HDTenEightyP/NetNews huggingface dataset:
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Re: Looking for alcohol substitutions
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA
Date: Wed, 27 Jan 1993 19:48:01 GMT


In a recent rec.food.cooking article, Sharen A. Rund wrote:

>>As not using alcohol bars me from using some great-sounding recipes, does
>>anyone have a list of substitutions?  If not, just a sub for sherry would work
>>for now.  Any help is appreciated.
>>
>
>yes:
>
>- use   cooking sherry   you can find it in most grocery stores -
>	it has no alcohol

This is NOT true. In most states and provinces in North America, what makes
sherry "cooking sherry" is that it has salt in it. Enough salt that the
various liquor boards deem it undrinkable as alcohol.

It is possible that you can buy some kind of alcohol-less sherry substitute
in the grocery store, but in most cases, it will not be labeled cooking
sherry.

What you can do is to go to someone's house who will let you cook with
alcohol. Then take some sherry and boil it for awhile. That should
remove the alcohol. 

You can get kits to test for alcohol content from a brewers' store. 
It may take a little practice to boil it long anough to get all 
the alcohol out; the rule of thumb that *all* the alcohol
boils out is during cooking isn't true. Most of the alcohol boils out
but if you want alcohol-free food, you have to boil the alcohol out 
separately. The boiled sherry doesn't keep well, even in the fridge,
so you have to do this every time you want some. I learned all this
while cooking for someone who is deathly allergic to alcohol.)

>- BTW - borrow the exact amount of sherry from a friend - the alcohol 
>        evaporates in the cooking process

See above.

Marcy

-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sqwest.wimsey.bc.ca (preferred) or marcy@sq.com
From: migarcia@hfglobe.intel.com (Mike Garcia)
Subject: Re: REQUEST: Recipes that use Pinon Nuts (Pine Nuts)
Organization: Intel Corporation
Distribution: na
Date: Fri, 22 Jan 1993 18:07:17 GMT

Well Pesto is the first good recipe that comes to mind.

Take about 1 lb. of fresh Basil and wash, dry it and place it in a food proc.
with about 1 lb. of pine nuts and 1/4 cup olive oil.  Grind while adding 
fresh parm. cheese in small chunks, about 1/4 in size.  Add fresh ground blk.
pepper to taste.  This is very good on pasta with shrimp or alone.  Also
great with chicken.

Try it and let me know what you think.

Hawk
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Re: Cleaning out my Wok                 
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Tue, 26 Jan 1993 22:01:00 +0000


>   Over the weekend, I tried making popcorn in my wok, since I heard they
>were good popcorn makers.  I put in a little oil, let the wok heat up,
>threw in the popcorn and let her pop.

You should allow the wok to get quite hot (where a drop of water on the
rim will sizzle immediately) before adding any oil to the wok.  Then you
run a drizzle in a full circle, about 1/3 down the edge of the wok.

I know this won't help your current predicament, but perhaps in the
future it will.

Jazzie

>>>MATRIX version  1.20g
Organization: Student Employment Office, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Thu, 21 Jan 1993 13:41:58 -0500 
From: Judi Mancuso <jm5p+@andrew.cmu.edu>
Subject: I FOUND CAIO ITALIA!

Thanks to all those who answered my post on the net in regards to Mary
Ann (originally I called her Maria--honest mistake!) Esposito's cookbook
and her TV program on public TV.  I found it on WQED here in Pittsburgh
at Noon on Saturday.  Several posters said they loved her, several could
not stand her.  From what I saw (2 shows), I like her style--reminds me
of my Nana (grandmother) or one of my aunts--all fabulous Italian
cooks--and how they might teach me how to cook.  Her recipes in the book
seem neat---I can't wait to try one.  Anyway, I recommend Mary Ann
Esposito's show and book. Some posters said that she uses way too much
Olive Oil--which I agree.  However, I think you can get the same taste
with less oil.  Don't you?  I just like her recipes--as with most
recipes I use--I am forever making my own additions/deletions/changes.  

Thanks to all who helped out.  We just got our newspaper back this
week--they were on strike since May--so it was so hard to find info on
local programming that was accurate! Caio!
From: teri@sdd.hp.com (Teri Tracey)
Newsgroups: rec.food.cooking
Subject: Re: Espresso Coffee Grinder
Date: 28 Jan 1993 14:01:05 -0800
Organization: Hell's Little Breakfast Nook
NNTP-Posting-Host: hpsdl208.sdd.hp.com
Keywords: espresso, coffee, grinder

In article <57680@olivea.atc.olivetti.com> chrisg@strobe.ATC.Olivetti.Com (Chris Granitz) writes:
>
>using it, I know the exact setting for the various roasts/beans that I use
>and can now make very good espresso ("max crema"). 

So, are you using a pump espresso machine?  I understand that the Krups
"el cheapo" $70 espresso machines and the like don't really create the crema.
You really need a pump-type machine (and are the industrial type espresso 
machines even more complicated?)

Teri Tracey...................San Diego, CA....................teri@sdd.hp.com  

                 "I've always wanted to be somebody, but now
                  I see I should have been more specific."     - Lily Tomlin
Newsgroups: rec.food.cooking
From: blaisec@sr.hp.com (Blaise Cirelli)
Subject: Re: Worst food?
Date: Mon, 25 Jan 1993 19:37:09 GMT
Organization: HP Sonoma County (SRSD/MWTD/MID)
X-Newsreader: TIN [version 1.1.9 PL6]


When I was a kid, my parents (both Italian) prepared what they claimed
was a traditional Italian Chrismas eve dinner. It was

 _ Fried smelts (this is fish that other people use for bait. Most
		 fish won't eat it either).

 - Bacala (dried ling cod) that tasted like the smell of decayed horsemeat.

 - Plain polenta mush. ( I still marvel that people like this stuff)

 My sister and I would try to eat elsewhere or grab a hamburger.
From: aad@siemens.com (Anthony A. Datri)
Newsgroups: rec.food.cooking
Subject: Re: Keeping lettuce fresh
Date: 23 Jan 93 06:02:28 GMT
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ

>the first time). Putting in a tupperware container with a lid would 
>be just as good I guess.

Tupperware at one time made an explicit lettuce container.  The bottom
had a sort of spike (I think it was removable) on which one would impale the
head, and the top had a dome in the middle.



-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Help -- Chorizo!
Organization: Lockheed Missiles and Space Co.
Date: Tue, 26 Jan 93 17:58:36 GMT

In article <1993Jan25.075310.63152@cc.usu.edu> stanh@cc.usu.edu writes:
>In article <C1An9r.ApF@coral.cs.unm.edu>, sgupta@coral.cs.unm.edu (Sarang Gupta) writes:
>> I recently bought some "chorizo", which, to me, looked like a packet of 
>> small, dark hot dogs.  [except the ingredients are *really* strange].  I
>> figured I would just zap them in the microwave for 2-3 minutes and chow
>> down... BIG MISTAKE! The chorizo "exploded" a lot quicker than hot dogs do,
>> and it gave off a ton of orange grease.... When I finished "cooking" it, it
>> had the consistency of weak peanut butter (it became watery)-- I liked the
>> taste (I ate a little bit for taste only), but the texture was too gooey..
>> 
>> My question is: What is the correct way to prepare chorizo? 
>> 
>> 
>Well the  best way I know of is to remove the skin and fry it up, add
>some eggs, scramble.  In any case I wouldn't nuke any meat.  If you
>want it whole ... grill it, fry it, steam it ... shoot the microwave.
>                       

as Larry said, fry it up & add eggs & voila: chorizo con huevos!
serve with flour tortillas and salsa - great breakfast anytime of
the day!

also, chorizo is great in chili


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: bamorrow@magnus.acs.ohio-state.edu (Bruce A Morrow)
Subject: REQUEST: Apache Nation recipies
Summary:  Request Indian recipies
Organization: The Ohio State University
Date: Wed, 27 Jan 1993 19:31:38 GMT

Some of the kids from church are going to the Apache Indian Nation this
summer.  I thought that I'd like to have them over for a dinner.  However,
since I do not have American Indian Blood, but a sincere desire to try
some recipe(ies) (and learn more about the culture as well), I thought to ask
here.    I do enjoy reading this net, and I've enjoyed trying some of its
suggestions.  AND yes, I am a man who really enjoys cooking.   However, I enjoy
eating gramma's home cooked meals best.
THANKS,   BRUCE A. MORROW    bamorrow@magnus.acs.ohio-state.edu
Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: Help -- Chorizo!
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 26 Jan 93 15:44:39 CST

It seems to me that Chorizo in Spain and Chorizo in Mexico arn't always
the same thing.

One thing I loved to do with Chorizo (in Spain).  I would saute some onions,
and slice up some chorizo and green peppers (they looked more like poblanos
than bells, but no hint of heat) and throw all that into a pot of boiling
white beans with some spices and salt etc.  Takes me back.  


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.



Newsgroups: rec.food.cooking
From: jmemon@shearson.com (Janine Memon)
Subject: Re: REQUEST: Baked Grapefruit
Organization: Lehman Brothers, NY
Date: Thu, 21 Jan 1993 17:35:04 GMT

In article <C0wpy4.HGI@mentor.cc.purdue.edu> hrubin@pop.stat.purdue.edu (Herman Rubin) writes:
>In article <C0unst.4ov@mentor.cc.purdue.edu> hrubin@pop.stat.purdue.edu (Herman Rubin) writes:
>>In article <1993Jan14.055941.14088@galileo.cc.rochester.edu> MPRK@db1.cc.rochester.edu (MARGARET R. PARKER) writes:
>
>>>My boyfriend would love me to make baked grapefruit (We had it at a B&B
>>>in Scottsdale). I have over 150 cookbooks, and not one has a recipe!
>
>>>Please, if anyone has a recipe, could you please post or e-mail? It would
>>>make both my boyfriend and myself very happy.
>>>many thanks,
>
>>Are you sure it was not broiled grapefruit?  I would think that the
>>same could be done with baking, although the sugar would not carmelize.
>
>In response to email, I am following up on the net.  I did find a 
>broiled grapefruit recipe in _Joy of Cooking_.  Also, I tried 
>microwaving a grapefruit half this morning with nothing added, and
>I found it quite good.  An appropriate time would be 1.5 to 2 minutes
>for a large half grapefruit.
>-- 
>Herman Rubin, Dept. of Statistics, Purdue Univ., West Lafayette IN47907-1399
>Phone: (317)494-6054
>hrubin@snap.stat.purdue.edu (Internet, bitnet)  
>{purdue,pur-ee}!snap.stat!hrubin(UUCP)

When I was younger, my mom would make a baked grapefruit as an appetizer to 
some Holiday dinners. If I remember correctly, all she did was place them on 
a baking sheet, half wrapped in aluminum with some cinnamon sprinkled on top.
I didn't like grapefruits at the time but they smelled pretty good. Make sure 
they are baked until slightly brown at the top.


					Janine



--
Janine N. Memon				| All views expressed here are my own  
Lehman Bros, Inc.			| and should not be confused with those 
Amex Tower, World Financial Center	| of my employer.
New York, N.Y.				| email address jmemon@shearson.com
Newsgroups: rec.food.cooking
From: elpysh@nuscc.nus.sg (Yeoh Saw Heng (Ms))
Subject: Request: Home-made Sausage Meat
Organization: National University of Singapore
X-Newsreader: Tin 1.1 PL4
Date: Tue, 26 Jan 1993 03:10:12 GMT


Dear Readers,

Can anyone suggest a recipe for sausage meat? I can't use beef in it - my
mother cannot eat it for religious reasons and I would like to make
something she could also enjoy. I used to be able to buy sausage meat
(yes, to make Scotch Eggs!) but it doesn't seem to available anymore.

Dried herbs are available but I don't know what to use and in what quantities.

Thanks in advance,

Ysh
From: lvisco@carson.u.washington.edu (Lydia Visco)
Newsgroups: rec.food.cooking
Subject: Re: Signature salads
Date: 23 Jan 1993 00:17:23 GMT
Organization: University of Washington, Seattle
NNTP-Posting-Host: carson.u.washington.edu

Here's one that is a family favorite:

Grapefruit and Pear Salad

one grapefruit, sectioned
one pear, sliced (with skin or without)
a few very thin slices of a bermuda onion
red or green leaf lettuce
fresh lemon juice and oil vinaigrette
salt & pepper

   ___
  (^.^)
    ~

Lydia
Newsgroups: rec.food.cooking
From: amjewe01@ulkyvx.louisville.edu
Subject: Re: Camp Cooking
Date: Fri, 22 Jan 1993 20:50:06 GMT
Organization: University of Louisville

In article <1993Jan20.161356.9396@llyene.jpl.nasa.gov>, julie@eddie.jpl.nasa.gov (Julie Kangas) writes:
> 
> Does anyone have tips/hints/recipes/book references for
> camp cooking?  I've done a lot of 2 to 4 day camping
> trips, but we usually take everything we need already
> prepared and just re-heat.  What I'm looking for are 
> things to do for a one to 2 week trip where only the basic 
> ingredients will be there.  
> 
> Thanks,
> 
> Julie
> DISCLAIMER:  All opinions here belong to my cat and no one else

There is a book out that has recipes and suggestions on how to cook good
food from scratch when camping.  It has many ideas on how best to carry the
ingredients and recipes on the trail.  I'm not sure of the name, but I think
it's something like "the Backpacker's guide to good cooking" and all I remember
about the author is that it is a 'she'.  Go to your local bookstore and look
through the cookbooks for a biege book with green writing, paperback, and
about 9" X 9".  E-mail me with reminders and I'll look up the title and author
for you.

Rec.backcountry also has some good ideas sometimes.

anna 

Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony A. Datri)
Subject: Re: How do I make white sugar into brown?
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Sat, 23 Jan 1993 06:05:42 GMT

>The first step in making processed sugar from cane results in a brown, large
>crystal sugar (the size of rock salt) that is the color of crown [brown?]
>sugar but not in the small particles we are used to.

That's the way I've always understood it.  Mom would have dad buy boxed "light
brown sugar" for certain recipes.  You can often find raw (brown) sugar in
health-food type stores under the name "succanat".

-- 

======================================================================8--<
From: ballt@ucs.orst.edu (Teresa Ball)
Newsgroups: rec.food.cooking
Subject: Re: Drive-In food ( was: New thread, Diner food)
Date: 27 Jan 93 21:05:46 GMT
Organization: University Computing Services - OSU
NNTP-Posting-Host: ucs.orst.edu

I don't know about foods, but the one thing from drive-ins that I
really miss is the old A&W root beer.  Oh, I know, you can get A&W
root beer still.  But they changed the recipe a few years back (when
then sold the recipe for bottling), and it just doesn't taste the
same anymore.

Anybody esle.  Something you can still get, but can't get the same as
it used to be or as you remember it?

Terry
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Newsgroups: rec.food.cooking
Subject: Re: Looking for alcohol substitutions
Date: 26 Jan 1993 21:11:31 GMT
Organization: Stanford Univ. Earth Sciences
NNTP-Posting-Host: pangea.stanford.edu

In article <1993Jan26.181007.15109@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>In article <1993Jan25.144415.69779@ns1.cc.lehigh.edu> lm03@ns1.cc.lehigh.edu (LINDA E. MUCKEY) writes:
>>There was a good-sounding crock pot chicken recipe posted a couple screens
>>back.  However, it calls for sherry.  And in my house (for personal reasons)
>>alcohol is outlawed.
>>
>>As not using alcohol bars me from using some great-sounding recipes, does
>>anyone have a list of substitutions?  If not, just a sub for sherry would work
>>for now.  Any help is appreciated.
>>
>
>yes:
>
>- use   cooking sherry   you can find it in most grocery stores -
>	it has no alcohol

NO, no no!  Standard cooking sherry has plenty of alcohol in it.  The
reason it can be sold to under-agers is that it has SALT added.  There may
be specialty non-alcohol sherries, but these are not cooking sherries.

Most good cookbooks advise against cooking sherry, since by adding the
stuff, you lose control over the salt quantity in your dish.

Also, not all of the alcohol evaporates in the cooking process. I had
a Harvest Tart over the holidays that knocked my socks off, and it was
baked after the addition of (2/3 cup) Grand Marnier.

Dawn

Newsgroups: rec.food.cooking
From: jrm@uhura.neoucom.edu (Janet R. Morgan)
Subject: Re: New thread, Diner food
Organization: Northeastern Ohio Universities College of Medicine
Date: Wed, 27 Jan 1993 19:10:30 GMT

My favorite diner food comes from a restaurant in Breezewood,
PA.  Its a truck stop where several routes merge together and
is busy night and day.  I like the barbecued ham sandwich,
cole slaw and chocolate malted!  

This is probably a favorite because it is the first meal on
vacation, headed from Ohio to North Carolina!  And it means
the drive is 1/3 over!!
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Cholestrol content of Ghee
Date: 26 Jan 93 22:42:59 GMT
Organization: NYU Stern School of Business

In article <DLB.93Jan26121255@fanny.wash.inmet.com> dlb@fanny.wash.inmet.com (David Barton) writes:

>    ............ Ghee is made by
>clarifying the butter with spices.

If I may indulge in some ethnic nit-picking.....

Ghee is traditionally made by simply heating the butter to clarify it. It
is not usual to add any spices at all. Regrettably, you cannot buy decent
ghee in the US. In fact, even in India the mass market stuff, made in
industrial processes, does not come close to the stuff people make at
home.

- Shankar
Newsgroups: rec.food.cooking
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA
Distribution: usa
Date: Thu, 21 Jan 1993 20:43:07 GMT

In a recent rec.food.cooking article, Jason C. Austin  wrote:
>
>	A family member (names omitted to protect the innocent) made a
>first attempt at one of my favorites, banana bread.  All the
>ingredients were mashed up, measured, mixed in, and mounded into two
>loaf pans.  Actually, it wasn't quite all the ingredients; no flour
>touched the bowl that day.  My first clue that something was wrong
>came when I peeked in the oven after a half hour of baking and noticed
>the bread was boiling.  That day marked the world's first banana
>brick.

This reminds me of an incident in a house where I was visiting. One
of the residents decided to make banane bread, but she didn't have
much experience with spices, so when she saw "1/2 tsp cloves", she
took a 1/2 tsp spoon and filled it to overflowing with *whole* cloves
and dumped them in. 

Very strange result. The last I heard (ten years after the event), this
person will neither bake nor eat banana bread.

Marcy

-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sqwest.wimsey.bc.ca (preferred) or marcy@sq.com
From: fristrup@hplred.HPL.HP.COM (Jenny Fristrup)
Date: Sat, 23 Jan 1993 01:37:41 GMT
Subject: RECIPE: Focaccia (Italian Flat Bread)
Organization: Hewlett-Packard Laboratories, Palo Alto, CA
Newsgroups: rec.food.cooking


	This recipe is my adaptation of the Focaccia recipe
	found in The Greens by Deborah Madison.  It is quick
	and easy to start with but I make it even quicker and
	easier by using a food processor.

	FOCACCIA (Italian Flat Bread)

	1 pkt. dbl action dry yeast     1) Place yeast and water in processor
	1 c. very warm water               with dough blade (plastic one).
	3 T. extra virgin olive oil     2) Give yeast a chance to dissolve,
	pinch of sugar                     add next three ingredients and
	1 t. salt                          pulse a time or two to mix.
	2 1/2 c. flour                  3) Add half the flour and mix until
	                                   blended.
	                                4) Add remaining flour, mixing until
	                                   thoroughly blended.
	                                5) Try to take the dough out and see
	                                   if it forms a nice elastic ball.
	                                   If it doesn't, add small amounts of
	                                   flour as needed to do so.  It
	                                   should be moist but not sticky.
	                                6) Place dough in an oiled bowl turn-
	                                   ing once to oil bread.  Wrap bowl
	                                   in a towel.
	                                7) Preheat oven to 450F, place
	                                   wrapped bowl near the warmth and
	                                   wait at least an hour.
	                                8) Dump dough on baking sheet and
	                                   flatten to the shape of a 12 inch
	                                   round.
	                                9) Brush with olive oil, sprinkle with
                                           salt and desired herbs (dill works
	                                   well, so does none).
	Note:                          10) Cut round in half then make 1 inch
	                                   cuts perpendicular to original cut
	If you wait after shaping          so you end up which half size
	and before baking, bread           strips.
	will rise again and become     11) Bake at 450F for 8-12 minutes,
	even better.  It's not             depending on your oven.  Should be
	necessary though.                  golden brown.

	Enjoy!

	Jenny Fristrup
	fristrup@hplred.hpl.hp.com
From: sph0301@utsph.sph.uth.tmc.edu
Newsgroups: rec.food.cooking
Subject: Re: Is the spaghetti done? (was Re: Men who can cook...)
Summary: 4 ways to test spaghetti for doneness
Keywords: spaghetti, done
Date: 27 Jan 1993 15:19:49 GMT
Organization: Univ. of Texas School of Public Health

In article <9124@news.duke.edu> jhv@acpub.duke.edu (Joseph Vilas) writes:
>In article <1k454hINNo9i@charnel.ecst.csuchico.edu>,
>mpeter@OAVAX.CSUCHICO.EDU writes:
>
>>My husbands mother used to test her spaghetti for doneness by
>>throwing a strand on the ceiling and seeing how long it stuck. I
>>would think, if it stuck at all, it was too done. Has anybody else
>>heard of this?  

Oh yes... only I use the wall instead of the ceiling.  Years ago when 
I was young and poor I lived in a small apartment with a free-standing 
stove - there was a space of a couple inches between the stove and the 
wall.  By the time I moved there was a fairly large pile of undercooked 
spaghetti behind the stove... 

kate
Newsgroups: rec.food.cooking