HDTenEightyP/NetNews huggingface dataset:
From: meb4593@galileo.rtn.ca.boeing.com (Michael Bain)
Newsgroups: rec.food.cooking
Subject: Re: Pizza Toppings
Date: 6 Jan 93 22:54:04 GMT
Organization: Boeing Commercial Airplane Group, Seattle

hc56@cunixf.cc.columbia.edu (Hannah Cox) writes:
>
>	For those of us that have been on the West Coast (of the US) a
>common pizza topping is Canadian Bacon (or Ham) and pineapple.  It is

Yes!  And even better with some sliced almonds!


-- 
Michael Bain                                            (206) 234-6942
Boeing Commercial Airplane Group           meb4593@icdfs.ca.boeing.com
Seattle, WA 98124

Newsgroups: rec.food.cooking
From: M18611@MBVM.Mitre.Org (Kathy Wilk)
Subject: Re: REQUEST:  Cider recipes
Organization: The MITRE Corporation, Bedford MA 01730
Date: Wed, 6 Jan 1993 17:28:55 GMT

In article <1993Jan5.163034.27446@llyene.jpl.nasa.gov>
julie@eddie.jpl.nasa.gov (Julie Kangas) writes:
>
>I recently bought a lot of apple cider (I could have bought
>less but I wanted the glass jug it came in) and am having
>a hard time using it all.  Does anyone have recipes using
>cider (besides drinking it of course :) ?
>
>P.S.  This is the non alcoholic type of cider.  Apple juice
>really.
>
>Thanks,
>Julie
 
  North Shore Sunday, a weekly newspaper from the North Shore of Boston,
just ran a recipe for baked beans cooked in cider (I think the author of
the food column is Linda Basset but I'm not sure).  I will e-mail you the
recipe if you want but the recipe can be summed up in the following steps:
       1) rinse and soak the beans (navy or pea beans, I think, or probably
          any variety you like for making traditional baked beans).  Throw
          out the soaking water.
       2) cover the beans generously with apple cider.  Cook for an hour or
          so to get them 'softened up' (I'm not sure of this but I would do
          this if I were to bake beans).  Add salt to the water (go light on
          the salt because you have to balance it with bacon added later).
       3) put beans and liquid in a casserole in the oven.  Make sure beans
          are covered.   Add some maple syrup.  Mix around.  Add more cider
          if necessary.  Tuck some 3 inch pieces of bacon around and in the
          beans.  I'd put some mustard in, too, although I don't think the
          recipe requires it (being nontraditional).
       4) bake in a moderate oven until done.  Refer to any standard baked
          beans recipe for the temperature, time and amount of beans, etc.
 
                                       Good luck!
 
                        K. Wilk
                        M18611@MBVM.MITRE.ORG
 
            <--********************************-->
 'Thrusting my nose firmly between his teeth, I threw him to the ground
  on top of me.' - Mark Twain
            <--********************************-->
From: fritz@fc.sde.hp.com (Gary Fritz)
Newsgroups: rec.food.cooking
Subject: Re: Couples Cooking Together..
Date: 12 Jan 1993 22:55:08 GMT
Organization: HP SESD, Fort Collins, CO
NNTP-Posting-Host: hpfcgf.sde.hp.com
X-Newsreader: TIN [version 1.1.4 PL6]

: > >My greatest fantasy in life is to find a man who can cook!
: > >One who is willing to stand in the kitchen by my side
: > >sharing food secrets with me, cutting, chopping, and 
: > >stirring in perfect harmony with me.  Alas, I have not
: > >yet found such a man.  

My wife found such a man.  Unfortunately SHE doesn't cook!!!!
So *I'm* the one that cooks alone.... :-(

(But she says I make a *great* wife! :-)

Gary
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Fahrenheit/Celcius Conversion           
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Wed, 13 Jan 1993 00:10:00 +0000

Easy... (I live in England now and have created a chart taped up
inside one of my kitchen cabinets, using this formula)

TAke the F temp and subtract 32

Then multiply that answer by 5 and then divide by 9 (or just multiply
by 5/9's)

That's your Celsius/Centigrade temperature

To go the other way, just do it backwards:

Take the C temp, and multiply by 9/5 (or divide by 5, multiply by 9)

Add 32

That's your F temp!

Best of luck in France!  It's a big move to leave the familiar and
venture out of easy contact from friends and foods you love.  But
fear not, we Americans are slowly but surely taking over the world! :-)


Jazzie

>>>MATRIX version  1.20g
From: dwelch@mpd.tandem.com (Dan Welch)
Newsgroups: rec.food.cooking
Subject: Re: Salsa vs. Picante Sauce
Date: 6 Jan 93 16:28:06 GMT
Organization: Tandem Computers (MPD) Austin, TX

In article <1993Jan5.222258.11096@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>In article <1993Jan5.053811.16643@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>>"Pace Picante Sauce" is easier said than
>>"Pace Salsa" even though they make Salsa too. 
>if you're out of one, the other can substitute

Except, of course, that you should never use Pace in the first place, since
its value as salsa or picante sauce is very small.  If there is a local
brand, try it, it'll probably be better.  The best are the ones you find in
the refrigerated sections.

Here in Austin, and most of South Texas, I guess we're pretty spoiled.  There
are literally dozens of salsas to choose from, and all are better than Pace.

Daniel Welch
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Newsgroups: rec.food.cooking
Subject: Re: HELP: Bisquick replacement
Date: 5 Jan 1993 19:04:40 GMT
Organization: Stanford Univ. Earth Sciences
Distribution: usa
NNTP-Posting-Host: pangea.stanford.edu

In article <1993Jan5.064920.23799@eskimo.com> chips@eskimo.com (:crp:) writes:
>Can i substitute plain old regular flour in recipes that 
>call for Bisquick? Most of these recipes are for items 
>that form their own crust.	Thanks.
>

NO!!!  Bisquik is a mixture of flour, baking powder, shortening and salt.
If you don't have any, look up a recipe for baking powder biscuits and 
whip up a batch, leaving out any liquids.  The dry mix (with shortening
of course) can then be substituted for Bisquik.  If you use flour, your
crust will turn out like some kind of building material, not like food
at all.

Dawn



Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: RECIPE: Garlic appetizer
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Fri, 8 Jan 93 13:08:10 GMT

A garlic appetizer I server on New Year's Eve.

Peel cloves from one head garlic.
Simmer 20 minutes.
Saute on low heat about 15 minutes til brown.
Serve on toothpicks.

I found that one head garlic serves about 6 persons.

bob

Newsgroups: rec.food.cooking
From: lwv26@cas.org (Larry W. Virden)
Subject: Re: Cut off lines                           
Followup-To: rec.food.cooking
Reply-To: lvirden@cas.org (Larry W. Virden)
Organization: Nedriv Software and Shoe Shiners, Uninc.
Date: Tue, 12 Jan 1993 16:44:28 GMT

I have found that for a number of sites, when the first line of a msg 
starts with a blank or tab, the first paragraph (at least) gets sucked up 
into the header of the msg.

In the old days, this was called the line-eater, and software USED to
generate a header, blank line and a line like this:

This line is for the line eater.

and then the user could start their msg.  Software no longer is putting
that line eater line in, and now the line eater is getting hungry ;=-).
-- 
Larry W. Virden                 UUCP: osu-cis!chemabs!lvirden
Same Mbox: BITNET: lvirden@cas  INET: lvirden@cas.org
Personal: 674 Falls Place,   Reynoldsburg, OH 43068-1614
Newsgroups: rec.food.cooking
From: dbreiden@dsuvax.dsu.edu (Danny Breidenbach)
Subject: Beef jerky
Organization: Dakota State University, Madison, SD
Distribution: usa
Date: Tue, 5 Jan 1993 02:54:19 GMT


I'm looking for a beef jerky recipe that isn't too exotic -- peppery
and or Damned Hot is OK though.  The rub is that the implements of 
cookery I have are an electric oven and a microwave.  So I can't go
smoke anything for real.

--Danny
From: sjohnson@frx193.intel.com (Steve Johnson - IMD ~)
Newsgroups: rec.food.cooking
Subject: Need Mocha recipes
Date: 4 Jan 93 21:23:45 GMT
Organization: INTEL Corporation, Folsom, CA

Hi all,

I received an espresso/cuppucino(SP?) maker for Christmas and I
would like some recipes for a good mocha.  

Thanks for the info in advance.

Steven
Newsgroups: rec.food.cooking
From: wismith@amelia.nas.nasa.gov (William R. Smith)
Subject: Re: liederkrunz ???
Organization: NAS, NASA Ames Research Center, Moffett Field, CA
Date: Wed, 6 Jan 93 17:20:00 GMT
Distribution: usa

leila belhadjali writes:
	My dad is trying to find out what happened to a cheese he
	used to like, and that he used to be able to buy here in
	the states: he says the name was LIEDERKRUNZ and that is
	was a smelly cheese! :)



It is or was made in the US, probably Wisconsin.  It is a very
smelly cheese, like a US linberger.  I remember it from my explorer
scout days when the scout master and his adult advisors would eat
when we were playing poker and gross us out.  To get even they
smeared it all over my face one nite.  Can't say that made me
any fonder of it.

I think I remember seeing it a couple of years ago.  Check a 
specialty store or deli.



William Smith
Intel, SSD

Newsgroups: rec.food.cooking
From: cbaxter5@mach1.wlu.ca (colin baxter F)
Subject: Re: Call for Discussion: rec.food.breadmachines
X-Newsreader: TIN [version 1.1 PL6]
Organization: Wilfrid Laurier University
Date: Tue, 5 Jan 1993 15:20:16 GMT

One more vote for rec.food.breadmachines, I'd be quite interested
in seeing this newsgroup go ahead.
Colin Baxter - Plattsville, Ontario!

Newsgroups: rec.food.cooking
From: cheryl@crash.cts.com (Cheryl Blue)
Subject: bread machine-low cal recipe
Organization: CTS Network Services (crash, ctsnet), El Cajon, CA
Date: 8 Jan 93 22:56:17 GMT
Keywords: bread maker low cal recipe

Does anyone have any low calorie low fat recipes for bread.  I got a
machine for Christmas and haven't found any in all the books that I
have seen.

Thanks Much,

Cheryl B
From: news&aio.jsc.nasa.gov (USENET News System)
Newsgroups: rec.food.cooking
Subject: REQUEST:<egg cream drink>
Date: 6 Jan 93 13:43:04 GMT
Distribution: rec.food.cooking
Organization: Lockheed Engineering & Sciences Co.

Does anyone have a recipe for the soda fountain-type drink egg cream?  i
would appreciate a recipe.  i know it has a little chocolate, seltzer in
it.  thanks.

--------usual disclaimer--------
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Bacon Drippings - Ideas!
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Mon, 11 Jan 93 13:50:12 GMT

In article <38001@sophia.inria.fr>, gchow@salome.inria.fr (Gloria Chow) writes:
|> My finace told me that his mother used to make laundry soap out of
|> it!!!  Allegedly, FAT is an important ingredient in soap.  I
|> never knew that, and boy did I ever felt like a city slicker...
|> Probably not the type of ideas you are looking for :)

Memories...   We used to have a big iron cauldron and once a month
we would make laundry soap.  We would build a fire to heat the grease
and throw in a bunch of lye.  Quanties I can't recall.

bob
Newsgroups: rec.food.cooking
From: bondc@silver.ucs.indiana.edu (Clay M. Bond)
Subject: Re: Yeast and breadmachines
Organization: Indiana University
Date: Tue, 12 Jan 1993 20:59:07 GMT

In article <fred-mckenzie-110193165855@k4dii.ksc.nasa.gov> fred-mckenzie@ksc.nasa.gov (Fred McKenzie) writes:

>I can't answer your question about types of yeast.  However, I have tried
>two brands, and both the regular and rapid-rise.  

They are the same--though the difference between regular and
rapid-rise yeast has direct relevance to something you say just a
bit later on here:

>While researching the problem, I found one source that suggested a
>temperature for yeast activation, of between 120 and 130 degrees F.  I used
>the probe in the microwave, which I had checked against a reliable mercury
>meat thermometer, and set the oven to stop at 125 degrees F.  The results
>were even WORSE than before.
>
>With further research and experimentation, I have concluded that the ideal
>temperature range for yeast activation is around 110 to 115 degrees F. 

Regular yeast does, indeed, thrive at temperatures between 110
and 115.  This, though, is the difference between regular and
rapid-rise yeast: rapid-rise will behave just like regular yeast
at the 100-115 temperature range, but thrives at temperatures
between 120 and 130, and at those temperatures will act about
twice as fast as regular (cut your rising times in half) provided
you also warm your flour and bowl.

I suspect that is where the 120-130 figure came from.

-- 
"I like women too much to want to be a straight man."
                                                     -- John Fisher
Newsgroups: rec.food.cooking
From: ac374@yfn.ysu.edu (Stanley Kaminski)
Subject: Re: liederkrunz ???
Reply-To: ac374@yfn.ysu.edu (Stanley Kaminski)
Organization: St. Elizabeth Hospital, Youngstown, OH
Date: Thu, 7 Jan 1993 09:59:55 GMT


In a previous article, sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) says:

>In article <1993Jan6.172000.24495@nas.nasa.gov> wismith@amelia.nas.nasa.gov (William R. Smith) writes:
>>leila belhadjali writes:
>>	My dad is trying to find out what happened to a cheese he
>>	used to like, and that he used to be able to buy here in
>>	the states: he says the name was LIEDERKRUNZ and that is
>>	was a smelly cheese! :)
>>
>>
>>
>>It is or was made in the US, probably Wisconsin.  It is a very
>>smelly cheese, like a US linberger.  I remember it from my explorer
>>scout days when the scout master and his adult advisors would eat
>>when we were playing poker and gross us out.  To get even they
>>smeared it all over my face one nite.  Can't say that made me
>>any fonder of it.
>>
> nah, its not as strong as limberger - about the only thing that
> comes close to limberger is beer case cheese - whew!!!!

If your Liederkranz isn't substantially stronger tasting than
Limburger, then you didn't let it get runny enough. <lips smacking>
-- 
ai815@cleveland.Freenet.Edu        ///   "Bourbon and beans;
ac374@yfn.ysu.edu                 ///     an explosive combination!"
GEnie: S.KAMINSKI             \\\///    --James T. Kirk, STAR TREK V
-------------------------------\XX/---------------------------------
From: nemo@chameleon.cis.ufl.edu (Richard Newman-Wolfe)
Newsgroups: rec.food.cooking
Subject: Re:  Cooking in the dishwasher?
Date: 13 Jan 93 02:54:51 GMT
Organization: Univ. of Florida CIS Dept.

Bruce (bruce@zuhause.mn.org) wrote:
|...a guy who cooked (barbecued) fook on the engine block of his car.

There was actually a *book* on how to cook food in the engine compartment
of your car while you were driving around on the Great American Vacation
(at least, back when there was room enough to put anything else in your
engine compartment :).  My mom did this a couple of times (lots of Al foil)
and the food came out OK (why it didn't taste like oil I don't know).  My
wife likes to make fun of me from time to time for this....
Nemo

-- 
Richard E. Newman-Wolfe                   (904) 392-1488/392-1220 fax
CSE-301, CIS Department, University of Florida       nemo@cis.ufl.edu
From: bz898@cleveland.Freenet.Edu (Thomas D. Martin)
Newsgroups: rec.food.cooking
Subject: Re: Hanging Bananas
Date: 7 Jan 1993 05:40:51 GMT
Organization: Case Western Reserve University, Cleveland, OH (USA)
Reply-To: bz898@cleveland.Freenet.Edu (Thomas D. Martin)
NNTP-Posting-Host: hela.ins.cwru.edu


In a previous article, ram@watson.bms.com (Gena Ram) says:
>In article <93003.101804U58664@uicvm.uic.edu>, Francine Cannarozzi <U58664@uicvm.uic.edu> writes...
>>Through trial-and-error, I've discovered that hanging bananas keeps
>>them fresh longer.
>>Does anyone know WHY?
>
>I believe it works the same way as when you have unripened fruit and you put 
>it in a brown paperbag and it ripens.  Apparently the ripening fruit gives off 
>some sort of gas that triggers ripening in the others, and before you can eat 
>them, they spoil.  Probably hanging them lets fresh air circulate and 
>disperses this gas.
>
>This is my opinion based on things read and not a thing scientific! :)
>
>Gena

I believe that is exactly right...the gas is ethylene.  It also can cause
flowers to bloom, I hear...it is an important plant hormone  (yes, a gas).

Tom
From: sharon@comlab.ox.ac.uk (Sharon Curtis)
Newsgroups: rec.food.cooking
Subject: Re: RFR : Chicken Wings
Keywords: Recipe Request - Chicken Wings
Date: 4 Jan 93 10:14:28 GMT
Organization: Oxford University Computing Laboratory, UK
Originator: sharon@flint.comlab

In article whatever mxm1003@s22.msi.umn.edu (Ram V. Mohan) writes:
>We are looking for a good recipe for chicken wings. 

Well, here is my all-time favourite chicken recipe. The original
recipe says to use chicken wings, but I've always used part-boned
chicken thighs, and it tastes wonderful with them.
Also, I've tried the recipe with and without the skin on the chicken,
and either works fine. The skin's calorific and I'm not too keen
on it anyway, so why bother, reason I.


MARINATED CHICKEN WINGS

Ingredients:

8 chicken wings / 4 chicken thighs
1 small onion, finely chopped
1 tablespoon oil
1 tablespoon clear honey
3 tablespoons tomato ketchup
2 tablespoons soy sauce
1 teaspoon smooth French mustard

Mix onion + oil + honey + ketchup + soy sauce + mustard in a
plastic or glass bowl (don't use a metal one as acidic juices
in the marinade tend to react with metal). Put the chicken pieces
into the bowl and make sure thoroughly coated with the marinade.
Leave to marinate for either 1 1/2 hours in the fridge, or for
45 minutes at room temperature. (I often leave it to marinate for
several hours in the fridge sometimes if my time schedule prefers
it, and it still works out fine).
Preheat the oven to 180 degrees C
Again make sure the chicken pieces are thoroughly coated in the
marinade and put the pieces on a wire rack above a roasting pan
(just something to catch the drips really). Cook for 45 mins,
and during that time take the tray out of the oven a couple of
times to baste the chicken pieces with remaining marinade.
Enjoy!!
(Can serve with a green salad if you like, or garnished with
chopped spring onions)

Serves: Well for the original recipe with the 8 chicken wings
it said serve 4. Me loving this recipe soooo much, I usually
do 2 chicken thighs/half quantities for my one serving.

Calories: Not bad at all. 2 chicken wings (with skin) as a serving
is less than 300 calories - about 260. I guess 2 thighs without the
skin wouldn't be too different from 260. So this is a meal you can
enjoy without feeling guilt pangs!

Sharon
Newsgroups: rec.food.cooking
From: bondc@silver.ucs.indiana.edu (Clay M. Bond)
Subject: RECIPE: Genoise (was Re: REQUEST: Madaline Recipe)
Organization: Indiana University
Date: Sun, 10 Jan 1993 12:41:38 GMT

In article <$stephan.1574.0@sasb.byu.edu> $stephan@sasb.byu.edu (Stephan Fassmann, Software) writes:

>Does anyone have a chocolate madaline recipe?

Madeleines are nothing but genoise in madeleine pans.  Here's the
recipe for genoise we used at L'Artiste (important notes follow
for those who have never made genoise, or who have with less than
ideal results):


			GENOISE L'ARTISTE

Prep:
     Preheat oven to 350.
     Generously butter and lightly flour a 9" springform
---
6 eggs, room temp.
3/4 c. + 1.5 T. sugar
1.25 c. + 2 T. flour, sifted twice with
3 T. cocoa (opt.)
11 T. melted clarified butter
---
1.  Beat eggs and sugar vigorously until doubled in volume, light
    yellow, and thick enough so that the batter falls in thick
    ribbons when beater is raised (see note below).
2.  FOLD in flour just until mixed (see note below).
3.  FOLD in butter (see note below).  Immediately pour into pan
    and bake for 40-45 minutes.  Cool in pan for 20 minutes, then
    turn out onto rack.  (For madeleines, bake 8 minutes, then
    cool on rack shell side up).
---
A genoise is raised entirely by the air beaten into the eggs and
sugar.  It just will not work if you use cold eggs.  If you have
a heavy-duty mixer, like a Kitchen Aid (oh, blessed device!) you
can just throw the eggs and sugar in with the flat paddle or whip.
If you don't, it's more involved.  You must beat the eggs and
sugar over hot--not boiling--water, until it starts to get thick
and the mixture is warm, at least.  Also, you must beat it until
it reaches the ribbony stage--wide, thick ribbons that fall onto
the surface and keep their ribbon shape for a few seconds before
dissolving back into the batter.

The reason the flour must be finely sifted and you should use
clarified butter is the same as the above.  If you mix the flour
and butter in, you destroy the trapped air.  You must fold it in,
and here's something I learned from the French patissier who
trained me, something which initially offended my wholly American
sense of hygeine, but I got over and now do all the time, because
he was right, it is many, many times superior.

Do not ever use an implement to fold: use your hand, with your
fingers relaxed and slightly separated, and fold small amounts in
at a time.  You can *feel* how incorporated it is and where, and
you will end up with a much lighter, more raised product than if
you folded American-style with a spoon or spatula (but do wash
your hands first).  Also, when there are specks on the surface,
do not fold, per se, but lightly touch them in with your finger
(the motion of folding is the same).

Do not overbake genoise.  It is a dry cake anyway, and overbaked
genoise is not nice.

-- 
"I like women too much to want to be a straight man."
                                                     -- John Fisher
Newsgroups: rec.food.cooking
From: MWORKMAN@vm.cc.purdue.edu
Subject: Re: Recipes using Bisquick - but not biscuits, please
Organization: Purdue University
Date: Sun, 10 Jan 1993 20:01:05 GMT

Here's a recipe for "Stuffed Pizza" I found in a Family Circle or other similar
 magazine:
 
 
1/2 lb. sausage
1/2 lb. beef
3 1/3 cup Bisquick
3/4 cup  cold water
3 cup cheese
1 jar (15.5 oz) pizza sauce
Your favorite toppings
 
Heat oven to 450. Grease 13x9x2 dish.  Cook sausage and beef.  Drain.  Set asid
e.  Mix Bisquick and water until dough forms.  Divide into two parts (one sligh
tly bigger than the other).  Roll the larger part into rectangle.  Place in
dish.  Press on bottom and sides.  Sprinkle with one cup cheese.  Cover with
3/4 cup of the sauce.  Add meat and other toppings.  Cover with 1-1/2 cup
cheese.  Roll remaining dough into rectangle.  Place on top.  Press edges
together.  Make slits.  Add remaining sauce and cheese.  Bake 22 to 25 min. or
until crust is golden.
 
I usually bake it some before I add the remaining sauce and cheese to the top
or it remains gooey.
 
 
 
maggie
Newsgroups: rec.food.cooking