HDTenEightyP/NetNews huggingface dataset:
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: fresh water chestnuts
Date: 11 Aug 92 15:47:22 GMT
Article-I.D.: jfwhome.Bstt70.5D4
Organization: Our Lady of Perpetual Mirth (Pacifica)

In <benjamin.713499057@picasso.mmwb.ucsf.edu> benjamin@picasso.mmwb.ucsf.edu (Dennis Benjamin) writes:

>The new produce season is hitting my local Chinese market, and
>in addition to fresh bamboo shoots (yum!) and baby ginger (yummer!)
>they had fresh water chestnuts. I bought some, but I've only ever
>used the canned variety before. Do these need any special preparation,
>or do I just peel 'em and wok 'em up?

>	Thanks,

>		Dennis

	Well, I'm downright jealous, Dennis!

	Here's a suggestion, although not a formal recipe, alas, for how 
to pickle some of that baby ginger your market is carrying.  This
happens to be one of my favourite condiments in the entire world, so 
permit me some bias in selecting this.  It came over the net last
spring. 

		================================== 
From: chelonia@elaine4.stanford.edu (ball)
Newsgroups: rec.food.cooking
Subject: Re: ginger request, was Re: HELP cutting veggies!
Date: 5 Mar 91 21:00:10 GMT
Organization: Stanford University - AIR
 
In article <17312@crdgw1.crd.ge.com> perley@trub (Donald P Perley) writes:
>In article <1991Feb28.191906.23512@jfwhome.FUNHOUSE.COM>, babs@jfwhome
(Babs Woods) writes:
>
>>  (The ginger root you find as a condiment in japanese restaurants
>>with sushi would be an example of the finer cutting.)
>
>I understand this ginger is pickled somehow.  What I have had tastes
>much milder >than raw ginger and appears pink..  Does anyone have a
>recipe? 
>
>-don perley
>perley@trub.crd.ge.com
 
	I usually buy it in an Asian food market FRESH, not canned
(don't get it if it's been canned or "jarred").  According to the guy at
the market, pickled ginger is easy to make, but you must have baby
ginger, which isn't fibrous like the stuff we usually see, and is only
available in October and (I think) May.  All the pickled ginger is is
thinly sliced or grated baby ginger in vinegar, brine, and a little
sugar.  The trick is getting the baby ginger...
 
Gail
chelonia@leland.stanford.edu
		================================== 
 
	How do you prepare fresh bamboo shoots?  Anyone have a real
recipe for pickled ginger?  If I can get my hands on baby ginger, I
want to make my own pickled ginger, since I like it so very much.  I
second Dennis' question about how to prepare fresh waterchestnuts.
Can these things be grown at home up north here?  I figure I could
find a way to grow baby ginger (stick a root in some soil and harvest 
the young shoots periodically from that), but how could the rest be
grown?  Is it even practical to try in New England?

		Always full of questions,
		
				-babs

-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
From: emmorey@flash.ATC.Olivetti.Com (Daniel Emmorey)
Newsgroups: rec.food.cooking
Subject: Re: Pierogies
Date: 13 Aug 92 23:00:02 GMT

> 
>   "A> After having lived in Pittsburgh for four years I have developed a
>   "A> taste for pierogies.  I'd like to try making them myself.
>   "A> 
>   "A> The filling seems fairly easy, but does anyone know how to make the
>   "A> "skins"?  Is it just standard pasta, or something else?
>  
> Are you talking about the pie-sized pierog', or the dumpling-sized piroshki?
> The former is basically a pie crust, the latter a very pliable dough made with
> eggs, water and flour, and maybe just a little salt.

I thought Pierogies were Polish and Peroski was Russian.  Both are small cases
of dough with meat, cheese, or vetetables used as filling.  I have use 
pizza dough for this but was disappointed. Pie dough is too flakey (like me).
A good recipe for the dough and fillings would be fun.  Is the end 
product deep fat fried, baked or *?*.  

Dan Emmorey
Cupertino

Newsgroups: rec.food.cooking
From: ned@ned.b17c.ingr.com (nina)
Subject: Restaurant Recommendations?
Reply-To: ned@ned.b17c.ingr.com
Organization: Intergraph Corporation
Date: Mon, 17 Aug 1992 23:07:59 GMT

Hi,

My husband and I are going on vacation in a couple of weeks to the 
San Francisco area and would like restaurant recommendations.  

We are going to stay in San Francisco for a couple of days, staying in 
Sausalito for a couple of days and going to the wine country, going to
Monterey for a couple of days then back to S.F before flying back home
to good old Tennessee.  As I've never been to that part of the country,
where are some good places to eat?   We like just about everything but
our favorites are seafood and Italian.  Inexpensive to moderate range 
prices, although we would like to eat in a pricier place for one night.

Any recommendations would be very much appreciated.  You may email or post.

Thanks in advance,

Nina E. Donath..........ned@ned.b17c.ingr.com
Intergraph Corp.......Huntsville, Alabama 
Newsgroups: rec.food.cooking
From: aec@acsu.buffalo.edu (Alistair Campbell)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Buffalo wings
Date: 20 Aug 92 02:21:48 GMT
Organization: State University of New York at Buffalo/Comp Sci

In article <1992Aug19.160934.2197@cs.chalmers.se> ahlberg@cs.chalmers.se (Christopher Ahlberg) writes:
>I've tried to do Buffalo Wings the way the make them at the local
>American-food style restaurant, but can't get it right.
>
>Does anyone out there have a good recipe?
>
>	/Christopher

Not really a recipe, but this is how I make wings.  My wife has been a
Buffalonian all her life, and she says they're pretty good.

Buy a bag of frozen party wings (pre-separated), and fry 10-15 of them
in vegetable oil until they are golden brown.  Drain with numerous
paper towels.

Make some hot sauce with equal parts of "Durkee RedHot Cayenne Pepper
Sauce" and melted margarine.  Or use 1 part to 2 parts for mild wings,
2 parts to 1 for very hot wings.  Or any other combination, whatever
suits you.  For 10-15 wings you'll need about 3/4 cup of sauce.

Take a big bowl with a lid and put the cooked wings and the sauce in
it.  Seal it.  Shake it until wings are coated with the stuff.

Serve with carrots and celery and blue cheese dressing and a cold
beer.

		Alistair

---
Alistair Campbell
Department of Computer Science
SUNY at Buffalo
From: zdem0a@hgo7.hou.amoco.com (Donna Martz)
Newsgroups: rec.food.cooking
Subject: Re: Berry Sauce
Date: 12 Aug 92 20:38:38 GMT
Organization: Amoco

SECBU@SLACVM.SLAC.STANFORD.EDU writes:

>In article <zdem0a.713564893@hgo7>, zdem0a@hgo7.hou.amoco.com (Donna Martz)
>says:
>>
>>William Smith mentions Raspberry Sauce in a chicken fried steak post.
>>Does anyone have a recipe for this?   We put a venison roast on the
>>pit this past weekend, and having lots of wild berries in the freezer
>>it occurred to me to try to make a sauce such as this, but I hadn't
>>a clue.  I'd like to come up with something that isn't very sweet.
>*******************************************************************
>I was watching Cooking at the Academy last weekend and the Chef
>of the day made a raspberry sauce.  It was so simple that it
>stayed with me.

>Fresh raspberrys, one cup water, and one cup sugar.
>Cook until done.  Then put through the "Chinese Hat"
>or other strainer.  Voila.  You have raspberry sauce.
>(I suppose you could adjust the sugar as you wish.
>I can't remember what he served the sauce with.
>Anyone see this show??
>Sharon

Obviously I didn't see the show, but probably was wondering about this 
sauce while the show was being aired.  What a strange coincidence!
Thanks for posting!
From: lindam+@CS.CMU.EDU (Linda Macaluso)
Newsgroups: rec.food.cooking
Subject: Re:  Gnocchi
Date: 20 Aug 92 22:40:09 GMT
Organization: Carnegie Mellon University


   My Italian grandmother makes (or used to) gnocchi with mashed potatoes; I
don't have a recipe, but if you look in "The New Basics" I think they have a
recipe.  You can also try any good pasta book or Italian cookbook.  It's not
that complicated, I think just mashed potatoes, flour, something liquid - 
eggs or milk, most likely.  One note:  I've seen some recipes for "gnocchi" 
that used cornmeal, and were supposed to be cooked in the oven...the first
time I saw it, I said, "That's not gnocchi!"
   The way my grandmother got them in those little shell shapes was to roll
a small ball of dough over the tines of a fork.
                                                            Linda
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Baking soda?
Date: Thu, 13 Aug 1992 17:05:36 -0500

I have a Krups coffee maker (an older model of Coffee Aroma 12, I think it is).
The reservoir has gotten a bit discolored with what appears to be black matter
that may come from a rubber gasket, or from the water.  I have to assume that
the heating coils or plate is a bit caked-over, as well.
 
I want to clean it -- what's the best stuff to do it with?  From cleaning
humidi-
fiers, I know that vinegar will remove the mineral deposits, but will also
cause
any rubber gaskets to leach a lot of black goop into the unit, also.  What
won't
cause that, but will clean the heating coil/plate?

NB: the instructions on the unit say to clean it with tartaric acid, but that's
not a readily available item in the US.
From: kaz@vineland.pubs.stratus.com (Karen Fegley)
Newsgroups: rec.food.cooking
Subject: Re: Let's all give a round of applause to...
Date: 19 Aug 92 14:57:35 GMT
Article-I.D.: transfer.5667

In article <1992Aug18.171250.7326@ncar.ucar.edu> ilana@kiowa.scd.ucar.edu  
(Ilana Stern) writes:
> ....Shankar Bhattacharyy.  Having a Real Chemist on rec.food.cooking is
> an amazing luxury -- imagine, actual facts on a newsgroup instead of
> just (well, in addition to) the usual parade of contradictory opinions!
> Shankar, your articles are a pleasure to read, and I always learn
> something interesting, useful, or delicious.  Thank you so much for
> the chemistry lessons and the Indian cooking information!
> 
> -- 
> /\        Ilana Stern DoD#009 | Whoever first said, "Things are seldom as  
they 
>   \_][    ilana@ncar.ucar.edu | seem," was wrong.  Things are usually as they
>       \_______________________| seem.  Otherwise, they wouldn't seem that  
way.

I second this opinion.  I think the newsgroup would be much less
interesting without the information Mr. Bhattacharyy provides us.

Karen
Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: Re: clay pot cookery ideas?
Organization: Gallaudet University
Date: Wed, 19 Aug 1992 02:38:52 GMT

In article <1992Aug18.103518.1@gallua.gallaudet.edu>, rlwilliams@gallua.gallaudet.edu writes:
> I have a clay pot but haven't used it. It's one of those you soak in water 
> then put your food in it then put it in the oven. It's supposed to make 
> moist and juicy food.
> 
> Does anyone out there use one? Any tips, recipies, thoughts?
> 
> rlwilliams@gallua
___________________
In my haste I accidently titled this "ex" so I'm reposting it in the hope 
of attracting a little more interest...

skip
===========
Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: Re: Artichokes : I need a hint
Organization: Gallaudet University
Date: Wed, 12 Aug 1992 15:05:51 GMT

In article <1992Aug12.052227.21613@hubcap.clemson.edu>, chrisb@hubcap.clemson.edu (Chris Behrens) writes:
> I tried to bake an artichoke this weekend. I followed the Joy of
> Cooking's method (kinda) and it ended up VERY stringy and tough
> (my garbage disposal wouldn't eat it.  looked like a bird's nest
> in there).
> The book said to blanch, stuff, and put on rack inside covered baking
> dish over hot water (everything in one dish).  I don't have a rack, 
> so I used a small bowl, and immersed the blanched, stuffed artichoke in
> some water in the bowl (oven safe pyrex) covered with foil and baked
> for an hour.  
> The little pink leaves in the middle were stickery (pointed) and tough,
> and the green outer leaves were tough and stringy.  The choke in the
> middle of the pink leaves wasn't tooo bad, but somewhat stickery as
> well.  The stuffing was good.  But that can't be all you fix an
> artichoke for. 
> 
> Hints Anyone ?   I read the group, so send e-mail, post, whatever 
> tickles your fancy if you feel so inclined.   Thank You. 
> -- 
> - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
> Chris Behrens       Greenville Technical College       Greenville, SC
> - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
>                      chrisb@hubcap.clemson.edu  
----
Ha... this could be a classic demonstration of the inadequacies of 
language... trying to explain to someone how to cook and eat an artichoke.
You can either boil them or steam them... about 30 - 50 minutes depending 
on the size. if a leaf pulls out easily, then it's done.

Pull out a leaf, dip it in Mayo (or melted butter) and scrape the lower 1/3 
over your bottom teeth. The inside of the leaf against the bottom of your 
teeth. What you scrape off is the food.  Go around the artichoke again and 
again until the leaves start to get flimsy. Then take them two at a time.
When they start to get really small, pull them all of at once, dip them in 
mayo and eat the top.

Now you're looking at the heart. In the middle is some thistly like 
substance. scrape that off with a spoon and throw it away. Now you're left 
with an artichoke bottom. Eat with mayo.

Hope I haven't missed any steps here...

(I never liked stuff artichokes anyway. this method is the TRUE artichoke 
lovers way.)

rlwilliams@gallua
Newsgroups: rec.food.cooking
From: soley@trooa.enet.dec.com (Norman Soley)
Subject: REQUEST: Bean Dip
Organization: Digital Equipment Corporation
Distribution: na
Date: Sat, 15 Aug 1992 21:48:44 GMT


We are trying to duplicate the bean dip served at the Clarkson House in 
Lewiston N.Y.  We have bullied a waitress there into admitting that this 
heavenly dip is based on (ugh) canned pork'n'beans. As far as we can tell, 
this delight also contains vinegar, tons 'o salt and likely some sort of 
steak spice and/or chili powder. Minced onion too. 

Sound familiar? We've narrowed it down but still don't have it so I'm 
imploring you to dig through mom's recipe cards and see if there is 
something there that might give us some direction (aside from the fine work 
of Ernie Mickler this kind of stuff just doesn't appear in cookbooks)

We thank you. The cat, who loves this stuff too, thanks you.
--
    Norman Soley, Specialist, Professional Software Services, ITC District
    Digital Equipment of Canada                   soley@trooa.enet.dec.com
    Opinions expressed are mine alone  and do not reflect those of Digital 
    Equipment Corporation or my cat Marge.
Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: Food Perversions (was Re: Grits (Was Re: What we eat))
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Sat, 15 Aug 1992 18:11:23 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

In <4DCIV9B@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:

>Like turkey slices with cranberry sauce ladled over.

I love cranberry sauce (made by boiling fresh cranberries) but I prefer to
ladle giblet gravy on my turkey. 

Dave
auwen@convex.com
Newsgroups: rec.food.cooking
From: apetty@dsd.es.com (Annie Petty)
Subject: Dutch Oven Cooking
Reply-To: apetty@dsd.es.com
Organization: Evans & Sutherland Computer Corp., Salt Lake City, UT
Date: Wed, 19 Aug 92 18:54:48 GMT


	Does anyone have the 'formula' of briquets (bottom
	and cover) for temperatures when cooking with a dutch
	oven.  

	Annie

Newsgroups: rec.food.cooking
From: cpalmer@dingo.rtp.dg.com ()
Subject: Re: How many cookbooks?  WAS Re: burgers
Date: Fri, 21 Aug 92 16:06:26 GMT
Organization: Data General Corporation, Westboro MA

In article <5666@transfer.stratus.com> kaz@vineland.pubs.stratus.com (Karen Fegley) writes:
>P.S.  Seems odd to me that so far there have not been any male
>      respondents to this thread.  Or do men not collect cookbooks?
>      (Just curious, guys.)
Hmmm. Well, I certainly collect 'em. Both the straight recipe kind
and the more literary kind.
I currently have 60+, and the collection continues to grow.
My family knows that a cookbook is a PERFECTLY satisfactory present
for birthday/Christmas (they have even been educated to ensure that
the gift is NOT one written by that M*rth* St*w*rt person!).
(or the Fr*g*l G**rm*t for that matter).
-------------------------------------------------------------------
Chris Palmer                            "Ashes to ashes,
Data General Corporation                 dust to dust,
Network Systems Development Division     If Lillee don't get you,
cpalmer@dingo.webo.dg.com                Thommo must!"
From: seb1@leia.dr.att.com (sharon badian)
Newsgroups: rec.food.cooking
Subject: Re: Food Perversions (was Re: Grits (Was Re: What we eat))
Date: 14 Aug 92 15:31:36 GMT
Reply-To: seb1@druhi.att.com
Organization: Bell Labs, Denver, CO.

In article <auwen.713718983@convex.convex.com>, auwen@convex.com (John David Auwen) writes:
|> I understand your feelings, though, because recipes which combine meat
|> with fruit tend to turn me off.  But I'll bet I'd like some of them if
|> I'd only try them once...

Oh, you're missing some good stuff! One of the best recipes I've had is one
for fruit stuffed pork loin from the America's Best cookbook. It's just
wonderful. Pork chops and apples are one of my favorite things also.

How do you feel about duck with fruit sauces (orange, cherry)? Not that it's
the only way to eat it, but it's one of the best in my opinion (though
this recipe for duck with porcini mushrooms will definitely go down as
the BEST duck I've ever made).

-- 
Sharon Badian
AT&T Bell Labs - Denver
seb1@druhi.att.com
Newsgroups: rec.food.cooking
From: chachra@ecf.toronto.edu (CHACHRA Debbie)
Subject: GOULASH RECIPE WANTED
Organization: University of Toronto, Engineering Computing Facility
Date: Sun, 16 Aug 1992 14:56:47 GMT

I had a great goulash at a Macedonian place some time ago and I was wondering
(actually, my SO and apartment mate was wondering...) if anybody has a 
recipe for it.  I would be eternally grateful if it were posted or mailed.

Thanks,

Debbie Chachra
chachra@skule.ecf.toronto.edu

From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Date: Thu, 13 Aug 1992 18:38:48 GMT
Subject: Re: Pink Peppercorns
Organization: HP Santa Rosa Site (NMD MTA MWTD)
Newsgroups: rec.food.cooking

>We have a tree in our back yard, a "pepper tree."  The berries
>are pink, and have a definite pepper-like aroma to them when
>cracked.
>
>We're wondering if these are edible pepper berries.

Might I suggest you take a small limb with leaves and peppers to a local
nursury and have them identify it befor you do any home experimenting.



-----------------------------------------------------------------
Don { Go Niners } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690
Newsgroups: rec.food.cooking
Subject: Recipe:  Bean Dip
From: warren@bbs.mdcbbs.com
Date: 21 Aug 92 07:55:18 GMT
Organization: KAMAN INSTRUMENTATION
Nntp-Posting-User: warren

This sounds similar to the pork and bean dip someone
requested.

Hot Taco Dip

1 c. sour cream
1/2 c. shredded cheddar or american cheese
1/2 tsp. instant minced onion
a 10 1/2 oz. can bean and bacon soup
2-3 T. dry taco seasoning mix

Mix well.  Microwave 2 1/2 min. or till hot,
stirring halfway through cooking.  Serve
hot.

I hope this comes close to what you wanted.
Connie
From: gt4417a@prism.gatech.EDU (SKELTON,JOEL PHILLIP)
Newsgroups: rec.food.cooking
Subject: Thai recipe request and fish sauce question
Keywords: thai fish sauce
Date: 18 Aug 92 19:13:44 GMT
Organization: Georgia Institute of Technology

I requested a recipe for pud see ew a while back and received
no response. Just lately I've seen a couple of pud thai recipes
posted so I thought I'd ask again. Anyone know how to make pud
see ew?

Also... How long does fish sauce keep? Does it go bad if kept 
in a house that gets pretty warm in the summer? How do you tell
if it's gone bad?

jps
bf
-- 
Joel Skelton   --    North Avenue Trade School, Dept. of Round Things
gt4417a@prism.gatech.edu   (ask for Scooter Technologies, and receive)
Newsgroups: rec.food.cooking
From: maura@mitre.org
Subject: WANTED:  CHOCOLATE RECIPES
Organization: The MITRE Corporation, Bedford MA 01730
Date: Fri, 14 Aug 1992 19:33:02 GMT

Hi everyone!  This is my first time posting and I hope it works okay.
 
Does anyone out there have basic, simple recipes containing LOTS of
chocolate?  I am a MAJOR chocoholic and would love any recipes you may
have on cakes, pies, puddings, trifles, etc.
 
Please either post or try responding to me at maura@mitre.org
 
Thanx in advance for any help you may be able to give me.  My heart &
tummy will be forever grateful.
 
Maura Shugrue                          Naturally, I speak on my own behalf
****Shug****                           and MITRE is not the chocoholic here.
 
 
 
 
 
 
Newsgroups: rec.food.cooking
From: T.D.Sadlier@massey.ac.nz (T.D. Sadlier)
Subject: REQUEST:  ICE CREAM RECIPES INCLUDING CONDENSED MILK
Organization: Massey University, Palmerston North, New Zealand
X-Reader: NETNEWS/PC Version 2c
Date: Sun, 16 Aug 92 21:14:07 GMT

Does anyone have any good icecream recipes which include a can of
condensed milk!!  I opened a can last night by mistake and my
husband can't remember a recipe he used to use which included
condensed milk.  Any suggestions would be appreciated!

Tanya Sadlier
Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: Re-use of vegetable oil
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Tue, 18 Aug 1992 19:22:59 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya) writes:

A lot of excellant information.  I found it very interesting.  I have
a couple of questions, though.

>The development of peroxide is easy to measure. If you leave an open
>bottle of a significantly polyunsaturated vegetable oil on top of a room
>heater overnight, the elevation in peroxide content is obvious. At that
>point you are talking about a few ppm peroxide at most.

How is it obvious?  By smell, appearance, or what?

>Saturated fats form peroxides very slowly. Truly saturated fats, of course,
>do not form peroxide at meaningful rates, but there ain't no truly
>saturated fats.

Does this mean that lard is more re-usable than, say, safflower oil?

Dave
auwen@convex.com
Newsgroups: rec.food.cooking