HDTenEightyP/NetNews huggingface dataset:
From: dedek@meaddata.com (Mike Dedek)
Subject: Re: Miracle Whip
Organization: Mead Data Central, Dayton OH
Date: Thu, 9 Apr 1992 20:35:44 GMT

In article <19920408164721SASTLS@mvs.sas.com>, SASTLS@mvs.sas.com (SASTLS@MVS.SAS.COM) writes:
|>>>From: bonnie@earth.njit.edu (Bonnie MacKellar)
|>>>Message-ID: <bonnie.702751360@earth.njit.edu>
|>>>>>
|>>>She used to take a jar of the offending Miracle Whip, a box of saltines, and
|>>> a butter knife and eat the Miracle Whip straight on the crackers (as a
|>>> spread).
|>>>
|>>> Margaret
|>>
|>>   her mom used to eat PEANUT BUTTER AND MAYO sandwiches.
|>>
|>>-Paul
|> >
|>>Wow!  SOmeone else besides my family likes peanut butter and mayo!
|>>We always used to spread putter butter on Saltines and then put
|>>mayo on top.  This was a favorite treat when I was a child.
|>>
|>>                                    Bonnie
|>  
|> child I ate banana and mayonnaise sandwiches.  It's good!
|>  
|> Another favorite snack (and lots of fun for a kid to make) was/is
|> to split a banana length-wise, spread with peanut butter, put back
|> together, then...  stick toothpicks in it (to hold it together)
|> and slice about 1/2" sections.  Little hors d'oerves!!!!  I bet
|> my daughter will love it in just a couple of years!
|>  
|> TAMARA

Well, I still like Peanut-butter and butter sandwiches.

-Mike

Newsgroups: rec.food.cooking
From: sophie@gargoyle.uchicago.edu (Sophie Laplante)
Subject: Re: what to do with black treacle?
Organization: University of Chicago Computing Organizations
Date: Mon, 6 Apr 1992 22:25:26 GMT

In <1992Apr6.210257.9367@watmath.waterloo.edu> gamiddle@watmath.waterloo.edu (Guy Middleton) writes:

>I found some Lyle's Black Treacle the other day (in a tin, just like their
>golden syrup used to come in).  What should I do with it?  As far as I can
>tell, it is very much like North American molasses.  Does anybody know if it
>is really the same thing?

On a similar note, I (accidentally) bought "black strap" molasses
the other day (fairly bitter stuff).  Any ideas on how to use it 
in recipes calling for molasses?


--  Sophie Laplante  (sophie@cs.uchicago.edu)
--  Department of Computer Science
--  University of Chicago
From: sasjcm@cicadas.unx.sas.com (James McNealy)
Newsgroups: rec.food.cooking
Subject: Re: Need Thicker Spagetti Sauce
Date: 7 Apr 92 13:13:44 GMT
Article-I.D.: unx.1992Apr7.131344.27604
    <1992Apr6.175517.25796@magnus.acs.ohio-state.edu> 
    <1992Apr6.222737.24518@morrow.stanford.edu> 
    <1992Apr6.233406.24117@noose.ecn.purdue.edu>
Organization: SAS Institute Inc.
Originator: sasjcm@cicadas.unx.sas.com
X-Bytes: 1789

In article <1992Apr6.233406.24117@noose.ecn.purdue.edu>, masterov@mixer.ecn.purdue.edu (Michael Masterov) writes:
|In article <1992Apr6.222737.24518@morrow.stanford.edu> dawn@pangea.Stanford.EDU (Dawn Burgess) writes:
|>If you are not veg, a great way to get a thicker (and tastier) spaghetti 
|>sauce is to cook it with soup bones in it.  My favorite is lamb ribs or
|>neck bones (I like the flavor that lamb give to spaghetti sauce) but 
|>any bones will do.  Tomato paste will help thicken the sauce (as will 
|>cooking it _forever_ -- yum!) but I find that the soup bones keep the
|>liquid from separating out from even thick sauce and pooling in the 
|>plate.  I think it must be the gelatin or something.
|>
|>Dawn
|
|It is the gelatin; adding a packet of plain unflavored gelatin will have
|the same effect.  Just remove a little sauce into a cup, let cool a bit,
|dissolve the gelatin in the cup, and return sauce to pot, stirring well.
|
|Or dissolve a couple tablespoons of cornstarch; same effect.

Cornstarch? Flour? Gelatin? Yuk! This isn't a sweet & sour sauce. It's
tomato sauce, gravy! 

Victor, your best bet is use tomato paste, less water and allow to
simmer longer. This will give you a thicker *and* tastier sauce.
Unless you feel strongly about it, you can add meatballs, sausage and
spareribs to the pot. My wife and I brown the meats before adding to
the sauce, and then simmer for at least 2 hours. Sometimes simmering up to 
3 hours to get the right consistency.
I don't believe there is a substitute for time when cooking.

Cornstarch... you guys... geez...
-- 
Jim McNealy          SAS Institute Inc. SAS Circle
sasjcm@unx.sas.com   Box 8000 Cary,  NC 27512-8000
phone (919)677-8000 x6173 fax(919)677-8123
--- smiley of the day ---
:-: mutant toothless smiley
From: blamb@sparc1.hri.com (Bill Lambert)
Newsgroups: rec.food.cooking
Subject: Re: Condiments for Fries
Date: 17 Apr 92 14:32:36 GMT
Reply-To: blamb@sparc1.hri.com (Bill Lambert)
Organization: Horizon Research

In article <16549@ulysses.att.com>, tom@ulysses.att.com (Tom Smith) writes:
> In <lots of articles>, Lots Of People write

> Here's one that I'm sure people can help me with.  On my annual
> pilgrimage to Reading, PA, to watch minor-league baseball, I always
> get a cup of French Fries from the French Fry Counter.  Available
> at the Counter is a big salt shaker and a squeeze bottle of white
> cider vinegar.  

> Is this a PA phenom?  Is this similar to the way "chips" are consumed
> in England?

I used to  enjoy French Fries with vinegar when I was kid (and
sometimes still do), and they were home-made and served by both my
Grammies who lived in Fall River, Mass. There was (is) a large French
Canadian populace there, and I understand that the vinegar style came
from French Canada. In that area, and at that time, every eating place
I can remember had vinegar on the table.

At a mall in Nashua NH, there is a fast food store called "Potato
World". They put out vinegar to sprinkle on fries, but sorry....
no mayo.

Bill Lambert
From: blamb@sparc1.hri.com (Bill Lambert)
Newsgroups: rec.food.cooking
Subject: Re: Need Shepherd's Pie recipe
Date: 17 Apr 92 15:34:53 GMT
Reply-To: blamb@sparc1.hri.com (Bill Lambert)
Organization: Horizon Research

In article <1992Apr15.081843.1@crcvms.unl.edu>, phoffman@crcvms.unl.edu writes:
> I woke up this morning with the strangest urge...to find a good recipe for
> Shepherd's Pie. Go figure--it's just one those quirks of nature: the need to
> break off the soup, salad, and sandwich path in favor of something different.

I won't exactly give you a recipe, but maybe some ideas.

Shepherd's pie is called that because it was originally made
with lamb, I believe. In fact, I've made it this way many times
with the leftover meat and gravy from a roast leg-of-lamb.

But, basic elements are: meat (with or without veggies) in 
gravy, topped with a layer of mashed potatoes, which may be
enhanced by gobs of butter or slabs of mild cheese. It is then
cooked in the oven until the top layer is goldenly delicious,
bubbly and beginning to become slightly crusty. This assumes
that the meat portions inside are pre-cooked somehow.

I have also made variations by browning hamburger and adding
packaged (dry or wet) beef or onion gravy. Or by using left-
over roast beef instead of lamb. Or by starting with something
like cubed sirloin tip steak sauteed with mushrooms and a
smidgeon of a dry red. Season to taste. Some salt and pepper
is nice, with garlic, chopped onion, oregano, parsley, or
sage or rosemary for the lamb. Some tomato sauce or paste
mixed in the gravy may be nice with some variations.

There could be a few ways to incorporate veggies into the pie.
Frozen small peas, corn, or mixed veggies can be mixed with
the meat part, or layered between the meat and potatoes.
Other possibilities are a sauteed zucchini or eggplant layer.
For veggies, frozen work fine, but be sure that you cook the
pie at around 350-375 or so for enough time (~ 25-30 mins.).

Still yet, replace the mashed potatoes with cooked pasta 
macoroni or noodles in a light white, tomato or cheese sauce.

Is this all Shepherd's Pie? I don't know, but I've noticed that
almost every family has a different recipe for what they call
"Shepherd's Pie". With the above major variations, I think
there might be 1024 possibilities.... a maze of twisty little
pies, all of them the same, and all of them different. It's
a kind of "left-over" user mainly, but can be a little more
elegant with a little imagination.... and those pies will always
disappear.

Bill Lambert 
Newsgroups: rec.food.cooking
From: laura@vuse.vanderbilt.edu (Laura M. Edwards)
Subject: Re: Food in Nashville
Keywords: what would you suggest and why?
Organization: Vanderbilt University Space Electronics Research Group
Date: Wed, 15 Apr 1992 21:33:48 GMT

In article <1992Apr14.133137.6350@infonode.ingr.com> margaret@infonode.ingr.com (Margaret Wiginton) writes:
-I going to be in Nashville for a weekend soon, and
-I'd like to try a neat restaurant or two while I'm there.
-I've posted a plea for help to rec.food.restaurants
-and rec.travel.  While I've recieved some good suggestions
-from these sources, I'd like to investigate a little
-more.  
-
-I've read some wonderful, *lovingly crafted* 
-restaurant reviews on r.f.c....  Is anyone game to tell
-me about Nashville?  Basically, I'm looking for inexpensive, 
-(less than $25 per person), interesting/unique (not chains)
-places with great food.  I'm particularly fond of Asian and 
-Italian food.
-
-PS -- I could post/email a summary if anyone is interested.
-
-Thanks!
--- 
-___________________
-Margaret Wiginton
-uunet!ingr!b24b!msw104i!margaret

It would help if I knew what area you were going to be in.  Depending
on where you are staying, some places could be an hour away!  (Especially
with the construction on I-40 east of downtown)

The Cooker - several in town, the original on West End across from 
Centennial Park.  Other names are Parkway Cooker, rivergate Cooker,
Hermitage Cooker.  Good food, large portions, reasonable prices ($7-12).
Mostly american, family classics, daily specials.  My favorite!

Faisons - Off Hillsboro Village, 21st Ave area.  Good pasta, good selection.
Quieter, more sophisticated.  Half orders available for appetizers.

Amerigo's - Off West End around 19th.  Italian, good reports, haven't tried
it personally.

Rio Bravo - Mexican, West End and 30th.  Good just about anything, part of 
a chain based in Atlanta.  A campus favorite, but the undergrads clear out
by the first of May.

Believe it or not - Asian/Korean restaurant at the Day's Inn, Murfresboro
Road and Spence Lane off I24.  You have to ask for the Korean menu, a reported
favorite of the international students here.

If I think of more, or you want to email me with additional info, I'll post
more.  (Or email, whichever...)

Laura

laura@vuse.vanderbilt.edu
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.cooking
Subject: Re: Juicers ??
Date: 15 Apr 92 16:14:53 CST
Organization: Monsanto Company, St. Louis, MO

In article <y_zjgt_@lynx.unm.edu>, kim@m44.unm.edu writes:
> In article <1992Apr9.202909.14070@spectrum.xerox.com>, tthomas@kerry.uucp (Timothy D. Thomas) writes:
>>
>>Can anybody give me some information on juicers?  I've seen

> I don't know about them "all", but I bought an OSKAR food processor at a
> hardware store a few years back.  My wife later became interested in juicing
> after watching an info-mercial about the Juiceman, and so we bought an
> attachment for the Oskar that made juice.  It does a good job, I think, and I
> save the pulp for cooking or the compost.  The attachment didn't cost much, and
> we don't have a second specialized appliance to eat up our dwindling counter
> space.

I used to have an Oskar food processor with the juice attachment and agree
wholeheartedly.  I remember that it was also very reasonably priced and
worked really well.  I don't have it anymore because my (Wh**e, Sl*t,
B***h, #$*&^%$#...  sorry, I get a little carried away sometimes but you
had to have been there ;-)  ex-wife liked it too and *STOLE* it. 

;-)

  TED FEUERBACH   Scientific Systems Consultant  Trilogy Consulting, Inc. 
  Lake St. Louis, MO        (314) 537-6603       tjfeue@bb1t.monsanto.com
  Disclaimer:  The opinions expressed herein are MY OWN and obviously not
  the opinions of Trilogy, Monsanto or either of my two ex-wives.
From: dcoder@u.washington.edu
Newsgroups: rec.food.cooking
Subject: Re: Microwave toys
Date: 16 Apr 92 00:16:29 GMT
Organization: University of Washington

In article <167CAC59A.MEDELMA@cms.cc.wayne.edu> MEDELMA@cms.cc.wayne.edu  
(Michael Edelman) writes:
The best microwave toy is to cut a piece of aluminum foil thus:
                               /|
              ________________/ |
             |  ________________|
             | /
             |/
Well, more or less. Make a little dimple at the balance point. Stick a
straightpin through a piece of carboard and balance the above rotor on
the tip of the pin. Gently place this in someone else's microwave oven
and turn the oven on. Voila! Corona from the sharpened tips drives the
rotor.
         --mje

Does it work if the microwave source rotates?
And of course, the inevitable question: Which way does it turn in the southern  
hemisphere? Inquiring minds want to know...
From: BSS_GRAEME@vd.seqeb.gov.au
Newsgroups: rec.food.cooking
Subject: Re: Miracle Whip-more trooly disgusting ideas!!!
Date: 10 Apr 92 18:20:31 EST
Organization: South East Queensland Electricity Board

In article <NGEEI8D@taronga.com>, arielle@taronga.com (Stephanie da Silva) writes:
> In article <1992Apr06.220931.14121@fwhnm02.fwrdc.rtsg.mot.com>, planger@mailbox.fwrdc.rtsg.mot.com (Paul Langer) writes:
>> In article <180860@pyramid.pyramid.com>, mwoo@pyrnova.pyramid.com (Margaret Woo) writes:
>> > She used to take a jar of the offending Miracle Whip, a box of saltines, 
>> > and a butter knife and eat the Miracle Whip straight on the crackers. 
> 

	I hate to admit it, but some mayonnaise is _Rooly_ nice
	with thick cut potato chips (fries)... There is a coffee
	shop here in Brisbane called Cafe' The Hague which serves
	up freshly cooked chunky cut potato chips with mayo...
	Try it sometime, it really is nicer than tomato sauce
	(ketchup)..my better half still prefers the tomato sauce
	and thinks I am degenerate in my preference!!!

			Philippa Wightman
		>>>> Never trust a skinny cook <<<<
	Email: bss_graeme@seqeb.gov.au
From: bouchard@ireq.hydro.qc.ca (Marco Bouchard ETUDIANT Jan-Avr 92)
Newsgroups: rec.food.cooking
Subject: Re:lights bulb in a microwave
Date: 16 Apr 92 13:13:39 GMT
Reply-To: bouchard@ireq.hydro.qc.ca ()
Distribution: na
Organization: IREQ, Hydro-Quebec, QC, Canada

pjh@eng.cam.ac.uk (P.J. Hogben) wrote :

>As a guess (from an electrical engineer) the microwaves induce (cause
>to flow) currents in the metal parts of the lamp - including the
>filament. I would guess (not actually having tried this) that the bulb
>starts to glow.

First,it's a filament of tungsten that causes the light.Therefore,when you
put a bulb (in a glass of water to prevent arcing) in the microwave, the
filament of tungsten acts as an antenna.The micro-waves(I think the frequency
is 2.5 Gigahertz) have enough energy to induce a current in the filament and
then you see the light!Finally,the waves are rotating,so the intensity of the
light may change.

***************************************************************************
Marco Bouchard          IREQ(Institut de recherche d'Hydro-Quebec)
                        Varennes (20 minutes from Montreal's downtown)
(Soyons Expos-itifs!)
***************************************************************************
Newsgroups: rec.food.cooking
From: mawells@galluj (Mary Ann)
Subject: cooking schools (for poor)
Organization: Gallaudet U.
Date: Wed, 15 Apr 1992 14:00:39 GMT

Have you tried contacting your local community college.  Look in the 
non-credit course section.  Normally these classes are a very reasonable 
and since non-credit you don't have the hassels of college admission
procedures.

Mary Ann

MAWELLS@GALLUJ.BITNET
From: jbaron@dirac.ssc.gov (Jeff Baron)
Newsgroups: rec.food.cooking
Subject: Re: Smilemakers
Keywords: Smilemakers request
Date: 17 Apr 92 19:33:32 GMT
Article-I.D.: sunova.1992Apr17.193332.10222
Reply-To: jbaron@dirac.ssc.gov (Jeff Baron)
Organization: Superconducting Super Collider Lab

In article <1992Apr17.184803.12517@ux1.cso.uiuc.edu>, jshg1134@uxa.cso.uiuc.edu (Jeffrey S. Hoeft) writes:
- 
- Smilemakers has asked for assistance in making a little boy's dream
- come true.
- 
- Seven year old Craig Shergold has an inoperative brain tumor and has very
- little time to live.  His wish is to collect the most business cards 
- received by an individual in order to be included in the Guiness Book of
- World Records. 
- 
- Please send your business card(s) to:
- 
- 	Craig Shergold
- 	c/o Childrens Make a Wish Foundation
- 	32 Perimeter Center West
- 	Atlanta, GA 30464
- 
- 
- Thanks for your help.

I have another suggestion.  Perhaps when we send him our
business cards, each of us could write the recipe for those $250
Neiman Marcus cookies on the back in *real* *small* *letters*.

(Gosh.  Not even talk.bizarre was included in this post.  Someone
must really hate this newsgroup.)

Jeff
From: reynold@binah.cc.brandeis.edu
Newsgroups: rec.food.cooking
Subject: Re: Miracle Whip
Date: 10 Apr 92 13:51:56 GMT
Reply-To: reynold@binah.cc.brandeis.edu
Organization: Brandeis University

>
>Well, I still like Peanut-butter and butter sandwiches.
>
>-Mike

YES!!!!!!!!!!!!!!

Susan
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: Whip-more trooly disgusting ideas!!!
Organization: Wayne State University
Date: Fri, 17 Apr 1992 12:16:29 GMT

I'm surprised no one has mentioned "chili fries"- or is this idiosyncratic
to this part of the midwest? Simply, a plate of french fries with a ladle
of whatever passes for chili on top. That's chili as in "chili con carne",
and more specifically, the kind of chili served in the Detroit area on top
of hot dogs, which is known as a "coney island".
 
I first saw this dish while meeting a couple of friends at a restaurant
about ten or twelve years ago to discuss the possibility of sharing a house
together. Watching them snarf down chili fries convinced me not to join
them in this venture...
 
        --mike
Newsgroups: rec.food.cooking
From: phg@po.CWRU.Edu (Paul H. Glaubitz)
Subject: Re: REQUEST -- An Exciting Hamburger
Reply-To: phg@po.CWRU.Edu (Paul H. Glaubitz)
Organization: Case Western Reserve University, Cleveland, OH (USA)
Date: Fri, 10 Apr 92 02:55:18 GMT


I like adding Worchester (sp?) sauce, pepper, and garlic to the hamburger.
And serve on an English Muffin.
-- 
 /~~|~~~\ Paul H Glaubitz                 |  There is no such thing as a weird
|   |___/  phg@po.cwru.edu                |  human being. It's just that some
|   | __   ah855@cleveland.freenet.edu    |  people require more understanding
 \__|__/|  glaubitz@snowhite.eeap.cwru.edu|  than others.        - Tom Robbins
Newsgroups: rec.food.cooking
From: "Stephen C. Miller" <stcmille@copper.ucs.indiana.edu>
Subject: Re: Request: Buffalo Wings- WOW!!!!! (a misunderstanding)
Organization: Indiana University
Date: Wed, 15 Apr 1992 19:28:36 -0500

In article <1992Apr13.193804.12747@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>>>
>>
>>  The buffalos raise the chickens which are
>>then made into buffalo chicken wings. 
>>Hope this clarifies things.
>>
>nope - the appetiser was created and served in a bar in Buffalo, NY,
>consequently the name

Hmmm ... for the humorly challenged....
-- 
--------------------
=Steve Miller	 		    stcmille@copper.ucs.indiana.edu
		(Former rock star turned grad student)
  Happyhappy joyjoy happyhappy joyjoy happyhappy joyjoy happyhappy joyjoy
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Liquid Smoke (was Re: Bacon Grease: Substitute?)
Organization: Indiana University
Date: Thu, 9 Apr 92 01:25:54 GMT

WAUGH@SLACVM.SLAC.STANFORD.EDU writes:

>I stopped using it and kinda miss it along with all those other things that
>turned out to be bad for us.  

Like, for instance, driving a car.

>Someone out there tell me I'm wrong on this one, please.
Why? 

The best I can tell you is that if you cut out everything in your life
that is not "safe" you won't have a life anymore. Everything carries
risk. Do you stop eating canned food because of the risk of botulism?
Do you eat only raw food because of the risk of a kitchen fire? Then
why give up something that makes your life better, just because of a
hypothesis that it might make it shorter?

-- 
"The truffle is not an outright aphrodisiac, but it may in certain
 circumstances make women more affectionate and men more amiable."
                                                ...Brillat-Savarin

Newsgroups: rec.food.cooking
From: mawells@galluj (Mary Ann)
Subject: recipe wanted
Organization: Gallaudet U.
Date: Mon, 13 Apr 1992 14:22:26 GMT

I would like to get a recipe for "Irish Potato Soup".  Had a great soup
on St. Pat's Day but have been unable to find it in my cookbooks.  It had
very finely chopped celery (yuk) and onion in a very very creamy "sauce"/base

Any help would be greatly appreciated.

Thanks, Mary Ann.


Newsgroups: rec.food.cooking
From: nadel@aero.org (M.H. Nadel)
Subject: Spelt (was Re: Alternative Flours)
Organization: The Aerospace Corporation, El Segundo, CA
Date: Mon, 6 Apr 1992 15:07:27 GMT

In article <1992Apr2.215834.4605@qiclab.scn.rain.com> drazil@qiclab.scn.rain.com (Devin Ben-Hur) writes:
>
>Also look for spelt as another flour to try besides soy and rice.
>Spelt is an ancient grain that's becoming available again.

However, spelt won't be of use to those trying to avoid gluten.

I'm not sure it's all that much different from wheat.  Waverly Root claims
it is actually a type of wheat, perhaps more accurately a precursor of wheat,
differing in the number of chromosomes.  And several references I have claim
that spelt is "winter wheat."

Now, I know there are low gluten wheats.  But I don't think any are zero
gluten.  You can deglutenize flour, of course, though it's more often done
to get the gluten for another purpose (e.g. to make gluten balls as a meat
substitute in Chinese recipes).  But you would use them for pastry making,
not for bread.


Miriam Nadel

-- 
"UCLA's fans are so totally mellow, nine out of every 10 have no idea where in
the world Duke University is located, or whether it was endowed by John Wayne
or named after Patty."     - Mike Downey
nadel@aerospace.aero.org