HDTenEightyP/NetNews huggingface dataset:
From: jpenovic@encore.com (Jan Penovich)
Subject: Re: Thanksgiving Turkey - what do you have WITH it
Reply-To: jpenovic@encore.com
Organization: Encore Computer Corp., Fort Lauderdale FL
Distribution: na
Date: Fri, 20 Nov 1992 17:33:24 GMT

In article <1992Nov19.210407.1@stsci.edu>, morrissey@stsci.edu writes:
> In article <psima01.722163612@convex>,
psima01@convex.zdv.uni-tuebingen.de (M. Maisack) writes:
> > with all the stuffing recipes, one question remains:
> > what does one usually/traditionally have along with
> > the bird?
> > 
> > Curious
> > Michael
> 
> 
> Well, we have the turkey, stuffing, mashed potaoes, baked candied sweet 
> potatoes (with marshmallows on top), cranberry sauce, assorted veggies,
> and....saurkraut.  I grew up with this and everyone one I knew had it
> with turkey dinners.  In the last decade or so, however, I have found
> that it must be a very regional thing.
> 

  What region are you from?  I've never heard of saurkraut
  with turkey dinner, though the other things seem to be
  pretty standard.

  jan

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                       *   Encore Computer Corp., Ft. Lauderdale, FL
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Newsgroups: rec.food.cooking
Subject: Re: New _Silver Palate_ Cookbook?
From: steven@maui.cs.ucla.edu (Steve Berson)
Date: Fri, 20 Nov 92 02:52:21 GMT
Distribution: usa
Organization: UCLA, Computer Science Department

In article <1992Nov18.135548.18711@seq.uncwil.edu>, bgoffe@seq.uncwil.edu (Bill Goffe) writes...
>I seem to recall reading somewhere about a new edition of the _Silver
>Palate_ cookbook. I've looked around, but haven't been able to find it.
>Was I dreaming, or does such a thing exist?
>Bill Goffe >>bgoffe@seq.uncwil.edu

There is the "Silver Palate Good Times Cookbook."
Steve
-- 
=========================================================================
Steven Berson           UCLA Computer Science Department   (310) 825-3189
steven@cs.ucla.edu      Los Angeles, CA 90024-1596
=========================================================================
Newsgroups: rec.food.cooking
From: marcia@netcom.com (Marcia)
Subject: Re: Grape Nuts FURTHER defined - READ THE ORIGINAL!!
Organization: The Dolphin Conspiracy, Phase II
Date: Thu, 19 Nov 1992 07:40:39 GMT

>>This is undoubtedly one of the most interesting and important posts of
>>the year.  Does anybody else have stories of food production to share
>>with us?

I have a few stories from the two summers and two winters I worked for Nabisco.
I worked in the labeling department for one summer and one winter, and in
the computer applications center for the other.

I learned a lot about the labels on the side panels....you would not *believe*
the regulations that go into such things! Rows and rows of binders, with more
coming every week! (One of my jobs was to file these.) They also had a 
progrm that could take a recipe, and give a darned good approximation to 
what the label had to be. It was often a balance as to what made the recipe
work vs. what could be accepted as a label.

I had more fun working in the computer center. My job was to write a report
generating program in FORTRAN IV (yes, that's a *4*), but the lab was right
across the hall from the test panel kitchen. So when they needed volunteers
to taste test, we were often the most convenient. I learned a lot about 
taste testing...that it's not always can you pick out the one that's 
different, but it's often significant if you CAN'T pick it out.

The first part of the summer most of the taste panels were with various forms
of Cream of Wheat, which most people wouldn't touch....so those of us who
would got to eat a LOT of Cream of Wheat. This paid off later in the summer,
when the focus switched to Baby Ruth and Butterfinger candy bars :-). I actually
had some talent for taste testing those :-).

At the time I worked there, the research center was located over the test
kitchens. So every so often, someone would go down and mix up a bag of "gorp":
peanut butter chips, butterscotch chips, chocolate chips, walnuts, and raisins.
Several gallons of this stuff would be gone in about an hour :-).

The building next door was the local bakery, and of course we got to go on a 
tour. I always enjoyed it....something about an oven baking dozens and dozens
of cookies impresses me. Several people asked me what was the best thing I
ever ate from Nabisco....and it has to be the saltines, fresh out of the oven.
It's this incredible, rich, and delicate flavor - tastes nothing at all what
they taste like coming out of the package.

It was a pretty fun place to work, and I learned a lot about how the industry
works. 
-- 
------------------------------------------------------------------------------
Marcia Bednarcyk                                  ADDRESSES: marcia@netcom.com
"Sweaty Snugglebunnies."                                     mlb@cisco.com
From: tlr@penguins.East.Sun.COM (Tammy Roncadori - Administrator Sun Vienna Va.)
Newsgroups: rec.food.cooking
Subject: REQUEST:   Raspberry Sauce
Date: 18 Nov 1992 13:08:26 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: tlr@penguins.East.Sun.COM
NNTP-Posting-Host: penguins.east.sun.com

I've been trying to find a raspberry sauce for some time now.  Any floating
around out there?  I plan on using it on a mozarella appetizer or perhaps
even bacon wrapped scallops (sounds yummy!).


Any help greatly appreciated --


Tammy
From: MPRK@db1.cc.rochester.edu (MARGARET R. PARKER)
Newsgroups: rec.food.cooking
Subject: SPRY: Many Thanks!
Date: 20 Nov 92 15:35:20 GMT
Organization: University of Rochester, Rochester NY
X-News-Reader: VMS NEWS 1.11


Many thanks to all who wrote to me answering my question about Spry.You are a
wonderful group of people!

--Maggie
Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: Do you all eat turkeys??
Organization: University of Colorado, Boulder
Date: Fri, 20 Nov 1992 17:22:39 GMT

In article <1992Nov20.035410.26616@actrix.gen.nz>, Pat.Churchill@bbs.actrix.gen.nz writes:
> I am curious now.  I've seen a lot of posts on Thanksgiving and turkeys
> and dressing and salads.  Now I want to know - does everyone have
> turkey for Thanksgiving?  Or do some of you have roast chicken or pork
> or beef (or lamb?)  We don't have Thanksgiving in this part of the world.

We always have turkey, though I sometimes augment it with a leg of lamb
depending on how many people are coming for dinner.  I go through phases
where I don't like turkey, but I suspect I am a minority

> 
> Now Thanksgiving is less than a month before Christmas.  So do you all
> have another big dinner at Christmas as well?  And is that
> traditionally turkey, too?

No, for Christmas we usually have a baked Ham, with fruit salad and various
other goodies.

> Do you have Thanksgiving and Christmas dinners at night or during the day?

Usually late in the afternoon, when it's beginning to get dark.  4:00-5:00 pm 

> A growing tradition here is to have a mid-winter *Christmas* or a
> Christmas type meal to mark the winter solstice.  Our kids enjoy this
> and have friends to sleep over for *the longest night*.  Sure is a
> long night for us listening to them :)

This is a great tradition, we also have solstice-time sleepovers, though it's
usually adults.  We're the only ones with child in our group of friends.  It's
a blast to put on flannel p.j.'s and hang out in front of the fireplace all 
night telling stories and eating massive amounts of food!

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
> 
> -- 
> | The floggings will continue until morale improves
> | Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
From: sjo2693@tesla.njit.edu
Newsgroups: rec.food.cooking
Subject: Kielbasa
Date: 19 Nov 92 16:11:10 GMT
Organization: New Jersey Institute of Technology

Does anyone have a recipe for homemade Polish kielbasa or Italian
sausage.Email or posting would be fine.Pleazzee
Newsgroups: rec.food.cooking
Subject: Muffin Recipes and using your imaginatio
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 18 Nov 92 05:24:49 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

jazzie@cix.compulink.co.uk (Peggy Shambo) writes:   
>Ok... so someone posted a _LIST_ of 454 muffin recipes.  And now I am  
>bogged down with a zillion folks requesting copies of those recipes.  
  
Why would YOU be bogged down? No-one is asking YOU for them! You could  
quite easily bypass any message with the word muffin in the header if  
you wished.  
  
>Sheesh.  My kids were able to think up more ideas when they were 4.  
>We made great sandwiches and cakes and soups and ... and... and.....  
  
Thank God I wasn't one of them.......you can't be much of a cook if you  
think you can make ANY sort of a muffin out of just one basic recipe.
From: macduff@ac.dal.ca
Newsgroups: rec.food.cooking
Subject: REQUEST: Desperately Seeking Fajitas.
Date: 18 Nov 92 20:08:29 -0400
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

G'day 
	I need a recipe for Fajitas as soon as possible. I have to make them
 for a pot luck supper on Saturday. Please help a want to be Mexican cook.
My reputation is in your hands. I plan on using chicken,onion,green peppers,
mushrooms and whatever is suggested in my recipe.
			The ever present "Thanks in advance"
					Thomas


      E-MAIL: MACDUFF@AC.DAL.CA	       		     Thomas E. Duffett    
      PHONE:  (902) 494-3777			     Marine Technologist  
      FAX:    (902) 494-6889		 	     Dept. of Earth Sciences   
   					      	     Dalhousie University 
   Disclaimer: MY OPINION IS MY OWN AND NOT          Halifax, Nova Scotia 
       	       WORTH THE SCREEN IT'S WRITTEN ON !!!  CANADA    B3H 3J5
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: REQUEST:  Chestnut Stuffing
Reply-To: jazzie@cix.compulink.co.uk
Date: Sun, 22 Nov 1992 15:59:00 +0000

To rec.food.cooking@demon
Subject Chestnut stuffing RECIPE NEEDED
 
I've promised my SO that I'd made chestnut stuffing with our
turkey  this Christmas. Considering I've never done anything
with  chestnuts in my entire lifetime, I have no idea  where
to  start.  He is supposed to be getting his mother to  pass
on her recipe, but so far I haven't received one.
 
So,  could  some friendly folks here please provide me  with
one?
 
Thanks in advance,
 
Jazzie
From: zdem0a@hgo7.hou.amoco.com (Donna Martz)
Newsgroups: rec.food.cooking
Subject: Re: Request: barbequed/grilled turkey
Date: 23 Nov 92 18:45:09 GMT
Organization: Amoco

deeds@oracle (Deanna J. Deeds) writes:

>Michelle Berteig (mberteig@cco.caltech.edu) wrote:
>: My husband and I are thinking of doing something different this
>: year, and cooking our Thanksgiving turkey outside on a
>: charcoal barbeque/grill.  Can anyone out there tell us how to do
>: this?

>Well, I can't give you all my SO's secrets because I don't know 
>them (he's the BBQ master)... I'll ask...  All I know is he 
>cooked it for a long time (e.g. for it to be done in the 
>morning to bring to the pot luck lunch, he started it at 
>10 p.m. the night before).  The meat came out "different" 
>but delicious.  *FELL* off the bones...

   I (also) was hesitant to reply to this since "he's" the expert in this
area, but I can give you the benefit of my observations.   Use a rather 
large barbeque pit - must be the kind with a lid to contain smoke.  Keep 
charcoal on one side of the pit, the turkey goes on the other side, not 
directly over the "fire".   Soak wood chips in water from the time the 
coals are started - We use hickory, or mesquite and throw two or three 
(3 cubic inch) wood chips the on the coals as needed to keep the smoke 
relatively constant.  Rub the outside of the bird with oil (we usually
use olive), season the cavity, (but don't stuff!).  Place the bird on 
a foil tray to catch the drippings and for ease in turning and moving.
Place the tray on the opposite side of the pit from the coals.  Close
the lid.  After about an hour give the tray a turn so the other side is 
closest to  the fire.  After about two hours the birds will be "seared", 
it may look a little dry.  Wrap the bird in foil (from the tray up), but 
leave the top of the foil open a little so the smoke can still get in 
and steam can escape.  The foil will keep the bird moist.  You can baste 
it whenever you feel like.  You can also drain some drippings out of the 
tray if you need to.  Continue to keep the smoke going until the bird 
exhibits the usual attributes of being done.  This method takes longer 
than traditional oven roasting, (six - eight hours is typical), but the 
bird is much more flavorful, tender & juicy.
Newsgroups: rec.food.cooking
Subject: Thanks for the offer Charleen  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 19 Nov 92 04:26:13 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

charleen@ADS.COM (Charleen Bunjiovianna) writes:   
>much like voting on new Usenet newsgroups is.)  I'll volunteer to be  
>the muffin vote-taker, if no one else wants to be.  
>The traffic in rec.food.cooking is already overwhelming--I know people  
>who stopped reading the group because they can't keep up--please, can  
>you help keep it down to something manageable?  
>  
Thanks for the offer Charleen but I don't think it is necessary now. Is  
it really my fault that people can't keep up or was that just a  
generalisation about the whole newsgroup?  
   
          <--------------------------------------------->  
          < Kia Ora from Aotearoa. Pandora@kcbbs.gen.nz >  
 >->->->->>   Please DO NOT QUOTE ANYTHING back to me   <<-<-<-<-<  
          <--------------------------------------------->
From: ABOZE@vma.cc.nd.edu
Newsgroups: rec.food.cooking
Subject: Re: Anyone grilled a turkey????
Date: 23 Nov 92 05:07:04 GMT

I've been grilling turkeys for years, and several of my friends now
grill their turkeys, too.  They are similar to those roasted in an oven,
but I find the flavor better and the meat juicier.  I don't use a
rotisserie, though.  Most of the birds I do are large--up to 20 lbs or
so. I suppose you could do a small bird or just a breast on the rotis.
Here's how I do it.

Prepare the bird as you would for roasting in the oven.  I would not
stuff it, as this increases cooking time, and I have other preferences.
See below.

I use a Weber kettle, though I imagine any kettle-style grill would do.
(If you have a Weber, follow the grilling instructions in the manual.)
The kettle has two grills, the bottom one for the briquets, the top one
for the food.  Instead of covering the bottom grill with briquets, take
about 50 briquets, and put 25 at each side.  There are special rails that
you can get for the Weber to hold the briquets in place.  Start the
briquets, but don't spread them out when the coals are ready.  You'll
want to place a pan in the middle of the bottom grill to hold the
drippings.  A 9x13" cake pan works fine.  Lining it with foil helps the
clean up.  Finally, put the top grill in place, with the handle parts
over the coals, and place the turkey in the middle of the grill over
the drip pan.  Cover the kettle, making sure that both the top and
bottom vents are fully open.

About once an hour, drop about 18 briquets (total 36) along each side
on top of the coals. This is why you leave the handle holes above the
coals.  Total roasting time will be approximately the
same as if you were using an oven, or less.  I start checking about an
hour before I expect it to be done.  If the inside of the thigh is
cooked and the leg pulls free easily, it's done.  Of course, you can
use a meat thermometer or a pop-up timer.

I like to experiment, so here are some things I've tried in the past.
To help keep the breast moist, _gently_ loosen the skin over the breast
with your hands. (Insert your hands between the skin and meat.) After
the skin is loosened, lay some strips of salt pork or thick bacon
between the skin and meat.  For flavor, I insert chunks of flavorful
fruit or vegetable in the cavity (which is one reason I don't stuff
the bird).  In particular, I've used combinations of apple, lemon,
orange, onion, celery, carrot.  I've also tried injecting the breast
with pineapple juice.  I used a syringe-like device and injected the
breast several times during roasting.  You could taste the pineapple,
especially while the meat was still warm.

I hope you try this.  Once you've grilled a turkey, you'll never want
to do it any other way!
Newsgroups: rec.food.cooking
Subject: RECIPE: Rich Delicious Orange Tea Muffin
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 21 Nov 92 20:21:31 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      RICH DELICIOUS ORANGE TEA MUFFINS  
  
1.1/2 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp salt  
1/2 cup butter or margarine melted, 1/2 cup fresh orange juice  
2 eggs, grated rind of 1 orange  
Topping: sugar cubes, orange juice  
  
Preheat oven to 375oF, prepare pans. Combine first 4 ingredients & blend well.
Melt butter, take off heat & stir in orange juice, rind & eggs. Beat. Stir   
dry mix into wet mix and blend until just moistened. Spoon into pans, soak 1  
sugar cube in orange juice for each muffin and place on top of batter. Bake   
for 15-20 mins or until done. Makes 8-9 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
Subject: RECIPE: Mango Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 24 Nov 92 18:18:56 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

       MANGO MUFFINS  
  
Wet Mix - 1/4 cup cream cheese, 1/2 cup sugar, 2 eggs  
          1 cup apricot yoghurt, grated rind of 1 lemon  
          1.1/2 cups chopped mango (drain if canned)  
          1/2 cup sour whipped cream (to make cream sour, add 1 tsp   
          lemon juice)  
Dry Mix - 2.1/2 cups self-raising flour  
Topping - 1/4 cup toasted slivered almonds  
          1/4 cup castor sugar  
  
Preheat oven to 350oF, prepare pans. Blend the sugar into the cream cheese.   
Beat in the eggs, cream & yoghurt. Mix in the mango & lemon rind. Fold in   
the flour. If the mixture is still runny add an extra 1/2 cup flour. Place in 
pans, sprinkle with almonds then sugar & bake for 25 mins. Makes 10-12.  
Variations: Peaches & Cream Muffins - Substitute the mango with chopped   
peaches.  
  
      --------------------------------------------------------------  
     |  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
Subject: RECIPE: Mincemeat & Rum Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 21 Nov 92 03:33:30 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      MINCEMEAT RUM MUFFINS  
        
1.1/2 cup flour, 1/4 cup sugar, 2 tsp baking powder, 1/2 tsp salt  
1/2 melted margarine, 1/2 cup apple juice, 2 eggs  
1 cup fruit mincemeat, sugar cubes, rum  
  
Combine dry ingredients & mix well. Melt margarine & stir in juice  
& eggs. Beat well. Stir liquid ingred. into dry mixture. Add  
mincemeat & stir until just moistened. Spoon into greased muffin   
cups, soak 1 sugar cube in rum & place on top of batter. Bake  
375oF for 15-20 mins. Makes 8-9 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 |  
      --------------------------------------------------------------
From: pjh@eng.cam.ac.uk (Philippa Hogben)
Newsgroups: rec.food.cooking
Subject: Re: MARMITE - yeast extract: what do I d
Date: 18 Nov 92 17:29:58 GMT
Reply-To: pjh@eng.cam.ac.uk
Organization: Sun Microsystems, Inc.

In article 28140@nezsdc.icl.co.nz, derek@nezsdc.icl.co.nz (Derek Tearne) writes:
>Well they do taste completely and utterly different.  The only thing they
>have in common is that they are both black, gooey and come in jars.  Bovril
>is nicest as a warming drink or for making gravy with.  I don't know of 
>_anyone_ who would make either with [Vege|Mar|Pro]mite.

I have heard of people who make a drink of Marmite (but I don't think I'd do it
myself) What I _do_ do, however, is use a dollop of Marmite in hot water when a
recipe calls for stock.

Philippa


---
Philippa Hogben   pjh@eng.cam.ac.uk  (Reverse if mailing from Janet)
Any mistakes are mine, all mnie.

I am not a .sig virus. I am a free bug. 
Newsgroups: rec.food.cooking
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Subject: Re: Thanksgiving Turkey - what do you have WITH it
Organization: NCAR/UCAR
Distribution: na
Date: Fri, 20 Nov 1992 22:41:38 GMT

Well, this year, we will be having:
Turkey 
Stuffing
Cranberry relish
Sweet Potatoes
Wine
Cheesecake

If this sounds like a minimalist Thanksgiving, it's because we (three
couples) are holding our celebration on the bank of the Colorado river
in the Grand Canyon, and everything we plan to eat must be packed down
the trail on our backs!

-- 
/\     There may be honor among thieves, but there's none among politicians.
  \_][ <--NCAR Ilana Stern dod#009 r.b. cliff swallow ilana@ncar.ucar.edu    
      \______________________________________________________________________
From: kem@sequent.com (Kim Murray)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Hollowed out bread ball with dip
Date: 19 Nov 92 16:28:35 GMT
Article-I.D.: sequent.1992Nov19.162835.14177
Organization: Sequent Computer Systems, Inc.

there is a "no fail" recipe on the back of the Knorr's
Vegtable soup box.
Newsgroups: rec.food.cooking
From: mje@pookie.pass.wayne.edu (Michael Joseph Edelman)
Subject: Re: Do you all eat turkeys??
Reply-To: mje@pookie.pass.wayne.edu
Organization: Wayne State University
Date: Mon, 23 Nov 1992 17:32:26 GMT

In article 23NOV199211262256@stars.gsfc.nasa.gov, offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) writes:
>
>I'm Jewish, so I don't do anything "traditional" for Christmas, but as a kid
>my folks would get together with two other non-Christian families and 
>make various unusual dishes for dinner...after all, there is NOTHING else
>to do on Christmas Day...I don't fault people for wanting the day off, but
>it is dull for those of us who don't observe the holiday :)
>
Ah, but for many of us there's a wonderful Jewish Christmas tradition: 
Chinese Restaurants! They're always open late on Christmas eve, and there
are plenty of seats available ;-) No lie. Drop into any Chinese restaurant on
Christmas eve and see. I'm lucky enough to have a good neighborhood take-out
restaurant run by a lovely Korean-Jewish couple. Perfect Christmas Eye
catering!
           --mike



Newsgroups: rec.food.cooking