HDTenEightyP/NetNews huggingface dataset:
From: annie@garnet.berkeley.edu  (Anne Jessop)
Newsgroups: rec.food.cooking
Subject: Re: Spring Rolls (Recipe, and question!)
Date: 24 Jan 1993 18:57:20 GMT
Organization: University of California, Berkeley
NNTP-Posting-Host: garnet.berkeley.edu
Originator: annie@garnet.berkeley.edu



Hi Rachel.  
Sounds to me that the "corn flour" should actually be "corn starch", which
is a very different thing from cornmeal.  I don't think cornmeal would
work at all to seal the rolls, and it would taste kind of weird and grainy
in this context.  Buy a box of corn starch (Kingsford's, in a bright
yellow box is what I see all the time but there are probably other
brands.) in the baking section of the grocery store, around the boxes of
sugar.

I've never heard it called"green" ginger before, but I do use fresh grated
ginger when I make spring rolls.

Hope this helps, and enjoy!

Annie

Newsgroups: rec.food.cooking
From: kjj3674@u.cc.utah.edu (Kristofer J. James/Bioeng.)
Subject: Looking for a specific cookbook...
Organization: University of Utah Computer Center Student Mail Machine
Date: Wed, 27 Jan 93 23:00:30 GMT
Newsgroups: rec.food.cooking
Subject: Re: RECIPE: Feijoa & Ginger Muffins  
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 23 Jan 93 19:54:05 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: nadel@attatash.aero.org (Miriam Nadel)
>is that they sometimes are mislabeled as a guava variant.

It's good to know that they are available in some places over there 
then. The guava variant name that is sometimes used is probably the 
'pineapple guava' which is what they are known as in some countries.

Newsgroups: rec.food.cooking
From: m2choi@undergrad.math.waterloo.edu (Margaret Haag)
Subject: Favorite Chicken Recipe
Keywords: chicken, lowfat
Organization: University of Waterloo
Date: Tue, 26 Jan 1993 14:53:19 GMT

This is for the person who wanted chicken recipes.  
I first have to mention that I am a very lazy cook and
have made it my hobby to invent recipes that are quick,
easy, and have little or no oil, creams or fat...
This dish won't taste rich 'n creamy but it is nice and
zingy.

Lemon Mustard Chicken

chicken breasts, deboned and skinned.
fresh lemon
Dijon mustard
fresh peppercorns
sweet red bell pepper

Use 2 chicken breasts per person.  For every 2 chicken 
breasts being made, squeeze into a bowl :
the juice from 1/2 a fresh lemon (or 1 whole lime)
1 heaping spoonful of coarse-ground Dijon mustard
mix them together and add the chicken.
Grind LOTS of fresh pepper over and mix.

Heat up a frypan to medium-high and when hot pour in
some white wine or chicken stock or water.  When the
liquid boils (this should be almost instantly - don't use
too much liquid) pop in the chicken and cook.
The chicken meat should feel firm to the touch and not
rubbery - the insides should not be bleeding.

When the chicken looks almost done - I can't tell you
exactly how long this will take because it depends on
their size, the heat of your pan, etc...  
Anyway, I usually throw some chopped up red pepper into
the pan near the end and stir it around.

This makes a great dish for people on low-fat or 
no-salt diets.  It tastes better with rice than with
potatoes...


Xref: sparky rec.food.cooking:26001 rec.food.drink:4226
From: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Newsgroups: rec.food.cooking,rec.food.drink
Subject: RECIPE: Coffee Liqueur
Date: 27 Jan 93 13:26:49 GMT
Reply-To: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Followup-To: rec.food.cooking
Organization: NavSurfWarCen, CarderockDiv (ex-"Taylor Model Basin")

COFFEE LIQUEUR

From "COFFEE: A Guide to Brewing and Enjoying"
by Kennith Davids

Ingredients:
1 part water
1 part finely ground coffee
1 part brown sugar
1 part 90 or 100 proof vodka
1 inch fresh vanilla bean per cup ground coffee
1 tsp glycerin per cup ground coffee [optional]

     Use a filter cone or pot to make the coffee.  Slit the
vanilla bean and add it to the water: bring the water just to
boiling and simmer for 15 minutes, covered.  Remove the vanilla
bean and reserve.  Pour the hot water over the coffee slowly,
making sure to wet all the grounds.  Pour the resulting
concentrated coffee through the grounds a second time. 
Immediately dissolve the sugar in the hot concentrate.  Add the
vodka and the reserved vanilla bean, and refrigerate in a
sterilized , stoppered bottle for a few days.  Taste: when you
can begin to distinguish the vanilla flavor, discard the vanilla
bean and store the liqueur in a second bottle, or pour and serve. 
If you're impatient, substitute vanilla extract for the bean. 
Add 2 or 3 drops per cup of vodka any time after you've brewed
the coffee.  If you want your liqueur to have the very heavy body
of the commercial product, add the glycerine before
refrigerating.  Variations: Substitute light rum for the vodka,
or add a dash of tequila to every cup of rum or vodka.
     The simple addition of chocolate turns coffee liqueur into
Mocha Liqueur.  Thoroughly mix one part hot water and one part
unsweetened cocoa powder.  Add 1/2 tablespoon of this mixture to
every cup of the finished coffee liqueur, and mix thoroughly.

[1]  Styles of coffee liqueurs differ.  Before making your own, I
suggest you determine which style you prefer: Kahlua, for
example, is heavy-bodied and based on a dark-roast coffee;
others, like Tia Maria or liqueurs based on Kona coffee, use a
lighter roast.  If you prefer Kahlua, use a dark-roasted coffee
and go a little heavier on the vanilla and (if you use it)
glycerin; if you prefer one of the liqueurs based on a lighter
roast, use a medium-roast, acidy coffee, like a Costa Rican or
Colombian, and go a little lighter on the vanilla and glycerin.
Newsgroups: rec.food.cooking
From: jpenovic@encore.com (Jan Penovich)
Subject: Re: Calphalon pots and that mysterious coating
Reply-To: jpenovic@encore.com
Organization: Encore Computer Corp., Fort Lauderdale FL
Date: Wed, 27 Jan 1993 13:55:41 GMT

In article <mB9qXB4w161w@cdthq.UUCP>, gary@cdthq.UUCP (Gary Heston) writes:
> jbaron@higgs.ssc.gov (Jeff Baron) writes:
> 
> > I have cast aluminum pots (Magnalites, el cheapo, to be exact)
> > and on a few of the stock pots, the dark grey coating (is this
> > layer the anodizing?) has been removed from the inside of the
> > pot, exposing a lighter grey color, presumably "raw" aluminum.
> > 
> > Two questions.  First, is the dark grey stuff the "anodized" stuff?
> > Second, why did this happen, and what does it mean?  (Okay,
> > three questions then.)
> 
> Yes, the dark grey is the anodizing.
> 
> It means you cooked something very aciditic in the pot for too long.
> 
> It means you now have plain aluminum cookware, not non-stick.
> 

  Magnalite cookware is guaranteed for something like 100
  years.  why don't you return it, or contact the company.  

  BTW, does Magnalite have two lines of cookware, because the
  ones I have certainly weren't el cheapo as you mention
  above?
********************************************************************
TTFN,    ___           *   jpenovic@encore.com
      / /   /  /\   /  *   
     / /___/  /  \ /   *   
/___/ /   /  /    /    *   
                       *   Encore Computer Corp., Ft. Lauderdale, FL
*********************************************************************

Newsgroups: rec.food.cooking
From: mgraham@zia.aoc.nrao.edu (Maggie Graham)
Subject: Request: Tortilla recipes
Organization: National Radio Astronomy Observatory, Socorro NM
Date: Tue, 26 Jan 93 16:31:18 GMT

I think I saw a thread on tortillas here recently, but at the time 
I thought to myself "I'll never make those, I'm too lazy" However, 
I found myself last night telling my husband "Sure. I could make those
if I wanted to." (he is of the opinion that if it exists I know how
to make it!) So I seem to be in the position of putting my money 
(or tortilla) where my mouth is... Could some kind soul please either
repost or email a recipe for flour tortillas.

thanks in advance,
maggie.	
                         mgraham@zia.aoc.nrao.edu                        
         Disclaimer: All opinions expressed here are mine alone,
                       not those of the NRAO or NMIMT.  -mpg
:):):):):):):):):):):):):):):) Laughter is here :):):):):):):):):):):):):):):)
From: davidw@fulcrum.co.uk (David Wilkinson)
Newsgroups: rec.food.cooking
Subject: Re: chicken fried steak with cream gravy (was Furr's Cafeteria)
Date: 21 Jan 93 12:50:04 GMT
Organization: Fulcrum Communications

In article <11710@sun13.scri.fsu.edu> nall@ibm12.scri.fsu.edu (John Nall) writes:
>
>p.s.  Thought for the day: Men cook by recipes.  Women cook by intuition.
>

Hmmm, it's exactly the opposite in our house. 

My girlfriend always follows instructions to the letter. I remember
once when she baked a cake. When she presented it, the top was very
black and charred - the outer half-inch or so was completely inedible,
and the inside very dry.

She said she had noticed it starting to go black, but the recipe said
it needed another ten minutes, so she left it. I had to patiently
explain that she should have checked it at that point.

She's still a stickler for following instructions, but isn't quite as
bad these days.

Dave W.


--
David Wilkinson                                    davidw@fulcrum.co.uk
Fulcrum Communications Ltd, Fordrough Lane, Birmingham, B9 5LD, ENGLAND
Newsgroups: rec.food.cooking
From: "Dave Breece" <dbreece@blueberry.ucs.indiana.edu>
Subject: Re: clotted cream
Organization: Indiana University, Bloomington
Date: Sat, 23 Jan 1993 18:40:00 -0500

Anthony A. Datri writes:
>On a flight into London we got "clotted cream" to spread on muffins, and the
>stuff was *fantastic*.  Any recs on US sources or recipes?

According to Sept. 92 _Bon Appetite_, clotted cream is a specialty of
Devon, England, and as far as they know, is not made in the US.

They did, however, give a mail order address:

	
		Maison Glass
		52 East 58th Street
		New York, NY   10022
		1-800-822-5564


They sell a 5oz jar for $4.95 + shipping, $15 minimum order.


-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dave Breece ("Druid")                     "We are heros, we are dreamers
dbreece@cherry.ucs.indiana.edu                of the big dream..."
                                                              A/B/W/H
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Cholestrol content of Ghee              
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Wed, 27 Jan 1993 21:50:00 +0000

>Does anyone kknow what the cholestrol content of Ghee, clarified butter, is?
>I was reading the cereal box and noticed that whole milk has ~15 mg
>Cholestrol while skim milk has none. So applying a little logic and outdated
>chemisty, skim milk I think has no milk fats, and ghee is cooking out of
>milk fat so therefore ghee has little or no cholestrol.
>Am I right or totally off base here?

I think you're wrong there.  In fact, the opposite is true.

I don't know about the actual cholesterol content of ghee is, except that
it has to be darn close to 100%.  That's because ghee is milk fat.
Ghee is clarified butter.  The milk solids are removed, leaving only the
fatty material.

Sorry.  :-)

Jazzie

>>>MATRIX version  1.20g
From: bruce@zuhause.MN.ORG (Bruce Albrecht)
Newsgroups: rec.food.cooking
Subject: Re:   Couples Cooking Together..
Distribution: world
Date: 24 Jan 93 16:23:19 CST
Organization: Society to Stamp Out Bogus Organizations

In article <15JAN93.13122226@umbc2.umbc.edu> huntington@umbc2.umbc.edu writes:
>In his lovely tale of kitchen compatibility, Steve H. writes:
>> Who ever is the "cook" doesn't have to do the dishes
>>that week.  
>
>What does one do if married to a spouse who firmly believes
>(as do some previous posters on this topic) that "YOU MUST
>CLEAN AS YOU GO" which slides into a philosophy of "the
>cook cleans up after him or her self," which, if one partner
>does the bulk of the cooking (guess who), is a very unfair
>policy! :(  My hubby seemed to have learned this policy while
>in the boy scouts, and stubbornly proves to me how incredibly
>practical it is by cleaning up after himself every time he
>opens a jar of spaghetti sauce or reheats the leftovers of
>a dish it took me hours (and many dirty dishes) to prepare the
>day before!  You get the picture.  I guess my question
>is: What is fair?!

As one who is perpetually messy, I agree.  I hope to change my
modus operandi soon though, because my wife and I are in the
process of remodeling the kitchen, and when it is finished (only
2 months later, ugh), I'll have a dishwasher where I can easy
rinse and dump the dirty dishes.
--
bruce@zuhause.mn.org
Youth is wasted on the young.

Newsgroups: rec.food.cooking
From: TDOPER35@ysub.ysu.edu
Subject: need opinion on perfection-aire
Organization: Youngstown State University
Date: Thu, 28 Jan 1993 15:53:43 GMT

I need opinions on the galloping gourmet's perfection-air hot air oven or hot a
ir ovens in general? How does the food come out and does it save time?  Especia
lly, how do hard boiled eggs taste and how long do they take?  Thanks alot.
 
DOGGER
Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: anyone know how to make anise extract?
Organization: The Ohio State University
Date: Wed, 27 Jan 1993 18:22:12 GMT

Dear Netters, anyone know how to make anise extract?  Its so expensive,
yet I can buy a whole bag of star anise for next to nothing at the local
Chinese market.  Help! - Lori
From: bryan@hpindda.cup.hp.com (Bryan Stephenson)
Date: Tue, 26 Jan 1993 20:56:55 GMT
Subject: Re: Wanted: Recipe for Tartar Sauce
Organization: HP Information Networks, Cupertino, CA
Newsgroups: rec.food.cooking

I always make my own.  I just use mayo and dill relish.  If I'm out of
relish, I just mince some dill pickles and add them.  Sometimes I also
add a bit of lemon juice and/or finely smashed capers and/or a wee bit
of the pickle juice.  No idea on proportions, I just keep tasting it
while I make it.


_____________________________________________________________________________
\___________________Bryan Stephenson /\ bryan@cup.hp.com____________________/
     \______________Hewlett-Packard /  \ {sun,ucbvax}!hpda!bryan_______/
          \__________Cupertino, CA /    \ 408-447-2379____________/
               \__________________/      \___________________/
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: How do I make white sugar into brown?
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Tue, 19 Jan 1993 15:03:58 GMT

>Can someone please tell me how to make white sugar into brown? I'm under the
>impression that brown sugar is just white sugar with molasses added, but how
>much do I add?

Well, more properly, white sugar is brown sugar that's had the molasses
*removed*.  Molasses is strong stuff -- it probably wouldn't take much to
reconstitute white sugar.  I've never tried -- I just bought the brown stuff
at a health-food-type store.
-- 

======================================================================8--<
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Recipes that use Pinon Nuts (Pine Nuts)
Date: 26 Jan 1993 20:41:37 GMT
Organization: Stanford Univ. Earth Sciences
Distribution: na
NNTP-Posting-Host: pangea.stanford.edu

In article <DAOFFER.93Jan21165635@dewey.cc.utexas.edu> daoffer@ccwf.cc.utexas.edu (Debora Offer) writes:
>Try them in a stir fried dish with chicken.  I used to
>order  Chicken with Pine Nuts at a favorite restaurant
>til they stopped listing it.  (I soon after stopped
>going there!)  I don't have a recipe but I bet any
>mild flavored stir fry dish would work.
>--
>
>\__ __/          Debora    daoffer@ccwf.cc.utexas.edu           \__ __/
>   T any opinions expressed are mine, not necessarily my employers T

I like to put pine nuts in acorn squash, along with a pat of butter,
some brown sugar and some freshly grated ginger.

Dawn
From: vickiemc@isi.edu (Vickie McCorkendale)
Newsgroups: rec.food.cooking
Subject: Request: Chicken Picatta recipe
Date: 27 Jan 93 19:20:27 GMT
Distribution: world
Organization: USC Information Sciences Institute


Help,

I need to make dinner tomorrow night for a friend.  Chicken Picatta
sounds good, but it's been a while since I've made it and I don't like
the Frug's recipe I have.

Does anyone out there have a killer Picatta recipe I could steal?

I was thinking of serving a salad with basalmic vinegrette, steamed 
asparagus and rice pillaf of some sort to go with it.  Any better suggestions?

email or post a reply.

Thanks!

Vickie
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Re: Honey                               
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Thu, 21 Jan 1993 19:49:00 +0000


>I wouldn't worry. Honey is far too concentrated for anything to actually
>live in it.

Honey contains some kind of bacteria, which is quite dangerous for young
children and infants.  I'd be quite suspicious of the honey the original
poster mentioned.

Jazzie

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking
From: paul@tct.com (Paul Levin)
Subject: HELP -- I've got a gallon of sliced apples
Organization: TC Telemanagement, Clearwater, FL
Distribution: usa
Date: Wed, 27 Jan 1993 16:47:05 GMT

Thinking I was buying a gallon of apple sause (which my 9 month old son
will eat in 2 weeks), I mistakenly bought a gallon of sliced apples.
My wife, assuming that I bought the correct thing, opened the can.
So now I have all of these apple slices, and don't know what to do
with it.

Does anyone have a receipt for --
	apple pie
	apple cobbler
	apple crisp
		and another apple dish you can think of.

Can you please e-mail responces to:
	paul@count.tct.com

		Thanks.
-- 
From:  Paul Levin   paul@count.tct.com   813-532-2239 (work, 9-5 EST)
    --> Jesus loves you, and died for you; thank Him today. <--
Newsgroups: rec.food.cooking
From: cschnell@iiasa.ac.at (Carey SCHNELL)
Subject: Re: RECIPE: Quick Apricot Chicken was Re: wanted: favorite chicken receipts
Organization: IIASA, Laxenburg, Austria
X-Newsreader: TIN [version 1.1 PL6]
Date: Wed, 27 Jan 1993 08:42:53 GMT

: 
: Apricot Chicken
: ===============
: 
: 1 bottle Kraft Russian Salad dressing (Catalina will do in a pinch)
: 1 10 ounce tin apricot halves in syrup
: 1 pouch of dry onion soup mix
:


And yet another variation on the theme....

My Mum always makes her version with:
     1 can (250 mls) apricot nectar
     1 sachet French Onion Soup (serving 4)
     1 tablespoon mildish curry powder
     handful sultanas (if you like your curries sweet, this is a great
          touch)
     (if you like it spicier as well, chuck in some cayenne pepper...)


Whisk this all together lightly - if you need more liquid to
cover up the chook pieces then use orange juice or such like -
and pour over.....
Cook for 1 hour-ish depending on sizes of the pieces, at 350 ish degrees
and serve with buckets of rice!!!!


 
Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: honey....no bacteria but contains spores
Organization: The Ohio State University
Date: Tue, 26 Jan 1993 14:13:24 GMT

To the best of knowledge honey, being a natural product, contains
botulism spores (sorry if I'm not getting the name of the organism
in there, but you know what I mean).  In adults, the pH of the
stomach or gut is such that sporulation is prevented.  However in
infants and young children the pH is not so harsh (low) and this
allows the spores to sporulate and the botulism toxin is produced.
I have read that this may be one of the causes of sudden infant
death syndrome (stress one of the causes, not the cause of all of
the cases).  I don't know if this has been proven beyond a shadow
of a doubt, but why risk giving it to children?  But the only bacteria
that would be present in honey are dead bacteria (osmosis you know).
I have never read that there is any problem about adults eating honey.

Does anyone out there have any info about propolis?  I know several
people who swear by this stuff (as a preventative medication for
bacterial infection) - so I called our local honey bee experts and
they tell me that it indeed does have bacteriostatic ingredients.
He also told me it has been taken as a folk medicine in eastern
Europe.  Anyone have further info about its uses? - Lori who wants
to know
From: mgraham@zia.aoc.nrao.edu (Maggie Graham)
Newsgroups: rec.food.cooking
Subject: Re: Drive-In food ( was: New thread, Diner food)
Date: 27 Jan 93 21:30:02 GMT
Organization: National Radio Astronomy Observatory, Socorro NM

In article <mew3.728166120@Isis.MsState.Edu> mew3@ra.msstate.edu (Mary E. Whiteman) writes:
>sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>
>>As long as we're talking about   Diners   how about Drive-Ins??
>
>  Does anyone remember the old A&W Root Beer Stands?????
>   Don't remember too much about the food except that the
>burgers, etc. came in dad, mom, and kid sizes.....but the
>magic of that rootbeer in our cold frosty mugs lingers in my
>memory.  We still have our glass mugs too!  but the kind you
>buy in the stores just isn't *right*.
>>	  
>-- 
>     -----,-----'----(@     This bud's for you!    @)----,-----'----
>Mew3@Ra.Msstate.Edu                        Irielle Antonia di Perez
>Irielle@Glia.Biostr.Washington.Edu         Shire of the Riviere de Sang
>"starlight, starbright"                    Kingdom of Meridies

 YES! (I told my husband about those and he thought I was nuts. )
Ours had the car hops to wait on you, and once a week they would be 
on rollerskates. The rootbeer floats were the best. I haven't seen
an A & W since ours closed ~20 years ago... (sniff) :(

maggie. (mopping the drrool from her keyboard)

                         mgraham@zia.aoc.nrao.edu                        
         Disclaimer: All opinions expressed here are mine alone,
                       not those of the NRAO or NMIMT.  -mpg
:):):):):):):):):):):):):):):) Laughter is here :):):):):):):):):):):):):):):)
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: New thread, Diner food
Organization: Lockheed Missiles and Space Co.
Date: Wed, 27 Jan 93 18:58:36 GMT

In article <1993Jan27.175835.21379@iscnvx.lmsc.lockheed.com> swwang@iscnvx.lmsc.lockheed.com (Sophia W Wang) writes:
> Anyone been to the Varsity in downtown Atlanta? It is more in the
> drive-thru class than a diner, but I like it! It is the only place
> where I will willingly buy and consume a hot dog, rather a chili
> dog! And onion rings with large slices of sweet onions deep-fried
> with none of that bread covering them. And a deep-fried peach pie!
> Yum yum! I didn't get the chance to go the last time I was in 
> Atlanta, but my sister made me stop on the way home from the airport!
> So, I got a bite of a chili dog and onion rings. And I sneaked a 
> bite of her peach pie! It is not, however, a place for the health-
> concious!
>

this reminds me of how I have to have some White Castles whenever I get
east  - I sometimes crave those "gut bombs" from the 'black shack'...B-)


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
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Newsgroups: rec.food.cooking