HDTenEightyP/NetNews huggingface dataset:
From: lewisg@iccgcc.decnet.ab.com (TEMPORARILY METABOLICALLY ENABLED)
Newsgroups: rec.food.cooking
Subject: need recipe for zucchini bread
Date: 12 Aug 92 11:00:09 EST

looking for a good zucchini bread recipe.....prefer the bread to be moist
I had some last week and it was great...but can't locate the person with
the recipe...I know it contained sour cream?????
Newsgroups: rec.food.cooking
From: charleen@ADS.COM (Charleen Bunjiovianna)
Subject: Re: Berry Sauce
Keywords: Berries
Organization: The Original Estrogen-Crazed Lust Bunnies
Date: Wed, 12 Aug 1992 20:24:13 GMT

In article <zdem0a.713564893@hgo7> zdem0a@hgo7.hou.amoco.com (Donna Martz) writes:
>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.
>Thanks in advance.

Rose Levy Beranbaum has a marvelous recipe for raspberry sauce/puree
in _The Cake Bible_.  It uses fresh lemon juice, which really brings
out the intense raspberry flavor.  This is strong stuff, but not very
sweet.

Charleen

--
Shower radios, now there's an idea.  There's no better place to dance
than on a slick surface next to a glass door.  -- Jerry Seinfeld
From: dgg@llcn2.jhuapl.edu (Dave Gawron)
Newsgroups: rec.food.cooking
Subject: Re: How to store Garlic?
Keywords: garlic
Date: 21 Aug 92 14:52:47 GMT
Distribution: na
Organization: Johns Hopkins University

In <1992Aug20.203359.5886@ima.isc.com> joe@ima.isc.com (Joe Chapman) writes:

>[...]
>
>I believe there were some cases of botulism in the US last year
>traced to garlic being stored in oil.

Alright now, I've heard this rumor repeated several times in this group, yet no
references are ever given.  I checked several of my cookbooks and herb books,
but could find no warnings about garlic stored in oil.  In fact, several books
gave recipes for flavored oils which included garlic!  Can anyone provide valid
references which either confirm or deny this rumor?

Joe, I'm not flaming you, I simply want to get to the bottom of this.  ;-)

-Dave-
From: sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: cumin & coriander seed <--> powder conversion
Date: 15 Aug 92 01:25:30 GMT
Organization: NYU Stern School of Business

In article <1992Aug14.150446.21717@dragon.acadiau.ca> 890232a@dragon.acadiau.ca (Steve Astels) writes:

>I've got quite a few recipes that call for cumin & coriander seeds.  Is there
>any quick & easy ratio?  I could just do a 1:1, I suppose... ?

I'm not sure just what you mean, but here goes anyway, with stated
assumptions.

I don't think the recipes call for whole seeds in the same breath.
Typically, they would specify the quantities separately. I would.

So that leaves us with powders.

The powders could be for the raw spices. In that case, I would still expect
them to specify the quantities separately.

They may be speaking of the roasted spices. In this case, the mixture gets
specified, in most cases, i.e. people don't say, "Ground roasted cumin, and
ground roasted coriander." They just , "Ground roasted cumin and coriander,
x tsp."

For this purpose, about 1:1 is fine. The usual technique is to dry roast
the separate WHOLE seeds, using a heavy pan, without letting things burn,
then transfer the roasted seeds onto a cool container, so that they cool
off quickly. Let the seeds cool, then grind together. A coffee grinder,
blade type, is fine.

If you try to roast them together, the cumin will burn, and the coriander
will stay uncooked. The cumin seeds are small, and they settle to the
bottom, between the coriander seeds, and they cook very much faster.

- Shankar
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Newsgroups: rec.food.cooking
Subject: Re: three, three, three posts in one!
Date: 19 Aug 92 13:19:15 GMT
Distribution: na
Organization: University of Virginia

Jicamas.  My only introduction to this tasty vegetable was
through my older sister, who discovered them while living in
Florida.  she juliennes them and puts them over tossed salad.
The mild flavor and the cruch add something nice to the salad,
IMHO.

--
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
+ aan3q@poe.acc.Virginia.EDU | God may be subtle, but He isn't  +
+   I speak only for myself. | plain mean.   --Albert Einstein  +
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
From: MPRK@db1.cc.rochester.edu (MARGARET R. PARKER)
Newsgroups: rec.food.cooking
Subject: re: FUN MENUE
Date: 20 Aug 92 20:01:48 GMT
Organization: University of Rochester, Rochester NY
X-News-Reader: VMS NEWS 1.11


A quick and easy "fun" dinner is a make your own pizza party. Just buy
the small Boboli shells and have lots of different toppings for 
people to use. And for desert, you can do a make your own sundae, with
lots of different toppings in squeeze bottles. These ideas are from
a Bon Appetit magazine from a couple of months ago.
Newsgroups: rec.food.cooking
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Subject: Re: Stuffing Recipies?
Organization: University of Virginia
Date: Fri, 14 Aug 1992 14:40:36 GMT

I second that suggestion.  Oranges and onions quartered make it
taste very fine too!  We did this over an open fire on a
camping trip once.  My sister and I sat holding the green wild
plum branch on which the chicken was spitted, moving around and
around the fire every time the wind changed so as to stay out
of the smoke!  It took a long time, and we were ravenous by the
time it finished, but *oh* it was good!  We ate long after the
other campers had finished their hamburger helper, and they
walked by gazing longingly at our fair even so.  Hee hee!

Try looking up rice stuffings in various Thanksgiving
cookbooks, or other cookboods featuring country/rustic fare.  A
mixture of wild and brown rice flavored with pecans and onions
and a bit of orange zest is very good.  You can experiment with
putting chopped prunes in it too, and chicken is always good
with a cherry jam and mustard glaze on the outside.  At least I
think so. (My family agrees.)  Just mix up a couple tablespoons
of each and brush over the top of the chicken (add a little
oil or melted butter to the mix).

Bon apetit!

--
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
+ aan3q@poe.acc.Virginia.EDU | God may be subtle, but He isn't  +
+   I speak only for myself. | plain mean.   --Albert Einstein  +
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Newsgroups: rec.food.cooking
Subject: Re: Recipes For The Cooking Inept??
Date: 20 Aug 92 18:35:56 GMT
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA

In a recent rec.food.cooking article, beowulf@wam.umd.edu (amealuh) wrote:

>this may be wholly inappropriate of me, but does anyone actually HAVE any 
>recipes for the cooking inept, rather than just an extended discussion
>of what temperature one should cook a bird at?
>beowulf

Here's one:


   Estofada (convenience food version)

   1 1/2 lbs stewing beef, in 1" chunks
   1 12 oz can beef broth
   1 8 oz jar tomato salsa (the hotter the salsa, the spicier the stew)
   1 8 or 12 oz can crushed tomatoes (used chopped stewed tomatoes with
     the can juice if you can't find the crushed kind)
   1/4 cup red wine
   1/4 cup red wine vinegar
   1 tsp pepper
   1 tbsp olive oil
   1 yellow onion, chopped

   Put a heavy 4 quart saucepan on the stove and turn the heat to high.
   Let the pan heat for 2 minutes and add the oil to it. Put the meat in
   the oil and stir it around until it is brown. Put everything else in the
   pan and turn down the heat. Cover the pan and let it simmer for 45
   minutes. Remove the cover. Add a cup of water and stir it in. Bring
   the sauce to a boil and continue to cook until the sauce cooks down
   and everything is sort of falling apart and mushing together.

   This is a Mexican-style stew. If you cook it as directed above, serve it
   with rice, sour cream and chopped cilantro to garnish it. Or you can
   stir it carefully and cook it until the sauce has more or less disappeared
   and you have a very dry mixture left. To serve this, follow these steps:

    -- melt a little butter in a frying pan
    -- place an 8" flour tortilla on the butter
    -- spread 1/2 cup of the estofada on the tortilla
    -- sprinkle 1/4 cup grated cheddar cheese over the meat
    -- sprinkle 1 tbsp chopped scallion greens and 1 tsp chopped cilantro
       over the cheese
    -- place another tortilla on top of the greens, making a sandwich
    -- when the bottom is golden brown, flip the sandwich over and cook 
       the other side
    -- repeat until you have as many sandwiches as you have people coming
       to dinner
    -- cut each sandwich into six wedges and serve with a tossed green salad
       and sour cream

-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sq.com
Newsgroups: rec.food.cooking
Subject: Re: Could everybody cross-post recipes to rec.food.recipes?
From: gary@cdthq.UUCP (Gary Heston)
Date: Mon, 17 Aug 92 21:35:08 CDT
Organization: Garys' Home for Obsolete Computers

jchokey@leland.Stanford.EDU (James Alexander Chokey) writes:

> In article <10272@sun13.scri.fsu.edu> nall@sun8.scri.fsu.edu (John Nall) writ
> >  As to why there have not been any postings on rec.food.recipes for
> >  months, I venture to guess, without knowing, that the moderator is
> >  busy doing other things (like earning a living), rather than nothing
> >  having been submitted.  The life of a moderator is thankless!
> 
> 	I don't know either.  If your guess is, in fact, correct, then the
> moderator should step down.  Moderating a newsgroup understandably is a 
> lower priority than earning a living or spending time with one's family--
> but it is a real responsibility.  If someone does not have enough time to
> moderate a newsgroup, then he or she simply should not be a moderator. 
> I don't mean this in a nasty or vindictive way--  I just mean that someone
> should not be a moderator if they don't have the time to moderate the 
> newsgroup properly.

I believe the new moderator had three or four things hit at once; she
mentioned in a posting a office move in the middle of a priority 
project mixed in with a bout with the flu while trying to start up
moderating the newsgroup. She has posted some recipes since taking
over, in any case, and is certainly trying.

While I see several people commenting about her stepping down, I 
haven't seen anyone at all offering to take over. Hmmmm?

> 	Whether this is or is not the case with rec.food.recipes, I do not
> know.  Perhaps people have simply stopped sending recipes since none have
> been posted--  sort of like a viscious circle.  

Perhaps. I'm sure Mary has a backlog, though, and when she starts
posting them, that should get the submissions flowing again.

> 	Just curious--   does anyone know what the rational for having
> rec.food.recipes be a moderated newsgroup was in the first place? 

Because A.E. Mossberg wanted it that way, since he was the sponsor of
the group, initiated the RFD & CFV, and handled the vote. You're free,
of course, to start a competing unmoderated group, if you wish. Just
make sure you realize what you're getting into when you take on a 
newsgroup vote.....

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: wwf@oz.plymouth.edu (Dr. Wavell Fogleman)
Subject: Re: Books about food
Reply-To: wwf@oz.plymouth.edu (Dr. Wavell Fogleman)
Organization: Plymouth State College - Plymouth, N.H.
Date: Wed, 19 Aug 92 23:52:33 GMT

I am currently reading "Why We Eat What We Eat" by Raymond Solokov,
oops, that's Sokolov, and I think you would all enjoy it.  It is subtitled
"How the Encounter Between the New World adn the Old Changed the Way Ecveryone
on the Planet Eats".  Published in 1991 by Simon & Schuster.
From: mlb@CISCO.COM (Marcia Bednarcyk)
Newsgroups: rec.food.cooking
Subject: Re: The care and feeding of roasts....
Date: 20 Aug 92 21:30:24 GMT

In article <10361@sun13.scri.fsu.edu>, nall@sun8.scri.fsu.edu (John Nall) writes:
|> This is not sufficient!  Don't different cuts require 
|> different techniques?  Some are definitely tougher than others.

Yes...but the techniques you're talking about are not roasting: they're 
braising or broiling or pot roasting. My understanding is that by definition, 
a roast is a cut of meat that can be roasted as you described. If it's too
tough or whatever to be cooked that way, it's not really a "roast", and you
should cook it some other way.

One of joys of really roasting roasts is that it IS so simple to do.

------------------------------------------------------------------------------
Marcia Bednarcyk                                        ADDRESS: mlb@cisco.com
"Sweaty Snugglebunnies."
"... the meaning of life is to be happy, try not to hurt people, and hope
you fall in love."
From: oopcv@Msu.oscs.montana.edu
Newsgroups: rec.food.cooking
Subject: Re: To Peel or Not to Peel?
Date: 13 Aug 92 18:06:46 GMT
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University

In article <19254@drutx.ATT.COM>, seb1@leia.dr.att.com (131010000-BadianS(DR1510)43) writes:
>|> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
>I peel potatoes because the highest concentration of solanaine is contained
>in the peel. This is obvious when a potato is green, but even non-green
>potato peels contain solanaine. It's a poison, not something you want to
>ingest a lot of. If you eat the peels infrequently, it's not a big deal, but
>if you eat them regularly it isn't real good for you. Also, for children

I'm doomed.  I've been eating potato peels for almost 30 years....
Newsgroups: rec.food.cooking
From: latta@tc.fluke.COM (Jack Galloway)
Subject: Bread Preservative
Keywords: Preservative
Organization: John Fluke Mfg. Co., Inc., Everett, WA
Distribution: usa
Date: Thu, 20 Aug 1992 18:44:56 GMT

I bought a Panasonic Bread Machine about 4 years ago and have
been very pleased with it's performance.  Considering how many
loaves I have run through it, it should be about paid for by now
with the first loaf costing about $300 if you get my drift. 
Anyway, I have tried many recipe variations including
prepackaged bread mix, that's a little spendy, and am curious
about adding a preservative to the ingredients.  The prepackaged
stuff stays soft and moist while typically the scratch bread
starts getting stale or looses moisture sometime during the night
of day 3.  I have added malt to the recipe per recommendations in
the King Arthur catalog but it doesn't seem to help much.  So my
question to the experienced Baker's out there is:  "Is there a
food preservative available I can add to the bread dough that
will retard staleness?"  Any help would be appreciated.

Jack


-- 
Jack Galloway              latta@tc.fluke.COM       (206)356-5988
John Fluke Mfg. Co., Inc.  P.O. Box 9090 M/S 269E   Everett, WA   98206
From: sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Baking soda?
Date: 14 Aug 92 00:47:44 GMT
Organization: NYU Stern School of Business

In article <713743277.F00004@blkcat.UUCP> Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:
>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.
> ................
>NB: the instructions on the unit say to clean it with tartaric acid, but that's
>not a readily available item in the US.

Use cream of tartar, which is, if I remember right, potassium bitartarate,
which means that half the acid has been neutralized, tartaric acid being a
dibasic acid, i.e. with two carboxyl groups. Bitartarates are only slightly
less acidic than tartaric acid itself, in terms of pKa, for them as cares,
but the available acid, of course, is exactly half that available in
tartaric acid, so you need twice as much.

You will want to rinse well afterwards, in either case.

I make no suggestion that tartaric acid or a bitartarate is the solution to
your problem. All I'm saying is the bitartarate will work almost as well.

- Shankar
From: aec@acsu.buffalo.edu (Alistair Campbell)
Newsgroups: rec.food.cooking
Subject: Re: burgers
Date: 20 Aug 92 02:29:40 GMT
Organization: State University of New York at Buffalo/Comp Sci

I have a friend who puts a raw egg into each of his hamburger patties
(1/3 lb jobs) before cooking them, to keep them moist.  I have to
admit they turn out really well.

		Alistair

---
Alistair Campbell
Department of Computer Science
SUNY at Buffalo
Organization: Doctoral student, Psychology, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Wed, 12 Aug 1992 15:09:02 -0400 
From: "Marcie A. Wallace" <mw0o+@andrew.cmu.edu>
Subject: Pierogies

After having lived in Pittsburgh for four years I have developed a taste
for pierogies.  I'd like to try making them myself.  

The filling seems fairly easy, but does anyone know how to make the
"skins"?  Is it just standard pasta, or something else?

Any pierogie recipes appreciated!

Thanks!
Marcie
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: Oldest Restaurants in America/World
Organization: Wayne State University, C&IT
Date: Thu, 13 Aug 1992 12:44:01 GMT

In article <1992Aug10.162819.7652@viewlogic.com>
brad@buck.viewlogic.com (Bradford Kellogg) writes:
 
      [...]
>I don't remember the name of it, but there is a place around the corner
>from the Notre Dame Cathedral in Montreal, Quebec, that is supposed to
>be one of the (if not the) oldest continuously operating restaurants in
>North America. The building itself dates back to the 1600's. It looks
>and feels quite medieval, and the food (quasi-French) is very good
>indeed.
 
I've been trying to remember the name of that restaurant, too. I had dinner
there at a SIGUCCS conference 5 or 6 years ago. It was originally an estate,
and still looks like one outside. Beautiful place. As I recall the prices
were very reasonable.
 
        --mike
Newsgroups: rec.food.cooking
From: popcorn@grex.ann-arbor.mi.us (Valerie Mates)
Subject: small quantities of stock (was Re: Books about food)
Organization: GREX Public Access Unix +1 313 761 3000
Date: Sat, 15 Aug 1992 03:28:17 GMT

In article <kiran.713763341@bronze.ucs.indiana.edu> kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:
>oliver@baobab.CS.Berkeley.EDU (Oliver Sharp) writes:
>
>>[Alice Waters] frowns on freezing home-made stock, because 
>>you ought to make it fresh every time you need it.  I'd try to stick 
>>to that in running a restaurant, but it isn't very realistic for the 
>>rest of us.  
>
>Actually, quite the opposite.  It is quite reasonable for the rest of
>us, who only need a bit of stock.  Restaurants use incredible amounts
>of it.  (And it is possible to make exquisite stocks with commercial
>bases, a local restaurant does it every day.)
>

Stock has always seemed like too much hassle.  I always substitute
plain old water.  This works fine for me, but it always seems that stock
wouldn't be as popular as it is without being a big improvement on using
just plain water.

Has anybody out there got a *simple* vegetarian stock recipe that can be
adjusted for varying small medium or large quantities of stock?

Thanks!

ps.  I'm definitely not organized to save my potato peelings in the fridge
for days before making stock, so i'd like to avoid recipes that require
food scraps.

Thanks again!

-- 
----------
Valerie Mates
popcorn@grex.ann-arbor.mi.us

Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Recipes For The Cooking Inept??
Organization: Taronga Park BBS
Date: Fri, 14 Aug 1992 08:35:31 GMT

In article <1992Aug13.185405.2802@sqwest.wimsey.bc.ca>, marcy@sqwest.wimsey.bc.ca (Marcy Thompson) writes:
> In a recent rec.food.cooking article, Stephanie da Silva wrote:
> 
> >Second is turning your oven on and leaving the house.  This is not
> >a very wise move as instead of coming home to the aroma of roast
> >chicken, you could very well come home to a burnt down house.
> 
> It is no more unsafe than leaving a crock pot on. Remember that you
> are leaving the oven on a very low temperature. 

Ooo.  I'm sorry, but now I have got to preach.
Leaving on any appliance and especially a heat generating one unattended
is creating a fire hazard.  Some claim the risk is low, but the risk
is still there.  Sure, it's a low risk if one only does it on occasion,
but the more often one does it, the greater the risk becomes.  One
time I plugged in an electric skillet to let it heat up.  The skillet
didn't heat up but the cord got very hot.  Good thing I was there.
Had to throw out the cord (I had a spare).  This appliance was only 
about 5 years old and probably had been used maybe 20 times.

A lot of people think appliances like crock pots, bread makers,
coffee makers and rice cookers were designed to be operated with a
minimum of attention.  If you read the product literature on any
appliance, it'll state quite clearly not to use it unattended.  This
is so if your house burns down because the cord shorted out when
you weren't there, you can't sue them because they didn't warn you.
If you ask me, I honestly think that it's a fairly stupid move to
leave any appliance and especially a heat generating one unattended.

But now I suppose I'm going to be lumped into the same catagory of
people who are afraid to eat raw eggs because they're afraid they
might contract salmanella.  (sigh)
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
 "If I had to be a breakfast roll, I'd rather be a cheese danish!" -- Monty
Newsgroups: rec.food.cooking
From: jrs@poe.acc.Virginia.EDU (Janet R. Starosta)
Subject: Softening Tortillas
Organization: University of Virginia
Date: Wed, 12 Aug 1992 13:35:38 GMT


I've found that the best way to soften tortillas is
to boil about one inch of water in a large skillet.
Then, put a splatter guard (one of those screens, with
a handle) on top of the skillet.  Then, put a tortilla
on top of the splatter guard.  Cover the tortilla with
a pot lid, and steam for about 10 seconds.
--
***************************************************
Janet R. Starosta | jrs@virginia.edu | 804-924-4605
***************************************************
From: jcbbalt@rocky8.rockefeller.edu (JCB Editor)
Newsgroups: rec.food.cooking
Subject: Re: falafel
Date: 19 Aug 92 13:50:09 GMT
Reply-To: carson@rockvax.bitnet
Organization: Rockefeller Univ.,N.Y.C 10021

In article <1992Jul30.165316.9437@news.acns.nwu.edu> vleppert@casbah.acns.nwu.edu (Valerie Leppert) writes:
>In article <1992Jul30.032811.7592@athena.mit.edu> cansoori@athena.mit.edu (Christina Ansoorian) writes:
>>
>>Has anyone ever reheated falafel?  If so, how did you reheat it, and
>>how did it turn out?  
>>
>This works great!  We usually make up a lb of beans at a time.  We freeze
>(etc.)   
>Valerie

Speaking of falafel, has anyone ever made falafel pie?
There is a restaurant in Brooklyn that makes it and I tried it myself 
at home the other day.  It is a brunch dish (as it is a bit heavy) 
and it consists of eggs and falafel fried like an omelette or baked in 
the oven.
Yummy!  Has anyone heard of this or made it before with
variations? 

Carson
Newsgroups: rec.food.cooking