HDTenEightyP/NetNews huggingface dataset:
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Re: Recipes For The Cooking Inept??
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA
Date: Wed, 12 Aug 1992 18:56:32 GMT

In a recent rec.food.cooking article, mlb@CISCO.COM (Marcia Bednarcyk) wrote:
>
>As for recipes, I like roast chicken. Buy a whole chicken, take the yuckola
>blobs out of the center cavity (some people use them for something, I toss
>them), and rinse off the bird. Pat dry. Put a sliced onion or two in the
>center cavity, maybe some oregano if you have it. Baste the skin with a Tbsp
>or two of melted butter, then salt and pepper the bird. Roast at 350F for
>1 - 1.5 hours (see the roasting chart in a cookbook for time/lb). Serve with
>rice and a tossed salad. For some reason roast chicken seems to impress 
>people, when it's a lot easier than chicken kiev :-).

And if you have to work at a nine-to-five job, but still want to eat roast
chicken, use the Urban Peasant's method:

Buy a roasting chicken, at least 5 pounds (smaller birds dry out). Throw
out the stuff in the middle. Rinse the bird. Pat dry. Put a sliced onion
and a stalk of celery (cut into 2" pieces) in the center cavity. Rub the
skin with 2 tbsp olive oil. Put salt, pepper and dry oregano all over the
outside of the bird. In the bottom of a roasting pan, put several small
potatoes, a few small whole onions and two carrots, cut in 1" pieces.
Lay the chicken over the vegetables. Turn the oven to 200F and stick the
pan inthe cold oven. Go away for 6-10 hours (it doesn't matter much;
after 10 hours, the bird starts to fall apart). When you come home from
work (or school), the whole house smells like someone's been slaving
over a stove all day. Remove the cover from the chicken and turn the
oven up to 450F. If you feel like it, you can spoon some of the cooking
liquid over the bird at this time. In 15 minutes, the skin will become
crispy and golden brown. Use the time to make a salad. Serve the chicken
and vegetables together. 

If you feel really ambitious, you can boil down the pan juices to 
make a sauce, but I usually just save them to throw in the pan when 
I make soup from the carcass later. Oh yeh. You eat the onions by 
pressing on them with the back of your fork. The insides come squirting 
out, and are mild, flavourful and lucious.

I love this method, because I can have roast chicken 20 minutes after I
walk in the door.


Marcy

-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sq.com
Newsgroups: rec.food.cooking,rec.food.sourdough
From: dadams@cray.com (David Adams)
Subject: Re: Making yogurt: improvements
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 19 Aug 92 10:35:14 CDT

 JULIE.KADASHEVICH@OFFICE.WANG.COM ("Julie Kadashevich") writes:
|
|I have been making my own yogurt for the past few months.  It tastes very
|good, but it develops gooey, slurpy, gookey milky substance,
|instead of liquid whey...  Any ideas why?
|All I do to make the yogurt is save about 1 teaspoon from the previous
|batch, add luke-warm milk, mix, and let it sit on the counter for a few days
|(until the consistency is right).  I've tried adding a bit of dried milk
|but that did not help...
|Help!

I usually use powdered milk and I make it a little thick.  I use 4/3 cups
of powder for a 2 qt jar which is about 2/3 full.  It works well for me.

Whe the milk is at regular dilution I think the yogurt is a little soupy.

I noticed that comercial dairys use "geletin" and other things to 
make the yogurt a little more solid.


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       member--Minnesotans for Global Warming.
From: smaschue@sdcc13.ucsd.edu (Sean)
Newsgroups: rec.food.cooking
Subject: Re: To Peel or Not to Peel?
Date: 23 Aug 92 12:18:02 GMT
Organization: Murder Incorporated

In article <19340@drutx.ATT.COM> seb1@druhi.att.com writes:
>In article <1992Aug13.122424.18831@hemlock.cray.com>, dadams@cherry10.cray.com (David Adams) writes:
>|> I have always heard that most of the vitamins and nutrients in the potato
>|> are in or very close to the peel.  Peel the potato, and you loose nearly
>|> all of its nutritional value and are left with starch and calories.
>
>An article I read on potatoes (I think in Smithsonian) said this just isn't
>true. Potatoes aren't particularly rich in vitamins except vitamin C. The
>vitamin C is present throughout the flesh of the potato.
>
>The rest of the nutritional value is from starch and that is what potatoes
>are, mostly. And don't think of this as a waste. Complex carbo's that are
      ^^^^^^
>supplied by the likes of the lowly potato have gotten a bad rap.
>They should be the basis of a balanced diet not something to be avoided.
>
>-- 
>Sharon Badian

All though I am no Statistician, I think that potatoes (sic)  are probably 
"mostly" water -- nearly 80%, wouldn't you think?





Although, they are pretty starchy, perhaps 5%, unless we are talking about
Monsanto's tubers.



xoxo
-- 
sean maschue <smaschue@ucsd.edu>
From: parr@acs.ucalgary.ca (Charles Parr)
Newsgroups: rec.food.cooking
Subject: Re: How many cookbooks?  WAS Re: burgers
Date: 19 Aug 92 23:14:34 GMT
Organization: The University of Calgary, Alberta

I don't know...I have around 20-30 cookbooks, plus that time-life
"food of the world" cookbook/trevelog set. The time-life is
interesting as a travel book, though poor as a cookbook.

I have Beard on Bread, Beard on Pasta, Beards Theory and Practice
of Good Cooking, Beards Menu For Entertaining, and One other
Beard, a big softcover one that I find invaluable. I guess I
am a James Beard fan;-) I have Raymond Solokov's Sauciers
Apprentice, which is wonderful, and a small old hardcover called
"The hebridean cookbook", I have the "Chinese Peoples Cookbook"
which is all about dim sum and street food, and 4 or 5 medieval
cookery books including the Grimmson/Prescot* translation of
Viandier De Talleivent. I have a book by Jaqque Pepin, which is
suprizingly good, and one on how to make garnishes by a bunch
of taiwanese cooks who are seriously deranged. I have a two
inch thick cookbook that I am writing for myself, with all of
my own recipes and cooking tips, plus my versions of recipes
I have gleaned form other books and the net.

Collect cookbooks? Not really...But I have quite a few, and
they all see use. If I had to reccomend a shelf to a newbie,
it would be: Fanny Farmer, James Beard Theory and Practice
of Good Cooking, James Beard The New James Beard, Raymond Solokov
The Sauciers Apprentice, Lillian Beckwith Fish Cookery,
and a selection of ethnic cookbooks, once this simple
western cuisine has been, if not exhausted, at least dabbled in.

Cookbooks I dislike: The frugal gourmet, The Joy of Cooking,
Craig Claibourne, the Best of Bridge, anything called "1001
recipes for squares or whatever".

I cook a lot, my philosophies on food are simple: I cook
rich complex food from the best ingredients I can get.
I use cream, butter, salt. I deep fry. I use complex sauces
in the french tradition, and will likely die young from
this diet. I am, i suppose, a gastronome: Because I will
eat in spite of this knowledge, because eating is a joy.

So there you have it, Karen, the portrait of a Male
cookbook owner...

Regards Charles
-- 
Within the span of the last few weeks I have heard elements of
separate threads which, in that they have been conjoined in time,
struck together to form a new chord within my hollow and echoing
gourd. --Unknown net.person
Newsgroups: rec.food.cooking
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Subject: Novice Cooks
Organization: University of Virginia
Date: Fri, 21 Aug 1992 19:53:35 GMT

For anyone who is looking for simple recipes for first-time
cooks, or unexperienced cooks, the little cookbooks designed
especially for college students are great.  Recipes are simple,
the directions are easy to follow, and some of them can even be
prepared in a hot pot.  Most of them are 1 dish dinners.  Look
at your local book-o-rama, like Waldenbooks or B. Dalton.
--
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
+ aan3q@poe.acc.Virginia.EDU | God may be subtle, but He isn't  +
+   I speak only for myself. | plain mean.   --Albert Einstein  +
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
Newsgroups: rec.food.cooking
From: martin@nx28.mik.uky.edu (Martin Smith)
Subject: Request: Dim Sem
Organization: University Of Kentucky, Dept. of Math Sciences
Date: Thu, 13 Aug 1992 18:23:24 GMT

Could some nice person post or e-mail me the recipe for these?
               Thank you
               Martin
From: AXH113@psuvm.psu.edu (*MaintainerMisgNet*)
Newsgroups: rec.food.cooking
Subject: Request: A recipe for Chicken ala King
Date: 12 Aug 92 15:55:45 GMT
Organization: Penn State University

Subject says all. Please if you have the recipe, forward it to me.
Thanks and yum yum.

-Azmi Hashim
Newsgroups: rec.food.cooking
From: bx451@cleveland.Freenet.Edu (Dean C. Wagner)
Subject: Need Dinner recipes!
Reply-To: bx451@cleveland.Freenet.Edu (Dean C. Wagner)
Organization: Case Western Reserve University, Cleveland, OH (USA)
Date: Thu, 20 Aug 92 11:25:22 GMT


Help me!  I need to cook for somebody, and am looking for something
different to make.  I don't have access to telnet, so I can't use the
archives (assuming they're still there).  I'd prefer something that
isn't terribly expensive, and she doesn't like much seafood.

Thanks in advance.
 Dean
From: akcobb@amherst.edu
Newsgroups: rec.food.cooking
Subject: VEGAN: ORANGE VEGETABLES
Date: 20 Aug 92 02:15:22 GMT
Organization: Amherst College, Amherst Mass.

VEGAN: Orange Vegetables
 
  2  Carrots, julienned
  1  pepper, cut in 1/2" squares
  1  yellow summer squash, thinly coined
1 c  raisins, plumped in hot water for 2 minutes
8 oz frozen orange juice, thawed
1 T  cornstarch
1 T  lemon juice
1 t  vanilla

In a frypan, sautee carrots, squash, and pepper to desired tenderness.
(I like my sqush translucent.)  

Heat 2/3 c OJ to simmering.  Put cornstarch and remaining OJ in a
tightly capped container.  (I use those Rubbermaid ones.)  Shake well.
Add this mixture to the hot juice, stirring constantly. 
(Look, no lumps!)  Reduce heat.  Add vanilla, lemon juice, and raisins.
Cover.  Cook 2 more minutes.

Add vegetables.

Super over brown rice or cous-cous.  Enjoy!


Amy
From: leighann@sybase.com (Leigh Ann Hussey Oster)
Newsgroups: rec.food.cooking
Subject: RECIPE: veg. lasagne (dairy)
Summary: noodles, sauce, cheese, spinach, pine nuts
Keywords: YUM!
Date: 11 Aug 92 00:40:38 GMT
Organization: Sybase, Inc.

Take a package of lasagne noodles (about 15 ought to be enough), and
half-cook them.  Heat your oven to 375F.  Mix 2lb of ricotta cheese with
1lb cooked chopped spinach, one egg (optional), 1t nutmeg and 1/2c
pignolas.  Open a jar of spaghetti sauce, or make your own.  Grate 1 lb
mozarella cheese (I like to keep the half-pounds seperate, you'll see
why) and as much as you like of parmesan, ricotta or mizithra cheese.

Put a little sauce in the bottom of a pan.  Put on a layer of noodles.
Add half of the ricotta mixture, then spread some more sauce on that,
and put half the mozarella over that.  Then add another layer of
noodles, the rest of the ricotta, another bit of sauce, the rest of the
mozzarella.  Add the last layer of noodles, pour on the last of the
sauce, and sprinkle the hard-grating cheese over the top.  Bake for
about 1/2 hour.

I will occasionally use some hot salsa mixed with the spaghetti sauce.
This recipe stolen, and modified by the action of time on my memory,
from the Moosewood Cookbook.



Leigh Ann Hussey 		leighann@sybase.com
"They're mine!  All mine!  And what's mine is mine!" - Daffy Duck
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: How many cookbooks?  WAS Re: burgers
Date: Tue, 18 Aug 92 20:52:43 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Keywords: grilling & toppings

In article <1992Aug18.110739.24098@newstand.syr.edu> jfrawley@rodan.acs.syr.edu (Judy Frawley) writes:
>In article <1309@stake.DaytonOH.NCR.COM> emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro) writes:
>>
>>
>>        How's this for another topic:  How many cookbooks do you all
>>        own? (Not including magazines).  I'll bet I have about 50.  
>>       -I could have worse habits, you know, like collecting Elvis
>>        paraphenalia!
>

>
>I own about 20 cookbooks (I include books on food that have some
>recipes in here also).  It's funny you should mention this.  My SO's
>ex collected recipes, and has many more than I do. She owns 
>approximately 50 cookbooks although the only decent


What is this?  "My cookbook collection is bigger than yours, nah nah
nah"? :-)

I'll play (though I have no illusions of winning.  Now maybe if the
contest was about the most books on debunking pseodo-science I might
have a chance): In the house, about 75 of the 125 cookbooks are mine.  My
housemate is a cookbook lover too.  Surprisingly we only overlap one
or two.  Now, how many I have in rental storage, I couldn't say.  But
I know there are more cookbooks among the 1500 or so books there.  I
tend to get reference type books or specialized books (like La Varenne
Practique, Simon and Schuster Guide to Herbs, Clay Pot Cooking,
Cooking with Exotic Fruits and Vegetables) and ANYTHING I can find on
cooking/food science.  My housemate is more of a Betty Crocker type.

The one that dies with the most books, wins.

--
Michelle
artemis@netcom.com
From: seb1@leia.dr.att.com (sharon badian)
Newsgroups: rec.food.cooking
Subject: Re: stock
Date: 20 Aug 92 18:34:48 GMT
Reply-To: seb1@druhi.att.com
Organization: Bell Labs, Denver, CO.

In article <714283260.F00002@blkcat.UUCP>, Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:
|> At half or two-thirds the cost, Chez Panisse would be a good place to eat.  At
|> the current prices, it's just overpriced.  It's not /bad/, but it's definitely
|> not great, either.
|> 
|> I hope I haven't offended anybody here.

My guess is you are paying for Alice Water's absolute insistence on the
freshest organic produce money can buy. Looking at organic produce here
in Boulder, it certainly jacks up the price a bit. She would argue that
it tastes a lot better. I would argue that in season, fresh produce
organic or not, just tastes better.  But Alice is entitled to her
opinion and obviously enough people are willing to pay the big bucks
to eat at Chez Panisse

For the record, I do buy organic produce quite often but not because
I necessarily think it tastes that much better. I do it because I like
to support organic gardening, particularly locally. And a few less
chemicals in my diet can't hurt.

-- 
Sharon Badian
AT&T Bell Labs - Denver
seb1@druhi.att.com
From: wmartin@STL-06SIMA.ARMY.MIL (Will Martin)
Newsgroups: rec.food.cooking
Subject: Re:  Little Zip-Loc Bags ?
Date: 13 Aug 1992 12:19:24 -0500
Organization: UTexas Mail-to-News Gateway
NNTP-Posting-Host: cs.utexas.edu

Yet another source; catalog just arrived in today's mail:

Associated Bag Company
400 West Boden St.
Milwaukee, WI 53207-7120

800-926-6100 (can't find a non-800 number on the order form or in the
              catalog; apologies to non-US readers)

Regards, Will
From: jll@doc.ic.ac.uk (Janice )
Newsgroups: rec.food.cooking
Subject: Stuffing Recipies?
Date: 13 Aug 92 11:34:08 GMT
Followup-To: rec.food.cooking
Organization: Imperial College London

Does anyone have any good stuffing recipes?

Specificially for roast chicken? 

I dont think I can face another "Paxo" sage and onion stuffed bird next
Sunday!

Janice
From: marym@mpd.tandem.com (Mary Matejka)
Newsgroups: rec.food.cooking
Subject: tofu
Date: 14 Aug 92 19:07:25 GMT
Organization: Tandem Computers (MPD) Austin, TX
Originator: marym@tzone.mpd.tandem.com


Or as the kids call it Toad Food.


Does anyone have a clue as to the nutrional breakdown?
Vitamins, minerals, calories? 

From: glenns@hpnmdla.sr.hp.com (Glenn Shapley)
Date: Thu, 13 Aug 1992 20:57:31 GMT
Subject: Re: Request for French Bread Recipe
Organization: Hewlett-Packard, Santa Rosa, CA
Newsgroups: rec.food.cooking

In rec.food.cooking, petersen@ccad.uiowa.edu (Andrew D Petersen) writes:


> Does anyone out there know what makes french bread different from regular
> bread(besides the shape)?  And does anyone have any good french bread recipes?

> Thanks, Andy
> -- 
>   Andrew D. Petersen   (N0JST)                 E-mail : petersen@ccad.uiowa.edu 
>   Research Electrical Engineer                US Mail : CAD-Research 
>   University of Iowa                                    212 ERF 
>   Phone : (319) 335-5723                                Iowa City, Iowa 52242



Well lets try this one more time and see if I can still remember how to 
respond!

From Brother Junipers Bread Book

4 1/2 cups of Bread flour
1 1/5 cups of water
1 envelope of yeast
1 tablespoon of salt
some cornmeal

1. Put the yeast in the LUKEWARM water
2. Measure the flour and salt into a bowl
3. Add the yeast/water mixture to the flour/salt
4. Work the mess with your hands until elastic (about 10-15 minutes)
5. Put the dough in a large bowl cover with plastic wrap and let double in
size (this may take a while since the large amt of salt inhibits the yeast
growth)
6. Punch down dough and re-knead
7. Let double in size
8. Punch down, knead, and then form either into a long or round loaf
9. Sprinkle a lot of cornmeal on a cookie sheet and put the dough on top of
the corn meal.
10. Preheat the oven to 425 degrees F.
11. Put a bowl of water into the oven
12. When the dougn is ALMOST doubled in size slash the top, spray it with 
water and put it into the oven to cook for about 35 to 45 minutes.

I know its a lot of kneading and its a very slow rise but the bread is worth
the wait.












Newsgroups: rec.food.cooking
From: jwagner@magnus.acs.ohio-state.edu (Judith O Wagner)
Subject: Re: Request for French Bread Recipe
Keywords: French Bread
Organization: The Ohio State University
Date: Thu, 13 Aug 1992 16:45:35 GMT

In article <1992Aug13.142506.6333@ccad.uiowa.edu> petersen@ccad.uiowa.edu (Andrew D Petersen) writes:
>
>Does anyone out there know what makes french bread different from regular
>bread(besides the shape)?  And does anyone have any good french bread recipes?
>
>Thanks, Andy
>-- 
You can't beat Julia Child's.  It's wonderful--lots of work--wonderful.
From: ISW@cup.portal.com (Isaac S Wingfield)
Newsgroups: rec.food.cooking
Subject: Re: What do _you_ do with buttermilk? (including the recipe)
Date: Thu, 20 Aug 92 07:36:28 PDT
Organization: The Portal System (TM)
Distribution: na
  <1992Aug20.131953.4928@infonode.ingr.com>

I slipped up and failed to include the recipe file; here it is:
Buttermilk Cake
A heavy cake in the pound cake style, with a fine almond flavor.

2 Cups Sugar
3/4 Cups Shortening
3 Eggs
2 Cups Flour
1/8 tsp Salt
1 tsp Baking Powder
1 Cup Buttermilk
1 tsp Baking Soda
1 Tbs Almond Extract
1 TbsVanilla

Cream sugar and shortening. Add eggs one at a time. Sift together flour, salt 
and baking powder. Dissolve soda in buttermilk. Add flour and milk alternately.
 
Add flavorings. Bake in a buttered and floured loaf pan 1 hour at 350 deg.

Best warm; best of all with melted butter on top.

Regards, Isaac
From: darsie@eecs.ucdavis.edu (Richard Darsie)
Newsgroups: rec.food.cooking
Subject: Re: zucchini muffins
Date: 13 Aug 92 22:54:59 GMT
Organization: University of California, Davis

In article <laurab.713718246@cs.wisc.edu>, laurab@dip.cs.wisc.edu (Laura Berg) writes:
> I have lots of zucchini bread recipes (thank you very much, net) but can not
> find a recipe for zucchini muffins.  I want then to be heavy and moist just
> like the bread. 

Here's a recipe for Carrot Muffins. I've substituted zucchini for the
carrots in this recipe and it came out fine.

CARROT-RAISIN MUFFINS
Source:  Ladies' Home Journal, May 1991

1/2 c. all purpose flour
1/2 c. whole wheat flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
4 egg whites
2/3 c. sugar
1/4 c. oil
1/2 tsp. vanilla
1-1/2 c. shredded carrots (substitute zucchini here, same amount)
1/2 c. raisins

Sift together flours, baking powder, cinnamon, baking soda and salt.
In a large bowl whisk together egg whites, sugar, oil, and vanilla.
Mix in dry ingredients until combined.  Stir in carrots and raisins,
spoon mix into prepared muffin cups.  Bake at 375F for 20 min. or
until toothpick comes out clean.  Makes 1 dozen.

Enjoy!

Richard
Newsgroups: rec.food.cooking
From: forman@fraser.sfu.ca (Pamela Catherine Forman)
Subject: Re: French toast or  evolution  in the kitchen
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Wed, 19 Aug 1992 06:14:50 GMT

Yep.  Thats French Toast all right!  One place I worked liked
to roll the uncooked bread in crushed Corn Flakes with cinnamon
and sugar after dipping it in the egg.  People LOVED it!

Personally (and does this ever disgust my SO for some reason) I
am crazy about French Toast with ketchup or HP Sauce on it.  I 
remember being shocked the first time I ever got FR.Tst. in a 
restaurant.  It had powdered sugar all over it!  YECH!!  Guess its
all a matter of what you grow up with!  :)
Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: Re: Recipes For The Cooking Inept??
Organization: Gallaudet University
Date: Thu, 20 Aug 1992 20:56:03 GMT

In article <1992Aug19.230918.12518@wam.umd.edu>, beowulf@wam.umd.edu (amealuh) writes:
> this may be wholly inappropriate of me, but does anyone actually HAVE any 
> recipes for the cooking inept, rather than just an extended discussion
> of what temperature one should cook a bird at?
> 
> beowulf
> 
> -- 
> 		I don't love you anymore since you ate my dog.
> beowulf@wam.umd.edu					    beowulf@eng.umd.edu
> -------------------------------------------------------------------------------
______________________________

this is a great topic!

Dice and saute the following:

1 1/2 onion (red, white or yellow)
1 bell peper (red, green, yellow, orange or purple)
4 stalks of celery
4 carrots in large pieces
2 broccoli stems (very fine)
4 cloves of garlic

near the end of the saute (the vegetables should be soft, not
browned), add spices

1 T oregano
1 t cumin
1 t red pepper
(no salt!)
Stir around 5 minutes. Add 1/2 - 1 cup white wine... stir.
Add 8 cups of water and two Knorr chicken bullion cubes (here's your salt). 

Add one can of stewed tomatoes, 1 cup of string beans cut in small pieces.

Simmer for 40 minutes.  Add 1 cup of raw rice (preferably brown).  Cook 
until the rice is done.  Add 1/4 to 1/2 cup of peanut butter (crunchy).
Stir until dissolved.  adjust for seasoning tastes.

(If you want it more garlicky, put the garlic in near the end. it becomes 
milder with cooking. Add pepper in at the end for the same reason.

rlwilliams@gallua