HDTenEightyP/NetNews huggingface dataset:
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Hershey Bar
Date: 6 Jan 93 00:37:46 GMT
Organization: NYU Stern School of Business

In article <726242904.AA00000@therose.pdx.com> Joann.Pierce@f81.n105.z1.fidonet.org (Joann Pierce) writes:
>Alan - a Hershey Bar is a chocolate bar, usually made from milk chocolate.

And, entertainingly, is made by the Hershey Company, 1 Hershey Way,
Hershey, PA.

OK, so I'm easily amused.

- Shankar
Newsgroups: rec.food.cooking
Subject: RECIPE: Fig & Orange Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 9 Jan 93 23:49:13 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      FIG & ORANGE MUFFINS  
  
2 cups sifted flour (sift before measuring), 3 Tbsp sugar, 1/2 tsp salt  
1 Tbsp baking powder, 1 egg, 1/4 cup melted butter or salad oil, 1 cup milk  
1/2 cup chopped dried figs, fresh grated rind of 1 orange  
  
Preheat over to 410oF, prepare pans. Sift flour again with sugar, baking   
powder & salt into bowl. Beat egg with butter & stir in milk. Add dry mix to  
wet mix until just combined. Spoon into pans & bake for about 25 mins or   
until well browned. Makes 10 muffins.  
  
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++  
  + All muffin recipes may be requested via FTP-by-Mail. At the start of a +  
  + new line type /HELP to receive the Help file for further instructions. +  
  +              Address EMAIL to: muffin@pinn.nacjack.gen.nz              +  
  +              Recipe queries to: pandora@kcbbs.gen.nz                   +  
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
From: bruce@zuhause.MN.ORG (Bruce Albrecht)
Newsgroups: rec.food.cooking
Subject: Re:  Cooking in the dishwasher?
Distribution: world
Date: 3 Jan 93 10:08:17 CST
Organization: Society to Stamp Out Bogus Organizations

In article <1992Dec27.033229.1340@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>I believe cooking a piece of fresh salmon (wrapped in foil) in the
>dishwasher was a yuppy occupation.  Alas - all the yuppies of my
>acquaintance can no longer afford salmon, hehehehehe.

I don't know about that, since I've never had a dishwasher, although when my kitchen
remodeling is finished, I suppose I can try it, because we're installing one.

Early in December, Channel 4 (or maybe ITV) was running a series called Americana,
where, as far as I can tell, they were reporting on silly things Americans do.  This
particular episode was on the American fascination with food, and in particular, 
fast food.  One segment was a housewife who cooked in her dishwasher, another with
a guy who cooked (barbecued) fook on the engine block of his car.
--
bruce@zuhause.mn.org
Youth is wasted on the young.

Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: paprika bugs/cooking disaster (minor)
Organization: Lockheed Missiles and Space Co.
Date: Wed, 6 Jan 93 19:22:37 GMT

In article <1993Jan6.173959.10966@microunity.com> suzanne@microunity.com (Suzanne Chesson) writes:
>Christmas day--the twiced-baked potatoes were ready for the second baking.
>As I was adding that festive sprinkle of paprika to the whipped potatoes, 
>I noticed that it had come alive!  There were dark little beetle-like bugs 
>in the paprika, and I had just shaken this vermin infested stuff all over
>my favorite part of the meal.  Not being squeamish, the bugs got scraped off 
>and the potatoes were enjoyed with a cayenne sprinkle instead.  
>
>That paprika was about 6 yrs old, and since it was a national brand, who
>knows how long it sat on the shelf in a warehouse losing it's flavor
>molecules.  What the heck does paprika add, flavor-wise, to a dish, anyway?  
>I've only used it for it's festive properties.  Is it peppery? 
>

you're paprika is too old - throw it out and get some fresh stuff - it
does have kind of a peppery taste - there are a lot of recipes that call
for paprika - one in particular is Hungarian Chicken Paprika - delicious

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: tdonnell@ncrsoph.Sophia.NCR.COM (Tom Donnelly)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: pizza help file
Date: 4 Jan 93 15:58:57 GMT
Reply-To: tdonnell@ncrsoph.Sophia.NCR.COM (Tom Donnelly)
Organization: NCR European Development Center

In article <1993Jan03.174814.926@lloyd.Camex.COM> chrisi@lloyd.Camex.COM (Chris Ischay) writes:
>I don't get to read this newsgroup as often as I'd like.  I know that pizza
>is a favorite topic, and there have been many threads in the past.  Rather
>than ask for more info directly again, I'd like to ask if anyone by chance
>has saved a wonderful collection of pizza articles and would be willing to
>e-mail it to me.


 Please e-mail it to myself or post it!!!!

Thanks,

Tom
--------------------------------------------------------------------------------
These views are my own and do not represent those of my company.
No gaurantee, implied or other, unless specified by law. Details on back.
--------------------------------------------------------------------------------
Tom Donnelly               | WIN: Tom.Donnelly@Sophia
NCR Europe Group ISS       | UUCP: ..ncrcom!ncrsoph!tdonnell
Sophia Antipolis, Valbonne |                              
France			   | TEL: 33-92 94 45 40
Newsgroups: rec.food.cooking
Newsgroups: rec.food.cooking
Subject: Re: Can you make pasta without eggs?
From: hooverb@cs.wvu.wvnet.edu (Bruce Hoover,Armstrong)
Date: Sun, 10 Jan 1993 20:34:25 GMT
Organization: Concurrent Engineering Research Center
Originator: hooverb@a.cs.wvu.wvnet.edu

From article <auerbach.726591299@news.ncsu.edu>, by auerbach@ncsu.edu (David D Auerbach):
> levin@world.std.com (Levin F Magruder) writes:
> 
> By the way, imported extruded pastas (like Martelli) are much better than
> fresh (either homemade or store bought).

I'm afraid I have to dissagree...
It is true that imported extruded pastas are better than domestic
extruded pastas (there are several reason for this. For one thing the
Italian government has very strict laws about the manufacture of pasta.
Also most Italian firms are smaller and use a brass die for extrusion
which gives a better surface texture to the pasta. Commercial domestic
pasta is usually put through an aluminum die and then force dried at
high speed.etc. etc.).

However, to compare any sort of extruded, dried pasta with fresh pasta
is like comparing apples and oranges. They are different things. A fresh
pasta is not suposed to taste like a dried pasta, and should not be used
for the same purpose. Perhaps some prefer one or the other, as some
people drink coffee and some drink tea, but they are not the same thing.

A fresh pasta will never cook "al dente" and will always have a milder
flavour. For this reason they should be3 used with sauces which are more
gentle, and save your spiciest concoctions for the dried pasta. (btw,
the shape of the pasta also dictates the type of sauce, but that is
another story).

Bruce Hoover
From: jbasara@ssdc.UUCP (Jim Basara)
Newsgroups: rec.food.cooking
Subject: Re: Making pasta with Kitchenaid..
Date: 11 Jan 93 12:17:51 GMT
Distribution: usa
Organization: Sterling Software IMD, Vienna, Va.

meb4593@galileo.rtn.ca.boeing.com (Michael Bain) writes:
: Is there any special techniques to separating/drying the pasta after
: extrusion?  We tried the angel hair spagetti our first time and it took
: a couple of hours to separate/dry it (one strand at a time).  I figured
: we must be doing it the wrong way; we haven't done it much since then.
: 

While I use a roller as opposed to an extruder, it sounds to me like
your pasta was too wet.

--
-------------------------------------------------------------------------------
Jim Basara
     uunet!ssdc!jbasara                "All the other nations are drinking
     jbasara%ssdc@uunet.uu.net         Ray Charles beer, and we are drinking
                                       Barry Manilow." - Dave Barry
Newsgroups: rec.food.cooking
From: crayfe2@INEL.GOV (John Metzner)
Subject: DAK Phone Number
Followup-To: Breadmachines....Purchasing Advice
Keywords: Breadmachines
Reply-To: crayfe2@INEL.GOV (John Metzner)
Organization: Cray Research, Inc.
Date: Mon, 11 Jan 93 19:03:15 GMT

Here's the DAK Customer Service Number.  Sorry I don't have the sales 
number handy. 

	DAK Customer Service:  1-800-888-7808

I have the Turbo Baker IV and love it!  No problems in over a year, 
except the mixing paddle and the garbage disposal had an altercation
.....the paddle lost.  Got a new on from DAK in a little over a week.

Regards,
John Metzner, Cray Research, Inc., crayfe2@inel.gov

PS  Sorry 'bout the disclaimer below.....It ain't mine, It's the Feds.






========== long legal disclaimer follows, press n to skip ===========

Neither the United States Government or the Idaho National Engineering
Laboratory or any of their employees, makes any warranty, whatsoever,
implied, or assumes any legal liability or responsibility regarding any
information, disclosed, or represents that its use would not infringe
privately owned rights.  No specific reference constitutes or implies
endorsement, recommendation, or favoring by the United States
Government or the Idaho National Engineering Laboratory.  The views and
opinions expressed herein do not necessarily reflect those of the
United States Government or the Idaho National Engineering Laboratory,
and shall not be used for advertising or product endorsement purposes.
Newsgroups: rec.food.cooking,alt.fan.robbie.pink.tutu
From: aad@siemens.com (Anthony Datri)
Subject: Re: Cut off lines                           
Followup-To: alt.fan.robbie.pink.tutu
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Wed, 13 Jan 1993 00:22:52 GMT

>I have found that for a number of sites, when the first line of a msg 
>starts with a blank or tab, the first paragraph (at least) gets sucked up 
>into the header of the msg.

>In the old days, this was called the line-eater, and software USED to
>generate a header, blank line and a line like this:

>This line is for the line eater.

>and then the user could start their msg.  Software no longer is putting
>that line eater line in, and now the line eater is getting hungry ;=-).

Wasn't it *notes* that did that?
-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: bchamber@vlin1.vsla.edu (Bill Chamberlain)
Subject: onions
Organization: Virginia State Library
Date: Thu, 7 Jan 1993 21:26:03 GMT

I am new to this group but a long time cook and haven't
poisoned myself yet - although have had some close misses.  I
have a problem in that I am allergic to onions in any form.
Too much (about half a medium sized in a dish) and I can be
really ill.  Any ideas for replacing in the average menu?  At
present I use garlic extensively but sometimes visitors don't
like that.

Bill Chamberlain
bchamber@vsla.leo.edu.
Richmond Virginia.
If music be the food of life I would sooner cook.
From: at15+@andrew.cmu.edu (Andrew Lewis Tepper)
Newsgroups: rec.food.cooking
Subject: Left-Handed Sugar Answers!
Date: 6 Jan 93 06:29:24 GMT
Article-I.D.: andrew.UfGkXY200WB783fNE6
Organization: School of Computer Science, Carnegie Mellon, Pittsburgh, PA

I spoke to Dr. Ken Thompson at Pfahnstiehl labs in Chicago. He does
research on Left-handed sugars. His lab manufactures L-Glucose, which
according to him was at one time considered the ultimate artificial
sweetener. It's his _opinion_ that it will not work as a sweetener. He
confirmed that it is sweet, and is available (see below). When I asked
if it's 0-calorie, he replied "That's the theory." (he didn't seem
confident of the fact.) He confirmed that it's not found in nature, but
that many other L-sugars are. When I asked him about Mountain Ash
berries, Flaxseed, and blue-green algae as natural sources, he said that
those plants may produce small amounts of other L-sugars, but not
L-glucose. Since it's a synthesized product, the FDA will not call it
G.R.A.S., and would have to go thru full approval. If you want to buy
some, it won't come cheap:

  In quantities of 1 gram: $30/gram
  In quantities of 2000+ grams: $12.50/gram

So, a can of L-coke would cost several hundred dollars.

This should be the most up-to-date information on L-glucose available.

Andy
Newsgroups: rec.food.cooking
From: sue-d@nwu.edu (SUE DAKIMOWICZ)
Subject: REQUEST:  Chess Pie
Followup-To: rec.food.cooking
Organization: Northwestern Univ.
Date: Thu, 7 Jan 1993 17:15:22 GMT

Hi,

Would someone please either post or email me a recipie for chess pie?

Thanks,  Sue

sue-d@nwu.edu
Northwestern University
Mechanical Engineering Department
Evanston, IL  60208
Newsgroups: rec.food.cooking
From: chrisi@lloyd.Camex.COM (Chris Ischay)
Subject: Re: Sea Salt
Organization: Camex Inc., Boston MA
Date: Mon, 11 Jan 1993 13:19:29 EST

In article <1993Jan8.222547.20823@siemens.com> aad@siemens.com (Anthony
Datri) writes:

>  I believe that most
>"sea salt" sold is prepared by evaporating [filtered?]seawater and selling you
>whatever's left.

One method of sea salt production I've seen is to evaporate the salt in big
"pans" several acres big.  The bottoms are just dirt.  The pans I've seen
were also home to many flamingoes.  The pans change color as the water/salt
proportions change, from sea green to bright pink.  At the end the stuff is
just crusty salt, and they pile it in huge piles rather like gravel in a
quarry, and then *wash* it.  Yes, wash it.  With a super-saturated salt
solution.  At first this seemed counterintuitive.

>Plug:  I don't own a salt shaker, and there is no NaCl in my apartment.  You
>don't need it, and I don't miss it.

So what do you do for iodine?

Chris Ischay
chrisi@camex.com
Newsgroups: rec.food.cooking
From: johnson@ssvax1.ssd.loral.com (Christopher Johnson)
Subject: Re: Bacon Drippings - Storage Life?
Followup-To: rec.food.cooking
Organization: Space Systems/LORAL - Palo Alto, CA
Date: Wed, 6 Jan 1993 16:37:30 GMT

In article <726328822.AA00000@blkcat.UUCP>,
Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) wrote:
> 
>   BH> From: hyler@ast.saic.com (Buffy Hyler)
> 
>   BH> Now to the question.  How long can I store and use all this great
>   BH> bacon drippings?...
> 
> I keep mine (no microwave, so they're just poured in hot from the frying pan)
> in a plain old metal soup can.  Yes, you can add more on top.  It keeps
> indefinitely, more or less.  My mother just kept bacon (and other) drippings
> in a coffee can by the side of the stove and pitched the can when it got full.
> I tend to keep a little bacon fat around -- it's useful on over-lean meat,
> delicious for frying up eggs and Irish toast, and of course it's indispensible
                                   ^^^^^^^^^^^
> for frying scrapple.
             ^^^^^^^^
Please, Please... post recipies!

Thanks!
Chris

+=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=+=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=+
| Christopher Johnson             |   Regal Lager                 |
| Space Systems/LORAL             |     It's not just a beer...   |
| Johnson@ssvax1.ssd.loral.com    |        It's a palendrome!     |
+=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=+=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=+
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Real fancy hot chocolate
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Date: Mon, 11 Jan 1993 05:59:26 GMT

In article <1993Jan11.014529.21556@news.duc.auburn.edu> morrison@eng.auburn.edu writes:
>   I usually add a little butter-nut flavoring to my
>hot chocolate -- it's delicious!

Yeah.  Like butterscotch schnapps.  Slurp.

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking
From: rewerts@pasture.ecn.purdue.edu (Chris C Rewerts)
Subject: Re: What is Jerk Sauce used for ?
Organization: Purdue University Engineering Computer Network
Date:  7 Jan 93 21:54:57 GMT

tims@bcarh680.bnr.ca (Tim Spurway) writes:

>Use it as a marinade and/or grilling sauce for chicken, ribs, or beef.
>It is very hot and spicy.  You may feel like 'cutting' it with tomato
>paste if it is too spicy (is there such a thing as too spicy?).

>Tim Spurway
>tims@bnr.ca

I had some in a restaurant last week. Does anyone have a what is in it
and/or how to make it?


--
---
Chris Rewerts        rewerts@ecn.purdue.edu
Agricultural Engineering, Purdue University

Newsgroups: rec.food.cooking
From: rudoff@mdd.comm.mot.com (Doug Rudoff)
Subject: REQUEST: Florentines
Organization: Motorola, Mobile Data Division - Seattle, WA
Date: Tue, 5 Jan 1993 18:32:25 GMT


Does anyone have a recipe for florentines? (they're a type of thin,
crisp cookies.)

Not only are they good by themselves I have an urge to recreate a
dessert I once had: it consisted of an edible bowl consisting of
several large florentine cookies (I'm guessing you can bend them
immediately as they come out of the oven) then filled with a chocolate
mousse.
-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Doug Rudoff          Motorola, Seattle    INTERNET:rudoff@mdd.comm.mot.com
                                            USENET:uunet!mdisea!rudoff   
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Newsgroups: rec.food.cooking
From: Rich.Vereb@bbs.rn.com (Rich Vereb)
Date: Thu, 07 Jan 93 21:01:58 EST
Organization: Gator Communications - Feeds-R-Us 219-289-3745 
Subject: Re: WANTED: Vegetable soup recipes
Distribution: world
Reply-To: Rich.Vereb@bbs.rn.com (Rich Vereb)
X-Posting-Software: UniBoard 1.10b S/N 145921

When sorting dried beans, I discard rocks, dirt, peas or other legumes
included at the factory and severely discolored beans.
From: ssrzakar@csres.cs.reading.ac.uk (M. S. Zakaria)
Newsgroups: rec.food.cooking
Subject: Re: Thai cooking/Galangal root, UK shops
Date: 11 Jan 93 10:06:45 GMT
Organization: University of Reading

som0@aber.ac.uk (Shona McNeill) writes:

>In Reading, it is probably cheaper to visit one of the many Asian corner shops
>to be found ( e.g. Hargun's or Rehman's in Cholmeley Rd., or Medina Stores
>at Christchurch Green..) for spices etc...

>Shona

>-------------------------------------------------------------------------------

You can get supplies from Southasia from most of the Asian Shops here in 
Reading but NOT supplies from South East Asia. I went to Oxford and London
to get supplies from SEA.

----
Shanudin Zakaria
Reading, Berkshire
Newsgroups: rec.food.cooking
From: fgn@cbnewsb.cb.att.com (frank.g.neves)
Subject: Re: Worst food?
Organization: AT&T
Distribution: usa
Date: Tue, 5 Jan 1993 15:41:27 GMT

In article <LGB@fulcrum.co.uk>, davidw@fulcrum.co.uk (David Wilkinson) writes:
> 
> I have to admit, I'm quite fond of strawberry jam (jelly) sandwiches
> with raw onion. I get some very strange looks when people see me
> making them.
> 
> Dave W.
> 
Years and years ago I used to love sandwiches made with hard salami and
strawberry preserves on whole wheat bread.  I think it was the combination
of sweet and sour which made it so good.  

Frank
-- 
*************************************************************************
 Frank G. Neves, R.Hy.                   | "Immanetize the Eschaton..."
 Discl: No wife, no horse, no moustache  |    "Credo Quia Absurdum"
*************************************************************************
Newsgroups: rec.food.cooking
From: lparisi@shearson.com (Lon G. Parisi)
Subject: Re: Request:  Peanut Sauce
Organization: Lehman Brothers, NY
Date: Wed, 6 Jan 1993 14:10:58 GMT

In article <1993Jan3.222506.6236@sfu.ca> forman@fraser.sfu.ca (Pamela Catherine Forman) writes:
>A local Vietnamese restaurant here serves a wonderful
>peanut sauce with thier salad rolls.  It is mildly 
>peanut flavor and doesn't seem to have any chili in it
>(no curry either).  I've tried duplicating it by using
>peanut butter, sugar, vinegar, soy sauce and it's close
>but not quite there.  Many thanks for further suggestions
>or recipes!!
>
This is obviously a shot in the dark, but did you try adding seseme oil?
From: shafer@spdcc.com (Mary Shafer)
Newsgroups: rec.food.cooking
Subject: Re: Another bread flour question
Date: 4 Jan 93 05:46:20 GMT
Article-I.D.: spdcc.1993Jan4.054620.22914
Organization: S.P. Dyer Computer Consulting, Cambridge MA


To add one small bit of information to Clay's excellent discussion of
wheat flours, all purpose flour varies in different parts of the US.

In the South, all purpose flour is lower in gluten, or softer, than
it is in the rest of the country.  This is because Southerners more
often make biscuits, which need lower gluten to be right.

In addition, some companies vary the gluten content seasonally, with
winter flour having higher gluten than does summer flour.  This is
because people don't make as much bread in the summer as they do in
the winter.

-- 
Mary Shafer  DoD #0362 KotFR  shafer@ursa-major.spdcc.com
Newsgroups: rec.food.cooking
From: thiessen@emr1.emr.ca (Tracy Thiessen)
Subject: Re: What food processor to buy???
Organization: Energy, Mines, and Resources, Ottawa
Date: Tue, 12 Jan 1993 13:09:14 GMT

In article <1993Jan12.020958.20719@galileo.cc.rochester.edu> MPRK@db1.cc.rochester.edu (MARGARET R. PARKER) writes:
>
>Cuisinart is going out of business! I have 2 questions:
>Now what kind of food processor should my girlfriend buy?
>
>Please tell me things she can do with a nice powerful processor]
>besides bread and soup (she says they eat neither)
>
>many thanks, 
>--maggie

My Braun Multipractic has been an excellent machine.
I use it for making pesto, pie crust, chopping large
quantities of onions...it's great for pate, as well.
From: lgeller@igc.apc.org (Larry Geller)
Newsgroups: rec.food.cooking
Subject: Re: Flourless Bread
Date: 9 Jan 93 23:50:00 GMT
Nf-ID: #R:1993Jan3.213019.17198@news.acns.:1139234221:cdp:1450800008:000:913
Nf-From: cdp.UUCP!lgeller    Jan  9 15:50:00 1993


Laurel's Kitchen Bread Book has the recipe I always use on page 
278.  B U T it's essential to read the information on sprouting 
and enzyme development on the preceding pages!  If the sprout 
root is even the slightest bit longer than 1/3 the length of the 
seed, it becomes a smelly sticky mess that won't make bread.

I make the date variation, using about 16 pitted dates cut into 
chunks.  It's great to find a chunk of sweet date in the hard 
bread.  

I've also learned that the quality of wheat varies.  If the wheat 
contains too many cracked kernels then the starch comes out while 
they are sprouting and the chances for infection of the sprouts 
is much higher.  There are always some cracked kernels (discard 
whatever floats and any grit or weed seeds), so rinsing several 
times a day is important to prevent spoilage.  Give up on any 
wheat that doesn't sprout properly for you.

Cheerz, --Larry
Newsgroups: rec.food.cooking