HDTenEightyP/NetNews huggingface dataset:
From: oopcv@Msu.oscs.montana.edu
Newsgroups: rec.food.cooking
Subject: Yogurt
Date: 4 Oct 92 15:54:09 GMT
Article-I.D.: Msu.0096194B.04C29120
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University

Okay, now that I've discovered how ridiculously easy it is to make yogurt at
home, does anyone know how I can get the consistency a little thicker?

Also, is the nutritional analysis of homemade yogurt approximately the same as
store-bought with regards to calcium, protein and beneficial critters?
From: bellas@soldev.TTI.COM (Pete Bellas)
Newsgroups: rec.food.cooking
Subject: Re: Pizza dough recipes requested
Date: 2 Oct 92 20:15:41 GMT
Reply-To: bellas@soldev.TTI.COM (Pete Bellas)
Organization: Transaction Technology, Inc.

In article <1992Oct2.191617.25300@ttinews.tti.com>,
bellas@soldev.TTI.COM (Pete Bellas) writes:
> Pete's Pizza
> 
> 3 1/2 cups of flour*
> 1 scant tbl of yeast
> 1 tsp sugar
> 1 tsp salt
> 2 tbl EV oilve oil
> 1 clove garlic minced
> small amount of oregano and parsley leaves crushed

Please add the following line

1 1/4 cup very warm water

			-Pete-

God I hate when I leave an ingredient out!

* Pete Bellas                   "Cogito ergo spud"                         *
* Citicorp/TTI                       I think therefore I yam.              *
* Santa Monica, CA                                                         *
* bellas@gamma.tti.com                                                     *
Newsgroups: rec.food.cooking
From: kelly@nmt.edu (Sean Kelly)
Subject: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Organization: New Mexico Tech
Date: Thu, 1 Oct 1992 23:26:34 GMT


I thought I knew this at one time, but I guess I don't ...

What is the difference between a cappuccino and a cafe latte?  And a
cafe latte and a cafe au lait?  And a cafe au lait and a cappuccino?

--k
From: dduff@infopls.chi.il.us (Dennis Duffner)
Newsgroups: rec.food.cooking
Subject: Re: Electric bread makers: are they worth it?
Date: Tue, 06 Oct 92 13:23:14 CDT
Organization: INFOPLUS support, Wheeling, IL

sdpage@andersen.co.uk (Stephen Page) writes:
 
(majority of post deleted)
 
Regarding bread makers:  Yes, they're worth it if your family likes
bread and many varieties of it and they go through it at a good clip
of a load or so a day.
 
Caveat Emptor---you get what you pay for.  Some machines, like the 
Welbilt, won't handle quick breads, but anything else is just fine
as long as you remember that it handles 1-1/4 pound loaves.
 
Enjoy!

Dennis Duffner                           dduff@infopls.chi.il.us
 
Member, AAAF-American Association of Amiga Fanatics
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.cooking
Subject: Re: Help - non-sticky spaghetti sauce
Date: 6 Oct 92 17:17:47 GMT
Followup-To: rec.food.cooking
Organization: Apple Computer Inc.

In article <BvnvxL.5wq@mentor.cc.purdue.edu>, mauthe@aclcb.purdue.edu
wrote:
> 
> HELP - I made a batch of spaghetti sauce from some nice homegrown tomatoes.
> I simmered the sauce to a fairly thick consistency and canned it.  When it
> was added to some vermecilli, however, it did not stick at all.  The sauce
> acted very watery - even though it is at least as thick as store bought
> sauce.  Is there a magic ingredient I could have left out of the sauce?  
> About all I put in was tomatoes, a few peppers, salt, seasonings and a touch
> of sugar.  If anyone has a suggestion, please let me know.

I always use a fair amount of good olive oil when I make this sort of
sauce.  It seems to make an emulsion with the tomato juices.  I put the oil
in the pan first, get it hot, then add chopped tomatoes.

--

David Casseres
Exclaimer: Wow!
From: mmr@cs.rit.edu (Margaret M Reek)
Newsgroups: rec.food.cooking
Subject: Plea for net-iquette
Date: 2 Oct 92 12:08:48 GMT
Organization: Rochester Institute of Technology, Rochester, NY

This newsgroup gets a lot of traffic, and much of it is very useful.
However, there is still quite a bit that should not be posted, but
rather sent as mail to the original poster.  For example, flames to
the poor soul who accidentally posted the pizza hut sauce recipe 4
times should not be posted to the whole group.  Ditto on the "me too"
type postings.

The reason I bring this up is that there is so much traffic in this
group is it almost impossible to keep up with it all.  125 postings in 
a day is not unusual and it'd be nice if the signal to noise ratio was
better. 

Thanks.

Margaret

PS. flames or "hear hear!s" should be e-mailed  to me.
-- 
Margaret Reek, Rochester Institute of Technology, Rochester NY 14623-0887
Internet:  mmr@cs.rit.edu	(716) 475-6181 	Fax (716) 475-7100
Bitnet: mmrics@ritvax
UUCP:	   {decvax,harvard,ames,rutgers}!rochester!rit!mmr
From: chu@acsu.buffalo.edu (John C. Chu)
Newsgroups: rec.food.cooking
Subject: REQUEST: Sandwich fillings made with tofu
Date: 5 Oct 92 18:14:36 GMT
Article-I.D.: acsu.BvnuoD.7uM
Organization: UB

(I don't think this is a FAQ. Or at least I hope not.)

I'm looking for recipes for sandwich fillings made with tofu. If you
have a recipe (or more) could you please e-mail them to me?

I *WILL* post all the recipes that I receive to rec.food.cooking in
one message (That way, those who couldn't care less don't see the
recipes except for one easily skippable message and those who could
will get all the recipes in one neat message.)

thank you...

					john
				chu@acsu.buffalo.edu
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: Out of Print Cookbooks
Date: 2 Oct 92 15:46:27 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <1992Oct02.105624.16150@NeoSoft.com> arielle@NeoSoft.com (Stephanie da Silva) writes:
>In article <1992Sep30.231244.21530@zia.aoc.nrao.edu> mgraham@zia.aoc.nrao.edu (Maggie Graham) writes:
>> 
>> IMHO, the one in the older (circa 1968) BH&G cookbook is pretty good 
>> and straight forward. However the latest edition has "modernized"
>> many of the recipes, and the Beef Stew was one that got lost in
>> translation...(I mean it there, just not as good...)

   ... 
>You are so right in that the newer editions aren't as good.  Any idea where
>to get an older edition (circa mid to late 60s) of this book?  

  One of my (inexpensive) joys in life is to browse through the different
  second-hand bookstores which are always slouching somewhere around the
  edges of every college campus I've ever been to.

  In doing so, I've noticed that a *lot* of old cookbooks are always on
  those shelves.  My own private theory, not substantiated in any way, is that
  students bring these books from home, graduate (or leave school, in any
  event), and sell their old, beat-up books.  Thinking foolishly that they
  will buy new, shiny ones, which will be better :-)

John
--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, Florida
Newsgroups: rec.food.cooking
From: pmm@ldnrid33 (Pete Mesrobian)
Subject: Re: Chicken Breasts (good and bad)
Keywords: Chicken
Organization: First National Bank Of Chicago, Chicago IL, USA
Date: Mon, 5 Oct 92 10:16:44 GMT

Bake chicken breasts with bone in skin on for about 45 minutes at 350,  
with barbecue sauce poured on top works great.  Baste every 10 minutes or  
so.

Even better is the recipe my mother-in-law swears she served my wife as a  
child.  It's so disgusting it needs to be reproduced here:

Ingredients:
1 cut up chicken
1 bottle Russian Dressing
1 jar apricot jam
1 packet Lipton Onion soup mix

No kidding, put the chicken in a baking dish, pour the apricot jam on top,  
pour the entire bottle of Russian dressing (you know, the disgusting red  
stuff) over that, and sprinkle the packet of onion soup mix over it all.   
Bake for 45 minutes at 350.

My wife doesn't eat chicken any more.



 
Newsgroups: rec.food.cooking
From: oopcv@Msu.oscs.montana.edu
Subject: Re: Out of Print Cookbooks
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University
Date: Sat, 3 Oct 1992 17:03:21 GMT

In article <1992Oct2.221915.1143@Csli.Stanford.EDU>, olsen@Csli.Stanford.EDU (Diane Olsen) writes:
>In article <1992Oct02.105624.16150@NeoSoft.com> arielle@NeoSoft.com (Stephanie da Silva) writes:
>up some truly amazing finds such as _Practical Ice Sculptures_ (well,

Okay, I'll bite.  What's practical about an ice sculpture?   :)
From: hwt@bcarh11a.BNR.CA (Henry Troup)
Newsgroups: rec.food.cooking
Subject: Re: flavored vinegars
Date: 6 Oct 92 12:48:57 GMT
Reply-To: Henry.Troup@BNR.CA
Distribution: world
Organization: Bell-Northern Research Ltd., Ottawa, Canada

In article <1992Sep27.135338.29625@morrow.stanford.edu>,
GC.AVW@forsythe.stanford.edu (RAGIN CAJUN) writes:

|>I want to flavor vinegar to use in my salads.
... just boil
|>whatever you are going to use in a cheesecloth bag in the vinegar

We fill jars with the fruit or herbs, then pour heated vinegar over and
let steep, covered, for two weeks. Then pour off the liquid. You can
filter through a coffee filter, if you want to. Boiling tends to produce
cooked flavours and cloudy vinegars.
             
  Henry Troup - HWT@BNR.CA (Canada) - BNR owns but does not share my opinions
Newsgroups: rec.food.cooking
From: pstruwe@unlinfo.unl.edu (peggy struwe)
Subject: Re: 'Fridge recommendations
Organization: University of Nebraska - Lincoln
Distribution: usa
Date: Mon, 5 Oct 1992 19:44:29 GMT
Newsgroups: rec.food.cooking
Subject: Re: where's my capsicum high?
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Sun, 27 Sep 1992 01:34:16 GMT
Organization: Actrix Information Exchange

In article <lc4jqvINNe0a@spim.mti.sgi.com> cprice@mips.com (Charlie Price) writes:
> The "high" is probably something of a misnomer.
> Do you like these hot things and really look forward to having them?
> When you've had a hot food do you feel good about it --
> like you want to sit back in your chair and smile for a little
> bit because the world is really an OK place after all?
> I think that is about the most you can expect --
> and a pretty damned good thing it is too.
> Also, the limited information I've heard about studies of this
> indicate that your body has to develop the endorphin-release
> response to capsaicin and this requires repeated exposure.
> This is consistent with anecdotal evidence, and my experience,
> that people frequently don't initially like chiles all that much
> but that if they continue to try chile-laced food they can eventually
> become real fans.
> 
> -charlie
> -- 
> Charlie Price    cprice@mti.sgi.com        (415) 390-4457
> SGI (MTI) / MS 10U-178 / 2011 N. Shoreline Blvd / Mountain View, CA   94043   

I think you're right there, Charlie.  I used to feel good after eating
a curry mainly because I had finished eating it and thus finished
burning the lining off my mouth.  In the end I compromised and made
tasty *mild* curries and gave SO the bottle of chilli sauce or some
sambal oelek to stir through his portion.  Gradually I noticed I was
putting in more hot peppers - and enjoying it.  Now even our kids
tackle a relatively hot curry without complaint.  And yes, we look
forward to a regular good curry.  And bliss - a curry shop has just
opened in our suburb, dispensing excellent boil-in-the-bag (or
microwave) frozen curries.  Makes a real change from our Friday night
fish and chips or other tame takeaways.

BTW whenever I make a curry, we always have a side dish of cucumber
and yoghurt, sometimes with fresh coriander, sometimes with mint,
sometimes with garlic as well.  It restores the delicate mouth tissues
to normal better than anything I know.  In fact I suspect the kids are
addicted to that as much as the curry.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: pstruwe@unlinfo.unl.edu (peggy struwe)
Subject: chocolate cake
Keywords: dessert
Organization: University of Nebraska - Lincoln
Date: Thu, 1 Oct 1992 21:01:41 GMT

Chocolate Cake
In a pan on the stove mix the following  and melt then boil and remove
from the heat.
1 stick of margarine or 1\2 cup butter crisco
1\2 cup of oil
1 cup of water
4 tablespoons of cocoa

Mix in a bowl.
2 cups of sugar
2 cups of flour
Stir this together well, then dump the hot chocolate mixture in and 
beat it till smooth.
Then add the following 
2 eggs
1\2 cup buttermilk or use plain milk with a teaspoon of vinegar 
stirred in.
1 teaspoon of baking soda
Beat this together.
This can be baked in a jelly roll pan (10X15) or 9X13 cake pan.
Spray the pan or oil it.
Bake at 350 degrees for 25 minutes for the sheet cake or 35 minutes 
for the cake pan.  Or at anytime, check doneness by touching it on top
and if it springs back, it is done.

Frosting.
While the cake bakes, use the same pan to make the frosting.  
1 stick of margarine
1\3 cup of milk
2 Tablespoons of cocoa (if you like real deep chocolate, this can be 
increased up to 6 tablespoons for dark chocolate)  I have had it both 
ways.
Heat until the margarine is melted and then boil 2 minutes, stirring 
all the time to keep it from burning.  Remove from heat.
When the cake comes out of the oven, add 1 pound of powder sugar to 
the frosting and beat until smooth.  Add 1 teaspoon of vanilla and 
beat in.
Spread frosting on cake while it is still warm.  
Nuts can be added to the frosting before it is spread or can be 
sprinkled on top of the cake.
This frosting uses alot of margarine, so I have made it with half that
amount and just brought it to a boil and it still worked okay.
If the frosting is too thin, add powdered sugar, if it is too thin, 
add a little milk.
I hope you enjoy it as much as my family has for years.
Peggy
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: Question on Summarizing - please help!!
Date: 2 Oct 92 17:47:40 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <168748616.M17059T@MBVM.Mitre.Org> maura@mitre.org writes:
>I have already begun summarizing my chocolate recipes and I hope to continue.
>However, I have never done this before and am wondering about one thing.
>When answering a request from someone for a certain recipe, is it assumed
>that the recipient might summarize their responses and share with everyone
>else or should permission be granted to share the recipes?  As you may be
>able to tell, I am new at all of this and I don't want to upset anyone by
>posting their recipes.  I've noticed summaries other people have done and
>they include the name of the person the recipe came from.  I've already posted
>one recipe and before I continue I need to know if I'm doing it wrong.  Please
>advise.

   Gosh, there really isn't a rule book on all this! :-) Most things merely
   have to do with (a) common sense and (b) courtesy.   The latter, to me,
   has always said that if you get a good recipe (or tip, or whatever) from
   another person, then you give them the proper credit.   I do the same
   when lifting recipes bodily from publications - name the publication,
   for courtesy (not from any sort of legal paranoia, though).   

   The one common thread which runs through all the "new USENET user"
   material is that there are no hard and fast rules, there wouldn't be
   anyone (or any method) of enforcing them if there were, and that all
   this works primarily by everyone cooperating.  And just think of the
   various crazies (you know who you are!) as pesky bugs.

John


--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, Florida
  "Unfortunately, the keeper of the flame seems to be burnt out :-(  "
                                         - another gem from little ol' me
Organization: Doctoral student, Chemistry, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Sat,  3 Oct 1992 15:11:15 -0400 
From: Anne Marguerettaz <am2f+@andrew.cmu.edu>
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?


kelly@nmt.edu (Sean Kelly) posts

<<I thought I knew this at one time, but I guess I don't ...            >>
 
<<What is the difference between a cappuccino and a cafe latte?  And a  >>
<<cafe latte and a cafe au lait?  And a cafe au lait and a cappuccino?  >>
 
I think that cafe latte and cafe au lait are the same thing: coffee with
a substantial quantity of milk added to it whereas Cappucino has frothed
milk added to it. Yhe difference stands in the milk foam that Cappucino
has and the other two do not.


Hope this helped.


Anne
From: vrs0@bunny.gte.com (V. Stern)
Newsgroups: rec.food.cooking
Subject: REQUEST: Sweet Noodle Kugel Recipes
Date: 28 Sep 92 17:44:04 GMT
Distribution: usa
Organization: GTEL

I am looking for some simple sweet noodle kugel recipes made in reasonably 
sized batches (may be serves 6-8, I have one that serves 12-16 and it 
would take the two of us a year to eat that much!!).  My husband likes 
the ones with crushed pineapple in them.  As he is a diabetic, it would be 
nice if most of the sweetness came from fruit rather than sugar, but I 
could always substitute Sugar Twin.

Thanks in advance!

Vanessa R. Stern
vrs0@bunny.gte.com
Newsgroups: rec.food.cooking
From: robson@braindamaged.cis.udel.edu (Janice Robson)
Subject: REQUEST: Chicken Tetrazini 
Organization: University of Delaware, Newark
Distribution: rec
Date: Mon, 5 Oct 1992 13:55:40 GMT


Does anyone have a nice simple recipe for Chicken Tetrazini?
(I hope I spelled tetrazini correctly, or at least close
enough so you know what I'm asking for! ;)

I need the recipe before this coming Friday, Oct. 9th.  Please
feel free to e-mail me directly or if posting to the net is
easier, than by all means post away.

Thanks,
Janice Robson


Xref: sparky rec.food.cooking:17122 rec.food.drink:3016
From: ramprasa@chlorine.ecn.purdue.edu (Ramprasad Ramakrishna)
Newsgroups: rec.food.cooking,rec.food.drink
Subject: Indian filter coffee
Date: 29 Sep 92 18:18:54 GMT
Organization: Purdue University Engineering Computer Network


If there is anyone out there who is able to make 
coffee the traditional South Indian way .......

Please tell me what kind of beans do you use
and how do you manage to get that 
fine grind necessary for obtaining the "body" 
that is a feature of this coffee.

If you use a percolator then please do tell me 

a little about the mode of opertion

Thanks in advance
Ramprasad
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Pizza Hut Sauce
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Wed, 30 Sep 1992 11:36:55 GMT
Organization: Actrix Networks

In article <1992Sep29.205610.9051@ttinews.tti.com> bellas@soldev.tti.com (Pete Bellas) writes:
> In article <1992Sep24.140942.1@kean.ucs.mun.ca> mcoyne@kean.ucs.mun.ca writes:
> >I recently saw a posting of the Pizza Hut pizza crust recipe. Does anyone 
> >have the recipe for their pizza sauce? 
> 
> 
> Pizza Hut Sauce
> 
> 1 cup Ketchup
> 1/4 tsp garlic salt
> 2 tbl "green can" parmessan chesse-like substance
> 4 bits dehydrated mushroom parts
> 2 tbl reconstituted onions
> lots of salt
> 
> Pour sauce over the cardboa... Oops crust, sprinkle sparsely with Pasturized
> Processed Cheese Food Product Substitute and Ground Pork Topping (40% Soy
> Extender added). Bake at 450 for 18 minutes and viola', just like Pizza Hut!
> 
> Oh, for the HI ;-) ;-) ;-) ;-) ;-) ;-) ;-) ;-) ;-) ;-) 
> 
> 
> 			-Pete-
> 
> 
> Why anyone would purposely try to duplicate Pizza Hut is beyond me.
> * Pete Bellas                   "Cogito ergo spud"                         *
> * Citicorp/TTI                       I think therefore I yam.              *
> * Santa Monica, CA                                                         *
> * bellas@gamma.tti.com                                                     *

Why did you post this recipe four times?  It wasn't that good :-)   I
didn't have a viola so I spread it on my cello in the end.

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Date: Mon, 5 Oct 1992 19:30:28 GMT
Subject: Re: Yogurt
Organization: HP Santa Rosa Site (SRSD MWTD)
Newsgroups: rec.food.cooking

I've heard people use a coffee filter of cheese cloth to drain the excess
liquid (whey?) off.  I believe overnight in the fridge would probably do
the trick.


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

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690
From: $stephan@sasb (Stephan Fassmann, Software)
Newsgroups: rec.food.cooking
Subject: Re: charcoal grills
Date: 6 Oct 92 17:04:59 GMT
Organization: BYU


>  A question for the grilling experts.  How do *you* light your
>  charcoal, keep it lit and make hot coals?  Rightly or wrongly
>  I'm using charcoal (rather than gas), and I get a nice artistic
>  heap of charcoals which I douse with a reasonable amount of fluid
>  and light.  I keep the lid open (done both, actually) and let
>  the charcoal burn and then it usually goes out completely (whether
>  the lid is open or closed, with vents all the way open).  Or it
>  might keep burning, but only marginally, without creating a
>  bed of hot coals.  Fanning it doesn't seem to help; the only
>  thing that seems to work is to restart with fresh fluid at
>  least two more times.

What I do is to put crumpled up newspaper on the bottom of the grill, and 
cover with a pyramid of charcoal. Light the newpaper and watch for any 
corner of the charcoal to catch. Then keep a good supply of oxygen on it
until it spreads to other coals. BTW it helps to have a oxygen bottle around 
if you don't want to hyperventelate :-).
Stephan Fassmann  Internet: $stephan@sasb.byu.edu  GEnie: S.FASSMANN
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: hughes@dogwood.botany.uga.edu (Wayne Hughes)
Newsgroups: rec.food.cooking
Subject: charcoal grills
Date: 5 Oct 92 23:39:50 GMT
Organization: Botany Department - U of Georgia, Athens
Originator: hughes@dogwood


  A question for the grilling experts.  How do *you* light your
  charcoal, keep it lit and make hot coals?  Rightly or wrongly
  I'm using charcoal (rather than gas), and I get a nice artistic
  heap of charcoals which I douse with a reasonable amount of fluid
  and light.  I keep the lid open (done both, actually) and let
  the charcoal burn and then it usually goes out completely (whether
  the lid is open or closed, with vents all the way open).  Or it
  might keep burning, but only marginally, without creating a 
  bed of hot coals.  Fanning it doesn't seem to help; the only
  thing that seems to work is to restart with fresh fluid at
  least two more times.

  I haven't tried an electric starter, nor the sort of charcoal that
  is self lighting (does this impart an objectionable flavor?).

  Neglecting the possibility that something is wrong with the 
  charcoal, what's the problem?

  Thanks, Wayne