HDTenEightyP/NetNews huggingface dataset:
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.cooking
Subject: Re: Need a food-related word with a TH in it
Date: 16 Nov 92 15:29:26 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

max@currawong.bhs.mq.edu.au (Max Coltheart) wrote:
> For a reason so arcane that I won't bother you with it, I need some 
> food-related word that has the TH sound as in MOTHER in it. I am not
> interested in the TH sound as in BROTH or VERMOUTH. Best I can do is
> BREATHE (as related to wine) which is no good because not related
> enough to food (or wine, for that matter). I don't think there are
> any. How's that for a challenge, foodnet?

fruit leather
earthenware

Is this Campbell-style comparative linguistics or are you writing a sound poem?

-- 
--  Jack Campin    room G092, Computing Science Department, Glasgow University,
17 Lilybank Gardens, Glasgow G12 8RZ, Scotland   TEL: 041 339 8855 x6854 (work)
INTERNET: jack@dcs.glasgow.ac.uk or via nsfnet-relay.ac.uk    FAX: 041 330 4913
BANG!net: via mcsun and uknet     BITNET: via UKACRL    UUCP: jack@glasgow.uucp
From: catharine.vinson@cccbbs.UUCP (Catharine Vinson)
Newsgroups: rec.food.cooking
Subject: In search of Pineapple Info/Recipes
Date: 19 Nov 92 04:00:00 GMT
Reply-To: catharine.vinson@cccbbs.UUCP (Catharine Vinson)
Distribution: world
Organization: Cincinnati Computer Connection BBS - Cincinnati, OH - 513-752-8248

To: rec.food.cooking
From: cccbbs!catharine.vinson@uceng.uc.edu (Catharine Vinson)

One of my closest friends is a pineapple field.  She would eat the stuff
every day if she could just think of enough ways to fix it....and a
source for really good fresh pineapple.

I'm collecting pineapple-based recipes for her Christmas
present--a "Pineapple Passion" cookbook, of sorts.   Any favorite and
unusual recipes to add to the pot would be very much appreciated.

I'm also trying to educate myself about the fruit.  Can anyone tell me
the differences between the Hawaiian-grown fruits and those from Mexico?
Some of my best food memories are of being on the Yucatan penninsula and
gorging myself on wonderfully sweet fresh pineapple for breakfast.  In
my memory, those pineapples were superior to the ones in the
supermarkets in Houston marked Dole (Hawaiian).  Are the differences due
to shipping or do the varieties grown in Mexico and Hawaii differ?

Catharine Vinson
cccbbs!catharine.vinson@uceng.uc.edu (Catharine Vinson)


 * OLX 2.2 * cccbbs!catharine.vinson@uceng.uc.edu (Catharine Vinson)
             
Newsgroups: rec.food.cooking
From: guppy@wixer.cactus.org (Jennifer Mery)
Subject: Re: Kitchen Aid Mixer Attachment Recommendations
Organization: Real/Time Communications
Date: Fri, 20 Nov 92 10:04:41 GMT

In article <BxzFLt.Hr2@fc.sde.hp.com> fritz@fc.sde.hp.com (Gary Fritz) writes:
>Santa brought me a spare bowl last year.  For my needs (never make
>sausage or whatever, and haven't found a great need to shred mounds
>of cabbage) it's the bestest "attachment" to get!

It's a rumor in our house that we may be getting ourselves a KitchenAid
mixer. I can get one at Sam's for an amazing price, and I was wonder
about the good ole Net-opinion on it.

It's the KA Classic (white only), which I guess is the smallest one. It
come with the 4 1/2 quart bowl, dough hook, whisk, beater, pouring
shield, meat grinder, and slicer/shredder. All this for $259.98.

Okay, well I've looked at the other stores, and this is just an
incredible price for this machine+attachments, but I wonder if this one
will do everything I need. But of course I don't know what I need. I may
need it to knead! What I'm getting at is why would I want a bigger
machine? There's the heavy duty and the professional above it in the
line. Also, I've heard people raving about bowls. Does the praised
larger bowl fit on this mixer? How much do these extra bowls cost? 

thanks

jam

-- 
==============================================================================
Jennifer Mery | Please do not quote entire articles or long signatures.
Austin, Texas | guppy@wixer.cactus.org
==============================================================================
Newsgroups: rec.food.cooking
From: rwarren@vax2.concordia.ca (Rosemary A. Warren -- Montreal, Quebec, Canada)
Subject: marshmallows...NOT!
Summary:  rice krispie squares
News-Software: VAX/VMS VNEWS 1.41    
Keywords:  dessert
Organization: Concordia University
Date: Fri, 20 Nov 1992 15:01:00 GMT

In article <92Nov15.025853est.47880@neat.cs.toronto.edu>, veatch@cs.toronto.edu (Tim Veatch) writes...
> 
>Occasionally I *do* make those rice krispie's treats
>(I know everyone has at one point).  Also, the best
>popcorn balls are made from marshmallows, too.
> 
>So, I would like to know what I can use to substitute for marshmallows,
>since I'm just melting 'em down anyways....
>Please relate your experiences.
> 
the original rice krispie squares recipe did not include marshmallows -- 
this dates back to before i was born, i think.  this is what we do at home:

	-- melt together equal parts sugar and corn syrup
	-- stir in peanut butter (same meaurement used for sugar) until 
		melted and fully incorporated
	-- take off heat and dump in all the rice krispies the mix can hold
	-- pat into greased pyrex pan, let cool (or pan will break), put 
		in fridge, cut up and eat.

the original recipe also had an "icing" that involved melting chocolate 
chips and goodness knows what else, but that's considered overkill at our 
house.

"All the colors of the world should be
 Lovin' each other whole-heartedly ..."
	The Jacksons, "Can You Feel It?"

Rosemary Warren		rwarren@topaz.concordia.ca
Montreal's Favorite Jacksonmaniac !!!
From: sbart@atlantis.tamu.edu (Stephen Bartholomew)
Newsgroups: rec.food.cooking
Subject: Pasta variations
Date: 23 Nov 1992 18:42:05 GMT
Organization: Texas A&M University, College Station, TX
NNTP-Posting-Host: atlantis.tamu.edu

I am looking for ways to make various colored and flavored pasta. I will  
post a summary of any variations that I reveive. Thank you.

Stephen Bartholomew
sbart@atlantis.tamu.edu
From: reb@amc.com (Bob Brunjes)
Newsgroups: rec.food.cooking
Subject: Re: MARMITE
Date: 18 Nov 92 23:37:39 GMT
Organization: Applied Microsystems, Redmond, WA

In article <5A4L1HB@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>In article <334L4A9@taronga.com>, peter@taronga.com (Peter da Silva) writes:
>> In article <1992Nov12.112602.6783@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>> >I was planning to keep quiet about this, but since Lyndon raised it, I
>> >must add my 2 cents' worth.  Marmite is for stoats, Vegemite is for weasels.
>> 
>> How do you tell a stoat from a weasel?
>
>It's stoatally obvious -- they're weasely distinguishable.

I will never, ever, _ever again_ harbor the _slightest_ remorse for
being silly on this newsgroup.  Stephanie, this is unforgiveable
(snicker).


Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com
Newsgroups: rec.food.cooking
From: lauretta@Aus.Sun.COM (Lauretta Adcock)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Broccoli Recipes
Date: 22 Nov 1992 23:00:41 GMT
Organization: Sun Microsystems Australia Pty Ltd
NNTP-Posting-Host: newport.aus.sun.com

Another Broccoli Recipe....

Broccoli
1 chicken cube
1/2 cup water
1 - 2 tablespoons oyster sauce
1 tablespoon soy sauce
1 - 2 teaspoons cornflour
Garlic
Ginger
Chilli (if you wish)
Peanut oil

Stir fry broccoli, garlic and ginger in peanut oil. Combine all other
ingriedents and pour into pan and stir. Serve when all heated through.

The above measurements are all approximate, this is the only way I cook
broccoli. Sometimes I add other vegetables, a small onion is nice added
to this.

Another variation to this is to add chopped chicken fillets or prawns
and serve with rice. This is a quick and tasty meal - and you don't end
up making a huge mess to clean up, a great dish for busy people.
From: boz@coos.dartmouth.edu (John Boswell)
Newsgroups: rec.food.cooking
Subject: REQUEST: Chocolate Decadence
Date: 16 Nov 92 19:44:21 GMT
Organization: Dartmouth College, Hanover, NH

Hi,
	Could some kind soul please either post a recipe or a pointer
to a recipe for "chocolate decadence"?  My fiancee has asked me to make 
some for her to take to her office party in a week...I've had it a number
of times, but never actually made it- it has chocolate, butter and sugar as
the main ingredients, right?  Well, thanks in advance,

-John Boswell

--
****************************************************************************
Dr. John Boswell	boz@coos.dartmouth.edu (preferred address)	
Dept. of Medicine/GI MCN C2104	BOSWELJS@ctrvax.vanderbilt.edu (alternate)	
Vanderbilt University, Nashville, TN  37232	615-343-4747
Newsgroups: rec.food.cooking
From: lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer)
Subject: Re: REQUEST: Broccoli Recipes
Reply-To: lzsndt@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology
Date: Thu, 19 Nov 1992 16:35:39 GMT

In article <1992Nov18.003016.7041@deeptht.armory.com>, sparrow@deeptht.armory.com (Pasty White) writes:
>They have a good price on broccoli through next week, so I
>wonder whether anyone has some good broccoli recipes that are more
>interesting than steaming it (I'm talking about fresh broccoli).       
>  
This is VERY simple, but by the time you prepare all those other yummy dishes,
you might want simple:

Steam your broccoli (or nuke it) then simply sprinkle oyster sauce onto the
broccoli.  It is a wonderful complement to the broccoli and the dark sauce on
bright green looks good too.  (Oyster sauce is a salty, asian sauce, something
like soy sauce, but made with oyster extract, I guess.) 

--Lynn Schaeffer
Newsgroups: rec.food.cooking
From: tsh2@ellis.uchicago.edu (Jennifer Jo)
Subject: potato pancakes
Reply-To: tsh2@midway.uchicago.edu
Organization: University of Chicago Computing Organizations
Date: Sun, 22 Nov 1992 16:13:15 GMT

anyone have any recipes for Potato pancakes?


-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~  Tad S. Hwang
"What happened to that nice decent boy I used |  tsh2@midway.uchicago.edu
   to know...?"                               |  the university of chicago
        -leslie wintheiser                    |
Organization: Student Employment Office, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Thu, 19 Nov 1992 14:20:17 -0500 
From: Judi Mancuso <jm5p+@andrew.cmu.edu>
Subject: Re: REQUEST: Hollowed out bread ball with dip

> 
>I have had this at parties and would be very appreciative if somebody could
>tell me how to make this hollowed out bread ball with dip.
> 
>What kind of round bread should I use?  What kind of dip?
> 
>Thanks,
> 
>Page Cotton
>pcotton@vax.clarku.edu
 

This is on of the easiest snacky foods and there is no waste--

I order a 2 lb. round rye with no seeds plus a regular loaf of no seeds rye 

In order to hollow out the round rye, all you need to do is cut a circle
on the top ot the bread with a good bread knife by inserting the tip of
the knife and slicing with the knife (held vertically with a slight
slant)---leaving a nice edge of about 1/2 inch.  Take off the piece you
have sliced (it is usually just the crust with little "dough")  Then,
after washing and drying your hands well, hollow it out with your
hands--it is relatively easy--you just pull out the doughy stuff and set
aside.  The crust is pretty hard and makes for a nice bowl.  I do not
leave a whole lot of dough (you know, the soft bread portion) inside. 
Then, cut up all the bread you pulled out and the "lid" portion you cut
off the top and cut up the extra loaf you bought---you can cut them into
cubes--they will be used for dipping.  
Beer Dip (YUMMY)
2 8-oz cream cheese, softened
1 jar Old English Cheese
garlic powder (do not use garlic salt) to taste--I use lots and lots!
1/2 can beer
With handmixer, mix until completely smooth.  Put mixture in hollowed
out bowl.  Surround it with bread chunks---refrigerate if not serving
right away.  It is extremely tastey.
From: stoffel@oasys.dt.navy.mil (William Stoffel)
Newsgroups: rec.food.cooking
Subject: BBQ'd Turkey
Date: 23 Nov 92 18:20:00 GMT
Reply-To: stoffel@oasys.dt.navy.mil (William Stoffel)
Organization: Annapolis Detachment, CARDEROCKDIV, NSWC

I was just catching up on my r.f.c. reading and noticed a few questions
re: bbq'ing turkies.

I don't pretend to have the best method, but I have done a couple turkeys
(and countless chickens and turkey breasts) and thought my bumbling
experiences might be of some use to folks giving it their first shot.

I've only done this on big Weber charcoal kettle type grills. I'm sure
there are ways to do it on gas grills, but I've never tried.

I follow basically a method described in my first Weber owners manual.
Use the the rails supplied to make 2 separate piles of coals on opposite
sides of the bottom grate. Leave enough room in the middle for a drip
pan. Light both piles. When they're both glowing red, place a drip pan
on the grate between the fires. Place the top grate/grill in position.
Make sure the handles are located over the piles of burning coals.(If
necessary, you can add more coals through the openings by the handles
later on).

Place the turkey directly on the grill over the drip pan (put not over
the coals). Cover grill, open beer, check out games on tube.

Check bird occasionally. Season and/or baste per personal
preference. Depending on the size of the critter, you may have to add
some coals to keep the 2 fires hot. In my experience, this method does
not take any longer than conventional baking, but there are many variables.
I'd suggest using a pop-up timer or a thermometer vice any set times.

If you wish you can experiment with adding wood chips for a more smokey
flavor, but I often just use straight charcoal.

A disposable foil pan is fine for a drip pan. I sometimes just shape one
   from doubled aluminum foil. Getting the drippings after the turkey
is done can be a bit of a challenge. I keep meaning to get on of those
syringe thingies, but never seemto get a round2it. It can also be got
with VERY careful use of a pair of kitchen mitts (or whatever those
things are called).

Basically, this is IMO a fairly simple method which produces a surprisingly
moist & good tasting bird. It also frees up oven space for other essentials
like pie, sweet potatos, etc. :-)

I can understand if you don't want to make your Thanksgiving turkey
your first attempt. For what it's worth, I practiced on a couple "Oven
Stuffers" (BIG Perdue chickens) first.

Hope I didn't screw this post up too much (and that it's of some help).
Whatever y'all do, have a great holiday.

Bill
stoffel@oasys.dt.navy.mil
Newsgroups: rec.food.cooking
From: rwarren@vax2.concordia.ca (Rosemary A. Warren -- Montreal, Quebec, Canada)
Subject: Re: wanted: egg-free desserts
Summary: Ditto  
News-Software: VAX/VMS VNEWS 1.41    
Keywords: dessert, eggfree
Organization: Concordia University
Date: Thu, 19 Nov 1992 20:11:00 GMT

In article <1992Nov11.152357.1@kean.ucs.mun.ca>, theresa@kean.ucs.mun.ca writes...
>hi-
>a friend has an allergy to eggs--i'm looking for rich egg-free 
>deserts, particularly anything chocolate. I'm also looking for 
>an egg-free banana bread.

Ditto over here, but for two slightly different reasons:

-- My mother is watching her cholesterol, eggs are no-nos.

-- Mom also decorates cakes as a hobby, and a couple of people have been 
asking for vegetarian-friendly cooking.  (read:  eggless and preferably 
milkless).  is there a WHITE CAKE recipe out there that fits the bill?  
(sorry, theresa -- her fantastic eggless chocolate/mocha cake is a trade 
secret, she says .... :(

BTW, shortbread don't have eggs in them... and neither do some 
gingerbreads (cookies).

"Eat it, eat it, get yourself an egg and beat it ....."
	Weird Al Yankovic, "Eat It"

Rosemary Warren		rwarren@topaz.concordia.ca
Montreal's Favorite Jacksonmaniac !!!
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: applesauce and baking
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Wed, 18 Nov 1992 14:43:00 GMT

In article <1992Nov16.233508.27068@reed.edu>, gkolstad@reed.edu (Geoffrey Kolstad) writes...
> 
>when you substitute applesauce do you completely take out all the oil, or do
>only take out half?

When I've done it, I just remove all of the oil and replace with an equal 
volume of applesauce (e.g. 1 Cup applesauce replaces 1 C of oil).  

>-I am a student at a liberal arts college; hey don't laugh!!
Who's laughing?  I graduated from a liberal arts college, and now I even have
a _job_ :)
Newsgroups: rec.food.cooking
From: dmferrell@happy.colorado.edu
Subject: re: do you all eat turkey
Organization: University of Colorado, Boulder
Date: 23 Nov 92 13:16:04 MDT

No, my family doesn't always eat turkey.  This year we are having homemade
pasta and homemade Italian sausage (yummy - a family trandition and
favorite--we all know how to make it).  We'll also have a roast chicken and
homegrown veggies and possibly a pumpkin pie.  In past years we have roast
stuffed pork loin (the stuffings have varied from pesto-type to onions, celery,
bread, garlic, and fruit such as apples and pears).  Last year I had stuffed
pork chops, a variation of stuffed chicken breasts cooked in wine, homegrown
veggies -- such as green beans, fava beans and corn.

Christmas is very traditionally Italian with homemake cavetillis (gnocci for
those Northern and Non-Scicilian Italians), homemade sausage and klobassi,
fish of some sort, usually baccala.  All the condiments are homemade and home
canned (except for the olives and we would do that if we lived in California);
several variations of sweet pickles--red, green, gerkins, pickled watermelon
rind, etc; dill pickles, carrots, celery, roasted sweet peppers, roasted hot
peppers; a marvelous eggplant dish made with ground hot and sweet red peppers,
tons of garlic and mint and olive oil or wine vinegar; pickled vegetables.

Eating time varies as we have to work around various work schedules--my husband
is a counselor for juvenile delinquints, my brother also works as a counselor
for a hospital and one of my daughters works at KFC--not one of these places
close down for Christmas or Thanksgiving--but we're used to it as my father was
a fireman and had various schedules for the holidays.

Enjoy the holidays

Newsgroups: rec.food.cooking
From: wentzell@ace.acadiau.ca (LEEANN WENTZELL)
Subject: Re: Comments on hand blenders?
Organization: Acadia University
Date: Tue, 17 Nov 1992 16:42:29 GMT

In article <1e9a3bINNd2h@agate.berkeley.edu> stanton@haas.berkeley.edu (Richard Stanton) writes:
>From: stanton@haas.berkeley.edu (Richard Stanton)
>Subject: Comments on hand blenders?
>Date: 16 Nov 92 23:15:55 GMT
>I'm considering buying a hand blender, basically a plastic covered motor with
>a blade at the end, which is supposed to be able to chop/puree/blend etc.
>with much less cleanup required than a regular blender or food processor (the
>main reason I almost never use them)
>
>Does anyone have any comments about these? In particular, how useful are they
>for whisking? How do they compare with portable whisks (with 2 balloon whisk
>attachments)? Are they worth buying, and if so, what's a good brand/price.
>
>Thanks for any suggestions
>
>Richard Stanton

We have a Braun with a whipping attachment. I prefer my hand mixer for 
cream, but this works fine for meringues. We use the Braun mostly for puree-
ing, but have bought the chopper attachment (small round container with a 
single steel blade). You put the braun in the top and it turns the blade 
inside. We use the Braun anytime we have only one thing to chop, i.e. one 
onion or one batch of bread crumbs. It's also great for puree-ing soups and 
sauces right in the pot. Be careful, though, it can splatter.
Lee Ann Wentzell                          "...foodless toads in 
Biology Department                        voluptuous chambers panting
Acadia University                         crawled..."
Wolfville, NS, CAN              P. B. Shelley - Prometheus Unbound
Newsgroups: rec.food.cooking
From: klyle@liberty.uc.wlu.edu (Karen S. Lyle)
Subject: RECIPE: Venison Jerky
Date: Wed, 18 Nov 1992 17:53:18 GMT
Organization: Washington & Lee University
X-Newsreader: Tin 1.1 PL5

SEVEN STEP JERKY

Basic ingredients are: garlic powder, onion powder, onion powder, black
pepper, soy sauce, Worcestershire sauce, seasoned salt, Accent.  Also
knife and pan or bowl.  

Slice three pounds of venison into strips about 3/8 inch thick to ensure
total saturation of the meat while it's marinating.  In container, combine
1/2 cup soy sauce, 1/2 cup Worchestershire, 2 tsp. Accent, 2 tsp. seasoned
salt, 2/3 tsp. garlic powder, 2 tsp. onion powder, adn 2/3 tsp. black
pepper.  

Stir this mixture well with a spoon to dissolve all of the soluble
ingredients.  Now the marinaade is ready to be used.

Place the strips of meat in the marinade be sure they're completely
submerged.  Marinate overnight, turning if necessary.

Lay marinated meat strips on oven rack.  Cook for 6 to 8 (6 is better) at
150 degrees.  They get crisper the longer they bake.  

Store finished jerky in zip-lock bags or other airtight containers to seal
in freshness.  Jerky will keep up to two years.
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Newsgroups: rec.food.cooking
Subject: RECIPE: Xmas Morning Cranberry Muffins
Date: 23 Nov 92 03:32:42 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand


      CHRISTMAS MORNING CRANBERRY MUFFINS  
  
1 cup cranberries, 1/4 cup sugar, 1.1/2 cups flour, 1/4 cup sugar (2nd meas)  
2 tsp baking powder, 1 tsp salt, 1/2 tsp cinnamon, 1/4 tsp ground allspice  
1 beaten egg, 1/4 tsp grated orange rind, 3/4 cup orange juice  
1/3 cup melted butter or margarine, 1/4 cup chopped walnuts  
  
Coarsely chop cranberries, sprinkle with 1/4 cup sugar & set aside. Preheat   
oven to 375oF, prepare pans. Combine flour, 2nd measure sugar, baking powder, 
salt, cinnamon & allspice. In another bowl combine egg, orange rind & juice   
and melted butter. Add dry mix to wet mix & stir to moisten. Fold in   
cranberry mixture & nuts. Spoon into pans & bake for 15-20 mins or until   
golden. Makes 9 large muffins.  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | If you need to email me I would really appreciate it if you  |  
     | didn't quote my own message back to me. pandora@kcbbs.gen.nz |  
      --------------------------------------------------------------  
  
   
Newsgroups: rec.food.cooking
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Subject: Re: Wild Rice
Keywords: Wild rice
Organization: Our Lady of Perpetual Mirth (Pacifica)
Date: Sun, 22 Nov 1992 01:38:14 GMT

In <1992Nov20.040956.27046@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz
writes: 
>I have this fine looking bag of wild rice and was thinking of having
>it as an accompaniment with Christmas dinner.  Any great recipe ideas
>out there?

>I have previously microwaved it with fresh herbs, and cooked it with a
>few finely sliced mushrooms.  But how do regular users cook it?

I usually mix it in with brown rice and similar things to your method,
but it gets boiled and not nuked.  Sometimes I add butter.  I think it's 
2 parts brown rice to 1 part wild rice.  I don't know if I've ever
gotten the water levels exactly right, as the wild rice takes more.

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)