HDTenEightyP/NetNews huggingface dataset:
From: whitney@Cayman.COM (Nancy Whitney)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 7 Jan 93 23:18:38 GMT
Distribution: rec
Organization: Cayman Systems Inc., Cambridge, MA



Both my brother and I used to put grape jelly on our macaroni and
cheese.  I used to think *everyone* ate it that way until I got older!

Nancy W.



*****************************************************************************
Nancy Whitney         : Cayman Systems, 26 Landsdowne St, Cambridge MA 02139
whitney@cayman.com    : Network Administrator Phone 617/494-1999 Fax 494-5167



--
*****************************************************************************
Nancy Whitney         : Cayman Systems, 26 Landsdowne St, Cambridge MA 02139 
whitney@cayman.com    : Network Administrator Phone 617/494-1999 Fax 494-5167
From: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.cooking
Subject: Re: Borsht?
Date: 5 Jan 93 20:06:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

From: Barrie.lax@Synapse.Org
Attention: (Valerie Leppert)

VL<a meat recipe.  It starts out with the cryptic message "here is a recipe for a
VL<meatless soup" and then goes on to call for a beef brisket.  An interesting
VL<note, in Eastern Europe the beets were frequently fermented before cooking.
VL<"Hit me with another Borscht, bartender".

You bring back memories. That beet juice was called RUSSEL, (can't vouch
for the spelling) and was the most beautiful shade of red I have ever
seen. It was fermented in a biggish ceramic crock covered with
cheesecloth and allowed to sit for up to 4 weeks. It was skimmed in the
beginning weeks and...well I won't bore you. If anyone wants to make it
let me know and I'll scour my mind (or what's left of it) for whatever I

               Bar.
---
 . 1st 1.01 #300 . 1st does more by 9:00am than other readers do all day
From: alla0008@student.tc.umn.edu (Graham Allan)
Newsgroups: rec.food.cooking
Subject: Re: Banana Review
Date: 8 Jan 93 15:23:30 GMT
Organization: University of Minnesota

In article <1993Jan7.221147.13557@ncar.ucar.edu> ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:
>In article <C0I360.KLC@dale.cts.com>, npm@dale.cts.com (Nancy Milligan) writes:
>> I've been experimenting with trying different varieties of bananas.
>> I read a fascinating article in Cooking Light about different bananas
>> around the world and what they taste like.  
>	[interesting banana-tasting experiment deleted]
>> There are varieties
>> of bananas that are grown all over the world, other than S. America.
>> 
>> Has anyone else experimented with "alternative" bananas?
>
>It's only us poor Americans that get stuck with Chiquitas from South 
>America, I guess.  The major producer of bananas sold in England is
>the Caribbean island of St. Lucia.  I was there a few years ago;  bananas
>are served both cooked and raw there, and they are smaller, sweeter, and
>have a more pleasant texture than American supermarket bananas.

Ah yes, the old Sterling banana vs. Dollar banana controversy...
(there are two main world banana markets; dollar bananas from South
America, and the smaller, allegedly superior, sterling bananas from the
Caribbean).
I know the banana market doesn't have anything to do with what they taste
like, but I found it amusing to read about this in the Economist some time
ago.

Graham.
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Baking Soda/Powder
Keywords: Baking soda, baking powder
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Tue, 5 Jan 1993 23:48:13 GMT

>(I'd better make sure I get this right...;) 
>Baking powder is a mixture of baking soda, cream of tartar and cornstarch.

I think that "baking powder" tends to have NaHC02 in it, where "baking soda"
is Na2CO2.


-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: short@neocad.com (Steve Short)
Subject: RECIPE: Choco-Peanut Butter Cookies
Organization: NeoCAD, Inc.
Date: Mon, 4 Jan 1993 23:58:27 GMT

Well, I just made myself a bowl of oatmeal for a snack and
had to open a new container of oats. There was a recipe
for cookies on the top that I thought I would share. 
I haven't tried these, but they do look good. If you get
a chance to try them let me know what you discover.


Choco-Peanut Butter Cookies 
from the Quaker Oats Can
---------------------------

1 1/2 C.   firmly packed brown sugar.
1     C.   creamy or chunky peanut butter.
3/4   C.   margarine.
1/3   C.   water.
1/4   C.   better'n eggs or 1 egg.
1     t.   vanilla.
3     C.   quaker oats.
1 1/2 C.   flour.
1/2   t.   baking soda.
1 1/2 C.   semi-sweet chocolate pieces.
4     t.   vegetable shortening.
1/3   C.   chopped peanuts.

Oven @ 350 degrees.  

Beat brown sugar, peanut butter and margarine
until fluffy.  Blend in water, egg substitute and vanilla.  Add combined
oats, flour and baking soda.  Mix well. Cover and chill 1 hour.  Shape 
into 1-inch balls.  Place on ungreased cookie sheet.  Using bottom of a
glass dipped into sugar, press into 1/4 inch thick circles.  Bake 8 to 10
minutes or until edges are golden brown.  Remove to wire rack to cool.

Melt chocolate pieces as package directs, stir in vegetable shortening
mixing until smooth.  Top each cookie with 1/2 t. of melted chocolate.
Sprinkle with chopped peanuts.

Makes about 6 dozen.

Have a good day,

Steve

-- 
Steve Short
short@neocad.com
---                               ****************************************
NeoCAD, Inc.                      *     For that really swell look,      *
Newsgroups: rec.food.cooking
From: auerbach@ncsu.edu (David D Auerbach)
Subject: Re: A question about bread.
Organization: North Carolina State University
Date: Tue, 12 Jan 1993 21:42:07 GMT

I noticed someone in this thread suggested refrigerating bread so I'll
reiterate would I mentioned in an earlier post. Don't.  Bread stales
faster at refrigerator temperatures.  Bread wrapped in a kitchen towel is
the best you can do short of freezing. Intrinsic factors affecting staling
are the conditioning of dough (which in homemade bread is achieved by long
rises with little initial yeast or sourdoughs), hard wheat flours.   Large
loaves stale slower than small, probably because of the smaller ratio of
surface to volume.  Reheating will reverse the staling process to some extent.

Newsgroups: rec.food.cooking
From: ness@tc.fluke.COM (Jerry Ness)
Subject: Re: Garlic Storage/Use
Organization: John Fluke Mfg. Co., Inc., Everett, WA
Date: Wed, 6 Jan 1993 14:43:23 GMT

I have been 'storing' my garlic in sherry for years.
I just buy a bunch of fresh garlic. Then I peel and clean it all and
put it in one of those pint jars with the wire bale and rubber seal.
pour enough 'cheeep' sherry wine to cover the garlic and put the jar
in the 'fridge. Now I have ready to use garlic all year and as an extra
added bonus I have some great garlic flavored sherry to mix with 
corn starch for thickening gravies and sauces.
I also use this same method for ginger (another flavored sherry).
have fun,
Jerry
-- 
-------------------------------------------------------------------------------
Jerry Ness             John Fluke Mfg. Co., Inc.        Everett, Washington USA
            domain:    ness@tc.fluke.COM   
            uucp:      {sun,microsoft,uw-beaver}!fluke!ness
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Re: NEED cookbook for mass meals
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Distribution: na
Date: Mon, 4 Jan 93 23:14:26 GMT

It's not all that hard to cook for large groups.  I've always had parties
in excess of 100 people (often close to 200 teenagers) and never had any
trouble cooking.
 
The most important things to remember are that however you double, triple,
quadruple, the recipe - don't USAS MUCH SEASONINGS!!! Especially salt!!!
 
Cooking times need to be adjusted, but that's just common sense and being
aware of wwhat the food is doing, too.
 
Soups and stews and things like that are the easiest, with things like
lasagne coming in for a close second.  Lasagne for 100 is as easy as  
lasagne for 10, and who makes smaller lasagnes than that, anyway? :-)

Clover, who always overcooks anyway...


Clover
la1002@albnyvms.bitnet
This is my very first sig.file
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 8 Jan 1993 20:26:23 GMT
Organization: Stanford Univ. Earth Sciences
NNTP-Posting-Host: pangea.stanford.edu

In article <1ikff7INNruc@hp-col.col.hp.com> rcm@col.hp.com (hpctdfc) writes:
>howard@cs.uiuc.edu writes:
>
>You're very lucky - chocolate is deadly poison to dogs...
>
>Rick

No, chocolate isn't deadly poison to dogs.  Just this Christmas, we took
some chocolate home for my parents.  (Those on the west coast will 
recognize Trader Joe's pound plus bittersweet chocolate with almonds.)
We ate ~ a tenth of the one-pound bar and made the mistake of 
leaving it on a low table/footstool when we went to visit some
neighbors.  When we got back, the wrapper was in shreds on the 
floor and our 18lb schnauser was VERY exited to see us.  Admittedly
the dog was not feeling very well for the next three days, but then
I probably wouldn't feel too well if I ate a twentieth of my own
weight in dark chocolate, either.

The dog's symptoms included vomiting and diarrhea during that night,
extreme thirst (if this happens to your dog, be sure to provide
plenty of water!), and what appeared to be a whopper of a hangover, 
complete with headache, for a few days (poor thing was rubbing his
little head against the furniture).  But we have fed our dogs chocolate
in very small quantities before, and there were no adverse effects.

As a last note, one of the neighbors we went to visit was a veterinarian.
We called him after we got home, and he said we could just expect 
the dog to not feel very well for a while.  I think the REAL problem
with dogs and chocolate is that they don't know when to stop eating it.
That much sugar and stimulant in such a small body would be enough to
send ANY creature for a loop.


Dawn

Newsgroups: rec.food.cooking,rec.food.recipes
From: nsingh@hqsun5.oracle (Naunihal Singh)
Newsgroups: rec.food.cooking
Subject: crock pot recommendations anyone ?
Date: 7 Jan 93 19:52:20 GMT
Distribution: rec
Organization: Oracle Corp., Redwood Shores CA
X-Disclaimer: This message was written by an unauthenticated user
              at Oracle Corporation.  The opinions expressed are those
              of the user and not necessarily those of Oracle.

I would like to buy a crock pot but know nothing about the different
brands available and how good (or not) they are. (there is no consumer
report survey of crock pots that I could find :(). So, all ye corck
potters out there - tell me what you think !!!

				Naunihal
				nsingh@us.oracle.com
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Newsgroups: rec.food.cooking
Subject: Re: Butter : can't I just melt it in??
Keywords: butter, creaming, cutting
Date: 11 Jan 93 18:27:06 GMT
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University

In article <1993Jan11.094136.7216@flint.comlab.ox.ac.uk>, sharon@comlab.ox.ac.uk (Sharon Curtis) writes:
|> In article <38002@sophia.inria.fr> gchow@salome.inria.fr (Gloria Chow) writes:
|> >A lot of recipes called for creaming or cutting in of
|> >butter/margarine.  Me being the lazy type has been
|> >wondering (for a LONG time now) whether I can just melt
|> >it and mix it in.  If not, can some knowlegable souls 
|> >tell me what each process actually accomplishes?
|> 
|> I dunno about cutting in, but I did wonder the same thing myself
|> about creaming. Creaming is not fun with butter, particularly
|> when the butter is hard to start with!
|> The idea of creaming is to get air into the mixture. 

Depends on what you are trying to make.  If it's cookies it probably
doesn't matter.  Icing would be another story.  Sometimes melting the
butter is the easier way, as in making lemon butter: melt the butter then
stir in the lemon juice, or rum, or whatever, then keep stirring  as you
cool the mixture with the pan in ice water.  
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: liederkrunz ???
Organization: Lockheed Missiles and Space Co.
Distribution: usa
Date: Wed, 6 Jan 93 19:18:53 GMT

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!!!!

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: arnie@magnus.acs.ohio-state.edu (Arnie Skurow)
Subject: Re: liederkrunz ???
Organization: The Ohio State University
Distribution: usa
Date: Wed, 6 Jan 1993 15:50:05 GMT

In article <1993Jan6.100401.11640@zia.aoc.nrao.edu> lbelhadj@zia.aoc.nrao.edu (
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! :)
                   ^^^^^^^^^^^
                   LIEDERKRANZ

This was a popular cheese in Cincinnati (a large German population) and
coule be found in most supermarkets years ago.  I was under the impression
that it was a less powerful Limburger type cheese.  I haven't been looking
for it, so I don't know if it's still available.

Arnie
From: davidw@fulcrum.co.uk (David Wilkinson)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: <mulligatawny soup>
Date: 7 Jan 93 08:54:38 GMT
Distribution: rec.food.cooking
Organization: Fulcrum Communications

In article <1993Jan6.201730.9004@aio.jsc.nasa.gov> news&aio.jsc.nasa.gov (USENET News System) writes:
>If anyone has one, please post a recipe for mulligatawny soup. 
>thank
>
>-------usual disclaimer------

There's an excellent one in one of the Madhur Jaffrey books.
Unfortunately, it's at home.

Dave W.



--
David Wilkinson                                    davidw@fulcrum.co.uk
Fulcrum Communications Ltd, Fordrough Lane, Birmingham, B9 5LD, ENGLAND
Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: RFD: rec.food.breadmachines
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 11 Jan 93 16:43:01 CST

In article 3841@nctams1.uucp, 01f@pnet16.cts.com (Rmc Walker ) writes:
|How about rec.food.breadmaking?
|Scott
|

I oppose the term "breadmaking" for the machine discussion as I always 
considered myself a breadmaker.  ;^)

On the other hand if the group is for the more general disscussion of
making bread then why not shorten the name to rec.food.bread?

If this is to happen, will it superscede the group rec.food.sourdough?

It seems to me that we had this discussion back when we created rec.food.sourdough,
and that the breadmachine people were not really interested in merging the two
groups.  Many of the sourdough people were not interested in merging either.

How about creating a rec.food.baking, or rec.food.bread for the general discussion
and letting the special interest groups congregate in rec.food.breadmakers and
rec.food.sourdough, etc?

p.s.  I would really like to see a rec.food.home-storage .  Is there any 
interest out there for such a thing?




---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.



Newsgroups: rec.food.cooking
From: silvonen@klaava.Helsinki.FI (Mikko Silvonen)
Subject: WANTED: Recipe for tortillas
Organization: University of Helsinki
Date: Thu, 7 Jan 1993 17:24:31 GMT

A very simple request: Could anyone out there send me a recipe for
tortillas? (Yes, I do mean the plain tortillas, not their stuffings.)

-- 
! Mikko Silvonen                  !  Puhu lyhyesti ja harkitse sanasi   !
! University of Helsinki, Finland !        Vihollinen kuuntelee         !
! Department of Computer Science  ! Kirjoita selv{sti  K{yt{ lyhenteit{ !
From: mn1s+@andrew.cmu.edu (Michael Scott Neiberg)
Newsgroups: rec.food.cooking
Subject: Re: Real fancy hot chocolate
Date: 11 Jan 93 13:52:37 GMT
	<1993Jan11.055926.4847@netcom.com>
Organization: Doctoral student, History, Carnegie Mellon, Pittsburgh, PA

Or some Amaretto
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Another bread flour question
Organization: Taronga Park BBS
Date: Tue, 5 Jan 1993 14:08:00 GMT

In article <C09xLv.9Ds@usenet.ucs.indiana.edu>, bondc@silver.ucs.indiana.edu (Clay M. Bond) writes:
> In article <SMNMHHB@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
> 
> >I did it again today -- left my bread dough out sitting too long.
> >This dough didn't have any whole wheat flour in it though and by
> >the time I punched it down, it had a rather remarked alcohol smell.
> >I hope it came out better than the wheat bread did.
> 
> And did it?  

Yes, it was quite good (once all the alcohol had evaporated off).
Had a light and spongy texture.

> Btw, the alcohol smell has nothing to do with whether you used
> white or non-white flour.  

There were rice and oat flours in that particular batch.  I like
rice flour because it makes the crust nice and crunchy.
I had mixed that dough at the same time I mixed the doomed
whole-wheat dough and stuck it in the fridge to let rise the next
day.  When I took it out, it was already all bubbly, so it
started fermenting in the refrigerator.

> Nor does non-white flour have less gluten than white flour, as non-
> white flours are made from both hard and soft wheats.  The germ and 
> bran particles do, however, limit the ability of the gluten to expand

Sigh. 
I was tired when I wrote that and my brain wasn't working.  I was
thinking adding more gluten = less gluten to begin with.
You are correct, as whole wheat flour is quite often milled from
hard wheat.

> I know people who will only use cake yeast, as they are misled
> similarly to those who buy "good flour", and mistakenly believe
> that there is something wrong with dried yeast.  

I tried cake yeast on the recommendation of a friend, and I personally
can't see any different between it and dried yeast.  In fact, I
prefer the convenience of the dried.

> Better, do what peasants all over Europe (and the Americas) have
> been doing for centuries: mix whole-wheat with white so you end
> up with bread and not adobe.

I couldn't fathom making bread with 100% whole wheat flour.
I use 1 part of wheat flour in a 6 part mix and that makes it
quite dark enough for me (tho I have some rye flour that I just
bought that I haven't used yet....)
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Suggestions for smoked salmon?
Keywords: smoked salmon
Organization: Lockheed Missiles and Space Co.
Date: Wed, 6 Jan 93 19:23:27 GMT

In article <1993Jan6.174629.1986@fcom.cc.utah.edu> asc7556@u.cc.utah.edu (Andrew Corradini/SBDC) writes:
>Well, the classic thing to do is serve with sliced bermuda onion, lemon
>wedges for squeezing, and capers.  I like this with a nice crusty
>sourdough bread, for an assembly food -- put some salmon on a bit of bread
>with onions and capers, squeeze the lemon thereover, gulp down, wipe
>fingers, repeat as necessary.
> 
>I also have a great recipe I'll try to dig out -- you make blini (take any
>standard recipe, or even make crepes, and add some chopped dill, maybe
>chives and lemon juice to the batter), and some creme fraiche.  Smear some
>creme fraiche on a blini, top with slice of smoked salmon, sprig of dill,
>and some lemon juice... etc. etc.
>

add to an omlette


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: umkullm1@ccu.umanitoba.ca (Jennifer M.E. Kullman)
Subject: re: garlic smell in plastic bowl
Summary: use vinegar
Keywords: garlic smell, plastic bowl
Organization: University of Manitoba, Winnipeg, Canada
Date: Thu, 7 Jan 1993 01:34:47 GMT

Pour vinegar into the bowl and soak for a little while.
Wash normally and the smell (any smell) should be gone.

-- 
==============================================================================
     Jennifer M.E. Kullman          "There is no cure for birth and death 
     umkullm1@ccu.umanitoba.ca       save to enjoy the interval."
                                     - George Santayana (1863 - 1952)
From: drake@drake.almaden.ibm.com (Sam Drake)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 11 Jan 93 09:41:23 GMT
Distribution: usa
Organization: IBM Almaden Research Center

Ah, Grandma and Thanksgiving and Turkey stories.  Mine involves grandma,
who decided to use the new-fangled "baking bag", a nylon plastic bag,
to cook the turkey.  You put the turkey in the bad and seal it; the bag
keeps in the moisture and makes the turkey less dry (in theory).  Nylon
doesn't melt, y'see.

Fine.  But Grandma recycled plastic bags, including the nylon ones,
and had confused a regular plastic bag for a nylon bag.  So we had 
plastic-coated turkey.  Aah, the aroma.  Turkey a la Monsanto.

Organization: Design, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Mon, 11 Jan 1993 10:00:39 -0500 
From: Karin Brennan <kb4c+@andrew.cmu.edu>
Subject: Smart drink

2 questions regarding this phenomena overtaking the West coast:

1.What is this non-alcoholic smart drink people are taking about?
2. How do you make it?

Many Thanks!
-KB
Newsgroups: rec.food.cooking
From: zdem0a@hgo7.hou.amoco.com (Donna Martz)
Subject: Re: Uses for bacon grease
Organization: Amoco
Date: Fri, 8 Jan 1993 14:39:25 GMT

minehart@iscsvax.uni.edu writes:

>Oh, of course, for frying potatoes.  How could I have forgotten?  Isn't it
>funny how we can almost forget how delicious some things were that we hardly
>(if ever) allow ourselves anymore.  I almost never buy bacon anymore.  And, 
>I don't usually keep the grease just because I know how AWFUL it is for me.  
>But, as a matter of fact, I did buy some bacon over the holidays for a 
>special treat ... 

I'll second this - part of my holiday indulgence included hot (german style)
potato salad prepared as part of a family dinner.  The basic idea is to saute 
onions and celery in the bacon fat, add a few tablespoons of cider vinegar 
maybe a bit of sugar or honey, pour over sliced (boiled) red potatoes and 
add the bacon and a few other spices (black pepper and some paprika perhaps).
I made this ahead and warmed it in an oven prior to serving.  Actually, most 
of the dinner was prepared ahead - helps to minimize "surprises" and lets 
you do a bit of socializing (I'm glad I have a double oven)!