HDTenEightyP/NetNews huggingface dataset:
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.cooking
Subject: Re: charcoal grills
Date: 6 Oct 92 23:58:38 GMT
Followup-To: rec.food.cooking
Organization: Apple Computer Inc.

In article <1992Oct5.233950.15344@rigel.econ.uga.edu>,
hughes@dogwood.botany.uga.edu (Wayne Hughes) wrote:
> 
> 
>   A question for the grilling experts.  How do *you* light your
>   charcoal, keep it lit and make hot coals?  Rightly or wrongly
>   I'm using charcoal (rather than gas), and I get a nice artistic
>   heap of charcoals which I douse with a reasonable amount of fluid
>   and light.  I keep the lid open (done both, actually) and let
>   the charcoal burn and then it usually goes out completely (whether
>   the lid is open or closed, with vents all the way open).  Or it
>   might keep burning, but only marginally, without creating a 
>   bed of hot coals.  Fanning it doesn't seem to help; the only
>   thing that seems to work is to restart with fresh fluid at
>   least two more times.
> 
>   I haven't tried an electric starter, nor the sort of charcoal that
>   is self lighting (does this impart an objectionable flavor?).
> 
>   Neglecting the possibility that something is wrong with the 
>   charcoal, what's the problem?

I suspect you aren't using enough fluid.  It takes a whole lot, and it
flames and smokes and is generally yucky.  Here's what I strongly
recommend, as I get very good results with this method:  Get one of those
"chimney" gadgets, it's shaped like an old-fashioned tall cylindrical
coffee pot, only without the spout.  Made out of sheet metal.  It has a
"floor" inside near the bottom, with holes in it, and holes in the side
wall below the floor.  You take a sheet of newspaper, crumple it up under
the floor of the chimney gadget.  Then you fill the chimney with bricquets
and light the newspaper with a match, through the holes.  In 20 to 30
minutes there will be flames coming out the top and all the bricquets will
be lit, and you can dump them out into your barbecue.  This works so much
better than fluid and electric starters (which I've used) that I haven't
even bothered to try the self-lighting bricquets.

--

David Casseres
Exclaimer: Wow!
From: hwt@bcarh11a.BNR.CA (Henry Troup)
Newsgroups: rec.food.cooking
Subject: Re: Amateur sharpening -- dangerous to knives?
Date: 28 Sep 92 14:59:25 GMT
Reply-To: Henry.Troup@BNR.CA
Organization: Bell-Northern Research Ltd., Ottawa, Canada

(We really need a sharpening FAQ)

Really blunt knives should be sharpened on a stone.  Various religions
on that subject can be found!  The steel is good for day to day maintenance.

My favorite way to check sharpness is to look down on the edge of the
blade - flat spots will show up as bright relections.  Little flats can
be taken out with the steel. Try the Joy of Cooking or other
comprehensive cookbook for directions.

I'd suggest going to a public library and looking at woodworking books
for knife sharpening with stones.

In general, electric knife sharpeners are a waste of knives and money.

  Henry Troup - HWT@BNR.CA (Canada) - BNR owns but does not share my opinions
  End of World predicted for September 1994 - Party 1st October 1994, my place
From: Pat.Churchill@bbs.actrix.gen.nz
Newsgroups: rec.food.cooking
Subject: Pickle recipes
Keywords: Pickles, tomatoes, eggplant
Date: 27 Sep 92 01:55:14 GMT
Organization: Actrix Information Exchange

I've noticed people requesting pickle recipes lately so here are a
couple that are firm favourites in our house, particularly with curries.

Tomato Mubrabba

1kilo tomatoes
1 1/2 cups vinegar
2 cups sugar
2 teaspoons chopped garlic
2 teaspoons chopped fresh ginger
2 teaspons roughly ground cardamom
1/2 teaspoon salt
1/2 teaspoon chilli powder

Peel, pip and chop tomatoes.  Add roughly chopped garlic, ginger and
salt, chilli powder, half the sugar and vinegar and let it simmer for
about two hours then add the rest of the sugar and vinegar and cook for
a further half hour or more.  At the end it should have a glazed look.
Bottle in sterilised jars.

Aubergine Achar

750 aubergines (eggplants)
1/2 tsp chilli powder
1 teaspoon turmeric
30g fresh ginger
5 cloves garlic
150ml oil
1 tsp cumin seeds
1tsp fenugreek seeds
1tsp mustard seeds
4 green chillies (optional)
1 tab salt
malt vinegar to cover

Trim and wash the aubergines.  Slice into small pieces.  Grind or
finely chop garlic, ginger.  Heat oil.  Fry garlic and ginger with
fenugreek, mustard and cumin.  Mix salt, turmeric and chilli powder
and add to hot oil.  Add aubergines and pour over enough malt vinegar
to cover.  Simmer till tender but not mushy.  Cool.  Bottle.  Sugar
can be added.  Garlic and ginger can be doubled.

Those two recipes were given to me by an Indian friend.  Now from an
Italian friend...

Preserved Eggplant

Peel fresh eggplants.  Cut into oblongs an inch long and half an inch
thick.  Place in a dish and sprinkle with plenty of salt;  rest a flat
dish on top and something heavy on top of the dish.  leave this for
about 24 hours.  This will make all the juice come out.  When the time
has passed, squeeze the eggplant and try to get as much juice out as
possible.  Put the eggplant in a container and cover well with white
vinegar and leave for 48 hours, even a week - the longer the better.
Squeeze again and place in a jar, mixing the eggplant with oregano,
garlic and hot peppers to taste.  Cover completely with olive oil and seal.

This last recipe makes an excellent addition to an antipasta plate.





-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: rec.food.cooking
From: donnam@niwot.scd.ucar.edu (Donna Melle)
Subject: What is Black Sauce?
Organization: Scientific Computing Divison/NCAR Boulder, CO
Distribution: usa
Date: Wed, 30 Sep 1992 17:50:42 GMT



Several weeks ago I requested recipes for sesame chicken.  Thanks to the
people who posted their recipes.  I'll be trying them soon.

I finally asked the chinese hostess at my favorite restaurant, what they
used in their sesame chicken sauce.  She rattled off sugar, vinegar, soy
sauce, sake and black sauce.  Anyone ever heard of "black" sauce?  I tried
making the dish with "black bean" sauce and that's definitely not the right
ingredient.

Any ideas?

donnam@niwot.scd.ucar.edu
From: rro@debussy.NoSubdomain.NoDomain (Rod Oldehoeft)
Newsgroups: rec.food.cooking
Subject: Re: Out of Print Cookbooks
Date: 3 Oct 92 20:19:22 GMT
Reply-To: rro@cs.ColoState.EDU
Organization: Colorado State University

|> In article <1992Oct2.221915.1143@Csli.Stanford.EDU>, olsen@Csli.Stanford.EDU (Diane Olsen) writes:
|> 
|> Okay, I'll bite.  What's practical about an ice sculpture?   :)

Certainly an oxymoron.  However, I recently had the pleasure of having
lunch at the Culinary Institute of America, in Hyde Park, NY.  It was
graduation day for that class, and it was pretty zooey.  In the bookstore,
one could purchase a set of ice sculpture carving tools for $285.  Nearby
was a collection of full-size plans for ice sculptures.  So the art is
maybe still being taught.

There are 4 restaurants at CIA.  We were at a casual place that can
provide nutritional info on request; we had a fine experience.  Others
are more upscale, with reservations required.

All are run by last-semester students.  As you might expect, they are better 
as chefs than as waiters, but maybe we got the new group.

-- 
|--------------------------------------------------------------|
| Rod Oldehoeft                    Email: rro@cs.colostate.edu |
| Computer Science Department      Voice: 303/491-5792         |
| Colorado State University        Fax:   303/491-6639         |
| Fort Collins, CO  80523                                      |
|--------------------------------------------------------------|
| I pay the price, but do not count the cost.                  |
|                            John Barth, "The Tidewater Tales" |
|--------------------------------------------------------------|
Newsgroups: rec.food.cooking
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Subject: Re: Sharpening food processor blades?
Organization: Northwestern University, Evanston Illinois.
Date: Wed, 30 Sep 1992 02:06:16 GMT

In article <1992Sep23.013717.13268@leland.Stanford.EDU> jchokey@leland.Stanford.EDU (James Alexander Chokey) writes:
>	Hi there.  I've just noticed that some of my food processor blades
>are starting to get a little dull.  I recently moved and I'm not entirely
>sure where the owner's manual is.
>
>	How should I go about resharpening them?  The S-shaped blade looks
>like it could simply be sharpened like an ordinary knife, but the fancier
>attachments look a lot trickier.  Hopefully, I'll find the owner's manual
>and it will say something about sharpening blades, but any advice that you
>might be able to give me would be appreciated.
>
>	Reply by e-mail, unless you think this might be a subject that other
>readers might also be interested in.
>
>	--  Jim C. <jchokey@leland.stanford.edu>

Yes!  Please do tell!

Valerie

Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Tomato Update
Organization: Wayne State University, C&IT
Date: Mon, 5 Oct 1992 18:27:33 GMT

I received a number of messages after my last posting on the dried
tomato problem. All were interesting and in many cases informative,
(thanks, Stefano!) For my last batch I still used the oven rather
than the drier (though I will be experimenting with it later on)
but with two variations. First, I salted the tomatos and let them sit
for a while, rinsing them off before I proceeded with drying. This
removed a *lot* of water from them. Next, I rasied the oven temperature
to an even 200 degrees. The tomatos were done in only 7 hours. Much
better than the usual two-day process.
 
This batch was processed with basil, oil, vinegar and garlic. Yum.
They're still talking about it at my friends' house.
 
           --mike
From: ford@oasys.dt.navy.mil (Harry Ford)
Newsgroups: rec.food.cooking
Subject: Re: charcoal grills
Date: 6 Oct 92 13:26:45 GMT
Article-I.D.: oasys.25992
Reply-To: ford@oasys.dt.navy.mil (Harry Ford)
Distribution: usa
Organization: Carderock Division, NSWC, Bethesda, MD

In rec.food.cooking, rlwilliams@gallua.gallaudet.edu writes:
>In article <1992Oct5.233950.15344@rigel.econ.uga.edu>, hughes@dogwood.botany.ug
>a.edu (Wayne Hughes) writes:
>>
>>   A question for the grilling experts.  How do *you* light your
>>   charcoal, keep it lit and make hot coals?  Rightly or wrongly
>>   I'm using charcoal (rather than gas), and I get a nice artistic
>>   heap of charcoals which I douse with a reasonable amount of fluid
>>   and light.

    Over the past several years I've discovered two things about starting
charcoal:

	 1) Which lighter fluid you use is NOT important, but

	 2) Which charcoal you use is VERY important!

    I refuse to use anything but Kingsford Charcoal, Safeway charcoal
always given me starting problems, I avoid SAfeway charcoal like the
plague! Also, where you store charcoal has a large effect upon burning
ability. If you store charcoal near the ground, it tends to absorb moisture
and become very hard to start. Try to keep it inside away from moisture
sources (basements have high humidity problems sometimes).

Harry
-- 
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+  Before space was invented........    +                                  +
+                                       +  ...Time had no place to go!     +
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Newsgroups: rec.food.cooking
From: jason@ab20.larc.nasa.gov (Jason Austin)
Subject: Re: charcoal grills
Reply-To: Jason C. Austin <j.c.austin@larc.nasa.gov>
Organization: NASA Langley Research Center, Hampton, VA
Date: Tue, 6 Oct 1992 15:02:04 GMT

In article <1992Oct5.233950.15344@rigel.econ.uga.edu> hughes@dogwood.botany.uga.edu (Wayne Hughes) writes:
-> 
->   A question for the grilling experts.  How do *you* light your
->   charcoal, keep it lit and make hot coals?  Rightly or wrongly
->   I'm using charcoal (rather than gas), and I get a nice artistic
->   heap of charcoals which I douse with a reasonable amount of fluid
->   and light.  I keep the lid open (done both, actually) and let
->   the charcoal burn and then it usually goes out completely (whether
->   the lid is open or closed, with vents all the way open).  Or it
->   might keep burning, but only marginally, without creating a 
->   bed of hot coals.  Fanning it doesn't seem to help; the only
->   thing that seems to work is to restart with fresh fluid at
->   least two more times.
-> 
->   I haven't tried an electric starter, nor the sort of charcoal that
->   is self lighting (does this impart an objectionable flavor?).
-> 
->   Neglecting the possibility that something is wrong with the 
->   charcoal, what's the problem?
-> 
->   Thanks, Wayne


	I usually take empty egg cartons, cut them up into twelve
cups, and dip each cup in paraffin wax.  Coat the entire cup inside
and out except for the top tips.  For an average fire, take three of
them, put a piece of charcoal in each cup, light the uncoated tip, and
then stack other charcoal around it, being careful not the smother it.
Space the three out to get an even fire.  This produces a very hot
fire and keeps the lighter fluid flavor out of your food.
--
Jason C. Austin
j.c.austin@larc.nasa.gov

Newsgroups: rec.food.cooking
From: nadel@attatash.aero.org (Miriam Nadel)
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Organization: /usr/lib/news/organization
Date: Tue, 6 Oct 1992 00:46:53 GMT

>
>Except my friend and I had coffee at a little place that had all
>three on the menu; so, there must be a difference, however slight,
>between a cafe latte and a cafe au lait.  Cappuccino, I know about.

At least in California it's pretty easy.  Cafe au lait is about half coffee
and half warm but not frothy milk.  No froth.  And the coffee is dark roasted
but generally brewed either via filter or plunger method.

Capuccino is espresso with steamed milk, as is cafe latte.  The difference
is the ratio of espresso to milk.  Capuccino is about 2/3 coffee, 1/3 milk
while cafe latte is about 1/3 coffee, 2/3 milk.  A double capuccino means
twice as much coffee so ends up about 5/6 coffee and 1/6 milk, while a
double latte ends up roughly half and half.

And then you can add chocolate to make cafe mocha.  And you can add dozens of
other things, some alcoholic, to make various other coffee drinks, although
I've decided that the reason there are so many coffeehouses in Los Angeles
is that nobody here drinks anymore (except during earthquakes and riots).

You can, of course, also get just steamed milk and, in some parts, you can
get steamed milk with honey, which was what my noncaffienated friends always
went for.  And, of course, you can get American hot cocoa and Mexican hot
chocolate (the latter has cinnamon and almond extract and is wonderful) and
various teas.

Who needs solid food?

Miriam Nadel
Newsgroups: rec.food.cooking
From: Nick.La.Rocca@f408.n107.z1.ieee.org (Nick La Rocca)
Subject: Re: seasoning new cast ir
Organization: FidoNet node 1:107/408 - Starcom Syste, Eatontown NJ
Date: Thu, 1 Oct 1992 00:15:00 GMT

Ks>From: kostkows@oasys.dt.navy.mil (June Kostkowski)
Ks>Date: 9 Sep 92 20:42:29 GMT
Ks>Organization: Carderock Division, NSWC, Bethesda, MD
Ks>Message-ID: <24795@oasys.dt.navy.mil>
Ks>Newsgroups: rec.food.cooking
Ks>
Ks>I hope I caught you in time - DO NOT ** I repeat - DO NOT scrub a cast
Ks>iron pan with steel wool.  The best way to season a cast iron pan:
Ks>

Ks> * Origin: zeus.ieee.org [140.98.1.1] (1:107/10)


Well, using pork fat or any animal fat produces a lot of smoke. Here's
a way to do it with oil (hmm-m-m). Use a high-temp oil like peanut
oil. Pour a quantity into the pan. Slosh it around or spread it around
with paper. Then, pour off the excess (IMPORTANT!!!). Don't discard the
excess oil. You should now have a pan with a very thin oil layer and NO
visible liquid. Get the pan VERY hot. Let it cool down. Repeat, using
the saved oil plus some more if you have to. Repeat again ( a total of
three times heating up). Now, use the pan but NEVER wash with soap.


 * KingQWK 0.11b * What's a tag???



--  
=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=
 Nick La Rocca - Internet: Nick.La.Rocca@f408.n107.z1.ieee.org
Newsgroups: rec.food.cooking
From: Larry Margolis <margoli@watson.ibm.com>
Subject: Re: Tips for making sushi rolls needed.
Date: Sun, 27 Sep 1992 17:35:45 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  <1686A895C.MEDELMA@cms.cc.wayne.edu>  MEDELMA@cms.cc.wayne.edu (Michael Edelman) writes:
> In article <1992Sep21.222719.18866@leland.Stanford.EDU>
> hickey@leland.Stanford.EDU (michael hickey) writes:
>
> >I would like to make sushi rolls for a tailgate party this weekend.  I will
> >probably just use rice and vegetables and skip the raw meats.  How do I do
> >this?
..
> Spread the sushi rice on *toasted* nori. Very important. Spread a thin
> layer over perhaps 4/5ths of the sheet. Lay fillings at one end.

Most important tip of all:

They call this "sticky rice" for a reason.  Keep a bowl of water and a damp
towel handy.  Dip your hands in the water before starting, and keep them
moist.  Otherwise, the rice will stick to your hands and be very hard to work
with.

Larry Margolis, MARGOLI@YKTVMV (Bitnet), margoli@watson.IBM.com (Internet)
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Newsgroups: rec.food.cooking
Subject: Frozen Hamburger and a recipe
Date: 2 Oct 92 20:26:04 GMT
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University

This posting is for people who cook on a budget, not the steak-eating gourmets.

My wife's late grandmother, who used to run a catering business in Ogden UT, suggested that hamburger should be boiled before use so that you can was off the fat.  At the time we were talking about meat for tacos.  The problem with boiling hamburger is that you end up with rather grainey meat.  However if the hamburger if frozen you can boil the frozen chunk and break it up and have meat the consistency of meatballs, without all the fat.

Recipe: What Is It?  (the other night I wanted something with beef but didn't want anything with a sauce.  This is what I came up with and the family requested that I add to to the "regular" list.)

1 1/2 pounds hamburger, prepared as above.
onion, garlic, pepper, sage, oil and
biscuit dough

While the hamburger is draining in the sieve after the boiling, in a cast iron skillet saute 1 chopped onion, 2-3 cloves of garlic in 2 tbls oil.  Add meat and saute until it starts to brown.  Season with black pepper and pinch of sage.  Mix in/cover with biscuit dough.

Bake in oven at 350 deg for 30 min.

I used the Bisquick biscuit dough.
From: oistony@ubvmsb.cc.buffalo.edu (Anthony M. Petro)
Newsgroups: rec.food.cooking
Subject: Re: How to properly dress a knife edge (long)
Date: 3 Oct 92 17:53:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <1992Oct3.023304.11180@emr1.emr.ca>, davidson@ccrs.emr.ca (David Davidson) writes...
>steel sharperner produces a very crude edge. The best you can achieve is
>with a wet stone.  
        ^^^^^^^^^
> 
>The process is to spit on the stone (thats why they call it wet), and
                                      ^^^^^^^^^^^^^^^^^^^^^^^^^^
>start with the knife lying at the far end of the wetstone, blade


bzzzt.  but thanks for playing.  :)

actually, it's 'whetstone' which is derivative of 'whet' (v.) - to 
sharpen.  and when i was a boy scout, i was taught that the best 
lubricant for sharpening was a light grade oil; my whetstone kits 
always came with mineral-type oil.

>David. 
anthony m. petro   "beethoven"    i can say what i want; i'm just an undergrad
oistony@UBVMSD.BITNET             "frame by frame,
petro@eng.buffalo.edu              death by drowning,
petro@sun.acsu.buffalo.edu         in your own
                                   in your own...
                                   analysis..."
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: Dehydrators
Organization: Wayne State University, C&IT
Date: Wed, 30 Sep 1992 12:03:42 GMT

In article <1992Sep30.061051.4492@sserve.cc.adfa.oz.au>
ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy) writes:
 
>
>I have several fruits trees in my yard and last year, without any of
>my cooking equipment to even make jam, all I could was eat and freeze
>the crop. This year I will make jam and chutney, but I would also
>like to dry some. Dehydrators I have seen so far here in Australia
>have been beyond my budget ($300+). I seem to remember from those
>long-haired days of yore that home made dehydrators were a staple
>plan from magazines like Organic Gardening and Mother Earth News.
>Anybody out there have any plans they could communicate Down Under
>to help me preserve my apricot crop?
>
>Carol Denehy
>
As my borrowed dehydrator seems to be insufficent to do a decent job, I've
been thinking about building one myself. It would consist of a wooden
box with trays that slide into grooves routed in the sides- or perhaps
onto cleats nailed onto the sides. Very simple. The trays would be simple
wooden frames with a heavy plastic or wire screen material stapled on to
them. Heat would be supplied underneath by one or more electric light
bulbs. Should this project bubble to the top of my list in the next few
months (I have a kitchen to remodel first...) I'll post details.
-----------------------------------------------------------------
 Michael Joseph Edelman           Wayne State University
 medelma@cms.cc.wayne.edu         Computing & Information Technology
 mje@pookie.pass.wayne.edu        Detroit, Michigan
 medelma@waynest1.bitnet          (313) 577-0742
 KE8YY