HDTenEightyP/NetNews huggingface dataset:
From: GC.AVW@forsythe.stanford.edu (RAGIN CAJUN)
Newsgroups: rec.food.cooking
Subject: Re: Do you all eat turkeys??
Date: 20 Nov 1992 03:54:45 -0800
Organization: Stanford University
Distribution: usa
NNTP-Posting-Host: morrow.stanford.edu

In article <1992Nov20.035410.26616@actrix.gen.nz>,
Pat.Churchill@bbs.actrix.gen.nz writes:
>I am curious now.  I've seen a lot of posts on Thanksgiving and turkeys
>and dressing and salads.  Now I want to know - does everyone have
>turkey for Thanksgiving?  Or do some of you have roast chicken or pork
>or beef (or lamb?)  We don't have Thanksgiving in this part of the world.
>
We ALWAYS have turkey for Thanksgiving.

>Now Thanksgiving is less than a month before Christmas.  So do you all
>have another big dinner at Christmas as well?  And is that
>traditionally turkey, too?
>
Christmas dinner consists of venison and pheasants.

>Do you have Thanksgiving and Christmas dinners at night or during the day?
>
Usually around 3pm.  Then we play cards all evening.

>I like Christmas dinner in the evening so we can see that brandy
>flaming away on the pudding. We, of course, have summer Christmas but
>largely stick to the traditional Northern hemisphere roast.  Turkeys
>have been available freely here only in the past dozen or so years.
>New season's lamb is also a favourite for Christmas dinner.  So are
>new potatoes and the first peas off the vine (if you did your planting
>at the right time :) )
>
>Strawberries and cherries are also Christmas foods.  Chestnuts are out
>of season.
>
>Some years when we have been in warmer parts of the country for
>Christmas we have had a fancy chilled Christmas meal with crayfish,
>prawns etc, ham, salads, and maybe even the ubiquitous pavlova with
>strawberries and kiwifruit.
>
Ummm Ummm crawfish how great.  On New Years we always had a big
party with crawfish and shrimp dip-good stuff, and home made hog's
head cheese.  Our main course is roast pig.

>Often I am lucky enough to have a trout some kind fishing friend has
>caught and given me.  I bake it in the oven with wine and herbs, chill
>it then decorate it with aspic and very thinly sliced cucumber
>*scales* and we have that for our first course.  But I don't have a
>trout this year so it will be prawns instead.  Then possibly lamb or
>turkey depending on how many we end up with at the table, then the
>trad Christmas pudding.  I plan to do something with wild rice
>(aha...a thought just struck me :) ) because I just bought a bag of
>the stuff.
>
>A growing tradition here is to have a mid-winter *Christmas* or a
>Christmas type meal to mark the winter solstice.  Our kids enjoy this
>and have friends to sleep over for *the longest night*.  Sure is a
>long night for us listening to them :)
>

Alma
From: jerryg@jaiser.uucp (Jerry Gaiser)
Newsgroups: rec.food.cooking
Subject: Re: ? rootbeen extract
Date: 17 Nov 92 17:36:58 GMT
Article-I.D.: jaiser.Bg0DuB2w165w
Organization: Nerds Against Discrimination

shuff@texsun (Pat Shuff  Sun Houston SE) writes:

> 
> I recently got a bottle of root beer extract as a present and
> haven't got a clue what to do with it.  Does anyone have anything
> that they have made with root beer extract?  

Make Root Beer? ;-)

--
jerryg@jaiser.uucp (Jerry Gaiser)
The Digital Amateur bbs - +1 503 359-5111
FidoNet 1:105/380
From: mpeter@OAVAX.CSUCHICO.EDU (Margot Peter)
Newsgroups: rec.food.cooking
Subject: Do you all eat turkeys??
Date: 20 Nov 92 19:00:45 GMT
Reply-To: mpeter@OAVAX.CSUCHICO.EDU
Organization: California State University, Chico
NNTP-Posting-Host: oavax.csuchico.edu

Of Course! Why do you think we call it Turkey Day? Oh, except for the
vegetarians. They eat all the rest of the stuff or maybe stuff a pumpkin or
something.


Margot                 "I had to sink my yacht to make the guests go home."
                                      F. Scott Fitzgerald
                                                   
                                                   
Newsgroups: rec.food.cooking
From: dschlow@epas.utoronto.ca (Deborah Schlow)
Subject: Re: Need a food-related word with a TH in it
Organization: University of Toronto - EPAS
Date: Mon, 16 Nov 1992 22:29:41 GMT
Followup-To: Re: Need a food-related with a TH in it
Summary: food word with th
Keywords: words with th

In article <1992Nov16.113606.15266@mailhost.ocs.mq.edu.au> max@currawong.bhs.mq.edu.au (Max Coltheart) writes:
>For a reason so arcane that I won't bother you with it, I need some 
>food-related word that has the TH sound as in MOTHER in it. I am not
>interested in the TH sound as in BROTH or VERMOUTH. Best I can do is
>BREATHE (as related to wine) which is no good because not related
>enough to food (or wine, for that matter). I don't think there are
>any. How's that for a challenge, foodnet?
>
>MaxC
>
>
>


How about Southern-fried chicken?

deborah


Newsgroups: rec.food.cooking
From: vyju@kind.ecn.purdue.edu (Vyjayanthi Manian)
Subject: Re: REQUEST:  Puffing Rice
Organization: Purdue University Engineering Computer Network
Date: Mon, 23 Nov 1992 15:16:31 GMT

In article <fred-mckenzie-191192125525@k4dii.ksc.nasa.gov> fred-mckenzie@ksc.nasa.gov (Fred McKenzie) writes:
>In article <1992Nov18.224130.26167@vela.acs.oakland.edu>,
>drmellen@vela.acs.oakland.edu (Dewayne Mellen) wrote:
>> If any one knowes how to puff rice like in ceral could you please
>> email me the instructions or post them.
>
>Dewayne-
>

You certainly have to use rice that has not been hulled. 
I have looked for it around here, but no success. The local
health food store does not carry it. 

I have vivid memories of my grandmother puffing rice for the
"karthigai" festival in Southern India (around Oct/Nov). She would take
a HUGE wok, set it on a coal burning stove and put some fine sand 
in it (yes!). When the sand got hot, she would add the unhulled rice
and start stirring it. Obviously, you cannot use a metallic spoon - the 
noise of the sand against the metal could just drive you nuts! She would 
use a bunch of stiff fibres (from the coconut palm tree) tied togther - like a 
tiny broom. The rice would just puff away. The hull gets loosened and
then it is sifted. 

She would then proceed to make a syrup of jaggery (unrefined sugar) and
add the puffed rice and bits of slivered coconut, and then shape into
balls. We would just chew on it and it was delicious.

Karthigai came and went this Nov 10 - but no puffed rice. Sigh. 

vyju manian


Newsgroups: rec.food.cooking
From: casey@well.sf.ca.us (Kathleen Creighton)
Subject: Re: Candy Bar Memories
Organization: Whole Earth 'Lectronic Link
Date: Wed, 18 Nov 1992 04:34:45 GMT


>Sky Bars

Is that what those 7-section candy bars were called?  About 20 years ago
I was really hooked on them--haven't seen one in years and years.

My favorite candy bar of all time is Bun--the maple flavor.  I used to
run into them in San Francisco occasionally but haven't seen one of those
in years, either.

In a pinch, Three Muskateers or Snickers (different moods :-) are okay.
Not great, just okay.
Newsgroups: rec.food.cooking
From: dtsullivan@leds.enet.dec.com (My name is...)
Subject: Re: What's for Dinner (Summary)
Organization: Digital Equipment Corporation
Date: Wed, 18 Nov 1992 13:47:52 GMT


Has no one seen _The Rocky Horror Picture Show_

The proper reponse to "What's for dinner?" is

	MEATLOAF!
From: twain@milton.u.washington.edu (Barbara Hlavin)
Newsgroups: rec.food.cooking
Subject: REQUEST:  Georgian Pickled Garlic
Date: 18 Nov 92 16:44:37 GMT
Article-I.D.: u.1992Nov18.164437.11107
Organization: University of Washington, Seattle



I saved this recipe, but now that I have a 3-1/2 jar of fresh peeled 
garlic sitting in the refrigerator, I can't find my copy.  Would 
someone be good enough to repost it? 

Thanks! 

--Barbara 
Newsgroups: rec.food.cooking
From: whitley@mksol.dseg.ti.com (harlon whitley 952-2342)
Subject: RECIPE: Sweet Endings Chocolate Bourbon Pecan Pie
Organization: Texas Instruments Inc
Date: Wed, 18 Nov 1992 16:46:30 GMT

Sweet Endings Chocolate Bourbon Pecan Pie (whew!)

6    Tablespoons butter, melted and cooked
3/4  cup light brown sugar, packed
3/4  cup light corn syrup
3    large eggs
1    Tablespoon bourbon
1 1/2teaspoons vanilla
1/2  cup chocolate chips
1/2  cup pecan halves
1    9" pie crust, chilled and unbaked

 Preheat oven to 350 F.  Combine butter, sugar and corn syrup; mix well. 
Beat in eggs 1 at a time until fluffy.  Stir in bourbon and vanilla.  Set
aside.
 Sprinkle chocolate chips over the bottom of crust.  Sprinkle pecan halves
over chips.  Pour filling on top.  Bake for 45 to 50 minutes or until set.
Makes 8 servings.

Per serving: Calories 604  Fat 35g  Cholesterol 111 mg
Sodium: 405mg  Percent calories from fat 50%

Happy Thanksgiving! Enjoy!

-Harlan
Newsgroups: rec.food.cooking
Subject: Re: Request: Candied Yams How-to
From: jf@pacnet.wesleyan.edu (JOHN FINN)
Date: Mon, 23 Nov 1992 17:13:17 GMT
Organization: Wesleyan University, Middletown, CT USA

In article <1ej61gINNc3e@gaia.ucs.orst.edu> ballt@ucs.orst.edu (Teresa Ball) writes:

>Well, I don't like the regular candied yam, but yams do not taste at
>all like okra.  The way I fix yams (other than plain with butter) is:

>cook 2 to 3 yams in boiling water and pour water off when yams are cooked.
>Drain 1 can (8 slice size) of pinapple rings into the yams.  Mash the 
>yams with the pinapple juice, adding about 1/2 cup honey and 1/2 cup 
>molasses.  To taste, add dark rum (best is 160 proof, but 80 proof
>will work).  Lay the pinapple rings on a tray and put a portion of the 
>yams on each pinapple ring.  Top with a half a marachino (sp) cherry.
>Serve.  And Enjoy.

>Terry
 

This sounds like what my sis in law desires! Would you say it's sweeter (or 
less) than a standard candied yams dish?

Thanks!

John E. Finn
Wesleyan University
Newsgroups: rec.food.cooking
From: winner@cua.edu
Subject: Re: What's the worst cookbook you own?
Organization: The Catholic University of America
Date: Tue, 24 Nov 1992 03:32:24 GMT

> ekman@netcom.com (Crossly the Glad-Eyed Bear) writes:
>>Every now and then someone in this group asks something like, "What's
>>the best cookbook for...?" 
>>My question is, what is the worst cookbook you own?  I don't mean those
>>spiral-bound things got up for fund raisers--the ones where everyone
>>contributes a recipe and the end result is a collection of recipes for
>>instant potato and canned green bean casserole.  I mean a cookbook that
>>was intended for broad distribution sales in book stores.  What's the
>>name of your worst cookbook, and what's bad about it?

My sister has a cookbook that contains only recipes for slugs.  I don't have
its name since it hasn't made it to my shopping list, but it quite an 
experience to look through it.

-Jim Winner
Newsgroups: rec.food.cooking
From: Helge Hauglin <helgeha@ifi.uio.no>
Subject: Re: REQUEST: What is spry???
        Nov 92 18:19:18 GMT
Organization: University of Oslo, Norway
Date: Fri, 20 Nov 1992 11:16:13 GMT
Originator: helgeha@maud.ifi.uio.no

In article <1992Nov19.181918.29049@galileo.cc.rochester.edu> MPRK@db1.cc.rochester.edu (MARGARET R. PARKER) writes:

> 
> A friend of mine was looking up a recipe for Norwegian waffles, and came
> upon the ingredient "spry." Does anyone know what this stuff is? If it
> is shortening, what kind of shortening is it.

"Spry" ain't a Norwegian word, and I don't know what it might mean.
I'm no expert on Norwegian waffles (vafler!), but I think a common
recipe would include milk, flour and sugar.  I'm not sure about
shortening, but I think it is common to spread a little butter on the
waffle-pan (?) before pouring in the batter.  Some like to add a little
cardamom to the batter.  I also think some add a little baking powder.
Adding sour cream to the batter gives a really nice taste.
                          
    Helge                  - Garlic cures everything, except loneliness
Newsgroups: rec.food.cooking
From: kyle@cgsvax.claremont.edu
Subject: Re: what do you do?
Organization: The Claremont Graduate School
Date: 20 Nov 92 08:39:16 PST

In article <Bxztux.8rs@usenet.ucs.indiana.edu>, jereese@silver.ucs.indiana.edu (jean reese) writes:
> I do it a little differently, but then I'm new, too.  What I do is save a
> recipe to a file (on telnet it's s filename) and then download it through
> ftp (file transfer protocol) and print it out using teachtext. My sister
> taught me how, and I can tell you more in detail on email if you would like.
> I have a mac at work, too. My sister saves her recipes on the computer system,
> and that way she could put them back into rec.food.cooking if she wanted too,
> but I just print them out and take them home. Maybe when I know more I'll
> know about saving them on the computer, but it seems like a big waste
> of space and I think I get charged for the space I take up.
> 
> Anyway, my $.02.
> 
> Jean
> 

	I extract to files all of the recipes I see onto our VAX.  I 
then do a "$type *.recipe/out=recipe.doc".  This file I download to my 
pc and call it up in word for windows 2.0.  This way I can put it into 
double columns to save paper and I do an edit replace and every 
instance of my username (which is in the same line as the recipes" 
becomes a style heading, then I delete my username.  This way I can 
quickly build a table of contents and print the sucker out.  I do this 
about once a week or two and put it next to my other cookbooks.


 Kyle Kane Stephens            __o           O
 internet:                   _`\<,_  |\o    /|\/
 kyle@cgsvax.claremont.edu  (*)/ (*) |/|    \|
 bitnet:                             | /   \/ \
 kyle@clargrad                       |/|      /
 -----------------------------       |

Newsgroups: rec.food.cooking
From: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Subject: Re: RECIPE: Couscous 
Reply-To: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Organization: Columbia University
Distribution: rec
Date: Wed, 18 Nov 1992 19:15:34 GMT

In article <1992Nov15.204216.13091@netcom.com> strnlght@netcom.com
(David Sternlight) writes:

>
>An even simpler way to make couscous grains. Boil a cup of water in
>a microwave or anywhere else. Add to a cup of couscous, cover, and
>let stand for 4-5 minutes. Mix, add butter, harissa, raisins and pine
>nuts to taste.
>
>An Algerian restaraunteur I told this to recoiled in horror and insisted
>that a true couscous required cooking in a couscoussiere along with
>the vegetables and meat, if any. I guess it's about the juices soaking
>into the couscous grains. Never mind--the above recipe works fine, as
>well if one is interested in serving couscous as a rice-like side dish.

James Beard heartily concurs with the horrified Algerian!  But I
think it only makes a difference with the normal kind of couscous,
which is becoming increasingly difficult to come by in your local
supermarket.

Most of us use the quick-cooking kind which just sit in boiling water
without a flame, or go through the microwave in a minute or two.
They take so little time to cook that they would not absorb the flavors
of the broth in the couscoussier anyway.

The differnce is like the difference between Minute Rice and regular
rice.  And there is a similar difference in the quality of the grain,
I think.  You can get the long-cooking couscous in health food stores.
It's worth trying out once to see if you can tell the difference.  It
does take at least an hour to cook.  Couscous are coarsely ground durum
wheat (semolina) and are very hard and take a long time to soften.

Nadine


Newsgroups: rec.food.cooking
From: coon@en.ecn.purdue.edu (Matthew S Coon)
Subject: REQUEST: white chili
Organization: Purdue University Engineering Computer Network
Distribution: na
Date: Tue, 17 Nov 92 14:51:09 GMT

I accidentally lost the recipe for white chili that was posted a while
back. Would some kind soul please repost or email it to me?  Thanks!!!

-- 
  |        Matt Coon         |        "... a thousand points of faint          |
  |    en.ecn.purdue.edu     |   and unhallowed radiance ..."                  |
  |                          |   -- H.P. Lovecraft, "The Colour out of Space"  |
Newsgroups: rec.food.cooking
From: cfnag@ux1.cts.eiu.edu (Norm Garrett)
Subject: Bread Machine Cookbook
Date: Mon, 23 Nov 1992 16:44:41 GMT
Organization: Eastern Illinois University

About 2 months ago, I had a bread machine cookbook published by
Sterling Publishing in New York.  They market their books in the U.S.,
Canada, Great Britain, Australia, and New Zealand.  They claim that the
book is now out in most of those areas.  
 
Here is where I need some help.  The next time any of you bread machine
users are in a bookstore browsing for bread machine cookbooks, could you
check to see if my book is there and just let me know either way via
e-mail?  I would appreciate it.  It will help me monitor the marketing
abilities of my publisher.
 
The name of the book is:
 
    Great Bread Machine Recipes, by Norman A. Garrett
    Sterling Publishing Co., Inc. (New York, NY)
    ISBN 0-8069-8724-3
    Retail price is $6.95 (U.S.)
 
Any help is appreciated.
 

-- 
*****************************************************************
Norman Garrett                              cfnag@ux1.cts.eiu.edu 
College of Business
Eastern Illinois University
Newsgroups: rec.food.cooking
From: dschlow@epas.utoronto.ca (Deborah Schlow)
Subject: Re: Candy Bar Memories
Organization: University of Toronto - EPAS
Distribution: rec.food.cooking
Date: Wed, 18 Nov 1992 18:23:35 GMT
Followup-To: Re: Candy Bar Memories
Summary: not too long, indeed
Keywords: pixy sticks et al

In article <1992Nov18.025532.23397@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>
>Oh boy!  Won't be long til we'll hear all about Lick'm Sticks, Pixie
>Stix, and all that other nostalgic stuff.  :)
>
>About candy bars... I miss Marathon bars.  Those with the braided
>looking caramel coated in chocolate.
>
>I also miss those long bubble gum sticks.  They came in all kinds of
>flavors.  Great for little leaguers.  Boo hoo hoo... :(     
>-- 
>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- - - - - - - - - - - -


Actually, I just brought back some Sky Bars (with only 4 sections
now), Pixy Stix in grape, orange, lime and cherry as well as some
Necco Wafers from Pennsylvania last week. I miss Bonomo and Turkish
Taffy, too. Even in the eleven years I've lived in Toronto I've fallen
in love with a chocalate bar, as they call them here, which has
disappeared. It was called Bubbles and it was great. Still love Clark
Bars and Mallo Cups and I'm glad I can still get them. Are Chunkys
still around?


Deborah
From: dw00@ns1.cc.lehigh.edu (DIANA WALSH)
Newsgroups: rec.food.cooking
Subject: Re: Addt'l. Kiffle fillings
Date: 16 Nov 92 15:27:34 GMT
Organization: Lehigh University


    Answering a request for a recipe for Lekvar and Apricot
    filling for kiffles:

        These I don't make -- they're less expensive and
        less time-consuming to buy already prepared at your
        local grocery store, or bakery.  Some bakeries will
        sell 1-gal. cans which can be split between friends
        for very little $$$.


        
-- 
    |__                                                                 __|
       |__                                                           __|
          |______________ Diana Walsh   DW00@LEHIGH.EDU ___________|
          <_________ Structural Stability Research Council _________>
                     <________ Lehigh University _________>
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Scallop Recipes
From: Dion_Murphy@kcbbs.gen.nz (Dion Murphy)
Date: 20 Nov 92 00:49:36 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand


My favorite version of scallops is as follows.

Chop an onion very finely and simmer in butter (or for low fat people,white 
wine is o.k.)
Add some white wine and  a little chicken stock.
Add fresh garlic and some tarragon.
You should now have enough juice on the simmer to cover the scallops.
Drop the scallops into the juice and simmerr for three minutes or until 
hot through

Serve with the juice in a soup bowl (and for those who can, some french 
bread makes the best juice carrier)

Some black fresh grated pepper over the top  and then enjoy.

**THINGS ARE MORE LIKE THEY ARE NOW 
**THAN THEY HAVE EVER BEEN 
**BEFORE.!!!!!!!!!DION M. MURPHY.
From: mpeter@OAVAX.CSUCHICO.EDU (Margot Peter)
Newsgroups: rec.food.cooking
Subject: Re: Candy Bar Memories
Date: 18 Nov 92 16:32:30 GMT
Article-I.D.: charnel.1edr6uINN92e
Reply-To: mpeter@OAVAX.CSUCHICO.EDU
Organization: California State University, Chico
NNTP-Posting-Host: oavax.csuchico.edu

In article <1992Nov18.150129.25302@news.mentorg.com>, johnt@johnt.mentorg.com (John Thienes) writes:
>I'd have to say that the candy bar that I miss is BIG HUNK.  
                                                   ^^^^^^^^
Oh yes! I used to get this for a nickle when the Saturday matinee was only a
quarter and it outlasted the cousins popcorn by far. During the years the price
went up and the bar got smaller, just like a lot of other products nowadays.

 
Margot                 "I had to sink my yacht to make the guests go home."
                                      F. Scott Fitzgerald
                                                   
                                                   
Newsgroups: rec.food.cooking
From: wells@athena.cs.uga.edu (Scott Wells)
Subject: Re: recipe for nondairy pumpkin pie
Organization: University of Georgia, Athens
Date: Mon, 23 Nov 1992 18:00:41 GMT


Perhaps this is begging the question, but around here, we eat sweet
potato pies in one of two ways.

A) The custard style, which is visually indistinguishable from a
pumpkin pie, or
B) The sliced potato style, which is sliced baked sweet potato,
margarine (you could use pareve margarine), sugar and spices. It has a
top crust. This kind of pie is more commonly found (I think) among
blacks, but sounds good.

Though it begs the earlier question, it can be adapted for a fleishig
dinner easier than using soy milk, which I don't like.
-- 
Scott Wells                        +  Get thee behind me Satan !
Internet: wells@athena.cs.uga.edu  + 
University of Georgia		   +  Looking for families: Wells, Fox (TN)
Athens, Georgia, USA               +  Coatney (TN), Wilvert (PA)
Newsgroups: rec.food.cooking
From: chmoris@techunix.technion.ac.il (Moris Eisen)
Subject: Need recipies for fajitas and burritos
Reply-To: chmoris@techunix.technion.ac.il (Moris Eisen)
Organization: Technion, Israel Inst. of Technology
Date: Tue, 17 Nov 1992 13:15:41 GMT
Keywords: Fajitas; Burritos; Chicken.


Dear Netters

I need a recipie for Mexican chicken fajitas and chicken burritos. There is
someone that can help?
Thanks
Moris Eisen
chmoris@techunix.technion.ac.il

Newsgroups: rec.food.cooking