HDTenEightyP/NetNews huggingface dataset:
From: savoia@sw.stratus.com (Rick Savoia)
Newsgroups: rec.food.cooking
Subject: Re: Couples Cooking Together..
Date: 12 Jan 1993 21:31:50 GMT
Organization: Stratus Computer, Inc.
Distribution: world
NNTP-Posting-Host: watts.sqa.stratus.com

In article <WVOSS.125.0@novell.com>, WVOSS@novell.com (Wes Voss) writes:
> >My greatest fantasy in life is to find a man who can cook!
> >One who is willing to stand in the kitchen by my side
> >sharing food secrets with me, cutting, chopping, and 
> >stirring in perfect harmony with me.  Alas, I have not
> >yet found such a man.  


We aren't that hard to find!  :)  My girlfriend loves it when
I cook for her!  I love it when she cooks for me.  When she 
gets stressed, she likes to cook.  When I get stressed, I like to 
eat.  What an arrangement!

> My wife and I can't *cook* together, although we like working in the kitchen 
> together. She preps, and I cook. My father was a cook (nothing fancy) and I 
> grew up working in the family bakery, and her cooking habits drive me nuts. 
> The cardinal rule in our kitchens were "Clean as you go.". You empty a box 
> or a can, you throw it away then. Only handle things once. My wife can't do 
> that, for some reason. Everything gets stacked on the counter till after we 
> eat, and then there's a big production to clean the kitchen again. 

We are just the opposite but we've sort of gotten around it.  The big
problem is getting in each others way.  I'll be moving towards the 
stove with something, she'll get in the way and it's all of a sudden "Get
out of my kitchen!".  Vice versa for when we are at her place.  
> 
>Part of the problem is that we are in an apartment and don't have a full 
>size kitchen, so we are always walking all over each other when we both are 
>cooking. 


I think what works best for us is assigned jobs.  I start
to prep, then I cook, she finishes prep and cleans, I finish
cooking, and then we eat and both of us clean!  I love 
cooking together (when we can manage it!) because even after
all this time, we still manage to trade ideas and opinions.
I think I like cooking alone even better though.  That way
I get to feel like I'm making something special for her.
And then she gets to clean. :)

-- 
==========================================================
Rick Savoia                     | "I'm just very selective
savoia@watts.sqa.stratus.com    | about the reality 
Rick_Savoia@vos.stratus.com     | I accept" - Calvin
==========================================================
From: lvisco@carson.u.washington.edu (Lydia Visco)
Newsgroups: rec.food.cooking
Subject: refried beans (again)
Date: 11 Jan 1993 23:47:46 GMT
Organization: University of Washington, Seattle
Distribution: world
NNTP-Posting-Host: carson.u.washington.edu

Well, what can I say, I'm new, and I'm still trying to understand how
Internet works, so please bear with me while I attempt to post -AGAIN-!

Can refried beans be frozen?  I can never finish a can of the stuff before
it goes bad.
Newsgroups: rec.food.cooking
From: AWP00JTF@UNCCVM.UNCC.EDU
Subject: Re: Call for Discussion: rec.food.breadmachines
Organization: UNC Charlotte
Date: Tue, 5 Jan 1993 13:25:09 GMT

In article <72862@cup.portal.com>
Renee@cup.portal.com (Renee Linda Roberts) writes:
 
I suggest that a
>I suggest that a new newsgroup be proposed:
>        rec.food.breadmachines
 
Yes, Yes, Yes!!!!!!!! - Judy Freed (awp00jtf@unccvm)
Newsgroups: rec.food.cooking
From: WVOSS@novell.com (Wes Voss)
Subject: Re: Ronco Dehydrators, was: Wanted Dehydrator Recipes
Keywords: dehydrators ronco
Organization: Novell, Inc.
Date: Sun, 10 Jan 1993 03:32:29 GMT

In article <1993Jan8.223745.14711@cuuxb.att.com> jim@cuuxb.att.com (~XT6561210~Jim Davis~C24~H18~7221~) writes:
>From: jim@cuuxb.att.com (~XT6561210~Jim Davis~C24~H18~7221~)
>Subject: Ronco Dehydrators, was: Wanted Dehydrator Recipes
>Keywords:  dehydrators ronco
>Date: Fri, 8 Jan 1993 22:37:45 GMT
>
>Speaking of Ronco Dehydrators. Has Anyone else ordered one from them recently?
>
>I ordered one the week after thankgsgiving through their 1-800 number. The
>lady said normal delivery was 4-6 weeks, but for an extra $5 they would
>guarantee 2 week delivery. I opted for the extra $$ as it was a present for
>my wife.
>
>Well Christmas has come and gone, and still no dehydrator. I called the 
>1-800 number several times, but all they do is take the orders. They gave
>me the number of the Ronco Customer Service Dept in California (not a toll
>free number). I have tried calling several times a day for the last couple
>of weeks, and get the busy signal everytime.
>
>So far nothing has shown up on my charge card, or I would really be irate
>and calling the better business people or states attorneys office or somebody.
>
>Has anyone else ever dealt with these people or have any other numbers to
>call?
>
>	1-800-241-8300 	orders
>	  818-706-1806	customer DIS-service
>
>
>-- 
>Jim Davis
>AT&T/NCR Systems Support Services - Lisle, Ill
>att!cuuxb!jim or attmail!jamesd
>708-810-7221


I know my neighbor ordered one around THANKSGVING and just got it a few days 
ago. FWIW.
Wes

--------------------------------------------------
Wes Voss
Internet: wvoss@novell.com
Standard Disclaimer: Yeah, these are my opinions,
and no one elses... You know the rest...
--------------------------------------------------
Newsgroups: rec.food.cooking
From: alekz@welchgate.welch.jhu.edu (Alekz Vermont)
Subject: Re: Garlic Storage/Use
Organization: Johns Hopkins Univ. Welch Medical Library
Date: Wed, 6 Jan 1993 16:33:47 GMT


i think that someone meant to post this, but accidently sent it to me
instead... forgive the extra headers...

> Date: Wed, 6 Jan 93 11:09:38 -0500
> To: alekz@welchgate.welch.jhu.edu
> Subject: Re: Garlic Storage/Use
> Organization: Massachusetts Institute of Technology
> 
> Speaking of garlic, my officemate has a Tupperware bowl in which
> someone made some salsa that was rather heavy on the stuff. Now the
> bowl has a permanent garlic smell despite several scrubbings and
> trips through the dishwasher. I suggested soaking in lemon juice;
> anyone know how to get the garlic smell out of a plastic bowl?

BTW, i'm not sure--perhaps vinegar?  (works for coffee pots)
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Breadmachines....Purchasing Advice
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Sat, 9 Jan 1993 21:43:03 GMT

>	My husband has decided to buy me a breadmachine but I'm not
>sure which is the best type to get.

CR did a report on a couple of models a couple of years ago, with mixed
results and believability.

I have one of the DAK ones.  DAK sells returned items at sharp discounts,
although this isn't well known.  I got my machine from them for something
like $89.  I couldn't figure out why it was returned, actually -- it looks
and works fine.  Of course, you're flooded with DAK hype, but the machine's
worked fine for me.  The loaves are cylindrical.

I can dig up the phone number if anyone's interested.
-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: toker@marvin.technion.ac.il (The Toker)
Subject: Drink Making Guide needed.
Organization: Heart of Gold Institute
Date: Sun, 10 Jan 1993 14:01:02 GMT

Ive been accepted to work at a high class place.  One of the criteria for
the job was how good i made drinks.  Would anyone happen to have a manual 
of sorts typed up already or could type/scan one in for me.
I need basic techniques, and Howto stuff...

I would appreciate greatly references to books that could help, which i hope
i will be able to obtain here in Israel.

Thanks to you all.
Toke on, Toker.
From: mpeter@OAVAX.CSUCHICO.EDU (Margot Peter)
Newsgroups: rec.food.cooking
Subject: Nets' Funniest Kitchen Disasters
Date: 7 Jan 93 22:45:55 GMT
Reply-To: mpeter@OAVAX.CSUCHICO.EDU
Organization: California State University, Chico
NNTP-Posting-Host: oavax.csuchico.edu

Mom was visiting and in charge of the pies for Thanksgiving one year. She put
the pumpkin pie on a counter to cool and went back to the oven to get the
apple. Well this counter just happened to be the one I fed my cat on to keep
his food safe from the dogs. You guessed it. The cat jumps right into the
pumpkin pie. He jumped "all four legs" at least three feet in the air and with
a yowl that would curdle mayonnaise. This so startled Mom she dropped the hot
apple pie breaking the pyrex dish. Well, the apple was a total loss, but we cut
around the paw prints and devoured the other. "Pussyfoot Pie" is now a
tradition, although we don't use a real cat for the decorative effect.
Margot
p.s. We found the cat to be unharmed, but I can't say as much for Mom.
Newsgroups: rec.food.cooking
From: patti@hosehead.intel.com (Patti Beadles)
Subject: Re:  Bacon Drippings - Storage Life?
Originator: patti@hosehead
Organization: Intel Corporation, Hillsboro, OR
Date: Fri, 8 Jan 1993 00:25:54 GMT

All this talk of bacon grease has reminded me of something my mother
did when I was very young.  She kept a jar of bacon grease in the
refrigerator, and added to it whenever she cooked bacon.

One day she took the jar out of the 'fridge, took the lid off, and
(holding the jar in her hand) poured the hot bacon grease into it.
I don't quite remember the details of the next part, but it involved
shattering glass and a trip to the emergency room to deal with the
burns.
-- 
Patti Beadles  503/696-4358 | I don't speak for Intel, nor vice-versa.
   patti@hosehead.intel.com |
   75555.767@compuserve.com | If it wasn't for the last minute,
or just yell, "Hey, Patti!" |             I'd never get anything done!
Newsgroups: rec.food.cooking
From: isr@rodan.acs.syr.edu (Michael S. Schechter - ISR group account)
Subject: Re: Chipotle peppers
Organization: Syracuse University, Syracuse, NY
Date: Tue, 12 Jan 93 12:31:31 EST

In article <1993Jan11.192625.10770@netcom.com> upstill@netcom.com (Steve Upstill) writes:
>I assume you bought the dried variety. When you buy them canned, when 
>they're packed in tomato sauce, you can puree them with a little oil
>and make the ultimate in hot sauce. I assume you could soak the dried

Here's an interesting thing to do with the canned ones:

Buy or make some frozen "swedish" meatballs.
toss 20 into a skillet with 1/8" of hot oil.
fry for a few minutes till unfrozen.
drain oil out, Add 5 or 6 chipotles, and maybe 6 oz
of spaghetti sauce. simmer until all is heated up.

Very fast, tastes wonderful try it with mahed or baked potatoes.
Important to use 'swedish' meatballs and 'spaghetti' sauce as
it's the blending of 3 tastes  that's great here.
Newsgroups: rec.food.cooking
Subject: Re: Frying tofu
From: gary@cdthq.UUCP (Gary Heston)
Date: Thu, 07 Jan 93 19:34:40 CST
Organization: Garys' Home for Obsolete Computers

cgk@n.tam.uiuc.edu (Chris Kocher) writes:

> 
> 	I've been trying to make stir-fry dishes in my wok, and I'm having a
> great deal of difficulty getting my tofu to cook properly.  I buy extra
> firm tofu, cut it into thin slices (about 1/8 in. wide), and fry it in 
> some oil or oil and soy sauce.  I can't get the stuff to turn a nice
> golden brown color like I get it in restaurants.  I've tried a lot of
> oil, like deep-frying, and a little oil, like sauteing.  The lesser
> amount of oil on high heat seems to work the best, but it's not what I
> want. Does anyone else have experience to share?

Are you squeezing the tofu first, to get the excess water out? It's
supposed to make it firmer, and the lower water content would help
it fry better. Most recomendations I've seen involve setting the 
tofu on a plate, turning another plate upside-down on it, and setting
a weight (bowl of water, for example; nothing too big) on top for
30 minutes or so.

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: Re: Salsa vs. Picante Sauce
Summary: Commercial 
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Date: Wed, 6 Jan 93 16:42:29 GMT

In article <1993Jan5.230712.11119@siemens.com> aad@siemens.com (Anthony Datri) writes:
>
>"Made by folks down in San Antonio where they know how picante sauce
> should taste.  This other stuff's made in New York City."
>
>"NEW YORK CITY!!!!"
>
>"That really chaps my hide."
>
>
>TV commercials were so much more fun in Texas.
>-- 
>
>======================================================================8--<

 The funniest one of these is when he says:

 "NEW YORK CITY"

 "Get a rope"

 Doris

Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Braun hand blender
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Fri, 8 Jan 1993 22:36:18 GMT

>I came across an infomercial for the Braun hand blender the other day. The
>woman doing the demonstration was using it for making everything from batter
>to soup to milkshakes. If I remember correctly, she said it could be used 
>instead of a mixer. It even had an accessory for chopping vegies.

>Does anyone have any experience with this thing?

Yeah, I've got one.

>Is it is good as it seemed?

Nope.  If it's the same one that I've got, the instructions explicitly warn you
to not run it for more than a *minute* at a time.  I've also found it to be
pretty weak, and mine came with no chopping accessory.  I got mine to make
coconut milk, and even that's a pain.  I'd recommend a normal blender instead.
-- 

======================================================================8--<
From: jheath@CERIS.Purdue.EDU (Jim Heath)
Newsgroups: rec.food.cooking
Subject: Re: Call for Discussion: rec.food.breadmachines
Date: 7 Jan 93 14:19:28 GMT
Organization: Center for Environmental and Regulatory Information Systems, Purdue University

> In article <72862@cup.portal.com> Renee@cup.portal.com (Renee Linda Roberts) writes:
>>Since the untimely demise of the breadmachine mailing at the beginning of
>>December, the >600 members of this list need a new home. I suggest that a
>>new newsgroup be proposed:
>>	rec.food.breadmachines
>>
>>This would enable us to converse on our many recipes, comments, what-machine-
>>is-better-than-the-others, problems, etc.
>>
>>Please, please, please! Give this consideration!
>>
>>Thanks for your time and bandwidth.
>>
>>Renee Roberts
>>
>>p.s. Please reply here and not to my mailbox. It is already strained from
>>all my pre-Xmas mail that I haven't had a chance to read yet!

Sounds good to me!
-- 
"Land of song, said the warrior bard,           Jim Heath
Though all the world betrays thee.
One sword, at least, thy rights shall guard, (The Minstrel Boy)
One faithful harp will praise thee."         (Thomas Moore)
Newsgroups: rec.food.cooking
From: patth@panix.com (Patt Bromberger)
Subject: Re: Call for Discussion: rec.food.breadmachines
Followup-To: rec.food.cooking
Organization: Panix Public Access Internet & Unix, NYC
Distribution: world 
Date: Tue, 5 Jan 1993 15:23:03 GMT

[deleted] 

Add my vote - YES - for the creation of

	rec.food.breadmachines



-- 
Patricia Ann Bromberger                            patth@panix.com
P.O.Box 273 - Island Station
New York, NY 10044 USA
From: carrot@bear.stonemarche.org (Little red-headed girl)
Newsgroups: rec.food.cooking
Subject: Re: Requesting Healthy Cake Recipe
Distribution: world
Date: 10 Jan 93 21:18:34 EST

This is from my mother-in-law, who hasn't been able to eat fat or salt
since before my husband was born, and disapproves of sugar.

Eggless Applesauce Cake

1 3/4 c flour
1 1/4 ts baking soda
1 ts cinnamon
1/2 ts nutmeg
1/4 ts cloves
1/2 c raisins or cranberries
1/2 c oil
1/2 c dark brown sugar
1 c applesauce

Stir together flour, baking soda, and spices. Add fruit. Mix in oil,
sugar, and applesauce. Bake in a greased 8 or 9 inch square pan at 350 F
for 35-40 minutes.

Enjoy!

Rachel
--
+--------------------------+----------------------------------------------+
|	carrot		   |	carrot@bear.stonemarche.org               |
+--------------------------+----------------------------------------------+ 
|   "Feel what might be. See what I see. Again and again and again and    |
| again say you don't. You say you don't, but you will.                   |
|   "How can you be so near and not see?" -"If You Intend"-10,000 Maniacs |
+-------------------------------------------------------------------------+

Newsgroups: rec.food.cooking
From: cgk@n.tam.uiuc.edu (Chris Kocher)
Subject: Frying tofu 
Organization: University of Illinois at Urbana-Champaign
Date: Thu, 7 Jan 1993 00:06:59 GMT


	I've been trying to make stir-fry dishes in my wok, and I'm having a
great deal of difficulty getting my tofu to cook properly.  I buy extra
firm tofu, cut it into thin slices (about 1/8 in. wide), and fry it in 
some oil or oil and soy sauce.  I can't get the stuff to turn a nice
golden brown color like I get it in restaurants.  I've tried a lot of
oil, like deep-frying, and a little oil, like sauteing.  The lesser
amount of oil on high heat seems to work the best, but it's not what I
want. Does anyone else have experience to share?

It seems like every time I post something, I ask a question and
contribute nothing.  So, here's a recipe for chicken breasts with cream
mustard sauce.  (Yes, I know mustard sauces are all the rage now and may
as such be viewed with some disdain, but it really is good, but not good
for you!)

INGREDIENTS:

	2-4 chicken breasts, skinned and boned
	Salt & pepper
	4 Tbsp butter (or substitute)
	1/4 cup white wine
	2 Tbsp minced shallots
	1/2 pt. heavy cream
	Your favorite mustard

PROCEDURE:

Take several chicken breasts (boned and skinned) and rub in salt &
pepper to taste.  In a skillet, melt 2 Tbsp butter (or oleo-equivalent).
Place the chicken in the skillet and sear both sides. Reduce heat to a
simmer, cover, and cook until done (10-20 minutes).  After the chicken
has cooked, transfer it to a warm platter and keep warm while you make
the sauce.  Drain the fat from the pan.  Deglaze with 1/4 cup white
wine.  Add 2 Tbsp butter.  Add 2 Tbsp shallots and saute in the butter &
wine.  Pour in 1/2 pt heavy cream and whisk, whisk, whisk on a simmer
until the sauce thickens.  Whisk in 2-4 Tbsp mustard, and you're done.
I prefer to put the sauce in a bowl separate from the chicken so people
can have as little or as much sauce as they like, and it the sauce can
be put over other items, such as wild rice.
	Choosing the proper mustard has EVERYTHING to do with how the sauce
tastes.  I prefer a grainy, brown mustard.  
	One may try to substitute evaporated skim milk for the heavy cream.
I tried this once, but Iwas in a hurry.  The sauce didn't have nearly
the same richness or consistency, but then I can't say I did everything
right that time, either.  Does anyone have any words of wisdom to share
regarding ways to make "cream sauces" without the cream?

Happy cooking!

Chris Kocher
Theoretical and Applied Mechanics
University of Illinois at Urbana-Champaign
cgk@m.tam.uiuc.edu


=======================================================================

	If your plan is for one year, plant rice.
	If your plan is for ten years, plant trees.
	If your plan is for one hundred years, educate children.

												-Confucius

======================================================================
Newsgroups: rec.food.cooking
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Mon, 4 Jan 1993 21:17:42 GMT

In article <2B489DF5.25453@news.service.uci.edu> rjarecki@balboa.eng.uci.edu (Robert Jarecki) writes:
>In article <1992Dec30.183623.12734@sarah.albany.edu> la1002@albnyvms.bitnet writes:
>>Excuse me?
>>
>>I think I missed something here... you put LIVING sharks in the
>>pool and they died from the mistreatment and this was funny?
>> 
>>I MUST have missed something...
>
>And it didn't happen in a kitchen, either!
>

But what if you wanted to make a *huge* vat of shark soup.....?

Julie
DISCLAIMER:  All opinions here belong to my cat and no one else

ObDisaster:  I have a great fondness for Tony's Extra Cheese Pizza
(frozen pizza - pretty good really).  One day I was really looking
forward to it.  It was a cold and snowy day.  I was a college student.
I stuck the pizza in the oven.  It was ready.  It smelled so yummy.  
So, using my makeship pizza peel (a plastic spatula) I eased if off 
the rack onto my plate.  Wham!!  Pizza was face down (how else?) on the 
inside of the oven door.  I watched in stunned silence as it slowly slid 
down and tomato sauce and melted cheese made their way into uncleanable 
cracks and crevices.  Heh heh.  The joys of a dorm room oven.
Newsgroups: rec.food.cooking
From: kudzu@netcom.com (Michael Sierchio)
Subject: Re: Creme' Brulee'
Organization: True Love, and Home-Grown Tomatoes
Date: Mon, 4 Jan 1993 22:09:49 GMT

In article <C06Cr3.F26@usenet.ucs.indiana.edu>  
	bondc@silver.ucs.indiana.edu (Clay M. Bond) writes:
>
>And here's a superior alternative to the above, which I observed
>a good friend (and magnificent cook) doing in his kitchen about a
>month or so ago.
>
>Use an acetylene torch.

No! probably a propane torch, no?
-- 
+--------------------------------------------------------------------------+
|  Michael Sierchio                          1563 Solano Avenue, Suite 123 |
|  kudzu@netcom.com                                Berkeley, CA 94707-2116 |
+--------------------------------------------------------------------------+
Newsgroups: rec.food.cooking
From: upstill@netcom.com (Steve Upstill)
Subject: Re: Chipotle peppers
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Mon, 11 Jan 1993 19:26:25 GMT

I assume you bought the dried variety. When you buy them canned, when 
they're packed in tomato sauce, you can puree them with a little oil
and make the ultimate in hot sauce. I assume you could soak the dried
ones, supply your own tomato paste, and proceed similarly.

Steve Upstill

PS The Greens Cookbook and the Tassajara Recipe Book (both superb 
vegetarian cookbooks) each have several recipes for chipotles, including
a killer black-bean chili and a mexican pizza.
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Butter : can't I just melt it in??
Keywords: butter, creaming, cutting
Organization: Lockheed Missiles and Space Co.
Date: Mon, 11 Jan 93 20:18:02 GMT

In article <1993Jan11.122444.17185@lloyd.Camex.COM> chrisi@lloyd.Camex.COM (Chris Ischay) writes:
>In article <38002@sophia.inria.fr> gchow@salome.inria.fr (Gloria Chow) writes:
>
>>A lot of recipes called for creaming or cutting in of
>>butter/margarine.  Me being the lazy type has been
>>wondering (for a LONG time now) whether I can just melt
>>it and mix it in.  If not, can some knowlegable souls 
>>tell me what each process actually accomplishes?
>
>First of all, the best way to figure out the answer to your question is to
>try some recipe both ways.  Experimentation is a good teacher.
>
>I would say that in some cases melted butter would produce a result that is
>just somewhat not as good.  In other cases it would be downright terrible.
>The whole point of cutting in for something like pie dough it to keep the
>butter cold.  The butter and flour will get to meet more fully during the
>baking, but if you poured melted butter into flour and tried to make a pie
>crust you'd be disappointed.  You don't want the butter to be absorbed by
>the flour, which it would if it were liquid.  I've never tried melted
>butter in something like a cookie recipe, but my guess is the result would
>be overly dense.
>

many mixers have the pastry hook attachment, this does the creaming
without all the labor - I can cook and be lazy at the same time......B-)


-- 
________________       __        ________________   "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