HDTenEightyP/NetNews huggingface dataset:
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: Romanian Recipes Needed
Organization: Greenville Tech., Greenville, SC 
Date: Tue, 15 Sep 1992 05:07:35 GMT

>Try some mamaliga, it's very simple & very specific:
>Corn meal in hot water, just a little bit salted, mixed until it becomes
>pasty, then served with sour cream and telemea-cheese. (You can find that
>in greek groceries, they call it "tulume"-cheese).

I call it Mush after it's fried!  (Or Cornpone if you pefer)
I suppose you could put sour cream and cheese on Mush too.
-- 
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- - - - - - - - - - - -
Newsgroups: rec.food.cooking
From: jmcburn@iat.holonet.net (Joye P. McBurnett)
Subject: REQUEST: Breadmaker FAQ
Organization: HoloNet (BBS: 510-704-1058)
Date: Wed, 9 Sep 1992 17:18:01 GMT

Could someone either repost the Breadmaker FAQ or e-mail me a copy?

Thanks,
Joye
-- 
-------------------------------------------------------------------------
| Joye P. McBurnett                           Internet: jmcburn@holonet |
| How your boss sees you: Help! Help! Stapler misfire!     -Scott Adams |
-------------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: casey@morale.lexmark.lex.usa.na (Patrick Casey)
Subject: German Vollkornbrot (full grain bread?)
X-Disclaimer: These views are the poster's and not necessarily those of Lexmark
Reply-To: pacasey@lexmark.com
Organization: Lexmark International, Lexington KY
Date: Wed, 9 Sep 1992 15:00:14 GMT


Does anybody have a recipe for Vollkornbrot?  I had some in Germany
once, and it was pretty wild (read thick, black, interesting).  It was
really good with jam.

AdvTHANKSance.

Patrick
--
Patrick A. Casey      pacasey@lexmark.com         Hi, I.S. big brothers!
Newsgroups: rec.food.cooking
From: slywczak@ame.gsfc.nasa.gov (Rich Slywczak)
Subject: Re: seasoning new cast iron
Organization: Goddard Space Flight Center
Distribution: na
Date: Thu, 10 Sep 1992 18:11:40 GMT

In article <SUMMERS.92Sep10093958@cascades.cs.utah.edu>, summers%cascades.cs.utah.edu@cs.utah.edu (Jim Summers) writes:
|> In article <24795@oasys.dt.navy.mil> kostkows@oasys.dt.navy.mil (June Kostkowski) writes:
|>    I hope I caught you in time - DO NOT ** I repeat - DO NOT scrub a cast
|>    iron pan with steel wool.  The best way to season a cast iron pan:
|>        Buy a half pound of cheap bacon or salt pork.  Cut into small pieces.
|>        Put the pan on a high heat and let it get hot.  Carefully drop in
|>        bacon (be careful it will probably splatter).  Stir and keep on
|>        cooking until bacon is done.  Make sure you get the grease to "slop"
|>        up the sides of the pan.  Turn off the heat, let everything cool.
|>        Discard bacon, drain off fat, take a paper towel and rub what's
|>        left in pan all around.  Using several paper towels, clean out the
|>        inside of the pan.  DO NOT wash!!!!!  After you do this, every time
|>        you go to use your pan, put it on the burner and let pan get hot,
|>        then add shortening or oil (the secret is to let the pan get hot
|>        before you add anything).  You really can't successfully cook in
|>        a cast iron pan without a little fat.  If you ever have wash the
|>        pan you will have to reseason it.  Unless you make gravy or something
|>        else equally as gloppy, you shouldn't have to wash (with soap and
|>        water) the pan.  After each use, just clean good with a paper towel.
|>        With frequent use, your pan should turn black.
|> 

Can you put seasoned pans in a dishwasher?? Or will that un-season them??

Also, if they start to rust, can they be reseasoned...or are they garbage??

Thanks
--Rich
slywczak@ame.gsfc.nasa.gov
Newsgroups: rec.food.cooking
From: tdlg9831@uxa.cso.uiuc.edu (Tracey Dianne Layng)
Subject: Re: Does anyone remember the old "roasters"?
Organization: University of Illinois at Urbana
Date: Tue, 15 Sep 1992 23:55:27 GMT

In regard to the old roasters. Yes, I remember them too. My grandmother
had one and everytime turkey was required it was roasted in there all day.
It is one of my fondest childhood memories.

Tracey
Newsgroups: rec.food.cooking
From: strnlght@netcom.com (David Sternlight)
Subject: Good cheap knives
Date: Tue, 15 Sep 92 01:09:39 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)


IKEA has a line of stainless steel knives with white plastic handles
that are wonderful and cheap. The chef's knives, for example, are $9.
They are made in France.

By all the rules of knivery they should be junk. They are stamped, not
forged. They aren't claimed to contain miracle alloys. They aren't
ice-hardened, nor tempered in the urine or blood of young boys in
Damascus.

But they are terrific. They have a nice sharp edge, and are a pleasure
to used. After using one for about six months, I went out and bought
a whole set. Except for one with a serrated edge, they are all conventional
edged--no "saws" like the "forever" knives the British seem so fond of,
but which are somewhat nasty to use.

I also have some nice Henckels 4-star, and some Japanese knives made
in Seki, and although they have a heavier "heft" I like the cutting
action of the cheap IKEAs better.

While I'm on the subject, there is one knife I find very well designed
for its purpose that's not one of the IKEAs. That's the 4-star 5 inch
tomato knife. I use it daily for only that purpose, and it's the best
tomato knife I ever owned. I've had it for a couple of years now,
and it's still going strong without any apparent need for sharpining.
Normally $48, it's on sale right now at Bullocks (and presumably
Macy's) for around $30.
From: davids@sdd.hp.com (David Schwantner)
Newsgroups: rec.food.cooking
Subject: Co-oping & Once-a-month cooking, info wanted
Date: 8 Sep 1992 13:35:34 -0700
Organization: Hewlett Packard, San Diego Division
NNTP-Posting-Host: hpsdde.sdd.hp.com

(sorry for the cross post to misc.kids, but I thought some family
oriented types might have some info:-))

Some families here in San Diego are thinking of starting doing some
coop buying and "Once-a-Month" cooking together. First the request, then
an explanantion of what these things are for those who don't know.
We are looking into what suppliers of both "health food" and regular
groceries who will sell bulk to a coop. We have the catalog from Mountain
Peoples Wharehouse, but no others. Any suggestions would help. (Anyone have
any info on a company named "Fowler Brother's". Address? Phone#?)

Next, Any advice from people who have done or are doing either of these
things would be appreciated.

Now, for an explanation. Co-op buying is where a group of people come
together and buy goods in bulk so that they can get the quantity discount.
(I know it sounds basic, but some people don't know). "Once-a-month" cooking
is where you spend one day (or more, but hopefully not much more) cooking
a variety of meals (maybe 4 meals each of seven recipes, or some other
combination), then freeze the meals. For large families, busy people who
like to do there own cooking (and don't mind re-heating meals), or those who
need to do something to save some money on food, this can be a great way
of saving time in the kitchen each day.

Thanks in advance for the help!!

-----------------------------------------------------------------------
David Schwantner - Hewlett-Packard - San Diego Site
Internet : davids@sdd.hp.com / davids%hp-sdd@nosc.mil or @ucsd.edu
Snailmail: 16399 W. Bernardo Dr., San Diego, CA 92127, USA
(619) 592-8650
-----------------------------------------------------------------------
From: smudd@nsfuvax (Mudd, Stephanie)
Newsgroups: rec.food.cooking
Subject: Oat Bran Banana Muffins
Date: 11 Sep 92 16:23:00 GMT
Organization: Mathematics Computer Network, University of Oklahoma
Originator: usenet@kittyhawk.ecn.uoknor.edu
News-Software: VAX/VMS VNEWS 1.41





			Oat Bran-Banana Muffins


1 1/2 cups oat bran
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup firmly packed brown sugar
1 cup mashed ripe banana
3/4 cup skim milk
2 egg whites, slightly beaten
1 tablespoon vegetable oil
Vegetable cooking spray


Combine first 5 ingredients in a large bowl; make a well in center of mixture. 
Combine banana, milk egg whites and oil; add to dry ingredients, stirring just
until moistened.

Spoon batter into muffin pans or muffin liners coated with cooking spray,
filling 3/4 full.  Bake at 425 for 18 to 20 minutes.  Remove from pans
immediately.  Yield:  14 muffins (101 calories per muffin).

3.6 grams protein, 2 grams fat, 17.5 grams carbohydrate, 0 milligrams
cholesterol, 78 milligrams sodium, and 41 milligrams calcium.



This receipe was printed without permission from the Southern Living 1991
Annual Cookbook.


Steph
Newsgroups: rec.food.cooking
From: peterson@ucunix.san.uc.edu (John M. Peterson)
Subject: Re: Food preferences
Organization: University of Cincinnati
Date: Tue, 8 Sep 92 10:21:08 GMT




GOOD TO EAT: riddles of food & culture
Marvin Harris, 1985.
ISBN 0-671-50366-9


+------------------------------------------------------------------------+
|  peterson@headcheese.daa.uc.edu      	 In real life: John M. Peterson  |
|                                                                        |
|  College of Design Architecture Art & Planning                         |
|  University of Cincinnati           45221-0016           513-556-1207  |
+------------------------------------------------------------------------+
From: sylanov@function.mps.ohio-state.edu (Christine V Sylanov)
Newsgroups: rec.food.cooking
Subject: Help-Instantized Flour
Date: 7 Sep 1992 01:01:12 -0400
Organization: Department of Mathematics, The Ohio State University
Distribution: world
NNTP-Posting-Host: function.mps.ohio-state.edu
Keywords: instantized flour

	What is instantized flour?  
	Is it known by another name?
	I was unable to find it in my local grocery store,
will I need to go to a specialty store to find this?

	Thanks!

 


-- 
-----------------------------------------------------------------------------
	Christine Sylanov  sylanov@function.mps.ohio-state.edu
-----------------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: Commercial range on propane?? 
Organization: Nick Simicich, Peekskill, NY
Date: Thu, 10 Sep 1992 13:53:56 GMT

In article <1992Sep8.145255.7557@APS.Atex.Kodak.COM> artc@bacchus.atex.kodak.com writes:
>I've got a chance to pick up a commercial range at the auction of a defunct
>restaurant this week. :-)
>
>But the house I live in doesn't have a natural gas line anywhere in the
>vicinity. From reading appliance catalogs and such, I gather there are
>different requirements for stoves that run on bottle gas than those that
>burn propane.
>
>Does anyone know know what changes, or is supposed to change when you
>switch fuels? And why?

As someone else posted, the orfice needs to be changed, and the gas
pressure may need to be specially set.  LP needs more O2 per mole of
gas from the gas lines to burn thoroughly (LP, or bottle gas, is
Liquid Propane arouond here) so things need to be balanced.  You can
usually go by flame color for setting the air mix, but you may need to
double check.

If you do plan on doing your own plumbing, check with the plumbing
supply store to determine exactly what sorts of pipes are OK with gas.
As an example, I don't think that copper pipe is good unless it is
tinned on the inside, and ordinary galvanized pipe is against code
around here--you have to use something called black pipe.  Also, you
may need a different joint sealing compound, and you should check all
joints with a soap solution or special stuff called 'Bubble Brite' to
insure that they are gastight.



-- 
Nick Simicich - uunet!bywater!scifi!njs - njs@watson.ibm.com
SSI #AOWI 3958, HSA 318, NAUI #14065
Join the movement ---  turn 'to bush' into a verb.
Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: seasoning new cast iron
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 14 Sep 92 11:06:07 CDT

 slywczak@ame.gsfc.nasa.gov (Rich Slywczak) writes:
|
|Can you put seasoned pans in a dishwasher?? Or will that un-season them??

DONT!  You have to get used to a new way of thinking about cleaning
cast iron.   Don't scrape that black stuff off.  ;^)  Don't even use
soap.  Clean with warm water and a plastic scrubbie--never an abrasive
pad!  If you can get away without using water, then just wipe it out
with a paper towel.  Food that is badly burnt on can be removed by heat.
It works much like the self cleaning oven.


|Also, if they start to rust, can they be reseasoned...or are they garbage??
|

If I find old rusty well made cast iron at a garage sale for dirt cheap prices I 
think I have a real find!  

Scrape off what rust you can with an iron brush or 3M brown scrubbie or
steel wool.  Season over the little remaining rust.   No oxygen contact
after seasoning => no more rust.  The more you use cast iron the better
the seasoning gets.


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
From: cc@dcs.ed.ac.uk (Chris Cooke)
Newsgroups: rec.food.cooking
Subject: Re: Bannock Recipe?
Date: 11 Sep 92 13:19:05 GMT
Organization: Department of Computer Science, University of Edinburgh, Scotland
In-reply-to: rosen@fraser.sfu.ca's message of 11 Sep 92 03:41:10 GMT

In article <rosen.716182870@sfu.ca> rosen@fraser.sfu.ca (Wilf Rosenbaum) writes:

   I have a goofy feeling that this was just recently discussed, but today
   a pal of mine asked me if I had a recipe for bannock bread. Well I don't,
   but you might. Any offers?

In the "bannocks" section of the cookery book in front of me ("The Scots
Kitchen, F. Marian McNeill), there are recipes for Bere Bannocks, Beltane
Bannocks, Cod-Liver Bannocks, Fife Bannocks, Mashlum Bannocks, Pease
Bannocks, Sauty Bannocks, Selkirk Bannock, Silverweed Bannock and Yule
Bannock; but no Bannock Bread!  Sorry.

(The "bread" section is even more strange...)


--
	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)

		
Newsgroups: rec.food.cooking
From: brad@buck.viewlogic.com (Bradford Kellogg)
Subject: Re: REQUEST:  Pumpkin Pie from SCRATCH!
Originator: brad@buck
Organization: Viewlogic Systems, Inc.
Date: Sat, 12 Sep 1992 00:23:52 GMT


In article <1992Sep10.205938.23662@uxa.ecn.bgu.edu>, mgcaa@uxa.ecn.bgu.edu writes:
|> Well, tis nearly the season, and I have a whole mess of pumpkins growing
|> in my backyard.  I'd like to try mashing a few to make pumpkin pie, but
|> I really don't know what I need to do.  The only thing I've heard for
|> sure is to let the mash drain in a colander for a few hours to make it
|> custardy.
|> 
|> Anyone have any directions for me?  All my recipes call for CANNED
|> pumpkin.
|> 
|> I'm assuming that I must use only ripe, orange pumpkins for best
|> results??
|> 
|> Thanks,
|> Cindy   (Email or post is fine)
|> 
It would be great if someone could confirm this, because I am not 
absolutely sure, but I think the pumpkin from a can is not the same
variety as those jack-o-lantern types.

Can anyone comment on this ?

- BK
Newsgroups: rec.food.cooking
From: reynold@binah.cc.brandeis.edu
Subject: Re: Chutney recipe
Reply-To: reynold@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Mon, 14 Sep 1992 15:22:28 GMT

In article <1992Sep11.100607.14900@csd.brispoly.ac.uk>, md_norma@csd.brispoly.ac.uk (MD Norman) writes:
>Someone asked for chutney recipes, so ..
>
>Spiced Apricot and Orange Chutney
>
>
>14 oz no soak apricots

 Are these dried apricots?

>2  oz sultanas

 What is a sultana?

Susan
From: strnlght@netcom.com (David Sternlight)
Subject: Re: Marble halvah
Date: Wed, 09 Sep 92 20:40:05 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Distribution: na


O.K. Diane, you've provoked me to give out the great secret Halva dessert
recipe, from a long-defunct Greenwich Village cafe called "Hassan's". He
was a friend of mine about 35 years ago, and a lot of the New York Flamencos
used to hang out at his shop.

Take a one-inch slab of pound cake. Put a half-inch slab of halva on top.
Put in the oven til the halva melts. Sprinkle with rose water and serve.

Yum!

David
From: ed@hpcvxel.cv.hp.com (Ed Lee)
Newsgroups: rec.food.cooking
Subject: Best Pots and Pans to buy??
Date: 15 Sep 92 17:37:35 GMT
Organization: Hewlett-Packard Company, Corvallis, Oregon USA


Greetings,

  My wife and I would like to replace our rather
sorry assortment of pots and pans and are wondering
what the net wisdom in this area might be.  There is
a rather vast and dizzying array of products such as
Circulon, Calphalon (sp?) and others that carry high
price tags.  We'd like to purchase items that will 
last a lifetime, so if we must spend the big bucks,
so be it.  Experieces, FAQ pointers will all be
appreciated.

  One last thing (cringe, flame retardent suit on),
are any of this products dish washer safe?  I've made
bold statements in the past about trying to purchase
things for the kitchen that will not be damaged in
the dishwasher.  Any chances here?

Regards,

Ed Lee
ed@cv.hp.com
(503)750-4106
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Pepper Vodka (& storing jalapenos)
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Fri, 11 Sep 92 17:35:22 GMT

In article <1992Sep11.152718.21237@informix.com>, kentt@tarzan.informix.com (Kent Tracy) writes:

|> When in New Orleans earlier this year at the famed K-Paul's (sp?) I had (at least 1)
|> absolutely **FANTASTIC** "Pepper martini".  This certainly was not a bottled
|> pepper vodka creation; it was obviously the result of marinating fresh green
|> chili peppers in "normal" vodka.  The pepper flavor was not a nondescript "heat",
|> but very distinct and very flavorful :).  The drink was crystal-clear, as a
|> proper martini should be, and served with marinated peppers to replace the olives.
|> (by the way, its more than a little amazing that I remember this to tell about it!)
|> 
|> I thought this might be of interest, as I have read several threads wondering 
|> what productive use a bumper crop of peppers can have... has anyone tried this?

It works.  I've used it for years and I recommend it highly.  In fact I'll be preparing some tonight.  Just remove stems and seeds, drop in bottle, wait a day and put in freezer.  Substitute the vodka for wine in your marinades, knock it back straight, or see martini above.

Considering that there seems to be a bumper crop of peppers this year, remember,
REMOVE YOUR CONTACTS FIRST!

bob jernigan
From: nadel@attatash.aero.org (Miriam Nadel)
Newsgroups: rec.food.cooking
Subject: Re: Ideas for a dessert to go with lasagna
Date: 10 Sep 92 18:55:07 GMT
Organization: /usr/lib/news/organization

>In article <1992Sep10.120605.8336@cas.org> lvirden@cas.org (Larry W. Virden) writes:
>>
>>Okay.  I am planning to attend a dinner party - informal, 4 couples (sans
>>kids - YEA!).  The menu includes lasagna, garlic bread, salad.  I need
>>to come up with a dessert.
>>
>>I assume that with std fare like that, I want something light.  I KNOW
>>I want something non-alcholic.  

What I usually eat for dessert is fruit and for dinner parties all you need
to do is dress it up a little.  It depends somewhat on what you can get.
Normally, I would suggest marinated fruit in liqueur, but you want something
nonalcoholic.  Two very Italian ideas come to mind:

1) If you can get fresh figs, slice them and serve them with cream sweetened
to taste with honey.

2) Serve strawberries with a dash of pepper and/or balsamic vinegar.  This
sounds rather bizarre, but it is truly wonderful.  (Admittedly, I tend to
believe anything containing strawberries in any form is truly wonderful,
but other people have eaten this.)

If you're not fruit eaters, I suppose you could make something like
espresso tortoni, which is a light ice cream flavored with coffee.  Or
even a zabaglione, which is a custard made with wine instead of or in addition
to milk/cream and is reasonably light, depending on what wine you use.

Miriam Nadel
Newsgroups: ucb.wanted,rec.food.cooking
From: jones@samish.Stanford.EDU (Caren Jones)
Subject: Re: Any Cooking Classes Out There?
Summary: vegetarian cooking
Organization: Psychology Dept, Stanford Univ.
Distribution: ba
Date: Wed, 9 Sep 92 20:41:52 GMT

In article <1992Sep9.185807.7379@pasteur.Berkeley.EDU> c60c-3he@e260-4f.berkeley.edu (Christina (Tina) Lee) writes:
>Hello!!!!
>
>    I'm looking for some cooking classes out there that I can take. Would
>anybody happen to know of any??? I would like to learn to cook Chinese
>food, but everything is great too! 
>    However, I don't have a lot of money (who does??), nor can I go
>too far from UC Berkeley. Any info out there???
>    Please reply to this account.

I'm in a similar position, looking for a vegetarian cooking class
on or about the SF peninsula.  Please post any info you might have.

Thanks!
Caren
Newsgroups: rec.food.cooking
From: forman@fraser.sfu.ca (Pamela Catherine Forman)
Subject: Re: Ideas for a dessert to go with lasagna
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Thu, 10 Sep 1992 19:01:57 GMT

How about a zabaglione (sp??) or maybe a mousse of some type?  
A fruit flan always looks spectacular and is cheap and easy to make.

Pam.
From: sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: spoon in champagne bottle - IT WORKS
Date: 12 Sep 92 01:38:03 GMT
Organization: NYU Stern School of Business

In article <h5vncg=.dosbears@netcom.com> dosbears@netcom.com (David R. Preston) writes:
>In article <1992Sep2.144611.17002@phx.mcd.mot.com> hlm@phx.mcd.mot.com (Heather Magill) writes:
>>does Asti count as wine or champagne?
>
>No. :-)

Ignoring the spirit of that smiley, Asti counts as champagne.

Yo, hold on a moment; put that noose away; let me elaborate.

If you ask the US government, they tell you: champagne is a wine which has
at least 0.32% carbon dioxide. Or some minimum close to that. I haven't
thought about this in about ten years, so my memory may be wrong. 0.32%
sounds like a lot.

Anyway, the entertaining thing about this is that there used to be a
considerable enthusiasm in the low-end wine market for sparkling wines from
Italy.  So the Italians happily obliged the American consumer. Coke, Pepsi,
wine, what the hell.... If they want bubbles, give them bubbles.

We used to measure carbon dioxide in wines quite often, and it slowly
occurred to me that importers sometimes showed startlingly different
reactions to numbers which  differed by just a little. Eventually I
learned that substantially higher customs duties are levied on champagne
than on wine, and the wine makers would try to make the wines as fizzy as
possible without having them fall into the champagne category. They would
really cut things close. But having your three dollar a magnum bottle
unexpectedly become a champagne was pretty distressing.

Well, I found it entertaining, anyway ....

- Shankar
Newsgroups: rec.food.cooking
From: wismith@amelia.nas.nasa.gov (William R. Smith)
Subject: Re: REQUEST:  Pumpkin Pie from SCRATCH!
Organization: NAS, NASA Ames Research Center, Moffett Field, CA
Date: Fri, 11 Sep 92 16:44:08 GMT

 mgcaa@uxa.ecn.bgu.edu writes:
	
	Anyone have any directions for me?  All my recipes call for CANNED
	pumpkin.
	


Many, many years ago I made pumpkin pie from scratched.  Boiled the
pumpkin, scraped the the insides, chopped it up.  The whole 9 yards.

And the pie was great.  Tasted just like canned.



William Smith
Intel, SSD