HDTenEightyP/NetNews huggingface dataset:
From: gary@cdthq.UUCP (Gary Heston)
Date: Wed, 02 Sep 92 20:50:48 CDT
Organization: Garys' Home for Obsolete Computers

gary@cdthq.UUCP (Gary Heston) writes:

> mns@ulysses.att.com (Nicolette Shovar) writes:
> 

   [ a request for a metric-english conversion list ]

....to which I accidentally generated an empty followup. Oops. 

After digging around in my disorganized directory, I found and
emailed the equivalences section of the FAQ, which I hope will
provide what they needed.

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: parr@acs.ucalgary.ca (Charles Parr)
Subject: Re: Request:  hints on how to cook fish
Date: Wed, 26 Aug 92 18:09:28 GMT
Organization: The University of Calgary, Alberta

In article <1992Aug26.142046.25313@ncar.ucar.edu> shan@niwot.scd.ucar.edu (Val Shanahan) writes:
>
>Try some trout, it is, in my opinion, a very mild flavored fish.  My favorite
>way to cook it is as follows:
>
>	Skin the trout (grab the head and snap the spine backwards, then pull
>			down the back, the skin should come off fairly easy)

        If you are panfrying a fish, try to avoid skinning it, as
        the skin keeps the fish from sticking to the pan. It's
        also very tasty if cooked to crispyness.

>	Cover the outside of the skinned fish with your favorite cajun
>			seasoning (I use a locally made one - Larry Price)
>	Put half a strip of bacon and a wedge of lemon inside the fish
>
>	Wrap in foil and cook on the grill or in the oven until the meat
>	is tender and flakey.
>

The best way IMHO to cook fresh trou (ie, les sthan 12 hours
dead) is as follows: Clean, sprinkle inside and out with salt
and pepper, let sit for 15 minutes, roll in 50/50 mixture of
cornmeal and wheat flour, pan frie in 1/2 deep mixture of
one part melted butter to two parts peanut oil on quite high
heat. cook about 5min on each side.

Charles
-- 
Within the span of the last few weeks I have heard elements of
separate threads which, in that they have been conjoined in time,
struck together to form a new chord within my hollow and echoing
gourd. --Unknown net.person
Newsgroups: rec.food.cooking
From: cwechter@cyclone.mitre.org (Christine G. Wechter)
Subject: Dumb Question about Chicken Mole
Originator: cwechter@cyclone
Organization: Mitre Corporation, McLean, VA
Date: Wed, 2 Sep 1992 18:53:51 GMT


Ok, I'm almost grown up.  I like sweet potatoes and 
kale and beer and onions and all that stuff I swore 
I'd never eat as a kid.

And I love living in Washington where we have so
many ethnic restaurants and food stores where I
can try new and exciting dishes.

But as far as chicken mole is concerned, I'm 7 years
old and don't want to try it.  Why is that?  Because
I don't know what it is (and it has raisins in it).

I've never had the opportunity to taste, see, or smell
it, or I probably would've tried it.  I pretty much 
blew off the recent thread, but happened to see a very
recent post describing how good that poblano mole 
sauce is.

So now I want to know.  What is chicken mole?  What 
does it look like?  What does it taste like?  What do
you serve it with?  Does it really have chocolate in it?
How come I never see it in restaurants (or, what kind
of restaurant would you visit to try it -- especially
in the DC area).

It's getting rave reviews, so I'm willing to take a 
chance on those raisins.  Do you have to use raisins?  


Thanks for listening and helping me get over this 
unwarranted food prejudice.  Does anyone else have
anything that they just refuse to try?


christine
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Newsgroups: rec.food.cooking
Subject: Re: Gross foods in cans: competition
Date: 27 Aug 92 23:00:24 GMT
Organization: NASA/Jet Propulsion Laboratory

|> What do you do with dried jellyfish?  That's one of the few foods I've
|> seen in Chinese supermarkets that I can't imagine myself *ever* getting
|> to accept...
|> 
|> --  Jack Campin  

My Mom and Dad soak it in water until it's done (whenever that is) and
then chop it up and mix in sesame oil, soy sauce, shredded green onions
and ginger root (think there's garlic too) and vinegar...  Can't
recall what else they put in it - they serve it cold.  It's wonderful
stuff.  I began eating it when I was young (before I knew what it
was).  It's not bad, really - not fishy - just... crunchy.

Jennifer Yu

:)~
From: rlafolle%apssgi@relay.nswc.navy.mil (Robert D. LaFollette)
Newsgroups: rec.food.cooking
Subject: Cooking Courses
Date: 2 Sep 92 00:06:36 GMT
Organization: Naval Surface Warfare Center


	Can anyone provide me with information on cooking courses, of any kind,
	in the Continental U.S. that range from 1 day to a week.

			Thank you,
				Robert
Newsgroups: rec.food.cooking
From: eurquhar@selkirk.sfu.ca (Eric James Urquhart)
Subject: RECIPE:Spanish Chocolate
Keywords: chocolate,drink
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Thu, 3 Sep 1992 04:27:40 GMT

After looking through a few recipes I found a recipe for Spanish chocolate.

Spanish chocolate (Chocolate Espanol)
from Time-Life Series "the Good Cook" Beverages pg. 116

2 cups milk
2 oz. sweet chocolate, broken or grated ( Ybarra from Mexico or swiss would
probably be best.)
1/2 tsp. cinnamon
2 eggs, beaten (probably better to use just the yolks as the whites may curdle.
)
Stir the milk with the chocolate and the cinnamon over low heat until the
chocolate dissolves.  Add the eggs and beat the mixture until it becomes thick,
taking care not to boil.
Haven't tried this recipes but Time-Life is usually reputable.
This series of books is excellent and if you're into to food you'll want ...
need the whole series.

Eric Urquhart (eurquhar@sfu.ca)  Dept. of Biological Sciences
Simon Fraser University, Burnaby B.C. CANADA


Newsgroups: rec.food.cooking
From: brad@buck.viewlogic.com (Bradford Kellogg)
Subject: Attn Bev Myers (was Re: lots of salmon)
Originator: brad@buck
Keywords: salmon, seafood, fish
Organization: Viewlogic Systems, Inc.
Date: Thu, 3 Sep 1992 22:49:40 GMT


Sorry Beverly, the email bounced. See my previous posting.

- BK
Newsgroups: rec.food.cooking
From: ed@weir.pa.dec.com (Ed Gould)
Subject: Re: Food Processors, KitchenAid Mixers and My Dilemma
Reply-To: ed@pa.dec.com
Organization: DEC Network Systems Lab, Palo Alto
Date: Sat, 29 Aug 92 18:15:04 GMT

> I'm so confused.

Don't feel bad, that's normal around here :-).

> So, tell me oh-great-net, just what is it that I want.  What exactly 
> can one do with a food processor that has all its parts vs. a 
> KitchenAid mixer with the slicer/dicer attachment?

What one does with a food processor and what one does with a mixer varys
greatly with personal style and taste.  I have a Kitchen Aid (one of the
5-quart models with the up-and-down bowl), and it's great.  I have the
slicer/shredder attachment, which I use now and then (but I never use my
processor for that kind of stuff), the juicer, and the food mill (they call
it something else, like strainer or something).  Most processors don't
have juicers, and I don't know of any that can really grind meat properly,
nor of anything like a food mill for one.

> I make bread, but I *shudder* just a little at the thought of machine
> kneaded bread ...  Whipping egg whites or cream is a real &*(&(*^&()
> with my little Sunbeam.  

If you're worried about the machine standing up to the kneading, it'll
do fine if you follow the directions that say to let it cool down
after two batches.  If it's the aesthetics of not kneeding by hand,
well, that's another matter.

Whipping egg whites or cream in the KA is easy.  Getting the water
bath attachment makes things like whipping cream (in an ice water bath)
or mashing potatos (in a hot bath) even better.  The 5-qt. KAs have
a copper bowl insert option (that I don't think is worth money), so the
whip doesn't come as close to the bowl as one might like when it's
attached in the canonical manner.  Putting the whip on but not locked
in place lets it touch the bowl.  It's noisey that way, but it whips
eggs and cream very well.

> My husband would like to be notified as soon as KitchenAid comes out
> with a router attachment.

Me, too!

> Suggestions, comments and recommendations welcome.  I suspect the general
> concensus will be that I need both.  If so, which do I get first?

It depends on how you cook.  Personally, I'd never buy a processor (the one
I have was a gift, and I rarely use it), but I did happily buy a KA, and I
use it a lot.  I've heard others say just the opposite.

If you do get the KA, and money's tight, don't get any attachments to start
with.  The basic machine is good for lots of things.  Get the attachments
you want as funds are available.

--
Ed Gould	  ed@pa.dec.com		Digital Equipment Corporation
+1 415 688 1309	  Network Systems Lab	505 Hamilton Ave, Palo Alto, CA  94301

"Unison is only one form of harmony." -- LW
Newsgroups: rec.food.cooking
From: schuldy@progress.COM (Mark Schuldenfrei)
Subject: Re: herbed vinegars
Keywords: balsamic vinegar, tomatoes, salsa
Organization: Progress Software Corp.
Date: Thu, 27 Aug 1992 15:10:11 GMT

I wrote an answer to David Adams' question
  Can anyone tell me how to make herbed vinegar?

And I apologized:
  This isn't exactly a rec.food.historic answer, since I have no idea
  how it used to be done...

In the cookbook "Take A Buttock of Beefe" (for ISBN Information see
my other posting, in reference to "Apples, Apples, Everywhere". There
is a 1655 recipe for vinegar, including making herb vinegar.  Probably
not the method we will use ourselves, but hey...  If you read the
whole thing carefully, it seems you could start with beer, and finish
with Vinegar.

  TO MAKE GOOD VINEGAR

  Take one strike of Malt, and one of Rye, ground and mash them together,
  and take if they be good 3 pound of Hops if not four pound; make two
  Hogs heads of the best of that Malt and Rye, then lay the Hogsheads
  where the sunne may have power over them.  and when it is ready to
  Tun, fill your hogsheads where they lye, then let the purge cleer and
  cover them with two slate stones, and within a week after when you
  bake, take two cheat loaves hot out of the Oven, and put into each
  hogshead a loafe, you must use this foure times, you must brew this
  in Aprill, and let it stand till June, then draw them clearer, then
  wash the hogsheads cleane, and put the Beer in again, if you will
  have Rose-vinegar, you must put in a strike and a half of Roses, if
  Elder-vinegar, a peck of the flowres, if you will have it white, put
  nothing in it after it is drawn, and so let it stand till Michaelmas,
  if you will have it coloured red, take four gallons of strong Ale as
  you can get, and Elder-berries picked a few full clear, and put them
  in your pan with the Ale, set them over the fire till you guesse that
  a pottel is wasted, then take it off the fire, and let it stand till
  it be stone cold, and the next day strain it into the Hogshead, then
  lay them in a Cellar or Buttery, which you please.

	schuldy (In the SCA, Tibor)
--
Mark Schuldenfrei (schuldy@progress.com)
From: reza.naima@uttsbbs.uucp (Reza Naima) 
Newsgroups: rec.food.cooking
Subject: hard to find items
Date: 24 Aug 92 10:03:00 GMT
Distribution: world
Organization: The Transfer Station BBS, Danville, CA - 510-837-4610/837-5591
Reply-To: reza.naima@uttsbbs.uucp (Reza Naima) 

Mary Matejka Wrote :

MM>I was paging thru a catalog and noticed several things
MM>people have been wanting to try and couldn't find.
MM>Standard disclaimer. I think these prices are high, but
MM>if that's the only place you can get it and you are curious....
MM>
MM>The catalog is G.B. Ratto and Co 1-800-325-3483
MM>
MM>Paste Bases w/o MSG, 16oz: Beef $7.75, Chicken $7.00
MM>Original Maggi Seasoning (Swiss), 9oz: $4.25
MM>Marmite, 4.4oz: $6.75
MM>Vegemite (Australian), 4 oz: $3.95
MM>Instant Espresso Coffee pwdr, 14g: $3.25
MM>Lyles' Golden Syrup 16 oz: $5.95
MM>Orange Water, 3oz: $3.50   <-------------------
MM>Rose Water, 3 oz: $3.25    <-------------------
MM>Nutella (choc/hazel spread) 6.5 oz: $3.75
MM>                                         

  I'm not sure about the rest, but as far as the rose and orange water, 
they aren't that hard t find.  I'm Iranian, and just about all Iranian 
food stores have rose water and usually orange water.  You can get a 
bottle (I'm guessing 10 oz.) for about $2.00 so the prices are high..

-Reza Naima
reza.naima@uttsbbs.uucp
    

--- WinQwk 1.10a #0
                                             
Newsgroups: rec.food.cooking
From: lbelhadj@zia.aoc.nrao.edu (leila belhadjali)
Subject: Re: Truffles - chocolate 
Keywords: Candy 
Organization: National Radio Astronomy Observatory, Socorro NM
Date: Tue, 1 Sep 92 19:09:01 GMT


i have make a few batches of truffles, that have worked out rather
well taste-wise. my problem is their un-uniform shape and size.
someone told me, or i read somewhere, that there is such a thing
as a truffle scooper: it's about the size of the things used to
make melon balls, but it has one of those release mechanisms.

does anyone know where i can buy on in the seattle area, or mail
order one?!

thanks!

leila.











-- 
------*------*------*------*------*------*------*------*------*------*------*--
lbelhadj@zia.aoc.nrao.edu  |    socorro... it should be on another planet,
leila belhadjali           |    but unfortunately it isn't.....
------*------*------*------*------*------*------*------*------*------*------*--
From: wendysue@iat.holonet.net (Wendy S. Reynolds)
Newsgroups: rec.food.cooking
Subject: Steamer Recipes - Request
Date: 2 Sep 92 19:09:06 GMT
Organization: HoloNet (BBS: 510-704-1058)

My husband just bought me a Rival Steamer/Rice Cooker and I wondered if
anyone had any good recipes for it?

Thanks in advance,
Wendy (wendysue@holonet.net)
From: gsw@thebrewery.EBay.Sun.COM (Greg Winters)
Newsgroups: rec.food.cooking
Subject: Re: Request:  hints on how to cook fish
Date: 26 Aug 92 16:34:44 GMT
Reply-To: gsw@thebrewery.EBay.Sun.COM
Organization: Sun Microsystems, Inc.
NNTP-Posting-Host: thebrewery.ebay.sun.com



I think the trick is to make sure you are getting fresh fish...

Anyways, here are some types I like that don't taste really fishy -;)

Monk fish
Swordfish
Halibut
Shark

I usually will BBQ or broil. Another way I like it is to cover with butter
and lemon/herbs and wrap in several layers of foil and BBQ. Comes out really
tender and tasty.

Greg
From: tunxis@netcom.com (Gary A. Gorgen)
Newsgroups: rec.food.cooking
Subject: Re: Japanese knives?
Date: 29 Aug 92 23:07:20 GMT
Organization: Tunxis Design Inc. (408-749-9463)

chris@endgame.gsfc.nasa.gov (Chris Shenton),
<CHRIS.92Aug28164726@endgame.gsfc.nasa.gov> Writes:

>In article <1992Aug28.124107.1@gallua.gallaudet.edu> rlwilliams@gallua.gallaudet.edu writes:
>
>   I read an article about kitchen knives and it really raved 
>   about this kind. I haven't seen it in any stores... anyone know what I'm 
>   talking about?
>
>Would it be the Global brand: knife blade and handle are one
>continuous piece of stainless, won lots of design awards, etc, etc? I
>picked up one (about 6" chef) for about $50 in Germany. Nice feel, fun
>to use.
>
>Was seriously tempted by another Japanese knife: ceramic blade. Felt
>light, fast, and lethal. (plus it's not detected at the airports :-)
>Was a bit out of my range at approx $75 for a 5-6 incher. I now wish I
>did buy it...

If this is the same material I'm thinking about, $75 is about right.

Hi-Tech ceramics have been used for cutting inserts, in machine tools
for years. This is the first time I've heard of it being used in knives!

Make sense to me.

Based on the service life of this material, when cutting Titanium, it
should stay sharp for 5000 years or longer, when used on food :-).

Where might one find more information on these intriguing little gadgets?

Gary.



-- 
Gary A. Gorgen      | "From ideas to PRODUCTS"
tunxis@netcom.com   | Tunxis Design Inc.
                    | 422 S. Murphy, Sunnyvale Ca. (408) 749-9463
Newsgroups: rec.food.cooking
From: laurent@tamdno.enet.dec.com (Hal Laurent)
Subject: Samosas
Organization: Digital Equipment Corporation
Date: Fri, 4 Sep 1992 02:30:25 GMT


Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: Thai recipe request and fish sauce question
Organization: Stanford University, California, USA
Distribution: usa
Date: Tue, 25 Aug 1992 20:08:41 GMT

Fish sauce smell like road kill.  Yup, you got the right stuff.  It
isn't spoiled no matter what you suspect.  It's already dead!!  On
the otherhand, it really is pretty good stuff in southeast asian
cooking.... much like a chili sauce.

marilee
at stanford
Newsgroups: rec.food.cooking
From: jrtrint@srv.PacBell.COM (John Trinterud)
Subject: Re: Japanese knives?
Organization: Pacific * Bell
Date: Mon, 31 Aug 1992 15:19:24 GMT

In article <1992Aug28.124107.1@gallua.gallaudet.edu> rlwilliams@gallua.gallaudet.edu writes:
>I know there has been an extensive discussion of knives... I joined too 
>late to catch the beginning part. I wonder if anyone knows of a Japanese 
>kitchen knife... I read an article about kitchen knives and it really raved 
>about this kind. I haven't seen it in any stores... anyone know what I'm 
>talking about?
>
>rlwilliams@gallua

Yes - I was given one as a (wonderful) gift. There's a store in
Berkeley Calif that specializes in handmade Japanese knives and
woodworking tools, common sense has so far kept me from visiting :-)

The knife I have is a very thin, roughly rectangular 7 inch blade
with a beautifully fitted bamboo handle. If you take the time to
properly sharpen it with a water-lubricated stone, it's almost a
sinful pleasure to use.

Cost?? I'll guess upwards of $ 80.00. There are many varieties
available, all handmade and truly a work of art. One caveat,
learning how to keep them sharp, and I mean literally razor sharp,
takes time, instruction, and patience.

I'll try and remember to post the store name, address and telephone,
I have his business card in the knife case.

John T -


-- 
jrtrint@srv.PacBell.COM            "If you want to feel really kneaded, and
                                    love to roll in the dough, make bread !"
Newsgroups: rec.food.cooking
From: bechtler@asdg.enet.dec.com (Laurie Bechtler)
Subject: small caterer in peninsula region of Bay Area
Organization: Digital Equipment Corporation
Distribution: usa
Date: 24 AUG 92 13:33:08    


This is a long shot, but...does anyone know of a small caterer in
the San Mateo-San Carlos-Redwood City area of CA that would prepare
and deliver a dinner for 2 to a home?  I'm thinking of a long-distance
birthday present for a couple held prisoner by their new baby (I can't
arrange a babysitter long distance!).  I'm thinking $75 max, so it
would probably have to be a small outfit.

Thanks for any help.
Laurie B.
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: hard to find items
Date: 29 Aug 92 12:11:16 GMT
Organization: Our Lady of Perpetual Mirth (Pacifica)

In <2482.26.uupcb@uttsbbs.uucp> reza.naima@uttsbbs.uucp (Reza Naima)  writes:

>Mary Matejka Wrote :

>MM>I was paging thru a catalog and noticed several things
>MM>people have been wanting to try and couldn't find.
>MM>Standard disclaimer. I think these prices are high, but
>MM>if that's the only place you can get it and you are curious....
>MM>
>MM>The catalog is G.B. Ratto and Co 1-800-325-3483
>MM>
>MM>..............
>MM>Orange Water, 3oz: $3.50   <-------------------
>MM>Rose Water, 3 oz: $3.25    <-------------------
>MM>                                         

>  I'm not sure about the rest, but as far as the rose and orange water, 
>they aren't that hard t find.  I'm Iranian, and just about all Iranian 
>food stores have rose water and usually orange water.  You can get a 
>bottle (I'm guessing 10 oz.) for about $2.00 so the prices are high..

>-Reza Naima
>reza.naima@uttsbbs.uucp
>    

>--- WinQwk 1.10a #0
>                                             

	The King Arthur Flour Baking Catalogue has those two, plus
vanilla powder, and a whole host of other nifty items.

				-babs

(Resurfacing for a moment.  I'm about to turn into a pumpkin in a week.) 

-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
From: mel@lonestar.msfc.nasa.gov (Mel Ontiveros)
Newsgroups: rec.food.cooking
Subject: WANTED: Good BBQ Recipes
Date: 26 Aug 92 20:56:54 GMT
Reply-To: mel@lonestar.msfc.nasa.gov
Organization: BAMSI, Inc.

What I'm looking for are some good "Ketchup" based BBQ sauce recipes for Pork, 
Chicken, and Beef.  They can be spicy or mild.  If you also have a good dry 
rub recipe, I'd like that too.  I've just started Smoking using Hickory and 
would like a good sauce recipe that will enhance the smoke flavor.

Please either send them to me or post them here.  If I get several good ones
I put them all together and post them as one.

Thanks in advance,
Mel Ontiveros
Newsgroups: rec.food.cooking
From: loosemore-sandra@CS.YALE.EDU (Sandra Loosemore)
Subject: Re: Fish in Black Bean Sauce 
Organization: staff hacker @ Yale Haskell project
Date: Fri, 4 Sep 1992 10:44:01 GMT

"Tara L. Taylor" <tt1p+@andrew.cmu.edu> writes:

   Does anyone out there have a recipe for this?
   I had it in a restaurant in Denver, but can't 
   find it in any of my favorite chinese restaurants
   in Pittsburgh. Can you just buy the black bean sauce?
   What kind of fish? Spices?

Yes, I've made this before.

The fermented black beans are dried and you buy them in a plastic bag.
Before you use them, you need to rinse or soak them briefly to get rid
of the excess salt, and then mash them up (usually with several cloves
of garlic).  One or two tablespoons is enough for an average dish.

As for the fish, I typically use a rainbow trout.  Rinse it off and
cut the head off if it's too big to fit in your pan otherwise.  Leave
it whole but cut a few slashes through the skin on either side, salt
and pepper inside and out, then roll in cornstarch.  Pan-fry for a
few minutes on each side, until it's nice and crispy.

Meantime, in another pan, heat oil for stir-frying and dump in the
black bean and garlic mixture, and pieces of onion and green pepper,
and some chiles if you're so inclined.  You can mix in some broth and
thickener towards the end if you want a more sauce-like mixture.  Pour
the veggies on top of the fish and pig out.  (You *can* cook the fish
and veggies sequentially in the same pan, but the fish will lose some
of its crispiness in the meantime.)

-Sandra
Newsgroups: rec.food.cooking
From: theacox@nyx.cs.du.edu (tim heacox)
Subject: Jam/Jelly without sugar
Organization: Nyx, Public Access Unix @ U. of Denver Math/CS dept.
Distribution: na
Date: Sat, 29 Aug 92 18:38:13 GMT


Anyone have any ideas on how to make Jams and Jellies without added sugar?
 
I've been using low sugar pectin for years, but would like to try some
without sugar.  I see commercial version in the gourmet store, so I know
it can be done, just no ideas.
 
Please post to the group, email is flakey.
 
Thanks, Tim


Newsgroups: rec.food.cooking