HDTenEightyP/NetNews huggingface dataset:
From: grimjack@milton.u.washington.edu (Leslie Basel)
Newsgroups: rec.food.cooking
Subject: Re: Aluminum & Alzheimer's
Date: 8 Sep 92 06:33:40 GMT
Article-I.D.: u.1992Sep8.063340.5743
Organization: University of Washington, Seattle

In article <psima01.715851409@convex> psima01@convex.zdv.uni-tuebingen.de (M. Maisack) writes:
>In <Meea6J200WBKQ2e5sm@andrew.cmu.edu> cj1l+@andrew.cmu.edu (Corwin John Joy) writes:
>
>>He claims that high levels of aluminum have been linked
>>to Alzheimer's disease.  Since I have several aluminum pans this mildly
>>disturbs me.  Has anyone else heard anything about this phenomenon, or
>>is my friend just confused? 
>
>they found abnormal concentrations of Al in the brains of dead
>Alzheimer patients. Where you take it in from is still an open
>question. I recently heard from somebody that her doctor said
>one main source of intake may be your deo stick. and indeed,
>if you look at the ingredient list, there's Al in almost everyone
>of them.
>
I hate to be a fearmonger, but if you are worried about aluminum
ingestion, you might want to take a look at your soda can.  An
Australian group (I can dig out the reference if anyone's inter-
ested) found that canned soda contained comparatively high Al
levels (300 mgs, I think) from soda in glass bottles.  I tend to
worry when Aluminum comes in contact with an acid, which it
definately does with soda pop.

Leslie
From: rperkins@astro.as.arizona.edu (Rachel J. Perkins)
Newsgroups: rec.food.cooking
Subject: Re: Corn fritters - a recipe
Date: 15 Sep 92 00:33:21 GMT
Organization: University of Arizona, Tucson, AZ

In article <10713@sun13.scri.fsu.edu> nall@sun8.scri.fsu.edu (John Nall) writes:
>
>CORN FRITTERS:
>
>1	can cream style corn
>3 	eggs
>1	tablespoon sugar
>1	teaspoon salt
>1	scant cup of flour

i'm sorry, but i'm not really sure what this means..a scant cup? less than a 
cup? 

>1	teaspoon paprika
>2	teaspoons baking powder
>
>Beat egg yolks.  Add corn, flour and seasoning, fold in stiffly
>beaten egg whites, then baking powder.  Drop by spoonfuls into
>hot grease.  Serves six.

sounds yummy...i had these with a nifty pineable relish at a restaurant in
mesa, AZ. i'd like to reproduce them at home..

--
		-just give me what for,
	rachel perkins =  rperkins@astro.as.arizona.edu
      "Chastity..the most unnatural of all the sexual perversions...."
					-Aldous Huxley
From: phil@muppet.bt.co.uk (Phil DNM44)
Newsgroups: rec.food.cooking
Subject: REQUEST: Carp recipes
Keywords: fish, freshwater
Date: 10 Sep 92 08:57:24 GMT
Reply-To: phil@muppet.bt.co.uk
Organization: British Telecom


hi netland, 

anyone got any recipes for cooking carp, the freshwater fish? my wife
just bought one, then found she didn't know how to cook it, and rather
than guess ...


thanx in advance,  phil

---
--------------------------------------------
phil houseago                          g8sgb
phil@muppet.bt.co.uk    
from web - 
phil@muppet.bt.co.uk@unet       
btl martlesham heath ipswich suffolk ip5 7re 
--------------------------------------------
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Making bread in a Kitchen Aid mixer.
Organization: Indiana University
Date: Mon, 14 Sep 1992 18:59:29 GMT

beede@sctc.com (Mike Beede) writes:
>On another point, why would anyone get the larger model?  It only has
>an extra 25 watts in the motor and costs a bundle more.  Does it mix
>larger batches?

When I bought it it was 75 watts more... I got the big one because
there is a water jacket available for it.  If you do buttercreams in
the summertime, you might want to be able to control the temperature.
Also, I liked the authentic Hobart feel of the bowl that goes up and
down. :-)

>it was worth it before coughing up that much.  Is there anyplace that
>sells things like this second-hand?  There must be a lot of people
>like me that get one and find they don't use it . . . .

I expect that most people who spend $100 or more for an arcane
accessory like a grain mill are pretty sure they actually want one.
-- 
Kiran Wagle <kiran@bronze.ucs.indiana.edu>
Newsgroups: rec.food.cooking
From: cpalmer@dingo.rtp.dg.com ()
Subject: Re: lots of salmon
Date: Wed, 9 Sep 92 16:28:23 GMT
Organization: Data General Corporation, Westboro MA
Keywords: salmon, seafood, fish

In article <368@evtprp0b.UUCP> bam8576@evtprp0b.UUCP (Beverly A Myers) writes:
>We went fishing last weekend and caught 2 salmon 1 22 pounds and
>one 16 pounds the freezer is full of salmon steaks any ideas??

Salmon Croquettes:

1/2 lb salmon
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 cup breadcrumbs
olive oil for sauteeing

Poach 1/2lb salmon, remove skin & bones, flake in a mixing bowl.
Melt 3 tablespoons of butter over medium heat.
Stir in 3 tablespoons of flour, cook for 2 minutes.
Slowly stir in 1 cup of milk, cook until very thick,
stirring constantly.
Mix this white sauce in with the salmon.
Season with salt & pepper, then mix in 1/2 cup of breadcrumbs.
(You could also add additional seasoning such as chopped
parsley/cilantro, paprika etc.).
Form the mixture into croquettes (small, large, round, oblong,
your choice) and coat with more breadcrumbs. 
Refrigerate for 1 hour.
Heat olive oil in saute pan, saute croquettes on both sides
until nicely browned and cooked through.

Delicious on their own, or serve with lemon quartres, aioli,
mayonaise with a dash of Inner Beauty Hot sauce, etc.

These are even better when made with trout, having a much more
delicate flavour.
-----------------------------------------------------------------------
Chris Palmer                            "Ashes to ashes,
Data General Corporation                 dust to dust,
Network Systems Development Division     If Lillee don't get you,
cpalmer@dingo.webo.dg.com                Thommo must!"
Newsgroups: rec.food.cooking
From: aaron@juliet.caltech.edu (Packman, Aaron I.)
Subject: Halvah in the Cheese Section (was Re: Marble halvah)
News-Software: VAX/VMS VNEWS 1.41    
Organization: California Institute of Technology
Distribution: na
Date: Thu, 10 Sep 1992 21:49:00 GMT

In article <feigin.716058806@err>, feigin@iis.ethz.ch (Adam W. Feigin) writes...
>campillo@gdwest.gd.com (Bill Campillo) writes:
> 
<origial question about halvah deleted>
> 
>Halvah is a mixture of sesame butter and honey, and in the case of
>Marble Halvah, some added cocoa. Its considered a 'snack' or desert
>food by most westerners, but I'd eat it anytime or anywhere. I've even
>made it myself on a few occaision (although now that I have a good
>source for it here in Switzerland, I make it less often).
> 
>Only the Shadow Knows what it was doing in the Cheese section, other
>than keeping cool !
> 

One good specialty grocery store that I go to (Trader Joe's) makes it's own 
halvah and stocks it in the cheese section.  I think it's because the halvah
is packaged like cheese, and because they want to keep it cool.  I don't
care where they keep the halvah, though; I'm just happy to have a good 
source for it.  T-Joe's cheese section isn't your typical cheese section 
anyway.  They have other good things stuck in there too:  pate, pesto, 
salsa, etc.  

Aaron Packman
aaron@caltech.edu
Newsgroups: rec.food.cooking
From: meyer@bronze.ucs.indiana.edu (m. b. meyer)
Subject: Re: Any Cooking Classes Out There?
Organization: Indiana University
Date: Mon, 14 Sep 1992 01:59:00 GMT

(Christina (Tina) Lee) writes:
>    I'm looking for some cooking classes out there that I can take. 

In response to the recent requests for information about cooking
schools and classes, I recommend the following book:

The Guide to Cooking Schools:
Cooking Courses, Travel Programs and Culinary Arts Schools Throughout
the World

The 1991 edition is the third annual edition and it is published by

Shaw Associates
625 Biltmore Way, Suite 1406
Coral Gables, FA 33134
(305) 446-8888

The 1991 edition was $16.95.

It contains information on all kinds of cooking classes,
ranging from two hour demonstration sessions in The Eight Mice
Cooking School in Lafayette Indiana (a school, restaurant,
wine bar, market and cookware shop) to a description of the 
professional program at Le Cordon Bleu (in Paris and in Ottawa).
Cost and general scheduling information is provided for most
programs.  Next time you are in Venice you might consider spending
an afternoon cooking and dining in the Palazzo Morosini.

Most of the programs are in the US but there is some information
on programs in Australia, Canada, China, England, France, Germany,
Hong Kong, Ireland, Israel, Italy, Mexico, The  Netherlands, New Zealand,
Scotland, South Africa, Thailand and Wales.

US listings include culinary arts and cooking programs offered by
junior colleges, community colleges and vocational-technical schools.


-Marie Meyer
meyer@indiana.edu
meyer@iubacs.bitnet
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Newsgroups: rec.food.cooking
Subject: Re: Pepper Vodka
Date: 4 Sep 92 23:15:40 GMT
Organization: NASA/Jet Propulsion Laboratory

In article <Bu2pI5.Gpr.1@cs.cmu.edu>, lindam+@CS.CMU.EDU (Linda Macaluso) writes:
|> 
|>    Not that I've ever had it, but I've seen it.  Bottles of Absolut Peppar
|> Vodka.  It was perfectly clear.  I don't know what they put in it to give it
|> the pepper flavor, but I understand it's fairly hot.  Combines the kick of
|> alcohol with the bite of capsaicin - what an *ss-kickin' drink!
|>   
|>                                                             Linda

Oh - this stuff I have had...  You can smell the pepper - it's soo strong.
The taste - it's as if the vodka was non-existent!  Wonderful stuff to
blow your brains out (along with your mouth).  I like it though... neat
effects.

Jennifer
Newsgroups: rec.food.cooking
From: creider@taptet.sscl.uwo.ca (Chet A. Creider)
Subject: tamale pie recipe needed
Organization: University of Western Ontario, London
Distribution: rec.food.cooking
Date: Sun, 6 Sep 1992 14:08:03 GMT

Needed ASAP: a recipe for tamale pie for a 9x12 (8x14 or whatever) glass
baking dish. Please reply to creider@csd.uwo.ca or creider@taptet.sscl.uwo.ca

Many thanks,

Chet Creider
Newsgroups: rec.food.cooking
From: edjcb@ariel.lerc.nasa.gov (Jeff Brown)
Subject: REQUEST: Chutney Recipes
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA Lewis Research Center
Date:  8 Sep 1992 16:45 EST  

I'm looking for chutney recipes, particularly a spicy apple type.  Thanks

Jeff Brown
edjcb@scivax.lerc.nasa.gov
From: c60c-3he@e260-4f.berkeley.edu (Christina (Tina) Lee)
Newsgroups: ucb.wanted,rec.food.cooking
Subject: Any Cooking Classes Out There?
Date: 9 Sep 92 18:58:07 GMT
Distribution: ucb
Organization: University of California, Berkeley
Originator: c60c-3he@e260-4f.berkeley.edu

Hello!!!!

    I'm looking for some cooking classes out there that I can take. Would
anybody happen to know of any??? I would like to learn to cook Chinese
food, but everything is great too! 
    However, I don't have a lot of money (who does??), nor can I go
too far from UC Berkeley. Any info out there???
    Please reply to this account.

                 
Newsgroups: rec.food.cooking
From: strnlght@netcom.com (David Sternlight)
Subject: Re: REQUEST: Squaw Bread
Date: Sat, 12 Sep 92 01:09:24 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)


Mary Ann Hill asks if the phrase Squaw Bread is un p.c. or if it's her.

Next we'll be hearing charges that "Jewish Rye" is an anti-semitic
slur, or that Brown Bread is an offense against our Caribbean neighbors.

Unless, of course, Mary Ann knows that "Squaw" is not an accurate 
word for the wife of an Indian (oops, Native American), and knows
also that bread was not traditionally baked by the females in
Indian society.

And I don't even want to think about that slur on the character of that
fine woman, Anna: Anadama Bread.

The evil of Sheepherder's bread also comes to mind. How can any civilized
person slur Sheepherdettes so viciously?

We ought also to consider banning Bible Bread from the schools.

I hope Mary Ann had her tongue planted firmly in her cheek (as I do),
or the mind boggles at where this thought policing will end.

David
Organization: Clusters, Carnegie Mellon, Pittsburgh, PA
From: beede@sctc.com (Mike Beede)
Subject: Re: Making bread in a Kitchen Aid mixer.
Organization: SCTC
Date: Mon, 14 Sep 1992 11:52:56 GMT

nan@ertou.ucsc.edu (Nan Ellman) writes:



>I just got a Kitchen Aid mixer, the smaller version. I've tried making
>bread twice with it, using a 6 cup, half whole wheat recipe, which is
>well within the supposed  tolerence of the mixer. However, both times,
>after it's been kneading a bit, the bowl comes unscrewed. I've found
>that it doesn't take much effort to get the bowl lose myself, just by
>turing it some more in the direction it screws in. 

>Am I doing something wrong?  Or did I get a bad bowl or mixer base, or
>are the tolerences in the book that came with the mixer wrong? 

I've made bread many times in mine and this never happens.  Yours is
defective.  In mine, the action of the kneading actually screws the
bowl in so tight I have to work to get it loose when I'm done.  I'd
try another bowl (or just get a whole new machine if that's easier for
the store to deal with). Did you really find somewhere in the
instructions where it said how much flour it can deal with?  I never
did . . . .

On another point, why would anyone get the larger model?  It only has
an extra 25 watts in the motor and costs a bundle more.  Does it mix
larger batches?

And finally, just to further add to the confusion on this thread, has
anyone used the grain mill for the Kitchen Aid?  A local store wants
$165 for one.  I'd like to try it, but I'd want to be pretty sure that
it was worth it before coughing up that much.  Is there anyplace that
sells things like this second-hand?  There must be a lot of people
like me that get one and find they don't use it . . . .

	Mike


-- 
Mike Beede         Secure Computing
beede@sctc.com     1210 W. County Rd E, Suite 100           
------------------ Arden Hills, MN  55112
                    (612) 482-7420
Newsgroups: rec.food.cooking
From: jbeason@s.psych.uiuc.edu (Joseph E. Beason)
Subject: Bugs!
Organization: UIUC Department of Psychology
Date: Sat, 12 Sep 1992 18:50:03 GMT

I had a rather unsettling experience when I realized that a bag of white
rice and containers of white and wheat flour had been infested by small
black-speckled insects and their worms.  Shudder.  I've dumped the
contents of the various containers and have scrubbed the containers
thoroughly.  The cake flour looked okay, and I've stuck in the fridge for
now.

What are these things?  What other substances in my cupboards might they
be going after?  The sugars and brown rice look ok so far.

I've been storing foodstuffs the same way for years, and never had this happen.
Blecch.


Newsgroups: rec.food.cooking
From: peterson@ucunix.san.uc.edu (John M. Peterson)
Subject: Re: REQUEST: Esquire rice pilaff
Organization: University of Cincinnati
Date: Mon, 14 Sep 1992 13:34:29 GMT

>
>Some years ago I had a wonderful recipe from either the Esquire Handbook
>for Hosts, or the Esquire Cookbook (both now out of print and my copies
>lost) for Rice Pilaf, attributed to the Omar Khayyam restaurant (now
>defunct) in San Francisco.
>
>First you saute the rice grains, then you cook them with tomato juice.
>I don't recall if you bake or simmer them, nor at what temperature or
>for how long.
>
>It was a fabulous recipe.
>
>Anyone have it, or something similar?
>
>Thanks;

Found it!

" DOMATESLI PILAFF
  (Pilaff with Tomato Juice)

Braise three cups dry rice in melted
butter till butter bubbles.  Boil three
cups of broth with three cups tomato
juice and pour this over the rice.  Salt
and pepper, mix well, and bake half
hour in oven (375 F).  Take out again,
mix well, bake twenty minutes more.
"It's wonderful!" says George Mardi-
kian, owner of Omar Khayyam's in San
Francisco.  Serves 12 to 15.   "

ESQUIRE'S HANDBOOK FOR HOSTS
Grosset & Dunlap Publishers, New York, 1949, p 51.


+------------------------------------------------------------------------+
|  peterson@headcheese.daa.uc.edu      	 In real life: John M. Peterson  |
|                                                                        |
|  College of Design Architecture Art & Planning                         |
|  University of Cincinnati           45221-0016           513-556-1207  |
+------------------------------------------------------------------------+
From: ns@bohr.physics.purdue.edu (Nancy M. Schnepp)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Pumpkin Pie from SCRATCH!
Date: 11 Sep 92 20:18:31 GMT
Organization: Purdue University Physics Department


I saw the yearly request for pumpkin pie made from fresh pumpkins.
I couldn't resist posting this.  If anyone makes it, let me
know how it is!!  I've never tried it yet!!  I would imagine
it would be like apple pie???

---------------------------------------------------------------------

EARLY AMERICAN GREEN PUMPKIN PIE

Crust:

2 1/2 cups white flour, sifted
2/3 cup vegetable shortening
1/3 cup water
1/8 tsp. salt

Cut shortening into flour and salt mixture until shortening
is the size of peas.  Add water slowly; stirring with a fork.
Form into a ball.  Divide into two parts.  Roll bottom
crust and place in a 9-inch pie plate. Roll out top crust,
cutting large vents to allow steam to escape.

Filling:

3 1/2 cups sliced, raw green pumpkin, cut 1/2 inches long and
1/4 inch thick (Peel raw green pumpkin but do not cook.)
1/2 cup dark brown sugar
3 tsp. cinnamon
1/8 tsp. nutmeg
5 crushed clove heads
3 Tablespoons apple cider vinegar
5 thin slices butter

Mix brown sugar and spices together.  Place half the mixture
on bottom crust.  Arrange raw green pumpkin slices evenly
on sugar mixture.  Sprinkle vinegar on top.  Add remaining
sugar mixture to top of pumpkin.  Place butter slices on
top and add top crust.  Bake 15 minutes at 450 degrees, then
40 minutes at 350 degrees.  DO NOT SELECT A RIPE PUMPKIN.
BE SURE THE SKIN IS STILL GREEN.

Mrs. Philo Wasburn
Creative Cooking 
Lafayette Journal and Courier
March 23, 1976

------------------------------------------------------------
From the archives of:  Nancy Schnepp
From: cc@dcs.ed.ac.uk (Chris Cooke)
Newsgroups: rec.food.cooking
Subject: Re: British Cooking (was Garlic Bread, ...., and the English)
Date: 9 Sep 92 10:43:15 GMT
Organization: Department of Computer Science, University of Edinburgh, Scotland
In-reply-to: hooverb@h.cs.wvu.wvnet.edu's message of 9 Sep 92 05:40:34 GMT

In article <2260@h.cs.wvu.wvnet.edu> hooverb@h.cs.wvu.wvnet.edu (Bruce Hoover,Armstrong) writes:

   Chip rolls (a sandwich made with a stale roll and greasy chips) I love
   these so much that when I go to McDonalds, I often throw out the
   hamburger and put my chips in the roll. (True)

Failing that, you could always use a fresh roll and fresh, hot, dry, crisp
chips.  Often called a chip buttie.  A Glaswegian variant is the crisp
buttie, where potato crisps are put in a buttered roll which is then heavily
flattened and eaten...
--
	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)
From: smudd@nsfuvax (Mudd, Stephanie)
Newsgroups: rec.food.cooking
Subject: punch and misc. recipes
Date: 11 Sep 92 18:58:00 GMT
Organization: Mathematics Computer Network, University of Oklahoma
Originator: usenet@kittyhawk.ecn.uoknor.edu
News-Software: VAX/VMS VNEWS 1.41


The following recipes are reprinted without permission.  They are from the 1992
Southern Living Annual Cookbook.




		Party Punch

1 (46-oz.) can unsweetened pinapple juice, chilled
2 (22.8) bottles ginger ale, chilled
3 quarts raspberry sherbet, softened

Combine all ingredients in a punch bowl.  Yield 5 1/2 quarts.





===========================================================================



			Yogurt Cresent Rolls

1/3 cup vegatble oil
1 (8-oz.) carton plain low fat yogurt
1/2 cup sugar
2 packages dry yeast
1/2 cup warm water 
1 egg
1 egg white
4 cups all purpose flour
1 teaspoon salt
Butter flavored vegetable cooking spray

Combine first 3 ingredients; set aside.  Dissolve yeast in warm water in a
large mixing bowl; let stand 5 min.  Stir in yogurt mixture, egg, and egg
white.

Combine flour and salt.  Stir 2 cups flour mixture into yougurt mixture; beat
at medium speed of an electric mixer until smooth.  Gradually stir in remaining
flour mixture. Cover and refrigerate 8 hours.

Punch down dough, and divide into 4 equal portions.  Roll each portion to a
10-inch circle on a floured surface; coat with cooking spray.  Cut each circle
into 12 wedges; rool up each wedge, beginning at wide end.  place on baking
sheets coated with cooking spray, point side down.

Cover and let rise in a warm place free from drafts, 45 minutes or until
doubled in bulk.  Bake at 375 for 10 to 12 minutes or until rollsa re golden
brown.  Yield:  4 dozen (66 calories per roll)




============================================================================



			Teriyaki Chicken


1 8-oz. can crushed pineaple, undrained
1/4 cup teriyaki sauce
2 tablespoons lemon juice
2 tablespoons red wine vinegar 
2 cloves garlic, miniced
1 tablespoon olive oil
1/4 teaspoon mesquite liquid smoke
6 chicken breast havles, skinned and boned

combine first 7 ingredients; place ina shallow container or a zip-top
heavy-duty plastic bag.  Add chicken; cover or seal, and chill 1 to 2 hours,
turning occasionally.  Remove chicken from marinade.  Grill chicken, covered,
over medium coals ( 300-400 degrees) for 4 or 5 minutes on each side.
From: hartley@centerline.com (Timm Hartley)
Newsgroups: rec.food.cooking
Subject: **HELP w/peaches**
Date: 14 Sep 92 14:37:40 GMT
Followup-To: rec.food.cooking
Organization: CenterLine Software
NNTP-Posting-Host: 140.239.12.111

A co-worker of mine has a peach tree that is full. Any suggestions, canning
info , freezing info,  jams, anything  would be a great help. You can
either post to my email, or directly to her: Donna Courtney  
courtney@centerline.com

thanks! this is one the MOST helpful newsgroups on the net!

       Timm Hartley I Production Assistant
CenterLine Software I hartley@centerline.com
      10 Fawcett St I "Back off man! Don't 
Cambridge, MA 02138 I make me use this!!"
                         -Ren Hoek-
Newsgroups: rec.food.cooking
From: capnal@aqua.whoi.edu (Al Duester)
Subject: Re: RECIPE: Cracker Barrels hashbrown casserole
Organization: Woods Hole Oceanographic Institution
Date: Sat, 12 Sep 92 16:12:07 GMT



wvenable@attunga.stats.adelaide.edu.au (Bill Venables) replied:

>It's kind of Al and other posters to offer recipes using these mysterious
>ingredients, but I only wish I knew what they were.  You could look forever
>in a supermarket here and never find anything called "hashbrowns" so
please,
>folks, just what *are* they?  They must have another, more descriptive
name,

Damnned if I know. I just typed in the recipe! A lot of Pitzers' recipes
have this problem - an ingredient like "canned gravy", or "onion soup mix"
with not enough specifiers or even a brand. And a different brand can really
change the taste.

This could be one of those intercontinental naming problems, though. As a
starting point for hashbrowns, try looking in the freezer section for any
shredded potato product where hydrogenated oils or the like is the second
ingredient, and salt is third. Shredding potatoes yourself and mixing in
some oil and salt will probably work about as well, but they will have too
much water, and might need to be cooked a bit before mixing.

Newsgroups: ucb.wanted,rec.food.cooking