HDTenEightyP/NetNews huggingface dataset:
From: eacj@theory.TC.Cornell.EDU (Julian Vrieslander)
Subject: Re: butcher block sanitizing
Organization: Cornell Theory Center
Date: Mon, 28 Dec 1992 22:12:50 GMT

By coincidence, I just clipped a newspaper article on caring for a butcher
block.  The article recommends sanding with the grain to remove knife marks,
using a hand block or finishing sander.  If there are stains left after
sanding, try rubbing the block with salt and a lemon wedge.  Sprinkle salt
on the surface and rub in with the lemon wedge.  For really tough stains,
try laundry bleach and a scrub brush.  Bleach is also good for sanitizing.
If you cut uncooked chicken on the block, a bleach wash should be a regular
part of your maintenance.  Better yet, use a polyethylene cutting board
for  cutting meat.  Health departments are starting to require this, and
for good reason: salmonella and hepatitis germs can breed in very small
cracks in a wood block.

The article also advises periodic light sanding and oiling for a butcher
block.  You can buy butcher block oil, but the author says that this may be
nothing more than ordinary mineral oil.  Warm the oil and it will soak in
better.  But don't heat the oil directly over an open flame.  Apply a 
generous coating, and let it soak in for 15-20 minutes.  Then wipe it off
with a dry lint-free cloth and buff.  The re-oiling should be done every
6 months.

The same advice applies to wood cutting boards.
-- 
Julian Vrieslander 
Neurobiology & Behavior, Mudd Hall, Cornell University, Ithaca NY 14853    
INTERNET: eacj@theory.tc.cornell.edu     BITNET: eacj@crnlthry
UUCP: ..cornell!batcomputer!eacj
Newsgroups: rec.food.cooking
From: net@cs.tu-berlin.de (Oliver Laumann)
Subject: Deep-freezing pizza
Organization: Technical University of Berlin, Germany
Date: Tue, 22 Dec 1992 12:14:27 GMT

Having just moved to a new apartment, I'm confronted with a brand-new,
empty deep-freezer.  In order to somewhat reduce its emptiness (and not
just waste electricity), I decided to prepare a large batch of pizzas
and deep-freeze them.

Unfortunately, knowing nothing about deep-freezing, I'm not sure how to
proceed (I do know how to prepare pizza, though).  Do you only freeze
the dough and then add sauce and fresh toppings as you defrost it?  Or
do you finish the pizzas as usual (including sauce, cheese, toppings,
and spices) before putting them into the freezer?

And, finally, can I directly put a frozen pizza into the oven, or do
I have to thaw it first?

Regards,
--
    Oliver Laumann,  Technical University of Berlin,  Germany.
    net@cs.tu-berlin.de      net@tub.UUCP      net@tub.BITNET
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Re: Rice cookers
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Mon, 28 Dec 92 05:24:14 GMT

Also, I was thinking of purchasing a rice cooker, but don't know
whick brand(s) would be the easiest to cook non-white rice in, i.e.
red rice, wild rice (yes, I know it's not REALLY rice), "sweet" rice,
sticky rice, etc, etc.  Also, I need to buy one that can cook other
grains - wheat, barley, quinoa, etc, etc.

Clover  
la1002@albnyvms.bitnet
Clover
la1002@albnyvms.bitnet
This is my very first sig.file

Xref: sparky rec.food.cooking:23921 sci.chem:5569 sci.bio:4692
From: hrubin@pop.stat.purdue.edu (Herman Rubin)
Newsgroups: rec.food.cooking,sci.chem,sci.bio
Subject: Re: Left-handed sugar
Date: 27 Dec 92 17:45:38 GMT
Organization: Purdue University Statistics Department

In article <1hklpgINNrub@transfer.stratus.com> det@bigbootay.sw.stratus.com (David Toland) writes:
>In article <72463@cup.portal.com> mmm@cup.portal.com (Mark Robert Thorson) writes:
>>Please excuse the cross-posting into the sci newsgroups, but we've been
>>having a discussion in rec.food.cooking about the supposed existence
>>of left-handed sugars which are indigestible hence calorie-free.
>>I contend that if L-sugars were calorie-free, they probably wouldn't
>>be sweet, either.  Can someone in the sci groups clarify this?

>Fructose (fruit sugar) is the levorotatory form of dextrose.  It is
>both sweet and digestible.  It is true that d- and l- forms of chems
>will react to form different products with other chiral (assymmetric)
>compounds, but the various sugars seem to be digestible nonetheless.

This is totally false.  The compounds have the same gross chemical
composition, but they are not forms of each other.
-- 
Herman Rubin, Dept. of Statistics, Purdue Univ., West Lafayette IN47907-1399
Phone: (317)494-6054
hrubin@snap.stat.purdue.edu (Internet, bitnet)  
{purdue,pur-ee}!snap.stat!hrubin(UUCP)
Newsgroups: rec.food.cooking
From: peter@taronga.com (Peter da Silva)
Subject: Re: Suggestions for smoked salmon?
Organization: Taronga Park BBS
Date: Thu, 31 Dec 1992 06:05:16 GMT

All I can say is, if you're going to smoke salmon, you better use a water pipe.
-- 
% Zure otsoa besarkatu al duzu gaur?            Serveuse, ce plat bouge encore!
/c{{64 sub}forall curveto}def 312 192 translate 24 24 scale 1 -2 moveto(B;>;?>)
c fill 1 0 moveto(JIJNJP)c(JRGU@U)c(9U6R6P)c(6N6I?@)c gsave stroke grestore 0.9
setgray fill showpage %                          Peter da Silva, 77272-0711 USA
Newsgroups: rec.food.cooking
From: green@ie.utoronto.ca (Marc Green)
Subject: Re: Rice cookers
Organization: University of Toronto, Department of Industrial Engineering
Date: Tue, 29 Dec 1992 21:07:37 GMT

gummitch@techbook.com (Jeff Frane) writes:

>jerryg@jaiser.rain.com (Jerry Gaiser) writes:

>>cas@noaacrd.colorado.edu (Cathy Smith) writes:

>>> Hi- I recently bought a rice cooker (Singer brand) and the first time
>>> I used it, alot of the rice stuck to the bottom.  I tried again using
>>> a little more water and spraying the pan with Pam but there was still
>>> rice stuck to the bottom.  The pan itself is made of aluminum so I
>>> thought that might be the problem but I looked at a higher priced
>>> "Rival" brand model and it was made of the same thing. I live in
>>> Boulder (5400') which might have something to do with it but I'm 
>>> not sure.  Does anyone have any suggestions?

>>I think that's a standard thing with rice cookers. I have a Rival with an
>>aluminum pan and it always has rice stuck to the bottom. Since I cook almost
>>nothing but brown rice, I just use the rice paddle to scrape the bottom and
>>mix it all together. Adds a nice flavor to the rice.

>I guess that's what you get for buying American.  I have a National rice
>cooker (made in Japan) with which I have literally cooked 100s of
>batches of rice (white, primarily, although I have successfully cooked
>brown rice in it).  I have _never_ encountered this problem, and this
>cooker, too, has an aluminum pot.  

>Pam!  Good lord.

>If it's not against your religion or anything, you might try rinsing the
>rice first.  I know, I know.  Or perhaps it's the kind of rice you're
>using.  It's not <shudder> Uncle Ben's or anything, is it?

>--Jeff Frane
>-- 
>gummitch@techbook.COM  Public Access UNIX at (503) 220-0636 (1200/2400) 

This kind of stupid, smartass response to a reasonable query is what makes
internet so unpleasant. Too bad there is no way to keep people like this 
Frane bound and gagged until he grows up. If he grows up. 

Anyway, as far as the question is concerned, my rice cooker, which is a
NATIONAL by the way, causes rice to stick to the bottom, but only if I
cook less than 1.5 cups. I'm not sure why, but rice cookers work better
for large quantities of rice. 

The problem seems to be that the heating element doesn't cool fast enough
when the the switch pops up to warm, so there is some burning. I've
found a satisfactory solution is to unplug the rice cooker as soon as the
switch pops up and add a couple tablespoons of water to keep the rice from
burning while the element cools a bit. Even unplugged, the rice stays warm for
a good long time.

Marc Green
Trent University

Newsgroups: rec.food.cooking
From: cas@bjerknes.colorado.edu (Cathy Smith)
Subject: Re: Rice cookers
Organization: NOAA Climate Research Division
Date: Tue, 29 Dec 1992 21:36:20 GMT


>>> Hi- I recently bought a rice cooker (Singer brand) and the first time
>>> I used it, alot of the rice stuck to the bottom.  I tried again using
>>> a little more water and spraying the pan with Pam but there was still
>>> rice stuck to the bottom.  The pan itself is made of aluminum so I
>>> thought that might be the problem but I looked at a higher priced
>>> "Rival" brand model and it was made of the same thing. I live in
>>> Boulder (5400') which might have something to do with it but I'm 
>>> not sure.  Does anyone have any suggestions?
>
>>I think that's a standard thing with rice cookers. I have a Rival with an
>>aluminum pan and it always has rice stuck to the bottom. Since I cook almost
>>nothing but brown rice, I just use the rice paddle to scrape the bottom and
>>mix it all together. Adds a nice flavor to the rice.
>
>I guess that's what you get for buying American.  I have a National rice
>cooker (made in Japan) with which I have literally cooked 100s of
>batches of rice (white, primarily, although I have successfully cooked
>brown rice in it).  I have _never_ encountered this problem, and this
>cooker, too, has an aluminum pot.  
>
>Pam!  Good lord.
>
>If it's not against your religion or anything, you might try rinsing the
>rice first.  I know, I know.  Or perhaps it's the kind of rice you're
>using.  It's not <shudder> Uncle Ben's or anything, is it?
>
>--Jeff Frane
>-- 
>gummitch@techbook.COM  Public Access UNIX at (503) 220-0636 (1200/2400) 
>
I believe (I will have to check) that it was made in a SE Asian
country.  The kind of rice I am using is Texamati which is an American
grown version of Basmati (e.g. long grain) which I rinsed according
to instructions. Some people have told me that sticking is normal and
expected though since you have said your rice doesn't stick i don't
know what to think.

It's not that I mind the sticking so much as that I don't get the full
amount of cooked rice- over a cup less than if I made it over the
stove.   Also, even though I am following the instructions precisely,
some of the stuck grains are overcooked.  I am still wondering how the
high altitude affects the cooking.  Does anyone know how a rice cooker
determines that it is done the cooking phase.  It can't go by
temperature since boiling temperature at my altitude is about 187F or
so. 

My guess for the reason I get so much sticking is that since the heat
imparted during the cooking phase is constant and the temperature at 
which the water vaporizes is less, more of the water evaporates.  
I will try adding even more water to see if this is the case.  

Cathy Smith
cas@noaacrd.colorado.edu





-- 
cas@noaacrd.colorado.edu
Newsgroups: rec.food.cooking
Subject: Re: Need Breakmaker recipes
From: rmarque@eis.calstate.edu (Roy Marquez)
Date: Sun, 3 Jan 1993 07:28:08 GMT
Organization: Calif State Univ/Electronic Information Services

AWP00JTF@UNCCVM.UNCC.EDU writes:
> Hi everyone and happy new year!
> Please forgive me if this is a duplicate posting, but I am having trouble with
> posting today.  We received a breadmaker for Christmas and would appreciate any
> recipes for such.  Also, if anyone can recommend a good book containing bread
> maker recipes, I would appreciate that also.  Thanks!
> Judy Freed

Hi...

Ditto on that situation and request.  Thanks, in advance...

cheers,

Roy
Newsgroups: rec.food.cooking
From: ec@kiki.pixar.com (Ed Catmull)
Subject: Re: Bread Flour Question
Organization: Pixar -- Point Richmond, California
Date: Tue, 29 Dec 1992 14:33:37 GMT

Always smell your flour.  It should smell good.
If it doesn't, throw it away.

Some oils are prone to going rancid.  Rice, in
particular goes rancid rapidly.

-Ed
From: exumart@exu.ericsson.se (Martina Hughes,xt-df,0634)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 22 Dec 92 20:02:18 GMT
Reply-To: exumart@exu.ericsson.se
Organization: Ericsson Network Systems
X-Disclaimer: This article was posted by a user at Ericsson.
              Any opinions expressed are strictly those of the
              user and not necessarily those of Ericsson.


OK, try this one!

Well, in our college days a group of four of us(girls) shared a house and we each took turns in preparing dinner. One girl Margaret during her turn started to make some chips i.e., french fries ... this actually occurred in Ireland. She was in the house by herself. Well, she put some oil on the stove in a saucepan to heat when she discovered she needed some more items from the shop which was only nextdoor. Well, she left the saucepan on the stove and went out to the shop BUT!!!! on her retrun she discovere


d she had locked herself out!!! Well, she decided to go back to the college to look for one of us to get a key.  Meanwhile, I and the other two girls were returning to the house from college when a fire brigade passed us. We didnt think anything of it. Margaret was already in the college at this time searching for one of us. As we got closer to the house we saw smoke in our area but we didnt think it was our house. We dropped into the shop nextdoor (ok it was a few doors up!) when we heard a customer yelli


ng "Number 5, Crawford Mews is on fire". We immedaitely screamed "THATS our and ran out of the store.

The fire brigade crew had control of it. The kitchen was burnt  a bit and the rest was smoke damage. Of course we didnt know what happened and started looking for Margaret. We found her nowhere in the house which was a relief. What actually happened, was a passing bus driver noticed the flames in the kitchen window, he stopped the bus, took his fire extinguisher and a group of men broke down the front door before the fire brigade got there. Well Margaret returned in tears!

The following day we all got eviction notices from the landlord. The latest at the college was "I heard ye had yer house warming last night without us"! We had just moved into this house and were planning a house warming party!

Martina.
Newsgroups: rec.food.cooking
From: ec@kiki.pixar.com (Ed Catmull)
Subject: Re: Roasting Chesnuts ???
Organization: Pixar -- Point Richmond, California
Distribution: all
Date: Mon, 28 Dec 1992 05:39:39 GMT

I have tried all kinds of methods for peeling chestnuts
including parboiling, roasting, and slashing.  Nothing
works.  They were designed by evolution to burn our fingers.

  - Ed
Newsgroups: rec.food.cooking
From: howard@cs.uiuc.edu
Subject: Re: Whipping Cream STABILIZER FOUND
Organization: Dept. of Computer Sci - University of Illinois
Date: Mon, 28 Dec 1992 14:49:56 GMT


I wrote in notes about 2 weeks ago that you should use powdered sugar
for your sweetner in whipping cream - I have used it for the last 2-3
years and have had no problems with my cream separating... Sure is 
cheaper than .79 per packet for a 1/2 pint of whipping cream....:}

bonnie

.
From: klf@druwa.ATT.COM (FranklinKL)
Newsgroups: rec.food.cooking
Subject: Re: When do you need olive oil or other oil?
Keywords: Depends on they type of olive oil.
Date: 23 Dec 92 15:15:12 GMT
Distribution: rec


In Message: <22DEC199218214653@stars.gsfc.nasa.gov>
offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) responds:

>In article <1992Dec22.212919.4534@lambda.msfc.nasa.gov>, mahmood@lambda.msfc.nasa.gov (Rafique Mahmood) writes...
>>I read an article about cooking disaster with olive oil. I don't know
>>when to use what oil. 
>> 
>>Can we not use olive oil in baking?
>> 
>>When to use corn or canola, or veg oil for baking or cooking.
>> 
>>Some info will be greatly appreciated.
>
>A Guide to Various Oils for the Culinary Inexperienced:
>
>OLIVE OIL -	Strongly flavored.  I use it to flavor tomato sauce and white 
>		pizzas.  Don't cook things in it or use it in cakes, etc, unless
>		a recipe _specifically_ calls for it.
>SESAME OIL -	Strongly flavored.  Primarily used as a flavor or garnish in
>		Chinese-style stir-fries.  Don't use it unless _specifically_
>		called for in a recipe.
>
>VEGETABLE OIL -	This is a standard little-taste all-purpose oil.  You can use 
 
*******Stuff asbout other oils deleted***************

Joel's assesment of olive oil is correct as far as it goes but is very
simplistic.  Indeed, some olive oils are very strongly flavored.  Some are not.
If the right olive oil is used it is perfectly appropriate to use it for
general purpose applications.

I use 3 kinds of oils in my cooking and baking:

Extra Virgin Olive Oil - When cooking Italian or any time the strong olive
			 oil taste is appropriate, such as in certain salad
			 dressings.

Peanut Oil - When stir frying.  The higher temperature characteristics of
	     peanut oil make it more suitable because it smokes at a higher
	     temperature than other oils.

Extra Light Olive Oil - I use this for EVERYTHING else, including baking.
			Extra light olive oil has virtually no olive oil
			flavor yet offers the same benefits as the more
			flavorful olive oils.  

There are other grades of olive oil  between extra virgin and extra light.
The point here is that there is indeed an olive oil that has essentially a
neutral flavor and can be used as a general purpose oil.

--
Ken Franklin 	They say there's a heaven for people who wait
AMA     	And some say it's better but I say it ain't
GWRRA           I'd rather laugh with the sinners than cry with the saints
DoD #0126       The sinners are lots more fun, Y'know only the good die young
Newsgroups: rec.food.cooking
From: louray@seas.gwu.edu (Michael Panayiotakis)
Subject: thanks to everyone....
Organization: George Washington University
Date: Wed, 23 Dec 1992 01:14:59 GMT

To everyone who responded toomy request for a gingerbread house, 
THANK YOU.

Especially, I thank Ruth Baer who vulenteered to snail-mail me some
patterns, and Leila Belhadjali who sent me an array of recipes that she
got last year. And the rest of you, too.   You don' tknow how it feels
to be just finished with finals AND have numerous replies to a request.
:) :) :) :) :).






-- 
pe | ep     (e'mail me since I don't always RN--louray@seas.gwu.edu)
ac | ca     "...And which *IS* an illusion?"  (Moody Blues)
e / \ e     "When it's done and over, a man is just a man"
 /   \      "Did it matter, does it now?"___________________GD__Qtd_by_______MP
Newsgroups: rec.food.cooking
From: bondc@silver.ucs.indiana.edu (Clay M. Bond)
Subject: Re: WANTED: WHERE TO BUY HENKELS & WUSTHOF KNIVES CHEAP
Organization: Indiana University
Date: Sat, 2 Jan 1993 09:57:30 GMT

In article <Bzs62G.1B3@encore.com> dwsmith@bilbo.encore.com (Dwight Smith) writes:

>Anybody know a cheap mail-order (or store) source for buying Henkels and
>Wusthof (top-of-the-line) knives?

Cheap?  Do you mean cheaper than usual?

If you find such a place, do post.  I can't have enough Henckels
in my kitchen (Wusthof makes beautiful knives, but I don't like
the heft and balance as well).

-- 
"I like women too much to want to be a straight man."
                                                     -- John Fisher
Newsgroups: rec.food.cooking
From: jbaron@higgs.ssc.gov (Jeff Baron)
Subject: Re: Another bread flour question
Reply-To: jbaron@higgs.ssc.gov (Jeff Baron)
Organization: Superconducting Super Collider Lab
Date: Wed, 30 Dec 1992 18:48:21 GMT

Anthony Datri writes:

- >Also, where do you get whole wheat flour
- 
- Supermarkets often seem to have it packaged in the "baking" aisle, but in
- Dallas I always bought it bulk at a big supermarket named "Whole Foods".
- Look in "health food" stores.  Beware that whole wheat flour, while a fine
- thing, is low in gluten, so to get a good loaf it's best to either dump in some
- extra gluten, or use, say, 2/3 bread flour and 1/3 whole wheat.  I've done
- the latter with all sorts of flours -- millet, etc.  Buckwheat was great.

I've made numerous loaves of bread using Whole Foods whole wheat flour,
even some rye loaves, with no white flour and no gluten.  I've never
had a problem with low gluten content, or no rising, or anything of
that nature.  Perhaps I knead more than average?

Personally, I think that bread flour is just another product in a
market that is hungry for different products.

--
Jeff Baron
jbaron@gauss.ssc.gov
Newsgroups: rec.food.cooking
From: rich@troll1.msfc.nasa.gov (Rich Krum)
Subject: Re: Net's Funniest Kitchen Disasters
Reply-To: rich@troll1.msfc.nasa.gov
Organization: Boeing Computer Support Services
Date: Thu, 31 Dec 1992 14:54:22 GMT

In article 12734@sarah.albany.edu, la1002@albnyvms.bitnet (Clover M.) writes:
>Excuse me?
>
>I think I missed something here... you put LIVING sharks in the
>pool and they died from the mistreatment and this was funny?
> 
>I MUST have missed something...

No, No, NO!

The Sharks were alive and kicking--the real riot took place when the
school staff tried to catch and remove them.  They managed to get them all
out alive, and back to the beach.

Nurse sharks, BTW, are a rather small, inoffensive shark with no dangerous teeth.
The school staff was not aware of that (our Biology teacher knew, but kept
quiet--he was in on the gag)!

We were crazy, but by no means cruel.  Getting the salt level in the fountain
to the right level cost us a ruddy fortune in bags of salt. 

--Rich
---
----------------------------------------------------------------------------
"My opinions are my own, and my employer (Boeing Computer Support Services)
 denies any responsibility for me, all opinions in general, and anything 
 I may say, do, or be otherwise associated with outside of work for them.
 -- Use at your own risk, your mileage may vary, no news is good news."

 E-MAIL REPLY TO:  rich@troll1.msfc.nasa.gov     PLEASE KEEP IT "G" RATED
----------------------------------------------------------------------------

Newsgroups: rec.food.cooking
From: marie@paris.erg.sri.com (Marie desJardins)
Subject: Re: need help with brownies!
Reply-To: marie@paris.erg.sri.com (Marie desJardins)
Organization: SRI International, Menlo Park, CA
Distribution: na
Date: Mon, 21 Dec 92 23:55:36 GMT

Here's a great brownie recipe -- very easy, and comes out moist
and delicious.  Be sure not to overcook them!


		FUDGE BROWNIES

(Adapted from the Better Homes and Gardens New Cookbook)

Ingredients:	1/2 C butter (or margarine)
		2 squares (2 oz.) unsweetened chocolate
		3/4 C sugar
		2 eggs
		1 tsp. vanilla
		1 tsp. orange extract  [optional but delicious]
		3/4 C flour
		[1/2 C chopped nuts --- I never add these]
		confectioner's sugar  [also optional]

Grease an 8x8x2 pan (not necessary if you use a nonstick pan).
Melt the butter and chocolate in a saucepan or in the microwave.
Remove from heat; transfer to mixing bowl.  Stir in sugar.  Add
eggs and extracts.  Beat lightly (not too much or the brownies
will fall).  Stir in flour and nuts.  Spread in pan.  Bake at
350 degrees for 30 minutes.  Sift confectioner's sugar on top.
Cool on wire rack, and cut into squares.   [Okay, okay, I hardly
ever wait for them to cool.]
Newsgroups: rec.food.cooking
From: forman@fraser.sfu.ca (Pamela Catherine Forman)
Subject: Request:  Peanut Sauce
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Sun, 3 Jan 1993 22:25:06 GMT

A local Vietnamese restaurant here serves a wonderful
peanut sauce with thier salad rolls.  It is mildly 
peanut flavor and doesn't seem to have any chili in it
(no curry either).  I've tried duplicating it by using
peanut butter, sugar, vinegar, soy sauce and it's close
but not quite there.  Many thanks for further suggestions
or recipes!!



Newsgroups: rec.food.cooking,alt.folklore.urban
From: shafer@spdcc.com (Mary Shafer)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: S.P. Dyer Computer Consulting, Cambridge MA
Date: Sun, 27 Dec 1992 20:31:01 GMT


Not only did we put dish soap and bubble bath in the fountains of
local establishments when in high school, we also put in shark
repellent, which is a fluorescent green/orange dye.  (Several of
my friends were the children of test pilots and the dye came from
the survival supplies.)  As I recall, the dye didn't color the
fountains but it did color the deposits around the edges from our
hard water.

Ah, youth.  Ah, vandalism.  (Particularly the fuzzy duck decal on
the door of the CHP patrol car.)

-- 
Mary Shafer  DoD #0362 KotFR  shafer@ursa-major.spdcc.com
Newsgroups: rec.food.cooking