HDTenEightyP/NetNews huggingface dataset:
From: rogers@calamari.hi.com (Andrew Rogers)
Newsgroups: rec.food.cooking
Subject: Re: Onion appetizer request
Date: 11 Jan 1993 14:28:45 -0000
Organization: Hitachi Computer Products, OSSD division
Distribution: na
NNTP-Posting-Host: calamari.hi.com

In article <1993Jan11.190137.9162@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>>A friend of mine was recently telling me about an onion appetizer that she had
>>in an Australian steak house.  It was a very large onion, cut into a
>>flowerette, and battered and deep fried...
>
>there's a restaurant around (can't remember the name) that's been doing 
>something similar...

I had one at Chili's in Burlington, MA; I believe they are part of a national
chain.

Anyway, it was pretty much like the original poster described: an onion was
cut zillions of times from the stem almost to the root, spread out into a 
flower-like shape, battered, and deep-fried.  To eat it, you just broke off
"petals" and munched away...

It was definitely a sweet-tasting onion, although I wouldn't swear it was a
Vidalia.

Andrew Rogers
HICAM/OSSD
From: trisha@workingirl.Corp.Sun.COM (Trisha Bright)
Newsgroups: rec.food.cooking
Subject: Fahrenheit/Celcius Conversion
Date: 11 Jan 1993 23:58:33 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: trisha@workingirl.Corp.Sun.COM
NNTP-Posting-Host: workingirl.corp.sun.com

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
From: huntington@umbc2.umbc.edu
Newsgroups: rec.food.cooking
Subject: RE: Garlic Storage/Use
Date: 6 JAN 93 14:18:12 EST
Organization: University of Maryland Baltimore County
NNTP-Posting-Host: umbc2.umbc.edu

I don't know if this will work on tupperware, but used coffee
grounds can get the smell of garlic off your fingers.  Worth
a try...

Robin
From: mworley@mathcs.emory.edu (Meg Worley)
Newsgroups: rec.food.cooking
Subject: Re: What to do with frozen broccoli
Date: 6 Jan 1993 15:07:34 -0500
Organization: Emory University, Dept of Math and CS
Distribution: usa
NNTP-Posting-Host: emory.mathcs.emory.edu
Keywords: cruciferous

In article <1993Jan6.163057.17481@walter.bellcore.com>, dfw@thumper..bellcore.com (Doris Woods) writes:
> In article <4858@cruzio.santa-cruz.ca.us> kozmo@cruzio.santa-cruz.ca.us (Marty Stevens) writes:
> >One of the stranger by-products of my Christmas vacation is a
> >couple of pounds of frozen broccoli. I'm assuming that some
> >sort of casserole arrangement would be the best way to deal
> >with this bounty, perhaps something in a cheesey mode, hmm?
> >
> >Anybody have any...ideas?
> >
> >Kozmo
> >-- 
> >          Live! From cruzio...it's Kozmo!!! (insert crowd roar here)
> >          a.k.a. kozmo@cruzio.santa-cruz.ca.us. a.k.a. Marty Stevens
> 
> 
>     Try this it's great!!!!!
> 
>                    Cavatelli and Broccoli
> 
> 1 pkge cavatelli (preferably made with ricotta look in frozen foods)
> Chopped broccoli about 1 cup
> Parmesan cheese to taste
> 2 or 3 cloves minced garlic
> 1 or 2 tbs olive oil (Depends on you)
>     
> 
> Make cavatelli according to pkge. (angel hair pasta's a good substitute)
> Steam broccoli. 
> 
> In a frying pan gently sautee garlic in oil but don't brown it. When 
> Broccoli and pasta is cooked, drain and toss both together in garlic
> and oil until coated. Add parmesan to taste and mix well. Viola
> a side dish or main course fit for the gods :-).

Another variation upon which we depend heavily is to toss the
broccoli & pasta with a 1:1 mixture of butter/marg and dijon
mustard.  Super.

meg


-- 

 Meg Worley 				Internet:  mworley@mathcs.emory.edu		
Newsgroups: rec.food.cooking
From: cwechter@cyclone.mitre.org (Christine G. Wechter)
Subject: Re: Onion appetizer request
Organization: Mitre Corporation, McLean, VA
Distribution: na
Date: Tue, 12 Jan 1993 16:52:30 GMT

In article <1ishpdINNt9f@calamari.hi.com> rogers@calamari.hi.com (Andrew Rogers) writes:
>In article <1993Jan11.190137.9162@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>>>A friend of mine was recently telling me about an onion appetizer that she had
>>>in an Australian steak house.  It was a very large onion, cut into a
>>>flowerette, and battered and deep fried...
>>
>>there's a restaurant around (can't remember the name) that's been doing 
>>something similar...
>
>I had one at Chili's in Burlington, MA; I believe they are part of a national
>chain.

I've had a similar appetizer at Copeland's -- it was called an Onion Mum
because it looks like a huge chrysanthemum.  Comes with a really good dip
on the side.  Copeland's is a chain of Cajun (?) restaurants in the DC area,
I'm not sure if it's a national chain.  
Newsgroups: rec.food.cooking
From: auerbach@ncsu.edu (David D Auerbach)
Subject: Re: Another bread flour question
Organization: North Carolina State University
Date: Thu, 7 Jan 1993 18:26:40 GMT

bondc@silver.ucs.indiana.edu (Clay M. Bond) writes:

>In article <1993Jan6.014326.20443@schunix.uucp> rwyble@schunix.uucp (Richard J. Wyble) writes:

>>Spongy white pseudo-flour is unnecessary.

>No, the sneering tone of your comment is unnecessary,
>particularly since it demonstrates that you are quite misinformed
>(though in a very trendy way).  There is nothing "spongy" or
>"pseudo" about white flour.  People all over the world have been
>milling and using white flour for centuries, in some areas, for
>thousands of years.  Nor does making bread with white flour
>produce anything "spongy" -- French bread is a wonderful example.

>If you don't like white flour for some reason, that's quite all
>right.  Don't sneer, particularly when it does nothing but show
>that you are ignorant.

Yes indeed.  There are lots of reasons for sieving out the bran and the
germ and people have been doing for a long time.  Aside from problems of
digestibility and nutrition (yep, except for the bulk aspects there isn't
anything to be said for whole wheat nutritionally) the fat in the germ
creates storage problems.  
It is true that milling is a complex process and that the sieving methods
and dealing with the "middlings" varies from mill to mill and culture to
culture.  The baker I know in Paris gets in an organic white flour that I
can duplicate over here only by adding some middlings (or, alternatively,
a little untoasted wheat germ and bran, or, alternatively, a little whole
wheat flour). That is, his white flour is not so white.  
A terminological point: often people say French bread meaning, I guess,
baguette.  Baguettes are a very special case of French bread -- soft flour
being the crucial factor.  Other doughs can of course be shaped like a
baguette (and this accounts for most baguettes you will see).  But the
French make lots of breads many of them peasant-style boules and loafs
that require a harder flour than baguette.
If you look in the Italian Baker by Carol Field (or The Breads of France
by Bernard Clayton) you can get a feel for how substantially different
breads can be created from the same ingredient list.  That's what makes
bread baking so much fun.
Organization: University of Illinois at Chicago
Date: Mon, 11 Jan 1993 21:46:20 CST
From: Barry Grau <U33976@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Re: Butter : can't I just melt it in??
 <1993Jan11.183424.233@indyvax.iupui.edu>

It's also possible to use a food processor with a metal blade for cutting
in the shortening. Add the dry ingredient and process to blend (maybe 20
econd?). Scatter the very cold shortening, cut into tablespoon or smaller
ize pieces, on top anf process "until the mixture resembles coarse meal"
(maybe 20 seconds?). If you want to go all the way in the processor, add the
liquid (extremely cold) slowly processing until the mixture holds together
(a little more than 20 seconds?). Turn out onto a work surface and knead
gently a few times until the dough holds together.

I was leary the first time I did this, but the resulting crust was better
than the ones I had made by hand. (Maybe I just was doing a crummy job by
hand.) I think the trick is keeping the processing times short enough that
the dough isnt heated or overworked.
                                     barry
Newsgroups: rec.food.cooking
From: bondc@silver.ucs.indiana.edu (Clay M. Bond)
Subject: Re: Another bread flour question
Organization: Indiana University
Date: Thu, 7 Jan 1993 16:20:29 GMT

In article <1993Jan6.014326.20443@schunix.uucp> rwyble@schunix.uucp (Richard J. Wyble) writes:

>Spongy white pseudo-flour is unnecessary.

No, the sneering tone of your comment is unnecessary,
particularly since it demonstrates that you are quite misinformed
(though in a very trendy way).  There is nothing "spongy" or
"pseudo" about white flour.  People all over the world have been
milling and using white flour for centuries, in some areas, for
thousands of years.  Nor does making bread with white flour
produce anything "spongy" -- French bread is a wonderful example.

If you don't like white flour for some reason, that's quite all
right.  Don't sneer, particularly when it does nothing but show
that you are ignorant.

-- 
"I like women too much to want to be a straight man."
                                                     -- John Fisher
Newsgroups: rec.food.cooking
Subject: Re: Spices which must be refrigerated? (was: Paprika bugs)
From: gary@cdthq.UUCP (Gary Heston)
Date: Tue, 12 Jan 93 19:15:44 CST
Organization: Garys' Home for Obsolete Computers

levin@world.std.com (Levin F Magruder) writes:

>  cindy@berkp.uadv.uci.edu (Cindy Windham) writes:
> >The story about the paprika bugs gave me the willies.  Are there
> >any other spices which are known to draw bugs?
> 
> A friend got a lot of crawlies which seemed to originate in fennel seeds
> from an indian grocery.  You can just throw them in the spice blender
> with the seeds, they don't change the consistency noticably.
> 
> (I think) if you have space, put all your spices in the fridge.  I assume
> they last longer that way.  I guess, if space is an issue, any ground
> spices would go in first.  I assume the freezer would be fine, too.
> 

Freeze everything for a few days, and all the eggs and larvae will
be dead. Then, keep things in sealed containers. Do the same with
rice, flour, cereal, etc., and you will have very few bug problems.

Now, if I could just figure out a way to eliminate fruit flies....

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: hc56@cunixf.cc.columbia.edu (Hannah Cox)
Subject: Pace picante....
Organization: Columbia University
Date: Mon, 11 Jan 1993 02:50:43 GMT


>>"Pace Picante Sauce" is easier said than
>>"Pace Salsa" even though they make Salsa too. 

>"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."


>TV commercials were so much more fun in Texas.

	The way I originally heard it on the West Coast was "NEW
JERSEY!!!"  "Get a rope."



				-hannah


PS sorry for deleting the original posters.



Xref: sparky rec.food.cooking:24262 sci.chem:5635 sci.bio:4763
From: rowe@pender.ee.upenn.edu (Mickey Rowe)
Newsgroups: rec.food.cooking,sci.chem,sci.bio
Subject: Re: Left-handed sugar
Date: 4 Jan 93 19:26:40 GMT
Followup-To: sci.bio
Organization: University of Pennsylvania

Note my redirection of followups... apologies to rec.food.cooking
whose readers probably ought to hit 'n' now.

In article <72531@cup.portal.com> mmm@cup.portal.com 
     (Mark Robert Thorson) writes:

}Another famous scientist was in a similar position about a century earlier.
}Benjamin Franklin correctly concluded that the phenomenon of electricity
}was the flow of a substance from a place where it was in surplus to a place
}in which there was a deficiency.  He had no way of determining what was the
}direction of the flow, so he arbitrarily assigned + and - to what he guessed
}were the areas of surplus and deficiency.  He guessed wrong.  As a consequence,
}all equations dealing with electricity (Ohm's law, the power equation, etc.)
}have the sign reversed with regard to the actual flow of electrons.  All the
}equations work out okay, as long as you apply them consistently.  But if
}you ever wondered, the flow of electrons is from - to +.

Since this was cross-posted to sci.bio, I have to insist that you cut
Benny some slack on this one... Although electrons are the charge
carriers of interest in many physical systems (including those that
Ben was studying), in most of the systems that are nearest and dearest
to our hearts (like for instance the cell membranes in cardiac muscle)
the charge carriers are positive ions--principally Na+, K+ and Ca++.
If Benny had gone the other way, there'd still be people bitching
about it the charge carriers moving in the opposite direction of
"current flow" in many systems of interest :-)

Mickey Rowe     (rowe@pender.ee.upenn.edu)
Newsgroups: rec.food.cooking
From: feeney@tigger.jvnc.net (Michael J. Feeney)
Subject: Need secret recipe for seasonings
Originator: feeney@nisc.jvnc.net
Organization: JvNCnet, Princeton University, NJ
Date: Thu, 7 Jan 1993 20:53:33 GMT

Does anyone out there know the secret recipes to italian, 
poultry, and taco seasoning?  I would much prefer to blend 
my own together rather than pay some company to do it for 
me!

Thanks for the help!

MIke

-- 

- Mike Feeney
  Account Representative
  JvNCnet
Newsgroups: rec.food.cooking
From: winfia@vccnorthd.its.rpi.edu (Anthony Edward Winfield)
Subject: Ginsu vs. the world
Keywords: ginsu knives
Date: Thu, 7 Jan 1993 22:43:03 GMT

	Ok... My housemate has ginsu knives.  I've tried them a coupla times.
They seem to work fairly well... they cut like a chainsaw and I have yet to 
see something they can't cut through or dull them.  My question, how do these
knives rate against "good" cutlery (ie. Henckles, and such).  Why should one
not buy good ole ginsu compared to these more expensive knives... Just 
wondering.

P.S.  I own regular knives... They work well but need constant sharpening...
I just want to see the pro's and cons of Ginsu and the other knives.

-- 
                                         Tone
                                         winfia@rpi.edu
From: drg@biomath.mda.uth.tmc.edu (David GUtierrez)
Newsgroups: rec.food.cooking
Subject: Ma Po To Fu
Date: 6 Jan 1993 07:51:04 GMT
Organization: Univ. Texas M.D. Anderson Cancer Center

This is based on a recipe from _Dorothy Huang's Chinese Cooking_, a very good
book for beginners. This is my version of the recipe, so all quantities are
approximate.

4 blocks of bean curd (what is that, a pound, two pounds?)

1 pound ground pork or beef

1 t garlic (naw, I use at least 2 tsp.)
2 T hot bean paste (or 2 1/2 - maybe even 3 Tbsp.)
2 T soy sauce (We use Superior Soy, not Soy Superior.
               One of these is dark, the other light -
               don't ask me which is which.)
1 1/2 C chicken broth (maybe 2 cups)

3 green onions, cut into 1/2 inch lengths
1 t Szechuan peppercorn powder
               (You can skip this, if you can't find it,
                but try - it's worth it.)

1 T cornstarch (if needed for thickening)


1) Cut the bean curd into 1/2 inch cubes. If it's a good, hard bean curd, you
can cut them a little smaller.

2) Put the bean curd in the wok, with enough water to cover it, on high heat.
When the bean curd cubes begin to float to the top, drain and remove from the
wok. (If you're using a soft bean curd, skip this step, or you won't have any
bean curd left to cook.)

3) Fry the meat over high heat, breaking it up, until it's all browned.

4) Add the garlic, hot bean paste, soy sauce, chicken broth, and bean curd to
the meat. Toss them about for a bit, so that they all get to know one another.
Make sure all the bean curd soaks up some of the juice, otherwise it'll taste
like so much styrofoam.

5) Add the green onions and Szechuan peppercorn powder and continue to stir for
a minute or so.

6) If it looks like soup, mix 1 T cornstarch with 1 T of water to make a thin
paste and add it to the mess. If it still looks too runny, do it again. Don't
overdo this, you don't want to get rid of all the sauce - you just don't want
it to be a soup. I often skip this step.

7) Serve over rice. Yum!


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

"Only fools are positive." - Moe Howard
From: cindy@berkp.uadv.uci.edu (Cindy Windham)
Subject: Spices which must be refrigerated? (was: Paprika bugs)
Newsgroups: rec.food.cooking
Organization: University Advancement, University of Calif., Irvine
Date: 10 Jan 93 23:02:46 GMT

The story about the paprika bugs gave me the willies.  Are there
any other spices which are known to draw bugs?

- Cindy Windham
From: jerryg@jaiser.rain.com (Jerry Gaiser)
Newsgroups: rec.food.cooking
Subject: Re: Sea Salt
Date: 9 Jan 93 17:18:42 GMT
Article-I.D.: jaiser.VXD5wB1w165w
Organization: Jerry's Attic, Gaston OR

aad@siemens.com (Anthony Datri) writes:

> 
> Plug:  I don't own a salt shaker, and there is no NaCl in my apartment.  You
> don't need it, and I don't miss it.
> 

Comment:

While I agree that most folks in the U.S use way too much salt in their diet,
the prudent use of salt enhances the flavor of dishes cooked. And you'll have
a heck of a time making a decent loaf of bread without it (I know .. there
are no salt breads).

--
Jerry Gaiser (jerryg@jaiser.rain.com)              (voice) 503-359-4017
Fidonet 1:105/380                                    (bbs) 503-359-5111
PBBS n7pwf@n7pwf.or.usa.na
                                                 .. I read banned books ..
Newsgroups: rec.food.cooking
From: brighid@bass.lkw.com (Brighid)
Subject: Re: Frying tofu
Organization: Lakewood Corporation
Date: Fri, 08 Jan 1993 21:59:32 GMT


Peanut oil really, really hot seems to work best. Letting the tofu
drip/drain first seems to help too. And I've found that it's 
mandatory to keep the tofu moving. Then you get fried tofu, a 
tired arm and fried-tofu-gunk to scrape off the pan. (Use a pan
you can really scrape.)

Alternatively, you can use the lazy woman's substitute. Cut up tofu.
Press (we use a wooden cutting board with one edge of the sink and
a plate with a weight on it). When you are fed up waiting for the
tofu to press, put it in a broiling pan (we use the toaster oven
for a small job like this), sprinkle liberally with tamari and broil
a bit. Turn, sprinkle, etc until slightly crusty. Doesn't taste the
same but it's an adequate substitute. Particularly if you line the
broiler pan with foil. (no washing, just tossing)

Brighid
brighid@bass.lkw.com
From: WVOSS@novell.com (Wes Voss)
Newsgroups: rec.food.cooking
Subject: Re: refried beans (again)
Date: 12 Jan 93 21:45:54 GMT
Organization: Novell, Inc.

In article <12JAN199313465662@watson.bms.com> ram@watson.bms.com (Gena Ram) writes:
>From: ram@watson.bms.com (Gena Ram)
>Subject: Re: refried beans (again)
>Date: Tue, 12 Jan 1993 18:46:00 GMT
>In article <WVOSS.123.0@novell.com>, WVOSS@novell.com (Wes Voss) writes...
>>In article <1it0v2INN9nd@shelley.u.washington.edu> lvisco@carson.u.washington.edu (Lydia Visco) writes:
>
>>>Can refried beans be frozen?  I can never finish a can of the stuff before
>>>it goes bad.
>
>>You just need to eat them in the morning with scrambled eggs and tortillas!
>>(Thats how I prefer them, but I suppose it is an aquired taste.) Refried 
>>beans never last more than 2 days at my house... Never tried freezing 
>>them.
>
>>Wes
>
>OK, It's embarrasing, but I admit it.  I take refried beans and a hunk of 
>velveeta (1:1) and nuke the living daylights out of it.  When it is the 
>consistency of molten lava, dip unsalted white corn tortilla chips in it.  
>This is dinner.
>
>Gena


What's wrong with that?! Sounds great!

Wes

--------------------------------------------------
Wes Voss
Internet: wvoss@novell.com
Standard Disclaimer: Yeah, these are my opinions,
and no one elses... You know the rest...
--------------------------------------------------
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Net's Funniest Kitchen Disasters
Date: Mon, 04 Jan 1993 02:41:03 -0500

  TM> From: tmarvan@sdcc3.ucsd.edu (Thomas Marvan) Newsgroups:
  TM> rec.food.cooking Organization: University of California, San Diego
  TM> 
  TM> In article <1993Jan1.213412.11689@sarah.albany.edu>
  TM> la1002@albnyvms.bitnet writes:
  > Sorry if I misunderstood you, but I still don't think it's funny. And I
  > don't think that the size of the shark's teeth are relevant.
  > 
  TM> ?

Nurse sharks have small teeth.  Clover, although a veg-head, knew that.
From: carrot@bear.stonemarche.org (Little red-headed girl)
Newsgroups: rec.food.cooking
Subject: Helpful hint: How to substitute yogurt for sour cream 
Distribution: world
Date: 10 Jan 93 11:56:37 EST

	At my mother-in-law's suggestion, I substituted plain no-fat
yogurt for sour cream in a cucumber soup. It curdled. Sigh. Back I
went.

	"Why did it curdle?"

	"Did you cook it? Yogurt _always_ curdles when you cook it!"

	She explained that you have to stir it in with a fork _after_
the soup has cooled. Another alternative is to whip it in the blender
until it becomes very thin.

	Hope this helps those of you who have had the same problem...

Rachel
--
+--------------------------+----------------------------------------------+
|	carrot		   |	carrot@bear.stonemarche.org               |
+--------------------------+----------------------------------------------+ 
|   "Feel what might be. See what I see. Again and again and again and    |
| again say you don't. You say you don't, but you will.                   |
|   "How can you be so near and not see?" -"If You Intend"-10,000 Maniacs |
+-------------------------------------------------------------------------+

Newsgroups: rec.food.cooking