HDTenEightyP/NetNews huggingface dataset:
From: gary@cdthq.UUCP (Gary Heston)
Date: Tue, 12 Jan 93 19:08:53 CST
Organization: Garys' Home for Obsolete Computers

sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:

> I am posting this for someone else:
> ------------------
>   From: Keith Barr <barrk@ucsu.colorado.edu>
> ------------------
> Well I have a good story for this thread.  Last January I was making honey
> mead.  For those of you who don't know what that is, it is a drink that is
> made in a way which is very similar to the way beer is made, but instead of
> using startches and sugars from grains for the fermentation, honey is used.
> 
> Anyway, I was making my second batch of mead--the batch I had made a year
> earlier had been very sour, so I tripled the amount of honey I was using to 
> 21 pounds. I had boiled the honey along with some citric acid, yeast nutrient
> and about 2 gallons of water for about an hour.  The whole concotion was then
> to be moved to a 5 gallon glass carboy (the kind used in bottled water
> machines).

That's too much honey; you only needed about 10-12 pounds. Excess 
honey doesn't work; you end up with a thin syrup that's not as 
strong as a reasonable amount would produce. (Yes, I make the stuff;
got a gallon or so of the last batch in the kitchen.) That's from
past experience...

> At this point I chose to completely ignore five years of engineering
> training, and I dumped the boiling liquid into the cool glass. 

On second thought, forget about a next time....   :-)

> About 30 seconds after I finished pouring the liquid into the carboy I heard
> a faint click.  It immediately dawned on me what was about to happen.  I
> started to move the carboy towards the sink, but I was to late.  The whole
> jug exploded.  Five gallons of very sticky honey water went everywhere.

The stories I heard on the HomeBrew Digest about people getting 
cut by carboys that shattered without warning, and you tried to
move it when you *knew* it was in danger of breaking..... You 
have no idea how lucky you were. Throwing a towel around it 
would have been better.

> The honey water was on the ceiling, on the walls, in every cabinet and drawer
> and on the kitchen carpet.  It took me about 12 hours to get things sort of
> clean.  The drawers still stick a little bit, no matter how much they are
> cleaned.  The kitchen carpet had to be replaced with a hardwood floor,
> and when summer came, we couldn't get the window open at first, as it was
> stuck shut.  As you may have guessed, I am forbidden to brew anything anymore
> or at least until I get my own kitchen.  Whenever I do get to brew again,
> however, you can bet I will use plastic for my primary fermentations. 

Just cool it down before pouring it in, and put some water in the
carboy *first*, so that when you pour in the first potfull, it 
doesn't directly hit the glass. (I don't have a pot big enough to
handle a gallon of honey and two gallons of water, so I have to 
do mine in batches.)

Oh; don't put nutmeg in your mead. Cinnamon is fine, but not nutmeg.

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: schneid@uxa.cso.uiuc.edu (Mike Schneider)
Subject: Re: crock pot recommendations
Organization: University of Illinois at Urbana
Date: Sun, 10 Jan 1993 23:40:51 GMT

When buying a crockpot, be sure to get one with a removable pot.  
The other kind is really hard to clean.
-- 
!!! Mike Schneider *** schneid@jerry.stat.uiuc.edu !!!
!!!     Assistant Manager of Systems Services      !!!
!!!            Department of Statistics            !!!
!!!   University of Illinois at Urbana-Champaign   !!!
Newsgroups: rec.food.cooking
Subject: Re: Help me use this cooked lamb  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 9 Jan 93 23:49:07 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

stcmille@panix.com (Steve Miller) writes:   
>Can anyone make some suggestions for lamb, other than just eating it,  
  
This is probably too late now but next time look for a recipe for either  
a Cottage Pie or Shepherd's Pie to use up cold left-over roast lamb (or  
beef). If you can't find one give me a yell.  
  
   
  ---------------------------------------------------------------------  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  
  ---------------------------------------------------------------------
From: slib1324@altair.selu.edu
Newsgroups: rec.food.cooking
Subject: Re: WANTED: Vegetable soup recipes
Date: 4 Jan 93 13:50:23 -0600
Summary: Bean sorters (as opposed to counters?)
Reply-To: slib1324@selu.edu
Distribution: world
Organization: Southeastern Louisiana University

In article <1993Jan3.225412.4659@b30.ingr.com>, wilmoth@b30.ingr.com (Shelley Wilmoth) writes:
> In article <1993Jan3.034519.14761@emr1.emr.ca> davidson@ccrs.emr.ca (David Davidson) writes:
>>I really enjoy making VERY hearty vegetable soups to fight off the 
>>ridiculous cold of an Ottawa January. I normally throw in everything
>>I can find including a few things I cant spell. I would appreciate if
>>anyone would post their favourite vegetable soup recipes, so I can
>>modify my own.
> 
> I would appreciate it if you vegetable soup-makers out there would
> explain to me what it is you look for when you sort through uncooked
> beans.  Also, why do you remove beans that float on top of the water?
> 
> Thanks!
> 
> Shelley Wilmoth
> 
One sorts through uncooked beans in search of small stones that attempt to
masquerade as beans. I don't know what floaters are unless they're just too
dry to use.

-H. Moyer
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: two pepper questions
Organization: Lockheed Missiles and Space Co.
Date: Tue, 12 Jan 93 16:02:24 GMT

In article <1isn1iINN1p4@uwm.edu> thig@csd4.csd.uwm.edu (Terence P Higgins) writes:
>Hey all you pepper people, two quick questions:
>1) What's the best way of "reconstituting" dried peppers? I have been using
>them in butters, etc but am wondering if there's a recommended way of
>softening them up a bit for salsa, etc.

put in enough water to cover & let stand for about 20 minutes

>2) In that wonderful listing of pepper recipes posted a while ago there
>was frequent mention of a magazine I believe was called Chili Pepper Digest?
>Hot Pepper News? (something like that). Any subscription address/price
>info/phone number on that. E-mail or posting is fine. Thanks for your help
>and inspiration!!


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Galagna, again 
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Sat, 9 Jan 1993 21:38:52 GMT

>Is it the same story with Galagna?

The fresh stuff in the soup I had in Edinburgh tasted a lot more like fresh
ginger than the powdered stuff that I have.

>  If so, any suggestions for
>exploiting whatever virtues fresh galagna has?

I'd use it in Asian cooking like you'd use ginger.
-- 

======================================================================8--<
From: pstryjew@colsun.Central.Sun.COM (Pete Stryjewski)
Newsgroups: rec.food.cooking
Subject: Garlic Storage/Use
Date: 5 Jan 93 16:09:28 GMT
Reply-To: pstryjew@colsun.Central.Sun.COM
Organization: "Sun Microsystems Computer Corporation, Dallas, TX."
NNTP-Posting-Host: stimpy.central.sun.com


I use a lot of garlic in my recipes, so I am looking for suggestions on storage
and use.

Storage:
I usually store my garlic as a complete head (breaking off cloves as needed) in
either under a counter or in a hanging basket.  It tends to start growing shoots
(they remain inside the cloves) very quickly.  

Usage:
Currently I peel the outer onion like skin off the clove (usually by cutting the
clove in half) and use a "self cleaning" garlic press to "mince" the garlic.
The press gets clogged with the tough skin and new sprouts very quickly, resulting
in a small mess.  It is annoying to clean the press between cloves when you need
6 cloves.

Questions:
Are the clay "garlic pots" good at prolonging storage?
How does the oil(?) packed minced garlic compare to fresh?
Does the "screw" type of storage/press work well? 
Any other suggestions?

Pete Stryjewski
pstryjew@colsun.Central.Sun.COM
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: Net's Funniest Kitchen Disasters
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Wed, 6 Jan 1993 21:19:00 GMT

Julie writes...

>Oh gee, now I've gotten going on college kitchen disasters.
>Our whole building was evacuated once because of a small
>smoldering fire.  

Uh oh!  If we're going to start on college kitchen disasters, look out!

This isn't _too_ disastrous, but first you had to know the backgroud...
At a certain undergraduate institution, we had (still have, I guess, I've only
been out for a year and a half!) a tradition of "Seminar breaks"...seminars
are 4-5 hour classes and you HAVE to have a break midway.  Anyway, it was my 
turn to bring something, and I had baked up a chocolate cheesecake, and I was
in the process of putting it in my refrigerator to cool when *PLOP* I dropped
the whole thing all over my dorm room floor.  Face down.  On an old hardwood
floor with lots of crevices and so on.  I was about an hour cleaning it up.
My seminar had to make do with oreos, after all.  (And I still hadn't started
doing my homework either...)

The kitchen in this particular dorm was known as the "Dead Dog Kitchen," by
the way.  It started as one of those strange incidents that happen too often
in colleges and never in the "real world" and the name just stuck.

Joel
Newsgroups: rec.food.cooking
From: dfw@thumper.bellcore.com (Doris Woods)
Subject: Re: What should I do with orzo?
Organization: Bellcore MRE
Date: Mon, 4 Jan 1993 18:51:48 GMT

In article <9301040646.AA00859@bottom.magnus.acs.ohio-state.edu> you write:
>Okay . . for some unbeknownst reason, I bought a 1 lb. box of orzo awhile back
>at the grocery store.  Now I'm trying to figure out how to use it, besides in
>soups.  Anyone have any ideas they'd like to share?  Thanks...
>
>Ed
>-- 
><<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
>Any above opinions are the sole property of the below named person:
>Edward K. Jen                                   ejen@magnus.acs.ohio-state.edu
>Academic Computing Services                          The Ohio State University
><<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

 Tried to post this but my server is having problems. Maybe you can post
it:

 
   Try this Chicken dish. I think it's greek in origin 

          
1 fryer cut up
1 medium onion sliced
1 clove minced garlic (I use 2)
1 12oz can tomato sauce ( I use Hunt's low salt)
2 tbs olive oil
2 tbs tomato paste
1/2 tsp cinnamon
Fresh oregano (Has to be fresh dried is not the same) use you own judgement
Salt & Pepper to taste

2 cups cooked orzo (1/2 cup/person)

Brown Chicken in olive oil and remove from pan. Add onions and garlic
and sautee until translucent. Add tomato paste and mix well. Add tomato
sauce, cinnamon and oregano. Mix well and add chicken with juices.

Cover and reduce heat and simmer until chicken is done about 30 to 40 min.

Serve 1 or 2 pieces chicken per person. Serve sauce over orzo salt & peper
to taste.

 This is not only excellent but also very simple to make.

Enjoy
Doris


Newsgroups: rec.food.cooking
From: dtsullivan@leds.enet.dec.com (My name is...)
Subject: Re: Hand crank pasta makers?
Organization: Digital Equipment Corporation
Date: Mon, 11 Jan 1993 17:24:43 GMT


In article <1993Jan9.083544.7339@walter.cray.com>, shelby@eastrg2.cray.com (Shelby Anderson) writes...
>I got an Atlas pasta maker last Christmas and have only tried using
>it once. The pasta came out with grease on it, so we didn't eat it.
>Is this to be expected on the first use or did I do something wrong?
> 

  Yes it is expected.  The directions say to throw away the first batch.  I 
  just used a portion of the first batch to get rid of the grease on the
  rollers and cutters then proceeded to make the rest into real food.

  Next time it will be better.
dan
Newsgroups: rec.food.cooking
From: cgk@n.tam.uiuc.edu (Chris Kocher)
Subject: Thai cooking/Galangal root
Organization: TAM Department, University of Illinois at Urbana-Champaign
Date: Mon, 4 Jan 1993 14:27:45 GMT


	I recently purchased Vatcharin Bhumichitr's book "Thai Vegetarian 
Cooking" (a bookstore here in Champaign-Urbana, Illinois, had a 30%-off
sale!).  There are several ingredients I cannot get here in fresh form,
so dried will have to do.  One item, galangal root (a.k.a. galanga, 
galangale, kha, laos) is similar to ginger root, which I CAN get fresh.
Since I prefer to always use fresh ingredients whenever possible, can 
anyone tell me what the differences are between galanga and ginger?  
(Obviously I haven't tried galanga yet, but I have eaten ginger).  Is
ginger root an acceptable substitute?
	Incidentally, though I have yet to try a recipe (I plan to do one
this 
week), I like the book very much.  It has a wide variety of recipes to
suit any but the most mundane palate.  It is also filled with a fair
amount of cultural information.  There's a brief description of the 
various ingredients in the front of the book.
	My experiences with Thai food have been somewhat limited. I first 
ate Thai food in a restaurant (now closed?) in Lancaster, CA, (that 
hell hole in the Mojave Desert) a few years ago.
I really enjoyed the collection of flavors completely uncommon to 
any other cuisine I'd ever eaten before.  Now, I go regularly to The 
Thai Cafe, an outstanding restaurant (and a cheap one to boot!) in St.
Louis.  I recommend it to anyone.  (No, I haven't been to Koh-I-Noor or
that other, more popular place whose name eludes me).  
	
										Thanks,
										Chris Kocher
										cgk@m.tam.uiuc.edu


A
A
A
A
A
A
A
A

Newsgroups: rec.food.cooking
From: disraeli@leland.Stanford.EDU (Jamie Lara Bronstein)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: DSG, Stanford University, CA 94305, USA
Date: Thu, 7 Jan 93 02:49:12 GMT

Before the era of air-poppers, when I was in junior high school, my
best friend and I were in my house with my little sister and we
decided to make some popcorn in a big pot with a lid, using oil.
I put the oil in the pot, over a flame, with a few test-kernels in
it, and we waited, but nothing happened for a long time. I picked
up the pot lid to look inside and see what was taking so long,
and -- WHOOOOOSSHHHHH! -- a huge flame sprang out at me. Smoke
everywhere, pan still on fire, we ran out of the house, screaming
"FIRE! FIRE!" Some level-headed neighbor came over and extinguished
the flames. 

Ah, the occupational hazards of being a latch-key child. I've never
made oil-popped popcorn again (I'm still not sure what went wrong!).

Jamie Bronstein
History Department
Stanford University
disraeli@leland.stanford.edu


Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Garlic Storage/Use
Organization: Taronga Park BBS
Date: Thu, 7 Jan 1993 10:02:37 GMT

In article <1993Jan5.234506.12115@siemens.com>, aad@siemens.com (Anthony Datri) writes:
> >I usually store my garlic as a complete head 
> >either under a counter or in a hanging basket.  
> 
> Stick it in your refrigerator.  Mine usually ends up in the egg tray or a
> silly uwavable dish next to it.
 
I used to put my garlic in the refrigerator and had a lot of problems
with them going bad on me until I read (on here) not to store garlic
in the refrigerator.  Now I put them on the kitchen windowsill and
they do fine there.  No mildewing and no more tossing out garlic
and now I can keep three heads of garlic and not have to worry about
them going bad or worry about running out.
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
From: jchokey@leland.Stanford.EDU (James Alexander Chokey)
Subject: Re: Chipotle peppers
Organization: DSG, Stanford University, CA 94305, USA
Date: Tue, 12 Jan 93 19:42:31 GMT


	I've always like throwing a couple of the canned kind into 
guacamole.  It gives it a real spicy and smokey tang!  They're also good
in salsa.

	Chipotles are also great for making barbecue sauce.  Just chop them up
really fine (or toss them into the food processor) and add them to a simmering
BBQ sauce mixture to make it both hot and vaguely smokey.

	There's also a really good marinade recipe involving chipotles that
I got out of the Milwaukee journal a while ago.  I've since lost the recipe
but, it basically involves taking the juice of two small oranges and one lime,
a tablespoon of red wine vinegar, a tsp. of ground cumin, a tsp of ground 
oregano, a tbsp of corn or safflower oil, and a couple of chipotles 
(depending on how hot you it to be), and putting it all into a blender or food
processor for a couple of seconds.  It creates a marinade that is truely
wonderful for chicken and pork.



		--  Jim C. <jchokey@leland.stanford.edu>
Newsgroups: rec.food.cooking
From: amo@cbnews.cb.att.com (arlene.m.osborne)
Subject: Re: NEED cookbook for mass meals
Organization: AT&T
Distribution: usa
Date: Tue, 5 Jan 1993 18:39:38 GMT
Keywords: shelter, mess-halls, charity, groups

In article <green011.16@dukemc.mc.duke.edu>, green011@dukemc.mc.duke.edu (GARY  GREENBERG) writes:
> Does anybody have any reference for recipes for cooking for LARGE groups?
> 
Try a book called Community Suppers (sorry, don't have the author's name
or ISBN number here at work, but if you send me mail, I'll look
it up).  This book has recipes that can be scaled up for large groups
(like 100 or so) or as few as 8.  It also has tips on large-crowd
cooking too.  My copy is softcover.

There is also a book called Fearless Cooking for Crowds (but since I
don't own a copy, can't tell you much more about it).

Arlene Osborne
Organization: Doctoral student, Biology, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Tue,  5 Jan 1993 10:39:52 -0500 
From: Marci Swede <ms5h+@andrew.cmu.edu>
Subject: Re: Hand crank pasta makers?
	<93004.231947U33976@uicvm.uic.edu>

>this is probably a stupid question, but can't you cut it with a knife?

What I've done successfully was use cookie cutters to make raviolis.  A
large circle (for biscuits, for example) works very well. Cut the
cirlcles, fill with a small amount of filling, and pinch with the tines
of a fork.  

have fun!

marci 
Newsgroups: rec.food.cooking
From: karell@cs2.lamar.edu
Subject: REQUEST:  Warm Milk Toddy
Organization: Florida Atlantic University, Boca Raton
Date: Tue, 12 Jan 1993 19:57:16 GMT


This is sort of a cross-post, but not really.  As a fan of Star Trek:
The Next Generation, I have heard Captain Picard occasionally mention
a warm milk toddy handed down from his Aunt Adele.  If anyone has either
his actual recipe, or a similar one (used to aid sleep), please e-mail
me.  The only thing I know about it is that you sprinkle nutmeg on top.
It is said to be delicious, and actually work, too.  Thanks in advance!


Mindy

Karell@cs0.lamar.edu
From: jgostin@mal-s1.gatech.edu (Jill Gostin)
Newsgroups: rec.food.cooking
Subject: Re: MENU Planning
Date: 12 Jan 93 14:46:55 GMT
Organization: Georgia Tech Res. Inst., Modeling & Analysis Lab

In article <93011.191647U58100@uicvm.uic.edu> U58100@uicvm.uic.edu (Laura Boutwell) writes:
>I am having a dinner party for 10 people in a few weeks and have run into a
>few snafu's.  I'm planning on serving the following, but I've tried it
>out and it's just *not* working yet:
>
>       antipasti:  goat cheese - sundried tomato terrine
>                   lots of different kinds of olives
>                   grissini (thin breadsticks) and baked pita triangles
>      --------------> need something else but cant think of *what*

How about marinate artichoke hearts and pepperocini? There's a greek
restaurant here that serves a wonderful dish that has tomatoes,
artichoke hearts and pepperocini, covered with crumbled feta and then
topped with a oil and vinegar with spices type of dressing. It's great!


Good luck, and have fun... I love having dinner parties!

Jill
-- 
Jill Butterfield Gostin                EMAIL: jgostin@mal-s1.gatech.edu
Georgia Institute of Technology, GTRI Modeling and Analysis Lab
"Happiness is excitement that has found a settling down place..."
-E.L. Konigsburg, _From the Mixed-up Files of Mrs. Basil E. Frankweiler_
From: jbasara@ssdc.UUCP (Jim Basara)
Newsgroups: rec.food.cooking
Subject: Re: Hand crank pasta makers?
Date: 8 Jan 93 14:53:29 GMT
Organization: Sterling Software IMD, Vienna, Va.

soc1071 writes:
: >I have an atlas pastamaker and it is excellent.  I only have one cavet with
: >it:  It is a real pain to clean.
: > 
: I also have a atlas pastamaker which is excellent, but a pain to clean?
: no way!  Just dust off the excess flour!  
: Elisabeth
: 
I agree totally, I've never had to "clean" the unit.  If yours is getting 
stuff in it, then you're probably making your pasta too wet and it's 
sticking.
--
-------------------------------------------------------------------------------
Jim Basara
     uunet!ssdc!jbasara                "All the other nations are drinking
     jbasara%ssdc@uunet.uu.net         Ray Charles beer, and we are drinking
                                       Barry Manilow." - Dave Barry
Newsgroups: rec.food.cooking
From: akcobb@unix.amherst.edu (acapella)
Subject: request: stuffed mushrooms
Organization: Amherst College
X-Newsreader: TIN [version 1.1 PL7]
Date: Mon, 11 Jan 1993 01:12:59 GMT

Any tried and true vegetarian recipes for stuffed
mushrooms?  I'd appreciate anything anyone can
offer, either posted or mailed.  I'll post the
results...

Thanks!
Amy
From: lgf0@ns1.cc.lehigh.edu (LESLEIGH G. FEDERINIC)
Newsgroups: rec.food.cooking
Subject: Cheese & Vegetable Soup
Date: 8 Jan 93 13:47:40 GMT
Organization: Lehigh University

This soup could apply to several recent requests - hearty vegetable soup, what
to do with broccoli and meals under $5.00.

2 cups diced potatoes               2 tsp. dry mustard
1 cup diced carrots                 3 chicken bouillion cubes
1/2 cup diced celery                1 cup milk
1/2 cup diced onion                 8 oz pkg cheddar cheese, shredded
Flowerets from 1 broccoli stock     2 T. flour
1/4 tsp pepper                      2 1/2 cups water
1/4 cup margarine

Put vegetables, water, margarine and bouillion into 4 qt. pot.  Bring to boil,
cover and simmer until vegetales are tender, about 30 min.  Add pepper, dry
mustard and flour; stir thoroughly.  Add milk and cheese.  Heat until cheese
is melted.

I usually start my pot with the carrots, celery and onion.  After they have
been boiling for about 5 min. I add the potatoes and broccoli.

You can also experiment with the cheese.  I've tried several combinations but
my families personal favorite is 4 oz. of sharp cheddar and 4 oz. Cheeze Whiz.

If you have left over soup, you can eat it the next day cold.

-- 
LESLEIGH G. FEDERINIC
S S R C
Fritz Engineering Lab
Lehigh University
Bethlehem, PA l80l5
Newsgroups: rec.food.cooking
From: joann@capalo.ingr.com (Joann Miller)
Subject: Re: Call for Discussion: rec.food.breadmachines
Organization: Intergraph, Palo Alto, CA
Distribution: na
Date: Wed, 6 Jan 1993 18:03:55 GMT

A big "YES".  We received one at our home for Christmas too and its hardly
received any time off. Its wonderful to wake up to the smell of freshly 
baked bread that started at 1:30 in the morning.