HDTenEightyP/NetNews huggingface dataset:
From: nvecchi@sangiorgio.cscs.ch (Nicole Vecchi)
Subject: Re: Bruschetta
Organization: Centro Svizzero di Calcolo Scientifico / CH-6928 Manno
Date: Wed, 2 Sep 1992 15:08:12 GMT


> Give that a minute to sit, and cut some French or Italian
>bread into 1 inch (maybe a little thicker) slices.  Lightly
>brush each side w/ olive oil and place under broiler.  When
>it STARTS to brown, flip it.  When that side starts to brown,
>remove from oven.  Top with a hefty spoonful of tomato mixture.

Modification that we do here: 
  Cut bread into slices and place under broiler (or in toaster or on
the grill!). Flip when it starts to brown.  Once both sides are brown,
rub a garlic clove on one side. Spoon tomato mixture on and then drizzle
with a first press (extra-virgin, full-bodied) olive oil.

> So that's my version of Bruschetta.  On the house.   

>Christine

It's really a great appetizer--especially at grill parties!

nicole
Newsgroups: rec.food.cooking
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Subject: Re: WANTED: Chicken Mole
Organization: Northwestern University, Evanston Illinois.
Date: Thu, 27 Aug 1992 20:14:16 GMT

In article <714898887.F00004@blkcat.UUCP> Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:
>
>  AN> From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
>
>  AN> Since "mole" is a broad category of sauce, perhaps you should specify
>  AN> which one you desire?  To give you some idea, there are green chile
>  AN> moles, (I think) red chile moles, and perhaps the most famous mole,
>  AN> the Mole Poblano which features chocolate as a main ingredient, and
>  AN> has a very interesting story behind it pertaining to its creation.
>
>The mole' poblano is the only one I know, so do tell about the others.  And, I
>don't know the story behind mole' poblano, so I'd like to hear that, also.


I came across 3 types of mole when getting a care package together for a
poor deprived friend who doesn't live near a Mexican food market.  There
was a red mole (red chiles), the Mole Poblano(chocolate) and a green mole.
Interestingly enough, a main ingredient in the green mole was pumpkin
seeds!  Now there's something you don't see every day.  So let's hear about
the moles and their history.

Valerie
From: chuahl@ocf.berkeley.edu (Chua HakLien)
Newsgroups: rec.food.cooking
Subject: REQUEST: Grilled Prawn recipe..
Date: 27 Aug 1992 20:56:29 GMT
Organization: U.C. Berkeley Open Computing Facility
NNTP-Posting-Host: whirlwind.berkeley.edu

A few months ago, a Colorado newspaper featured a recipe for
grilled prawns. I remember cutting it out, but seem to have
lost it. Does anyone have that recipe and could I PLEASE
PLEASE have it??? =)

Chua
+==+

PS: Any other good recipe will do as well...
From: neve@nlm.nih.gov (Leif Neve)
Newsgroups: rec.food.cooking
Subject: Soybeans everywhere, but none of them to eat.
Keywords: soybeans
Date: 31 Aug 92 15:54:13 GMT
Reply-To: neve@nlm.nih.gov
Organization: National Library of Medicine

Last week I was out in Nebraska gazing over the lovely green fields of mature
soybeans and once again I found myself asking the question which I have
been putting to others ever since I came to the States almost 20 years ago
from Japan:
 
     "Why don't Americans eat fresh soybeans?"
 
We are adrift in a sea of soybeans but I can't buy a single plant? What gives?
 
For those of you that think I'm crazy, fresh soybeans are wonderful!
You boil them in the pod, then can either eat them by popping them out of the
pod directly into your mouth (typical Japanese bar food - their version of beer
nuts), or you pod them all ahead of time and warm the beans up with some butter
and seasonings (e.g. salt and pepper). Great source of nutrition as well as very
tasty.
 
Let me emphasize that I'm not talking about the dried-up, salted brown things
you buy in a plastic wrapper as a snack. Those are the result of field-drying the beans.
I want 'em while they are still green!

Leif Neve
Newsgroups: rec.food.cooking
From: lindap@scic.intel.com (Linda Peake)
Subject: REQUEST: oreo cookie cheesecake
Originator: lindap@rs011.scic.intel.com
Organization: Intel Corporation, Beaverton, OR
Date: Tue, 25 Aug 1992 17:36:41 GMT

I'd like to find out if anyone out there has a good
recipe for Oreo Cookie Cheesecake, with a chocolate
crust.

I'm looking for one you need to BAKE.  I have one
that is the no-bake type( the filling ingredients
are whipped cream, cream cheese, sugar, and oreo
cookies), but I think I would prefer the texture
of one that is baked.  

Thanks for your help!

Linda
 
 


-- 
_______________________________________________________________
|XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX|
|X|---------------------------------------------------------|X|
|X|  Linda Peake                Intel Corporation           |X|
|X|  email: lindap@scic         5200 NE Elam Young Parkway  |X|
|X|  phone: (503) 531-5075      MS CO5-01                   |X|
|X|  fax  : (503) 531-0603      Hillsboro, OR  97124        |X|
|X|_________________________________________________________|X|
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
From: euzc6010@pine.circa.ufl.edu (EQUIHUA)
Newsgroups: rec.food.cooking
Subject: Re: Jalapenos. How to preserve?
Date: 26 Aug 92 16:30:39 GMT
Reply-To: euzc6010@pine.circa.ufl.edu
Organization: University of Florida  (ufl.edu)
News-Software: VAX/VMS VNEWS 1.3-4


	In response to the question how to preserve Jalapenos (or any other 
chile). The following is the recipe I obtained originally from my cooking
class in high school in Mexico, but I made some modifications because the 
chiles were allways too cooked. As to how tro dry chiles, that is a question
that can be answered only by experimenting, since as a mexican I am use to
find any kind of chiles any time in the market very cheap, and I would 
think most of the mexicans wouldn't know how to dry them.... Any way, I have
a very good recipe for chipotles (dry jalapenos) once I am able to understand
how this system works... Please note that I don't give the exact amounts 
because they would vary depending on what you want to get, but keep in mind
that the important thing always would be the spices.

		Fresh chiles (jalapenos or serranos)
		Carrots
		Coliflower (I use one head only)
 		Onions
		Garlic (1/4 of a head per jar)
		The following spices on each jar:
			1 or 2 Bay entire leaves
			2 cloves
			2 or 3 pepper corms
			1 little piece of cinnamon
			1/4 tsp of mustard seed
			salt
		white vinegar (I use like 1/2 galon for eight 1 pint jars).

	Slice the carrots in rounds. Brake the coliflower in small pieces and 
cut the onions in chunks. I cut garlics in such a way that the teeth? are in
halfs. I like to use entire chiles but I always punch them with a toothpick, so
the flavor comes out. If you want you can slice them in longitudinal cuts, 
which is the traditional way. I heat a little bit of oil (like 3 or 4 
tablespoons) and place all the vegetables at the same time and mix everything
until all the vegetables are covered with a thin layer of oil. Then I fill the
jars with the vegetables (the jars by then already have the spices and salt). 
Apart, I heat the vinegar and when it is boiling I pour it over the vegetables.
I close the jars (following the traditional preserving instructions) and let 
them boil closed for 15 minutes. I let stand the pickles for at least a week.
Before coming to the states I preserved in this way like 5 jars with only fresh
 "piquin chiles" and I have been using them for the last year, by adding here
the vegetables, this works wonderful, because we have had very flavorful picles
for long time. I hope you enjoy this recipe.

Clementina Equihua
EUZC@UFPINE
University of Florida
Newsgroups: rec.food.cooking
From: joana@vcd.hp.com (Joan Armstrong)
Subject: Re: WANTED: Low-Cal Lemon Recipes
Summary:  lemon sorbet
Organization: Hewlett Packard Vancouver Division
Date: Mon, 31 Aug 1992 23:36:48 GMT

karenb@cc.uow.edu.au (Karen  Barrett) writes:
>My husband and I have a lemon tree in our backyard which is laden with
>lemons and I was wondering if anyone out there has any lemon-based recipes
>(main course, dessert, anything) that they would be willing to share?

	Absolutely fantabulous lemon sorbet from Maida Hatter's _New
	Book of Desserts_:

	Make a syrup of:

		8 cups water
		4 cups sugar

	Bring to a boil, stirring occasionally.  Cook at a full boil for
	5 minutes without stirring.  Cool completely to room
	temperature.

	Add:

		2.75 cups fresh lemon juice

	Freeze in an ice cream churn according to manufacturer's
	directions.

	No fat but lotsa sugar.
	Yum Yum!






-- 
Joan Armstrong
CIM Engineering, Hewlett Packard, Vancouver Division
Internet:    joana@vcd.hp.com
HPDesk:      Joan Armstrong /HP5400/AL
Newsgroups: rec.food.cooking
From: winfia@jec301.its.rpi.edu (Anthony Edward Winfield)
Subject: Anodized Aluminum
Date: Fri, 4 Sep 1992 18:00:07 GMT

	Could someone e-mail me a summary of the threads on Anodized Aluminum
cookware (calphon.. etc).
	Also I saw some anodized aluminum cookware in the Damark catalog (a 
ten piece and an 8 piece set), for conciderably less than the "name brands".
Has anyone tried this... how good is it and how does it compare to the more
expensive name brands.
	Thanks in advance.
                                       Tone
                                       (winfia@rpi.edu)

Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: HELP: moths infest the kitchen
Organization: Stanford University, California, USA
Distribution: usa
Date: Tue, 25 Aug 1992 20:01:31 GMT

Moths is the cupboard....  my mother had a bad case of it.  She
cleaned and cleaned, replacing almost everything..

The culprit however was in a spice container!  So while you're
throwing everything out... make sure it's everything.

I bought some basmati rice a few months ago.  Expensive stuff.  SOme
of the grains seems to electrically charged (or attached loosly by
cobweb), so I figure it's some form of weavel in the stuff.  THe
rice is expensive and hard to find, so I put it in tupperware, and
keep it away from the cupboards.  Part of the cooking process
involves numerous washings, and so far no evidence of the culprits
(which doesn't mean they're not there), but I figure the washing and
inspection is adequate.  Consider.... in some parts of the world
they use these critters to make brownies, or boost nutrition in
deficient societies.  Who are we to turn up our noses?  Dont' think
I keep on in this vein though.  I still have trouble with a snob
attitute toward hot dogs.  Protein is protein....  ???

marilee
at stanford
Newsgroups: rec.food.cooking
Subject: Re: ~.recipes; M.Shafer,opinion?
From: gary@cdthq.UUCP (Gary Heston)
Date: Thu, 27 Aug 92 19:06:16 CDT
Organization: Garys' Home for Obsolete Computers

arielle@taronga.com (Stephanie da Silva) writes:

> In article <10581229@bailey.UUCP>, ben@bailey.UUCP (Ben Bailey) writes:
> > 
> > No, I don't think that there will be such a serious problem.  What if someo
> > posts to the wrong place?  No problem!  What if it's deliberate? No problem
> 
> It won't work.
> The first time someones posts something off topic (which will probably
> be the first day), someone will flame them, then other people will flame
> the flamers and it'll just escalate into total chaos.

No, Stephanie, that's "it'll become just like rec.food.cooking".

I read both moderated and unmoderated groups. I voted for r.f.recipes
as an unmoderated group. I think it should stay that way. Partly 
because I'm not interested in becoming a moderator.

I'm with Stephanie and Mary. Keep it moderated.

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: derich@netcom.com (Scott A. Steinbrink)
Subject: Need good FTP site for my Online Cookbook!
Date: Fri, 04 Sep 92 13:50:56 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 

 I'd like to move my Online.Cookbook to a permanent FTP site.

 I'd like your recommendations on a good FTP site.

- Scott

-- 

Scott Allen Steinbrink
 
NetCom: Derich@netcom.com
CompuServe: 76106.2055@CompuServe.Com 
America Online: Derichman
Bitnet: 11sstein%galluj.bitnet@cunyvm.cuny.edu (* COMING SEPT 8TH! *)

All opinions and remarks are not my responsbility - it's my own
mind's full responsbility. I just speak what it commands me to say. 

"Deaf people can do anything except hear" - I. King Jordan
From: kv@aifh.ed.ac.uk
Newsgroups: rec.food.cooking
Subject: Awesome chocolate mousse
Date: 4 Sep 92 12:29:12 GMT
Organization: Dept AI, Edinburgh University, Scotland

Having been a parasite on this group for ages I thought it was about
time to contribute something. Here is an infinitely extendable chocolate
mousse recipe.

Per person, use:
1 egg
1.5 - 2 oz plain chocolate
knob of butter
2 teaspoons alcohol (brandy, rum, cointreau...you decide!)

Separate eggs. Beat yolks.
Melt butter and chocolate together mix in egg yolks and alcohol, 
and leave to cool slightly.
Whisk egg whites until stiff.
Gently fold in chocolate mixture.
Chill.
Consume.

This is very easy and makes a very rich mousse. Possible alternative
recipes might involve the addition of double cream with the egg yolks to
make it less heavy; using white chocolate; etc etc. I haven't tried any
variations yet - I like it just as it is.
From: prem@prem.lbl.gov (Shirdi R. Prem)
Newsgroups: rec.food.cooking
Subject: Re: What do I do with okra?
Date: 28 Aug 1992 01:14:30 GMT
Organization: Lawrence Berkeley Laboratory
Reply-To: prem@prem.lbl.gov (Shirdi R. Prem)
NNTP-Posting-Host: prem.lbl.gov


In article <67054@hydra.gatech.EDU>, jbutterf@mal-s1.gatech.edu (Jill Butterfield) writes...
>A friend just gave me some fresh okra from his garden. How do I cook it?
>I've only used frozen or canned before, in gumbos and just plain, and in
>soups. How do I keep it from getting all goopy when I cook it?

	I usually fry it in a small amount of oil on a medium flame
	until the okra is crisp. Always gets rid of the slime, but then
	there are only one or two (indian style) recipes that I know of
	which you can make with crisp-fried okra. Yummy stuff though...

	=8^)~	=8^)~	=8^)~	=8^)~	=8^)~	=8^)~	=8^)~	=8^)~

	Long story short...., 

	-- cut okra across its length into discs.
	-- Put a little oil into a pan or a wok.
	-- Turn up the heat to medium, and wait for the oil to heat up.
	-- Dump the okra slices in it.
	-- Keep stirring until the okra kinda gets crispy. The pieces shrink 
	   in size along the way.
	-- Be careful not to burn them. At the end, turn the heat way down,
	   sprinkle some salt and other seasonings. Stir things around a bit.
	-- Soon after that, take the pan off the flame and squeeze a 
	   little lemon over it if you like.
	-- Nice to eat by themselves, (like chips), or as a supplement to 
	   rice and other Indian curries.

	More Cordon Blech than Cordon Bleu, but hey, you asked!  =8^)

	Bon Appetit

	Prem!
From: reza.naima@uttsbbs.uucp (Reza Naima) 
Newsgroups: rec.food.cooking
Subject: Re: Food preferences (was
Date: 30 Aug 92 11:29:00 GMT
Distribution: world
Organization: The Transfer Station BBS, Danville, CA - 510-837-4610/837-5591
Reply-To: reza.naima@uttsbbs.uucp (Reza Naima) 

 rbruce@robocomp.corp.mot.com (Rob Bruce) writes:

RB>I have made a casual observation regarding the cooking of foods. That 
RB>being
RB>that a grown child generally prefers food cooked opposite of their 
RB>parents.
RB>For example, I like my eggs runny, because my mother used to cook 
RB>them until
RB>they had plastic on the bottom. She says that she likes them cooked 
RB>to death
RB>because her mother used to cook them runny.
RB>
RB>My wife has made the same observations as well. Anybody else find 
RB>this to be 
RB>true?
RB>
RB>-- 
RB>
RB>
RB>Rob Bruce

    Now that you mention it, I like eggs cooked all the way through, but 
when I was a kid my mom always made them runny...

Reza
reza.naima@uttsbbs.uucp


--- WinQwk 1.10a #0
From: howellk@CS.ORST.EDU (Kathy Howell)
Newsgroups: rec.food.cooking
Subject: Re: Japanese Soybean paste?
Date: 28 Aug 92 15:36:25 GMT
Article-I.D.: CS.1992Aug28.153625.10981
Organization: Computer Science Dept., Oregon State University

-- 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
 Kathy Howell                         INTERNET: howellk@mist.CS.ORST.EDU
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Newsgroups: rec.food.cooking
From: jcp@islay.dco.dec.com (Jolly C. Pancakes)
Subject: Re: Kitchen Countertops
Organization: Electric Otter Eel Emporium
Date: Mon, 31 Aug 1992 14:50:48 GMT

In article <1992Aug28.201516.10313@u.washington.edu> dave@nucleus.immunol.washington.edu writes:
>another problem with tiled counter tops (especially the ones composed of lots  
>of small pieces) is the inability to wipe the counter top without all the 
>crud getting caught in the grout. 


	Ah, what memories! I seem to recall having spent vaste periods
through my childhood cleaning the grout in my mother's kitchen tile with
toothbrush and razor blade. What a pain in the neck! And phooey on the
person who wanted stainless steel sinks with a DeLorean brushed finish.
Ha! They were a pain, too - showed every single water spot. ANd the
stainless stove tops were even worse. Worst of all, they attracted
lightening. It used to come in through the windows and dance all along
the steel surfaces.


-- 

------------
jcpatilla					jcp@islay.dco.dec.com
From: fly@ccwf.cc.utexas.edu (Neil)
Newsgroups: rec.food.cooking
Subject: REQUEST: marinara sauce and lemon broiled fish
Date: 1 Sep 92 04:26:05 GMT
Reply-To: fly@ccwf.cc.utexas.edu (Neil)
Organization: The University of Texas at Austin, Austin TX
Originator: fly@thumper.cc.utexas.edu


 I would like to get two recipes:
1. a GOOD marinara sauce - it must be spicy and bold, not bland.
2. broiled fish with a lemon sauce - my father and I used to make this, 
         but we have lost the recipe.

Please direct me to where I can find these recipes on the net, either by
anon ftp or some other means.

I am subscribed to rec.food.recipes if you wish to post them there.

Thank you.

Newsgroups: rec.food.cooking
From: dcoder@u.washington.edu
Subject: Re: selecting fresh pineapple (and funny things in fresh fruits)
Reply-To: dave@nucleus.immunol.washington.edu
Organization: University of Washington
Date: Mon, 31 Aug 1992 20:36:38 GMT

In article <kiran.715215641@bronze.ucs.indiana.edu>  
kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:
nall@sun8.scri.fsu.edu (John Nall) writes:


>     Also, just in case someone does not already know, the acidity
>is concentrated within the center core.  Always cut that part out.

Yup.  I ate some once and the backl of my throat itched for days.  Cut
those cores out folks.

I have heard that eating lots of fresh proteolytic-enzyme fruit will
make one's skin softer, but I dunno.  Somehow I doubt it.
..
As a dissenting note, I can eat parts of the core in the pineapple without any  
problems. (Its one of the chef's perogatives to sample the choice bits. It's  
especially good near the stem end.) I don't know what the distribution of  
bromelain (the proteolytic enzyme in pineapple) is in the fruit. I suppose I  
should add that papayas have no effects on me either. Nor does the skin on  
mangos. 

Friends from Hawaii have told me that mango skin will make the corners of you  
mouth raw if you get to close to it when eating a fresh mango. (If you've ever  
eating fresh ripe mangos, you can understand how this can happen. It's best  
done outside where you can hose off after eating.) Folklore has it that mango  
skin is supposed have an irritant like poison oak cathecol derivatives.  And  
no, I do not eat mango skins.

Dave Coder
Newsgroups: rec.food.cooking
From: gordonb@mcil.comm.mot.com (Gordon Berkley)
Subject: Re: Asian grocery adventures
Organization: Motorola Communications Israel Ltd., Tel Aviv
Distribution: na
Date: Thu, 27 Aug 1992 08:58:26 GMT

In article <1992Aug26.223237.9979@uwm.edu>, eli@csd4.csd.uwm.edu (Elihu Lubkin) writes:
|> jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu) writes:
|> : One of my roommates(Karen) and I are Chinese and we frequent the Chinese
|> : grocery stores of Monterey Park weekly.  We took one of our other roommates
|> : (Christy) with us one time.  She's Caucasian and boy oh boy did she have fun.

While we don't have (m)any Asian groceries in this little corner of the
world, this thread brings back memories of a business trip I took last year
to Hong Kong.  I absolutely *loved* wandering around in the back-alley markets
seeing what people were selling (and buying!).  There was the "normal"
stuff like different types of fruits and soy-bean-products, the - well -
unusual types of meats and animal derivitives, etc.  But what *really*
brought me up short (at 6'2" that's not easy!) was seing a peddler set
down a cage in the middle of the street, pull out a snake, SLAM it against
ground, then calmly cut out it's heart, stuff it in a bag and hand it to 
a kind-looking little-old-lady.

It was fun.  Really!  :-)
-- 
[  Gordon D. Berkley    INTERNET: gordonb@mcil.comm.mot.com   POST: cgb001   ]
[  PHONE: +972 (3) 565-8727      FAX: +972 (3) 565-8754      (UTC-2)         ]
Newsgroups: rec.food.cooking
From: lwv26@cas.org (Larry W. Virden)
Subject: Strange things with Zucchini in them
Reply-To: lvirden@cas.org (Larry W. Virden)
Organization: Nedriv Software and Shoe Shiners, Uninc.
Date: Mon, 31 Aug 1992 11:42:30 GMT

Speaking of strange things - I was at a potluck Saturday pm (I took Ethiopian
chicken from the net's Indian cookbook - got some VERY strange reactions
from folk... but then, I had some strange problems trying to follow the
recipe!) and the pastor's wife brought some zucchini custard pie!  She
is going to get me the recipe later when she gets off vacation, but she
said basically she just cooked the zucchini down to a blob and then folded
it into the custard.  You could not taste any of the zucchini itself - only
got a very thick custard ... she called it 'meaty' texture.
-- 
Larry W. Virden                 UUCP: osu-cis!chemabs!lvirden
Same Mbox: BITNET: lvirden@cas  INET: lvirden@cas.org
Personal: 674 Falls Place,   Reynoldsburg, OH 43068-1614
America Online: lvirden@aol.com
From: throop@hsvaic.boeing.com (David Throop)
Newsgroups: rec.food.cooking
Subject: Re: Gross foods in cans: competition
Date: 31 Aug 92 22:20:33 GMT
Distribution: na
Organization: The Boeing Company, Huntsville, AL

In article <1992Aug26.155928.8014@stsci.edu> yen@stsci.edu (Felix Yen) writes:
>
>Asian markets are chock full of weird and exotic preserved foods.

They certainly are.  The problem is that I find that the preservation
techniques not really up to par.  For instance, I bought a can of
potted eel at the Indian grocery store near here a few weeks back.  I
made a sandwhich out of it.  But I found it *very* dry.  The flavor
was OK, but it was really tough.  If had been packed in a light
vegetable oil or a water pack it would probably been great, but this
was pretty leathery.
  I've noted that with a number of odd foods I've picked up at the
Asian markets -- it's not the food itself that is so bad, but the
preservation method leaves it dry and often way too salty.
  Does this represent a cultural difference in tastes? Or are the
quality standards different?

David Throop
Newsgroups: rec.food.cooking