HDTenEightyP/NetNews huggingface dataset:
From: amm@NeXT.COM (Alan M. Marcum)
Newsgroups: rec.food.cooking
Subject: Pink Peppercorns
Date: 10 Aug 92 16:46:32 GMT
Reply-To: amm@NeXT.COM (Alan M. Marcum)

We have a tree in our back yard, a "pepper tree."  The berries
are pink, and have a definite pepper-like aroma to them when
cracked.

We're wondering if these are edible pepper berries.

The tree is very large (it was there for many years before I
bought the house, 12 years ago), with small, slender leaves
and flakey bark.  The berries are about the size of a typical
black peppercorn; their outsides are pink.  The tree is just
chock full of these.

Anyone know?  Anyone have any good ideas about checking these
out to determine edibility (besides just eating them)?

Please send me mail: I don't normally read this newsgroup.
--
Alan M. Marcum
NeXT Tech Support
amm@NeXT.COM
From: hummell+@pitt.edu (Andrew G Hummell)
Newsgroups: rec.food.cooking
Subject: REQUEST: Shrimp Scampi
Date: 17 Aug 92 15:23:11 GMT
Organization: University of Pittsburgh

I'm looking for a recipe (or recipes) for shrimp scampi.  I tried archie and
the archive I found it in had the file protection set, so I couldn't FTP it.

advTHANKSance,
Andy
-- 
-------------------------------------------------------------------------------
  "I'm not insane...just a reasonable facsimile."  | Hummell@unix.cis.pitt.edu
  "Character is what you are in the dark."         | Andy Hummell ...that's me 
-------------------------------------------------------------------------------
From: nsw@cbnewsm.cb.att.com (Neil Weinstock)
Newsgroups: rec.food.cooking
Subject: Re: How many cookbooks?  WAS Re: burgers
Date: 20 Aug 92 03:59:53 GMT
Distribution: na
Organization: The Flying Squid Patrol

In article <5666@transfer.stratus.com> kaz@vineland.pubs.stratus.com (Karen Fegley) writes:
>In article <1992Aug19.025353.369@cs.brown.edu> ST402676@brownvm.brown.edu  
>writes:
>> I was fairly proud of my collection (a couple shelves-worth, haven't counted
>> the exact number), but then I discovered I had been way out done. Two
>> years ago I made the food for our department's spring picnic, and everyone
>> kept telling me that since I liked cooking so much, I should talk to Mrs.  
>Beyer
>> (the wife of one a retired professor). Well, she happened to be there and
>> I was finally introduces. "So, I hear you like cookbooks Mrs Beyer."
>> "Oh, yes I have quite a collection" "really? How many" "Oh, about
>> 2200"
>> 
>> That is not  a typo. Two thousand, two hundred. Can't beat that. Has them
>> in every room in the house except the bathroom. No duplicates.
>> 
>> Tamar
>
>Good heavens.  And I thought I had a lot.  I expect that only
>professional cooks and/or food writers could top that number.

My grandfather (who was neither of the above) had a collection in the
thousands.  Apart from having many bookshelves full, his basement contained
countless boxes of cookbooks that had no place else to go.  He purchased
cookbooks constantly for many years.  Mimi Sheraton once wrote him up in the
New York Times regarding his collection.  I'm not aware that anyone ever
actually counted all the books; it was far too much of a job.

When he died, most of the books were donated to the CIA, though each of
his children took a bunch (my mother took a hundred or so, I'd
say.)  It really hurt to see the whole collection get dispersed
like that, but no one knew what to do with the darned things....

>P.S.  Seems odd to me that so far there have not been any male
>      respondents to this thread.  Or do men not collect cookbooks?
>      (Just curious, guys.)

Well, there you go.

                                - Neil

--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--
Neil Weinstock @ AT&T Bell Labs         //     What was sliced bread
att!edsel!nsw or nsw@garage.att.com   \X/    the greatest thing since?
From: HELLO-WORLD@fit.cc.purdue.edu (Mymy)
Newsgroups: rec.food.cooking
Subject: Re: how to store potatoes
Date: 21 Aug 92 19:45:49 GMT
Organization: THE WORLD

In article <JmgPPB4w164w@glnserv.UUCP> kati@glnserv.UUCP (Lady Dragon) writes:
>From: kati@glnserv.UUCP (Lady Dragon)
>Subject: how to store potatoes
>Date: Tue, 18 Aug 92 08:57:30 CDT

>I would like to know the best way to store potatoes. 

[stuff deleted]

People have told me that I shouldn't eat potatoes when they turn green.
I was told potatoes turn green on exposure to light. The green stuff is
supposed to be chlorophyl.

Is this true? Would it be all right to eat them after peeling?
If toxins are created in the potatoes, what harm do they do and is
the harm long term?

I have eaten green potatoes for a while and I am getting a little 
worried.

Please post any replies.

Thanks.
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: Macroni & Cheese Ideas
Date: 12 Aug 92 15:55:17 GMT
Article-I.D.: jfwhome.Bsvo88.8HC
Organization: Our Lady of Perpetual Mirth (Pacifica)

In <1992Aug11.143531.1@ualr.edu> kmwheeler@ualr.edu writes:

>This isn't macaroni and cheese, just something different to do with
>macaroni.  After cooking the macaroni or other similar pasta, I like
>to give it a good dose of Worcestershire and a dash of good old
>Cavender's.  Gives macaroni a real kick!

>Keith


What *is* Cavender's?

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: curry powder, a simple request
Date: 11 Aug 92 15:35:50 GMT
Organization: Our Lady of Perpetual Mirth (Pacifica)

In <28321@wissel.GBA.NYU.EDU> sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya) writes:

>In article <1992Aug11.015006.15364@rigel.econ.uga.edu> hughes@dogwood.botany.uga.edu (Wayne Hughes) writes:

>>   In a subsequent posting you talk about different combinations to give
>>   curries for different applications.  What does turmeric do for curry?
>>   For what applications would you reduce or increase turmeric (or
>>   leave it out entirely)?

>I wish you hadn't asked that. This gets into basically religious arguments.
>I suppose I could pretend to have no opinion on the subject, but what the
>hell, I can tolerate some abuse, I suppose.

>..........

>In most Indian cooking you are not supposed to be able to taste the
>turmeric as a separate component. I dislike intensely the taste of
>undercooked turmeric in food. (On the other hand, I have no real trouble
>with sliced fresh turmeric, so this must be a value judgment about how
>curries should taste, and not really about the taste.)

What???  Sliced???  I don't know much about what form turmeric comes in 
in order to become the dried spice we get here, so this was a genuine
suprise to me.  So turmeric is some sort of root vegetable, or
something?  How is it used when it's "on the hoof", as it were?  I
don't suppose I could find a seed/seedling/tuber source and try to 
grow it up north here, could I?  9When we finally find a house, I'm
setting up a greenhouse.)  If not, where would I look for it in an 
Indian grocer's?  What does it look like and how do you keep it fresh? 

>You often wind up with that taste if you add turmeric late to a dal, and I
>would unambiguously class that as a failure. If you cook a dal right, you
>can distinctly taste the turmeric before you add the final tarka, the
>spices fried in hot oil, in the usual last step in making a dal. However,
>once you add the tarka, things will taste different depending on the amount
>of turmeric, but if done right there is no longer a separate turmeric
>taste.

I will keep this in mind for when I make dahls, thanks.

>Some West Indies food has a powerful turmeric flavour. I am inclined to 
>suspect that that simply reflects bad food. Since their curries are Indian
>in origin, I find it hard to believe that they have changed so much that
>they are now properly cooked with a distinct turmeric taste.

Huhm.  Ok.  I'll keep that in mind, also.  

>I will grudgingly concede that what I have said about turmeric may be
>simply my opinion. However, my basic inclination is to claim that this is
>written. In stone.

Tink, tink-tink, tunk, tink-tink-tink, tunka-tink-tink, tink.......

Hm?  Oh, excuse me, Shankar.  I was watching you sign your name in that 
stone tablet.  Nice technique you have, there.

>- Shankar

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: Food Perversions (was Re: Grits (Was Re: What we eat))
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Sat, 15 Aug 1992 17:27:44 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

>How do you feel about duck with fruit sauces (orange, cherry)? Not that it's
>the only way to eat it, but it's one of the best in my opinion (though
>this recipe for duck with porcini mushrooms will definitely go down as
>the BEST duck I've ever made).

I've eaten duck that was stuffed with raisins, nuts, pineapple, orange, etc.
It was very good.  But I'm more into herbs, spices, garlic, onion, etc.

I'm very interested in your recipe for duck with porcini mushrooms.  Could
you post it?

Thanks,
Dave
auwen@convex.com
From: seb1@leia.dr.att.com (sharon badian)
Newsgroups: rec.food.cooking
Subject: Re: French toast or  evolution  in the kitchen
Date: 20 Aug 92 14:39:25 GMT
Reply-To: seb1@druhi.att.com
Organization: Bell Labs, Denver, CO.

In article <1992Aug19.124733.6632@devvax.mincom.oz.au>, anita@devvax.mincom.oz.au (Anita Graham) writes:
|> Coat thickish slices of bread with the scrammled egg (soak the bread in the
|> egg if the bread is stale. If the bread is fresh a quick dip is
|> sufficient).
|> 
|> Fry the bread in the butter till both sides are golden.

I have a question about making French Toast. I don't like it when my
French Toast is mushy in the center. But, if I use thick slices and I
let it soak up the eggs, it almost always ends up soggy in the center.
How do you get the center to get well cooked or is this not possible?

-- 
Sharon Badian
AT&T Bell Labs - Denver
seb1@druhi.att.com
From: jpost@llnl.gov (John C. Post)
Newsgroups: rec.food.cooking
Subject: Re: burgers
Date: 18 Aug 92 19:26:03 GMT
Reply-To: jpost@llnl.gov (John C. Post)
Organization: Lawrence Livermore National Laboratory

>        OK.  My husband who won't eat cow or pig flesh is away for
>        a day or two, and I am going to grill me a great big burger.
>        (The first and probably only one of the summer.)

>        SO: what should I top this baby with AND-it really has been
>        a long, long time-what cut of meat should I get?


My favorite burger trick is to make two thin patties, and use them to 
"sandwich" some smoked oysters and a slice of cheese. If you take care to 
make sure the two patties are sealed together and don't turn it a million 
times, it will hold together nicely.


John Post
"When it comes to opinion, I have to use my own..."
jpost@llnl.gov
From: sv22+@andrew.cmu.edu (Sudha Venkataraman)
Newsgroups: rec.food.cooking
Subject: Repost: REQUEST- Knishes
Date: 14 Aug 92 14:52:58 GMT
Organization: Office of Planning & Budget, Carnegie Mellon, Pittsburgh, PA


I remember seeing a request for knish recipes two weeks back. If anyone
did receive recipes, could you please post to the bboard or send me
email?  Thanks.

Sudha

sv22@andrew.cmu.edu
Organization: Central Michigan University
Date: Thursday, 13 Aug 1992 07:56:14 EDT
From: <34RIPSE@CMUVM.CSV.CMICH.EDU>
Newsgroups: rec.food.cooking
Subject: -- Wanted: FUN MENU --

I would like to invite my father and his family over for dinner as a
Christmas present this year.  I would like to present a collection of
the most interesting and FUN dishes to prepare and eat.  My limits are
budget (as usual) and my dad has two teenage girls and a five year old
daughter (my half sister if your trying to figure that stuff out).
I have thought about using a Bean Thread dish so they could see them
climb out of the frying pan but that is about as exciting as I know.
Perhaps there are some non-alcoholic drinks that would be interesting?
Any help would be appreciated...Whats your favorites?
Newsgroups: rec.food.cooking
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Subject: Re: burgers
Organization: NASA/Jet Propulsion Laboratory
Distribution: na
Date: Tue, 18 Aug 1992 20:40:40 GMT

|>...We start with 
|> lean or extra lean ground beef (being the health conscious people we are!) and 

I know to avoid massive flare ups people prefer lean ground beef - but I've
heard that it doesn't really matter what fat content the meat has (regular
vs. lean vs. extra lean) if it's fat that you're worried about.  It all
supposedly melts and drips off so that in the end you are left with about
the same amount of fat regardless of the "leanness" of the beef.  Anyone
know for sure?

Jennifer Yu

school:	yuie@cco.caltech.edu
work:	jsy@aig.jpl.nasa.gov
From: larisa@mola.spl (Larisa Stephan, c0221, 77-40-53)
Newsgroups: rec.food.cooking
Subject: Re: Jalapenos, how to preserve?
Keywords: Botulism produces gases, yes?
Date: 21 Aug 92 00:47:57 GMT
Article-I.D.: hacgate.22977
Reply-To: larisa@mola.spl
Organization: Sun Microsystems, Inc.

In a previous post on this topic I gave a recipe for pickling jalapenos by pouring
boiling vinegar on them in canning jars.  I said you should wait for the lids to
"pop" and then refrigerate them.

oopcv@Msu.oscs.montana.edu () said:
> This step bothers me.  Sounds like botulism.  One might wait a long time for
> jars to seal by this method.  And, with peppers and vinegar, one might not be
> able to detect an "off" taste.

I was under the impression that botulism bacteria produced gases and one way to detect
their presence was to watch for overpressure in the canned medium.  Since this is
inherently vacuum canning (lids seal because the tightly-closed jar is cooling from
100 to 30 C), wouldn't the presence of botulism be revealed by a jar that came spontaneously unsealed during the two-week waiting period?  You take off the rings
as soon as the jars are cool, so there is no way for pressure to build up inside.

Am I wrong?  Destined to poison myself?  I know someone will correct me before I
nacho-and-bean-dip my way to the emergency room if this method is unsafe.

BTW, the jars should seal (make that "popping sound") within a few minutes to half an
hour after you close them, depending on room temperature.

-- Larisa
larisa@tcville.edsg.hac.com
Newsgroups: rec.food.cooking
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Subject: Re: Need uses for Italian bread crumbs
Organization: NCAR/UCAR
Date: Thu, 13 Aug 1992 22:19:38 GMT

In article <1992Aug12.213237.10092@scic.intel.com>, lindap@scic.intel.com (Linda Peake) writes:
> Hi!
> I'm hoping someone would post some recipes or even
> just ideas for using Progresso Italian Bread
> crumbs.  

Turkey (or Veal) Schnitzel:
Use "scallopini" cut veal or turkey (thin slices).  Dip meat in flour,
then in beaten egg, then in breadcrumbs.  (I mix a bit of paprika and
thyme in with the breadcrumbs.)  Refrigerate for a while (an hour or
so) and then fry in oil or shortening.  If you skip the refrigeration,
the coating tends to come off while frying.

-- 
/\        Ilana Stern DoD#009 | Whoever first said, "Things are seldom as they 
  \_][    ilana@ncar.ucar.edu | seem," was wrong.  Things are usually as they
      \_______________________| seem.  Otherwise, they wouldn't seem that way.
Newsgroups: rec.food.cooking
From: hyler@jaana.ast.saic.com (Buffy Hyler)
Subject: Re: Artichokes : I need a hint
Reply-To: hyler@jaana.ast.saic.com
Organization: SAIC
Date: Fri, 14 Aug 1992 15:17:13 GMT

One simple enhancement to boiling/steaming the artichokes is to throw
about a tablespoon or two of Italian Dressing (bottled) in with
the water you use for boiling/steaming.  (I boil and usually do
not measure the dressing).  It adds a nice spicy tang to all the
leaves.  I really didn't notice it as much in the heart piece.
 


---
----------------------------------------------------------------------
Buffy Hyler (hyler@jaana.ast.saic.com)
SAIC, Campus Point
San Diego, California
----------------------------------------------------------------------
From: SECBU@SLACVM.SLAC.STANFORD.EDU
Newsgroups: rec.food.cooking
Subject: Re: Berry Sauce
Date: 12 Aug 92 18:26:03 GMT
Organization: Stanford Linear Accelerator Center

In article <zdem0a.713564893@hgo7>, zdem0a@hgo7.hou.amoco.com (Donna Martz)
says:
>
>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.
*******************************************************************
I was watching Cooking at the Academy last weekend and the Chef
of the day made a raspberry sauce.  It was so simple that it
stayed with me.

Fresh raspberrys, one cup water, and one cup sugar.
Cook until done.  Then put through the "Chinese Hat"
or other strainer.  Voila.  You have raspberry sauce.

(I suppose you could adjust the sugar as you wish.
I can't remember what he served the sauce with.
Anyone see this show??
Sharon
From: thomase@tekig5.pen.tek.com (Stan England)
Newsgroups: rec.food.cooking
Subject: How to store Garlic?
Keywords: garlic
Date: 20 Aug 92 18:52:25 GMT

I recently purchased a large quantity of peeled garlic and
was wondering if there is some way to store it long term.
Perhaps in olive oil or vinegar. Can it be frozen?

--
       Stan England        |    Tektronix Customer Support Center
thomase@tekig5.pen.tek.com | BBS (503) 627-5658 Voice (503) 627-2400
   Searching: England,Doss,Lang,Moody,Davies,Butler in AL,TN & GA                                  
Newsgroups: rec.food.cooking
From: rojcook@halls1.cc.monash.edu.au (JACQI COOK)
Subject: REQUEST: Chicken and Apricot recipes
Organization: Halls of Residence, Monash University 
Date: Thu, 20 Aug 1992 08:19:30 GMT

Hi there!

I have a passion for chicken, and I have always loved apricots - a friend 
tells me she has had them cooked together...does anybody have any recipes?

Would it also be possible for recipes for chicken and orange to substitute 
the orange with apricots - or possibly mandarines?

And can apricots be cooked with any other main meal?

I am just a beginner at all this cooking caper (Cook by name, not by 
nature), and would appreciate any replies...thank you! =)

Address:
jacqi@yoyo.cc.monash.edu.au
OR
rojcook@halls1.cc.monash.edu.au
Newsgroups: rec.food.cooking
From: Larry Margolis <margoli@watson.ibm.com>
Subject: Re: Ice Cream Machines
Date: Fri, 14 Aug 1992 06:00:31 GMT
Reply-To: margoli@watson.IBM.com
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: The Village Waterbed

In  <1992Aug11.014823.20765@marlin.jcu.edu.au>  cccmg@marlin.jcu.edu.au (Cheryl Gordon) writes:
> I have been given a Monier Great American Ice Cream Machine recently,
> but have no recipes for it.  I had a look around for an Ice Cream
> Machine that has the same basic design, but the only one I could find
> has a cylinder that you put in the freezer.  I was wondering if anyone
> has any recipes for this type of Ice Cream Maker.

1.  The name doesn't tell me anything; what's the "same basic design"?

2.  I rather suspect that the recipes don't depend on the machine type;
    every one I've seen said "freeze according to the directions that
    came with your machine".  I'll send you what I have.

Larry Margolis, MARGOLI@YKTVMV (Bitnet), margoli@watson.IBM.com (Internet)
From: kevin.fong@uttsbbs.uucp (Kevin Fong)
Newsgroups: rec.food.cooking
Subject: HAWAIIAN SWEET BREAD
Date: 20 Aug 92 01:59:00 GMT
Reply-To: kevin.fong@uttsbbs.uucp (Kevin Fong)
Organization: The Transfer Station BBS, Danville, CA - 510-837-4610/837-5591

Does anyone have a recipe for Hawaiian sweet bread like the commercial
stuff found in local markets (King's Hawaiian Bread)?

I love the stuff and would buy it everyday, but can't afford the
relatively high cost ($2.00+/loaf).

Kevin.
Internet:  kevin.fong@uttsbbs.uucp
From: eddie@cstr.ed.ac.uk (Eddie Rooney)
Newsgroups: rec.food.cooking
Subject: Re: Difference between baking powder and baking soda
Date: 13 Aug 92 09:26:35 GMT
Organization: Centre for Speech Technology Research, Edinburgh University

In article <92225.144352EY65@LIVERPOOL.AC.UK>, EY65@LIVERPOOL.AC.UK writes:
|> 
|> Sodium bicarbonate also works as a raising agent on its own. It decomposes
|> when heated to give off CO2. It is only used as the sole rasing agent in
|> strong flavoured foods such as gingerbread as one of the by-products of
|> the decompositon has a soap flavour which needs to be masked.
|> 
|> Liz

I hadn't realised this, not having done that much chemistry at school.  I *had*
noticed that gingerbread and other ginger cakes often taste soapy, though - maybe
this could explain it (unless there's some consituent of ginger that has the
same effect).

=========================================================================

Edmund Rooney					email:eddie@cstr.ed.ac.uk

Centre for Speech Technology Research
University of Edinburgh
80, South Bridge,
Edinburgh EH1 1HN
Scotland

=========================================================================
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: Request: A recipe for Chicken ala King
Organization: Wayne State University, C&IT
Date: Thu, 13 Aug 1992 18:40:04 GMT

In article <92225.115546AXH113@psuvm.psu.edu>
*MaintainerMisgNet* <AXH113@psuvm.psu.edu> writes:
 
>
>Subject says all. Please if you have the recipe, forward it to me.
>Thanks and yum yum.
>
I was raised on this for lunch about one day a week:
 
1. Make a basic white sauce- cook 2T flour & 2T butter, slowly
   stir in a cup or so of milk. Add salt & pepper.
 
2. Add a can of *light* tuna, drained.
 
3. Add about 1/4c cooked peas.
 
4. Heat well, and serve over Chung King canned Ghinese noodles.
 
Mmm....think I'll go home and make some....       --mike
Newsgroups: rec.food.cooking
From: jcp@islay.dco.dec.com (Jolly C. Pancakes)
Subject: Re: hard to find items
Organization: Electric Otter Eel Emporium
Date: Thu, 20 Aug 1992 21:33:24 GMT

In article <2275@devnull.mpd.tandem.com> marym@mpd.tandem.com (Mary Matejka) writes:
>The catalog is G.B. Ratto and Co 1-800-325-3483
>Paste Bases w/o MSG, 16oz: Beef $7.75, Chicken $7.00

	I tried the chicken base once and didn't really like it. It is
high in sugar, fat and salt. Knorr's makes boullion cubes which are much
better if you have to use some kind of commercial base.

>Marmite, 4.4oz: $6.75

	This is a scandalous price to pay for Marmite. I can get in in
East Coast grocery stores for about $2.50-3.

>Lyles' Golden Syrup 16 oz: $5.95

	Also available from Williams Sonoma.



-- 

------------
jcpatilla					jcp@islay.dco.dec.com