HDTenEightyP/NetNews huggingface dataset:
From: hpm0@ns1.cc.lehigh.edu (HELEN P. MACK)
Newsgroups: rec.food.cooking
Subject: Re: Muffins aren't everyone's taste!
Date: 19 Nov 92 16:37:53 GMT
Organization: Lehigh University


When does a muffin become a cupcake?  This sounds like a riddle, doesn't it?
Seriously though, it strikes me that a chocolate/marshmallow concoction is not
a muffin at all -- if one defines a muffin as a breadlike accompaniment to
a meal or a meal in itself (breakfast, usually).
     While I certainly have enjoyed seeing all the muffin recipes, I am now
more concerned with sorting them into food categories, such as bread vs. cake.  sinf ai
-- 
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Helen P. Mack                         Internet: hpm0@lehigh.edu
Acquisitions Dept.                    Fax: (215) 758-5605
Lehigh University Libraries
Newsgroups: rec.food.cooking
Subject: REQUEST: Cajun Black spice recipe
From: kmcvay@oneb.almanac.bc.ca (Ken Mcvay)
Date: Mon, 16 Nov 92 21:39:11 GMT
Organization: The Old Frog's Almanac
Keywords: cajun

The Subject says it all - I recently lost a terrific recipe obtained from
the net for Cajun Black spice.

Now that I've used every last dribble of the last batch, and it's time to
stir up another bag, I discovered I've lost the recipe....


-- 
The Old Frog's Almanac - Public Access UseNet for Central Vancouver Island
     (604) 245-3205 (v32) (604) 245-4366 (2400x4) Waffle XENIX 1.64
 Ladysmith, British Columbia, CANADA. Just south of Tupperware Central...  
                      (Sssssssh.... Hard disk dying...)
From: cls157@huxley.anu.edu.au (Catherine L Smither)
Newsgroups: rec.food.cooking
Subject: Re: Slicing Bread from Machines?
Date: 18 Nov 1992 23:01:31 GMT
Organization: Australian National University
NNTP-Posting-Host: 150.203.2.12

In article <1du1ejINNg2r@gw.home.vix.com> shedevil@vix.com (Anne P. Mitchell JD) writes:
>
>How do you all slice your bread?  Are your hands that steady, as to
>get even slices for sandwiches?  Or are there some nifty gadgets out
>there to assist in the slicing of bread?

But isn't part of the charm of home-made bread the fact that you get
non-perfect slices?  How even do slices need to be?  I can't imagine
worrying about a few millimetres here or there.  Your sandwich
will taste just as good (and maybe better) if the slices are a little
uneven.  Do they sell bread slicers?  I imagine something like the
old boiled egg slicer my mother used to have...  except much
larger.

Get a good, long bread knife, with scalloped edges.  Apply firm but
not excessive pressure.  Saw.  Enjoy.

Cathy

-- 
Cathy Smither
Research School of Earth Sciences
Australian National University
Canberra ACT 2601
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.cooking
Subject: Re: Guatemalan Style Black Refried Beans
Date: 16 Nov 92 17:55:46 GMT
Followup-To: rec.food.cooking
Organization: Apple Computer Inc.

In article <WVOSS.30.0@novell.com>, WVOSS@novell.com (Wes Voss) wrote:
> 
> I don't know if he is out here, but that last post with recipe for Spanish 
> rice also contained a quote from David Casseres that detailed how to make 
> refried beans Guatemala style (black and in a loaf). That brought back a lot 
> of good memories for me. If you ever want to try something different, give 
> those beans a try - the black beans are done best with some onion and 
> garlic, and are great over rice until you are ready to refry them.
> 
> (David, if you are out there, where did you learn about these?)

In Guatemala, where I had the good fortune to stay with friends so I could
actually see how it was all done.

To be *really* guatemalan, of course, the brazo of black beans has to be
served with pickled chiltepes -- teeny little green chiles that grow wild
and are very very very very very very hot and delicious.  Guatemalans say
if you don't eat chiltepes every day, you'll get sick.

David Casseres
Exclaimer: Wow!
From: shedevil@vix.com (Anne P. Mitchell JD)
Newsgroups: rec.food.cooking
Subject: Basting [Was Re: Black Turkey]
Date: 20 Nov 1992 17:29:17 -0800
Organization: Knapp & Viola, Attys. at Law, San Mateo, CA
Reply-To: shedevil@gw.home.vix.com (Anne P. Mitchell, J.D.)
NNTP-Posting-Host: gw.home.vix.com





About basting...the recipe for Black Turkey calls for basting the bird
every 15 minutes.  I just wanted to mention that I have *always* done
this [basted every 15 minutes] and it truly does make the difference
between a good and a great bird!

-- 
   LOOKING FOR:  David Widdicombe, Hobson Woodward, Lorna Taylor & JJ Lancey
I am: Anne Mitchell, mom, & founder of the Fathers' Rights & Equality Exchange
Ask me about FREE!  FREE files available via anonymous ftp 128.45.1.1; dir /pub
			VARIUM ET MUTABILE SEMPER FEMINA!
Newsgroups: rec.food.cooking
Subject: Re: Slicing Bread from Machines?
From: lindstrom@acs.harding.edu
Date: 18 Nov 92 13:25:18 -0500
Reply-To: lindstrom@acs.harding.edu
Distribution: world
Organization: Harding University

In article <fred-mckenzie-121192173347@k4dii.ksc.nasa.gov>, fred-mckenzie@ksc.nasa.gov (Fred McKenzie) writes:
>In article <1du1ejINNg2r@gw.home.vix.com>, shedevil@vix.com (Anne P.
>Mitchell JD) wrote:
>> Well, I couldn't just let the bread machine thread die, now could I?
>> 
>> How do you all slice your bread?  Are your hands that steady, as to
>> get even slices for sandwiches?  Or are there some nifty gadgets out
>> there to assist in the slicing of bread?
>
>Anne-
>
>A friend described the use of a meat slicer for bread.  I haven't found one
>in the stores yet, so I can't report on how well it works.
>
>Can anyone else suggest a specific make or model of a food slicer that is
>likely to do a good job slicing bread?  The only meat slicers I'm familiar
>with are in supermarkets!
>
>fred-mckenzie@ksc.nasa.gov

Really, folks... it's not all that difficult to slice bread by hand (that
is, with a knife.. not like the "ginsu" commercial).  Get yourself a bread
knife (long and thin), place the loaf on the side and slice away.  I can
slice bread as thin-as-you-please. Of course, I don't know anything about
these "bread machines" as I feel the baker and the loaf must become one 
to achieve the ultimate end product.

  Greg

Newsgroups: rec.food.cooking
From: ngibbins@dcs.warwick.ac.uk (Nick Gibbins)
Subject: RECIPE: MARMITE Recipes
Organization: Department of Computer Science, Warwick University, England
Date: Thu, 19 Nov 1992 00:18:14 GMT

	All this talk of marmite sparked off my memory, and I dug out a few
halfway decent recipes involving marmite that I had lying around in my room.
Strange what you can find amongst 6 weeks worth of rubble...

-----------------------------------------------------------------------------
Spicy Chicken Breasts

Feeds 4ish

INGREDIENTS
4	boneless chicken breasts
3	cloves garlic
2.5cm	fresh root ginger
2tsp	cumin
2tsp	coriander
1tsp	parsley
1tsp	oregano
1tbsp	olive oil
1tbsp	marmite
juice of 1 lime

METHOD
Blend garlic and ginger together, adding small amount of lime juice to give
a smooth paste. Heat cumin and coriander in a pan, then add oil, parsley
oregano and ginger paste. Stir in lime juice while heating to give a smooth
paste.
Plaster chicken breasts liberally with paste (on both sides), and grill to
your own taste (I say this, because some people seem to prefer this slightly
charred...)

----------------------------------------------------------------------------
Simple things...

Marinade for Chicken (goes well on a barbecue)

INGREDIENTS
6tbsp	natural (unsweetened) yoghurt
8tsp	marmite
juice & rind of 1 lemon
(good for about 4 breasts)

METHOD
Blatantly simple really. Combine ingredients. Marinade chicken

----------------------------------------------------------------------------
Marinade for Stir-fried Prawns

INGREDIENTS
1tsp	marmite
1tbsp	dry sherry
(good for about 8oz prawns)

METHOD
Again it's obvious...combine, etc.
Good with a few mangetout thrown in

----------------------------------------------------------------------------

Nick

Nick Gibbins               : "What did it matter where you lay when you
ngibbins@dcs.warwick.ac.uk : were dead - you just slept the Big Sleep"
csudl@csv.warwick.ac.uk    : -Raymond Chandler
Newsgroups: rec.food.cooking
From: isr@rodan.acs.syr.edu (Michael S. Schechter - ISR group account)
Subject: Re: Popadums!- RECIPE!!
Organization: Syracuse University, Syracuse, NY
Date: Mon, 16 Nov 92 18:46:43 EST

for those of you who want to try making your own...

1 cup while wheat flour
3/4 cup regualr all-puropose flour
1/2 cup water
Salt to taste
Poppy seeds (although i use sesame)
black pepper

combine dry stuf, add water, knead 5 min, let sit 15 min,
from into a large thick pancake, cut into 10ths.
roll each peice into a ball, then a roll ball into a pappadum.

Heat a teflon or cast iron thick skillet over med-high heat.
No oil..    No oil..     No oil...
Heat each one for 30s-1m per side, until browned (you know)

if you put a saucepan on top of pappadum while it cooks it'll
come on like a chappati (sp?) - more flexible.
If you let it cook by itself, it'll puff up and form two thin
layers like a pita bread- and be crispier.


Newsgroups: rec.food.cooking
From: casey@well.sf.ca.us (Kathleen Creighton)
Subject: Re: List of 684 Muffin Recipes-Pt II  
Organization: Whole Earth 'Lectronic Link
Date: Tue, 17 Nov 1992 15:01:52 GMT


Yes, thanks for doing this.

I'd like mincemeat rum (assuming prepared mincemeat :-), spicy raisin,
all of the peanut butter, and okay, I'll be the one to ask for Muffins That
Taste Like Donuts :-).
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Corian
Organization: Actrix Information Exchange
Date: Sun, 15 Nov 1992 22:12:02 GMT


Thanks to all who responded here and in Email to my request for
comments on Corian.  Most people were really enthusiastic about
Corian.  About the only disadvantage mentioned was the cost.  That was
the reservation I had myself.  However, now we are snipping at the
costs on the new kitchen, I have decided to stick with the Corian.  I
can see the counter where it is to be used is going to get a lot of
use and I have seen too many scruffy looking laminated benches in
otherwise great kitchens.

Up until now the main bench has been a stainless steel one with I
HATE.  I have wasted more of my life trying to keep it looking nice
than I can to remember.

So - thanks again.  Corian it is.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 
Newsgroups: rec.food.cooking
Subject: Re: In search of Pineapple Info/Recipes
Date: 22 Nov 92 01:38:00 GMT
Distribution: world
Organization: Cincinnati Computer Connection BBS - Cincinnati, OH - 513-752-8248
Reply-To: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 

To: arielle@taronga.com (Stephanie da Silva)
From: cccbbs!catharine.vinson@uceng.uc.edu (Catharine Vinson)

SDS>>She's a pineapple field?  Must be an interesting vocation.

Ya, it keeps her off the dole.... (I'd meant to type "pineapple fiend".)

SDS>>Here are my pineapple files that I compiled a little while ago.

Thanks.  They look wonderful.  Next post has some Texas/Southwest
recipes I've found while looking through my cookbooks you might like to
look through.

SDS>>Interesting.  It seems like everytime I look at a pineapple here in
   >>Houston, it's from Central America somewhere.  Tho I have seen
   >>Hawaiian ones.  I think it more has to do with how fresh they are, and
   >>not where they're from.  Anyhow.  The recipes.

I think you're right.  I'm haven't been in Houston in 5 years and was
simply thinking that the pineapples available here in Ohio were what I
used to find most often in Texas...unless I we t *looking* for the
Mexican/Central American one.  I haven't had any really sweet tasting
pineapples since I moved here.  Probably is due to freshness more than
different varieties.

Catharine.


 * OLX 2.2 * cccbbs!catharine.vinson@uceng.uc.edu (Catharine Vinson)
                                      
Newsgroups: rec.food.cooking
From: stcmille@silver.ucs.indiana.edu (Stephen C. Miller)
Subject: Re: Looking for unique turkey recipes
Organization: Indiana University
Distribution: usa
Date: Thu, 19 Nov 1992 14:09:19 GMT

In article <24071@hacgate.SCG.HAC.COM> deeds@solaria.hac.com writes:

>: everybody cooks poultry incorrectly.  That is,
>: in order to get the best results, the bird should be cooked breast-down,
>: instead of on its back.  They claim that breast-down forces all of the juices
>: into the breast meat, rendering it extremely moist and delicious.
>: 

A lot of cookbooks tell you to start it breast down, then turn it.
-- 
--------------------
=					
(former grad star turned rock student)
Steve Miller	 		    stcmille@silver.ucs.indiana.edu
Newsgroups: rec.food.cooking
From: msm@cbnews.cb.att.com (melanie.s.maher)
Subject: Marble cookies
Organization: AT&T
Date: Tue, 17 Nov 1992 14:56:43 GMT
Keywords: Mrs. Field's, holiday cookies

I received several requests for the recipe for Mrs. Field's
Marble cookies that I raved about in a previous post, so here
it is. Enjoy!


Marbles (Printed w/o permission from Mrs. Field's Cookie Book)

2 c all-purpose flour
1/2 t baking powder
1/4 t salt
1/2 c light brown sugar, packed
1/2 c white sugar
1/2 c salted butter, softened
1 large egg
1/2 c (4 oz.) sour cream
1 t vanilla
1 c (6 oz.) semisweet choc chips

Preheat oven to 300 F.

In medium bowl combine flour, baking powder and salt. Set
aside. 

Combine sugars in a large bowl using an electric mixer at
medium speed. Add butter and beat until batter is grainy.
Add egg, sour cream, and vanilla, beat at medium speed until
light and fluffy. Scrape down bowl. Add the flour mixture,
and blend at low speed until just combined. Do not overmix.
Place chocolate chips in double boiler over hot but not boiling
water. Stir constantly until melted. Or, place chips in a
microwave-proof bowl and microwave at high, stirring every
20 seconds until melted.

Cool chocolate for a few minutes and pour over cookie
batter. Using a wooden spoon or spatula, lightly fold melted
chocolate into the dough. Do not mix chocolate completely
into cookie dough.

Drop by rounded tablespoons, 2 inches apart, onto ungreased
cookie sheets. Bake 23-25 minutes. Do not brown. Quickly
transfer cookies to a cool surface.

Makes 2 1/2 dozen.

Newsgroups: rec.food.cooking
From: feldstei@silver.ucs.indiana.edu (Ronald F. Feldstein)
Subject: Re: Grape Nuts FURTHER defined
Organization: Indiana University
Date: Thu, 19 Nov 1992 02:08:10 GMT

I think there's also a considerable amount of malt.  I once made rye
malt, and as it was drying out in the oven at a low temperature, I
was struck by the similarity between the smell of the drying malt
and that of grape nuts.



Newsgroups: rec.food.cooking
From: rusty@nssdc.gsfc.nasa.gov (Kenneth Hall)
Subject: Re: REQUEST: Chocolate Decadence
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA - Goddard Space Flight Center
Date: Wed, 18 Nov 1992 20:00:00 GMT

In article <Nov.18.09.26.10.1992.14294@gandalf.rutgers.edu>, deatz@gandalf.rutgers.edu (Gregory H Deatz) writes...
>Someone recently posted a request for the recipe Chocolate Decadence.
> 
>Allow me to second that request.......

I third that request if some kind cook would zap a copy to my address.

Thanks 
R
Newsgroups: rec.food.cooking
From: nadel@attatash.aero.org (Miriam Nadel)
Subject: Re: Pineapple Upside Down Cake
Organization: /usr/lib/news/organization
Date: Tue, 17 Nov 1992 15:54:01 GMT


A couple of people have already posted recipes but I have two things to
add.

First off, once you make the glaze by melting the butter and sugar
and arrange the pineapple slices over it, you can really use any cake
recipe you like.  Yellow cake is most traditional, but I find that a mild
spice cake recipe (essentially yellow cake with a little bit of cinnamon
and cloves and ginger added) works quite nicely.

Secondly, you can do this with stuff other than pineapple.  Canned peach
slices are my favorite.  Not quite as artistic as the pineapple slices
but still attractive and definitely delicious.

Miriam Nadel
From: phoffman@crcvms.unl.edu
Newsgroups: rec.food.cooking
Subject: REQUEST: Sweet Potato Pie
Date: 16 Nov 92 11:40:34 CST
Organization: University of Nebraska--Lincoln	
NNTP-Posting-Host: crcvms.unl.edu

I would be grateful for a good sweet potato pie recipe or something like
it for the holiday.
Please respond to the address below. Thank you!
****************************************************************************
Paul S. Hoffman			       INTERNET: phoffman@crcvms.unl.edu
OCLC Network Coordinator	                 phoffman@unlvax1
Nebraska Library Commission    
1420 P Street	Lincoln, NE   68508
(402) 471-2045  fax: (402) 471-2083              "Solvitar Ambulando"  
****************************************************************************
Newsgroups: rec.food.cooking
From: jpenovic@encore.com (Jan Penovich)
Subject: Re: Do you all eat turkeys??
Reply-To: jpenovic@encore.com
Organization: Encore Computer Corp., Fort Lauderdale FL
Date: Fri, 20 Nov 1992 17:42:08 GMT
Keywords: Thanksgiving

In article <1992Nov20.035410.26616@actrix.gen.nz>,
Pat.Churchill@bbs.actrix.gen.nz writes:
> I am curious now.  I've seen a lot of posts on Thanksgiving and turkeys
> and dressing and salads.  Now I want to know - does everyone have
> turkey for Thanksgiving?  Or do some of you have roast chicken or pork
> or beef (or lamb?)  We don't have Thanksgiving in this part of the world.
> 
> Now Thanksgiving is less than a month before Christmas.  So do you all
> have another big dinner at Christmas as well?  And is that
> traditionally turkey, too?
> 

  When I was growing up my mother and I didn't care much for
  turkey, so she would always cook a duck and something else. Sometimes
  pot roast, sometimes a roast beef.

  The past few years I've been making turkeys because either
  I've developed a taste for them, or the fresh turkeys cooked
  in a paper bag taste much better.

> Do you have Thanksgiving and Christmas dinners at night or during the day?

  We have Thanksgiving dinner in the early evening, though
  some people do eat during the afternoon.

  I can't answer the Christmas questions because I'm Jewish,
  though I do know that some people cook ham or goose at
  Christmas.  My husband is of Italian descent, and his mother cooks 
  lots of Italian dishes for Thanksgiving and Christmas dinners.

  jan

  p.s. Hi Pat.  I'm a friend of LeAnn's here at Encore. I saw
  her great pictues of NZ.
********************************************************************
TTFN,    ___           *   jpenovic@encore.com
      / /   /  /\   /  *   
     / /___/  /  \ /   *   
/___/ /   /  /    /    *   
                       *   Encore Computer Corp., Ft. Lauderdale, FL
*********************************************************************
Organization: University of Maine System
Date: Thursday, 19 Nov 1992 08:16:33 EST
From: Betty Johnson <BETTYJ@MAINE.MAINE.EDU>
Newsgroups: rec.food.cooking
Subject: Re: vinegar pie

I don't know if this is what Little House in the 'wherever' was referring
to, but my Mother-in-Law used to make a vinegar pie that was essentially
a custard pie with vinegar used as the acid component instead of lemon
juice. Unfortunately I never cared for it enough to get the recipe, and
she died last year at the age of 95.  You might try adapting a standard
custard pie recipe and see what happens 8:0       <-puckered mouth from
vinegar!
Newsgroups: rec.food.cooking
Subject: RECIPE: Coffee Streusel Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 21 Nov 92 13:25:25 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      COFFEE STREUSEL  
  
Wet Mix - 1/4 cup butter, 1/2 cup brown sugar, 2 eggs, 1.1/2 cups pl.yoghurt  
Dry Mix - 3 cups self-raising flour, 1/2 tsp cinnamon, 1/2 cup walnuts  
          1/2 cup sultanas (optional)  
Topping - 1 Tbsp brown sugar, 1 Tbsp margarine, 1 tsp cinnamon, 2 Tbsp walnuts
  
Preheat oven to 400oF, prepare pans. Blend the butter & sugar & beat in the   
eggs & yoghurt. Fold the previously combined dry mix into the wet mix & place 
into pans. Blend the topping ingredients together & place this on the top of  
the muffins, pressing it slightly into the batter to help it stick. Bake for  
20 mins. Makes 15. These muffins are lovely served with honey.  
Note: I believe sultanas are called golden raisins in the US.  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | If you need to email me I would really appreciate it if you  |  
     | didn't quote my own message back to me. pandora@kcbbs.gen.nz |  
      --------------------------------------------------------------
From: mje@pookie.pass.wayne.edu (Michael Joseph Edelman)
Newsgroups: rec.food.cooking
Subject: Re: Do you all eat turkeys??
Date: 20 Nov 92 13:22:29 GMT
Reply-To: mje@pookie.pass.wayne.edu
Organization: Wayne State University

Eat something other than turkey on Thanksgiving? What would be the point? We
have, and have had for as long as I can remember:

Turkey with stuffing- (this year with chestnuts!)
Sweet potatos
Cranberry relish (homemade, of course)
Green beans or Brussel sprouts or...?
Pumpkin pie with fresh whipped cream

Christmas? What's that?
Newsgroups: rec.food.cooking
From: klyle@liberty.uc.wlu.edu (Karen S. Lyle)
Subject: Re: Dont do this!!!
Date: Wed, 18 Nov 1992 20:53:57 GMT
Organization: Washington & Lee University
X-Newsreader: Tin 1.1 PL5

Chris Behrens (chrisb@hubcap.clemson.edu) wrote:
: >In case anyone was thinking of doing it, DONT try to grind turmeric
: >in a coffee grinder.
: 
: Another "Don't" :  Don't substitute applesauce for oil in your deep 
: fryer.  :)
: -- 
: Chris Behrens                               chrisb@hubcap.clemson.edu 
: Greenville Technical College                           Greenville, SC
:       Efficiency is the most highly developed form of laziness. 
: - - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -

I would like to ask one question:  Why would anyone put applesauce for oil
in a deep fryer?  I am very curious!!!

Karen Lyle