HDTenEightyP/NetNews huggingface dataset:
From: ecl@cbnewsj.cb.att.com (Evelyn C. Leeper)
Newsgroups: rec.food.restaurants
Subject: Re: Need help on where to eat Cajun in the New Orleans area
Date: 12 Aug 92 17:31:14 GMT
Article-I.D.: cbnewsj.1992Aug12.173114.8205
Organization: AT&T

In article <2117@lunic.luth.se> rikard@dc.luth.se (Rikard Stenberg) writes:
> Hopefully I will have a chance to visit New Orleans in a couple of weeks. I
> would really appreciate any  tips and hints where  to eat Cajun, some place
> with good food and nice atmosphere.

We liked Mother's for breakfast or lunch--no atmosphere, but good
food--and Olde New Awlins for dinner--the food is great and the service
was very friendly.  Cafe du Monde for beignets and coffee seems to be a
tradition.

Go to Tipitina's for music and dancing.  (That place they called
Tipitina's in THE BIG EASY?  It wasn't.  The *real* Tipitina's
looks like it was build about 50 years ago and not redecorated since.)

Go to Preservation Hall for jazz.  Do *not* request "When the Saints
Come Marchin' In."

Take a cemetery tour (run by the National Parks Service).

Go to the Voodoo Museum (actually a store with the museum in back).

(Let me know if you want more details.)

Evelyn C. Leeper  |  +1 908 957 2070  |  att!mtgzy!ecl or  ecl@mtgzy.att.com
--
The most exciting phrase to hear in science, the one that heralds new
discoveries, is not "Eureka!" (I found it!) but "That's funny ..."
					 -- Isaac Asimov (1920-1992)
Newsgroups: rec.food.sourdough
From: cat@iedv7.acd.com ( Chris Teegarden (ICCT))
Subject: Re: Proofing boxes
Organization: Applied Computing Devices, Inc., Terre Haute IN
Date: Thu, 13 Aug 1992 15:37:36 GMT

As requested, here is the information on the egg incubator I bought.  It
consists of a molded styrofoam container that is approximately 16 inches
square by eight inches tall.  It is formed from cupped top and bottom halves
that fit together using a stepped lip around the top edge of the bottom half.

The bottom half has concentric raised ridges on the inside bottom that are
meant to hold water to raise the humidity.  These ridges are heavy enough
and close enough together to support a bowl containing bread dough.

The top half contains a viewing window (plastic), the thermostat assembly,
and the heater assembly.  The thermostat is centrally mounted and hangs down
about four or five inches inside the box.  The heating element is contained
inside a thin metal tube (1/8 inch diameter) that is shaped in a rounded
square about 12 inches wide.  It is mounted about one inch in from the
roof of the box using screws and metal clips.  Since it is only 30 watts,
it seems to be a safe method.

Since it is too short, I plan on extending the box by constructing a four
sided sleeve of styrofoam sheeting and duct tape.  It seems like the simplest
way to get exactly what I need for a proofing box.

As Mr. Dixon pointed out, you can just mount the thermostat and heating
assemblies on a board and use your oven or cooler as well.  I understand that
they may be purchased separately from the manufacturer.

The product name is the "Little Giant" incubator.  The manufacturer's name,
address, and phone # are:

   Miller Mfg. Co.
   494 Villaume Ave.
   So. St. Paul, MN  55075

   (612)451-1761  Telex 29-7033

If I mangled the description, I'm sorry.  You might want to find a
retail outlet that carries them and examine it to determine what parts you
wish to order.  The local stores that carry them are Tractor Supply Co (TSC)
and Rural King.  Look under the farm supply section of the yellow pages.

I personally found it simpler to just buy the complete unit rather than try to
assemble my own.  The price difference for the parts I needed, when you include
shipping, was less than five dollars.

The parts numbers for the thermostat and heating element assemblies are as
follows:

	5201 - Element Clip
        5202 - Element
	5204 - Adjustment screw and wing nut
	5205 - 5 ft. Power cord
        5206 - Indicator light (on when element is heating)
	5207 - Thermostat switch assembly (includes thermostat switch,
	       bracket, and insulator shield).
	5208 - Thermostat wafer (the gas filled disk that actuates the switch)

The whole incubator (including thermostat, etc.) is kit number 5200.

-- Chris (cat@acd4.acd.com)
Newsgroups: rec.food.sourdough,ba.food
From: mharper@well.sf.ca.us (Michael J. Harper)
Subject: San Luis Sourdough
Organization: Whole Earth 'Lectronic Link
Distribution: ca
Date: Wed, 12 Aug 1992 16:35:54 GMT

As a graduate of Cal Poly SLO, I became quite addicted to San Luis Sourdough.
I have found out that SLODough is now being distributed outside of SLO.  So far,
my only sightings have been in the Central Valley.  I heard an unsubstantiated
rumor that SLODough is available in a Save Mart in the Bay Area, but I know not
where.  Does anyone know of any outlets for SLODough in the Bay Area?

Michael J. Harper
mharper@well.sf.ca.us
Newsgroups: rec.food.sourdough
From: belas@comb1.comb.umd.edu (BOB AT COMB)
Subject: Sourdough pizza recipe
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Maryland, Center of Marine Biotechnology
Date: Wed, 19 Aug 1992 13:34:00 GMT

	Could someone provide a recipe for sourdough pizza?  I'm trying
to find one without any fat added and made from whole wheat flour.  I've
tried substituting the french bread recipes from the FAQ, but they don't
seem to cut it.  Thanks for the help,
	
		Bob Belas
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
	"Unless you're the lead dog,
	 the scenery never changes."
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
	Belas@comb3.comb.umd.edu

Newsgroups: rec.food.sourdough
From: steveve@ecs.comm.mot.com (Steve Veeneman)
Subject: Re: making yogurt
Organization: fixed_div_network_support
Date: Mon, 17 Aug 1992 15:42:46 GMT

Wow!  I just saw David's yogurt recipe and am delighted to find that 
I am not the only one who makes yogurt so simply.  Just for the record
here is my procedure - my last batch took 15 minutes to 'set up' from
entering the kitchen to wiping spills off the stove.

First I fill the container (glass peanut butter jar, whateveer) that 
I intend to use 2/3 full of milk powder and then fill completely with 
distilled water (or some sort of water with the chlorine removed).

After mixing this up I pour it immediately into a clean pan on the stove
and heat it fairly quickly while stirring occasionally and testing the 
temperature with my index finger.  Before dipping my finger into the
heating milk I often place my finger in my armpit to reference my 
body temperature.

During all this heating, stirring and dipping I place the jar in the
sink and prewarm it by filling it with hot tap water.  Then I immediately
get the last of my previous yogurt batch and stir it up in a small bowl
so as to liquefy it.

By now the stuff on the stove might be getting warm, else I give it all
my attention till it does.  As soon as it is at body temperature I 
empty the warm water from the jar and pour in the warm milk, followed
by the soupy yogurt.  I stir a little and install some sort of top.

To keep it warm I place the jar in our largest cooking pot which I then
place atop the pilot light of our gas stove and pour enough warm water 
into the pot to surround the visible mixture in the jar.  Then I cover
the pot and if it is winter I drape one or two dry kitchen towels over it.

If in the morning I can pick up and tip the jar, and if the surface of 
the yogurt tips with the jar, popping away from the side just a little
then I consider it good.


-- 
steveve@comm.mot.com   Steve Veeneman   (708) 576-9081 Motorola LMPS
From: rhatch@bestsd.sdsu.edu (RICHARD HATCH)
Newsgroups: rec.food.sourdough
Subject: Re: bread machines
Date: 19 Aug 92 06:02:00 GMT
Distribution: rec.food.sourdough
Organization: San Diego State University - Dept. of Redundancy Dept.
News-Software: VAX/VMS VNEWS 1.4-b1

In article <1992Aug17.212952.1795@APS.Atex.Kodak.COM>, artc@bacchus.atex.kodak.com            writes...
>In article <1992Aug14.213341.20746@nmsu.edu>, ray@nmsu.edu (Ray Mines) writes:
>|> Has anyone had a good experience with one of these machines?
>|> --
> 
>Yes. They work. 

I've been using a bread machine for regular yeast bread and want to try 
sourdough.  There must be more of us in that situation around.  How about 
sharing your experiences in more detail.

rHatch
San Diego State University
Date: Wednesday, 12 Aug 1992 11:19:06 EST
From: Wendy Campbell <WCAMPBEL@vma.cc.nd.edu>
Newsgroups: rec.food.sourdough
Subject: FAQ
Distribution: na

This group just showed up on our system today and I too would like to
see the FAQ--before I ask the same silly questions people might expect.

Wendy

........................................................................
Wendy Campbell                     *   *   *   *   *
wcampbel@vma.cc.nd.edu            \|/ \|/ \|/ \|/ \|/
                                     *   *   *   *
                                    \|/ \|/ \|/ \|/
Take time to smell the flowers     *   *   *   *   *
                                  \|/ \|/ \|/ \|/ \|/
........................................................................
Newsgroups: rec.food.sourdough
From: monaghan@carson.u.washington.edu (Tracy Monaghan)
Subject: measurements
Keywords: cup, pound, flour, mess, equivalent
Organization: University of Washington, Seattle
Date: Tue, 18 Aug 1992 20:21:08 GMT

I can probably find out on my own (and make a fine [sic] mess in the process
:), but thought I'd ask first:

   Approximately how many (dry) cups in a pound of (generic) flour?

Newsgroups: rec.food.sourdough
From: rhatch@bestsd.sdsu.edu (RICHARD HATCH)
Subject: Re: Bread machines
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: San Diego State University - Dept. of Redundancy Dept.
Date: Wed, 19 Aug 1992 06:17:00 GMT

In article <Bt7B2I.K9o@fc.sde.hp.com>, Gary Fritz <fritz@hpfcbig.sde.hp.com>  writes...
>I've just barely started to get by-hand sourdough figured out
>so I haven't experimented with the machine yet.  I suspect it will be
>difficult to get sufficient rise time, given that the longest rise in
>the machine is about 2 hours.  My most successful by-hand loaves so far
>had 12 hrs culture prep (easy to do before dumping into machine), then
>4 hours rise, punch down & form loaves, 1.5 hrs rise.  Seems like you'd
>have to mix up the dough and let it do the first rise *before* starting
>the bread machine -- maybe you could dump in the ingredients, start the
>machine long enough to mix/knead the dough, then reset it and set the timer
>to start a regular cycle in another 4 hours.
> 
I've done something similar with some yeast breads in a machine.  My 
Panasonic kneads vigorously (almost violently), so it destroys raisins, 
nuts, and other addins.  So I start the machine and let it get the knead 
over with (about 90 minutes or so), then I fish the dough out, taking care 
not to disturb the pan in the machine, which would abort the cycle. I add 
whatever I'm adding and put the dough back in to finish off.  Works fine.

I guess you could start the sourdough and get it up to rise time, then fish 
it out and let it rise while you restart the machine empty and let it run 
back up to the beginning of rise.  In other words, run one cycle just short 
of baking, take the dough out, and run a second cycle thru the 
preliminaries and up to the start of rising, put the dough back in and 
finish.

If you don't know what the bread is supposed to feel like, then you'll have 
some frequent failures with a bread machine, in my opinion.  Having made 
bread entirely by hand, you can look at the machine dough and poke around 
on it and see whether it is the correct texture.  I frequently have to 
adjust, no matter how carefully I measure.  I just toss in more flour or 
water and restart.

rHatch
San Diego State University
From: dvw@trumpet.att.com
Newsgroups: rec.food.sourdough
Subject: Something besides wheat and rye...
Date: 19 Aug 92 19:17:59 GMT
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.


Hello

After lurking for awhile I now need help with a bit of a dilemna.  After 
getting a couple of starters going slooowly from whole wheat, and finding
"Laurel's Kitchen Bread Book" looking lonesome in Waldenbooks, I now have
been taken off of wheat (not just gluten, wheat) due to suspected allergies.  
Most (if not all) of the recipies in LKBB have some kind of wheat in them.
Does anyone have recipies or knowledge of a good book for making bread
WITHOUT wheat?

Alternately, has anyone substituted another grain (spelt, amaranth, buckwheat,
etc.) for wheat in any of the "Laurel's" recipies?  (Something besides
rye, I like rye, but can't fathom eating it forever and ever.)  What was the
result?

Thanks.

---
Diane Wilkerson	   |
AT&T Bell Labs	   | Me for President.
dvw@violin.att.com |
(908) 615-2704	   |
Newsgroups: rec.food.sourdough
From: dadams@cherry10.cray.com (David Adams)
Subject: Re: getting starter in Australia ? 
Originator: dadams@cherry10
Organization: Cray Research, Inc.
Date: 13 Aug 92 11:03:13 CDT


In article <1992Aug13.010124.19480@trl.oz.au>, rye@medici.trl.OZ.AU (Rye Senjen) writes:
> I have been reading this news group for a while,
> and am pretty keen to try, but where to get
> a starter from ? I went to the firebrand bakery here
> in melbourne which bakes only sourdough bread,the best
> in fact, hoping to get some of their starter, but understandably 
> they wouldn't part with any of it. Is there anybody in Australia
> taht would shre their starter with me ?????
> 
> Also does anybody have a copy of woods book for sale ??
> 
> Many tahnks. RYE
> 
> r.senjen@trl.oz.au


I'm sure you can order cultures from Sourdoughs International
even in Australia.

I am not sure that you could not try sending a SASE to any of
those in the group who have volunteered to share.  (Does anyone
know if there are regulations against such a thing?)


-- 
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       member--Minnesotans for Global Warming.
Newsgroups: rec.food.sourdough
From: serafin@epcot.spdc.ti.com (Mike Serafin)
Subject: Re: baking on clay tiles discovery
Organization: TI Semiconductor Process and Design Center
Date: Fri, 14 Aug 1992 14:09:56 GMT

In article <1992Aug13.221820.9410@unislc.uucp> livings@unislc.uucp (Ross Livingston) writes:
>With all this talk about baking tiles, I can't help but be curious.  Do
>they really not interfere with other oven uses?  When you bake cookies,
>do you just slap the cookie sheet on the tiles?  What about a heavy
>caserole dish or a dutch oven?  Also, aren't there cracks between the
>tiles that would allow cornmeal, if you went this route, to fall through?
>I guess I just don't have a good visual image of how these things work.
>
>Thanks.
>-- 
>Ross Livingston
>livings@unislc.slc.unisys.com

Typically the tiles are placed on a metal sheet to facilitate ease of handling.
I purchased a set at gourmet shop and the sheet they fit in has raised edges on
all four sides to contain the tiles.  The sheet itself prevents stuff from
falling through to the oven floor.  The tiles do cause a problem during normal
oven operation as they take a while to heat up and therefore it takes your oven
a little longer to get to operating temp as the tiles are asborbing the heat.
For everything but bread and pizza I usually remove the tiles. 

Mike Serafin
serafin@epcot.spdc.ti.com
From: dadams@cherry10.cray.com (David Adams)
Newsgroups: rec.food.sourdough
Subject: Re: Starter giveaway
Date: 13 Aug 92 19:32:55 GMT
Organization: Cray Research, Inc.
Originator: dadams@cherry10


In article <1992Aug13.131604.1783@drycas.club.cc.cmu.edu>, dancer@drycas.club.cc.cmu.edu writes:
> Hello again,
> 
>    Well, I remembered that I have the Goldrush starter, not a San Fransico..
> 

Well the name "Goldrush" seems to indicate that it is suposed to go
back to the goldrush of 1849, and hence it should be A San Francisco
culture, no?  Who knows where it came from before 1849, or where 
it has been since, but it comes from the company at the following
address:


GOLDRUSH ENTERPRISES
122 E. Grand Ave
SO. San Fransisco, CA 94080



-- 
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       member--Minnesotans for Global Warming.
From: pamhall@henson.cc.wwu.edu (Pamela Hall)
Newsgroups: rec.food.sourdough
Subject: Re: bread machines
Date: 17 Aug 92 19:12:27 GMT
Distribution: rec.food.sourdough
Organization: Western Washington University


I own a bread machine and I'm quite happy with it!  However, I haven't
made sourdough bread in it yet!  I think that if you had one where you could
control the rising time then that would be a great idea.  Mine will let
the dough (on the first rise) rise about 70 minutes or so and I have no
choice over the matter.  It's my understanding that sourdough may sometimes
take longer to rise then bread made with baker's yeast.

Anyway, *most* of the bread I've made in my machine has turned out just
fine--anyway, it's a lot better than storebought bread!
Pamela
Newsgroups: rec.food.sourdough
From: dadams@cherry10.cray.com (David Adams)
Subject: Re: Drying sourdough culture
Originator: dadams@cherry10
Organization: Cray Research, Inc.
Date: 17 Aug 92 12:38:47 CDT


 uc-chan@mcl.ucsb.edu (Christina Callihan) writes:

> 
> Well, you happen to have a "biology type" right here on the group.  :)
> I'm no microbiologist, mind, but........


Great!  Hope we can round up a few more!

 

> 
> Lactobacilli do not sporulate.  What they do is form something called a
> capsule, a protective coating around themselves.  They do this whenever
> their environment is no longer optimum for survival and growth: i.e.,
> when things start getting dry.  Whether or not capsules protect against
> a near-total dryout would probably depend on the kind of bacteria in
> question. 
> 
> Hope that helps.  :)
> 

That does, and it seems to explain some of the comments made by Ed Wood
in his book.  I vaguely recall him saying something about how lactobacilli
do not exactly form spores like yeast do but rather forming a capsule.  
I don't remember the word he used but the description does fit.  This 
seems to indicate that there is alot of validity to the drying technique.

-- 
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       member--Minnesotans for Global Warming.
Newsgroups: rec.food.sourdough
From: mick@pta.pyramid.com.au (Michael Schmitz)
Newsgroups: rec.food.sourdough
Subject: Advice Wanted for Beginner
Date: 14 Aug 92 03:10:03 GMT
Organization: Pyramid Technology Corporation, Sydney


		The subject says it all. While in the States of the numerous
	types of breads available sourdough was my favorite. So if anyone
	has any hints or recipies and are willing to share them give me a yell


					Thanx in Advance.

						Michael.
-- 
	

      -m-------  Michael Schmitz                 UUCP: pyramid!pta!mick
    ---mmm-----  Pyramid Technology Corporation  INTERNET: mick@pta.oz.au
From: monaghan@carson.u.washington.edu (Tracy Monaghan)
Newsgroups: rec.food.sourdough
Subject: Re: anathema ideas
Date: 17 Aug 92 19:13:35 GMT
Organization: University of Washington, Seattle

In article <BsxuyE.JC9@xcluud.sccsi.com> dkl@xcluud.sccsi.com (David Karl Leikam) writes:
>In article <1992Aug11.184708.347@u.washington.edu> zola@u.washington.edu writes:
>>
>>Hello again-
>> [cut/snip/paste]
>
>>
>>Question two- you were all very patient with my yeast question- and answered
>>me in detail, and so I will continue my novice questions - what happens when
>>you want to make a non-sourdough bread?  how do you leaven it?  Like maybe
>>a non-sourdough pizza crust. (yes I * know * this is r.f.c., and I realize
>>the possibility of you folks NOT making sourdough is slim. :)
>
>  Perhaps I don't quite follow your train of thought. Umm, how do you
>leaven it now?  Baker's yeast, of course. (If you use some other, popular-
>in-olden-times expedients, I really don't want to know about it. Please.)
>

Baking Soda leavens chemically (a better life through chenicals?)
Newsgroups: rec.food.sourdough
From: dadams@cray.com (David Adams)
Subject: Re: anathema ideas
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 17 Aug 92 15:00:09 CDT

 monaghan@carson.u.washington.edu (Tracy Monaghan) writes:

|zola@u.washington.edu writes:
|>>
|>>Hello again-
|>> [cut/snip/paste]
|>
|>>
|>>Question two- you were all very patient with my yeast question- and answered
|>>me in detail, and so I will continue my novice questions - what happens when
|>>you want to make a non-sourdough bread?  how do you leaven it?  Like maybe
|>>a non-sourdough pizza crust.
|
|Baking Soda leavens chemically (a better life through chenicals?)

Baking Soada Pizza Crust?!?  You should be sentanced to 39 lashes with a 
soggy sourdough culture!  ;^)

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       member--Minnesotans for Global Warming.
From: dadams@cherry10.cray.com (David Adams)
Newsgroups: rec.food.sourdough
Subject: sharing cultures
Date: 13 Aug 92 16:46:28 GMT
Organization: Cray Research, Inc.
Originator: dadams@cherry10



I think I have stumbled on what perhaps may be a better way
to share culture by mail.


Instead of making a powder or dried flakes for mailing I mixed
some of the active wet culture with some flour so that it 
made a thick past or dough and I put this in an envelope to
be mailed.

Salt is supposed to slow the growth of yeast (and lactobacilli?)
and so I might recomend a very small amount of salt by included.

In otherwords, instead of mailing a teaspoon of flakes, mail
a small wad of regular bread dough.  (I use only flour, water,
salt, and culture for my white bread or pizza dough)

This should maximize the number of lactobacilli that survive
with out altering the strain.  (There seems to have been some
concern about this in the past in the group.)

I suggest working the dough out flat in the bag so that it
fits in the envelope in a nice fashion.  (The bag I made
up was about 2 millimeters thick.

After a while the envelope begins to smell like a nice 
loaf of bread rising.

You would know when this one arrives.


Disadvantage:

	You can only use this technique for cultures that you
	are currently using.  (The culture needs to be in a
	liquid form.)



-- 
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       member--Minnesotans for Global Warming.
From: fritz@hpfcbig.sde.hp.com (Gary Fritz (tmp))
Newsgroups: rec.food.sourdough
Subject: Re: Wondering about milk...
Date: 13 Aug 92 21:31:21 GMT
Article-I.D.: fc.BsxyGB.Knp
Reply-To: Gary Fritz <fritz@hpfcbig.sde.hp.com>
Organization: HP SESD, Fort Collins, CO
X-Newsreader: Tin 1.1scd1 PL4

dadams@cherry10.cray.com (David Adams) writes:
: I have never heard anything about dairys adding antibiotics to milk.
: I have made yogurt with both powderd milk and whole storebought milk.

I don't think the dairies add antibiotics to the *milk*.  However,
the farmers DEFINITELY add antibiotics to the COWS!  It's not impossible
that a detectable amount ends up in the milk and messes up the lactobacilli.

You might have bought milk that came from less-"innoculated" cows.
Or the whole theory might be hooey.  :-)

Gary
Newsgroups: rec.food.sourdough