HDTenEightyP/NetNews huggingface dataset:
From: 01f@pnet16.cts.com (Rmc Walker )
Subject: Kalua Pig
Organization: People-Net [pnet16], NCTAMS EASTPAC
Date: Sat, 9 Jan 1993 05:16:17 GMT

I am being asked to repost them by n u m e r o u s people so her tis

This is the abreviated version of Kalua Pig, which is normally cooked in the
ground wrapped in banana leaves and other stuff  including a whole pig.

Enjoy and modify as you like, though regular salt is not a real good
replacement for Hawaiian salt (which is made from seawater). Happy Luau's.
                    Kalua Pig
 
1 pork roast/butt
liquid smoke
Hawaiian salt
 
Rub pork with 2-3 capfuls of liquid smoke and a palmful of salt
cover in a pan with aluminum foil and let set in frig overnight
 
bake 3 hours at 350
 
shred meat with a fork, save the juice in the pan to pour over the
meat and/or rice.
 
Simple and tastey!
 
Scott
 
 

UUCP: humu!nctams1!pnet16!01f
ARPA: humu!nctams1!pnet16!01f@nosc.mil
INET: 01f@pnet16.cts.com
From: hinz@porthos.rutgers.edu (Dorothy E. Hinz)
Newsgroups: rec.food.cooking
Subject: Re: HELP: Bisquick replacement
Date: 8 Jan 93 15:55:51 GMT
Distribution: usa
Organization: Rutgers Univ., New Brunswick, N.J.

There is a new Lite Bisquick out.  Less fat in it, etc., tho I don't
remember the amount.
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Advice on cookware needed
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Distribution: na
Date: Mon, 11 Jan 1993 05:56:38 GMT

In article <10JAN199320453215@vx.cis.umn.edu> soc1071                          writes:
>Actually in teh long run you will probably be happier with more expensive
>pans that will last forever>  Stainless steel handles are usually designed
>to be *staycool* handles and if you need hot mits to use them they will
>usually tell you.

I have found that "stay-cool" handles are only cool on electric
stoves.  On my gas stove, the handle gets hot.  This could be because
we have a very elderly gas stove with a deep and wide flame that heats
up the outside of the pot, including the handle.  Then again, ...

In any case, I prefer solid metal handles.  For a pot I need to
handle a lot during cooking I slip on a handle cover.

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking
From: feldstei@silver.ucs.indiana.edu (Ronald F. Feldstein)
Subject: Re: Kasha Varnishkes
Organization: Indiana University
Date: Mon, 4 Jan 1993 17:05:14 GMT

Note on kasha texture.

The only reason to add an egg before cooking kasha is that broken grains
are being used, instead of the whole grain.  If the whole grain is used,
and the kasha is fried in butter or oil before the water is added, the
texture stays separated without egg.  Add about twice the volume of water
as kasha.  The texture is also helped by slow drying in an oven (maybe
300 F.), in a covered pot, after the water has been absorbed.  The longer
and slower the oven, the better the results.

R. Feldstein



Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: What to do with a Ham Bone?
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Wed, 6 Jan 1993 14:26:53 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

Buy a 1-2 lb bag of dried pinto beans.  

Dump them out on a cookie sheet and "rock" them.  (This means sort through
them and discard foreign material, such as small rocks, and bad beans.)

Rinse them with cold water and then soak them in water overnight.

after soaking, discard the "soak" water, add the hambone (and pieces of
ham if there is any), chopped onions, crushed garlic, salt, and pepper 
to taste. 

Add fresh water and bring to a boil.  

Simmer until done (I usually cook them at least 4 hours), adding water
if necessary.  Stir occasionally (every 30 minutes or so).

These are basic pinto beans.  If you want them to be more spicy, additional
additives could include:

		cayenne powder
		chili powder
		jalapeno peppers or sauce
		white pepper
		paprika
		
These beans will be ideal for mixing with genuine Texas-style chili (cooked
seperately, of course).  

When I'm going to have them with chili, I just make the basic beans.  If 
I'm not going to mix them with chili, I like to add some chopped jalapenos
and paprika.  This makes them a little hot and adds some nice red color.

Have fun!

Dave
auwen@convex.com
From: kozmo@cruzio.santa-cruz.ca.us (Marty Stevens)
Newsgroups: rec.food.cooking
Subject: What to do with frozen broccoli
Keywords: cruciferous
Date: Mon, 04 Jan 93 22:25:57 PST
Reply-To: kozmo@cruzio.santa-cruz.ca.us (Marty Stevens)
Distribution: usa
Organization: Cruzio Community Networking Service

One of the stranger by-products of my Christmas vacation is a
couple of pounds of frozen broccoli. I'm assuming that some
sort of casserole arrangement would be the best way to deal
with this bounty, perhaps something in a cheesey mode, hmm?

Anybody have any...ideas?

Kozmo
-- 
          Live! From cruzio...it's Kozmo!!! (insert crowd roar here)
          a.k.a. kozmo@cruzio.santa-cruz.ca.us. a.k.a. Marty Stevens
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Banana Review
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Date: Fri, 8 Jan 1993 00:49:32 GMT

I love plantains for dessert.  Easy and delicious.

Let plantains get very ripe (almost black).  Slice off both ends of
the plantain.  Make a lengthwise slit all the way through the peel from
end to end.  Place on a pan, slit side up and bake for 45 minutes at
375 F.

When done, the plantain meat will have swelled out and the aroma will be
very strong.  Should be very tender. 

Sprinkle on a little cinnamon and have at it.

--
Michelle Dick
artemis@netcom.com
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Newsgroups: rec.food.cooking
Subject: Re: Sea Salt
Date: 12 Jan 1993 01:36:23 GMT
Organization: Stanford Univ. Earth Sciences
NNTP-Posting-Host: pangea.stanford.edu

In article <1993Jan11.131929.17961@lloyd.Camex.COM> chrisi@lloyd.Camex.COM (Chris Ischay) writes:
>In article <1993Jan8.222547.20823@siemens.com> aad@siemens.com (Anthony
>Datri) writes:
>
>>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?

Seafood is high in iodide.  So is the soil, and hence the produce, in most 
parts of the US.  Only in the northern regions is the soil depleted in
iodides.  Before the widespread use of iodized salt, the northern
inland US used to be a "goiter belt," since seafood could not be transported
so far from the sea.  (Goiter is a thyroid problem caused by iodine
deficiency).

Dawn
Newsgroups: rec.food.cooking
Subject: Re: Ultimate Cookware?
From: lindstrom@acs.harding.edu
Date: 8 Jan 93 13:04:33 -0500
Reply-To: lindstrom@acs.harding.edu
Organization: Harding University

In article <EfHOX2e00WBOE1LKhw@andrew.cmu.edu>,
   kb13+@andrew.cmu.edu (Ken Burner) writes:

[... entire message deleted...]

>
>    -Ken Burner
>     Carnegie Mellon Computing Services
>

I have been trying to decide which cookware to start collecting
(would like to get away from the yard sale style) and have not
been able to do so.  We even have gone so far as to but a piece
of this or that to see what we think (don't care for visions or
calphanon). During Christmas break we stoped by a Reverware outlet,
as I have always leaned to the copper clad series, and saw their
"proline" of killer looking stainless steel.  The stuff is heavy
duty (18/8) with aluminum/copper/stainless disk in the bottom and
outrageously expensive (12" deep sided frypan runs ovber $100.00,
(cheaper at the outlet..we snagged  the "floor
model" for $35.00). Anyhow.... I am in love
with it...even baked chicken and rice with it! Though it will take
years to get a set, I think this is what I want to collect.

Has anyone seen it? Any warnings?  If not, I will go and polish
it again and go get a saucepan.

Greg-
Newsgroups: rec.food.cooking
From: "Gil C. Cruz" <gil@thumper.bellcore.com>
Subject: fresh pasta recipes
Organization: Bellcore
Date: Wed, 6 Jan 93 12:24:24 GMT

I recently received a pasta maker as a gift.  I'm looking
for recipes for gourmet pasta (have recipes for plain
and spinach pasta).  Does anyone out there have recipes
for really interesting gourmet pastas?  Thanks.
gil



**************************************************************************
**************************************************************************
Gil C. Cruz             "We are not afraid to entrust the American people
Bellcore                 with unpleasant facts, foreign ideas, alien 
Rm 2B-280                philosophies and competitive values.  For a 
445 South St.            nation that is afraid to let its people judge the
Morristown, NJ 07962     truth and falsehood in an open market is a nation 
                         that is afraid of its people." 
		         - President John F. Kennedy
**************************************************************************
**************************************************************************
From: jgostin@mal-s1.gatech.edu (Jill Gostin)
Newsgroups: rec.food.cooking
Subject: Re: Suggestions for smoked salmon?
Keywords: smoked salmon
Date: 7 Jan 93 14:40:07 GMT
Organization: Georgia Tech Res. Inst., Modeling & Analysis Lab


I like to make a smoked salmon dip --

Combine 1 small size cream cheese, about 2 tbsp. sour cream, 2-4 oz.
of smoked salmon (to taste), a little lemon juice and some dill. 

Serve with french bread or wheat things. It's great!

Jill

-- 
Jill Butterfield Gostin                EMAIL: jgostin@mal-s1.gatech.edu
Georgia Institute of Technology, GTRI Modeling and Analysis Lab
"Happiness is excitement that has found a settling down place..."
-E.L. Konigsburg, _From the Mixed-up Files of Mrs. Basil E. Frankweiler_
Newsgroups: rec.food.cooking
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Subject: Re: Flourless Bread
Organization: Northwestern University, Evanston Illinois.
Date: Tue, 5 Jan 1993 19:23:18 GMT

In article <1993Jan5.155026.623@amc.com> reb@amc.com (Bob Brunjes) writes:
>In article <1993Jan3.213019.17198@news.acns.nwu.edu> vleppert@casbah.acns.nwu.edu (Valerie Leppert) writes:
>>I'm looking for a "flourless" bread recipe.  

>>
>I've had very good luck making flourless bread by replacing the flour with
>gin.  In addition, I replace the yeast with lime juice.  I leave out the 
>liquid.

>
>This makes a wonderful low-cholesterol bread.  Although the toast leaves
>something to be desired, this bread is _wonderful_ over ice.
>
>
Um, sounds good, but not quite what I'm looking for.
The recipe I'm looking for uses lots of sprouts to replace the flour.  Can you
incorporate them in your recipe?

Valerie


Newsgroups: rec.food.cooking
From: levin@world.std.com (Levin F Magruder)
Subject: Porcini / Dried Mushrooms / Mail order sources
Organization: The World Public Access UNIX, Brookline, MA
Date: Fri, 8 Jan 1993 04:17:47 GMT

A cookbook suggests that porcini or equivalent from South America,
while unacceptable in texture, are fine for stocks, and are much
less expensive than are those from italy.

Anyone know enough to agree or disagree?

Anyone know of a mail order source?  As a comparison, 3.3 oz
(90g?) package costs me $17.00 locally.  (And worth it, but I'll
pay less if I can.)

If you have the Greens cookbook (not Greene on Greens, "Greens" from
the restaraunt Greens), try the Leek soup with wild mushroom stock.
Too elaborate, and too copyrighted, to post here.  

thanks
levin@world.std.com
Newsgroups: rec.food.cooking
From: jheath@CERIS.Purdue.EDU (Jim Heath)
Subject: Re: Hot air cooker/Good or bad?
Organization: Center for Environmental and Regulatory Information Systems, Purdue University
Date: Mon, 4 Jan 1993 14:29:38 GMT

From article <1992Dec30.143327.30308@ns1.cc.lehigh.edu>, by mas5@ns1.cc.lehigh.edu (MICHELLE A. M. SZENA):
> I recently saw a commercial for a hot air cooker.  I'm sorry I don't remember
> the name of it but it looks like a little round cooker.  It supposedly works
> like an oven.  It has a couple of racks in it and has an extension if
you want
> to cook something like a turkey.  It uses no oil or shortening of any kind yet
> it will make crispy french fries and onion rings and such.  You can cook a
> whole meal in this thing.  And it's supposed to be very healthy since you're
> eliminating any extra fat.  When it's done cooking you fill it with soap and
> water and turn the machine back on and it washes itself.
> 
> Does anyone have one these?  
> 

We went through 2 of the ones Graham Kerr, apparently, flacks on his show.
Our local Sam's Club has them.  The first one never did work.  The second
one did some excellent french fries and then quit working.  My wife was
furious.  I like my french fries crisp ;-{).  Is there another brand that
is more robust? 
-- 
"Land of song, said the warrior bard,           Jim Heath
Though all the world betrays thee.
One sword, at least, thy rights shall guard, (The Minstrel Boy)
One faithful harp will praise thee."         (Thomas Moore)
Newsgroups: rec.food.cooking
From: jonesk@ur.msstate.edu
Subject: Re: Gas range cooking
Reply-To: jonesk@ur.msstate.edu
Organization: Mississippi State University
Date: Tue, 5 Jan 1993 14:54:15 GMT

I don't have much experience cooking on gas stoves, either. We can't
have natural gas where we live and I haven't warmed to the idea of
a propane tank in my yard yet. However, my question is about gas
ovens. Are they as wonderful as the gas burners? I seem to have
read that most people prefer electric ovens to gas ones. Any 
comments?

Kay Jones


Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Salsa vs. Picante Sauce
Organization: Clemson University
Date: Tue, 5 Jan 1993 05:38:11 GMT

What's the difference ?  More marketing strategy ?
"Pace Picante Sauce" is easier said than
"Pace Salsa" even though they make Salsa too. 
-- 
Chris Behrens                                  chrisb@hubcap.clemson.edu 
Clever .sig file in the works.  Maybe next time.  Sorry. 
Newsgroups: rec.food.cooking
From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Home for the Terminally Infirm
Date: Wed, 6 Jan 1993 22:54:35 GMT

In article <1ifenhINNc3u@emory.mathcs.emory.edu> mworley@mathcs.emory.edu (Meg Worley) writes:
>
>I though *everyone* had spilled a quiche in the oven at
>one time or another.  Isn't that part of becoming an adult?

A couple of years ago my wife and I decided that dinner at our house was
an appropriate way of meeting, in person, someone I had met in this
group, and with whom we had exchanged e-mail.  A quiche seemed safe
enough; my wife makes an excellent quiche from a recipe that has been
reworked and adjusted to perfection over the course of many years.

Being no novice at these things, Joyce puts the crust containing the
cheese and bacon on the rack in the oven, and then pours in the liquid.
She's never spilled one.  On this particular evening, however, she must
have been distracted.  Some time after putting the quiche in the oven, she
suddenly realized that she had forgotten the liquid.  There in the oven
was a crust with a lumpy mass of cheese and bacon lying in the bottom.
There was nothing for it but to pour in the liquid and hope for the
best.  As it turned out, it wasn't all that bad.

The salad dressing had been prepared in advance, and was in a jar in
the refrigerator.  When the time came to pour it, it had congealed.
Quick.  Into the microwave.  It came out hot.  What to do?  Ice
cubes, of course.  Now it was thin and watery....

Eventually things were brought under control, and we enjoyed both our
guest and the dinner.  At the appropriate time, Joyce went into the
kitchen and switched on the coffee.  We toyed with our dessert as we
waited.  And waited.  And waited.  Finally, our guest walked into the
kitchen, took one look, and asked as politely as possible, "Joyce, do
you think it might help to put some water in the coffee maker?"

My advice is never invite to dinner someone you have met in r.f.c.
Instead, get them to them invite you.  :-)
-- 
Crossly the Glad-Eyed Bear              ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: onions
Organization: Lockheed Missiles and Space Co.
Date: Mon, 11 Jan 93 17:32:26 GMT

In article <ksy5wB1w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:
>bchamber@vlin1.vsla.edu (Bill Chamberlain) writes:
>
>> 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.
>
>Have you tried shallots? They are similar to onions in most ways, but
>are generally smaller and have a somewhat different flavor. No idea
>how closely they're related.
>

I have a friend who is in a similar boat as you are - she takes an
onion, 1/4s it, and puts the 1/4s in whatever she's making, then,
just before serving, she pulls them out & discards them


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: forman@ide.com (Bonnie Forman)
Subject: Re: Whipping Cream STABILIZER FOUND
Organization: Interactive Development Environments, SF
Date: Tue, 12 Jan 1993 22:42:57 GMT

>
>Separated whipped cream is easily restored, though.  Rewhip it,
>even adding some more cream if you want more, though unless
>you're after butter, don't overdo it.  No reason I can see to buy
                                        ^^^^^^^^^^^^^^^^^^^^^^^^^^
>a stabilizer when all you have to do is put it under the mixer.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Recently, I was making cream puffs for a meeting at work and wanted
to use fresh whipped cream (of course :-).  I didn't really want
to whip the cream at work because of the noise, mess, and inconvenience
of bringing the mixer with me.

I whipped the cream before work, adding the stabilizer that has been 
mentioned (5:45 a.m.),  refrigerated it at work, and piped the cream 
into the cream puff shells at about 1:15 p.m.  The whipped cream worked 
as well 6 1/2 hours after I whipped it as it has when I've used it
right after whipping.  

There's a time and a place for everything.

	Bonnie



whipped it


-- 
********************************************************************
 forman@ide.com   * ``Things that are Real are given and received  *
 !sun!ide!forman  *            in Silence''      M.B.              *
********************************************************************
From: dks@rm1.interlan.com (Debbe Smith)
Newsgroups: rec.food.cooking
Subject: Re: Re:regular lox vs. nova
Date: 8 Jan 93 17:49:21 GMT
Organization: Racal-Milgo, Sunrise, Florida

In article <1993Jan7.211153.21630@ide.com>, forman@ide.com (Bonnie Forman) writes:
|> 
|>    I seem to recall from my youth (the days when I had
|>    lox/cream cheese/bagels/etc. every Sunday morning)
|>    that nova is a very salty style of lox.
|> 
|> 			Bonnie

Lox is salty and nova is not.  The deli's also charge more for nova!
-- 
Deborah Smith              dks@sun1 or dks@sun1.interlan.com
MS E112, PO Box 407044,  Racal-Datacom, Ft Lauderdale, FL 33340  
(305)846-4891
Newsgroups: rec.food.cooking
From: reb@amc.com (Bob Brunjes)
Subject: Re: Another bread flour question
Organization: Applied Microsystems, Redmond, WA
Date: Tue, 5 Jan 1993 15:38:49 GMT

In article <C09xLv.9Ds@usenet.ucs.indiana.edu> bondc@silver.ucs.indiana.edu (Clay M. Bond) writes:
>In article <SMNMHHB@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>
>>I left that mixed-flour dough I made the other night sitting too
>>long (I think I was reading news or something {guilty look}) but
>>I thought it'd be okay.  When I finally got to it, the dough had
>>collapsed.  That's okay, I thought.  It'll rise in the oven.
>>
>>Well, it didn't.  I ended up with some rather dense, slightly dry
>>(albeit) tasty loaves of bread.
>
-------------------deleted------------------------
>>Bread flour *is* a better flour.
>
>For most breads, yes.  As far as "good" flour goes, standards are
>so high for milling flour in the United States that even the
>super budget cheapo generic flours are good--as good as anything
>you'll find in Europe, certainly, if not better.  The rip-off is
>the "natural foodstore" industry, which perpetuates ignorance and
>myths about food in order to con people into paying exorbitant
>prices for flour which is, in no way, superior to anything you
>can buy on the shelves at Kroger.
>
--------------------deleted--------------------------------------
>
>>Maybe you should try adding a little gluten flour to your mix and
>>see if it makes any difference?
>
>Better, do what peasants all over Europe (and the Americas) have
>been doing for centuries: mix whole-wheat with white so you end
>up with bread and not adobe.
>
Normally, I quite agree with you here; the exception is, however,
a wonderment.  In southern Oregon, in the Rogue valley, in the
town of Eagle Point, there was (I hope still _is_) an old 19th-
century water-powered flour mill.  

The mill was purchased and restored in the '70s by a gentleman
who prided himself in the purchase of the finest hard red wheat
he could find.  When milled in his mill, this wheat produced a
_gorgeous_ fluffy whole-wheat flour.  The bread we made from
this flour (and no other) was light as an angel's fart (sorry,
it was the only simile I could come up with).


Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Florentines
From: mara@kauri.vuw.ac.nz (Mara)
Date: Wed, 6 Jan 1993 01:14:01 GMT
Organization: /u/student/mara/.organization



This is a slight adaption of a recipe I found in some Good
Housekeeping compilation or other at the local library a week or two
ago (my best Xmas present idea ever - everyone loves them)

Florentines
-----------

50g caster sugar
50g butter
25g blanched almonds
25g hazelnuts
3   glace cherries
4   pieces crystallised ginger
3   pieces crstallised pineapple (the small bits, not rings)
1   dessertspoon candied peel
10mL milk
150g dark chocolate

NOTE : there really is no flour, and the crystallised fruits are
largely a matter of preference.  I leave out the peel, and many people
add raisins of some type.

Chop all fruit and nuts very finely.  Stir in milk.
Melt butter and sugar together, bring to boil.   Take off heat and add 
fruit and nut mixture.  Stir until mixture thickens and becomes more cohesive.

Put teaspoon lots on a baking tray lined with baking paper (this last
is important, I spent hours trying to steam my first attempts off
normal greaseproof paper).  Flatten out slightly, and leave lots of
room for spreading.  Bake at 350F for 12 minutes (check them a lot),
they should be golden brown.

Leave on trays 1 minute to cool slightly before transferring to
cooling racks. Whem completely cold, ice bottoms with melted
chocolate.

Enjoy :)

Amy

Newsgroups: rec.food.cooking
Date: Thursday, 7 Jan 1993 01:23:30 EST
From: <ABOZE@vma.cc.nd.edu>
Newsgroups: rec.food.cooking
Subject: Re: Bacon Drippings - Ideas!
 <green011.17@dukemc.mc.duke.edu> <1993Jan5.010704.3960@hubcap.clemson.edu>

This may sound odd, but my mother used to make the _best_ oatmeal cookies
using bacon fat.  I'd suppose you could take any standard oatmeal cookie
recipe and substitute bacon fat for part or all of whatever fat the
recipe calls for.
Newsgroups: rec.food.cooking