HDTenEightyP/NetNews huggingface dataset:
From: hdoig@acorn.co.uk (Hazel Doig)
Newsgroups: rec.food.cooking
Subject: Recipe: MORE chocolate truffles
Date: 2 Sep 92 07:22:10 GMT
Organization: Acorn Computers Ltd, Cambridge, England


Creamy Chocolate Truffles
=========================

Ingredients (makes about 30)
-----------

7 fl oz double cream

1lb good quality plain chocolate - I use Cadburys Bournville.
I don't know what would be the equivalent outside the UK.

1/4 pt brandy, rum, whisky or dry sherry

To Coat
-------

3 - 4 oz ground almonds, cocoa powder, chocolate vermicelli or
sieved icing sugar.

Method
------

Pour the cream into a heavy based saucepan and slowly bring to 
the boil.  Stir in the chocolate. Remove from the heat.
Continue stirring until the chocolate melts.  Leave the mixture
to cool before slowly beating in the alcohol.
Cover loosely and chill unitl the mixture is firm enough to
handle.

Divide the mixture and roll into 30 evenly sized balls (try to
work on a cold surface as this is rather messy).  Roll the 
chocolate balls in one of the coatings and put in paper sweet
cases.  The truffles can be stored in an airtight container in
a cool place for up to 10 days.

Hazel
From: hdoig@acorn.co.uk (Hazel Doig)
Newsgroups: rec.food.cooking
Subject: Recipe: Blackeyed Beans and Mushrooms
Date: 27 Aug 92 08:41:05 GMT
Organization: Acorn Computers Ltd, Cambridge, England


Black Eyed beans with Mushrooms

This recipe is taken from the Madhur Jaffrey Indian
Cookbook.  I tend to serve it with plain boiled rice.
The ingredients are for 6 people but if you eat it like
me then it probably won't stretch that far ... it is very
tasty!!

Note: to skin the tomatoes bring some water to a boil, drop in the
      tomatoes for 15 seconds. Rinse in cold water and peel.  The 
      skin will come off very easily. 
      I also find it easier to prepare all the ingredients before I
      start.

Ingredients
----------- 

1/2 lb dried black eyed beans - washed and drained
2 pints water
1/2 lb mushrooms - sliced thinly
6 tablespoons vegetable oil
1 teaspoon whole cumin seeds
1 inch cinnamon stick
5 oz onions - peeled and chopped
4 cloves garlic - peeled and finely chopped
14 oz tomatoes - peeled and choppped
2 teaspoons ground coriander seeds
1 teaspoon ground cumin seeds
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
salt (recipe asks for 2 teaspoons but I think that's too
      much and just put in a pinch)
Freshly ground black pepper
3 tablespoons fresh coriander - chopped

Method
------

Put the beans and water into a largish, heavy pot and bring to the
boil.  Cover, turn to low and simmer for 2 minutes.
Remove from the heat and let stand undisturbed for an hour.
(It looks pretty disgusting at this stage bur don't worry)

Heat oil in frying pan over medium-high heat.  When hot put
in the whole cumin seeds and the cinnamon stick.  Sizzle
for 5 seconds.  Now put in the onions and garlic.  Stir 
and fry until the onions are brown at the edges.  Put in
the mushrooms.  Stir and fry until they wilt.  Now put
in the tomatoes, ground cumin, turmeric and cayenne pepper.
Stir and cook for a minute.  Cover, turn heat to low and
let this cook for 10 minutes then turn off the heat.

Bring the bean/water mixture to the boil again.  Cover,
turn heat to low and cook this for 20-30 minutes until
the beans are tender.  Add the fryin pan mixture to the
beans plus salt, black pepper and fresh coriander.  Stir
and bring to a simmer.  Simmer, uncovered, on medium-low
heat for 30 minutes, stirring occasionally. 

Hope you enjoy this. 
Newsgroups: rec.food.cooking
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Subject: Re: Food  and copyright ???
Organization: Case Western Reserve University, Cleveland, Ohio, (USA)
Date: Thu, 27 Aug 92 19:27:52 GMT


No, you can not copyright an individual recipe.  To begin with, one can
no copyright a title.  Second, you can not copyright a formula or a list--
so there goes the list of ingredients.  Then, if one thing is changed it
is a whole new recipe.  For instance, I do not use salt.  If I omit the salt
from your hamburger recipe it is a new recipe.
-- 
An elephant is a mouse built to government specifications.
Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: Re: Knive Sharpening
Organization: Gallaudet University
Date: Thu, 3 Sep 1992 02:14:06 GMT

In article <1992Sep2.153702.3673@hemlock.cray.com>, ss@tamarack16.cray.com (Sandra Swanson) writes:
> 
> I am an infrequent reader of this group, so this subject has
> undoubtedly been discussed.  Forgive me if I'm dredging up old
> material.
> 
> My question is about sharpening knives.  I've read many articles
> on the topic and understand the different angles needed to get
> the proper edge.  But what I don't seem to be able to do in
> practice is get the angles right.
> 
> Does anyone have a technique or know of a product that will help
> me get those angles correct?  I can get a "pretty good edge" on
> the knives, but never the "really great" edge the originally had.
> 
> Any tips are appreciated.  Many thanks.
> 
> 
> <><><><><><><><><><><><><><><><><><><><><>
> Sandra Swanson   -   Software Publications
> Cray Research, Inc. - ss@tamarack.cray.com
> 655F Lone Oak Drive
> Eagan, MN     55121     -     612/683-5815
> 
> 
> 
> 
--
I went to a knife store and bought a kit called I think, Crock Sticks.
It is two sets of sharpening steels (or ceramics) that fit into a base. 
the base holds them a particular angle so that when you stroke straight 
down in a cutting motion, it's at precisely the correct angle. There are 
two sets, one for real sharpening and one for putting an edge on. They work 
for me...

rlwilliams@gallua
From: wells@athena.cs.uga.edu (Scott Wells)
Newsgroups: rec.food.cooking
Subject: Re: Gross foods in cans: competition
Date: 1 Sep 92 21:15:01 GMT
Article-I.D.: athena.1992Sep1.211501.6083
Organization: University of Georgia, Athens

I haven't followed this string too close (who's stomach could
handle it ?), so I hope I'm not redundant when I suggest "Pork Brains
in Gravy", which is sold in many grocery stores around here. You serve
them for breakfast with scrambled eggs, and I think they're canned by
Hormel or Armour.

Scott Wells
(wells@athena.cs.uga.edu)
Snappy .sig file in committee
Newsgroups: rec.food.cooking
From: kollur@jec320.its.rpi.edu (Ramana Kolluri)
Subject: Re: indian recipe
Organization: Rensselaer Polytechnic Institute, Troy, NY
Date: Wed, 2 Sep 1992 17:27:27 GMT

In article <168556B44.SUSANMC@nervm.nerdc.ufl.edu> SUSANMC@nervm.nerdc.ufl.edu (Susan McIntosh) writes:
>Thanks to everyone who sent me info concerning my mysterious
>Indian pastry ... it is indeed a samosa!  I have since made
>another trip to the Indian grocery and found out that they
>will sell them frozen, so I have an ample supply (to ease my
>cravings) until I can perfect my own and a handy example to
>work towards.  What bliss! :-)
> 
>susan
Please don't buy those tiny little frozen "thingies" that they call
frozen samosas in Indian grocery stores. They are very different from
the real thing. Trust me, it would be worth the effort for you to go
through your huge (:->) cookbook collection and find a decent recipe
(Madhur Jaffrey would be fine). I am usually not a snob when it comes
to frozen food but I have tried those frozen samosas  in many places
and they are just not right, IMHO of course.
Ramana
P.S. Now I am going to think about nothing but samosas for the rest of the
week!
From: marcr@studsys.mscs.mu.edu (Marc Rassbach)
Newsgroups: rec.food.cooking
Subject: Request: Sausage recp. and some flame bait
Date: 1 Sep 92 14:58:00 GMT
Article-I.D.: spool.3834
Reply-To: marcr@studsys.mscs.mu.edu (Marc Rassbach)
Organization: Marquette University - Department MSCS
Originator: marcr@studsys.mscs.mu.edu


Greetings all:

I expect some flamage from the 2nd part of this post, but as a UseNet
Zen master said:  What is UseNet without flamage?


Part one:
I plan on doing the male bonding thing this year....I'm going out
Deer Hunting with the family this year.  And with my nifty KitchenAid
I'd like to make sausages.  So....what's your fav. sausage recipe?
Emailing would be nice, and I'll go so far as to post a summary.

Part Two:
This is a 'chain letter' and I need to come up with 6 people for 
this chain.  If you'd like to play, please e-mail.  And who knows,
if I get more then 6 email messages (not likely) I'll pass them 
on to the first 6 signers.

Dear <insert net personage here>:
This is a dish towel club.  Please send a new dish towel to the 
person listed as #1 and send a copy of this letter to six people.  
Only your name and my name should appear on the list.  Move my name 
to #1 and your name to #2 on your letters.

This is not a chain letter.  (Yea, sure.  And my name is David Rhodes,
I'm just posing under a psydo-name)  This is just for fun.  (And this is
why I'm posting to the net.  I figure there just might be 6 people
who'd like to come out and play with me.)

If you can not do this within 6 days, notify me becasue it will
not be fair to the others who have participated.

A large manilla envelope will hold the towel nicely.  You should 
receive 36 towels.  It is fun to see where they came from, and if
they match.  Seldom does anyone drop out because we can all use new 
dish towels.

Dish-towel-y yours


Marc Rassbach
(If I don't get at least 10 flames, my faith in the net will be
broken.)

At this point, the addresses follow.....but you can e-mail if
you wanna play.
-- 
Marc Rassbach    marcr@studsys.mscs.mu.edu    If you take my advice, that
MS-DOS - it's not   marc@milestn.mil.wi.us    is your problem, not mine!
my problem!     If it was said on UseNet, it must be true.
   Unix - It's a nice place to live, but you don't want to visit there.
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Gross foods in cans: competition
Organization: Indiana University
Date: Fri, 28 Aug 1992 00:11:15 GMT

jack@dcs.glasgow.ac.uk (Jack Campin) writes:
>What do you do with dried jellyfish?  That's one of the few foods I've
>seen in Chinese supermarkets that I can't imagine myself *ever* getting
>to accept...

Well, you probably soak it and prepare it in your favorite dish.
-- 
Kiran Wagle     <kiran@bronze.ucs.indiana.edu>     (812) 335-0420
Newsgroups: rec.food.cooking
From: howard@m.cs.uiuc.edu (Bonnie Howard)
Subject: Re: apples
Organization: University of Illinois, Dept. of Comp. Sci., Urbana, IL
Distribution: na
Date: Fri, 28 Aug 1992 19:58:12 GMT

mary@uicsl.csl.uiuc.edu (Mary E. Allison) writes:

>QUESTION --

>Can one FREEZE apples?

>I was thinking that maybe they could be sliced and frozen.

>Anyone ever try this?


YES - it can be done - however, unless you use fruit fresh on the 
apples, they will turn DARK.... I usually take my apples and slice
them into aluminum foil and make them up as I would for a pie - wrap
it all up and then when I am ready to make crust I take out the frozen
apple pie mixture - slip it into or onto the pie crust - then cover
with another pie crust seal and bake....  I never have any COMPLAINTS!!

Try it - you can also dry your apples, but that is a lot of work unless
you have an apple peeler which cores and slices the apples...

>--
>I subscribe to the 'if he can't use them responsibly he
>shouldn't be allowed to keep them' theory of male genitalia. 
>  -- Larne Pekowsky, usenet

>    Mary Allison (mary@uicsl.csl.uiuc.edu) Urbana, Illinois
>Catx2 Owned, Square Dancer, Leaper, Ballroom Dancer in training
From: khoo@husc3.harvard.edu
Newsgroups: rec.food.cooking
Subject: Re: Yogurt question
Date: 26 Aug 92 18:50:19 GMT
Article-I.D.: husc3.1992Aug26.145019.15127
Organization: Harvard University Science Center

In article <1992Aug25.231809.22822@infonode.ingr.com
morgana@infonode.ingr.com writes:

How to make yogurt:
> 1.  Heat 1/2 gallon of whole milk to 180 degrees F (I use a thermometer).
>     Use a nonreactive saucepan (stainless steel, enamel, or glass).
> 2.  Remove from heat and allow to cool to around 113 degrees F (again,
>     I use a thermometer).  This process may be quickened by immersing
>     the pan in ice water.
> 3.  Pour the milk into the yogurt-maker container (or whatever you're
>     using; should be glass or hard clear plastic), through a strainer.
>     The strainer removes any lumps that might be in the milk, such as
>     from the skim that forms on the top during cooling.
> 4.  Measure 1/2 cup of existing yogurt (for starter) into a 2-cup
>     container.  Add about 1-1/2 cups of the warm milk.  Mix the yogurt
>     with the milk using a wire whisk.  Pour this yogurt-milk mixture
>     into the rest of the milk, again through a strainer.
> 5.  Stir the milk very, very well.
> 6.  If you have a means of keeping the milk at 111-115 degrees F, it
>     takes about 5 hours to make wonderful firm yogurt.  After this time,
>     place the yogurt in the refrigerator.  It takes about 8 hours for
>     it to get cold throughout and reach maximum firmness.

Let me describe a much easier way to make yogurt.  It's especially suited to
people like me who have no spare time, but who still want to consume vast 
quantities of home made yogurt.

1.  Buy a 1 gallon plastic container of pastuerised milk (full cream or 2%, 
    skim milk doesn't work well) and a small cup of yogurt with live culture.
2.  Pour out about 1/2 a cup of milk from the plastic container of milk into
    a clean mug.  Add 1/4 cup of the yogurt to the milk, and mix together until
    smooth.  Save the rest of the yogurt in the fridge for the next time.
3.  Pour this mixture back into the gallon container of milk (you'll pobably
    have to drink some of the milk first) and shake the milk container well.
4.  Leave your milk cointainer in a warm place for about a day (I use the top
    of my fridge, at the back, near the heat radiators), until it starts to
    set.  The timing is very important, if you leave it out too long it gets
    very sour, and starts making CO2 bubbles.  Not long enough, and you'll get
    slightly sour milk and not yogurt.  Only trial and error will determine the
    proper timing for your 'warm place'.
5.  Stick it in your fridge, and consume when chilled.  It might gross out your
    friends if they see you drink it, but it tastes great.

Important: Do not shake the container after the initial shaking, if you do the
           yogurt won't set.

-- 
khoo@husc3.harvard.edu      Lawrence Khoo       Computer Consultant
khoo@husc9.harvard.edu      (617) 496-8992    Econ. Dept, Harvard U.
From: Jane.R.Deering@dartmouth.edu (Jane R. Deering)
Newsgroups: rec.food.cooking
Subject: Re: selecting fresh pinea
Date: 28 Aug 92 00:25:30 GMT
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0d56@newshost.dartmouth.edu

In article <2481.26.uupcb@uttsbbs.uucp>
reza.naima@uttsbbs.uucp (Reza Naima) writes:

>    I have used canned pinapples in jello without any problems.  And I 
> don't recall ever being in pain from eating a fresh pinapple.  Are some 
> pinapples more acidic than others, and are canned pinapples generally less 
> acidic?

I've had the problem from both fresh and canned pineapples, as well as
drinking pineapple juice and even (sometimes) fruit juice blends that
contain pineapple.  It's really too bad, since I love the taste.  My
mother said she's experienced this before, but no one else I've ever
asked has.  If anyone knows if this can be avoided without giving up
pineapples altogether, please post or mail - I'd love to know!

(ps:  One way I have eaten pineapple without hurting my tongue is in
'Hawaiian Snow', a pineapple sherbet recipe in _Cooking with the Right
Side of the Brain_ ... but I *blush* can't remember the author's name. 
If anyone's interested, I'd be happy to post/mail a) the full name of
the cookbook and b) the recipe... it's quite good.  It's also a great
way to use up buttermilk, to follow up on /that/ thread.)

Jane Deering
fury.eyes@dartmouth.edu
From: mmcgreg@uswnvg.com (Mark McGregor)
Newsgroups: rec.food.cooking
Subject: Re: Recipe:  Bean Dip
Date: 25 Aug 92 15:48:36 GMT
Organization: U S WEST NewVector Group, Inc.
X-Newsreader: Tin 1.1 PL5


A good addition to bean dip is cream cheese.  I usually
use the following recipe for a batch of bean dip for a party.
It has gone over fairly well.

2 cans of refried beans or two cans of chile.  (normal size cans)
1 8 oz. chunk of cream cheese
1/2 C cheddar cheese
1 pint source cream

Microwave the top three together for about three minutes and then stir.
Then microwave for another two minutes or so and add the sour cream.
Then for another two minutes until bubbly hot.  Serve warm.  Jalapeno
peppers can be added for extra zest, but make sure you know your
audience well if you add these.


Newsgroups: rec.food.cooking
From: guy@slustl.slu.edu (Guy Smith)
Subject: Re: Artichokes, Bread Dough, and Mayonnaise
Organization: Saint Louis University  Saint Louis, MO
Date: Wed, 2 Sep 1992 16:02:33 GMT

In article <1992Sep1.194737.26999@sei.cmu.edu> mjk@sei.cmu.edu (Mary Jane Kelly) writes:
>I saw some posts on artichokes a while back and thought I saved them, but I 
>guess I didn't.  I have one at home and am a little mystified on what to do 
>with the bugger.  I've had them before, but it's been years.  Should I steam
>it and serve with melted butter?  
That's my favorite. I've been eating them that way since I was at least five.
A variation is to cook some garlic in the butter (I usually mash several
cloves with the flat of my French knife). You can get different flavors
depending on how dark the garlic gets (I usually stop at golden). I usually
don't bother with a steamer, just put them upside down in a half inch of
water. You aren't going to eat the top anyway.
From: ns@planck.physics.purdue.edu (Nancy M. Schnepp)
Newsgroups: rec.food.cooking
Subject: Chocolate chip recipe: Bush and Clinton???
Date: 2 Sep 92 20:12:21 GMT
Distribution: na
Organization: Purdue University Physics Department

Does anyone have those chocolate chip cookie recipes
that some women's magazine printed that were supposed
to be from Mrs. Bush and Mrs. Clinton?
Our news is acting  strange today.  Hope this gets out.
Please e-mail if possible.  Thanks.
Newsgroups: rec.food.cooking
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Subject: lowfat/nonfat cookbooks
Organization: NASA/Jet Propulsion Laboratory
Date: Fri, 28 Aug 1992 22:48:06 GMT

Thanks for the responses (cookbooks).  There were some of you who asked me
to send you a copy of the list I got - but some of them bounced back.  So
I'm posting the books that were recommended to me via e-mail (2) and a
friend at work (1)

------------------------
Cooking without Fat
by George Mateljan
Health Valley Foods

You can't get this one in the stores as far as I know - so here's the
address of Health Valley Foods if you want to order it.  About $15.00 
in paperback.

Health Valley Foods
16100 Foothill Boulevard
Irwindale, CA 91706-7811

------------------------

Eater's Choice
by Ron and Nancy Goor

------------------------

Choices for a Healthy Heart
by Joseph Scatella

------------------------

Good Luck and Good Life!

Jennifer Yu

jsy@aig.jpl.nasa.gov
yuie@cco.caltech.edu
From: bk134@cleveland.Freenet.Edu (Keith William Bowes)
Newsgroups: rec.food.cooking
Subject: Thanks for pea salad and... REQUEST:  tapioca
Date: 31 Aug 92 16:38:59 GMT
Organization: Case Western Reserve University, Cleveland, Ohio, (USA)


Hi everyone.

Thanks to all that helped out with the cold pea salad.
I got a lot of great recipes and plan to try them all.
Many seemed very close to what I was looking for and
those that didn't still sounded terriffic. I tried to
thank all those that contributed personally but some
replies of mine bounced.

My mother has waded through some of the many cookbooks
she has searching for a recipe for TAPIOCA but to no
avail. She did find a recipe on a box in the store but
said it turned out tasting dreadful. She said it was
not anything like she had when she was a kid. So, seeing
the success I had with the cold pea salad, she wondered
if any of your collective wisdom would have some recipes
for tapioca?

Thanks in advance, we really appreciate it.
E-mail to bk134@cleveland.Freenet.Edu or
share with everyone. Thanks again.

Keith
Newsgroups: rec.food.cooking
From: midkiff@watson.ibm.com (Samuel Midkiff)
Subject: Re: Freeze Corn on the Cob?
Date: Mon, 31 Aug 1992 18:46:50 GMT
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: IBM T.J. Watson Research Center

In article <16854C2FC.MVOIGT@cmsa.gmr.com> MVOIGT@cmsa.gmr.com writes:
>Can you freeze corn on the cob for a couple of months?  In the husk?  Or
>should you shuck it?  I found some great corn on the cob that I would like
>to serve at thanksgiving.......?

I think what my parents do is husk it, clean it, boil it briefly, wrap it
in clear plastic wrap, put in in a freezer bag and pop it in the freezer.
I comes out pretty good, in my opinion.

Sam Midkiff
midkiff@watson.ibm.com
Newsgroups: rec.food.cooking
From: suzanne@mailhub.scf.lmsc.lockheed.com (Suzanne Barrett)
Subject: Re: GARLIC BREAD HELP
Organization: Lockheed Santa Cruz, CA.
Date: Thu, 3 Sep 92 18:51:59 GMT

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... =(

>thanks!




The best--absolutely the best--way to do garlic bread is to melt the 
quantity of butter you wish to use in a skillet, adding a couple of large 
cloves of garlic run through a press.  When bubbly, remove from heat and dip 
slices of very sourdough French (Italian actually) style bread into the 
butter to coat top.  Place on baking sheet, sprinkle lightly with crushed (
not ground) oregano or Ital. mixed herbs and a little freshly grated 
Parmesan cheese (imported Reggiano is WONDERFUL!).  Broil until lightly 
browned and serve.  I learned this from an Italian restaurant owner.  Try 
it.  If you love a robust garlicky flavor, this is the only way you'll ever 
want to serve garlic bread.
Suzanne
-----
suzanne@mailhub.scf.lmsc.lockheed.com