HDTenEightyP/NetNews huggingface dataset:
From: wusyk@warsteiner.bnr.ca (Walter Usyk)
Newsgroups: rec.food.cooking,pgh.food
Subject: REQUEST: Pickled Garlic recipies
Date: 15 Sep 92 20:54:17 GMT
Organization: Bell Northern Research Montreal, Canada.

Can any one out there post or send me some recipes for
pickled garlic.

Thanks in advance
--
**************************************************************
*  Walter Usyk: Bell-Northern Research, Montreal Canada      *
*  Telephone  : (514) 765-8259                               *
*  Internet   : bnrmtl!wusyk@Larry.McRCIM.McGill.EDU         *
From: plank@cs.utk.edu (Jim Plank)
Newsgroups: rec.food.cooking
Subject: Pickling Jalepenos
Date: 10 Sep 92 20:20:11 GMT
Organization: University of Tennessee, Knoxville - Department of Computer Science
Distribution: world
NNTP-Posting-Host: plank.cs.utk.edu
Originator: plank@plank.cs.utk.edu

Sorry to keep up the thread of pepper mail, but I'd like to know --
has anyone made their own pickled jalepenos?  You know, like the ones
you get in the El Paso jars to put on top of your microwave nachos...

I've frozen my jalepenos, but I'd rather pickle them.

If you have any clues/recipes, please send me email.

Thanks,

Jim Plank
plank@cs.utk.edu

Newsgroups: rec.food.cooking
From: aaron@juliet.caltech.edu (Packman, Aaron I.)
Subject: Re: Marble halvah
News-Software: VAX/VMS VNEWS 1.41    
Organization: California Institute of Technology
Distribution: na
Date: Thu, 10 Sep 1992 21:33:00 GMT

In article <1992Sep9.143249.12760@gdwest.gd.com>, campillo@gdwest.gd.com (Bill Campillo) writes...
>I was poking through the cheeses, picked up some brie, and
>this stuff too: Marble Halvah.
> 
>The brie was fine, but the Marble halvah wasn't cheese!  It
>seems like mushed up granulated sugar with something, maybe
>chocolate, marbled through it.
> 
>So, what is this stuff I bought, and what do I do with it?
> 
>Please, help and thanks,
>Bill
>-- 

Halvah is a middle eastern desert....just eat it, it's good.  It's mostly
made of ground sesame and sugar, cooked into some sort of paste and then
made into sheets.  The tan-ish stuff in the marble halvah is what's known
as halvah--the marbling is just from cocoa or chocolate, as you surmised.
By the way, I wouldn't eat too much of it at once--it's extremely rich and
the full heaviess of the sesame doesn't hit you for awhile.  Hope you
enjoy it!

Aaron Packman
aaron@caltech.edu
Newsgroups: rec.food.cooking
From: newkerk@zso.dec.com (Oscar Newkerk)
Subject: Re: New Mexico Green Chile
Reply-To: newkerk@zso.dec.com (Oscar Newkerk)
Organization: Digital Equipment Corporation
Date: Mon, 14 Sep 1992 18:10:55 GMT



I haven't tried this, but one source is;



Santa Fe Connection

offers Farm Select Gourmet Hatch Chile.  Telephone orders at
    505.842.9564.  Green chile, yellow hots, jalapenos, hot mexi-bells,
    etc....  Shipping days from July through October.
Newsgroups: rec.food.cooking
From: lwv26@cas.org (Larry W. Virden)
Subject: WARNING about online recipe file
Reply-To: lvirden@cas.org (Larry W. Virden)
Organization: Nedriv Software and Shoe Shiners, Uninc.
Date: Fri, 11 Sep 1992 12:21:12 GMT

recently a posting appeared somewhere - probably here - about a file
called inet.cookbook.ps.Z .  This is an OLD (3 month out of date) copy
of the file hacked by Yossi Gil.  What is interesting is that it is
quite a bit different format in terms of its postscript - it wasn't
obvious looking at the postscript file what the different was.  I do
know the inet file has a title page of June of 92, while the normal one
(was main.ps the name) has a title page of at least Sept 8.  Since these
are 90+ page files, I hope I save someone the embarassment of wasting
a lot of hardcopy duplication.
-- 
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
Newsgroups: rec.food.cooking
From: rep@genrad.com (Pete Peterson)
Subject: Re: moldy cutting board!
Organization: GenRad, Inc.
Distribution: rec
Date: Fri, 11 Sep 1992 19:01:28 GMT

In article <1992Sep11.005257.11769@cs.yale.edu> loosemore-sandra@CS.YALE.EDU (Sandra Loosemore) writes:
 >Help!  My plastic cutting board has sprouted a mold colony!  (It's been
 >very humid here recently and I neglected to rinse and dry it thoroughly
 >after the last time I used it.)  So far I've tried running it through the
 >dishwasher, scrubbing it with a cleanser that's supposed to remove mold
 >and mildew, and trying to sterilize it with boiling water, but it's still
 >got black spots on it.  Any further suggestions?
 >
I would suggest chlorine bleach (e.g. Clorox).  It should get rid of the
black spots and kill any bacteria, mildew, etc.

	pete peterson
	rep@genrad.com
	{decvax,mit-eddie}!genrad!rep
	(508)369-4400 x2478; Home: (508)256-5829
 
 
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Deodorizing Used Jars
Keywords: How to do it ?
Organization: Clemson University
Date: Thu, 10 Sep 1992 03:51:07 GMT

I know this is a FAQ.  I have seen it discussed myself.  I never
read the articles though.  Now, I want to know.  I have a few jars
that have had salsa in them, and some with other strong flavors
that are not too pleasant for re-use.  Some come from the dishwasher
without the strong odors, but it doesn't work all the time.
Would lemon juice cut it ?  Bleach ? (I really don't want to use
bleach on them. They're not worth that much.)
Ideas appreciated.  Post or e-mail. The choice is yours if you choose
to respond. 
Thank You. 
-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
Newsgroups: rec.food.cooking
From: cohen@cumuli.vmsmail.ethz.ch (Mark Cohen)
Subject: British Cooking (was Garlic Bread, ...., and the English)
Originator: mark@agnew
Organization: Dept. Chemistry, Swiss Federal Institute of Technology (ETH)
Date: Tue, 8 Sep 1992 16:19:42 GMT

In article <1685C7A0A.MEDELMA@cms.cc.wayne.edu> MEDELMA@cms.cc.wayne.edu
Michael Edelman writes:

> So why do they eat those horrid sausages, chips that are drenched in
> industrial lubricants passing themselves off as cooking fats, mashed
> potatoes made with water, fried bread (cold toast soaked in fat),
> canned spaghetti on toast...
>     ;-)   ;-)   ;-)     ( <--for the humor impaired)

No ;-) needed it is mostly true. But the British (of whom I am one)
probably eat all this junk for the same reason that the Americans
munch on McDonalds, Burger kings, Wendies, Kentucky fried all of
which I scorn. It is probably the same urge that drives the Swiss
to buy wurst, anaemic grilled chicken, noxious little cheese pies
and frites that are neither a fry (US style) or a chip (UK style).
The same thing drives the French to bakeries where they can delight
in cold pizza that makes a playing card look thick etc, etc.
All countries have culinary secrets to hide away (except the US
which seems to make an enormous profit selling them to the rest
of the world, clever US). There are plenty of good "British"
dishes, most are not particularly complex but they can all be
cooked well by an expert or even a competent cook. The problem
is not that British food is intrinsically bad but because the
British don't seem to complain, the quality that results is marginal.
I would offer examples, but being a vegetarian most traditional
British food is off limits. Examples would be roast beef with
roast potatoes and Yorkshire pudding, or roast lamb with mint sauce,
or shepherds pie, or game pie, or Cumberland sausage, or black
pudding, (neither of which are any worse than the sausages the
Germans love). Perhaps the aptly named Chris Cooke or others
wishing to defend British cooking could post a few recipes to
prove the point.

Mark Cohen

Newsgroups: rec.food.cooking
From: sue@askinc.ASK.COM (Sue Volkmann)
Subject: Fajita Marinade
Keywords: BEEF, CHICKEN
Organization: ASK Computer Systems, Inc.
Date: 11 Sep 92 16:13:34 GMT


I'm having a BBQ next month featuring fix-it-yourself fajitas!

Anyone out there care to share their favorite marinades?

I'll be offering both chicken and beef and will be cooking the
meat over a _real_ wood fire.

Any help out there?

And yes I'll post a summary :)

Thanks ahead,
Sue V.
sue@askinc.apd.com
sue_volkmann@ask.com
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Newsgroups: rec.food.cooking
Subject: Does anyone remember the old "roasters"?
Date: 15 Sep 92 18:58:50 GMT
Organization: Center for High Performance Computing, Univ. of Texas System

I can't find any company that still makes those "roasters" that would cook
a turkey or other large piece of meat.  It was like a self-contained oven,
with a thermostat, and it could be used to cook huge quantities of beans,
or just to keep a lot of food warm for serving.

We have an old G.E. - its dial is broken - but G.E. stopped making them
so long ago it no longer has any of the parts.

Jan
From: devoy@vixvax.mgi.com
Newsgroups: rec.food.cooking
Subject: RECIPE: Spinach Salad & Dressing
Date: 9 Sep 92 21:56:29 CDT
Organization: Management Graphics, Inc.

I challenge even spinach-haters to try this dish and frown. This is spinach
salad the way you _wish_ they served it in restaurants. It is a bit of work
to prepare, but oh my heavens what a treat to the buds. This recipe has been
tweaked for years (still being tweaked) but is finally written down. Enjoy!

Spinach Salad (& Creamy Lemon-Parmesan Dressing):

Dressing: (yield about 2 cups)

8 oz.   fresh squeezed lemon juice, strained
8 oz.   Olive Oil (cold pressed, virgin)
1 leaf  fresh tarragon, minced
1 leaf  fresh basil, minced
1 tsp   fresh parsley, minced
1 tsp   Celery Salt
1 tsp   Garlic Salt
1 tsp   Garlic Powder
1/2 tsp Black Pepper
1/2 tsp Celery Seed
6 Tbsp  Parmesan cheese, fresh grated preferred

Add herbs/spices to lemon juice in blender. Spin on high to mix thoroughly.
Blend parmesan (low speed) into lemon/spice mixture.
With blender on low, drizzle the olive oil into the lemon/spice mixture
such that the mixture is emulsified. Let dressing sit at room temperature for
at least two hours before serving.

Salad:

Spinach, cleaned and torn
Chopped green onion
Hard boiled eggs
Bacon, fried & torn
Parmesan cheese, fresh grated
Mushrooms

Make dressing at least 2 hours ahead of time.
Marinate sliced mushrooms in some of the dressing while it is sitting.
Serve all items ala carte
From: strnlght@netcom.com (David Sternlight)
Newsgroups: rec.food.cooking
Subject: Re: Marble halvah
Date: 9 Sep 92 19:49:53 GMT
Distribution: na
Organization: Netcom - Online Communication Services (408 241-9760 guest)


WARNING. THIS MESSAGE IS VERY DANGEROUS TO YOUR WAISTLINE.

So sooner or later somebody had to bring up Halvah, eh? I hate to tell
you how much money diet doctors have made off of it--you think it costs
$3 a pound, but that's just to get it on.

For those who are interested:

Avoid Joyva. This is a commercial halvah made in New Jersey and the most
common form sold in supers and in New York. It was very big with small
Jewish children on the lower east side,and has more sugar in it than
Kelloggs Sugar Sugars. It is quite inauthentic.

There are several good varieties:

Greek halvah is very common, and readily available from middle eastern
markets. It is imported.

Lebanese halvah is also good.

For a treat, Saudi halvah is imported in cans.

The Russians sell Xalba (that's how they spell it in cyrillic) in cans
in the Beriozka shops that sell candy and foodstuffs, and it is a bit
sweeter than the middle-eastern kind, but still quite good and not
as sweet as Joyva.

Israeli halva (Elite) is best avoided unless you can get it fresh
in Israel. It's usually too oily or too dry by the time you get it here.
The first is the case when it is sealed in an inner plastic wrapper; the
second when it isn't.

For true halva lovers, there's a Spanish delicacy available around
Christmas each year in Spanish (that's Spain Spanish, not Hispanic)
stores or in some Hispanic ones. It has a texture and taste similar
to Halva. It is made from almonds instead of the sesame seeds of
halva, and is SOFT nougat. (Torrone Jijona). Be careful because there
are two kinds, soft and hard. The soft kind comes plain or with egg;
either is delicious. It is usually gone by mid-January because it is
only made seasonally and sells out quite quickly.
From: phys166@csc.canterbury.ac.nz
Newsgroups: rec.food.cooking
Subject: Apple sauce as dessert (Was Re: Ideas for a dessert to go with lasagna)
Date: 14 Sep 92 08:51:10 +1200
Organization: University of Canterbury, Christchurch, New Zealand

In article <1992Sep10.213554.26607@nlm.nih.gov>, neve@nlm.nih.gov (Leif Neve) writes:
> Apple sauce has its place,  but not IMHO as a DESSERT!! It so happens
> that my mom tried to foist that notion on us kids when we were growing
> up far to often and we eventually got wise to it. 
> 
> Where does this practice of serving apple sauce as dessert originate?
> My mom grew up in Oakland, CA (and pronounces "almond" in a way that
> rhymes with "salmon") and my dad is Danish stock from the midwest.
> Is this a midwest/Germanic kind of thing?

I would think so.  I have seen it served as a dessert in RESTAURANTS in Austria
(as `Apfelmus') and am pretty sure you get it in Germany and the Netherlands as
well.

Kaylene Murdoch
k.murdoch@csc.canterbury.ac.nz
From: mhill@ux1.cso.uiuc.edu (mhill)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Squaw Bread
Date: 11 Sep 92 21:56:15 GMT
Organization: uiuc

In article <lb1r70INNaja@jethro.Corp.Sun.COM>, avi@rix.Corp.Sun.COM (Ann Adamcik) writes:
> 
> 
> Anybody have a good recipe for squaw bread?
> 
> -Ann
> 
> 
Is it just me, or does this sound very un-p.c.?

-Mary Ann
Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: Squaw Bread Recipe
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 15 Sep 92 10:11:57 CDT

In article 10633@sfu.ca, forman@fraser.sfu.ca (Pamela Catherine Forman) writes:
|Someone was looking for a recipe for squaw bread a while back and
|I don't recall them ever getting a recipe.  I was checking through
|a FAQ basic bread file I downloaded from somewhere, and lo and 
|behold, here it is!  The file is from David C. Adams e-mail address
|is dadams@cray.com   .
|The recipe is attributed to DAK bread machine advertising pamphlet.
|

That would be the FAQ file FAQ.basic_bread prepared by John Trinterud
(jrtrint@srv.pacbell.com) for the sourdough group.  It is available
via anonymous ftp from ftp.ils.nwu.edu under the directory pub/sourdough.

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.



Newsgroups: rec.food.cooking
From: olsen@Csli.Stanford.EDU (Diane Olsen)
Subject: Re: Ideas for a dessert to go with lasagna
Organization: Stanford University CSLI
Date: Thu, 10 Sep 1992 17:41:53 GMT

In article <1992Sep10.120605.8336@cas.org> lvirden@cas.org (Larry W. Virden) writes:
>
>Okay.  I am planning to attend a dinner party - informal, 4 couples (sans
>kids - YEA!).  The menu includes lasagna, garlic bread, salad.  I need
>to come up with a dessert.
>
>I assume that with std fare like that, I want something light.  I KNOW
>I want something non-alcholic.  The wife wants to make Texas sheet cake,
>but to me, that's too heavy.  I am looking for ideas which a) are relatively
>inexpensive (I mean, the sitter is going to cost an arm and leg), b) do
>not require fancy equipment (I have blender, mixer, microwave, electric
>oven/stove - but no fancy ice cream freezers, etc.), c) and would fit the
>bill.  Any Italian desserts fall into this type of category?
>-- 

Yes, zabaglione!  It's a wonderful sort of a sweet custard sauce made
from egg yolks, sugar, and some sort of fortified wine or liqueur (I
like to use cream sherry.)  Serve it in bowls or dessert glasses over 
lots of summer berries.  Heavenly!  The Joy of Cooking has one or two
good recipes for it.  Make a fairly small batch;  a little of the stuff
goes a long way, as it's VERY rich.  Together with the berries, though,
it's wonderful and not too heavy at all.

--Diane

-- 
Diane L. Olsen		"A woman with a mind is fit for all tasks."
olsen@csli.stanford.edu		--Christine de Pizan (c.1363-c.1431)
From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Newsgroups: rec.food.cooking
Subject: Re: Sorry, does anybody know food producting firms?
Date: 8 Sep 92 19:53:46 GMT
Organization: HP Santa Rosa Site (NMD MTA MWTD)

>I'll be happy if somebody could tell me (or tell me th name of right
>newsgroup for this question) names of firms producing meat cans,
>alcohol in bottles, and Agar-Agar.

I was suprised when I looked at the cross posting list and didn't find that
he also posted this to rec.pyrotechnics.  Anyone care to make a guess what
these items will be used for?


-----------------------------------------------------------------
Don { Go Niners } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690
From: wells@athena.cs.uga.edu (Scott Wells)
Newsgroups: rec.food.cooking
Subject: ADVENTURES IN SEMOLINA FLOUR
Summary: Semolina flour recipes
Keywords: semolina, dessert
Date: 6 Sep 92 20:21:10 GMT
Organization: University of Georgia, Athens

Dearly beloved in cuisine,
Today I institute the first of many, many, many, 
ADVENTURES IN CHEAP FOOD
where you too may be able to afford to eat.

Today's adventure...
Semolina Flour

Already a devoted cous-cous and farina fan, I was excited the first
time I discovered, in my local health food store, a yellow, somewhat
sandy powder, which though "identical" to cous-cous in substance, was
much cheaper, that is US$ 2.19 per pound v. US$ 0.49 per pound. I
bought a pound and a half for experimentation.

The first recipe I tried was a Turkish-influenced Greek desert called
Semolina Cake (from the book _The People's Cookbook_, sorry no publ.
info.) Add 1/2 cup sugar to 2 cups scalded milk. In another pan,
"toast" (mine didn't get brown) 1 cup semolina flour in 1/4 butter.
Add milk mixture to the flour and stir. Cook fifteen minutes, until
very thick. Spread onto a buttered plate and chill until set. Serve in
slices. It looks like flan, though the consistancy is more like a cold
plum pudding.

By reducing the butter to two tablespoons, adding a teaspoon of
vanilla to the milk and incorporating eight ounces of softened cream
cheese to the cooked mixture, then chilling in a buttered pie plate, I
got a passable erzatz-cheesecake. At least it think it was better than
the boxed or gelatin-based no-bake cheesecakes I've eaten.

Cooked in boiling water in the same proportions and in the same way as
farina ("Cream of Wheat"), the results were less encouraging. The
texture was too grainy, or perhaps I didn't cook it long enough.
Anyway, I'll defer to farina or cous-cous for breakfast.

Does anyone make a kind of polenta out of semolina flour ? Does anyone
have any other recipes or ideas ? If so, e-mail me,and I'll include
them in future editions of

ADVENTURES IN CHEAP FOOD


Scott Wells <wells@athena.cs.uga.edu>  Snappy .sig file in committee
Newsgroups: rec.food.cooking
From: arnie@magnus.acs.ohio-state.edu (Arnie Skurow)
Subject: Re: Commercial range on propane??
Organization: The Ohio State University
Date: Tue, 8 Sep 1992 17:21:17 GMT

In article <1992Sep8.145255.7557@APS.Atex.Kodak.COM> artc@bacchus.atex.kodak.co
m writes:
>I've got a chance to pick up a commercial range at the auction of a defunct
>restaurant this week. :-)
>
>But the house I live in doesn't have a natural gas line anywhere in the
>vicinity. From reading appliance catalogs and such, I gather there are
>different requirements for stoves that run on bottle gas than those that
>burn propane.
>
>Does anyone know know what changes, or is supposed to change when you
>switch fuels? And why?

Stoves that use natural gas have a different gas jet (the little item
that has the hole for the gas to exit into the mixing venturi) than
stoves that use bottled gas.  Bottled gas leaves the pressure regulator
at a much higher pressure than natural gas and this must be taken into
consideration at the output jet of the burner.  In many instances, you
can obtain bottled gas jets from the stove manufacturer.  They are a simple
task to replace by screwing out the old jet and screwing in the new one.


If this is your own home, it would be wise to have a plumber run a gas
line to your stove for you.  It shouldn't cost too much.  I did it 12
years ago when I removed an electric drop in range and installed a gas
drop in range.  I think it cost me $140 or $150 at that time.

Arnie Skurow
Newsgroups: rec.food.cooking
From: mjk@sei.cmu.edu (Mary Jane Kelly)
Subject: Lasagne
Keywords: lasagne, no dairy
Organization: Software Engineering Institute
Date: Tue, 8 Sep 1992 20:43:04 GMT

Along with my artichoke woes, I was a little stumped on what to do to make
a non-dairy lasagne.  Toki Naguchi was kind enough to share her file on 
lasagne with information collected from the net.  I read all of the recipes,
and did what anyone (imho) who is making a lasagne should do, I followed
my instinct.  Not only was the goal of the evening to have a non-dairy 
lasagne, but to slip some tofu into a guy who is adamently tofu-phobic.

Here goes:

This is a small lasagne since I only had a 9"x9" pan.  

~12 uncooked lasagne noodles
32 oz tomato sauce (I used Prego low salt)
8 oz soy mozarella (use more!)
1 lb tofu, cubed for food processor
2-3 eggs
cinnamon
nutmeg
vanilla
sugar
lemon juice
lb mushrooms, sliced
1 long or 2 small zucchini, sliced
couple of stalks of celery, thinly sliced
bunch of parsley, finely chopped

Grate the mozarella.  Add two eggs and some parsley.  This is a layer.

In the food processor, add the tofu, 1 egg, more parsley and a pinch of each:
cinnamon, nutmeg, sugar, dash of lemon juice, and vanilla.  Pulse until the
tofu is broken up, resembling ricotta cheese (in a way).  

Mix the mushrooms, zucchini, and celery together in a bowl.

Commence construction!

Layer anyway you want, but here is what I did:

Sauce on the bottom of the pan
3-4 dry noodles
1/3 vegetables
1/3 tofu mixture
1/3 mozarella mix

Repeat 3 times cramming as much in as possible.  Then dot the top with some
sauce.  

Make a "tent" out of aluminum foil making sure it doesn't touch the top (I
suppose a dish with a lid would handle this.)  Bake at 350 for one hour.
I then threw it in the fridge overnight and reheated the next evening for
about 30 minutes.  My SO and I had 9 people for dinner.  He made the fattening
lasagne and I made the no-fat lasagne.  Everyone enjoyed both.  Mine had no
onions or garlic you will notice.  It was sweeter.  We have a friend who
adamently resists tofu, and I have been trying to get him to eat it all the 
time.  I don't eat it regularly, but I like it just the same.  At any rate,
he scarfed down the lasagne, and I was proud to make the announcement at
dinner that he finally ate tofu without even knowing it!  

I have never made lasagne without pre-cooking the noodles, and I think this
is the way to go.  The cooked noodles always break or get stuck to the pot.
This cut a lot of time off cooking and achieved the same taste.  Great idea.

Thanks again Toki for your help!  My friend loved the lasagne.  And thanks
to the folks who had these ideas to fill the file.

M.J. Kelly
scarletbegonias@cmu.edu
				
strangers stopping strangers   
just to shake their hand


Newsgroups: rec.food.cooking