HDTenEightyP/NetNews huggingface dataset:
From: rsignell@crusty.er.usgs.gov (Richard P. Signell)
Subject: HELP!  Irish Whiskey Cake!!!!!!!!!
Organization: U.S. Geological Survey, Woods Hole, MA
Date: Mon, 23 Nov 92 14:01:55 GMT

In the name of the holiday spirit, please help a addict of
Downey's Irish Whiskey Cake.  I need a recipe before I spend
all my Christmas present money!  

I asked the gang a few weeks ago, but I just can't believe nobody
knows how to make such a scrumptious cake.  Same concept as the
Bacardi Rum Cake, but it's much denser (and vastly superior, I'm my
estimation). 

Any ideas would be welcome.  I'm not the only person who loves this
stuff, am I?
--
Rich Signell               |  rsignell@crusty.er.usgs.gov
U.S. Geological Survey     |  (508) 457-2229  |  FAX (508) 457-2310
Quissett Campus            |  " When marriage is outlawed, 
Woods Hole, MA  02543      |    only outlaws will have inlaws. "
From: fritz@fc.sde.hp.com (Gary Fritz)
Newsgroups: rec.food.cooking
Subject: Re: Pavlova
Date: 24 Nov 92 04:02:50 GMT
Organization: HP SESD, Fort Collins, CO
X-Newsreader: TIN [version 1.1.4 PL6]

I wrote:
: If you like I can post the recipe I use.  

Well, I'm at home, so I dragged out the recipe.  I've made it at least
8-10 times since our honeymoon in NZ 18 months ago, and it has *always*
garnered raves from appreciative Americans.  With a good mixer, like
a Kitchenaid, it's really very easy to make.  It's not always beautiful,
but it's always good.  It came from a lovely lady named Colleen who runs
a B&B an hour north of Auckland.

3 egg whites		1 tsp. vinegar
1 1/4 C sugar		3 Tbl. cold water
3 tsp cornflower

Beat egg whites until stiff.  Add water and beat until stiff again.
Add sugar gradually, beating until stiff between each addition of sugar.
Fold in cornflour and vinegar.  [[ Should be glossy and stiff. ]]

Spread on greased tray.  Allow for it to spread a little more while cooking.
[[ I usually make a circle about 12" in diameter, about 2-3" high.  I like
   the suggestion of another recipe-poster of dusting the greased tray
   with cornflour to ease removal of the finished pav -- have to try that! ]]

Preheat oven to 400 degF (200 degC).  Place pavlova in oven and turn oven OFF
immediately.  Leave for one hour.  Top with cream & decorate with kiwifruit.
[[ I usually whip about 1C of cream, which is enough to top it about 1" thick.
   (Nobody said this was low-cal!  But it would be if you cut down on cream.)
   I use kiwifruit & strawberries, sometimes starfruit, etc. ]]

That's all there is to it!  Maybe it isn't foolproof, but I haven't
screwed it up yet...

Gary
Newsgroups: rec.food.cooking
From: fritz@fc.sde.hp.com (Gary Fritz)
Subject: Re: Pavlova
Organization: HP SESD, Fort Collins, CO
X-Newsreader: TIN [version 1.1.4 PL6]
Date: Mon, 23 Nov 1992 17:57:46 GMT

Mara (mara@kauri.vuw.ac.nz) wrote:
: *sigh* the go-to-the-shop method is the only one I can ever get to
: work, too.  Whats wrong with us? Are we merely freak NZ'ers or is
: pavlova in actual fact the instrument of some conspiracy ?

Gee, I'm just a silly Yank and I have great luck with my Pav recipe,
imported direct from just north of Auckland.  :-)

What sort of problems do you have?  If you like I can post the recipe
I use.  You mentioned problems with your gas stove not being low enough --
the recipe I got says to heat the stove to (? I forget what), then
put the pav in the oven and TURN THE OVEN OFF.  Works great for me!

Gary
Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: Re: Candy Bar Memories
Organization: Space Telescope Science Institute
Distribution: na
Date: Wed, 18 Nov 1992 02:21:23 GMT

In article <1992Nov17.175903.4537@netcom.com>, sgoldr@netcom.com (Stan Goldring (Abbott Labs)) writes:
> alisg@Msu.oscs.montana.edu writes:
> : Apropos of nothing, do any of you remember Big Time and Hollywood candy bars?
> :                       . . . 
> : Oh well, if only I had access to Mr. Peabody's Wayback Machine.
> : 
> : george
> 
> 
>      If I could find the rewind button on the Wayback Machine, 
> I'd look for the Bonomo's Taffy - mostly chocolate, some vanilla 
> - and just enough strawberry to throw out the window of the car 
> to deflect anyone suffering from Bonono deficiency after they 
> found out what I had brought back!
> 
>      Remember 'Night of the Living Dead' - we wouldn't want that 
> sort of thing to happen again over just a box a candy, now would 
> we?




I liked the banana the best.
Oh, oh, oh....it's Bonomo's....
 

Janet Morrissey
"Mostly Harmless"
Newsgroups: rec.food.cooking
Subject: Request: Candied Yams How-to
From: jf@pacnet.wesleyan.edu (JOHN FINN)
Date: Fri, 20 Nov 1992 13:15:46 GMT
Organization: Wesleyan University, Middletown, CT USA



Help!  My sister-in-law has requested that the Thanksgiving menu include a 
dish called "Candied Yams" (shudder!!).

I think I know what a yam is [no offense, but I think it's kind of 
disgusting, sort of like a big fat, discolored okra :-)], but I've no idea 
what candied yams are.  

Anyone got a good recipe?

Thanks!

John E. Finn
Wesleyan University
Newsgroups: rec.food.cooking
From: maryb@cix.compulink.co.uk (Mary Branscombe)
Subject: Re: Comments on hand blenders?
Reply-To: maryb@cix.compulink.co.uk
Date: Fri, 20 Nov 1992 17:00:00 +0000


Wes asks about whipping egg white with the Braun... the beaker is the 
wrong shape, you can't get into the corners. If feeling lazy I use it 
and keep tipping sideways. Usually, I just use a large shallow bowl, 
usual point about no grease and metal/glass is best. You can then get 
at all the corners (as it were!) and turn the whisk sideways and move 
it around (careful as it's not as contained as in the beaker). Almost 
stir with it, it's not fixed in place like a processor. Make sure all 
the liquid at the bottom gets done in this way. Still a *dam' sight 
faster than a whisk.

howsat?
mary (who has half shares in a NetWare NetWork)
+-------------------------------------------+--------------------------+
| Ommmmmm, said the lift                    |maryb@cix.compulink.co.uk |
| Organisation: Me? You're joking, right?   |maryb@cix.compulink.uucp  |
|I know I type "teh" for "the" My fingers have their own accent ;-)    |
+-------------------------------------------+--------------------------+
From: bkorb@starbase.Convergent.Com (Bruce Korb)
Newsgroups: rec.food.cooking
Subject: Re: Corian
Date: 16 Nov 92 17:09:01 GMT
Reply-To: bkorb@convergent.com
Organization: Unisys Open Systems Group, San Jose

|> P.<Does anyone with a Corian counter top have anything they can tell me
|> P.<about it good or bad.  We are about to renovate the kitchen :)

I have corian & love the stuff, but there *are* two caviats that
I have not seen mentioned:

1.  Hot things (>>212 deg.) will bleach the coloring
2.  Be *very* careful with petroleum based solvents.  Our counters
    were permanently and unfixably marred (if you look *real* carefully)
    with *residue* on a rag that had paint stripper on it.
    (It made the seam visible and etched 1/16" pits into the surface.
    Yes, I sanded them out, but the dents are noticable if you are
    working on the surface there.  Our post-construction clean-up crew
    was careless :-(  )
 
-- 
   Bruce Korb  (bkorb@convergent.com)   (408) 456-5507
   Convergent Technologies, aka Unisys, aka Sperry Univac, aka Burroughs
From: mpgf@ukc.ac.uk (M.P.G.Fachin)
Newsgroups: rec.food.cooking
Subject: Low-fat cookies?
Date: 16 Nov 92 11:37:18 GMT
Organization: Computing Lab, University of Kent at Canterbury, UK.

Hi! With all these talkings about holidays gifts and baking cookies,
I would like to ask if someone has recipes for low-fat yet delicious
cookies. All the recipes (or most all of them) I have seen so far (here
and in the books) seem to call for a big quantity of fat. I would
like to bake something for my father who is in a low-fat, low-cholesterol
diet, but I haven't find any recipe. If you have some that besides being
low-fat are also not "high-sugar" I would like them as well. I can post
a summary.

Thank you very much,

Maria Paula
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Looking for unique turkey recipes
Organization: Lockheed Missiles and Space Co.
Distribution: usa
Date: Fri, 20 Nov 92 20:41:20 GMT

In article <1992Nov18.122232.5944@cbfsb.cb.att.com> fgn@cbnewsb.cb.att.com (frank.g.neves) writes:
>In article <136070001@hpcupt1.cup.hp.com>, kerschen@hpcupt1.cup.hp.com (Karen Kerschen) writes:
>> A Hungarian neighbor served us turkey last Thanksgiving she had
>> marinated with Bourbon and olive oil (both inside and under the skin) 
>> and allowed to refrigerate for a couple of hours before baking.  
>> 
>> I've tried it since and each time, the taste is delectable -- the marinade 
>> imparts a bit more flavor to an otherwise rather bland meat.
>> 
>I was just reading in the paper today that a "distinguished panel of cooking
>experts" has indicated that everybody cooks poultry incorrectly.  That is,
>in order to get the best results, the bird should be cooked breast-down,
>instead of on its back.  They claim that breast-down forces all of the juices
>into the breast meat, rendering it extremely moist and delicious.
>
>Actually, this does seem to make sense.  Does anyone out there do that?
>
I do, but not for the whole time - breast side down for 1/2 the time,
right it on its back [ stuff it ], cook for remainder of time - 
mine are always juicy through_and_through

just saw in the paper where the bird was put on a vertical rack as
opposed to the horizontal (traditional) rack

-- 
________________       __        ________________   "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
From: hyler@ast.saic.com (Buffy Hyler)
Subject: Re: BBQ'd Turkey
Reply-To: hyler@ast.saic.com
Organization: SAIC
Date: Mon, 23 Nov 1992 19:41:06 GMT

In article 27791@oasys.dt.navy.mil, stoffel@oasys.dt.navy.mil (William Stoffel) writes:
>I was just catching up on my r.f.c. reading and noticed a few questions
>re: bbq'ing turkies.
>
>I don't pretend to have the best method, but I have done a couple turkeys
>(and countless chickens and turkey breasts) and thought my bumbling
>experiences might be of some use to folks giving it their first shot.
>
>I've only done this on big Weber charcoal kettle type grills. I'm sure
>there are ways to do it on gas grills, but I've never tried.
>
>... <basic instructions deleted for space>

I've done quite a few.  The only extra comment I wanted to add was to
be very careful in choosing a turkey for the Weber BBQ.  It needs to be
flat rather than tall.  Otherwise the top of the turkey touches the
underside of the cover and doesn't brown as well (not to mention the
soot from the cover getting all over the skin).  You might want to take
along some measuring tape, especially if you are going for those large
size birds.  And you can get a few inches by pushing the turkey rack
out to its lowest position.

Oh, somewhere I read that you shouldn't use a self-basting turkey and
it should not be stuffed.  I've never done either so I'm not sure of
the problems.

---
----------------------------------------------------------------------
Buffy Hyler (hyler@ast.saic.com)
SAIC, Campus Point
San Diego, California
----------------------------------------------------------------------

Newsgroups: rec.food.cooking
From: Bedford, MA (bgt@mitre.linus.org)
Subject: Crispy French Fries
Organization: The MITRE Corp.
Date: Mon, 16 Nov 1992 19:53:46 GMT

Would someone please tell me what the trick is to 
making crispy frenchfries? My fries always seen to
come out soggy and soft. I think I have the grease
hot enough...Maybe not...

Please help...
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: Thanksgiving Turkey - what do you have WITH it
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Thu, 19 Nov 1992 14:12:00 GMT

In article <psima01.722163612@convex>, psima01@convex.zdv.uni-tuebingen.de (M. Maisack) writes...
>with all the stuffing recipes, one question remains:
>what does one usually/traditionally have along with
>the bird?

In addition to the turkey and stuffing and turkey gravy, a cranberry sauce (a 
somewhat tart creation, although it looks like cherry pie filling) and some 
form of sweet potatoes are common in our house.  Some years my mom makes a 
cranberry bread.  Anybody else?
From: rperkins@astro.as.arizona.edu (Rachel J. Perkins)
Newsgroups: rec.food.cooking
Subject: Re: Grape Nuts FURTHER defined - READ THE ORIGINAL!!
Date: 18 Nov 92 23:55:41 GMT
Organization: University of Arizona, Tucson, AZ

In article <Bxx96B.B4x@usenet.ucs.indiana.edu> stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes:
>This is undoubtedly one of the most interesting and important posts of
>the year.  Does anybody else have stories of food production to share
>with us?
>

hear, hear...i just mailed the author to say so. perhaps a recipe for the 
bread involved could be obtained?



--
		-just give me what for,
	rachel perkins =  rperkins@astro.as.arizona.edu
      "Chastity..the most unnatural of all the sexual perversions...."
					-Aldous Huxley
Newsgroups: rec.food.cooking
From: jbrandt@NeoSoft.com (J Brandt)
Subject: Re: Lowfat recipes wanted
Organization: NeoSoft Communications Services -- (713) 684-5900
Date: Sat, 21 Nov 1992 15:05:58 GMT

In article <1992Nov20.193536.3600@ringer.cs.utsa.edu>, crentsch@lonestar.utsa.edu (Charles F. Rentschler) writes:
> 
> I am looking for lowfat recipes (especially recipes that can be used as
> snacks), if anyone can help please E-mail them to me or post here.
> Thanks for the help.
> 
A good magazine to read if you are looking for lowfat recipes is called
_Eating Well_.  They take standard recipes and figure out how to fix them
with less fat.  In the December issue, there is a recipe for a
cream-cheese-like spread made from lowfat yoghurt.  I tried it last week
and it isn't bad at all.
 
YOGHURT CHEESE
(6 cups of lowfat yoghurt makes 2 cups of yoghurt cheese)
Spoon plain lowfat yoghurt (no sugar, flavoring, gelatin or thickeners)
into a colander that has been lined with 2 layers of cheesecloth.  Cover
it with plastic wrap and leave in the refrigerator (with something
underneat to catch the runoff).  After a day or so (I left it a little
longer than that), it will have become thick.  Spoon it into a covered
container and use it as a substitute for cream cheese.
 
In the same issue was a recipe for cheesecake, made with cottage cheese,
yoghurt cheese, and one package of light cream cheese.  They said they
tried to make it without the cream cheese, but it turned out grainy and
not creamy enough.
-- 
Jaclyn Brandt
jbrandt@NeoSoft.com
--
Newsgroups: rec.food.cooking
From: sebert@andy.bgsu.edu (K.A. Sebert)
Subject: Re: Candy Bar Memories
Organization: Bowling Green State University B.G., Oh.
Distribution: usa
Date: Sun, 22 Nov 1992 22:49:33 GMT

ns@bohr.physics.purdue.edu (Nancy M. Schnepp) writes:

>In article <1eh3rnINNisp@FUNCTOR.SYSTEMSZ.CS.YALE.EDU>
> loosemore-sandra@cs.yale.edu (Sandra Loosemore) writes:
>*I haven't seen any mention of the candy bar that was one of my favorites
>*as a kid:  the "Bun".  They were actually round rather than bar-shaped,
>*and had a soft filling in various flavors (I remember the maple flavor,
>*in particular) with nuts on top, all coated with chocolate.  I haven't
>*had one of these for years!
>*-Sandra


>We have them here in three flavors:  vanilla, maple and caramel.
>The caramel is new within the last few years.  Maple buns were
>always my Dad's favorites!  The maple is harder to find, but the
>others are always available.

The Bun candy bar is regional made by Wayne Candy I think in Ft. Wayne Ind.
I missed them soooo much when I was in Japan in the Navy. I also missed the
Sky bar. It is a chocolate bar with four pockets or bumps with different
filling in them, carmel, vanilla, fudge,and someting else.
It is realy good.

Kim Sebert
sebert@andy.bgsu.edu
From: panda@drktowr.chi.il.us (Andrea Campbell)
Newsgroups: rec.food.cooking
Subject: Re: Candy Bar Memories
Date: 21 Nov 92 21:20:06 GMT
Organization: DarkTower Software
X-Newsreader: TIN [version 1.1 PL6]


 (alisg@Msu.oscs.montana.edu) wrote:
: Oh well, if only I had access to Mr. Peabody's Wayback Machine.

Well, when I was a little girl in Kansas.....
Whenever my parents went to the bank I always 
received a piece of candy that looked similar
to a tootsie roll that was cherrie flavored. 
It was very, very flavorful  does anybody know what these candies were.
They were in a clear wrap.

		Andrea
Newsgroups: rec.food.cooking
From: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Subject: Re: question about MSG
Reply-To: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Organization: Columbia University
Date: Mon, 23 Nov 1992 23:26:41 GMT

In article <168A8D216.M18611@MBVM.Mitre.Org> M18611@MBVM.Mitre.Org (Kathy Wilk) writes:
>In article <1992Nov20.204642.10995@news.cs.indiana.edu>
>"dave breece" <dbreece@cherry.ucs.indiana.edu> writes:
>>
>>Could someone tell me what so horrible about MSG?  I honestly don't
>>know, other than having people tell me it's bad for me.  But _why_ is
>>it bad?
>>
>  I don't know _why_ it's bad.  But recently, my town's newspaper printed
>a letter to the editor from a woman whose dog died from eating leftover
>Chinese 'takeout' food.  She was writing because her chihuahua vomited for
>three days and then started hemmorhaging.  She rushed him to an Animal Hospital
>where he died after they determined that he was severely brain damaged.  She
>wanted to compliment the doctors for the good care they took of the dog and
>the sensitivity they showed to her.

Glutamate is a major neurotransmitter. It is intimately involved in numerous
brain functions, and therefore an excess of glutamate can seriously disturb
the normal workings of the nervous system.

In most people, there is no problem, because dietary glutamate does not
overwhelm the blood-brain barrier, but if there is an insufficiency in the
working of the barrier, I can imagine unhappy consequences.

Pierre  (not an MD)


Pierre Jelenc                        pcj1@cunixf.cc.columbia.edu 
                                    Columbia University, New York
From: dan@hansen1.ncd.com (Dan Batryn)
Newsgroups: rec.food.cooking
Subject: Bread Making Machines
Date: 24 Nov 92 01:05:37 GMT
Organization: Network Computing Devices, Mt. View, CA, USA


	I have been looking for an automatic bread maker for a 
Christmas present.  There seems to be a large range of prices, from
$150. to well over $250.  Also a wide range of timer options as
well.  I have heard to avoid the Welbilt models and look at
the Panasonic models.  Does anyone have any recommendations
good or bad on the various bread makers???  Thank you advance.


Daniel Batryn  (dan@ncd.com)
Network Computing Devices
From: GC.AVW@forsythe.stanford.edu (RAGIN CAJUN)
Newsgroups: rec.food.cooking
Subject: Re: Wild Rice
Date: 20 Nov 1992 04:03:53 -0800
Organization: Stanford University
Distribution: usa
NNTP-Posting-Host: morrow.stanford.edu

In article <1992Nov20.040956.27046@actrix.gen.nz>,
Pat.Churchill@bbs.actrix.gen.nz writes:
>I have this fine looking bag of wild rice and was thinking of having
>it as an accompaniment with Christmas dinner.  Any great recipe ideas
>out there?
>
>I have previously microwaved it with fresh herbs, and cooked it with a
>few finely sliced mushrooms.  But how do regular users cook it?
>
>Thanks for any bright ideas.
>--


I, generally, make Cajun Rice Dressing to stuff my turkey with
instead of dressing.  If you want meat in this you can put it in.

Brown 1 lb ground round add green onions, parsley, mushrooms and
cayenne pepper to taste-we like it spicy, add water or chicken
broth, I prefer the broth, gives it more flavor.  Measure liquid and
add rice and cook according to package directions.

Hope this is of some use to you.  I very seldom measure anything I
cook by the way it looks and tastes most of the time.

Alma
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Re: RECIPE: Grape Nut Cereal Muffins
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Fri, 20 Nov 92 18:18:46 GMT

In article <12740244@hpmwetg3.sr.hp.com>, dondd@hpmwtd.sr.hp.com (Don Dillon) writes:
|> >       Can you
|> >please tell me what Grape Nuts are? I take it they are some sort of
|> >cereal?
|> 
|> Ahhhh, Grape Nuts.  This is natures greatest sponge.  This so-called
|> breakfast cereal, as noted in the Guiness book of world records, has been
|> scientifically proven to absorb 7,128,599 times its weight in excess milk.

Hmm...  practical uses for Grape Nuts...
Oil Dry
Kitty Litter
Puppy puddles ...
From: dbreece@cherry.ucs.indiana.edu (Dave Breece)
Newsgroups: rec.food.cooking
Subject: Re: Looking for a Cooking/Recipe program for the PC
Date: 22 Nov 92 07:31:07 GMT
Article-I.D.: news.1992Nov22.123115.23318
Organization: Indiana University, Bloomington

morrissey@stsci.edu writes:

>Now that my husband has gotten a new ibm with lots of space, I wanted to
>get a cooking/recipe program for it.  I have seen a few in the stores,
>but was wondering if anyone had any recommendations for one.  Please
>e-mail or post replies.

Compu-Chef is what I've been using for almost a year now, and it seems
to be one of the best (at least in shareware) that I've come across.
It's available via anonymous FTP at wuarchive.wustl.edu in the
/mirrors/msdos/database directory.  If I remember correctly, it's
called cchef15.zip, or something close to that anyways.

If anyone's got any better, I'd be interested in hearing about them
too!


-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dave Breece ("Druid")                     "We are heros, we are dreamers
dbreece@cherry.ucs.indiana.edu                of the big dream..."
                                                              A/B/W/H
Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: Re: Candy Bar Memories
Organization: Gallaudet University
Date: Wed, 18 Nov 1992 19:25:36 GMT

In article <1992Nov18.150129.25302@news.mentorg.com>, johnt@johnt.mentorg.com (John Thienes) writes:
> I'd have to say that the candy bar that I miss is BIG HUNK.  As I recall
> it was a hard but stretchy taffy-like confection with peanuts in it.  The
> wrapper was dark brown with silvery-white block letters.  It was the best
> candy bar for really gumming up in your teeth.  MMmmfffpt... > snack <
> 
> Now I just eat Butterfingers to run up my dental bill.
> 
> -- 
> John Thienes                  "Soli Gloria Deo"
> Mentor Graphics Corp.
> john_thienes@mentorg.com
============
BIG HUNK and it's sister bar LOOK still exist!  When I go visit my sister 
in nevada I always stock up. They're still great...
The bar I miss most was called a Seven-Up... nothing to do with the soda... 
this bar had seven different kinds of candy covered by chocolate... nugate, 
hazel nut, caramel, jelly, mint and some creams... Haven't seen one of 
those in years...

skip
rlwilliams@gallua.bitnet
Newsgroups: rec.food.cooking