HDTenEightyP/NetNews huggingface dataset:
From: tclark@hptc.mentorg.com (T Clark)
Subject: Re: need a dessert to follow sushi
Date: Tue, 15 Dec 1992 21:23:44 GMT
Organization: Watsamatta U
Keywords: 
Followup-To: 

In article <BzBGLp.GoL@SSD.intel.com>, lsc@ssd.intel.com (Linda Cline) writes:
|> In article <1glaq1INNlbs@morrow.stanford.edu>, dawn@pangea.Stanford.EDU (Dawn Burgess) writes:
|> |> The distinction that was made to me in a sushi restaurant is that 
|> |> SASHIMI is plain raw fish, and SUSHI is raw fish wrapped in rice and 
|> |> seaweed (and can be made with other ingredients as well).  In other
|> |> words, sashimi is an ingredient in sushi, and so sushi *can be* raw fish.
|> |> 
|> |> Dawn
|> 
|> 	Actually, the word sushi itself refers to the prepared (dressed with
|> vinegar, sugar, etc) rice only.  It has been in general use to refer to the 
|> finished items made in combination with the rice.  But to use it to refer to
|> the raw fish only seems a stretch.  My mom, who is Japanese, finds it a
|> little absurd that lots of folks here think sushi and raw fish are synonymous
|> terms.
|> 
|> 	linda
|> 
|> 
|> =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
|> "Now, here, you see, it takes all the running you can do, to keep in
|> the same place.  If you want to get somewhere else, you must run at
|> least twice as fast as that!"	
|>                                         Lewis Carroll
|>                                         Through the Looking Glass
|> Linda Cline 			
|> Intel Supercomputer Systems Division 
|> Compiler Group
|> email: lsc@ssd.intel.com
|> =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
|> 

Actually, if you look closely at the menu many sushi restaurants call the
rice/fish combination Nigiri Sushi. Though I have only been to Japan
once, in the 11 days I spent there all of my Japanese associates refered
to this food as "sushi" and of the few signs that were in English all
said "sushi" or "sushi bar". But of course that may be to attract the
American Tourist/Businessman.


-- 
T C

e-mail: tony_clark@mentorg.com
From: chris@hpspdla.spd.HP.COM (Chris Bostak)
Date: Wed, 16 Dec 1992 22:33:11 GMT
Subject: Re: Tamarind -- how to?
Organization: HP Stanford Park - Palo Alto, CA
Newsgroups: rec.food.cooking

I just soak it in the water as recommended and then squeeze it w/ my
fingers until all of the pulp is separeated from the seeds and other
hard/inedible stuff.   After removing the seeds et. al., I continue
mixing/squeezing w/ my fingers and pick out any really big skins that
are left as best I can and leave the small pieces in.  It seems to work
OK.  No strainers.  I guess you could sort of decant the liquid as you
pour it into whatever you are making.  That would leave the undissolved
pieces on the bottom.

Chris


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chris Bostak                               |  chris@spd.hp.com
HP Stanford Park Division                  |  (415) 857-2075
1501 Page Mill Road, Palo Alto, CA 94304   |
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: rec.food.cooking
From: jmemon@shearson.com (Janine Memon)
Subject: Re: *inexpensive* espresso maker wanted
Organization: Lehman Brothers, NY
Date: Wed, 16 Dec 1992 14:38:30 GMT

In article <1992Dec16.092921.15935@u.washington.edu> whit@carson.u.washington.edu (John Whitmore) writes:
>In article <gf=EC1a00iUz453nxq@andrew.cmu.edu> "Marcie A. Wallace" <mw0o+@andrew.cmu.edu> writes:
>
>>A friend of mine has decided that he wants to get an espresso/cappuccino
>>maker.  Because he drinks coffee a few times a month, and espresso even
>>less often, he would like recommendations for *inexpensive*
>>espresso/cappuccino maker.  The emphasis here is on low price. 
>
>	An espresso maker can be very simple: the stovetop 
>two-thimble models of the 'moka express' type are cheap ($15)
>and work adequately.  To make cappuccino, one must have
>a steam generator also, and THAT means a more elaborate
>device.  It is possible to get some inexpensive ones,
>but the least expensive recommended models (both from
>my friends and from previous net discussions) are 'way 
>over the $60 limit you mention.
>
>	For cheap, get a grinder and a moka, and substitute
>latte for cappuccino (i.e. use unsteamed milk).  
>
>	John Whitmore
>
>

Not totally true, I just bought a mini Krups espresso/cappuccino maker that makes
very good cappuccino for $65. It has a steam generator that steams the milk quite well- 
better than the Maxim model which a co-worker keeps at work.


				Janine
--
Janine N. Memon				| All views expressed here are my own  
Lehman Bros, Inc.			| and should not be confused with those 
Amex Tower, World Financial Center	| of my employer.
New York, N.Y.				| email address jmemon@shearson.com
Newsgroups: rec.food.cooking
Subject: re: mint sauce with lamb
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 20 Dec 92 03:14:11 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>sugar-if you haven't already added it), half a cup of malt vinegar
>and half a cup of boiling water.  Let it stand for about an hour.

THAT much vinegar and water? I've never measured mine but I usually 
practically fill a small milk type jug with cut up mint leaves, put 
a dash of vinegar and a double dash of boiling water (previously sprinkled 
with sugar of course).........you may notice that I really LOVE the 
taste of mint! Actually there's more mint than liquid, but that's the 
way I like it.

Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: recipe software
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Tue, 15 Dec 1992 11:33:58 GMT

In article <SOPH.92Dec13201941@bass.bu.edu> soph@bass.bu.edu (sophia hwang) writes:
..[about MealMaster and getting MM collections from BBS to use as a resource]

>okay, i'm sure i'm sounding pretty stupid about now....but i'm confused..
>it sounds a lot like what we do here on rec.food.cooking. the exchange
>of ideas involving cooking, including recipies. from here i can save
>whatever i like, down load to my pc at home and have there anytime 
>i need it.  do i have it all wrong? 


Of course not.  If you're assumeing that r.f.c is *the* best venue for
that sort of thing, then you may be wrong.

There's lots of sources for recipes and cooking talk.  Some folks use
several of them, not just r.f.c.  You mean to tell me that you've
never posted a request here but not gotten a single response.?  I
have.  Sometimes other venues are more fruitful.  I don't do the BBS
route, but there are a lot of them out there with huge recipe archives
and cooking discussion groups.  There is also an active Prodigy group
(MealMaster is very popular there -- the short format of ingredients
makes sending and capturing recipes a breeze).  And Compuserve has a
Cooking forum with a large download area of recipes and recipe
collections.  Yes, they are pay services and usenet is effectively
"free" to most of us.  But others do pay for their usenet access,
possibly including connect time charges, while their local cooking BBS
is free to them. They all have their various strengths and weaknesses,
including r.f.c.  No one is best for everyone.  Often, no one is
always best for even a single person.

And, of course, recipe archives are a different sort of beast than
discussion groups.  The archives, if comprehensive, will often have
yield more recipes of a specific type than will posting a request
here, or just capturing recipes as they come along.  There are some
ftp sources, but then not everyone has ftp access.  This is where BBS
and services like compuserve can help.  Having a program like MM makes
searching easy and friendly.  And downloading someone else's
collection is a whole lot easier than assembling one yourself.  Not to
mention that unless you grab every single recipe that comes along you
may find yourself interested in a food type in the future that you
presently haven't the slightest interest and end up wanting all those
recipes that you passed by but are no longer available.  Also, some of
us are sitting here with measly 20 meg drives and need to be
particular about what we save and are grateful for the existence of
recipe archives.

Do I really need to go on?  Hope this helps you to understand why
folks use other sources besides r.f.c and why they might recommend
them to others.

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking
From: brad@buck.viewlogic.com (Bradford Kellogg)
Subject: Re: What IS cream of tartar ?
Originator: brad@buck
Organization: Viewlogic Systems, Inc.
Date: Fri, 18 Dec 1992 21:23:13 GMT


In article <1992Dec17.053318.14481@hubcap.clemson.edu>, chrisb@hubcap.clemson.edu (Chris Behrens) writes:
|> What IS cream of tartar ?  Besides a leavening agent, what is it?
|> Where does it come from ?  I've several recipes from a biscuit mix
|> box that say add it, and there is no baking powder or soda in them.

Well, if you really want to know, it is a white crystalline salt, C4 H5 KO6,
used in baking powder and in certain treatment of metals. 

|> Should it have a flavor at all ?   I bought some in a plastic 
|> baggie which was in a bin of spices in baggies, and it smells spicy
|> now.  Just wondering if it should.  
|> 
As far as I know, it should be fairly oderless and flavorless. It 
most likely absorbed scent from adjacent spices.

Newsgroups: rec.food.cooking
From: brighid@bass.lkw.com (Brighid)
Subject: Re: Strawberry and chocolate pizza?
Organization: Lakewood Corporation
Date: Mon, 14 Dec 1992 22:03:17 GMT


How about a thin chocolate crust - like a chocolate
pizelle with either a cream cheese/cream "sauce"
or maybe a softened French vanilla ice cream with
fresh strawberries on top?

sounds yummy to me!

Brighid
brighid@bass.lkw.com
Newsgroups: rec.food.cooking
From: dmferrell@happy.colorado.edu
Subject: re: Christmas Wreath-cucumber
Organization: University of Colorado, Boulder
Date: 16 Dec 92 13:30:21 MDT

I love the idea of using cucumbers to make a Christmas wreath hors-d'oeuvre.

However, I have a small problem.  My mother is severely allergic to fish and I
tend to only serve one kind of fish appetizer and the rest are fishless.  I
have on hand red cinnamon and green clove cucumber pickles that are made into
rings.  I usually use these for an appetizer.  Does anyone have any ideas on a
variation of the wreath using these pickles and no fish (ie. red caviar).

Please e-mail to me as I will soon be taking a leave of absence and won't be
able to read on the net due to too little time to get too much done before I
leave.

Thanks in advance.
Diane M. Ferrell
Pueblo, CO
Newsgroups: rec.food.cooking
From: bron@iastate.edu (bronwyn)
Subject: Re: Braun Hand Blender?
Originator: bron@aviator.cc.iastate.edu
Organization: Iowa State University, Ames, IA
Date: Mon, 14 Dec 1992 10:23:07 GMT

In article <nebulai.724032452@cwis> nebulai@cwis.unomaha.edu (Jeannette Laughlin) writes:
>	I was thinking about buying a Braun hand blender.  For those
>of you who have used one, do you think it would be good to blend up
>food for a baby?  That is going to be my only use for it and I wanted
>something that would be easy to clean.  I hate to dirty up my big food 
>processor on such a small amount of food.

Since that's going to be the only use of your processor, I have an alternate
suggestion.  I've heard really great things about the Happy Baby Food
Grinder.  It has some benefits over a standard electrical-type grinder.  
It's small, portable enough to take into restaurants, and made specifically 
for this purpose.  They are listed in The Right Start Catalog, and cost 
(I believe) $11.95.  (They're listed in other places too).  (all information 
courtesy of the misc.kids folx) You might take a quick jaunt over to 
misc.kids for the current babyfood discussion.

>						Jeannette 

--
Bronwyn J Scrutton                                          bron@iastate.edu
Project Vincent                                               (515) 294-4994
                    If it's not one thing, it's Bronwyn. 

Newsgroups: rec.food.cooking
From: jonesk@ur.msstate.edu
Subject: Rum Recipes
Reply-To: jonesk@ur.msstate.edu
Organization: Mississippi State University
Date: Fri, 18 Dec 1992 16:05:47 GMT

Here are my recipes for Hot Buttered Rum and Rum Cake. They're
similar to what I've seen on the net already, but a little
different.

Hot Buttered Rum

2 cups butter, softened
1 (16 oz.) package light brown sugar
1 (16 oz.) package powdered sugar
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 quart vanilla ice cream, softened
light rum
whipped cream
cinnamon sticks

Combine butter, sugars and spices; beat well at medium speed
of an electric mixer. Add ice cream, stirring until blended.
Spoon mixture into a 2-quart freezer container; freeze. To
serve, thaw slightly. Place 3 tablespoons butter mixture and
1 jigger rum in a mug; fill with boiling water. Stir well.
(Any unused butter mixture can be refrozen). Top with
whipped cream and serve with cinnamon stick stirrers. Yield:
about 25 servings.

Rum Cake

1/2 cup chopped pecans
1 package yellow Duncan Hines cake mix
1 package instant vanilla pudding (smallest size)
1/2 cup light rum
1/2 cup water
1/2 cup oil
4 eggs

Grease and flour tube pan. Spread nuts on bottom of pan. Mix
well until all ingredients are smooth and pour in pan. Bake
at 325 degrees 50-60 minutes (or use toothpick test).

Frosting

1 cup sugar
1 stick butter
1/4 cup light rum
1/4 cup water

Combine in pan and boil 3 minutes and pour over cake (after 
you've taken it out of pan to cool).

Everytime I make either of these, I get many compliments.

Kay Jones
Newsgroups: rec.food.cooking
Subject: RECIPE: Black Bottom Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 16 Dec 92 03:11:36 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      BLACK BOTTOM MUFFINS  
  
Muffin Batter: 1.1/4 cups flour, 3/4 cup sugar, 1/2 tsp baking soda  
1/3 cup unsweetened cocoa, 1/4 tsp salt, 2/3 cup buttermilk  
1/4 cup vegetable oil, 1 lightly beaten egg, 1 tsp vanilla  
1/4 cup lightly salted butter or margarine, melted & cooled  
1/3 cup semisweet chocolate chips, chopped  
Topping: 6 ozs softened cream cheese, 1/4 cup sugar  
1 lightly beaten egg, 1/8 tsp almond extract  
1/4 cup toasted slivered almonds  
  
Preheat oven to 375oF, prepare pans. In a large bowl, stir together  
flour, sugar, cocoa, baking soda & salt. In another bowl, stir together  
buttermilk, oil, butter, egg & vanilla until blended. Add dry mix to wet  
mix until just combined. Stir in chips. Spoon into pans.  
In a medium bowl, stir together cream cheese, sugar, egg & almond  
extract until well blended; stir in almonds. Spoon mixture over muffins.  
Bake 20-25 mins or until cooked. Makes 12. These muffins freeze well.  
  
   
  ---------------------------------------------------------------------  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  
  ---------------------------------------------------------------------
From: ballt@ucs.orst.edu (Teresa Ball)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 17 Dec 92 15:53:01 GMT
Article-I.D.: gaia.1gq7otINNcmn
Distribution: world
Organization: University Computing Services - OSU
NNTP-Posting-Host: ucs.orst.edu

Ok, ok.  My own disaster.  When I was fourteen (not sayin' how long ago),
I had to fix dinner one night.  While cooking, I was watching TV.  Being
a normal teenager, I switched concentration from the dinner to the TV.
I had been browning some hamburger to put into a cassarole and forgot
that I was browning it.  When I finally remembered,  The hamburger was
burnt so bad the dogs wouldn't touch it and the pan had to thrown out, it
had warped so badly.

Terry
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.cooking
Subject: Re: Why are some cheeses covered with wax?
Date: 11 Dec 92 18:59:01 GMT
Organization: Yet Another Graphics Project, Bellevue, WA

In article <1992Dec10.234140.22753@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>>Ok, what did they do after they cut the cheese, i.e. breaking the wax? 
>
>I always thought when you "cut the cheese" you were breaking wind,
>not wax!      :-)   :-)   :-)                  Sorry.
>-- 

Actually, could that be the origin of the expression?  If you cut into
a well-age cheese sealed in wax, might not the resultant odor be such that
the above phrase would be an appropriate euphimism?
------
Debbie Schwartz // das@voodoo.ca.boeing.com  // ....uw-beaver!bcsaic!voodoo!das
From: jheath@CERIS.Purdue.EDU (Jim Heath)
Newsgroups: rec.food.cooking
Subject: Re: Dawn Scotting's Muffin Recipes
Date: 15 Dec 92 21:56:20 GMT
Organization: Center for Environmental and Regulatory Information Systems, Purdue University

From article <BzA4HK.5xF@acsu.buffalo.edu>, by gklein@acsu.buffalo.edu (Ginamaria Klein):
> why dont we just start a muffin mailing list...
> to benefit those of us who dont like them?
> 

Well, the bread list recently "died".
-- 
"Land of song, said the warrior bard,           Jim Heath
Though all the world betrays thee.
One sword, at least, thy rights shall guard, (The Minstrel Boy)
One faithful harp will praise thee."         (Thomas Moore)
Newsgroups: rec.food.cooking
Subject: RECIPE: Mother Milner's Old Fashioned Br
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 15 Dec 92 03:49:54 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

  MOTHER MILNER'S OLD FASHIONED BRAN MUFFINS  
  
3/4 cup brown sugar, 1 egg, pinch salt, 1 cup natural bran, 1/2 cup sour milk 
shortening the size of an egg (approx. 1/4 cup), 1 cup flour  
1 scant tsp baking soda, 1 tsp baking powder  
  
Cream shortening & sugar & add the egg & beat. Add the bran & the sour milk   
in which the soda has been dissolved. Add flour, baking powder & salt. Bake   
at 375oF for 15-20 mins. Dates may be added. Cook the dates with a little   
water & let them cool. Mix the date mixture with flour before adding to   
batter. Makes 8 large muffins. (Pour maple syrup over these for a yummy   
dessert).  
  
   
  ---------------------------------------------------------------------  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  
  ---------------------------------------------------------------------
Newsgroups: rec.food.cooking
Subject: Re: Dawn Scotting's Muffin Recipes
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 16 Dec 92 03:55:27 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: gklein@acsu.buffalo.edu (Ginamaria Klein)
>why dont we just start a muffin mailing list...
>to benefit those of us who dont like them?

Muffin mailing list by ftp-by-mail coming to your neck of the woods 
soon.......keep tuned to this space!

(then you won't have to suffer them anymore!)
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Re: REQUEST: Stuffed Hot Peppers        
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Tue, 15 Dec 1992 23:04:00 +0000

Sharon A. Rund writes about stuffed Hot Peppers:

Sharon>it sounds that rather than make a 'chili relleno' style
Sharon>of pepper, the chef takes a stuffing along the lines of
Sharon>either the 'bread' stuffing that is so popular on the
Sharon>that is so popular on the east coast that goes into clams,
Sharon>or possibly the stuffing that goes with manicotti.

I'm curious.  What type of bread stuffing do you use for manicotti?
I've always used a ricotta/egg/mozzarella stuffing, or perhaps
a meaty stuffing for manicotti.

Jazzie

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking
From: Lisa S. Lewis <lisas@pucc.princeton.edu>
Subject: Re: Meringue Powder?
Originator: news@nimaster
Organization: Princeton  University
X-Useragent: Nuntius v1.1
Date: Fri, 11 Dec 1992 16:06:46 GMT

In article <7852@news.duke.edu> Joseph Vilas, jhv@acpub.duke.edu writes:
>In article <cam.724027882@milton> cam@milton.u.washington.edu,
>(Cameron Ritchie) writes:
>>Can someone tell me what merignue powder is?
>
>	Meringue powder is essentially dried egg white powder.  I have
>bought it at a hobby store that carries Wilton cake decorating
>supplies.  I've never used it in anything except in frosting for
>stabilization.  
>

Wilton brand meringue powder can be bought anywhere in the country at
Penneys.  It's used for making Royal Icing.  Three tablespoons of powder,
some water and a pound of confectioner's sugar makes a large batch.

It's useful for holding things together (as in the mortar of gingerbread
constructions) and also for any cookie decorations that you want to dry
hard (it's like CEMENT.)  I often thin it with water, color it and paint
it on cookies with a brush.

It's more economical than using egg white, and you don't run the risk of
poisoning anyone with salmonella.

Lisa

P.S. I've had both good and bad luck with gingerbread buildings.  Don't
try it on a rainy day!  And if you plan to put "stained glass" windows
(made with hard candies) in your building, put them in at the very end of
the project.  In fact, I think it works best to make the house or church
ahead of time so that getting staler makes it harder, but then add your
windows just before you want to show the house (attaching them with dots
of royal icing.)
Newsgroups: rec.food.cooking
From: eshc@elijah.ee.ic.ac.uk (Eric Cheung)
Subject: Re: need a dessert to follow sushi
Organization: IMPERIAL COLLEGE OF SCIENCE, TECHNOLOGY AND MEDICINE, LONDON.
X-Newsreader: Tin 1.1 PL5
Date: Wed, 16 Dec 92 15:28:01 GMT

I think green tea ice cream is a good desert after a Japanese meal.  I think
it is made up of green tea powder and dairy ice-cream.  It is not very sweet
or creamy - a bit like Italian ice cream.

On the subject of 'Sushi' vs 'raw fish', is it not true that sushi is used as
a collective noun for all rice rolls (e.g. Nigiri sushi = rice with raw fish on
top, Fotomaki = eggs, mushroom etc in rice and wrapped in seaweed) and sashima
refers to slices of raw fish.  Therefore, places that sell raw fish are called
sushi bar because they sell sushi and sashima (+ other things).

Eric
Newsgroups: rec.food.cooking
From: huntington@umbc2.umbc.edu
Subject: Burton's Stove-Top Grill...Thumbs up!
Organization: University of Maryland Baltimore County
Date: Fri, 18 Dec 1992 21:14:52 GMT

   I thought I'd offer a suggestion in case anyone is 
looking for a nice, not TOO expensive Christmas gift --
I used my Burton's Stove-Top Grill last night, and once
again really enjoyed it.  I got it for about $25 earlier
this year, and use it on my electric stove with few
disasters :).  It has a circular receptacle that sits
_around_ the burner and is filled with water.  (The center
of the receptacle is open, so it looks kind of like
a donut with a big hole.)  The grill sits on top of 
the receptacle (sorry, I know there's a real name for 
that thing), has a non-stick surface, and has several 
openings for grease to drip through into the
water -- hence, little to no smoke.  You can also purchase
a lid (looks a lot like a wok lid) that will let you take
advantage of the water to cook with steam, or to quickly
finish something you've already seared.
   I've really enjoyed it -- my only caution would be to 
use tongs or two spatulas when turning the pieces of meat 
or whatever.  The non-stick surface makes those suckers
SLIPPERY!!

Robin