HDTenEightyP/NetNews huggingface dataset:
From: dahlhaus@canoe.cis.ohio-state.edu (kevin dahlhausen)
Subject: Re: REQUEST: Good Muffins!
Organization: The Ohio State University, Department of Computer and Information Science
Date: Thu, 16 Apr 1992 21:56:05 GMT

In article <1992Apr16.004255.4658@reed.edu> gkolstad@reed.edu (Geoffrey Kolstad) writes:
>
>I am looking for good, preferably healthy, muffins with fruit and nuts.


Here is a recipe that is both inexpensive and healthy, unfortunately
I don't remember the magazine from which it came.

    **************************
    ***** Yogurt Muffins *****
    **************************

    Categories: Muffins         Low-cal         Favorites      

    Calories     per serving: 117         Number of Servings:  12
    Fat grams    per serving: 0.3          Approx. Cook Time: 30   
    Cholesterol  per serving: ?                        Marks:   E 

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

       1 1/2    cup   Flour                                             
       3/4      cup   sugar                                             
       2        tsp   baking powder                                     
       1        tsp   baking soda                                       
       1/2      tsp   salt                                              
       2/3      cup   yogurt                                            
       2/3      cup   milk - skim                                       
       1/2      cup   blueberries                                       

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

    Preheat oven to 400 degrees.                                          
    Combine all powders, in another bowl combine all liquids.             
    Add together.                                                         
    Bake in a oiled muffin pan for 18 minutes.                            
                                                                          
    Total:  1401 Calories                                                 
            32   gram protein                                             
            313  carbohydarates                                           
            4    gm fat                                                   
                                                                          
                                                                          
-- 
=======================================================================
 Kevin Dahlhausen                       "Never hire a programmer that
 dahlhaus@cis.ohio-state.edu             can communicate with people."      
Newsgroups: rec.food.cooking
From: chris@medch.b17a.ingr.com (Chris Hudson)
Subject: Re: Miracle Whip
Reply-To: chris@medch.b17a.ingr.com
Organization: Intergraph Corporation, Huntsville, AL.
Date: Tue, 7 Apr 1992 15:26:05 GMT

I grew up in a house where Miracle Whip was always used instead of mayo.  In fact,
I probably never had mayo until I was in high school.  I quickly made the
conversion.  I almost never eat Miracle Whip now.  My mother even keeps mayo
around the house for my visits since she knows I won't touch Miracle Whip unless I
have to.  The main problem I have with Miracle Whip is that it is too SWEET!

Chris Hudson
From: eileenm@hpfcso.FC.HP.COM (Eileen Murray)
Newsgroups: rec.food.cooking
Subject: Re: Lipton Onion Potatoes
Date: 14 Apr 92 19:12:35 GMT
Article-I.D.: hpfcso.9550019
Organization: Hewlett-Packard, Fort Collins, CO, USA

In rec.food.cooking, tbachman@hamline.edu (Toni Bachman) writes:

> I found a great potatoe recipe in my Sunday paper yesterday that I though I'd
> share!
> 
> Lipton Onion Potatoes
> 
> Cut 2 pound of potatoes into chunks (no need to peel - just wash well)
> 1/3 Cup Olive oil (or vegetable oil)
> 1 Package Lipton Onion Soup Mix (dry)
> 
> 

I found the same recipe - and tried it with Lipton Vegetable Soup Mix instead.
It was a real hit. 

Eileen
eileenm@hpfiem.fc
From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.cooking
Subject: Oils -- saturated, mono-, poly-, and other info
Date: 14 Apr 92 02:06:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

I have posted this information previously, but thought with so much
recent discussion on various oils, saturated fats, and cholesterol,
that readers would find it useful:

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

                      Information on Various Cooking Oils


                           Saturated   Mono-unsaturated   Poly-unsaturated
 OIL  (smoke point)           (%)            (%)               (%)
 ------------------        ---------   ----------------   ----------------
 Canola/Rapeseed               6              65                29
 Walnut                        9              28                63
 Safflower  (510 F)           10              13                77
 Sunflower                    12              19                69
 Corn  (475 F)                14              28                58
 Soybean  (495 F)             15              24                61
 Sesame  (420 F)              15              41                44
 Olive  (375 F)               15              73                12
 Peanut  (440 F)              18              49                33
 Cottonseed                   27              19                54
 Palm                         54              38                 8
 Palm kernel                  84              14                 2
 Coconut                      93               6                 2
 ----------------------------------------------------------------------------
 Averages                     28              32                40


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

Carol
riacmt@ubvms.cc.buffalo.edu
From: vic@helicon.math.purdue.edu (Victor W. Lovejoy)
Newsgroups: rec.food.cooking
Subject: Need Thicker Spagetti Sauce
Date: 6 Apr 92 17:16:12 GMT
Organization: Purdue University, Department of Mathematics


	Hi, cooks, this is Vic. I have been making my own spagetti sauce 
for some time and I'm very satisfied with the taste - but I can't seem
to get the sauce thick enough. I use crushed tomato and spices, and I'm
thinking I probably need a tomato paste or tomato sauce to add as thickener.
I have added parmesan while cooking and got a thicker sauce, but I would
like to be able to produce a thicker sauce with consistency. (No pun intended)
	If you have any ideas or suggestions, I would appreciate a posting.
Thanks in advance.

vic@helicon.math.purdue.edu

is 


Victor W Lovejoy



viclovesjodi
Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: Spice conversion
Organization: Stanford University, California, USA
Distribution: usa
Date: Mon, 6 Apr 1992 22:52:18 GMT

No substituting dry basil for fresh when making pesto.  If you do,
you have the equivalent of Noodle Roni pre fab, run of the mill,
pesto.  Fresh pesto isn't that hard to find.  If the recipe makes
too much, freeze them in ice-cube trays and use in spaghetti sauce,
or other good Italian dishes.

marilee
stanford
From: simon@cs.city.ac.uk (Simon Brock-Gunn)
Newsgroups: rec.food.cooking
Subject: Re: Cups
Date: 6 Apr 92 13:31:23 GMT
Organization: City University, London

In article <1992Apr3.154418.16688@acsu.buffalo.edu> riacmt@ubvmsb.cc.buffalo.edu
(Carol Miller-Tutzauer) writes:

>In the United States, butter and margarine are sold in "sticks" --
>4 sticks to the pound, individually wrapped in foil/paper which
>is calibrated into tablespoons and partial cup measure.  Each
>"stick" is 1/2 cup or 1/4 lb.  Therefore, when a recipe calls
>for a cup of butter, we just get out 2 "sticks."  It seems to
>me that you could simply measure the length of your block of
>butter, divide that in half for a cup (or divide in fourths for
>a 1/2 cup, etc.), then measure the length and cut off what you
>need.

Ah, well, actually, not quite.  You see, a packet of butter here is 250
grammes (about 9oz, I think), so it depends on how accurate you want to
be.

It sounds from what you and other people have told me that Americans are
used to quantities being in round figures (1 cup, 2 pounds, etc), whereas
us Europeans have everything in kg which, in Britain, of course means
awkward quantities since most people's recipes are still converted from
imperial measurements.  

This is perpetuated by a large number of food items which are labelled 
in metric only, but which are in fact imperial quantities.  So when I 
see a recipe calling for 375 grammes of tomatoes, I go to the supermarket 
and am surprised to see that this is actually how they are packed.  I also
buy 568ml of milk but 500ml of orange juice, 2.5kg of pre-packed potatoes
but 5lb of loose potatoes, 200g of yogurt but 8oz cheese, etc.

Of course, all these specific figures do rather tend to give the
impression that they must also be accurate figures.  If you see a recipe
calling for a cup of something, you think it probably doesn't matter too 
much if you are a bit over or under.  However, if the recipe calles for
375 grammes of tomatoes, you begin to wonder whether perhaps 380 grammes
or 370 grammes would mean your dish would be ruined, and you start
contemplating adding quarter tomatoes to make up the weight.

==============================================================================
|| Simon A. Brock-Gunn | Computer Science Dept. | You can't have everything ||
|| simon@cs.city.ac.uk | City University, Nort- | - where would you put it? ||
|| Tel +44 71 477 8000 | hampton Square, London |---------------------------||
|| Fax +44 71 250 0837 | EC1V 0HB, England, UK. |   (THIS SPACE FOR RENT)   ||
==============================================================================
From: cousins@oasys.dt.navy.mil (Kathy Cousins)
Newsgroups: rec.food.cooking
Subject: Re: Miracle Whip
Date: 7 Apr 92 22:57:56 GMT
Reply-To: cousins@oasys.dt.navy.mil (Kathy Cousins)
Organization: Carderock Division, NSWC, Bethesda, MD

>
>   I was discussing the mayo issue with my wife and she said
>   her mom used to eat PEANUT BUTTER AND MAYO sandwiches.
>
My sister liked (either plain or on a sandwich) peanut butter mixed
with mayo and bananas.

Kathy
From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.cooking
Subject: Re: French and cholesterol (was: Shortening)
Date: 14 Apr 92 02:11:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <6679@lee.SEAS.UCLA.EDU>, weiss@mott.seas.ucla.edu (Michael Weiss) writes...
  > 
  >I read an article very recently that indicates that the French are less
  >susceptible to heart attacks because they often drink a glass of wine with
  >dinner.  One to two ounces of alcohol is supposed to reduce levels of 
  >cholesterol.

I thought the following post (by Joanne Klys) was worth reposting,
what with all the stuff on how "The French eat fatty foods and
THEY have LOW rates of heart attacks, can drink wine, etc.":

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

From: jfk@das.harvard.edu (Joanne Klys)

Tufts Nutrition Newsletter recently published an article about the
"half-truths" of medical information as reported in the media.   In fact,
the current issue focused on the Lyons/red wine/cheese story that
just appeared on television.  What wasn't mentioned in the TV magazine
story is that the people from that city also have a very high rate of 
diseases of the esophagus, stomach and liver and were much more likely 
to die of suicide or accident than their American counterparts.  The
article also mentioned that there is no substantial proof about the
fat in cheese not being absorbed in the body despite what the
French researcher claimed.  So anyone considering increasing their
red wine and cheese consumption should perhaps take another look at 
all the facts.


Joanne Klys
Aiken Computation Lab
Harvard University
Newsgroups: rec.food.cooking
Subject: Re: French and cholesterol (was: Shortening)
From: gary@cdthq.UUCP (Gary Heston)
Date: Sun, 12 Apr 92 22:46:16 CDT
Organization: Garys' Home for Obsolete Computers

weiss@mott.seas.ucla.edu (Michael Weiss) writes:

> In article <1166.29e2e5a7@mbcl.rutgers.edu> metzler@mbcl.rutgers.edu writes:
> >Knowing that the French have one-third as many heart attacks as Americans
> >in spite of their consumption of much greater amounts of butter has made
> >me recently more free with my use of butter.
> 
> I read an article very recently that indicates that the French are less
> susceptible to heart attacks because they often drink a glass of wine with
> dinner.  One to two ounces of alcohol is supposed to reduce levels of 
> cholesterol.

Oh? Then why is my cholesterol at 220?  :-)

Gary Heston, at home....        ...after all, between the citrus wine,
gary@cdthq.uucp                 mead, and beer, it's at least two ounces...
Newsgroups: rec.food.cooking
From: stefano@psych.psy.uq.oz.au (Stefano Occhipinti)
Subject: Re: Miracle Whip
Organization: Psychology Department, University of Queensland
Date: Tue, 7 Apr 1992 00:06:27 GMT

mjk@sei.cmu.edu (Mary Jane Kelly) writes:

	[parts deleted]

>My house is a Hellmann's house.  Miracle Whip will not pass my lips, no
>way!  I don't have a blender, or I might make my own mayo.  I bet it is
>terrific.  I remember when an old roomie of mine and I were thinking of

No need for a blender, a fork, a strong wrist and a steady hand pouring
olive oil are all that is required for "mayo" (as well as egg yolks).
Also, please resist any impulse to add mustard, as in the French
abomination. "Maionese" is an Italian invention.

Stefano Occhipinti

stefano@psych.psy.uq.oz.au
Newsgroups: rec.food.cooking
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Subject: Re: Cups and the destruction of the known universe (tm)
Keywords: Never trust ANYONE with a teaspooN
Organization: NCAR/UCAR
Date: Fri, 10 Apr 1992 17:26:24 GMT

In article <23991@sales.GBA.NYU.EDU>, sbhattac@sales.GBA.NYU.EDU (Shankar Bhattacharyya) writes:
 > 
 > May I intrude with a hemi demi serious question here?
 > 
 > I read that to mean that a left-handed Ilana Stern prefers to hold a
 > measuring cup in her left hand. Is that general?
 > 
 > Among us lab rats it is an almost universal pattern that left-handed people
 > hold measuring devices like cylinders in the right hand, and right-handed
 > people hold them in the left hand. That leaves your dominant hand to pour
 > stuff, with much better control. 

Hmm.  I had to think about this and 'experiment' with my coffee cup.

I think that what I do is, when getting stuff into the measuring cup, I
hold it in my right hand and pour with my left.  But I think that I
pour things from the measuring cup with my left hand.  The sequence
is likely:  get sugar (e.g.), take in left hand and take cup in right
hand and pour, put down sugar and cup, pick up cup in left hand and
shake a little, level with knife held in right hand, pour from cup
with left hand.

I'd give my right hand to be ambidextrous!

-- 
/\        Ilana Stern DOD#009 | Hello, I am a rocket scientist, are there any
  \_][    ilana@ncar.ucar.edu | more cajun-flavored pork rinds?
      \_______________________|______________________________________________
From: manda@ariel.its.unimelb.EDU.AU (Manda Lynch)
Newsgroups: rec.food.cooking
Subject: Re: Request for Australian Meatpies
Date: 15 Apr 92 07:09:10 GMT
Organization: University of Melbourne

In article <703196827.F00003@blkcat.UUCP> Gale.Langseth@f131.n109.z1.fidonet.org (Gale Langseth) writes:
>Mmmmmm!  Now that you mention it, I would like such a recipe, too.  So, 
>please e-mail to me also.  Thanks!

By definition, you CAN'T make an Australian meat pie at home. You need 
sawdust, serum, ground up bones and offal, and perhaps a hint of meat 
inside a commercially extruded pastry, which is then eaten luke warm 
at the footy with a squirt of tomato sauce.  Not to be replicated (or
eaten, but that's just my opinion ;-)

Manda.
Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: Need Thicker Spagetti Sauce
Organization: Stanford University, California, USA
Distribution: usa
Date: Mon, 6 Apr 1992 23:16:24 GMT

Making spaghetti sauce with crush OR fresh tomatoes will give you a
watery sauce.  Drain off some of the liquid (for canned), or squeeze
out most of the seeds in fresh.  Add a can of tomato paste.  It
enriches the result and gives more body.

marilee
stanford
From: ben@bailey.UUCP (Ben Bailey)
Subject: Re: Recipe for Salsa?
Newsgroups: rec.food.cooking
Date: 12 Apr 92 16:42:11 GMT
Distribution: world
Organization: Ben Bailey's Home..Tampa Fl.

PRICKRIL@bscf@uga.edu (BEN PRICKRIL) writes:
> Does anyone have a good recipe for Salsa? I'm weary of paying the high store
> prices, and my first attempt at home was less-than-successful. By the way, on
> the news this morning they said that salsa now outsells ketchup [how times
> change!]  Thank you in advance.
> 
> Ben

While living in Arizona, I also tried making homemade salsa; mine never tasted
all that good, regardless of how much effort I put into it.  Then a friend
told me the secret to his success, (I had admired his often):

Start with a large bottle of Pace Picante sause (mild or hot - you select!),
then add fresh ingrediants!  Working with that as a base stock, it tastes
great.  Some things that we add are:

	Chopped onions (plenty of them!)
	Chopped Tomatoes
	Chopped Olives (green or black or both)
	Tobasco 
	Jalepeneo peppers

Experiment - there's no set amount of these quantities; it usually adds up
to be about double the original volume.

BTW, usually the tomatoes found in the fresh produce section of the super
market aren't too good.  If that's the case in your area, use a premium
brand of canned tomatoes - the canners buy the best of the crop.  We
have bought already diced, and already peeled whole, both work fine, and
do taste superior to the supermarket 'fresh' non-vine rippened tomatoes.

This will taste even better the next day, after it's had a chance to 'age'.

Ben
--
Ben Bailey                 ben@bailey.uucp -- bailey!ben@uunet.uu.net
12210 Shady Forest Dr.     ben@bailey.tscs.com
Riverview, Fl. 33569       -- A programmer without his computer is like a 
813-677-5021                  boy without his dog.
Xref: sparky rec.food.cooking:7645 alt.folklore.urban:12396
From: rgm@cory.Berkeley.EDU (Rob Menke)
Newsgroups: rec.food.cooking,alt.folklore.urban
Subject: Re: Using popcorn in chicken to test doneness
Date: 17 Apr 92 09:16:03
Organization: TEAM CS -- Making Tomorrow's Mistakes Today!
NNTP-Posting-Host: cory.berkeley.edu
In-reply-to: chuck_adams@qmail.ssc.gov's message of 13 Apr 92 17:11:39 GMT

In article <1992Apr13.171139.4540@sunova.ssc.gov>
chuck_adams@qmail.ssc.gov (Chuck Adams) writes:

   I've never heard this one before....What's supposed to happen, does
   the turkey explode when it's "done"?

And does it shower you with baby scorpions?  (Haven't heard that one
in a while...)
--
"It is a pity that you Autobots die so  |  Robert Menke
 easily... otherwise one might get a    |    rgm@cory.berkeley.edu
 sense of satisfaction..."              |    ...!ucbvax!cory!rgm
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.cooking
Subject: Buffalo wings: Setting the record straight!
Date: 16 Apr 92 15:02:31 CST
Organization: Monsanto Company, St. Louis, MO

> In article <1992Apr10.115912.6784@bronze.ucs.indiana.edu> "Stephen C. Miller" <stcmille@copper.ucs.indiana.edu> writes:
>>In article <13732@vd.seqeb.gov.au> BSS_GRAEME@vd.seqeb.gov.au (a
>>non-skinny cook called Philippa) writes:
>>>> I'm looking for some good recipes for Buffalo Wings. 
>>>> Any suggestions? 
>>>> 
>>>	Golly gosh, the things you learn on the net!!!!!
>>>
>>>	I had NO IDEA  buffalo's had wings!!! Do they really fly or are 
>>>	earthbound like emus and ostriches????
>>>
>>
>>This is the kind of misunderstanding which so tragically permeates much
>>of our discussion.  Doubtless if we could find systematic ways to avoid
>>such mistakes we would prevent wars and even get along with our trade
>>partners.
>>
>>Anyway, buffalos do NOT have wings.  The name of the dish is a shorthand
>>for buffalo chicken wings.  The buffalos raise the chickens which are
>>then made into buffalo chicken wings.  Supposedly the buffalos know some
>>special techniques for raising chickens with extra wings, but they are
>>not revealing anything because, as everyone knows, buffalos can't speak.
>>
>>Hope this clarifies things.

Gosh Steve, this is typical of the misinformation that people like
you are always posting.  Of course buffalos don't have wings, what
we call buffalos here in the US are actually *BISON*.  Bison *DO* have
wings, but you probably never looked at one closely enough to notice!
But then again as small as their wings are, they are hard to notice.
These are the last example of vestigial wings in mammals.  Sort of 
like the wings on the flightless birds of the world down-under.

But this brings up an important point:  Here in St. Louis (which is
in the Midwest), before the advent of the buffalo wing in bars, the
plains and fields used to be black with *MILLIONS* of bison.  Now,
because of the drunken uncaring slobs eating these revoltingly 
wasteful things in taverns and restaurants across the US, you almost
never see a wild bison!  The bison hunters came by the thousands
in trains after these lucrative wings, leaving the carcasses to rot
after removing the wings.  Now all you see is the bleached bones
of these once majestic beasts.  

Remember, when you get a dozen buffalo wings, *6* bison died!
Only *YOU* can stop the slaughter!  Boycott bars and restaurants
that serve them.  Write your Congressman(person for the PC).  

I hope that I've set the record straight!

        ;-)  <-------------  For the humor impaired!

  TED FEUERBACH   Scientific Systems Consultant  Trilogy Consulting, Inc. 
  Lake St. Louis, MO        (314) 537-6603       tjfeue@bb1t.monsanto.com
  Disclaimer:  The opinions expressed herein are MY OWN and obviously not
  the opinions of Trilogy, Monsanto or either of my two ex-wives.
Newsgroups: rec.food.cooking
Subject: Re: Using popcorn in chicken to test doneness
From: comjohn@ccu1.aukuni.ac.nz (Mr. John T Jensen)
Date: Wed, 15 Apr 1992 01:06:58 GMT
Organization: University of Auckland, New Zealand.

bradl@tekig5.pen.tek.com (or current resident) writes:

>Other microwave toys: light bulbs and marshmallows.

Why would light bulbs do something funny in microwaves.  I thought it was
water molecules that absorbed energy from the microwaves.

jj

John Thayer Jensen                      64 9 373 7599 ext. 7543
Commerce Computer Services              64 9 373 7437 (FAX)
Auckland University                     jt.jensen@aukuni.ac.nz
Private Bag 92019
AUCKLAND
New Zealand