HDTenEightyP/NetNews huggingface dataset:
From: aaron@juliet.caltech.edu (Packman, Aaron I.)
Subject: re: extra virgin olive oil
News-Software: VAX/VMS VNEWS 1.41    
Organization: California Institute of Technology
Date: Thu, 10 Sep 1992 22:14:00 GMT

In article <8SEP199218560793@jetson.uh.edu>, hcls7@jetson.uh.edu (Marino, Nancy F.) writes...
> 
> 
> 
>     Extra virgin olive oil caomes from the first pressing of the olives, hence
>it has the best color and flavor. You'll notice it is appreciably greener than
>virgin (second pressing), or those just marked "olive oil." It also has a more
>pronounced taste. I like to use it for salads, or the bread-dipping (why is
>this controversial? I learned it at my Sicilian grandmother's knee.). Try it on
>a very Sicilian thing, lemon or orange salad. Just slice the fruit thin, then
>drizzle with oil. 


The markings "extra virgin olive oil", "pure olive oil", and the like are used
as part of a standard system set up by some international olive oil association.
To be called "extra virgin", the oil must be of the highest quality in terms
of color, flavor, and consistency.  "Virgin" is next best, followed (i believe)
by "pure".  If the bottle just says "olive oil", then all that is guaranteed
is that there's really olive oil in there--i.e. it's the dregs of the industry.
Unfortunately, I didn't know all this when I bought my first bottle of olive
oil, so I saved a dollar or so and just got "pure".  I've had better since
then, and now I'll only buy "extra virgin".

Aaron Packman
aaron@caltech.edu
VSANNICE
Newsgroups: rec.food.cooking
Subject: Re: Deodorizing Used Jars
From: VSANNICE@weizmann.weizmann.ac.il (Annice Grinberg)
Date: Fri, 11 Sep 1992 09:59:18 GMT
Organization: Weizmann Institute of Science

In article <1992Sep10.035107.14562@hubcap.clemson.edu>
chrisb@hubcap.clemson.edu (Chris Behrens) writes:

>
>I know this is a FAQ.  I have seen it discussed myself.  I never
>read the articles though.  Now, I want to know.  I have a few jars
>that have had salsa in them, and some with other strong flavors
>that are not too pleasant for re-use.  Some come from the dishwasher
>without the strong odors, but it doesn't work all the time.
>Would lemon juice cut it ?  Bleach ? (I really don't want to use
>bleach on them. They're not worth that much.)
>Ideas appreciated.  Post or e-mail. The choice is yours if you choose
>to respond.
>Thank You.
>--
>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- - - - - - - - - - - -
Try a solution of baking soda.

Annice
Newsgroups: rec.food.cooking
From: wincor@force.ssd.lmsc.lockheed.com
Subject: Chokecherry Jam or Jelly
Reply-To: wincor@force.ssd.lmsc.lockheed.com
Organization: LMSC, Sunnyvale, California
Date: Tue, 8 Sep 92 23:06:05 GMT

I am looking for a source to get Chokecherry jam or jelly.  I managed
to find some in a store in Vancouver Canada, but they do not ship
out of the country.  Please respond to me.   Help...my supply is 
running out!


Thanks
Steve  (wincor@force.decnet.lmsc.lockheed.com)
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.cooking
Subject: Re: Garlic Bread, pseudo-Italian food, and the English
Date: 8 Sep 92 19:20:01 GMT
Organization: Yet Another Graphics Project, Bellevue, WA

In article <1554@adpplz.UUCP> martin@adpgate.UUCP (Martin Golding) writes:
>
>And you shouldn't, because England is the home of Stilton cheese, which will
>appear fresh and lively (it, or one of its lovely brethren) in cheap pub food.
>Get a ploughman's lunch anywhere that serves real ale. And Fedex it to me.

Sorry about this, but after the reference to Stilton cheese, I simply had to
repost this (I copied it off the net last year).  Martin, is this what you
meant by 'fresh and lively'?  :-)

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

Article: 11627 of rec.food.veg
From: mendler@r3.cs.man.ac.uk (Paul F(Nax) Mendler)
Newsgroups: rec.food.veg
Subject: Stilton cheese
Date: 7 Oct 91 06:54:16 GMT
Organization: Department of Computer Science, University of Manchester UK

>From last Friday's Guardian:

A mature Stilton cheese, whose mites and maggots were such that
Daniel Defoe said a spoon was needed to eat them, has won a legal
battle over hygiene.

Magistrates in Alnwick, Northumberland, threw out a prosecution
brought by the county trading standards department over a Stilton
found to contain cheese mites and their excrement.

The small residents were essential to genuine Stilton, said Adrian
Williams, solicitor for Safeways supermarket, rather than evidence
of careless cheese-handling. He accused the trading standards 
officers of ignorance.

"Here is a product which has been English to the bone from the
1700's onwards", he said. "It has had mites in it ever since."
[So where are those tasty maggots Defoe wrote about?]

The bench dismissed the case. Peter Pugson, chairmain of the UK
Cheese Guild called the decision "a victory for English common-
sense" and offered the stardards department a place on the guild's
diploma course.

Defoe wrote in 1772 that Stilton was "brought to the table with
mites and maggots around it so thick that they bring a spoon for
you to eat the mites with".

Northumberland trading standards department said it was considering
its future policy towards cheese.

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

Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das
From: maura@mitre.org
Newsgroups: rec.food.cooking
Subject: WANTED: Marinade Recipe for Chicken
Date: 9 Sep 92 16:45:38 GMT
Organization: The MITRE Corporation, Bedford MA 01730

Does anyone have any simple, basic recipes for marinating chicken?  I usually
use boneless, skinless chicken breasts and would like some fun recipes for
marinating them.  Thanks in advance for any help you may be able to give me.
 
                              ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Maura Shugrue                ^ Of course there's more to life than chocolate, ^
****Shug****                                but WHAT???????????
                             ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
 
 
Newsgroups: rec.food.cooking
From: mvore@access.digex.com (Michael Vore)
Subject: Nroff macro file for Usenet.Cookbook??
Organization: Mid Atlantic Soaring Association, Fairfield Pa.
Date: Tue, 15 Sep 1992 01:39:37 GMT

Where do I find the correct macro file for the Usenet.Cookbook.  It (one entry
I've tried) does not format the recipes.  I've had to rewrite the recipe
file to make it output anything.
- mike

-- 
/*------------------------------+----------------------------------------*/
  Mike Vore  W3CCV              |    DC - Food-SIG
    mvore@digex.com             |    Ka-8  MU at W73
    mvore@fedix.fie.com         |    Mid-Atlantic Soaring Association
/*------------------------------+----------------------------------------*/
Newsgroups: rec.food.cooking
From: kurup@skorpio.usask.ca (Maya Kurup)
Subject: A fishy idea ...
Keywords:  Fish, tandoori style
Organization: University of Saskatchewan, Canada
Date: Sat, 5 Sep 1992 17:39:15 GMT

For the person who has a surplus of salmon ... have 
you ever tried tandoori chicken?  If you've ever made 
it, use the same marinade for fish, grill until done,
basting frequently with butter/veg. oil.  Tastes
great!  Only takes a few minutes to cook ... under 15
minutes, for sure, but marinate it first for several 
hours or overnight in the refrigerator.

The marinade?  As far as I can remember off the top
of my head:

1 cup plain yogourt
1 tsp. chilli powder
1 tsp. coriander powder
1 tsp. cumin powder
6 - 8 cloves garlic, ground
1 inch slice ginger, ground (you can grind them together ...)
a drop of red food colouring (optional ... I hate it!)

Mix well.  (You may want to add a dash of garam masala ...)

Of course, before you start getting together the ingredients, 
you want to be sure you have nice fillets of fish ... make
a few shallow cuts diagonally with a knife, so that the marinade
can soak in really well.  Daub a mixture of salt and lemon juice 
liberally on each slice and let it sit for fifteen minutes, then 
coat each slice with liberally with marinade, making sure you 
work it into the gashes, but be gentle so your fish doesn't
crumble.  If you have any extra marinade, slop it over the fillets
Let this mix sit for at least six hours so the flavours get
absorbed thoroughly.  When you are ready to eat, wipe the extra
marinade off the fillets and either bake in a 350F oven for 15 to
20 mins. or grill until done.  In either case, turn the fish 
over once.  And make sure you baste it with a spoonful of 
butter or oil.

Experiment with timings until you get it done perfectly.  This 
is delicious and ever so simple ... I'd better make some soon!
Feel free to add more of any particular spice to the marinade ...
only you can tell how much of what spice you want!

Of course, this recipe works great for chicken, too ... it will
take a while longer to cook, though and needs more frequent
basting and turning.  Don't forget to make diagonal gashes!

Enjoy.

Maya.

-- 
--------------------------------------------------------------------------------
Smile ... the world's a funny place                     kurup@skorpio.usask.ca
From: Jane.R.Deering@dartmouth.edu (Jane R. Deering)
Newsgroups: rec.food.cooking
Subject: Re: Corn fritters - a recipe
Date: 15 Sep 92 17:12:19 GMT
 <1992Sep15.003321.8980@organpipe.uug.arizona.edu>
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0a5@newshost.dartmouth.edu

In article <1992Sep15.003321.8980@organpipe.uug.arizona.edu>
rperkins@astro.as.arizona.edu (Rachel J. Perkins) writes:

> i'm sorry, but i'm not really sure what this means..a scant cup? less than a 
> cup? 

I've always taken a 'scant' any-measurement to be just slightly less,
meaning more 'err on the side of less rather than more' than any set
amount less.

Hope this helps!

Jane Deering
fury.eyes@dartmouth.edu
Newsgroups: rec.food.cooking
From: scher@unixg.ubc.ca (Steve Scher)
Subject: Re: Making bread in a Kitchen Aid mixer.
Organization: Department of Psychology, University of the Cariboo, Kamloops, B.C. V2C 5N3
Date: Mon, 14 Sep 1992 07:57:42 GMT

In article <NAN.92Sep13174402@ertou.ucsc.edu> nan@ertou.ucsc.edu (Nan Ellman) writes:
>
>
>I just got a Kitchen Aid mixer, the smaller version. I've tried making
>bread twice with it, using a 6 cup, half whole wheat recipe, which is
>well within the supposed  tolerence of the mixer. However, both times,
>after it's been kneading a bit, the bowl comes unscrewed. I've found
>that it doesn't take much effort to get the bowl lose myself, just by
>turing it some more in the direction it screws in. 
>
>Am I doing something wrong?  Or did I get a bad bowl or mixer base, or
>are the tolerences in the book that came with the mixer wrong? 
>

By coincidence, I just made two loafs in my Kitchen Aid tonight, using a
similar amount & type of flour.  Unfortunately, I have the larger model,
so that particular experience is not relevant, but I HAVE used the same
basic recipe in my Mom's kitchen aid wo/problem.  It shoulddn't be a problem.

>I can knead the bread 1 loaf at a time if I have too, but I'm
>disappointed with the performance I'm getting. I purposely chose the
>smaller model because I found it more convenient to be able to get the
>beater off without detaching the bowl. Now I am wondering if I should
>exhange it ...

I'm not sure I really understand what you mean.  I can take the attachments
off without taking the bowl off.  You do have to sort of lower the beater into
whatever you are mixing.  The real problem I had with my 
mixer is adding ingredients while the mixer is going.  When you raise the
bowl, there isn't much clearance to pour things in.  I got a plastic
sheild that has a sort of spout that more or less solves this problem.

In short, if the only reason you got the smaller mixer was because you
wanted to take off the beaters without taking off the bowl, I would trade
it up for the more powerful one.
-- 
*******************************************************************************
Steven J. Scher -- Department of Psychology, UCC, Kamloops, BC V2C 5N3
                   sscher@cariboo.bc.ca -- scher@chilko.ucs.ubc.ca
*******************************************************************************
From: kati@glnserv.UUCP (Lady Dragon)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Pumpkin Pie from SCRATCH!
Date: Sun, 13 Sep 92 07:57:56 CDT
Organization: Vermi-net, Houston, Tx. 77098

brad@buck.viewlogic.com (Bradford Kellogg) writes:
> 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

If you look for them in some grocery stores, you can find smaller, not so
round pie pumpkins. These supposedly have a better taste than the ones
chosen for jack o'lanterns.

* * email address: nuchat!xcluud!glnserv!kati * Houston, Texas, USA, Earth * *
From: neve@nlm.nih.gov (Leif Neve)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Pumpkin Pie from SCRATCH!
Date: 11 Sep 92 11:40:22 GMT
Reply-To: neve@nlm.nih.gov
Organization: National Library of Medicine

In article 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.

I zap the pumpkin in my microwave, one half at a time wrapped in 
a plastic shopping bag (about 20 minutes each half). Then I scoop out the soft
flesh and sometimes, to hurry things along, will squeeze the water
out through a clothe.  Otherwise I let it sit, like you say. Then I puree
the stuff in the food processor.

>Anyone have any directions for me?  All my recipes call for CANNED
>pumpkin.

I just substitute equal amounts of cooked pumpkin for whatever the
recipe calls for in the way of canned pumpkin. 

Leif Neve
From: revillot@ux1.cso.uiuc.edu (Judy Tolliver)
Newsgroups: rec.food.cooking
Subject: Re: Looking for Cheap Cheesecloth
Date: 8 Sep 92 20:00:23 GMT
Followup-To: rec.food.cooking
Organization: Dept. of MSE at Illinois-Urbana

Try and office supply store.  People use them a lot for cleaning.
Newsgroups: rec.food.cooking
From: donnam@niwot.scd.ucar.edu (Donna Melle)
Subject: REQUEST:  Sesame Chicken Recipe
Organization: Scientific Computing Divison/NCAR Boulder, CO
Date: Tue, 8 Sep 1992 19:45:42 GMT


I'm looking for a recipe for Sesame Chicken.  It's a chinese or vietnamese
dish with batter-coated chicken pieces and a sweet-hot (spicy) sauce.
Usually served over rice.  I've had it at several local chinese
restaurants here in Boulder, Colorado.  I'd love to make it at home.

Appreciate the help!

donnam@niwot.scd.ucar.edu
From: bunny@bsu-cs.bsu.edu (Marsh)
Newsgroups: rec.food.cooking
Subject: Recipe - Cream Cheese Puffs with Raspberry Sauce
Keywords: Lowfat and sugar-free *
Date: 12 Sep 92 06:02:53 GMT
Organization: CS Dept, Ball St U, Muncie, Indiana

The cream filling needs at least one full day to prepare - not difficult,
you just have to wait on it!

This is my own recipe and I enjoy a slightly tarter sweet than many.
Please adjust the filling to suit your own taste before serving!  You
have been warned... :)  Oh, BTW - I came up with this for the benefit of my
Grandfather who is diabetic.  It works remarkably well.


CREAM CHEESE PUFFS WITH RASPBERRY SAUCE

PUFFS
1/2 C margarine			1 C boiling water
1 C sifted all-purpose flour	1/4 t salt (optional)
4 eggs (or equivalent)

FILLING
16 oz fat-free yoghurt, plain	1/2 C over-ripe banana, mashed
1 C pineapple, blended smooth	1 t vanilla

TOPPING
1/2 C Sugar-free raspberry jam, melted and strained
1/4 C Apricot jam, melted and strained


Melt margarine in water.  Add flour and salt all at once, stir vigorously.
Cook and stir until mixture forms a ball that doesn't separate.  Cool
slightly.  Add eggs one at a time (1/4 at a time for Egg-beaters, etc.),
beating after each til smooth.  Drop by teaspoonsful on greased cookie
sheet.  Bake at 450F for 15 minutes, then reduce heat to 325F for 20-25
minutes.  Split.  Turn oven off and replace puffs to dry, 15-20 minutes.

Place yoghurt into 2-3 layers of cheesecloth and suspend over bowl or sink
for 18-24 hours.  Check consistency - when it is like cream cheese it's
ready to use.  Blend thoroughly with banana and pineapple.  Add vanilla.
Check to taste after 1st 1/2 C of pineapple, then adjust accordingly.  When
the sweetness is to your taste whip the mixture 3-5 minutes until smooth,
light and fluffy.

Fill puffs with cream mixture.

In a double boiler combine strained jams.  When fairly liquid remove from
heat and spoon over puffs.  You may wish to taste first and possibly add a
drop or two of orange liqueur...I have done this with excellent results.

If you prefer to use cream cheese, do so.  The choice is yours.  This recipe
is infintely adjustable to each person's personal preferences.


The bunny is *back*!


Tracy
Newsgroups: rec.food.cooking
From: jpenovic@wizard.Berkeley.EDU (Jan Penovich)
Subject: Re: GARLIC BREAD HELP
Reply-To: jpenovic@1.com
Organization: Encore Computer Corp., Fort Lauderdale FL
Date: Tue, 8 Sep 1992 19:58:42 GMT

In article <1992Sep4.180415.13692@chpc.utexas.edu>,
jbyrd@chpc.utexas.edu (Jan Byrd) writes:
> 
> I wonder if this is a regional thing, because around here (Texas) it seems 
> to be always butter on the garlic bread, not oil.   (I do realize that
> Texas is probably not considered by many to be the Mecca of Italian Food
> in the USA :-) 
> 
> In fact, a new Italian restaurant here called Macaroni's Grille does some-
> thing I had never seen done before: they put a small plate in the middle 
> of the table, poured olive oil on it, grated fresh pepper onto the oil, 
> and told us to dip our bread sticks in it.  The idea didn't appeal to any 
> of us, but we tried it, and guess what!  We hated it!  Fat lovers though
> we all were, this is not the way we want to get our fat.  Now perhaps if
> they had painted the olive oil on the bread sticks and then heated it, it
> might have been palatable, but this was yuck.
> 
> Jan

You're probably right on your Texas = mecca of italian food
remark above. :-)

My husband is of Italian (Sicilian) descent, and he spent some
time in Sicily.  He said it's common for people there to eat
bread (fresh and not from a package) with olive oil and garlic.

********************************************************************
TTFN,    ___           *   jpenovic@encore.com
      / /   /  /\   /  *   
     / /___/  /  \ /   *  
/___/ /   /  /    /    *   
                       *   Encore Computer Corp., Ft. Lauderdale, FL
*********************************************************************
From: dsbb@ns1.cc.lehigh.edu (D. SPENCER BEECHER)
Newsgroups: rec.food.cooking
Subject: Re: Half and half
Date: 8 Sep 92 22:50:39 GMT
Organization: Lehigh University

In article <ianh.715905695@romeo>, ianh@nmpd.oz.au (Ian Holland) writes:
>I was contemplating the chowder recipe that was posted
>recently.  All was fine until I came across the
>ingredient "half and half".  Suddenly realising that I
>had not the faintest idea what this was, I immediately
>began to interrogate my "other half"..., to no avail.
>

HALF cream AND HALF milk

Kindly use no other half,
though better half she be
'tis product of the cow you want
-not wife, but real cattle, you see
-- 
                   _ _     _ _     _ _
  -Spence         [O.O]   )x.x(   )O.O(
                    O       O      -*-
Newsgroups: rec.food.cooking
From: popetz@ux1.cso.uiuc.edu (Clinton C. Popetz)
Subject: Re: Sugar Free recipies
Organization: University of Illinois at Urbana
Date: Tue, 8 Sep 1992 17:58:55 GMT

bch@juliet.caltech.edu (MR. MAPLE) writes:
>Does anyone out there have some good sugar free recipies (particularly
>those using non-nutritive sweeteners)?
>Please mail responses as well as posting.

>Thanks,
>Bryan

If those who respond to this dont mind, I would to have responses mailed to me
at popetz@ux1.cso.uiuc.edu also.
					Thanks,
					Clinton Popetz


Newsgroups: rec.food.cooking
From: loosemore-sandra@CS.YALE.EDU (Sandra Loosemore)
Subject: Re: Fermented Black Beans
Organization: staff hacker @ Yale Haskell project
Date: Mon, 7 Sep 1992 19:54:00 GMT

laurent@tamdno.enet.dec.com (Hal Laurent) writes:

   One thing to be aware of when you go looking for Fermented Black
   Beans:  they are also sold under the name "Salted Black Beans".

I think the most recent bag I bought was labeled "Preserved Beans".  As
various people have noted in another thread, things you buy in oriental
grocery stores often have mysterious or poorly translated labels (or
sometimes none at all in English).  I've found it educational to ask for
help if there's something I can't identify.

-Sandra
From: TONY@SLACVM.SLAC.STANFORD.EDU (Tony Roder)
Newsgroups: rec.food.cooking
Subject: Re: Romanian Recipes Needed
Date: 14 Sep 92 21:21:13 GMT
Organization: Stanford Linear Accelerator Center

I've taken the liberty of reposting MaryW's message in the
soc.culture.romanian  newsgroup, in the hope that it will draw some
interest.  I for one, am looking forward to the response.....

-----------------------------------
Tony Roder, speaking his mind .....
Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: Re: New Mexico Green Chile
Organization: Gallaudet University
Date: Mon, 14 Sep 1992 20:32:13 GMT

In article <1992Sep10.155709.8971@photon.uucp>, akt@photon.uucp (Andrea Terry) writes:
> 
> I would like to have two 40-lb. sacks of green chile shipped to me 
> from New Mexico.  I know, why would I want that?  Obviously you have
> not fallen in love with New Mexican cooking.  I have some great 
> recipes.  However, I need the chile.  I have checked with produce 
> managers here and cannot get it shipped in...not enough requests (I
> can understand that).  Even the Price Club in Albuquerque is selling
> it.  So, any suggestions of companies in Albuquerque to call?
\\\\\\\\\\\\

---
Old Southwest Trading Company

PO Box 7545
Albuquerque, NM 87194

1-800-2861

'tain't cheap. 20 lb box, next day air is 47.50
ground service is 28  or 32 depending on which zone you live in.
they also will ship fresh red chile too...  Their brochure is worth looking 
at too. Lots of good south west spices.



I'd be interested in knowing of any other places you find too.

skip
rlwilliams@gallua.bitnet
From: MWORKMAN@vm.cc.purdue.edu
Newsgroups: rec.food.cooking
Subject: Baby teething biscuits
Date: 8 Sep 92 23:48:53 GMT
Organization: Purdue University

Does anyone have a recipe for baby teething biscuits?
 
Newsgroups: rec.food.cooking
From: adc@philabs.philips.com (Amelia D. Crumm)
Subject: Clotted Cream
Organization: Philips Laboratories, Briarcliff, New York
Date: Tue, 8 Sep 1992 20:52:39 GMT


Hi.

I have seen some people post something about 
Clotted Cream.         

What does this taste like and does anyone have a recipe.

I would love to give it a try.


Thanks in advance

Amelia 

Newsgroups: rec.food.cooking
From: jsweeney@geppetto.encore.com (Joe Sweeney)
Subject: test
Summary: hi connie
Keywords: ignore
Organization: Encore Computer Corp.
Distribution: na
Date: Thu, 10 Sep 1992 14:50:00 GMT

test...ignore