator: clin@periodic.eng.umd.edu


In article <11810@sun13.scri.fsu.edu>, nall@ibm12.scri.fsu.edu (John Nall) writes:
>Obviously I can't speak for everyone, but I suspect that I speak for a
>large number of men when I say there are two primary obstacles which
>have to be overcome.  The first is psychological: "Men don't cook."  We
>know this is nonsense, but you'd be surprised how many men don't.  How
>do you overcome this?  Simple - make it a point to find some friends
>who will invite you over to eat in an environment where the man does
>cook.  Not only cooks, but cooks well.  Believe me, this sinks in very
>quickly without any need for drawing attention to it.

    I knew one friend of mine (male) who still cling to pretty old fashion
beliefs that males didn't cook.   This even held true when he did see other
males cooking.   I think he deemed it as effiminate.   Of course, he also
saw some forms of singing that way, too.

--
Charles Lin
clin@eng.umd.edu
Newsgroups: rec.food.cooking
From: patth@panix.com (Patt Bromberger)
Subject: Re: Fried Zucchini...
Followup-To: rec.food.cooking 
Summary: Appetizer
Organization: Panix Public Access Internet & Unix, NYC
Distribution: na 
Date: Wed, 27 Jan 1993 22:41:58 GMT

In article <1993Jan22.135243.14503@ns1.cc.lehigh.edu> lgf0@ns1.cc.lehigh.edu (LESLEIGH G. FEDERINIC) writes:
>In article <1jmnoo$gbv@agate.berkeley.edu>, chuahl@ocf.berkeley.edu (Chua HakLie
>n) writes:
>>Anybody out there have a good recipe for fried zuchinni sticks?
>>
>I fry my zuchinni in garlic butter (or margarine) with a little salt.  When
>they are done to my satisfaction, I sprinkle them with parmasan or romano
>cheese and serve.    Grated zuchinni is also good this way.

Batter dipped or egg dipped and then rolled in bread crumbs
zucchini sticks
and
mozzarella sticks
are served as appetizers in our local Italian restaurant!

>
-- 
Patricia Ann Bromberger                            patth@panix.com
                               or          patth@sci.ccny.cuny.edu
                               or              patt@squid.tram.com
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony A. Datri)
Subject: Re: Cleaning out my Wok
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Tue, 26 Jan 1993 23:27:43 GMT

>Your first mistake was making popcorn in a wok wrong.

I do my popcorn in a microwave.  About five years ago I found a bowl
designed for the purpose in a Lecter's (a northeastern chain of kitchen-stuff
stores).  Imagine a tupperware bowl with a slotted lid and a couple of wells
on the bottom for the corn.  I just dump in the corn and slap it into the
uwave -- no oils.  Although the result is a little dry, I can eat as much
as I want without concern over fat or calorie intake.  I got the best results
with Orville's hot-air popcorn, but haven't been able to find it in stores in
about a year.

>I would just scrub the shit out of it with a wire brush and then
>reseason it a bit.  Don't use soap on your wok.

Some of us are stuck with electric ones 8^(

-- 

======================================================================8--<
From: laura@hobbes.acs.umbc.edu (Laura L. Brown (SYSTEMS))
Newsgroups: rec.food.cooking
Subject: Re: Pizelles, and a recipe for Cranberry Orange Nut Bread
Date: 25 Jan 1993 14:47:51 GMT
Organization: University of Maryland, Baltimore County
Distribution: world
Reply-To: laura@hobbes.acs.umbc.edu (Laura L. Brown (SYSTEMS))
NNTP-Posting-Host: hobbes.acs.umbc.edu

HI,

I know what they are :-) ....  My grandmother, and various members of her
family (Italian) have been making them for as long as I can remember.  I don't 
know exactly what all she puts in them.... I do know they contain
anisette (sp?)
and lemon.  

Just so i'm not wasting bandwidth... here's a recipe ... :-)

	Cranberry Orange Nut Bread - LLB's
        ----------------------------------

	2 C flour			3/4 C orange juice
	3/4 C Sugar			1/4 C softened parkay light (or ur pref.)
	1 1/2 tsp baking powder		1 egg
	1/2 tsp baking soda		1 C chopped cranberries 
	1/2 tsp salt		        1/2 C chopped walnuts (or ur pref.) 
	1 Tbs grated orange peel (1 sm orange)

	Heat oven to 350 degrees.  Grease and lightly flour loaf pan.
	Mix dry ingredients, add in butter.  Stir in orange peel, 
	O.J. and egg until just moistened.  Stir in cranberries and nuts.
	Spread into pan.  Bake.  Yield: 1 loaf.

	8" loaf - bake approx. 1 hour 15 mins.
	9" loaf - bake approx. 55-65 minutes

	Cool 5 minutes before removing from pan.

	It's good as is or topped with light cream cheese.

			Laura
	
Laura L. Brown	                          Internet: laura@umbc3.umbc.edu
Academic Computing Services	          Bitnet: laura@umbc2
UMBC, Catonsville, MD 21228		  FAX: (410)455-1065
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Re: Coarse sugar - Turbinado Sugar      
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Tue, 26 Jan 1993 22:01:00 +0000


RAW AND TURBINADO SUGARS

Raw sugar is processed from cane, and the USDA notes that it is "unfit for
direct use as a food ingredient because of the impurities it ordinarily
contains."  Turbinado sugar is a partially refined, course, beige-toned
crystal containing the molasses portion of the sugar.  It is closest in
character to the yellow or brownish DEMERARA SUGAR often called for
in English recipes.  Substitute cup for cup for granulated sugar, but
be aware of its heavier molasses flavor.

(taken from _The Joy of Cooking_ without permission)

[a book I would choose if ever I were on Desert Island Disks]

Jazzie

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking
From: manda@dino.gi.alaska.edu (Manda Lynch)
Subject: Re: Spring Rolls (Recipe, and question!)
Followup-To: rec.food.cooking
Organization: Geophysical Institute, UAF
Date: Wed, 27 Jan 1993 02:36:21 GMT

In article <1juoqg$p61@agate.berkeley.edu>, annie@garnet.berkeley.edu 
(Anne Jessop) wrote:
 
> Sounds to me that the "corn flour" should actually be "corn starch", which
> is a very different thing from cornmeal.  I don't think cornmeal would
> work at all to seal the rolls, and it would taste kind of weird and grainy

In Australia and I think also in Britain, what you Yanks call corn starch
is called cornflour. It ISN'T corn meal. 

Manda.

I used to have a handle on life, but it fell off...
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Pizelles
Organization: Lockheed Missiles and Space Co.
Date: Tue, 26 Jan 93 22:03:31 GMT

In article <1993Jan26.202316.16626@murdoch.acc.Virginia.EDU> jrs@poe.acc.Virginia.EDU (Janet R. Starosta) writes:
>
>>>>I've met almost *nobody* outside of my dad's family who knows what they are.
>>>>I don't say anything else about them for now -- I'm fishing to see if they're
>>>>really as obscure as they seem to be.
>>>>
>>>Aren't these those cookie molds that you use batter with and
>>>cook them in hot oil. Serve with powdered sugar?
>>>
>>yes, they are - nordic ware carries them too - they're especially
>>popular at christmas time - I have a friend who makes them for her
>>husband every year and makes enough to bring to other homes she's
>>visiting during Christmas time
>>I have a recipe at home - again, you must have the form in order for
>>the recipe to turn out right cuz you dip the form into the batter, but
>>don't cover the top of the foem, then put the form into hot oil - the
>>pizelle will slip off the form - when its golden on both sides, remove
>>from oil & sprinkle with powder sugar - enjoy
>
>I always thought that the cookies you use a mold for and cook in
>hot oil were rosettes and that pizelles were the thin, waffle-iron
>pressed cookies.

I may have gotten them mixed up, if I did, thanks

-- 
________________       __        ________________   "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: louray@seas.gwu.edu (Michael Panayiotakis)
Subject: Re: REQUEST: Recipes that use Pinon Nuts (Pine Nuts)
Organization: George Washington University
Distribution: na
Date: Fri, 22 Jan 1993 17:32:52 GMT



I put them in my turkey stuffing...and it always comes out great.    (I
also put chestnuts in it).



-- 
pe | ep     MICHAEL PANAYIOTAKIS: louray@seas.gwu.edu
ac | ca     
e /|\ e     "We're all kinds of animals comming here:
 / | \      occasional demons, too. "  (Jethro Tull)
Newsgroups: rec.food.cooking
From: lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer)
Subject: Re: Recommendations/ Opinions Requested
Reply-To: lzsndt@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology
Date: Tue, 26 Jan 1993 18:49:53 GMT

In article <1993Jan25.203744.9980@odin.corp.sgi.com>, ccb@blizzard.corp.sgi.com (Cynthia Besselman) writes:
>(deleted)
>What is the comparison?  Does a kitchenaid do all that a Cuisenart does? 
>how about Vice Versa?  What do you use?
>
Cynthia--
I have a KitchenAid (with the 300 watt motor) and an inexpensive Black & 
Decker Shortcut food processor.  I use the KA for mixing bread dough, cookies,
muffins, cakes, cheesecakes, fillings like spinach/cheese/egg, etc. 
I'm delighted with it.  (Prior to the KA, the only mixer I owned was a small 
electric hand held. Now, I don't know why I waited so long to get a stand mixer, 
and the KA is great!)  An important consideration:  Do you have room on your
counter to leave it out at all times?  I think if I had to haul it out of a
cupboard or pantry, I would not use it as much as I do.

I frequently long for a Cuisinart or a Braun Multipractic, mainly for
the larger bowl and more power, but I know I'm easily seduced by kitchen
appliances, especially when cash is low.  In the meanwhile, the inexpensive B&D
Shortcut has served me well for over 4 years and with the addition of the KA 
mixer, I can do most everything I need to do.   Happy decision making! --Lynn
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.cooking
Subject: Re: Men who can cook...
Date: 26 Jan 93 21:49:37 GMT
Article-I.D.: iscnvx.1993Jan26.214937.21609
Organization: Lockheed Missiles and Space Co.

In article <1k454hINNo9i@charnel.ecst.csuchico.edu> mpeter@OAVAX.CSUCHICO.EDU writes:
>In article <1993Jan24.045355.13333@mnemosyne.cs.du.edu>, lrumsey@nyx.cs.du.edu (-Linda-) writes:
>>I had a friend who was sick of canned spagetti and confessed he wanted to
>>learn to cook but just couldn't... didn't know how. My response: "Do you
>>know how to read?" Yes, it got him over the hump and I had a grand time
>>helping him. 
>
>Well - Sometimes just reading isn't enough. What happens when the recipe wants
>one to separate an egg, 

put one egg on one side of the table and another egg on the opposite side...

>or cut in shortening, or fold something gently into the
>batter and they just don't have a clue as to how to go about it. That's where
>some gentle instruction is helpful. Then too, there's the terminology that can
>mystify. Like: "Just what do they mean by shortening?", or "Hey Hon! They want
>me to macerate these in rum." "How do you do that?" "Sheesh! Why don't they
>just say marinate?" Playing in the kitchen together can be fun as long as you
>don't mind a few broken eggs or spaghetti on the ceiling. Really! My husbands
>mother used to test her spaghetti for doneness by throwing a strand on the
>ceiling and seeing how long it stuck. I would think, if it stuck at all, it was
>too done. Has anybody else heard of this? 
>

I heard of someone throwing it at the wall - personally I pull a piece out
& taste it - if it has the right chew, its done

BTW a good cookbook primer has the meanings of all the words used in cooking
    this makes a great gift for the beginning cook
    


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: nall@ibm12.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: New thread, Diner food
Date: 27 Jan 93 14:02:53 GMT
Reply-To: nall@ibm12.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <1993Jan27.071305.16810@sfu.ca> forman@fraser.sfu.ca (Pamela Catherine Forman) writes:
>
>There was a little truck stop outside of Winnipeg in Selkirk 
>that had the BEST chili I ever had!  I was kept on the back
>of the stove for weeks and was traditionally served over
>crispy french fries.  Ah....those were the days!

Sounds like material for screaming headlines in a supermarket
tabloid!  

     WOMAN KEPT ON BACK OF STOVE FOR WEEKS!
     SERVED OVER CRISPY FRENCH FRIES!

(Yes, of course I know it was a typo, but still..... :-)

John

-- 
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, Florida
  "Why yes, as a matter of fact, I DID vote for Hillary!!" - me
From: munn@a.cs.okstate.edu (Thomas J. Munn)
Subject: Re: Usenet Cookbook: WHERE and can Iuse Ghoscript to print it? 
Organization: Oklahoma State University
Date: Thu, 21 Jan 93 20:08:08 GMT

I have heard talk of a 200 page usenet cookbook.  What I need to know is 1.
Where do I find the beastie, and 2, can I use ghoscript to print the
resultant manual on my printer??  (if so, how do I get gs for win to print
it on a dj-500????)

THanx, Thomas

;
-- 
  |)  Thomas Munn
 /|_  
((|,)   
 ~|~
From: csanoy@bcars689.NoSubdomain.NoDomain (Cynthia Sanoy)
Newsgroups: rec.food.cooking
Subject: RECIPE: Quick Apricot Chicken was Re: wanted: favorite chicken receipts
Date: 26 Jan 93 14:33:57 GMT
Organization: Bell-Northern Research, Ottawa, Canada

We sometimes make this when company drops in unexpected. Quick, easy and
well-liked. I don't know where the recipe originated. My mother has been
making this for years and was given the recipe. I've also seen this in 
many home-town produced cookbooks (the kind that church women's 
auxilliary groups create for fundraisers) all over Canada and the USA
(my aunt is a cookbook collector and we've found the recipe in at least
fifty of her close to 1000 cookbooks)


Apricot Chicken
===============

1 bottle Kraft Russian Salad dressing (Catalina will do in a pinch)
1 10 ounce tin apricot halves in syrup
1 pouch of dry onion soup mix

whirr the above in a blender. Pour over chicken pieces (white meat or dark, 
doesn't matter because it all comes out very tender) such that all pieces are
covered in sauce. Bake until chicken is tender, 40 minute to an hour depending
on the amount of chicken. Serve over rice.
 
-- 
-------------------------------------------------------------------------
Cynthia Sanoy                    |   #include <std/disclaimer>
Dept 0367, DCR Development       |
Prism Systems Inc                |  "A train of thought was passing by
132 East Drive,                  |   I caught it
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L6T 3T9                          |   In wond'rous reverie..."
CANADA                           |       CAS - Sept 4/87
PHONE (416) 452-4923             |
FAX   (416) 452-3342             |
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Newsgroups: rec.food.cooking