HDTenEightyP/NetNews huggingface dataset:
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Another bread flour question
Organization: Taronga Park BBS
Date: Sat, 2 Jan 1993 04:14:47 GMT

In article <1992Dec31.162256.20288@sunova.ssc.gov>, jbaron@dirac.ssc.gov (Jeff Baron) writes:
> 
> I've never used bread flour, and I've made bread from half whole 
> wheat flour, and half *NON* wheat flour, such as dark pumpernickel, 
> and I've never had a rising problem.

Well, I envy you as you obviously are a much more accomplished 
baker than I am.
I left that mixed-flour dough I made the other night sitting too
long (I think I was reading news or something {guilty look}) but
I thought it'd be okay.  When I finally got to it, the dough had
collapsed.  That's okay, I thought.  It'll rise in the oven.

Well, it didn't.  I ended up with some rather dense, slightly dry
(albeit) tasty loaves of bread.

I did it again today -- left my bread dough out sitting too long.
This dough didn't have any whole wheat flour in it though and by
the time I punched it down, it had a rather remarked alcohol smell.
It had been fermenting for a while.  I thought it was neat because
that's how they used to make sourdough a long time ago, before they
figured out what yeast was.  I haven't tasted any yet -- I hope it
came out better than the wheat bread did.

> I think that bread flour is simply another, *different*, product that 
> can be marketed and sold to increase market share.  I'd pay much more 
> attention to getting *good* flour than getting *bread* flour.

Bread flour *is* a better flour.  I've been reading a little on the
history of bread making, and it's quite fascinating.  The ancient
Romans excelled at making bread and had 250 bakeries in their
heydey (they invented a paddle machine to knead dough on a mass
scale).  And dried yeast didn't become available to the home consumer 
until after World War II!  Amazing.

> Why do you need any white flour at all if you use all whole wheat flour- 

Whole wheat flour has less gluten in it than all-purpose and therefore
rises more slowly and doesn't rise as high and you end up with a
coarser-textured, denser loaf of bread.
Maybe you should try adding a little gluten flour to your mix and
see if it makes any difference?
-- 
Stephanie da Silva                                    arielle@taronga.com
From: mas5@ns1.cc.lehigh.edu (MICHELLE A. M. SZENA)
Newsgroups: rec.food.cooking
Subject: Hot air cooker/Good or bad?
Date: 30 Dec 92 14:33:27 GMT
Organization: Lehigh University

I recently saw a commercial for a hot air cooker.  I'm sorry I don't remember
the name of it but it looks like a little round cooker.  It supposedly works
like an oven.  It has a couple of racks in it and has an extension if you want
to cook something like a turkey.  It uses no oil or shortening of any kind yet
it will make crispy french fries and onion rings and such.  You can cook a
whole meal in this thing.  And it's supposed to be very healthy since you're
eliminating any extra fat.  When it's done cooking you fill it with soap and
water and turn the machine back on and it washes itself.

Does anyone have one these?  I really want to know if it works and if the food
tastes as good as they say it does.  I'm worried it won't work right or that
the food will be bland.  I'd appreciate any feedback I can get on this.
Thanks.


Michelle
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Bread Flour Question
Organization: Taronga Park BBS
Date: Mon, 28 Dec 1992 10:05:25 GMT

I've been making bread lately and something strange happened with
my last batch.  The bread came out smelling sort of earthy -- well,
like *dirt*, actually!

I traced the culprit to some whole wheat flour that I had bought for
the purpose of mixing with other flours when I made bread.  Is this
normal for whole wheat flour?  Is it supposed to smell this way?
The package says it's stone ground and that it has no preservatives
and to keep it under refrigeration but it was out on the shelf in
the supermarket.  I got some rice flour at the same time by the
same company, and it seems to be fine.

So, is my wheat flour bad?  Should I throw it out?
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
From: alisg@Msu.oscs.montana.edu
Subject: RECIPE: Hoppin John
Reply-To: alisg@Msu.oscs.montana.edu
Organization: Montana State University
Date: Thu, 24 Dec 1992 15:28:23 GMT

Someone recently asked, and I don't recall seeing a response. Here is a version
of the old soul food dish Hoppin' John, taken without permission from a
wonderful cookbook called _The Black Family Reunion Cookbook_, available from
your friendly neighborhood bookstore or from the Wimmer Companies
(1-800-727-1034) of Memphis, Tennessee.

HOPPIN' JOHN

6 C. water
1 lb. black-eyed peas (AKA field peas, cowpeas)
1 C. cubed salt pork, rinsed
1 large green bell pepper, chopped
1 large onion, chopped
6 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried thyme leaves
1 can (6 oz) tomato paste
1 teaspoon chili powder
2 lb. bag mahatma rice
   salt and pepper

1. Combine water and black-eyed peas in large saucepan. Cook until almost
tender, about one hour.[It isn't necessary to soak these, but you can; adjust
cooking time if you do.] Add more water if needed.

2. Brown salt pork in medium skillet on medium heat. Add green pepper, onion,
garlic, cumin, and thyme. Stir and cook until browned. Add tomato paste and
chili powder. Stir. Add a little water. Stir. Pour into beans. Add rice. Stir.
Add enough water to cover by 1.5 inches. Cover. Bring to a boil. Reduce heat.
Simmer 30 minutes. Salt and pepper to taste.

6 to 8 servings.

Commentary: While this sounds wonderful, it is considerably more elaborate than
the version of hoppin' john I knew growing up. In my mother's version (which my
brother Robert made an absolute pig of himself over), it was simply black-eyed
peas cooked her usual way (with a couple pieces of bacon or a bit of fatty ham)
over separately cooked rice. Not nearly as involved, but perhaps not as good,
either. I plan to try this on New Year's Day myself, so we'll see.

Thanks to one and all for the recipes, commentary (Shankar, you are a marvelous
source of unusually well-written insights!), and laughs over the past year. I
hope you all have a safe and joyous holiday season.

george
alisg@trex.oscs.montana.edu
From: lioness@maple.circa.ufl.edu
Newsgroups: rec.food.cooking
Subject: Mail order cutlery
Date: 4 Jan 93 00:07:14 GMT
Reply-To: LIONESS@oak.circa.ufl.edu
Organization: Center for Instructional and Research Computing Activities

If anyone knows where I can mail order cutlery such as a Gerber or Henckel
knives, please e-mail me with a phone number or address.  Thanks,

Brian
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: what to do with malt powder???
Date: 27 Dec 92 23:06:36 GMT
Organization: Our Lady of Perpetual Mirth (Pacifica)

In <1992Dec26.195307.18835@newshost.lanl.gov> weh@beta.lanl.gov (William E. Harvey) writes:

>In article <BzuE8s.CJq@jfwhome.FUNHOUSE.COM> babs@jfwhome.FUNHOUSE.COM (Babs Woods) writes:
>>	I have a bag of malt powder, anyone know what I should do
>>with it?  I don't make beer, so this is for bread, if it's useful
>>for breadmaking.  How would I use it?

>Diastatic malt, or dimalt, contains enzymes that convert dough starches into
>sugar, making it good for sweetening bread without sugar. The "Laurel's
>Kitchen Bread Book" suggests using a quarter teaspoon or less per loaf.

>Jamie Harvey
>weh@lanl.gov


Ahhhh.  I had no idea of its chemistry at all.  I had bought this 
thinking I was buying "malt sugar", but for my application, it seems 
like I've basically chosen the right thing anyway, because of its 
sweetening effect on dough.  I assume this proportion of malt powder 
to flour per loaf means that for a batch of two loaves I would use 
1/2t per 6-7C flour?  That would be enough flour for two loaves.  

	A related question: does anyone have mailorder or local Boston 
area (Cambridge or Somerville are best locations for me) for wheat
gluten?  I'd like to stock it, in my search for soft rye bread results, 
especially.  Anyone got any recipes for a softer type of rye bread than 
the olde worlde styles most frequently made?  I like the soft 
commercial rye breads for sandwiches and it might be easier to get my
finicky 4yr old to eat them, too.  Yeah, I know: sacrilege!  But I
like what I like and I'd like to be able to make my own.  

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
From: mas5@ns1.cc.lehigh.edu (MICHELLE A. M. SZENA)
Newsgroups: rec.food.cooking
Subject: Re: Net's funniest cooking disasters
Date: 29 Dec 92 19:52:24 GMT
Organization: Lehigh University

This doesn't really involve cooking but it does deal with food.  My sister is
twelve years younger than me.  Well, I think she was in first grade and
our Mother made her oatmeal for breakfast and then left to go to the store.
Well I had to watch her and make sure she ate her breakfast.  I absolutely
hate oatmeal and never was able to eat it without gagging.  Anyway, my sister
loved it and she was eating it with no problem.  I started teasing her,
telling her that oatmeal was gross and that it makes you sick and little
things like that.  She ate all her oatmeal, got up from her chair, turned to
put her dish in the sink and instead she threw up all over the floor.  The
power of suggestion works so well sometimes although I didn't think it was
funny anymore when I was the one who had to clean the floor.  Luckily she's
never gotten me back for that one.
Newsgroups: rec.food.cooking
From: peter@taronga.com (Peter da Silva)
Subject: Re: WANTED: RECIPE FOR BROWN"S CHICKEN & KFC CHICKEN
Organization: Taronga Park BBS
Date: Wed, 30 Dec 1992 11:42:23 GMT

In article <29DEC199215513655@utkvx2.utk.edu> riggsby@utkvx2.utk.edu (STUART) writes:
>In article <Bzs659.1Cr@encore.com>, dwsmith@bilbo.encore.com (Dwight Smith) writes...
>>Anybody been able to duplicate either of these recipes?

Sure. Just add lots of salt, pepper, and MSG. An analysis of the "secret
ingredient" described in William Poundstone's book "Big Secrets" discovered
it was mostly these three items.

>Why would anyone want to?

To say you can?
-- 
% 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: AWP00JTF@UNCCVM.UNCC.EDU
Subject: Need Breakmaker recipes
Organization: UNC Charlotte
Date: Thu, 31 Dec 1992 13:24:16 GMT

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
From: rct@fulcrum.co.uk (Richard Taylor)
Newsgroups: rec.food.cooking
Subject: Re: Roasting Chesnuts ???
Date: 24 Dec 92 14:02:45 GMT
Organization: Fulcrum Communications

In article <4911@wet.UUCP> sritacco@wet.UUCP (Steve Ritacco) writes:
>Hi,
>
>Can anyone tell me how to roast chesnuts so that the inner skin does
>not stick to the nuts?
>
>Is there some trick to it or what?
>
>Many thanks!
>
>Steve

Don't hold them in your hand. Then the skin won't stick....

Regards,
============================================================================
Richard Taylor                  DoD #981                 (rct@fulcrum.co.uk)
"I don't know what I want, but I want it NOW!", Rawlinson of Rawlinson's End
============================================================================
Fulcrum Communications Ltd., Fordrough Lane, Birmingham, B9 5LD, ENGLAND.
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: When do you need olive oil or other oil?
News-Software: VAX/VMS VNEWS 1.4-b1  
Keywords: olive oil when?
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Thu, 24 Dec 1992 13:17:00 GMT

In article <BzrCID.2JE@fulcrum.co.uk>, igb@fulcrum.co.uk (Ian G Batten) writes...
>In article <1992Dec23.185755.28892@shearson.com> lparisi@shearson.com (Lon G. Parisi) writes:
>> taste of olives (olive oil) with something sweet (like pancakes). I don't
>> see this as a particularly good combo.  
> 
>It's wonderful.  For savoury pancakes, even better.
> 
I knew it.  I'm starting on this FAQ about the various uses of different oils
and _someone_ has to come up and say  "But I always use a strong olive oil in 
my sticky buns". 

Sigh.

Joel
Newsgroups: rec.food.cooking
From: Bruce_Dunn@mindlink.bc.ca (Bruce Dunn)
Subject: Request - Candied Peel
Organization: MIND LINK! - British Columbia, Canada
Date: Sat, 2 Jan 1993 16:33:03 GMT

Happy New Year!!

Hurrah I'm going to California for a 10 day winter vacation.  The people I am
visiting told me to bring an extra empty bag to take home lots of citrus
fruit.  A thought has struck me that I would like to candy some of the peels
for the hot-cross-buns that I hope to be making this spring.  Has anyone
candied there own peels?

How long does it take?  Any hints would be greatly appreciated.

Secondly I will need a hot cross bun recipe that can be kneaded in the bread
maker.

As I don't think I will be the only person interested please post all
answers.  And so that I won't miss your suggestions please e-mail as well.

Many thanks and good eating in 93

Doris Dunn, posting from a borrowed account

--
Bruce Dunn    Vancouver, Canada   Bruce_Dunn@mindlink.bc.ca
Newsgroups: rec.food.cooking,alt.folklore.urban
From: vince@cadence.com (Vince Gibboni)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Cadence Design Systems, Inc.
Date: Wed, 23 Dec 1992 23:42:14 GMT

pw@panix.com (Paul Wallich) writes:
>roder@cco.caltech.edu (Brenda J. Roder) writes:
>> Supposedly when the first dishwashing liquid came out, someone in 
>> Cincinnati (home of Proctor and Gamble who probably came out with said
>> liquid), dumped a case of the stuff into the big fountain downtown.  
>
> My mother several times told me that story, only about a college friend
> of hers and the fountain at Rockefeller Center in NYC. Supposedly the
> newspaper photos exist and someone chould check the whole thing out.
>

    When I was a teenager, a regular week-end thing to do was to dump 
    about of quart of dishwashing detergent into one of the fountains at
    the mall (kind of of an extra-curricular science project). The effects 
    are actually pretty impressive - one fountain really generates a lot
    of suds which kind of ooze over the side and flow down the floor like
    lava or an oil spill or something. Eventually, a teem of cheerful 
    janitors arrive, cordon off a section of the mall and shut down the
    fountain. Anyway, I suspect that both the Proctor and Gamble and the
    Rockefeller Center stories are true as this sort of thing happens fairly 
    regularly.



--
                                                         vince@gda.cadence.com

    Man, you should have seen them kicking Edgar Allan Poe
        - John Lennon
Newsgroups: rec.food.cooking
From: bondc@silver.ucs.indiana.edu (Clay M. Bond)
Subject: Re: Creme' Brulee'
Organization: Indiana University
Date: Fri, 1 Jan 1993 12:16:14 GMT

In article <1992Dec18.152502.22359@cci632.cci.com> agc@cci632.cci.com (Anupama Chathampally - co-op) writes:

>Creme Brulee
>[ . . . ]
>	Sift the brown sugar over the custard, covering it completely, put it 
>under a preheated broiler about 6 inches from the heat, turning the dish 
>occassionally for 2 to 3 minutes or until the sugar is melted and caramelized,
>and chill the creme brulee for 10 minutes before serving it.  Serves 8

And here's a superior alternative to the above, which I observed
a good friend (and magnificent cook) doing in his kitchen about a
month or so ago.

Use an acetylene torch.  Ayup.  Easy, quick (no more than 4 or 5
seconds does it) and no chilling afterward, because the cremes
have not been warmed.  Quick circular motions.

Oh yes--I really see little point in reproducing diacritics, but
if we must (see header) then let's do it right, shall we?

Cre`me Bru^le'e

Thank you.

-- 
"I like women too much to want to be a straight man."
                                                     -- John Fisher
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Another bread flour question
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Fri, 1 Jan 1993 02:18:44 GMT

>Why do you need any white flour at all if you use all whole wheat
>flour- have you ever tried this?

Yep, and I ended up with a cylindrical brick.

I've had good results mixing buckwheat and bread flours around 1:2, and dumping
in a lot of shreaded unsweetened coconut.
-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Worst food?
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Fri, 1 Jan 1993 01:54:31 GMT

>During my freshman year, I was a student at Worcester Polytechnic
>Institute. The food was ( and still is, I'm told) so horrible

During my sophomore year at CMU I still ate university food-service food.
The cafeteria stuff was so bad that when they put in an ice cream bar, I
often ate that instead.  I'm still losing that weight.

In later years I would sometimes pay a buck for a Tartanburger, knowing that
it'd sit like a rock in my stomach.  I'd lose the desire for food for the
rest of the day.
-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: HELP needed with whipping cream         
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Thu, 24 Dec 1992 01:10:00 +0000

Arnie Skurow (arnie+@osu.edu) wrote requesting advice on how to make
a whipped cream covered cake keep its shape.

What I have always done is to take about a tablespoon of unflavoured
gelatin (Knox, in the states) and melt it in a couple of tablespoons
of hot water.  When it is dissolved, let it cool a bit (which such a
small amount it cools quickly, probably while you are whipping your
cream).  Anyway, when the cream is pretty much whipped, add the
gelatin and continue whipping until it reaches it full whip-ness.
(OK.. so I made that word up!)  :-)

I like to make Black Forest cakes with lots of whipped cream, and
lots of whipped cream "roses" (squidged around cream from the piping
bag) on the top.  This keeps for a couple of days... if the cake
lasts that long!  I know I can usually make the cake the day before
and it holds up pretty well.

Jazzie

>>>MATRIX version  1.20g
Date: Tue, 29 Dec 1992 10:58:23 EST
From: <ROMAN@wvnvm.wvnet.edu>
Newsgroups: rec.food.cooking
Subject: What is African Bird Pepper?

Got an unusual stocking stuffer for Christmas:  a metal tin labelled
African (red?) Bird Pepper.  It comes ground, it's red and fairly
sharp, with a hotness that seems different from that of your usual
hot pepper.

Can anyone tell me more about this pepper?  Recommended uses?

-- Roman Olynyk
Newsgroups: rec.food.cooking
From: prkenne@lims02.lerc.nasa.gov (CAROL SHARP)
Subject: Re: REQUEST: Hot wings
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA Lewis Research Center
Date: 28 Dec 1992 08:35 EST  

In article <1992Dec26.233042.4772@drefla.mese.com>, matt@drefla.mese.com (Matt Brandt) writes...
>The title says it all, who has a good wing recipe? Sorry if this  
>qualifies as an FAQ, I don't check in here too oftern... Thanks.

I'm fairly new to this group and get the decided impression that wings is a 
less than favorite topic here.  But since I happen to make the best wings 
in town I'll pass this along anyway.  

Place wings in one of those diposable foil broiler pans and bake at 400 
degrees for 1/2 hour to 45 minutes depending on how meaty they are (I only 
use drumettes myself) turning once during the cooking time and draining off 
excess fat if it starts to splatter.  Alternatively you can do this on the 
grill with the lid closed.  

Melt 1/2  stick of margarine and stir into it 1/2 cup red devil sauce, 
about a tablespoon of vinegar and a teaspoon or more of crushed red pepper. 

Add the wings to the mixture turning several times to coat.  Return the 
wings to the original pan (after draining off the fat) and pour the 
remaining sauce over.  Bake for an additional 20 to 30 minutes.  Serve with 
bleu cheese dip.

Carol


Newsgroups: rec.food.cooking
From: colette@morgan.ucs.mun.ca (Colette Goodyear)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Memorial University of Newfoundland
Date: Mon, 21 Dec 1992 17:28:55 GMT

In article <1gr3tiINNdf@FUNCTOR.SYSTEMSZ.CS.YALE.EDU> loosemore-sandra@cs.yale.edu (Sandra Loosemore) writes:
>
>My mother had a related bread-making accident when I was a kid.  She
>was making a double or triple batch of a recipe that involved the
>sponge method (you mix part of the flour and the liquid and yeast into
>a gooey batter, and set it aside to proof).  Well, she put the
>roasting pan full of goo in the oven to proof -- no, the oven didn't
>get turned on by mistake, but she got distracted and came back a
>couple hours later to find that the goo had overflowed the pan and
>was now coating the whole oven....
>
which reminds me of one of the funniest things I ever witnessed...

My father belongs to a service club which frequently throws large dances
and serves a meal after the dance. Dad, being a tremedously great cook
who loves feeding people, usually does the cooking for these dances
which draw about 500 people or more.

On the menu this particular night in February (the date is important)
were toutons, which is fried, _once-risen_ bread dough. The dough
had been bought in quantity from the local bakery and was stored in
appropriate food-grade plastic buckets in the back of the van. The
weather was cold--just below freezing, so the dough was kept out
there until needed.

At some point during the night, we began to have a very unseasonable
warm spell.  No one noticed.  The cooks go out to get the dough and open
the van door...

The dough apparently cleaned out the van very nicely, I'm told.
Picked up all sorts of things off the van floor. Looked like
the Pillsbury Doughboy had exploded in there.

I really like this thread, my terminal has recieved a coffee
baptism more than once while reading it.

Colette Goodyear
Memorial University of Newfoundland
colettemorgan.ucs.mun.ca
Newsgroups: rec.food.cooking
From: mxm1003@s22.msi.umn.edu (Ram V. Mohan)
Subject: Wanted : Chicken Wings Recipe
Summary: recipe for chicken wings - wanted
Keywords: chicken wings
Organization: University of Minnesota
Date: Sun, 3 Jan 1993 19:48:18 GMT

We are looking for a good recipe for chicken wings. Recently I ate
some at a party which were kept in a crock pot.  The wings were
juicy and tender with good flavors.  I could not find out who
brought them to get the recipe, which is the reason I am turning to
here.  Any good chicken wings recipe ( better if the final product
is soft and juicy with the meat coming off the bones easily ) are
appreciated.  Thanks and look forward to making these yummies.


Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: a new thread!  home ec
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Wed, 30 Dec 1992 14:42:50 GMT

>In New York, pigs in blankets is the frankfurters in a crust of
>some sort, but since I moved away from NYC, I've been informed
>that small stuffed cabbages (Polish) are also translated as
>Pigs in Blankets.

When I was growing up near Pittsburgh, the latter was usually the case.  I
remember being confused when TV shows -- which are usually nycentric or
califcentric -- spoke of the former.
-- 

======================================================================8--<