HDTenEightyP/NetNews huggingface dataset:
From: r23@cbnewsi.cb.att.com (raymond.r.romanczyk..jr)
Subject: Re: sultana & currant fruitcake
Organization: AT&T
Distribution: usa
Date: Thu, 31 Dec 1992 20:44:25 GMT
Summary: REQUEST - flavored oils

There was a discussion a few weeks ago about making flavored oils
including some discussion of possible health hazards.  I saved the thread
with the intention of reading the articles later, but in my yearly file
organizing, I accidentally  deleted it.  If anyone else out there saved this 
thread (or if you have any suggestions you would like to share on making 
flavored oils) could you please send me e-mail.

Thanks,

Ray Romanczyk
AT&T Bell Labs
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Re: Net's Funniest Kitchen Disasters
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Fri, 1 Jan 93 21:34:12 GMT

Sorry if I misunderstood you, but I still don't think it's funny.
And I don't think that the size of the shark's teeth are relevant.

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

Newsgroups: rec.food.cooking
From: fyl@ssc.com (Phil Hughes)
Subject: Re: Rice cookers
Organization: SSC, Inc.,  Seattle, WA
Date: Mon, 28 Dec 1992 18:18:58 GMT
X-Newsreader: TIN [version 1.1 PL6]

Clover M. (la1002@albnyvms.bitnet) wrote:
: 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.

I bought a Tiger with no option buttons and regularly cook brown rice in
it with no problem.  The secret is to add the right amount of water as all
the rice cooker does is sense that the cooking tub temperature has
increased above the boiling point of water and shut off the main heating
element.  In the case of brown rice I add one less measure of rice than
is indicated by the water level (fill water to 4, add 3 measures of brown
rice, for example) and it works great.

I did buy the model with the teflon lined tub: I figure I am less likely
to die from eating teflon than aluminum.
-- 
Phil Hughes, SSC, Inc. P.O. Box 55549, Seattle, WA 98155  (206)FOR-UNIX
>>> Publishers of pocket references for UNIX, C, VI, Emacs, Ksh, MS-DOS, ... <<<
     ...!ssc!fyl or fyl@ssc.com            (206)527-3385

Newsgroups: rec.food.cooking
From: lparisi@shearson.com (Lon G. Parisi)
Subject: Re: REQUEST:Pasta Recipes
Organization: Lehman Brothers, NY
Date: Tue, 29 Dec 1992 15:14:29 GMT

In article <28DEC199209481338@comb1.comb.umd.edu> belas@comb1.comb.umd.edu (BOB AT COMB) writes:
>on pasta recipes themselves, but none had even a basic spinach pasta.  Any
>one have such recipes, or can you recommend a cookbook?  Thanks, any help
>in the form of posted recipes, etc will be greatly appreciated.
>
>	Bob



I would recommend Bugiali's Pasta Book. He has a wonderful recipe for
Bolegnese, pesto, and various stuffed pasta. BTW, there is a whole section
on flavored pastas including spinach, rosemary, etc.  He also gives a very
basic no nonsense set of instructions on how to make your own pasta. I have
had much success.

Lon Parisi
lparisi@sherson.com
From: filbo@deeptht.santa-cruz.ca.us (Bela Lubkin)
Newsgroups: rec.food.cooking
Subject: Re: Surimi
Date: 22 Dec 92 11:29:23 GMT
Organization: R Pentomino
X-Claimer: I >am< R Pentomino!

jazzie@cix.compulink.co.uk wrote:

>I've known people to buy/eat them thinking they were getting
>a great bargain on the real thing.  Me, I'd rather dig the
>crabmeat out of the claws all by myself.

I will order surimi at a sushi bar because I *like* it, whereas I can't
stand the taste of real crab.  I also find it quite amusing to see both
in the supermarket when the stuff I like is 5-10 times cheaper than The
Real Thing.  ;-}

Bela Lubkin  * *  //  belal@sco.com   uunet!sco!belal   ZURC ATNAS morf EVIL!
     @     * *   //  filbo@deeptht.armory.com    scruz.ucsc.edu!deeptht!filbo
R Pentomino  * \X/  Filbo @ Pyrzqxgl +1 408-476-4633 and XBBS +1 408-476-4945
From: charvel@salzo.Cary.NC.US (Jeff Cogswell)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: RECIPE FOR BROWN"S CHICKEN & KFC CHICKEN
Date: Fri, 01 Jan 93 09:08:33 EST
Organization: SalzoBoard BBS

charleen@net.bio.net (Charleen Bunjiovianna) writes:

> In article <1hsug2INNkt6@mirror.digex.com> sparkle@access.digex.com (Pat) wri
> >In article <o6iLwB2w165w@salzo.Cary.NC.US> charvel@salzo.Cary.NC.US (Jeff Co
> >>          salt
> >>          pepper
> >>          MSG
> >>          flower
> >
> >What in the name of heaven is "flower?????????????????"
> 
> That's what you get when you grind weet.
> 
> Charleen

No,no, weet is the stuff they use in the cerial Weetees.  This is 
a slightly different material known as wete.

jeff, the one who misspelled flour
charvel@salzo.Cary.NC.US
From: shedevil@vix.com (Anne P. Mitchell JD)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Hot wings
Date: 29 Dec 1992 15:21:09 -0800
Organization: Knapp & Viola, Attys. at Law, San Mateo, CA
NNTP-Posting-Host: gw.home.vix.com

In a recent missive E. Lloyd Olson tells us:
*In article <cheryl.725497514@crash.cts.com> cheryl@crash.cts.com (Cheryl Blue) writes:
*
*>I found this recipe in a magazine a couple of years ago.  It has
*>always been a hit when served.
*>
*>1/2 cup hot pepper sauce (less if your weak)

*     Whoa!  1/2 cup pepper sauce?  I *hope* you don't mean 
*that TABASCO stuff which I put 1/4 tsp.  into a 6-egg ommelet?
*Please clarify.  Thanks in advance.  I remain,
*                            -Yrs. in Fear & Loathing,
*                                E. Lloyd Olson, Esq.

Yep...although Louisiana Hot Sauce is the sauce of choice, at least
among the commonly found varieties.  Yer basic Buffalo Wing Sauce
comes in mild, medium, and hot.  Mild is 2 parts butter to 1 part hot
sauce, medium is 1:1, and hot is 1 part butter to 2 parts hot sauce.
So the above recipe would be for medium wings.


-- 
   LOOKING FOR:  Ed Young, Paul Murray, Vinnie Cattaloni, & Lorna Taylor
I am: Anne Mitchell, mom, & founder of the Fathers' Rights & Equality Exchange
Ask me about FREE!  FREE files available via anonymous ftp 128.45.1.1; dir /pub
          sex is a misdemeanor - the more I miss, the meaner I get.
From: kaz@vineland.pubs.stratus.com (Karen Fegley)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Looking for a good meatless cookbook
Date: 29 Dec 1992 20:04:33 GMT
Organization: Stratus Computer Inc, Marlboro MA
NNTP-Posting-Host: pogo.pubs.stratus.com

In article <1992Dec29.174023.11090@nntp.nta.no> styri@hal.nta.no (YuNoHoo)  
writes:
> In article <1h8at9INNnm7@gap.caltech.edu>, jeff@smoggy.gg.caltech.edu (Jeff  
Goldsmith) writes:
> |> There are a lot of 'em out there.  I particularly like Jean Hewitt's
> |> International Meatless Cookbook.  It isn't 100% vegetarian, and it [...]
>                  ^^^^^^^^                     ^^^^^^^^^^^^^^^
> 
> Guess what you mean to say is that `vegetarian' isn't equal to `vegan'.
> However, there's an newsgroup devoted to that stuff: `rec.food.veg'.
> 
> ---
> Haakon Styri

Another meaning of the word 'meat' includes the flesh of mammals
but excludes poultry and fish.  The use of the term 'meatless' in
the title might spin off of this meaning; i.e., some recipes might
include poultry or seafood but none will include beef, pork, etc.
Would the submitter of the post about the cookbook please clarify?

Thanks,
Karen
Newsgroups: rec.food.cooking
From: isr@rodan.acs.syr.edu (Michael S. Schechter - ISR group account)
Subject: Re: Request for HOT peppers
Organization: Syracuse University, Syracuse, NY
Date: Tue, 22 Dec 92 08:15:58 EST

In article <Ti42VB3w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:
>deniseo@hpmwtd.sr.hp.com (Denise O'Connor) writes:
>>  Recipe for the HOTTEST chili peppers to use in cooking.
>Habanero, a.k.a. scotch bonnet peppers, are reputed to be the
>hottest. Some claim that there are some Thai peppers equal or
>hotter.

Both are pretty damn hot., but there's a significant taste difference.
The habanero has a, hmm, nutty, no, perhaps piney taste to it.
The Thai peppers have a clearer, brighter taste to them.

Habaneros are great in something like chili, or pot roast, etc.
(just use the shells and you get the taste with the heat down to
typical hot pepper w/seed level)

Thai peppers on the other hand are wonderful in a clear stock,
or a stir fry, or an omelet.

Neither one would go very well, IMHO in say a tomato sauce, just the
wrong flavor.

Theres a store near me that sells dried habeneros if anyone wants to
try some! (Thai's are fresh so can't mail)
Newsgroups: rec.food.cooking
From: Arnie Skurow <arnie@magnus.acs.ohio-state.edu>
Subject: REQUEST: Brown Derby Cake
Organization: The Ohio State University
Date: Mon, 21 Dec 1992 16:47:22 GMT

This past October I went to New Jersey for a nephew's wedding.  My sister-
in-law had a bakery make a Brown Derby cake for the rehearsal dinner.

This cake was shaped like a derby hat, had a chocolate outside and inside
was a layered cake with whipped cream and fruits between each cake layer.

It has to be the best cake I've ever had.

Do any of you netters - especially those of you from the New York/New Jersey
area have a recipe for such a cake?

Thanks.

Arnie Skurow
Newsgroups: rec.food.cooking
From: jdavis@ssf-sys.DHL.COM (Jim Davis)
Subject: Re: Request/Ham help needed
Organization: DHL Systems, Inc.
Date: Wed, 30 Dec 1992 17:53:50 GMT

In article <725717818.AA00000@therose.pdx.com> Joann.Pierce@f81.n105.z1.fidonet.org (Joann Pierce) writes:
>JD>I've got a small bone-in butt portion ham I want to fix for
>JD>Christmas.  It 
>JD>is 7-8 pounds.  Don't want to do a LOT of work but want it
>JD>fancy enough for
>JD>guests.  Sure would like some sugestions as to how to fix it,
>JD>etc. 
>
>Why not score it on top in a diamond pattern and insert whole cloves in the
>cross sections of the diamond. Then make a paste of brown sugar, mustard
>and pineapple juice and put on the ham. Let the ham cook without the paste
>until the last hour, then baste with the sugar mixture every 15 minutes and
>let it get a nice brown crispy crust on it. It will look and taste great!
>
>Joann

Thanks for the info but unfortunately I wasn't able to use.  I posted this 
request DAYS before Dec 25th but it never made it to the net till 12/29.
Anyone have any idea what could have hung it up?
From: tmarvan@sdcc3.ucsd.edu (Thomas Marvan)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 2 Jan 93 01:28:19 GMT
Organization: University of California, San Diego

In article <1993Jan1.213412.11689@sarah.albany.edu> la1002@albnyvms.bitnet writes:
>Sorry if I misunderstood you, but I still don't think it's funny.
>And I don't think that the size of the shark's teeth are relevant.


?



*******************************************************************
*  Thomas (Tom) Marvan         Phone: (619) 450 3670              *
*  Dept. of Political Science, E-Mail: tmarvan@sdcc3.ucsd.edu     *
*  University of California,   Snail Mail: 9450 Gilman Dr.,       *
*  San Diego,  USA.            #92092-0644, La Jolla, CA, 92092.  *
*******************************************************************

"Two men say they're jesus, one of them must be wrong," M. Knopfler
Newsgroups: rec.food.cooking
From: maniattb@cs.rpi.edu (Bill Maniatty)
Subject: Re: Rice cookers
Date: Tue, 29 Dec 1992 22:13:23 GMT

In article <C01HCq.MB8@ie.utoronto.ca>, green@ie.utoronto.ca (Marc Green) writes:
|> 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.  
|> 
[Stuff Deleted]
|> 
|> 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
|>
My roommate is Japanese, and we use a rice cooker frequently.  While there is
some tendency for the rice at the bottom to scorch a little and stick some to
the pan, I think our pan has a non-stick coating of some kind, and is always
easy to clean.

Bill

-- 
|
|	maniattb@cs.rpi.edu - in real life Bill Maniatty
|
From: csroc@cvbnet.prime.com (cvbnet)
Newsgroups: rec.food.cooking
Subject: Re: Leftover goose - what should I make?
Date: 31 Dec 92 16:24:15 GMT

From article <sophie.725577394@gargoyle>, by sophie@gargoyle.uchicago.edu (Sophie Laplante):
> I had my mind set on roasting a goose for Christmas eve dinner,
> even if I knew there would only be 4 of us to eat it...
> 
> Now I have a lot of the meat left over (as well as a *lot* of
 goose fat!).  Does anyone have suggestions?  Wht can I make with


Sophie,
   Buy a jar of Hoisen Sauce(Chinese).
Slice the goose into 1/8 inch slices and serve
cold with hoisen sauce.  You can also make Peking
doiles(mandarin pancakes) and serve the goose slices
rolled up in them with slices of scallion and hoisen.
From: oldman@coos.dartmouth.edu (Prakash Das)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 2 Jan 93 22:46:50 GMT
Organization: Dartmouth College, Hanover, NH

In article <8253@lib.tmc.edu> drg@biomath.mda.uth.tmc.edu (David Gutierrez) writes:
>My sister used to eat whole, raw onions with prepared mustard.
>
>David Gutierrez

I like that too. So, why is it under the category, "worst food".
Unusual yes, worst: NO WAY!

-Prakash
Newsgroups: rec.food.cooking
From: peg@cs.rochester.edu (Peggy Meeker)
Subject: REQ: Scandinav'n. Beef Stew
Reply-To: peg@cs.rochester.edu
Organization: University of Rochester Computer Science Department
Date: Wed, 30 Dec 1992 17:09:08 GMT


I seem to have lost my recipe for this, and need DESPERATELY to recover
it somehow. It's a beef/potatoes/carrots/red onions dish, with wonderful
flavorings like cloves and I'm not sure what else. Does this sound
familiar to anybody?  Can you help me please?!
From: exumart@exu.ericsson.se (Martina Hughes,xt-df,0634)
Newsgroups: rec.food.cooking
Subject: Raspberry Tart Recipe
Date: 22 Dec 92 20:06:02 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.


Im in need of a good well tested Raspberry Tart recipe.  Im think of having one for XMAS day. Does anyone know of one. 

Thanks in advance / Martina.
From: meltsner@crd.ge.com (Kenneth J. Meltsner)
Newsgroups: rec.food.cooking
Subject: Re: Real fancy hot chocolate
Keywords: chocolate
Date: 28 Dec 92 14:11:48 GMT
Reply-To: meltsner@crd.ge.com
Distribution: all
Organization: GE Research and Development Center



In article <1992Dec23.194305.23745@panix.com>, pw@panix.com (Paul
Wallich) writes:

|> I wrote:
|>
|>>NUKED HOT CHOCOLATE
|>>(modified version of the Hershey's can-side recipe)
|>
|>>2 tsp cocoa *
|>>1 tsp sugar *
|>>1/2 tsp vanilla extract
|>>Milk (12 oz. or so for a typical mug)

It turns out this is wrong -- I checked the tin of cocoa.  Use 1 tsp.
cocoa and 2 tsp. sugar, and about 6 oz of milk.  My teaspoons and mugs
are both over-size, which may account for my misremembering the
recipe.

|>If you're doing fancy, you might as well go whole hog -- take a couple
|>oz semisweet (imho) chocolate, a pint of whole milk, and a double
|>boiler. Do not attempt to use heavy cream or even half-and-half,
|>as studies have shown such recipes to be fatal to white rats.

I'm not trying to kill off a rat.  Does it work on spouses?

[Cocoa vs. chocolate is probably a religious dispute -- I *like* the
canned cocoa flavor.  Don't use semi-sweet morsels, though, since they
don't melt and dissolve as easily as a good German or Swiss
chocolate.]

===============================================================================
Ken Meltsner                        | meltsner@crd.ge.com (518) 387-6391
GE Research and Development Center  | Fax:  (518) 387-6474
P.O. Box 8, Room KWD270		    | Nothing I say should be attributed
Schenectady, NY 12301               | to my employer, and probably vice-versa
"It's probable, just not very likely." -- Fire Maidens From Outer Space.
Newsgroups: rec.food.cooking
From: news&aio.jsc.nasa.gov (USENET News System) (Mary Stewart)
Subject: Re: Alcohol in cooking, help
Organization: NASA, Johnson Space Center
Distribution: rec.food.cooking
Date: Mon, 21 Dec 1992 21:14:09 GMT

In article <1gq7chINNq25@rave.larc.nasa.gov>, m.l.morris@larc.nasa.gov (Michelle Morris) writes:
> 
> 	My husband is severely allergic to any alcohol in food or drink.
> Unfortunately, many of the recipies I want to try call for some
> sherry, brandy, wine, whatever.  Up til now, I've left the alcohol
> out, but I'm wondering if I'm missing something in the taste.  
> Does anyone know what I can use as a substitute? 
> 	Thanks in advance.
> 
> 	Michelle
> 	m.l.morris@larc.nasa.gov
> 
> 
> 
> 
used to purchase flavorings such as rum, brandy, etc. flavors with no
alcohol in small bottles in a good-sized grocery store.

---------usual disclaimer-----------
From: ellert@v32.uh.cwru.edu
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Looking for a good meatless cookbook
Date: 22 Dec 92 23:04:21 GMT
Reply-To: ellert@v32.uh.cwru.edu ()
Organization: Image Analysis Center, Univ. Hospitals of Cleveland
NNTP-Posting-Host: max.uh.cwru.edu


I have yet to see a cookbook made with meat! :^)
Xref: sparky rec.food.cooking:23879 rec.food.veg:11507
From: eli@csd4.csd.uwm.edu (Elihu Lubkin)
Newsgroups: rec.food.cooking,rec.food.veg
Subject: Bearberry Juice,Elderberry Juice
Date: 25 Dec 1992 21:36:22 GMT
Organization: Computing Services Division, University of Wisconsin - Milwaukee
Distribution: world
NNTP-Posting-Host: 129.89.7.4
Originator: eli@csd4.csd.uwm.edu

      Does anyone know someplace I can buy either of these?  Mail
order is okay, although I'd really aprreciate knowing about a source
in Milwaukee or Chicago or their environs.
      Thanks a lot.                        --Thelma Lubkin
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Re: Request: Cranberry relish           
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Wed, 23 Dec 1992 22:35:00 +0000

I found Ocean Spray Cranberry *JELLY* here!!  Yay!  All I could get
before was the whole berry type.  This jelly stuff comes in jars, not
the familiar can (that you open at both ends, shove the stuff out,
and slice at 1/2 in intervals).  But it is one of my greatest memories
of what a true turkey dinner should taste like... in addition to the
mashed turnips and the gravy made with some of the water that the
turnips were cooked in.

I can't wait until Saturday when I can cook up a pile of french fries,
heat up some gravy, slice up some turkey... then have hot turkey
sandwiches with piles of french fries... with turnip-flavoured gravy
all over everything.. except not on top of the cranberry jelly!

There are some things that one must hold as holy forever and ever.

Amen.  :-)

Jazzie

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking
From: thiessen@emr1.emr.ca (Tracy Thiessen)
Subject: Re: Worst food?
Organization: Energy, Mines, and Resources, Ottawa
Date: Thu, 24 Dec 1992 14:11:12 GMT

In article <Bzpp4o.9o5@brunel.ac.uk> Alan.Holmes@brunel.ac.uk (Alan J Holmes) writes:
>
>I my cycling days, a long way back, I used to eat peanut butter, cheese
>and sandwich spead sandwiches.
>
>I haven't tried them for a few years, not sure that I could face them now
>but at the time I used to lap them up.
>

My mother swears by peanut butter, sandwich spread and dill pickle.


Newsgroups: rec.food.cooking
From: ram@watson.bms.com (Gena Ram)
Subject: Re: Hanging Bananas
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: Bristol Myers Squibb Pharmaceutical Research Institute
Date: Sun, 3 Jan 1993 20:25:00 GMT

In article <93003.101804U58664@uicvm.uic.edu>, Francine Cannarozzi <U58664@uicvm.uic.edu> writes...
>Through trial-and-error, I've discovered that hanging bananas keeps
>them fresh longer.  Has anyone else experienced this?  We have all granite
>counters and I noticed that leaving them on the granite made them
>spoil very quickly, so I started keeping them up on top of something,
>or in an open bin on the counter.  They still would spoil before I
>ate them all.  Then I noticed a pedestal-type gadget in a kitchen store
>for hanging bananas.  Well, I didn't buy it, but I propped a chopstick
>under an appliance on a shelf and hung them up. Viola', fresh bananas!
>Does anyone know WHY?

I believe it works the same way as when you have unripened fruit and you put 
it in a brown paperbag and it ripens.  Apparently the ripening fruit gives off 
some sort of gas that triggers ripening in the others, and before you can eat 
them, they spoil.  Probably hanging them lets fresh air circulate and 
disperses this gas.

This is my opinion based on things read and not a thing scientific! :)

Gena
Newsgroups: rec.food.cooking
From: dye@i88.isc.com (Ken R. Dye )
Subject: Re: Request for HOT peppers
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Thu, 24 Dec 1992 00:52:20 GMT

In article <Ti42VB3w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:
>deniseo@hpmwtd.sr.hp.com (Denise O'Connor) writes:
>
>>  Recipe for the HOTTEST chili peppers to use in cooking.
>
>Habanero, a.k.a. scotch bonnet peppers, are reputed to be the
>hottest. Some claim that there are some Thai peppers equal or
>hotter.

	What is a Thai pepper?  Is it a Seranno?

--Ken
-- 
Ken R. Dye				an optimist is a guy		 |
Interactive Systems Corp., Chicago	that has never had		 | 
(800) LAI-UNIX x341			much experience			 |
dye@i88.isc.comm						archy	 |
Newsgroups: rec.food.cooking
From: Arnie Skurow <arnie@magnus.acs.ohio-state.edu>
Subject: HELP needed with whipping cream
Organization: The Ohio State University
Date: Tue, 22 Dec 1992 20:12:26 GMT

I'm going to make a cake for my daughter's birthday next week.  The cake
is layered with whipped cream and then iced and shaped with whipped cream.

I'll purchase ultra-pasteurized whipping cream and use my Kitchenaid with
the whip attachment.

The cake has to be prepared the day before her birthday and must stay
in the refrigerator immediately after it's made until I serve it.

I'm looking for successful ways to make whipped cream that will be stiff
and not shrink or ooze.  

Are there any tried and true methods for doing so?  Any help will be
appreciated.

Thanks.

Arnie Skurow
arnie+@osu.edu
Newsgroups: rec.food.cooking