HDTenEightyP/NetNews huggingface dataset:
From: pscchris@ubvmsd.cc.buffalo.edu (Christopher Holoman)
Newsgroups: rec.food.cooking
Subject: Re: Help with gas stove cooking!
Date: 29 Jul 92 14:56:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <1992Jul27.145938.2720@newstand.syr.edu>, jeng@npac.syr.edu (Jennifer Gniady) writes...
[stuff deleted]
>
>regulating the burners. It seems no matter how low I put the gas on whatever
>I am making boils constantly at too high a temperature. Simmering anything
>for long is out of the question. Am I doing something wrong? I was wondering
>if it could be that my housemates and I don't have "good" pots, etc.or maybe
>we just have a crummy stove. Any suggestions would be greatly appreciated.

>Thanks!!
>Jennifer

Almost all gas burners can be turned down.  Usually, you pull off the knob
that controls the burner and behind that will be a small screw that you can
turn down so that the lowest "setting" is even lower.  Sometimes the screw is
pretty far back, so you might need a flashlight and a long, but small 
screwdriver.  
Two caveats: don't turn
it down so low that just walking past the stove will blow it out; and be aware
that turning it down for a low simmer also implies making the highest "setting"
lower, too.  Thus, you may only want to do it for one burner.  BTW, I find
this to be a fairly common problem; perhaps for some reason I can't fathom,
manufacturers set the gas higher than necessary at the factory.

Good luck,
Chris
Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: Silly Slicing Question
Organization: NASA Dryden, Edwards, Cal.
	<1992Jul30.005049.23046@mtu.edu>,<1992Jul31.050911.1105@scifi.uucp>
	<0095E62F.3A8F29C0@Msu.oscs.montana.edu>
Date: Fri, 31 Jul 1992 15:31:25 GMT

On 31 Jul 92 14:56:45 GMT, oopcv@Msu.oscs.montana.edu said:

> In article <1992Jul31.050911.1105@scifi.uucp>, njs@scifi.uucp (Nicholas J. Simicich) writes:
>In article <1992Jul30.005049.23046@mtu.edu> tprodin@mtu.edu (TIMOTHY R. PRODIN) writes:
>>In article <18599@drutx.ATT.COM> seb1@druhi.att.com writes:
>>>Not that this is one of my great worries in the kitchen, but it does annoy
>>>me a little. My dog loves it because food ends up on the floor. I'm talking

>>Far be it for me to tell anybody what to do, but I suggest that you train 
>>your dog not to pick things up off the floor.  That sort of behavor can 
>>be more than annoying, it can be downright dangerous for the anamal.  Just
>>my two cents.
>>
>>(it took a few quick points, and a firm 'Out of my kitchen!' to break my
>>dog of this sort of behavor.)
>
>Whereas I personally believe that dogs are here to pick up our
>accidental spills in the kitchen.  Our dogs know a special command,
>"dustbuster", which we use to alert the dogs that they are free to
>come and pick up a kitchen spill.  
>
> Oh, thank goodness.  Me, too.  Dog has to do something to earn his keep, and he
> refuses to dust or run the vaccum cleaner, the _least_ he can do is keep the
> kitchen floor clean!  And, yes, my dogs wait for the 'okay'!

Mine have even learned to look where I point, for things that have
leapt to the floor in their absence.  I think that I'll add
"dustbuster" to their command repertoire.  The things I pick up from
the net!

One of my dogs has a health problem and I have to cook special food
for him.  I keep it in Rubbermaid containers and he now thinks that
_everything_ in such a container is his and he comes trotting out
to the kitchen everytime I pop the lid off any Rubbermaid container.
He doesn't come for Tupperware, though.

There's no thrill like trying to get dinner in a hurry with two
collies helping, mostly by standing between me and the fridge.
--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "A MiG at your six is better than no MiG at all."  Unknown US fighter pilot
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Quick Rice Recipes
Organization: Wayne State University, C&IT
Date: Tue, 21 Jul 1992 17:17:22 GMT

One interesting quicky rice recipe I came across is Tuna Donburi. Donburi
usually consists of meat or chicken or fish cooked in broth together with
vegetables and beaten eggs, the whole thing being served on top of a bowl
bowl of rice. This varient seems to be the Japanese equivalent of tuna ala
king- you simply mix tuna and mayonaise and mix with rice. Quite yummy.
 
              --mike
From: hedlund@reed.edu (Marc Hedlund)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Source for crepe pans
Keywords: crepe, pans, mail-order
Date: 26 Jul 92 06:14:54 GMT
Article-I.D.: reed.1992Jul26.061454.10955
Distribution: usa
Organization: Reed College, Portland, Oregon

In article <Brx8Cq.E9o@news.cso.uiuc.edu> tyao@uxh.cso.uiuc.edu (Tim Yao) writes:
>My mom is looking for a crepe pan.  She used to have one she
>liked a lot which was shaped like an inverted omelette pan.  You
>could heat it on a burner, then dip it into the batter--it would
>cook with the convex side upwards.  It never had sticking problems.
>
>Do they still make this type of pan?  If not, are there any tips on
>how to use conventional pans so that the crepes do not stick?  
>Good crepe recipes are also welcome :-)  Thanks!

I've never seen the pan you describe, but I really like the Calphalon
crepe pan, which does not stick if seasoned and has a wood handle that
makes for comfortable holding over long crepe-ing sessions.  Available
mail-order through Williams-Sonoma or from the Calphalon people.


-- 
Logged in for fill of sarcasm and hostility -- getting back to work now.
hedlund@reed.edu		Marc Hedlund		    Reed College
(The Doyle Owl is missing and we're really tired of it -- GIVE IT BACK.)
________________________________________________________________________
Newsgroups: rec.food.cooking
From: A.M.Ryan@massey.ac.nz (A.M. Ryan)
Subject: NON-STICK FLORENTINES
Organization: Massey University, Palmerston North, New Zealand
X-Reader: NETNEWS/PC Version 2c
Date: Thu, 30 Jul 92 02:48:09 GMT


Does anybody know how to cook florentines without them sticking to the
cooking tray if you leave them on too long?

-- 
******************************************************************************
Allanah Ryan					Tel:    (06) 356 9099 Ext 7454
Department of Sociology				Fax:    (06) 350 5627
Massey University				EMail:  A.Ryan@massey.ac.nz
Palmerston North
NEW ZEALAND
******************************************************************************
Newsgroups: rec.food.cooking
From: bwatson@nyx.cs.du.edu (bruce watson)
Subject: Re: Knives, what's good, what's bad?
X-Disclaimer: Nyx is a public access Unix system run by the University
	of Denver for the Denver community.  The University has neither
	control over nor responsibility for the opinions of users.
Keywords: knives
Organization: Nyx, Public Access Unix at U. of Denver Math/CS dept.
Date: Thu, 23 Jul 92 21:42:17 GMT

In article <gJo7NB3w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:
>ranck@joesbar.cc.vt.edu (Wm. L. Ranck) writes:
>
I have Henckels. Be prepared to spend a LOT of money. But they will last
forever.



--
 ___________________________________________________________________________ 
|wats@nyx.cs.du.edu |   "To the extent that it doesn't use mathematics;     |
|   Bruce Watson    |               it is not a science."                   |
From: tgp@ukc.ac.uk (Terry Partis)
Newsgroups: rec.food.cooking
Subject: Re:SPAM
Date: 23 Jul 92 12:18:05 GMT
Organization: Computing Lab, University of Kent at Canterbury, UK.


In article <1992Jul20.195555.13995@husc3.harvard.edu>,
mirsky1@husc8.harvard.edu (David Mirsky) writes (among 
other things):
> 
> I am very insecure and Im wondering if the complete absense
> of Spam from my y life is a signal for me to do some serious
> self-evaluation.
>  
Can anyone enlighten me as to how SPAM got it's name and is it
initials for anything.  I recall spam being sent to us poor
starving Brits during the war (WWII that is) when we were short
of meats,by the good folks in the USA, but haven't seen much of
it since, although I do believe some supermarkets do sell a Pork
Luncheon meat which has a brand name of SPAM.   As I recall during
the war our butchers and stores used to have enormous blocks of
SPAM and we were allowed about 2 very thin slices each as our ration
for the week, to go with our piece of scragend and 1/2 sausages.
   Hay Ho! times were hard in my youth.   Just wondered if SPAM
was a US brand name ar was derived from HAM and something else.

Terry
-- 
Let me sleep awhile & dream of avalon and the beltane fires, our souls entwined
for all eternity............
                                Terry (Tel Boy) Partis.
Newsgroups: rec.food.cooking
From: colette@morgan.ucs.mun.ca (Colette Goodyear)
Subject: Re: need split pea
Organization: Memorial University of Newfoundland
Date: Wed, 22 Jul 1992 21:21:55 GMT

In article <13618@mindlink.bc.ca> Mark_Ward@mindlink.bc.ca (Mark Ward) writes:
>I need a split pea soup recipe. Anyone have any?
>Thanks!
>--

You know you're addicted to this newsgroup when you start keeping
cookbooks next to your computer _at the office_.

From Fat-back and Molasses (Jesperson Press: St. John's, 1974), a 
collection of favourite old recipes from Newfoundland and Labrador:

Split Pea Soup

1 pound salt meat or pork
2 cups split peas (yellow)
2 quarts water
1 cup diced carrots
1 1/2 cups diced turnips
1/2 cup chopped onion
(I usually also add a cup or so of diced parsnip.)

Cut meat in small pieces and boil in the water about ten minutes.  Add 
peas.  Let boil for 1/2 hour.  Add vegetables, cook for one hour and
serve.  Tastes better the next day.  You can also make dumplings
("duffs") and throw them in the soup to cook during the last twenty minutes or
so.  You can also substitute ham for the salt meat with not much
difference in the taste.  If you're watching sodium content, soak the
salt meat in water for an hour or two first then use fresh water to
cook with.

Salt and pepper to taste.

Cheers
Colette Goodyear
Memorial University of Newfoundland
From: boz@coos.dartmouth.edu (John Boswell)
Newsgroups: rec.food.cooking
Subject: REQUEST:  Cornish Game Hens
Date: 24 Jul 92 20:10:23 GMT
Organization: Dartmouth College, Hanover, NH

Hi,
	About a year ago I cooked a nice dinner of cornish game hens using
a recipe from Bon Apetite, I think.  Anyway, I've lost the recipe.  Could
some kind soul(s) give me some hints on good recipes for these little birdies?
	Thanks a whole lot in advance,

-John Boswell

--
****************************************************************************
Dr. John Boswell	John.S.Boswell@dartmouth.edu (preferred address)	
Dept. of Medicine/GI MCN C2104	BOSWELJS@ctrvax.vanderbilt.edu (alternate)	
Vanderbilt University, Nashville, TN  37232	615-343-4747
Newsgroups: rec.food.cooking
From: dikig@ddsw1.mcs.com (Diki Gust)
Subject: Re: Attention culinary metallurgists - how stainless is stainless steel
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
X-Newsreader: Tin 1.1 PL3
Date: Fri, 24 Jul 1992 16:50:18 GMT
X-Disclaimer:  Material posted in this article is the sole responsibility of
                the poster and does not represent MCSNet or the system owners.

mingmar@cs.mcgill.ca (Ming MAR) writes:
: >She insisted that the unit I bought was made from stainless, and
: >that I should not have washed it in the dishwasher. Her claim was
:  
: Stainless steel is an alloy of iron, carbon, and chrome.  The

One quickie test for good quality stainless.  A small magnet, such as in
the bottom of a shower curtain liner will not cling to the best stainless.
Try it on a Revere pot if you happen to have one and watch what happens.
From: nkk@wet.UUCP (Butch Katigbak)
Newsgroups: rec.food.cooking
Subject: Re: Basmati vs Jasmine
Date: 28 Jul 92 19:36:39 GMT
Organization: Wetware Diversions, San Francisco

In article <168327B95.SUSANMC@nervm.nerdc.ufl.edu> SUSANMC@nervm.nerdc.ufl.edu (Susan McIntosh) writes:
>I have a question for the more knowledgeable among us :-)
> 
>Question:  what's the difference between Jasmine and Basmati??

aBasmati is more nutty in flavor. It can stand on its own.

Jasmin is netrual in flavor, delicate in aroma. In fact, when you
cook Jasmin rice, you sometimes want to include some aromatic grass
just for aromatic tones.

I wouldn't use Basmati for Paella.

I would use Basmati as a counterpoint for grilled (not charcoal) fish.
But I would use Jasmin with Charcoal dishes.

Other than that, I guess you have to taste it to see how it
works best for you.

:)
From: i000702@disc.dla.mil (sam frajerman)
Newsgroups: rec.food.cooking
Subject: Re: ReQuEsT: Potato Pancake recipe wanted.
Date: 29 Jul 92 13:53:21 GMT
Organization: Defense Industrial Supply Center, Philadelphia, Pa

In article <1992Jul27.133116.1@acme.claremont.edu>, mrobert@acme.claremont.edu writes:
> Greetings,
> 
> Does anyone have a good recipe for Potato pancakes??
> 
> Thanks.





potato latkes (pancakes)
2 eggs
3 Cups finely grated potatos
4 Tbs finely grated onions
1 tsp salt
1/4 tsp pepper
2 Tbs flour
Beat eggs, add ingredients, stir and fry.  I use enough Wesson Oil 
so they seem to swim a bit.  
Notes: the flour in the recipe was originally matzo meal;
	the recipe calls for 1/2 cup fat - I never add that - they
	come out greasy enough, actually, beautifully greasy, and I 
	drain them on paper towels; the first couple don't come out 
great, they get gobbled up anyway, and the later ones come 
	out better; I make small ones, one or two tablespoons worth - 
	make whatever size you like; I serve with a choice of toppings, 
salt or sugar or sour cream or applesauce; actually, they're super plain; 
an occasional bit of grated skin or blood doesn't hurt the taste.
     I've never used a food processor to do the grating, so I can't 
say if it'll do the same job.
When I posted this recipe before, about two years ago, I was informed 
that some people grate potatoes into water.  I don't, and the recipe 
above doesn't, and, IMO, just grating and mixing in a bowl gives a fine 
fryable concoction that's just the right amount watery.
Just reading the above, I thought that if I had some home made schmaltz,
also known as chicken fat rendered with onions and ???, I'd use it for the 
1/2 cup of fat that I deducted from the recipe.
From: fearnley@ERE.UMontreal.CA (Fearnley Anne)
Newsgroups: rec.food.cooking
Subject: Re: Gelatin question
Date: 29 Jul 92 16:30:30 GMT
Organization: Universite de Montreal

As far as I know, pectin and gelatin are two very different things, but I may
be wrong.  The gelatin I have in my kitchen is made by Knox and is a box with
12 little bags of gelatin.  I use it quite a bit and it hardens very well.

Anne
From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Newsgroups: rec.food.cooking
Subject: Re: What we eat
Date: 29 Jul 92 12:57:16 GMT
Organization: Stakeholder Relations, NCR Corp in Dayton,OH

<4881@unixhub.SLAC.Stanford.EDU>
Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Followup-To: 
Distribution: usa
Organization: Stakeholder Relations, NCR Corp in Dayton,OH
Keywords: 

In article <4881@unixhub.SLAC.Stanford.EDU> tanikay@slacvm.slac.stanford.edu
(Tanya Boysen) writes:
>In article <1992Jul28.163204.15319@nntp.uoregon.edu> 
>eric_gorr@coglab_psych.uoregon.edu (Eric Gorr) writes:
>> (don't ask me why)  But I was thinking what it is we (Americans) eat that
>> other people from different countries find generally disgusting.  For
>> example, (from our perspective) most Americans won't consider eating
>> brains, etc..
>> Anyone know?
>
>Most of my European friends won't touch peanut butter, root beer or corn 
>dogs with a ten foot pole! 
>                               -Tanya

        I second that: I immediately thought Peanut butter and carnival
        food, in general: corn dogs and the like.  But please add Wonder
        Bread type breads to your list, esp. if it's a sandwich called
        "pb & j"!  And, of course, it takes them a while to get used
        to corn, as in maize.

        However, I have never heard anything bad about BAKED potatoes, 
        with sour cream and dill/chives.  These are not common over
        there (what no Idahos? ; ) ) and Europeans love them once 
        they've had them.

        EM
From: darsie@eecs.ucdavis.edu (Richard Darsie)
Newsgroups: rec.food.cooking
Subject: Re: 5 kg of Broccoli
Date: 30 Jul 92 16:18:43 GMT
Organization: University of California, Davis

In article <1992Jul30.104407.24321@spider.co.uk>, alisonjw@spider.co.uk (Alison J Wyld) writes:
> 
> >>Help!!!!!!!
> >>
> >>I have 5kg of blanched and frozen Broccoli. I like it but I am getting
> >>Hearterly sick of plain steamed Broccoli.
> >>

Try this:

MUSHROOM-BROCCOLI STROGANOFF

2 T. butter or marg.
1 onion, chopped
1/2 lb mushrooms
2 T. lemon juice
1/2 tsp. each salt, basil
1 c. sour cream
1.5 lb. broccoli
spinach noodles (10-12 oz)
1/3 c. chopped walnuts or sunflower seeds
1 c. Monterey Jack cheese, grated
1 c. cheddar cheese, grated

Saute onions & sliced mushrooms in butter until soft.  Remove from
heat, stir in lemon juice, salt, basil, sour cream, and 1/2 c. each 
of the jack and cheddar.  Mix until blended, set aside.  Cut broccoli 
into small flowerets, steam until crisp-tender (~ 5 min.).  Cook 
noodles until just underdone.  Combine all ingredients, place in 
shallow 3 qt. baking dish. Bake, covered, at 350F for 30 minutes.  
Remove from oven, sprinkle nuts and remaining cheese on top.  
Bake uncovered for 5 more minutes.

Enjoy!

Richard
Newsgroups: rec.food.cooking
From: bwatson@nyx.cs.du.edu (bruce watson)
Subject: Re: Request: pesto sauce
X-Disclaimer: Nyx is a public access Unix system run by the University
	of Denver for the Denver community.  The University has neither
	control over nor responsibility for the opinions of users.
Organization: Nyx, Public Access Unix at U. of Denver Math/CS dept.
Date: Thu, 23 Jul 92 21:11:09 GMT

In article <1992Jul13.180918.11431@cmcl2.nyu.edu> jeff@cns.nyu.edu writes:
>I like to use 50% pine nuts and 50% (undyed) pistachio nuts in my basil pestos.
>  jewff fookson
>  jeff@cns.nyu.edu
>   Center for Neural Science, New York University

I used cashews last night for a pesto. It had that wonderful nutty, garlicy,
basily aroma, but since my food processor broke sometime ago it was
chunky style. It was good but I need to get another machine.

--
 ___________________________________________________________________________ 
|wats@nyx.cs.du.edu |   "To the extent that it doesn't use mathematics;     |
|   Bruce Watson    |               it is not a science."                   |
From: nanna@ludd.luth.se (Johanna Uhlin)
Newsgroups: rec.food.cooking
Subject: Help with Compu-Chef
Keywords: Metric convertions
Date: 28 Jul 92 15:59:02 GMT
Distribution: rec
Organization: Lule} H|gskolas datorf|rening ( Ludd )

I finally got tired of converting all my recipes to window and then print.

I found compu-chef and I liked it a lot, but since I'm Swedish I don't use cups
and degrees F. After my 100 recipes I sometimes wish my oven was in degrees F.

Does anyone know if compu-chef can "learn" to do these convertions?

nanna
From: mornod@disuns2.epfl.ch (Joelle Mornod)
Newsgroups: rec.food.cooking
Subject: Re: How can I make buttermilk?
Date: 23 Jul 92 14:17:43 GMT
Organization: Ecole Polytechnique Federale de Lausanne

Buttermilk is what's left after you make butter, so if you want real buttermilk the best is to buy some kind of (sour) cream and whip it until you get butter and some kind of white sour liquid (buttermilk).
You can always substitute
		a)milk (skim)
		b) milk made sour with a few drops of lemon juice
		c) liquid yogurt or yogurt mixed with milk or water
From: seb1@leia.dr.att.com (sharon badian)
Newsgroups: rec.food.cooking
Subject: re: high altitude cooking
Date: 28 Jul 92 18:37:23 GMT
Reply-To: seb1@druhi.att.com
Organization: Bell Labs, Denver, CO.

In article <1992Jul28.082403.1@happy.colorado.edu>, dmferrell@happy.colorado.edu writes:
|> However, if you bake from scratch at high altitudes, please remember that
|> you need less yeast (due to the decreased atmospheric pressure - don't
|> laugh) for yeast products and more sugar and flour for cake type or
|> quick breads.

From what I've read, reducing the amount of yeast is not called for. Use
the same amount of yeast, but watch carefully as it rises. You want to
make sure it doubles in volume if that's what the recipe calls for. You
don't want to let it rise for the amount of time it says because it will
probably take over your kitchen. I just baked a mushroom bread and used
the amount of yeast called for (the recipe was from a San Francisco
Mycological Society cookbook, undoubtedly for sealevel). I let it rise
about 1.25 hours instead of the 2-3 hours called for in the recipe. It
doubled in volume in 1.25 hours.

-- 
Sharon Badian
AT&T Bell Labs - Denver
seb1@druhi.att.com
From: bloch@wupost.wustl.edu (Charlene Bloch Abrams)
Newsgroups: rec.food.cooking
Subject: Re: liver
Date: 22 Jul 1992 08:54:02 -0500
Organization: Washington University, St. Louis
NNTP-Posting-Host: informatics.wustl.edu

This isn't so much a recipe as a half-forgotten list of ingredients and
instructions, which went down very well with people who said they
usually didn't eat liver (they asked for seconds).

You need:

chicken livers, washed and halved
sherry
cornstarch
soy sauce
sesame seeds 
oil for deep-frying

Mix some sherry, soy sauce and cornstarch into a paste and coat the livers 
with it. Then roll the livers in sesame seeds and deep-fry until golden.
The paste should be as thick as it can be so as to still coat the livers
effectively, but not so thick that it won't stick and the sesame seeds
won't stick.

I think this was actually an appetizer.

Charlene

Newsgroups: rec.food.cooking
From: jbrandt@NeoSoft.com (J Brandt)
Subject: Re: Ok, I`ll bite: What is spam?
Organization: NeoSoft Communications Services -- (713) 684-5900
Date: Wed, 22 Jul 1992 03:27:35 GMT

> humor.  For example, the Mercury astronauts liked to refer to
> themselves as "Spam in a can".
> 

That's funny.  My boss always refers to finished work as 'spam in the
can.'
-- 
Jaclyn Brandt
jbrandt@NeoSoft.com
--
From: lawson@acuson.com (Drew Lawson)
Newsgroups: rec.food.cooking
Subject: Re: Canning question
Keywords: jelly, canning
Date: 21 Jul 92 23:13:21 GMT
Reply-To: lawson@aldia.UUCP (Drew Lawson)
Organization: ACUSON, Mountain View, CA

In article <14033@borg.cs.unc.edu> bell@pooh.cs.unc.edu (Andrew Bell) writes:

>Boiled jars and jam (separately).  Poured boiling water over canning
>tops, let sit 5 minutes.  Ladled jam into hot jars, poured melted
>parafin over tops, put canning tops and screw tops on, then put whold
>whole shibang back into boiling water for 15 minutes.  When I removed
>the jars, I heard a "pop" as if the canning tops had vacuum sealed to
>the jars and the jelly and parafin continued to boil for quite a while.
>Now the parafin has cooled solid but there's a little bit of liquid
>on top of the parafin.  My question is whether I compromised the 
>sterility of the jam when the jam and parafin continued to boil?  Also,
>assuming this is ok, how long will it last in the pantry?  The recipe
>was for hot pepper jelly and included cider vinegar.

You used canning lids _and_ parafin?  Why did you bother with the wax
if you were using lids?

-- 
Drew Lawson                      If you're not part of the solution,
lawson@acuson.com                you're part of the precipitate
Newsgroups: rec.food.cooking