HDTenEightyP/NetNews huggingface dataset:
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: Re: Malts and malt makers...HELP!
Summary:  Milkshakes or true malts
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Date: Wed, 9 Sep 92 20:55:33 GMT

In article <1992Sep9.132941.1@crcvms.unl.edu> phoffman@crcvms.unl.edu writes:
>My companion and I are malt fanatics. I am of the thick-as-mud chocolate
>banana malt school and she is of the vanilla-with-a-smattering-of-strawberries
>school. We've decided to get a blender and strike out on our own bold venture
>in homemade malt making (for two).
>Questions: Can someone suggest a really good malt maker? Should we consider a
>malt maker over a conventional blender? Will we ever surpass the malts they 
>make at the Malt Shop in Minneapolis. Questions, questions.
>With thanks,
>Paul
>
>********************************************************************
> Paul S. Hoffman/NEBASE Network Coordinator     Bitnet: PHOFFMAN@UNLVAX1       
> Nebraska Library Commission           Internet: PHOFFMAN@CRCVMS.UNL.EDU
> 1420 "P" Street       Lincoln, NE  68508-1683       Fax: (402) 471-2083
>
>      			   "Solvitar ambulando"
> *******************************************************************************

 Being a one time resident of MN and a tremendous fan of the Malt Shop
in Mnpls, let me ask you to clarify this.  Do you really mean a malt
with actual malt in it or a very thick milkshake?  I'm pretty sure
the ones at The Malt Shop are very thick milk shakes with homemade 
ice cream. 

 This also is a regional word thing. Some areas of the midwest do call
milkshakes, malts.  Anyway I'll check with a friend of mine in St. Paul
and try to get back to you.  If you want to make a true malt you need 
to buy some in the store and add it to your milk before you mix in the
ice cream. You might be able to find it in the cocoa and chocolate 
mix for chocolate milk section of your grocery store.

   Doris
From: c99-aa@danube.Berkeley.EDU (c99 account)
Newsgroups: ucb.wanted,rec.food.cooking
Subject: Re: Any Cooking Classes Out There?
Date: 11 Sep 92 10:02:06 GMT
Distribution: ba
Organization: University of California, at Berkeley

>In article <1992Sep9.185807.7379@pasteur.Berkeley.EDU> c60c-3he@e260-4f.berkeley.edu (Christina (Tina) Lee) writes:
>>
>>    I'm looking for some cooking classes out there that I can take. Would

>I'm in a similar position, looking for a vegetarian cooking class
>on or about the SF peninsula.  Please post any info you might have.

Same here!  Although I am a guy (two priv. were girls) I would like to learn
to cook vegi/chinees (more like vegi) food.  I think that would be fun.
Let's just find someone who can teach now...
Newsgroups: rec.food.cooking
From: gamiddle@math.uwaterloo.ca (Guy Middleton)
Subject: Re: how to keep hashed browns apart
Keywords: what a mess
Organization: MFCF
Date: Tue, 8 Sep 1992 21:33:11 GMT

In article <andreaf.715980354@bonnie> andreaf@bonnie.Rational.COM (Andrea Frankel) writes:
> psima01@convex.zdv.uni-tuebingen.de (M. Maisack) writes:
> 
> >making Hashed Browns, how does one best keep the stuff
> >apart, preventing the shredded potatoes from forming one
> >big lump which looks more like a soft ball than something
> >crispy?
> 
> Dice your potato instead of shredding it, and soak the pieces in cold
> water for an hour or overnight; drain well and pat dry with paper
> towels.

You should also use the right variety of potato.  I find that "baking"
potatoes work best (as recommended by Julia Child in "The Way to Cook").

 -Guy Middleton, University of Waterloo		gamiddleton@math.waterloo.edu
		(+1 519 885 1211 x3472)		gamiddleton@math.uwaterloo.ca
From: dwilson@Ingres.COM (It's up to me.)
Newsgroups: rec.food.cooking
Subject: Re: Circulon Pans
Date: 14 Sep 92 19:25:16 GMT
Organization: ASK Computer Systems, Ingres Product Division
News-Software: VAX/VMS VNEWS 1.4-b1

The ridges in the Circulon are in fact intended to provide extra
durability in the nonstick coating.  The idea is that you may be 
able to scrape the coating off the ridges, but the wells underneath
are going to keep their coating, and so the pan will remain virtually
nonstick (at least that's the idea).  I've been very happy with my 
Circulon pans (I've only two minor gripes...when you make rice in 
them they tend to keep a slight film at the bottom, which is difficult
to clean from the ridges (rice paper, anyone?), and blackened catfish
doesn't come out quite the same as it did when I used cast iron, but 
it is still tasty.

Dave Wilson                         Please note that this was written by
Ingres Tech Support                 Dave Wilson the person, not Dave
                                    Wilson the Ingres representative.
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Jennair Barbecues
Organization: Actrix Networks
Date: Sun, 13 Sep 1992 06:25:34 GMT



The old kitchen is destined for replacement.  One of the new
appliances I have selected is a Jennair gas barbecue.  Anyone have any
experience with them?  Are they easy to clean?  Any comments appreciated.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: hcls7@jetson.uh.edu (Marino, Nancy F.)
Subject: Re: Whole Wheat Pastry Flour
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Houston
Date: Wed, 16 Sep 1992 01:32:00 GMT




	WHen I am out of cake flour, I do the following (recommended by a baker
I once knew): for every cup of cake flour needed, first put two tablespoons of
cornstarch in the cup, then fill the rest of the way with regular flour. This
"lightens" the regular flour.
        I don't know why this wouldn't work for whole wheat as well.
Organization: Student Employment Office, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Tue, 15 Sep 1992 13:28:23 -0400 
From: Judi Mancuso <jm5p+@andrew.cmu.edu>
Subject: Re: Ideas for a dessert to go with lasagna
	<1992Sep10.120605.8336@cas.org>

Larry--hope I am not to late--was off the net for a few
days--regardless, even if you don't have a chance to use this time--save
it for another Italian meal, this is a nice, light, different Italian
dessert.  And, I think you should have an italian dessert.  This dessert
comes straight from my mother-in-law--from a small mountain village in
Calabria--we Americanized it a little but she swears  our rendition
tastes exactly the same!

Italian Coffee Torte

1 box lady finger cookies
1 box vanilla pudding, made according to package directions
1 heaping tsp. of granualted coffee (I use Italian coffee--but it is
strong for some people)  Some friends of ours use flavored coffees and
they have great results too--it depends on the taste buds!
1 small container of non-dairy whipped topping

Line a lasagna glass baking dish with lady fingers.  Mix all other
ingredients and smear 1/2 of the mixture over the lady fingers.  Make
another layer of lady fingers--top with remaining mixture.  Sprinkle
granualted coffee for garnish over top and refrigerate overnight.  It is
a very refreshing dessert after eating all that great garlic.
Newsgroups: rec.food.cooking
From: bechtler@asdg.enet.dec.com (Laurie Bechtler)
Subject: Re: Circulon pans
Organization: Digital Equipment Corporation
Distribution: usa
Date: Mon, 14 Sep 1992 15:25:14 GMT


In article <#9vnrf+.strnlght@netcom.com>, strnlght@netcom.com (David Sternlight) writes...
> 
>I've been tempted by Circulon pans because of their claims both for
>non-stickability and durability. I've noticed some messages of alarm,
>however, about Teflon. Does anyone know anything about those pans,
>including whether they're Teflon?
> 
>David


I have a set of Circulon pans, received as a gift.  I think they are
anodized aluminum, like Magnalite but not as expensive.  I really like
the pans, although the circular ridges on the bottom leave funny patterns
in your pancakes!  The point of the ridges is purportedly to make the
pans non-stick, and it certainly seems to work well, although you have
to scrub a bit more to clean out the ridges sometimes (I use a scrub
brush to get the bristles in between the ridges).  I can't compare
to Magnalite or Calphalon since I have never owned pans of those types.

As for durability, well, they are nice heavy pans, better than any 
of the 14.99 Teflon skillets -- but of course, for the price, they
should be.  I don't know exactly what you mean by durability, but the
surface doesn't seem to be affected by anything except hard gouging
by metal implements.  I haven't used metal spatulas in my pans; the
only gouges I have happened during shipping -- to make a long story
short, my sis on the West Coast bought them for me, sent them with
my bro who happened to be flying that way at the time, and who decided
to pack very efficiently for the airline by stuffing my brand-new pans
with God only knows what kind of metal implements.  (This guy goes
to flea markets even when on vacation, buys Erector sets compulsively,
and stuff like that.)  I haven't added to the 2 or 3 gouges by
anything I've done during cooking.  

Newsgroups: rec.food.cooking
From: hhenderson@vax.clarku.edu
Subject: RE: British Cooking (was Garlic Bread, ...., and the English)
Organization: Clark University
Date: 10 SEP 92 16:53:38 GMT

Haggis (that is, *good* haggis) is pretty good.  Much better
than I expected.  You need to serve it with "bashed tatties"
and "neeps" (mashed potatoes and turnips).  Also with a lot
of Scotch.  Maybe that's the reason I like it... ;-)

I have a recipe for haggis in case anyone wants it.  It's
an "upscale" version, or haggis-for-the-squeamish, as it
doesn't contain the usual offal (which is hard to find in
the US, at least where I am) and it's not made in a sheep's
stomach.

Heather
HHENDERSON@vax.clarku.edu
From: parsec@iowegia.uucp (mike thompson)
Newsgroups: rec.food.cooking
Subject: Re: Knife Sharpener
Date: Sat, 05 Sep 92 07:37:09 CDT
Distribution: world
Organization: Iowegia Public Access Usenet/UUCP, Clive IA USA.

tunxis@netcom.com (Gary A. Gorgen) writes:

> Some knives can be harder than the sharpening steel, (Japanese laminated),
> and can ruin the sharpening steel, so check first.

A quick swipe or two with an Arkansas 'grey' is just as fast as a sharpening
steel.

> Problem: 35 assorted (Henkle, Wusthof, & Japanese) knives. DULL.
> Solution: Send them out to be sharpened.
> Result: This person was charged $105.00, & the knives were sharpened on a
>               ******BELT SANDER******
>
> I found about this when the person complained, that the knives cut better
> before they were sharpened. ( The knives were ruined ) :-( .
> Anyone care to guess the original value of this box of scrap steel.
>

Yikes!  @ $40 ea... $1400!  It may be off-topic... if anyone's interested
I can post instructions on making knifes.  Much less expensive than high
quality factory knives and comparable results.
Newsgroups: rec.food.cooking
From: jwagner@magnus.acs.ohio-state.edu (Judith O Wagner)
Subject: Re: Columbus
Organization: The Ohio State University
Distribution: oh
Date: Tue, 8 Sep 1992 11:54:30 GMT

Joe Judge asked about specialty stores.  Although I'm not sure what
you mean by a specialty store---

Meijer's has about as good a produce section as you will find.  There
is a Japanese grocery store on Sawmill near Tuller;  Sinbad's is on
high Street south of Dodridge (eastern foods);  as several have mentioned, 
Carfagna's has a lot of imported Italian food and a good selection of
meat;  there's a wine store in Lane Ave shopping center that has good
cheese.  And probably a lot of others!  Happy shopping!

Newsgroups: rec.food.cooking
From: aliki@nova1.stanford.edu (Alexandra Schmidt)
Subject: Re: Marble halvah
Organization: Stanford University
Distribution: na
Date: Thu, 10 Sep 1992 14:55:27 GMT

In article <lzsnmlj.strnlght@netcom.com> strnlght@netcom.com (David Sternlight) writes:

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

Also very big with small Jewish children growing up in Northern California, 
where that's the only kind you can get!

Well, I think it's wonderful stuff.  You get your tastes formed early
enough. . .



Newsgroups: rec.food.cooking
From: laurent@tamdno.enet.dec.com (Hal Laurent)
Subject: Fermented Black Beans
Organization: Digital Equipment Corporation
Date: Mon, 7 Sep 1992 18:54:58 GMT


One thing to be aware of when you go looking for Fermented Black
Beans:  they are also sold under the name "Salted Black Beans".
They're exactly the same thing.  I spent months looking for Fermented
Black Beans before I found out that the Salted Black Beans were
identical.

Newsgroups: rec.food.cooking
From: strnlght@netcom.com (David Sternlight)
Subject: Re: Halvah in the Cheese Section (was Re: Marble halvah)
Date: Fri, 11 Sep 92 13:02:36 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Distribution: na


I regret to inform Aaron Packman that Trader Joe's Halvah is Joyva,
at least in all the TJs I've gone to in the LA basin. They buy
it it bulk, just as they do cheeses, and rewrap smaller portions.

By the way, have TJ fans noticed that the Swiss are dumping cheese
and a good authentic Emmentaler costs less than the Norwegian
(Jarlsberg) or U.S. imitations. Something to do with subsidies,
and it's infuriated the other "Swiss" cheese makers.

Another TJ tip--their whole wheat orange bread (one of the best breads
I ever ate) is baked by the same guys in Salt Lake City who bake under
their own label for the health food stores such as Mrs. Gooch's. The
bread is organic and identical (except for the TJ label) to the stuff
in Mrs. Gooch's. I called up the bakery to check this.

David
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: Tuna Casserole (was Re: British Cooking )
Organization: Wayne State University, C&IT
Date: Thu, 10 Sep 1992 19:18:48 GMT

In article <BuDIy7.4Dv@encore.com>
jpenovic@@encore.com (Jan Penovich) writes:
      [...]
>  I know no one is going to believe this, but the one and only
>  time I had tuna noodle casserole was over 20 years ago.
>  I loved it.  Just never got around to eating/making since.
>  I remember it had tuna and noodles and peas.  Can't remember
>  what else.
>
>  Does anyone have a great recipe for it?
>
>  thanks,
>  jan
>
Well, of course!
 
About eight years ago a friend and I prepared a classic American
dinner for his various brothers and sisters and our pal Thierry,
a post-doc from Marsailles. We made the following classic dish:
 
Cook a pound of egg noodles- wide ones.
Mix with a can of tuna (drained), a can of peas, and a can
 of Campell's Cream of Mushroom soup (or Cream of Celery, Chicken, etc.)
 
Pour in a cassarole dish. Cover with slices of American Cheese. (The
processed stuff that comes in individually wrapped slices)
 
Bake at 350 until it's golden and bubbly.
 -------------
Thierry was getting greener by the minute as he watched us prepare
this orgy of processed food. He was hungry, too and figured he'd
starve that night...but he ate *two* helpings.
 
Now, when *I* make tuna noodle casserole I do it a little differently.
I don't use cream soups, preferring instead to use a basic white sauce
with an egg yolk or two in it and a dash of salt and pepper. I also
don't use American cheese. I top with bread crumbs. Some people like
crushed potato chips.
-----------------------------------------------------------------
 Michael Joseph Edelman           Wayne State University
 medelma@cms.cc.wayne.edu         Computing & Information Technology
 mje@pookie.pass.wayne.edu        Detroit, Michigan
 medelma@waynest1.bitnet          (313) 577-0742
 KE8YY
 
Organization: Doctoral student, Chemistry, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Wed,  9 Sep 1992 10:02:22 -0400 
From: Anne Marguerettaz <am2f+@andrew.cmu.edu>
Subject: Re: British Cooking (was Garlic Bread, ...., and the English)
	<1992Sep8.161942.7526@neptune.inf.ethz.ch>

Just to add my little grain of salt.... Being a Swiss exiled in the
States, I really miss these "noxious little cheese pies","wurst" and
good "frites" and I really can't see why you call our grilled chicken
anaemic...  

As you can see, displaced Swiss can be as touchy about their culinary
preferences as you are. So, to everyone their "junk food"... (I'll be
staying in Oxford for a couple of months starting October and I will
probably discover then the British version of it (which seems to be a
favorite among students all over the world).


Anne Marguerettaz
From: cc@dcs.ed.ac.uk (Chris Cooke)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Trimasu(sp?)
Date: 10 Sep 92 13:02:12 GMT
	<1992Sep9.183143.17381@ole.cdac.com>
	<bilgic.716072097@phoenix.rose.utoronto.ca>
Organization: Department of Computer Science, University of Edinburgh, Scotland
In-reply-to: bilgic@phoenix.rose.utoronto.ca's message of 9 Sep 92 20:54:57 GMT


   >>> 24 ladyfingers, split lengthwise
   >>     ^^^^^^^^^^^^
   >>Um. What are lady fingers?

   >  OKRA.   So you can say: I have to put nail-polish on my okra.

   No way! What is OKRA doing in a pudding? Ladyfingers are (not so) sweet
   biscuits. 

Looks like this should go in the FAQ!  (Cindy, are you there? :-)

"Ladyfingers" are thin American fingers of sponge cake.  (A British
equivalent would probably be "sponge fingers" or "trifle sponges".)  

"Ladies' fingers" are the vegetable "okra" in some languages.
--
	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)
From: dcoder@u.washington.edu
Newsgroups: rec.food.cooking
Subject: Re: zattar (was: Another food experiment...)
Date: 14 Sep 92 21:07:46 GMT
Article-I.D.: u.1992Sep14.210746.7894
Reply-To: dave@nucleus.immunol.washington.edu
Organization: University of Washington

In article <168626FFB.MEDELMA@cms.cc.wayne.edu> MEDELMA@cms.cc.wayne.edu  
(Michael Edelman) writes:

...zattar, a spice mix from your local Arabic market that's indispensible for  
mideast cooking. It's composed of sumac and other spices.


...
First mention I've seen of this on the net. A Lebanese friend gave me two  
different mixes of zattar last week. The blance of the components was  
different-- one had a predominace of sumac and toasted sesame seed (his  
favorite); the other heavier on the thyme.

I've been trying to find out which sumac goes into this. Anyone know?


Dave Coder
dave@nucleus.immunol.washington.edu
From: campillo@gdwest.gd.com (Bill Campillo)
Newsgroups: rec.food.cooking
Subject: Marble halvah
Date: 9 Sep 92 14:32:49 GMT
Distribution: na
Organization: Computer Sciences Corp.

I was poking through the cheeses, picked up some brie, and
this stuff too: Marble Halvah.

The brie was fine, but the Marble halvah wasn't cheese!  It
seems like mushed up granulated sugar with something, maybe
chocolate, marbled through it.

So, what is this stuff I bought, and what do I do with it?

Please, help and thanks,
Bill
-- 


Bill Campillo        campillo@gdwest.gd.com
Engineering Workstation System Administrator
From: nan@ertou.ucsc.edu (Nan Ellman)
Newsgroups: rec.food.cooking
Subject: Making bread in a Kitchen Aid mixer.
Followup-To: rec.food.cooking
Date: 13 Sep 92 17:44:02
Organization: /u/nan/.organization
NNTP-Posting-Host: ertou.ucsc.edu



I just got a Kitchen Aid mixer, the smaller version. I've tried making
bread twice with it, using a 6 cup, half whole wheat recipe, which is
well within the supposed  tolerence of the mixer. However, both times,
after it's been kneading a bit, the bowl comes unscrewed. I've found
that it doesn't take much effort to get the bowl lose myself, just by
turing it some more in the direction it screws in. 

Am I doing something wrong?  Or did I get a bad bowl or mixer base, or
are the tolerences in the book that came with the mixer wrong? 

I can knead the bread 1 loaf at a time if I have too, but I'm
disappointed with the performance I'm getting. I purposely chose the
smaller model because I found it more convenient to be able to get the
beater off without detaching the bowl. Now I am wondering if I should
exhange it ...


Any advice is greatly appreciated. 


--
----------------------------------------------------------------
Nan Ellman <nan@helios.ucsc.edu>
----------------------------------------------------------------
From: poli2031@waikato.ac.nz
Newsgroups: rec.food.cooking
Subject: Re: What do I do with okra?
Date: 7 Sep 92 10:49:38 +1200
Organization: University of Waikato, Hamilton, New Zealand

In article <67054@hydra.gatech.EDU>, jbutterf@mal-s1.gatech.edu (Jill Butterfield) writes:
> A friend just gave me some fresh okra from his garden. How do I cook it?
> I've only used frozen or canned before, in gumbos and just plain, and in
> soups. How do I keep it from getting all goopy when I cook it?
> 
> Thanks for the help.
> jib
> -- 
> Jill Butterfield, Research Scientist       EMAIL: jbutterf@mal-s1.gatech.edu
> Georgia Institute of Technology, GTRI Modeling and Analysis Lab
> "Happiness is excitement that has found a settling down place..."
> -E.L. Konigsburg, _From the Mixed-up Files of Mrs. Basil E. Frankweiler_
A recipe that I like is to steam the okra and then to eat them with a sauce.
The sauce is made of - fermented soy beans (1 tsp), 1 chilie, 1 small onion,
sugar, lemon/lime juice.  Make the the soy bean into paste, cut the chilie,
slice the onions into rings. Put all the ingredients together and mix.
From: strnlght@netcom.com (David Sternlight)
Newsgroups: rec.food.cooking
Subject: Re: extra virgin olive oil
Date: 10 Sep 92 08:09:36 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)


A Los Angeles food and restaurant magazine, "The Food Paper" (published,
I think, by the Gault-Millau folks) ran a taste test of olive oils
earlier this year. They compared many commercial and gourmet products
including some very expensive "boutique" oils (you know, small bottles
at astronomical prices). The blind tasting panel included some of L.A.'s
finest chefs.

The number one winner was Star. Yes, the stuff you can get from many
supers. Go for the extra virgin which is a first cold press.

David
From: cj1l+@andrew.cmu.edu (Corwin John Joy)
Newsgroups: rec.food.cooking
Subject: Aluminum & Alzheimer's
Date: 6 Sep 92 19:52:53 GMT
Organization: Doctoral student, Mathematics, Carnegie Mellon, Pittsburgh, PA

Here's a question I have for this group.  I have a friend who is
completely paranoid of (and refuses to cook in) any pan that has
aluminum in it.  He claims that high levels of aluminum have been linked
to Alzheimer's disease.  Since I have several aluminum pans this mildly
disturbs me.  Has anyone else heard anything about this phenomenon, or
is my friend just confused? 

Just wondering,
Corwin 

(cj1l@cmu.edu)