HDTenEightyP/NetNews huggingface dataset:
From: fritz@ben.dev.upenn.edu (Katherine Fritz)
Newsgroups: rec.food.cooking
Subject: Re: Hershey Bar
Date: 12 Jan 93 15:39:39 GMT
Organization: University of Pennsylvania

>>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.

Hey, watch it!  I grew up in Hershey!! :-)  The factory is on 
CHOCOLATE AVENUE (near the intersection of Chocolate and Cocoa
avenues!).  Many of the streets are named for places where cocoa
beans are grown -- Grenada, Trinidad, etc.

This news brought to you by a former editor of the high school
yearbook CHOCLATIER.  :-) :-)
-- 
   Katie Fritz --Internet: fritz@ben.dev.upenn.edu -- CompuServe: 71257,3153
"From what I hear Earth is a podunk little place but they make great pastrami."
         -- Graetwist, "Roadways" #1, Comic Zone Publishing
              --Penn is not Penn State and I am neither--
From: mpeter@OAVAX.CSUCHICO.EDU (Margot Peter)
Newsgroups: rec.food.cooking
Subject: Leftover Ham
Date: 6 Jan 1993 16:22:47 GMT
Organization: California State University, Chico
Reply-To: mpeter@OAVAX.CSUCHICO.EDU
NNTP-Posting-Host: oavax.csuchico.edu

Add 1 cup ground or finely minced ham with a good curry powder to taste to
choux paste. Heat deep fat fryer to about 375F and drop by teaspoonsful into
hot oil. Fry to a crispy golden brown and serve hot on a napkin for a yummy
appetizer. 

 

Margot Peter                    "He who has dreamed of journey and deed does  
                                      not lower his sail without sorrow"    
                                          Bjornstjerne Bjoernson                
                                                   
Newsgroups: rec.food.cooking
From: sheehan@pagosa.scd.ucar.edu (Tim Sheehan)
Subject: Braun hand blender
Organization: NCAR/UCAR
Date: Fri, 8 Jan 1993 20:57:56 GMT

I came across an infomercial for the Braun hand blender the other day. The
woman doing the demonstration was using it for making everything from batter
to soup to milkshakes. If I remember correctly, she said it could be used 
instead of a mixer. It even had an accessory for chopping vegies.

Does anyone have any experience with this thing? Is it is good as it seemed?


-- 
-Tim-

sheehan@ncar.ucar.edu

Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Net's Funniest Kitchen Disasters
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Fri, 8 Jan 93 12:57:43 GMT

I have a friend whose kids took all the cans out of the cupboard and
removed the labels.
Newsgroups: rec.food.cooking
From: reynold@binah.cc.brandeis.edu ("Susan Reynold (w/out the s)")
Subject: re: Chutney recipes
Reply-To: reynold@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Wed, 6 Jan 1993 15:37:52 GMT

I got this from the net, don't know who posted it, but thanks! 
It is VERY good.
I winced at the cayenne and put only 1 tsp in---still a little too hot
for me so I will try 3/4 tsp next time---but will definately make it
again, I'm sure. (I canned it)

Susan

	Apple-Raisin Chutney

	Makes 8 cups

	6 cups chopped apples (I use Empires, but any firm tart variety will
                               work)
	1 cup appple juice (I used apple cider)

	Simmer the apples in the juice for 20 minutes. Add these ingredients:

	1/2 cup honey
	1/2 cup cider vinegar
	1 1/2 cups raisins (mixed golden and dark is nice)
	1/2 cup diced yellow onion
	1 1/2 tsp cayenne
	1 tsp allspice

	Simmer for 1 hour. Serve hot or cold. Can it if you like.
	
Newsgroups: rec.food.cooking
From: arnie@magnus.acs.ohio-state.edu (Arnie Skurow)
Subject: Re: Onion appetizer request
Organization: The Ohio State University
          ^^^^^^^^^^^^^^^^^^^^^^
          Outback Steakhouse
Distribution: na
Date: Tue, 12 Jan 1993 19:21:40 GMT

I had one of their onion appetizers in Gainesville, Florida, and it was
delicious.  It is a large onion, cut from top to nearly bottom into
wedges, like a flowerette, battered and fried.  It's their gimmick to
others' baskets of onion rings.

Outback Steak Houses seem to be popping up in many cities.  They serve
large frosted mugs of Australian and domestic beers and have excellent
steaks and ribs.

Arnie Skurow
Newsgroups: rec.food.cooking
From: soc1071                         
Subject: Re: Hand crank pasta makers?
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Minnesota CIS
Date: Tue, 5 Jan 1993 22:51:00 GMT

In article <1993Jan5.090330.19698@a.cs.okstate.edu>, munn@a.cs.okstate.edu (MUNN THOMAS JOSEPH) writes...
>From article <29056@optima.cs.arizona.edu>, by jtw@cs.arizona.edu (Jane T. Waddell):
>> Does anyone out there use an Atlas pasta maker (manual)? If so, are you
>> happy with it? Please e-mail responses.
>> 
>> Thanks,
>> Jane
>> 
>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

soc1071@vx.cis.umn.edu
> 

>-- 
>------------------------------------------------------------------------------
>-         Thomas Munn "This above all to Thine own self be true."            -
>______________________________________________________________________________
> :wq
Newsgroups: rec.food.cooking
From: morrison@eng.auburn.edu (Kelly Morrison)
Subject: Still more cooking disasters...
Organization: Auburn University Engineering
Date: Sun, 10 Jan 1993 00:11:15 GMT


I've never had any cooking disasters, but the girls I've dated
have more than made up for me! Here're some examples:

#1:
   I bought some steaks and marinade and left them with my
girlfriend to cook while I was in lab. She didn't have the heart
to tell me that she didn't have a clue what to do with the
marinade! I came back to her apartment to find her happily
boiling the marinade in a saucepan on her stove... it smelled
horrible... :)

#2:
   This girl had never used a microwave before. When reheating
some leftover pizza she found in my fridge, she saw that the
instructions said to "warm in an oven for 10-13 minutes." So
she put a slice of pizza in my MICROWAVE oven and set it for 13
minutes. The smoke detector alerted me, and I ran into the
kitchen to find her pulling a solid black lump out of my
microwave. I didn't know what it had been until she told me. :)

#3:
   Running out of time before a party, this girlfriend decided
that she could cook her hamburgers a lot faster by turning the
burner up as high as it could go. (She'd never cooked anything on
a stove before: this girl was a microwave junkie). The burgers 
looked great on the outside, but they were a little... bloody... 
when the people at the party bit into them. Ruined our appetites 
fairly fast! :)

#4:
   I was in the middle of stir-frying when I got a phone call,
so I hollered for this girlfriend to come watch it for me while
I took the message. That's all she did: watch. When I came back
into the kitchen, all of the liquid had boiled away and the food
had burned all over the bottom of my wok. I *still* haven't been
able to clean it all off! :(

   There are many more, but my head hurts thinking about them.

   Come to think of it, I've NEVER dated a girl who could cook!
Is this a growing trend, or have I just been unlucky? (Not that
I'm complaining -- being a good cook can get you dates easily in
a college town where microwaves are king! :)  )
Newsgroups: rec.food.cooking
From: tims@bcarh680.bnr.ca (Tim Spurway)
Subject: Re: cooking mini-class
Keywords: HELP
Organization: Bell-Northern Research, Ottawa, Canada
Date: Thu, 7 Jan 1993 18:13:02 GMT

In article <374@sleepy.UUCP> pat@sleepy.UUCP (Pat Eyler   ) writes:
>I've been called on to teach a short (~30 min) mini-class to a group of 10-15.
>The topic I'm supposed to cover is 'Dinners (for 5) under $5', I really think
>I' going to try to talk about making inexpensive food appetizing, and 
>planning meals so that you can share ingredients.  All of this sounds good,
>but I'm short on recipes that fit into this price range. (Actually I'm short
>on recipes period, I tend to cook by taste and smell ;)
>     If anyone can help me out, I would be much appreciative...and so will all
>the folks who are expecting a rehash of 'Aunt Martha's nearly-edible tuna
>and cheese goop'
>      Thanks,   Pat Eyler   pat@sleepy.boeing.com
>
Here is one of the fastest, cheapest, AND best tasting pasta sauces
that I've ever made. (All prices are in Canadian)

1 can plum tomatoes    ($1.29)
5 tbsp butter          ($.75)
1 onion (peeled and cut in half) ($.10)
salt
fresh ground pepper

Simply put all ingredients into a saucepan, let sit on medium heat 
for about 30-45 minutes.  Stir occasionally.

This sauce works great on gnocchi (2 lb of potatoes plus flour ~ $2.00),
homemade pasta (6 eggs, 3 cups flour ~ $1.75), or bought dry pasta
(spagettini 1kg for $1.29).

Tim Spurway
tims@bnr.ca

Newsgroups: rec.food.cooking
From: janinep@janinep.mentorg.com (Janine Paschal)
Subject: Re: Hershey Bar
Date: Wed, 06 Jan 1993 15:35:45 GMT
Organization: mentor
Keywords: 
Followup-To: 


-- 
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.


And, main street is called Chocolate Avenue and the streetlight tops are
shaped like Hershey Kisses! 

--------------------------
Janine Paschal
janine_paschal@mentorg.com
--------------------------
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Using diet soda in bread making         
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Mon, 11 Jan 1993 22:05:00 +0000

If you use diet soda containing Nutrasweet (Aspartame) you might be
causing yourself (or whoever consumes the bread) serious problems.

Aspartame should never be heated above a certain temperature, as then
it supposedly breaks down into harmful compounds.

Just a warning.


Jazzie

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking
Subject: Re: Call for Discussion: rec.food.breadmachines
From: gary@cdthq.UUCP (Gary Heston)
Date: Thu, 07 Jan 93 19:18:18 CST
Organization: Garys' Home for Obsolete Computers

bruceb@mpd.tandem.com (Bruce Burden) writes:

> 	Why limit this to breadmachines? Seems pretty limited to me.
>     How about a "rec.food.equipment" or some such, where you can put
>     the breadmachines, mixers, knives and other debates/questions there?

Seems like I recommended something like that several months ago 
when a split was being discussed... However, I think that breadmaker
users will generate sufficient traffic to justify their own group.
A mailing list with 600+ recipients could easily fill one with 
postings. Perhaps rec.food.bread, so it would not be limited to
the machines (I understand most of the recipes are similar).

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: Hershey Bar
Organization: Choco Freaks - R - Us 
Date: Wed, 6 Jan 1993 03:56:40 GMT

>>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.

And, pleasingly, is delicious when allowed to melt between the 
tongue and roof of the mouth.
I'm easily pleased by this.
-- 
Chris Behrens                                  chrisb@hubcap.clemson.edu 
Clever .sig file in the works.  Maybe next time.  Sorry. 
Newsgroups: rec.food.cooking
From: bondc@silver.ucs.indiana.edu (Clay M. Bond)
Subject: Re: Baking Soda/Powder
Organization: Indiana University
Date: Sun, 10 Jan 1993 21:56:28 GMT

In article <34967@rnd.GBA.NYU.EDU> sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya) writes:

>I would argue that there is no real chemical basis for this. Indeed, the
>facts would argue for the opposite. Baking soda, by itself, will not give
>up its carbon dioxide until it is heated, 

You are quite mistaken--and easily proved so.

Take cold, very cold, buttermilk and add baking soda, then stir.
The liquid will immediately foam to nearly twice its original
volume, and will continue to do so until the reaction is complete.

Ice cold buttermilk.  Baking soda.  Your "facts" are not facts,
merely confusion.

-- 
"I like women too much to want to be a straight man."
                                                     -- John Fisher
Newsgroups: rec.food.cooking
From: 6310550@LMSC5.IS.LMSC.LOCKHEED.COM
Subject: What is Jerk Sauce used for ?
Organization: Lockheed Missiles & Space Company, Inc.
Date: Wed, 06 Jan 93 11:14:43 PST


One of my Christmas presents included a bottle of Jerk Sauce from
Jamicia.  Does anybody know what to use it for ?

Thanks,
Deb
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Using diet soda in bread making
Date: 13 Jan 93 04:14:35 GMT
Organization: NYU Stern School of Business

In article <memo.857423@cix.compulink.co.uk> jazzie@cix.compulink.co.uk writes:
>If you use diet soda containing Nutrasweet (Aspartame) you might be
>causing yourself (or whoever consumes the bread) serious problems.
>
>Aspartame should never be heated above a certain temperature, as then
>it supposedly breaks down into harmful compounds.
>
>Just a warning.

A sound recommendation. At the same time, it is probably not necessary to
get too anxious about that. One of the byproducts of the decomposition
tastes truly horrible (I've tasted it in pure form, too), and food
containing aspartame that has seen thermal abuse becomes quite unacceptable
to the palate well before the decomposition products reach dangerous
levels.

- Shankar
Newsgroups: rec.food.cooking
From: howard@cs.uiuc.edu
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Dept. of Computer Sci - University of Illinois
Date: Fri, 8 Jan 1993 15:32:19 GMT


Speaking of dogs and the funny things they do - several years ago I was
making homemade chocolates - cream centers and chocolate covered cherries
and homemade caramels..  Well, I didn't have enough room in my freezer
so I was using the front porch for the quick cooling.  I had been 
working so I was doing this late at nite - say about midnight.  Well,
I had several sheets of candy hardening there and went out to check -
my dog was standing there very happy with chocolate all over his face.
I just looked at him and said **MERRY CHRISTMAS Butch**  Needless to 
say, I don't do that anymore.  A lot of hard work went done the tubes
quickly.

As for the dog, well he didn't seem to suffer any side affects from 
that episode.  He looked very contented...and slept quite soundly.

bonnie


.
Newsgroups: rec.food.cooking
From: billw@cwis.unomaha.edu (William Wilson)
Subject: Crazy Wing's and Hooter's Wing Recipes
Summary: Crazy Wing's and Hooter's Wing Recipes
Keywords: chicken,wings,bbq
Organization: University of Nebraska at Omaha
Date: Tue, 5 Jan 1993 15:36:14 GMT


I use to live in Orlando, Florida and two of my favorite places to eat 
chicken wings was at two restaraunts called Crazy Wings and Hooters. You
could get the wings at various flavors. There was buttered flavored (tamed),
honey bbq, regular bbq, etc. What was unique was that the special sauces at
each of these places were unique. The house specialty sauces ranged in
ignition power from mild to nuclear. I'm interested in the basic base recipe
from which I can add my own spicing to my own liking. Any info would be much
appreciated. I am now living in Nebraska and miss the taste of those fine 
wings. 

If so desired you can post it to the world. I'm sure someone will enjoy the
food as well.

Thanks in advance,

Bill Wilson

billw@cwis.unomaha.edu
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Cut off lines                           
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Mon, 11 Jan 1993 22:05:00 +0000

"Clover" writes:

>Does anyone know why the first line(s) have been cut off recently?

[.... several more lines of the above deleted...]

>I repeated the first line several times because II don't know how many
>liines are beiinig chopped off.

Ummm... did you consider perhaps numbering the lines so you would know
how many had actually been deleted?

Ummm... did you consider just leaving n-number of lines blank so that
no one [including you] would even know any lines had been lost?


Jazzie

>>>MATRIX version  1.20g
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Baking Soda/Powder
Date: 8 Jan 93 04:48:23 GMT
Organization: NYU Stern School of Business

In article <C0Ht1u.AMz@usenet.ucs.indiana.edu> bondc@silver.ucs.indiana.edu (Clay M. Bond) writes:

>Baking powder is baking soda + cream of tartar with cornstarch
>(not for any leavening purposes, but to keep it from clumping).
>You canNOT EVER just replace one for the other, as this wise and
>knowledgeable woman has pointed out, because soda requires an
>acidic liquid in order to react.

I have no idea what you can replace with what, but I'm afraid that the
chemistry is not quite right. Half the carbon dioxide from baking soda
is available simply under mild heat, at well under 100 degrees Celsius.

>There is another difference.  When using (all or predominantly)
>soda, you must get the pan in the oven as soon as possible,
>because the reaction is purely chemical.  Baking powder contains
>cream of tartar, recall, and the heat of the oven is the catalyst
>for the reaction (this is why it's called "double-acting": the
>soda reacts immediately, and the acid when heat is applied).

I would argue that there is no real chemical basis for this. Indeed, the
facts would argue for the opposite. Baking soda, by itself, will not give
up its carbon dioxide until it is heated, while baking powder will give up
carbon dioxide, equivalent to the amount of acid in it, even without heat.
That is a result of the acid reacting with the bicarbonate.

Only if there is a stoichiometric excess of baking soda in baking powder
will there be any baking soda left to provide the second action, when the
stuff gets heated.

- Shankar
From: hack@ncrclm.ClemsonSC.NCR.COM (Elaine Hacklaender)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 6 Jan 93 13:22:33 GMT
Organization: NCR E&M CLEMSON Liberty, SC

<1993Jan5.154127.26139@cbfsb.cb.att.com>
<1993Jan5.204635.20310@walter.bellcore.com>
Reply-To: hack@ncrclm.ClemsonSC.NCR.COM (Elaine Hacklaender)
Followup-To: 
Distribution: usa
Organization: NCR E&M CLEMSON Liberty, SC
Keywords: 

In article <1993Jan5.204635.20310@walter.bellcore.com> dfw@thumper.UUCP (Doris
Woods) writes:
>In article <1993Jan5.154127.26139@cbfsb.cb.att.com> fgn@cbnewsb.cb.att.com
(frank.g.neves) writes:
>>> 
>>Years and years ago I used to love sandwiches made with hard salami and
>>strawberry preserves on whole wheat bread.  I think it was the combination
>>of sweet and sour which made it so good.  
>>
>>Frank
>
>My mom on the other hand likes to dunk saltine crackers with butter and
>Raspberry preserves in (huge shudder) tomato soup...... ish!!!!!!
>
>"D"

When I was younger, I was in the Girl Scouts.  On backpacking trips
we used to eat velveeta and grape jelly.  When I was in college, I
worked in fast food.  One thing that people would eat that I found
particulary revolting was sausage biscuits with grape jelly and
hash browns with mustard and strawberry preserves!  I'm not kidding
about this -- I saw it with my own eyes!  :-P


-- 
Das Computenmaschine ist nicht fuer gefinger poken and mittengrabben...
hack@ncrclm.ClemsonSC.NCR.COM
Cold as ice, ice baby....           Stop *HACK*ing and fall in love....
From: blee@digi.lonestar.org (Benjamin W. Lee)
Newsgroups: rec.food.cooking
Subject: Re: Frying tofu
Date: 8 Jan 93 16:38:13 GMT
Organization: DSC Communications, Plano Tx.

Hi Gary,

What I have seen is people uses a piece of cloth,
wrap it tightly around a flat of tofu.
Alone with two plate alike wooden boards, tofu wrapped in middle,
put 150 lbs. of stone on top of boards for a couple of hours.

100% Cotten is the frequent material of cloth. Don't forget to wrap some
five-spice powder in at the final stages. Make sure it is evenly
distributed.

Makes the greatest snack while I lived in Taiwan.
The stuff sold here is VERY expensive for my quantity in oriental stores.
Missed there for that!
Newsgroups: rec.food.cooking
From: chrisi@lloyd.Camex.COM (Chris Ischay)
Subject: REQUEST: pizza help file
Date: Sun, 03 Jan 1993 17:48:14 EST

I don't get to read this newsgroup as often as I'd like.  I know that pizza
is a favorite topic, and there have been many threads in the past.  Rather
than ask for more info directly again, I'd like to ask if anyone by chance
has saved a wonderful collection of pizza articles and would be willing to
e-mail it to me.

So far I have tried making pizza twice, both times with store-bought dough
and homemade fixings.  The first time was supervised and went fine.  Last
night my wife and I tried it on our own and the results were, er,
"amusing."  We consoled ourselves that it was at least edible, but it
wasn't very pretty.

So my questions are all pretty basic.  If anyone has a file they'd be
willing to send me, I promise to dedicate my next pizza to you.  %^)

Thanks,
Chris Ischay
chrisi@camex.com
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters