HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking
Subject: Muffins aren't everyone's taste!  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 19 Nov 92 04:26:09 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

Well it seems that I have opened up a can of worms. On one hand I have  
dozens of people thanking me for the muffin recipes and on the other  
hand it looks like there are just as many people that are really brassed  
off with the whole thread and sending me quite nasty email. I didn't  
realise that people asking for muffin recipes was any worse than asking  
for say 'carrot soup' or 'what shall I do with all my fruit/veges'  
recipes. I also didn't realise that I shouldn't be posting copyrighted  
recipes from books, I could have sworn I'd seen lots of others in this  
newsgroup (haven't I?). I've been having such fun collecting all my  
muffin recipes too, isn't that what this newsgroup is all about (having  
fun with cooking)? WHY do some people get so uptight when a certain  
thread that they aren't interested in starts getting out of hand, surely  
it doesn't take up too much time picking and choosing which thread  
messages you want to read? I didn't really ask for some of the nasty  
feedback I've been receiving and maybe I've been a bit naive to think  
that everyone would be interested in muffins, but hey, everyone makes  
mistakes at times don't they?  
  
So please don't ask for any more muffin recipes folks, you might get up  
someone's nose! I will post the more popular recipes semi-regularly as I  
get the time and to the person that said I had said I couldn't possibly  
deliver what I had promised, I never said that at all, it may take me a  
few years but I will deliver! And thanks so much to all the nice people  
out there. Us kiwis aren't that bad, truely!  
PS I have NEVER said I won't accept email, I would just prefer that  
people don't quote back to me, it's not too much to ask is it?  
   
          <--------------------------------------------->  
          < Kia Ora from Aotearoa. Pandora@kcbbs.gen.nz >  
 >->->->->>   Please DO NOT QUOTE ANYTHING back to me   <<-<-<-<-<  
          <--------------------------------------------->  
Newsgroups: rec.food.cooking
From: nsw@cbnewsm.cb.att.com (Neil Weinstock)
Subject: Re: Caeser Salad...
Organization: The Flying Squid Patrol
Date: Thu, 19 Nov 1992 22:25:53 GMT

In article <1992Nov19.133038.1@vax.sonoma.edu> abel@vax.sonoma.edu writes:
[ ... ]
>I'm sure you won't thank me, especially since I'm not going to give 
>you the recipe!  I have a sneaking suspicion that maybe they wouldn't 
>tell you because they were afraid that you would never eat there 
>again.  We had a work function where Caesar salad was an option, and 
>somebody was asking the department secretary what it was.  She didn't 
>really know, so I volunteered that it was a salad made with raw eggs 
>and anchovies.  The secretary disputed this, but that's what the 
>dictionary says.  The health people are recommending against eating 
>raw eggs (with many exceptions), so some restaurants are purchasing a 
>pasteurized egg product that is just like raw eggs but without the 
>germs.  More power to you if you like anchovies, but I'll pass, thank 
>you.  I have seen many recipes for Caesar salad, but haven't paid 
>attention to them.

Often, Caesar salads are made without anchovies, and they really suffer.
I'm not a big anchovy eater (but I play one on TV?) but they add a sharpness
to the salad that helps out tremendously.  You do not have to "like" 
anchovies to like a Caesar salad with anchovies.  IMHO.

The ingredients of Caesar salad are, approximately,

	romaine lettuce
	raw egg
	dijon mustard
	olive oil
	parmesan cheese
	croutons
	Worcestershire sauce
	crushed anchovies

Hmm, am I forgetting anything?  I'll see if I can dig up our family recipe.
It is, as you might guess from the ingredients, a fairly touchy thing to get
"just right".  We've had varied luck, even using the same recipe...

                                - Neil

--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--
Neil Weinstock @ AT&T Bell Labs         //     What was sliced bread
att!edsel!nsw or nsw@garage.att.com   \X/    the greatest thing since?
From: mworley@mathcs.emory.edu (Meg Worley)
Newsgroups: rec.food.cooking
Subject: spinach revisited
Date: 20 Nov 92 22:44:48 GMT
Organization: Emory University, Dept of Math and CS
NNTP-Posting-Host: emory.mathcs.emory.edu

I am astounded how many people have e-mailed
me for the recipe for the dish that overshadows
the turkey/duck/lamb at our Thanksgiving
dinner (as I mentioned on the related thread).

So I am posting it, as I promised to 17 people
and counting.

This is based on a recipe in a cookbook published
by the Metropolitan in the 1960s, and has been
heavily tampered with by first my father and
later me.  Enjoy -- and double the recipe!

SPINACH REVISITED
Serves 2 people who've had it before or
4 people who haven't

1 onion, chopped
butter for sauteing
3 oz. creamcheese
1 pkg. thawed frozen CHOPPED spinach
   (usually I don't do frozen vegs, but this
   is an exception)
1 egg, beaten
1/4 c. breadcrumbs
1 tin artichoke hearts (medium size tin)          
salt, pepper, & paprika

Saute the onion in the butter until transparent.
Mash the creamcheese and then add the other 
ingredients except the spices.  Mix up.  Grease
a 1-litre casserole dish & put in the glop.
Sprinkle with paprika & pepper (I omit the salt,
myself, but my mother doesn't).  

Bake 20 minutes uncovered at 350 degrees.

Great leftover

Rage away,

meg


-- 

 Meg Worley 				Internet:  mworley@mathcs.emory.edu
From: drg@biomath.mda.uth.tmc.edu (David Gutierrez)
Newsgroups: rec.food.cooking
Subject: Re: What is "Barbacoa" REALLY ?
Date: 19 Nov 1992 19:49:50 GMT
Organization: Univ. Texas M.D. Anderson Cancer Center

In article <1992Nov18.200917.7998@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Jan
Byrd) writes:
>I asked what meat they were using and 
>they said "cow's cheek".  I frankly don't know if I have ever eaten a 
>cow's cheek directly before, so I didn't order it :-)

I always thought they used the entire head. In any case, give it a try - it's
great!

David Gutierrez
drg@biomath.mda.uth.tmc.edu

"Only fools are positive." - Moe Howard
From: charleen@net.bio.net (Charleen Bunjiovianna)
Newsgroups: rec.food.cooking
Subject: Pint-size wood baskets for berries and such
Date: 23 Nov 92 19:01:56 GMT
Distribution: na
Organization: BIOSCI International Newsgroups for Biology

Remember when strawberries, mushrooms, etc. came in pint boxes that
were made out of very thin wood held together with a metal band at the
top?  I need to find some of those boxes.  I think they're called
tills.

These days, it seems, all the produce markets are using plastic or
molded-fiber boxes.

A mail-order source would be fine.  I've looked all over the South
Bay (SF Bay Area) with no luck.

Thanks,
Charleen

Newsgroups: rec.food.cooking
From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Subject: Re: Caeser Salad...
Organization: Home for the Terminally Infirm
Date: Fri, 20 Nov 1992 02:43:12 GMT

Ok, here's one from the estimable Mrs. Beeton.

    ************************
    ***** Caesar Salad *****
    ************************

    Categories: Salads                                         

    Calories     per serving:             Number of Servings:   6
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

       3        ea    garlic cloves                                     
       4        ea    bread slices, large and thick                     
       2        ea    cos lettuces                                      
       150      ml    olive oil                                         
       1        ea    egg                                               
                      juice of 1 lemon                                  
       1        can   anchovy fillets, 65g                              
       50       g     Parmesan cheese, grated                           
                      salt                                              
                      black pepper, freshly ground                      

    DIRECTIONS  ------------------------------------------------------------

    Cut the garlic cloves in half.  Cut the bread into 1cm cubes.  Wash   
    the lettuces, dry thoroughly, and tear into small pieces.  Heat 4 x   
    15ml spoons olive oil in a frying pan with 2 cloves of garlic.  Add   
    the bread cubes and fry until crisp and golden on all sides.  Remove  
    from the pan and drain on soft kitchen paper.  Discard the garlic and 
    oil.  Rub the remaining garlic clove all round the salad bowl.  Add   
    the lettuce and the remaining olive oil, and toss until every leaf is 
    coated.  Cook the egg in boiling water for 1 minute, then remove from 
    the pan and break over the lettuce.  Add the lemon juice to the       
    lettuce with the anchovies, cheese, and seasoning.  Toss lightly, and 
    re-season if required.  Add the croutons of fried bread, toss the     
    salad again, and serve as soon as possible, while the croutons are    
    still crisp.                                                          

-- 
Crossly the Glad-Eyed Bear              ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California
From: mmr@cs.rit.edu (Margaret M Reek)
Newsgroups: rec.food.cooking
Subject: Turkey stuffing hint
Date: 17 Nov 92 23:57:10 GMT
Distribution: na
Organization: Rochester Institute of Technology, Rochester, NY

A timely hint for the upcoming American Thanksgiving, and stuffing the
turkey.  If you line the inside cavity of the bird with a cheese cloth
bag (either one you make yourself or a "jelly bag" size you might get
commercially), then put the stuffing in like normal, and close the bag
with a piece of string, all the stuffing comes  out in one yank on the
bag.  Much, much easier than digging around inside the bird, and
having the stuffing get cold while you hunt for more.  You can turn
the bag inside out into a serving dish, and wash the bag for future
uses.  Wish I had discovered this years ago.

Enjoy.

Margaret

-- 
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
Newsgroups: rec.food.cooking
From: maddox@artex.waisman.wisc.edu
Subject: Need a food-related word with a TH in it
Organization: Waisman Center, University of Wisconsin-Madison
Date: 19 NOV 92 15:07:50 CST

How about leathery.  As in bread making.  Believe it or not, I
have a couple of recipes that say the dough is to be kneaded until
leathery.

How's that for help?
Newsgroups: rec.food.cooking
From: gordonb@mcil.comm.mot.com (Gordon Berkley)
Subject: Origins (Cream Soda)
Organization: Motorola Communications Israel Ltd., Tel Aviv
Date: Mon, 23 Nov 1992 06:11:54 GMT

A local supermarket is having an "American Food Festival", and among the
items that are being imported are cans of cream soda.
What I found interresting is that they have "translated" the label
as "Butter Flavored Soda"!  ('makes sense, no?  "cream" -> "butter" ?)

I got to wondering: it doesn't TASTE like cream, nor butter...
WHere does the name come from?

Any thoughts?

(They also labeled Root Beer as "Soda in the flavor of Beer from Roots".
It makes ya wonder...)
-- 
[  Gordon D. Berkley    INTERNET: gordonb@mcil.comm.mot.com   POST: cgb001   ]
[  PHONE: +972 (3) 565-8727      FAX: +972 (3) 565-8754      (UTC-2)         ]
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: pseudo Bisquik???
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Mon, 23 Nov 1992 18:30:53 GMT

In article <memo.763549@cix.compulink.co.uk> jazzie@cix.compulink.co.uk writes:
> 
>Now,  I am living/working in England and do miss the ease of
>Bisquik.  But  buying it here is enormously  expensive.  You
>know...  it's found in the "imported foods" sections of very
>expensive  shops like Harrod's and specialty deli's,  marked
>up an enormous amount.
> 
>So, if anyone has something like this, would you please post
>it  here? I am sure other people, even in the States!, would
>enjoy it.

Actually, Bisquick has a lot of fat in it (though they just put out a
reduced fat version).  In any case, here is how to make "Bisquick"
from scratch:

10 cups flour
1/3 cup baking powder
1 Tbsp salt
2 cups shortening

1. sift dry ingredients in large bowl
2. using two knives, pastry blender, or a food processor, add
shortening in spoonfuls and cut it till the mixture has the texture of
coarse cornmeal (watch carefully if using food processor).

This will keep for 6 months in dry weather.  Keep in fridge in wet
weather for longer life.

This and other useful recipes can be found in:

Cheaper & Better: Homemade Alternatives to Storebought Goods by Nancy
Birnes.  ISBN: 0-06-096083-3.

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Cheesecake "cure"???
Reply-To: jazzie@cix.compulink.co.uk
Date: Sun, 22 Nov 1992 16:02:00 +0000

 
bunny@gnu.ai.mit.edu   wrote   recently   about   how   here
cheesecake wasn't fully done in the middle.
 
The  recipe  passed to me by a friend, and which has  gotten
rave  reviews for me calls for baking the cheesecake for  an
hour  (this  might  be different for you, dependent  on  how
large  your cheesecake is). Then you turn the oven *OFF* and
let it sit in the oven until the oven has cooled.
 
The  oven  I've currently got is quite airtight, so  I  just
prop  the door open _ever_so_slightly to allow the  moisture
to vent a bit.
 
It  is interesting to watch the cheesecake bake. It puffs up
very, *very* high, then during the cooling period it settles
back down.
 
I'll  have  to post my recipe, if I've got it  available  on
this computer.
 
Jazzie
Newsgroups: rec.food.cooking
From: sheila@julian.uwo.ca (Sheila Thomson)
Subject: Re: Caeser Salad...
Organization: University of Western Ontario, London
Date: Fri, 20 Nov 1992 18:24:14 GMT

I am a bit of a caeser salad freak, so I make it quite a bit. I have never
had a complaint from anyone who's tried my recipe (Most people just love it).

Caesar Salad

1 head romaine lettuce  (rinsed, spun dry and ripped)
8 slices of bacon  (fried to crispy and then crumbled)
croutons
LOTS of parmesan cheese

dressing:

1/3 - 1/2c olive oil
1 tbsp.    lemon juice
1/2 tbsp   red wine vinegar
1 clove    garlic (minced)
dash       garlic salt
dash       worchestershire sauce (this is where the anchovy taste is from)
1          egg

- blend all ingredients in a blender and then add the egg and blend for 
  about 30 seconds (this is the only way that I found to get a creamy dressing)

- mix about 1/3 of the dressing with the lettuce
- add lots of parmesan cheese and more dressing and mix well
- add more parmesan cheese, rest of the dressing and bacon and croutons

voila!!


Sheila
From: la1002@albnyvms.bitnet
Newsgroups: rec.food.cooking
Subject: Pavlova
Date: 22 Nov 92 17:09:26 GMT
Article-I.D.: sarah.1992Nov22.170926.23232
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany

Can anyone tell me what this "Pavlova" is that people keep talking
about? I know what SOME of the ingredients are, but not ALL of them.
What is it?
 
Clover
From: pwestlak@eoe.co.uk (Peter Westlake)
Newsgroups: rec.food.cooking
Subject: Re: Candy Bar Memories
Date: 20 Nov 92 17:23:50 GMT
Organization: EO Europe Limited, Cambridge, UK
X-Newsreader: TIN [version 1.1 PL6]

Philippa Hogben (pjh@eng.cam.ac.uk) wrote:
: 
: Does anybody in _Britain_ remember Marathons? They were a sort of Mars Bar with
[...]
: 
: 2) The fact that (IMO) "Snickers" is a stupid name and "Marathon" is much better.
: 

Yes... quite put me off them for a while. Greed won in the end, though.

: BTW. I am still wating for somebody to announce that Mars are not going to sponsor
: the London Marathon next year unless it is renamed the London Snickers. 8-)
: 

It does destroy the connection rather, doesn't it? I wonder if they thought of
that at the time. While I'm here, another British sweet that disappeared was Star
Bar - anyone else miss them? 

Peter.
-- 
Peter M Westlake                        EO Computer Ltd.,
Tel: +223-843131                        Abberley House,  Granhams Road,
Fax: +223-843032                        Great Shelford,
email:  pwestlak@eoe.co.uk              Cambridge CB2 5LQ,   England
From: casey@well.sf.ca.us (Kathleen Creighton)
Subject: Re: what do you do?
Organization: Whole Earth 'Lectronic Link
Date: Fri, 20 Nov 1992 00:57:49 GMT


Funny this should come up today--I was just thinking about it.  I access
Usenet and this group from my computer at home (through the WELL).  When
I see a recipe I want to keep, I save it to my WELL directory and then
later download it to my hard drive (I separate them roughly between
"dinner" and "dessert"--more categories is too hard to remember).

I use WordPerfect under Office (on a PC).  This means that when I search
files in List Files, I can cut and paste from files without having to
retrieve them as documents.  I have 3 720K disks with recipes on them.
The *ideal* would be to clean them up and file them under Notebook (in
Office) but I have search capabilities in WordPerfect and cut and paste
capabilities by running it under Office, so it might take me a few minutes
to find something, but it's not hopeless.

If I'm going to make a recipe, I print it out and take it into the kitchen.
The ideal would be to have a readable computer screen in the kitchen, but
that's just a fantasy.
Newsgroups: rec.food.cooking
From: strnlght@netcom.com (David Sternlight)
Subject: Re: Advice on cookware/kitchen items
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Date: Sat, 21 Nov 1992 09:21:27 GMT


Several here find Circulon non-stick cookware excellent.


-- 
David Sternlight
PGP public key on request; RIPEM public key on server


Newsgroups: rec.food.cooking
From: jheath@CERIS.Purdue.EDU (Jim Heath)
Subject: Re: Do you all eat turkeys??
Organization: Center for Environmental and Regulatory Information Systems, Purdue University
Date: Fri, 20 Nov 1992 19:59:38 GMT

From article <1992Nov20.141900.14071@murdoch.acc.Virginia.EDU>, by jrs@poe.acc.Virginia.EDU (Janet R. Starosta):
> In article <1992Nov20.035410.26616@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>>I am curious now.  I've seen a lot of posts on Thanksgiving and turkeys
>>and dressing and salads.  Now I want to know - does everyone have
>>turkey for Thanksgiving?  Or do some of you have roast chicken or pork
>>or beef (or lamb?)  We don't have Thanksgiving in this part of the world.
> 
> I must be the only person in the world who doesn't like turkey.
> If I'm visiting my mother on Thanksgiving, I have to force some
> down (gulp), but if I do the cooking, I make a roast chicken.
> My mother's a great cook, too, so I know it's not her fault that
> turkey makes me cringe.  I think I'm in a very small anti-turkey
> minority.
>

We always had ham and turkey because I had a real phobia about
turkey bones for a while.
-- 
"Land of song, said the warrior bard,           Jim Heath
Though all the world betrays thee.
One sword, at least, thy rights shall guard, (The Minstrel Boy)
One faithful harp will praise thee."         (Thomas Moore)
Newsgroups: rec.food.cooking
From: WVOSS@novell.com (Wes Voss)
Subject: Re: Guatemalan Style Black Refried Beans
Organization: Novell, Inc.
Date: Mon, 16 Nov 1992 20:24:50 GMT

In article <casseres-161192095602@missmolly.apple.com> casseres@apple.com (David Casseres) writes:
>From: casseres@apple.com (David Casseres)
>Subject: Re: Guatemalan Style Black Refried Beans
>Date: 16 Nov 92 17:55:46 GMT
>In article <WVOSS.30.0@novell.com>, WVOSS@novell.com (Wes Voss) wrote:
>> 
>> I don't know if he is out here, but that last post with recipe for Spanish 
>> rice also contained a quote from David Casseres that detailed how to make 
>> refried beans Guatemala style (black and in a loaf). That brought back a lot 
>> of good memories for me. If you ever want to try something different, give 
>> those beans a try - the black beans are done best with some onion and 
>> garlic, and are great over rice until you are ready to refry them.
>> 
>> (David, if you are out there, where did you learn about these?)
>
>In Guatemala, where I had the good fortune to stay with friends so I could
>actually see how it was all done.
>
>To be *really* guatemalan, of course, the brazo of black beans has to be
>served with pickled chiltepes -- teeny little green chiles that grow wild
>and are very very very very very very hot and delicious.  Guatemalans say
>if you don't eat chiltepes every day, you'll get sick.
>
>David Casseres
>Exclaimer: Wow!

David, 
I lived in Guatemala for a few years up in the mountain areas as a 
missionary. Learned the local lengua (mam) and everything... I thought I was 
the only one in the world who knew what chiltepes were. Had to bring home a 
chirmolero and then found out I couldn't get the chiles anymore. I found a 
place that imports cans of refried black beans from Guatemala here locally, 
but I am going to try doing some of my own this weekend. Any hints?

Wes

-----------------------------------------------------------
Wes Voss
Novell, Inc

Internet: wvoss@novell.com
Fax: 801-342-1211

Disclaimer: These are just my opinions, and no one else's;
            No one in their right mind would share them...
___________________________________________________________
From: eddie@railnet.nshore.ORG (Eddie Van Huffel)
Newsgroups: rec.food.cooking
Subject: Re: Caeser Salad...
Date: Fri, 20 Nov 92 21:59:27 EST
Organization: Railnet BBS +1 216 786 0476

jpenovic@encore.com (Jan Penovich) writes:

> In article <1992Nov20.155832.29486@chpc.utexas.edu>,
> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
> > 
> > Part of the fun of a Caesar salad is watching a real professional make it.
> > The ones I've seen always start off rubbing the inside of a wooden salad 
> > bowl with olive oil and then, holding a clove of garlic in their fingers, 
> > rub it all over the inside of the wooden bowl (this part may be strictly 
> > "for effect").  They then would chop the garlic into tiny pieces and dump 
> > it in the bowl, break the raw egg into the bowl and beat it, then crush 
> > the anchovies, then add the other stuff listed above.  The last thing they 
> > do is put the Romaine in and roll it around in the dressing.  Ahhhhhhh!
> > 
> > I agree with the poster who said you don't have to like anchovies to *love*
> > Caesar salad.
> > 
> > Jan
> 
>   Many many years ago, I worked as a waitress in an expensive
>   restaurant.  Caesar salad was made to order.  I made it
>   exactly as Jan described it.  It was wonderful, but back
>   then it didn't have the popularity it has now, so I never
>   got that many orders for it.
> 
>   Personally, I can't imagine ordering any other kind of salad
>   if the restaurant serves good Caesar salad.  It has to have
>   anchovies in it, and I would never eat anchovies in anything
>   else.
> 
>   jan
> 
> ********************************************************************
> TTFN,    ___           *   jpenovic@encore.com
>       / /   /  /\   /  *   
>      / /___/  /  \ /   *   
> /___/ /   /  /    /    *   
>                        *   Encore Computer Corp., Ft. Lauderdale, FL
> *********************************************************************
> 

I have been making Caesar Salad since the '60s and have run into the 
anchovy problem, especially with my own family.  To solve this, I placed 
the anchovies on a bun saucer and passed it around with the salad and 
those who loked anchovies, helped themselves, and those who didn't, 
didn't.


--
eddie@railnet.nshore.ORG (Eddie Van Huffel)
Railnet BBS +1 216 786 0476
Newsgroups: rec.food.cooking