HDTenEightyP/NetNews huggingface dataset:
From: roder@cco.caltech.edu (Brenda J. Roder)
Newsgroups: rec.food.cooking
Subject: Re: Oven calibration
Date: 20 Nov 1992 22:34:42 GMT
Organization: California Institute of Technology, Pasadena
Distribution: rec
NNTP-Posting-Host: punisher.caltech.edu

margaret@infonode.ingr.com (Margaret Wiginton) writes:

>I have a GE stove/oven that doesn't seem to get hot enough.  For
>example, last night I made a cake that was supposed to bake
>for 50 minutes at 350 degrees.  It took about 25 minutes longer
>than that to get done.  Likewise, pies that should be ready in
>40 minutes take an hour or longer.  Should I just get used to it?

Buy an oven thermometer (made to sit on or hang from the racks) and 
check its temperature reading against your dial.  Then either learn
the adjustments to make (like my oven needs to be set just a bit
above the temperature I really want);  or find the instructions for
your oven and see if they include (like mine does) a description of
how to take the knob off and change the temperature alignment.  If
your oven is generally off by a set amount (like 25 or 50 degrees),
it probably just requires taking the knob off and rotating something
so that the right numbers line up.  Off may no longer line up, however.

-- 
-- Brenda (roder@cobalt.caltech.edu)
Thought before action, if there's time.
    _The Edge_  Dick Francis
Newsgroups: rec.food.cooking
From: mgraham@zia.aoc.nrao.edu (Maggie Graham)
Subject: Re: volume of postings here....
Organization: National Radio Astronomy Observatory, Socorro NM
Date: Fri, 20 Nov 92 22:03:45 GMT


	I second Kellie's response. Good talk and no flames is just what

I am looking for in this news group. (I recently quit reading 

rec.food.veg 'cause I just didn't feeling like putting up with the

childish nonsense anymore. ANd no offense to the overwrought moderator

of rec.food.recipes, but I don't get much out of that...) Sure there 

are lots of FAQ's, but its worth it to me to find the great discussions

here on zillions of other things! And we return you to your regularly 

scheduled Jellied Moose Nose....

maggie.
Newsgroups: rec.food.cooking
From: fend0001@student.tc.umn.edu ()
Subject: Re: Muffin Recipes and using your imagination
Organization: University of Minnesota
Date: Mon, 16 Nov 1992 22:29:45 GMT

In article <BxLpvz.Ju7@doppler.ncsc.org> shjnaga@ncsc.org (Rodney Shojinaga) writes:
>Oh darn it, I forgot to add...

[...]

>AND, all books are the same, you just have to change the plot a little and
>presto, zowee, you have instant fame and fortune.

[unnecessary venom deleted]

>Okay, okay, I'll shut-up.  I'm done.

Appearantly not.  Evidently all flames are the same.  (or at least all
your flames)  Just add personal attacks and venom, and presto! a follow
up to you own follow up.

Seriously, though, I want to know what prompted your second post?  You
simply restated the point of your first response, but added personal
insult and sarcasm.

Or is blatant hostility and rudness, rather than simple criticism, the
point of a flame?

>What do I add to my car to get a lombourghini???? 

It depends on the make of the car.

I can e-mail you a list of substitutions, if you can send me the original
recipe.  :)  

****************************************************************************
********************Fancy .sig under construction***************************
************************Please excuse the dust******************************
****************************************************************************
From: tdlg9831@uxa.cso.uiuc.edu (Tracey Dianne Layng)
Newsgroups: rec.food.cooking
Subject: Re: Need a food-related word with a TH in it
Date: 16 Nov 92 16:21:15 GMT
Article-I.D.: news.BxtHFo.32C
Organization: University of Illinois at Urbana

PLANCHAJ@ctrvax.vanderbilt.edu (Tony Planchart) writes:

>In <1992Nov16.113606.15266@mailhost.ocs.mq.edu.au> max@currawong.bhs.mq.edu.au writes:

>> 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?

>Don't we have a butterscotch toffee candy called Worthen's here in the states?
>Nonetheless, I am certain the th pronuciation is the same as in mother.  Can
>someone confirm this?

>Tony

They are called Werther's, and I would use the same TH as in mother to
pronounce it.

Tracey
From: ballt@ucs.orst.edu (Teresa Ball)
Newsgroups: rec.food.cooking
Subject: Re: Request: Candied Yams How-to
Date: 23 Nov 92 19:38:22 GMT
Article-I.D.: gaia.1erbveINNabg
Organization: University Computing Services - OSU
NNTP-Posting-Host: ucs.orst.edu


>In article <1ej61gINNc3e@gaia.ucs.orst.edu> ballt@ucs.orst.edu (Teresa Ball) writes:

>>Well, I don't like the regular candied yam, but yams do not taste at
[delete my recipe for yams]
>>Terry
 
jf@pacnet.wesleyan.edu (JOHN FINN) writes in reply:

>This sounds like what my sis in law desires! Would you say it's sweeter (or 
>less) than a standard candied yams dish?

They are considerably less sweet.  I swear I can feel my teeth rotting out
og my head just looking as the standard candied yams, let along eating them.

>Thanks!

Your welcome.

Terry
Newsgroups: rec.food.cooking
From: tjfeue@bb1t.monsanto.com
Subject: Re: How make Black Bean soup BLACK??!
Organization: Monsanto Company, St. Louis, MO
Date: Tue, 17 Nov 1992 19:35:43 GMT

In article <ARILD.92Nov9133257@milan.ims.uni-stuttgart.de>, arild@milan.ims.uni-stuttgart.de (Arild Hestvik) writes:
> Once many years ago I was at a pot-luck party in Cambridge, where someone
> from Central America had brought black bean soup. The soup was black, I
> think it had ham hocks (sp?) in it, and it was spicy. Great stuff. 
> 
> Since then I've tried to cook it many times myself, but there is one thing
> I can't seem to succeed in: making the soup *black*. The beans always turn
> out purplish-looking. I just can't recreate that original thing. 
> 
> Can anyone help me in maling the black bean soup truly black?

Get a gallon of flat black paint from the hardware store....  ;-)

Actually, are you dumping the soaking water before cooking them?
That might be the problem.  Cook 'em in the soaking water.

Ted Feuerbach - Scientific Systems Consultant
Disclaimer:     Monsanto didn't say this, I did!
Stupid Quote:   Money is simply alcohol in a 
                more easily transportable form.
                                           - Me
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Brown bags and turkeys
Reply-To: jazzie@cix.compulink.co.uk
Date: Sat, 21 Nov 1992 11:37:00 +0000

Ahhh... the old turkey in the brown bag trick!  I'm gonna make turkey 
at Christmas but unfortunately I can't find any store in England that 
provides brown bags... they are all those plastic carrier bags. 
Don't think they quite do the trick!  :-)

Jazzie
Newsgroups: rec.food.cooking
From: jhouge@craysea.cray.com (Jennifer Houge)
Subject: Re: bread machines
Keywords: bread
Organization: Cray Research, Inc. - Americas West
Distribution: na
Date: 17 Nov 92 14:59:28 CST

In article <1992Nov17.170952.12643@mips2.ma30.bull.com> brooks@granite.ma30.bull.com (Kathy Brooks) writes:
>Hi everyone,
>
>Recently I have noticed many articles regarding bread machines but
>until now, I never read them since neither I nor anyone I knew owned
>one.  Well my boyfriend and I went shopping this past weekend and saw
>a bread machine (Welbuilt) that was on sale for $120 (regularly $169).
>It had a timer and the salesperson thought the loaf would be around 1lb.
>My boyfriend thought this might make a wonderful gift for his parents.
>However, yesterday I read some articles in this newsgroup about bread
>machines and it concerned me, e.g. noise, ability to clean, and power
>of the motor.  I was wondering if someone would comment on this for me
>or perhaps send me some of the previous articles on the comparisons
>among bread machines.  E-mailing me is fine if you don't want to rehash
>already discussed topics on the net. Thanks in advance.
>
>- Kathleen
>
>E-mail address: K.Brooks@ma30.bull.com
>
Me too.  I haven't been keeping track and just last week-end my mother 
told me she was looking for a bread machine.  Please email any suggestions
or previous articles!!!

Thank you.

Jennifer Houge
jhouge@cray.com
>
>


Newsgroups: rec.food.cooking
From: germaine@cs.columbia.edu (Germaine L'Eveque)
Subject: Re: Do you all eat turkeys??
Organization: Columbia University Department of Computer Science
Distribution: usa
Date: Fri, 20 Nov 1992 13:34:47 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.
>[...]

Well, for my family it's always been Turkey for Thanksgiving, beef or maybe
pork for Christmas, shrimp & scallop creole for New Year's, and lamb for
Easter.

-- 
| Germaine A. L'Eveque                      germaine@cs.columbia.edu |
|  Phone:  (212) 939-7003 or (212) 854-8112     FAX: (212) 666-0140  |
|    Academic Records Administrator, Computer Science Department     |
|   Columbia University, 450-E Com.Sci.Bldg., New York, NY  10027    |
Newsgroups: rec.food.cooking
From: rusty@nssdc.gsfc.nasa.gov (Kenneth Hall)
Subject: Re: question about MSG
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA - Goddard Space Flight Center
Date: Mon, 23 Nov 1992 17:45:00 GMT

In article <1992Nov20.204642.10995@news.cs.indiana.edu>, "dave breece" <dbreece@cherry.ucs.indiana.edu> writes...
> 
>Could someone tell me what so horrible about MSG?  I honestly don't
>know, other than having people tell me it's bad for me.  But _why_ is
>it bad?
> 
>-- 
IMHO on word ---- SODIUM.


Newsgroups: rec.food.cooking
From: cwechter@cyclone.mitre.org (Christine G. Wechter)
Subject: Re: Do you all eat turkeys??
Keywords: Thanksgiving
Organization: Mitre Corporation, McLean, VA
Date: Mon, 23 Nov 1992 13:09:35 GMT


At Thanksgiving we always had turkey...this year I'm visiting my sister.
Her husband is making Lamb Goulash.  

At Christmas we usually had turkey again (but with fewer fixin's)
or roast beef.  Christmas is my birthday, and usually Mom makes whatever
the birthday person wants for dinner.  In recent years I've become 
less of a meat person and have started requesting vegetable lasagna, 
pizza, etc.  That never works, Mom still wants to do some kind of meat,
so we compromise...We'll grill steaks and chicken breasts (I don't
mind chicken) or she'll make a roast whatever and let me choose all
the veggies and side dishes.  One year I requested HoHo's for dessert
and she came through!  

Our holiday meals are usually late afternoon -- 5ish or so.  Have to leave
plenty of time in the evening for snacking on leftovers!


Newsgroups: rec.food.cooking
From: casey@well.sf.ca.us (Kathleen Creighton)
Subject: Re: Roasting Turkey in Bag?
Organization: Whole Earth 'Lectronic Link
Date: Mon, 23 Nov 1992 16:32:51 GMT


I always cook turkey in the Reynolds oven bag.  Last year I accidentally
found out that if you leave it in the oven for longer than it should take
to cook, the meat literally falls off the bones.  Which is a bonus for
packing up those leftovers.

So it would seem to me that you'd first have to overcook the bird before
opening the bag to crisp the skin or you'd run the risk of drying the
turkey out.  And since incredibly delicious, moist turkey is the reason
for doing it in the first place . . . you'd probably also want to baste
it to hasten the crispy process.
From: gunawara@lafcol.lafayette.edu (Asela Gunawardana)
Newsgroups: rec.food.cooking
Subject: hors d'oeuvres (sp?)
Keywords: Easy, quick
Date: 18 Nov 92 02:21:36 GMT
Organization: Lafayette College, Easton PA


	Does anyone have any recepies for relatively quick and easy
to make hors d'oeuvres?  They have to be quick and easy as we're hosting a
party for a large group of people, and they would appreciate it if they 
tasted good too!!!!
	Please E-mail any recepies to gunawara@lafcol.lafayette.edu

Thanx,
Asela G.
Newsgroups: rec.food.cooking
From: bmiller@brahms.udel.edu (Beth Miller)
Subject: Re: Do you all eat turkeys??
Organization: University of Delaware
Date: Mon, 23 Nov 1992 20:27:40 GMT

For Thanksgiving we always have turkey and the menu is usually:	
turkey with gravy
mashed pototoes
candied sweet potatoes
asparagus-green pea casserole
apple sausage stuffing
oyster dressing (not bread, its a white sauce made with the oyster liquor
and of course the oysters)	
coleslaw
rolls
celery with green and black olives
pumpkin pie and mincemeat pie with whipped topping

For Christmas Eve it used to be traditional Philadelphia Pepper Pot but
since it takes two days to make and my mother is gone, none of the kids
have taken up the tradition.  

For Christmas we used to have turkey but have changed in recent years to
roast beef or lamb.  	

BTW, We always eat our Thanksgiving or Christmas dinner late. Usually
around 7:00 although this may also change since we all have young children. 

Hoping someone will feel ambitious in my family and make pepper pot
because I love the stuff although it is an acquired taste.
From: lm03@ns1.cc.lehigh.edu (LINDA E. MUCKEY)
Newsgroups: rec.food.cooking
Subject: Cooking a turkey breast side down?
Date: 19 Nov 92 20:33:59 GMT
Organization: Lehigh University

It makes sense that cooking a turkey this way would make the breast meat
jucier, but I stuff my turkey.  Do you upside-down cookers stuff yours?  If
so, how do you keep the stuffing from falling out?  I can see how to prevent
it from falling out of the neck cavity by stitching it shut or something, but
what to do about the major cavity underneath the breast?

As Thanksgiving is closing in fast, please respond ASAP.

Thanks!

Linda
From: aliki@nova1.stanford.edu (Alexandra Schmidt)
Newsgroups: rec.food.cooking
Subject: Re: Crispy French Fries
Date: 19 Nov 1992 01:02:59 GMT
Organization: Stanford University
NNTP-Posting-Host: nova1.stanford.edu

In article <1992Nov16.195346.27366@linus.mitre.org> Bedford, MA (bgt@mitre.linus.org) writes:
>Would someone please tell me what the trick is to 
>making crispy frenchfries? My fries always seen to
>come out soggy and soft. I think I have the grease
>hot enough...Maybe not...
>
>Please help...

You've got the first part of it right (oil has to be hot enough; I think
370 is the magic number but we just check the deep fat thermometer and
make sure the mercury reaches the correct line).  We use a trick from
'The Joy of Cooking' to eliminate limp fries--you cook the potatoes in not
one frying but two, draining them on paper-towel-covered newspaper in
between.  The first frying is done when they are pale yellow; drain them,
fry the next bunch of raw potatoes to the pale-yellow stage, etc. Then the
second time around you fry them golden.

A little more work, but boy are they good.  Every Passover when my husband
and I get the crunchy-starchy cravings we make a disgustingly big batch of
these and that usually kills the craving for the rest of the holiday.

			. . .Alexandra

Newsgroups: rec.food.cooking
From: mje@pookie.pass.wayne.edu (Michael Joseph Edelman)
Subject: Re: The politics of economics and food (wa
Reply-To: mje@pookie.pass.wayne.edu
Organization: Wayne State University
Date: Mon, 23 Nov 1992 15:23:51 GMT

In article E6E86F40@Msu.oscs.montana.edu, oopcv@Msu.oscs.montana.edu writes:
>In article <1992Nov21.174338.12846@panix.com>, patth@panix.com (Patt Bromberger) writes:
>>In article <1992Nov20.151259.26741@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
>>>In article <sf2Z6Zy00iUzE1Z0gI@andrew.cmu.edu>, Joy Banks <jbcn+@andrew.cmu.edu> writes:
>
>>The recent string on feeding a family on $20/week might be an
>
>I read an article that said the cheapest you could go for a family of four
>(two adults, two young children), was $89 per week, and still be nutritionally
>balanced.  And, they were using most of the same suggestions that came up here.

I had a professor in grad school that once cut me off sharply when I began a question
with "I read an artical that said..." ;-)  That $89 figure doesn't mean much unless
there is some accompanying information regarding what it buys, or what standards
are used for "balanced" and so forth.
 
You could live on rice, soy sauce and a few vegetables for $20/week. Many have
done so in other lands. I can buy long grain rice in bulk for $0.40/pound. A pound
with provide four servings as part of a main course. Brown rice will provide a
lot of required nutrients. 4 people x 3 meals x 7 days = 84 meals; that's 21 pounds
of rice, or $8.40. Add $2.00 for the week's soy. That leaves $9.60 for vegetables.
That'll buy you 20-40 pounds of onions, cabbage, bok choy and similar vegetables.
More than enough. Yes, it's monotonous, but an awful lot of the world lives on
a similar diet.
               --mike
From: peter@taronga.com (Peter da Silva)
Newsgroups: rec.food.cooking
Subject: Re: RECIPE: Grape Nut Cereal Muffins
Date: 19 Nov 92 11:30:06 GMT
Organization: Taronga Park BBS

Dawn Scotting writes:
>Can you please tell me what Grape Nuts are? I take it they are
>some sort of cereal?

Grape Nuts are sort of like the "grit" in a very coarse sandpaper, made
of some ostensibly edible material completely unrelated to grapes. I
would recommend that the next time you're getting ready to use vegemite
to resurface your driveway, you mix some grape nuts with it to improve
traction.
-- 
true(<<VV$@\\$'&O 9$O%'$LT$&$"V6"$&$<4$?'&$ #I&&?$=$<<@)24 24 scale 3 21 moveto
{dup 36 eq{pop not}{dup 7 and 4 sub exch 56 and 8 div 4 sub 2 index{rlineto}{
rmoveto}ifelse}ifelse}forall stroke pop showpage % Have you hugged your wolf...
From: rjarecki@balboa.eng.uci.edu (Robert Jarecki)
Subject: Re: Request: Candied Yams How-to
Newsgroups: rec.food.cooking
Organization: University of California, Irvine
Date: 20 Nov 92 21:04:24 GMT

In article <jf.37@pacnet.wesleyan.edu> jf@pacnet.wesleyan.edu (JOHN FINN) writes:
>
>I"ll take your word for it! [the alternative--having actually to try them--
>is unthinkable! :-)]  
>
It is unfortunate that you have given up your evident previous habit of
trying new things.  Since you have apparently tried things like learning
English and how to read and write which were at one time new to you,
it would seem you have lost the habit of curiosity.  Such an asset in a
University environment!

>To my (admittedly offbeat) way of thinking, yams are like okra in that both 
>are disgusting in their tubularity and, presumably, taste. On the other 
>hands, yams don't have hair on them, like okra.
>
Do you only eat sperical and cubic food?  Are carrots, potatoes (which are
shaped much as are yams), string beans, bananas, and all other foods of
a cylindrical shape strictly excluded from you diet because of their 
digusting tubularity?

>By the way, is it true that okra is good for reducing high blood pressure?
>
>Still looking for a candied yam recipe....
>
>John E. Finn
>Wesleyan University
>
>"Ever notice that yam is spam with the `sp' and with a `y'"?
Is this more especially significant than:
			clam
			ham
			ram
			???????????????

Bob


Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: Candy Bar Memories
Organization: Clemson University, Clemson SC
Date: Wed, 18 Nov 1992 02:55:32 GMT


Oh boy!  Won't be long til we'll hear all about Lick'm Sticks, Pixie
Stix, and all that other nostalgic stuff.  :)

About candy bars... I miss Marathon bars.  Those with the braided
looking caramel coated in chocolate.

I also miss those long bubble gum sticks.  They came in all kinds of
flavors.  Great for little leaguers.  Boo hoo hoo... :(     
-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
Newsgroups: rec.food.cooking
From: patth@panix.com (Patt Bromberger)
Subject: Re: HELP:  Wedding food
Date: Sat, 21 Nov 1992 17:47:28 GMT
Organization: PANIX Public Access Unix & Internet, NYC

In article <1992Nov20.160622.25461@Armstrong.EDU> lois@Armstrong.EDU (Lois A. Houston) writes:
>
>Well, I just got married last month and we had a small budget, too.
>
>What I did was ask my aunt to help organize the reception.. That was the
>smartest thing I did, letting her worry and make the decisions - I had
>enough to worry about as it was!
>
>But anyway, what we did was a "self-catered" reception.  My grandmother wanted
>to cook a traditional Italian spaghetti dinner-reception, like she did for
>my mother's wedding so many years ago.  So, I said okay.
>
> [deleted]  

Your wedding sounds wonderful!

I hope it's an indication that "family and ethnic-type" wedding
receptions are now ** in ** and party planners, trendy spots to
hold weddings (rather than in your own backyard or in the town's
community center) are out!

With my own daughter nearing the age of wanting a huge wedding 
reception I'm rather looking forward to having everyone participate,
as you did - it makes for fond memories and years and years of
Sunday dinner table stories to pass on to generations about so and
so's wedding!


-- 
Patricia Ann Bromberger                            patth@panix.com
This quote borrowed from: Gary.Petraccaro@f12.n2610.z1.fidonet.org 
... "It matters not so much what you sing, but why..." J.S. Bach

Newsgroups: rec.food.cooking
From: l461000@portal.lasc.lockheed.com (Rick Carter)
Subject: Re: volume of postings here....
News-Software: VAX/VMS VNEWS 1.41    
Organization: Lockheed Aeronautical Systems Co. - Rye Canyon
Distribution: usa
Date: Fri, 20 Nov 92 16:14:11 GMT

In article <1992Nov19.125441.1@cubldr.colorado.edu>, matthews_k@cubldr.colorado.edu writes...
>In article <1992Nov19.145157.28933@news.columbia.edu>, lpl@cunixb.cc.columbia.edu (Leonard P Lidov) writes:
>> I've just rejoined the netnews community after an extended period away from
>> e-mail.  It seems to me that the volume of stuff here has gotten unweildy.
>> When I first started reading rec.food.cooking about three years ago,
>> people were just starting to use rec.food.cooking.recipes for recipes, and
>> keeping the discussion here to more generalized topics (where do you get a 
>> breadmaker, etc.) Now, nobody seems to be posting anything to "recipes" and
>> so I have to wade thru 100+ postings a day to look for interesting recipes
>> and/or recipe requests.  
>> 
>> Do other people have a similar reaction?  
>> 
>> Thanks!
>> 
>> Len Lidov (lpl@cunixb.cc.columbia.edu)
> 
>NO!  Absolutely not!  I love this group, it's almost the only one I read any
>more, because there are almost never flamewars or other such nonsense.  If I
>am not interested in a particlar subject, I just NEXT on to the next post,
>and keep reading.  The mixture of recipes, trivia, humour and information is
>wonderful.  I have gotten a few much-needed belly-laughs over the lunch hour
>of many a bad day from this group.  I have no problem with the volume, even if
>it does sometimes take all of my lunch-time to go through it all.  My heartfelt
>appreciation to all the nice people on this group!
> 
>Kellie M-S
>internet::matthews_k@cubldr.colorado.edu

Kellie, I don't think anyone could have said it better, this is a great group!
Newsgroups: rec.food.cooking