HDTenEightyP/NetNews huggingface dataset:
From: auerbach@ncsu.edu (David D Auerbach)
Subject: Re: Free Range Turkeys
Organization: North Carolina State University
Date: Fri, 13 Nov 1992 12:48:02 GMT

sparrow@deeptht.armory.com (Pasty White) writes:

>In article <1992Nov10.165350.5580@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>>In article <1992Nov09.195836.7274@deeptht.armory.com> sparrow@deeptht.armory.com (Pasty White) writes:
>>>I'd like to buy a free range bird this year, and have some questions
>>>about it:  Do they differ noticeably from the grocery store turkeys
>>>once they are dead and cooked and ready to be eaten?  Do they tend to
>(...)>>   
>>don't know about the difference between 'free range' and the regular
>>old toms you can get at the store - but one year my sister-in-law
>>insisted on having an organically raised turkey - she paid 'through the
>>nose' for it and the taste, etc wan no different from regular old tom
>>
>>
>Free range/free roaming turkeys are those who have had a more pleasant life
>before they were killed, allowed to run around and such.  They are more
>expensive than grocery store turkeys, but if I'm eating something that 
>hasn't suffered quite so much just so we can have turkey at Thanksgiving,
>then it's worth it.  I don't expect it to taste a whole lot different/better
>than the factory raised ones, just not worse.     
>  
>BTW, am I the only one who buys only hens?  The toms are supposed to be
>tougher...
>   
Every year a grocery store down here in Durham gets fresh free range turkeys
and capons for Thanksgiving and Christmas.  They are significantly better
tasting than the commercial product probably for a number of reasons.
First of all, diet makes a difference to flavor. Second they are fresher
by days to over a week than commercial turkeys, not having been "chill-packed"
(a euphemism for just about frozen, but legally called fresh).  
By the way, capons, if available fresh, are a wonderful bird. To my taste
they are much much better than turkeys and I often use them (they are
smaller, so if you have a large crowd you might need two).  
By the way2, free-range chickens can be bad or good--we don't have much
practice in  the US with them.  I've had some wonderfully tasty free-range 
chickens; a lot depends on the breed, the feed and the processing. 
Typical US commercial chickens, the factory farmed stuff, are so tasteless
and cotton woolly that I have basically given up on them.
______
                                              David D. Auerbach
Master-Alias: David_Auerbach@ncsu.edu         Box 8103
Actual Address: auerbach@unity.ncsu.edu       NCSU
local address: auerbach                       Raleigh, NC  27695-8103
__so-called because of his name
From: amo@cbnews.cb.att.com (arlene.m.osborne)
Newsgroups: rec.food.cooking
Subject: Re: Mrs. Fields Cookbook
Summary: book clubs
Date: 10 Nov 92 18:50:48 GMT
Distribution: usa
Organization: AT&T

In article <1689B9532.M17059T@MBVM.Mitre.Org>, maura@mitre.org writes:
> For all you fellow chocolate lovers .......
>  
> Mrs. Fields Cookie Book
> Post Office Box 410827
> Kansas City, MO  64179-0831
> or 1-800-432-8118
>  
> Price $13.95 + $2.00 (per book) shipping & handling fee
> check or charge, no cash.
> Checks - made payable to "Time-Life Books"
  

The cook book clubs (QPBC, Cooking & Crafts Club, etc) have
it at $10.99 plus shipping & handling which rounds out to
around $13.13.  Softcover.  I bought mine through the clubs.
Arlene Osborne
Newsgroups: rec.food.cooking
Subject: Re: MARMITE - yeast extract: what do I d
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 10 Nov 92 03:58:05 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: peter@taronga.com (Peter da Silva)
>(and Marmite is just Vegemite by another manufacturer) and those

WRONG! Marmite and Vegemite are totally different.....Vegemite is a 
milder flavour and imho much nicer than Marmite! In fact I believe that 
they are both made by the same company here in NZ although I stand to 
be corrected on that.

Newsgroups: rec.food.cooking
From: jefft@athena.mit.edu (Jeff Tang)
Subject: Re: holiday cookies
Organization: Massachusetts Institute of Technology
Date: Tue, 10 Nov 1992 01:43:26 GMT

In article <1992Nov9.154829.7522@cbnews.cb.att.com> msm@cbnews.cb.att.com (melanie.s.maher) writes:


   For great cookie recipes, get Mrs. Field's Cookie book....a hundred

Uh....  How much did you pay for this? 

:)


--
Jeff Tang
jefft@athena.mit.edu
VSANNICE
Newsgroups: rec.food.cooking
Subject: Re: WANTED: Cauliflower Recipes
From: VSANNICE@weizmann.weizmann.ac.il (Annice Grinberg)
Date: Sun, 8 Nov 1992 08:11:14 GMT
Organization: Weizmann Institute of Science

In article <Nov.5.23.19.20.1992.9595@cadenza.rutgers.edu>
masticol@cadenza.rutgers.edu (Steve Masticola) writes:

>
>Can someone suggest a recipe for creamed cauliflower, or soup, or a
>casserole? Or maybe cauliflower Napoleons? Cauliflower ice cream on
>cauliflower pound cake, with a dry cauliflower sherry?
>
                    CAULIFLOWER CASSEROLE

 1 head cauliflower (or 2 pkg. frozen)
 3 T mayonnaise (regular or low-fat, NOT fat-free)
 3 T dry onion soup mix
 3 eggs, beaten
 wheat germ
 grated Parmesan cheese (optional)

Cook cauliflower till barely tender.  Chop coarsely (easy in a food
processor).  Add mayo, soup mix, and eggs.  Sprinkle wheat germ in
the bottom of a greased baking dish.  Add cauliflower mixture.
Sprinkle wheat germ (and grated Parmesan) on top. Bake at 350F for
about 40 minutes, or until crisp on top.

NOTE:  This is also excellent made with broccoli, or even frozen
mixed veggies.

Annice
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: pizza dough on the grill
Organization: Indiana University
Date: Thu, 12 Nov 1992 11:49:33 GMT

jern@visual1.jhuapl.edu (Bob Jernigan) writes:
>I saw a TV show Sat. nite about restaurants and there is a restaurant
>in New Eng that features pizza cooked on a grill.  Don't ask, I don't
>know the name. 

It's Al Forno in Providence, and is quite famous for its grilled
pizzas.  I drove out there last summer to try one, it was worth the
drive.  Light and crunchy, but not much like the kind of pizza New
Yorkers eat.  Alas, after six other food stops that afternoon, I was
unable to try the made-to-order desserts.  I hope to get out there for
a full meal in the spring.

Al Forno grills its dough without a tray or foil or any such
silliness, then flips it over, tops it, and grills it for a few
minutes longer.  The "grill marks" are on the topped side.  Good
stuff, the recipes are in their book _Cucina Simpatica_.  Yum yum.
-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
From: emmorey@flash.ATC.Olivetti.Com (Daniel Emmorey)
Newsgroups: rec.food.cooking
Subject: Re: Bread Makers
Date: 7 Nov 92 01:13:24 GMT
Distribution: na

In article <1992Nov6.170034.1@stsci.edu>, morrissey@stsci.edu writes:
> In article <1992Nov6.191031.13312@ast.saic.com>, hyler@ast.saic.com (Buffy Hyler) writes:
> > Buffy Hyler (hyler@ast.saic.com)
> > SAIC, Campus Point
> > San Diego, California
> 
> Is there a number that can be called to request their catalog?
> 
> Janet Morrissey
> "Mostly Harmless"







Yes, DAK is = 1-800-888-7808

Dan Emmorey
Cupertino, Cal
VSANNICE
Newsgroups: rec.food.cooking
Subject: Re: Apple Sauce
From: VSANNICE@weizmann.weizmann.ac.il (Annice Grinberg)
Date: Wed, 11 Nov 1992 15:18:53 GMT
Organization: Weizmann Institute of Science

In article <1992Nov6.160746.18758@pbs.org>
mpax@pbs.org (Cool Bean) writes:

>
>Can apple sauce be used as a substitute for butter or margarine also?
>Of course, I mean in baking. Has anyone ever tried it? Just curious.
>
>mep
>--
>**This is not cultural.
>
I tried it in my brownie recipe which calls for a cup of margarine
(quite a bit, no?), and the brownies were great--a little softer than
usual, but very moist and fudgy.

Annice
Newsgroups: rec.food.cooking
From: hawley@adobe.com (Steve Hawley)
Subject: Re: pickling spice recipe
Organization: Adobe Systems Incorporated
Date: Thu, 5 Nov 1992 18:02:55 GMT

In article <4097@bcstec.ca.boeing.com> ackerman@bcstec.ca.boeing.com (Ron Ackermann) writes:
>PICKLING SPICE
>
>From Rose Dosti's Culinary SOS column, (Tacoma, WA) Morning News Tribune
>
>4 Cinnamon sticks
>1 (1-inch) piece ginger root, peeled and chopped
            ^^^^^^^^^^^^^^^^^

Thanks for the info - this could prove useful in the future, HOWEVER,
fresh ginger root contains a fair amount of water and may cause problems
in storage as the water could cause the other spices to rot.  This is
not a happy consequence for 2-3 CUPS of spices.  Since for pickling,
you use about 2 teaspoons per quart jar of pickled vegetables, that
amounts to... lessee... 32-48 tablespoons od spice which is 96-144 teaspoons
which adds up to enough for 48-72 QUARTS of pickles or 12-18 GALLONS
of pickles, or enough to overflow your typical fishtank.  This is far
more than the typical family could use before it went bad.

For another comparison, I usually put up about 6 or seven cases of 8 oz
jars of jam/jelly/syrups a year which is more than enough for my wife and
I, and as gifts for all our relatives around the holidays.  This adds up
to about 5 gallons over the span of 5 or 6 months.

It might behoove the reader to cut the recipe down by at least 4, and to
chop the ginger and dry it first.

Steve Hawley
hawley@adobe.com
-- 
"Did you know that a cow was *MURDERED* to make that jacket?"
"Yes.    I didn't think there were any witnesses, so I guess I'll have to kill
 you too." -Jake Johansen
Newsgroups: rec.food.cooking
From: jpenovic@wizard.Berkeley.EDU (Jan Penovich)
Subject: Re: REQUEST: Stuffing Recipes
Reply-To: jpenovic@1.com
Organization: Encore Computer Corp., Fort Lauderdale FL
Date: Thu, 12 Nov 1992 19:59:04 GMT

In article <1992Nov09.195308.7199@deeptht.armory.com>,
sparrow@deeptht.armory.com (Pasty White) writes:
> I thought I might consider trying something a little different for
> turkey stuffing this year, although nothing especially "weird".  I
> usually start with the cubes of bread in the bag or might dry and cut
> the bread myself.  I'm interested in trying a really good cornbread
> stuffing (although I'm game for white bread recipes, too), maybe
> something with sausage and/or nuts...
>    
  I know this recipe sounds weird, but it tastes great.  I got
  it from a friend's mother.  I sometimes change the amounts
  of the ingrediants depending on mood or if a want more of
  particular flavor.

The recipe states that it is for a 12-16 lb bird.
I filled a 13 lb turkey and had plenty left over to cook in
the oven.

Stuffing recipe

1 small box each of rice Krispies, corn flakes, ritz crackers (I
use the low salt r. crackers)
3 med onions chopped
2 large carrots
3 stalk celery
1 large apple, peeled and grated

2 eggs
pepper, garlic

Saute onions, diced celery.  In a big pot, add corn flakes, r. krispies,
and crumbled r. crackers.  Mix in sauted onions and celery.

Shred carrots and add to pot.  Add pepper, garlic.  Beat eggs
and a little water and put into pot.  Add grated apple. Put in
bird and enjoy.

hope you like it.


********************************************************************
TTFN,    ___           *   jpenovic@encore.com
      / /   /  /\   /  *   jpenovic@gould.UUCP
     / /___/  /  \ /   *   {allegra,ucf-cs}!uflorida!gould!jpenovic
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                       *   Encore Computer Corp., Ft. Lauderdale, FL
*********************************************************************

Newsgroups: rec.food.cooking
From: cwechter@cyclone.mitre.org (Christine G. Wechter)
Subject: Re: Holiday gifts from the kitchen
Organization: Mitre Corporation, McLean, VA
Date: Fri, 6 Nov 1992 21:14:49 GMT


Wow, it is almost that time of year!  I like to give food gifts too
(although I don't like to get them 'cuz I end up *eating* them).  Last
year I made peanut butter chocolate swirl cookies and decorated cutout
cookies from Mom's recipe.  

My roommate always makes peanut butter cups -- they're out of this world --
and packages them in custom boxes she gets from Miles Kimball or one of those
catalogs.  The boxes are decorated to look like Christmas packages -- white with
a red ribbon -- and are printed with a custom tag, something like "From Peggy's
Christmas Kitchen".  She fills each box with some peanut butter cups (the boxes
aren't that big, maybe 7" x 4" x 1" and then has the boxes shrinkwrapped.  

She also bakes a few kinds of cookies, too, so you can see why I don't need
food gifts, with all this sampling and recipe testing going on!

I'll post the recipes next week and would love to hear everyone's ideas!
Newsgroups: rec.food.cooking
Subject: Milo - does anyone know about this?
From: Dion_Murphy@kcbbs.gen.nz (Dion Murphy)
Date: 14 Nov 92 02:10:58 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

Milo is also popular here in New Zealand. Often advertised as a tonic 
healthy drink for young kids to help them grow into great sporting giants
From: jdc5@gargoyle.uchicago.edu (Jonathan Cohen)
Newsgroups: rec.food.cooking
Subject: Re: Corian
Date: 6 Nov 92 21:56:51 GMT
Article-I.D.: midway.1992Nov6.215651.20647
Organization: Department of Computer Science, University of Chicago

In article <1992Nov5.221525.25040@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>Does anyone with a Corian counter top have anything they can tell me
>about it good or bad.  We are about to renovate the kitchen :)
>-- 

The house I grew up in had all corian counters, but the apartments
I've been living in for the past few years have never been so nice.

As far as I'm concerned, corian is a great material for kitchen
counters.  It's resistant to heat, stains, and general abuse.  You can
sand it down if anything does marr the surface, but this is 
unlikely.  It's easy to clean---just a pass of the sponge does the
trick. 

On the downside, it's rather expensive (still not as bad as granite or
any other comparably hard surface).
Also, when I was fifteen I dropped a heavy knife, point down, onto the
surface, and made a bit of a gash. However, if the counter had been
ceramic, it would have cracked. Furthermore, we didn't have stained
grout all over the place.

In summary, I recommend corian as a counter surface to anyone.

-- 
University of Chicago                             phone: (312) 702 4718
                                                  email: jdc5@cs.uchicago.edu
From: dlou@sdcc3.ucsd.edu (Dennis Lou)
Newsgroups: rec.food.cooking
Subject: My DAK Breadmaker arrived!
Date: 10 Nov 92 16:38:41 GMT
Article-I.D.: sdcc12.40831
Organization: University of California, San Diego


.... but the fact that it arrived isn't the reason I am posting.
Apparently, they gave me the new Turbo Baker IV instead of the machine
I ordered.  Now I wish I ordered the $129 unit instead of the Turbo II
I could have saved myself an extra $20.

Here's an excerpt of the letter I got...

      "...And now I'm thrilled to tell you we've succeeded beyond our wildest
   dreams.  After months of long, agonizing work, we've created a brand
   new breadmaker specially designed for baking REAL 100% whole-grain
   flours!
   
   "I call it the Turbo Baker IV.  And, it will debut in my Early Winter
   catalog.

                      _But,_you_get_it_first!_

   "Why?  Well, we had a ton of orders for the original breadmaker.  And,
   the manufacturer couldn't keep up with the demand.  He told me he
   wouldn't be able to fill your order for a few months.
   
   "I didn't want you to have to wait that long to enjoy fresh-baked
   bread.  So, I've authorized DAK's shipping department to send you the
   new, improved Turbo Baker IV at absolutely no extra cost.
   
   "The Turbo Baker IV does everything the original DAK breadmaker does.
   But, it has two new settings specifically for baking whole-wheat and
   oat-bran breadas.  _So,_it_bakes_fresh,_100%_whole-grain_breads_that_
   _rise_higher_and_taste_even_better._
   
   ...
   
   ..."Plus, your Turbo Baker IV has a 2-pound rating, so making hearty,
   "feed-the-whole-family" loaves is a smap.  In fact, I've made
   whole-grain breads that weigh as much as 5 pounds.
   
   ...
   
   "P.P.S.  The new improved Turbo Baker IV will debut in my Early Winter
   catalog at $169.90.  But, I'm sending it to you for the exact same
   price as the breadmaker you originally ordered.  _You_get_the_latest_
   _advance_in_bread-making_at_no_extra_cost._
-- 
Dennis Lou             || "But Yossarian, what if everyone thought that way?"
dlou@ucsd.edu          || "Then I'd be crazy to think any other way!"
[backbone]!ucsd!dlou   |+====================================================
dlou@ucsd.BITNET       |Steve Jobs and Steve Wozniak went to my high school.
From: shedevil@vix.com (Anne P. Mitchell JD)
Newsgroups: rec.food.cooking
Subject: Re: Bread machines
Date: 12 Nov 1992 08:46:58 -0800
Organization: Knapp & Viola, Attys., San Mateo, CA
NNTP-Posting-Host: gw.home.vix.com

In a recent missive kiran@bronze.ucs.indiana.edu (Kiran Wagle) tells us:
*
*>You can also set the timer for the time you want the bread
*>to be done, so you can go out, or go to bed, or do whatever.
*
*Now this part is neat.  

Not only neat, but for some of us key, and fantastic.  I just bought a
slightly used bread machine from someone [it's a Maxim, has anybody
ever heard of that??]

We got it the night before last, and yesterday morning we awoke to
fresh hot raisin/cinnamon bread, and this morning we awoke to a fresh
hot basic white bread.  *Nothing* beats waking up to the smell of
fresh baked bread and fresh ground coffee...wowee!

This all may sound like a luxury, but it's not...it seems I may have
finally hit on a way to ensure my teenager eats breakfast!...she can
just grab a big hunk of hot fresh bread, and eat it on the way to
school [hey, it's better than *no* breakfast!]


-- 
   LOOKING FOR:  David Widdicombe, Hobson Woodward, Lorna Taylor & JJ Lancey
I am: Anne Mitchell, mom, & founder of the Fathers' Rights & Equality Exchange
Ask me about FREE!  FREE files available via anonymous ftp 128.45.1.1; dir /pub
          sex is a misdemeanor - the more I miss, the meaner I get.
Newsgroups: rec.food.cooking
From: sse@wind.bellcore.com (Samuel S Epstein)
Subject: seek mail order kitchen stuff source
Reply-To: sse@wind.bellcore.com (Samuel S Epstein)
Organization: Bellcore, Morristown, NJ
Distribution: usa
Date: Tue, 10 Nov 92 22:43:42 GMT


I need kitchen stuff like eating utensils and dishes for microwave
cooking. I know brands and models that are acceptable to me (Oneida,
Corning). I'd prefer not to pay inflated prices, I'd prefer to avoid
the hassle of watching for sales, and I'd prefer to avoid the hassle
of driving to stores and checking out their stock.

Is there a reliable mail order source with good stock that has
reasonable prices all the time?

Please send me copies of responses by e-mail.
Newsgroups: rec.food.cooking
Subject: Re: MARMITE
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Wed, 11 Nov 1992 09:44:24 GMT
Organization: Actrix Information Exchange

In article <1992Nov9.180100.1144@blaze.cs.jhu.edu> julia@fido.cs.jhu.edu (Julia Kim) writes:> 
> 
> p, how one should spread it ever so thinly on fresh bread or toast,  I gave it another try.  (No mold had grown in the jar, amazing!?)  It was delicious!
> 
> Some questions:  Does Marmite need to be refrigerated?  How long does it usually keep?
> 
> By the way, my German Shepherd also loves Marmite.  I'm afraid to give her too much because of all the salt.
> 
> Thanks for re-introducing me to Marmite.  I haven't seen Vegemite in the U.S.; I'll have to keep an eye out for it.


I shop in a large supermarket with a big turnover of stock and I
checked the *Best before* date on the Vegemite.  They seem to put on a
date a year after manufacture.

We keep our Vegemite and Marmite in the pantry, not in the fridge.  No
problems.  Vegemite is a good keeper.  Real old Marmite can taste a
bit bleh.  In fact we just chucked out a fairly ancient jar of the
stuff dating back 3 or so years.  It was OK to eat until I bought the
new jar of Vegemite (as in *it was an emergency* :-) )
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: rec.food.cooking
Subject: MARMITE
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 12 Nov 92 01:52:07 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: julia@fido.cs.jhu.edu (Julia Kim)
>Some questions:  Does Marmite need to be refrigerated?  How long
>does it usuall

No it doesn't need to be refrigerated and it will last just about forever!
Make that 'it doesn't need refrigerating if you live in NZ', I'm not 
sure about it if you live somewhere that is very hot.
PS JUlia, do you think you could set your editor to an 80 column line 
please, I missed half of your message because the lines went off my 
screen!

Newsgroups: rec.food.cooking
From: charleen@ADS.COM (Charleen Bunjiovianna)
Subject: Re: Holiday gifts from the kitchen
Organization: The Original Estrogen-Crazed Lust Bunnies
Date: Fri, 6 Nov 1992 23:16:39 GMT

In article <1992Nov6.220653.6760@microunity.com> suzanne@microunity.com (Suzanne Chesson) writes:
>How far in advance can I start baking and freezing holiday 
>cookies without having them lose flavor/appearance/texture features?
>I'd like to load balance this labor over the next 2.5 months...but 
>not if the cookies are crappy by mid-Dec.  I like to make an assortment
>to package up and hand out as gifts.  Any advice appreciated.

I don't want to discourage you (and I'm probably just doing something
wrong), but I've gotten very poor results, even over the short term,
from freezing most of the cookies I make.  I try to freeze them in
airtight containers, knowing how freezers dry out food, but it doesn't
seem to matter; when thawed they're dry and crumbly whereas they were
rich and moist when they went in.  So I'll be interested in what the
collective wisdom has to say.

I get around this by doing a day's worth of baking when I need cookies
to take to a party or give away or whatever.  I made five different batches
in less than 3 hours one evening, but I had a helper.  I keep meaning to
get another metal bowl for my KitchenAid; it would certainly come in handy
for cookie marathons.

Charleen

--
I have a daughter who goes to SMU.  She could've gone to UCLA here in
California, but it's one more letter she'd have to remember.
                    -- Shecky Greene
Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Need 454 Muffin list again, please!
Organization: University of Colorado, Boulder
Date: Mon, 9 Nov 1992 16:05:59 GMT

Could someone repost or e-mail me the 454 Muffins list?  I read it, and it 
mysteriously disappeared from my local group after I did so, BEFORE I had a 
chance to copy it or figure out which ones I absolutely had to ask for!  Waaah!

Thanks muchly

Kellie M-S 
internet::matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
From: staffan@ca.serum.kodak.com (Kenneth Staffan (x37507))
Subject: Re: How do you dry peppers? Is that how you make chili powder?
Organization: Clinical Products Division, Eastman Kodak Company
Distribution: na
Date: Mon, 9 Nov 1992 19:30:26 GMT

In article <1992Nov9.182001.18389@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>In article <1992Nov9.000139.23522@athena.cs.uga.edu> millia@athena.cs.uga.edu (David W. Millians) writes:
>>
>>I have the last Anaheim green chiles of the season in, and there is no way
>>that I can use them all before they go bad. I was wondering, therefore, if
>>anybody knew how to dry them, so I could grind them up into powder.
>>
>[...]
>2) you could also cut them into strips, or dice them, or leave semi whole 
>   cut tops off, slit down one side and remove seeds) put them on a cookie 
>   sheet and bake in a slow (200) oven till dried out

But don't forget that a lot of the hotness and the flavor are in the seeds...
Newsgroups: rec.food.cooking,rec.food.veg