HDTenEightyP/NetNews huggingface dataset:
From: n8946410@animal.cc.wwu.edu (Cameron Parish)
Newsgroups: rec.food.cooking
Subject: Searching for a burr coffee grinder
Date: 18 Aug 92 19:34:53 GMT
Article-I.D.: henson.1992Aug18.193453.18933
Distribution: usa
Organization: Western Washington University


	My SO is getting serious about his addiction to coffee, and he's been
making mutterings about getting a burr grinder.  Since his birthday is 
coming up, I thought I'd get him one myself, but I'm having an awfully hard
time.  The only burr grinder in this dang city is a $60 Braun model....
is it worth getting?  (I thought burr grinders were supposed to be pricier
than that.  I hope I'm wrong!)   Should I skip the Braun and go look for 
a grinder on my next trip to Seattle?  And, if so, what should I look for?

Thanks, 
Cam Parish
From: kbs@espresso.ai.mit.edu (Karen B. Sarachik)
Newsgroups: rec.food.cooking
Subject: Wanted: Belgian Waffle Recipe
Date: 17 Aug 92 20:32:08 GMT
Distribution: ne
Organization: MIT Artificial Intelligence Lab


Does anyone know of a recipe for Belgian Waffles? I've scoured all the
obvious cookbooks, like Marian Cunningham's Fannie Farmer, The New
Doubleday, The Cake Bible, and Joy of Cooking, but can't find anything
other than standard waffle recipes, or sometimes, "yeast-raised"
waffles.

Please reply to me, kbs@ai.mit.edu, if you have any leads.

Thanks, Karen
From: jacob@ponder.csci.unt.edu (Tom Jacob)
Newsgroups: rec.food.cooking
Subject: Re: Espresso,NOT expresso!
Date: 19 Aug 92 16:46:20 GMT
Organization: University of North Texas

I checked back in after a long absence to find this tail end of a now quite
old thread.  Since no one seems to have responded to Mr. Taylor's last request,
I thought I might.

Ted Taylor says:
>  SS> Bosh.  The word is Italian, the technique invented by an Italian, and
>  SS> it means the same as "Express" -- what the French call it.
>  SS> As the poster says:
>  SS> 	Caffe Espresso - 	Servizio 	Instantaneo
>Great theory, wrong practice.  The word comes from the Italian, but from the
>Italian meaning "pressed," not "express."  The leading "e-" is not the same as
>the Latinate "ex-" and "e-" but is rather what Italian and Spanish place before
>an introductory sibilant in a word.  Like in, "Espanol," for example.  

Chris Shenton responds:
>Here's the poop from Mazzoli Coffee; 236 Avenue U; Brooklyn, NY 11223;
>      ...
>The original espresso (``fast'' or ``rapid'') coffee machines were
>invented in 1903, roughly simultaneously in Milan and Turin...

To which Ted Taylor responds:
>All I can do is cite Random House, both college & unabridged editions, as the
>source of the etymology, and note that it's entirely consistent with my own
>study of Latin for five years, and study and occasional use of Spanish, which
>resembles Italian in some ways.
>
>Perhaps someone who actually speaks Italian (there must be a few dozen reading
>this discussion!!) could tell us what the word "espresso" means in Italian.

I have lived in Italy and speak Italian tolerably well, though I am not an
expert.

Espresso is the past participle of esprimere, "to express" (as in "to express
an opinion"). As an adjective, espresso is used in a manner almost identical
to the English word "express":  express train, express mail, express service,
etc.  It has the connotation of "fast" or "on the spot".

It is true that the Latin root for esprimere is exprimere, which meant "to
press" or "to squeeze".  However, As far as I know, espresso is not related
to the Italian verb meaning "to press", which is pressare.

It would appear that an espresso machine was so named because it allows
coffee to be made fast, on the spot, when it is ordered.

Tom Jacob
Department of Computer Science
University of North Texas
From: marym@mpd.tandem.com (Mary Matejka)
Newsgroups: rec.food.cooking
Subject: hard to find items
Date: 20 Aug 92 14:54:03 GMT
Organization: Tandem Computers (MPD) Austin, TX
Originator: marym@tzone.mpd.tandem.com


I was paging thru a catalog and noticed several things
people have been wanting to try and couldn't find.
Standard disclaimer. I think these prices are high, but
if that's the only place you can get it and you are curious....

The catalog is G.B. Ratto and Co 1-800-325-3483

Paste Bases w/o MSG, 16oz: Beef $7.75, Chicken $7.00
Original Maggi Seasoning (Swiss), 9oz: $4.25
Marmite, 4.4oz: $6.75
Vegemite (Australian), 4 oz: $3.95
Instant Espresso Coffee pwdr, 14g: $3.25
Lyles' Golden Syrup 16 oz: $5.95
Orange Water, 3oz: $3.50
Rose Water, 3 oz: $3.25
Nutella (choc/hazel spread) 6.5 oz: $3.75


P.S> I am just copying. No personal preference for espresso -vs- expresso
:-)
From: vrs0@bunny.gte.com (V. Stern)
Newsgroups: rec.food.cooking
Subject: Re: Calzone
Date: 12 Aug 92 13:27:06 GMT
Organization: GTEL

In article <36720@uflorida.cis.ufl.edu> erudite@uflorida.cis.ufl.edu 
writes:
> | Does anyone have a recipe for calzone crust.  My boyfriend and I love
> | calzone and have managed to find a couple of restaurants that have 
great
> | calzone at a good price.  But, we enjoy cooking together and would like
> | to learn to make it ourselves.  If you have any interesting ideas for 
filling,
> | send those too.  Once we have the crust, we plan to do lots of 
experimenting.
> 
> 
>                                                   *** Denah

I haven't made calzone in ages, but I always used the same dough as I use 
for pizza.  Is there something different about calzone crust?

Vanessa R. Stern
vrs0@bunny.gte.com
Newsgroups: rec.food.cooking
From: laurab@dip.cs.wisc.edu (Laura Berg)
Subject: zucchini muffins
Organization: U of Wisconsin Madison - Computer Sciences
Date: Thu, 13 Aug 1992 15:04:06 GMT

I have lots of zucchini bread recipes (thank you very much, net) but can not
find a recipe for zucchini muffins.  I want then to be heavy and moist just
like the bread. 

Does anyone have a recipe or know how to modify a bread recipe for muffins?

Thanks!!

Laura
laurab@cs.wisc.edu

Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Re: Help make rice interesting?
Keywords: Rice and stuff.
Organization: Syracuse University, Syracuse, NY
Date: Wed, 12 Aug 92 09:41:22 EDT

In article <g90c5787.2.713460354@giraffe.ru.ac.za> g90c5787@giraffe.ru.ac.za (MS S WILSON-CROSS) writes:
>I am trying to make some really interesting rice dishes.  Fried rice is 
>eternally useful 'cause of its room for creativity, but I'd like 
>to have hints and suggestions about other rice dishes, or how to make rice 
>extraordinarily exciting.	
>	Thanks for any help!	
>		Sara

Well, if you are using an already fragrant-type rice (Jasmine?), then I'd
just leave it alone OR try it if you're not.
One very simple thing I do is to use 1/2 parts water and 1/2 parts orange
juice when I am making white long grain rice (it works for brown rice, too).
To this you can add some mint (home grown is best; flakes from store other-
wise) and a clove of crushed garlic.  mmmmmmm

Other things you can put in while your rice is cooking;
cinnamon sticks, nutmegs, cloves (go easy on these) - these can be
used in conjunction with the o.j. suggestion above as well for a great
breakfast rice.  
onion, basil, oregano
I like saffron rice, but I don't have a recipe handy...somebody have one?

One other thing I do is to cook the rice as directed; while it is cooking,
I first crush a clove of garlic and cook just till it starts to get real
brown and remove it (if you have the time and can chop it fine, you don't 
need to remove it). Then add a mixture of green/red/yellow/orange 
peppers (whatever you prefer or a combination of all), onion (mild red 
make for nice color), mushrooms, and at the very end, I toss in a 
tomato that has been chopped and seeded (optional). Make sure not to
overcook these; they will be done when the mushrooms begin to give up
their liquid.  Sometimes I will undercook them just slightly and then
add a small amount of wine and let that cook off, and then serve.
You can add whatever spices you like to this, but I tend to stay
simple and just use a bit of black pepper.

When the rice is done cooking, put it on a plate and mound the
pepper/onion/mushroom/tomato mixture on top.  This is fine in its
own right, but if you want to add a cold fruit salad and corn on
the cob (or you can put corn in your mixture above), you will 
have a truly scrumptios meal..................can't wait to get
home and make this.

Judy "Blondie" Frawley
From: evelyn@henson.cc.wwu.edu (Evelyn Albrecht)
Newsgroups: rec.food.cooking
Subject: Peach Omelet
Summary: A peach recipe I like very much
Date: 19 Aug 92 23:47:22 GMT
Article-I.D.: henson.1992Aug19.234722.21324
Organization: Western Washington University


                       PEACH OMELET

2 peaches, skinned and chopped      1/4 teaspoon salt
2 tablespoons sugar                 6   tablespoons cream or evaporated
3 eggs                                  milk
1 tablespoon flour                  2   tablespoons butter or margarine
1 teaspoon sugar

1.  Prepare peaches and mix them with sugar.
2.  Heat a skillet or electric fry pan to moderate (350 F).
3.  Beat eggs, flour, sugar and salt together.
4.  Stir in cream.
5.  Melt butter in pan and pour in the omelet mixture.
6.  Cover and cook for 2 mintures.
7.  With a wide spatula slide the omelet toward the side of the pan 
    nearest you, then flip it over, away from you.
8.  Cover and cook 1 minute.
9.  Arrange the peaches lengthwise down the center of the omelet and
    fold it over from each side so the peaches are covered.
10. Cover and cook an additional 1 1/2 minutes.
11. Serve at once.  Serves 2.

Recipe taken from a pamphlet that came with an electric fry pan long ago.
-- 

|Evelyn Albrecht             Ph:  (206) 676-3239                       |
|Computer Center             Internet:  evelyn@henson.cc.wwu.edu       |
|Western Washington Univ.                                              |
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: ~.recipes; M.Shafer,opinion?
Organization: Taronga Park BBS
Date: Tue, 18 Aug 1992 05:56:42 GMT

In article <SHAFER.92Aug16144501@ra.dfrf.nasa.gov>, shafer@rigel.dfrf.nasa.gov (Mary Shafer) writes:
> 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.  
> 
> 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.  

If rec.food.recipes were unmoderating, it would very quickly turn
into just another discussion group.

I agree with Mary.  I think it's a bad idea.
On top of that, I think some of y'all need to give her some slack and
be a little more patient.  It hasn't been that long ago that she took
over moderating the group.
Now I run a very active mailing list and it takes up a considerable
amount of my time.  I don't see how Mary does it -- if I flew jet planes
all day like she does, I don't know if I'd have time to even read news
and answer my mail, much less moderate a newsgroup.  And as has been
pointed out, she's been having problems with her health and with her
network connections, etc.  It's not like she hasn't been trying -- she
apparently has.  Give her a chance, guys.
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
 "If I had to be a breakfast roll, I'd rather be a cheese danish!" -- Monty
From: kaz@vineland.pubs.stratus.com (Karen Fegley)
Newsgroups: rec.food.cooking
Subject: Re: How many cookbooks?  WAS Re: burgers
Date: 19 Aug 92 14:54:17 GMT
Article-I.D.: transfer.5666

In article <1992Aug19.025353.369@cs.brown.edu> ST402676@brownvm.brown.edu  
writes:
> I was fairly proud of my collection (a couple shelves-worth, haven't counted
> the exact number), but then I discovered I had been way out done. Two
> years ago I made the food for our department's spring picnic, and everyone
> kept telling me that since I liked cooking so much, I should talk to Mrs.  
Beyer
> (the wife of one a retired professor). Well, she happened to be there and
> I was finally introduces. "So, I hear you like cookbooks Mrs Beyer."
> "Oh, yes I have quite a collection" "really? How many" "Oh, about
> 2200"
> 
> That is not  a typo. Two thousand, two hundred. Can't beat that. Has them
> in every room in the house except the bathroom. No duplicates.
> 
> Tamar

Good heavens.  And I thought I had a lot.  I expect that only
professional cooks and/or food writers could top that number.

After some years, I have given up counting mine.  Instead, I just
measure by the board foot.  (That is, how much bookshelf it takes
to hold them.)  It's a lot simpler, and I can account for everything
at once without a lot of bother.  I think I have about 16 board feet,
after donating a bunch to a book sale.  (Mostly cookbooks that I
"inherited" from relatives and that didn't work for me.  Even so,
I felt positively sinful getting rid of them.)

This does not take into account years of cooking magazines that I
can't bear to throw out.  That's a separate issue altogether!

Karen

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.)
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: stock
Organization: Indiana University
Date: Fri, 21 Aug 1992 06:20:06 GMT

Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:
>I've eaten at Alice's restaurant (Chez Panisse, that is), and I'm not
>impressed.

>My wife and I had dinner there with another couple, just a year or so ago, and
>it wasn't bad.  But it was nowhere NEAR as good as the prices (which were
>astronomical, even by east coast standards, even by New York City standards)

You must have been paying in rubles.  When i went it was quite
reasonable, $35 for the three course meals, $45 for the fours and $65
weekends for the 5-6 course meals.  I know lots of restaurants a lot
worse price-wise.  Al Forno in Providence has entrees to $24, desserts
and appetisers to $12.  How are the prices at Red Sage? (btw)

>would require.  I can eat /significantly/ better at several places in the
>Washington, DC area, and pay at most 2/3 of what I paid at Chez
>Panisse.  I can 

You can eat better (and as many courses) for $20-$40 in DC and NYC???
Yikes! I should move there!  

>I hope I haven't offended anybody here.

Not really. I hate dogma of any sort.  But I am surprised.  I have had
some memorable food at Alice's, including a grilled lamb that was the
best non-barbecue red meat I have ever had, or ever expect to have.  I

-- 
Kiran Wagle                             <kiran@bronze.ucs.indiana.edu>
P.O.Box 2083 Bloomington IN 47402-2083                  (812) 335-0420
Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: Rec.food.recipes  (was Re: Could everybody cross-post recipes...)
Organization: NASA Dryden, Edwards, Cal.
Date: Sat, 15 Aug 1992 17:39:57 GMT

On Sat, 15 Aug 92 15:00:41 GMT, ak399@cleveland.Freenet.Edu (Carole A. Resnick) said:

> I did attempt to cross-post a recipe for rocky road brownies.  It has been
> over a week and the recipe has not been posted.  Does the moderator select
> the recipes to be posted?

Your posting software _should_ forward the message, as e-mail, to the
moderator when you try to post to a moderated group.  Some software
doesn't seem to do this well.  I didn't get a recipe for rocky road
brownies--I've gone back and checked.  Maybe cross-posting goofs the
process up; I don't know.

Mail it to me and it will appear.

I don't really select the recipes, in the sense of saying "I like this
one, so I'll post it" or "I hate brownies, so this will never appear".
If I have a lot of recipes for the same item, I'll post them all, only
as a collection.  That's about to happen with the replies to a request
for pizza crust and sauce recipes.  Other than that, if it comes in,
it'll appear.  The only possible exception I can think of to this is
if it were to be garbled in transmission to the point of unreadability.
In that case, I'll get right back to you for a better version.

--
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: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: How many cookbooks?
Organization: NASA Dryden, Edwards, Cal.
Date: Thu, 20 Aug 1992 01:15:13 GMT

On Thu, 20 Aug 1992 00:43:56 GMT, laurent@tamdno.enet.dec.com (Hal Laurent) said:

Hal> I probably have 40 or 50 myself.  I'd have more if they didn't
Hal> cost money. :-)  A fair amount of them are for various styles of
Hal> foreign or ethnic cooking (Chinese, Indian, Thai, etc.).

I just counted and I have 207 cookbooks and books about food, about 4
running feet of pamphlets and newspaper clippings, and about 6
running feet of magazines.  

I've been gathering this collection since the late 60's, though, so
it's not quite so bad if you look at it on a per-year basis.  I've
also gotten a lot of the books as gifts.  I have to admit, though,
that I've bought most of them myself.

My collection is slanted towards baking and ethnic foods.  I like
chatty cookbooks rather than plain collections of recipes.

--
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
 "A MiG at your six is better than no MiG at all."  Unknown US fighter pilot

Newsgroups: rec.food.cooking
From: lynn@ace.acadiau.ca (Lynn Connors)
Subject: Zucchini Salsa (recipe)
Organization: Acadia University
Distribution: na
Date: Wed, 12 Aug 1992 13:05:45 GMT

I had this last year and it's wonderful.  Haven't had a chance to
make it myself yet, but I see zucs are down to 3/$1...  guess it's
time.

Zucchini Salsa

10 c grated zucchini
4    onions
2    green peppers
2    red peppers
1/4c + 1 T coarse salt

Chop everything.  Mix together and let stand overnight.  Rinse with
water and drain well (press).

Add:
2 T  dry mustard
1 T  garlic powder
1 T  ground cumin
2 c  white vinegar
1 c  brown sugar
2    small cans tomatoe paste
2 T  chili pepper (or 1 T crushed chili & 1 T chili powder)
2 T  cornstarch
1 T  nutmeg
1 t  pepper
1 t  turmeric
5 c  chopped tomatoes

Boil well, then simmer for 15 minutes.  Pour (hot) into jars and seal.

Enjoy!
From: oldman@coos.dartmouth.edu (Prakash Das)
Newsgroups: rec.food.cooking
Subject: Re: ~.recipes; M.Shafer,opinion?
Date: 17 Aug 92 00:44:24 GMT
Organization: Dartmouth College, Hanover, NH

In article <SHAFER.92Aug16144501@ra.dfrf.nasa.gov> shafer@rigel.dfrf.nasa.gov (Mary Shafer) writes:
>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

I agree with Mary that an unmoderated recipes newsgroup is a bad
idea. People always seem to be starting flame wars, engaging in
meaningless threads and pretty soon the newsgroup strays far
away from its intended course. Even though I read very few newsgroups,
everytime I turn to a new one, I see the same pattern in most of them.
Also, there *are* unmodearted newsgroups related to food. Let's keep
it the way it is. If the *.recipes group is rather restricted in
terms of its content and contributors, so what? At least there is
no drivel floating around. 

-PD
Newsgroups: rec.food.cooking
From: nightowl@athena.mit.edu (Blodeuwedd)
Subject: Re: Need those Native American recipes again.
Organization: Massachusetts Institute of Technology
Date: Thu, 20 Aug 1992 11:50:15 GMT

I would be very interested in these...please post!
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Chicken and Apricot recipes
From: phys166@csc.canterbury.ac.nz
Date: 21 Aug 92 09:08:39 +1200
Organization: University of Canterbury, Christchurch, New Zealand

In article <rojcook.2.714298770@halls1.cc.monash.edu.au>, rojcook@halls1.cc.monash.edu.au (JACQI COOK) writes:
> I have a passion for chicken, and I have always loved apricots - a friend 
> tells me she has had them cooked together...does anybody have any recipes?
-- 
Apricot-stuffed chicken breasts

Ingredients: 4 boned chicken breasts with skin on
             1 medium onion
             4 rashers bacon         
             4 stewed apricots
             1 T butter
             2 T pine nuts 
                 (or chopped cashews or walnuts, depending on your means)
             salt & pepper
             cumin 
             2 t butter

Peel and finely chop the onion.  De-rind and finely chop the bacon.  Chop the
apricots.  Saute onion and bacon in the tablespoon of butter until the onion
is clear.  Mix in the nuts and apricots then add salt, pepper and cumin to
taste.  Use this mixture to stuff the chicken breasts under the skin.  

Add the 2 t butter to the still-warm pan to melt and brush this
over the stuffed breasts.  Cook at 180 deg C for 15 to 20 minutes or until
the skin is browned and the flesh is cooked.  Serve with new potatoes and
steamed green vegetables.

Serves 4.
--------------------------------------------------------------------------------
Kaylene Murdoch                                                          
Department of Physics and Astronomy, 
University of Canterbury, Private Bag 4800, Christchurch, New Zealand.
Email: k.murdoch@csc.canterbury.ac.nz   Tel: +64 3 642 539  Fax: +64 3 642 469
--------------------------------------------------------------------------------
From: auwen@convex.com (John David Auwen)
Newsgroups: rec.food.cooking
Subject: Re: burgers
Date: 18 Aug 92 18:33:32 GMT
Distribution: na
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

I like ground chuck if the burgers will be cooked in a skillet and plain
old cheap, regular ground beef if they're being cooked on the pit outside.
I love a good burger but only make them about once/month so it's no problem.
Heck, most of the fat goes in the fire anyway and then you get more smoke.
Whenever the fire flares up too much, some cheap beer will bring it back
under control.

This brings up another interesting point.  A friend of mine swore that
Bud beer would burn because when he poured it over hamburgers on the
pit, the flames would really jump up.  After doing a few experiments 
I finally convinced him that he was washing the grease off the burgers
and that's what was flaring up when it hit the fire.  So watch out when
you initially pour beer over your burgers or you might get singed!

Dave
auwen@convex.com
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Sassafras Revisited
Organization: Clemson University
Date: Thu, 13 Aug 1992 00:10:23 GMT

I'm the original sassafras question poster too.
I tried the "tea".  Used a good 12 inches of 
root that was about as big around as a pencil.
Boiled and simmered ina cup of water until I
got tired of waiting :)  and it was semi-brown/
orange/pinkish.  Plain. No orange or lemon peel.
Will add those if I ever do it again. 
Added sugar though.  
It was definitely different.  Smelled better 
than it tasted (to me anyway).  Just takes
some getting used to I guess.

Thanks again to all who responded.
Chris

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