HDTenEightyP/NetNews huggingface dataset:
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Newsgroups: rec.food.cooking
Subject: Re: Safe Egg Yolks
Date: 14 Aug 92 22:09:29 GMT
Organization: NASA Dryden, Edwards, Cal.

On 14 Aug 92 20:57:32 GMT, bell@pooh.cs.unc.edu (Andrew Bell) said:

LB> The following article was posted in my local newspaper and describes
LB> a way of cooking egg yolks without destroying the texture necessary for
LB> Caesar salad dressing, hollandaise sauce, and mayonnaise.

LB> Mix 2 large egg yolks with 1 and 1/2 tsp water and 1 tsp of fresh lemon
LB> juice.  Put the mixture in a small glass custard cup and cover tightly 
LB> with plastic wrap.  Cook on high power (100 percent in microwave) until
LB> mixture bubbles (about 45 seconds).  Carefully remove the plastic and
LB> stir with a clean fork.  Replace the plastic wrap and cook until it
LB> bubbles again, about 20 seconds, and let it bubble for 5 to 10 more
LB> seconds.  Stir again with *another* clean fork.  Let cool to room temp.

LB> The mixture will have a slightly thickened texture, but is fine for 
LB> using in a classic Caesar dressing, hollandaise or mayonnaise.

I've tried this and it works quite well.  (I've gone back to raw eggs,
after discovering that the problem is really with Eastern eggs, mostly
from the Delmarva Penninsula, and is extremely uncommon here in the
West, however.)

LB> The above procedure was certified by a food chemist according to the
LB> article.  I hope this helps those who don't want to use egg substitutes
LB> or give up their favorite sauces.

The food chemist who came up with this procedure is Harold McGee
(McGhee?).  He's the author of "On Food and Cooking" and "The
Curious Cook" (the egg method is in the latter).

I highly recommend both of these books to everyone who is at all
interested in cooking.  They're absolutely fascinating.

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
                       "A kill is a kill."  Anonymous

--
Newsgroups: rec.food.cooking
Subject: Re: Could everybody cross-post recipes to rec.food.recipes?
From: gary@cdthq.UUCP (Gary Heston)
Date: Fri, 21 Aug 92 20:29:34 CDT
Organization: Garys' Home for Obsolete Computers

nall@sun8.scri.fsu.edu (John Nall) writes:

> In article <BsxHE3.C17@acsu.buffalo.edu> riacmt@ubvmsb.cc.buffalo.edu (Carol 
>   ...
> 		
> >On the other hand, maybe unmoderated is the way to go, though
> >I'm not sure the rec.food.veg folks would be happy about that.
> 
>    Actually, I not only think that it probably should be
>    unmoderated, but am not sure that r.f.c. and r.f.r. are
>    *both* needed.  Seems like r.f.c is kind of a superset
>    of r.f.r.

R.f.recipes was formed to specifically filter out the discussions
and questions, not to mention the requests for where someone could
order Calaphon, spices, KitchenAid parts, cookbooks, industrial
gas stoves, and good knives. When it was formed, at least 100 more
people wanted it than didn't want it, so some of us feel it serves
a useful purpose. I hope Mary has recovered her health and survived
the workload; I'm perfectly willing to wait until she's ready to
post. I'll have to clean up my disc space anyway; it's probably 
getting filled up again.....  :-)

>    So far as whether or not rec.food.veg. folks are happy,
>    I, for one, could care less.  They're not happy people,
>    anyway.  They should eat more head cheese.  (No, no
>    smiley faces - flame away.  I ignore flames from fanatics,
>    of whatever persuasion).

I'm also not overly concerned with their happiness or unhappiness; as
long as they don't try to foist off any of the latter on the rest of
us, as they're wont to do when someone accidentally crossposts a recipe
containing meat to r.f.v, and we get to see the whining followups.

Maybe *they* could benefit from moderation....

>   "If Longstreet didn't blow it, and Lee didn't blow it, and given
>     that Meade was incompetent, why the hell did we lose Gettysburg?"

The wind was against us.

Gary Heston, at home...         ....yes, I'm a southerner....
gary@cdthq.uucp
From: vsummers@polaris.cv.nrao.edu (Vince Summers)
Newsgroups: rec.food.cooking
Subject: Re: Artichokes : I need a hint
Date: 14 Aug 92 21:07:45 GMT
Distribution: usa
Organization: National Radio Astronomy Observatory

A thorough full-length discussion, even appreciated by one who regularly
cooks and eats artichokes.  Another good reason for not putting down a
garbage disposal is that if you have a septic tank, garbage disposal
use can quickly do away with its usefullness.

Vince Summers
vsummers@polaris.cv.nrao.edu
From: deeds@oracle (Deanna J. Deeds)
Newsgroups: rec.food.cooking
Subject: Re: Need uses for Italian bread crumbs
Date: 13 Aug 92 16:05:03 GMT
X-Newsreader: Tin 1.1 PL5

Linda Peake (lindap@scic.intel.com) wrote:
: I'm hoping someone would post some recipes or even
: just ideas for using Progresso Italian Bread
: crumbs.

A quick and easy and nummy baked chicken is:

   1. mix together some milk and sour cream to kind of a thick
      creamy consistency (use light sour cream or yogurt if worried 
      about fat :) )
   2. douse chicken pieces (e.g. breast halves) in this mixture
   3. roll chicken pieces in bread crumbs (you can add other
      herbs, spices to the bread crumbs too)
   4. place pieces in baking dish (might want to put a little
      olive oil first)
   5. bake in moderate oven until done (oh I don't know, maybe
      40 minutes, depends on the size of the pieces)

The rolling in bread crumbs business gets kind of messy.  You can sort 
of sprinkle the bread crumb mixture over the chicken pieces instead, 
just make sure you cover them.  The source of this recipe calls it 
"firehouse chicken."  Sounds like it ought to be hot :) .
From: asathaye@pns.ece.cmu.edu (Archana Sathaye)
Newsgroups: rec.food.cooking
Subject: Re: cumin & coriander seed <--> powder conversion
Date: 19 Aug 92 22:58:10 GMT
Organization: Electrical and Computer Engineering, Carnegie Mellon

In article <1992Aug14.150446.21717@dragon.acadiau.ca>, 890232a@dragon.acadiau.ca
(Steve Astels) says:
>
>I've got quite a few recipes that call for cumin & coriander seeds.  Is there
>any quick & easy ratio?  I could just do a 1:1, I suppose... ?
>
>-- Steve
>


Steve,

In all my Indian cooking I use 1:2 ratio for cumin and corriander seeds.
The way I do it is: heat a skillet (any kind: nonstick, cast-iron, etc.)
roast the seeds, after they cool blend them in a spice grinder.
I put the stuff in a jar and stick it in the refrigerator...that
way it does not loose its aroma. I use it all up in a month, so I
cannot assure of its quality after a month. 


-Archana
Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: Recipes For The Cooking Inept??
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Fri, 14 Aug 1992 14:52:20 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

In <H7BIYFL@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:

>But if I interpret things (like physics) right, if you cook a chicken
>at 200, the hottest it'll get will only be 200, right?  There are lots
>of strains of bacteria that can survive at temperatures up to 240 to
>250F.  Plus no matter how thoroughly you wash it, there'll still be
>loads of bacteria left on that chicken. 

So what happens if you boil a chicken?  It doesn't get any hotter
than 212F.  Are you going to seriously propose that thoroughly
cooked boiled chicken is crawling with bacteria?  The vast majority
of bacteria will be dead.  It may not be sterile but it will be
close enough.

Also, washing a chicken thoroughly is a very good practice and it does
remove a lot of the bacteria from the surface and body cavity of the
chicken.  No, it doesn't remove all the bacteria but the human body
can handle a certain amount of bacteria.    

>Oh, I just noticed you were talking about smoking.  It's not the same
>thing as roasting, is it?  Smoking has a preservative effect on a
>meat, does it not?

Unless the meat is completely dried, like jerky or Smithfield hams,
it still needs to be stored in a 'fridge.  I don't know how much
preservative effect you get from smoking it for a few hours.  I think
in the old days meat was stored in smoke houses and it was OK as long
as it stayed in the smoke house.   But once it came out it would spoil
in time.

Don't get me wrong, Stephanie; I think your advice is sound.  Especially
for a novice which is what this thread is about.  In fact, I think 
some novices out there are profiting from this discussion.  I have to
agree with you on the electrical appliance advice as well, although
I'll occasionally take the risk.

Dave
auwen@convex.com
From: hlynka@server.uwindsor.ca (Myron Hlynka)
Newsgroups: rec.food.cooking
Subject: Re: Pierogies
Date: 18 Aug 1992 02:01:16 GMT
Organization: University of Windsor, Ontario, Canada

In article <92Aug14.004638.27208@acs.ucalgary.ca> parr@acs.ucalgary.ca (Charles Parr) writes:


>please!! "Perohy"...They are Ukrainian.
>
>Filling is potatoes with added flavourings like cottage cheese,
>cheddar, bacon, onions, ...
>
>
>My favourite is potatoe/cheddar mixture, boiled, then fried in
>a mixture of half bacon fat and half butter. they should
>be golden, then flip to cook the other side. Serve with crumbled
>bacon, fried onions, and lots of good sour cream. Then go out
>and hitch the team, you can plough 10 acres on that meal.
>
>Regards, Charles "Parrchuk" Parr

For anyone in the Windsor/Detroit area, there are great pyrohy
for sale every Wednesday at the Ukrainian Orthodox Church in 
Windsor. They sell them with potato and cheese, or with 
sauerkraut as fillings. They also sell pretty good holubtsi.

I read somewhere that a small Alberta Ukrainian town put up a 
monument of a giant pyrih (that's the singular of pyrohy). 
Has anyone else heard of this??

                                  Myron Hlynka
From: springer@aclcb.purdue.edu (PATTY SPRINGER)
Newsgroups: rec.food.cooking
Subject: low-fat pesto
Date: 18 Aug 92 23:40:30 GMT
Reply-To: springer@aclcb.purdue.edu
Organization: Purdue University AIDS Center


  A few weeks ago, someone posted a recipe for a low-fat pesto.  I thought I
had saved the recipe, but can't find it.  Could someone please re-post, or
e-mail it to me at springer@aclcb.purdue.edu 
Thanks,  Patty
    Name: PATTY SPRINGER
Internet: springer@aclcb.purdue.edu
From: ben@bailey.UUCP (Ben Bailey)
Subject: Re: ~.recipes; M.Shafer,opinion?
Newsgroups: rec.food.cooking
Date: 17 Aug 92 23:20:23 GMT
Distribution: world
Organization: Ben Bailey's Home..Tampa Fl.

sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya) writes:
> I don't presume to speak for Mary Shafer, who speaks just fine for herself,
> but Ben did solicit other opinions as well, so what the hell...
> 
> We've seen all these suggestions to unmoderate rec.food.recipes. So I ask
> those who want that done: What is your vision for the unmoderated group?
> What do you want to see on the group? What do you want to *NOT* see on the
> group? Will it see only recipes and requests for recipes? Will follow-ups
> be allowed? How far will follow-ups be allowed to diverge from algorithmic
> information before a branch on the thread gets killed? Will there be such a
> cut-off? Who will make that cutoff tick?

<stuff deleted>
> 
> - Shankar


Pretty simple vision really.  Post cooking oriented things to rec.food.cooking,
recipes and request for recipes into rec.food.recipes.  

No, I don't think that there will be such a serious problem.  What if someone
posts to the wrong place?  No problem!  What if it's deliberate? No problem!
Why try and protect something that isn't there now anyway?  I don't think
we need net police after it becomes unmoderated, any more than I think we
need net police for rec.food.cooking.  

I certainly haven't seen ANY postings in rec.food.recipes for months, dating
back to December of '91, when I posted two queries, one to rec.food.cooking,
and the other to rec.food.recipes, asking the whole group if that group
was dead!  

--
Ben Bailey                 ben@bailey.uucp -- bailey!ben@uunet.uu.net
12210 Shady Forest Dr.     ben@bailey.tscs.com
Riverview, Fl. 33569       -- The main thing is to keep the main
813-677-5021                  thing the main thing.  Mainly.
From: manda@ariel.its.unimelb.EDU.AU (Manda Lynch)
Newsgroups: rec.food.cooking
Subject: Re: Australian Cuisine
Date: 20 Aug 92 22:46:17 GMT
Organization: Geophysical Institute, University of Melbourne

In article <1THIXKC@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>of great recipes.  However, I'm beginning to understand why there's
>so much cross-cultural confusion on this newsgroup.
Yes, I'm certainly experiencing culture shock at the moment. Last night I
went out to dinner with a Swiss person, an English person, another Australian
and two Yanks. The dinner conversation and variety of experience was
surprising. A for instance: the salad bar.  The Americans wanted salad before
the meal, the Swiss after, and the English and Australians with the meal. 
Both the Australian and the English mistook the orange grated cheese for 
carrot. The Swiss and the Australians used the vinegar, oil and freshly 
ground pepper to dress the salad, whereas as the English went for the 
creamy dressing and the Americans for the ultra low fat, low cholesterol 
dressing. I know that much of this would have been individual differences, but
I'm sure a lot of it was cultural too.

>For instance, there are a lot of meat cuts that I'm not familiar
>with.  Like Bolar Roast.  Hm, the recipe says it's a whole rump
>roast, now that I understand.  Here's another: bladebone steak.
>And topside steak.  Fillet steak I think I can glom on my own.
'Fraid I can't help you with this - I don't eat the stuff. Last night's dinner
also had prime rib on the menu, which all the non-Americans mistook for
'ribs' and even after someone ordered it we couldn't identify the cut.

>And what are chokos?
A type of "squash" - disgusting and tasteless IMHO so substitute a squash 
you like :-)

>More stuff: tasty cheese, calrose rice, vanilla essence, silverbeet,
>vanilla junket tablet.  Oh, here is says slipstone peaches.  Are those
>freestone peaches?  Blood plums -- hm, I've heard of blood oranges but
>not blood plums.  And what is sago?  To me, a sago is a palm tree but
>I don't think that applies to this pudding.  Rice Bubbles?  Those must
>be Rice Crispies.  :-)  What is Copha? 

Tasty cheese: cheddar (I like vintage but it really means any cheddar)
calrose rice: common or garden short grain rice will do
vanilla essence: vanilla extract
silverbeet: kind of like spinach but not quite. Another term for it? Um...
Vanilla junket tablet: no idea but my grandmother would know
Slipstone peaches: yes, freestone. The opposite of cling peaches.
Blood plums: the normal purple ones.
sago: another granny one - can't remember, some kind of grain? I have had
       sago pudding once though. Didn't like it much. Is Spotted Dick made 
       with sago, anyone?
Rice Bubbles: yes, rice crispies would do.
Copha: the only brand name of solid vegetable shortening.
Phew!

>All in all, a wonderful little cookbook.  Thanks, Manda!
My pleasure :-) Have you tried my mum's scone recipe? Remember her
golden advice: only make them when you're in a hurry!

Manda.
manda@iias.images.alaska.edu
"I have a plan so cunning you could put a tail on it and call it a weasel"
Organization: University of Illinois at Chicago
Date: Friday, 14 Aug 1992 22:03:43 CDT
From: <U59145@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Re: cumin & coriander seed <--> powder conversion

In article <1992Aug14.150446.21717@dragon.acadiau.ca>, 890232a@dragon.acadiau.ca
(Steve Astels) says:
>
>I've got quite a few recipes that call for cumin & coriander seeds.  Is there
>any quick & easy ratio?  I could just do a 1:1, I suppose... ?
>
>-- Steve
>
Dear Steve,

This probably isn't the answer you wanted, but here goes: they don't convert.
Cumin and coriander (seed) are aromatic spices; that is, they give off wonder-
ful aromas.  These aromas are essential to the experience of the flavor they
impart.  Ground versions released their smells long ago, they no longer are
aromatic.  See for yourself -- compare ground (out of the bottle) versions with
fresh ground in the mortar and pestle.

I suggest you avoid ground in the bottle entirely.  Grind them fresh.  With
cumin, try (for a different flavor) roasting the seeds whole in a dry iron
skillet.  The aromas are heavenly!

-- Ray Sparrowe

-----     Not the views of UIC     -----
Newsgroups: rec.food.cooking
From: prem@prem.lbl.gov (Shirdi R. Prem)
Subject: Buttermilk & Rice (Was Re: What do _you_ do with buttermilk?)
Keywords: pancakes, bread, lots lots lots
Reply-To: prem@prem.lbl.gov (Shirdi R. Prem)
Organization: Lawrence Berkeley Laboratory
Distribution: na
Date: Wed, 19 Aug 1992 22:47:23 GMT

>In article <1241@tecsun1.etl.army.mil>, anneb@tecsun1.etl.army.mil (Anne Brink) writes:
> 
> I've found that I like the buttermilk bread recipe a lot in the _Laurel's_
> _Kitchen_Bread_Book_, but my best source of good buttermilk comes in these
> large, glass bottles (1/2 gallon +?)  I can only make so much bread and
> buttermilk pancakes for the 2 of us, and I'd rather use the whole thing
> before it spoils.  Actually, I gather that buttermilk keeps longer than 
> regular milk, but I'd rather not push my luck.
> 
> Anyhow, what are people's preferred ways to use buttermilk?  

	Buttermilk and Rice :

	This is a delicious south-indian dish, (technically not a recipe) but
	who cares, I like it!! Ask any south-indian. He/She/It will swear by 
	it. There are some variations, but more of that later.

	Here is how you do it :

	1	Cook some rice.

	2	After rice is cooked and cooled down a bit, serve it
		on your plate or into a bowl. Break up the lumps of
		cooked rice into generally individual grains.

	3	Pour some buttermilk over it, and mix thoroughly, maybe
		with your hand. Be careful not to crush the rice into
		paste in the process. The proportion of rice to buttermilk
		should be such that the rice isn't too dry, nor is it
		swimming in buttermilk.

	4	In its simplest form, put a little salt (to your liking)
		and that's it.

	Variations :
		Some folks spice it up by adding :
		 (All this is added and stirred into the buttermilk BEFORE)
		 (mixing it with the rice.                          ======)
			. some chopped fresh jalapenos,
			. grated ginger (mmmmm....mmmmm)
			. chopped fresh cilantro (chinese parsley), 
			. a little sautee'd onions etc. 
			. assorted herbs

		 You can also add a dash of cayenne pepper to spice it up.


	Some of the more exciting versions served in recent marriages etc 
	in India have more exotic ingredients, such a grapes, or small chunks 
	of pineapples......but in my opinion, they kinda spoil everything.

	The greatest thing about this dish is that its simplicity. Cook rice.
	Mix buttermilk. Sprinkle some salt. There you go...... Ideal for lazy
	bums like me!!

	It is a very "cool" dish, and is extremely satisfying at the end of
	a spicy Indian meal.

	Bon Appetit!

	Prem 
Newsgroups: rec.food.cooking
From: jchokey@leland.Stanford.EDU (James Alexander Chokey)
Subject: Rec.food.recipes is back!
Organization: DSG, Stanford University, CA 94305, USA
Date: Thu, 13 Aug 92 06:59:37 GMT

	Yay!  I just saw three recipes posted there about an hour ago.
Let's hope to see many more in the days ahead!  

	--  Jim C. <jchokey@leland.stanford.edu>
Newsgroups: rec.food.cooking
From: maura@mitre.org
Subject: RECIPE:  TOLL HOUSE PIE
Organization: The MITRE Corporation, Bedford MA 01730
Date: Wed, 19 Aug 1992 19:18:02 GMT

Thanks to everyone who answered my request for a recipe for Toll House Pie.  I
can't wait to try it out.  I received numerous requests from other chocolate
lovers wanting the recipe when I received it, so I thought I'd post the recipe
and then anyone else wanting it can have it too.  From what I understand, this
recipe appeared sometime in April on rec.food.recipes and I "believe" the
original poster was a woman by the name of Pattie Crossett.  (If I'm wrong on
that, I apologize to the original poster.)  Whoever the original poster was,
I want to personally thank him/her for this terrific recipe.
 
 
**Toll House Pie**
 
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
3/4 cup (1 1/2 sticks) oleo
1 cup chopped walnuts
1 cup chocolate chips
1 9" unbaked pie shell
Whipped cream or ice cream optional
 
 
 
Preheat oven to 325 degrees.  In a large mixing bowl, beat eggs at high speed
until foamy--about three minutes.  Beat in the flour and sugars until well
blended.  Beat in the softened oleo.  Stir in the nuts and chips then pour into
the pie shell.
 
Bake at 325 deg. for 55-65 minutes or until golden brown and knife comes out
clean.
 
Serve with whipped cream or ice cream if desired.
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: How to store Garlic?
Keywords: garlic
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Distribution: na
Date: Fri, 21 Aug 92 21:16:21 GMT

In a bottle of vodka.
From: hinz@porthos.rutgers.edu (Dorothy E. Hinz)
Newsgroups: rec.food.cooking
Subject: Re: Hard Candies
Date: 19 Aug 92 19:41:57 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

In article <1992Aug18.172524.14466@mahendo.jpl.nasa.gov> julie@eddie.jpl.nasa.gov (Julie Kangas) writes:

> 	Does anyone have a recipe for hard candies or gum
> drops?  Specifically, I would like to make jalapen~o or
> habanero candies that aren't too sweet.  Such things can
> be purchased via mail order but I would like to make them
> myself.
> 
Hm.  Never heard of these.  I like the idea that they are not too
sweet.  Where can they be ordered?
Newsgroups: rec.food.cooking
From: jdravk+@cs.cmu.edu (Jeanette Dravk)
Subject: Re: Alternatives to boiled potatoes ?
Organization: School of Computer Science, Carnegie Mellon
Date: Fri, 14 Aug 1992 15:48:25 GMT

In article <1992Aug12.144920.15660@cas.org> lvirden@cas.org (Larry W. Virden) writes:
>Okay.  First thought - grill the little buggers!  Poke a hole or two in them,
>put a little oil on them, then plop them onto the grill.  WARNING!  This may
>cause a bit of distressing flamage on the grill - so be prepared with a
>small squirt bottle of water (that oil drips down...).  I cannot give you
 ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>a good estimate on time, since I microwave mine before putting them onto
>the grill.  Probably 45 minutes or so would do the job.


Please!  Don't use water on grease fires.  They should be smothered instead.
Water is quite dangerous and will just make it worse.



j-
-- 
   "Ha! Mere flesh and blood desires mean *nothing* to Destructo-Kitty!"
Newsgroups: rec.food.cooking