HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking
Subject: SUMMARY: Cooking Schools
From: davidm@dranet.dra.com
Date: 13 Apr 92 07:02:58 CDT
Organization: Data Research Associates, St. Louis MO

Thanks to all that responded to my request for highly-rated cooking schools. 
The following is a summary of the answers I received.

California Culinary Academy, San Francisco - 3 votes

Culinary Institute of America (CIA), Hyde Park, NY - 2 votes

New York School for the Culinary Arts - 1 vote

Courdon Bleu, Paris - 1 vote

I found a book entitled "The Guide to Cooking Schools" published in 199(1?)
that listed the addresses, phone numbers, tuition (room and board, if available)
costs.  It also gave a brief (and sometimes not-so-brief) write-up of each
school.  Very helpful, but it gives no indication of what schools are the
better schools.  

To the previous poster who wanted to know what the out-of-the-door cost for
attending a school such as the California Culinary Academy or the CIA, the
tuition alone runs about 20K.  I have no clue as to what the supplies would
cost.  I think room and board for CIA is around $1800/semester.  No figures on
San Francisco, but you can imagine what an apartment would cost there!

Once again, thanks to all that helped me out!


David Meyer
Data Research Associates
St. Louis, MO
From: fm11+@andrew.cmu.edu (Faye A. Miller)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Fluffy Pancakes
Date: 14 Apr 92 17:27:00 GMT
Organization: Psychology, Carnegie Mellon, Pittsburgh, PA


Keep a lid on it.  If you keep a lid on the pancakes in between flips, I
think that'll help puff 'em up a bit, too.
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.cooking
Subject: Re: Things that go with peanut butter
Date: 16 Apr 92 17:08:51 GMT
Organization: Lockheed Missiles and Space Co.

In article <19558@chopin.udel.edu> bmiller@chopin.udel.edu (Beth Miller) writes:
>
>One of my favorite snack foods are small cherry peppers stuffed with peanut
>butter. Just cut in half, take out the seeds if you want and slather in the 
>peanut butter.  It may sound awful but it really is delicious.

or celery stuffed with peanut butter....

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: WAUGH@SLACVM.SLAC.STANFORD.EDU
Newsgroups: rec.food.cooking
Subject: Liquid Smoke (was Re: Bacon Grease: Substitute?)
Date: 8 Apr 92 16:19:08 GMT
 <6H0ViB2w164w@railnet.nshore.ORG>
Organization: Stanford Linear Accelerator Center

In article <6H0ViB2w164w@railnet.nshore.ORG>, eddie@railnet.nshore.ORG (Eddie
Van Huffel) says:
>
>Again I have to add my two cents worth, but I make a few recipes which call
>for bacon added, like spanish rice for example.  I use corn oil and add
>liquid smoke which gives the bacon flavour without the cholesterol.
>However, I miss the 50's when we didn't have to worry about all of these
>things, and could really enjoy food.
>
Yeah, me too.  But isn't liquid smoke one of those additives that makes
cholesterol look like mother's milk (which is probably pretty high in
cholesterol itself now that I think about it)?  I seem to recall that it (the
liquid smoke not the mother's milk) is a solvent-based distillation of actual
smoke deposits making it very high in nitrates, nitrosamines and sundry other
carcinogens.

I stopped using it and kinda miss it along with all those other things that
turned out to be bad for us.  Someone out there tell me I'm wrong on this one,
please.

Brian Waugh                       |    "What's for dinner?"
WAUGH@SLACVM.SLAC.STANFORD.EDU    |       Smokey the Bear
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: Cooking Schools
Keywords: check the directory in "Bon Appetit"
Organization: Intergraph Corporation, Huntsville, AL.
Date: Sun, 12 Apr 1992 14:56:51 GMT


To the people who were inquiring about cooking schools:

A friend gave me a stack of old "Bon Appetit" and
"Gourmet" magazines -- I noticed that the April '92
B.A. has a "Cooking School & Culinary Tour Directory"
in the back.  (I don't know if this is a regular feature
or not.)   I also noticed a few ads for cooking schools
in the back of "Groumet."
-- 
___________________
Margaret Wiginton
uunet!ingr!b24b!msw104i!margaret
From: eamayne@eos.ncsu.edu (ELIZABETH ANNE MAYNE)
Newsgroups: rec.food.cooking
Subject: culinary schools?
Date: 9 Apr 92 19:05:44 GMT
Reply-To: eamayne@eos.ncsu.edu (ELIZABETH ANNE MAYNE)
Organization: Project EOS - North Carolina State University

I've been toying with the idea of going to a
cooking school for some time.  I suppose my
best bet might be to try a short course, before
committing to something long term.

Does anyone have any suggestions about how
to go about studying, or about different schools
I might go to to learn the basics?

Also, I'm very interested in vegetarian and "heart-smart"
cooking, if there are any specialty schools.

I'd appreciate any feedback you might have!

Thanks,

	Beth
From: tbachman@hamline.edu (Toni Bachman)
Newsgroups: rec.food.cooking
Subject: Re: Request: Cookies, Snickerdoodles
Date: 17 Apr 92 19:09:09 GMT
Article-I.D.: uc.1992Apr17.190909.29337
Organization: Hamline University, St. Paul, MN.

In article <009593BC.4D2828E0@Msu.oscs.montana.edu> oopcv@Msu.oscs.montana.edu writes:
>In article <1992Apr17.144139.8300@cs.tulane.edu>, WJR@Go-Player.SCH.Symbolics.COM (Wayne J. Rasmussen) writes:
>>When I was a child my grandmother would bake cookies
>>for us kids.  My favorite cookie of all time she called
>>Snickerdoodles.  Has anyone ever heard of theses?  Since
>>my grandmother is no longer with us, I would appreciate
>>if someone would email a copy of the recipe to me.
>Almost every cookbook I own has a recipe for snickerdoodles in it.
>
>I've discovered that a lot of requests/postings in this group are covered in
>most of my cookbooks.  Am I alone in this?

No - you are not alone, but one of the things I am enjoying about this
is that I get different variations on the recipes I have and some of
them have been really great.  My family gets bored with the same old
things so this helps me out alot when planning menu's (especially desserts)
Toni
From: bell@pooh.cs.unc.edu (Andrew Bell)
Newsgroups: rec.food.cooking
Subject: Re: eggplant in garlic sauce
Date: 17 Apr 92 16:00:09 GMT
Organization: University of North Carolina, Chapel Hill

Thanks to all who responded.  Finals prevent me from thanking
all of you individually.

Leslie Bell
bell@cs.unc.edu
Newsgroups: rec.food.cooking
From: oopcv@Msu.oscs.montana.edu
Subject: Re: Request: Cookies, Snickerdoodles
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University
Date: Fri, 17 Apr 1992 16:47:28 GMT

In article <1992Apr17.144139.8300@cs.tulane.edu>, WJR@Go-Player.SCH.Symbolics.COM (Wayne J. Rasmussen) writes:
>When I was a child my grandmother would bake cookies
>for us kids.  My favorite cookie of all time she called
>Snickerdoodles.  Has anyone ever heard of theses?  Since
>my grandmother is no longer with us, I would appreciate
>if someone would email a copy of the recipe to me.
Almost every cookbook I own has a recipe for snickerdoodles in it.

I've discovered that a lot of requests/postings in this group are covered in
most of my cookbooks.  Am I alone in this?
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Maida's chocolate cookbooks (was Re: A desert island cookbook collection (what would you bring?). )
Organization: Indiana University
Distribution: na
Date: Wed, 15 Apr 92 00:52:06 GMT

I wrote:
>> This for those desert island dessert parties I suppose. Actually i
>> think she has only the one chocolate dessert book. Her most recent
>> books are _...Great American Desserts_ and _...Best Dessert Book Ever_.

amo@cbnews.cb.att.com (arlene.m.osborne) writes:
>I have:
>Maida Heatter's Best Dessert Book Ever
>Maida Heatter's Book of Great Chocolate Desserts
>Maida Heatter's Book of Great Desserts
>Maida Heatter's New Book of Great Desserts

>You're right, I DO think she has another on chocolate.

If she does, I haven't heard a peep about it, and i do keep up with
cookbook releases. The only book of hers not metioned in this article
that I know of is _...Great Cookies_. It is the only book of hers I don't
own, since making cookies and other fiddly little things is not my cup
of chocolate sauce.

Her first book (_...Great Desserts_) has just been re-released with new
packaging, perhaps this is causing the confusion.

-- 
"The truffle is not an outright aphrodisiac, but it may in certain
 circumstances make women more affectionate and men more amiable."
                                                ...Brillat-Savarin
From: bell@pooh.cs.unc.edu (Andrew Bell)
Newsgroups: rec.food.cooking
Subject: Eggplant in garlic sauce
Keywords: Eggplant, garlic sauce
Date: 13 Apr 92 20:49:50 GMT
Article-I.D.: borg.11274
Organization: University of North Carolina, Chapel Hill

Does anyone have a recipe for eggplant in garlic sauce?
I neglected to post this here after posting in rec.food.veg.

I've already received requests from other netters to pass
any recipe along.  So please help!

Thanks,
Leslie Bell
bell@cs.unc.edu
From: gaf+@pitt.edu (Jerry A Flotta)
Newsgroups: rec.food.cooking
Subject: REQUEST: Japanese style wings
Date: 9 Apr 92 15:30:59 GMT
Article-I.D.: unix.204642
Organization: University of Pittsburgh
Originator: gaf@pmax1.cis.pitt.edu

Last summer a good friend (Okinawan) left our neighborhood for another
in a job related move.  She used to make a mean bunch of "wings".  The
recipe has since been lost but I know that it was very simple.  Soy sauce
sugar and a few spices were involved.  Basically, the sugar 'n spices 
were dissolved in hot soy which was then poured over the wings - cooking
continued in a slow cooker.  How I long to duplicate this recipe!  Alas,
I can't get the proportions quite right.  Can someone please post a 
similar recipe for "Japanese/Okinawan" style chicken wings?  Thanks

============================================================================
Bitnet...gaf@pittvms     412-624-6407          University of Pittsburgh    
gaf@unix.cis.pitt.edu (Gerald A. Flotta)       600 Epsilon Drive           
Computing and Information Services             Pittsburgh Pa.   15238-2887 
Our Commitment Is Quality Service              My opinions are just that.
=============================================================================
From: hwt@bwdlh490.BNR.CA (Henry Troup)
Newsgroups: rec.food.cooking
Subject: Re: Cups of butter - Yum!
Date: 13 Apr 92 13:54:47 GMT
Reply-To: Henry.Troup@BNR.CA
Organization: Bell-Northern Research Ltd., Ottawa, Canada

In article <1992Apr5.231014.1@indyvax.iupui.edu>,
harvey@indyvax.iupui.edu writes:
|>Actually, in this case the rhyme one uses depends on whether it is an
Imperial
|>pint or a U.S. pint that is being weighed.  And the first saying is
only works
|>for butter because the density happens to be close to that of water...


The old Scottish pint is nearly three U.S. pints, BTW.  pre-1800 or so,
cookbooks get really interesting when they give measures.  Fortunately,
they usually don't.
                   
  Henry Troup - HWT@BNR.CA (Canada) - BNR owns but does not share my opinions
!erutangis ruoy otni suriv erutangis siht ypoc ot nevird ylsuoicsnocbus era uoY
Newsgroups: rec.food.cooking
From: gamiddle@watmath.waterloo.edu (Guy Middleton)
Subject: what to do with black treacle?
Organization: University of Waterloo
Date: Mon, 6 Apr 1992 21:02:57 GMT

I found some Lyle's Black Treacle the other day (in a tin, just like their
golden syrup used to come in).  What should I do with it?  As far as I can
tell, it is very much like North American molasses.  Does anybody know if it
is really the same thing?

 -Guy Middleton, University of Waterloo		gamiddleton@watmath.waterloo.edu
		(+1 519 885 1211 x3472)		gamiddleton@watmath.uwaterloo.ca
From: WAUGH@SLACVM.SLAC.STANFORD.EDU
Newsgroups: rec.food.cooking
Subject: Peanut Butter and Mayo (was Re: Miracle Whip)
Date: 7 Apr 92 23:45:52 GMT
 <1992Apr06.220931.14121@fwhnm02.fwrdc.rtsg.mot.com>
Organization: Stanford Linear Accelerator Center

In article <1992Apr06.220931.14121@fwhnm02.fwrdc.rtsg.mot.com>,
planger@mailbox.fwrdc.rtsg.mot.com (Paul Langer) says:
>
>   I was discussing the mayo issue with my wife and she said
>   her mom used to eat PEANUT BUTTER AND MAYO sandwiches.
>
>  Aaaaaaaack !  I just about hurled in technicolor..........
>
I was also introduced to this strange sounding but quite delectable delight by
my father, a Nebraskan. His favorite method of preparation was to spread peanut
butter and mayo on pieces of warm toast, add lettuce, then join the two halves.
The lettuce adds crunch (as does a crunchy peanut butter) and the warm toast
melts the PB and M together into a wonderfully creamy filling.

My mother also mixed peanut butter and mayonnaise, making a dressing for pine-
apple rings served on a bed of lettuce.  A nice cool salad for summer dining.

I know it sounds mondo bizarro.  Try it.  At most you'll waste a tablespoonfull
of PB and M.  You might be surprised at the result.

Brian Waugh                       |    "What's for dinner?"
WAUGH@SLACVM.SLAC.STANFORD.EDU    |        Betty Furness
From: charleen@ADS.COM (Charleen Bunjiovianna)
Newsgroups: rec.food.cooking
Subject: Re:  Miracle Whip
Date: 7 Apr 92 06:14:49 GMT
Organization: The Original Estrogen-Crazed Lust Bunnies

In article <1992Apr2.152008.5990@acsu.buffalo.edu> riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) writes:
>In fact, my grandmother used to serve
>a salad at the end of "fancier" meals in which there was
>a piece of lettuce.  On top of the lettuce was a canned pear.
>And inside the depression of the pear half, she would spoon
>a mixture of cottage cheese, miracle whip, and a bit of the
>canned pear juice.  All topped off with a marachino cherry.

Egad; I had forgotten about this.

Mom is from Nebraska, and we had the occasional canned pear half
on lettuce, filled with cottage cheese and topped with grated cheddar
cheese.  I can still taste it.

I wonder if she got that from her mother.  I'll have to ask.

Charleen

--
Ronald Reagan at age 77 was President of the United States and had his
finger on the button that could launch a nuclear war.  My grandfather
is 77.  We don't even let him have the remote control for the TV.
                                -- Dennis Miller
Newsgroups: rec.food.cooking
From: jmacdonald@mta.ca
Subject: Apple Crisp ?
Reply-To: jmacdonald@mta.ca
Organization: Mount Allison U, Sackville, N.B. Canada 
Date: Sun, 12 Apr 1992 20:17:53 GMT

Hello,

I really like Apple Crisp but am getting a bit tired of my plain old Apple
Crisp recipe.  I bet there are some delicious variations out there and I would
love to hear about your favorite.  If there is interest I will summarize and
post any responses I receive.  Thank-you in advance.

Jane
From: BSS_GRAEME@vd.seqeb.gov.au
Newsgroups: rec.food.cooking
Subject: Re: Baked Beans Recipe Request
Date: 16 Apr 92 08:04:21 EST
Organization: South East Queensland Electricity Board

In article <1992Apr14.100406.1@qis.dofasco.ca>, taylor_k@qis.dofasco.ca writes:
> I'm looking for a recipe for baked beans, preferebly for the Crock Pot.
> 
> Can somebody help me?
> 
> 
> 					Karen

	This is a very basic baked bean recipe I have, you could
	'doctor' it to suite your tastes..

	4 cups haricot beans, soaked for 2 hours
	8 cups water
	1 onion, finely chopped
	1 tblsp tomato paste
	1 tblsp dry mustard
	1 tblsp Worcestershire sauce
	1 teasp salt
	2 whole cloves
	1 tblsp vinegar
	2 tblsp treacle/molasses
	6 bacon rashers, rind removed and diced

	Wash beans, put in a large saucepan with water and bring to
	the boil and simmer for 45 minutes, removing scum as it rises
	to the surface.

	Add remaining ingredients and mix well.
	Transfer to casserole dish and bake at 150 deg.C for 2 hours.
	Remove lid and continue to cook uncovered for another 30 minutes
	until almost all liquid has evaporated.

	Hope this is what you wanted....


			Philippa Wightman
		>> Never trust a skinny cook <<

	Email: bss_graeme@seqeb.gov.au
	
Newsgroups: rec.food.cooking
From: WJR@Go-Player.SCH.Symbolics.COM (Wayne J. Rasmussen)
Subject: Request: Cookies, Snickerdoodles
Reply-To: <wjr@PHOENIX.SCH.Symbolics.COM>
Organization: Symbolics Chatsworth
Date: Fri, 17 Apr 1992 14:41:39 GMT
Nntp-Posting-Host-[nntpd-27631]: go-player.sch.symbolics.com

When I was a child my grandmother would bake cookies
for us kids.  My favorite cookie of all time she called
Snickerdoodles.  Has anyone ever heard of theses?  Since
my grandmother is no longer with us, I would appreciate
if someone would email a copy of the recipe to me.

Thank you very much,
Wayne J. Rasmussen


wjr@symbolics.com
From: psmith@dg-webo.rtp.dg.com (Peter Smith)
Newsgroups: rec.food.cooking
Subject: Re: Cups - whatever happened to guesswork?
Date: 9 Apr 92 18:48:12 GMT
Organization: Data General Corp., Westboro, MA

In article <13610@vd.seqeb.gov.au> BSS_GRAEME@vd.seqeb.gov.au writes:
>In article <1992Mar27.134516.3727@city.cs>, simon@cs.city.ac.uk (Simon Brock-Gunn) writes:
>> 
>> On a more general note, what exactly is the advantage of measuring in cups
>> over weighing on scales that makes all the extra washing-up worthwhile?
>	For some strange reason, we inhabitants of the 21st C seem
>	preoccupied with *exact* measures! 

Alice Brock, formerly of Alice's Kitchen (where "...you can get anything
you want...") put it most succinctly:  "Never measure.  Taste."
---
Peter Smith -- Data General Corp., Westboro, MA
Peter_Smith@dgc.mceo.dg.com or psmith@dg-webo.webo.dg.com
#include <std_disclaimer.h>
From: kim@m44.unm.edu
Newsgroups: rec.food.cooking
Subject: Re: Destenching Lids
Date: 15 Apr 92 18:16:35 GMT
Article-I.D.: lynx.m_zj4jq
Reply-To: kim@m44.unm.edu
Organization: UNM Cancer Center, Albuquerque, NM

In article <1992Apr9.070223.28968@leland.Stanford.EDU>, shedevil@leland.Stanford.EDU (Paula Abdul Jabbar) writes:
>Have you tried a strong solution of baking soda and water?
>
I haven't tried this on jar lids, but in my line of work, I often do DNA preps
from bacteria.  These SMELL!  When I am done, I have plastic bottles that smell
of dissolved E. coli, the same bacteria that grow in your lower intestine, if
you get my drift.
In any case, to deodorize them, I have found it useful to fill them with water
and autoclave them for 15 minutes.  This procedure is basically a pressure
cooking step.  I've found that the high heat and pressure is able to remove
most of the smell from the plastic.  You may want to try pressure cooking your
lids in water, maybe with a little baking soda, why not, for about 15 minutes,
then let the cooker come down to room temperature slowly.  It may work


Daniel Kim
KIM@FLOVAX.LANL.GOV
Newsgroups: rec.food.cooking
From: jp@ipac.caltech.edu (John Pipkins)
Subject: REQUEST: Fruit Bat Soup Recipe
Reply-To: jp@ipac.caltech.edu
Organization: Infrared Processing and Analysis Center (JPL/NASA)
Date: Fri, 17 Apr 1992 15:39:59 GMT

Also any other recipes squirel like animals.

		Thanx in advance


P.S.  We're talking real recipes (although jokes happily accepted).
From: saundersb@gtephx.UUCP (Bary Saunders)
Newsgroups: rec.food.cooking
Subject: Cuisinart Parts
Keywords: Cuisinart
Date: 14 Apr 92 21:47:24 GMT
Organization: gte

Is there a good source for Cuisinart parts and accessories other
than Cuisinart?

Thanks
Newsgroups: rec.food.cooking
Distribution: world
From: athos@apple.com (Rick Eames)
Date: 8 Apr 92 19:18:05 GMT
Subject: REQUEST: TIRAMUSA
Summary: (redirected from rec.food.recipes)
Followup-To: rec.food.cooking
Organization: Apple Computer


I am looking for a recipe for Tiramusa.   It is an Italian 
Dessert made with Marscapone cheese, and ladyfingers.

Please send to athos@apple.com

Thanks a bunch,
--
Rick Eames
athos@apple.com
From: AXM22@psuvm.psu.edu
Newsgroups: rec.food.cooking
Subject: Using popcorn in chicken
Date: 8 Apr 92 23:23:29 GMT
Organization: Penn State University


>Have only heard the (stupid) joke about stuffing a bird full of popcorn,
>lacing it tightly closed, and waiting for it to explode.  (Another "please
>don't post this one again" recipe, btw.)

Would someone please SEND me, NOT POST, this explosive joke.

Thanks,

Alan Mays
AXM22@psuvm
From: Gale.Langseth@f131.n109.z1.fidonet.org (Gale Langseth)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Re: Cups - measuring - how to do it, credit the Frug
Date: Mon, 06 Apr 1992 10:18:09 -0500

 

Argh!  As much as I love The Frug, I think he's lost his mind.  I tuned 
in the week before last to see Smith in the kitchen with a furry 
big-nosed Sesame Street creature.  Hoping that that was a one-time 
affair, I tuned in last week to a talk about old-time soda shops. 
<sigh>  I didn't even bother this week.  I wonder how long this family 
cooking series is going to go on...  I suppose that families with young 
children may appreciate this series, but I don't care for it; I want to 
see *cooking*, not The Frug playing a soda jerk.  I think I'm going to 
register my discontent in a letter to PBS.

 

gale
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.cooking
Subject: Re: Need Thicker Spagetti Sauce
Date: 8 Apr 92 22:12:39 GMT
Organization: Lockheed Missiles and Space Co.

In article <44099@mentor.cc.purdue.edu> vic@helicon.math.purdue.edu (Victor W. Lovejoy) writes:
>
>	Hi, cooks, this is Vic. I have been making my own spagetti sauce 
>for some time and I'm very satisfied with the taste - but I can't seem
>to get the sauce thick enough. I use crushed tomato and spices, and I'm
>thinking I probably need a tomato paste or tomato sauce to add as thickener.
>I have added parmesan while cooking and got a thicker sauce, but I would
>like to be able to produce a thicker sauce with consistency. (No pun intended)
>	If you have any ideas or suggestions, I would appreciate a posting.
>Thanks in advance.
>
Vic - don't rush it - what you are doing is right, just let it cook 
longer, without a cover, scrape around the sides and stir the 
bottom making sure you don't burn it - that's an old cook's secret -
if you're Italian, your mother/grandmother could tell you that
enjoy


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking