HDTenEightyP/NetNews huggingface dataset:
From: eshc@elijah.ee.ic.ac.uk (Eric Cheung)
Newsgroups: rec.food.cooking
Subject: Re: tofu
Date: 18 Aug 92 13:38:34 GMT
Organization: Imperial College London
X-Newsreader: Tin 1.1 PL5

Chris Ischay (chrisi@lloyd.Camex.COM) wrote:
: In article <2241@devnull.mpd.tandem.com> marym@mpd.tandem.com (Mary
: Matejka) writes:
: 
: >Does anyone have a clue as to the nutrional breakdown [of tofu]?
: >Vitamins, minerals, calories? 
: 
: Sure.  Vitamins = 0.  Minerals = 100%.  Calories = 0.
: As I understand it, tofu is made from ground stone powder and jello.
: I've had tastier newspapers.
: 
: Chris Ischay
: chrisi@camex.com
: (Not much of a tofu lover)
: (Really?)

Hey, if it's supposed to be a joke, put some :-) in your post.  Otherwise,
don't talk rubbish.

Tofu is made from soya beans cooked in water and ground into 'soya milk'.
Paris powder (edible version) is added to solidify it.

I tried a Japanese product which has a sachet of white powder and a sachet of
solidifier.  (Sorry I don't read Japanese, so don't know what the names are)
You add the white powder to water, boil for some time, turn off heat, add the
solidifier, and leave to set.  It comes out real good.

I think you have been trying some of those boxed tofu?  They are really too
dry and tough.  Proper tofu should have the texture of caramel pudding and
taste really fresh.  They sort of 'melt' in your mouth.

My favourite dish is just simple red-braised tofu:

1. Heat oil in wok
2. add white part of spring onion (chopped), fry for a while
3. add cubed tofu (approx 1x1x1 cm)
4  add some dark and light soy sauce to taste, cover and cook for a while
5  add green part of spring onion and serve.

Sometimes, it may get too watery.  Just add some cornstarch solution to
thicken the sauce.  You also add some Szechuan bean sauce if you like it hot.

Anyway, soya bean has lots of proteins, little (no?) fat.  Someone already
posted a nutrients breakdown.

Eric Cheung
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: REQUEST: Buffalo wings
Organization: Taronga Park BBS
Date: Thu, 20 Aug 1992 03:47:48 GMT

In article <1992Aug19.160934.2197@cs.chalmers.se>, ahlberg@cs.chalmers.se (Christopher Ahlberg) writes:
> I've tried to do Buffalo Wings the way the make them at the local
> American-food style restaurant, but can't get it right.
> 
> Does anyone out there have a good recipe?

No, this time I'm not going to say a thing.

:-P

-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
  "We are the beaters that scramble your eggmen.  We are..." 
                    "Really dumb." -- The Darkwing Squad and Steelbeak
Newsgroups: rec.food.cooking
From: d8ahlcr@dtek.chalmers.se (Christopher Ahlberg)
Newsgroups: rec.food.cooking
Subject: Re: Stuffing Recipies?
Date: 14 Aug 92 12:43:48 GMT
Organization: Chalmers University of Technology

About stuffing a chicken with lemon, it's very good! Don't forget to slize it
before you put it in there though. And if you roast the chicken in the oven
on a bed of vegetables like potatoes, carrots, small onions, peppers, etc, this
with the lemon in it, it turns out great. And you can serve it right out of
the oven, i.e it looks great great too!

	/Christopher
--
Christopher Ahlberg		       Chalmers University of Technology
email: d8ahlcr@dtek.chalmers.se	       School of Computer Science & Engineering
				       G|teborg, Sweden
Newsgroups: rec.food.cooking
From: lalitha@nynexst.com (Lalitha Suryanarayana)
Subject: re:making yogurt: improvements
Organization: NYNEX Science & Technology, Inc.
Date: Tue, 18 Aug 92 21:25:28 GMT


>>All I do to make the yogurt is save about 1 teaspoon from the previous
>>batch, add luke-warm milk, mix, and let it sit on the counter for a few days
>>(until the consistency is right).  I've tried adding a bit of dried milk
>>but that did not help..

 I have been making yogurt for nearly 3 years now. I boil milk, allow it to`
cool down (till it becomes warm), and add a couple of teaspoon of yogurt
from the previous batch (first time, you can add a few teaspoons of plain
yogurt from the supermarket), and let sit on the counter for *just a few hours*

(I generally make it overnight). If you want it really sour, leave for a few
hours more, and in a warmer place.

As simple as that!
From: Ladd.Morse@p804.f70.n109.z1.fidonet.org (Ladd Morse)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Cookware
Date: Sat, 15 Aug 1992 21:32:46 -0500

Re: Calphalon cookware
 
I second your opinion on their worthiness.
 
I purchased a basic set, plus the large square-sided saute pan about 8 yrs ago,
and they still look almost brand new.  

You mentioned that you use scouring pads  - I don't know quite what you define
as a scouring pad, I use the pads that are sponge on one side and green (nylon?)
on the other.  The worst burn I ever had just needed to be soaked a few hours
before cleaning, usually they clean up so nice it's a pleasure to wash the pots
and pans. That alone is worth the cost!

We had a new house built for us a year ago - you should have seen me carrying my
large saute pan around the kitchen displays in all the stores trying to find a
sink that was large enough to take the pan completely flat!

The handles get hot, so you've got to use pads, and try not to bang on them with
metal tools, they are aluminum, after all.  I still have good wooden and plastic
tools left over from the teflon/T-Fal/Silverstone days that I've never really
missed metal tools.

They are expensive compared to the pots and pan sets you can buy in the discount
stores for $60. At the ripe age of 39, I've gone thru several sets of cheap pans
since I left home after high school. I fully expect to NEVER purchase another
set again, so the value to me works out very inexpensive. I unabashedly love
'em.
 
 Ladd
 
   


Newsgroups: rec.food.cooking
From: cwechter@cyclone.mitre.org (Christine G. Wechter)
Subject: REQUEST:  Chocolate & peanut butter bar cookies
Originator: cwechter@cyclone
Organization: Mitre Corporation, McLean, VA
Date: Fri, 21 Aug 1992 13:38:24 GMT


My friend and I were reminiscing about the chocolate/
peanut butter bar cookies we loved in our respective 
elementary schools (they're different cookies!) and 
decided we simply HAD to make them.  Unfortunately, 
we don't have the recipes.  Maybe YOU can help!


Hers -- Willow Grove, PA:

A chewy, intensely peanut buttery brownie with 
some kind of chocolate frosting.


Mine -- Lancaster, NY:

A bar cookie with hardened melted semi-sweet chips 
on top, spread with peanut butter. The cookie part 
was more crumbly than chewy, but not cakelike.

- - - - - - - - - - - - - - - - - - - - - - - - - -

Neither one of us can remember, but we suspect
that oatmeal/rolled oats were involved somehow.  


Anybody have recipes like this?  Please pass them 
along -- help restore our lost youth!

Thanks!

Christine Wechter
cwechter@mitre.org
From: N51L5201@ncsuvm.cc.ncsu.edu (David Auerbach)
Newsgroups: rec.food.cooking
Subject: Re: Searching for a burr coffee grinder
Date: 21 Aug 92 02:15:10 GMT
Organization: North Carolina State University

In article <1992Aug19.155621.1847@drycas.club.cc.cmu.edu>
dancer@drycas.club.cc.cmu.edu writes:
 
>In article <1992Aug18.193453.18933@henson.cc.wwu.edu>, n8946410@animal.cc.wwu.edu (Cameron Parish) writes:
>>
>> 	My SO is getting serious about his addiction to coffee, and he's been
>> making mutterings about getting a burr grinder.  Since his birthday is
>> coming up, I thought I'd get him one myself, but I'm having an awfully hard
>> time.  The only burr grinder in this dang city is a $60 Braun model....
>> is it worth getting?  (I thought burr grinders were supposed to be pricier
>> than that.  I hope I'm wrong!)   Should I skip the Braun and go look for
>> a grinder on my next trip to Seattle?  And, if so, what should I look for?
>
>The Braun is a good grinder, and the price is really nice. I'd go for it.
>
>---*---*---*---*---*---*---*---*---*---*---*---*---*---*---*---*---*---*---
>Dream Dancer                               dancer@drycas.club.cc.cmu.edu
>aka                                        dancer@acm.rpi.edu
>Martha Underwood                             Four cats and a
>                                             burmese python
The Braun is OK, but only OK.  If you are using a seriespresso machine
then you need a better grinder.  I am happy with my $160 (discounted of course)
  Gaggia--the grind is much more even than the Braun, with less variation with
 humidity (though you still ahve to adjust 1 step up or down for perfect
espresso and it is a LOT quieter) also it will  last longer.  You should
  expect to pay between 160 and 250 for a good grinder.
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
From: hwt@bcarh11a.BNR.CA (Henry Troup)
Newsgroups: rec.food.cooking
Subject: Re: Stuffing Recipes
Date: 21 Aug 92 13:12:55 GMT
Reply-To: Henry.Troup@BNR.CA
Distribution: world
Organization: Bell-Northern Research Ltd., Ottawa, Canada

Some favorites:

oatmeal and leeks.  Saute leeks in butter, add a cup of porridge oats,
and a bit more melted butter.  Salt is optional.  Cup is 8 fluid oz,
sorry for the North Americanism.

rice and mince.  Cooked white rice and browned mince.  It's been a
while, so I don't have quantities.

Breadcrumbs and hazelnuts with parseley.  Moisten with melted butter or
lemon juice.
 
  Henry Troup - HWT@BNR.CA (Canada) - BNR owns but does not share my opinions
	   "I saw a flea heave a tree ... twenty leagues out to sea"
Newsgroups: rec.food.cooking
From: mgraham@zia.aoc.nrao.edu (Maggie Graham)
Subject: Re: Stuffing Recipes
Organization: National Radio Astronomy Observatory, Socorro NM
Date: Sun, 16 Aug 92 20:49:25 GMT

In article <jll-130892123546@wplmacd-56.doc.ic.ac.uk> jll@doc.ic.ac.uk (Janice ) writes:
>
>Does anyone have any good stuffing recipes? Specificallly for roast
>chicken?
>
>I really cant face another "Paxo" sage and onion stuffed bird on Sunday!
>
>Janice 


	Mushroom stuffings are wonderful with chicken. My basic recipe
	starts with 12 oz. mushroom,2 cloves garlic and 1 large onion. 
	chop veggies and mince garlic cloves.  saute in butter until
	onions are soft and slightly golden. Now hit the spice cupboard.
	I usually put sage, thyme and a little marjoram in for starters.
	Then I get as exotic or tame as I feel that day.  Mix in the
	Spices and add 1/4 C bread crumbs to hold things together.
	Stuff the bird, and roast as usual. 

	The Mushrooms cook down some, so you might want to make more if
	you are serving a lot of people. I first use this recipe for 
	Cornish hens, and it is *Wonderful* with them as well. 

	Good Luck!
	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 :):):):):):):):):):):):):):):)

Newsgroups: rec.food.historic
From: vln@icpsr.umich.edu (Victoria Neff)
Subject: Re: how bout that eggplant recipe?
Organization: Inter-University Consortium for Political and Social Research
Date: Thu, 20 Aug 1992 20:26:50 GMT

In article <92233.085055TONY@SLACVM.SLAC.STANFORD.EDU> TONY@SLACVM.SLAC.STANFORD.EDU (Tony Roder) writes:
>In article <1992Aug20.131706.20239@magnus.acs.ohio-state.edu>,
>lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) says:

>Cut eggplant into 1/2 inch slices from bottom to top
>Fry in olive oil until soft (it absorbs lotslotslots of oil)
>Lay out slices on a large cookie pan
>Cut ripe beefsteak (large) tomatoes into slices from bottom to top
>Fry quickly in olive oil but do not allow them to disintegrate
>Dispose them on top of eggplant slices (one slice per slice)
>Chop (coarse crush) a lot of garlic and parsley together
>Saute in the oil left in the pan
>Scatter over the slices
>Warm up in hot (350F) oven for a few minutes before serving
>Left overs are also delicious as a cold apetizer

This sounds WONDERFUL.  Why slice the vegetables from the bottom up?
Xref: sparky rec.food.historic:337 rec.food.cooking:14929
From: moser@sw.stratus.com (Tom Moser)
Newsgroups: rec.food.historic,rec.food.cooking
Subject: Apples Apples everywhere
Date: 20 Aug 92 16:55:28 GMT
Followup-To: rec.food.historic
Organization: Stratus Computer, Inc.

I have about 6 apple trees in my yard and this year the apple crop
in New England is supposed to be the best crop in 12 years. I have LOTS
of green apples which are starting to ripen and fall off the tree.

I have never sprayed the trees and so most of the apples have slight blemishes
and one or two apple maggots but basically most of the fruit is fairly
sound.

What I would like to know is what I can do with all of these apples.
What did people do before the advent of pesticides? I suppose I could make
cider or applesauce but I have no idea of how to go about doing that.

What about pies? Can I just ignore the worms?

I would also like to hear suggestions about what to do with the windfall
apples that have partially rotted. I have put them in my compost heap
in the past and I believe that some whitetail deer have eaten some of them.
I was wondering if these can be used for anything more useful.

Any suggestions, comments and especially recipies will be greatly
appreciated.

-Tom
Newsgroups: rec.food.historic
From: louy@ellis.uchicago.edu (janet l mather)
Subject: Re: Cornish pasties
Reply-To: louy@midway.uchicago.edu
Organization: University of Chicago Computing Organizations
Date: Wed, 12 Aug 1992 16:41:39 GMT

Yes.  They came to work the mines.  Pasties are a miners lunch among other
things.
From: Alan Deacon
Newsgroups: rec.food.historic
Subject: Jugged Pigeon
Date: 18 Aug 92 09:01:59 GMT
Organization: Bloomsbury Computing Consortium

Following recipe comes from a book of `trad.' English cooking. A lot of the
recipes come from the North of England (sorry no Cornish pasties!) and are
of the `farmhouse' variety in the main. I'm not sure how old they are, I
would suspect not very. But they are probably hand me downs which haven't
changed too much.

Jugged Pigeon: (First catch your pigeon...)

Clean the bird(s), removing various ephemera and watching out for lead shot!
Prepare stuffing. Chop a handful of parsley, season and mix with the yolk of
a hard boiled egg, and zest of a lemon. Add breadcrumbs, and a raw egg to 
bind. Mix in chopped liver from bird, together with the same amount of suet. 
Stuff bird, and sew up both vents. Place bird in a casserole together with a
chopped onion and large field mushroom. Season well and add water. If possible 
use a deep not wide casserole, so you can get the liquid well over the bird 
without having to add too much water. Cook in a moderate oven for 2-2.5 hours.
Remove bird from juice, and thicken with cornflour. Serve.

I'm into eating weeds at the moment so I replaced the parsley with chickweed.
The breadcrumbs were from a white-rye and this tasted fine. I added orache
to the casserole, this is a close relative of fat-hen an early kind of
spinach. And thickened the juice by adding oat-groats 20mins before the
end, and then fine oatmeal with it on top of the stove. Serve with sourdough
rye bread and enjoy.
--
	Alan Deacon
	Central Computing Service		Email: a.deacon@ucl.ac.uk
	University College London		Tel: +44 71-380 7359
	Gower Street, London WC1E 6BT		Fax: +44 71-388 5406
From: hooverb@h.cs.wvu.wvnet.edu (Bruce Hoover,Armstrong)
Newsgroups: rec.food.historic
Subject: Re: Cornish pasties (crusts)
Date: 20 Aug 92 07:02:06 GMT
Originator: hooverb@a.cs.wvu.wvnet.edu

From article <24963@castle.ed.ac.uk>, by erck03@castle.ed.ac.uk (John Wexler):
> Pastry in English cookery seems to have been generally made with hot
> water until about the 17th century.  Hot water pastry is much tougher
> and more solid than any modern pastry; it is still used in English
> pork pies and the French equivalent (pate en croute). You cold use
> it to build a pie crust which would stand up without an enclosing pie
> dish before it was cooked, and would keep the filling in.


I have enjoyed many English pies made with hot water crusts, but I
wasn't aware of how to make them without support. (The ones I buy in the
shops were already made).

I believe that it was in a book by Jane Griegson (sp?) on traditional
English cookery where I got my recipes. She suggests using a springform
pan for large pies (this works well) and she says that small pies (such
as individual macaroni pies, etc.) can have the crust formed around a
small glass container, with a loop of brown paper pulled up over it
while it bakes. She suggests that commercial bakeries would have a large
supply of these paper loops on hand to fit whatever form they were using
for the crusts.

Anyone know how it is done in real life?

Bruce Hoover
From: Alan Deacon (one sig)
Newsgroups: rec.food.historic
Subject: Peanuts
Date: 17 Aug 92 12:28:55 GMT
Organization: Bloomsbury Computing Consortium

Had a rather nice satay as part of a Chinese meal the other day, which
got the old brainbox twitching. We've had chilli peppers, and potatoes,
but what about the humble peanut. In what parts of the world is it now
grown, and where did it start its career? It may not be grown worldwide
but it certainly crops up as an ingredient in quite a wide range of
countries.

Also are the words peanut and ground-nut synonymous or are there a variety
of plants producing edible nuts underground?

--
	Alan Deacon
	Central Computing Service		Email: a.deacon@ucl.ac.uk
	University College London		Tel: +44 71-380 7359
	Gower Street, London WC1E 6BT		Fax: +44 71-388 5406
From: cmr@cvedc.prime.com (Chesley Reyburn)
Newsgroups: rec.food.historic
Subject: Re: how bout that eggplant recipe?
Date: 21 Aug 92 16:03:53 GMT
Article-I.D.: cvedc.1992Aug21.160353.28784
Organization: Computervision R&D, Beaverton OR

TONY@SLACVM.SLAC.STANFORD.EDU (Tony Roder) writes:

>Cut eggplant into 1/2 inch slices from bottom to top
>Fry in olive oil until soft (it absorbs lotslotslots of oil)
>Lay out slices on a large cookie pan
>Cut ripe beefsteak (large) tomatoes into slices from bottom to top
>Fry quickly in olive oil but do not allow them to disintegrate
>Dispose them on top of eggplant slices (one slice per slice)
>Chop (coarse crush) a lot of garlic and parsley together
>Saute in the oil left in the pan
>Scatter over the slices
>Warm up in hot (350F) oven for a few minutes before serving
>Left overs are also delicious as a cold apetizer

Interesting, my college roommates and I devised quite a similar
recipe:

Cut eggplant into 1/4 to 1/2 inch slices.
Beat an egg with a fork and place it in a shallow dish that is
large enough to accommodate the slices.
Finely shred some parmesan cheese and place in another shallow dish.
Put about 1/8 to 1/4 C olive oil in the bottom of a large cookie
sheet with sides on it.
Make sure that the oil completely covers the bottom of the cookie sheet.
Dredge the slices first thru the egg and then thru the cheese and put them
onto the cookie sheet.
Do not stack the slices.  Do another run after the first batch cooks.
Bake at 350 F until done, about 15 minutes or so.

A variant on the above was to use olive oil instead of egg and omit
the oil in the bottom of the cookie sheet.

Chesley Reyburn (cmr@cvedc.prime.com)
From: jtn@nutter.cs.vt.edu (Terry Nutter)
Newsgroups: rec.food.historic
Subject: Re: Cornish pasties (crusts)
Date: 21 Aug 92 19:33:03 GMT
Followup-To: rec.food.historic

Hi again.  On the subject of pastry crusts, Gretchen Miller says,

>I don't know about flake pastry, but crusts were pretty sturdy in days
>of old. In support, I submit the following pie crust recipes, taken from
>"A Proper Newe Booke of Cokerye" circa 1565.  The main ingredients of
>pie crusts are still flour, fat (in this case butter) and water, but
>sometimes eggs are added (this makes the dough hang together better) 
>I've given a "translation" of each, experts should feel free to correct
>and annotate:

I'm a little confused.  If you read _The Joy of Cooking_, you'll find
that the main ingredients of pie crusts are flour, fat (usually vegetable
shortening and butter, but sometimes lard), and water.  This by no means
always makes a "tough" or "sturdy" crust; some of them are very flaky.
Hugh Platt, who is the source of the puff pastry recipe I mentioned
before, also has a recipe called "How to make a pastry short without
butter" (give or take spelling), about 40 years after the work Gretchen
cites.

My experience, cooking from the sorts of recipes she gives, is that how
tough the crust is depends strongly on how you treat it.  I can make
crusts that vary from very tough to very flaky, all following the directions
given.  On rare occasion, an early recipe actually specifies something
that tends toward either a harder or a flakier crust, but usually not.
My personal guess is that some _terms_ indicated a harder crust to a
medieval cook -- coffyn comes to mind, especially as they seem sometimes
to have been freestanding -- but I don't think there's enough evidence
to prove it one way or another.

>First, there's a short paste for tarts:
>To make short paest for tarte  - Take fyne floure and a cursey of fayre
>water and a dysche of swete butter and a lyttle saffron, and the yolckes
>of two egges and make it thynne and as tender as ye maye.  
>(translation  Take pastry flour, water, butter, two egg yolks and
>saffron for coloring, mix them together to make a delicate dough, and
>roll it as thin as you can. )
>
>Then there's a paste for a meat pie, similar, but not a bit stiffer:

Hold on -- how stiff this will be is going to depend on your proportions.
The recipe you give does not indicate proportions (given the date, it 
would be surprising if it did).  "Make it thynne", I agree, refers not
to thinness of the dough before rolling but to how you roll it.  Given
which, what makes you draw conclusions on how stiff this should be?
Especially as it is easier to roll a stiff dough really thin (and have
it hold together) than a wet one....

I've never particularly specialized in crusts, so I may be missing
something here.  Any pointers?

Cheers,

Terry Nutter     Blacksburg, VA     jtn@vtopus.cs.vt.edu     (703)552-1598
From: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Newsgroups: rec.food.historic
Subject: Re: Food references
Date: 18 Aug 92 17:59:32 GMT
Reply-To: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Organization: Columbia University

In article <1992Aug18.174159.2235@u.washington.edu> jimb@milton.u.washington.edu (James Beardsley) writes:
> 
>
>
>Greetings I am currently reading a series of books written by one
>Partick O'brian. These books take place in (for the most part)
>early 19th century England during the French English American
>et all wars. The central characters are a sea captain and a doctor
>and most of the action takes place at sea. There are common referals
>to the food which is eaten which I (as a 20 century american) find
>totally confusing. Any help with the following would be greatly
>appreciated
>
>1. Spotted Dog    This I take it is a pudding desert sort of thing
Surely you mean Spotted Dick?

Pierre



Pierre Jelenc                        pcj1@cunixf.cc.columbia.edu 
                                    Columbia University, New York
Newsgroups: rec.food.historic,sci.anthropology