HDTenEightyP/NetNews huggingface dataset:
From: jfh@duke.cs.duke.edu (Fran Heidlage)
Newsgroups: rec.food.cooking
Subject: three, three, three posts in one!
Keywords: bread machines, crock pots, jicamas
Date: 18 Aug 92 13:59:19 GMT
Distribution: na
Organization: Duke University Computer Science Dept.; Durham, N.C.




	First, thanks to all who responded to my request for info on
	bread machines.  I received 12 replies.  All of them were positive;
	no one said _We bought one but don't use it,_ although one person
	claimed to have several friends with unused machines.  Some sent
	summaries of features, some sent recommendations for books and
	some sent recipes.  I have received one request for a copy of the
	replies, and will be happy to mail it to anyone who sends me email.
	The file is about 1000 lines long, although I will probably strip
	some of the redundant header info out before mailing.

	Second topic: jicamas.  These are, apparently root vegetables.  They
	have the shape of large onions but look like white potatoes, both
	inside and out.  I bought one of these on a whim the other
	night, pealed it and sliced it like carrot sticks.  I like it.  The
	little sticker which was attached says it is a good source of potassium
	and a fair source of vitamin C.  Does anyone have any info on these
	things, and suggestions as to what else can be done with them?

	Third topic: crock pots.  Remember those?  They were quite big about
	fifteen years ago.  I was given one as a gift when I graduated and
	moved here.  I have used it mostly for soup but am thinking about
	other things to cook in it.  Suggestions are welcome.  Also,
	specifically, can one cook rice in a crock pot?  I don't see why
	not and am willing to do some experimenting, but if anyone knows
	about this it could save me some trouble.

	Reply to me, please, and I will post summaries.  Thanks


	Fran Heidlage
	jfh@cs.duke.edu
Newsgroups: rec.food.cooking
From: ccbjr@cbnewsm.cb.att.com (charles.c.bahr..jr)
Subject: Fryer size increase
Organization: AT&T
Distribution: na
Date: Fri, 14 Aug 1992 13:09:53 GMT


HI --
Has anyone noticed an increase in the weight of "frying" chickens
over the past decade?  
I strongly recall being able to buy 2 1/2 lb. chickens some time
ago, and now the smallest "fryer" I can find is 3 1/2, sometimes
4 lbs.  

Does anyone have suggestions on where to find out more information
about what we are actually being sold in the supermarkets?
 (e.g., hormones, etc.)

Apologies if this has being covered previously, or if another
newsgroup would be more appropriate.

-charlie bahr
ccb@clockwise.att.com
Newsgroups: rec.food.cooking
From: louy@ellis.uchicago.edu (janet l mather)
Subject: Re: pork roast
Reply-To: louy@midway.uchicago.edu
Organization: University of Chicago Computing Organizations
Distribution: usa
Date: Wed, 12 Aug 1992 16:14:40 GMT

My favorite is from Craig Claiborne's Herb and Spice Cookbook where it is 
called something like Pork with Thyme.  I just call it the world's best 
pork roast.

Wipe a 6 lb pork loin roast with a damp cloth then rub with a mixture of:
1 t black pepper
1 t dried thyme
1/2 t nutmeg

In bottom of roasting pan place:
2 carrots in 1/2" slices
2 meduim onions peeled and sliced thin
1 clove garlic minced
2 whole cloves
2 ribs of celery
1 bay leaf

Place roast on top of vegetables and pour over it 1 cup from the result of 
mixing together 1 1/4 c each of white wine and bouillon or consomme--I use
beef or chicken broth whichever is in most need of use from the freezer.
Bake uncovered in a 475 oven about 20 minutes until browned then reduce the
heat and roast until done 3 to 4 hours for a 6 lb roast basting as needed. 

15 minutes before the roast is finished transfer to a heated platter and 
squeeze 1/2 lemon over it then return to oven.  Pour off the fat from the 
roasting pan, add the rest of the wine and broth mix and 1/2 c water and 
boil rapidly stirring and scraping until the gravy is reduced to about a cup.
Strain pressing the vegetables to get out as much juice as possible and
serve seperate from the meat.

I usually use a partial loin of 3-4 lb and about 2/3 of the other ingredients.

From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Date: Mon, 17 Aug 1992 19:45:31 GMT
Subject: Re: Do you collect recipe pamphlets ?
Organization: HP Santa Rosa Site (NMD MTA MWTD)
Newsgroups: rec.food.cooking

>....  This also makes it easy to share recipes when 
>friends request copies.  Unfortunately, I do not yet own a computer :(.
>
>Vanessa R. Stern
>vrs0@bunny.gte.com
>----------

Thats trully amazing....... how did you enter this then, telepathically? ;)



-----------------------------------------------------------------
Don { I'm thinking of a recipe to post } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690
From: jbasara@ssdc.UUCP (Jim Basara)
Newsgroups: rec.food.cooking
Subject: Obtaining a flat chicken brest
Date: 13 Aug 92 15:29:09 GMT
Organization: Sterling Software IMD, Vienna, Va.

At a small Italian restaurant, I had the daily special which was
Chicken Val..... (something).  Anyway, it was a thin breast of chicken topped
with ham and gobs of provolone cheese.  My question is, how does one achieve
a large, thin chicken breast?  This one was at least 9 inches in diameter.

Thanks for your help,

-------------------------------------------------------------------------------
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: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Pizza styles (was Re: Pizza Sauce recipe request )
Organization: Indiana University
Date: Fri, 14 Aug 1992 05:02:38 GMT

paladin@leland.Stanford.EDU (Jason Gische) writes about "creative" pizza:

>However, I don't consider that in the same realm as "pizza."  That is
>a separate, creative entity in and of itself. 

Oh, i see.  How often do i hear this comment from people from the east
coast?  "It may be yummy, but it's not pizza."  I am willing to allow
your style of pizza to be called pizza, please allow mine to be called
pizza as well.  (In a contest based on flavor, yours would lose, I
suspect. :-))  

>My comments are directed at the basic pizza that one could get in
>California.  Not the super-exotic toppings that you describe, but the
>average pizza, with toppings such as pepperoni, sausage, mushrooms,

Those are no longer average toppings. Nothing i described was
super-exotic.  This is the problem with you east coasters: you
haven't caught up with the rest of the pizza world.  (A Finnish friend
talks of reindeer and juniper berries, them's exotic.)  As for purity,
your pie is quite different from REAL pizza: an Italian pie.

>New York doesn't have much of the "creative pizza."  It's a separate
>entity, to be judged on its own.  

Again, I disagree. It is not a separate entity.  Each _style_ of pizza
should be judged on its own terms and merits.  But they are all pizza,
and I have never been able to understand why east coasters do not see
it this way.
-- 
Kiran Wagle                             <kiran@bronze.ucs.indiana.edu>
P.O.Box 2083 Bloomington IN 47402-2083      (812) 336-7478 [8p-1a EST]
Newsgroups: rec.food.cooking
Subject: Re: ex
From: louy@ellis.uchicago.edu (janet l mather)
Date: Fri, 21 Aug 1992 15:24:23 GMT
Reply-To: louy@midway.uchicago.edu
Organization: University of Chicago Computing Organizations

A clay pot is just about my favorite way of weekend cooking in cool weather.
If you got a recipe book with the pot use it as guidance but it is a very
creative way of cooking.

Slice onions and layer on bottom of pot.  Put chicken or beef rubbed with 
pepper, salt and herbs of you choice usually some paprika too a mixture
of hot and sweet to taste.  Place chunks of potatoes around and put in cold
oven then turn on to 400 to 450 and bake until done 1 1/2 to 2 hours.  You
can add a little wine or broth for flavor but you will then have a lot of
sauce and will have to thicken it with sour cream or cornstarch and water.

Layer the pot with slice onion, potato, turnips and pork chops.  Use lots 
of pepper and thyme and bake as above.  Use apples instead of turnips.

The only secrets are the cold oven, high heat and a fair amount of time--
in the oven not in preperation.
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: Re: Poke Weed (Was Grits)
Organization: Intergraph Corporation, Huntsville, AL.
Date: Fri, 14 Aug 1992 13:20:45 GMT

In article <10325@sun13.scri.fsu.edu>, nall@sun8.scri.fsu.edu (John Nall) writes:

>    Sure.  But only on condition that you tell me what "poke weed" is.
>    I've never heard of it.  Actually, that is not true.  I've heard
>    of it.  Just don't know what it is, that's all :-)  One can only


Do you mean Poke Salat?  If so, its a tall plant with large green leave
and little purple berries.  I think the leaves are cooked like other
greens (kale, turnip greens, etc.).  I've always heard that the berries
are poisonous, but that could just be a myth.  There's a bunch of it
growing in the fields around my house, but I've never had the nerve
to try it.

Sometime during the seventies (I think), there was a popular song 
called "Poke Salat Annie."  The lines I remember are:

	Poke Salat Annie
	The 'gators got your granny
	Everybody thought it was a SHAME
	That your daddy was workin' on the chain GANG

Isn't it bizarre the things you remember? 
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com
From: d8ahlcr@dtek.chalmers.se (Christopher Ahlberg)
Newsgroups: rec.food.cooking
Subject: Good barbeque sauce
Date: 14 Aug 92 10:52:59 GMT
Organization: Chalmers University of Technology, Gothenburg Sweden

I'm looking for recipes for good barbeque sauces. If you have any, I would be
most grateful if you would post them, or email them to me.

	/Christopher
--
Christopher Ahlberg		       Chalmers University of Technology
email: d8ahlcr@dtek.chalmers.se	       School of Computer Science & Engineering
				       G|teborg, Sweden

Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: ~.recipes; M.Shafer,opinion?
Organization: NASA Dryden, Edwards, Cal.
Date: Sun, 16 Aug 1992 21:44:59 GMT

On 16 Aug 92 17:00:28 GMT, ben@bailey.UUCP (Ben Bailey) said:

Ben> There is some discussion going on regarding making rec.food.recipes an
Ben> unmoderated news group.  This group has effectively been dead for some
Ben> time, and there appears to be some interest in reviving it.

Ben> Since (as I understand it) you are the moderator for this news group,
Ben> what is your opinion regarding changing this group from moderated
Ben> to unmoderated?

My opinion is that it's a bad idea.  I think that it would quickly
degenerate into another discussion of recipes group, just like
rec.food.cooking and rec.food.veg.  We, the Usenet community, just
don't seem to have the self-discipline needed to keep it a narrow
group.  I've seen this in several other groups; they start out
with a very specific purpose and eventually turn into very noisy
groups, with discussion of almost everything _except_ the original
subject.  Look at sci.aeronautics, which some posters keep trying 
to use for political discussions and "What if Spartacus had a
Piper Cub" questions, instead of the stated aeronautical sciences
topics.

Ben> If a straw poll of rec.food.cooking (possibly cross posted to news.groups)
Ben> were to request that it be made unmoderated, what would your opinion be?

You've got it above.  Rec.food.cooking is the unmoderated group--why
have two?  How many unmoderated cooking groups do you need?  Can you
justify your desire for several?

If you're so hot to take the group over, why not ask to be the
moderator?  Where were you when aem was begging for volunteers?  I
only signed up because no one else apparently volunteered.  I'd be
perfectly glad to turn it over to someone else.  I said at the time
that I accepted that I have a lot of other commitments and that I was
willing to take it only until someone better came along.  I _posted_
this and no one stepped up for the job.

And why not do this by e-mail?  Why not ask privately? 

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
                       "A kill is a kill."  Anonymous


--
Newsgroups: rec.food.cooking
From: delphine@garfield.cs.mun.ca (Delphine Au)
Subject: RE: fried wontons
Organization: CS Dept., Memorial University of Newfoundland
Date: Wed, 12 Aug 1992 16:04:11 GMT

My family has been in the chinese restaurant business for many years
and fried wontons are a regular item on the menu.

We always make them from scratch (not pre-cook).  This is our method:

- cut the skins in 1/2 (should be left with a triangle)
- pre-heat oil to about 350-375
- put the raw-meat filling near the bottom, straight edge, opposite the
  top vertex of the triangle.
- roll the meat and skin towards the top vertex, leaving a little
  tiny bit on the top
- fold backwards, using a doughy mixture to keep together.
- you should have a little ball on the bottom and two little wings on top.
- when deep frying, add them all quickly, then use a steel slotted spoon, or
  something similar, to keep pushing the wontons to the bottom.  We have
  baskets, so we put wontons in the baskets, and lay another basket in it
  so that the wontons will always be in the fat.
- cook for 3-5 mins, until the wontons appear golden, not brown, not yellow.
- the meat will be cooked, too!

Delphine Au


-- 
| DELPHINE  AU     | delphine@garfield.cs.mun.ca                         |
| Computer Science | Memorial University of Newfoundland                 |
|        Smart     :  When you only believe half of what you hear...     |
|        Brilliant :  When you know which half to believe!!              |
From: ben@bailey.UUCP (Ben Bailey)
Subject: Re: Obtaining a flat chicken brest
Newsgroups: rec.food.cooking
Date: 13 Aug 92 23:44:15 GMT
Distribution: world
Organization: Ben Bailey's Home..Tampa Fl.

jbasara@ssdc.UUCP (Jim Basara) writes:
> with ham and gobs of provolone cheese.  My question is, how does one achieve
> a large, thin chicken breast?  This one was at least 9 inches in diameter.

Have you tried a real tight blazer?

--
Ben Bailey                 ben@bailey.uucp -- bailey!ben@uunet.uu.net
12210 Shady Forest Dr.     ben@bailey.tscs.com
Riverview, Fl. 33569       -- A programmer without his computer is like a 
813-677-5021                  boy without his dog.
From: riggsby@utkvx2.utk.edu (STUART)
Newsgroups: rec.food.cooking
Subject: Re: Thai recipe request and fish sauce question
Date: 19 Aug 92 14:03:00 GMT
Organization: University of Tennessee Computing Center
News-Software: VAX/VMS VNEWS 1.41

In article <23816@oasys.dt.navy.mil>, smennitt@oasys.dt.navy.mil (Stuart Mennitt) writes...
>In rec.food.cooking, gt4417a@prism.gatech.EDU (SKELTON,JOEL PHILLIP) writes:
> 
>>Also... How long does fish sauce keep? Does it go bad if kept
>>in a house that gets pretty warm in the summer? How do you tell
>>if it's gone bad?
> 
>    It starts stinking like fish road-kill.  Seriously, I don't think
>it can go bad quickly, but I still refrigerate mine.
> 
>--____________________________________________________
>]      Stu Mennitt      smennitt@oasys.dt.navy.mil    [
>]  NavSurfWarCen, CarderockDiv     Bethesda, Maryland [
>]         was: David Taylor Research Center           [
>]     was: David Taylor Naval Ship R&D Center         [
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
In my experience, it keeps well over a year at room temperature.
Newsgroups: rec.food.cooking
From: MA.LCD@forsythe.stanford.edu (Jody Sumrall)
Subject: Re: First Batch of Fried Won-tons
Organization: Stanford University, California, USA
Distribution: usa
Date: Wed, 12 Aug 1992 21:36:17 GMT

In article <1992Aug12.112735.19219@athena.mit.edu>,
nightowl@athena.mit.edu (Emmyn e'Lanya) writes:
>howard@m.cs.uiuc.edu (Bonnie Howard)
>>amount and put in the won ton skin - seal - then deep fry... Serve with
>>soy sauce and japanese vinegar...  Delicious!!!
>
>
>No, no no...serve with Duck Sauce!!!!
>-Heather

No, no, no...serve with soy sauce and chinese hot mustard!!!

--Jody
Newsgroups: rec.food.cooking
From: sss@netcom.com (Small Systems Solutions)
Subject: Re: Wanted: Cucumber Sauce for Gyros/Cucumber Recipes
Date: Thu, 20 Aug 92 16:56:54 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)

>Tzatziki (Yogurt-Cucumber) Sauce:
>
>	2 cups cucumbers, peeled and cut in small cubes
>	1 cup  *strained* yogurt
>	*fresh* dill
>	some olive oil
>

Hooey! Where's the garlic?  And what self-respecting Greek would put
*dill* in his tzatziki???


-- 
Small Systems Solutions                   1563 Solano Avenue, Suite 123
sss@netcom.com                                  Berkeley, CA 94707-2116

The above-expressed opinions aren't necessarily
From: marie@paris.erg.sri.com (Marie desJardins)
Newsgroups: rec.food.cooking
Subject: Re: Searching for a burr coffee grinder
Date: 21 Aug 92 21:09:50 GMT
Reply-To: marie@paris.erg.sri.com (Marie desJardins)
Organization: SRI International, Menlo Park, CA

In article <16849138F7.N51L5201@ncsuvm.cc.ncsu.edu>,
N51L5201@ncsuvm.cc.ncsu.edu (David Auerbach) writes:
|>then you need a better grinder.  I am happy with my $160 (discounted
of course)
|>  Gaggia--the grind is much more even than the Braun, with less
variation with
|> humidity (though you still ahve to adjust 1 step up or down for perfect
|>espresso and it is a LOT quieter) also it will  last longer.  You should
|>  expect to pay between 160 and 250 for a good grinder.
                          
I can't let this go by.  OK, I'm willing to believe that the Gaggia is better
than the Braun, BUT you do NOT need to buy a $150+ grinder to make good coffee.

The biggest difference between coffee grinders is whether it's a simple
"blender"
type grinder (where the beans sit in a container with a spinning blade at the
bottom), or a feed-through grinder (where the beans are put into a hopper, run
past a blade, and fall into a receptacle at the bottom.  I do suggest
buying the
latter, as it makes for significantly more even grinding than the
former.  But unless
you're quite sure that your SO won't settle for anything but the best, you
should be able to buy a decent feed-through (I think we have the Braun) for $50
or $60.  Even my gadget-happy coffeephilic husband is happy with ours.

Marie desJardins
marie@erg.sri.com
From: MPRK@db1.cc.rochester.edu (MARGARET R. PARKER)
Newsgroups: rec.food.cooking
Subject: EspressoAgain
Date: 19 Aug 92 21:09:48 GMT
Article-I.D.: galileo.1992Aug19.210948.10937
Organization: University of Rochester, Rochester NY
X-News-Reader: VMS NEWS 1.11


Oh my, 
	I thought when I last posted espresso, not expresso, that would be
the end of the story.  Some days back I even quoted from Websters New
Collegiate Dictionary. I respect many of the things Ted Taylor writes, and
I respect anyone who enjoys Latin so much they take 5 years.
	HOWEVER!!! It is espresso, NOT expresso, and the word has nothing
to do with fast. Raised by my linguist mater (who's taught Latin & Greek
and speaks Italian fluently) Mom instilled in me the horror of hearing
people call espresso "expresso" and how the word means to press out.
To quote Websters once again: "PRESSED OUT COFFEE"!!!
Any other linguist questions are welcome.
Mom is the queen cook and linguist, but she's on prodogy, not internet
(alas) I'm actually hooked on the steamed milk my Braun produces.
	Meanwhile, I know I asked this question once before, but can
ANYONE tell me where I can find real pistachio flavoring?
	For all silliness, I really enjoy this group!
Newsgroups: rec.food.cooking
From: jerryg@ssd.intel.com (Jerry Gaiser)
Subject: Re: How many cookbooks?  WAS Re: burgers
Organization: Supercomputer Systems Division, Intel Corp.
Date: Wed, 19 Aug 1992 19:08:48 GMT

In article <5666@transfer.stratus.com> kaz@vineland.pubs.stratus.com (Karen Fegley) writes:
>
>P.S.  Seems odd to me that so far there have not been any male
>      respondents to this thread.  Or do men not collect cookbooks?
>      (Just curious, guys.)

Ok, I'll step in. I haven't reached the numbers reported so far, but I do
collect cookbooks. My tastes tend to run to ethnic (especially Chinese and
Indian) and the unusual (The Bad For You Cookbook) plus a few general food/
food science books. I'm up to 25-30 total.
-- 
Jerry Gaiser
         Usenet: jerryg@ssd.intel.com
        Fidonet: 1:105/380
           PBBS: n7pwf@n7pwf.or.usa.na
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: something with peaches
From: gary@cdthq.UUCP (Gary Heston)
Date: Sat, 22 Aug 92 11:32:16 CDT
Organization: Garys' Home for Obsolete Computers

Nancy Bulinski <U27468@uicvm.uic.edu> writes:

> The peach tree in a friends' backyard is loaded with peaches,
> which he is very generously giving away... ("What am *I* going
> to do with ALL these things" I think were his exact words. :-)

Freeze them. They'll last a year or so. I pitted and sectioned
the ones I had, last time my trees had any. %)#&(^%^ late frosts...

Gary Heston, at home....
gary@cdthq.uucp
From: lwv26@cas.org (Larry W. Virden)
Subject: Crock Pots (Was: Re: three, three, three posts in one!)
Followup-To: rec.food.cooking
Reply-To: lvirden@cas.org (Larry W. Virden)
Organization: Nedriv Software and Shoe Shiners, Uninc.
Distribution: na
Date: Sat, 22 Aug 1992 11:48:00 GMT

In article <714146358@romeo.cs.duke.edu> jfh@duke.cs.duke.edu (Fran Heidlage) writes:
:
:	Third topic: crock pots.  Remember those?  They were quite big about
:	fifteen years ago.  I was given one as a gift when I graduated and
:	moved here.  I have used it mostly for soup but am thinking about
:	other things to cook in it.  Suggestions are welcome.  Also,
:	specifically, can one cook rice in a crock pot?  I don't see why
:	not and am willing to do some experimenting, but if anyone knows
:	about this it could save me some trouble.

We use our crock pot all the time.  I have a very old 3 quart one - much too
small.  Are the now labeled 'slow cookers' the same thing as Rival's Crock
Pot?

Rice can be cooked - my crock pot came with a recipe book with rice as one
of the 3 dozen or so recipes.  Let me know if you don't get a recipe for
this and I will bring the book to the computer and type it in for you.

I like to use mine to cook potato 'soup' (more like a stew), slow cooking
hot dogs, chili, pork chops, chicken breasts w/mushroom soup, etc.
-- 
Larry W. Virden                 UUCP: osu-cis!chemabs!lvirden
Same Mbox: BITNET: lvirden@cas  INET: lvirden@cas.org
Personal: 674 Falls Place,   Reynoldsburg, OH 43068-1614
America Online: lvirden@aol.com