HDTenEightyP/NetNews huggingface dataset:
From: owen@ducvax.auburn.edu
Newsgroups: rec.food.cooking
Subject: Re: Don't buy Melindas products (habanero sauces)
Date: 6 Apr 92 15:16:38 GMT

In article <1992Apr3.170117.14399@m2.dseg.ti.com>, jmellby@iluvatar.dseg.ti.com (John R. Mellby) writes:
> A Hot Pepper Scandal
> 
> About two years ago I started seeing ads for a new hot sauce called
> Melinda's made from habanero peppers in Belize.  I got some and it was good
> sauce (beware the extra hot!).  Unfortunately it is now no longer the same
> and should probably be avoided.  The "Old Southwest Trading Company"
> flyer says:
>  "The Original producers of the sauce from Belize have lost the right
> to the Melinda's name in the U.S.  The Melinda's hot sauce currently available
> in the U.S. is being made by another firm in Costa Rica.  And although
> it looks quite similar, both formula nd ingredients are different and
> the taste is definitely not Melinda's.
>
> ... stuff deleted
> 
> Support the original producers and stop bying Melinda's!
                                     ^^^^^^^^^^^^^^^^^^^^
While I think this information is indeed noteworthy, I'm not sure I
understand the recommendation to boycott.  There is, for instance,
no evidence stated to support that the company with the rights to
the Melinda's name has done anything shady or underhanded, or that
the product is in any way inferior.  If you have any such information,
please post it.

Larry Owen
From: reb@amc.com (Bob Brunjes)
Newsgroups: rec.food.cooking
Subject: Re: Looking for a good Thai Cookbook
Date: 6 Apr 92 15:09:37 GMT
Article-I.D.: amc.1992Apr6.150937.4487
Organization: Applied Microsystems, Redmond, WA

In article <4APR199211111505@vxcrna.cern.ch> veitch@vxcrna.cern.ch (Liz Veitch) writes:
>In article <1742@transfer.stratus.com>, kvk@questor.sw.stratus.com (Ken Koellner) writes...
>>I would like to find a cookbook of Thai recipes.
>> 
>>Any recommendations?
>> 
>
>
>I use 2 books for Thai recipes:
>
>Madhur Jaffrey's  "Far Eastern Cooking",  BBC Books
>ISBN 0563 213647   (hardback)
>ISBN 0563 213655   (paperback)

I'll second this one whole-heartedly.  While there is not a huge
selection of Thai recipes, there _is_ a pretty good cross-section.
In addition, there is a _wonderful_ section in the back that has
nice color pictures of exotic ingredients, like tamarind block,
fresh galangal, and condensed milk.  This is combined with
how to buy, favorite brands, and substitution information.

Madhur's was my first Thai cookbook, and I still use it a lot.
(Friday night we had her shrimp in candlenut and tamarind paste.)
>
>and  Sainsbury's
>"Cooking of Thailand, Indonesia and Malasia" by Sri Owen
>ISBN 085941 6925
>
>the latter is probably not available except from the supermarkets,
>so you may have to ask a friend in England to buy and post it to you -
>it's cheap and slim.
>
>
>Liz


Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com
From: dls@sgtech.UUCP (Don Simmons)
Newsgroups: rec.food.cooking
Subject: Chinese recipes
Keywords: szechuan beans
Date: 16 Apr 92 19:27:07 GMT
Article-I.D.: sgtech.446
Organization: Star Gate Technologies, Inc, Solon, OH

I am looking for a recipe for Szechuan Beans. These are green beans cooked
in a szechuan sauce.

I would also like any recipes with vegetables and rice. I am trying to plan
a simple meal that contains no meat.

Thanks in advance.
-- 
Don Simmons (dls@sgtech.uucp)
Star Gate Technologies
29300 Aurora Rd, Solon, OH, 44139, USA, +1 216 349 1860
Newsgroups: rec.food.cooking
From: alves@vaxld.ameslab.gov (Luis Alves)
Subject: Re: pressure cooker
Organization: Ames Laboratory
Date: Tue, 14 Apr 1992 16:19:49 GMT

In article <1992Apr14.081652.19343@ux1.cso.uiuc.edu> wkg0258@uxa.cso.uiuc.edu (Wakako  Kusumoto) writes:
  
>I bought mine (Progressive 5 liter Stainless Steel Pressure Cooker)
>through a mail order.  It was on sale ($99.99 --> $49.99).  They had a few
>other models, but I chose mine because I liked the size (you need to be     
>careful when you buy a pressure cooker; Choose an appropriate size for 
>your family), it had the triply-layered bottom and was the least expensive
>model.  

>I don't know if they still have the same model, but if not, they should
>have other models on sale.  You may want to give them a call and ask for
>the price of pressure cooke                           

>Damark 1-800-729-9000 (24 hours a day 7 days a week)


>Good luck,
>Wakako

	I called them up and the only model they have is a Monix 8-quart 
pressure cooker for $79.99. Any other mail order outlets ?

Luis (alves@iastate.edu)
Newsgroups: rec.food.cooking
Subject: Recipies Wanted (italian).
From: prashant@cs.pitt.edu (Prashanth Cannanbilla)
Date: 6 Apr 92 12:47:05 GMT
Distribution: na
Organization: Computer Science Dept., University of Pittsburgh




Hi There,

I was wanting to Know how to Make 
1) Vegetarian Lasagana
2) Egg Plant Parmesean.


Thanks in advance.

Prashanth.
From: seb1@leia.dr.att.com (Sharon Badian)
Newsgroups: rec.food.cooking
Subject: Re: French and cholesterol (was: Shortening)
Date: 13 Apr 92 14:41:57 GMT
Reply-To: seb1@vader.att.com
Organization: Bell Labs, Denver, Co.

In article <1992Apr11.173209.29091@yuma.acns.colostate.edu>, rro@CS.ColoState.EDU (Rod Oldehoeft) writes:
|> Apparently the reason that the French have less heart disease is that,
|> until fairly recently (the last couple of decades), the average French
|> diet was quite a lot healthier than the current average diet in the U.S.
|> There hasn't been enough time for the currently much higher fat diet to
|> have its effect in the heart disease statistics.

What is quite a lot healthier? The French have based their cuisine on butter,
cream, eggs and cheese for a long time - certainly into the last century.
The French didn't start eating a high fat diet with the invention of Doritos!
Just look at the amount of cheese the French consume - a lot more than most
Americans. And these are the folks who invented triple creme brie. I think
we can safely say that the French have been eating a diet that exceeds the
American Heart Associations 30% from fat rule for quite some time.

|> Sounds like there is still no such thing as a free lunch.

No, there certainly isn't. If reseach does show that the French are pro-
tected from heart disease because of all that wine they drink, we know
that they do it with a price. Liver disease is higher in France because
of all that wine. Preliminary research seems to show that you don't
have to drink as much as the average French person but I'm sure if you
tell people that drinking wine will help prevent heart disease, they'll
drink more than is recommended.

I vacationed in France for 2 weeks last fall. Now, I didn't stay with
an average French family so I don't know exactly what they eat day to day,
but I saw what they sell in their shops. I think I got fat looking in the
windows!

-- 
Sharon Badian
seb1@vader.att.com or seb1@druhi.att.com
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Miracle Whip
Date: Sun, 12 Apr 1992 18:48:38 -0500

 Sd> From: arielle@taronga.com (Stephanie da Silva)

 Sd> Oh, neat!  Are we going to have another gross foods discussion now?
 Sd> I've got a file of gross foods I've been collecting for a while.  Maybe
 Sd> I should post it?  ;-)

Please!  The whole thing.  Let's get this over and done with as quickly as
possible, this time.  

Newsgroups: rec.food.cooking
From: nal@ais.org (Nancy Leinonen)
Subject: Re: Surfs up !!!
Organization: UMCC
Date: Wed, 15 Apr 92 20:12:48 GMT

They were right!  The best way to do smelt (and the way I remember from home
when my parents used to take me smelting all the time) is to cut off the heads (and tails if you want) and dip in egg, roll in flour mix, and fry in melted 
shortening.  I seem o recall the melted crisco as being the best way to get crispy smelt.



--I caught two fish, but ended up with three.
--How?
--I caught two bass, and one smelt.

Nancy Leinonen Howells (nal@irie.ais.org)
From: zerr@schaefer.math.wisc.edu (Troy Zerr)
Newsgroups: rec.food.cooking
Subject: REQUEST:  Ethiopian Cookbook
Date: 11 Apr 92 20:34:06 GMT
Article-I.D.: schaefer.1992Apr11.203406.5531
Reply-To: zerr@math.wisc.edu
Organization: Univ. of Wisconsin Dept. of Mathematics

I'm looking for an Ethiopian cookbook.  I found a reference to
"Exotic Ethiopian Cooking" by Daniel J. Mesfin, published by
Ethiopian Cookbook Enterprise of Falls Church, Virginia.
I wrote to the publisher a few weeks ago but have heard no response.

If you know of a source for this cookbook or of another source of
Ethiopian recipies, please reply or post a followup article.

I'll post a summary of replies (if any) in a week or two.

Thanks!

-- Troy Zerr
zerr@math.wisc.edu
Newsgroups: rec.food.cooking
From: grahamm@craft.camp.clarkson.edu (Maggie Graham)
Subject: Key Lime Pie Recipes
Organization: Clarkson University
Date: Mon, 13 Apr 1992 20:00:51 GMT

Could someone out there in Netland send me the Key Lime pie recipes that
circulated a month or so ago? Mine got eaten some where in the ether, and
Mom wants to make it for Easter.

Thanks,
maggie.

 "Sure, everyone else's mother makes Hot Cross Buns for Easter, but Noooo..."

  Have a smiley?                          :):):):):):):):):):):):):):):):):)
       Leave a smiley.                    :):):):):):):):):):):):):):):):):)
            Need a smiley?                :):):):):):):):):):):):):):):):):)
                 Take a smiley.           :):):):):):):):):):):):):):):):):)

grahamm@craft.camp.clarkson.edu                howdy@craft.camp.clarkson.edu

Newsgroups: rec.food.cooking
From: "angela allen" <angie@iuvax.cs.indiana.edu>
Subject: Re: French and cholesterol (was: Shortening)
Organization: Computer Science, Indiana University
Date: Mon, 13 Apr 92 11:54:57 -0500

lavoie@bnr.ca (Marc Lavoie) writes:

>In article <6679@lee.SEAS.UCLA.EDU>, weiss@mott.seas.ucla.edu (Michael Weiss) writes:
>|> I read an article very recently that indicates that the French are less
>|> susceptible to heart attacks because they often drink a glass of wine with
>|> dinner.  One to two ounces of alcohol is supposed to reduce levels of
>|> cholesterol.

>yeah, I've heard that too but I don't believe it.  I usually have a glass
>of wine with dinner (not, not at breakfast or lunch) and I have very high
>cholesterol.

From what I've read, it's RED WINE that reduces cholesterol, not white
wine or any other kind of alcohol. I think Science News has been
covering this topic.

--angie
==============================================================================
"May I cut off the head of dead     | angie@iuvax.cs.indiana.edu
 Miss Lucy?" --Dr. Van Helsing,     | X does not speak for me. --Eric Pepke
           in Stoker's _Dracula_    | (Who, BTW, does not speak for me.)
==============================================================================
From: aw0i+@andrew.cmu.edu (Andrew Jordan Werth)
Newsgroups: rec.food.cooking
Subject: Re: Authentically Correct Food (was re: Mexican Cookbook Wanted)
Date: 8 Apr 92 02:50:50 GMT
Article-I.D.: andrew.EdsZy_O00io1ADJ2Rt
	<1992Apr7.190342.6868@acsu.buffalo.edu>
Organization: Masters student, Information Networking Institute, Carnegie Mellon, Pittsburgh, PA




 7-Apr-92  Re: Authentically Correct F..  C. Miller-Tutzauer@ubvms (4080)   
>Well, we went
>home (New Orleans) to visit a couple years ago, and I made his
>family jambalaya.  They LOVED it.  But my father-in-law made a
>point of noting that whenever he had gotten the stuff in
>"true Cajun country", you could cement bricks with the stuff.
>What I was making, was a more "refined" version than the 
>"backwoods" staple that most people eat -- more spices, more
>bits of veggies and meat, more attention to how the rice is
>cooked.  Most good chefs throughout Louisiana and elsewhere
>do similar things to that "authentic" dish -- basically they
>fix up the problems that most people have making it.
> 
>At the same time, if I don't have "authentic" ingredients for
>jambalaya, I can make a damn tasty version even without
>the specialized meats and seasonings.  After all, the original
>is believed to be based on an African dish called Jollof rice.
>And many versions of it are laced with thyme -- introduced to
>the region by the French.  


From my past experience with recipes and advice Carol has posted, I
would love to see the recipe for her jambalaya!  :-)
(I lost the recipe I used to use from one of those Louisiana cooking
shows -- not Justin, but that other guy -- it was really good, but I
can't remember exactly how it went!)

Andrew Werth
awerth+@cmu.edu
Newsgroups: rec.food.cooking
From: yen@stsci.edu (Felix Yen)
Subject: Re: Authentically Correct Food (was re: Mexican Cookbook Wanted)
Organization: Space Telescope Science Institute
Distribution: na
Date: Tue, 7 Apr 1992 18:01:24 GMT


"Bastardized" is pretty strong language, especially when one considers
that the perpetrators are often immigrants.  Perhaps "hybridized" would
be better.

I am making an effort to recognize that adjectives like "Mexican" now
have several senses and try to *not* assume that the "Mexican" in the
posting means the same thing as it would if I were the author.  In an
honest moment, I would admit that this effort has been a failure for
the most part.

To give you an idea as to how much of an effort this is, let me say that
my parents immigrated from what is now the People's Republic of China
and raised me on "Chinese" food.  I quote the adjective here because it
was used in several senses.  The Chinese food served in most Chinese
restaurants in the US is not as authentic as my mother's, which was not
as authentic as what my aunts, uncles, and cousins are eating in the PRC.
Note that even the eldest members of the Chinese community where I grew
up would almost certainly describe all three food categories as "Chinese".

In defense of those who criticize the "authenticity police": authenticity
is only one evaluation metric and a secondary one at that.  What really
matters is taste and taste is subjective.  I would agree that there is
too much emphasis on authenticity.

In defense of those who introduce the issue of authenticity: the stricter
senses are more intuitive (to me) and often predate the more permissive
ones.  If I had a dollar for every white American who recommended to me
a "good Chinese restaurant" based on their love for "Chinese" food . . .
In a more cynical moment, I would say that the vast majority of these
people have never eaten Chinese food.  And even on my best day, I would
say that an understanding of the more authentic styles is essential if
one wishes to fully appreciate the hybrid styles.

Lynn Alford (cplma@groper.jcu.edu.au) writes:
>  BTW  Anyone interested in cookbooks in general may find it useful to
>  take a trip down to the local (city not university) library.  I have
>  found it very nice to be able to borrow a cookbook for three weeks, and
>  decide then how I feel about it.  Our library actually has a wide range
>  of books, even one of the Kennedy ones.  Good way to check them out.

Yes!  Our public libraries are dying partly because we aren't visiting
them enough.  I see this as a "use it or lose it" situation.  And I have
had great success finding recipes in public libraries.


Felix
yen@stsci.edu
Newsgroups: rec.food.cooking
From: mackd@cary102.its.rpi.edu (Me)
Subject: REQUESTS(two of them)
Reply-To: mackd@rpi.edu
Organization: Rennselaer Polytechnic Institute.
Date: Thu, 9 Apr 1992 03:08:49 GMT

More recipes.  I(living in a dorm) would also love to hear about some good stuff
which is easy to prepare and doesn't take a lot of work.  Communal kitchens stink.
I want my old one back.


On another note................

Anyone have any cool kahlua recipes?

I only have:
	lace cookies
	cake
	cake frosting
	mousse
	chocolate covered strawberries
	

							-Me
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Castor sugar
Organization: Lockheed Missiles and Space Co.
Date: Fri, 17 Apr 92 19:46:13 GMT

In article <1992Apr15.130709.12029@bmerh2.bnr.ca> stu1f12@bnr.ca (Dave Malecki) writes:
>In article <sdupc_S00UhBE6BHN8@andrew.cmu.edu>, pa15+@andrew.cmu.edu (Pratima Adhikari) writes:
>|> Thanks for all the responses on what castor sugar is. I never would have
>|> guessed that it would have been something as familiar as powdered sugar.
>|> Now, I have another question,though. Why the name, "castor" sugar? Would
>|> appreciate any info/insight on this matter.
>|>                                 Thanks, Pratima.
>
>
>Castor is French for beaver, and we Canadians LOVE beaver with lots of
>sugar.  The course granulated sugar is just too gritty, so we use
>castor sugar.   -->   ;-)
>
I love it! actually, its caster, with an 'e', is French for beaver!
>
>No really, I haven't got a clue either, but I couldn't pass up an
>opportunity like this.  I'm curious too.  I think it is a British term.
>
according to my trusty dictionary, spelled both caster and castor, is a
British term (circa 1855) for finely granulated white sugar
>


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: bmiller@chopin.udel.edu (Beth Miller)
Newsgroups: rec.food.cooking
Subject: Re: Things that go with peanut butter
Date: 14 Apr 92 13:22:54 GMT
Organization: University of Delaware


One of my favorite snack foods are small cherry peppers stuffed with peanut
butter. Just cut in half, take out the seeds if you want and slather in the 
peanut butter.  It may sound awful but it really is delicious.
From: jao@megatest.UUCP (John Oswalt)
Newsgroups: rec.food.cooking
Subject: Fennel
Date: 9 Apr 92 21:15:43 GMT
Organization: Megatest Corporation, San Jose, Ca

In article <21072@hacgate.UUCP>, deeds@oracle.SCG.HAC.COM (Deanna Deeds) writes:
 
> Fennel, _Foeniculum vulgare_.  Grows to 5 ft, has very fine feathery leaves,
> yellow flowers, long thin ridged seeds.  Variety "azoricum" is a smaller
> plant, what's called finnochio or Florence fennel, grown for the bulb.

The stuff grows in my back yard, and try as I might, I can't kill it.  It grows
_way_ taller than 5ft., to at least 10 ft.
-- 

John Oswalt        megatest!jao@sun.UUCP         ..!sun!megatest!jao
From: has@cbnews.cb.att.com (heather.a.strasburg)
Newsgroups: rec.food.cooking
Subject: Re:  Miracle Whip
Date: 7 Apr 92 20:08:48 GMT
Organization: AT&T

>
>  You think that's bad. Wait till you all hear this:
>
>   
>   I was discussing the mayo issue with my wife and she said
>   her mom used to eat PEANUT BUTTER AND MAYO sandwiches.
>
>  Aaaaaaaack !  I just about hurled in technicolor..........
>
>
>
>-Paul


My dad eats these regularly and has for years.  I must admit
that I find the combination quite tasty, too.

In fact, when I talked with my father last night, he said that
yesterday was a banner day because the peanut butter and
mayo "came out even" - just enough left of each for one sandwich.
Okay, so things aren't too exciting in Little Falls, MN :-)
(population 4700 - and it's the county seat!)

Heather Fisher
From: bell@pooh.cs.unc.edu (Andrew Bell)
Newsgroups: rec.food.cooking
Subject: ginger root
Date: 17 Apr 92 16:01:53 GMT
Organization: University of North Carolina, Chapel Hill

I know this has been asked before, but could someone email
me the response.  How do you keep ginger root growing?  Do
you slice off one end and then put it into damp soil?

Leslie Bell
bell@cs.unc.edu
From: hrsn@uhura.cc.rochester.edu (Daniel Harrison)
Newsgroups: rec.food.cooking
Subject: Consomme advice
Summary: Need tips on making consomme
Keywords: soup, consomme
Date: 10 Apr 92 14:46:56 GMT
Organization: University of Rochester - Rochester, New York

OK. I'm going to be attempting my first consomme in a few weeks, using
the recipe from Craig Claiborne's _New New-York-Times Cookbook_. I
imagine, however, that most consomme recipes are pretty much the
same.

Any words of wisdom out there about clarifying? Or about what kinds
of beef bones to use? Or about making consomme in general?
From: shla@spf.trw.com (Sheila Wallace)
Newsgroups: rec.food.cooking
Subject: Canadian Candy (was Re: Sherbert)
Date: 9 Apr 92 23:55:19 GMT
Organization: TRW Data Systems Center, Redondo Beach, CA

In article <1992Apr07.191228.510@bmerh2.bnr.ca> stu1f12@bnr.ca (Dave Malecki) writes:
>Don't be so sure!
>Sorry to burst your bubble, but SweeTarts and Lick-m-aid are both made by
>O-Pee-Chee Co. Ltd which is based in London, Ontario, CANADA!!! ....
>I know most Americans are convinced that Canada is either
>a barren arctic wasteland, or just another state, but give credit where 
>credit is due.  
>
>Dave Malecki
>
Three cheers for Canadian candy!  When my family visits Ontario (Maberly
and Perth, northeast of Toronto), we stock up on Cadbury 
Rum and Butters, and Coffee Crisps (can't remember the manufacturer).  
Rum and Butters are like Caramellos, but filled with this rich, buttery, 
rum-my liquid.  Coffee Crisps are sorta like KitKats but about 2 inches
thick and a mild coffee flavor. Yum!

Sheila
-- 
Sheila Wallace		(shla@spf.trw.com)
Phone: (310)812-7348	FAX: (310)812-8800
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278
From: cmp9116@sys.uea.ac.uk (A. Coats)
Newsgroups: rec.food.cooking
Subject: receipe for bagels?
Date: 14 Apr 92 12:29:37 GMT

Hi,

Is it possible to bake your own bagels? If so has anyone got a receipe for 
them? It would be much appreciated, since only really large towns in the uk
sell them.

yours a bagel lover


Andy UEA - UK.
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST -- An Exciting Hamburger
Date: 8 Apr 92 22:06:59 GMT
Organization: Lockheed Missiles and Space Co.

In article <barbara.702560412@gorgon.forut.no> barbara@gorgon.forut.no (Barbara Wasson) writes:
>In <12740177@hpmwetg3.HP.COM> dondd@hpmwtd.HP.COM (Don Dillon) writes:
>
>>>Ok, so anyone know of a way to make a hamburger interesting? My
>>>mom used to stuff them with mushrooms, but since I hate mushrooms,
>>>I need something different!
>>>
>>>Any ideas?
>
>Mix the hamburger with worcestershire sauce, wheat germ, lots
>of different spices, and  finely chopped onion. I stuff them with
>a cube of mozarella cheese (melts while cooking....).
>
>Good luck...
>

make your patties thinner, put some cheese (I prefer blue/gorgonzola
types best) on one patty, put a second patty on top and seal, then grill

yumm


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: oopcv@Msu.oscs.montana.edu
Newsgroups: rec.food.cooking
Subject: Easter Egg Ideas
Date: 9 Apr 92 14:56:59 GMT
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University

I was wondering if anyone out there has easy, creative ideas for making unusual
Easter eggs.  For example, Sunset (?) magazine had directions for putting a
leaf against the egg, then putting them inside an old stocking before dyeing. 
The leaf design appears on the egg.

Does anyone have any other ideas like this?  Is it possible to get a tie-dyed
or batik effect without too much effort?  

Thanks,
Cheryl oopcv@trex.oscs.montana.edu