HDTenEightyP/NetNews huggingface dataset:
From: rperkins@astro.as.arizona.edu (Rachel J. Perkins)
Newsgroups: rec.food.cooking
Subject: Re: Request: Cheese Fondue (NOT Swiss!)
Date: 14 Oct 92 23:11:34 GMT
Organization: University of Arizona, Tucson, AZ

In article <1992Oct14.210353.9498@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:

>there's a place, The Lowell Inn, in Stillwater, MN, on the MN WI border,
>that has a restaurant called the Matterhorn Room - there is no menu -
>you sit down and are served a glass of sherry (aperitif)
>then, escargot in garlic butter with a great dark bread on the side
>     and your first bottle of white wine
>then, a fresh salad with four different dressings that include one
>     with goat cheese, and your second bottle of white wine
>while you're eating your salad, the waiter brings a fondue pot with oil
>     in it and lights it, after you finish your salad, you're served
>a plate with assorted condiments on it and a plate of bite-sized pieces
>     of beef for fonduing <sp?> - and a bottle of red wine
>when you are finished with the beef fondue, you are served green grapes
>     in sour cream and, if you prefer, a sprinkling of brown sugar, along
>     with a pot of great coffee......
>

oh my GOD! i almost...well, you know. i must visit this place. how much does 
this palatal debauchery cost?  i'm salivating. must get some beef and wine
into me, pronto.

excuse the outburst, that just sounded beyond incredibly yummy.

--
		-just give me what for,
	rachel perkins =  rperkins@astro.as.arizona.edu
      "Chastity..the most unnatural of all the sexual perversions...."
					-Aldous Huxley
From: rperkins@astro.as.arizona.edu (Rachel J. Perkins)
Newsgroups: rec.food.cooking
Subject: Re: Request: Cheese Fondue (NOT Swiss!)
Date: 14 Oct 92 17:34:45 GMT
Organization: University of Arizona, Tucson, AZ

In article <41320013@hpcvra.cv.hp.com> anne@hpcvra.cv.hp.com (Anne Shatrau) writes:
>
>My response really isn't about fondues, but rather about that word
>"Raclette".
>
>
>If anyone knows anything about raclettes (or whatever else the thing might
>be called),  I'd love to hear from you.  Especially if you can tell me where
>to find one!
>

i have had the luck to have spent ~8 years of my early life in a small town
near geneva called meyrin. and my parents still posess the raclette 'grill'
that they bought way back when. i think i might steal it from them.
it's similar to a fondue set up, except that it has four little square (about
4" by 4") recesses in the top for the four little non-stick pans to go.
what we did was slice similar sized pieces of cheese very thinly and cook
them in the little pans. then we ate them poured over baked potatoes. i seem
to remember pieces of ham being involved, but not on the grill. the only
thing that got cooked right then was the cheese. 

hmm. i imagine you could do this with a small thin skillet (nonstick). i'll
keep a lookout for the actual thing though, and post if i find one (other 
than my parents' ;-)


--
		-just give me what for,
	rachel perkins =  rperkins@astro.as.arizona.edu
      "Chastity..the most unnatural of all the sexual perversions...."
					-Aldous Huxley
From: lalford@fsu1.cc.fsu.edu (LYNN ALFORD)
Newsgroups: rec.food.cooking
Subject: Re: Best Thai cookbook
Date: 14 Oct 92 14:03:55 GMT
Reply-To: lalford@fsu1.cc.fsu.edu
Distribution: na
Organization: Florida State University

In article <Bw2v85.CH1@usenet.ucs.indiana.edu>, kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes...
>lalford@fsu1.cc.fsu.edu (LYNN ALFORD) writes:
> 
>>While I am in the states, I thought that I would buy a couple of cookbooks.
>I can think of at least three dozen you _must_ have....

Entirely possible. but I must pass on buying 3 dozen bookbooks at once.  
With any luck, I do have some of the 'necessary' ones. :-)

>So you can take a few other things home with you, like _Back to Square
>One_ by Joyce Goldstein and _China Moon Cooking_ by Barbara Tropp, to
>name a couple of new books I'm _very_ curious about...

Can anyone tell me anything about these books?

So far, I have bought The Well-Filled Tortilla Cookbook and The Great 
Italian Cookbook (compiled by the Italian Academy of Cookery.)  The 
tortilla cookbook (by Victoria Wise and Susanna Hoffman) has a really great 
variety of things to put in your basic tortilla.  My favorite so far 
(though I haven't tried much from the book yet) is the black bean filling.

The Italian cookbook was bought at a warehouse booksale for $15 and looks 
pretty good.  Lots of easy to make stuff, along with the more complex 
recipes.  How to make pasta of various types.  It looks good, but I haven't 
had the opportunity to try this one out, yet.

>PS my limited experience with _Chef Paul Prudhomme's Seasoned America_
>suggests that it is not worth taking home with you (where is home anyway?)

While originally from the US, I have been living for the past few years in 
Townsville, Queensland, Australia.  I have posted recipes/cookbook reviews 
before under cplma@marlin.jcu.edu.au.

Lynn
Newsgroups: rec.food.cooking
Subject: Re: 'Fridge recommendations
From: gary@cdthq.UUCP (Gary Heston)
Date: Tue, 06 Oct 92 19:33:48 CDT
Organization: Garys' Home for Obsolete Computers

cwechter@cyclone.mitre.org (Christine G. Wechter) writes:
> 
> I've never purchased a refrigerator, but heard a report
> on NPR about (guess what) refrigerators.  The report said
> that American-made refrigerators were of excellent quality.
> The ones without automatic ice-makers were nearly trouble-free,
> but the ones with ice-makers had a lot of problems. I think
> they said that a lot of manufacturers/retailers will fix
> icemaker problems for free since they happen to so many
> of the machines (of course the people I know who have them
> don't have problems -- this is just what the report said). 
> 

Just make sure if you get one with an icemaker, it's independent
of the rest of the refrigerators' function. I have a Kennmore
about 14 years old, that started freezing up about a year ago.
The icemaker had stopped-working--but the icemaker also has the
defrost timer built into it! Not only that, but if I pull the
icemaker out, *nothing runs*! To top things off, replacement
icemakers are not available for that model; only gear kits 
that must be installed via a service call (since you can't just
drop the icemaker off for a few days). I'm doing manual defrost
every 2-4 weeks. One of these days I'll come up with a jumper
to fit the connector, and let the compressor work while it's
being repaired (which the appliance guy said was possible, since 
it's a purely mechanical timer) in the shop. 

So... If you look at one with an icemaker, ask the salesman to
unlpug it and prove the compressor still runs. I noticed the 
next day, before anything went bad.

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: s91001ra@sfc.keio.ac.jp (Rie Aizawa)
Subject: sandwiches
Organization: Keio University Shonan Fujisawa Campus.
Distribution: rec
Date: Mon, 12 Oct 1992 10:31:06 GMT

To all, 

Hello.  I am wondering what would you put in your sandwiches for your lunch.

I take sandwiches for lunch everyday and I would like to try new sandwiches

for a change.

Thanks.

----------
Rie Aizawa s91001ra@sfc.keio.ac.jp
Keio University - Policy Management

Newsgroups: rec.food.cooking
From: belas@comb1.comb.umd.edu (BOB AT COMB)
Subject: Fat-free Pumpkin/Squash Bread
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Maryland, Center of Marine Biotechnology
Date: Fri, 9 Oct 1992 13:00:00 GMT


	Since my post yesterday, several people have asked for my recipe for
fat-free, cholesterol free pumpkin/squash bread.  I have to start by saying
that I have only modified the recipe, having originally been posted to the
EAT-L list on internet.  Nonetheless, its a fairly simple bread to make and
although it contains calories, they aren't from fat (which should help some
of us with guilty consciences).  Please bear in mind that the amount of
flour depend on how much moisture is in both the prunes and the squash
so adjust as necessary.  The batter should be thick but pourable.


		Fat- Cholesterol-Free Pumpkin/Squash Bread

	1 container Egg-beater no-cholesterol egg substitute
		    (= 4 eggs), beaten until foamy
	1.5 cups    Prune mash (see below)
	1.5 tsp     Baking soda
	0.75 tsp    Baking powder
	1 Tbsp      Vanilla
	1 cup       Sugar (may require slightly less)
	3.5 cups    Flour (may require slightly more if very moist)
	1 tsp       Salt (can be eliminated)
	1 Tbsp      Cinnamon
	2 cups      Squash or pumpkin mash (see below)
	

	Mix all ingredients in order given on medium speed or electric
	mixer (do not over mix).  Pour batter into two 9x5 loaf pans, filling
	each with half of the mixture.  (You may have to lightly oil the pans,
	although I find this bread comes out of the nonstick pans without oil).
	Bake at 350 for 65-75 minutes.  Test with tootpick before removing the
	bread, time does vary depending on moisture.  Let stand 10 minutes 
	then turn out to cool.  Keeps for two weeks if wrapped and 
	refrigerated and freezes for at least four months.



	Prune mash-

	Simply take a pyrex measuring cup and lightly pack pitted prunes to
	the 1.5 cup mark.  Add water to just cover prunes.  Place in micro-
	wave and heat water until just boiling.  Remove and let sit for 10-
	15 minutes.  Blend to a puree with hand blender, food processor, etc.
	Use in recipe.


	Squash mash-

	If you want a real simple way to work with the squash try this.  Take
	any squash, clean the outside with water, and poke holes with knife
	on each side.  Set the squash in a baking pan and place into a 350
	oven for 60-90 minutes, depending on the size of the squash.  Test
	for doneness by poking the squash with a wood mixing spoon. If the 
	surface indents easily, the squash is done.  Remove from the oven and
	while still hot slice the squash in half.  Allow to cool slightly,
	then scoop out and discard the seeds.  Scoop out the squash and mash.
	Use in recipe.

		"Ignorance is a
		 voluntary misfortune."
		  -- Nicholas Ling
		
		Bob (Belas@comb3.comb.umd.edu)
From: nebbe@disuns2.epfl.ch (Robb Nebbe)
Newsgroups: rec.food.cooking
Subject: Re: Request: Cheese Fondue (NOT Swiss!)
Date: 13 Oct 92 11:36:04 GMT
Organization: Ecole Polytechnique Federale de Lausanne

Now a fondue needs swiss cheese, but not the tasteless icky processed thing you buy in supermarkets under the name swisscheese. To make fondue you have to find real swiss cheese: gruyere emmentaler raclette...real cheese has a name, describing it's region of origin or it's type...There's the same difference between swisscheese and real cheese as between fresh orange juice and orange koolaid...
If you cannot find cheese that has a name in your supermarket try to find one of those little grocery-stores that sell european things..I used to find good cheese at a local italian store and  a cheese-store in a mall (chicago area)..It's expensive! but it's tastier (you might find it too strong tasting..)
From: eddie@railnet.nshore.ORG (Eddie Van Huffel)
Newsgroups: rec.food.cooking
Subject: Re: Wanted:  French Onion Soup Recipie
Date: 15 Oct 92 14:36:14 GMT
Organization: Railnet BBS +1 216 786 0476

slqy8@cc.usu.edu (The Blizzard) writes:

> -- 
> Hi all!
> 	I've finally come out of drooling over all of the great recipies
> that I read here, and would like to make a request.  Does anyone out there
> have a good recipie for French Onion Soup??  I was at a local restaurant
> this past weekend, and the soup of the day was the above mentioned one.  I
> decided to try it, and fell in love with it!  I simply must have the recipie!
> Can anyone help me?  Thanks tons!  I will summarize and post to the net.
> Rick
> 
> -----------------------------------------------------------------------------
> Rick C. Larkin              *    "Did I do that?....  I didn't know that THAT
> "The Blizzard"              *        would happen!..."
> Systems Analyst/Programmer  *
> Internet:  SLQY8@CC.USU.EDU   -or-   Rick@sec.cee.usu.edu
> Bitnet:    SLQY8@USU.BITNET *
> =============================================================================


This is one I have been making for years, and it is simple, yet delicious.

I take a few onions, and slice them and put them into a soup pot with a 
little oil or butter, and cook them until medium to dark yellow.  I also add 
a little garlic powder, but not enough to really notice it.  When it is 
finished to this point, I add Campbells Consomme to the soup and simmer it 
for about 1/2 to 1 hour.  While the simmering is going on, I skillet toast 
croutons in butter and garlic to float on the soup.  Finally I grate the 
cheese.  When the soup is finished, put the croutons on it, cover it with 
cheese, and then brown it in the broiler, long enough to melt the cheese.

ENJOY!!!!



--
eddie@railnet.nshore.ORG (Eddie Van Huffel)
Railnet BBS +1 216 786 0476
From: tdlg9831@uxa.cso.uiuc.edu (Tracey Dianne Layng)
Newsgroups: rec.food.cooking
Subject: almond flavoring
Date: 11 Oct 92 14:44:29 GMT
Organization: University of Illinois at Urbana

I need to know if anyone would know of a TOTALLY artificial almond flavoring.
I love almonds, but nuts cause me to have migraines so I can't even use almond
extract.  However, I saw in the store the other day "imitation maple flavoring"
and I was wondering if there was some "imitation almond flavoring?" 

An ex-almond junkie

Trace
UIUC
From: parr@acs.ucalgary.ca (Charles Parr)
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
Date: 13 Oct 92 21:18:22 GMT
Organization: The University of Calgary, Alberta

Home Made Soup
Baking Powder Biscuits
Beer, or Milk

Sigh!

Regards, Charles
-- 
Within the span of the last few weeks I have heard elements of
separate threads which, in that they have been conjoined in time,
struck together to form a new chord within my hollow and echoing
gourd. --Unknown net.person
From: devoy@vixvax.mgi.com
Newsgroups: rec.food.cooking
Subject: Re: Seasame [sp] Chicken
Date: 13 Oct 92 05:51:23 GMT
Organization: Management Graphics, Inc.

In article <1992Oct12.200859.10072@sbcs.sunysb.edu>, ejohnfel@libws4.ic.sunysb.edu writes:
> Hi all,
> 
> 	I am desparate to get a hold of a recipe for Seasame Chicken!
> I just adore it, but I can't seem to find any recipes for it. Can anyone
> help me?
> 
> 	By the way, if anyone else is interested, I would cheerfully accept
> recipes for any type of Chinese dish, so send along **YOUR** favorite dish!
> 
Eric, 
	Here is a reprise of one posted some time ago...
-Dave Devoy
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From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: Eggs in Fridge or Room Temperature?
Date: 7 Oct 92 13:50:19 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <q0Z9RB3w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:
>nall@sun8.scri.fsu.edu (John Nall) writes:
>
>> Egg tip, by the way:  To crack an egg without breaking the yolk,
>> pop it with a sharp, heavy knife.  Not hard -  just enough to
>> break the shell and make a crack though both the shell and the
>> membrane.  Then insert thumbs in the crack and gently pull the
>> egg open.
>
>Knife? What for? I use a fork; just whack it with the side near 

  Well, sure, I'm easy to get along with. :-)  You can also do
  it with a fork, a paint scraper, one of the things which fill
  the space for a board which you don't have in your PC, the
  sharp edge of a stapler, a tin can with the top removed, or
  probably any one of an infinite number of things which have
  sharp edges.  The key to it all is the wrist action.....

John


--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, Florida
From: brenda@ssc-vax.boeing.com (Brenda L Aldridge)
Newsgroups: rec.food.cooking
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Date: 8 Oct 92 19:40:16 GMT
Reply-To: brenda@ssc-bee.UUCP (Brenda L Aldridge)
Organization: Boeing Aerospace & Electronics



Having been to Europe recently, I can give an answer based on my
experiences there.  Cafe au lait in France was served with a pitcher
of strong coffee, and a pitcher of hot milk.  The customer could
determine how much coffee, milk, etc.  to use.  Caffe latte in Italy
was similar to here in Seattle, one shot of espresso with a cup of
steamed milk.  The coffee in a cafe au lait was strong, but not espresso.
Who knows however, what each local espresso joint here serves?  probably
bset to ask them.

Seattle, being the current queen of yuppie espresso in the US, has
many different types of espresso available, from Starbucks to the automatic
espresso generated from machines now available at 7-11 and McDonalds.
The quality and type of espresso available varies from place to place, along
with the lingo.  Anybody for a double tall skinny latte?  (A 12 oz latte with
2 shots of espresso and nonfat milk).

Newsgroups: rec.food.cooking
From: rkoo1@napier.uwaterloo.ca (zero)
Subject: Wanted: Recipes for Beef Stew.
Originator: rkoo1@napier.uwaterloo.ca
Organization: University of Waterloo
Date: Tue, 13 Oct 1992 23:38:38 GMT


Hi! I was wondering if any of you great cooks out there could post or email
your own personal recipes for beef stew. I am looking for any good variations
that you think is good.

Thanks for any replies!

Raymond Koo
3N Computer Science
University of Waterloo,
Waterloo, Ont.
Canada


Newsgroups: rec.food.cooking
From: rich@theophilus.msfc.nasa.gov (Rich Krum)
Subject: Re: Halloween Party Recipes
Reply-To: rich@theophilus.msfc.nasa.gov
Organization: Boeing Computer Support Services
Date: Wed, 7 Oct 1992 20:50:44 GMT

Make a polluted jello aquarium, with blue or other color jello.

Use gummy worms, chocolate pudding, and other (edible) yukkies
for decoration.  Add a few very clean (big enough to not swallow) items
like tin cans, rocks, bottles, etc.

(Well, it would be gross to an environmentally conscious group----)

--rich
---
----------------------------------------------------------------------------
"My opinions are my own, and my employer (Boeing Computer Support Services)
 denies any responsibility for me, all opinions in general, and anything 
 I may say, do, or be otherwise associated with outside of work for them.
 -- Use at your own risk, your mileage may vary, no news is good news."

 E-MAIL REPLY TO:  rich@troll1.msfc.nasa.gov     PLEASE KEEP IT "G" RATED
----------------------------------------------------------------------------
From: morrissey@stsci.edu
Newsgroups: rec.food.cooking
Subject: REQUEST: Carrot Soup
Date: 15 Oct 92 17:19:08 GMT
Distribution: na
Organization: Space Telescope Science Institute


	A few years ago a friend of mine had a buffet dinner parties
at which he served (among many other wonderful and tasty things) an
incredible carrot soup.  I believe the base was chicken stock.  He
has since lost the recipe.  Does anyone have one?  With cold weather
just about here, I have been craving this soup.

Thanks!
Janet Morrissey
Newsgroups: rec.food.cooking
From: morrissey@scivax.stsci.edu
Subject: Re: REQUEST: Rice Pudding
Organization: Space Telescope Science Institute
Distribution: world,na
Date: Sun, 11 Oct 1992 14:56:41 GMT

In article <1992Sep30.005252.149@physc1.byu.edu>, collierm@physc1.byu.edu writes:
> Does anybody out there have a recipe for rice pudding?
> I would appreciate any postings.  Thanks

This is an old recipe that my grandma used.  I don't know where it came from
originally.

1/2 cup uncooked rice			1/2 tsp cinnamon
4 cups milk				1/4 tsp nutmeg
1/2 tsp salt				1/2 cup raisins 
1/2 cup sugar

Rinse rice and add milk, salt, and sugar: pour into greased baking dish.
Bake in slow oven (300) i hour, stiring several times.  Add cinnamon, nutmeg, 
and raisins; continue baking 2 to 2 1/2 hours.

Now I know that this is time consuming and there are a lot of quicker ways
to make rice pudding, but none of them taset this good.
From: C11815@maccvm.corp.mot.com (Josette Giacobbi)
Subject: Re: Meatloaf Recipes
Organization: Motorola
Date: 16 Oct 1992 09:31:56 CDT

: kent@lightnin.Columbia.NCR.COM (Kent Richardson)
   WRITES:
I have a meatloaf recipe that I have used in the past, but I would like to try
some different variations. I'm sure lots of you out there have different ways
of making meatloaf. Please email or post. If I get many I will post a summary
of them. Thanks in advance !!!!!!!!


------
Ken, a friend once made hardboiled eggs, removed the shells, and wrapped
the meatloaf mixture around them and then cooked as usual.  It was very
unusual when cut and was very good.

Josette at Motorola, Columbia, SC
From: $stephan@sasb (Stephan Fassmann, Software)
Newsgroups: rec.food.cooking
Subject: Re: nutella
Date: 16 Oct 92 03:25:09 GMT
Article-I.D.: sasb.$stephan.237.0
Distribution: usa
Organization: BYU


>In article <1992Oct13.230751.24216@ncar.ucar.edu>, ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:

My two most favorite sandwiches are made with nutella, as follows:
The Light:
nutella and cream chesse. (I had this yesterday and it is fun)

The Dangerous:
nutella, marshmellow creame, peanut butter, and rasberry jam.
(only once a year though)
This is a lot of fun, I can get it at Pace and the University Bookstore.

_____________________________________________________________________
|Stephan Fassmann  Internet: $stephan@sasb.byu.edu  GEnie: S.FASSMANN
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
|The Random Acts of Kindness will Continue until Morale Deteriorates|
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.cooking
Subject: Re: provenance of Frangos
Keywords: chocolate, yummy, chicago, seattle
Date: 7 Oct 92 21:58:27 GMT
Distribution: na
Organization: Yet Another Graphics Project, Bellevue, WA

In article <Bvqnrq.Grt@usenet.ucs.indiana.edu> kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:
>I've always associated those Frango chocolates with Marshall Field's
>in Chicago, but now I hear rumors they originated in Seattle.  
>
>Does anyone have a definitive answer to this mystery?
>
I'm not 100% sure, but I think Frederick & Nelson, a venerable Seattle
department store that unfortunately went out of business a few months ago,
originated Frangos many years ago.  Marshall Field's bought them out a
few years back, but I think they might have bought the right to use the
Frangos name prior to buying Frederick's.  (This is all coming from that
dim part of accumulated memories over the years, please correct me someone
if I'm way off base). I have heard that the Marshall Fields version of
Frangos were not identical in taste to the Frederick version.  

Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das 
    "organic is close to godliness, but like godliness, can have
     drawbacks like the busload of nuns that were wiped out by a
     run-away truck full of organic produce." - Suzanne McCaffrey
From: mmr@cs.rit.edu (Margaret M Reek)
Newsgroups: rec.food.cooking
Subject: Re: Soup
Keywords: fast, easy, low-fat
Date: 15 Oct 92 20:35:52 GMT
Organization: Rochester Institute of Technology, Rochester, NY

To make fast soups and stews, you might want to consider getting a
modest sized pressure cooker.  Last night I got home, and made a
venison stew, starting from frozen venison in just an hour.  It was
delicious!  Usually stews are something you have to cook forever too,
but this was flavorful and tender.  Granted I "cheated" and defrosted
the meat in the microwave while I went out into the garden to pick the
potatoes and other veggies to go in it.  A 6 quarter stainless model
is a nice size for this kind of activity.

I also discovered that the best potatoes to use in stews are the
fingerling type.  They don't fall all apart when you cook them.

Margaret
-- 
Margaret Reek, Rochester Institute of Technology, Rochester NY 14623-0887
Internet:  mmr@cs.rit.edu	(716) 475-6181 	Fax (716) 475-7100
Bitnet: mmrics@ritvax
UUCP:	   {decvax,harvard,ames,rutgers}!rochester!rit!mmr