HDTenEightyP/NetNews huggingface dataset:
From: auwen@convex.com (John David Auwen)
Subject: Re: Recipes For The Cooking Inept??
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Sat, 15 Aug 1992 18:16:34 GMT
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.

In <FQBI1M3@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:

>I think what I really was thinking (but what didn't come out) was one
>shouldn't slow roast a stuffed bird as the stuffing doesn't get the
>chance to heat up to the required temperature.

I agree that slow roasting a stuffed bird is unsafe.  I've heard people
say that you can heat up the stuffing before putting it in but I'm sure
it's a pain dealing with steaming-hot stuffing.  

>Sound better?

Sounds good to me!

Dave
Newsgroups: rec.food.cooking
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Subject: Re: Pizza styles (was Re: Pizza Sauce recipe request )
Organization: NASA/Jet Propulsion Laboratory
Date: Fri, 21 Aug 1992 18:05:38 GMT

|> >Does anybody have any recipes like the original post asked???
|> 
|> No, because pizza doesn't need a recipe.  Pizza is what you make of it.
|> 
|> I listed a bunch of neat topping ideas in another post.  Look it over,
|> figure out what suits your fancy, and top your favorite baguette dough
|> or high-oil pizza dough with it.  Bake, preferably in a wood-fired
|> oven, as hot as you can for as long as necessary, and sprinkle with
|> fresh herbs. 
|> 

Well - I went out to dinner at this one place which served as an
appetizer, cold pizza.  It was like a thin pizza dough covered in
a layer of cream cheese and topped with green and red peppers, some
olives and onions.  But it was cold.  Delicious.  Other ideas - here
in Pasadena I have had this great three section pizza at the Crocodile
Cafe.  My favorite section has barbecue sauce, grilled chicken, red onions
and I forget the cheese - but oh yum!  

I also like spinach, broccoli, zucchini and eggplant on my pizzas.
Wow.

Jennifer Yu

work:	jsy@aig.jpl.nasa.gov
school: yuie@cco.caltech.edu
From: klf@druwa.ATT.COM (FranklinKL)
Newsgroups: rec.food.cooking
Subject: Re: Mexican recipes wanted!
Keywords: The tortillas DO make a difference!
Date: 12 Aug 92 16:38:18 GMT
Distribution: rec


In Message <1992Aug10.163703.18455@ncrcae.ColumbiaSC.NCR.COM> 
karen@grok110.ColumbiaSC.NCR.COM (Karen Williams) asks:

>Does anyone else have a problem with their tortillas breaking up when
>they roll them into enchiladas, or whatever?
>
>I've tried heating them in the microwave with damp paper towels between
>them to provide moisture, but that doesn't really seem to solve the 
>problem.  Any suggestions?
>
>Will corn vs. flour tortillas make a difference?
>
>Thanks!
>
>Karen
>-- 
Yes the types of tortillas make a difference.  Enchiladas are made with corn
tortillas and are usually cooked in, and served topped with, a sauce.
Substituting flour tortillas results in a burro or burrito.  Burritos
are usually not cooked in a sauce.  They are served in a variety of ways,
including plain, topped with either red or green chili, smothered with
a variety of chopped/shredded vegetables, or topped and smothered.
Burritos can be made "enchilada style" where they are cooked and served
like an enchilada.  If you cook a burrito by frying, you have a chimichanga.
Flautas use corn tortillas and are stuffed, tightly rolled and fried.
Can be served in a variety of ways.  The word comes from the Spanish for
flute.  Carnitas are small pieces of cooked meat (little meats) folded in
a flour tortilla.  If you fold fillings in a corn tortilla, you have a soft
taco.  A hard taco should need no explanation.

In general, with Mexican cooking involving tortillas, substituting a
different kind of tortilla turns the result into something else.

As to your problem of the tortillas cracking.  The corn tortillas must be
fresh.  Before rolling the enchiladas, fry the tortillas gently in a
little oil.   Don't fry them too much or they'll be too crispy to
roll up.  You want to "toughen" them a bit.  You'll get the hang of
it with some practice.  After frying and before filling and rolling,
I usually rub both sides of the tortilla in a shallow pan which has  the
bottom covered with enchilada (red) sauce.

An aside, If you've never tried a chimichanga, you'll find them delicious.
A hint, try making them with egg-roll wrappers, folded like an eggroll,
and then fried.  Outstanding!

Good luck.
--
Ken Franklin 	They say there's a heaven for people who wait
AMA #553197 	And some say it's better but I say it ain't
DoD # 0126      I'd rather laugh with the sinners than cry with the saints
		The sinners are lots more fun, Y'know only the good die young
From: vrs0@bunny.gte.com (V. Stern)
Newsgroups: rec.food.cooking
Subject: Re: Do you collect recipe pamphlets ?
Date: 19 Aug 92 19:05:41 GMT
Organization: GTEL

In article <12740216@hpmwetg3.sr.hp.com> dondd@hpmwtd.sr.hp.com (Don 
Dillon) writes:
> Thats trully amazing....... how did you enter this then, telepathically? 
;)

I said, I do not OWN a computer.  It's probably pushing it to catalog my 
recipes on my employer's computer. :)

Vanessa R. Stern
vrs0@bunny.gte.com
From: colorado@venus.next.com (Delia Colorado (Temp))
Newsgroups: rec.food.cooking
Subject: Re: Simple Recipe for Flan?
Date: 12 Aug 92 23:26:40 GMT

In article <1992Aug11.174343.29649@ncar.ucar.edu>  
nexus@ylum.cgd.ucar.edu (Jeff Berry) writes:
> Lots of people said:
> 
> >>>>   GM> This doesn't sound like a flan to me, but rather a creme  
caramel. 
> >>>>   GM> Flans are more like pies; pastry shells filled with  
vegetables,
> >>>From the "Larousse Gastronomique", the most definitive reference  
on French
> >>>	Flan -- An open tart filled with fruit, a cream, or a savoury
> >>>		mixture.  A flan may be served as a hot entree or as  
a
> >>>		dessert.
> >> In the context of Mexican Cusine I have never heard of a flan  
that 
> >>wasn't creme caramel.  To include restuarants and cookbooks. 
> >    However....I can't help but think that the "standard meaning"  
for
> >    flan is a creme caramel, nonetheless :-) 
> 
> So, in other words, niether is standard, both are acceptable.  Both  
are
> correct.  
I am interested in knowing what type of flan was the original post  
referring to.  I am from Puerto Rico, where we make the most awesome  
flan, which is what people call here creme caramel or whatever, but  
it really isn't the same exact thing.  I never heard of flan with  
veggies, etc, but I guess it is possible that in other countries the  
same word can apply to something different.  My grandmother makes the  
most delicious flan, spanish version (nothing like the creme caramels  
we see here).  I will ask her for the recipe and post it in a couple  
of days.
Delia
From: seb1@leia.dr.att.com (sharon badian)
Newsgroups: rec.food.cooking
Subject: Re: What do _you_ do with buttermilk?
Keywords: pancakes, bread, lots lots lots
Date: 20 Aug 92 14:50:03 GMT
Reply-To: seb1@druhi.att.com
Distribution: na
Organization: Bell Labs, Denver, CO.

In article <1241@tecsun1.etl.army.mil>, anneb@tecsun1.etl.army.mil (Anne Brink) writes:
|> 
|> I've found that I like the buttermilk bread recipe a lot in the _Laurel's_
|> _Kitchen_Bread_Book_, but my best source of good buttermilk comes in these
|> large, glass bottles (1/2 gallon +?)  I can only make so much bread and
|> buttermilk pancakes for the 2 of us, and I'd rather use the whole thing
|> before it spoils.  Actually, I gather that buttermilk keeps longer than 
|> regular milk, but I'd rather not push my luck.
|> 
|> Anyhow, what are people's preferred ways to use buttermilk?  

Use them in muffins. Muffins freeze really well so you can make a bunch of
them and freeze them. I have about 10 dozen frozen right now so I'll have
plenty to eat when the new baby arrives. I'm a bit of a muffinaholic.

Salad dressings. Buttermilk makes a great creamy dressing.

Soups. Makes a good base for soups like potato-leek, cream of broccoli.
If it's lowfat buttermilk, it's a lot better for you than cream. Great
in the heat of summer because it's so cooling. Obviously, it will be
tarter than a cream-basd soup, but if you like the taste, that's a good
way to use it up. I think it works real well.

I've found that buttermilk lasts quite a while. It tends to clump up,
but it still works well in breads and muffins. Just shake it up before
using. I'm sure you wouldn't want to drink it anymore (has a kind of
icky gloppy consistency) but it tastes ok.

-- 
Sharon Badian
AT&T Bell Labs - Denver
seb1@druhi.att.com
From: arielle@taronga.com (Stephanie da Silva)
Newsgroups: rec.food.cooking
Subject: Re: Recipes For The Cooking Inept??
Date: 14 Aug 92 20:49:34 GMT
Organization: Taronga Park BBS

In article <auwen.713803940@convex.convex.com>, auwen@convex.com (John David Auwen) writes:
> In <H7BIYFL@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
> 
> >But if I interpret things (like physics) right, if you cook a chicken
> >at 200, the hottest it'll get will only be 200, right?  
> 
> So what happens if you boil a chicken?  It doesn't get any hotter
> than 212F.  

Someone already pointed out to me that I did misinterpret my
physics.  Guess I shouldn't stay up late and read news with a toothache
anymore.  :-)

I think what I really was thinking (but what didn't come out) was one
shouldn't slow roast a stuffed bird as the stuffing doesn't get the
chance to heat up to the required temperature.

Sound better?
 

-- 
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
Newsgroups: rec.food.cooking
From: shla@spf.trw.com (Sheila Wallace)
Subject: Re: Pepperidge farm Milano/Monaco cookies
Organization: TRW Data Systems Center, Redondo Beach, CA
Date: Wed, 19 Aug 92 16:34:20 GMT

In article <Bt78IA.AE3@math.uwaterloo.ca> gamiddle@math.uwaterloo.ca (Guy Middleton) writes:
>Does anybody know why these things are called Monaco here in Canada, and
>Milano in the USA?  Are they in fact the same?
>
And while we're on the subject, does anyone have a recipe for these?
Mint Milanos are my absolute all-time favorite store-bought cookie.

Sheila


-- 
Sheila Wallace		(shla@spf.trw.com)
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278
Newsgroups: rec.food.cooking
From: chris@endgame.gsfc.nasa.gov (Chris Shenton)
Subject: Salsa?
Organization: none
Date: Wed, 12 Aug 1992 15:55:56 GMT

My garden's overflowing with roma/plum tomatoes and spicey chilis.
Anyone have a favorite recipe for salsa?

Thanks.
From: tjo@siemens.com. (Tom Ostrand)
Newsgroups: rec.food.cooking
Subject: Zojirushi bread-maker and jam-maker
Date: 19 Aug 92 17:06:33 GMT

For those in the NYC area, the Zojirushi breadmaker is on 
sale at A&S from Aug. 20-25 for $200.  This is the best price
I've seen for it.  

Has anyone used this particular machine?  It is one of the few
breadmakers that allow you to program your own breadmaking cycle, 
in addition to providing about 6 different built-in cycles.  

--
Tom Ostrand			E-mail:  tostrand@siemens.com
Siemens Corporate Research	Phone:   609-734-6569
755 College Road East		FAX:     609-734-6565
Princeton, NJ  08540-6668
Newsgroups: rec.food.cooking
From: tara@socrates.umd.edu (Tara McDermott)
Subject: Vegan: Vegetable Lasagne (with tofu)
Organization: University of Maryland University College
Date: Sat, 15 Aug 1992 00:49:39 GMT

Ingredients:
Lasagne noodles (as much as needed)
1 block tofu (a pound or so)
1/2 cup tomato paste (or sauce)
1-2 cups tomato sauce (depending on how much sauce YOU want)
1 bunch chard (or spinach if unavailable)
2-3 Tbsp. nutritional yeast
1/2 tsp salt
1 tsp. thyme
1 tsp. basil
3 Tbsp. canola oil
3 small onions or 1 medium-large onion
3/4-1 lb. mushrooms
3 stalks celery
about 1 1/2 cup cauliflower

Mash up the tofu in a bowl and add salt, nutritional yeast, spices,
tomato paste.  Chop the celery, caulflower, and onion finely and
saute in oil.  When mostly cooked add the mushrooms, sliced.  When
the mushrooms are done, add the vegetables to the tofu and mix well.  

Cook the lasagne noodles in water until done.  This can be done
beforehand to save time.  Grese your casserole pan lightly with some
oil to help prevent sticking.  Place a layer of noodles down and spoon
some tomato sauce over it.  Put a layer of tofu/veggies down.  

Saute the chard (or spinach) in a pan with just a little bit of oil.
When completely cooked down and soft, add half to the lasagne,
spreading evenly over the layer.  Add more sauce then noodles, then
tofu than another layer of chard.  Top with more sauce, more noodles
and a large amount of sauce (to prevent any burning or drying out of
the noodles when they're cooked).  Preheat oven to about 350 or 375
and cook roughly 35 minutes, or until bubbly and hot.  SERVE!  I
guarantee it'll be among the best lasagne you've ever had....

Tara
-- 
Tara McDermott            "We suggest people take their Food Pyramids,
                            cut off the top and make a Healthy Eating
tara@socrates.umd.edu         Trapezoid."  -Neal Barnard, M.D.
Newsgroups: rec.food.cooking
From: educ@unixg.ubc.ca (Vicki Domansky)
Subject: Re: burgers
Keywords: grilling & toppings
Organization: University of British Columbia, Vancouver, B.C., Canada
Distribution: na
Date: Tue, 18 Aug 1992 09:05:40 GMT

In article <1309@stake.DaytonOH.NCR.COM> emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro) writes:
>        OK.  My husband who won't eat cow or pig flesh is away for
>        a day or two, and I am going to grill me a great big burger.
>        (The first and probably only one of the summer.)
>        SO: what should I top this baby with AND-it really has been
>        a long, long time-what cut of meat should I get?
                           ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
    It has been a while, hasn't it?  Last time I looked, hamburger
only came in one cut - ground!  But I always buy lean, especially when
barbequing, as there is less fat and fewer flare ups from the grill.

My favourite burger at the moment is teriyaki (you can use chicken too). I
use a bottled sauce - Kikkoman's thick if anyone cares.  Grill the
burger on the barbeque or on the stove, applying the teriyaki sauce
with abandon (what the hell, burgers aren't meant to be low cal :-).
Just before the hamburger is ready, take a pineapple ring and put it
on the grill as well.  When the pineapple has grilled on both sides
(don't let it burn) they should be ready.  I usually put salad
dressing, tomato and lettuce on the bun, then put on the burger,
pineapple and a bit more teriyaki sauce.  Mmm.  But watch out, it is
pretty messy to eat.

-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Vicki Domansky <Morgaine>                               educ@unixg.ubc.ca
Education Computing Services                       v_domansky@mtsg.ubc.ca
U of B.C. Vancouver Canada                        usereduc@ubcmtsg.bitnet
From: bubba@mace.cc.purdue.edu (Gary Beason)
Newsgroups: rec.food.cooking
Subject: Re: Chicken Fried Steak
Date: 12 Aug 92 15:57:24 GMT
Organization: Purdue University

Michael,

Oh my, but you are a 2% !!  Longhorn Steakhouse!!  Well, at least it
may be Bevo you're eating.

I don't remember this place.  I thought maybe it was the Texan, but I
never got to eat there because of the prices.  How's their CFS?

Gary Beason
bubba@mace.cc.purdue.edu

Aggie '89

P.S. I accidentally stepped on Reveille who was sprawled out in the
aisle in a class I taught.
Newsgroups: rec.food.cooking
From: jcp@islay.dco.dec.com (Jolly C. Pancakes)
Subject: Re: How many cookbooks?  WAS Re: burgers
Keywords: grilling & toppings
Organization: Electric Otter Eel Emporium
Date: Wed, 19 Aug 1992 01:24:15 GMT


OK, I'll bite. All this talk of cookbooks made me wonder about the Awful
Truth, so I counted them:

76 cookbooks

28 books "on food" (includes everything from Harold McGee to MFK Fisher)

36 antique cookbooks and household manuals

44 herbals (not including either herb *gardening* books or health
manuals)

This does not include the box of (mostly) cookbooks that's waiting to go
to Goodwill.

All I can say is, don't tell my husband, ok?


-- 

------------
jcpatilla					jcp@islay.dco.dec.com
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Newsgroups: rec.food.cooking
Subject: Re: burgers
Date: 19 Aug 92 13:13:00 GMT
Distribution: na
Organization: University of Virginia

emolinar@stake.DaytonOH.NCR.COM  writes:
> 
>         How's this for another topic:  How many cookbooks do you all
>         own? (Not including magazines).  I'll bet I have about 50.  
>        -I could have worse habits, you know, like collecting Elvis
>         paraphenalia!


I myself have only just begun to collect cookbooks, and have
maybe 20 or 30 so far.  That, of course, does not include all
the stray clippings and printouts from this group, which would
fill a couple of volumes.....

My grandmother must be the all-time local champion of cookbook
collecting.  Her collection ranges in the upper 600's.  This is
a collection the arrangement of which dictates the use of space
in several rooms of her house!  The local library has an annual
book sale (items donated by the community, proceeds going to
the friends of the library for library support activities), and
this is where she gets most of her stuff.  Also, after almost
60 years of marriage she has my grandfather trained to buy her
a cookbook almost every time he sees one she may not have.....

Must be nice!

--
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
+ aan3q@poe.acc.Virginia.EDU | God may be subtle, but He isn't  +
+   I speak only for myself. | plain mean.   --Albert Einstein  +
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
Newsgroups: rec.food.cooking
From: suzanne@mailhub.scf.lmsc.lockheed.com (Suzanne Barrett)
Subject: Re: Sting of the Bee Cake
Organization: Lockheed Santa Cruz, CA.
Date: Thu, 13 Aug 92 18:41:25 GMT

In article <1992Aug11.162913.28073@ohsu.edu> lillyj@ohsu3b2.ohsu.edu (Jill Lilly) writes:


>I am trying to find a receipe for the Sting of the Bee Cake served at
>the Lion House Restaurant in Salt Lake City. Does anyone have either a
>receipe, or even just a description of the cake?

>Thank you.

>-- 
>"OF all the things I've lost, I miss my mind the most"
>Jill Lilly
>lillyj@ohsu3b2.ohsu.edu
I've not heard of this recipe, but you might try the German Bienenstich 
which is a honey cake.
-----
suzanne@mailhub.scf.lmsc.lockheed.com
From: lillyj@ohsu3b2.ohsu.edu (Jill Lilly)
Newsgroups: rec.food.cooking
Subject: Sting of the Bee Cake
Date: 11 Aug 92 16:29:13 GMT
Article-I.D.: ohsu.1992Aug11.162913.28073
Organization: Oregon Health Sciences University
Originator: lillyj@ohsu3b2.ohsu.EDU


I am trying to find a receipe for the Sting of the Bee Cake served at
the Lion House Restaurant in Salt Lake City. Does anyone have either a
receipe, or even just a description of the cake?

Thank you.

-- 
"OF all the things I've lost, I miss my mind the most"
Jill Lilly
lillyj@ohsu3b2.ohsu.edu
Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: ~.recipes; M.Shafer,opinion?
Organization: NASA Dryden, Edwards, Cal.
Date: Sun, 16 Aug 1992 22:44:48 GMT

On 16 Aug 92 21:51:37 GMT, sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya) said:

SB> Heck, if just the two Carol[e]s were to add header information which
SB> identifies recipes as to type, for just the wealth of recipes with which
SB> they bless us, all by their twosome, an unmoderated rec.food.recipes
SB> becomes essentially irrelevant right away. 

SB> I'm not suggesting that we gang up on them specifically and demand that
SB> they do it, just that most of the recipes come from a fairly small number
SB> of people, and if we established conventions for headers here, and just the
SB> frequent contributors of recipes followed them, we would have about as much
SB> compliance as we are likely to get on any unmoderated recipes group. If you
SB> want more compliance, or better control of followups and such, you need a
SB> moderator.

It just occurred to me that I'd be perfectly happy to have _some_
people post directly to rec.food.recipes, without having to send their
postings to me.  Some people in this group have demonstrated their
self-control and can be trusted to behave appropriately.  I also
think that adding keywords is pretty easy, but it can be abandoned
for good reason.

What do people think about having a list of pre-approved direct
posters to rec.food.cooking?  We do this for sci.space.news; there's a
moderator and a list of approved posters (I'm one) who don't need the
moderator's action to post.  I have no idea how this is done but it
does work--I just post in the regular manner and my article magically
appears.  

The only problem with this is the mailing list.  (Did you know that
there is a mailing list?)  All direct posters would have to echo their
postings to the mailing list, which lives here at Dryden right now.
I don't think that this would be too much to ask.

--
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
--
From: ahlberg@cs.chalmers.se (Christopher Ahlberg)
Newsgroups: rec.food.cooking
Subject: REQUEST: Buffalo wings
Date: 19 Aug 92 16:09:34 GMT
Organization: Dept. of CS, Chalmers, Sweden

I've tried to do Buffalo Wings the way the make them at the local
American-food style restaurant, but can't get it right.

Does anyone out there have a good recipe?

	/Christopher
Newsgroups: rec.food.cooking
From: shla@spf.trw.com (Sheila Wallace)
Subject: Re: Wanted: Cucumber Sauce for Gyros/Cucumber Recipes
Organization: TRW Data Systems Center, Redondo Beach, CA
Date: Mon, 17 Aug 92 20:11:37 GMT

In article <1992Aug15.163417.8136@news.iastate.edu> jerrett@iastate.edu (Gregory A Jerrett) writes:
>If any one hads any other good cucumber recipes they would
>be appreciated too. Thanks.
>
My favorite cuke recipe (besides cukes and sour cream) is to peel
and slice them, place into a large bowl, add tomatoes and onions, 
add enough Italian salad dressing so that they're swimming in it, 
and leave it in the refrigerator overnight. This is great, especially 
with homegrown cukes, tomatoes, and onions.

Another favorite is diced cukes mixed with cream cheese on
pumpernickel rolls.  Great summertime sandwich.

Sheila
-- 
Sheila Wallace		(shla@spf.trw.com)
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278