HDTenEightyP/NetNews huggingface dataset:
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: Request: flower pot (was Re: dirt cake)
Date: 23 Jul 92 16:48:46 GMT
Organization: Our Lady of Perpetual Mirth (Pacifica)

In <Brsr85.4LB@acsu.buffalo.edu> riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) writes:

>In article 14010@cs.mcgill.ca, mingmar@cs.mcgill.ca (Ming MAR) writes:
>  > Does anyone know how to make an edible flower pot to go with the
>  > dirt cake?

>You could try making a gingerbread cookie dough, rolling it out,
>then pressing it into the inside of something that is shaped like
>you like.  I think pressing it into a greased, glazed ceramic
>flower pot might do the trick.  Then bake, and remove carefully.

>Carol
>riacmt@ubvms.cc.buffalo.edu


Julia Child did something like that with some brownies baked on a cookie 
sheet and then cut into suitable shapes to become the brownie shell
around chocolate mousse.  She lined her bowl with plastic rap, I think
and then added the brownie pieces, being careful to trim away the more
burnt stuff at the edges.  The gingerbread should be baked in a sheet,
but I would guess you might prefer to substitute something with the
same kind of texture with a less strong taste.  I don't know what,
though. 

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
Newsgroups: rec.food.cooking
From: feigin@iis.ethz.ch (Adam W. Feigin)
Subject: Re: What we eat
Organization: Swiss Federal Institute of Technology (ETH), Zurich, CH
Distribution: usa
Date: Wed, 29 Jul 1992 07:19:19 GMT

eric_gorr@coglab_psych.uoregon.edu (Eric Gorr) writes:


>(don't ask me why)  But I was thinking what it is we (Americans) eat that
>other people from different countries find generally disgusting.  For
>example, (from our perspective) most Americans won't consider eating
>brains, etc..

>Anyone know?

Yeah, almost anything you buy in an american supermarket that isn't
fresh or comes in a can..... :-}

							/AWF
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Internet: feigin@iis.ethz.ch				 Adam W. Feigin
UUCP:{backbones}!iis!feigin			     Network Systems Manager
Mail: Integrated Systems Laboratory	      Institute for Integrated Systems
      ETH-Zentrum			  Swiss Federal Institute of Technology
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      Switzerland
Phone: +41 1 256 50 53
      
  "In Confession, you blame yourself, in analysis, you blame everyone else"
From: scampbe1@metz.une.edu.au (Stephen Campbell)
Newsgroups: rec.food.cooking
Subject: What is Half and Half?
Date: 27 Jul 92 02:06:37 GMT

I've got a recipe from the net for fettucine with Zucchini and
Mushrooms. It uses 1 cup of "Half and Half".

What the hell is this. I've asked all my cooking friends and they're
all puzzled.


Thanks in advance.


Steve



-------------------------------------------------------------------------------
Steve Campbell				|	Lead Analyst
					|	MIS Unit
					|	University of New England
scampbe1@metz.une.edu.au		|	Armidale, New South Wales
					|	Australia.
-------------------------------------------------------------------------------
From: david.pileggi@yob.sccsi.com (David Pileggi) 
Newsgroups: rec.food.cooking
Subject: R-CURRY POWDERS
Date: 30 Jul 92 11:33:00 GMT
Distribution: world
Organization: Ye Olde Bailey BBS - Houston, TX - 713-520-1569
Reply-To: david.pileggi@yob.sccsi.com (David Pileggi) 

Hi.

    A friend posted these recipes for Curries on the Prodigy service.  All
spices, no animal products in the powders.  I hope these help.


                                  CURRY POWDER

 Qty   Measurement      Ingredient
-----  ------------     ------------------------------------------------------
    3  Tbsps            coriander seeds
    2  Tbsps            cumin seeds
    2  Tbsps            tumeric
    1  Tbsp             mustard seeds
2-1/2  tsps             fennel seeds
    8  pods             cardamon seeds
    8                   cloves
1-1/2  tsps             ground ginger
1-1/2  tsps             black peppercorns
  1/4  tsp              freshly grated nutmeg
  1/4  tsp              cayenne


In a bowl, combine all the ingredients.  Spread mixture out on a jelly roll
pan and toast in a preheated 250 degree F oven for 20 minutes.

Let cool to room temperature. Pulverize the spice mixture in batches with an
electric spice or coffee grinder and strain it through a sieve into a bowl.
The curry powder will keep six months in a tightly sealed jar in a cool dark
place.  Use to season soups and stews.  Makes about 1/2 cups.


                             A FANCY CURRY POWDER


 Qty   Measurement              Ingredient
-----  --------------------     ----------------------------------------------
2-1/2  tsps                     fenugreek
    1  tsp (about 20 pods)      cardamom seeds (cracked with a cleaver to
                                release seeds)
    3  Tbsps                    coriander seeds
    1  Tbsp                     cumin seeds
    1  Tbsp                     mustard seeds
    6                           cloves, whole
    1  2 to 3 in                cinnamon stick, thin and broken into pieces
  1/4  tsp                      ground mace
  1/4  tsp                      nutmeg, grated
    1  big pinch                cayenne
    2  Tbsps                    turmeric, ground
                                hot pepper, toasted and dried (to taste)


Preheat oven to 225 degree F.

In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard
seeds, cloves, and broken cinnamon stick.  Bake for 15 minutes, shaking the
pan a few times.  Let cool.

In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric
and peppers.  Place in a spice mill and grind to a powder.  Store in an
airtight container.  Makes a 1/2 cup of curry powder.

Recipes:  Chuck Ozburn in Pok, New York

---
[> Be Seeing You -- DPileggi in Houston, TX                                                     
Newsgroups: rec.food.cooking
From: ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy)
Subject: Re: Pork buns
Organization: None, and I like it like that
Date: Tue, 21 Jul 1992 23:53:49 GMT

Here is the steamed bun recipe, from "Regional cooking of China" by
Maggie Gin (101 Productions, 1984)

Barbecued Pork (Cha Siew)

1 3-lb. piece lean boneless pork butt
1/3 cup hoisin sauce
1/3 cup sugar
2 T rice wine
2 T oyster sauce
1/2 t five spice powder

Cut pork with the grain into long strips 1 1/2 inches square.
Combine remaining ingedients and marinate pork at least 4 hours.\
place in single layer in roasting pan.  Bake at 375F for 45
minutes, turning and basting every 15 minutes.

Basic Steamed bread

4 cups unbleached flour
1 t salt
1/4 cup sugar
1 T active dry yeast
1 1/2 cups warm water
2 T oil

Combine flour and salt in bowl. Dissolve sugar and yeast in water
until bubbly. Add oil to yeast mixture and slowly add flour blending
well with chopsticks or fork. Turn out onto lightly floured board
and knead 15 minutes until smooth and elastic. Place in greased
bowl, cover with dampened tea towel and let rise in warm place
1 to 1 1/2 hours until doubled. Turn out onto floured board and
knead 2-3 minutes. Shape into round buns and place on squares
of wax paper in bamboo steamer. Cover and let rise again 45 minutes.
Steam over boiling water 20 minutes.

Steamed buns with pork filling (Cha Siew Bao)

1 recipe Steamed bread
1/2 pound barbecued pork, diced
1/4 cup chopped green onion
1 T brown bean sauce
1 T oyster sauce
1 T hoisin sauce
1 T sugar
1/2 t five-spice powder
2 T peanut oil
1/2 cup diced bamboo shoots
1/3 cup water
binder of 2 T water and 1 T cornstarch
1 t sesame oil
1 T chopped coriander leaves

Combine barbecue pork with next six ingredients. Heat oil in wok
and stir fry mean and bamboo shoots 30 seconds. Add water. Bring
to boil and add binder and remove from heat. Blend in sesame oil and 
coriander. Cool. Divide dough into 16 pieces. Roll each into 4"
curcle 1/4 inch thick. Place 1 T of filling in center and bring
edges together twisting to seal. Follow directions for steaming
in basic steamed bread recipe

Yield: 16-20 buns

Now then, what do I do to bake them?



From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Ladyfingers (?)
Date: Tue, 21 Jul 1992 16:03:30 -0500

  AN> From: ytay@aardvark.ucs.uoknor.edu (AUS:TAY,YIAN)

  AN> So could someone be a kind soul and tell me what tiramisu is??

Well, it ain't shortcake, okra, or spanakopta.

It's a dessert, often with cream, very sweet, with either bitter espresso
flavoring or a combination of bitter espresso and chocolate for some of the
flavoring.  There's a spongecake, possibly ladyfingers, involved.  It's
delicious with coffee, and is the Italian word for "pick self up."

I think all of the four or six recipes I usually send out have circulated here
recently -- if you haven't seen them, let me know and I can post them again.
From: sheriffp@Software.Mitel.COM (Peter Sheriff)
Newsgroups: rec.food.cooking
Subject: Re: Spam
Date: 22 Jul 92 12:40:33 GMT
Organization: Mitel. Kanata (Ontario). Canada.


     When I was a kid back in the UK (we're talking a few years ago now)
Spam was the trademarked name for a canned luncheon meat. I forget who the
canner was.
     I have not eaten Spam since I was at school because it was a regular
part of school meals (ask any middle aged Brit ex pat what UK school meals
were like ;-(). One of their favorite concoctions was Spam fritters. Spam
was sliced, battered and then deep fried until brown. The result was a
soggy, greasy mess which almost every schoolkid hated (along with limp
salad that still had live protein on it).

                               Pete
From: dtate+@pitt.edu (David M Tate)
Newsgroups: rec.food.cooking
Subject: Re: chicken marinade with lime juice
Keywords: help me invent one
Date: 29 Jul 92 22:42:27 GMT
Organization: Factors of Ys, Inc.

In article <1992Jul29.192256.23545@infonode.ingr.com> margaret@infonode.ingr.com (Margaret Wiginton) writes:
>
>I've been reading a lot lately about using lime juice
>as a marinade, and I'd like to trying grilling some chicken 
>breasts that have marinated in a mixture of lime juice
>and <your suggestions here>.  

A few possibilities:

	1. Chopped cilantro, ground coriander seed, and ground pepper

	2. Tarragon (fresh if you can get it) and chives

	3. Rosemary, a splash of soy sauce (low-salt preferred) and olive oil
	   to bind it all together.  I usually bruise the rosemary without
	   really grinding it up, and grill the <whatever> with whole leaves
	   still clinging to it.

Be careful: lime juice goes "off" (oxidizes) much more quickly than lemon
juice.  Store your limes whole and uncut when possible, and if you use a 
leftover partial lime you should trim off 1/2 inch or so from the exposed
flesh before using it.

For an "alternative piccata", saute your thinly-sliced chicken breasts in
white wine and lime juice, adding saute'ed onions (I prefer butter) and 
minced capers for the last 5 minutes of cooking.  Thicken the leftover wine
mixture with just enough flour to make it non-runny, and use as a gravy.


-- 
        David M. Tate        | "And that inverted Bowl we call The Dome
   dtate@unix.cis.pitt.edu   |  Whereunder crawling coop'd we field and bat,
   Edward "Mike" Fitzgerald  |     Lift not your eyes to *it* for help--for it
     from "The Ruthaiyat"    |  Will drop the tow'ring fly upon your hat."
From: rbusch@watarts.uwaterloo.ca (Robert Busch)
Newsgroups: rec.food.cooking
Subject: RECIPE: Lemon-orange rice pilaf
Date: 21 Jul 92 20:45:31 GMT
Distribution: na
Organization: University of Waterloo


This weekend, I made a delicious and easy-to-make rice dish. It's
actually a combination of two pilaf recipes -- I didn't have     
all the ingredients for each of the recipes, but I had some 
ingredients from each of them. So I combined them. The result:
many yummers. Here it is.

More-than-acceptable Lemon-Orange Rice Pilaf

1/4 cup butter or margarine
1/2 cup finely chopped onion
1 1/2 cups rice (I used long-grain, but you could use anything)
1 1/2 cups chicken stock
1 1/2 cups orange juice
1 tablespoon (approx.) fresh shredded lemon peel
fresh parsley

Melt the butter over medium-high heat, then cook the onion until
tender (don't brown it). Add the uncooked rice and cook, stirring
constantly, another 2 to 3 minutes until the rice is well-coated   
with butter (don't brown this, either). Add the stock and orange 
juice, then cover and cook over low heat for however long you 
normally cook the rice that you used (I used plain white rice,
cooked 15-20 minutes, then let it stand for five minutes). Stir
in the lemon peel and about 3 tablespoons of snipped parsley. Top
each serving with a sprig of parsley. Serve immediately.    

Makes 6 to 8 servings, or one really big one.
From: burnett@oasys.dt.navy.mil (Cathy Burnett)
Newsgroups: rec.food.cooking
Subject: Re: What is Half and Half?
Date: 27 Jul 92 12:10:04 GMT
Reply-To: burnett@oasys.dt.navy.mil (Cathy Burnett)
Organization: Carderock Division, NSWC, Bethesda, MD

In rec.food.cooking, kgonsal@eng.clemson.edu (Kenneth Gonsalves) writes:
>Half and half is nothing but thickened milk.
>
>=======================================================
>Kenneth J Gonsalves             kgonsal@eng.clemson.edu
>
>What disclaimer ?
>---------------------------------------------------

Technically, I believe you are half right. :-)
Half and half is half cream and half milk...hence
the name half and half.

CB
-------------------------------------------------------------------------------
"I try to think, but nothing happens!"
				-Curly from the Three Stooges
-------------------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy)
Subject: Re: recipes for pressure cooking...please!!
Organization: None, and I like it like that
Date: Fri, 31 Jul 1992 00:15:07 GMT

This was called Greek Rice Pilaf when I cut it out of TV Guide 15 or
so years ago, but I don't think it;s very Greek. Is good winter dish.

Brown 8 oz. ground lamb (or beef) in a bit of oil in the pressure
cooker. Add one clove of garlic minced and onion (chopped) to your
taste.  Pour in one cup of chicken stock, one can of tomatoes,
with whole tomatoes cut up (run a knife thru the can several times)
a cup of brown rice, and 1 tsp of oregano. Bring to a boil, pressurize
and cook for 20 minutes. let pressure release, open and add one
half cup frozen peas and 1/4 cup raisins. simmer gently for 10
minutes.

Carol Denehy

Newsgroups: rec.food.cooking
From: charleen@ADS.COM (Charleen Bunjiovianna)
Subject: Re: How to ripen pears and pineapples?
Organization: The Original Estrogen-Crazed Lust Bunnies
Distribution: na
Date: Mon, 27 Jul 1992 14:58:41 GMT

In article <1992Jul26.234258.15779@bronze.ucs.indiana.edu> theresa@cmatter.physics.indiana.edu (Theresa Vaughan) writes:
>
>   One other thought for the pears is poaching with white wine,
>water, and sugar. Makes a tasty desert, and softens them up 
>nicely. Peel and core them first. If they are too hard to core,
>you might try just peeling them.

I like pears poached in red wine (and have the collection of pear
recipes recently posted), but my SO won't eat foods that contain
alcohol, even the tiniest bit.  So I was hoping to ripen them to
eat out of hand.

I also have surpluses of turkey wings, cabbage, cauliflower, carrots,
potatoes, grapefruit, chicken, bacon, skinless pork sausage, so if that
inspires anyone to post...

For Northern Californians, the name of the food co-op is SHARE,
and you can call 1-800-499-2506 to find the host site nearest to
you.

Charleen

--
Those men in the French resistance were really brave, having to
listen to Maurice Chevalier sing all the time.
                                   -- Woody Allen, "Annie Hall"
From: mrobert@acme.claremont.edu
Newsgroups: rec.food.cooking
Subject: ReQuEsT: Potato Pancake recipe wanted.
Date: 27 Jul 92 20:31:16 GMT
Organization: Pomona College

Greetings,

Does anyone have a good recipe for Potato pancakes??

Thanks.
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Spam
Date: Sun, 26 Jul 1992 04:32:56 -0500

  TR> Being from New Jersey, Taylor Pork Roll was always a hot item in our
  TR> household, especially with eggs for breakfast.  To this day, I still
  TR> love pork roll, egg, and cheese sandwiches for breakfast.  You can get
  TR> this almost anywhere in this area.  I don't know what's in it (or
  TR> isn't in it!), and don't think I want to know!
 
What's the best way to cook Taylor Pork Roll?  I got some once, and it wasn't
bad, but I haven't the foggiest idea if I did it "right."

(Obviously, only someone who has his own special way of cooking scrapple would
expect that there's a "right" way and a "wrong" way to cook Taylor Pork Roll.)

Newsgroups: rec.food.cooking
From: jnchan@nyx.cs.du.edu (James W.Y.F. Chan)
Subject: REQUEST:Chicken soup for a cold
Summary: Chicken Soup
Keywords: Chicken, soup 
Organization: University of Denver, Dept. of Math & Comp. Sci.
Date: Thu, 23 Jul 92 04:00:08 GMT


--
James W.Y.F. Chan
Department of Environmental Biology, U. of Guelph, Guelph, Ontario, Canada 
EMAIL: evbchan@VM.UoGuelph.CA or jnchan@Nyx.cs.du.EDU 

Organization: Psychology, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Tue, 21 Jul 1992 10:05:42 -0400 
From: "Kathleen A. Rafferty" <kr22+@andrew.cmu.edu>
Subject: Grilling Fish

Hi - I'd like some recipes for cooking fish on the grill.  Mostly the
basics like swordfish, tuna, salmon, and other grillables.  

Thanks in advance,

Kathy Rafferty
From: adorsey@pbs.org
Newsgroups: rec.food.cooking
Subject: FISH/SEAFOOD NEEDED
Date: 21 Jul 92 10:12:20 EDT
Organization: PBS:Public Broadcasting Service, Alexandria, VA

A few days ago, someone posted several fish recipes.  Somehow I
deleted them before I could print them out.

If anyone has these recipes please post again.  

Thanks

Agnes Dorsey


Any fish/seafood recipes welcomed!

adorsey@pbs.org
From: kaz@vineland.pubs.stratus.com (Karen Fegley)
Newsgroups: rec.food.cooking
Subject: Re: What we eat
Date: 31 Jul 92 17:59:30 GMT

In article <CINDY.92Jul31171444@solan10.solan.unit.no>  
cindy@solan10.solan.unit.no (Cynthia Kandolf) writes:
>
> Norwegians eat potatoes.  Lots of potatoes.  Boiled.  Leftover boiled
> potatoes are sometimes fried the next day.  Baked potatoes are rare,
> although restaurants often serve them; they're considered something
> "special".  When i made baked potatoes for my husband the first time,
> he was delighted to hear that they were no more work than boiled
> potatoes, they just take a bit longer to cook.  And when i made 
> twice-baked potatoes - the kind where you scoop out the filling, mash
> it, mix in cheese and stick it back in again - well!  He didn't know
> you could do that with potatoes.
>

I was in Norway for a visit 25 years ago as part of a college
orchestra on a tour, and one of the things I remember was boiled
potatoes, boiled potatoes, boiled potatoes.  Since I didn't grow
up with them they were a novelty, but one that we all tired of
very quickly.

The two things I remember with real pleasure were a kind of white
pudding with cloudberry sauce and a scrumptious cream-filled cake,
both Norwegian specialties, I think.

I also got my first and only taste of reindeer meat.  It was like
rather gamy beef with tubes of fat running through it.

Karen
From: claudiak@spider.co.uk (Claudia Kale)
Newsgroups: rec.food.cooking
Subject: Re: What is Half and Half?
Date: 28 Jul 92 11:15:07 GMT
Organization: Spider Systems Limited, Edinburgh, UK.

In article <VSUMMERS.92Jul27080829@polaris.cv.nrao.edu> vsummers@polaris.cv.nrao.edu (Vince Summers) writes:
>
>     It is in your dairy counter.  I believe they claim it is 1/2 light
>cream and 1/2 milk.
>
>Vince Summers
>vsummers@polaris.cv.nrao.edu

Once again, the ob complaint about foods which aren't universally
available: Half-and-half is a US (and maybe Canada - I don't know)
phenomenon. So for the rest of the world, subsitute (1:1 ratio) whole
milk and "light" cream (lower butterfat content than whipping cream).

Cheers,
Claudia
Xref: sparky rec.food.cooking:12989 rec.food.drink:2361 soc.culture.brazil:1801
From: twain@milton.u.washington.edu (Barbara Hlavin)
Newsgroups: rec.food.cooking,rec.food.drink,soc.culture.brazil
Subject: Re: Looking for a contact in Brazil
Date: 22 Jul 92 18:32:04 GMT
Article-I.D.: u.1992Jul22.183204.25670
Organization: University of Washington, Seattle

In article <1992Jul21.023020.12664@unislc.uucp> livings@unislc.uucp 
(Ross Livingston) writes:
>gmclain@lonestar.utsa.edu (Glenn A. Mclain) writes:
>: 
>:    I am a collector of rare and unusual toys, and I am looking for a contact
>: in Brazil through whom I can purchase certain items.  Any response or help
>: would be appreciated.
>
>Considering the name of this group, you must mean cooking toys?  I wonder
>what Brazilian cooks play with.

Knives. 

Like good cooks everywhere. 


(From a short story by Saki:  "She was a good cook, as cooks go, and as 
good cooks go, she went.") 


--Barbara 
Newsgroups: rec.food.cooking
From: acc23403@uxa.cso.uiuc.edu (Anthony C.)
Subject: Re: What we eat
Organization: University of Illinois at Urbana
Distribution: usa
Date: Wed, 29 Jul 1992 19:15:52 GMT

eric_gorr@coglab_psych.uoregon.edu (Eric Gorr) writes:


>(don't ask me why)  But I was thinking what it is we (Americans) eat that
>other people from different countries find generally disgusting.  For
>example, (from our perspective) most Americans won't consider eating
>brains, etc..

>Anyone know?
Large portions of meat, like steak.  Cold milk, cold fruit.
Very sweet, rich desserts, fast food (hot dogs, soda).  At least 
thats what my parents said they did not like after moving from Taiwan.

Newsgroups: rec.food.cooking
From: bwatson@nyx.cs.du.edu (bruce watson)
Subject: Re: Pickled eggs - pepper juice
X-Disclaimer: Nyx is a public access Unix system run by the University
	of Denver for the Denver community.  The University has neither
	control over nor responsibility for the opinions of users.
Organization: Nyx, Public Access Unix at U. of Denver Math/CS dept.
Date: Fri, 24 Jul 92 19:03:56 GMT

In article <12740209@hpmwetg3.sr.hp.com> dondd@hpmwtd.sr.hp.com (Don Dillon) writes:
>
>When you put them in the pickling juice, are they already peelled or still
>in the shell.
>
>
>-----------------------------------------------------------------
>Don { Go Niners } Dillon
>
>INTERNET : dondd@sr.hp.com
>TELNET   : 577-3690
>PHONE    : 707-577-3690
>

Peeled. The recipes in this thread are all good. I don't see the mention
of salt in the pickling. Is it not necessary? Beer is good to drink with the eggs

--
 ___________________________________________________________________________ 
|wats@nyx.cs.du.edu |   "To the extent that it doesn't use mathematics;     |
|   Bruce Watson    |                 it is no science."                    |
Newsgroups: rec.food.cooking
From: exusyed@exu.ericsson.se (Inayat Syed)
Subject: Bengali Sweets (Indian)
Keywords: rasgulla, Cham-Cham
Reply-To: exusyed@exu.ericsson.se
Organization: Ericsson Network Systems, Inc.
Date: Mon, 27 Jul 1992 19:20:06 GMT

I am looking for Bengali Sweet recipes - specially Rasgulla and Cham-Cham.	
 
Thanks in advance	
/Inayat