HDTenEightyP/NetNews huggingface dataset:
From: dboddy@pulsar.lrmsc.loral.com (Dave Boddy 5973)
Newsgroups: rec.food.cooking
Subject: Re: Cleaning out my Wok
Date: 26 Jan 93 22:00:49 GMT
Organization: Loral Rolm Mil-Spec Computers

In article <C1FCII.8qI@panix.com> stcmille@panix.com (Steve Miller) writes:
>In <93025.093142F0O@psuvm.psu.edu> <F0O@psuvm.psu.edu> writes:
>
>>   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.
>>   When I removed the top, the popcorn was a little burnt, and the bottom
>>of the wok was black.  
>
>
>>I tried cleaning out the bottom of the wok, even
>>used a brillo pad.  I know you're not supposed to rub too hard, but I didn't
>>have much choice, and still couldn't remove all of it.
>>   Is there some way of getting rid of the black residue of the bottom of
>>the wok?  Would white vinegar remove it?  I hope there is a way to clean
>>it up, since I don't want to use the wok again until it is properly cleaned.
>

 If your wok is just black...Congratulations you now have a well 
seasoned wok!!

If it has little black crusties you can try scrubing them out but
I just ignore them and keep on woking :)  If you really have to
scrub it with hot soapy water and steel wool then go ahead and do
it.  THEN dry your wok thoroughly by putting it in the oven and
then re-season it by coating it in cooking oil and putting it in
the oven.  I "bake" it at about 325 to 350 degrees fahrenheit until
it has a nice black coating.

-- 
-----------------------------------------------------------------------------------
Hey! They're lighting their arrows!...Can they DO that?   (Gary Larson)
DoD # 0677   (408) 432-5973  dboddy@pulsar.lrmsc.loral.com
Newsgroups: rec.food.cooking
From: jill@gopher.ccbr.umn.edu (Jill Hollifield)
Subject: Re: New thread, Diner food
Organization: Coordinating Centers For Biometric Research, University of Minnesota
Date: Wed, 27 Jan 1993 15:19:05 GMT

The Big Sioux Truck Stop, on Highway 2 just outside of Grand Forks, ND,
serves the BEST hot turkey sandwich just smothered in greasy gravy,
with a huge mound of lumpy, starchy mashed potatos.

Now *that's* artery-clogging gooooood eatin'!

jh


From: campbell@hpindda.cup.hp.com (Heather Campbell)
Date: Sat, 23 Jan 1993 02:39:50 GMT
Subject: Re: Re: Dogs Who Cook
Organization: HP Information Networks, Cupertino, CA
Newsgroups: rec.food.cooking

>Although I can't swear to the truth of it, my brother claims that once
>when he was young and his "chore" consisted of doing the nightly dishes,
>when he was in a hurry to get out to a baseball game before dark, he let
>the dog clean the dishes for him, rinsed them in hot water, dried them,
>and stuck them in the cabinet.  Sure glad he didn't tell me about it
>until 20 years later !! :-)
>
>John

At least he rinsed them in hot water.  AS small children my sister and I
could never understand why my mom bothered to wash the dishes when they
looked perfectly clean after our Saint Bernard had licked them.  On a couple
of occasions we "helped" by just drying the dishees and putting them away.
We only tld my mom about this a couple of years ago, and she turned somewhat
green.

Heather

Newsgroups: rec.food.cooking
From: westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal)
Subject: Re: Choc. Chips fall to bottom of cupcakes! Help!
Organization: Lockheed Missiles and Space Co.
Date: Mon, 25 Jan 93 20:03:08 GMT

In article <wentzell.124.727105372@ace.acadiau.ca> wentzell@ace.acadiau.ca (LEEANN WENTZELL) writes:
>In article <1993Jan15.012354.16215@informix.com> lynns@informix.com (Lynn Schneider) writes:
>>From: lynns@informix.com (Lynn Schneider)
>>Subject: Choc. Chips fall to bottom of cupcakes! Help!
>>Date: 15 Jan 93 01:23:54 GMT
>
>>I have done a lot of cooking and some baking, but have not yet been able
>>to figure out what to do about this problem. When I make cupcakes and
>>include chocolate chips or nuts or anything heavy, they always fall to
>>the bottom of the cupcake (or muffin). What's the secret to stopping
>>this from happening? Anyone know?
>
>>Thanks,
>
>>-Lynn (lynns@informix.com)
>
>Tossing the chips and nuts with some flour before blending them in usually 
>keeps them suspended in the batter.
>

Use th3e mini choc chips, chop the nutmeats finer


-- 
Dorothy Westphal, Sunnyvale, Calif. % Just when things are going your way...%
westphal@iscnvx.lmsc.lockheed.com   %               they get even better!   %
Newsgroups: rec.food.cooking
From: kudzu@netcom.com (Michael Sierchio)
Subject: Re: Looking for alcohol substitutions
Organization: True Love, and Home-Grown Tomatoes
Date: Mon, 25 Jan 1993 20:26:56 GMT

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.
>

Try Sherry Vinegar.  Adjust the quantity, though :-)
-- 
+--------------------------------------------------------------------------+
|  Michael Sierchio                          1563 Solano Avenue, Suite 123 |
|  kudzu@netcom.com                                Berkeley, CA 94707-2116 |
+--------------------------------------------------------------------------+
From: gboja@romenda.esd.sgi.com (Glenda Ramil)
Newsgroups: rec.food.cooking
Subject: recipe request and a recipe
Date: 26 Jan 93 01:32:14 GMT
Organization: Silicon Graphics, Inc.

hi all,

Does anyone have a recipe for hong kong style chow mein.  The noodles
are pan fried and then the sauce/veggies, etc. are poured on top of it.
I have tried to recreate this at home but I cant seem to reproduce the
sauce.  Any pointers, recipes would be greatly appreciated.

And to the person who wanted some interesting chicken recipe, here's one.
This is a variation of a filipino chicken recipe called Chicken Adobo.
I usually dont measure things, I just sort of put "stuff" in until it
tastes OK.

1 whole chicken (cut up)
2 tomatoes (cut up in cubes)
1 onion (cut up in cubes)
5 cloves of garlic (or more if you like garlic)
bay leaf (2 leaves)
salt to taste
pepper (whole peppers)
vinegar (about 1/4 cup)
soy sauce (i use kikkoman, about 1/4 cup)
some oil

Put oil in a pan(big enough to hold chicken), put in garlic.  Saute until
brown then add onion.  When onion is translucent, add chicken.  Cover and
cook until chicken is a little brown.  Add the tomates and mix thoroughly.
Let cook for about 3 minutes or so.  Then add the following: bay leaf, soy
sauce, vinegar, salt and pepper.  When adding the soy sauce and vinegar,
taste it to make sure it taste OK (too much vinegar will give it a very 
strong taste).

Cover and let cook until chicken is done (medium heat) usually for
about 30 minutes or so.  Serve over rice.

ps.  I usually put a lot of tomatoes because, somehow it makes the sauce
     taste sweet.  You can also use 1/2 pork meat and 1/2 chicken meat
     for the above.
-- 

**************************************************************************

Glenda Boja Ramil			"No one can make you feel inferior
gboja@esd.sgi.com			 without your consent"
From: lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer)
Newsgroups: rec.food.cooking
Subject: Re: Farberware Millennium ?
Date: 26 Jan 93 19:04:27 GMT
Reply-To: lzsndt@ritvax.isc.rit.edu
Distribution: na
Organization: Rochester Institute of Technology

In article <1993Jan25.223413.23102@CSD-NewsHost.Stanford.EDU>, hoffman@Xenon.Stanford.EDU (David Hoffman) writes:

>... but then I saw this Farberware Millennium line,
>which claims you can use metal utensils and still not wear off the
>non-stick surface.  Does anyone know what this surface is made of?  Is
>it really that durable?  Are the other cooking characteristics good?
>...

I am interested in the same question.  I've been looking at the Farberware
Millenium, but noticed that it seems to be all stainless steel, no aluminum
core.  I wonder about the heat distribution.  I would like to learn of others
experiences.
            
>And am I wasting your time by asking?  It seems there are so many
>discussions of cookware that maybe there'd be an archive of reviews
>or an FAQ or something.
>

If there is an archive, I need *very* explicit directions about how to access
it. I don't know about other places, but logging onto the usenet takes me out
of my very familiar, friendly, Macintosh environment into something that feels
very foreign and clumsy.  I'm insecure about doing exotic things like opening
an archive--even if I knew how. :-}    

--Lynn  
Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: Recommendations for Filet Mignon sides.
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Tue, 26 Jan 1993 23:46:08 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

In <1993Jan26.161052.1@ulkyvx.louisville.edu> kpjone01@ulkyvx.louisville.edu writes:
>I am looking for a few side dishes that will be served with a filet mignon.
>The perfect dishes would be something that is not too heavy. 

I think fettucini alfredo and green peas with mushrooms would be great.
Pasta and steak go well together, I think.  But if that's too heavy, how
about rice instead of pasta?  I like sauteed mushrooms with steak as well.

Are you looking for "regular" stuff or something exotic?

Dave
auwen@convex.com
From: louray@seas.gwu.edu (Michael Panayiotakis)
Subject: to Ruth Baer.
Summary: (re: gingerbread house designs)
Organization: George Washington University
Date: Thu, 21 Jan 1993 19:14:25 GMT



I seem to have lost your e'mail address, so I hope you read this.

I just received the day before yesterday (the 19th) the rest of the
designs you sent me....Thanks a lot :).
I'll be sure to try at *least* one next christmass, and I'll send you
pictures, to see how they turned out.  (If they look really good you
might try them, although I think the one you try looks best, even on teh
picture :).  

Anyway, thanks again, and e'mail me if there is *anything* you need
which I may in any way be of help.

Michael.

-- 
pe | ep     MICHAEL PANAYIOTAKIS: louray@seas.gwu.edu
ac | ca     
e / \ e     "I don't believe you, you have the whole damn thing all wrong:
 /   \        He's not the kind you have to wind up on Sundays" (J TULL)
Newsgroups: rec.food.cooking
From: smith@don.waisman.wisc.edu
Subject: RE: Wanted: Recipe for Tartar Sauce
Organization: Waisman Center, University of Wisconsin-Madison
Date: 22 JAN 93 16:18:37 CST

This may be the easy way out but all I do for tartar sauce is mix about 2 parts 
salad dressing or mayo (whatever I have on hand) and 1 part pickle relish.  
It's pretty much individual to taste as to the proportions.  You could add a 
little chopped onion if you want.  Bon Appetit  ;>
From: mrum@pyrolab.Berkeley.EDU (Marc Rumminger)
Newsgroups: rec.food.cooking
Subject: Re: Cornnuts
Date: 22 Jan 1993 05:47:21 GMT
Organization: UC Berkeley
NNTP-Posting-Host: pyrolab.berkeley.edu

Chris Busch (cbusch@ub.d.umn.edu) asks

How do I make Cornnuts?

-----------------------------------------------------
CORNNUTS 
(from the West County Times, Contra Costa County, CA)

2 cups dried sweet corn (seed corn)
salt
4 T. butter or other oil


1.)  Put kernals into a large seive.  Pour boiling water
     over them.  Drain on a towel.

2.)  When corn is dry, heat oil in a skillet.  Add one-half
     of the corn.  Stir until toasted and puffed.  Repeat 
     for other half.  Salt to taste.

3.)  Add whatever flavoring you desire.  Maybe your own 
     special spice blend, maybe dry ranch dressing mix,
     maybe whatever...




-------------------------------------------------------------
Marc Rumminger                mrum@pyrolab.berkeley.edu 
Combustion Research Lab       UC Berkeley
"This [.sig] is a travesty; it's a travesty of a mockery of a
sham of a mockery of a travesty of two mockeries of a sham."
Newsgroups: rec.food.cooking
From: linp@spot.Colorado.EDU (])
Subject: REQUEST: cajun recipes wanted
Keywords: recipe cajun spicy food
Organization: University of Colorado, Boulder
Distribution: usa
Date: Thu, 28 Jan 1993 03:02:54 GMT

Hi netters,

	I wonder if anyone could post some cajun recipes or could email
them to me.  I'd be willing to compile all the responses and post them
to the group.

	Pat
From: lvisco@carson.u.washington.edu (Lydia Visco)
Newsgroups: rec.food.cooking
Subject: Re: New thread, Diner food
Date: 26 Jan 1993 23:49:11 GMT
Organization: University of Washington, Seattle
NNTP-Posting-Host: carson.u.washington.edu

Actually there are at least three places in town that have opened in the
last five years that are new old-style diners, and they're doing quite
well.

My favorite place was actually not a diner but a restaurant and motel
chain of northeastern US: Howard Johnson's (affectionately known as
Ho-Jo's).  

My favorite foods at Ho-Jo's were:
	1)  fried clam strips (batter dipped, deep fried)
	2)  clamroll (clam strips in a toasted hot dog roll)
	3)  lobster roll (chunks of cooked Maine lobster in a toasted hot
		dog roll)
	4)  milk chocolate with white chocolate molded to it, all on a
		lollipop stick

My favorite diner-type foods are:
	1)  hashbrowns
	2)  breakfast of: 1 egg over-easy, hashbrowns, 2 strips of bacon,
		a slice of toast, hot chocolate from a machine
	3)  BLT (bacon-lettuce-tomato sandwich)
	4)  rootbeer float

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Lydia E. Visco                    !!!
lvisco@u.washington.edu          (*.*)            Armchair anthropologist/cook
University of Washington           ~              and would-be figure skater.
Seattle, Washington  USA
From: sandy@railnet.nshore.ORG (Sandy Kaplan)
Newsgroups: rec.food.cooking
Subject: Re: Calphalon
Date: Mon, 25 Jan 93 06:28:58 EST
Organization: Railnet BBS +1 216 786 0476

sean@austin.ibm.com () writes:

> 
> In article <1993Jan20.194407.6755@cbnewse.cb.att.com>, tjks@cbnewse.cb.att.co
> > I would reccomend only select pieces rather than a full set.
> 
> In reality the sets are generally such a good deal that you get a number
> of pieces 'free' (assuming you can find a set which included all the separate
> that you wanted.)
> 
> > I have two stock pots and two saute pans.  Both are great
> > within their limitations.  CALPHALON IS NOT NO-STICK.
> > You will want some no-stick pots.  If you want a wok do not
> > buy the Calphalon.  Same thing for the omlet pan.  That can't
> > possibly work.
> 
> I agree with the wok, Calphalon at moderatly high temps can take a great deal
> of practice.  However, the "omlet"'s that come out of my Calphalon are
> considerably better than that out of any of my other cookware.  Again practic
> helps here.
> 
> > Also, the caoting can come off.  I had my stock pot on a back
> > burner and a 12" fry pan on the front.  The edge of the fry
> > pan scratched the calphalon stock pot.
> 
> Calphalon is not 'caoted' (or coated for that matter).  It is in fact
> anodized.  The anodization is actually pretty deep into the cookware.
> If you get the specialized Calphalon cleaner, most 'scratches' will come
> out.  I found the the silver 'scratches' on my Calphalon left from contact
> with other metals are in fact residue from THE OTHER OBJECT.  The cleaner
> will remove these, leaving the Calphalon finish intact.  It seems that the
> anodized surface of this cookware is indeed harder than the stainless
> steel that seems to scratch it.
>   
> I highly recommend the Calphalon (except the wok), especially for gas 
> ranges, it distributes heat beautifully. 
> 
> Sean 
> 
> 
> -- 
> 
> Sean Curry
> curry@ausvmv.vnet.ibm.com

From what I've seen and heard so far of Calphalon, everything sticks to 
it, it's impossible to clean, and it's extremely sensitive to temperature 
changes.  I had a Calphalon frying pan once and got so frustrated with 
it, I threw it in the trash.

It must have SOME redeeming qualities, or it wouldn't be so popular.  Can 
someone out there please enlighten me?

--
sandy@railnet.nshore.ORG (Sandy Kaplan)
Railnet BBS +1 216 786 0476
Newsgroups: rec.food.cooking
From: krd2b@Virginia.EDU ("Keith R. Donnelly")
Subject: Re: beer bread recipe needeed 
Organization: University of Virginia
Date: Wed, 27 Jan 1993 19:46:11 GMT

I like making the yeast type of beer bread, myself!
And I use my own homebrew lager, to boot.

2 Cups High Gluten Flour
1 dollop butter or margarine
1/2 tsp salt
2 tsp sugar
1 1/2 tsp Dissolved Yeast
1 tbsp Buttermilk
8 oz Dark beer (I make a german bock)

This works great in a bread machine, or by hand.


Keith
-----
You who aspire to greatness, learn how to laugh! - Nietzsche
Newsgroups: rec.food.cooking
From: rufus@cis.umassd.edu (Rui N. Campos)
Subject: Re: Help -- Chorizo!
Organization: University of Massachusetts Dartmouth
Date: Tue, 26 Jan 1993 23:22:24 GMT

In <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, if this is the same stuff as the Portuguese Chourico there are plenty
of ways to cook it.  It is a staple of Portguese (at least Azorean) 
cooking.  

You can:
use it on Pizza
Grill over open flame it and use it as a hotdog (only better :9)
     I like mine to be char-broiled!
Grind it up and make Sloppy Manny's (just like Sloppie Joes)
Grind it up put it in a pocket, pour in some Salsa, and add some sliced cheese
     now heat this up in the microwave.  Instant Chourico and pepper pocket!
use it to spice up rice dishes
Make an omelet with it (typical Azorean dinner)
Use it in a roast.  Make the basting sauce with wine or beer, and use potatoes
Put it in your favorite spicy bean dish.


you get the idea.  The hot stuff is the best stuff, but it is never as good
as the stuff you get from the old country (sigh).

One more:

Chourico a bombeiro (FireFighter style)

You really need the proper dish for this, but you might be able to manage
something else for it.

Basically you take your chourico links, seperate them, cut them lengthwise
and score their skin side.  You need some very high proof alcohol that has
very little sugar (strong wiskey or tequilla).  pour some of the alcohol into
the dish, and light it.  Place the chourico pieces over the flame, and wait!
The dish looks sort of like a minie grill and it is made out of clay.  The 
"grill" is about 1 inch above the resevoir area.  

This is very traditional.  They serve this in the portuguese "Tabernas" and
everyone sits around eating the cooked pieces drinking beer, and munching on
fresh hard rolls and butter!

Enjoy
From: drg@biomath.mda.uth.tmc.edu (David Gutierrez)
Newsgroups: rec.food.cooking
Subject: Re: Help -- Chorizo!
Date: 24 Jan 1993 21:06:07 GMT
Organization: Univ. Texas M.D. Anderson Cancer Center

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? 

My apologies for laughing (but you could post this under the Net's Funniest
Kitchen DIsasters thread).

The simplest thing to do is to open the links and fry the meat, then scramble
some eggs in with the meat. Eat it rolled up in (flour) tortillas or make it
into sandwiches. My wife likes to mix one egg per link, but I prefer two or
three eggs per link. This is a traditional Mexican breakfast.

You can also use it as in ingredient in making chili. I also use it when I make
paella.

David Gutierrez
drg@biomath.mda.uth.tmc.edu

"Only fools are positive." - Moe Howard

Newsgroups: rec.food.cooking
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Subject: Re: REQUEST: Recipes that use Pinon Nuts (Pine Nuts)
Organization: Northwestern University, Evanston Illinois.
Distribution: na
Date: Thu, 21 Jan 1993 23:38:21 GMT

Pine nuts are great when cooked in a pilaf.  I don't have the exact recipe,
since it is my fiance's specialty (see Men who can cook!), but I can
approximate it here.

Make a standard rice, but include some pine nuts and sauteed onions and use
chicken broth instead of water.  Season with a little cayenne pepper and some
thyme.

I've also seen pinenuts used in dolma stuffings (stuffed grape leaves or green
peppers).

Valerie
From: jhv@acpub.duke.edu (Joseph Vilas)
Newsgroups: rec.food.cooking
Subject: Is the spaghetti done? (was Re: Men who can cook...)
Summary: 4 ways to test spaghetti for doneness
Keywords: spaghetti, done
Date: 26 Jan 93 22:33:11 GMT
Organization: Duke University; Durham, N.C.

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 my yes, except that it was a little different.  I had a
friend who would periodically pull strands of spaghetti out of the
cooking pot and sling them against the refrigerator door.  If they
fell off, they weren't done.  If they stuck, they were.  A black
refrigerator is extremely aesthetically pleasing for this task.  

	By the way, here's all the different ways I've heard to tell
if your spaghetti is done.  

	(1) By time: put a known type of pasta in a large quantity of
boiling water and cook for a specified interval.  Eat.

	(2) By texture: Cook pasta until it just might barely be done.
Pull out a piece and attempt to eat it without burning yourself.
Classically, the pasta should be _al dente_, "to the tooth", which is
to say firm but not soft.  

	(3) By appearance: You will need good light and good vision
for this one.  Fish out a strand of spaghetti from the cooking vessel.
Cut it with a knife, and examine the cut surface closely.  The cross
section of the strand may have a darker area in the middle.  If it
does, cook the pasta some more.  If it doesn't, the pasta is done (or
overdone if you haven't been checking regularly.    

	(4) Refrigerator method: see above.  

	I guess I should now add

	(5) Ceiling method: see above.  

	Would anyone care to add to this list?  Maybe I could maintain
a pasta-cooking-method FAQ.  :-)
-- 

          Joseph H. Vilas          jhv@acpub.duke.edu
     My opinions are my own.  Others are invited to share.
Newsgroups: rec.food.cooking,de.rec.mampf