HDTenEightyP/NetNews huggingface dataset:
From: thomase@tekig5.pen.tek.com (Stan England)
Newsgroups: rec.food.cooking
Subject: harvesting basil
Keywords: basil
Date: 22 Jul 92 17:08:09 GMT

What is the proper method to harvest basil?
This is the first time I have grown it, and I
have plucked a few leaves for a dish I made a
week ago, but now the plant in beginning to
flower. When I harvest, do I save the stems and
the flower stalks or just the leaves?

--
       Stan England        |    Tektronix Customer Support Center
thomase@tekig5.pen.tek.com | BBS (503) 627-5658 Voice (503) 627-2400
   Searching: England,Doss,Lang,Moody,Davies,Butler in AL,TN & GA
From: girl@slavery.EBay.Sun.COM (Mary Smith)
Newsgroups: rec.food.cooking
Subject: Chicken Tarragon
Date: 29 Jul 1992 22:06:25 GMT
Organization: Sun Microsystems, Mt. View, Ca.
NNTP-Posting-Host: slavery.ebay.sun.com

This is a recipe I found in a little pamplet.
I'm not a big chicken fan but I truly love this dish!


1/4 cup margarine or butter/melted
1 teaspoon dry mustard
1/2 teaspoon garlic powder
2/3 cups dry bread crumbs
1/2 teaspoon tarragon leaves
1/4 teaspoon salt
1/8 teaspoon pepper
2 boneless skinless chicken breasts

Heat oven to 375 F. Combine Margarine, mustard and
garlic powder. In another dish combine bread crumbs
tarragon, salt and pepper.
Dip chicken in margarine then roll in bread crumbs.
Place in 12x8 baking dish and sprinkle any extra crumbs
over chicken. Bake for 40 minutes or until done.



My own notes:

Mine did not take this long to cook.

Also if you have never had tarragon it has a 
anise type flavor. 

I also put a little tarragon in my gravy and serve with stuffing!


Mary K Smith

Newsgroups: rec.food.cooking
From: ouwendyk@prso.pttnwb.nl (A.P.J. Ouwendijk)
Subject: Re: Need to cook Belgium somthing.
Organization: PTT Telecom b.v. The Netherlands
Date: Fri, 31 Jul 1992 08:28:17 GMT

In article <91230@bu.edu> Michelle Manes writes:
|>In article <CC.92Jul17122709@arran.dcs.ed.ac.uk> Chris Cooke writes:
|>>In article <1992Jul17.005547.13073@jfwhome.FUNHOUSE.COM> Babs Woods writes:
|>>
|>>
|>>Yes, mayonnaise with french fries (Brit: chips) is a very Belgian thing.
|>>I've been told that a French slang name for Belgian people is "pommes frites"
|>>(a.k.a. "french fries")
|>>--
|>>	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)
|>>
|> 
|> And in Amsterdam (I know, not Belgium, but very nearby and they
|> do the mayonaise & french fries thing too) they call mayonaise
|> "fritesauce" (sp?)...didn't ever see it used for anything else...
|> 
|> michelle
|> 

Michelle,
you were almost right. Your 'patat' (dutch for fr. fries)
was served with 'frietsaus'. 'Friet' is slang for 'patat'.

Frietsaus is a kind of mayonaise. I can not explain the difference in
english, sorry.

In the Netherlands people eat their 'patat' with all kinds of sauces:
 - with mayonaise or frietsaus (default)
 - with tomato ketchup
 - peanut sauce
 - combinations of above sauces, some onions etc. etc.
 - without any sauce.

BTW: the Belgiums have a name to eat a lot of french fries, but the
     Dutch eat more.

ObJoke:
  Q:	Where can you find the largest French Fries shop in the world?
  A:	On the border between the Netherlands and France.
        (Just take a look the european map ;-))

Anthon

-- 
        Anthon Ouwendijk               E-Mail: ouwendyk@prso.pttnwb.nl
   __o  PTT Telecom b.v.  o__          Voice:  +31 70 3434572
 _`\<,  's-Gravenhage     ,>/'_
(_)/(_) The Netherlands  (_)\(_)       #include    <std/disclaimer.h>
From: skatz@bbn.com (Susan Katz)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:Chicken soup for a cold
Date: 23 Jul 92 17:10:18 GMT
Organization: BBN, Cambridge MA
NNTP-Posting-Host: kariba.bbn.com
In-reply-to: jnchan@nyx.cs.du.edu's message of Thu, 23 Jul 92 04:00:08 GMT

Here's the chicken soup recipe that works for me:

Take some chicken (package of chicken wings, some chicken "insides"
(not the liver) - optional or use a whole chicken if you'd like to
have boiled chicken for chicken salad when you feel better!) - wash it
and put it in a large pot.  Add carrots, one or two large onions, a
stalk of celery, parsley if you have it, and salt and pepper to taste.
Add enough water to cover everything.  Bring to a boil then turn down the
fire and simmer for 1 or 2 hours.

Here's another easy soup recipe that I also make in the winter time.

Split Pea soup:
Put in a large pot: a few bones, 1 1/2 packages of split peas (yellow
or green or a mix--about 3 cups) just rinse them off first--no soaking
needed, one or two onions, carrots, celery, salt and pepper to taste.
Add enough water to cover everything.  Bring to a boil then turn down
the fire and simmer for about 2 hours.  This soup gets better and
better every time it gets reheated.  You can add water to dilute if it
gets too thick.

p.s You can add bay leaves to each soup, but I often forget and have
not tasted a difference.
From: falconer@maxwell.physics.purdue.edu (Kathleen A. Falconer)
Newsgroups: rec.food.cooking
Subject: Ripen pineapples
Date: 31 Jul 92 01:16:32 GMT
Organization: Purdue University Physics Department


   According to Bride's Lifetime Guide to Good Food and Entertaining (yes
it was a wedding present) "You can not further ripen the fruit.  Keep
cold and use quickly."  The book actually has two very good guides to 
buying and using fruits and vegetables. 

-Kathleen Falconer
falconer@physics.purdue.edu
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Freezing hotdogs
Date: Sun, 26 Jul 1992 04:18:38 -0500

  BG> From: Barry Grau <U42054@uicvm.uic.edu>

  BG> while we're on the topic of gummi-xes, does anyone have any ideas
  BG> about where i might get some gummi-christs? i'd like to make a madonna
  BG> pinata - the idea is when the kids bust her belly with the cane the
  BG> gummi-christs come tumbling out. thanks, barry

Great idea.  I'm not sure where you could get gummi-baby-Jesuses, but I'll bet
you could find gummi-Christs-on-a-cross somewhere in Spain or Italy.

Think about putting some strawberry Jell-O made with a lot of vodka into that
pin~ata, too, for realism.

Newsgroups: rec.food.cooking
From: harvey@indyvax.iupui.edu
Subject: re: Lox
Organization: Indiana University
Date: 24 Jul 92 21:07:48 -0500

In article <20JUL199210311212@vms.huji.ac.il>, rwerman@vms.huji.ac.il (ROBERT WERMAN) writes:
> In article <12740207@hpmwetg3.sr.hp.com> dondd@hpmwtd.sr.hp.com
>             (Don Dillon) writes:
>
>>This just begs the question.  How do you serve lox?
>
> ****************
>
> With gusto!
>
> With pleasure!
>
> Sometimes with capers, too.

With capers, mmm.  And sometimes with rye or pumpernickel, a bit of fresh
grated horseradish, a squirt of lemon juice and a dash of black pepper, yum!

--
James Harvey    IUPUI OIT Technical Support/Networks
harvey@iupui.edu  uucp: iugate!harvey  bitnet: harvey@indyvax
Newsgroups: rec.food.cooking
From: jpittas@cbnewsf.cb.att.com (john.pittas)
Subject: Need veal chop recipe asap
Keywords: veal chops
Organization: AT&T
Date: Fri, 24 Jul 1992 17:59:44 GMT


One of my (and my wife's) favorite out-to-eat dinners is a
well-prepared veal chop.  However, we have never made them
at home.  We plan on having them tonight (!) and we just
realized we don't have a good recipe for them.  If anyone
can come up with something quick, I'd appreciate it.
Thanks in advance!

replies to:  jjp@mink.att.com

PS - flames from vegetarians will go to /dev/null!
Newsgroups: rec.food.cooking
From: crossle1@cc.swarthmore.edu  (Cindy Rossley)
Subject: Scallops
Organization: Swarthmore College Chemistry Dept.
Distribution: usa
Date: Mon, 27 Jul 1992 17:56:57 GMT

Any good ideas for cooking bay scallops?  I just bought some and want to do
something with them besides broiling them.  Thanks!


Cindy Rossley
Swarthmore College
crossle1@cc.swarthmore.edu 
Newsgroups: rec.food.cooking
From: jhouge@craysea.cray.com (Jennifer Houge)
Subject: Re: request for recipes for non-fat cookies/cakes other desserts
Organization: Cray Research, Inc. - Americas West
Date: 29 Jul 92 14:15:12 CDT

In article <1992Jul29.160633.14912@cc.umontreal.ca> fearnley@ERE.UMontreal.CA (Fearnley Anne) writes:
>In article <1992Jul25.194309.29365@math.ucla.edu> ramirez@julia.math.ucla.edu (Alice Ramirez) writes:
>>If anyone has recipes/instructions for baking non-fat cookies and cakes
>>(esp. using  fruit juice/concentrates instead of sugar) I would be really
>>grateful if you'd post them.  I am sure I am  not the only one trying
>>to cut back on fats without feeling deprived.  
>>Thanks in advance
>

When I make banana bread, I usually use twice as many bananas as the
recipe calls for and for non-fat, just use apple sauce instead of oil
or butter.  And use two egg whites for every egg the recipe calls for.

Here's mine:


			Banana Bread

	2 Tbs. Margarine or butter
	1 c.   sugar
	1      egg
	3/4 c. milk

	3 c.   flour
	1 tsp. salt
	3 1/2  tsp. baking powder

	1 c.   mashed bananas  (I use two)
	1 c.   chopped walnuts - optional


Cream together the first three ingredients, add milk.
Mix together the dry ingredients and add to wet.
Stir in the bananas and nuts.
Pour into two greased loaf pans and bake at (I think) 350 for 40-60
minutes, depending on your oven.

Newsgroups: rec.food.cooking
Subject: Re: Sea Salt
From: gary@cdthq.UUCP (Gary Heston)
Date: Thu, 30 Jul 92 18:59:21 CDT
Organization: Garys' Home for Obsolete Computers

strick@athena.cs.uga.edu (Sandra Strickland) writes:

> 
>  Can someone please tell me the advantages that sea salt has over 
>  regular table salt-  I've looked in several books and can't seem 
>  to find an answer.

It doesn't have any sugar added; otherwise, I don't know of any
difference I'd consider an advantage. Most of the differences
would be more along the lines of disadvantages (particulate matter,
non-sodium chloride salts, bacterial contamination, dead plankton,
tar, oil, plastics, and other grundge), as far as I'm concerned.

After all, much of the coastal areas are so polluted it's not 
safe to swim in, much less *drink*, the water. 

I'll stick with the clean stuff, thanks....

Gary Heston, at home....
gary@cdthq.uucp
From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Newsgroups: rec.food.cooking
Subject: Re: PASTA two questions
Date: 23 Jul 92 16:25:33 GMT
Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Organization: Stakeholder Relations, NCR Corp in Dayton,OH

In article <1992Jul22.023050.7926@cbnewsi.cb.att.com> dak1@cbnewsi.cb.att.com
(darren.a.kall) writes:
>I just had some homemade pasta that was fantastic. 
>I have a feeling I have a new hobby.

        Great.  It's fun, fast, and tremendous
>
>Two Requests:
>1. Please recommend any, and all sized, pasta makers that you
>know of with comments on your experience.

        I have an Atlas, bought in Italy for about 25, they sell here for
        around 50.  It's a hand-crank model (mixing the dough in a
        machine is cheating!!!).  I like it.

>2. Please send any pasta making recipes you have. Especially any
>that call for mixing spices/vegetables etc into the pasta before
>making it.

        Ah, these you find everywhere.  There are all kinds of wars 
        to be engaged in when posting this kind of recipe (oil or no oil, 
        regular flour only, or some seminola too?, etc.).  Experiment.
        
        As for the spices, just add them to the dough.  I particularly 
        like pasta with hot pepper mixed into the dough while kneading, 
        and pasta with whole leaves of herbs, which are put in on the
        penultimate pass through the rollers, then cut or or not dep-
        ending on their use.

        I have seen some poster who say that flavored pastas (as above)
        are not truly Italian.  Well, since I used to buy pepper and
        sage and basil pasta from a store in Brindisi, Italy, I would
        say they were wrong! : )

        Elizabeth


Newsgroups: rec.food.cooking
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: How can I make buttermilk?
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Tue, 21 Jul 1992 20:25:36 GMT

In article <1992Jul21.134343.25761@hemlock.cray.com> dadams@cray.com writes:
>In article 8952@travis.csd.harris.com, chela@amber.ssd.csd.harris.com (Chela Diaz) writes:
>> Could someone tell me how to make buttermilk. I have a recipe that calls
>> for it and can't find it at the supermarket.
>
>Butermilk is a cultured thing.  (Like sourdough, or yogurt.)
>
>It can help to have some old butermilk to start the next batch,
>but if you want to try your luck let some milk sit in a warm
>place like the back of the stove for a day, and maybe it will
>pick up the right lactobacillus and ferment to butermilk.
>
>Many of us in the sourdough mailing list have had success drying
>cultures and reviving them.  You might get some friend who has
>access to butermilk to dry a bit out and send it to you.  
>
>You can try adding the dried stuff to some fresh milk and letting
>it sit in a warm place to ferment.
>

I know the stuff you buy in the store has been cultured but
I thought the "real" stuff was really butter-milk.  It was fresh milk that
had been churned slightly so that there were small bits of
butter in it.  

My grandmother lived on a farm with dairy cows and complains
how the buttermilk in the store is nothing like what they
made themselves.  She insists they had real butter in theirs
and the buttermilk in the stores doesn't.

(I would be interested in the cultured variety myself!)

As for substitutes for buttermilk, I think you can add a
tsp of lemon juice to a cup of fresh milk and pick up
a semi-close approximation.  I'm not sure how good this
is but it's just something I saw in _Joy of Cooking_ (I think).
You might also be able to find powdered buttermilk in the cold
section in the store.


Julie
#include "std_disclaimer.h"
Newsgroups: rec.food.cooking
From: cohen@cumuli.vmsmail.ethz.ch (Mark Cohen)
Subject: Re: RECIPES: Pasta Salads
Originator: mark@agnew
Organization: Dept. Chemistryt, Swiss Federal Institute of Technology (ETH)
Date: Fri, 24 Jul 1992 10:47:56 GMT

Pasta Salad

2 large red peppers,
1 large green pepper,
1 large yellow pepper,
200 g cherry tomatoes,
250 g fetta cheese,
250 g green olives,
500g pasta shells, bows or spirals

Dressing 
75 ml olive oil,
75 ml red wine vinegar
1 table spn mayonaise
1 tea spn mustard (coarse ground)
1 tea spn salt
1 tea spn sugar
fresh oregano
ground black pepper (as required)

Cook the pasta till done, wash well with cold water to cool, chop the
peppers, tomatoes and cheese mix it all in a bowl along with the olives,
cover with the dressing which is prepared by mixing the ingredients in a
jar or bottle and shaking. Add more or less of anything as required or
depending what is on hand
From: hedlund@reed.edu (Marc Hedlund)
Newsgroups: rec.food.cooking
Subject: Re: Scallops
Date: 28 Jul 92 21:57:02 GMT
Article-I.D.: reed.1992Jul28.215702.14822
Distribution: usa
Organization: Reed College, Portland, Oregon

In article <N3ANBGSG@cc.swarthmore.edu> crossle1@cc.swarthmore.edu (Cindy 
Rossley) writes:

>	I just bought some bay scallops.  Any good ideas for cooking them?  
>Also, can they be frozen?  Thanks.

This recipe is better for sea scallops, but it is GREAT.

3/4 c. Bushmill's Irish Whiskey
2 c. sour cream or creme fraiche
salt, freshly ground pepper

Heat the whiskey over very high heat until bubbling.  Add the scallops, salt,
and pepper, and cook until just firm, 2-3 min.  Remove the scallops.  Add 1 1/2
cups of the cream and reduce to 2/3 c.  Add the rest of the cream and return 
the scallops to the pan; heat through and serve immediately.

Scallops can be frozen but they tend to taste more "watery" after being thawed;
I believe most scallops you buy have already been frozen and thawed once by the
time they get to you.
-- 
Logged in for fill of sarcasm and hostility -- getting back to work now.
hedlund@reed.edu		Marc Hedlund		    Reed College
(The Doyle Owl is missing and we're really tired of it -- GIVE IT BACK.)
________________________________________________________________________
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: My Weird Foods File
Organization: Taronga Park BBS
Date: Fri, 24 Jul 1992 16:42:26 GMT

Went to post my weird foods file last night (it was on another system
for reasons I don't remember) and discovered that I had accidentally
deleted it!

So this is a very sheepish request to anyone out there who saved my
file -- would you pleasepleasepleasepleaseplease email it back to me?
I'd be most humbly and forever in your debt.

Thankyouthankyouthankyou.
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
                     "Oopsy... " -- CometGuy
Newsgroups: rec.food.cooking
From: dak1@cbnewsi.cb.att.com (darren.a.kall)
Subject: Buttermilk info
Organization: AT&T
Date: Wed, 22 Jul 1992 23:26:59 GMT

In answer to the Buttermilk question a while back:

From "Cheesemaking made easy" by Ricki and Robert Carroll

"Originally buttermilk was what was drained from the churn after butter
had been made.
Little of that is available today. Instead, the buttermilk you buy is made from pasteurized skim milk to which a culture of bacilli has been added.
In the recipes calling for cultured buttermilk this is what you will use. You can make your own cultured buttermilk.
Those familiar with making yogurt will recognize the two methods that can
be used.
One is to buy the freeze-dried buttermilk culture
and add that to the skim milk.
The other is to buy fresh cultured buttermilk and 
use that as follows:
1 quart skim milk
1/2 cup cultured buttermilk
In either case heat milk to 70* F, add culture or buttermilik, then stir
well. Cover and let stand at room temperature until the milk has clabbered
(with the appearance of sour milk). Stir until smooth, then refrigerate."

It's a great book and has recipes for more than 60 different types of
cheese. Buy it.

darren
Newsgroups: rec.food.cooking
From: lorenzo@hsi.com (Evelyn Lorenzo)
Subject: Re: Vanilla Beans
Organization: 3M Health Information Systems
Date: Tue, 28 Jul 1992 20:52:32 GMT

In article <1992Jul27.130812.17708@morgan.ucs.mun.ca> colette@morgan.ucs.mun.ca (Colette Goodyear) writes:
>
>Now, how do I use them?  Do I simply soak them in water to make my own
>vanilla extract?  Do I need to soak them in a bit of alcohol to help 
>the process along? (For some reason, I find that vanilla extract always
>tastes like there's alcohol in it.)
>

You're right about that taste!!  

Yyou'll need more than a little alcohol.  Vanilla extract you buy in the 
store tends to be about 60-80% alcohol by content.  My mom made some vanilla
extract lots of years ago - I think she still has some.  It's still good and
there's a potent reason for that...it consists of vanilla beans soaking in
some grain alcohol (that's about 90% pure alcohol or about 180 proof).  If 
you think it sounds strong - you should get a whiff!!!  Truly enough to clear
even the worst allergy sufferer's sinuses! :-)  

To make it, my mom took some vanilla beans and crunched them up a little so
they would liberate their seeds into the alcohol.  She took a wine bottle and 
filled it about 3/4 full with the grain alcohol, then she popped the beans and
seeds in the bottle and covered it.  I don't remember exactly how long it took
to "brew" but I would imagine it was at least a couple of weeks.  Then, she
had all the had allaextract she could handle for quite some time.
From: brad@baby.viewlogic.com (Bradford Kellogg)
Newsgroups: rec.food.cooking
Subject: Re: picnic foods
Date: 28 Jul 92 22:16:14 GMT
Organization: Viewlogic Systems, Inc.
Originator: brad@baby


In article <1992Jul27.210643.607@ncrcae.ColumbiaSC.NCR.COM>, adamson@grok65.ColumbiaSC.NCR.COM (Ann Adamson) writes:
|> I'm looking for ideas for some good picnic foods.  
|> I'm interested in both main- and side-dishes.
|> Something a little nicer than the usual sandwiches/fried chicken
|> with potato salad/cole slaw/pasta salad.  
|> But nothing that takes 12 hours to cook either!
|> 
|> A while back someone posted a recipe for grilled tarragon chicken legs.
|> For my next outing I'm planning to make a batch of these in advance.
|> I also just saw a recipe in the newspaper for a grain-based southwestern salad 
|> with beans.  That looked pretty good too.
|> Anyway, that's the kind of stuff I'm looking for...
|> any and all ideas appreciated.  
|> 
|> Thanks,
|> Ann 

Not much to this one, but very nice:

Roasted Red Peppers

Throw some red peppers in the oven and roast them until they look slightly
blackened. Take them out and put them in a paper bag to cool. Take them
out, peel the skin off (this is surprisingly easy), remove the seeds, cut 
them in strips, plunk them into a plastic container, sprinkle on some fresh 
lemon juice, put the top on.

Enjoy them alone or mixed with anything.
From: educ@unixg.ubc.ca (Vicki Domansky)
Subject: Re: Want to substitute white wine in a recipe (With What?)
Organization: University of British Columbia, Vancouver, B.C., Canada
Date: Tue, 21 Jul 1992 22:37:58 GMT

In article <l6oljoINN5qo@nunki.usc.edu> rmakarem@usc.edu (Total Stranger) writes:
>Hello,
>I am trying out a new fish recipe that calls for white wine.
>I don't want to use white wine, so what can I substitute it with?

The Company's Company Pasta book has a great chicken fettucini recipe
which calls for either white wine or apple juice as a substitute.

-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Vicki Domansky <Morgaine>                               educ@unixg.ubc.ca
Education Computing Services                       v_domansky@mtsg.ubc.ca
U of B.C. Vancouver Canada                        usereduc@ubcmtsg.bitnet
From: v124pax6@ubvmsd.cc.buffalo.edu (Emily A Lyons)
Newsgroups: rec.food.cooking
Subject: looking for soup recipe
Date: 31 Jul 92 19:37:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41


   Does anyone have a recipe for potato-leek soup?  My mom used to make it,
but lost the recipe.  I loved it.    Thanks!
Newsgroups: rec.food.cooking
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Subject: Crabapple recipes?
Organization: NCAR/UCAR
Date: Wed, 29 Jul 1992 18:28:50 GMT

Does anyone have suggestions for things to do with crabapples other
than jelly?  In particular, recipes for relishes or chutneys would be 
nice!

-- 
/\        Ilana Stern DoD#009 | Whoever first said, "Things are seldom as they 
  \_][    ilana@ncar.ucar.edu | seem," was wrong.  Things are usually as they
      \_______________________| seem.  Otherwise, they wouldn't seem that way.
Newsgroups: rec.food.cooking