HDTenEightyP/NetNews huggingface dataset:
From: reza.naima@uttsbbs.uucp (Reza Naima) 
Newsgroups: rec.food.cooking
Subject: Re: Fiddling with Food Ge
Date: 9 Aug 92 18:11:00 GMT
Distribution: world
Organization: The Transfer Station BBS, Danville, CA - 510-837-4610/837-5591
Reply-To: reza.naima@uttsbbs.uucp (Reza Naima) 

M >Newsgroups: rec.food.cooking
M >From: kim@m44.unm.edu
M >Subject: Re: Fiddling with Food Genes
M >Message-ID: <d2vm_gm@lynx.unm.edu>
M >Date: Tue, 04 Aug 92 18:35:13 GMT
M >Reply-To: kim@m44.unm.edu
M >
M >Discussion on transgenic food plants deleted . . .
M >
M >>> Although we are not seeing genetically engineered food yet, we 
M >have
M >>> seen plenty of evidence that big business has been more successful 
M >at
M >>> breeding tasteless food that is easier to maintain (tomatoes of 
M >course are
M >>> the main example) 
M >>
M >>You mean the ones that you can play racket ball with?   ;-)
M >>
M >>> than they have been at breeding tastier food.  Why?
M >>
M >>The main concern has been with storage and shipping qualities.  
M >Never
M >>mind that someone is going to eat the stuff.  When I was in Belize,
M >>they had these oranges that could have been more correctly referred
M >>to as green-browns.  They looked like hell, but tasted like heaven.
M >>Sweet as candy.                                  
M >


   Hey, I got a cool story for you.  I went down to UCDavis with a friend 
and we stopped by his cousin's for lunch.  Anyhow, he's got some Ph.D down 
there and he's into that stuff.  He told me that they a Strawberry that is 
about a foot in diameter, tastes beter, and lasts two months 
unrefridgerated.  I thought that was cool untill he told me about the 
tree.  They've been able to put firefly genes into a tree, and guess what 
- The tree ACTUALLY glows in the dark.  I havn't seen it, but that's 
because it's under lock and key.  He says that they are working on making 
it glow different colors like red, white, etc.  It's even supposed to be 
bright enough to provide reading light.  Another project that they are 
currently working on is making rice grow under saltwater, but yet not 
taste even salty.  Pretty cool huh?  At least I thought so!.
    Oh yeah, Fugi apples are genetically engineered!

Reza Naima
reza.naima@uttsbbs.uucp                                      



--- WinQwk 1.10a #0
                 
Newsgroups: rec.food.cooking
From: nvecchi@sangiorgio.cscs.ch (Nicole Vecchi)
Subject: Re: Vanilla
Followup-To: nvecchi@cscs.ch
Organization: Centro Svizzero di Calcolo Scientifico / CH-6928 Manno
Date: Thu, 13 Aug 1992 06:39:12 GMT

Just as the vanilla thread has died, a friend brought me
"fresh" vanilla beans from Tahiti!  I've already made the
vanilla extract as described by people here and am impatiently
waiting.

Question: is it possible to make a vanilla liquor? I've never seen
such a thing but that doesn't mean much.  Can I take the extract
recipe and just add sugar? Anyone have ideas on the topic?

Thanks
Nicole


So as not to bore, email and i'll post the resulting recipes.
From: earl@phred.UUCP (choo choo earl)
Newsgroups: rec.food.cooking
Subject: carmelcorn
Keywords: popcorn
Date: 19 Aug 92 18:26:58 GMT
Organization: Physio Control Corp., Seattle WA

Somebody asked for a recipe for carmel popcorn, here's one we have used and
it works quite well.

2 sticks (1 cup) butter or margarine
2 cups brown sugar
1/2 cup corn syrup

boil these together for five minutes, remove from heat and add:

1/2 tsp soda
1 tsp vanilla

stir together until foamy and pour over 

2 gallons popped popcorn (put it in a big roaster pan)

bake at 250 degrees for one hour, stirring every 15 minutes.
Let it cool and EAT it.

I hope this helps

-- 
DIG A DUCK DIG A DUCK DIG A GEODUCK DIG A DUCK DIG A GEODUCK DIG A DUCK A DAY
earl@phred      Physio Control Corp.   Redmond Wa   (206)867-4255
I find when I work on the computer too long I have this uncontrolable
urge to eat Twinkies, drink Coke, and wear funny sandals.
Newsgroups: rec.food.cooking
From: sss@netcom.com (Small Systems Solutions)
Subject: Re:  Gnocchi
Date: Thu, 20 Aug 92 23:55:54 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)

In article <BtB0Az.7oK.1@cs.cmu.edu> 
	lindam+@CS.CMU.EDU (Linda Macaluso) writes:
>
>...  One note:  I've seen some recipes for "gnocchi" 
>that used cornmeal, and were supposed to be cooked in the oven...the first
>time I saw it, I said, "That's not gnocchi!"

It certainly is, just a different form.  Gnocchi alla Romana is based
on semolina flour and milk, and baked. 

The wonderful gnocchi di patate are, of course, the quintessential dish.
Don't use Idaho (Russet) potato-e-s (smirk if you hunt Quayle) -- use
waxier Maine or boiling potatoes.  Get your hands on a potato ricer.
Bake the potatoes rather than boiling. Peel while hot, pass through
ricer, then add AS LITTLE ALL-PURPOSE FLOUR AS POSSIBLE to get a
consistency that is firm enough handle (still a wee bit sticky...)
Roll out into little "snakes" of approx. 1/2 - 3/4" diam. Cut into
little segments (I dunno, slighly longer than wide...)  The shape is
obtained as follows:

>   The way my grandmother got them in those little shell shapes was to roll
>a small ball of dough over the tines of a fork.

Yeah - use your index finger to produce an indentation on one side while
flipping it along the tines of the fork -- or the "parmesan" side of a
standard cheese grater, for a different texture.  Easier done than said.
The texture is functional, so that it holds a sauce -- the indentation
is essential, because it reduces the thickness and helps the interior
cook.

Cf. Marcella Hazan -- Classic Italian Cooking.

-- 
Small Systems Solutions                   1563 Solano Avenue, Suite 123
sss@netcom.com                                  Berkeley, CA 94707-2116

The above-expressed opinions aren't necessarily
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: REQUEST: Irresistible Toddler Recipes
Organization: Indiana University
Date: Fri, 21 Aug 1992 01:37:28 GMT

Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:

>I was eating a corned beef sandwich with grainy mustard on oatmeal
>bread toast, yesterday, and after some thought gave Rachel a few
>small pieces.  She was pretty happy.  I think the biggest limits on
>what she can eat and enjoy are in her parents' minds.

Yup. Most kids can do a lot more than their parents (and other adults)
give them credit for.  They are amazing people.
-- 
Kiran Wagle                             <kiran@bronze.ucs.indiana.edu>
P.O.Box 2083 Bloomington IN 47402-2083                  (812) 335-0420
From: peterson@CS.ColoState.EDU (james peterson)
Newsgroups: rec.food.cooking
Subject: Re: Swiss steak...please post a recipe...
Date: 12 Aug 92 22:05:49 GMT
Organization: Colorado State University, Computer Science Department

In article <10303@sun13.scri.fsu.edu> nall@sun8.scri.fsu.edu (John Nall) writes:
>All right.  Enough is enough.  Several people lately have
>spoken of "swiss steak," usually in conjunction with chicken
>fried steak.  And I have to sadly admit that I don't know
>what it is :-(
>
>Somewhere within the dim memories of the forgotten past, I
>seem to remember eating something which was steak-ish and
>submerged within a sauce (gravy?) which was tomato-ish.
>This was served over mashed potatoes.  With broccoli on the
>side.  (The memory is coming back, now.  Probably it was
>being supressed because I detest broccoli - and am not at
>all sure I know how to spell it, either).
>

I am sure there are a great many variations on this theme.  Here is
my family's idea of "swiss steak" --

Cut round steak (you could use chuck or sirloin) into 4-8 oz. portions.
flour well, salt and pepper each portion.  Fry in hot veg oil until
brown.  Place fried meat in a shallow casserole dish.  Cover with sliced
onions. Cover with water.  Bake covered at 350f for 1 to 3 hours (depending on
how much meat there was) adding water through the cooking period if it
gets too dry.  It is done when there is a nice brown oniony gravy and
the meat is falling apart.  Serve with (on?) mashed potatoes.  Have
floss ready to hand.

You could also add mushrooms with the onions.  I am sure most
of the other variations involve tomato sauce.

-- 
james lee peterson				peterson@CS.ColoState.edu
dept. of computer science                       
colorado state university		"Some ignorance is invincible."
ft. collins, colorado  (voice:303/491-7137; fax:303/491-6639)
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: Grits (Was Re: What we ea
Date: 13 Aug 92 17:33:00 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <1992Aug13.144653.11949@a.cs.okstate.edu> hip@a.cs.okstate.edu (HUFFMAN BRADLEY SP) writes:
>From article <10298@sun13.scri.fsu.edu>, by nall@sun8.scri.fsu.edu (John Nall):
>> 
>>   A natural question for the unintiated is: why do we like this stuff?  The
>>   answer is: We were fed it as children.  We eat it because we have always
>>   eaten it, because our ancestors ate it.  And because we are firmly convinced
>>   that it is morally right.
>
>Next time someone asks me why I eat poke weed can I quote you?

   Sure.  But only on condition that you tell me what "poke weed" is.
   I've never heard of it.  Actually, that is not true.  I've heard
   of it.  Just don't know what it is, that's all :-)  One can only
   conjecture on how it got its name.  Visions of bored cowboys sitting
   around a campfire; no tv; no books; no usenet - starting to poke
   one another with weeds.  One gets mad.  Feeds it to poker.  (Perhaps
   room here for research into meaning of term "cowpoke"?)  But  is
   disgruntled when feedee claims it is good, and wants more....

John
(p.s.  Sorry.  Know this has nothing (much) to do with cooking.  But
things are pretty boring here today.  My brand-spanking-new version
of Amoeba is not working, it is raining, hot, the university is all
on vacation (except me :-( ), my wife is gearing up for another
semester of flat-out acceleration to stay in the top 20% in law
school (she says you have to be there to get a job).........



--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, FL 32306
  "If Longstreet didn't blow it, and Lee didn't blow it, and given
    that Meade was incompetent, why the hell did we lose Gettysburg?"
Newsgroups: rec.food.cooking
From: chachra@ecf.toronto.edu (CHACHRA Debbie)
Subject: RECIPES WANTED:  Blueberries
Organization: University of Toronto, Engineering Computing Facility
Date: Sat, 15 Aug 1992 13:44:45 GMT

Help!  I just bought three pints of blueberries (on sale, of course) and
now I don't know what to do with them. (there are only so many that I can
wolf down raw).  To complicate matters, neither of the people that I share 
my household with particularly like blueberries.  So, does anyone have a 
foolproof, well-liked blueberry recipe they can teach me?  I'd particularly
appreciate a recipe for a custard-type flan, a cheesecake, or a pie.  If you
email them to me, I'll collate them and post them all.

Thanks.


------------------------------------------------------------------------------
     Debbie Chachra            <chachra@bullet.ecf.utoronto.ca>
------------------------------------------------------------------------------
     The surest defence against evil is extreme individualism, originality
     of thinking, whimsicality, even, if you will, eccentricity....Evil is
     a sucker for solidity.  It always goes for big numbers, for confident 
     granite, for ideological purity, for drilled armies and balanced 
     sheets.
                                                  - Joseph Brodsky
--------------------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Could everybody cross-post recipes to rec.food.recipes?
Organization: Indiana University
Date: Fri, 14 Aug 1992 04:44:44 GMT

arielle@taronga.com (Stephanie da Silva) writes:

>Because rec.food.recipes is moderated.

Why in the world does r.f.r need to be moderated? 

Oh, to make sure all the recipes actually work as written. :-0

(I know, the correct answer to my question is "This is the Net.")
-- 
Kiran Wagle                             <kiran@bronze.ucs.indiana.edu>
P.O.Box 2083 Bloomington IN 47402-2083      (812) 336-7478 [8p-1a EST]
Newsgroups: rec.food.cooking
From: lorenzo@hsi.com (Evelyn Lorenzo)
Subject: Re: What do _you_ do with buttermilk?
Organization: 3M Health Information Systems, Wallingford, CT
Distribution: na
Date: Thu, 20 Aug 1992 15:32:24 GMT

In article <SHAFER.92Aug19151123@rigel.dfrf.nasa.gov> shafer@rigel.dfrf.nasa.gov (Mary Shafer) writes:
>On 19 Aug 92 20:30:25 GMT, anneb@tecsun1.etl.army.mil (Anne Brink) said:
>
>
>AB> I've found that I like the buttermilk bread recipe a lot in the _Laurel's_
>AB> _Kitchen_Bread_Book_, but my best source of good buttermilk comes in these
>AB> large, glass bottles (1/2 gallon +?)  I can only make so much bread and
>AB> buttermilk pancakes for the 2 of us, and I'd rather use the whole thing
>AB> before it spoils.  Actually, I gather that buttermilk keeps longer than 
>AB> regular milk, but I'd rather not push my luck.
>
>AB> Anyhow, what are people's preferred ways to use buttermilk?  
>
>I freeze it in recipe-sized batches.  Buttermilk, like regular milk,
>freezes very well.  Just be sure to leave room for expansion so that
>you won't have a mess.
>
>--

What about the dried buttermilk in powder form?  Does anyone know how things
made with that as opposed to the liquid buttermilk compare as far as taste,
consistency, etc..  I know my mom has a large container of it in the fridge,
and she has even put some in the freezer to hopefully hold it better.  The
powdered buttermilk might be worth a try for someone who doesn't get to use
it often.  

Evelyn
Newsgroups: rec.food.cooking
From: patt@squid.tram.com (Patt Bromberger)
Subject: Re: REQUEST: Irresistible Toddler Recipes
Organization: Tramway Unix Systems
Date: Thu, 13 Aug 1992 19:15:56 GMT
Followup-To: rec.food.cooking 
Summary: Presentation is everything!

In article <1992Aug12.215413.16223@PacBell.COM> jachano@srv.PacBell.COM (Jay Chanowitz) writes:
>I have a 15 month old that appears to be on some type of hunger strike.  Does
>anyone out there know of any good dinner type recipes that we could make
>for him, where he would have no choice but to eat? (I knew I shouldn't
>have let him watch Gandhi :)  )

You'll have to "dress up" his food to make it appetizing :-)

When my brother-in-law has to cook for the kids (my sister is somewhat
suicidal - she has 3 kids all under the age of 5) he makes their
breakfast pancakes into Mickey/Minnie mouse-like things - puts faces
on them with raisins, syrup, etc.; he'll slice one panacke into two
pieces and make mouse ears out of the slices before putting them near
the top of a large pancake already on a plate, etc.

Round sandwiches are a big deal for kids - you can also use cookie
cutters if you don't like round (using a cup or glass) cut sandwiches
with the crusts cut off.

Get out your pastry bag or use waxed paper if you don't have one and
you can use his mashed potatoes to decorate his dinner plate of meat
and veggies :-)

My mom used a trick on us when we were kids and had to stay home from
school with a cold or something else that caused fever and flu
symptoms:  she'd get one of those 6 cup muffin/cupcake tins and put a
sandwich cut into triangles in each of the four spaces, some cut up
fruit for dessert and a small drinking cup in the sixth empty slot.
We had no apetite but she made the food interesting :-)

Good luck!


-- 
Patricia Ann Bromberger                     -       patt@squid.tram.com
Tramway Unix Systems in Naturally Beautiful BrUtish Columbia   :-)  :-)
"Practice random kindness and senseless acts of beauty." (Anne Herbert)
Newsgroups: rec.food.cooking
From: maura@mitre.org
Subject: Wanted: Tollhouse Pie Recipe
Organization: The MITRE Corporation, Bedford MA 01730
Date: Tue, 18 Aug 1992 16:22:24 GMT

Someone last week posted a thank you for a Tollhouse Pie recipe that was
heavenly.  If anyone out there has this recipe, could you please email it
to me at maura@mitre.org
 
I would really appreciate it.
 
 
Maura Shugrue                        Naturally, I speak on my own behalf
****Shug****                         and MITRE is not the chocoholic here!
 
 
 
 
 
Newsgroups: rec.food.cooking
From: MPRK@db1.cc.rochester.edu (MARGARET R. PARKER)
Subject: How many cookboks do we use?
Organization: University of Rochester, Rochester NY 
Date: Sat, 22 Aug 92 03:17:07 GMT
X-News-Reader: VMS NEWS 1.11


In response to Larry Virdon, I just went and counted how many cookbooks I
use with regularity, and I use about 29 to 30 books from my collection
with regularity, and that sort of scares me - to think the rest of the
shelves are just for The Aligator With the Toothache (how mn of you read
that when you were young?) In my search, I even found a book I think I've
never cracked ( Martha Stewart's Quick Cook) So I'm signing off to look
at her pretty pictures (the poor thing can't sell her K-mart house!)    
Newsgroups: rec.food.cooking
From: parr@acs.ucalgary.ca (Charles Parr)
Subject: Re: Pierogies
Date: Fri, 14 Aug 92 00:46:38 GMT
Organization: The University of Calgary, Alberta

In article <55694@olivea.atc.olivetti.com> emmorey@flash.ATC.Olivetti.Com (Daniel Emmorey) writes:
>> 
>>   "A> After having lived in Pittsburgh for four years I have developed a
>>   "A> taste for pierogies.  I'd like to try making them myself.
>>   "A> 
>>   "A> The filling seems fairly easy, but does anyone know how to make the
>>   "A> "skins"?  Is it just standard pasta, or something else?
>>  
>> Are you talking about the pie-sized pierog', or the dumpling-sized piroshki?
>> The former is basically a pie crust, the latter a very pliable dough made with
>> eggs, water and flour, and maybe just a little salt.
>
>I thought Pierogies were Polish and Peroski was Russian.  Both are small cases
>of dough with meat, cheese, or vetetables used as filling.  I have use 
>pizza dough for this but was disappointed. Pie dough is too flakey (like me).
>A good recipe for the dough and fillings would be fun.  Is the end 
>product deep fat fried, baked or *?*.  
>
>Dan Emmorey
>Cupertino

please!! "Perohy"...They are Ukrainian.

The dough is like a pie dough, with mashed potatoes worked into
it. It should be soft, easily stretched out (like pizza dough),
and quite thin.

Filling is potatoes with added flavourings like cottage cheese,
cheddar, bacon, onions, various meats or fish.

There are also dessert ones called Verenky, which are usually
filled with sweetened cheese and fruit mixtures.

Any good book on cooking of the (former) soviet union will
have loads of good ideas for Perohy.

If you live in Alberta, you can buy very good frozen perohy
under the "Dan-Dan" label...That's what my adopted ukranian
family (the family of my good friend) uses, as from scratch
perohy are big work. Worth it though, especially if Baba
makes them.

My favourite is potatoe/cheddar mixture, boiled, then fried in
a mixture of half bacon fat and half butter. they should
be golden, then flip to cook the other side. Serve with crumbled
bacon, fried onions, and lots of good sour cream. Then go out
and hitch the team, you can plough 10 acres on that meal.

Regards, Charles "Parrchuk" Parr




-- 
Within the span of the last few weeks I have heard elements of
separate threads which, in that they have been conjoined in time,
struck together to form a new chord within my hollow and echoing
gourd. --Unknown net.person
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Red Beans and Rice
Organization: Taronga Park BBS
Date: Thu, 13 Aug 1992 09:40:34 GMT

In article <0095EFF1.B9644200@Msu.oscs.montana.edu>, alisg@Msu.oscs.montana.edu writes:
> As for another's posting (Stephanie's?), I've always used kidney beans, 
> though small red beans would also work. Whatever.

I think my problem here is I just don't *like* kidney beans.  Bleh.

> To go with this, you may want some
> 
> HONEST TO GOD CORNBREAD

Great title!  :-)
 
> 1.5 c. cornmeal
> 3 Tb. flour
> 1 t. salt
> 1 t. baking soda
> 1.5 c. buttermilk (sweet milk in cornbread is heathen)
> 1 egg ("cackleberry")
> bacon grease
 
> Don't screw this up by putting sugar in it. That's a damned Yankee heresy. 
> Southern cornbread is just a hot bread, not a
> cake, and it is really best with just butter on it.

This is so funny.  The first thing I did was to look and see if your
recipe listed sugar!
I suppose now you want to know if I put sugar in my cornbread.  Well,
maybe some things are better left unsaid....


-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
 "If I had to be a breakfast roll, I'd rather be a cheese danish!" -- Monty
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Newsgroups: rec.food.cooking
Subject: Re: Recipes For The Cooking Inept??
Date: 17 Aug 92 19:07:13 GMT
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA

In a recent rec.food.cooking article, Stephanie da Silva wrote:
>
>I think what I really was thinking (but what didn't come out) was one
>shouldn't slow roast a stuffed bird as the stuffing doesn't get the
>chance to heat up to the required temperature.
>
>Sound better?

Sounds better. I'd just like to point out that the recipe you 
objected to in the first place is *not* for a stuffed bird. If it
had been, I would have to agree with you. Moist warm, but not hot,
stuffing is an excellent place to grow bacteria.

Marcy
-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sq.com
Newsgroups: rec.food.cooking
From: lshneier@nimbus.worldbank.org (Lesley Shneier 880/10 R7025 33168)
Subject: Re: zucchini muffins
Reply-To: lshneier@nimbus.worldbank.org
Organization: Sun Microsystems, Inc.
Date: Mon, 17 Aug 1992 19:34:05 GMT

I use my zucchini bread recipe for muffins - because the recipe makes too much for the size of my loaf tin and I tried it to see if it worked, which it did.  The only changes I made to the recipe was to cook the muffins for 25 minutes at the same temperature as the bread, and they came out looking - and tasting - terrific.
From: amy@chinook.atd.ucar.edu (Amy Michaelis)
Newsgroups: rec.food.cooking
Subject: Re: -- Wanted: FUN MENU --
Date: 20 Aug 92 18:06:12 GMT
Reply-To: amy@chinook.atd.ucar.edu
Organization: Research Aviation Facility, NCAR, Boulder, CO


I have fun that time of year with a chocolate fondue dessert.  You can make a pound cake, cut it up, and dip it in the hot chocolate fondue.  You can also dip apple slices, orange slices, kiwi, whatever.  

Fajitas are a fun dinner.  

You could make a meal out of hors'douvres.  That's fun too!
Newsgroups: rec.food.cooking