HDTenEightyP/NetNews huggingface dataset:
From: dcoder@u.washington.edu
Newsgroups: rec.food.cooking
Subject: Re: Kitchen Countertops
Date: 31 Aug 92 19:55:56 GMT
Reply-To: dave@nucleus.immunol.washington.edu
Organization: University of Washington

In article <1992Aug31.145048.22957@decuac.dec.com> jcp@islay.dco.dec.com (Jolly  
C. Pancakes) writes:
..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.
...
Now that's something to liven-up an evening in the kitchen. 

Imressed guest: "How much did you have to pay extra for that feature?" Nothing  
really, the St. Elmo's fire was free. (Just don't lean up against the wet  
counter top.)


Dave Coder
From: katz@elements.rpal.rockwell.com (Morry Katz)
Newsgroups: rec.food.cooking
Subject: REQUEST: Dried Fruit
Date: 27 Aug 92 15:24:20 GMT
Reply-To: katz@rpal.rockwell.com
Organization: Rockwell International Palo Alto Lab
NNTP-Posting-Host: carbon.rpal.rockwell.com

Does anyone have a good procedure for drying fruit using standard
kitchen appliances like an oven or microwave?
--
------------------------------------------------------
Morry Katz
Rockwell Science Center
administrator@rpal.rockwell.com (machine administration issues)
katz@rpal.rockwell.com (other)
------------------------------------------------------
From: mns@ulysses.att.com (Nicolette Shovar)
Newsgroups: rec.food.cooking
Subject: metric equivalents for US measures
Keywords: metric, measurements
Date: 27 Aug 92 13:23:41 GMT

Help!

We have a wonderful new au pair from Denmark who is eager
to make some Danish delights for us, using the cookbooks she
brought with her. However, neither of us could find a chart
in any of our respective cookbooks that showed the US equivalents
to metric measures (such as deciliters, kg, etc.).

Does anyone have a chart handy that they could mail or post?
Or point me in the right direction to find such a chart?

Thanks,

Nicki Shovar
From: eddie@railnet.nshore.ORG (Eddie Van Huffel)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Hard Cider
Keywords: Hard Cider, Cheating
Date: Thu, 27 Aug 92 15:45:32 EDT
Organization: Railnet BBS +1 216 786 0476

Jessica Halow <jh5b+@andrew.cmu.edu> writes:

> 
> I'm looking for recipes for hard cider.  I got addicted to it when I
> visited a friend in England where it was on tap, like beer, in every
> pub. Thanks in advance.
> --Jessica


The request for Hard Cider brings back a memory of the '60s when a friend of 
mine purchased a 50 gallon wooden barrel, and ground up apples to make 50 
gallons of cider.  This man worked for the Erie-Lackawanna as a tower 
operator, and news of his project spread all over the railroad division from 
Cleveland to Kent, to Meadville in the East.  The time was October, and the 
process began to harden the cider.  Out came old family recipes from the 
farms, depressions, etc. and Don took the best of them and prepared the 
juice.  When I would visit him, we could hear the air bubbling out of the 
bung hose, and literally looked forward to at least one "bender".  Well, the 
elixer began to mellow, and with other things to do, (Christmas was coming) 
I rather forgot the project.  One evening in mid December, I got a call that 
I was invited to accompany Don to his bosses home for a party.  Of course 
the cider was mandatory.  I immediately went over to Dons and we began to 
sample the cider.  Well, 2 gallons later, we began to realize that the 
project was a disaster, as we were sober as judges.  Don was in a corner, 
when I had a brain storm.  I had Don get 5 glass jugs (1 gallon) and clean 
them out.  I meanwhile went to the Liquor Store, and purchased 5 bottles of 
Apple Jack.  We put a bottle in each of the jugs, and topped them off with 
the flat cider.  The beverage was a hit at the party, and Don was the hero 
of the evening.


--
eddie@railnet.nshore.ORG (Eddie Van Huffel)
Railnet BBS +1 216 786 0476
From: mgraham@zia.aoc.nrao.edu (Maggie Graham)
Newsgroups: rec.food.cooking
Subject: Re: Lasagne:  Need quick & easy recipe
Date: 27 Aug 92 21:12:11 GMT
Organization: National Radio Astronomy Observatory, Socorro NM

In article <24125@oasys.dt.navy.mil> 33s@oasys.dt.navy.mil (Angie Brvenik) writes:
>Im looking for a quick & easy recipe for lasagne.  Someone was telling
>me about a recipe that you use dry lasagne noodles (you dont have to
>pre-cook them).  Does anyone have that recipe?
>
>Thanks in advance.
>
>Angie


	My recipe(s) call for cooked noodles, but it is quick and easy. The noodles
	only take ~15 minutes to cook, so I have never found it to be a problem.
	Any way, here are two versions of lasagne.

	Lasagne Sauce #1
	Saute a large onion (chopped medium) until translucent.  Brown 1 lbs 
	of  ground beef and 1lb of ground pork. In a small frying pan cook 
	6 links of Italian sausage (hot or sweet). Cut links into circles, 
	add to beef and onion mixture. Add 16 ozs. of tomato sauce,* 1 bay leaf
	and 2.5 Tablespoons oregano. Simmer for 15 minutes. Cool slightly
	before assembly.

	Lasagne Sauce #2
	Saute 3 cloves minced garlic and one large chopped onion until the 
	onion is starting to get translucent. Add 8 ozs. slice mushrooms.
	cook 3 minutes. Add 1 medium zucchini sliced medium thickness. Cook
	until zuchini starts to get soft. Add 16 ozs tomato sauce,* 1 bay leaf
	and 2.5 tablespoons oregano. Simmer for 15 minutes. Cool slightly
	before assembly.

	* If the sauce looks too thick (ie the consistency of stew) add more
	tomato sauce or (my favorite) blush wine to thin it out.

	Lasagne

	1 batch Lasagne sauce
	8 ozs Lasagne noodles, cooked aldente
	1 lb mozarella cheese
	1.5-2 lbs riccotta cheese

	Slice the mozarella thinly, (or shred). In a 13 x 9 pan, spread a 
	thin layer of sauce. Repeat layers of noodles, sauce, ricotta,
	mozarella until you run out of something. Sprinkle top with parsley
	or oregano. Bake EITHER at 375 for 35 minutes OR at 300 for 1.5 hours.
	Remove from oven 15 minutes before serving. 

	Enjoy!
	maggie.
                         mgraham@zia.aoc.nrao.edu                        
         Disclaimer: All opinions expressed here are mine alone,
                       not those of the NRAO or NMIMT.  -mpg
:):):):):):):):):):):):):):):) Laughter is here :):):):):):):):):):):):):):):)
From: asa@STL-09SIMA.ARMY.MIL (Will Martin on 9000)
Newsgroups: rec.food.cooking
Subject: Re:  More gross foods....
Date: 4 Sep 92 13:12:25 GMT

|From: jhouge@craysea.cray.com (Jennifer Houge)
|Me too, but did anyone ever read that short story by Stephen King
|about the surgeon who was stranded on the desert island and how
|he killed as much of the wildlife he could before he finally had
|to resort to...YUCK -  eating his own body parts?
|
|It was really disgusting and very detailed but kind-of funny all
|at the same time.
|
|It will make red meat unappetizing for a while though.


Not at all... Didn't you know that human flesh is 
"The OTHER white meat"?....    :-)
           ^^^^^

Regards, Will
Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: Rosenblume's Cheesecake
Organization: The Ohio State University
Distribution: na
Date: Mon, 31 Aug 1992 18:49:53 GMT

Does anyone know the recipe for the cheesecake they make at a bakery
in Pittsburgh (squirel hill) called RosenBlume's (sp?).  I grew up
adoring this cake (light - very light  and slightly lemon flavored),
but have never had another like it - nor can I find a recipe that's as
light - What's the secret?  Anyone else know this place? - Lori Rellick

Newsgroups: rec.food.cooking
From: yogi@cs.ubc.ca (Yossi Gil)
Subject: Re: Network Cookbook available for anonymous FTP dld.
Organization: Computer Science, University of B.C., Vancouver, B.C., Canada
Date: Sun, 23 Aug 92 21:52:19 GMT

ekman@netcom.com (Crossly the Glad-Eyed Bear) writes:

>In article <1992Aug22.230850.19877@cs.ubc.ca> yogi@cs.ubc.ca (Yossi Gil) writes:
>>Judging by the amount of requests recorded in our ftp-log there are
>>many readers of rec.food.cooking who are familiar with this cookbook.
>>For those of you who are not, here are the details.

>[details omitted]

>I tried to get this cookbook this morning, but couldn't connect to
>cs.ubc.ca by ftp.  For that matter, I couldn't even get a ping response.
>Maybe BC has some strange Sunday blue law.  :-)

Yes, it seems as if we were disconnected for 3 Hrs this morning (9-12
am). It should work now. 

>-- 
>Crossly the Glad-Eyed Bear              ekman@netcom.com
>Home for the Terminally Infirm, Redwood City, California

--
Joseph (Yossi) Gil                 {alberta,uw-beaver,uunet}!ubc-cs!yogi
Dept. of Computer Science          yogi@cs.ubc.ca (cs.ubc.ca=137.82.8.5)
6356 Agricultural Road., Univ. of B.C.,             Tel: +1-604-822-8175
Vancouver, British Columbia, V6T 1Z2, Canada.       Fax: +1-604-822-5485
From: jill@cirrus.com (Jill Wilker)
Subject: Re: honey care
Organization: Cirrus Logic Inc.
Distribution: usa
Date: Fri, 28 Aug 1992 23:36:03 GMT

In <1992Aug28.163856.19004@vela.acs.oakland.edu> drmellen@vela.acs.oakland.edu (Dewayne Mellen) writes:

>I a book by Time Life they said that they had found some honey that
>was 2 - 3 thousand years old and it was perfectly good.  


My understanding is that honey is the only food that never spoils.
It will crystallize, but not go bad.

-- 
-------------
It should be obvious I speak only for myself...
JM Wilker       
[jill@cirrus.com]
From: benjamin@munch.mmwb.ucsf.edu (Dennis Benjamin)
Newsgroups: rec.food.cooking
Subject: Re: Clarification on "toxins" in beans
Date: 25 Aug 92 19:52:28 GMT
Organization: UCSF Computer Graphics Lab

jcp@islay.dco.dec.com (Jolly C. Pancakes) writes:


>which described lectins in beans as "toxins". I mean, to me, a good
>example of a toxin in beans in ricin, say, so I looked on this with
>skepticism.                    ^^^^^

	Ironically, ricin is a lectin. It binds to terminal galactose
moieties on both glycoproteins and glycolipids. To be fair, it is
a protein with two subunits, one of which (A chain) is the toxic part
(inhibits protein synthesis by ribosylation of 60S ribosomal subunit)
and the other (B chain) which is the lectin. However, many other
single chain lectins are also quite toxic.

	I would second your opinion of the indispensability of
McGee's _On Food and Cooking_. Definitely one of my favorite
books.

		Dennis
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Clotted Cream
Organization: Taronga Park BBS
Date: Wed, 26 Aug 1992 07:03:52 GMT

In article <1992Aug25.174334.2065@infonode.ingr.com>, margaret@infonode.ingr.com (Margaret Wiginton) writes:
> hcls7@jetson.uh.edu (Marino, Nancy F.) writes:
> 
> >.... By mail order, try Maison Glass.  They apparently have a 
> >5-ounce har for $4.95 plus shipping. >                                                  ^^^^^^^^^^^^^
> I called Maison Glass.  It has to be shipped airmail
>  --  the person I spoke with said that shipping would be around $25.

Try Wolfermann's.  The number is 800 999 0169.

They have 3-6 ounce jars of clotted cream for $19 and their shipping
for orders up to $30 is $5.50.
-- 
Stephanie da Silva                        
arielle@taronga.com                           
  "We are the beaters that scramble your eggmen.  We are..." 
                    "Really dumb." -- The Darkwing Squad and Steelbeak
Newsgroups: rec.food.cooking
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: GARLIC BREAD HELP
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Fri, 4 Sep 92 18:04:15 GMT

In article <1992Sep4.144836.1415@news.cs.brandeis.edu>, reynold@binah.cc.brandeis.edu writes:
|> 
|> I haven't seen this mentioned yet so here goes---FORGET THE BUTTER!
|> Paint the bread with extra-virgin olive oil, sprinkle with garlic
|> powder and a touch of basil--put in the toaster oven on top brown or
|> a dark setting (depends on your toaster oven).
|> 
|> If you check around, you'll find that most restaurants don't use butter
|> at all on their garlic bread--always olive oil. It's better for you too.
|> 
|> Susan

I wonder if this is a regional thing, because around here (Texas) it seems 
to be always butter on the garlic bread, not oil.   (I do realize that
Texas is probably not considered by many to be the Mecca of Italian Food
in the USA :-) 

In fact, a new Italian restaurant here called Macaroni's Grille does some-
thing I had never seen done before: they put a small plate in the middle 
of the table, poured olive oil on it, grated fresh pepper onto the oil, 
and told us to dip our bread sticks in it.  The idea didn't appeal to any 
of us, but we tried it, and guess what!  We hated it!  Fat lovers though
we all were, this is not the way we want to get our fat.  Now perhaps if
they had painted the olive oil on the bread sticks and then heated it, it
might have been palatable, but this was yuck.

Jan
Newsgroups: rec.food.cooking
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Subject: Re: Dumb Question about Chicken Mole
Organization: University of Virginia
Date: Thu, 3 Sep 1992 12:41:34 GMT

Hmmmm, how to describe the flavor?  Gosh, I'm at a loss.

I suppose the closest type of flavor would be one of the darker
chutneys, but without the tart element.  And yet, that's not
really very close either.  Sigh.

This may just be one of those things in life that require a
leap of faith!  Try it.  I bet you'll like it.

--
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
+ aan3q@poe.acc.Virginia.EDU | God may be subtle, but He isn't  +
+   I speak only for myself. | plain mean.   --Albert Einstein  +
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
From: kati@glnserv.UUCP (Lady Dragon)
Newsgroups: rec.food.cooking
Subject: Re: When do you plant Garlic?
Date: Tue, 25 Aug 92 09:21:30 CDT
Organization: Vermi-net, Houston, Tx. 77098

jhouge@craysea.cray.com (Jennifer Houge) writes:

>
> I have a whole bunch of dried garlic pods that need to be planted but
> I am not sure when to plant them.  I live in the Seattle, Wa. area and
> the winters are pretty mild but I have never grown garlic (or much of
> anything) before so I don't know if it will withstand any low temps.
> All I know is that garlic should be pulled from the ground and dried
> about 6-10 months after it is planted.
>
> Does anyone have suggestions?
>
> Thanks,
>
> Jennifer
>
I think it's supposed to be planted in Spring and/or early Summer. I did
read that you should harvest it in late Summer.


* * email address: nuchat!xcluud!glnserv!kati * Houston, Texas, USA, Earth * *
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Newsgroups: rec.food.cooking
Subject: Re: Recipe: Chicken in Almond Sauce
Date: 26 Aug 92 15:54:13 GMT
Organization: University of Virginia

Please post the recipes for cream of carrot soup and
zabaglione.  Heck, if you want to, toss in the artichoke recipe
too.  I won't complain. :)
--
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
+ aan3q@poe.acc.Virginia.EDU | God may be subtle, but He isn't  +
+   I speak only for myself. | plain mean.   --Albert Einstein  +
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
Newsgroups: rec.food.cooking
From: charleen@ADS.COM (Charleen Bunjiovianna)
Subject: Re: Spanish Chocolate
Organization: The Original Estrogen-Crazed Lust Bunnies
Date: Mon, 31 Aug 1992 23:31:47 GMT

In article <bkt.714962245@blacks> bkt@blacks.jpl.nasa.gov (Barrie Trinkle) writes:
>Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:
>
>>How about Castillian hot chocolate?  The recipe below is taken from
>>Anna  Thomas' "The Vegetarian Epicure Book Two."
>
>      (recipe deleted)
>
>I tried this once and I have to say it's the only thing I've ever
>made from the Veg. Epicure books that I *didn't* like.  Much too
>sweet and an overpowering cornstarch flavor.  YMMV.

I wondered about this when I saw the 7 teaspoons of cornstarch to
1 quart of milk in the recipe.  That's a *lot* of cornstarch.

Thanks for posting your result; you saved me from trying it.

Charleen
--
"I try to make everyone's day a little more surreal."
From: tunxis@netcom.com (Gary A. Gorgen)
Newsgroups: rec.food.cooking
Subject: Re: Knife Sharpener
Summary: Water Stones
Date: 28 Aug 92 16:06:27 GMT
Distribution: usa
Organization: Tunxis Design Inc. (408-749-9463)


>From: yatchman@cbnewsd.cb.att.com (michael.j.yatchman)
>Message-ID: <1992Aug27.025133.1415@cbnewsd.cb.att.com>
>
>I'm interested in recommendations on knife sharpeners.
>I have a dulling set of Chicago Cutlery which has served me
>well over the years, but the steel just doesn't seem to do
>enough anymore.
>[I will admit I've been negligent over the years...no flames please.
>oh - never mind, this is rec.food.cooking where most everyone is
>helpful and not rec.gambling...:-]
>

I use Japanese "Water Stones" for sharpening everything that cuts.
(knives, chisels, tool-bits, etc..)
If you can't Julienne a hair, the knife is probably not sharp. :)
Water Stones are available in various grits, (600,800,1000,1200,1600,
& finishing stone).

If the knives are in bad shape, use 800, then 1200, then the finishing 
stone. There are 2-sided 2x8 in., stones available. They have a finishing
stone on one side & (800,1000,1600) on the other. About $20, for the
KING brand. King is the least expensive, and does a good job for kitchen
knives. There are some expensive water stones also, $200.
These stones are very soft, and are easily ruined, so learn how to use
them! There are books on how to sharpen knifes.

I've put a usable edge on Chicago Cutlery knives, with these stones,
but it doesn't last. So keep after them.

After you get an edge on the knives, touch them up, after every 2 or
3 uses. This only takes a minute. I keep my stones in sealed container
of water, so they are always ready.

The JAPAN WOODWORKER in Alameda, Ca. has a catalogue that has all
kinds of stuff. Maybe someone can post their address, my catalogue
has grown legs. :)

BTW anyone interested in top quality cutting instruments, should look
into what Japan has to offer. I've used all kinds of knives & 
the Top End Japanese ones, are the best I've found so far, IMHO.
Also the most expensive.

Happy Sharpening.

Gary.


-- 
Gary A. Gorgen      | "From ideas to PRODUCTS"
tunxis@netcom.com   | Tunxis Design Inc.
                    | 422 S. Murphy, Sunnyvale Ca. (408) 749-9463
Organization: University of Illinois at Chicago
Date: Thursday, 3 Sep 1992 00:55:38 CDT
From: Barry Grau <U42054@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Re: What do I do with okra?

i think i remember some cookbook authors (madhur jaffrey or paola scaravelli
and jon cohen) suggesting that cutting okra into 1/2 inch lengths, sprinkling
it with vinegar and baking it in a slow oven until it was sort of dry would
prevent the eventual recipe from becoming slimy. ive never tried it - dont
mind the slime.

stew it whole with chopped tomatoes, onions, garlic and olive oil over very
low heat until it's as tender as you like (probably between 20 and 60 minutes
- i like it real tender). for variety, add some thyme or basil or something.
after an hour, it isnt very slimy.

barry
From: tunxis@netcom.com (Gary A. Gorgen)
Newsgroups: rec.food.cooking
Subject: Re: $.50 WOK ( Story )
Keywords: wok season hand hammer
Date: 3 Sep 92 15:46:31 GMT
Article-I.D.: netcom.wslnzgk.tunxis
Organization: Tunxis Design Inc. (408-749-9463)


<kiran.715481576@bronze.ucs.indiana.edu>,
kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:

>tunxis@netcom.com (Gary A. Gorgen) writes:
>	< stuff deleted >
>>I wouldn't recommend trying this yourself, unless you know what you're doing.
>
>Well, perhaps, since you have seen it done, you could enlighten us?

This probably requires many years of experience.

If you want a real-time view of the process, visit your local autobody repair
shop, the process is the same.
I'll add this to my, "Why I have to go to HONG KONG", list.

>Kiran Wagle     <kiran@bronze.ucs.indiana.edu>     (812) 335-0420

Gary.


-- 
Gary A. Gorgen      | "From ideas to PRODUCTS"
tunxis@netcom.com   | Tunxis Design Inc.
                    | 422 S. Murphy, Sunnyvale Ca. (408) 749-9463
From: mwoo@pyrnova.mis.pyramid.com (Margaret Woo)
Newsgroups: rec.food.cooking
Subject: Re: Bruschetta
Date: 1 Sep 92 16:50:38 GMT
Reply-To: mwoo@pyrnova.pyramid.com (Margaret Woo)
Organization: Pyramid Technology Corp., Mountain View, CA
Originator: daemon@sword.eng.pyramid.com

Hey netters,

Doesn't this sound like an *ad* to you?  Isn't it funny that the poster
will not put a name on his/her post?  Gee, I really want to pay $4 
for a recipe for toast.

Margaret

In article <083123441@public.access> Guest@public.access writes:
>
>Are you Hungry?
>Nothing to eat in the fridge?
>Are you bored with those same old snacks?
>
>Hey guys and gals try out Bruschetta.
>It is an italian recipe that tastes really good, and is very easy to make.
>
>I got the recipe from 1 900 990 0085 ext 166...
>I think the charge is somewhere around $2/min, and it takes about 2 mins.
>You need a touch tone phone, and you must be 18 years or older to call.
>The recipe is by Cesare's Trattoria Fine Italian Food.
>
>--
Newsgroups: rec.food.cooking
From: maura@mitre.org
Subject: REQUEST:  Elbow Macaroni Recipes
Organization: The MITRE Corporation, Bedford MA 01730
Date: Wed, 2 Sep 1992 14:58:25 GMT

Hi everyone,
 
A long time ago I babysat for a woman who served an elbow macaroni casserole
with cheese and sliced hot dogs in it.  I can't remember if there were any
veggies in it (somehow I don't think so), but I do remember it was really good
and really simple.  Does anyone out there have any recipes resembling this one?
I would welcome any simple, basic recipes that can aid me in jazzing up those
little elbows.  I work full-time, so the simpler, the better.  Please email me
at maura@mitre.org
 
Thanks in advance for any help you may be able to give me.
 
Maura Shugrue                         *Naturally, I speak on my own behalf.*
****Shug****
From: nan@ertou.ertou (Nan Ellman)
Newsgroups: rec.food.cooking
Subject: REQUEST: fresh pasta recipes
Date: 26 Aug 92 20:46:00 GMT
Organization: /u/nan/.organization
NNTP-Posting-Host: ertou.ucsc.edu
In-reply-to: parr@acs.ucalgary.ca's message of 26 Aug 92 18:09:28 GMT


Hello, 

I just got a pasta machine and I am eager to try it out. However
the only recipe it came with is for a white flour pasta with lots of
eggs. I'm interested in getting recipes for pastas using fewer or no
eggs, whole wheat flour, and interesting flavors (spinach, tomato,
herb...). 

Anyone have a recipe to share or a suggestion for a good cookbook?


Thanks,

--
----------------------------------------------------------------
Nan Ellman <nan@helios.ucsc.edu>
----------------------------------------------------------------