HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Re: Creme' Brulee' and acetylene torches
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Mon, 4 Jan 1993 00:32:00 +0000

Clay Bond suggested using an acetylene torch for Creme Brulee.

Here in England we've got a cooking competition TV programme
called "MasterChef" where I've seen the blowtorch method used
often.

Is MasterChef shown in the US yet?  If not, call your local PBS
station and insist on it!  :-)

Seriously, it is a very serious programme, where 3 different amateur
cooks have to prepare a gourmet-level meal within 2.5 hours in front
of the cameras.  It all gets edited down to something like 30 or 45
minutes for airing.  A starter (appetizer), main course, and dessert
are required.  The winner of each show goes on to a higher level heat,
through the quarter finals, semi finals, and the finals.  These people
are getting excellent exposure and some of them end up with some quite
interesting job offers.

The only disadvantages of the programme are that (a) I can't sample
any of the foods through the TV screen and (b) the show is hosted by
Loyd Grossman.  (a very poor representation of an American to the
British)

Jazzie

>>>MATRIX version  1.20g
From: patki@tekgen.bv.tek.com (Pat Kirkpatrick;627-5104)
Newsgroups: rec.food.cooking
Subject: Marmite
Date: 23 Dec 92 20:32:30 GMT
Reply-To: patki@tekgen.bv.tek.com
Followup-To: Marmite availability

Marmite is available in the local Safeway store in Hillsboro, Oregon.
It is about $5.50 a jar and is located in the yeast section of the grocery.
You might try finding it in your Safeway, too.
I was looking for Nutella in our Safeway as someone on the net said they
are able to get it in their Safeway in Washington, but it is not carried
here. So, they must only stock the out-of-the-ordinary items as they
are requested.
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: Creme' Brulee'
Date: 3 Jan 93 17:28:43 GMT
Organization: Our Lady of Perpetual Mirth (Pacifica)

In <C06Cr3.F26@usenet.ucs.indiana.edu> bondc@silver.ucs.indiana.edu (Clay M.
Bond) writes: 
>In article <1992Dec18.152502.22359@cci632.cci.com> agc@cci632.cci.com (Anupama Chathampally - co-op) writes:

>>Creme Brulee
>>[ . . . ]
>>	Sift the brown sugar over the custard, covering it completely, put it 
>>under a preheated broiler about 6 inches from the heat, turning the dish 
>>.......................

>And here's a superior alternative to the above........
>Use an acetylene torch........

>"I like women too much to want to be a straight man."
>                                                     -- John Fisher

	I've seen Julia Child do this for meringues on at least one
of her shows.  Very effective, and quite amusing.

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
Newsgroups: rec.food.cooking
Subject: Season a wok.
From: stephanf@sasb.byu.edu (Hawk's Blood)
Date: 30 Dec 92 15:38:41 -0700
Distribution: world

We got a wok from my wife's little brother and I am trying to season it. 
What I have done so far is to "burn" it on the gas stove and it changed to a 
nice blue color and then added peanut oil to it and smoked that off, and did 
it again. (I had the windows open and the fans going.) But it stills sticks,
should I just "burn" some more oil into it?

Minor bragging:
We also got a Tea Kettle from my parents which is great for heating water 
for tea and a quick hot chocolate mix. And a herb chopper from Germany, it 
has a handle and a small hopper for the fresh herbs and there is a handle 
with many small spikes that intertwine with slots in the hopper and it 
shreds and chops herbs.

Enjoy.
Newsgroups: rec.food.cooking
Subject: Re: Thanks for Creme de Menthe info
From: gary@cdthq.UUCP (Gary Heston)
Date: Sat, 26 Dec 92 22:33:43 CST
Organization: Garys' Home for Obsolete Computers

tims@bvc.edu writes:

> Thanks to everyone who helped out with my Creme deMenthe question!  The 
> goodies turned out great and we have lots left!

For some reason, this sounds like an oxymoron--"great" and "lots left".

Hmmmm....

Gary Heston, at home....                ...cooking the air over my house,
gary@cdthq.uucp                 with 3700 watts of Christmas lights...
From: LOGIN@crash.cts.com (Cheryl Blue)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Hot wings
Date: 31 Dec 92 06:13:28 GMT
Organization: CTS Network Services (crash, ctsnet), El Cajon, CA

In <1992Dec28.074713.690@coe.montana.edu> E. Lloyd Olson writes:
}In article <cheryl.725497514@crash.cts.com> cheryl@crash.cts.com (Cheryl Blue) writes:
}>24 chicken wings/drummettes
}>1/2 cup melted butter
}>1/2 cup hot pepper sauce (less if your weak)
}>
}     Whoa!  1/2 cup pepper sauce?  I *hope* you don't mean 
}that TABASCO stuff which I put 1/4 tsp.  into a 6-egg ommelet?
}Please clarify.  Thanks in advance.  I remain,

You can use any type of hot sauce you wish, or dilute with water.
SORRY about that it should have been 1/4 cup.  Even with 1/4 cup hot
sauce it isn't as hot as you might think, I guess the dressing mix
helps to tone down the fire.

Cheryl B
From: davidw@fulcrum.co.uk (David Wilkinson)
Newsgroups: rec.food.historic
Subject: Re: What is sago?
Date: 24 Dec 92 14:06:47 GMT
Organization: Fulcrum Communications

In article <8750.6894@stratus.SWDC.Stratus.COM> jane@soave.swdc.stratus.com (Jane Beckman) writes:
>Sago is essentially like tapioca in a very fine, silky powder.
>It's used a lot in British cooking.  
>
>If you can't find it, I would substitute arrowroot or
>cornstarch.
>--
>  Jilara   [jane@swdc.stratus.com]
>
>"The field of pseudo-science hasn't progressed much in ten
>years, except to gain access to the net." --from ca.earthquakes


None of the sago I have come across has looked like this.

The sago pudding I regularly had at school looked like small ball
bearings cooked in milk.



--
David Wilkinson                                    davidw@fulcrum.co.uk
Fulcrum Communications Ltd, Fordrough Lane, Birmingham, B9 5LD, ENGLAND
Newsgroups: rec.food.historic
From: jeq@i88.isc.com (Jonathan E. Quist)
Subject: Chilli, again
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Thu, 31 Dec 1992 15:57:17 GMT


This was mentioned a while back, but since a full page Pace ad
in our local paper (disguised as a new Food feature section) has
again insisted on the myth that chilli was invented by "American"
trail cooks, I figure it's time to write a letter pointing out that
chilli was made long before white men set eyes on the New World.

Someone mentioned that chilli is Aztec in origin (and also that the
meat ingredient was frequently a vanquished enemy) - do you have
any references supporting this?

I found it amazing that all of the various recipes they printed
all included Pace brand picante sauce as a primary ingredient.
Good thing those trail cooks happened to bring some along.
-- 
Jonathan E. Quist                              INTERACTIVE Systems Corporation
jeq@i88.isc.com  '71 CL450-K4 "Gleep", DoD #094        Naperville, IL
                Celebrate the winter holiday of your choice by
                  offering your hand to someone who needs it.
From: klier@iscsvax.uni.edu
Newsgroups: rec.food.historic
Subject: Re: Cooking with orchids
Date: 23 Dec 92 10:41:24 -0600
Organization: University of Northern Iowa

In article <1992Dec19.122932.16191@infodev.cam.ac.uk>, nmm1@cus.cam.ac.uk (Nick Maclaren) writes:
> 
> klier@iscvax.uni.edu writes:
> 
> < There are several old recipes you may run across that require orchids
> < as an ingredient, including the reputed drink of chimney sweeps, salap,
> < which requires Cypripedium calceolus, yellow ladyslipper.  This may
> < partially explain why there is only 1 native yellow ladyslipper plant
> < left in Great Britain today....
> 
> Just in case anyone doesn't know the cause of the near extinction of many
> British orchids, it is almost 100% destruction of habitat caused by modern
> farming methods.  The same applies to cowslips, which were picked heavily
> for cooking (wine, mostly), unlike orchids.  Until the advent of synthetic
> fertiliser, this had a negligible effect on their population, but they
> almost vanished within 20 years after farmers started fertilising chalk
> pastureland.  Orchids are equally sensitive to ploughing, of course, and
> do not recover easily (unlike cowslips).

Actually, Nick, according to various old letters tucked into Cypripedium
calceolus specimens at Kew, habitat destruction was not nearly as important
in the near extipation as collecting for gardens and "medicinal" 
purposes.  Less than 50 years after the discovery of C. calceolus in England,
people were griping in letters and on plant labels about greedy market
collectors.

Kay
From: jane@soave.swdc.stratus.com (Jane Beckman)
Newsgroups: rec.food.historic
Subject: Re: What is sago?
Date: 22 Dec 92 01:18:05 GMT
Organization: Stratus Computer, Inc., San Jose, CA

Sago is essentially like tapioca in a very fine, silky powder.
It's used a lot in British cooking.  

If you can't find it, I would substitute arrowroot or
cornstarch.
--
  Jilara   [jane@swdc.stratus.com]

"The field of pseudo-science hasn't progressed much in ten
years, except to gain access to the net." --from ca.earthquakes
Newsgroups: rec.food.historic
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Ancient Cooking
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Thu, 31 Dec 92 04:36:27 GMT

This isn't the place to discuss that thing that the roommates cooked
a century and half ago and now it's trying to climb to freedom, is it?
 
Hee hee...

Clover
la1002@albnyvms.bitnet
This is my very first sig.file
From: fledgist@weber.ucsd.edu (Fragano Ledgister)
Newsgroups: rec.food.historic
Subject: Re: What is sago?
Date: 4 Jan 93 04:21:28 GMT
Organization: University of California, San Diego
NNTP-Posting-Host: weber.ucsd.edu

In article <WVENABLE.92Dec28102629@algona.stats.adelaide.edu.au> wvenable@algona.stats.adelaide.edu.au (Bill Venables) writes:
>Australia still, and the fruit looks very edible and tempting, however the
>story goes that it is loaded with alkaloids and *extremely* poisonous.  The
>aboriginies had a way of processing it so that the starch became edible.
>It involved pounding it to a very fine pulp, placing it in porous bags and
>suspending it in fast flowing streams for at least three days...  After
>which it is supposed to be safe enough, but rather tasteless, of course.
>However noone has as yet adequately explained how they managed to devise
>such a precise de-poisoning scheme without the benefit of modern chemistry.
>
>--
This seems comparable to the fairly complex process devised by
Amerindians a few thousand years ago to detoxify cassava (Manihot
utilissima).

-- 
Dawn over the dark sea brings on the sun;                      
She leans across the hilltop: see, the light!
--------------------------------------------------------------------
fledgist@weber.ucsd.edu
From: klier@iscsvax.uni.edu
Newsgroups: rec.food.historic
Subject: Re: What is sago?
Date: 23 Dec 92 10:46:23 -0600
Organization: University of Northern Iowa

In article <1gq1jsINNrgm@uwm.edu>, dcleek@csd4.csd.uwm.edu (Dick Cleek) writes:
> From article <1gok8gINNqi5@usenet.INS.CWRU.Edu>, by esh2@po.CWRU.Edu (Evelyn S. Hlabse):
>> 
>> I have a recipe for tomato soup from a book called "Recipes from
>> the Orkney Islands".  It was published in 1978.  The recipe calls
>> for something called sago.  What is sago?
> 
> Sago is a starchy white substance derived from the sago palm.
> I've used tapioca (small variety) instead in my favorite
> Malay dish, gula melaka... It wasn't like Malaysia but I'm
> not sure I can blame it on the tapioca.

True sago is starch derived from cycads, a group of gymnosperms that
are also on the "in deep trouble" list on a global scale.  If you're
ever in a botanical garden or greenhouse, and see a "palm with a
pine cone", you're looking at a cycad.  True palms are flowering
plants, angiosperms.

I would think any fine starch like arrowroot, tapioca, potato, rice, etc.,
would make an adequate substitute.

Kay Klier  Biology Dept  UNI
From: wvenable@algona.stats.adelaide.edu.au (Bill Venables)
Newsgroups: rec.food.historic
Subject: Re: What is sago?
Date: 28 Dec 92 10:26:29
Organization: Department of Statistics, University of Adelaide
	<1992Dec23.104623.9577@iscsvax.uni.edu>
NNTP-Posting-Host: algona.stats.adelaide.edu.au
In-reply-to: klier@iscsvax.uni.edu's message of 23 Dec 92 10:46:23 -0600

>>>>> "Kay" == klier  <klier@iscsvax.uni.edu> writes:

Kay> True sago is starch derived from cycads, a group of gymnosperms that
Kay> are also on the "in deep trouble" list on a global scale.  If you're
Kay> ever in a botanical garden or greenhouse, and see a "palm with a pine
Kay> cone", you're looking at a cycad.  True palms are flowering plants,
Kay> angiosperms.

Cycads (Macrozamia sp. ??) seem to be reasonably common in Northern
Australia still, and the fruit looks very edible and tempting, however the
story goes that it is loaded with alkaloids and *extremely* poisonous.  The
aboriginies had a way of processing it so that the starch became edible.
It involved pounding it to a very fine pulp, placing it in porous bags and
suspending it in fast flowing streams for at least three days...  After
which it is supposed to be safe enough, but rather tasteless, of course.
However noone has as yet adequately explained how they managed to devise
such a precise de-poisoning scheme without the benefit of modern chemistry.

--
___________________________________________________________________________
Bill Venables, Dept. of Statistics, | Email: venables@stats.adelaide.edu.au
Univ. of Adelaide, South Australia. | Tel: +61 8 228 5412  Fax: ...232 5670
Newsgroups: rec.food.historic
From: crago_l@cubldr.colorado.edu
Subject: Re: Goober Civil War Song
Organization: University of Colorado, Boulder
Date: Mon, 21 Dec 1992 17:18:07 GMT

In article <8726.7536@stratus.SWDC.Stratus.COM>, jane@soave.swdc.stratus.com (Jane Beckman) writes:
> "Wearin' down your grinders, 
> Eatin' goober peas..."  --Civil War song
> 
> --
>   Jilara   [jane@swdc.stratus.com]
> 
> "The field of pseudo-science hasn't progressed much in ten
> years, except to gain access to the net." --from ca.earthquakes


Some more of the lyrics are:

"Peas! Peas! Peas! Peas!
Eatin' goober peas.
Goodness, how delicious!
Eatin' goober peas."

---

Lou
From: todd@reed.edu (Todd Ellner)
Newsgroups: rec.food.historic
Subject: Author! Author!
Summary: Raymond Sokolov
Date: 2 Jan 93 03:10:17 GMT
Article-I.D.: reed.1993Jan2.031017.11635
Organization: Reed College, Portland OR

I have been reading Raymond Sokolov's columns in back issues of Natural
History magazine and his recent book "Why We Eat What We Eat". For those
who are not familiar with Mr. Sokolov, he is a scholar of the history
and culture surrounding food. Wonderful, engaging writer. Wonderful,
informative essays on the history of food and cooking. Wonderful, mouth-
watering recipes in each of the columns.
-- 
---------------------------------------------------------------------------
Todd Ellner  todd@reed.edu 
"What has the study of biology taught you about the Creator Dr. Haldane?"
JBS Haldane:"I'm not sure, but He seems to be inordinately fond of beetles."
From: snolan@postmaster@hq.af.mil (Scott D Nolan)
Newsgroups: rec.food.historic
Subject: Re: Ancient Cooking
Date: 31 Dec 92 13:27:34 GMT
Reply-To: snolan@marge.hq.af.mil
Organization: 7th Communications Group

In article <1992Dec31.043627.19643@sarah.albany.edu>, la1002@albnyvms.bitnet (Clover M.) writes:
|> This isn't the place to discuss that thing that the roommates cooked
|> a century and half ago and now it's trying to climb to freedom, is it?
|>  
Sounds interesting to me!

Scott Nolan
snolan@marge.hq.af.mil

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

We are lucky we don't have as much government as we pay for!

			- will rodgers
From: pburch@roc.mbcr.bcm.tmc.edu (Paula Burch)
Newsgroups: rec.food.historic
Subject: Re: Cooking with orchids
Date: 22 Dec 1992 21:00:18 GMT
Organization: Baylor College of Medicine, Houston, Tx
Distribution: world
NNTP-Posting-Host: roc.mbcr.bcm.tmc.edu
Originator: pburch@roc.mbcr.bcm.tmc.edu


In article <8749.12693@stratus.SWDC.Stratus.COM>, jane@soave.swdc.stratus.com (Jane Beckman) writes:
> I know that lady's slipper orchids are also an old-time
> headache cure, and were also used for "female problems."  The
> action is supposed to be very similar to valarian, which
> implies there might be either valium or some closely-related
> compound in them.  

No, it doesn't. Valarian, while definitely sedative, does not contain a 
compound related to Valium. It seems likely to me that the name Valium was 
chosen because of valarian's good reputation in some European countries.

Paula Burch
pburch@bcm.tmc.edu
From: al013@cleveland.Freenet.Edu (Steve Otlowski)
Newsgroups: rec.food.historic
Subject: Cocoa
Date: 2 Jan 1993 08:04:05 GMT
Organization: Case Western Reserve University, Cleveland, OH (USA)
Reply-To: al013@cleveland.Freenet.Edu (Steve Otlowski)
NNTP-Posting-Host: slc4.ins.cwru.edu


Hi,

Does anyone have a recipe for pre-Columbian style Cocoa.
You know, the type that had chili peppers in it?

Steve Otlowski


-- 
Steve Otlowski

aiden@ncoast.org  or al013@cleveland.freenet.edu
or BITNET al013%cleveland.freenet.edu@cunyvm
From: jane@soave.swdc.stratus.com (Jane Beckman)
Newsgroups: rec.food.historic
Subject: Re: Cooking with orchids
Date: 22 Dec 92 01:15:12 GMT
Organization: Stratus Computer, Inc., San Jose, CA

I know that lady's slipper orchids are also an old-time
headache cure, and were also used for "female problems."  The
action is supposed to be very similar to valarian, which
implies there might be either valium or some closely-related
compound in them.  

The action is "nervine," rather than narcotic.  Nervines block
transmission of nerve signals to the brain, working as a pain
reliever.
--
  Jilara   [jane@swdc.stratus.com]

"The field of pseudo-science hasn't progressed much in ten
years, except to gain access to the net." --from ca.earthquakes
From: root@hpsrv.biotoul.fr
Newsgroups: rec.food.restaurants
Subject: Searching a French restaurant in bronx for a friend ...
Keywords: French food
Date: 30 Dec 92 12:15:07 GMT
Reply-To: root@biotoul.fr
Organization: Institut de Biologie et Genetique Cellulaire (IBCG/CNRS, Toulouse)

Well, 
A friend of us is in Bronx for postdoctoral studies. She searches
a French restaurant. Could anyone help us to give her a good 
address (if possible).
 :-) Thanx.

You can write to email at : quemard@alsys.aecom.yu.edu

Thanx for her, by. If you are searching good restaurants in
the west-south of France tell us ...
From: m0g7506@zeus.tamu.edu (Mukul Goel)
Newsgroups: rec.food.restaurants
Subject: Indian restaurant
Date: 2 Jan 1993 00:15 CST
Organization: Texas A&M University, Academic Computing Services
Distribution: world
NNTP-Posting-Host: zeus.tamu.edu
News-Software: VAX/VMS VNEWS 1.41    

Hi netters,

I'll be in New Jersey for a week from Jan 11. Any recommendations
for Indian, Arabic, or any other ethnic asian restaurants (except 
oriental) in New Jersey or New York City.

Mukul
Newsgroups: rec.food.restaurants
Subject: Re: Indian restaurant
From: Geert K. Marien <GKMLC@CUNYVM.BITNET>
Date: Saturday, 2 Jan 1993 22:30:54 EST
Distribution: world
Organization: City University of New York/ University Computer Center

YES!!! For Indian Restaurants, try:

   The Raj (28th between Park Avenue South and Lexington Avenue)
           GREAT dishes, not just the normal fare!  Many Keralite items,
           but good for any of their dishes.

   Jewel of India (On 44th street (I think) off 5th Avenue)
           Probably the best Indian restaurant in New York (and not just
           because they say so!).  Reasonable buffet, but try the $15
           or so lunch specials - they are worth it!

   Delhi Palace (Jackson Heights, Queens) is CLOSED due to a kitchen
           fire (just days before they were due to close for a month to
           double the size of the place).

   Udupi (Jackson Heights Queens, on 73rd street off of 37th Avenue)
           Also owned by Delhi Palace, but serves South Indian Vegetarian
           items only.  Pretty decent Iddly.

   There are literally hundreds of places, but most of them are usual to
bad, depending on what kind of food you like and who runs the place.  It
is worth it, in my opinion, to stick to the larger ones I mention above.

   For   anyone    with   specific   questions   about    New   York/New
Jersey/Connecticut Indian restaurants, contact me at:

              GKMQC@CUNYVM.CUNY.EDU   (BITNet node CUNYVM)

      (note: that's QC, not the LC address this message is from.)

** ------------------------------------------------------------------ **
**  Geert K. Marien  :  GKMLC@CUNYVM.CUNY.EDU (Bitnet: GKMLC@CUNYVM)  **
**        ListOwner: AIRLINE, RAILROAD, STAMPS, The INDIA List        **
**    (All contents are my own opinions - unless otherwise stated)    **
** ------------------------------------------------------------------ **
Newsgroups: rec.food.restaurants
From: rob@med.umich.edu (Robert Strawderman)
Subject: Where to dine in Montreal ??
Date: Mon, 21 Dec 92 09:49:53 EST
Organization: University of Michigan Health Sciences, Ann Arbor
Distribution: umich
Reply-To: rob@med.umich.edu (Robert Strawderman)
Originator: rob@gaspra


Hi all --

I will be near the fair city of Montreal for all of next week - does anyone
have any suggestions for excellent places to eat ?  All types of food, but especially 
good seafood will be appreciated....

Thanks!!

Rob
-------------------------------------------------------------------------------
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Rob Strawderman				Email:  rob@biostat.med.umich.edu
Department of Biostatistics  		Office:	(313) 936 - 1002
University of Michigan

              "Let no man lack for the thirst of real ale...."

///////////////////////////////////////////////////////////////////////////////
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-- 
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Rob Strawderman				Email:  rob@biostat.med.umich.edu
Department of Biostatistics  		Office:	(313) 936 - 1002
University of Michigan

              "Let no man lack for the thirst of real ale...."
From: shaks@head-cfa.harvard.edu (Jonathan Schachter)
Newsgroups: rec.food.restaurants
Subject: Good Bronx Italian Food (Was Re: Searching a French restaurant in bronx for a friend ...
Date: 4 Jan 93 03:31:47 GMT
Organization: Center for Astrophysics, Cambridge, Mass.

>#N Il Mulino
>#C Italian
>#P $55
>#A 3rd Street
>#A bet. Thompson and Sullivan
>#T (212)-673-3783
>NYC's #1 Italian.  Absolutely the best with no exceptions.  Has been
>described as heaven on earth.


  Well, I haven't been there, but as a native of the Bronx I can tell you that
for about 1/3 that price you can get superb Italian food in the Bronx's
Arthur Avenue section.  What's more, the person probably lives only a short cab
ride away from Arthur Avenue, as they are probably attending Fordham or
Einstein.

  Things you will find on Arthur Avenue that you will not find in LIttle Italy
are reasonably priced restaurants, yuppies and tourists in suits [NOT!], great
grocery stores, and (amazingly) parking.

  The two best places are Mario's and Dominic's.  

  And just because i'm feeling argumentative, I would bet that Il Mulino
serves butter instead of olive oil with their bread, and has soggy (let's
please them yuppies) pasta.  And is the mozzarella authentic?  doubtful.

   LIttle Italy is just an expensive tourist trap.

   --jon
Newsgroups: rec.food.restaurants