HDTenEightyP/NetNews huggingface dataset:
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Soup experiments
Organization: SoftQuad Inc., Surrey, B.C. CANADA
Date: Sat, 2 Jan 1993 07:05:56 GMT

I got a soup and bread cookbook for Chirstmas (I can't recall the title or
author right now, though).

Anyway in the section on making stocks, it had this "little known" fact:

If you put the ingredients in cold water and then make stock, the ingredients
will have no taste left and what you will have is a rich "primary stock".
If you put the ingredients in boiling water, they will not lose so much of
their flavour, and you will have milder stock, also known as a "secondary"
stock.

Well, I came home from California, and with the cookbook still in a box
en route to me (via customs, which is why I can't just look up the title
and put it into this posting...), I decided to try a little experiment.
I got two chicken thighs and using only the thighs and 1/2 liter of water
I tried making stock both ways.

And you know what? The book was right. The cold-water stock was richer, while
the cold-water chicken had no flavour in it at all. The warm-water chicken
was nicely poached, and the warm-water stock was much less rich (delicate,
I suppose, is the word).

Anyway, this turns out to be a very important fact for me to know, because
our hot-water heater has a "super-charger" on it and the hot water comes out
of our taps at about 95C (almost boiling, for you degrees-fahrenheit folks).

It fits in with the chicken-poaching secret I did already know, which is
that the way to get perfectly cooked, flavourful, tender poached chicken
breasts is to bring the poaching liquid to a boil, remove it from the heat,
add the chicken breasts and cover. When the liquid is lukewarm, the breasts
are done.

Just thought I'd share the results of my experiments.

Marcy

-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sqwest.wimsey.bc.ca (preferred) or marcy@sq.com
Newsgroups: rec.food.cooking
From: lsc@ssd.intel.com (Linda Cline)
Subject: Re: Rice cookers
Organization: Supercomputer Systems Division (SSD), Intel
Date: Wed, 30 Dec 1992 08:34:07 GMT

In article <1992Dec29.213620.19244@colorado.edu> cas@bjerknes.colorado.edu (Cathy Smith) writes:
>
>>>> Hi- I recently bought a rice cooker (Singer brand) and the first time
>>>> I used it, alot of the rice stuck to the bottom.  I tried again using
>>>> a little more water and spraying the pan with Pam but there was still
>>>> rice stuck to the bottom.  The pan itself is made of aluminum so I
>>>> thought that might be the problem but I looked at a higher priced
>>>> "Rival" brand model and it was made of the same thing. I live in
[ .. text deleted .. ]
>>
>>>I think that's a standard thing with rice cookers. I have a Rival with an
>>>aluminum pan and it always has rice stuck to the bottom. Since I cook almost
[ .. text deleted .. ]
>>
>>I guess that's what you get for buying American.  I have a National rice
[ .. text deleted .. ]
>>brown rice in it).  I have _never_ encountered this problem, and this
>>cooker, too, has an aluminum pot.  
>>
>>--Jeff Frane
>>
>I believe (I will have to check) that it was made in a SE Asian
>country.  The kind of rice I am using is Texamati which is an American
>grown version of Basmati (e.g. long grain) which I rinsed according
>to instructions. Some people have told me that sticking is normal and
>expected though since you have said your rice doesn't stick i don't
>know what to think.
[ .. text deleted .. ]
>
>Cathy Smith
>cas@noaacrd.colorado.edu
>

I have a Sanyo rice cooker and have never had browned or sticking rice.
My mom (who is Japanese) bought this for me, and also has always had
Japanese made rice cookers while I was growing up and never encountered
this problem.  If I want browned rice for some reason (usually when
serving a fancy dish with white rice, I want it all white for aesthetic 
reasons), I can brown it in a saute pan.  I do have a friend who tried an 
Oster brand rice cooker and had browning/sticking problems.  He determined 
the problem (since trying mine previously, he felt the browning/sticking 
was a problem) to be related to the cooking temperature and fit his cooker 
with some kind of wire spacer between the cooking element and the pot 
(similar to those used with electric ranges to keep pans at a cooler 
temperature than is possible with the temperature control).  I don't know 
much about the details of his solution, but he was pleased with the result.

Don't know if this info helps...

	linda

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
"Now, here, you see, it takes all the running you can do, to keep in
the same place.  If you want to get somewhere else, you must run at
least twice as fast as that!"	
                                        Lewis Carroll
                                        Through the Looking Glass
Linda Cline 			
Intel Supercomputer Systems Division 
Compiler Group
email: lsc@ssd.intel.com
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

Newsgroups: rec.food.cooking
From: warren@nysernet.org (Warren Burstein)
Subject: What I made as a dessert to follow sushi
Reply-To: warren@nysernet.org
Organization: Mail to News Gateway at Wang Labs
Date: Sun, 27 Dec 1992 16:41:43 GMT

Well thanks for all the suggestions, while many were interesting, none
quite worked out.  So what I did was I took some plastic trays with a
blue finish (I wanted black but couldn't find any), put a thin layer
of shredded coconut over it, and placed several different types of
things on each tray.

First, I found a Japanese way of cutting apple wedges, the apple is
cut into six or eight wedges, a V, or several V's are cut into one end
of the wedge, and a knive is brought up from the inside of the wedge
to just stop at the skin at the top of the V.  This is probably
impossible to explain without a picture.  So it goes.

Then I made some things that were supposed to look sort of like
Japanese food or at least have a similar spirit.  I took a rectangle
of choclate jelly-roll cake, put some kiwi slices on it, and a very
thin orange segment on that.  I took a white jelly-roll cake, filled
it with cream with almonds and raisins mixed in, rolled it up and cut
it diagonally like sushi rolls.  I tried the same thing with marzipan,
spread with cream mixed with choclate sprinkles, and strawberries on
the inside, which tasted great, but by the time I got it to where it
was going the marzipan had gotten soggy, and it didn't look like
anything, but people ate it anyhow.
-- 
/|/-\/-\        Avoid bus station food wherever
 |__/__/_/      you find it as it is a danger
 |warren@       to the wasteline and it drips
/ nysernet.org  all over your clothes - Professor Shaw's cookbook
From: patth@panix.com (Patt Bromberger)
Newsgroups: rec.food.cooking
Subject: Re: Rice cookers
Date: 28 Dec 92 04:24:29 GMT
Organization: PANIX Public Access Unix & Internet, NYC

In article <1992Dec28.001128.27784@colorado.edu> cas@noaacrd.colorado.edu (Cathy Smith) writes:
>Hi- I recently bought a rice cooker (Singer brand) and the first time
>I used it, alot of the rice stuck to the bottom.  I tried again using
> [deleted]
>not sure.  Does anyone have any suggestions?

Perfectly normal for any rice cooker - you left the rice sitting in
there right after it was cooked, right?

I found that if i use my oven mitts and gently lift out the aluminum
"tub" full of HOT rice and then use my rubber spatula all around and
under the rice to transfer it to a bowl then hardly any rice sticks to
the aluminum tub; but then, the rice doesn't stay warm in the bowl :-(

Leave your rice in the rice cooker and when you're all finished with
the rice you wanted to eat and have put away the leftovers, just soak
the aluminum tub in hot, soapy water overnight and rinse it out in the
morning - everything comes out clean and tidy!

>
>
>
>
>-- 
>cas@noaacrd.colorado.edu


-- 
Patricia Ann Bromberger                            patth@panix.com
This quote borrowed from: Gary.Petraccaro@f12.n2610.z1.fidonet.org 
... "It matters not so much what you sing, but why..." J.S. Bach
Newsgroups: rec.food.cooking
From: claudiak@i88.isc.com (Claudia Kale (STG))
Subject: Re: Pizza Toppings
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Tue, 22 Dec 1992 18:52:45 GMT

In article <0HBMTEE@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>In article <1992Dec21.091428.1@gallua.gallaudet.edu>, rlwilliams@gallua.gallaudet.edu writes:
>> And for those of us who grew up in New Mexico, a common
>> topping was fresh green chile...
>
>What?  Jalapeno for a pizza topping isn't common everywhere?
>
>Ah, well, that makes sense.  Pineapple didn't start showing up here
>until just a few years ago.  Before then, we'd call a place and order 
>pineapple and get some really strange reactions.
>-- 
>Stephanie da Silva                                    arielle@taronga.com

I have an Australian friend whose favourite pizza is ham, sweet green peppers,
and pineapple, with a fried egg in the middle (splayed out in all its glory
on top of the other stuff).

Holiday Cheers,
Claudia
Organization: Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Tue, 22 Dec 1992 12:58:09 -0500 
From: Pierette_Maniago_VanRyzin@transarc.com
Subject: Re: Real fancy hot chocolate
	<+p#@byu.edu>

I know the thread is about homemade hot-chocolate - not from a mix.
But I have tasted a mix that has a bit of cinnamon mixed into the hot
chocolate.  It is pure heaven.  I'd be a bit reluctant to try mixing
ground cinnamon into a homemade hot-chocolate (or into any liquid for
that matter).  Isn't cinnamon ground tree bark?  If so, that would
explain its tendancy to float on top of liquids rather than
incorporating in correctly.  Any suggestions on how to get the
wonderful cinnamon flavor into a homemade hot-chocolate?

Pierette VanRyzin
Newsgroups: rec.food.cooking
From: cc4507@u.cc.utah.edu (Chucki Carpinello)
Subject: recipie needed :)
Organization: University of Utah Computer Center Student Mail Machine
Distribution: world 
Date: Tue, 29 Dec 92 22:42:10 GMT

I need a good recipie for Peanut Butter cookies ok? :)  I got a REAL
good one from Yankee but I cant find it. ( Dec Issue )

any help is appreciated :)
-chucki


-- 
Chucki Carpinello
__
\/	Chucki.Carpinello@M.CC.Utah.EDU
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Another bread flour question
Organization: Taronga Park BBS
Date: Thu, 31 Dec 1992 03:51:48 GMT

In article <1992Dec30.184821.25930@sunova.ssc.gov>, jbaron@higgs.ssc.gov (Jeff Baron) writes:
> Anthony Datri writes:
> - Beware that whole wheat flour, while a fine thing, is low in gluten, so 
> - to get a good loaf it's best to either dump in some extra gluten, or 
> - use, say, 2/3 bread flour and 1/3 whole wheat.  
> 
> I've made numerous loaves of bread using Whole Foods whole wheat flour,
> even some rye loaves, with no white flour and no gluten.  I've never
> had a problem with low gluten content, or no rising, or anything of
> that nature.  Personally, I think that bread flour is just another 
> product in a market that is hungry for different products.

Anthony is correct.

Bread flour is made up of hard wheat which is high in gluten or is
regular flour with gluten added.  All-purpose flour is a mix of hard
and soft wheats.  Most of your specialy flours are low in gluten. 
Either add extra gluten or mix with all-purpose or bread flour in
these proportions:

barley		1:5  (one cup barley flour to 5 cups bread flour)
buckwheat	1:5
corn		1:5
gluten		2:1
millet		1:5
oat		1:3
rice		1:5
dark rye	1:1
medium rye	2:1
soy		1:5
triticale	1:1
whole-wheat	1:1

Tonight I went to Whole Foods (is there a Whole Foods in every city?)
and got a whole bunch of bulk flours (after I tossed out the bad
whole wheat flour).  Right now I have a bowl of flour waiting to be
made into bread.  It has 1 cup rice flour, 1 cup whole wheat, 1 cup
oat, 1 cup unbleached white and 2 1/2 cups bread flour in it.
Should be good.

-- 
Stephanie da Silva                                    arielle@taronga.com
From: Joann.Pierce@f81.n105.z1.fidonet.org (Joann Pierce)
Newsgroups: rec.food.cooking
Subject: Kalua Pig
Date: 30 Dec 92 06:54:00 GMT
Article-I.D.: therose.725791039.AA00000

* In a message originally to All, Rmc Walker  said:

RW>From: 01f@pnet16.cts.com (Rmc Walker )
RW>Newsgroups: rec.food.cooking
RW>This is an abbreviated version of the Hawaiian style roast
RW>pig in the ground..
 
RW>ingredients
 
RW>pork butt/roast
RW>liquid smoke
RW>Hawaiian salt
 
RW>pour 2-3 capfuls liquid smoke and a palmful of Hawaiian salt
RW>over roast.
RW>Cook 350 degrees for 3 hours. Shred meat and "pig" out.
RW>Incredibly easy and in totally awsome......

What is Hawaiian salt and where do you get it?
Newsgroups: rec.food.cooking
From: jpenovic@encore.com (Jan Penovich)
Subject: Re: a new thread!  home ec
Reply-To: jpenovic@encore.com
Organization: Encore Computer Corp., Fort Lauderdale FL
Date: Thu, 24 Dec 1992 14:59:25 GMT

In article <1992Dec22.191604.10983@telerama.pgh.pa.us>,
kristen@telerama.pgh.pa.us (Kristen McQuillin) writes:
> 
> I was not overly fond of home ec and transferred to the boys' wood
> shop shortly after I accidentally pushed Miss Cunningham into the
> dryer...

  Ah, you were lucky.  Back when I was in Jr. High School,
  girls had to take the girl's shop classes (e.g., home ec,
  sewing, etc.) and the boys took boy's shop (e.g.,
  woodworking).  The boy's shop classes looked so much more
  interesting.

  Anyway, the only thing I remember from home ec was making
  salmon croquettes. They were pretty good.  I even surprised
  my mother with a batch at home. I don't remember if she
  liked them as much as I did. :-)

********************************************************************
TTFN,    ___           *   jpenovic@encore.com
      / /   /  /\   /  *   
     / /___/  /  \ /   *   
/___/ /   /  /    /    *   
                       *   Encore Computer Corp., Ft. Lauderdale, FL
*********************************************************************

Newsgroups: rec.food.cooking
From: dwsmith@bilbo.encore.com (Dwight Smith)
Subject: WANTED: SASSAFRAS TEA
Organization: Encore Computer Corp.
Date: Thu, 31 Dec 1992 20:38:48 GMT
Keywords: tea sassafras

I heard that sassafras was linked somehow to cancer. Does anyone know whether
some bright chemist has figured out a way to "process" it, leaving the little
carcinogens behind? Has the FDA banned it for use as tea? Is there a pseudo-
sassafras flavor?

Thanks,
D. Smith
From: gretchen@remarque.berkeley.edu (The OTHER Gretchen)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 22 Dec 1992 21:08:38 GMT
Organization: Little Hopping Green People
NNTP-Posting-Host: remarque.berkeley.edu

My most recent disaster wasn't so terribly disastrous, but...
Someone posted a recipe for maple sugar candy here, and since I really
really really love the stuff I decided to make it, using most of the
bottle of nice inexpensive maple syrup we'd picked up at Trader Joe's.

I had never made candy before of any sort, so the pan I used was, um,
inadequate.  It boiled over not once but twice, getting maple into the
nether depths of the stove and the heat diffuser, but I grimly decided
that I was going to cook it to the appropriate temperature.

Finally it reached the soft ball stage, and I proceeded to try to mix
it.  It had the consistency of really hard caramel, which eased up a
bit after I added the butter, but not much.  I stirred it as best I
could, but when it remained unworkable I decided to give it up as a lost
cause, especially since it didn't taste very good at *all*.  So I scraped
it into a jar, which I labelled 'Maple Caramel - Oops' and went to bed.

Next morning I looked at the pan and noticed that the encrustations
had changed color.  Tasting an experimental scraping I discovered that
it had transformed into maple sugar candy overnight.  Oops.  So I have
this nice jar of really tasty maple sugar candy, which even scoops out
with a spoon...  Now, what I'd like to know is how the original poster,
who was having trouble getting it out of the mold, got it *into* the
mold....

And next time I experiment with candy it's just going to be sugar candy,
because I feel pretty guilty about all the maple syrup I wasted...

Gretchen Shanrock
gretchen@mica.berkeley.edu
========'Nastycakes'
Newsgroups: rec.food.cooking
From: lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer)
Subject: Re: Pizza Toppings
Reply-To: lzsndt@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology
Date: Mon, 21 Dec 1992 15:31:42 GMT

In article <1992Dec21.032922.6807@news.columbia.edu>, hc56@cunixf.cc.columbia.edu (Hannah Cox) writes:
>eywords: 
>
>>*|> > In article <memo.806962@cix.compulink.co.uk>
>*jazzie@cix.compulink.co.uk writes:
>>*I have had strawberry and pineapple pizza, and it was really good.
>*No kidding! Not for everyone, of course, but I liked it.

For an office holiday brunch, I made a fruit pizza which was gobbled up
immediately.  Then, for visiting teenaged houseguests, I made a breakfast
pizza, which was also devoured in record time.  The approximate ingredients are
as follows (substitute freely):

FRUIT PIZZA

Sugar cookie dough (or pie crust dough, or graham cracker crust mixture)

8 oz. cream cheese
4 oz. sweetened whipped cream

Assorted colorful fruit, sliced thin as needed (kiwis, berries, grapes,
bananas, mandarin oranges, pineapple chunks etc.)

Glaze:
1/2 cup sugar
1/2 cup orange juice
2 Tablespoons lemon juice
1/4 cup cornstarch


Spread the dough on a pizza pan. Sugar cookie dough
works well -- even the ready-made Pillsbury sugar cookie dough in tubes from the
refrigerated section of the grocery.  One tube will cover a medium size pizza
pan.  Bake cookie dough (or pie crust or graham cracker crust) for about 10
minutes at 350 F.  Cool.

Mix cream cheese with sweetened whipped cream (or Cool Whip -- no flames
please!  We're talking the umpteenth holiday make-something-to-share gig, and
sometimes standards must be allowed to slip!) Spread mixture onto cooled crust.

Arrange the fruit on top of the creamed mixture.  In a sauce pan (or in the
microwave) mix the ingredients for the glaze.  Heat carefully, stirring often,
until it becomes thickened and somewhat clear.  Allow to cool.  Pour onto the
pizza just before serving.

BREAKFAST PIZZA

(Once again, we're talking shortcut ingredients.  I have no shame.)

1 10 oz. package refrigerated crescent roll dough
1 pound pork sausage, cooked and crumbled, drained
1 cup grated potato (or frozen hashbrowns, thawed)
1 cup shredded cheddar cheese
4 eggs
1/4 cup milk
Salt & pepper
Parmesan cheese

Spread dough onto pizza pan.  Sprinkle cooked pork sausage, then potatoes, then
cheddar cheese onto dough.  Beat eggs with milk.  Pour onto pizza.  Sprinkle
salt & pepper and Parmesan cheese on top.  Bake in 350 degree F oven for 20 -
25 minutes.  Serves 4 or 5.

Happy holidays!!                          --Lynn Schaeffer


Newsgroups: rec.food.cooking
From: jdavis@ssf-sys.DHL.COM (Jim Davis)
Subject: Re: Kalua Pig
Organization: DHL Systems, Inc.
Date: Wed, 30 Dec 1992 18:07:30 GMT

In article <1992Dec30.103603.2165@nctams1.uucp> 01f@pnet16.cts.com (Rmc Walker ) writes:
>This is an abbreviated version of the Hawaiian style roast pig in the ground..
>
>ingredients
>
>pork butt/roast
>liquid smoke
>Hawaiian salt
>
>pour 2-3 capfuls liquid smoke and a palmful of Hawaiian salt over roast.
>Cook 350 degrees for 3 hours. Shred meat and "pig" out.
>Incredibly easy and in totally awsome......
>
ALOHA!!  You betcha thats good. We been doing it for years ever since leaving 
Hawaii.  Even betta if you got some taro leaves to cover and maybe throw in
some butterfish.  Primo kaukau!
From: gboja@romenda.esd.sgi.com (Glenda Ramil)
Newsgroups: rec.food.cooking
Subject: rugula
Date: 30 Dec 92 21:15:01 GMT
Organization: Silicon Graphics, Inc.

hi all,

I was the one who requested the recipe for rugula (apparently not
the right spelling?).  I should have described it.  Anyway it is
a pastry.  Costco sells two kinds : one with apple/cinnamon and
one with apple/walnuts.  The ingredients (listed on the front) says
flour, cream cheese, ... etc. (i dont think it listed yeast).

Anyway, it is very good.  The first time my husband bought it, it
dissapeard pretty fast.

Also, thanks for the recipes.  I'd like to make it instead of buying
it all the time.

-- 

**************************************************************************

Glenda Boja Ramil			"No one can make you feel inferior
gboja@esd.sgi.com			 without your consent"
From: malaka@i11s11.ira.uka.de (Rainer Malaka)
Newsgroups: rec.food.cooking
Subject: REQUEST: Fried Green Tomatoes
Date: 21 Dec 1992 10:41:37 GMT
Organization: University of Karlsruhe, FRG
Distribution: world
NNTP-Posting-Host: nz11.rz.uni-karlsruhe.de

There has been the recipe for green tomatoes in this news group some 
weeks ago and i did not saved it. Now I have been to the movie and I
really want to test it now.

Can anyone please email the recipe to me ?

Thanks, 

Rainer.

------------------------------------------------------------------------------
Rainer Malaka                        adress: Postfach 6980, D-W-7500 Karlsruhe
Universitaet Karlsruhe               phone : (+49) (721) 608-4375 
Institut fuer Logik, Komplexitaet    fax   : (+49) (721) 697760  
und Deduktionssysteme                csnet : malaka@ira.uka.de
------------------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: M18611@MBVM.Mitre.Org (Kathy Wilk)
Subject: Re: Suggestions for smoked salmon?
Organization: The MITRE Corporation, Bedford MA 01730
Date: Wed, 30 Dec 1992 18:28:54 GMT

In article <1992Dec28.175205.4691@panix.com>
nina@panix.com (Nina Yuan) writes:
>Well, on impluse I bought a 5 oz. package of smoked salmon and was wondering
>if anyone had any suggestions for serving it, or good recipes it could be
>used in.  Any suggestions/comments would be welcome and appreciated.
>
  We got some as a gift over the holidays and I followed the suggestions given
in 'Silver Palate Cookbook.'  Sliced it thinly, served it on dark pumpernickel
bread (the imported, dense kind) with sour cream and fresh dill in a bowl on
the platter with a spoon.
 
                        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: prem@prem.lbl.gov (xyz)
Newsgroups: rec.food.cooking
Subject: WARNING (was Re: RECIPE:  Poppyseed Cake)
Date: 23 Dec 1992 20:19:57 GMT
Organization: Human Genome Center at LBL
Distribution: world
Reply-To: prem@prem.lbl.gov (xyz)
NNTP-Posting-Host: prem.lbl.gov


In article <1992Dec22.140950.1@cubldr.colorado.edu>,
matthews_k@cubldr.colorado.edu writes:
|> who requested a recipe for Poppyseed Cake.  This one is very rich,
|> with a dense texture unlike your typical store-bought poppyseed cake.
|> I created this recipe for an SCA feast, and uses flower water as a

	No offense to the original poster of this recipe at all......

	But PLEASE be warned:

	Eating poppy-seed bagels/muffins/cakes/whatever can cause a
	positive reading on drug tests. So, if you have an interview
	which may involve a drug test next week, stay off the poppyseeds 
	until after the interview and test.

	Prem!

	ps: I am not interested in engaging in a flame war over the merits
	    and demerits of drug testing by employers. The reality today is
	    that some employers do test for drugs, and some folks need a
	    job bad enough that they cannot wait for a employer who doesn't
	    test for drugs. If you have a choice between employers, you are
	    lucky. Not everyone is.

	whew........
	Prem!