HDTenEightyP/NetNews huggingface dataset:
From: jdietz@natinst.com (Jennifer Dietz)
Newsgroups: rec.food.cooking
Subject: Re: what do you do?
Date: 20 Nov 1992 16:47:38 -0600
Organization: National Instruments, Austin, TX
NNTP-Posting-Host: eagle.natinst.com

In article <1ejognINN6ql@male.EBay.Sun.COM> girl@slavery.EBay.Sun.COM (Mary Smith) writes:

>I don't keep all the recipes on my system only because
>I don't want to waste to much space.
>
>I do however have a binder at my desk and when I see
>a good recipe I print it and put it in. I have it
>indexed off into categorys (fish, mexican, etc)
>What is great about this is if you do try one you
>were not to fond of you can just rip it out and toss it!
>And last but not least no I haven't tried them all!
>I wish I had the time.
>Another note is some have been great and some were pretty bad.
>
I've already mailed this to the original poster, but since Mary does
something similar to what I do, I thought I'd add my comments for you
all.  I, too, print out just the ones I'm interested in (which is often
too many :) and put them in a binder according to categories.  What I've
found helpful, though, is putting them in the clear, top-loading
sheet protectors.  It makes for a perfect cookbook.  All those spills
that used to end up staining my favorite recipes can now be wiped
off with a damp washcloth!  I also don't have to worry about
hole-punching or margins.  But the easy cleanup is the best advantage!

-jenn


>Mary
>
>--
>-----------------------------------------------
>I believe no problem is so large or so difficult that it can't be blamed
>one somebody else.
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Keeping the Stuffing in the Turkey
Reply-To: jazzie@cix.compulink.co.uk
Date: Sun, 22 Nov 1992 15:55:00 +0000

 
The  way I always have held the stuffing in was with an  end
piece  of bread (the heel). One for each end. So as you  are
finishing  off one loaf of bread and starting up a new loaf,
just hold onto those ends.  They have a use!
 
At  the  bottom end, get all the stuffing in that you  want,
the  put the end slice of bread in, tucking the edges  under
the  boney structure and skin edges. Then put the tail  back
into   place,   and   shove  the  legs  under   those   wire
thing-a-ma-jigs.  There  ain't no way the stuffing is  gonna
fall out of there, no matter which way the turkey is laying.
 
At  the neck end (the end with all that floppy skin),  again
fill  the  cavity with stuffing and use the end slice  as  a
plug.  Then tuck the floppy skin flap over it all, and  tuck
it  into  the cavity, sort of like putting an envelope  flap
*inside* an envelope.
 
It  has  worked every time for me. For a different  kind  of
taste,  use different breads. I like using a nice seeded rye
bread.  Then  again, I like to add lots of caraway seeds  to
my  stuffing,  also. I think that's a carry-over  from  when
Mom  would  use  rye bread cubes to make the  stuffing.  She
also  would use leftover boiled potatoes cut into tiny cubes
as part of the stuffing mixture.
 
Oh!  And  we  always had turnips (rutabaga,  also  known  as
swede  in  England)  whenever  we  had  turkey.  Mom  always
re-cycled  the water that all the vegetables were cooked  in
for  the gravy. So, of course the gravy had a slight  turnip
flavour.  To  this day, if the gravy isn't made with  turnip
water,  it  just ain't turkey gravy to me. :-) Sometimes,  I
would  even  cook up some turnips early and add a cup or  so
of mashed turnips to the stuffing mixture.  Yum!
 
Jazzie
. 
Newsgroups: rec.food.cooking
From: mje@pookie.pass.wayne.edu (Michael Joseph Edelman)
Subject: Re: A real Turkey of a question: Stop me b
Reply-To: mje@pookie.pass.wayne.edu
Organization: Wayne State University
Date: Fri, 20 Nov 1992 13:13:35 GMT

In article 290@cpvax.cpses.tu.com, b_lmcgilve@cpvax.cpses.tu.com writes:
         [...]
>
>Actually, I intend to cook a turkey just for myself - but I did learn my
>lesson 2 years ago, and I'm not cooking another 20 pound turkey for one
>person, I'm cooking a 15 pound turkey :-) - btw have you tried turkey curry?.
>-- 

Funny you would say that...an Indian acquaintance's mother, newly arrived in
the US, was anxious to celebrate a typical US holiday for family and friends.
She bought a nice turkey, brought it home, cut it into 1" cubes and served
a turkey curry. True story, or so her son claims.
                     --mike
From: bkeating@ems.cdc.com (Bonnie Keating)
Newsgroups: rec.food.cooking
Subject: Request - huevos rancheros
Date: 23 Nov 92 19:23:17 GMT
Reply-To: bkeating@ems.cdc.com
Distribution: na
Organization: Empros Systems International, a division of CDC


I am looking for a recipe for huevos rancheros.  The only recipe I have is
basically eggs topped with white cheese and a fresh salsa served over a corn
tortilla.  I though (perhaps incorrectly) that huevos rancheros should also
contain chorizo and some kind of potato.  Can anyone help on this?  Thanks!


   Bonnie
Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: How make Black Bean soup BLACK??!
Organization: University of Colorado, Boulder
Date: Tue, 17 Nov 1992 23:34:55 GMT

In article <1992Nov17.133543.1@bb1t.monsanto.com>, tjfeue@bb1t.monsanto.com writes:
> In article <ARILD.92Nov9133257@milan.ims.uni-stuttgart.de>, arild@milan.ims.uni-stuttgart.de (Arild Hestvik) writes:
>> Once many years ago I was at a pot-luck party in Cambridge, where someone
>> from Central America had brought black bean soup. The soup was black, I
>> think it had ham hocks (sp?) in it, and it was spicy. Great stuff. 
>> 
> Can anyone help me in maling the black bean soup truly black?
> 
> Actually, are you dumping the soaking water before cooking them?
> That might be the problem.  Cook 'em in the soaking water.
> 
> Ted Feuerbach - Scientific Systems Consultant

Just a word of caution,  I have a friend who has Kronhs Disease (sp?)
and she is on a special diet that requires eating a lot of legumes.
She cannot eat black beans that have been cooked in their soaking water,
as this causes her extreme intestinal distress.  She has several cookbooks
which specify that one should always throw out the soaking water when 
cooking legumes to lessen the resultant gas problem.  This may be the
case for folks with other intestinal disorders (like colitis) as well.
She just puts up with black beans that are kind of purple-gray.

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
Xref: sparky rec.food.cooking:20722 alt.folklore.urban:29187
From: rperkins@astro.as.arizona.edu (Rachel J. Perkins)
Newsgroups: rec.food.cooking,alt.folklore.urban
Subject: Re: how microwaves cook (Flaming Microwaves ILLEGAL in Colorado!)
Date: 20 Nov 92 15:42:02 GMT
Organization: University of Arizona, Tucson, AZ

In article <1992Nov20.054115.1902@mnemosyne.cs.du.edu> kkoller@nyx.cs.du.edu (Capt. Sarcastic) writes:
>
>In article <lg2maeINNpi5@jethro.Corp.Sun.COM> ericf@npic.Corp.Sun.COM writes:
>>
>>Maybe we need a new group "rec.food.microwave.flames"
>
>
>I didn't realize that microwaves cooked with flames, I assumed that they used
>a wave of some sort.
>
>
>
>
>>--
>>		-just give me what for,
>>	rachel perkins =  rperkins@astro.as.arizona.edu
>>      "Chastity..the most unnatural of all the sexual perversions...."
>>					-Aldous Huxley
>--
>Capt. Sarcastic
>(Kurt S. Koller)
>kkoller@nyx.cs.du.edu

um...kurt? could you watch and make sure that next time you don't attach my
sig to something i didn't say? 'cause next time, it might be important.

thanks.

rachel "congeniality" perkins


--
		-just give me what for,
	rachel perkins =  rperkins@astro.as.arizona.edu
      "Chastity..the most unnatural of all the sexual perversions...."
					-Aldous Huxley
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Newsgroups: rec.food.cooking
Subject: Re: Crispy French Fries
Date: 19 Nov 1992 07:56:31 -0800
Organization: Stanford University
Distribution: usa
NNTP-Posting-Host: morrow.stanford.edu

>Would someone please tell me what the trick is to
>making crispy frenchfries? My fries always seen to
>come out soggy and soft. I think I have the grease
>hot enough...Maybe not...
>
>Please help...

Ancient chinese secret... to get really crispy you must twice fry.
After completing your usual frying sequence, allow the potatoes to
drain for 3+ minutes.  Let the oil come back up to full heat, then
fry again.  You will now be able to get a nice brown crispy outside,
and a moist inside..... unless you get them really brown, then
they'll be crispy all through (yum).

marilee
From: jcs70@cd.amdahl.com (Jeffrey C Sue)
Newsgroups: rec.food.cooking
Subject: Re: To prepare sashimi myself
Date: 17 Nov 92 17:50:11 GMT
Distribution: ba
Organization: Amdahl Corporation, Sunnyvale CA

dude, you're probably not gonna find cheap sashimi.  At least not the
good stuff
(ahi).  You might be able to find aku a little cheaper.  I haven't
bought sashimi up here for a long time...i wait for someone to come from
Hawaii and bring me some :->.  You can try Japantown up in the city
maybe, and there is a Japanese store up in San Mateo...Takahashi's, I
think.  I don't know how cheap it is, though.

hope this helps...
peace,
jeff sue
d:->
Newsgroups: rec.food.cooking
From: stcmille@silver.ucs.indiana.edu (Stephen C. Miller)
Subject: Secrets Revealed - POI!!
Organization: Indiana University
Date: Thu, 19 Nov 1992 17:55:52 GMT

In article <J4BLKJK@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>Not necessarily.  I was introduced to Vegemite as an adult and I
>like it.  It's one of those things (like poi) where everyone goes
>"You'll hate it!"  Except with Vegemite it's, "If you're an American,
>you'll hate it!"  (I happen to like poi, too).

OK STEPHANIE.  NOW YOU HAVE TO TELL US ABOUT POI!!

-- 
--------------------
=					
(former grad star turned rock student)
Steve Miller	 		    stcmille@silver.ucs.indiana.edu
From: isar@ac.dal.ca
Newsgroups: rec.food.cooking
Subject: Re: Black Turkey
Date: 23 Nov 92 22:13:06 -0400
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

In article <1992Nov19.213556.2528@news.cs.brandeis.edu>, reynold@binah.cc.brandeis.edu ("Susan Reynold (w/out the s)") writes:
> I missed this "Black Turkey" recipe.  Some of the follow-ups
> have been, interesting.  Could someone repost or email me?
> 
> Thanks,
> Susan
> reynold@binah.cc.brandeis.edu



I've been trying to get people here to send it or e-mail it, so far
unsuccessfully...:(  How about it, people, make us happy :)


Isabel R.




> 
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: Do you all eat turkeys??
News-Software: VAX/VMS VNEWS 1.4-b1  
Keywords: Thanksgiving
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Mon, 23 Nov 1992 15:26:00 GMT


In article <1992Nov20.035410.26616@actrix.gen.nz>,
Pat.Churchill@bbs.actrix.gen.nz writes:
> I am curious now.  I've seen a lot of posts on Thanksgiving and turkeys
> and dressing and salads.  Now I want to know - does everyone have
> turkey for Thanksgiving?  Or do some of you have roast chicken or pork
> or beef (or lamb?)  We don't have Thanksgiving in this part of the world.

Thanksgiving is almost _always_ turkey, in part because turkey was (supposedly)
part of the big "First" Thanksgiving dinners.  When the Pilgrims (a religious
minority clearing out of England) had their first harvest, in the Americas,
legend has it that they had a big dinner to give thanks (and that they invited
the local natives).  Nowadays, supermarkets all offer cheap turkeys for 
Thanksgiving...in some regions, especially Philadelphia, Thanksgiving is 
referred to as "Turkey Day". 

> Now Thanksgiving is less than a month before Christmas.  So do you all
> have another big dinner at Christmas as well?  And is that
> traditionally turkey, too?

I'm Jewish, so I don't do anything "traditional" for Christmas, but as a kid
my folks would get together with two other non-Christian families and 
make various unusual dishes for dinner...after all, there is NOTHING else
to do on Christmas Day...I don't fault people for wanting the day off, but
it is dull for those of us who don't observe the holiday :)

> Do you have Thanksgiving and Christmas dinners at night or during the day?
Alas, when my cousins are with us, dinner occurs at 4, when the first 
football game on TV ends and the second one is just beginning.  This year 
I think they are just going to have dinner in front of the TV...

For those of you not in the US, there are always a couple of professional
football games on TV (That's American football, not what we call "soccer") on
Thanksgiving.

Joel
From: beh@kropotkin.gnu.ai.mit.edu (various Howellses)
Newsgroups: rec.food.cooking
Subject: REQUEST: SeeGoo Chicken
Date: 17 Nov 92 20:32:02
Organization: Internet access via the Free Software Foundation
Distribution: world
NNTP-Posting-Host: kropotkin.gnu.ai.mit.edu


The subject says it all.  

Nancy Howells
(beh@gnu.ai.mit.edu)
From: ericf@npic.Corp.Sun.COM (Eric Francis)
Newsgroups: rec.food.cooking
Subject: Re: request: crockpot recipes
Date: 18 Nov 1992 23:07:05 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: ericf@npic.Corp.Sun.COM
NNTP-Posting-Host: npic.corp.sun.com

What I'm having for dinner tonight:

Hobo Stew (Microwave/CrockPot)

1.5 lbs cube steaks cut into 1 inch cubes (I use stew meat)
16 oz can tomatoes
8 oz can tomato sauce
1 medium onion, sliced
1 tsp Worcestershire sauce
1 tsp salt
1/2 tsp basil
1/4 tsp rosemary
1/4 tsp pepper
4 medium potatoes, 1/2 inch cubed
10 oz frozen corn, thawed
1 green pepper

Combine meat, tomatoes, tomato sauce, onion, Worcestershire sauce and
seasonings in a 3 quart casserole.  Cover.

Microwave on 50% power for 40 to 45 minutes or until meat is tender.
Stir twice during cooking.

Stir in potatoes.  Cover.  Microwave at 100% power for 10 to 15
minutes.

Add corn and green pepper.  Cover.  Microwave at 100% power for 4 to 5
minutes or until heated through.  Stir well before serving.

-----
I use this same recipe in my crock pot.  Just throw everything in
except the corn and green  pepper leave it on low 8-9 hours.  Then add the
corn and pepper and turn it on high for 1/2 hour.  I usually add
additional vegetables and more spices.  I frequently add a dash of wine
as well.


Eric
----
I never met an empty calorie that I didn't like.
From: dlou@sdcc3.ucsd.edu (Dennis Lou)
Newsgroups: rec.food.cooking
Subject: Re: volume of postings here....
Date: 20 Nov 92 22:27:01 GMT
Reply-To: dlou@ece.ucsd.edu
Distribution: usa
Organization: University of California, San Diego


In article <20NOV199208184046@portal.lasc.lockheed.com>, l461000@portal.lasc.lockheed.com (Rick Carter) writes:
|> In article <1992Nov19.125441.1@cubldr.colorado.edu>, matthews_k@cubldr.colorado.edu writes...
|> >In article <1992Nov19.145157.28933@news.columbia.edu>, lpl@cunixb.cc.columbia.edu (Leonard P Lidov) writes:
|> >> I've just rejoined the netnews community after an extended period away from
|> >> e-mail.  It seems to me that the volume of stuff here has gotten unweildy.
|> >> When I first started reading rec.food.cooking about three years ago,
|> >> people were just starting to use rec.food.cooking.recipes for recipes, and
|> >> keeping the discussion here to more generalized topics (where do you get a 
|> >> breadmaker, etc.) Now, nobody seems to be posting anything to "recipes" and
|> >> so I have to wade thru 100+ postings a day to look for interesting recipes
|> >> and/or recipe requests.  

I wonder if the onset of the hollidays has anything to do with the number
of postings here.



-- 
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.
-- 
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.
Xref: sparky rec.food.cooking:20208 alt.support.diet:2750
From: wvenable@algona.stats.adelaide.edu.au (Bill Venables)
Newsgroups: rec.food.cooking,alt.support.diet
Subject: Re: Low-Fat Cookbooks
Date: 16 Nov 92 22:20:16
Organization: Department of Statistics, University of Adelaide
NNTP-Posting-Host: algona.stats.adelaide.edu.au
In-reply-to: artemis@netcom.com's message of Sun, 15 Nov 1992 17:25:29 GMT

>>>>> "Michelle" == Michelle Dick <artemis@netcom.com> writes:

Michelle> I've been putting together a bibliography of low-fat
Michelle> cookbooks and need some help categorizing and uncovering
Michelle> little-known cookbooks.  So, if anyone has a low-fat cookbook not
Michelle> on this list, I'd love to have the reference.

Cooking is one of my hobbies, too, but now that I am on a fast I can't eat
any of it.  Never mind, it's cathartic to confront the devil you know and
win.

Here are a couple of interesting ones, if a bit old now:

--------------------------------------------------------------------------
Miracle Cuisine Minceur by Ruth K. Malinowski.  A & W Visual library, New
York (1977)  Library of Congress Catalog card number 77-73082;  
ISBN 0-89104-080-3.

[This one may be difficult to get, but if you can snarf a copy, even if
only borrow it from the library, do so.  It's amazingly good, if not
actually "fat free" as they claim.  Their "fat" does not include "oil", it
seems!]

--------------------------------------------------------------------------
Cuisine Sant\'e: the new cookery for healthy gourmet eating by Christophe
Buey.  Sidgwick and Jackson, London. (1987)  ISBN 0-283-00539-4

[Not a slimmer's book but a much healthier style of gourmet cookery than
the run of the mill.  A very beautiful book as well.]

--------------------------------------------------------------------------
The Muscular Gourmet by Mandy Tanny.  Harper and Rowe, New York, (1988).
ISBN 0-06-096096-5.

[This one is *very* funny (although it's not intended to be).  It has a
foreword by good old Arnie Schwartznegger, no less, and corny pictures of
muscle bound young men and women doing various unlikely things with dainty
plates of appertizers liberally sprinkled throughout.  The author's advice
on diet and exercise is unselfconsciously described in the argot of the
culture as "hard hitting".  However the recipes themselves are really quite
good and calories, fat, protein and carbohydrate quantities are given.  A
real "get it, use it, but don't let anyone know" kind of book!]

--------------------------------------------------------------------------

I'll be happy to post sample recipes from any of these if anyone is
interested.

Bill.
--
___________________________________________________________________________
Bill Venables, Dept. of Statistics, | Email: venables@stats.adelaide.edu.au
Univ. of Adelaide, South Australia. | Tel: +61 8 228 5412  Fax: ...232 5670
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Turkey Day
Reply-To: jazzie@cix.compulink.co.uk
Date: Sat, 21 Nov 1992 11:35:00 +0000


Joel D Offenberg (offenbert@stars.gsfc.nasa.cov) recently wrote about 
how his work canteen is offering turkey dinner a week before
Thanksgiving.  Oh, how I wish I could get the same!  *sniff*

I guess I'll buy a pack of turkey slices and make my own "leftover"
turkey sandwich for next Friday!  :-)

Jazzie
From: strnlght@netcom.com (David Sternlight)
Newsgroups: rec.food.cooking
Subject: Re: Couscous (Notes and a recipe)
Date: 18 Nov 92 09:11:50 GMT
Article-I.D.: netcom.1992Nov18.091150.8722
Organization: Netcom - Online Communication Services (408 241-9760 guest)


I believe the name of the sausage Miriam Nadel can't remember is Merguez.
-- 
David Sternlight
(pgp 2.0 and ripem public keys available on request)
From: turgd00@DMI.USherb.CA (DAVID TURGEON)
Newsgroups: rec.food.cooking
Subject: Re: popcorn
Date: 16 Nov 92 15:48:03 GMT
Article-I.D.: DMI.BxtFw4.G7w
Organization: Universite de Sherbrooke -- Dept. d'Informatique


I love POPCORN and Vinegar with a bit of salt...!!

Why not ??? They put it on Chips !!

Cheers

David Turgeon
From: dlb@fanny.wash.inmet.com (David Barton)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: DIABETIC RECIPES
Date: 18 Nov 92 18:22:28 GMT
Organization: Intermetrics Inc., Washington Division, USA

In article <WVOSS.45.0@novell.com> WVOSS@novell.com (Wes Voss) writes:

   We just found out that my brother-in-law-to-be is hypolglycemic,
   and we are having a hard time finding recipes that he can use -
   diabetic recipes are really the ticket..

   ANYTHING you can either email to me or post here would be
   appreciated!

You do not specify concerning what you consider a "diabetic recipe".
This may seem obvious, but it is not.  I have found (being recently
diagnosed) that controlling fat in my diet has a MUCH more profound
effect on my blood sugar levels than controlling sugar and
carbohydrates.  I am somewhat cautious about sugar, but not overmuch;
however, I am very strict about fat.

So what are you asking for?  The recent low-fat comments might be
applicable.

					Dave Barton
					dlb@hudson.wash.inmet.com
Newsgroups: rec.food.cooking
From: lois@Armstrong.EDU (Lois A. Houston)
Subject: Re: HELP:  Wedding food
Organization: Armstrong State College, Savannah, GA
Date: Fri, 20 Nov 1992 16:06:22 GMT


Well, I just got married last month and we had a small budget, too.

What I did was ask my aunt to help organize the reception.. That was the
smartest thing I did, letting her worry and make the decisions - I had
enough to worry about as it was!

But anyway, what we did was a "self-catered" reception.  My grandmother wanted
to cook a traditional Italian spaghetti dinner-reception, like she did for
my mother's wedding so many years ago.  So, I said okay.

We made meatballs a couple of weeks ahead (3,000 of them!), made sauce weeks
ahead and made lasagne one week ahead and froze it all.  On the day of the 
wedding all she had to do was warm the sauce, cook the spaghetti, and heat the
lasagne in the oven.  And everyone loved it. 

We had about 100 - 150 people and cooked probably 10lbs of spaghetti and
5-6lbs of lasagne.

We also had finger sandwiches, olive/pickle trays, cookies (from the bakery)
and candies (the traditional cream cheese mints, wedding cookies, etc)

There was NO spaghetti or lasagne left - my husband and I ended up with
the sweets for our "goodie basket" (and neither of us are sweet-eaters).

It was a lot of work, and I wouldn't advise catering your own wedding unless
you have a lot of help and probably less than 100 people invited. (that's
what my planner advised, only cater your own wedding for less than 100 
people, and I agree), but it was fun, the food was a tremendous success,
and if we'd had any leftovers it would've at least been something we 
would've wanted to eat - not 2 dozen cookies and a hunk of cake!


Let me know if you want any more details on what  we did -

My biggest piece of advice is don't be afraid to delegate - let all those
people who volunteer to help, help!  I was afraid they wouldn't do things
just like I wanted, but by the time the wedding rolled around I really
didn't care, I just wanted to get it over with.

BTW, I think the cost for the food ran right at 2,500 including the cakes
and stuff from the bakery.


-- 
Spend it while you can            |
	Money is contraband       |	Lois A. Houston
You can't take it with you        |     kilowatt!laa@armstrong.edu
	when you go --            |     lois@armstrong.edu
Newsgroups: rec.food.cooking