HDTenEightyP/NetNews huggingface dataset:
From: nightowl@athena.mit.edu (Emmyn e'Lanya)
Newsgroups: rec.food.cooking
Subject: Re: Espresso,NOT expresso!
Date: 17 Aug 92 11:48:57 GMT
Organization: Massachusetts Institute of Technology

Try a variation that's rather widely used around MIT at least, especially during
exam times.  Chocolate covered espresso beans.  Taste quite good, actually, and
this from someone who isn't that fond of coffee.  They can be bought one or two
at a time for a few cents at our coffee house or packaged in the grocery store
in our student center.

-Heather
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Ice Cream
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Fri, 21 Aug 92 20:57:22 GMT

Several years ago, SCIENCE 7x (maybe 8x) {remember those??}, had an article
about the chemistry of Ice Cream.  After reading the article I was inspired
to discover the perfect ice cream.  Every weekend during the summer we has a
new batch or two to taste.  Every batch was frozen the same way and the same
flavor - mexican vanilla.  I use a four quart White Mountain hand-cranked 
freezer, the only way to freeze.  The tasters never knew the recipe I used but
were quite forthcoming with the criticisms, especially the failures, some we
throw out.  

I still serve the same ice cream today and I almost never tell anyone the
recipe.  You'll know why when you read it.  But several friends have requested
the recipe and use it.  My 12 year old uses it, without the freezing, to make
a liquid breakfast.

BOB JERNIGAN'S BASIC ICE CREAM

For each quart:
1/2 cup corn or Puritan(preferred) oil (sic)  
1   egg
1/2 cup sugar
2/3 tsp mexican vanilla, dark, not clear
1/3 tsp salt

 emulsify the above with mixer, then add

3 cups milk - I use 2%, the oil replaces the butterfat

freeze and enjoy, especially you kitchen chemists.

bob jernigan    jern@spaceaix.jhuapl.edu

Newsgroups: rec.food.cooking
From: harvey@indyvax.iupui.edu
Subject: Re: Request for French Bread Recipe
Organization: Indiana University
Date: Fri, 14 Aug 1992 01:27:33 GMT

In article <1992Aug13.142506.6333@ccad.uiowa.edu>, petersen@ccad.uiowa.edu (Andrew D Petersen) writes:
>
> Does anyone out there know what makes french bread different from regular
> bread(besides the shape)?

No oil, milk, or eggs - you can make French bread with just flour, yeast,
sugar, salt, and water.  Oil, milk and eggs make the texture of bread more
"cakeier," and fat content tends to keep bread from drying out - which is
why French bread is best consumed the day it is made (you can freeze it if
you have to keep it longer).

>                            And does anyone have any good french bread recipes?

Others have already posted some good pointers to these.
--
James Harvey
harvey@iupui.edu  uucp: iugate!harvey  bitnet: harvey@indyvax
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Mailing just about anything (was Mailing Food)
Date: Wed, 12 Aug 1992 16:35:01 -0500

  JD> From: jad@beta.lanl.gov (John De Vries) Newsgroups: rec.food.cooking
  JD> Organization: Lost Almost Feed'n'Seed

  > This is no longer a food tip, but popcorn can be popped just fine with
  > /no/ oil (I no longer consider it a food, though), and then doesn't need
  > a bag to keep it from the internal container...
  > 
  JD> Ah, the joys of air-poppers!  Actually, I'm even willing to eat the
  JD> stuff without any oil/fat, and without salt.  But only sometimes.
 
I don't use an air-popper.  I have one of the stove-top things with a crank
that turns (this particular one is a "Theater-Tyme Popper," if I've spelled
and punctuated correctly.  Oil can be used, but is definitely not required.
From: demers@cs.ucsd.edu (David DeMers)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Salsa for chips
Date: 14 Aug 92 00:17:03 GMT
Distribution: usa
Organization: =CSE Dept., U.C. San Diego

In article <1992Aug4.041128.26469@scifi.uucp> njs@scifi.uucp (Nicholas J. Simicich) writes:
>In article <1992Aug2.040855.27077@cco.caltech.edu> lanquan@cco.caltech.edu (Bang P. Dang) writes:


>>Hello all you Mexican food lover out there :)))

>>Does anyone know a great recipe for a yummmie salsa ?
>>I know it has tomatoes, onions, salt, and ????

>>I love the ones they make in the restaurant, but
>>so expensive....wish I knew the secret ingredient ...
>>please help ! :))

>>Salsa has pepper in it too :)

>Other than the above, probably chopped cilantro and somehting acidic,
>probably lime or lemon juice.

Yeah, 

I use

2 tomatoes
2 cloves garlic, pressed (so, I put two cloves of garlic in everything...)
1/2 onion, diced (this is a high onion/tomato ratio)
what looks like the right amount of cilantro (1/8 cup when chopped?)
juice of 1 lime
1/4 tsp chili powder
1/4 tsp salt
1 jalapeno, minced (optional)
dash of cumin & coriander if I feel like it (cumin is the secret
"This is Mexican food" ingredient)


it will be more like restaurant stuff w/o the garlic, and with a bit
less onion.  You can soak the onion for an hour in cold water, and that
will take some of the edge off.

You can use tomatillos as well, instead of tomatoes.

Dave
-- 
Dave DeMers			 ddemers@UCSD   demers@cs.ucsd.edu
Computer Science & Engineering	C-014		demers%cs@ucsd.bitnet
UC San Diego					...!ucsd!cs!demers
La Jolla, CA 92093-0114	(619) 534-0688, or -8187, FAX: (619) 534-7029
Newsgroups: rec.food.cooking,rec.windsurfing
From: tamone@uni2a.unige.ch
Subject: Swap: Swiss Choclate STOP!!!
Organization: University of Geneva, Switzerland
Date: Thu, 13 Aug 1992 10:52:47 GMT

Thank you all for answering to my request for swapping swiss choclate for
cookies or Aloe*Gator sun block lotion. I can see by the number of answer
that there is an interest... But please do not mail me anymore. For now I got
more than enough poeple willing to aid and I cannot possibly send so much
choclate without beeing ruined but... I which I could.

Thanks again, this is wonderful to see so much answers.

Francois

P.S. If you missed the occasion, do not despair, maybe some other time I redo
my offer...or I can find other people here that would be interested.
Newsgroups: rec.food.cooking
From: jchokey@leland.Stanford.EDU (James Alexander Chokey)
Subject: Re: Could everybody cross-post recipes to rec.food.recipes?
Organization: DSG, Stanford University, CA 94305, USA
Date: Wed, 12 Aug 92 17:01:45 GMT

In article <BsvK5p.5MJ@acsu.buffalo.edu> riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) writes:
>In article <1992Aug12.061331.6892@neptune.inf.ethz.ch>, cohen@cumuli.vmsmail.ethz.ch (Mark Cohen) writes...
>  > 
>  >If a moderator is so busy doing other things that they are unable to post
>  >even one recipe a day (a 20 min job tops even if they had to retype it
>  >totally) then pehaps they should think again about being a moderator.
>  > 
>
>Don't knock that which you know nothing of.  The original
>moderator (A. Mossman) posted an urgent request for someone
>to take over the newsgroup IMMEDIATELY since he was leaving
>his position immedately.  No one volunteered to be moderator
>... so finally Mary Shafer (I think Shafer) agreed to do it
>at least as far as she had time.  Now Mary works for DoD and
>does the best she can.  Plus she recently had a major illness
>and is only now getting caught up.  Apparently, there are
>also problems finding an archive (just try working for the
>government sometime) and getting it set up as well as 
>problems getting the postings automated to some extent.
>
>So, the moral of the story is this:  Mary bailed us all out
>in the clutch, and I'm sure she would gladly turn over the
>duties to someone else.  Maybe YOU would like to volunteer!
>Waddaya say?
>

	Thank you for providing full details on this.  It's a pity you had
to add that snide little taunt towards Mark at the end, though--  he does
have a point.

	If it is so difficult to get somebody to moderate rec.food.recipes
properly, perhaps it would be a good idea to un-moderate it.  I have never
seen the logic behind moderating it (other than to have somebody put in all
those ovo-lacto-vegan-meat labels and find an archive site to store these
recipes.)

	I can't imagine flamewars or irrelevant posts breaking out on an
unmoderated rec.food.recipes.  True, it would make any archiving of recipes 
posted much trickier, if not impossible, but surely it would be better to have
a recipe newsgroup where lots of recipes were being posted and not archived,
than one where no recipes were being posted or archived.  

	I know that one or two other posters have talked about unmoderating
rec.food.recipes.  Does anyone know the exact procedures by which it would
need to be done?  I image that that one might have to go through a process
similar to that which creates newsgroups--  an RFD, CFV, waiting period, etc.--
but I'm not sure.  

	--  Jim C. <jchokey@leland.stanford.edu>
From: km2k+@andrew.cmu.edu (Katherine M. Malinda)
Newsgroups: rec.food.cooking
Subject: Re: Pierogies
Date: 14 Aug 92 17:28:13 GMT
Organization: Doctoral student, Biology, Carnegie Mellon, Pittsburgh, PA

>please!! "Perohy"...They are Ukrainian.>
I just had to put my two cents in and say that "Perogies" are also a
Polish food.  I think its one of those foods that several nations claim
as there own.  No wonder since they are so delicious and since there are
so many ways to make them!!!!!
    My favorite stuffing variation involves chopped onions and mushrooms
sauteed together and when they are almost done you add finely shreaded
sauerkraut.  I love this my grandmother always makes them for special
occasions.  The dough just has eggs, salt , water and of course flour. 
The dough comes out really delicate.  If anyone is interested let me
know and I can try to get the recipe for this kind of perogie.
                                            Kathy
Newsgroups: rec.food.cooking
Subject: Re: Pizza Sauce recipe request
From: jhsegal@wiscon.weizmann.ac.il (Livy)
Date: Tue, 18 Aug 1992 10:26:05 GMT
Organization: Weizmann Institute of Science, Computation Center

If we r talking about pizza....Does anybody have any new (or old but unknown)
ideas of what to put on the top of the pizza? I mean..stuff like olives
mushrooms,onions etc. etc.
Anything else?
Thanx a lot
Livy

Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: Re: Help make rice interesting?
Organization: Gallaudet University
Date: Wed, 12 Aug 1992 15:08:38 GMT

In article <92224.104136KIMBB@CUNYVM.BITNET>, KIMBB@CUNYVM.BITNET (Princess) writes:
> You can buy Goya's Sazon con azafran, and mix it into the rice.  It's delicious
==
I've seen this in the stores... do you mix it in the water during cooking 
or add it to the cooked rice?

rlwilliams@gallua
From: ericb@micky.EBay.Sun.COM (Eric Brown)
Newsgroups: rec.food.cooking
Subject: RE:  Pizza Sauce Recipe Request
Date: 12 Aug 92 22:33:23 GMT
Reply-To: ericb@micky.EBay.Sun.COM
Organization: Sun Microsystems, Inc.
NNTP-Posting-Host: micky.ebay.sun.com


Sounds to me like y'all are debating more about California
and New York than you are about pizza.  Why does California
corner the market on creative pizzas?  And why does New York
pizza inherently imply "boring" or "rigidly defined?"

Come on--we live in a country whose regional food differences
are not as significant as you would like to believe.  Perhaps
some regional differences are still evident in smaller areas
or ethnic areas, but most of our big urban areas are so transient
that regional flavors are near non-existent.

Any food grown in California is shipped all across the country--
California corners the national market in nothing but lack
of rain.  And as for California tomatoes?  Please!  The ones
in Virginia (where I am from) are infinitely better!  Care to
comment on Richmond pizza?

I guess all I am saying is that any pizza I can buy in either
New York or LA or San Francisco I can also buy (given the season)
in Des Moines, Cheyenne, Little Rock, or Austin.  That's all.  

Eric Channing Brown
Newsgroups: rec.food.cooking
From: nadel@aero.org (M.H. Nadel)
Subject: Re: Do you collect recipe pamphlets ?
Organization: The Aerospace Corporation, El Segundo, CA
Date: Thu, 13 Aug 1992 21:06:12 GMT

In article <1129@ceylon.gte.com> vrs0@bunny.gte.com (V. Stern) writes:
>It's like I like to collect recipes and recipe books and then never have 
>time to try any of them, so I stick to making the same old things.   

I've found a partial solution to this.  Every week I randomly pick out a
recipe from my clippings files and add the ingredients for it to my shopping
list.  Sometime during the week I actually make it, whatever it might be.
If I like the recipe, I copy it onto a recipe card; otherwise, I throw it
out.

This helps only with the loose clippings, though.  The pamphlets I have
filed away and the cookbooks serve more for their entertainment value.
That is, I read them, but rarely cook from them.  Someday though I am going
to get real organized and index everything and then, of course, I'll use
them more since I'll know things like which one really has the best brownie
recipe :-)

Miriam Nadel

-- 
"You make it in this world for one reason and for one reason alone: because the
King of the Orangutans likes you and grants you success."   - James Powell
						    
nadel@aerospace.aero.org
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: EspressoAgain
Date: Thu, 20 Aug 1992 03:14:04 -0500

  MR> From: MPRK@db1.cc.rochester.edu (MARGARET R. PARKER)

  MR> Oh my, 	I thought when I last posted espresso, not expresso, that
  MR> would be the end of the story.  Some days back I even quoted from
  MR> Websters New Collegiate Dictionary. I respect many of the things Ted
  MR> Taylor writes, and I respect anyone who enjoys Latin so much they take
  MR> 5 years. 	HOWEVER!!! It is espresso, NOT expresso, and the word has
  MR> nothing to do with fast. Raised by my linguist mater (who's taught
  MR> Latin & Greek and speaks Italian fluently) Mom instilled in me the
  MR> horror of hearing people call espresso "expresso" and how the word
  MR> means to press out. To quote Websters once again: "PRESSED OUT
  MR> COFFEE"!!! Any other linguist questions are welcome. Mom is the queen
  MR> cook and linguist, but she's on prodogy, not internet (alas) I'm
  MR> actually hooked on the steamed milk my Braun produces. 	Meanwhile, I
  MR> know I asked this question once before, but can ANYONE tell me where I
  MR> can find real pistachio flavoring? 	For all silliness, I really enjoy
  MR> this group!

Margaret, thanks for the kind comments.  For the record, what /I/ claimed was
that the word "espresso" (not "x" but "s") came from the Italian for "pressed,"
not the Italian for "fast."  In other words, you're agreeing with me.   I hope
that pleases you as much as it pleases me.

I hereby undertake to find out Something Definitive on this, since it seems the
jury has just gone out again.  I'm willing to try the Georgetown University
Department of Linguistics and/or Romance Languages, the Italian Embassy, a 
friend who /is/ Italian, or three more dictionaries.  I seriously doubt this
will change anybody's mind, since there seem to be some very strong opinions
on this topic, but I'll post any and all results as soon as I can track down
the Responsible Individuals (who are probably all off on vacation right now).

In answer to your penultimate comment, I suspect that pistachio flavoring is,
these days, all artificial.  I haven't seen /real/ pistachio ice cream in
years, and I keep finding baklava made solely with almonds on my plate, both
of which I've been told was because the price of pistachios had soared.
From: martin@adpgate.UUCP (Martin Golding)
Newsgroups: rec.food.cooking
Subject: Re: Cookware
Date: 17 Aug 92 17:01:48 GMT
Article-I.D.: adpplz.1494
Organization: ADP Dealer Services R&D, Portland, OR

Ladd.Morse@p804.f70.n109.z1.fidonet.org (Ladd Morse) writes:

> Re: Calphalon cookware

I arrived home one evening to a completely re-panned kitchen. In my
absence, there had been a coup, and my wife had replace _every_ pot
and pan with calphalon. (Except the wok- at least I got to keep that.)

They season as well as cast iron, but are harder, less reactive, and 
don't rust. OK, so she was right, that doesn't mean she's entitled
to mess with a person's kitchen, does it? And she puts the Kitchenaid
parts in the wrong drawer.


> try not to bang on them with metal tools, they are aluminum, after all.

The anodizing is harder than most steels. The only problem you will encounter
with the use of metal utensils is the faint streaks of metal scraped off the
utensil with over-vigorous use- but the calphalon cleaner will remove them.


> They are expensive... 

The cheapest sources are retail store sales of collections (IF the collection
is close to what you want, obviously. Three frying pans in different sizes
is pretty pointless if mostly you want to boil stuff) and commercial 
kitchen suppliers. In particular, getting the commercial lids (flat sheet
steel, with a rim and handle) is cheaper and easier to use than the Calphalon
lids I've seen. The restaurant supply places may not have Calphalon (tm),
but they will have a wide choice of anodized aluminum cookware. (And they
carry BIG pieces that you just won't find in regular stores.)


> I unabashedly love 'em.

Me too, in spite of having them forced on me against my will by some
mean kitchen-conquering tyrant who insists on mixing the fish knives
with the meat knives.


Martin Golding   | If there were a God,
   DoD #236      |  cocoa butter would be monounsaturated.
[motcsd!]mcspdx!adpgate!martin
Newsgroups: rec.food.cooking
Subject: Re: Macroni & Cheese Ideas
From: <PSYANAG@BYUVM.BITNET>
Date: Thursday, 13 Aug 1992 14:26:43 MDT
 20229.29135@wixer.cactus.org> <Bst3wp.7xG@well.sf.ca.us><1992Aug11.143531.1@ualr.edu> <Bsvo88.8HC@jfwhome.FUNHOUSE.COM>
Organization: Brigham Young University

Try throwing in leftover Taco meat and some peas.  It
kills the box flavor and isn't to bad.

Abe
From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Date: Thu, 13 Aug 1992 17:57:00 GMT
Subject: Re: Keeping food in tin cans
Organization: HP Santa Rosa Site (NMD MTA MWTD)
Newsgroups: rec.food.cooking

>for that matter hold half a dirty old penny in catsup for about a minute.
>you might (or might not) be surprised when the penny is shiny afterwards.
>
>a little catsup (and salt for abrasive) is a non-chemical-polish alternative
>for copper cleaning as well.  Or lemon juice and salt.
>
>-Rebecca
>>----------

Wow, I have a brand new penny now!!!  Gives me a whole new respect for the
power of catsup.  



-----------------------------------------------------------------
Don { I could rule the world with enough catsup } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690

Newsgroups: rec.food.cooking
From: chrisi@lloyd.Camex.COM (Chris Ischay)
Subject: Re: tofu
Organization: Camex Inc., Boston MA
Date: Mon, 17 Aug 1992 14:44:21 EDT

In article <2241@devnull.mpd.tandem.com> marym@mpd.tandem.com (Mary
Matejka) writes:

>Does anyone have a clue as to the nutrional breakdown [of tofu]?
>Vitamins, minerals, calories? 

Sure.  Vitamins = 0.  Minerals = 100%.  Calories = 0.
As I understand it, tofu is made from ground stone powder and jello.
I've had tastier newspapers.

Chris Ischay
chrisi@camex.com
(Not much of a tofu lover)
(Really?)
From: matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
Subject: Re: Grits (Was Re: What we ea
Date: 12 Aug 92 16:33:36 GMT
Organization: University of Colorado, Boulder

In article <1992Aug11.182050.9128@midway.uchicago.edu>, pug2@quads.uchicago.edu (mary claire pugh) writes:
>>
>>Actually, grits are ground Hominy, not ground corn.   I known the two
>>are related, but they are not the same.
>>
>>Kellie M-S
>>internet::matthews_k@cubldr.colorado.edu
> 
> Actually, if you look in the Joy Book of Cooking, you'll find that
> you can make hominy from corn by soaking it in lye.  (the process is
> more complicated, but if memory serves me, you soak and rinse, and
> soak and rinse.)  No doubt canned hominy may come from a different
> type of corn than the yellow corn we buy in the market, but it's
> corn!
> 
> Mary.

OK, OK,  Sorry, I was in a hurry and should have written more than I did.  I
know hominy is treated corn, I was just trying to keep grits novices from 
going out and trying to make grits from corn meal.  Sorry, will be more
specific next time.

Kellie M-S
From: bill@tredysvr.Tredydev.Unisys.COM (Bill Jordan)
Newsgroups: rec.food.cooking
Subject: Re: growing up in PA
Date: 12 Aug 92 21:20:17 GMT
Organization: UNISYS Corp, Tredyffrin, PA

I not only grew up in Lancaster County, I've never had the good sense
to leave :-)

In article <1992Aug11.160943.18661@dartvax.dartmouth.edu> Timothy.P.Stammers@dartmouth.edu (Timothy P. Stammers) writes:
>have never even heard of before.  Hambone cakes? - delicious.  Shoofly
>(sp) pie, astd sweet and smoked beef and venison balogna (her parents
                                          ^^^^^^^^^^^^^^^

Where do they get this? I love it, but the only time I can get it is
when a friend has a successful deer hunting season.

>just came up for a visit and brought a couple huge sticks of it).  I
>have to say though, I didn't care much for scrapple.

Scrapple must be eaten with applebutter (homemade, of course :-)
on top.

>   There is a restaurant in Blue Ball that we have been to twice now
>and will continue to go to every time we're down there and that is "The
>Shady Maple".  I highly recomend this place for anyone who wants to eat
>a very wide vaiety of delicious food, buffet style.  The only problem
>with it is you generally leave with that "I think I'm going to
>explolde" feeling, but it is worth it!
>         - Tim

I pass the place every day on the way to work, and I must agree!
Right next door is the Shady Maple IGA which carries many of the
wonderful Pennsylvania foods that are becoming harder and harder
to find.

Now a question. I have been reluctant to try many of the more
"rural" meat products. What is pickled tripe, and what are you
supposed to do with it? Similarly, souse and tounge loaf? Do you
just use them like lunchmeats? Does this stuff exist anywhere
else (and will you admit to it if it does)?

billj.
bill@tredysvr.tredydev.unisys.com