HDTenEightyP/NetNews huggingface dataset:
From: rogoza@FASECON.ECON.NYU.EDU (Kenneth T. Rogoza)
Newsgroups: rec.food.cooking
Subject: Ukranian comfort food <another request>
Date: 14 Oct 92 00:09:15 GMT
Organization: New York University

I've read a couple of posts from Lori and Chris about traditional 
Ukranian dishes, soups, etc. that their mother's and/or families used to 
make. I would like to add a request for a couple of dishes I have fond 
memories of during the years I spent growing up on my parent's farm in the 
north central part of Saskatchewan, where the winters can be a tad bitter.

(1) Cabbage soup: like Chris and Lori, my mother made a thick cabbage soup 
(almost creamy) from sourkraut, in which she would add leftover potatoes, 
vegetables, etc.

(2) Doukhobor borscht: this was what my mother called it: she only spoke 
Ukranian and Polish, so I don't know whether this is a real name or just 
something she chose to call it. Unlike traditional beet-based borscht, this 
soup was tomato-based as I recall, was cooked with meat (beef short ribs?), 
lots of vegetables and a lot of sweet butter. It isn't the healthiest soup, 
but I fondly remember having it on a many a cold winter day and night.
 
(3) "Kutya", I think it is pronounced as COOT-YAH, which she used to make 
during the holidays: such as Christmas and Easter. It is a sweet desert 
dish made out of wheat, poppyseed and honey?

As for pirohi, my favorites were made with potatoes and farmer's cheese. If 
you haven't time to make them, I've found that Mrs. T's Potato and Onion 
(not the others made with saurkraut and cheedar cheese) perogies are not bad 
when served with with melted butter, sour cream and bacon bits. Their not 
mom's, but then again, no one could ever replace those.

If anyone has any knowledge of any of these or any other traditional 
Ukranian Polish dishes, I would greatly appreciate hearing from you. Or even 
if you know of a good Polish or Ukranian cookbook, I could start looking 
from there. Thanks in advance.

******************
Ken Rogoza, C.V. Starr Center for Applied Economics, New York University
Internet: rogoza@fasecon.econ.nyu.edu
*******************
Newsgroups: rec.food.cooking
From: rthoff@esk.compserv.utas.edu.au (Rudolph van't Hoff)
Subject: Re: REQUEST: Rock candy
Organization: University of Tasmania at Launceston
Date: Fri, 16 Oct 92 05:17:56 GMT

In article <Bvtnpo.3v@news.larc.nasa.gov>, jason@news.larc.nasa.gov (Jason Austin) writes:
>
>
>	I'm looking for the formula for rock candy.  I made it years
>ago but can't remember how to get the right sugar concentration.
>--
>Jason C. Austin
>j.c.austin@larc.nasa.gov
>
>
>

Yes please,


yum, could you mail it to me also,

Thanks in advance,

Rudolph................

-- 
><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>< Boo!  <> Hello, my name is &@#&^%*(*&(^, Sorry "Bad Input!" <>  I'm single ><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>  & available><
>< Mail Me : rthoff@esk.compserv.utas.edu.au (Rude -The- Dude) <>  for dates  ><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>  anywhere in><>< "I suppose you want me to open the door"- Marvin  <> Tasmania! So write me ><
><><><><><><><><><><><><><><><><><><><><><><><><><><><> email NOW! Thank you! ><>< Not Finished yet...........................................................><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><
From: sheriffp@Software.Mitel.COM (Peter Sheriff)
Newsgroups: rec.food.cooking
Subject: Re: Problem Oven
Date: 7 Oct 92 14:45:46 GMT
Organization: Mitel. Kanata (Ontario). Canada.


     Most oven thermostats are adjustable. What you need id an oven thermometer
and a very narrow flat screwdriver. Remove the knob from the oven control
and look down the shaft. If there is a slot you can adjust the thermostat.
Replace the knob and set the temperature to a known setting (say 350 deg F).
Wait for the oven to warm up until it thinks that it has reached that
temperature. Read the oven thermostat as quickly as you can if you have to
open the oven door or through the glass front if you can. Whoops! that
should have read `oven thermometer'.
It should read within about ten degrees of 350 F. If the thermometer reads
much higher, turn the little screw in the shaft anticlockwise a small
amount. Now is the tedious part. You have to re-check and re-adjust until
you get it just about right. This could take many cycles. If you go too
low, adjust the screw clockwise until the oven stabilizes at around 350 F.
Note that you will never get it spot on because thermostats work between
a range of temperature so don't be too finicky.
I don't know if gas ovens have the same type of temperature adjustment and
I am not sure how you tell whether a gas oven has reached its set temperature
(with an electric oven, the light goes out) so this may not be too much
help.

                                Pete
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Request: Cheese Fondue (NOT Swiss!)
Organization: Lockheed Missiles and Space Co.
Date: Fri, 16 Oct 92 20:32:56 GMT

In article <1992Oct15.110850.21939@hemlock.cray.com> dadams@cray.com writes:
> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>|there's a place, The Lowell Inn, in Stillwater, MN, on the MN WI border,
>|that has a restaurant called the Matterhorn Room - there is no menu -
>|you sit down and are served a glass of sherry (aperitif)
>|then, escargot in garlic butter with a great dark bread on the side
>|     and your first bottle of white wine
>|then, a fresh salad with four different dressings that include one
>|     with goat cheese, and your second bottle of white wine
>|while you're eating your salad, the waiter brings a fondue pot with oil
>|     in it and lights it, after you finish your salad, you're served
>|a plate with assorted condiments on it and a plate of bite-sized pieces
>|     of beef for fonduing <sp?> - and a bottle of red wine
>|when you are finished with the beef fondue, you are served green grapes
>|     in sour cream and, if you prefer, a sprinkling of brown sugar, along
>|     with a pot of great coffee......
>
>
>All this for only $92/couple!  I'm going to have to save up for a while
>if I want to go there.  
>
>
has it gone that high ?!?!?!?!?
oh, well, this is a special place, I wouldn't go there on a lark - but
for a special birthday or anniversary....

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: judson@watnxt2.ucr.edu (Michael Judson)
Newsgroups: rec.food.cooking
Subject: Re: Buffalo wings recipe?
Date: 12 Oct 92 05:19:27 GMT

In article <1992Oct9.020103.16892@ucsu.Colorado.EDU>  
lorenzo@rintintin.Colorado.EDU (Eric J. Lorenzo) writes:
> I was wondering if someone had a recipe for making buffalo wings?  I'm sure
> it isn't too hard, but I'm not sure where to start.  Thanks in advance to 
> anyone who takes the time to send one.
> 
> Thanks for the time,
> Eric

Yes, I do have a couple of recipes.  I got them straight from upstate
New York, not too far from Buffalo, so I imagine they are as close to
the real thing.  I have made them before and they were quite tastey.  I
don't have the recipe in front of me, but I will look for it and I will
post it as soon as I find it.  Generally, the recipe calls for deep
frying the wings, then mixing them in a batter of ketchup, butter, and 
tobasco or Louisanna hot sauce.
--
"I drank what?" -- Socrates

judson@watserv.ucr.edu
Newsgroups: rec.food.cooking
From: joxley@cbnewsk.cb.att.com (jody.oxley)
Subject: freezing mushrooms?
Organization: AT&T
Distribution: bl
Date: Tue, 6 Oct 1992 16:40:55 GMT

I would like to know if anyone has had success in freezing mushrooms.
I buy them in 1 lb. containers, and often end up throwing out some
of them when they turn dark and slimy. At the price of mushrooms,
I hate to do this. 

Should I freeze them whole, or slice them? Or must they be sauteed
first? Does the consistency change when thawed?

Thanks!

Jody Oxley
From: fease@dkas.enet.dec.com (Andrea Midtmoen Fease)
Newsgroups: rec.food.cooking
Subject: Re: Eggs (was Re: REQUEST: Meringue )
Date: 9 Oct 92 16:40:26 GMT
Organization: Digital Equipment Corp., Marlboro MA


In article <718614335.F00005@blkcat.UUCP>, Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes...
>I do not have even one laying hen, and purchased an 8-pack (in styrofoam,
>yeccch)
>of eggs from my local market.  On using them, thus far FIVE of the eight eggs
>have been double-yolked, one was a single, and two await breakfast tomorrow.
> 
>I'm wondering... this can't possibly have happened by chance, right?  Does
>this,
>most likely, represent a many-orders-of-magnitude increase in the steroids the
>farm is feeding their chickens, or just a practical joke that someone played on
>an unsuspecting consumer?

     Well, Ted, we don't use any steroids or anything like that with our hens;
we just use good layer pellets and some vitamins (*not* steroids).  I think it
depends on the hens.  Our last batch of hens were production hens (Rhode Island
Red/White Leghorn crosses) and they produced practically every day, extra large
and jumbo eggs, but only about = of 1% were doubles.

     Our current hens (Rhode Island Red/Plymouth Rock Sexlinks) are just
starting to lay, and I'm finding about 20%-30% of the eggs are double-yolkers. 
I don't know if this trend will continue as they mature (they're on their third
week of lay, and starting to increase in egg size) but it would be kind of neat
if they kept it up ;^) !

     So maybe some farmers are changing over to these kinds of hens!

     Oh, BTW, if you can, buy your eggs from your local egg farmer.  The farmer
that started us out in the egg "business" (if you consider 50 hens a business)
stated that store-bought eggs are 45-60 days old on the shelf, and then stamped
an extra month beyond that.  So you could be eating a 3-month-old egg!  I can
say that there is quite a difference - a store-bought egg kind of flows over
the pan, while the eggs from my hens have a distinct yolk and white that
"stands up" in the pan, kind of like:

                                 --------
				/  Yolk  \
			--------	  --------
		       /    Majority of white     \
		-------				   -------
	                   Rest of white in pan


Really neat!

					- Andrea
From: maria@mgr.hjf.org (Maria Capule)
Newsgroups: rec.food.cooking
Subject: REQUEST: Buffalo Chicken Wing Recipe
Date: 7 Oct 92 19:58:51 GMT
Organization: HJF AIDS Research Project, Washington DC

Could someone please send me a VERY SPICY recipe for Buffalo
chicken wings. I am going to attend a party later this month and one
of my collegues claims that all the food is usually too wimpy for him. 

Please e-mail all replies.
Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: RECIPE: Milky Way Cake
Organization: Space Telescope Science Institute
Distribution: na
Date: Fri, 16 Oct 1992 14:58:19 GMT

X-NEWS: scivax rec.food.cooking: 20708
Newsgroups: rec.food.cooking
From: C11815@maccvm.corp.mot.com (Josette Giacobbi)
Subject: Milky Way Cake Recipie
Organization: Motorola
Date: 6 Oct 1992 12:25:05 CDT

Well, here it is. Some people wanted it E-mail, but sorry, I haven't figured
that one out yet..

8 (1-7/8 oz) Chocolate covered milky way candy bars  (15 oz total)
1/2 cup melted butter or margarine   (I have always used margarine)
2 cups sugar
1/2 cup butter or margaring - softened
4 eggs
1 teaspoon vanilla extract
1-1/4 cups buttermilk
1/2 teaspoon baking soda
3 cups flour
1 cup chopped pecans
Combine candy bars and 1/2 cup melted butter/margarine in saucepan; place
over low heat until candy bars are melted, stirring constantly.  Cool.
Cream sugar and 1/2 cup softened butter/margarine until light and fluffy.
Add eggs one at a time, beating well after each addition.  Stir in vanilla.
Combine buttermilk and baking soda.  Ad to creamed mixture alternately
with four, beating well after each addition.  Stir in candy bar mixture and pec
ans.  Pour batter into greated and floured 10 inch tube/bundt pan.
Bake at 325 for 1 hour and 20 minutes.  Let cool in pan 1 hour.
Remove from pan and cool completely

(this cake is very heavy in weight and yes it does come out of the pan
after sitting in it for an hour)


          FROSTING

2-1/2 cups sugar
1 cup evaporated milk, undiluted
1/2 cup melted butter or margarine
1 (6 oz) package semi-sweet chocolate pieces
1 cup marshmallow cream  (comes in a jar in the grocery store)

Combine sugar, evaporated milk, and butter/margarine in a saucepan.
Cook over medium heat until a small amount dropped in cold water forms a
soft ball.  Remove from heat, add chocolate pieces and marshmallow cream
stirring until melted.  If necessary, add small amount of milk.

This cake is delicious, and as you can immagine, you can feed a lot
of people.  Enjoy it in good health.      josette

Newsgroups: rec.food.cooking
From: dschlow@epas.utoronto.ca (Deborah Schlow)
Subject: Re: Capers?
Organization: University of Toronto - EPAS
Date: Thu, 15 Oct 1992 18:45:14 GMT


Pickled nasturtium buds, I believe, although they may be another
flower. Great on pizza.
From: SUSANMC@nervm.nerdc.ufl.edu (Susan McIntosh)
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
Date: 13 Oct 92 15:10:11 GMT
Organization: University of Florida, NERDC

Comfort food ... for me, usually synonymous with artery overload ;-)
 
   - fried anything with gravy and mashed 'taters
   - grits, fried eggs and toast
   - creamed chipped beef or sausage gravy with biscuits
   - Mom's homemade veggie soup with cornbread (no sugar, please)
   - Kraft Mac & Cheese with hotdogs tucked down in it
 
Someone mentioned food they eat when they're sick ... my husband only
eats plain cooked oatmeal when he's feeling bad.  No sugar, no salt,
no nothin'.  I still can't understand it, but I've stopped trying to
doctor it up for him ("but it would taste so much better if you'd just
let me add some ...").  Oh well!
 
susan
From: avatar+@cs.cmu.edu (Eric Gardner)
Newsgroups: rec.food.cooking
Subject: re: kitchen chores
Date: 15 Oct 92 21:19:21 GMT
Organization: School of Computer Science, Carnegie Mellon

I was raised in a family where everyone contributed.  I often was the
lasiest and managed to get by with a little less then my sister and
mom but everyone helped.

I am 28 years old now and have been cooking for myself since
highschool.  I live by myself and still do all the cooking, cleaning,
shopping, organizing, bills, ...  I am more organized than any
girlfriend I have ever had and a much better cook.

I really wish that all that people that complained about their SO's
inability to deal with the responsibilities of life would learn to
deal with their SO.  It's not a gender thing other than the social
conditioning that we have all received.  Maybe you should get
introspective for a moment and think about why you ended up with the
SO that you have and then maybe you should leave them.
Newsgroups: rec.food.cooking
Subject: Re: Raclette and Fondue (Re: Request: Cheese Fondue (NOT Swiss!))
From: demers@mdcbbs.com (Diane DeMers)
Date: 16 Oct 92 16:42:32 PDT
Distribution: world
Organization: M&E (Division of EDS), Cypress CA

In article <AerMYFK00iV382O2RV@andrew.cmu.edu>, Anne Marguerettaz <am2f+@andrew.cmu.edu> writes:
|> In article <1992Oct14.224510.8195@mdd.comm.mot.com> rudoff@mdd.comm.mot.com (Do
|> ug Rudoff) writes:
|> 
|> >Hot-oil fondue for cooking meats was called Chinese fondue in
|> >Switzerland.
|>  
|> No, in Switzerland, Hot oil fondue is called Fondue Bourguignonne like
|> everywhere else. The Chinese fondue you mention is hot bouillon fondue
|> where the beef pieces are sliced so thin that you can almost see through
|> and then are rolled in little bundles.

Some of the most enjoyable evenings I had in Taiwan and China was
having a 'hot-pot' meal with friends. There are lots of restaurants
where they have these at the table: a large pan over a hot flame, 
it starts out with water, but as you add thin-sliced meats, veggies,
etc, to cook, it gradually becomes like a soup stock. When all of 
the food is gone, you break an egg in your bowl, add seasonings,
and spoon in the hot broth to make a wonderful soup.

When we did this at home, we usually made a vegetable broth first,
with veggies that take a while to cook, like chunks of corn on the
cob, carrots, etc. One of my roommates had an electric hot-pot; it
wa basically like a large electric skillet or dutch oven with a 
controllable thermostat.

It was really nice on those damp, cold evenings.

diane
-- 
Diane DeMers - demers@mdcbbs.com - (714) 952-6571 EDS Unigraphics Div.
   snail-mail: 10824 Hope Street, Mail Stop 2S-137, Cypress, CA 90630
   * insert generic disclaimer here *
Newsgroups: rec.food.cooking
From: merworth@chpc.utexas.edu (Boyd Merworth)
Subject: icing problem 
Followup-To: poster
Organization: The University of Texas System CHPC
Date: Mon, 12 Oct 92 20:19:07 GMT

I'm stumped with the following problem when making a particular recipe of
icing.  Here's the recipe:

	3 ounces unsweetened chocolate
	1 1/2 tablespoons butter
	6 tablespoons evaporated milk
	3/4 cup granulated sugar
	1-2 teaspoons hot water (for glossy icing, if desired)

        Melt the chocolate and butter together and set aside.  Place the milk in
        a double-boiler and add the sugar; heat until mixture is smooth (test by
        rubbing between fingers.)  Stir in the melted chocolate/butter mixture.
        Add 1-2 teaspoons hot water to enhance sheen.

The problem is, everything works fine.  The sugar/milk mixture is smooth, I
add the chocolate/butter mixture and then the hot water.  I pour the icing
on the cake.  It looks great.  BUT, after the cake sits overnight ( I baked
this particular one in the evening ), the icing turns very, very granular.

Anyone have any suggestions?  What am I doing wrong?  The first time I made
this, it worked great, since then it continues to turn granular after setting
for a number of hours.  I'm on my 4th cake and haven't out the problem.

P.S.
The icing recipe is for the Hyde Park Fudge Cake.
-- 
Boyd Merworth
The University of Texas System
Center for High Performance Computing, CMS 1.154, Austin, Texas 78712
merworth@chpc.utexas.edu	{harvard,gatech,uunet}!cs.utexas.edu!merworth

-- 
Boyd Merworth
The University of Texas System
Center for High Performance Computing, CMS 1.154, Austin, Texas 78712
merworth@chpc.utexas.edu	{harvard,gatech,uunet}!cs.utexas.edu!merworth
Newsgroups: rec.food.cooking
From: rich@theophilus.msfc.nasa.gov (Rich Krum)
Subject: Re: REQUEST: Salsa Recipes
Reply-To: rich@theophilus.msfc.nasa.gov
Organization: Boeing Computer Support Services
Date: Tue, 13 Oct 1992 15:00:28 GMT

Most tomatillo salsa recipies suggest removing the husks, putting the tomatillos
in a saucepan, water to cover, and bring to a boil.  Hold at a simmer for about
three minutes, then drain and rinse with cool water. 

This seems to reduce the bitterness of a raw tomatillo--

--rich

---
----------------------------------------------------------------------------
"My opinions are my own, and my employer (Boeing Computer Support Services)
 denies any responsibility for me, all opinions in general, and anything 
 I may say, do, or be otherwise associated with outside of work for them.
 -- Use at your own risk, your mileage may vary, no news is good news."

 E-MAIL REPLY TO:  rich@troll1.msfc.nasa.gov     PLEASE KEEP IT "G" RATED
----------------------------------------------------------------------------
From: avi@rix.Corp.Sun.COM (Ann Adamcik)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Sourdough Starter and Bread R
Date: 15 Oct 92 22:19:54 GMT
Reply-To: avi@rix.Corp.Sun.COM
Organization: Sun Microsystems, Inc.
NNTP-Posting-Host: rix.corp.sun.com

In article 14321@iscnvx.lmsc.lockheed.com, sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>
>if yeast can't form, why can I put flour & water together to make
>a 'dough' I can stir down, set it out and once a day sitr_down
>bubbles that form during the day, and after about a week of 
>doing this, do I have a sourdough starter..????

Because there are existing yeast organisms floating around in the air
in your kitchen.  By putting out a bowl of flour & water, you are putting
out food for the yeast, thereby 'catching' some of them.

I think the original point was that yeast doesn't just magically appear -
you either have to catch wild yeast, or you have to get some from someone
else's culture.  The latter is more certain.

-Ann
Organization: Penn State University
Date: Mon, 12 Oct 1992 19:26:57 EDT
From: mary carpenter <MXC117@psuvm.psu.edu>
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
Distribution: na
 <1992Oct12.145208.1@scivax.stsci.edu>

In article <1992Oct12.145208.1@scivax.stsci.edu>, morrissey@scivax.stsci.edu
says:
>
>Campbell's Tomatoe soup and a grilled cheese sandwich.
>
>
>
During my undergrad this was *the best* dorm food.  They rarely messed it up.
Made any day better.

Other comfort foods:
Mashed potatoes with cheddar or colby cheese.
Milk
My mom's hot cocoa made with cocoa and a little bit of vanilla, sugar to taste.
Peanut butter and jelly or bananas or marshmallows.
Oatmeal and fruit or lots of brown sugar and milk.
Leftover spaghetti or mac and cheese.
Toast with cream cheese or buttered toast with cinnamon and sugar.

-Mary
Newsgroups: rec.food.cooking,alt.ketchup
From: lwv26@cas.org (Larry W. Virden)
Subject: RECIPE: Best Tomato Catsup
Followup-To: rec.food.cooking
Reply-To: lvirden@cas.org (Larry W. Virden)
Organization: Nedriv Software and Shoe Shiners, Uninc.
Date: Tue, 13 Oct 1992 16:07:55 GMT


The following is one of a series of recipes that appeared as a part of the
1992 Reynoldsburg, Ohio's Tomato Festival.  Reynoldsburg claims to be the home
of the first commercially bred tomato, and each year holds a festival during
the first week or so of September.

I hope to share some of the other recipes over the next few weeks, as time
permits.  I hope this in some way repays folk for all the great ideas that
you have shared with me.

This one comes complements of Charles G Kaps for Judge...

----------------------------------------------------------------
Best Tomato Catsup.

1.5 tsp whole cloves
1.5 tsp broken stick cinnamon
1   tsp celery seed
1   cup vinegar
 * * * * * * * *
8   lbs ripe tomatoes (about 25 medium tomatoes)
1  tbsp chopped onion	   .25 tsp red pepper
1   cup sugar              4   tsp salt

Measure spices into small saucepan; add vinegar.  Cover;
heat to a boil.  Remove from heat; let stand while you
prepare tomato mixture.
Wash tomatoes.  Mash in large pan.  Add onion and red
pepper.  Heat to a boil; cook 15 minutes, stirring
occasionally.

			-1-
----------------------------------------------------------------
Best Tomato Catsup con'd
Put tomatoes through food mill or a course (sic) sieve.  Add
sugar to the tomato juice.  Heat to a boil; then simmer
briskly.  Cook till you have half the amount you began
with. (Check with ruler)  It will take 45 to 60 minutes.
Strain spiced vinegar mixture into tomato mixture;
discard spices.  Add salt.  Simmer about 30 minutes or
till consistency you like.  Stir often.  Fill hot,
sterilized jars; seal at once.  Makes 2 pints.









			-2-
-- 
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
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