HDTenEightyP/NetNews huggingface dataset:
From: m-muyot@uiuc.edu (Sanse)
Newsgroups: rec.food.cooking
Subject: Re: Soybeans everywhere, but none of them to eat.
Keywords: soybeans
Date: 31 Aug 92 17:43:07 GMT
Reply-To: m-muyot@uiuc.edu (Sanse)
Organization: University of Illinois at Urbana
Originator: memg7944@uxa.cso.uiuc.edu

neve@nlm.nih.gov (Leif Neve) writes:

> 
>For those of you that think I'm crazy, fresh soybeans are wonderful!
>You boil them in the pod, then can either eat them by popping them out of the
>pod directly into your mouth (typical Japanese bar food - their version of beer
>nuts), or you pod them all ahead of time and warm the beans up with some butter
>and seasonings (e.g. salt and pepper). Great source of nutrition as well as very
>tasty.
> 
I believe you! A few weeks ago, my friends parents (originally from Shanghai)
were visiting from NJ, so we took them to our local farmers' market. After we
got there we split up to hunt for things that we wanted (mostly fresh sweet
corn). After we were done shopping, we met up again, and my friend's mom was
carrying what looked like an uprooted bush to me. She explained that it was
a soybean plant and I asked her what it was for. So she pointed to the green
pods attached to the plant and said that those were good to eat.

We we got back to my friend's place, we took the pods of the plant. His mom
boiled most of it in salted water and the rest were taken off the pod and
cooked with fried rice. 

So all day long, we were munching on boiled soybeans. Yes, we did pop them
out of the pod directly into our mouths. That was the first time I've ever
eaten fresh soybeans, except for soybean sprouts, and they were tasty,
although I still prefer fresh boiled peanuts over soybeans.

>I want 'em while they are still green!

Check out our farmer's market in Urbana, IL. Although this is a relatively
small town, because of the presence of foreign students from the university,
we are able to buy some of the more "exotic" foods. In the Champaign-Urbana
area, we have at least 4 Asian groceries.

-- 
* MARIA EMERITA MUYOT                         * "Oh, I never vote. It only    *
* Department of Statistics                    *  encourages them."            *
* University of Illinois at Urbana-Champaign  *    -New Hampshire woman       *
* Internet: m-muyot@uiuc.edu                  *       to pollster             *
Newsgroups: rec.food.cooking
From: twain@milton.u.washington.edu (Barbara Hlavin)
Subject: Re: French toast or  evolution  in the kitchen
Organization: University of Washington, Seattle
Date: Sun, 30 Aug 1992 19:39:12 GMT


This is a recipe that appeared in *The Seattle Weekly*, taken from a 
book called _Bradley Ogden's Breakfast, Lunch, and Dinner_, Bradley 
Ogden.  This sounds particularly good right now, while peaches are 
ripe and plentiful. 

FRENCH TOAST STUFFED WITH PEACHES 

1 pound ripe peaches (approximately 2 cups sliced), or other fresh 
	fruits or berries in season
2 tablespoons lemon juice 
1/2 cup sugar
4 eggs 
1 cup half-and-half
1/2 cup heavy cream or milk 
2 tablespoons vanilla extract 
3/4 teasppoon cinnamon
pinch of nutmeg
8 slices egg bread, 1-1/2 inches thick, crust removed 
4 tablespoons unsalted butter 
maple syrup 
vanilla yogurt or creme fraiche 

Preheat oven to 375.  In a large pot of boiling water, blanch the 
peaches for 10 seconds.  Remove immediately and place in a bowl of 
ice water.  When cooled, remove, peel, and split the peaches from 
top to bottom.  Remove the pits and cut the peaches into 1/3-inch-thick 
slices.  Toss the slices in a bowl with the lemon juice and 1/4 cup 
of the sugar and let stand for 30 minutes. 

In a large, shallow pan, combine the eggs, half-and-half, heavy cream 
or milk, vanilla, the remaining 1/4 cup sugar, cinnamon, and nutmeg. 
Whisk until blended. 

With a sharp, thin-bladed knife, carefully slit open the side of each 
slice of bread to form a pocket.  Stuff the pockets with five or six 
peach slices each.  When all the slices are stuffed, pour the extra peach 
juice into the egg mixture.  Reserve the extra peach slices for garnish. 
Soak the stuffed bread slices for 4-5 minutes in the egg mixture, turning 
them at least once so they will be evenly moistened. 

Heat the butter in a large ovenproof saute pan over medium heat.  When 
the butter is sizzling, remove the slices from the egg mixture and 
place in the pan.  Cook on one side until golden brown.  Turn them 
carefully and then put the pan into the oven.  Bake for 12 minutes. 

Remove the toast from the oven.  Serve immediately on warm plates with 
the reserved peach slices, maple syrup, and vanilla yogurt or creme 
fraiche.  Serves 4.  

==========
Sounds good, but the maple syrup seems a bit too much for my taste. 

--Barbara 



Newsgroups: rec.food.cooking
From: wentzell@ace.acadiau.ca (LEEANN WENTZELL)
Subject: Cholesterol(Was:Whipped Potatoes)
Organization: Acadia University
Date: Thu, 27 Aug 1992 12:11:22 GMT

In article <1992Aug26.154619.19771@murdoch.acc.Virginia.EDU> aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb) writes:
>From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
>Subject: Re: Whipped Potatoes with Basil Oil....
>Date: Wed, 26 Aug 1992 15:46:19 GMT
>I remember reading/learning in high school anatomy that
>cholesterol is something the body needs to perform various
>metabolic processes, and that if it doesn't get an appropriate
>amount from food sources, it will manufacture some from
>existing tissues.  This would be in line with the information
>in the article quoted, and the diseases would be something like
>deficiency diseases.
>
>Does anybody have further information, or know if what I
>remember is true?

Actually, the body manufactures its own cholesterol anyway. My source says "
classified as a lipid, the most abundant steroid in animal tissues; located 
in cell membranes and used for the synthesis of steroid hormones and bile 
salts." I guess this makes sense as if it isn't self-made, how does it get 
into the food? 

Lee Ann (not vegetarian - just concerned about healthy eating!)
From: kaye@uniwa.uwa.edu.au (Kaye Stott)
Newsgroups: rec.food.cooking
Subject: Re: Gross foods in cans: competition
Date: 28 Aug 92 06:01:09 GMT
Organization: University of Western Australia

das@voodoo.boeing.com (Deb Schwartz) writes:
: From many years ago (in my pre-vegetarian days):  
: kangaroo tail soup (from Australia, purchased in either Columbus, Ohio or
: Tokyo, Japan).  It was actually pretty tasty.
:
Debbie - kangaroo tail soup is great! I don't find it bizarre at all. However,
I do draw the line at whitchetty grub soup! I bought a can of it once and
sent it to my sister in South Africa; she fed it to unsuspecting guests.
Kaye
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: Indian recipe
Date: 1 Sep 92 19:58:04 GMT
Article-I.D.: jfwhome.Btx0sv.9K7
Organization: Our Lady of Perpetual Mirth (Pacifica)

In <16850C480.SUSANMC@nervm.nerdc.ufl.edu> SUSANMC@nervm.nerdc.ufl.edu (Susan McIntosh) writes:

>.................
>gentleman at the counter asked me if I wanted to try a pastry-thing ...
>I never could quite understand what he called them ... that they'd made
>for their vegetarian lunch that day........


These are vegetable samosas.  They are wonderful, but they're a lot of 
work to make, which is why I rarely ever make them.  With all those
Indian cookbooks you should be able to find a recipe.  There are also
meat samosas, which are very nummy, too.  

				-babs

-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
Newsgroups: rec.food.cooking
From: willi@ssd.intel.com (Wendy Wilhelm)
Subject: Re: lamington tin
Keywords: lamington
Organization: Supercomputer Systems Divison, Intel Corp.
Distribution: na
Date: Mon, 31 Aug 1992 15:28:34 GMT

In article <1992Aug28.181533.3133@cbnews.cb.att.com>, amo@cbnews.cb.att.com (arlene.m.osborne) writes:
|> I picked up a recipe on the net about 6 months ago, and
|> happened to notice in it today that it instructs the
|> cook to put the ingredients in a lamington tin.
|> 
|> Can anyone tell me what this is?  I think the original
|> poster was from Canada if that helps.


	If you're talking about lamingtons... (white cake soaked in a
	chocolate sauce which is then rolled in cocoanut) I remember 
	these from Australia.. Yumm...

	Well, what we used for a "lamington tin" was a standard rectangle
	cake pan... What's the size... (I'm at work, not in the kitchen)	
	about 9" X 13" or something like that...

	BTW: Recipe that I was given...

	Make a standard white cake.. Either leave it out on the counter to
	dry (so that it soaks up chocolate) or freeze it.  Cut into small
	squares.

	Prepare chocolate sauce of choice.  Make it a little less thick...
	Kinda like chocolate milk but a little thicker.

	Dip cake squares into chocolate & roll in cocoanut. WARNING: This is
	a messy project & works best with 2 people.. One to dump into the
	chocolate & one to rescue & dunk in the cocoanut.

						Wendy
						willi@ssd.intel.com
						503-629-7847
--------------------------------------------------------------------------
	I never met a chocolate I didn't like.
							Counselor Troi
--------------------------------------------------------------------------
From: ablackb1@cc.swarthmore.edu
Newsgroups: rec.food.cooking
Subject: Re: Bruschetta
Date: 2 Sep 92 18:29:39 GMT
Organization: Swarthmore College

In article <1992Sep2.121817.4402@linus.mitre.org> cwechter@cyclone.mitre.org
(Christine G. Wechter) writes:
>
> Bruschetta is an Italian appetizer or snack made primarily 
>with bread and tomatoes.  Although the recipe is very simple,
>it's DELICIOUS!!!
>
> Start with some roma tomatoes.  About 4.  Wash, core and 
>chop.  Now mince a little bit of onion very fine and add
>to the tomato.  Drizzle with some good olive oil and some
>red wine vinegar.  Add a few specks of salt and a few hearty 
>grindings of black pepper.  Maybe some chopped fresh basil
>or parsley.  
>
> Give that a minute to sit, and cut some French or Italian
>bread into 1 inch (maybe a little thicker) slices.  Lightly
>brush each side w/ olive oil and place under broiler.  When
>it STARTS to brown, flip it.  When that side starts to brown,
>remove from oven.  Top with a hefty spoonful of tomato mixture.
>
> So that's my version of Bruschetta.  On the house.   
>
>Christine
>
>
This is even better when done on a barbecue grill and of course lots of garlic.
From: SECBU@SLACVM.SLAC.STANFORD.EDU
Newsgroups: rec.food.cooking
Subject: Re: small caterer in peninsula region of Bay Area
Date: 31 Aug 92 23:26:35 GMT
Distribution: usa
Organization: Stanford Linear Accelerator Center

In article <1992Aug24.173718.27210@ryn.mro4.dec.com>, bechtler@asdg.enet.dec.com
(Laurie Bechtler) says:
>
>This is a long shot, but...does anyone know of a small caterer in
>the San Mateo-San Carlos-Redwood City area of CA that would prepare
>and deliver a dinner for 2 to a home?  I'm thinking of a long-distance
>birthday present for a couple held prisoner by their new baby (I can't
>arrange a babysitter long distance!).  I'm thinking $75 max, so it
>would probably have to be a small outfit.
>
>Thanks for any help.
>Laurie B.

My fiance's mother used to use a service on occasion but the
name escapes me right now.  BUT..... while looking in the phone
book to see if I could jar my memory I found the following:

CRAVINGS
Fresh dinners delivered daily to your home.  Perfect for new mothers
seniors, busy families, singles, that special occasion.
Affordable and convenient

415-949-2187  Located at 2540 California, Mountain View.

********************************************************************

I wish I could remember.  I can still picture their menu
but not their stupid name. Frats!  Well, I hope the one
above helps.  Where do your friends live??? Mountain View
is fairly central if they live near Menlo Park or San Jose/


Let us know how it turns out, okay??
Sharon
Newsgroups: rec.food.cooking
From: jhouge@craysea.cray.com (Jennifer Houge)
Subject: Re: When do you plant Garlic?
Organization: Cray Research, Inc. - Americas West
Distribution: na
Date: 27 Aug 92 14:40:38 CDT

Thank you to everyone who took the time to reply.
I now know that garlic is planted in October or November and
harvested in July or August.

Sounds easy enough.

Thanks again,

Jennifer
From: rperkins@astro.as.arizona.edu (Rachel J. Perkins)
Newsgroups: rec.food.cooking
Subject: Re: $.50 WOK ( Story )
Keywords: wok season hand hammer
Date: 1 Sep 92 19:39:13 GMT
Organization: University of Arizona, Tucson, AZ

In article <9wjnh5_.tunxis@netcom.com> tunxis@netcom.com (Gary A. Gorgen) writes:
>The other day my car stopped at a garage sale. While poking around, I found
>a box with a wok and assorted utensils. I was told the wok was,
>an expensive "hand hammered" one. I didn't care what it was, because
>I had no intention to use it for cooking. All I wanted was something
>with a round bottom, made of steel. It was late in the day, and I was
>
[snip]

>This wok looked too good to use for my intended purpose, So I scrubbed
[hack]

i'm dying to know....what _did_ you plan to use it for?


the suspense is killing me!

bah.

--
		-just give me what for,
	rachel perkins =  rperkins@astro.as.arizona.edu
      "Chastity..the most unnatural of all the sexual perversions...."
					-Aldous Huxley
From: Jane.R.Deering@dartmouth.edu (Jane R. Deering)
Newsgroups: rec.food.cooking
Subject: Re: Automatic Breadmakers
Date: 2 Sep 92 22:08:29 GMT
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0a2@newshost.dartmouth.edu

In article <1992Aug25.233848.1362@ultra.com>
bob@ultra.com (Bob Beach) writes:

> I am interested in buying an automatic breakmaker. Does anyone on this
> list have experiences/recommendations with such units in general or
[...]

My mother recently bought one of those - it's called the 'Bread
Factory' or something to that effect - unfortunately I can't remember
the specifics.  Anyway, I have heard nothing but rave reviews from her
about how easy it is to use and how good the bread is.  She cautions,
however, that if you skimp on the ingrediants - eg, using powdered milk
instead of fresh - it doesn't taste nearly as good (although I suppose
this is true for baking bread in general).  Her machine not only bakes
standard loaves of bread, but it will also prepare dough for many other
varieties of bread-like products, such as croissants.  All in all,
after what I've heard, if I had a couple hundred extra dollars just
aching to be spent ;-), I'd probably get one too!

Jane Deering
fury.eyes@dartmouth.edu
Newsgroups: rec.food.cooking
From: asathaye@pns.ece.cmu.edu (Archana Sathaye)
Subject: Re: What do I do with okra?
Organization: Electrical and Computer Engineering, Carnegie Mellon
Date: Fri, 28 Aug 1992 14:50:45 GMT




In article <67054@hydra.gatech.EDU>, jbutterf@mal-s1.gatech.edu (Jill Butterfield) writes...
>A friend just gave me some fresh okra from his garden. How do I cook it?
>I've only used frozen or canned before, in gumbos and just plain, and in
>soups. How do I keep it from getting all goopy when I cook it?

>>From: laurent@tamdno.enet.dec.com (Hal Laurent)
>>Subject: Re: What do I do with okra?

>>Pray!  Seriously, I don't really know the answer.  Okra gets slimy if you
>>look at it cross-eyed.  I do have an aunt in Louisiana that can make non-slimy
>>okra, but beats me how she does it.


Jill/ Hal,

Well, in Indian cooking okra in different ways and none of the
recipes ever make the okra "slimy". Here is one of my favourite
recipe's for fresh okra:

I do not measure stuff when I cook, but I will give you
approximate measures:


                     Stuffed Okra
                    --------------


1. 1 1b okra (fresh whole ones).

2. 2 medium size onions (yellow or red).

3. 1/2 cup of fresh grated coconut or desiccated (unsweetened) coconut flakes.

4. 2 teaspoons freshly ground corainder seeds. 

5. 1 teaspoon freshly ground cumin seeds.

6. 1 teaspoon brown sugar.

7. 1 or 1/2 tsp (according to taste) cayennne pepper.

8. 1/2 tsp turmeric.

9. salt to taste. 
  
10. 1 tsp garam masala (if you like it spicy).

11. 4 tbs oil (I use Crisco).

12 1 medium size potato chopped lengthwise.


Wash the okra and pat them dry. Then chop of the heads and the tips of
 the okra. Next make a lengthwise slit in the okra and stuff in the
stuffing. 

To prepare the stuffing finely chop the onions, mix in all
the ingriedents except oil.

In a saucepan or wok heat the oil and then add the stuffed okra
and potatoes. Turn the heat to medium low and cook covered, but
keep the cover upside down (i.e. the knob of the lid on the inside),
so that you can pour about 1/4 cup water on the lid. Generally
when the water on the lid evaporates the okra is cooked. After
they are almost cooked you could add a little water to make 
some gravy.  Serve hot with rice or some Indian bread or Pita.

Enjoy,
Archana 


P.S: Do not add the water before they are semicooked...otherwise you
     will have slimy okras!



Newsgroups: rec.food.cooking
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: Spanish Rice
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Tue, 25 Aug 92 19:03:55 GMT

[I'm posting this because the mail bounced.]

In article <1992Aug25.134236.24084@cbnewse.cb.att.com>, you write:
|> DOES ANYONE HAVE A GOOD RECIPE FOR SPANISH RICE, THE ONES I HAVE ARE ALL
KIND
 OF DRY AND BLAND.
|> 
|>       THANKS 
|>                SCOTT
|> 

The zippiest I know of is also the easiest, although I'm not sure if
canned Rotel (that's the brand name) tomatoes are available everywhere, 
but here goes:

     1 can Rotel diced tomatoes and green chilies + water = 2 cups
     1 cup uncooked rice (I use Uncle Ben's Converted)

Cook as directed for the rice, either on stovetop or in microwave.

Jan
Newsgroups: rec.food.cooking
From: lhuston@magnus.acs.ohio-state.edu (Lisa A Huston)
Subject: Re: Chemists in the kitchen; was Re: Let's all give a round of applaus
Summary: Another chemist is heard from
Keywords: chemists
Organization: The Ohio State University
Date: Fri, 28 Aug 1992 02:13:00 GMT

Hi!  This is my first-ever post (except for a test run).  I've been reading 
this group for about three months and have been enjoying it immensely.  I am a 
soon-to-be fifth year graduate student in analytical chemistry, and yes, I 
measure almost everything when I cook.  I'm willing to learn, though.

Bon Apetit!
From: arielle@taronga.com (Stephanie da Silva)
Newsgroups: rec.food.cooking
Subject: Re: CFV: What brand knives do you use ?
Date: 2 Sep 92 23:50:51 GMT
Distribution: na
Organization: Taronga Park BBS


Picking nits here....  But this is a Straw Poll, not a Call For Votes.

:-P
-- 
Stephanie da Silva                                    arielle@taronga.com
  "Isn't it romantic?  When roosters fall in love... they lose
                                     all reason...." -- Peepers the Mouse
Organization: Doctoral student, Biology, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Wed, 26 Aug 1992 13:54:40 -0400 
From: Jessica Halow <jh5b+@andrew.cmu.edu>
Subject: REQUEST: Hard Cider


I'm looking for recipes for hard cider.  I got addicted to it when I
visited a friend in England where it was on tap, like beer, in every
pub. Thanks in advance.
--Jessica
From: jwagner@magnus.acs.ohio-state.edu (Judith O Wagner)
Newsgroups: rec.food.cooking
Subject: Re: GARLIC BREAD HELP
Date: 2 Sep 92 20:20:41 GMT
Organization: The Ohio State University

In article <1992Sep02.190948.28627@eng.umd.edu> hachul@eng.umd.edu (Sang Rok Lee) writes:
>Hey Y'all... Got some questions about garlic bread:
>
>1) What herbs/spices do you sprinkle on top of your bread?
>2) why does my garlic look GREEN (especially in florescent light) after
>   I bake it?  Very gross... =(
>
1) my favorite way to do garlic bread is to cut it lengthwise,
spread it with softish butter, sprinkle it with parsley, oregano,
and garlic powder, and stick it under the broiler until it starts
to brown.  Wrap in foil and stick in the oven (350) for about 10-15
minutes.  Slice and serve.  Ummmmmmmmm good!
2) I haven't the foggiest.
From: boardman@CS.ColoState.EDU (andrew boardman)
Newsgroups: rec.food.cooking
Subject: Re: Gross foods in cans: competition
Date: 2 Sep 92 04:16:47 GMT
Organization: Colorado State University, Computer Science Department

In article <1992Sep1.225649.27062@news.acns.nwu.edu> vleppert@casbah.acns.nwu.edu (Valerie Leppert) writes:
>Well, I'm not sure if anyone mentioned this, but there is a Mexican product
>which consists of black fungus on corn.  When you open it up it looks like
>some corn suspended in a black sticky paste (the fungus).  I did taste it
>and it wasn't too bad.  It just looked bad. A Mexican friend said that at
>one time in Mexico there was a terrible decimation of the corn crop with
>this fungus.  It was either starve or eat the stuff. Now it's a delicacy!
>
>Valerie

Just for your own interest:
The stuff has many names, one of which is the maize mushroom, I think. 
Apparently it's really contagious -- the spores get flown from corn plant
to corn plant by any breeze. A local newspaper did an article on it, complete
with a few recipes ( I can't believe you can make icecream out of this!).
The article pointed out that the Aztecs loved the stuff, and also that the
reason why it was slow in gaining popularity is because there really
aren't a lot of recipes for it yet. Then the reporter points out that
the maize mushroom is to America like the tomato and chocolate first were
to the Europeans (ie, unpopular). I think I prefer chocolate.

I once got a can of brains for my birthday. I think they were lambs'
brains, and were apparently a kind of baby food. Poor baby. My dog
wouldn't eat them, and he eats almost everything, so I didn't try it either.

	-- skye
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: M.F.K. Fisher's BUTTERMILK/SHRIMP SOUP
Organization: Wayne State University, C&IT
Date: Tue, 1 Sep 1992 18:36:27 GMT

In article <1992Aug31.210947.27733@u.washington.edu>
twain@milton.u.washington.edu (Barbara Hlavin) writes:
 
>     [...]
>"Anyway, she asks for 1-1/2 pounds of shrimp.  I have made this
>soup many times; using only a pound is fine.  Warning: do not buy
>the big expensive shrimp; the very small critters will do.
>
>"Now a cucumber.  she says a half cucumber.  My own experimentation
>(she encourages experiment) was a whole cucumber.  Seeded, then
>diced.
>
>"Get yourself a tablespoon of fresh dill.  Dried dill won't kill
>you.  Whatever.  But fresh is better.
>
>"Now use mustard -- prepared mustard, a tablespoon.  Dijon is best.
>Now some salt.   Then a teaspoon of sugar.  Combine all this --
>shrimp, cucumber, dill, mustard, salt, sugar -- into one quart
>of buttermilk; not the alleged low-calorie kind.
>
>"Chill well.  You're got enough for six.  People go crazy."
>
Is the shrimp precooked? Is this a cold soup? Hot? Warm? Do
you use the shrimp whole? Cut up? Pureed? Details! Details!
 
               --mike