HDTenEightyP/NetNews huggingface dataset:
From: blau@crd.ge.com (lauren h halverson)
Newsgroups: rec.food.cooking
Subject: Re: Do you all eat turkeys??
Date: 23 Nov 92 21:38:45 GMT
Reply-To: blau@crd.ge.com (lauren h halverson)
Followup-To: rec.food.cooking
Organization: GE Corporate R&D Center


In article <1992Nov23.173226.20775@cs.wayne.edu>,
mje@pookie.pass.wayne.edu (Michael Joseph Edelman) writes:
|>In article 23NOV199211262256@stars.gsfc.nasa.gov,
offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) writes:
|>>
|>>I'm Jewish, so I don't do anything "traditional" for Christmas, but as a kid
|>>my folks would get together with two other non-Christian families and 
|>>make various unusual dishes for dinner...after all, there is NOTHING else
|>>to do on Christmas Day...I don't fault people for wanting the day off, but
|>>it is dull for those of us who don't observe the holiday :)
|>>
|>Ah, but for many of us there's a wonderful Jewish Christmas tradition: 
|>Chinese Restaurants! They're always open late on Christmas eve, and there
|>are plenty of seats available ;-) No lie. Drop into any Chinese restaurant on
|>Christmas eve and see. I'm lucky enough to have a good neighborhood take-out
|>restaurant run by a lovely Korean-Jewish couple. Perfect Christmas Eye
|>catering!

Don't forget the movies. Christmas day is a great time to catch that
christmas release blockbuster that always has lines around the block.
This was our perenniel
christmas day activity. Some people go skiing.


Lauren
Newsgroups: rec.food.cooking
From: auerbach@ncsu.edu (David D Auerbach)
Subject: Re: What's the worst cookbook you own?
Organization: North Carolina State University
Date: Sat, 21 Nov 1992 18:11:53 GMT

ekman@netcom.com (Crossly the Glad-Eyed Bear) writes:

>Every now and then someone in this group asks something like, "What's
>the best cookbook for...?" 

>My question is, what is the worst cookbook you own?  I don't mean those
>spiral-bound things got up for fund raisers--the ones where everyone
>contributes a recipe and the end result is a collection of recipes for
>instant potato and canned green bean casserole.  I mean a cookbook that
>was intended for broad distribution sales in book stores.  What's the
>name of your worst cookbook, and what's bad about it?
>-- 
Well, this isn't the worst I have (I would have to go look carefully) but
it leapt to mind as a) bad and b) offensive: Bread in Half the Time
It is particularly offensive since it won some award from people who know
better.  The essence of the book is that if you use fast rise yeast and
shorter times at higher temperatures you can make good bread; as good as
those boring old methods using  good yeasts and sourdoughs and enough time
to develop flavor.  
Newsgroups: rec.food.cooking
From: guy@slustl.slu.edu (Guy Smith)
Subject: Re: Request: Squid recipes
Keywords: Squid
Organization: Saint Louis University  Saint Louis, MO
Date: Fri, 20 Nov 1992 18:12:43 GMT

In article <1992Nov19.172059.20215@Rapnet.Sanders.Lockheed.Com> harbour@Rapnet.Sanders.Lockheed.Com (Susan Harbour) writes:
>In article <1992Nov10.195808@IASTATE.EDU> hpyeo@IASTATE.EDU (Sandy) writes:
>>I have a simple recipe for squids around 4 to 5 inches long (exclude head).
>>
>>First you remove the head and clean the internal of the squid. Then you 
>>remove the eyes of the squid and other junk. DON'T cut the body of
>>the squid, leave it in one piece. Ground the head and some pork 
>>together. Add some green onions and seasonings. (soya sauce, salt, oyster
>>sauce, ground pepper to taste) Then stuff the ground stuff into the squid's
>>body. Steam it over the boiling water for about 15 mins, the squid will

Braising them is another way that I am fond of. Recipe is similar to the
above but you brown them in olive oil then toss in a bit of white wine
and stick a lid on the pan for five or ten minutes (the specific recipe
can be found in one of Marcella Hazan's books, I forget which, but
the basic technique will accommodate a fair amount of variation).
From: girl@slavery.EBay.Sun.COM (Mary Smith)
Newsgroups: rec.food.cooking
Subject: Re: HELP:  Wedding food
Date: 19 Nov 1992 17:56:25 GMT
Organization: Sun Microsystems, Mt. View, Ca.
NNTP-Posting-Host: slavery.ebay.sun.com

In article <sf2Z6Zy00iUzE1Z0gI@andrew.cmu.edu> Joy Banks <jbcn+@andrew.cmu.edu> writes:
>
>Well, the good news is I'm engaged.  The bad news is my parents don't
>have $19,000 (actual average cost for a formal wedding) to spend on ONE
>day of partying.  Instead, I will try to plan it all myself.  The single
>largest expense for weddings is the food at the reception, so...I need
>help.



An easy and rather cheap thing would be Italian food.
Lasagna is freezeable.
French Bread is cheap and filling.
We borrowed (-: the parmasen from th pizza parlor.
Appetizer......Anti pasta...salami, olives.
Salad is also cheap to go with it.
Make champagne punch. 
Or have large cheap bottles of Chianti!
Also have vegatable/dip plates.
Veggies are always cheap!!!!


--
-----------------------------------------------
I believe no problem is so large or so difficult that it can't be blamed
one somebody else.
From: cusanell@oasys.dt.navy.mil (Dominic Cusanelli)
Newsgroups: rec.food.cooking
Subject: Re: A real Turkey of a question: Stop me before I baste again!!
Date: 19 Nov 92 12:14:15 GMT
Reply-To: cusanell@oasys.dt.navy.mil (Dominic Cusanelli)
Organization: Carderock Division, NSWC, Bethesda, MD


     I found out long ago that the best way to cook a turkey
(or a chicken) is upside down.  By that I mean with the breast
on the bottom sitting in the greese.  You never have to
baste it and it will come out better than you could ever
believe!  One thing to remember - turn the bird breast up
for the last 1/2 hour to get it nice and golden brown.
Try it - and you'll never cook it breast up again.

     This method is just one of the many cooking discoveries I
made (usually by accident) while learning to fend for myself
when I went to college.  Sorry - it was not a time-honored
family tradition.
Newsgroups: rec.food.cooking
From: capps@bnr.ca (Terry Capps )
Subject: Re: Crispy French Fries
Organization: Bell-Northern Research, BNR-RTP 
Date: Thu, 19 Nov 1992 16:38:06 GMT

|> In article <1992Nov16.195346.27366@linus.mitre.org> Bedford, MA (bgt@mitre.linus.org) writes:
|> >Would someone please tell me what the trick is to 
|> >making crispy frenchfries? My fries always seen to
|> >come out soggy and soft. I think I have the grease
|> >hot enough...Maybe not...

Try this:
After cutting up the potatoes, soak them in cold water,
at least a couple of hours.  I like to use baking potatoes.
Slice of the ends and slice the potatoe long-ways.  Then
slice the slices so you get long (kind of thin, but not
too thin) fries.
 
The real trick is frying them twice.  The first time,
you don't want to cook at a very high temp, (maybe 
around 325 F).  Cook them for several minutes then drain
on paper towels.  Later, when you are ready to serve the
fries, get the oil hot (high).  When its good and hot,
re-fry the fries a couple of minutes until they are nicely 
browned (and crispy).  
 
Get out the salt, pepper, ketchup, and vinegar and Enjoy!

Takes a little extra effort, but the fries are great.  
Hope my directions aren't too vague. :)
Newsgroups: rec.food.cooking
From: dikig@ddsw1.mcs.com (Diki Shamlian Gust)
Subject: Re: WANTED: Hot Bacon Dressing
Date: Sat, 21 Nov 1992 23:32:40 GMT
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
X-Newsreader: Tin 1.1 PL3

cfullarton@mta.ca writes:
: 	As you can guess I really want a recipe for hot bacon dressing.  
: I was served this on spinach salad in a restaurant and it was fantastic!

Slightly different from response #3.  Either one should please you:

WILTED SPINACH DRESSING

10 oz spinach
Bacon at least 6 strips, in small pieces or strips
Green onions at least 4, with tops, finely sliced 
Red Wine Vinegar 1/3 c
Sugar 2 t
Salt 1/2 t
Eggs at least 3, chop 2/3 for salad, slice or wedge 1/3 for garnish
Mushrooms sliced
Radishes optional, sliced
Black pepper fresh ground

Use warm water to remove sand and mud, follow with cold rinses.

Cook bacon until crisp and drain.  Remove all but 3T of fat.  
Saute onions until soft.  Add vinegar, sugar, and salt and heat.  
Toss eggs with spinach, mushrooms, bacon, and several grinds 
pepper.  Add (hot) dressing and toss again.  Use extra egg for garnish.

Diki
Newsgroups: rec.food.cooking
From: bsinger@gallua.gallaudet.edu (Beth Singer)
Subject: re:vinegar pie
Organization: Gallaudet University
Date: Thu, 19 Nov 1992 14:43:51 GMT

Here is yet another version of vinegar pie, from Craig Claiborne's _New York 
Times Cookbook_

4 egg yolks		1 c sour cream
2 egg whites		3 T melted butter
1 c sugar		3 T cider vinegar
1/4 c flour		1 c chopped nuts (walnuts or pecans)
1/2 t each nutmeg, cinn, allspic and cloves
pinch of salt		1 c seedless raisins
unbaked 9 " pie shell

preheat oven to 450 degrees
beat egg yolks.  beat egg whites till stiff.  fold in sugar and mix with egg 
yolks.  sift flour with spices and salt and add alternately with the sour cream
to the egg mixture.  combine butter and vinegar and mix with nuts and raisins. 
add to flour mixture.  pour mixture into pie shell and bake 10 mins.  reduce 
heat to 400 degrees and bake 5 mins.  reduce heat to 350 degrees and bake till 
filling begins to set, about 15 mins.  cool pie and top with whipped cream.
Newsgroups: rec.food.cooking
Subject: Pavlova
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 24 Nov 92 04:33:28 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: la1002@albnyvms.bitnet
LL>Can anyone tell me what this "Pavlova" is that people keep talking

A Pavlova is a truly delicious, scrumptious dessert made from sugar 
and egg whites, similar to a meringue only larger with a crisp exterior 
and a marshmallow type middle. You then cover it with whipped cream 
and fruit of your choice. It was invented in New Zealand and named after 
Anna Pavlova, a famous prima ballerina of the time.
PS The Aussies reckon they were the first to invent it so wait for the 
fallout!
LL>     THE PERFECT PAVLOVA
LL>
LL>Beat 4 egg whites in small bowl with an electric mixer until
LL>soft peaks form (they should not look dry). Gradually add 1 cup
LL>caster sugar, about 1 tablespoon at a time, beating until completely
LL>dissolved before next addition. (The beating process should take
LL>about 10 mins). Cover an oven tray with non-stick baking paper;
LL>mark at 18cm (about 7") circle on paper. Spread meringue into
LL>circle, making sides as straight as possible. Make furrows up
LL>sides, level top. Cook in a very slow oven, 120C (250F) for about
LL>1 to 1.1/2 hours or until dry & crisp to touch. Turn oven off,
LL>leave to cool in oven with door ajar. You should now have a lovely
LL>crisp outside with a marshmallow inside. Top with whipped cream
LL>and fruit of your choice OR make up a very thick lemon custard
LL>with the left over egg yolks, pile this into the top of the pavlova
LL>and top with passionfruit pulp.

Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: volume of postings here....
Organization: Taronga Park BBS
Date: Sat, 21 Nov 1992 18:41:04 GMT

In article <1992Nov20.220345.4542@zia.aoc.nrao.edu>, mgraham@zia.aoc.nrao.edu (Maggie Graham) writes:
> 
>Good talk and no flames is just what I am looking for in this news group. 

Oh, we flame.

We're just civil about it.  :-)
-- 
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: alison@meaddata.com (Alison MacLellan)
Subject: Re: Pineapple Upside Down Cake
Organization: Mead Data Central, Dayton OH
Date: Mon, 16 Nov 1992 00:22:54 GMT

In article <1992Nov13.221236.3211@b8.b8.ingr.com> ned@ned.b17c.ingr.com writes:
>My husband loves pineapple upside down cake and I cannot find any
>recipes for it in any of my cookbooks at home.  
>
>Could someone kindly e-mail me?
>
>Thanks in advance,
>

Pineapple Upside Down Cake

1 8 oz can pineapple slices
2 T butter or margarine
1/2 c packed brown sugar
4 maraschino cherries, halved
1 1/2 c all-purpose flour
2 1/2 t baking powder
1/3 c shortening
3/4 c granulated sugar
1 egg
1 1/2 t vanilla

Drain pineapple; reserve liquid.  Halve slices.  Melt butter in a 
9x1 1/2 inch round baking pan.  Stir in brown sugar and 1 T reserved
pineapple liquid.  Add water to remaining liquid to make 2/3 cup.
Arrange pineapple and cherries in pan.  Combine flour, baking powder
and 1/4 teaspoon salt.  Beat shortening about 30 seconds.  Add 
granulated sugar; beat till well combined.  Add egg and vanilla;
beat 1 minute.  Add dry ingredients and the 2/3 cup liquid 
alternately to beaten mixture, beating after each addition.  Spread 
in pan.  Bake in a 350 degree oven 40 minutes.  Cool 5 minutes;
invert onto a plate.  Serve warm.  Serves 8.

Reprinted from Better Homes and Gardens New Cook Book without 
permission.

I made this for a dinner party one evening and got raves!  We love
it.


--
Alison       | Practice random kindness & senseless acts of beauty.           
 MacLellan   | Margaret Cho's opinion on temperature & racism.
I speak only | Temperature - It's not the heat, it's the humidity.
for myself.  | Racism - It's not the hate, it's the stupidity.  
Newsgroups: rec.food.cooking
From: jpenovic@encore.com (Jan Penovich)
Subject: Re: A real Turkey of a question: Stop me b
Reply-To: jpenovic@encore.com
Organization: Encore Computer Corp., Fort Lauderdale FL
Date: Fri, 20 Nov 1992 17:26:41 GMT

In article <1992Nov19.161541.25680@hemlock.cray.com>, dadams@cray.com
(David Adams) writes:
> In article Fv@encore.com, jpenovic@wizard.Berkeley.EDU (Jan Penovich) writes:
> |
> |  I buy a fresh supermarket turkey.  I stuff it and put it in
> |  a brown paper bag.  I put some vegetables under the bird in
> |  the bag (they are used for a terrific gravy recipe).  I put
> |  the bagged turkey in a pan and put the whole thing in the
> |  hot oven and cook for the required time.  NO BASTING and the
> |  bird comes out very juicy with a crisp brown skin.
> |
> 
> Don't you have to grease the bag or something to keep it from catching
> fire?


  Nope.  Paper doesn't burn at turkey cooking temp.  (Remember
  the movie Fahrenheit 451 about book burning?)

  Anyway, I got the paper bag idea off the net a few years
  ago, and it always works out great.

********************************************************************
TTFN,    ___           *   jpenovic@encore.com
      / /   /  /\   /  *   
     / /___/  /  \ /   *   
/___/ /   /  /    /    *   
                       *   Encore Computer Corp., Ft. Lauderdale, FL
*********************************************************************

Newsgroups: rec.food.cooking
From: igor@access.digex.com (Dan White)
Subject: Re: List of Many Muffin Recipes ?Solution?
Summary: Can it be FTP-ed ?
Organization: Society for the Prevention of Paronomastic Defenestration
Date: Wed, 18 Nov 1992 01:29:49 GMT

Can you FTP ?  Could someone FTP the recipies from your host machine
and post them to rec.food.recipies ?  (I volunteer)

If I sent 3.5" double or high density floppy disks to you, could you
return them containing ASCII text files of the recipies ? (I'll pay
postage both ways)

I'd like to help reduce the spurious bandwidth of all the muffin 
requests by achieving some means of posting ALL of them.
(And besides -- I want them, too)

Let me know.

Share & Enjoy

------------------------------------------------------------------------
                                                               Dan White
------------------------------------------------------------------------
"Sometimes  I  think  the  surest  sign  that  intelligent  life exists
 elsewhere  in the universe is that none of it has tried to contact us."
                                                  Calvin (Bill Waterson)
-- 
------------------------------------------------------------------------
                                                               Dan White
------------------------------------------------------------------------
"Sometimes  I  think  the  surest  sign  that  intelligent  life exists
From: hyler@ast.saic.com (Buffy Hyler)
Subject: Re: Wanted: Whole Wheat Recipes -- for ove
Reply-To: hyler@ast.saic.com
Organization: SAIC
Date: Mon, 16 Nov 1992 21:27:23 GMT

In article 13864@alw.nih.gov, don@helix.nih.gov (donald seto) writes:
>>
>>Check the King Arthur Flour Baker's Catalogue for, I think it's hard
>
>is there a telephone number for them?
>--

1-800-827-6836

---
----------------------------------------------------------------------
Buffy Hyler (hyler@ast.saic.com)
SAIC, Campus Point
San Diego, California
----------------------------------------------------------------------

Newsgroups: rec.food.cooking,alt.folklore.urban
From: kkoller@nyx.cs.du.edu (Capt. Sarcastic)
Subject: Re: how microwaves cook (Flaming Microwaves ILLEGAL in Colorado!)
Organization: University of Denver, Dept. of Math & Comp. Sci.
Date: Fri, 20 Nov 92 05:41:15 GMT


In article <lg2maeINNpi5@jethro.Corp.Sun.COM> ericf@npic.Corp.Sun.COM writes:
>
>Maybe we need a new group "rec.food.microwave.flames"


I didn't realize that microwaves cooked with flames, I assumed that they used
a wave of some sort.




>--
>		-just give me what for,
>	rachel perkins =  rperkins@astro.as.arizona.edu
>      "Chastity..the most unnatural of all the sexual perversions...."
>					-Aldous Huxley
--
Capt. Sarcastic
(Kurt S. Koller)
kkoller@nyx.cs.du.edu
Newsgroups: rec.food.cooking
From: "Barbara Rockwell" <p00220@psilink.com>
Subject: cardamon, mace
Organization: the oasis at the end of the road
Date: Sun, 22 Nov 1992 02:24:57 GMT
X-Mailer: PSILink-DOS (3.3)

Forgive me if this has come up before, I am new to this new group.  Two 
flavors I really like are cardamon and mace.  Most recipes that use one 
or the other at all use the spice in a minimal way, and it is not the 
primary flavor.  The uses I have enjoyed so far are mostly in yeast 
coffee breads, but still the flavor was usually subservient to something 
else.  Does anyone have a coffee bread filling or any other type of use 
that uses cardamon or mace in a more pronouced way than the usual fare?

  Thank you in advance.    Barb
Newsgroups: rec.food.cooking
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Subject: Re: REQUEST: Potato Recipes
Keywords: potato
Organization: NCAR/UCAR
Date: Wed, 18 Nov 1992 23:54:32 GMT

In article <1992Nov17.191731.20258@exu.ericsson.se>, exudbs@exu.ericsson.se (David Strickland) writes:
> Anyone have any good potato receipes out there?
> I'm looking for thankgiving alternatives.

I made this for a potluck party recently.  The recipe is basically from
a cooking-school-by-mail cookbook that was given to me a long time ago,
"Cooking the Cordon Bleu Way" or something like that, with a lot of my
own modifications.

Potatoes Boulangerie  ("Bakery-style potatoes")

6-8 baking potatoes, peeled (or not) and sliced into medium slices
about 1/2 cup onion, sliced thinly
pepper and salt
fresh thyme (or dried, I guess, or any other herb you like -- I like thyme)
about 1 cup stock 
grated cheddar cheese

Preheat oven to 400 degrees.

Cover bottom of 13x9 casserole dish with slightly overlapping slices of
potatoes.  Salt (a little) and pepper (a lot) this layer, sprinkle thyme
on it, and spread 1/2 the onion on it.  Repeat, then top with a third
layer of potatoes.  Heat the stock to boiling and pour over potatoes.
Salt and pepper the top layer, cover, and bake.  After 1 hour 20 minutes,
uncover casserole and grate cheddar cheese on top to cover.  Return
it to oven (uncovered) for 10-15 minutes, until the cheese has melted and 
is browning to a nice crust.

You can cheat on the baking time with the microwave, but finish it in the
oven so you get the crust on top.

-- 
/\     There may be honor among thieves, but there's none among politicians.
  \_][ <--NCAR Ilana Stern dod#009 r.b. cliff swallow ilana@ncar.ucar.edu    
      \______________________________________________________________________
Newsgroups: rec.food.cooking
From: osyjm@cs.montana.edu (Jaye Mathisen)
Subject: Norwegian dish -- Cumula?  Kumula?
Organization: CS
Date: Sun, 22 Nov 1992 00:34:45 GMT



My paternal grandmother came over from Norway on the boat.  She used
to make this meal called Cumula, or Kumula, or something in that general
phonetic vicinity.

It was potato, flour, other stuff, and boiled in a ham broth-type-thing.

Of course, I was very young, and wasn't too into recipes, and now that
she's gone, I find I seem to be craving it.  Of course, being the
type of cook she was, she never wrote anything down, so we have no recipe.

Any help out there?

Thanks.
-- 
 Jaye Mathisen, COE Systems Manager                (406) 994-4780
 410 Roberts Hall,Dept. of Computer Science
 Montana State University,Bozeman MT 59717	osyjm@cs.montana.edu
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: REQUEST: Broccoli Recipes
Organization: Actrix Information Exchange
Date: Sun, 22 Nov 1992 23:40:08 GMT


I like broccoli tossed with a squeeze or two of fresh lemon juice then
sprinkled with toasted almond flakes.

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: Marg_Meikle@mindlink.bc.ca (Marg Meikle)
Subject: TREACLE--Hammer and Chisel
Organization: MIND LINK! - British Columbia, Canada
Date: Sun, 22 Nov 1992 01:27:01 GMT

I'm trying to find a kind soul who ate treacle dessert... a bar of some sort
... in England maybe 25 or 30 years ago. Certainly served at boarding schools
and dubbed "hammer and chisel" for obvious reasons.  Any
notions/recipes/leads?  Thanks
Newsgroups: rec.food.cooking