HDTenEightyP/NetNews huggingface dataset:
From: alisg@Msu.oscs.montana.edu
Subject: Re: Keeping food in tin cans
Reply-To: alisg@Msu.oscs.montana.edu
Organization: Montana State University
Date: Wed, 12 Aug 1992 17:17:35 GMT

In article <1992Aug10.202940.20804@informix.com>, kentt@informix.com (Kent Tracy) writes:
>Maybe this is along the same lines...
>
>I have noticed that aluminum foil, when I cover tomato-based leftovers like
>pizza or spaghetti, comes out of the fridge the next day with pinhole burns
>where it was in contact with the food.  Does anyone have any insight as to
>what is happening here, and if it is leaving any potentially dangerous 
>remnants on my food?  Thanks!  And we've already determined its not my cooking! :)
>
>
>+---------------------------------------+	
>| Kent A. Tracy		kentt@informix.com  |	"Treat her like a thoroughbred, and
>| Informix Software   (913)599-7100     |	 she won't be a nag..."
>+---------------------------------------+

From "The Straight Dope, A Compendium of Human Knowledge by Cecil Adams," ed.
by Ed Zotti, Ballantine Books, 1986 [and a book without which no person should
be -- how's that for a potential jacket blurb!]:

"Aluminum has what we scientists call a 'highly negative standard reduction
potential,' which means ... that it readily loses electrons and oxidizes.
Ketchup, on the other hand, is highly acidic, having a pH of 3.85 (7.0 is
neutral), and like all acids likes to oxidize obliging metals. The result,
therefore, of a conjunction of foil and ketchup is, as you can attest, a
grayish-black mush of aluminum-oxide. Incidentally, I note here on my list of
food acid levels that Coca-Cola, the all-American beverage, has a pH of 2.7,
which leads me to conclude that with a couple of adroitly placed eight-packs
during the late Falklands war, the Argentine air force could have reduced
Britain's tin-foil navy to jelly."

Adams (Zotti) goes on to explain that this is also the reason that chewing
aluminum foil is painful to persons who have silver tooth fillings (acidic
saliva makes for a low-current battery).  A fun book, available at a bookstore
or library near YOU!

  ***************************************************************************
  * George 'Notso' Suttle            * When Time recently announced the     *
  * SUTTLE/LIB@RENNE.LIB.MONTANA.EDU * discovery of a miles-wide fungus,    *
  * alisg@MtsUnix1.bitnet            * the largest and possibly oldest      *
  * Fax: 406-994-2851                * known living thing, readers wrote in *
  *                                  * immediately to ask "Can I eat it?"   *
  ***************************************************************************

Newsgroups: rec.food.cooking
From: arien@milton.u.washington.edu (in*con*sistent kat)
Subject: Re: Need uses for Italian bread crumbs
Summary: bag it
Organization: University of Washington, Seattle
Date: Fri, 14 Aug 1992 01:53:02 GMT

Linda Peake (lindap@scic.intel.com) asks for recipes involving
Progresso Italian Bread, and deeds@oracle (Deanna J. Deeds) responds with
what sounds like a great recipe. (deleted)

>The rolling in bread crumbs business gets kind of messy.  You can sort 
>of sprinkle the bread crumb mixture over the chicken pieces instead, 
>just make sure you cover them.

Try putting the bread crumb mixture in a plastic bag and shaking the
pieces inside the bag.  This should give you a fairly even, controllable
coating.


|> "Anyone can have the harmony, if they would leave us the counterpoint." <|
|>  --Dorothy Sayers' _Gaudy Night_  //  arien@u.washington.edu            <|
|>                                  //  arien@blegga.cac.washington.edu    <|
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: stock
Organization: Indiana University
Date: Fri, 21 Aug 1992 07:27:00 GMT

In <hx#n93=.sss@netcom.com> sss@netcom.com (Small S. Solutions) writes:
>have had disappointments.  But I find that the cooking is well-conceived,
>well-prepared, and suits me -- upstairs is certainly not haute cuisine,

I think the upstairs is a bit more interesting, myself.

>really unhappy experience downstairs was a night of an employee's b'day,
>and she (rather than then-chef Paul Bertolli) selected the menu.

THEN-chef? He's not still with them?  His cookbook is very nice.

-- 
"Pliny the Elder says pearls are formed by drops of dew falling into
 the Oyster when he is yawning.  Can't something be done about that man?"
 ....................Footnote in Will Cuppy's _How to Attract The Wombat_
-- 
Kiran Wagle                             <kiran@bronze.ucs.indiana.edu>
P.O.Box 2083 Bloomington IN 47402-2083                  (812) 335-0420
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Recipes For The Cooking Inept??
Organization: Taronga Park BBS
Date: Thu, 13 Aug 1992 09:17:48 GMT

In article <1992Aug12.185632.19731@sqwest.wimsey.bc.ca>, marcy@sqwest.wimsey.bc.ca (Marcy Thompson) writes:
> 
> And if you have to work at a nine-to-five job, but still want to eat roast
> chicken, use the Urban Peasant's method:
> 
> Turn the oven to 200F and stick the
> pan in the cold oven. Go away for 6-10 hours (it doesn't matter much;
> after 10 hours, the bird starts to fall apart). 

Two things wrong here.  One is cooking the bird that slow.  I don't
think that low of a temperature is sufficient to kill off all the
bacteria that may be present.

Second is turning your oven on and leaving the house.  This is not
a very wise move as instead of coming home to the aroma of roast
chicken, you could very well come home to a burnt down house.
I don't mean to preach but I just don't think it's good advice to
give a novice cook.

OTOH, I like to stuff my roast chicken with whole garlic cloves and
orange wedges.  Rub the skin with olive oil and turns out being real
crispy.  Tuck some fresh tarragon in there, too.  Yum.
Roast in a hot oven for 1/2 hour and then turn down to a moderate
oven and continue cooking until done.


-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
 "If I had to be a breakfast roll, I'd rather be a cheese danish!" -- Monty
From: anneb@tecsun1.etl.army.mil (Anne Brink)
Newsgroups: rec.food.cooking
Subject: What do _you_ do with buttermilk?
Keywords: pancakes, bread, lots lots lots
Date: 19 Aug 92 20:30:25 GMT
Distribution: na
Organization: U.S. Army Topographic Engineering Center, Ft. Belvoir, VA.


I've found that I like the buttermilk bread recipe a lot in the _Laurel's_
_Kitchen_Bread_Book_, but my best source of good buttermilk comes in these
large, glass bottles (1/2 gallon +?)  I can only make so much bread and
buttermilk pancakes for the 2 of us, and I'd rather use the whole thing
before it spoils.  Actually, I gather that buttermilk keeps longer than 
regular milk, but I'd rather not push my luck.

Anyhow, what are people's preferred ways to use buttermilk?  


					-Anne
-- 
###############################################################################
Anne Brink			# U.S. Army Topographic Engineering Center
anneb@tec.army.mil		# Ft. Belvoir, VA 
###############################################################################
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: Grits (Was Re: What we ea
Date: 12 Aug 92 14:03:47 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <1992Aug12.025945.509@mailer.cc.fsu.edu> djordan@loligo.cc.fsu.edu (Danny Jordan) writes:
>In article <1992Aug11.182050.9128@midway.uchicago.edu> pug2@midway.uchicago.edu writes:

  [ ... discussion about grits deleted ... ]

Guess I'll post my stock statement about grits :-)  This usually gets posted when
they're criticized, although they were not this time.  But anyway, it is good to
remind people:

  "People of the southern persuasion are often criticized for eating a food
   known as 'grits' (also called hominy grits, although not by us).  In
   particular, the statements are made that (a) they have no taste, and (b) they
   have no food value.  

   Whether they have food value or not, I do not know.  Nor care.  As to whether
   they have taste, it is immaterial, because we *never* eat grits all by their
   lonesome selves.  Only with other things.  Such as eggs, gravy, corned-beef-
   hash.  And then the resulting mixture is dashed well with salt and pepper, and
   sometimes ketchup.  Perhaps tabasco sauce.  

   I have heard that there are people who eat grits with cream and sugar, like
   cream of wheat.  I have no doubt that such perverts exist, just as I have
   no doubt the devil exists.  I do not want to be acquainted with either.

   A natural question for the unintiated is: why do we like this stuff?  The
   answer is: We were fed it as children.  We eat it because we have always
   eaten it, because our ancestors ate it.  And because we are firmly convinced
   that it is morally right.  Most likely the reason that the Army of Northern
   Virginia could fight rings around the Army of the Potomac was because the
   boys in gray ate grits :-)"

   I hope that explains the issue.  And, no, I have no idea whether or not a
   single grain from a bag of grits is called a "grit" or not.

John


--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, FL 32306
     "Life is only a vision, darkly seen, as through a rear-view mirror."
	                                    - Pogo or one of his colleagues...
Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: ex
Organization: Gallaudet University
Date: Tue, 18 Aug 1992 15:35:18 GMT

I have a clay pot but haven't used it. It's one of those you soak in water 
then put your food in it then put it in the oven. It's supposed to make 
moist and juicy food.

Does anyone out there use one? Any tips, recipies, thoughts?

rlwilliams@gallua
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: zucchini muffins
Organization: Greenville Tech., Greenville, SC 
Date: Thu, 13 Aug 1992 22:42:30 GMT

>I have lots of zucchini bread recipes (thank you very much, net) but can not
>find a recipe for zucchini muffins.  I want then to be heavy and moist just
>like the bread. 
>
>Does anyone have a recipe or know how to modify a bread recipe for muffins?
>

Just use the same recipe and don't bake as long.  Around 15 minutes is
all it takes for muffins depending on the oven temperature (should 
probably be the same as for bread, if not close).  Check them and see
if they are done with the toothpick test.
-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
From: ISW@cup.portal.com (Isaac S Wingfield)
Newsgroups: rec.food.cooking
Subject: Re: What do _you_ do with buttermilk?
Date: Thu, 20 Aug 92 07:34:10 PDT
Organization: The Portal System (TM)
Distribution: na
  <1992Aug20.131953.4928@infonode.ingr.com>

I've posted this before, but it was some time ago.

If you're really feeling like some calories, put butter on a slice, and 
nuke it until it melts.
Newsgroups: rec.food.cooking
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Re: Recipes For The Cooking Inept??
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA
Date: Thu, 13 Aug 1992 18:54:05 GMT

In a recent rec.food.cooking article, Stephanie da Silva wrote:
>I had written:
>> 
>> Turn the oven to 200F and stick the
>> pan in the cold oven. Go away for 6-10 hours (it doesn't matter much;
>> after 10 hours, the bird starts to fall apart). 
>
>Two things wrong here.  One is cooking the bird that slow.  I don't
>think that low of a temperature is sufficient to kill off all the
>bacteria that may be present.

Well, I worried about that, too. But if you use a meat thermometer to
check the meat, you will find that this method cooks the meat until it
is just as hot as a chicken roasted with any other method. (I was *really*
worried about this, so I called the local extension office, where a
nutrition scientist informed me that this method should kill just as
many of the bacteria as the other method, and in fact might kill more
because the meat stays at that temperature for several hours. In fact,
the first time I did this, I stayed home with it and checked the
meat temperature several times. It does reach its final temperature
after about 3 hours. The low heat of the oven makes the bird retain 
that temperature but not get any hotter.)

>Second is turning your oven on and leaving the house.  This is not
>a very wise move as instead of coming home to the aroma of roast
>chicken, you could very well come home to a burnt down house.
>I don't mean to preach but I just don't think it's good advice to
>give a novice cook.

It is no more unsafe than leaving a crock pot on. Remember that you
are leaving the oven on a very low temperature. Lots of people do this
all the time when they use their ovens to dry fruit. Or did you think
that people who use their ovens to dry fruit stay home for three days?

It has worked for me for years, anyhow. YMMV, of course.

Marcy

P.S. For those who don't know, an extension office is a public information
     office which is run by all US colleges and Universities which were
     originally founded under the Land-Grant Act. In return for being given
     federal land for the college, it was required to maintain a public
     information office. This was originally intended to provide up-to-date
     agricultural and home economics information to farm families. Due to
     urban expansion, many of these institutions are now in suburbs or
     cities, but the extension offices still provide access to agricultural
     and nutirtional information and research. Examples of Land Grant
     Universities include Oregon State University, the University of 
     Massachusetts, University of California at Davis, and Penn State. They
     all have extension offices in various parts of the states in which they
     are located. These offices are a source of lots of information. And if
     you have a specific question (as I did), they will have a faculty
     member with appropriate expertise call you up and discuss it with you.

-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sq.com
Newsgroups: rec.food.cooking
From: ccbjr@cbnewsm.cb.att.com (charles.c.bahr..jr)
Subject: Re: stock (and Chez Panisse...)
Organization: AT&T
Distribution: na
Date: Thu, 20 Aug 1992 19:58:58 GMT

In article <714283260.F00002@blkcat.UUCP> Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:
>
>  EM> From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro) 
>
>  EM> OK, so Alice doesn't want us to freeze our stock.
>
>I've eaten at Alice's restaurant (Chez Panisse, that is), and I'm not
>impressed.
>
    (other comments about the existence of other restaurants
       with good food.)
>
>I hope I haven't offended anybody here.

I can't imagine anyone would actually believe that Alice is the
only world authority on food.  Good cooking is more than the
choice of techniques. I spent some time outside of Rome,
and discovered that I had never really eaten good, perfectly
mature vegetables and fruit in the U.S., even when I grew them.

I think we're too busy to care enough about proper eating and
the proper production of tasty, nutritious food.  
This is what I believe Alice Waters discovered in France
in the early days and tried to bring to California.

I you freeze your stock, don't do it in an ice-cube tray! :)

-charlie bahr
--disclaimer
From: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Newsgroups: rec.food.cooking
Subject: Re: Thai recipe request and fish sauce question
Date: 19 Aug 92 12:45:08 GMT
Reply-To: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Organization: NavSurfWarCen, CarderockDiv (ex-"Taylor Model Basin")

In rec.food.cooking, gt4417a@prism.gatech.EDU (SKELTON,JOEL PHILLIP) writes:

>Also... How long does fish sauce keep? Does it go bad if kept
>in a house that gets pretty warm in the summer? How do you tell
>if it's gone bad?

    It starts stinking like fish road-kill.  Seriously, I don't think
it can go bad quickly, but I still refrigerate mine.

--____________________________________________________
]      Stu Mennitt      smennitt@oasys.dt.navy.mil    [
]  NavSurfWarCen, CarderockDiv     Bethesda, Maryland [
]         was: David Taylor Research Center           [
]     was: David Taylor Naval Ship R&D Center         [
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: jll@doc.ic.ac.uk (Janice )
Newsgroups: rec.food.cooking
Subject: Re: Alternatives to boiled potatoes ?
Date: 13 Aug 92 15:56:08 GMT
Followup-To: rec.food.cooking
Organization: Imperial College London

In article <1992Aug12.191502.15201@unixg.ubc.ca>, educ@unixg.ubc.ca (Vicki
Domansky) wrote:
> 
> In article <1992Aug12.093552.12273@maths.tcd.ie> acox@maths.tcd.ie (Aoife Cox) writes:
> >. I recently acquired a large supply of (new) potatoes
> >. My cooking facilities consist of a grill/2 gas rings i.e. no 
> >oven/microwave :-(
> >. So, I can boil potatoes to my hearts content (and my stomachs dismay!)...
> >. What else could I do - apart from, say, mashing or frying the 
> >boiled potatoes or perhaps making some kind of potato cakes ??
> 
> Boil the potatoes, drain them, then add butter, sour cream and dill to
> taste.  Mmmm!  Or use parmesan cheese instead of dill for a different
> flavour.
> 
> -- 
> =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
> Vicki Domansky <Morgaine>                               educ@unixg.ubc.ca
> Education Computing Services                       v_domansky@mtsg.ubc.ca
> U of B.C. Vancouver Canada                        usereduc@ubcmtsg.bitnet

Mash the potatoes, divide into balls then fry until the outside is almost
hard and then roll in almonds - delicious!

Janice
Newsgroups: rec.food.cooking
From: nvecchi@cscs.ch (Nicole Vecchi)
Subject: Re: Blueberries
Followup-To: nvecchi@cscs.ch
Organization: Centro Svizzero di Calcolo Scientifico / CH-6928 Manno
Date: Wed, 19 Aug 1992 08:05:53 GMT

[From Helen Witty's Fancy Pantry. Reprinted without permission.]


Blueberry and Orange Preserves

2 large, clear-skinned oranges, preferably seedless
1 cup water
3 pint baskets (about 9 cuts) fresh blueberries
  (cultivated or wild)
7 cups sugar
3/4 cup strained fresh lemon juice
1 teaspoon ground coriander (or substitute cinnamon), optional
1/2 teaspoon ground allspice, optional

1. Remove the zest from the oranges with a coarse grater or citrus zester
   and combine with the water in a small heavy saucepan.   Cook the shreds of zest,
   covered, over medium heat for 15 minutes.  Unover the pan and continue to cook
   the zest until most of the liquid has evaporated.  Reserve.  Meanwhile,
   squeeze, strain and reserve the juice of the oranges.

2. Pick over the blueberries; rinse and drain them, then crush slightly a layer
   at a time in a preserving pan.  Add the orange juice.  Bring the mixture to a 
   boil, cover the pan and lower the heat; simmer the fruit 10 minutes, stirring
   often.

3. Add the cooked orange zest and liquid, the sugar, the lemon juice and spice (if
   used).  Stir the mixture and bring  to a boil over medium-high heat.  Cook the 
   preserves, stirring often until the fruit pieces no longer float and the syrup
   passes the jelly test.  Remove the pan from the heat and stir preserves
   occassionally for 5 minutes.

4. Ladle into hot, clean pint or half-pint jars, leaving 1/4 inch headspace.  Seal
   with new two-piece canning lids and process for 10 minutes (for either size jar)
   in a boiling water bath.


Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: poppy seeds
Organization: The Ohio State University
Distribution: usa
Date: Fri, 21 Aug 1992 13:25:08 GMT

does anyone know of a mail order source for bulk poppy seeds?
They don't seem to be a popular item here in the mid west.
Thanks! - Lori

From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Date: Wed, 12 Aug 1992 18:36:41 GMT
Subject: Bounty of Peppers
Organization: HP Santa Rosa Site (NMD MTA MWTD)
Newsgroups: rec.food.cooking

The local Lucky's supermarket here just put a whole bunch of different
vegies and fruits on sale for 10 cents each.  This includes green bell
peppers (Capsicons?) or sweet peppers, depending on where your from.
Now I like to snack on cut wedges of these but am looking for a low
calorie/low fat dip for them.  I used to smear them liberally with peanut
butter but that costs about 300 calories a wedge. 

BTW, they got oranges,green peppers,apples,nectarines,and others goodies
all for 10 cents each.  One of the nice things about living in California
is the bounty of fresh vegies and fruits.


-----------------------------------------------------------------
Don { Go Niners } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690
From: oldman@coos.dartmouth.edu (Prakash Das)
Newsgroups: rec.food.cooking
Subject: Re: tofu
Date: 16 Aug 92 00:51:51 GMT
Organization: Dartmouth College, Hanover, NH

In article <2241@devnull.mpd.tandem.com> marym@mpd.tandem.com (Mary Matejka) writes:
>
>Does anyone have a clue as to the nutrional breakdown?
>
While on the topic, what exactly is tofu? Soyabeans?
Any tasty recipes? Tofu seems to me such a difficult stuff to cook.

-PD
Newsgroups: rec.food.cooking
From: tara@socrates.umd.edu (Tara McDermott)
Subject: Re: REQUEST: Tomato recipes
Organization: University of Maryland University College
Date: Wed, 12 Aug 1992 19:35:47 GMT

Tomato Lentil Stew

Ingredients:
2 cups lentils, washed
2 large onions
5 medium-large tomatoes or 7 smaller ones (this ingredient varies in
  quantity) 
3 Tbsp. canola oil
water for boiling
3/4 tsp. salt (or to taste)
1 1/2 tsp. marjoram
1 1/2 tsp. savory

In a medium-large saucepan boil lentils in water for about 30 - 40
minutes (or until thoroughly cooked).  While these are cooking, chop
onions and tomatoes.  In a very large skillet or pan, sautee onions
until they are just about cooked (mostly translucent).  Add tomatoes
and stir occasionally.  Crush the marjoram and savory in your palm and
rub together to release the flavor, and add to the pan.  Add the salt.
When it seems the tomatoes are fairly stewy and cooked, add the
cooked, well drained lentils (which by this time should be done).
Cook together for a few minutes to get an even mixture.

This seems to go exceptionally well with steamed cauliflower on the
side, and goes well over cooked quinoa (or brown rice).

Tara
 

-- 
Tara McDermott            "We suggest people take their Food Pyramids,
                            cut off the top and make a Healthy Eating
tara@socrates.umd.edu         Trapezoid."  -Neal Barnard, M.D.
From: derich@netcom.com (Scott A. Steinbrink)
Newsgroups: rec.food.cooking
Subject: Online Cookbook Update
Date: 22 Aug 92 03:33:21 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest)


 There will be a slight delay on my distribution of my online cookbook, so
ubless you did NOT order, don't ask me or re-order "just to be sure" -- 
I'm way too busy -- and until I am more free, I will not be able to 
distribute the online bookbook.

- Scott

-- 

Scott Allen Steinbrink
 
NetCom: Derich@netcom.com
CompuServe: 76106.2055@CompuServe.Com (Going out of accountness soon!)
America Online: Derichman

All opinions and remarks are not my responsbility - it's my own
mind's full responsbility. I just speak what it commands me to say. 

"Deaf people can do anything except hear" - I. King Jordan
Newsgroups: rec.food.cooking