HDTenEightyP/NetNews huggingface dataset:
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Newsgroups: rec.food.cooking
Subject: RECIPE: Peach Fools
Date: 13 Aug 92 20:22:49 GMT
Organization: NASA/Jet Propulsion Laboratory

Got this out of my (VERY WELL ILLUSTRATED) Good Housekeeping Book of Desserts.

-----------
Peach Fools
-----------

3 		peaches, medium-sized, ripe
2 tbsp		sugar
1 cup		heavy or whipping cream
1/8 tsp		almond extract
		mint leaves for garnish

Peel, halve, and pit peaches.  Reserve 1 peach half for garnish.  Cut 
remaining peaches into chunks.  In a blender at medium speed, blend
peach chunks and sugar until smooth.  In small bowl, with mixer at medium
speed, beat heavy or whipping cream and almond extract until stiff 
peaks form.  With rubber spatula or wire wisk, fold peach puree into
whipped-cream mixture.


There are more recipes - a lot more complicated - but I'm too lazy to type
them in.  Just thought this was a good recipe for peach season...

Jennifer Yu

jsy@aig.jpl.nasa.gov
yuie@cco.caltech.edu
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Artichokes Revisited
Organization: Clemson University
Date: Thu, 13 Aug 1992 00:03:16 GMT

I'm the original Artichoke question poster.
It turns out that MANY MANY people eat these
the same way.  Not many like them stuffed.
It also turns out that MY stuffed "chokes" 
were cooked perfectly.  I just had no idea
how to eat them.  I know now !!!
Will try again some time.
(My stuffing was just bread crumbs, mozzarela? cheese, 
chopped onions, and celery.  I know there is not much
room to stuff them, and will never do it again. But
it looked like the easiest method for my first.)

Thanks to all who responded. 
Chris

-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
Newsgroups: rec.food.cooking
From: nvecchi@cscs.ch (Nicole Vecchi)
Subject: Lemon Balm uses
Followup-To: nvecchi@cscs.ch
Organization: Centro Svizzero di Calcolo Scientifico / CH-6928 Manno
Date: Fri, 21 Aug 1992 06:33:44 GMT

Does someone have a recipe using lemon balm? 

I used to a have a recipe for jelly or syrup but it 
seems to have disappeared and now I'm up to my chin in lemon balm!

Thanks!
Nicole



From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Rec.Food.Recipes
Date: Thu, 13 Aug 1992 16:45:47 -0500

  BB> From: ben@bailey.UUCP (Ben Bailey)

  BB> Chris, There are a lot of people, such as myself, that can receive and
  BB> send news but don't have the capability to ftp anything.
 
Me, too.  I'm jumping in to "second" your comment, because I think it may be
useful for the newsgroup participants to realize that not everybody chatting
here is on a Sun workstation connected to a Vax node hooked up a megabaud
rates to everything else in the world.  I'm on a computer at home, hooked up
through locally-written software (NOT including FTP, regrettably!) that
connects
through two hobbyist-level machines into UUnet.  I'm hoping to get a better
connection pretty soon, but for now, "just FTP it" "doesn't compute."  Thanks
to all for their patience with this sidebar to the main topic.

Newsgroups: rec.food.cooking
From: charleen@ADS.COM (Charleen Bunjiovianna)
Subject: Reactive, non-reactive
Organization: The Original Estrogen-Crazed Lust Bunnies
Date: Mon, 17 Aug 1992 22:12:35 GMT

I picked up a copy of _Food and Wine_ yesterday (okay, it's not as
enticing as _Bon Appetit_ or _Gourmet_, but I was on an airliner and
bored silly) and noticed that several recipes called for preparation
using a "non-reactive" bowl or saucepan.

I'm assuming that certain foods react badly with certain metals, but
don't know which do, so how am I supposed to choose the proper
"non-reactive" cookware?  Shouldn't they really be explaining this
in the recipe?

Charleen

--
A funeral procession was passing the municipal golf course.  One golfer
removed his hat, placed it over his heart and bowed his head.  One of
the other golfers commented how thoughtful that was.  The guy replied,
"It's the least I could do.  After all, we were married for almost 40 years."
From: dwilson@Ingres.COM (It's up to me.)
Newsgroups: rec.food.cooking
Subject: Re: Pierogies
Date: 13 Aug 92 23:25:50 GMT
Organization: ASK Computer Systems, Ingres Product Division
News-Software: VAX/VMS VNEWS 1.4-b1

In article <1992Aug13.223122.19270@unixg.ubc.ca>, educ@unixg.ubc.ca (Vicki Doma writes...
>In article <713743277.F00002@blkcat.UUCP> Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:
>>  "A> From: "Marcie A. Wallace" <mw0o+@andrew.cmu.edu>
>>  "A> After having lived in Pittsburgh for four years I have developed a
>>  "A> taste for pierogies.  I'd like to try making them myself.
>>  "A> The filling seems fairly easy, but does anyone know how to make the
>>  "A> "skins"?  Is it just standard pasta, or something else?
>>Are you talking about the pie-sized pierog', or the dumpling-sized piroshki?
>>The former is basically a pie crust, the latter a very pliable dough made with
>>eggs, water and flour, and maybe just a little salt.
> 
>Perogies can be made any size you want (including pie sized if you so
>desire :-)  The outside dough is made of eggs, water and flour.  Sour
>cream adds a nice texture as well.  I'll post my recipe if I can ever
>find it again :-(  The inside is just boiled potatoes which are mashed
>and mixed with finely chopped fried onion, bacon, chives, grated
>cheese, or whatever your heart desires.
> 
>Piroshki's are made in the same shape, with filling, but are usually
>filled with meat and the "skins" are a very rich pastry which is
>baked, rather than the flour/water dough of a perogy (which is boiled
>then fried/sauteed/baked/whatever you like to do with it...)
> 
>-- 
>=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
>Vicki Domansky <Morgaine>                               educ@unixg.ubc.ca
>Education Computing Services                       v_domansky@mtsg.ubc.ca
>U of B.C. Vancouver Canada                        usereduc@ubcmtsg.bitnet

Rather like Polish pot-stickers, eh?

Dave Wilson                         Please note that this was written by
Ingres Tech Support                 Dave Wilson the person, not Dave
                                    Wilson the Ingres representative.
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Newsgroups: rec.food.cooking
Subject: Re: zucchini muffins
Date: 13 Aug 92 16:34:45 GMT
Organization: NASA/Jet Propulsion Laboratory

In article <laurab.713718246@cs.wisc.edu>, laurab@dip.cs.wisc.edu (Laura Berg) writes:
|> I have lots of zucchini bread recipes (thank you very much, net) but can not
|> find a recipe for zucchini muffins.  I want then to be heavy and moist just
|> like the bread. 
|> 
|> Does anyone have a recipe or know how to modify a bread recipe for muffins?
|> 
|> Thanks!!
|> 
|> Laura
|> laurab@cs.wisc.edu
|> 

I don't remember where I got this from - but it's in my files.  I haven't tried
it - so good luck!

----------------
Zucchini Muffins
----------------

1/2 c. all purpose flour
1/2 c. whole wheat flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
4 egg whites
2/3 c. sugar
1/4 c. oil
1/2 tsp. vanilla
1-1/2 c. shredded zucchini
1/2 c. raisins (optional)

Sift together flours, baking powder, cinnamon, baking soda and salt.
In a large bowl whisk together egg whites, sugar, oil, and vanilla.
Mix in dry ingredients until combined.  Stir in zucchini and 
raisins (if desired), spoon mix into prepared muffin cups.  
Bake at 375F for 20 min. or until toothpick comes out clean.  
Makes 1 dozen.


Jennifer Yu

work: 	jsy@aig.jpl.nasa.gov
school: yuie@cco.caltech.edu
Newsgroups: rec.food.cooking
From: laurent@tamdno.enet.dec.com (Hal Laurent)
Subject: Re: Fryer size increase
Organization: Digital Equipment Corporation
Distribution: na
Date: Tue, 18 Aug 1992 17:59:41 GMT


In article <1992Aug14.130953.9573@cbnewsm.cb.att.com>, 
ccbjr@cbnewsm.cb.att.com (charles.c.bahr..jr) writes...
> 
>HI --
>Has anyone noticed an increase in the weight of "frying" chickens
>over the past decade?  
>I strongly recall being able to buy 2 1/2 lb. chickens some time
>ago, and now the smallest "fryer" I can find is 3 1/2, sometimes
>4 lbs.  
> 

I'm not the only one that has noticed this!  Personally, I think it's
a drag.  I often *want* a smaller chicken, but they're very difficult
to find.
Newsgroups: rec.food.cooking
From: jerrett@iastate.edu (Gregory A Jerrett)
Subject: Wanted: Cucumber Sauce for Gyros/Cucumber Recipes
Organization: Iowa State University, Ames, IA
Date: Sat, 15 Aug 1992 16:34:17 GMT

I have inherited way too many cucumbers to use conventionally, If any
one has a recipe for the cucumber sauce used on gyros, please post or email
or both.  If any one hads any other good cucumber recipes they would
be appreciated too. Thanks.

Greg Jerrett
jerrett@iastate.edu


Xref: sparky rec.food.cooking:14779 rec.food.sourdough:223
From: connie@uga.edu (Connie M. Doss)
Newsgroups: rec.food.cooking,rec.food.sourdough
Subject: WANTED: RECIPE
Keywords: chicken
Date: 18 Aug 92 20:13:48 GMT
Organization: University of Georgia, Athens

Does anyone have a recipe for celestial(?) chicken?  There is a
place in town to order it and it is the best most tenderest chicken I
have ever eaten in my life.  Please does someone know how to make it
tender and the sauce just melts in your mouth.  Thanks in advance

Connie Mobley
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Could everybody cross-post recipes to rec.food.recipes?
Organization: Taronga Park BBS
Date: Thu, 13 Aug 1992 09:06:35 GMT

In article <1992Aug12.170145.21239@leland.Stanford.EDU>, jchokey@leland.Stanford.EDU (James Alexander Chokey) writes:
> 
> I have never seen the logic behind moderating it.
> 	I can't imagine flamewars or irrelevant posts breaking out on an
> unmoderated rec.food.recipes.  

People say the same thing about rec.food.cooking.  It's only about
food, what can possibly be there to flame about?  Heck, half the fun of
reading this group is seeing who's going to flame about what next.  :-)
One of the reasons r.f.r is moderated is to control the material that's
posted.  If it weren't, it'd very easily end up being another rec.
food.cooking with a lot of discussion and not a lot of recipes, which
pretty much defeats the purpose.

> 	I know that one or two other posters have talked about unmoderating
> rec.food.recipes.  Does anyone know the exact procedures by which it would
> need to be done?  I image that that one might have to go through a process
> similar to that which creates newsgroups--  an RFD, CFV, waiting period, 

I suggest you go read news.groups.  There's currently a discussion going
on about removing the moderator of rec.arts.erotica and/or making it an
unmoderated group.  It's never been done before so it looks like when
all is said and done, somebody might actually learn something (although
considering this is Usenet, probably not).

-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
 "If I had to be a breakfast roll, I'd rather be a cheese danish!" -- Monty
From: kati@glnserv.UUCP (Lady Dragon)
Newsgroups: rec.food.cooking
Subject: Re: Chicken Fried Steak
Date: Tue, 18 Aug 92 09:00:56 CDT
Organization: Vermi-net, Houston, Tx. 77098

bubba@mace.cc.purdue.edu (Gary Beason) writes:
> >One of the marks of true Texas Chicken Fried Steak is that the white
> >gravy is served on the bottom of the steak.  Make a puddle of gravy
> >and sit the steak(s) on top of it.  Like the nouvelle cuisine chefs
> >are now doing with raspberry sauce and the like.
> >William Smith
> >Intel, SSD
>
> I think actually we may be engaging in some fine distinctions here.
> I'm from the Piney Woods (border cajuns to some folks).  There, we
> smother the CFS with the cream gravy.  Why?  Soppin'.
>
> Good rolls or biscuits (hmmm, this sounds like a topic for more recipe
> trading) are needed to sop up that cream gravy.
>
> I like to sop while the biscuits are still hot, so having the gravy on
> top is needed.
>
> While Houston is geographically in East Texas, I can't say that
> Houstonians aren't the same as the rest of us East Texans.  :)
So that's why this Houstonian married a man from Louisiana, huh? To get
the secret recipe for CFS? :)

>
> Gary Beason
> bubba@mace.cc.purdue.edu



* * email address: nuchat!xcluud!glnserv!kati * Houston, Texas, USA, Earth * *




From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Food on the road
Date: Sat, 22 Aug 1992 05:45:19 -0500

  JC> From: jdc5@typhon.uchicago.edu (Jonathan Cohen)

  JC> My girlfriend and I have to drive from the University of Chicago to
  JC> Yale and then back again next week. We were wondering if anyone could
  JC> suggest some relatively inexpensive yet gastronomically interesting
  JC> places to eat on the way. We don't want to get too far off the road,
  JC> so anything along route 80 would be nice, but all suggestions are
  JC> welcome.

There USED TO BE a series of travellers' guides that would help you out, but I
can't find mine and can't remember the name.  I got two or three of them in good
bookstores in several places on the east coast -- the typical offering was that
a bookstore in (say) DC would carry the mid-Atlantic book and the New England
book, but for one that was a long distance away, I'd have to look when I got
there.

The books were about the shape and roughly the format of a Zagat's guide, but
thinner.  The started off with a map, showing major roadways and a numbered dot
for each significant eating establishment.  The compilers were smart enough to
recognize that what would pass for gourmet food in Harrisburg, Pennsylvania
might be slightly different from what one would seek out as exceptional in New
York City.  As a result, while the dots became a little more dense in the major
population areas, it was possible to eat very well by simply locating oneself on
the map and then driving to the nearest dot that had an appealing description.

The book also had an alphabetic index, and I think the details were organized by
(State, City) in alpha collation.

The book rated casual and inexpensive right up through formal and expensive
places.  I found the ratings to be accurate enough to make the books well worth
carrying, and ate at half a dozen places I would NEVER have found otherwise.

I hope they're still in print -- if you find them, you might post the correct
title for everyone to look at.

Newsgroups: rec.food.cooking
From: ijr@canard.uwaterloo.ca (Ilana Jayne Rosenshein)
Subject: Re: Recipes For The Cooking Inept??
Organization: University of Waterloo
Date: Thu, 20 Aug 1992 18:04:34 GMT

In article <1992Aug19.230918.12518@wam.umd.edu> beowulf@wam.umd.edu (amealuh) writes:
>this may be wholly inappropriate of me, but does anyone actually HAVE any 
>recipes for the cooking inept, rather than just an extended discussion
>of what temperature one should cook a bird at?
>
>beowulf
>

Good point.  
Well, here is a recipe I use when I am feeling lazy...  Not even a recipe
really, just throwing stuff in a pan.

In a covered casserole dish, place enough boneless chicken breasts to
feed yourself.  Pour in some sherry, and some fresh sliced mushrooms,
bake @ 350 for about 35-45 min.   I usually saute a few extra mushrooms
and serve it with rice.   
Simple, and yummy. :)

SMiles!

Ilana
Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: Dutch Oven Cooking
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 21 Aug 92 14:27:44 CDT

In article 26102@dsd.es.com, apetty@dsd.es.com (Annie Petty) writes:
|
|	Does anyone have the 'formula' of briquets (bottom
|	and cover) for temperatures when cooking with a dutch
|	oven.  
|
|	Annie
|

Here is one rule I have heard, but I have not verified.  I have
tried it a few times in good weather when it worked.


Let n = oven size  (Ie n=12 for a 12" oven)

When converting a recipe requiring 400 deg. F. use n+4 charcol briquets on
top and n-4 briquets on the bottom.  



---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       member--Minnesotans for Global Warming.

Newsgroups: rec.food.cooking
From: chachra@ecf.toronto.edu (CHACHRA Debbie)
Subject: Blueberries - Thanks and Recipes
Organization: University of Toronto, Engineering Computing Facility
Date: Sun, 16 Aug 1992 14:44:36 GMT

Thanks to Sandra Loosemore (loosemore-sandra@CS.YALE.EDU) who suggested eating
the blueberries over vanilla ice cream, and also mentioned how to freeze them
(on a cookie sheet first, and then in containers).  I eventually wound up 
faking a pie, and it turned out okay ('cept that I undercooked the bottom, but
that's my fault), so here's the recipe.

                        THE FAKER'S BLUEBERRY PIE

about a pint and a half of blueberries (about 750 mL)
zest and juice from one lemon
half a cup of sugar (125 mL)
quarter cup of flour (60-odd mL)
two frozen pie shells

Mix everything (well, except the pie shells) together.  Dump into crust.  Cover
with the other crust.  Flute edges and cut slits.  Bake in preheated 350 degree
oven for about 45-50 minutes, covering the edges with aluminum foil when they
get brown.  Enjoy!



------------------------------------------------------------------------------
     Debbie Chachra            <chachra@bullet.ecf.utoronto.ca>
------------------------------------------------------------------------------
     The surest defence against evil is extreme individualism, originality
     of thinking, whimsicality, even, if you will, eccentricity....Evil is
     a sucker for solidity.  It always goes for big numbers, for confident 
     granite, for ideological purity, for drilled armies and balanced 
     sheets.
                                                  - Joseph Brodsky
--------------------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: martin@une.nimh.nih.gov (Martin Korte)
Subject: REQUEST:  Biscotti
Organization: National Institutes of Health
Date: Wed, 19 Aug 1992 19:49:43 GMT


Does anyone know of a good recipe for biscotti?
From: daveje@hpgrla.gr.hp.com (Dave Jerzycki)
Newsgroups: rec.food.cooking
Subject: Re: Grilled cheese alternatives
Date: 17 Aug 92 16:19:49 GMT
Organization: Hewlett-Packard, Greeley, CO




 Lightly toast some bread.

 ( I like to make a fresh loaf of sourdough )

 Fry up some bacon till crisp. Drain. Crumble the bacon into a bowl.
 To this add some fresh shredded basil.
 Shred up some provolone or mozarella cheese. Add this to the bowl of bacon
 and basil. Mix.
 Slice up some good Beefstake tomatoes.
 Put some tomato slices on the lightly toasted bread.
 Springle some of the bacon/basil/cheese mixture over the tomatoes.
 Broil until the cheese melts.
Newsgroups: rec.food.cooking
From: forman@fraser.sfu.ca (Pamela Catherine Forman)
Subject: Re: Obtaining a flat chicken breast 
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Wed, 19 Aug 1992 04:52:52 GMT

Having been a cook for several years I can tell you that
getting a cut of meat (be it veal, pork, or chicken) to
turn out flat takes a BIT of practice.

First of all you will need some heavy plastic (a cut up
freezer bag will do nicely), some oil (any vegetable oil)
and (if you've got one) a Chinese meat cleaver (if not, use
a thick plate).

Rub a little oil on the plastic and place the meat on it.
Cover the meat completely with plastic (just fold the plastic
in half).  Strike the meat with the FLAT of the cleaver.   The 
weight of the cleaver should do part of the work.  You hit the
meat at an angle (roughly 20 degrees).  You start at the centre of
the meat and work outwards being careful not to get the edges       
 too thin.  If this happens the meat will fall apart.  It helps to 
turn the meat in a circle as you go to get it fairly evenly flattened.
If you need to add a little more oil as you go (don't over do it
though).

Hope this helps.  I gave quite a bit of detail as I don't know
how much experience you have at cooking.  At any rate...Have a 
good time!!  :)


Newsgroups: rec.food.cooking
From: holbrook@apollo.HP.COM (Alan R. Holbrook)
Subject: Re: Request for French Bread Recipe
Date: Thu, 13 Aug 1992 16:55:17 GMT
Organization: Hewlett-Packard Company, Chelmsford, MA
Keywords: French Bread

In article <1992Aug13.142506.6333@ccad.uiowa.edu>, petersen@ccad.uiowa.edu (Andrew D Petersen) writes:
|> 
|> Does anyone out there know what makes french bread different from regular
|> bread(besides the shape)?  And does anyone have any good french bread recipes?
|> 
|> Thanks, Andy
|> -- 
|>   Andrew D. Petersen   (N0JST)                 E-mail : petersen@ccad.uiowa.edu 
|>   Research Electrical Engineer                US Mail : CAD-Research 
|>   University of Iowa                                    212 ERF 
|>   Phone : (319) 335-5723                                Iowa City, Iowa 52242 

The recipe in "Joy of Cooking" is easy to follow and, I've always thought,
produces a pretty good loaf of french bread.

Alan
Newsgroups: rec.food.cooking
From: hip@a.cs.okstate.edu (HUFFMAN BRADLEY SP)
Subject: Re: Grits (Was Re: What we ea
Organization: Oklahoma State University
Date: Thu, 13 Aug 92 14:46:53 GMT

From article <10298@sun13.scri.fsu.edu>, by nall@sun8.scri.fsu.edu (John Nall):
> 
>   A natural question for the unintiated is: why do we like this stuff?  The
>   answer is: We were fed it as children.  We eat it because we have always
>   eaten it, because our ancestors ate it.  And because we are firmly convinced
>   that it is morally right.

Next time someone asks me why I eat poke weed can I quote you?

Brad
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Newsgroups: rec.food.cooking
Subject: Re: Australian Cuisine
Date: 21 Aug 92 00:38:05 GMT
Article-I.D.: bronze.kiran.714357485
Organization: Indiana University

manda@ariel.its.unimelb.EDU.AU (Manda Lynch) writes:
>vanilla essence: vanilla extract
Around here, there is a difference between essences and extracts.  I'm
not sure, but i think an extract is made by steeping something in alcohol
(vanilla extract can be made with vodka and some pods) while essence
is made by some other process.

>"I have a plan so cunning you could put a tail on it and call it a weasel"
Great .sig quote.

-- 
Kiran Wagle                             <kiran@bronze.ucs.indiana.edu>
P.O.Box 2083 Bloomington IN 47402-2083                  (812) 335-0420
Newsgroups: rec.food.cooking