HDTenEightyP/NetNews huggingface dataset:
From: BSS_GRAEME@vd.seqeb.gov.au
Newsgroups: rec.food.cooking
Subject: Re: Cups - whatever happened to guesswork?
Date: 7 Apr 92 16:13:43 EST
Organization: South East Queensland Electricity Board

In article <1992Apr6.163554.25096@acsu.buffalo.edu>, v076q4xb@ubvmsb.cc.buffalo.edu (WE ARE HOLDING ALL THE C'MPOSE CHX KEYS HOSTAGE ON PLANET ZORT) writes:
> In article <13610@vd.seqeb.gov.au>, BSS_GRAEME@vd.seqeb.gov.au writes...
>>In article <1992Mar27.134516.3727@city.cs>, simon@cs.city.ac.uk (Simon Brock-Gunn) writes:
>>	A good cook relies on her/his judgement, not on measuring
>>	cups/spoons/scales.
>> 
>> ****	This is not to say that people who use these contraptions
>> ****	are by definition *bad cooks*, but that in order to be a good
>> ****	cook, you have to be individual, adventurous and confident in 
>> ****	your own abilities to create a combination of foods that
>> ****	are pallatable and attractive.
>> 
>>	If you are a new cook, it will take time to learn how to
>>	assess quantities, but don't get bogged down in absolutes!
>>	In the kitchen there is NO SUCH ANIMAL!!!!
>>			Philippa Wightman
>>		>>> Never trust a skinny cook <<<
>>	(If they don't eat their own food, how can they expect anyone else
>>			to???)
>>Email: bss_graeme@seqeb.gov.au
> upon reading the above lecture, i feel compelled to agree... and disagree...
> while a great many of the things one does in the kitchen do not require exact
> measurements, (eg breads, soups, stews, candy) quite a few do (eg pastries, 
> cakes, candy) implying that someone who believes in measuring is a *bad Cook*
> is quite an insult while showing that the accuser has a lack of basic knowledge 
> of the culinary arts. 
> ill stop my lecturing now.
> i hope i havent offended anyone by it...
> gina

	Hi Gina,
	Have a look at the paragraph highlighted with asterisks.
	I _do not_ repeat _do not_ say that I implied that people
	who used measuring implements were *bad Cooks*, so there
	was no insult. I (the accuser) do most definitely NOT lack
	basic knowledge of the culinary arts, as I make my own
	pastry, chocolates, cakes, candies, souffles etc, and very seldom
	use measuring implements. I guess I am just "experienced"
	in recognising quantities after all these years.
	Incidentally, I don't profess to lecture anyone on any subject
	only give my opinion which is what the newsgroup is all about.
	On a different matter though, Gina, have you never heard of the
	higher case keys, or carriage returns? It is also polite to
	advise your email address so that responses can be made
	*directly* rather than causing excess traffic on the net!

			Philippa Wightman
		>>> Never trust a skinny cook !!<<<
Email: bss_graeme@seqeb.gov.au
From: terri@csd4.csd.uwm.edu (St Theresa of the Net)
Newsgroups: rec.food.cooking
Subject: Re: Advice for a bride to be
Date: 9 Apr 92 00:13:24 GMT
Article-I.D.: uwm.1992Apr9.001324.7031
Organization: Computing Something Division

In article <1992Apr1.210103.1@ulkyvx.louisville.edu> amjewe01@ulkyvx.louisville.edu writes:
>Corning Ware place settings - an inexpensive one - for everyday dishes.
>      I like these because they are light and, for me, bounce very well
>      for dishes that aren't plastic.  

heh.

I've found only two ways to break corning ware place settings:

One involves the two male friends of a dorm roommate and the concrete floor
of our dorm kitchen. [suffice it to say that the dishes didn't bounce
nicely for them....]


The other involved a LARGE dog.


-- 
A little bit of uh huh and a whole lot of oh yeah.   \  (414)CRUSH-13
T. Flynn's Casa de Interesting: 1755 N Cambridge Ave #306 Milwaukee WI 53202    
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: REQUEST: Japanese style wings
Organization: Wayne State University
Date: Thu, 9 Apr 1992 17:16:08 GMT

In article <204642@unix.cis.pitt.edu>
gaf+@pitt.edu (Jerry A Flotta) writes:
 
>
>Last summer a good friend (Okinawan) left our neighborhood for another
>in a job related move.  She used to make a mean bunch of "wings".  The
>recipe has since been lost but I know that it was very simple.  Soy sauce
>sugar and a few spices were involved.  Basically, the sugar 'n spices
>were dissolved in hot soy which was then poured over the wings - cooking
>continued in a slow cooker.  How I long to duplicate this recipe!  Alas,
>I can't get the proportions quite right.  Can someone please post a
>similar recipe for "Japanese/Okinawan" style chicken wings?  Thanks
>
A friend makes these often:
Mix:
1 c soy
1 c water
1/4c sugar
1 t five-spice powder
 
Bring to a boil, add wings. When it boils again, cover, remove from heat
and let sit for 30 minutes. The liquid can be strained and reused.
 
  -mike
From: Gale.Langseth@f131.n109.z1.fidonet.org (Gale Langseth)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: The Frugal Gourmet
Date: Thu, 09 Apr 1992 10:14:19 -0500

 

(Sorry about replying this way; I'm calling via computer BBS, and 
there's no better way to do it.)

 

I want to write to PBS because that's the best way I know to get my 
views channeled to the Frug.  Yeah, they just show his programs, but I'm 
sure they also forward such things to him or to his particular station. 
<shrug>  I wonder what other people's opinions of the show are.

 

gale



Newsgroups: rec.food.cooking
From: binkley@athena.mit.edu (Stephanie Tai)
Subject: Spice conversion
Organization: Massachusetts Institute of Technology
Date: Mon, 6 Apr 1992 15:55:05 GMT

Thanks for everyone who told me not to make pesto from dried basil.
So anyone got any ideas on how to use lots of dried basil besides
putting it in tomato sauce?  (I've had too much of that in everything
recently, and my basil is _still_ not used up, not even barely.  I
just want to be able to make a dent in it.)

On a side note, on getting fresh basil, I accidentally took one bunch
of watercress along with it.  (I sound like a real dork now, don't
I?)  Got any good watercress recipes?


                         -Steph
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: A desert island cookbook collection (what would you bring?).
Organization: Indiana University
Date: Tue, 14 Apr 92 07:21:36 GMT

>kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:
>> It's a (usually small) sandy island inhabited by nothing but a palm
>> tree or two. Just like in the funny pages.
>> I maintain that there are no such things, that most islands are lush.
>> And certainly they're not deserts the way people (ordinary people, not
>> hydrologists) think of deserts, no dunes, no sandstorms, no oases.

seb1@leia.dr.att.com (Sharon Badian) writes:
>Tell that to Amelia Earhart! The current theory is that she crashed on
>a small island in the south Pacific that was a desert island. She died
>because there was no fresh water. Sounds pretty close to a desert to me!
Oops, I forgot about that one. But wait, was it sandy (yes, i forgot
this in my original description.) Was there a palm tree or two? Did it
rain heavily there in another season?

>For excitement and those desert island dinner parties, I'd want the Silver
>Palate cookbooks. And because I need my chocolate, Maida Heater's book of
>Great Chocolate Desserts. I think she has two now, actually.
This for those desert island dessert parties I suppose. Actually i
think she has only the one chocolate dessert book. Her most recent
books are _Great American Desserts_ and _Best Dessert Book Ever_.

I thought about taking a chocolate book, but the _Cake Bible_ has
enough chocolate to keep me happy for quite a while. That Chocolate
Oblivion Truffle Torte is truly exquisite. But it needs to be
refrigerated...  _Growing Up on the Chocolate Diet_ has lots of simple
but good recipes, which can be squeezed into the busy desert life of
sunbathing and pool parties. And I just got Rose Beranbaum's  
translation & adaptation of _A Passion for Chocolate_; based on her
Cake Bible, I'd be hard pressed not to pick this one without even
looking at it. But Maida's is still the classic.



-- 
"The truffle is not an outright aphrodisiac, but it may in certain
 circumstances make women more affectionate and men more amiable."
                                                ...Brillat-Savarin

Newsgroups: rec.food.cooking
From: chrisi@lloyd.Camex.COM (Chris Ischay)
Subject: Re: Chocolate Moose
Organization: Camex Inc., Boston MA
Date: Thu, 09 Apr 1992 14:28:46 EDT

I wouldn't attempt to reproduce it here, but Julia Child has a terrific
recipe for mousse in "From Julia's Kitchen."  It's 4-6 pages long, and she
uses it as a way to teach a lot of basics about this kind of cooking.

One thing that she does that's unusual is that there's no whipped cream in
the recipe.  She uses butter instead, and the result is dense and rich, and
verrrry chocolatey.

The first time I made her recipe it took a while to get it all together.
There are a number of steps, and pots and double-boilers and bowls and so
on.  After the first experiment (which was a complete success) I just noted
which bowls and pans to use where, and actually doing it made it clear that
the words are more complicated than the deeds.

It's not hard to make.  It just takes a little concentration the first time
around.  I now find that, from getting out the ingredients and implements
to final wash-up, it takes about 60 minutes.  Not counting licking the
bowl.

Chris Ischay
chrisi@bos.camex.com
Newsgroups: rec.food.cooking
Distribution: world
From: irened@sequent.com (Irene Dale)
Date: Tue, 7 Apr 92 19:50:48 GMT
Subject: Cookie recipe needed
Summary: (redirected from rec.food.recipes)
Followup-To: rec.food.cooking
Organization: Sequent Computer Systems

Last Christmas I got a cookie recipe off the net that
I really liked, but have lost it.  It was a dough that
had nuts in it, I used hazzlenuts.  You divided the dough
into two cylinders and chilled it.  The recipe called for
cooking on parchment paper or air bake cookie sheets.  You
dip the end in melted chocolate and more nuts.  It was great.
If you have this recipe could you repost or send it to me.


Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Smoke vs. Fire (was: Liquid Smoke)
Organization: Indiana University
Date: Sat, 11 Apr 92 06:32:24 GMT

mmm@cup.portal.com (Mark Robert Thorson) writes:

>WRT the flavor of fire vs. smoke, I wonder if the poster could tell me
>whether this is the difference:
He probably can't...he thinks a trip to the East Texas (RIP, but they
still fire up the pit for catering) contrasted with a visit to 
Hot Sauce Charley's is the best way to resolve the question.
(Actually, he thinks that it cannot be so easily resolved, and
suggests 100 trips to the East Texas Smoker....*sigh* I miss that place.)

>I do a lot of smoking and barbequing, and I generally smoke with indirect
>heat.  The meat gets properly roasted, because I let it go for a long time
>(3 hours for ribs).  

Huh. IMO three hours is short for anything. Ribs (being a reasonably
thin cut of meat) can be done in six to eight hours, but longer is better.

>And it gets smoke-flavor, but it never gets that other
>sort of flavor you get if you roast over direct heat, in which the fat
>drips onto the coals and flares up, etc.  Is that what you call fire flavor?
Dunno. (I have read that one is not "supposed to" let the fat flare up.)
My experience with barbecue comes from eating and discussing it with
the people who do it. I can't do barbecue because I don't have the space for
a proper two-chamber pit (a firebox connected to a separate smoking
chamber) and I have only occasionally done any grilling.

But the difference seems to be exactly that: Smoked food has literally
never come into contact with anything other than the hot (but not too
hot) gases and smoke of a hardwood fire, which is the reason for a
two-chamber smoker. Grilled food has been cooked by direct exposure to
flame. 

(Btw, I think that fireplaces should have a spot to put a rack o ribs 
-- think of all that smoke going to waste every winter -- and I hope to
install such a thing in some future home. Fireplace, wood-fired pizza
oven, and smoker all in one!)

>The latter is especially nice with a fatty steak or lamb, because the
>roasted fat develops a nice strong flavor.
Sounds yummy.

>But I never barbeque that way
>because the burning fat is especially rich in carcinogens.  Before
>barbequing, I always roast the rack itself to burn off fat residues.

I find the slowly smoked fat flavored with a seasoning rub to be one
of the best parts of a rack o ribs, and have to restrain myself from
eating every bit of fat on the rack.

Pig out,
	__Kiran
-- 
"The truffle is not an outright aphrodisiac, but it may in certain
 circumstances make women more affectionate and men more amiable."
                                                ...Brillat-Savarin

From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Cups
Date: Wed, 08 Apr 1992 12:50:05 -0500

 BS> A scale here that can weigh up to 10lbs (~5kg) with 1 gram accuracy can
 BS> run
 BS> over $100 for digital w/zero adjust and assorted bells and whistles. I'm
 BS> probably looking at too many high end catalogs, though. I need to look at
 BS> an Edmund Scientific lab catalog to find a wide selection of digital
 BS> scales.
 BS> 
 BS> Does anybody have any good sources? Or do I just settle for analog?

You're going to think I'm being funny, but in fact I'm serious... around here,
the best source of precision scales used to be a record shop.  Records, tapes,
CDs... bongs and scales.  I hadn't expected to find that, and walked into the
store one day absolutely /amazed/ that a record store would have thirty
different
precision digital scales sitting in a display case.
 
I finally figured it out.  If you're in the DC area, the Penguin Feather on
Little River Turnpke is the one -- i don't know if subsequent legislation has
stopped them from selling "collateral merchandise."
From: ames@biostat.washington.edu (Diane Ames)
Newsgroups: rec.food.cooking
Subject: RECIPE:  Zucchini Pizza (was Re: Alternative Flours)
Date: 10 Apr 92 16:16:19 GMT
Article-I.D.: u.1992Apr10.161619.9038
Distribution: usa
Organization: Biostatistics, University of Washington, Seattle

As promised, here's the recipe for Zucchini Pizza.

ZUCCHINI PIZZA

Crust
-----

4 cups shredded zucchini* (see *important* note)
1/2 cup mozzarella cheese, grated
1/2 cup cheddar cheese, grated
2 slightly beaten eggs

Combine ingredients and press into pizza pan.  Bake at 400 degrees for 10
minutes.

Topping
-------

1 lb hamburger
garlic/onions to taste
1 8 oz. can tomato sauce
(additional toppings as desired)
1/2 cup mozzarella cheese, grated
1/2 cup cheddar cheese, grated
1/3 cup parmesan cheese, grated

Fry hamburger, garlic and onions.  Add tomato sauce, and spread over crust.
Add other toppings of choice, and add final layer of cheeses.

Bake the concoction at 400 degrees for 30 minutes.

*The most IMPORTANT STEP in making this pizza is getting excess moisture 
out of the zucchini.  A method that works well is to spread it out on a towel,
roll the towel up, and wring it tightly.  Squeeze as much water as possible
out of the zucchini or you'll get watery pizza.


Obviously, the entire topping recipe can be modified to your tastes, i.e.
made vegetarian, use your own pizza sauce, etc.  But this is the basic
recipe we started with.

Enjoy!
Newsgroups: rec.food.cooking
From: wkg0258@uxa.cso.uiuc.edu (Wakako  Kusumoto)
Subject: Re: pressure cooker
Organization: University of Illinois at Urbana
Date: Wed, 15 Apr 1992 23:11:47 GMT

richard@kuhub.cc.ukans.edu writes:

>In article <1992Apr14.081652.19343@ux1.cso.uiuc.edu>, wkg0258@uxa.cso.uiuc.edu (Wakako  Kusumoto) writes:

>> I bought mine (Progressive 5 liter Stainless Steel Pressure Cooker)
>> through a mail order.  It was on sale ($99.99 --> $49.99).  They had a few

>> Damark 1-800-729-9000 (24 hours a day 7 days a week)

>But...will you ever be able to obtain parts for this model?  The rubber seals
>will sooner or later need to be replaced.  If you can't find them, your
>pressure cooker is out of business.

It came with 5 year warranty, and though Progressive is an Italian maker,
in case of part loss, I can purchase extra parts from their customer service
in Seattle.

Of course, it will be easier if you can get them at any local hardware store.
From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.cooking
Subject: Re: A desert island cookbook collection (what would you bring?).
Date: 14 Apr 92 13:52:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

Actually... are we talking about a desert island (as in barren,
full of sand, no water),  OR a deserted island (as in no one
lives there)?  If the latter, perhaps a cookbook on "meals for
one" would be appropriate.  ;-)

Carol
riacmt@ubvms.cc.buffalo.edu
From: fielden@spot.Colorado.EDU (fielden j.a.)
Newsgroups: rec.food.cooking
Subject: Re: Authentically Correct Food (was re: Mexican Cookbook Wanted)
Date: 7 Apr 92 17:55:27 GMT
Article-I.D.: colorado.1992Apr7.175527.22408
Organization: University of Colorado, Boulder


	
I think Mexican cooking can be compared to Chinese cooking. There isn't
just "one" kind. The Chinese have Schezuan, Cantonese, Mandarin etc.
Same with Mexican. I grew up along the border in El Paso and often 
ate in Juarez, and small border towns down  in south Texas. There were some
items that were offered in Mexico(like intestine tacos) that were hard 
to find on the U.S. side but otherwise  it was very similar. That is 
the cusine for _that region_. Another region deeper in the interior would
have a different cusine! When I get cravings for Mexican it is for what
I ate growing up along the border. As for who has the region, neither the
Spanish , the French, the Mexicans or the U.S. had much control over it
till the latter half of the 19th century. It truly belonged to the Native 
Americans of the region.

P.s. in response to another post --  cilantro  grows quite nicely up here
and in El Paso. Given that the New Mexico state line is the city limits
for El Paso I would assume it grows just as well in New Mexico.    

A cookbook I would reccomend is the Beautiful Mexico Cookbook. It offers
a variety of regional dishes and it's preperations are not extraordinarily
 difficult.  I can't vouch for all recipes authenticity but the ones for
the area of Chihuahua produce results that look and taste like what I get when
I make a trip back.
From: jbutterf@mal-s1.gatech.edu (Jill Butterfield)
Newsgroups: rec.food.cooking
Subject: Peanut Butter
Date: 10 Apr 92 17:35:42 GMT
Organization: Georgia Tech Res. Inst., Modeling & Analysis Lab

A department store where I grew up had a little snack counter 
called "Peanut Butter Heaven." They had every thing you could
imagine, served with peanut butter. My favorite was toast with
peanut butter with melted chocolate... wonderful!

-jib
-- 
Jill Butterfield, Research Scientist       EMAIL: jbutterf@mal-s1.gatech.edu
Georgia Institute of Technology, GTRI Modeling and Analysis Lab
"Happiness is excitement that has found a settling down place..."
-E.L. Konigsburg, _From the Mixed-up Files of Mrs. Basil E. Frankweiler_
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Newsgroups: rec.food.cooking
Subject: Re: Liquid Smoke (was Re: Bacon Grease: Substitute?)
Date: 9 Apr 92 01:30:41 GMT
Article-I.D.: bronze.1992Apr9.013041.21169
Organization: Indiana University

>eddie@railnet.nshore.ORG (Eddie Van Huffel) says:

>>for bacon added, like spanish rice for example.  I use corn oil and add
>>liquid smoke which gives the bacon flavour without the cholesterol.

I tried liquid smoke in a pot of baked beans, and I think it tastes a
lot more like fire than like smoke. (I know smoke from my love of
barbecue and other smoked meats.)

Before you ask what i mean by "tastes like fire", it is one of those
things about which people say "To those who understand no explanation
is necessary; to those who don't, none is possible." The best I can
say is, the ribs at East Texas Smoker (RIP) in Louisville taste of
smoke, the ribs at Hot Sauce Charley's in Chattanooga taste of fire.
-- 
"The truffle is not an outright aphrodisiac, but it may in certain
 circumstances make women more affectionate and men more amiable."
                                                ...Brillat-Savarin
From: kv@aifh.ed.ac.uk
Newsgroups: rec.food.cooking
Subject: Focaccia
Date: 14 Apr 92 17:18:43 GMT
Reply-To: kv@aifh.ed.ac.uk ()
Organization: Dept AI, Edinburgh University, Scotland

I've just returned from a 17 month stay in Milan and one of the few
things I'll miss is focaccia. Does anyone have a recipe for this amazing
stuff - any kind would be good, but especially Genovese.

Thanks in advance
Karen
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: A desert island cookbook collection (what would you bring?).
Keywords: cookbooks
Organization: Indiana University
Date: Fri, 10 Apr 92 05:38:33 GMT


dgg@llcn2.jhuapl.edu (Dave Gawron) writes:
>I was leafing throught my cookbook collection the other day and came to the
>conclusion that there were only three books I consider indespensible for my

Rose Beranbaum's _Cake Bible_ both because it contains exquisite
recipes and because it is the best teaching cookbook I know.

I'm torn between Irene Kuo's _Key to Chinese Cooking_, Barbara
Tropp's _Modern Art of Chinese Cooking_, and Craig Claiborne &
Virginia Lee's _Chinese Cookbook_. Claiborne's book has some of the
best recipes, but the others are much better at teaching.

And maybe _Janos_ from the Tuscon restaurant of the same name, or
_Chez Panisse Cooking_ for sheer exuberant creativity with fresh
ingredients. On the other hand, Jennifer Brennan's Asian cookbook gets
me seven of the worlds best cuisines, and then there's Paul
Prudhomme's complexity of seasoning. So the third one is a tossup.
Guess it will probably go to a good creative pizza cookbook, maybe
James McNair's.... but wait, I forgot chocolate.....

Shucks. Five and I coulda done it. But three ain't enough. No desert
vacation for me.

Pig out,
	__Kiran
-- 
"The truffle is not an outright aphrodisiac, but it may in certain
 circumstances make women more affectionate and men more amiable."
                                                ...Brillat-Savarin
From: zeke@reed.edu (Zeke Koch)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Fluffy Pancakes
Date: 13 Apr 92 21:55:35 GMT
Article-I.D.: reed.1992Apr13.215535.7920
Organization: Reed College, Portland, OR



> Actually, I think that letting it set for an hour or so might cause a
> raising effect, much like bread.  I made some buttermilk pancakes the
> other day that were good, but not as light as they could have been.  I
> didn't let it set at all, as I was in a bit of a hurry and I think
> that might have hurt the finished product.  But then again, I don't
> really know what I'm talking about.  Any learned folk out there who
> know what's really going on?

Well I'm not a learned folk when it comes to buttermilk but it _did_
rise up a bit while I let it sit.  And it was definatly active
(bubbling away) so I'm guessing now that perhaps that _is_ the key to
great buttermilk pancakes.  I was just cleaning the house as I cooked
them so it was easy to let them sit.  I hope that helps.

Zeke Koch


-- 
                           zeke@reed.edu 
"NeXT has made it possible for Tiny Tim to over-extend himself and buy
a Ferrari for the price of a Hundai and now Tiny Tim is pissed because
the gas station attendant won't sell him gas for 3 cents a gallon."