HDTenEightyP/NetNews huggingface dataset:
From: armally@pbhyb.PacBell.COM (arvind mally)
Subject: Re: REQUEST: <mulligatawny soup>
Reply-To: armally@PacBell.COM (arvind mally)
Organization: Pacific * Bell, San Ramon, CA
Distribution: rec.food.cooking
Date: Thu, 7 Jan 1993 22:24:25 GMT

In article <1993Jan6.201730.9004@aio.jsc.nasa.gov> news&aio.jsc.nasa.gov (USENET News System) (Mary Stewart) writes:
>If anyone has one, please post a recipe for mulligatawny soup. 
>thank
_________________________________________________________________________
Well, I have a better recepie than Ms Madhur Jaffery as someone else
posted.  In South India it is called "Rasam" and made from pepper and
other spices....also tomatoes.  I don't have the exact spice measures and
will post it soon. 

Bye,

Arvind Mallya
From: acorstor@sequent.com (Alisa Corstorphine)
Newsgroups: rec.food.cooking
Subject: Re: Cooking in the car
Keywords: Seen on British TV
Date: 8 Jan 93 20:29:40 GMT
Article-I.D.: sequent.1993Jan8.202940.13659
Distribution: usa
Organization: Sequent Computer Systems Inc.

In article <1993Jan8.111926.6075@cbfsb.cb.att.com> sphanda@cbnewsf.cb.att.com (Ms Surinder Phanda) writes:
>Does anyone know about a receipe book written by an American on cooking
>in the car? I saw it on TV and this guy "cooked" green beans and fish 
>in the car engine. It apparently tasted great - with no car engine after
>tastes!
>
>If anyone does know - please email me.
>
>Surinder 


This is a great book, and we have tried the recipes with much success 
(and the jealousy of other drivers!) It is called " Manifold Destiny"
by Chris Maynard and Bill Scheller  ISBN# 0-679-72337-4.  I think I found
it in the cooking section of the bookstore.         

Have fun!
Alisa
Newsgroups: rec.food.cooking
From: Marg_Meikle@mindlink.bc.ca (Marg Meikle)
Subject: Coffee and Growth Stunting
Organization: MIND LINK! - British Columbia, Canada
Date: Sat, 9 Jan 1993 00:01:56 GMT

Does anyone know the latest on whether coffee is supposed to stunt growth?  A
friend's 13 yr. old has discovered this as the only legal drug and we have
been surmising as to whether or not it is going to have any effects.  Classic
dinner party conversation topic.  Merci bien.
Newsgroups: rec.food.cooking
From: R1156C@waccvm.corp.mot.com (Michael Dow)
Subject: Kitchenaid Pasta maker... Info needed...
Organization: Motorola
Date: 7 Jan 1993 14:24:26 MST

My mom is sooooo neat... She got me a KA Proline for christmas....  Now its
up to me to get the pasta maker for it....

Does anyone have an inexpensive source (if such a thing exists!) for KA
attachments?

Email, please, and I'll post the summary.

-Michael R. Dow
R1156C@WACCVM.corp.mot.com
From: LLOY@lafibm.lafayette.edu (Les Lloyd, Director, Computing Services)
Newsgroups: rec.food.cooking
Subject: compuchef/mealmaster programs
Date: 7 Jan 93 16:13:13 GMT
Organization: Lafayette College
Originator: news@lafcol

Does anyone use either of these software packages who would be
willing to send a copy of their exported database? Would love
to start filling up my files!
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Taronga Park BBS
Date: Fri, 8 Jan 1993 09:37:39 GMT


Here's something that just happened to me today.

I was cleaning the counter and disturbed a roach hiding under
something.  As it ran off, I grabbed the can of bug spray and
sprayed it.  Instead of flopping over, it kept going.

I looked at my hand and discovered I was holding a can of
Mazola corn oil.
-- 
Stephanie da Silva                                    arielle@taronga.com
From: lvisco@carson.u.washington.edu (Lydia Visco)
Newsgroups: rec.food.cooking
Subject: Re: Sea Salt
Date: 11 Jan 1993 17:44:04 GMT
Organization: University of Washington, Seattle
NNTP-Posting-Host: carson.u.washington.edu


Xref: sparky rec.food.cooking:24549 soc.culture.indian:43158
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking,soc.culture.indian
Subject: Re: What is the Indian name of Poppy seed?
Date: 7 Jan 93 12:36:04 GMT
Followup-To: rec.food.cooking
Organization: NYU Stern School of Business

In article <MASROOR.93Jan7155809@human.ai.kyushu-u.ac.jp> masroor@human.ai.kyushu-u.ac.jp (Muhammad Masroor Ali) writes:

>I know that Poppy seeds are seeds used for making Opium and
>grow in (mostly) south American countries. But is there any
>local name of Poppy seed in Indian languages, say Bangla or
>Hindi?

"Posto" in Bengali,  and, I think, "Khus khus" in Hindi. I could be wrong
about the Hindi.

There are at least several kinds of poppy seeds, by the way. The opium
poppy, which grows mostly in Asia, is different from the food varieties,
if I am not mistaken.

Also, the stuff we Indians use is white, as against the darker seeds used
in the west. The two do not handle the same, or taste the same.

- Shankar
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (Joel Offenberg)
Subject: Re: Coffee and Growth Stunting
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Mon, 11 Jan 1993 19:23:00 GMT

Well, getting back to the original question of this thread, I don't know
of any real medical evidence showing that a kid who is still growing has 
his/her/its growth stunted by drinking coffee.  I've heard the same thing
said about smoking...  

The critical ingredient in coffee is caffiene, which also appears in large 
amounts in colas and chocolate.  Given the amount of colas and chocolates that
are consumed by kids, I can't believe that drinking coffee would have such an 
effect.  

I think that this goes into the category of "Old Spouses' Tale."  Not that 
drinking coffee is necessarily harmless...

Anyone with more firm evidence?
Joel
From: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.cooking
Subject: What should I do with orzo?
Date: 5 Jan 93 17:22:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

Attention: Edward K Jen
From: barrie.j.lax@Synapse.org (Barrie J. lax)

Edward K. Jen writes:

EK<Okay . . for some unbeknownst reason, I bought a 1 lb. box of orzo
EK<awhile back at the grocery store.  Now I'm trying to figure out how
EK<to use it, besides in soups.  Anyone have any ideas they'd like to
EK<share?  Thanks...

Shame on you Edward Jen! That most wonderful dish from the land of
Greece, Yuvetsi (or Giouvetsi).

Use lamb shoulder or leg, about 4 lbs in managable pieces and brown all
over. Add a minced onion and brown that too.
Now add salt and pepper to taste, a 3" stick of cinnamon and 2 tbsp of
tomato paste mixed with 1 cup hot water. Cover and simmer for some 20
minutes and then remove cinnamon stick.

Now transfer if necessary to a buttered Yuvetsi or oven-proof casserole.

Add 1 Qt. of stock (chicken is fine or what have you)
Orzo ( Kritharaki to a Greek) 2 cups poured over and leveled out.

Now bake at 375* for 40 minutes or so or until the lamb is tender and
liquid has absorbed. Stir, uncover and bake 10 minutes more. Remove and
let stand for 10 minutes or so covered with a dry kitchen towel.

Gaaad...I should never have sent this recipe...now I'm starving. I warn
you Jen, this dish will overwhelm you and haunt your dreams. It does
mine. ( by the way, try and get some decent lamb...Australian or New
Zealand frozen will hardly give you a good anything).

Comments: Tomato juice could replace the paste and water. Also the dish
can be made with any meat ( only it won't be Greek anymore)...better
other meat then poor tasteless lamb. Onions can be sliced thinly instead
of chopped. I have made it with lean minced meat (hamburger) with
skinned and well browned chicken added to the hamburger and onions after
they were browned, and it was delicious. I use an oval cast cocotte to
cook this in...the heavier the pot the better.

The recipe is named for the earthenware pot with the clay-coloured
interior and curved handles used to cook this typical dish.

The recipe I use may be considered to be in the Cyprus style.
Technically a Yuvetsi can be made with any type of pasta, macaroni etc.,
but to me a real yuvetsi is always made with kritharaki.

I am sure there are regulars with this group who are of Greek origin
(Grecian if they are girls) who will know of variants of this recipe.
Every little village does this dish their own way...the basics however
remain.

               Bar.
---
 . 1st 1.01 #300 . Going 1st class with 1stReader
From: carrot@bear.stonemarche.org (Little red-headed girl)
Newsgroups: rec.food.cooking
Subject: Re: Advice on cookware needed
Distribution: world
Date: 10 Jan 93 10:25:30 EST

	I'd suggest Revere or Farber, personally. I'm a little leery
of metal handles. A friend has pots made by Cuisinart with metal handles
and claims they work fine, but he _does_ have an impressive collection
of potholders.

	Hope this helps...

				Rachel
--
+--------------------------+----------------------------------------------+
|	carrot		   |	carrot@bear.stonemarche.org               |
+--------------------------+----------------------------------------------+ 
|   "Feel what might be. See what I see. Again and again and again and    |
| again say you don't. You say you don't, but you will.                   |
|   "How can you be so near and not see?" -"If You Intend"-10,000 Maniacs |
+-------------------------------------------------------------------------+

Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Breadmachines....Purchasing Advice
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Sun, 10 Jan 1993 20:15:15 GMT

>Are you SURE you're not confusing DAK with Damark?

I'm positive.  Does Damark mail one three copies a month of a booklet filled
with cheesy MS-DOS CD-ROM's?

> I remember receiving
>a DAK catalog containing a letter from Drew Kaplan categorically denying
>that his company sold used products.

DAK doesn't appear to advertise it widely, but they *do* sell "returns" --
units that work fine but were returned for some reason or another.  These
would be units with scratches, or maybe that someone used once.  I only found
out about the returns route from someone else who had gotten one through it.
I guess DAK can use word-of-mouth to get rid of their [probably small] returns
supply without cannabalizing their primary new sales.

>Damark does sell used stuff, and in the past they didn't always clearly
>indicate in their catalogs when something was used.

This isn't that kind of a deal at all.  I've never heard of DAK doing that,
and have never actually seen a catalog of used stuff -- I found out about the
returned bread machines through word-of-mouth.

>counts" are concerned for used stuff, I've seen brand new bread machines
>being sold for the same price as an identical used model in a Damark
>catalog. 

Well, Damark's another story.  The DAK machine cost me $89 or so.  Most of the
machines I've seen in stores make rectangular loaves and cost >$300.  For >$211,
I can deal with cylindrical loaves.
-- 

======================================================================8--<
From: Roald_Euller@rand.ORG (Roald Euller)
Newsgroups: rec.food.cooking
Subject: Re: Suggestions for smoked salmon?
Keywords: smoked salmon
Date: 8 Jan 93 19:33:17 GMT
Organization: The RAND Corporation, Santa Monica, California


     It also makes an excellent pasta sauce:

     4-5 oz smoked salmon, chopped or broken into shreds
     2-3 chopped scallions
     1 tbs capers
     1 cup cream
     1/2 cup dry white wine
     chopped parsley
     salt and pepper

     pasta (enough for 2 people - about 9-10 oz fresh)


     Saute the scallion in a a little olive oil.  Add wine, salt, pepper
     and parsley, and let simmer for about 8-10 minutes.  Add the capers
     (chopped up if they are large) toward the end of the simmering stage.
     If the sauce reduces too much add a splash more wine.  Meanwhile cook
     the pasta.  Just before the pasta is finished, add the shredded salmon
     and cream to the simmering sauce.  Return to a simmer, and then toss
     immediately with the pasta, and serve.  You don't really want to cook
     the salmon any more than what is necessary to reheat the sauce after
     adding the cream.  A green salad on the side goes very well with
     this.  More black pepper can be added at the table if desired.

     By the way, I almost always toss pasta in a little olive oil
     immediately after draining.  It really helps prevent it from
     sticking.

-- 
  Roald Euller
  euller@wash.rand.org
From: bondc@silver.ucs.indiana.edu (Clay M. Bond)
Newsgroups: rec.food.cooking
Subject: Re: Creme' Brulee'
Date: 7 Jan 93 16:08:07 GMT
Organization: Indiana University

In article <1993Jan4.220949.20122@netcom.com> kudzu@netcom.com (Michael Sierchio) writes:

>No! probably a propane torch, no?

Yes, my boo-boo, as Mr. Heston kindly pointed out in private
email.  Oh well . . .

-- 
"I like women too much to want to be a straight man."
                                                     -- John Fisher
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Newsgroups: rec.food.cooking
Subject: Re: Sea Salt
Date: 9 Jan 1993 01:25:43 GMT
Organization: Stanford Univ. Earth Sciences
NNTP-Posting-Host: pangea.stanford.edu

In article <1993Jan8.222547.20823@siemens.com> aad@siemens.com (Anthony Datri) writes:

>The content pretty much depends on how the manufacture happened to process it.
>I *think* that normal table salt comes from the mostly-pure NaCl part of salt
>domes, often with some NaI thrown in to "iodize" it.  I believe that most
  
  Yup!

>
>Plug:  I don't own a salt shaker, and there is no NaCl in my apartment.  You
>don't need it, and I don't miss it.
>

Counterplug: :-)
 First of all, there _is_ NaCl in your apartment, in most of your food and
 in your blood, unless you're dead.  Second of all, you most definitely do
 need salt, since you lose it when you sweat and urinate, and you need a
 constant concentration of salt in your various tissues.  Most Americans
 get more than they need from convenience and snack foods, but if you were
 to eat only unsalted grains and vegetables, you'd be in trouble.
 Third of all, I know of no evidence that moderate amounts of salt are 
 bad for you UNLESS you have high blood pressure.

 Dawn
Newsgroups: rec.food.cooking
Subject: RECIPE: Blueberry Muffin Cake  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 12 Jan 93 19:00:58 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      BLUEBERRY MUFFIN CAKE  
  
4 oz plain wholemeal flour, 8 oz plain white flour, pinch salt, 1 tsp b/powder
grated rind 1 orange, 6 oz light brown sugar, 8 oz blueberries or bilberries  
2 eggs, 1/4 pint milk, 1 oz melted butter, milk to glaze, demerara sugar  
  
Line a 7.1/2" cake tin with cake liner or greaseproof paper. Set oven to   
425oF (220oC, Gas Mark 7). Sift the flour, salt & baking powder. Stir in the  
orange rind, sugar & berries. Whisk the eggs, milk & butter together. Stir   
the liquid mixture into the dry mix & mix well. Transfer to the lined tin.   
Bake above the centre of the oven for 35 mins. Remove the cake from the oven, 
glaze with milk & sprinkle with the demerara sugar. Return to oven to bake   
for a further 5 mins. Serve warm or cold.  
Note: You can also make muffins with this recipe. Reduce baking time to 20   
mins. Brush with milk, sprinkle with sugar & return to oven for 5 mins.  
  
   
  ---------------------------------------------------------------------  
 | 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 |  
  ---------------------------------------------------------------------  
Newsgroups: rec.food.cooking
From: bador@bnr.ca (Yasmin Bador)
Subject: Re: Thai cooking/Galangal root, soc.culture.asean
Organization: BNR Europe Ltd, Maidenhead, UK
Date: Tue, 5 Jan 1993 12:39:55 GMT

In article <ssrzakar.726236273@reading> ssrzakar@csres.cs.reading.ac.uk (M. S. Zakaria) writes:
>davidw@fulcrum.co.uk (David Wilkinson) writes:
>
>>In article <1993Jan4.155347.21926@pmafire.inel.gov> russ@pmafire.inel.gov (Russ Brown) writes:
>
>>>You can get 1 oz. of galangal root for $2.50 from DeWildt Imports, Fox
>>>Gap Rd., R.D. 3, Bangor, PA, 18013.
>>>
>
>>Does anyone know a source for this kind of thing in the UK?
>
>>Thanks,
>
>>Dave W.
>
>>--
>>David Wilkinson                                    davidw@fulcrum.co.uk
>>Fulcrum Communications Ltd, Fordrough Lane, Birmingham, B9 5LD, ENGLAND
>
>I got some from Matahari near Paddington and Wing Yip Supermarket in
>Cricklewood, London. I think there is a branch of Wing Yip Supermarket
>in Birmingham.
>
>--
>Shanudin Zakaria
>Reading, Berkshire

Try any shops down Chinatown, Leicester Square, London.
Or any good food shops locally. There are lots of
Chinese provision shops in scattered in the UK ie
in Oxford for one.
Galangal looks like ginger and makes a difference in
most Sout East Asian cooking. Otherwise buy the dried
version in packets (in dried strips) or in powder form
(usually Indonesian or Filipino brands).
Hope it helps.

Useful tip: Fresh Lemon grass can be frozen whole and
used when required.

Yasmin
- current resident of Reading with S.A.D. and missing home..
Newsgroups: rec.food.cooking
From: todd@rtsg.mot.com (Todd M. Williams)
Subject: Re: Hershey Bar
Organization: Motorola Inc., Cellular Infrastructure Group
Date: Mon, 11 Jan 1993 00:53:32 GMT

In article <34830@rnd.GBA.NYU.EDU> sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya) writes:
>In article <726242904.AA00000@therose.pdx.com> Joann.Pierce@f81.n105.z1.fidonet.org (Joann Pierce) writes:
>>Alan - a Hershey Bar is a chocolate bar, usually made from milk chocolate.
>
>And, entertainingly, is made by the Hershey Company, 1 Hershey Way,
>Hershey, PA.
>
>OK, so I'm easily amused.
>
>- Shankar

I heard you can buy _a ton_ of broken Hershey Bars for $60 (US) from
the Hershey company in PA.  This was about 5 years ago.

todd
downers grove, il.


Newsgroups: rec.food.cooking
From: hyler@ast.saic.com (Buffy Hyler)
Subject: Re: A question about bread.
Reply-To: hyler@ast.saic.com
Organization: SAIC
Date: Tue, 12 Jan 1993 17:17:44 GMT

In article 1itsnpINNd1d@charnel.ecst.csuchico.edu, jimfc@ecst.csuchico.edu (James Francis Coughlin) writes:
eek.  
>
>How can I get my bread to keep a bit longer?  Are there certain ingredients
>that will help?  I haven't tried refrigerating or freezing it, because it
>seems like that will ruin the taste.

I no longer remember where I heard this, but storing bread in the
microwave while its not being used helps prolong it from getting
stale.  (I guess it acts as a giant breadbox). It appears to vary by
bread type.  Most will make it for about 5-7 days, but a few seem to go
stale after only 3.  If I know I'm going to use it up I store it in the
microwave.  Otherwise I slice and freeze it and just remove what I
need.


---
----------------------------------------------------------------------
Buffy Hyler (hyler@ast.saic.com)
SAIC, Campus Point
San Diego, California
----------------------------------------------------------------------

Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Request--How does one cure olives?
Organization: Lockheed Missiles and Space Co.
Date: Mon, 4 Jan 93 18:32:18 GMT

In article <20689@ucdavis.ucdavis.edu> rlwinter@carnitas.engr.ucdavis.edu (Richard Lee Winterstein) writes:
>
>  I would be deeply indebted to anyone who could provide me with some basic
>instructions on curing olives.  A quick check of the on-line card catalog
>of the library here didn't seem particularly promising (although I will
>try checking tomorrow).
>  Near where I live there are many olive trees, and most of the fruit ends
>up littering the street.  I would love to know how to prepare them myself,
>but I really don't know where to begin.  One person in my hometown once
>mentioned something about immersing them in salt; my mom thinks lye is involved
>somehow; and I suppose there are oil cures to learn about too?  Any advice
>would help me.   
>  I would like the information as soon as possible, since my brother is here
>and we are hoping to go out picking tomorrow afternoon, so please send me
>e-mail and I will gladly compile the results into a future posting.
>Many thanks in advance,
>Rick

several years ago my neighbor gave me a bunch of olives and, after looking
through all my cookbooks I finally found 'something' in my larousse
gastronomique <sp?> - I worked with ripe olives only NOTE put some rubber
gloves on cuz these guys bleed - using fork tines, prick each olive in
several places - put them in a bowl or jar with a secure lid, add at lest
1 cup salt and shake to coat - set bowl/jar aside - several times a day
for the next 5 days, shake the bowl/jar and drain the excess liquid - after
5 days, taste one of the olives to see if the 'bitterness' has been sucked
out of the olive - if olive still has bitterness, continue this process for 
several more days - if olive tastes OK, rinse quickly with cold water and
drain, then add oil & other seasonings to taste, e.g., garlic, etc. -
put in jars and refrigerate - enjoy....good luck

-- 
________________       __        ________________   "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: arnie@magnus.acs.ohio-state.edu (Arnie Skurow)
Subject: Re: Fahrenheit/Celcius Conversion
Organization: The Ohio State University
Date: Tue, 12 Jan 1993 12:07:34 GMT

In article <1it1j9INN7j3@jethro.Corp.Sun.COM> trisha@workingirl.Corp.Sun.COM wr
ites:
>I'll be moving to France soon and want to continue
>preparing my favorite recipes from the States.
>
>Does anyone have the formula to convert Fahrenheit
>to Celcius? (I can't seem to find my old algebra books!)
>

In my frequent travels to Canada, I learned a simple conversion of
Celcius to Fahrenheit:  Double the Celcius number and add 32.  Assuming
a Celcius temperature of 0, double it and add 32.  Result is 32 deg. F.
The caveat is that the higher the temperature goes, the greater is the
variant of the result.

To arrive at Celcius, reverse the above.  For example, "normal" body
temperature is 98.6 deg F.  98.6 - 32 = 66.6.  66.6/2= 33.3.

I think if you use the exact calculation, body temperature should be
37 deg C.

At sea level, water boils at 212 F. and 100 C.  212 - 32 = 180.  180/2
= 90.

The result is 10 degrees off.
Newsgroups: rec.food.cooking