HDTenEightyP/NetNews huggingface dataset:
From: westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal)
Subject: Re: Need Breakmaker recipes
Organization: Lockheed Missiles and Space Co.
Date: Mon, 4 Jan 93 19:50:04 GMT

In article <C09oqw.431@eis.calstate.edu> rmarque@eis.calstate.edu (Roy Marquez) writes:
>AWP00JTF@UNCCVM.UNCC.EDU writes:
>> Hi everyone and happy new year!
>> Please forgive me if this is a duplicate posting, but I am having trouble with
>> posting today.  We received a breadmaker for Christmas and would appreciate any
>> recipes for such.  Also, if anyone can recommend a good book containing bread
>> maker recipes, I would appreciate that also.  Thanks!

We also got a machine. On recommendation of earlier posting here,
I bought the book "Bread Machine Magic" which contains recipes
tested on all major brands, and differences spelled out in the recipes.
I have tried several recipes and liked them all. Much better than the
first two I made, which were in the booklet that came with the machine.


-- 
Dorothy Westphal, Sunnyvale, Calif. % Just when things are going your way...%
westphal@iscnvx.lmsc.lockheed.com   %               they get even better!   %
From: luv2@deeptht.armory.com (Y. Smyth)
Newsgroups: rec.food.cooking
Subject: DAK Bread Machine
Date: 10 Jan 93 21:18:16 GMT
Organization: The Armory

Due in part to the positive reviews I've read here about the DAK bread
machines, I'm going to order their Turbo IV (unless they come out with
a V or VI before I get a chance to place the order! ;-) .  The only
question I didn't see a good answer to about the DAK machines was 
where to take/send them when they need repairs.  Is DAK good about
accepting a broken machine and replacing a part or somesuch, or would
I need to search out an electronics repair person locally?
   
luv2@deeptht.armory.com
Newsgroups: rec.food.cooking
From: soc1071                         
Subject: Re: Ultimate Cookware?
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Minnesota CIS
Date: Mon, 11 Jan 1993 01:33:00 GMT

In article <C0Lrxn.FoM@world.std.com>, levin@world.std.com (Levin F Magruder) writes...
>[thread about various expensive pots and pans]
> 
>I grew up with stuff called Creusart, enamalled iron, I believe.
>It usused to be widely available (all department stores, e.g.) but
>beyond my budget.
> 
>Now, I could afford a few pieces, but I can't find it.  Do current
>exchange rates make it just too outrageous?  Or did it turn out
>to be made with toxins or something?  It seems to have disappeared
>entirely.
> 
>Also, is there a U.S. made knock-off?  I would imagine a good
>portion of the cost has to do with transporting something so bulky
>and heavy from France.


I would recommend checking with a gormet cooking store like Williams-
Sonoma, if there isn't a store in your area they do a lot of mail order
but their catalog is only about 10% of what they carry in the store, 
plus the sales associates in the store should be able to answer any 
questions you have and special order pieces dirrectly from the 
manufacturer. I'm not sure the people taking phone orders are trained
about the products.  I think their 800 # is1(800)541 2233.

good luck
Elisabeth> 
Newsgroups: rec.food.cooking
From: guy@slustl.slu.edu (Guy Smith)
Subject: Re: Gas range cooking
Organization: Saint Louis University  Saint Louis, MO
Date: Thu, 7 Jan 1993 18:43:07 GMT

In article <C0DuCE.5qM@usenet.ucs.indiana.edu> bondc@silver.ucs.indiana.edu (Clay M. Bond) writes:
>
>If there is a hell, the lowest circle can only be souls tortured
>by having to use electric stoves <shudder>.

The kind with five push buttons.
Newsgroups: rec.food.cooking
From: MWORKMAN@vm.cc.purdue.edu
Subject: Re: Fahrenheit/Celcius Conversion
Organization: Purdue University
Date: Tue, 12 Jan 1993 01:54:35 GMT

In article <1it1j9INN7j3@jethro.Corp.Sun.COM>
trisha@workingirl.Corp.Sun.COM (Trisha Bright) writes:
 
>
>I'll be moving to France soon and want to continue
>preparing my favorite recipes from the States.
>
>Does anyone have the formula to convert Fahrenheit
>to Celcius? (I can't seem to find my old algebra books!)
>
>Thanks,
>Trisha Bright
>
>
C = (F-32) x 5/9
 
 where C= temp in Celsius  and F= temp in Fahrenheit
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Baking Soda/Powder
Keywords: Baking soda, baking powder
Date: 6 Jan 93 01:25:50 GMT
Organization: NYU Stern School of Business

In article <1993Jan5.234813.12284@siemens.com> aad@siemens.com (Anthony Datri) writes:
>>(I'd better make sure I get this right...;) 
>>Baking powder is a mixture of baking soda, cream of tartar and cornstarch.

>I think that "baking powder" tends to have NaHC02 in it, where "baking soda"
>is Na2CO2.

Sorry, Anthony, baking powder contains baking soda plus an acid and stuff
to dilute it and keep it from clumping up, a role usually filled by a
starch.

Baking soda is NaHCO3.  NaHCO2 and Na2CO2 each have two electrons in
excess of what is feasible, by the way, and are not possible compounds
under normal conditions. The third oxygen takes care of that.

- Shankar
From: judson@watserv.ucr.edu (Mike Judson)
Newsgroups: rec.food.cooking
Subject: Baking white bread in bread machine
Date: 12 Jan 93 02:48:10 GMT
Reply-To: judson@watserv.ucr.edu

I have a Mister Loaf breadmachine and have been having trouble with
baking white bread.  Everything else has worked fine except for the
normal white bread mode.  When using this mode, the bread rises, but
then it collapses.  Has anyone else had this problem?  Does anyone
have a solution.  If so, could you E-mail me?  Thanks.

--
If you ever fall off the Sears Tower, just go real limp, because 
maybe you'll look like a dummy and people will try to catch you 
because, hey, free dummy.

judson@watserv.ucr.edu
From: richard@kuhub.cc.ukans.edu
Newsgroups: rec.food.cooking
Subject: Re: Garlic Storage/Use
Date: 5 Jan 93 17:33:51 CST
Organization: University of Kansas Academic Computing Services

In article <1icbroINNpc7@cronkite.Central.Sun.COM>, pstryjew@colsun.Central.Sun.COM (Pete Stryjewski) writes:

> Currently I peel the outer onion like skin off the clove (usually by cutting the
> clove in half) and use a "self cleaning" garlic press to "mince" the garlic.

If you smash the garlic cloves with the broad side of a knife blade, the skin
will fall right off.  A Chinese friend taught me to do it this way.  Works
best with a large Chinese chopping knife.  Wham!

You can separate the cloves first by striking the head of garlic soundly on top
with the heel of your hand.  If it's done properly, the cloves will just fall
apart.

Relieves all sorts of pent-up agression, this cooking with garlic...
-- 
					--- Richard

===============================================================================
|  Richard M. Kershenbaum          Bitnet:   richard@ukanvax                  | 
|  Manager, Technical Services     Internet: richard@kuhub.cc.ukans.edu       |
|  The University of Kansas        Fax:      (913)864-0485		      |
|  Computer Center                 Phone:    (913)864-0445                    |
|  Lawrence, Kansas 66045                                                     |
===============================================================================
From: drg@biomath.mda.uth.tmc.edu (David GUtierrez)
Newsgroups: rec.food.cooking
Subject: Re: Salsa vs. Picante Sauce
Date: 7 Jan 1993 04:44:29 GMT
Organization: Univ. Texas M.D. Anderson Cancer Center

In article <1993Jan6.164229.17766@walter.bellcore.com>
dfw@thumper..bellcore.com (Doris Woods) writes:
>In article <1993Jan5.230712.11119@siemens.com> aad@siemens.com (Anthony Datri)
writes:
>>"Made by folks down in San Antonio where they know how picante sauce
>> should taste.  This other stuff's made in New York City."
>>
>>"NEW YORK CITY!!!!"
>>
>>"That really chaps my hide."

> The funniest one of these is when he says:
>
> "NEW YORK CITY"
>
> "Get a rope"


In the most recent version, it goes:

"NEW YORK CITY!!!"

"Get a rope!"

"If this keeps up, we're going to run out of rope."


David Gutierrez
drg@biomath.mda.uth.tmc.edu

"Only fools are positive." - Moe Howard
From: jdietz@natinst.com (Jennifer Dietz)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: WHERE TO BUY HENKELS & WUSTHOF KNIVES CHEAP
Date: 7 Jan 93 17:09:48 GMT
Organization: National Instruments, Austin, TX
NNTP-Posting-Host: eagle.natinst.com


With all this talk about Henkels, I guess I'll finally bite
and show my ignorance :).

I've been wanting to get some good knives for some time now
but have very little to spend. I saw a set of Henkels that 
didn't seem too badly priced, but they didn't have the
4-star indication that everyone seems to rave about.  So...
Are *all* Henkels good are do I only go for the 4-star?  What's
the difference?  Any?

Please email, I'm spending some time away from the office and
don't want replies to expire!

Thanks!

-jenn
From: WVOSS@novell.com (Wes Voss)
Newsgroups: rec.food.cooking
Subject: Salsa Recipe
Date: 12 Jan 93 21:45:19 GMT
Organization: Novell, Inc.

>I just learned to make salsa. It turns out to be not much cheaper than
>the amazing salsa available here in Madison from Pasqual's New Mexico style
>restaurant, but it does save me throwing away great stalks of cilantro, and
>I have gotten pretty close to the Pasqual's flavor.
>
>Now for my question: the recipe I used called for tomatillos, but not having
>a clue what they are, I left them out. What are they and how are they used?
>Can I find them in the midwest outside specialty stores?
>
>mt
>


Please!!!! Post your salsa recipe!

I have seen tomatillos in the store, but have never used them..

Wes

--------------------------------------------------
Wes Voss
Internet: wvoss@novell.com
Standard Disclaimer: Yeah, these are my opinions,
and no one elses... You know the rest...
--------------------------------------------------
Newsgroups: rec.food.cooking
From: reb@amc.com (Bob Brunjes)
Subject: Re: Flourless Bread
Organization: Applied Microsystems, Redmond, WA
Date: Tue, 5 Jan 1993 15:50:26 GMT

In article <1993Jan3.213019.17198@news.acns.nwu.edu> vleppert@casbah.acns.nwu.edu (Valerie Leppert) writes:
>I'm looking for a "flourless" bread recipe.  When I used to live in Sonoma
>County there was a wonderful health food bakery that had a flourless bread
>that was absolutely great.  I would really like to find a recipe that
>approximates it.  I haven't been able to find anything even close in quality
>here in Chicago.  
>
I've had very good luck making flourless bread by replacing the flour with
gin.  In addition, I replace the yeast with lime juice.  I leave out the 
liquid.

This makes a wonderful low-cholesterol bread.  Although the toast leaves
something to be desired, this bread is _wonderful_ over ice.


     *******MANUFACTURER'S WARNING*******

This posting contains humor in concentrations deemed 
dangerous by the American Sobriety Council.  Do not
operate heavy equipment, bookends, or teethbrushes
while reading this.  Leg-pulling may result in joint
discomfort for some users.  Use in the third trimester
of pregnancy may cause birth.

Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com

Newsgroups: rec.food.cooking
From: hammond@grizzly.scd.ucar.edu (Steve Hammond)
Subject: Re: WANTED: Recipe for tortillas
Organization: NCAR/UCAR
Date: Thu, 7 Jan 1993 19:37:09 GMT

In article <1993Jan7.172431.22265@klaava.Helsinki.FI>, silvonen@klaava.Helsinki.FI (Mikko Silvonen) writes:
> A very simple request: Could anyone out there send me a recipe for
> tortillas? (Yes, I do mean the plain tortillas, not their stuffings.)
> 


This was posted a while ago...


Flour Tortillas   ---  makes 12

4 c. flour, all-purpose or 1/2 all-purpose and 1/2 whole wheat
1.5 tsp. salt
1.5 tsp. baking powder
4 T shortening, margarine and Crisco both work
1.5 c. warm water, may vary with the flour used

Combine the dry ingredients, then cut in shortening.  Make a small well
in the center and gradually add water.  Knead the dough until it is
soft, smooth, and elastic.  Set aside 10 min., then divide into 12
equally-sized balls.  Roll balls into ~1/8" thick circles, and cook on
a preheated, ungreased grill for ~2 min./side, until the tortilla is
lightly speckled.  Cover to keep warm.

Recipe adapted from _Simply Simpatico:  A Taste of New Mexico_
by the Junior League of Albuquerque.



    bon appetit

       Steve H.
From: kb4c+@andrew.cmu.edu (Karin Brennan)
Newsgroups: rec.food.cooking
Subject: Re: Smart drink
Date: 12 Jan 93 04:27:08 GMT
Article-I.D.: andrew.8fIhIwS00WBLI18L45
Organization: Design, Carnegie Mellon, Pittsburgh, PA


 
In article <kfIMiLm00WBOA1oEws@andrew.cmu.edu>, Karin Brennan <kb4c+@andrew.cmu
.edu> writes...
 
>2 questions regarding this phenomena overtaking the West coast:
> 
>1.What is this non-alcoholic smart drink people are taking about?
>2. How do you make it?
> 
>Many Thanks!

BEVERLY SEAVEY  replies:
 
>>> Does this sound like an advertising come-on? Why else would anyone phrase
>>>a question like this?
*************************

Gee, now that we've had a commentary on the phrasing of the question is
anyone smart enough to answer it?
( I feel like I've posted a cooking question to Netnews.rec.attitude.) 
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Hershey Bar
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Wed, 6 Jan 1993 17:57:05 GMT

>	liked this ride better than Hersey Park.  You can park for free if
>	you tell the attendants that you are going to the store.  If you are
>	passing by Hersey, PA., this is a quick and fruitful diversion.

As I remember, there's a field nearby with some large glacial boulders as well.
-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Subject: Re: Borsht?
Organization: Northwestern University, Evanston Illinois.
Date: Tue, 5 Jan 1993 05:43:32 GMT

In article <1993Jan5.025621.11214@dsuvax.dsu.edu> dbreiden@dsuvax.dsu.edu (Danny Breidenbach) writes:
>
>Is it spelled borsht or borcht?  Whatever it is -- I can't believe
>that I don't have a recipe for it.  So I'm looking for one.
>
>I'd prefer one that can be easily scaled down to around a quart or so and
>doesn't use beef or pork stock.
>
>Any suggestions?
>
>--Danny


Ha!  A QUART or so!  Ha!  Don't you know that borscht is not scalable!  It
must always be cooked in gallon quantities.  

I was going to get the recipe out of Jewish Cooking Around the World, but it's
a meat recipe.  It starts out with the cryptic message "here is a recipe for a
meatless soup" and then goes on to call for a beef brisket.  An interesting
note, in Eastern Europe the beets were frequently fermented before cooking.
"Hit me with another Borscht, bartender". 

Here is one from Laurel's Kitchen:

Whole Beet Borscht

8 beets with tops (My note:  Always try to get the beets with their leaves. 
The leaves are very nutritious in the soup and it will give you some
indication of the freshness of the beets, don't buy wrinkled beets.)

1 medium potato, diced
1 sm. onion, chopped
2 quarts vegetable stock
2 T. oil
2 T. whole wheat flour
juice of 1 lemon
2 t. salt
1/8 t. pepper
2 t. brown sugar

optional:
1/4 t. paprika
1/2 t. dill weed

(I include any vegies I can find in my refrigerator.  Cabbage works well.)

Wash beets and beet tops.  Chop tops fine and set aside.  Peel and grate the
beets and cook with the potato and onion in the vegetable broth.  Simmer the
vegetables until they are well cooked.

Mix oil and flour and cook over low heat for 2 min. (First time I have heard
of making a roux for borscht!).  Add one cup of soup slowly and cook until
sauce thickens, stirring consantly.  Return sauce to soup pot.

Season the soup and add the lemon juice. Stir in beet greens and cook 5-10
min.  Adjust seasonings.

Makes three quarts (a wee recipe).

Serve topped with plain yogurt or sour cream.
Good in winter with French bread and butter.

Valerie
Newsgroups: rec.food.cooking
From: staffan@ca.serum.kodak.com (Kenneth Staffan (x37507))
Subject: Re: Mail Order Contacts
Organization: Clinical Products Division, Eastman Kodak Company
Date: Tue, 12 Jan 1993 20:30:11 GMT

In article <sfIPtbC00UhW03g2Bd@andrew.cmu.edu> kb13+@andrew.cmu.edu (Ken Burner) writes:
>
>These places
>specialize in cookware, rather than spices or prepared foods.  Here goes:
>
>[...]
>
>Commercial Culinary, PO Box 7258, Arlington, VA, 22207, (800) 999-4949 [$2]

I recommended this place to someone recently, and they told me that this
800 number no longer works.  I called 800 information, and they no longer
have a listing for Commercial Culinary (and I didn't save any catalogs).

Does anyone have another number for them?

I found their prices substantially better than Williams-Sonoma, they carried
more high-end stuff, and they didn't charge me for the catalog.

Ken
---
staffan@serum.kodak.com
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: Re: Call for Discussion: rec.food.breadmachines
Organization: Intergraph Corporation, Huntsville, AL.
Date: Tue, 5 Jan 1993 13:53:58 GMT

I think rec.food.breadmachines is a great idea -- especially 
since I got a breadmachine for Christmas!  I could really
use some help too, because my husband bought a floor model
and there was no owner's manual in the box.  Its a Hitachi
"Home Bakery Plus."  I've contacted Hitachi and they're 
said they'd send a manual right away, but it hasn't arrived
yet.  Meanwhile, I'm experimenting with some recipes I
collected months ago from the "bread" mailing list.  I've
had good results so far, but I'm anxious to use some of
the fancier features on my machine.

I'd love to hear from anyone who has the same model, and 
I'll be happy to share the recipes I've saved --
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com
Newsgroups: rec.food.cooking
Subject: Re: Ronco Dehydrators, was: Wanted Dehydrator Recipes
From: hooverb@cs.wvu.wvnet.edu (Bruce Hoover,Armstrong)
Date: Sun, 10 Jan 1993 20:24:00 GMT
Organization: Concurrent Engineering Research Center
Originator: hooverb@a.cs.wvu.wvnet.edu

From article <1993Jan8.223745.14711@cuuxb.att.com>, by jim@cuuxb.att.com (~XT6561210~Jim Davis~C24~H18~7221~):
> 
> Speaking of Ronco Dehydrators. Has Anyone else ordered one from them recently?

Well, I bought a Ronco Dehydrator about 12 years ago (when I was young
and stupid). It as white plastic about 10 inches high and 24 inches
across; a stubby cylinder which split in the middle. It uses a light
bulb for heat, has about three plastic shelves, no type of temperature
control, and no forced flow of air. It was always to hot, and so I had
to constantly keep opening and shutting the side to control the
temperature. Also, I used a small external fan to get air flow. The end
product was acceptable, but with a lot of extra work on my part.
Besides, the volume is tiny.

My advice is to cancel your order from Ronco and spring the extra bucks
for a real dehydrator.

Bruce Hoover

Newsgroups: rec.food.cooking
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Subject: Re: Banana Review
Organization: NCAR/UCAR
Date: Thu, 7 Jan 1993 22:11:47 GMT

In article <C0I360.KLC@dale.cts.com>, npm@dale.cts.com (Nancy Milligan) writes:
> I've been experimenting with trying different varieties of bananas.
> I read a fascinating article in Cooking Light about different bananas
> around the world and what they taste like.  
	[interesting banana-tasting experiment deleted]
> There are varieties
> of bananas that are grown all over the world, other than S. America.
> 
> Has anyone else experimented with "alternative" bananas?

It's only us poor Americans that get stuck with Chiquitas from South 
America, I guess.  The major producer of bananas sold in England is
the Caribbean island of St. Lucia.  I was there a few years ago;  bananas
are served both cooked and raw there, and they are smaller, sweeter, and
have a more pleasant texture than American supermarket bananas.

-- 
/\    "I'm only a human girl person.  I ain't always perfect."--Rambling Rose
  \_][ <--NCAR Ilana Stern dod#009 r.b. cliff swallow ilana@ncar.ucar.edu    
      \______________________________________________________________________
Newsgroups: rec.food.cooking
From: suzanne@microunity.com (Suzanne Chesson)
Subject: paprika bugs/cooking disaster (minor)
Organization: MicroUnity Systems Engineering, Inc.
Date: Wed, 6 Jan 1993 17:39:59 GMT

Christmas day--the twiced-baked potatoes were ready for the second baking.
As I was adding that festive sprinkle of paprika to the whipped potatoes, 
I noticed that it had come alive!  There were dark little beetle-like bugs 
in the paprika, and I had just shaken this vermin infested stuff all over
my favorite part of the meal.  Not being squeamish, the bugs got scraped off 
and the potatoes were enjoyed with a cayenne sprinkle instead.  

That paprika was about 6 yrs old, and since it was a national brand, who
knows how long it sat on the shelf in a warehouse losing it's flavor
molecules.  What the heck does paprika add, flavor-wise, to a dish, anyway?  
I've only used it for it's festive properties.  Is it peppery? 

Newsgroups: rec.food.cooking
From: muaddib@leland.Stanford.EDU (Rob Dorfman)
Subject: Re: Request:  Peanut Sauce
Organization: Department of Chemistry, Stanford University
Date: Thu, 7 Jan 93 03:01:17 GMT

A very good peanut sauce can be purchased in bulk at Jing Jing's
Chinese Restaurant in palo alto.  They make the best dyn dyn mein
and hot and sour soup I have ever had.

Rob :-)


Rob Dorfman  (muaddib@d31mf0.stanford.edu  or  muaddib@star2.cm.utexas.edu)
              ---------------------------      ---------------------------
From: rcm@col.hp.com (hpctdfc)
Newsgroups: rec.food.cooking
Subject: Re: Request for HOT peppers
Date: 7 Jan 1993 23:48:42 GMT
Organization: where?
NNTP-Posting-Host: hpctdfc.col.hp.com

briano@spss.com (Brian O'Laughlin) writes:
> 
> One of the posters was asking if the Thai is a serrano. I think Babs 
> covered this, but I would just add that those sensitive to the heat of 
> these peppers probably wouldn't want to use these two interchangeably. 
> In equal amounts, the Thai is probably considerably hotter.

Yes, the Thai is considerably hotter.  Listed below are the Scoville
units of those two peppers:

Serrano          5-15  fresh
Thai            50-100 fresh

Rick
Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: German Potato Salad Was: Re: Uses for bacon grease
Organization: Syracuse University, Syracuse, NY
Date: Tue, 12 Jan 93 11:12:45 EST

In article <zdem0a.726503965@hgo7> zdem0a@hgo7.hou.amoco.com (Donna Martz) writes:

>I'll second this - part of my holiday indulgence included hot (german style)
>potato salad prepared as part of a family dinner.  The basic idea is to saute 
>onions and celery in the bacon fat, add a few tablespoons of cider vinegar 
>maybe a bit of sugar or honey, pour over sliced (boiled) red potatoes and 
>add the bacon and a few other spices (black pepper and some paprika perhaps).
>I made this ahead and warmed it in an oven prior to serving.  Actually, most 
>of the dinner was prepared ahead - helps to minimize "surprises" and lets 
>you do a bit of socializing (I'm glad I have a double oven)! 

Forgive me if I have attributed the wrong auther to this note.  

I love german potato salad, and my mother makes a killer one.  However,
I am a vegetarian.  (Even before that, I was limited to the amount of
bacon I could eat because it doesn't agree with my stomach.)

Is there anyway to make german potato salad without the bacon?
I wonder if using one of those soy-based fake bacon products would
work or be truly gross.  I'd like to know if anyone has tried it
before I put any money into it just to discover that it is yukky :-)

Thanks,
Newsgroups: rec.food.cooking