HDTenEightyP/NetNews huggingface dataset:
From: shla@spf.trw.com (Sheila Wallace)
Newsgroups: rec.food.cooking
Subject: Re: Holiday gifts from the kitchen
Date: 10 Nov 92 00:23:12 GMT
Organization: TRW Sensor Data Processing Center, Redondo Beach, CA

In article <1992Nov9.195044.6174@zia.aoc.nrao.edu> mgraham@zia.aoc.nrao.edu (Maggie Graham) writes:

> Anyone have some ideas on things that would be 
>easy to ship, or should I resign myself to spend the next six weeks
>with my crochet hooks?:)

Breads are usually heavy enough to stand up to a little jostling.
Banana, pumpkin, zucchini, etc. are all moist and stay together
well.  Wrap them in plastic wrap, box and wrap them with Christmas 
wrapping paper, then place in a sturdy box filled with popcorn 
(either real,  air-popped popcorn with no oil added, or the 
styrofoam variety).

Chocolates are also a good choice: chocolate covered pretzels,
chocolate/peanut butter cups, mint patties, etc.  Place them in 
a shallow box, put tissue paper over them, then tape the box shut.  
My mother-in-law usually sends chocolates from Ohio to California,
and they arrive in good condition.  Since it's winter they usually 
don't melt, even here in Southern California.


I'd also like to put in a plug for Swiss Colony here.  Last Christmas,
I wanted to send some friends presents from Swiss Colony.  To my
dismay I discovered my order form lying in the trunk of my car
a week and a half before Christmas (I had meant to mail it in early
November).  When I called Swiss Colony, they said that they could
mail out my gifts, but they wouldn't arrive in time for Christmas.

To my surprise, all my gifts arrived a day or two before Christmas (I
sent gifts to three different addresses plus my own, and all arrived
before Christmas). I love companies that under-promise and over-deliver.  
I plan to do some ordering again from them this year, too, but earlier
this time :).  Their phone number is 1-800-752-7804.  Standard 
disclaimer: I have no interest in Swiss Colony other than that of a
satisified customer.


Sheila
-- 
Sheila Wallace		(shla@spf.trw.com)
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278
Newsgroups: rec.food.cooking
From: ph14@cunixb.cc.columbia.edu (Pei Hsieh)
Subject: REQUEST: Chocolate Smash Cake
Organization: Columbia University
Distribution: usa
Date: Wed, 11 Nov 1992 06:29:06 GMT

There is a bakery here in NYC, Umanoff & Parsons, that is famous for
its *heavenly* chocolate cake.  It has been known to make even the most
diehard chocoholics' eyes roll!  It's sold to different restaurants
in the area and served under a variety of names, one of which is
"Chocolate Smash" at the Popover Cafe.  I haven't been able to find
a recipe that comes close to approximating this cake ANYWHERE (and
that includes Kitchen Arts & Letters which _only_ sells cookbooks)!

The cake has three layers, as far as I can tell.  The bottom layer is
is thin and has the consistency of a very dense, fudgy brownie (I'm pretty
sure there's flour somewhere in there); the middle layer is an intensely 
chocolatey ganache or mousse that is more heavy/goopy than fluffy; the top
layer is the one that stumps me -- it's very lumpy, fudge lumps, I think.
The whole thing is smothered in a dark chocolate glaze and then refrigerated.
Sometimes there's a hint of brandy or some sort of liqueur, ammaretto maybe,
and sometimes there's a slight coffee aftertaste which is usually very
subtle and nice.

I've tried dozens of recipes, none of which has ever worked out quite
successfully, although they were all *great* cakes!  It's not one of 
the old chocoholic standbys; it's not a Mississippi Mud Cake (although Parsons
calls it a mud cake), Simca Beck's Le Diabolo, Death By Chocolate, or
Chocolate Decadent Cake.

Does anyone know?

Any and All responses will be _much_ appreciated! {|=+)

					- Pei ph14@cunixb.cc.columbia.edu

P.S. I would offer to post a summary of responses (if I got a lot of
responses) but I don't think I know how...


Newsgroups: rec.food.cooking
From: PLANCHAJ@ctrvax.vanderbilt.edu (Tony Planchart)
Subject: Re: Fajitas
Organization: Vanderbilt University 
Date: Wed, 11 Nov 1992 20:59:54 GMT
X-News-Reader: VMS NEWS 1.21

In <23823@galaxy.ucr.edu> judson@watserv.ucr.edu writes:

> Anyone have a good fajita recipe?

Ahh! The smell of fajitas beginning to grill :-)  First off, get the real
thing!  They are called skirts at the butcher's place and you may want to ask
them to trim most of the fat and all of the connective tissue (extremely tough
and chewy)... you might even ask them to run the meat through a tenderizer (a
mechanical wheel with sharp teeth on it from what I've seen.)  Next, get some
cheap beer (Schaffer's works alright) and a good italian dressing (French's
works OK.)  Marinate the meat in a mixture of about 1 part dressing to 2 parts
beer (you can omit the beer if you're not crazy about the taste of the stuff...
but I highly recommend you don't.)  Don't worry about salt (the dressing is
loaded with it.)  Make sure the fajitas are covered with the marinade, then
seal the dish with saran wrap, place it in the fridge and allow it to marinate
overnight. Get your grille good and hot, and cook the fajitas until they are
well down.  Serve them with warm flour tortillas (I saw a recipe for tortillas
on the net not long ago... if you feel adventurous and want to make your own.) 
Serve them with salsa, homemade guacamole, colby, jack, cheddar, etc. and a pot
of piping hot homemade pinto beans.  Oh, how I wish I was back in Corpus
Christi, TX right about know!

Enjoy,

Tony
From: mz0v+@andrew.cmu.edu (Mary Zoys)
Newsgroups: rec.food.cooking
Subject: Barley Candy
Date: 10 Nov 92 22:24:14 GMT
Organization: Masters student, English, Carnegie Mellon, Pittsburgh, PA

Did anyone see the latest issue of Victoria magazine? There was an
article in it about Barley candy, but no recipe - anyone know how to
make this stuff? It looked really good.

Thanks
Mary
Organization: University of Maine System
Date: Friday, 6 Nov 1992 14:38:50 EST
From: Douglas M. Howell <IO10677@MAINE.MAINE.EDU>
Newsgroups: rec.food.cooking
Subject: Re: List of 454 Muffin recipes

    I'm probably not the first to say it, but please post any and all
recipes.  I don't know if I can reciprocate the jesture but I'll see
what I can come up with.  Looking foward to any recipes you care to
post.

Doug Howell             | (Inter)Bitnet: Io10677@Maine(.maine.edu)
University of Maine     | "Science is nothing but trained and organized
Psychology, Technology  | common sense."  - Thomas Henry Huxley
Newsgroups: rec.food.cooking
From: tjz@cbnewsb.cb.att.com (thomas.j.zgorzynski)
Subject: Bread Makers
Keywords: Panasonic,DAK,etc.?
Organization: AT&T
Date: Fri, 6 Nov 1992 17:29:59 GMT

My wife and I are interested in purchasing a stand alone
bread maker; the ones which knead, rise, cook and cool the dough/bread.
So far we have seen ones made by Panasonic, WelBilt and even DAK 
(for those unfamiliar, DAK is a mail order company). They all seem about
the same.  It seems the only difference between models is whether they
have cool down cycles, whether they make 100 Percent whole wheat breads,
and the size of the loaves they make. 

Does anyone out there have any experience and/or comments about bread
makers?  (Is the bread really as good as they claim?)

Any comments/suggestions concerning which company makes the best ones? 

One of my concerns is reliability, since these bread makers are pretty
expensive.

Any responses/recommendations would be really appreciated.

Sincerely,

Tom Zgorzynski
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Newsgroups: rec.food.cooking
Subject: Re: Holiday gifts from the kitchen
Date: 10 Nov 92 00:20:14 GMT
Article-I.D.: morrow.1donfuINN13m
Distribution: usa
Organization: Stanford University
NNTP-Posting-Host: morrow.stanford.edu

Can I pour parafine on top and screw the lid on?   It seems so much
easier, but I've been afraid it would start to >grow "fur".

It's the only way to go!!!  At least it is for jams and jellies
where the sugar content is high.  You have to make sure the glass
edge is clean (free from any jelly) in order for the seal to "take".
It's not unusual to get "fur" after time, but you just spoon out the
top layer and the rest of the jam is fine.  (That is, considering
the fur is light and just on the very top).

marilee
Newsgroups: rec.food.cooking
Subject: Re: MARMITE - yeast extract: what do I do with it?
From: gary@cdthq.UUCP (Gary Heston)
Date: Sun, 08 Nov 92 18:23:18 CST
Organization: Garys' Home for Obsolete Computers

tjb@enh.nist.gov writes:

> Hi Netters,
> Got a jar of Marmite Yeast extract. On the jar
> they suggested spreading it on a toat. Tried it - quite disgusting...
> Anyone knows of some use or recipe to use with it?

I understand it can be used for two major purposes: mouse repellent
and Aussie attractor.

:-)

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: nsw@cbnewsm.cb.att.com (Neil Weinstock)
Subject: Re: popcorn
Organization: The Flying Squid Patrol
Distribution: na
Date: Tue, 10 Nov 1992 22:34:27 GMT

In article <1992Nov10.193710.5268@newshub.ccs.yorku.ca> liana@nexus.yorku.ca (Liana Simons) writes:
>What can I say, I love popcorn but I'd like to know some other things to
>put on it besides butter.  I'm most interested in things that will keep
>the fat content low.

A light sprinkling of lemon juice is pretty good.

                                - Neil

--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--
Neil Weinstock @ AT&T Bell Labs         //     What was sliced bread
att!edsel!nsw or nsw@garage.att.com   \X/    the greatest thing since?
Newsgroups: rec.food.cooking
From: lalford@fsu1.cc.fsu.edu (LYNN ALFORD)
Subject: Wanted cookbook reviews
News-Software: VAX/VMS VNEWS 1.3-4   
Reply-To: lalford@fsu1.cc.fsu.edu
Organization: Florida State University
Distribution:  world
Date:  7 NOV 92 13:27:36    

I hope this gets out, my last post with various Mexican recipes doesn't 
seem to have made it.  Sigh.

At any rate, I have been browsing the cookbook shelves in the local 
bookstore and have been wondering about a couple of cookbooks.  In 
particular, does anyone have the African News Cookbook, or the Art of South 
American Cooking?  A quick message about the book and why you like/dislike 
it would be appreciated.  I am very leary of buying any cookbook with the 
word 'art' in the title after seeing several that were nouvelle cuisine 
with art in the title.  I could just see my husband, looking at the 
beautiful but tiny portions and plaintively asking if that really was 
dinner.

At any rate, I am trying to go 'round the world' via cookbooks.  I have no 
African or South American ones so any recommendations for these would be 
welcome.

Lynn 
  _____      The Darwin fish
\/    o\
/\_____/
  bb bb
I had an opinion just a moment ago.  Now where did I put it?
From: shla@spf.trw.com (Sheila Wallace)
Newsgroups: rec.food.cooking
Subject: Re: Please Answer My Jelly Donut Question
Date: 10 Nov 92 02:25:53 GMT
Organization: TRW Sensor Data Processing Center, Redondo Beach, CA

In article <1992Nov9.181900.21796@linus.mitre.org> cwechter@cyclone.mitre.org (Christine G. Wechter) writes:
>
>All this talk about jelly donuts brings back nightmarish childhood memories.
>One time my friend, who was an only child and rather spoiled and overly 
>coddled, and I were given jelly donuts by her mom.  We were about 5.
>
>Everyone thought she was SO much smarter than me because she found the 
>jelly first.  Only the truth was, I *knew* which end the jelly was on,
>I just wanted to save it for later.  You wouldn't believe what a big 
>deal it was, you'd've thought she'd disproven one of Netwon's Laws or
>something. 
>
>Not really nightmarish, just one of my most vivid food-related childhood
>memories....

Brings back memories for me too.  I always ate cream sticks (long,
skinny cream-filled donuts) from both ends first so that I could
eat the cream-filled part last.  I remember my brother making fun of 
me...and then trying to steal the last bite.  But I was always too
fast for him :). 

Fun food habits!

Sheila

-- 
Sheila Wallace		(shla@spf.trw.com)
Soon to be leaving TRW and working at home...
new address: fluent@cerfnet.com
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: RECIPE: Lentil and spinach soup
Organization: Taronga Park BBS
Distribution: rec
Date: Tue, 10 Nov 1992 18:42:25 GMT

In article <1992Nov10.140424.5300@infonode.ingr.com>, margaret@infonode.ingr.com (Margaret Wiginton) writes:
> I want to try some sort of cous cous/lentil dish.  

I posted a recipe for couscous and thought I may as well post one
for lentils, too.  What the hey.

Hubby (the Oz who thinks Vegemite and Marmite taste the same -- don't
be too hard on him as he thinks Coke and Pepsi taste alike, too)
decided to go on a low fat diet so I had to come up with all sorts
of new stuff to cook.  This lentil soup came out pretty good, so
I thought it was worth sharing.  The recipe suggests serving it
with either a dollop of yogurt or some shredded cheese on top to
complete out the protein, but I put in a shredded chicken breast
instead (since I was freezing it).  This recipe can be real easily
converted to vegan.

2 tablespoons olive oil
1 large onion, chopped
1 pound lentils, rinsed and drained
4 cups homemade chicken stock
4 cups water
1 pound fresh spinach, washed, stemmed, and torn into bite-sized
  pieces, or 1 10-ounce package frozen, chopped spinach, defrosted
  and squeezed dry
1/8 teaspoon ground allspice
freshly ground black pepper to taste

In a large stock pot or Dutch oven, heat oil over medium-high heat.
Add onion and saute until golden brown, 3 to 4 minutes.  Stir in
lentils, stock and water.  Bring to a boil, reduce heat and cover.
Simmer 45 minutes to an hour, or until lentils are tender, stirring
occasionally.

Stir in spinach, pepper and allspice.  Simmer, covered for 15 minutes
longer.  Thin the soup with additional stock or water if desired.

-- 
Stephanie da Silva                                    arielle@taronga.com
  "I can see the headlines now: 'Honest Pete plows wife under for 
         profit.'  Oh, that should do *wonders* for car sales!" -- Peg
Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: Re: Bread Makers
Organization: Space Telescope Science Institute
Distribution: na
Date: Fri, 6 Nov 1992 22:00:34 GMT

In article <1992Nov6.191031.13312@ast.saic.com>, hyler@ast.saic.com (Buffy Hyler) writes:
> BTW, the DAK catalog that arrived yesterday no longer listed the standard
> model.  It now lists the Turbo II and the Turbo IV.  According to the blurb
> for the Turbo IV this is what we have all been asking for! ;-)  Anyway,
> it's claim to fame is that it will mix/bake the heavy whole grain type
> breads (as well as handle the lightweights).  They were asking $169 for
> that and $149 for the Turbo II.
> 
> ---
> ----------------------------------------------------------------------
> Buffy Hyler (hyler@ast.saic.com)
> SAIC, Campus Point
> San Diego, California
> ----------------------------------------------------------------------
> 

Is there a number that can be called to request their catalog?

Janet Morrissey
"Mostly Harmless"

Newsgroups: rec.food.cooking
From: kurtles@momth3.maths.monash.edu.au (Mr K.A. Brinschwitz)
Subject: Re: Popadums!
Organization: Monash University
Date: Thu, 12 Nov 1992 07:05:27 GMT

In article <1992Nov11.095414.11324@actrix.gen.nz>, Pat.Churchill@bbs.actrix.gen.nz writes:
|> 
|> Stuff deleted
|> 
|> I puff mine in the microwave.  So easy to do that the kids will
|> frequently do them fore me.  BTW watch out for the smaller ones  -
|> about 4 inches in diameter.  I like them with a *poor man's caviar*
|> eggplant dip as a pre-barbecue snack (now there's a bit of blurring
|> round the cultural edges :-) )
|> 
|> -- 
|> | The floggings will continue until morale improves
|> | Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
|> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Just a quick warning: I did some in the microwave the other day. The packet
recommended 2 mins (depending on the power rating of the nuker). I put in 
a few for 2 mins, and voila! instant smoke bomb (the things ignited!!!!!!!!!)

Be VERY careful when nuking them - they only took about 10 secs each to puff up
adequqtely !!

====================================================================
Kurt Brinschwitz
kurtles@maths.monash.edu.au
kurtb@dmsmelb.mel.dms.csiro.au

Clayton Campus, Monash University : room 426.
Phone         : (03) 565-4505 (DH)
	        (03) 728-2530 (AH)

"Zargh rea boargh astrail gooh'd;
 xhoat chre' mayn-chny bangt reyatou"

(From the ancient Betelgeusei death-chant:
 "After this, things can only get better......"

====================================================================
Newsgroups: rec.food.cooking
From: rusty@nssdc.gsfc.nasa.gov (Kenneth Hall)
Subject: Re: Extravagant Almond Cake question
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA - Goddard Space Flight Center
Date: Tue, 10 Nov 1992 14:40:00 GMT

In article <32407@rnd.GBA.NYU.EDU>, sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya) writes...
>In article <1992Nov9.083821.1@cubldr.colorado.edu> matthews_k@cubldr.colorado.edu writes:
> 
>>                  ......... Where does one obtain almond paste?
>>Can one make it oneself?
> 
>Yes, one can, more or less, although it is a bit difficult to guarantee
>that one will get uniformly small particle size.
> 
>Blanch the almonds. Somewhere under a minute in boiling water is adequate.
> 
>You can buy the stuff, so you do need to decide if you actually save
>anything by grinding the almonds yourself.
> 
>- Shankar

One thing that a British friend pointed out to me as I was flipping 
trough one of his mother's cookbooks is that there are two different 
types of almond paste one which is very dry (used for decorating) and 
one that is wet (used mostly in cooking). Be sure if you are going to 
buy the paste that you know which you will need.  I can not recall the 
specifics amounts but almond paste is composed of ground almonds, egg 
whites, granulated sugar and 10x sugar(nearest American equivalents to 
the British terms).  If you are interested I will try to raid that 
cookbook when I see my friend again, just let me know by e-mail.

Rusty

RUSTY@NSSDCA.GSFC.NASA.GOV
Newsgroups: rec.food.cooking
From: marcia@netcom.com (Marcia)
Subject: Re: Holiday gifts from the kitchen
Organization: The Dolphin Conspiracy, Phase II
Date: Fri, 6 Nov 1992 22:58:52 GMT

In article <1992Nov6.171127.8807@ads.com> charleen@ADS.COM (Charleen Bunjiovianna) writes:
>What will you be giving this year:  jams, jellies, cookies,
>cakes, breads, flavored vinegars...?  Care to share a recipe
>or two with us?

It's funny, I was just finishing up my second (and final) batch of applesauce
that I canned for Christmas gifts last night. Yes, I know it's easy to make, 
but I have a LOT of non-cook friends, and they love the fresh taste of 
homemade (and the lower sugar).

I've also made a batch of apple-cranberry jelly (used the recipe with Certo
pectin and substituted one cup of cranberry puree for 1 cup of apple juice),
and apple-plum syrup (jelly which failed, but it is such a pretty color and
tastes so good that I'm just going to pass it off as is :-).

The problem is that most of the things I like to cook are either too messy
to be given as gifts, or have to be made fairly close to the giving time,
when I am not going to have any time at all.
-- 
------------------------------------------------------------------------------
Marcia Bednarcyk                                  ADDRESSES: marcia@netcom.com
"Sweaty Snugglebunnies."                                     mlb@cisco.com
Organization: Temporary Employment Service, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Thu, 12 Nov 1992 11:20:09 -0500 
From: Joy Banks <jbcn+@andrew.cmu.edu>
Subject: Re: Salt and Pepper


This has got to be the MOST enlightening thread I have ever read on this
net...but, I can't resist throwing my opinions into the ring.  

I am not an expert on salt -n- pepper shakers, and I don't have an
authoritative book on the subject.  What I do have is a few sets of
shakers from the 40s and 50s, that are labeled for salt and pepper.  In
every set I've ever seen, the salt-labeled shaker has more holes than
the pepper shaker.  Not being much of a salt freak myself, though, I
turn it around and use the many-holed shaker for the pepper.  Does this
help?

Joy
From: vida@crsa.bu.edu (Vida Jakabhazy)
Newsgroups: rec.food.cooking
Subject: NEED non-dessert apple recipes!
Keywords: apples
Date: 8 Nov 92 13:08:14 GMT
Organization: Boston University Center for Remote Sensing


I am trying to prepare a collection of apple recipes for my father-in-law who
has just planted a small orchard.  I have more recipes for apple-based
desserts than he would be interested in, however, I am sorely deficient of
recipes in all other meal categories such as main or side dishes.  (I should
add here that he eats very little red meat, no pork, and tries to stay away
from fat.)  Would anyone out there be able to help?   I'd be pleased to post
that which is sent to me.

Thanks,
Vida Jakabhazy
vida@crsa.bu.edu
From: loosemore-sandra@cs.yale.edu (Sandra Loosemore)
Newsgroups: rec.food.cooking
Subject: Re: towel ignites in microwave oven
Date: 11 Nov 1992 08:53:14 -0500
Organization: staff hacker @ Yale Haskell project
	<BxIw7t.2yv@NeoSoft.com>
NNTP-Posting-Host: functor.systemsz.cs.yale.edu
In-reply-to: jbrandt@NeoSoft.com's message of Tue, 10 Nov 1992 23:07:03 GMT

A few months ago I was heating some water in a teapot in the microwave
(preparatory to making some iced tea), and the bamboo handle of the
teapot caught on fire.  It took me a while to figure out where all the
smoke was coming from!  The funny thing is, I'd previously used that
teapot in the microwave dozens of times without having any trouble
with it....

-Sandra

Newsgroups: rec.food.cooking
From: cwechter@cyclone.mitre.org (Christine G. Wechter)
Subject: Re: Please Answer My Jelly Donut Question
Organization: Mitre Corporation, McLean, VA
Date: Mon, 9 Nov 1992 18:19:00 GMT


All this talk about jelly donuts brings back nightmarish childhood memories.
One time my friend, who was an only child and rather spoiled and overly 
coddled, and I were given jelly donuts by her mom.  We were about 5.

Everyone thought she was SO much smarter than me because she found the 
jelly first.  Only the truth was, I *knew* which end the jelly was on,
I just wanted to save it for later.  You wouldn't believe what a big 
deal it was, you'd've thought she'd disproven one of Netwon's Laws or
something. 

Not really nightmarish, just one of my most vivid food-related childhood
memories....




Newsgroups: rec.food.cooking
From: decushma@midway.ecn.uoknor.edu (Dewayne Erne Cushman)
Subject: Great Muffin List
Date: Wed, 11 Nov 1992 15:00:00 GMT
Distribution: usa
Organization: Engineering Computer Network, University of Oklahoma, Norman, OK, USA

I think I could be speaking for the 'Net by saying post them all as you get
them formatted like you want them. Thanks for putting time into this. 

BTW, What are you using as a database?

Dewayne

decushman@midway.ecn.uoknor.edu
rktw20a on prodigy


Newsgroups: rec.food.cooking