HDTenEightyP/NetNews huggingface dataset:
From: arielle@taronga.com (Stephanie da Silva)
Subject: RECIPE: Colored Pasta Dough
Organization: Taronga Park BBS
Date: Mon, 28 Dec 1992 18:47:52 GMT

In article <28DEC199209481338@comb1.comb.umd.edu>, belas@comb1.comb.umd.edu (BOB AT COMB) writes:
> I especially would like to know how
> to make spinach pasta and other flavored pastas like lemon-pepper.  

These amounts should be enough to color a standard pasta dough made
with 3 to 4 cups of flour, 4 eggs, salt and 2 tablespoons olive oil.
I'm figuring you know how to make pasta already, so I won't go into
that, tho you'll probably need to add some extra flour to counteract
the extra moisture from the vegetables.

Green pasta.  Parboil 1/2 pound (1/4 kg) of spinach for about two 
minutes or chard for five minutes.  Drain, rinse in cold water and 
squeeze the leaves as dry as possible.  Puree the spinach or chard 
through a sieve or food mill, or chop it fine by hand [in light of 
the recent "Kitchen disasters thread, chopping spinach by hand drew
up some bizarre images] or with a food processor if a pasta machine 
is to be used.  With a fork, combine the spinach or chard with the
pasta dough ingredients.  Knead and roll out.

Speckled green pasta.  Trim, wash, pat dry and chop fine about 6 
tablespoons (90 ml) of mixed fresh herbs: parsley, sorrel, thyme, 
sage leaves, tarragon, lovage, marjoram, basil, dandelion, rocket, 
hyssop and tender savory shoots are all suitable.  However, the strong 
herbs -- thyme, sage, savory, marjoram and tarragon -- do not marry 
well with some others, so choose your herb mixture carefully.  Stir 
the herbs into the dough ingredients with a fork.  Knead and roll out.

Red pasta.  Boil two small unpeeled beets in salted water for 40 
mintues to one hour or until tender.  Peel and chop the beets, then 
puree them in a food processor.  Stir the beet puree into the pasta 
dough intredients before kneading the dough and rolling it out.

Orange pasta.  Stir about 1/4 cup (50 ml) of well-reduced tomato 
sauce or pureed tomato into the pasta dough ingredients.  Knead 
and roll out.

Yellow pasta.  Add a pinch of ground saffron to the flour and salt 
for the pasta dough.  Mix well.  Stir in the eggs and oil.  Knead 
and roll out.
-- 
Stephanie da Silva                                    arielle@taronga.com
From: jerryg@jaiser.rain.com (Jerry Gaiser)
Newsgroups: rec.food.cooking
Subject: Re: Rice cookers
Date: Tue, 29 Dec 92 21:01:42 PST
Organization: Jerry's Attic, Gaston OR

green@ie.utoronto.ca (Marc Green) writes:

> gummitch@techbook.com (Jeff Frane) writes:
> 
> >If it's not against your religion or anything, you might try rinsing the
> >rice first.  I know, I know.  Or perhaps it's the kind of rice you're
> >using.  It's not <shudder> Uncle Ben's or anything, is it?
> 
> >--Jeff Frane
> >-- 
> >gummitch@techbook.COM  Public Access UNIX at (503) 220-0636 (1200/2400) 
> 
> This kind of stupid, smartass response to a reasonable query is what makes
> internet so unpleasant. Too bad there is no way to keep people like this 
> Frane bound and gagged until he grows up. If he grows up. 
> 

Come on, give the guy a break. I personally think it depends on the rice
being cooked, the machine it's being cooked in and whatever else variable
you want to add. I didn't take it personal and no need for you to.


--
Jerry Gaiser (jerryg@jaiser.rain.com)              (voice) 503-359-4017
Fidonet 1:105/380                                    (bbs) 503-359-5111
PBBS n7pwf@n7pwf.or.usa.na
                                                 .. I read banned books ..
Newsgroups: rec.food.cooking
From: upstill@netcom.com (Steve Upstill)
Subject: Mac Recipe Software: testers wanted
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Mon, 28 Dec 1992 17:40:08 GMT

It's been long enough since I originally sent out a message of this form that
I think a rerun is justified (software development. sigh): I'm finishing up
a real Macintosh application for cooks. Never mind the details; lets just 
assume for the sake of argument that it's head and shoulders above whatever
else you can get for micros. I'm this week going to finish the manual, thence
pronounce Beta-hood. If you're really interested in testing this program,
let me know. 

I only ask that you be REALLY interested in beating on it for a
few hours, not just in having some geek send you a free disk. This release is
going to cost me probably $5 a copy, and I don't have $500 to send it to 100
people who are just going to install it and forget about it. Sorry if I sound
anal about this, but you'd be amazed (really) at the thundering silence that
my last release met.

Yours in Eating,
Steve Upstill
Newsgroups: rec.food.cooking,sci.chem,sci.bio
From: des@helix.nih.gov (David E. Scheim)
Subject: Re: Left-handed sugar; dextrose and glucose
Organization: NIH
Date: Mon, 28 Dec 1992 17:07:56 GMT

In article <1hmlt0INN4o3@shelley.u.washington.edu> dst@hardy.u.washington.edu (Dale Tanigawa) writes:


>Except for a very few exceptions in a very few species, all biologically
>active sugars are D- sugars.  Fructose can be made D- or L- form, and the
>fructose referred to as fruit sugar is the D- form in biochemistry.  I
>don't know if organic chemistry uses different nomenclature, but it appears
>it might be so.  Another poster stated that common sugar is a 50-50 blend
>of d- and l- sugars in a racemic mixture.  I think this poster may actually
>be referring to the alpha- and beta- internal hemiacetals that many sugars
>form in solution, rapidly interconverting between the two configurations.
>Sugars do not interconvert between D- and L- forms like this.  All the
>sugar that you are likely to ever eat is a D- sugar.

I've seen a variety of statements and nomenclatures used when discussing the 
various isomers of sugars, which, given my limited knowledge of chemistry, 
has made clarity elusive for me.  Now that this thread seems to be resolving 
this matter, I'd like to try to get a definitve answer on one question.

Various drug protocols in Europe specify infusion of glucose, while similar 
protocols in the United States usually specify dextrose.  I've been assured 
that powdered dextrose in solution equilibrates into glucose solution, but I 
would appreciate confirmation and perhaps some clarification, as well as 
some idea as to how long such equilibration takes.

Also, I just read a paper on the transport of sugars in various malignant 
and normal cells which reported, I believe, that L-glucose would penetrate 
only the malignant cells.  It is indeed well established that glucose 
transport and metabolism is sharply abnormal in cancer cells.  This lead me 
to wonder if certain cytotoxic compounds bound to L-glucose might 
provide a potential approach to cancer treatment?  Any comments?

/*********************************************************************/
/*                      --- David E. Scheim ---                      */
/* BITNET: DES@NIHNEI31                                              */
/* INTERNET: desl@helix.nih.gov          PHONE: 301 496-2194         */
/* CompuServe: 73750,3305                  FAX: 301 402-1065         */
/*                                                                   */
/* DISCLAIMER: These comments are offered to share knowledge based   */
/*   upon my personal views.  They do not represent the positions    */
/*   of my employer.                                                 */
/*********************************************************************/
Newsgroups: rec.food.cooking
From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly)
Subject: Re: a new thread!  home ec
Organization: Carnegie Mellon University
Date: Wed, 23 Dec 1992 21:31:45 GMT

In article <1992Dec23.034707.27631@netcom.com>, amyk@netcom.com (Amy Kurtzman) writes:
stuff deleted
|> >This sounds like a very badly made "one-eyed jack".  Bread with a hole
|> >cut in the middle, fried in butter, with an egg fried in the hole.
|> >Truly a divine taste, now permanantly off my low-fat diet.
more stuff deleted
|> My Home Ec teacher called it  a "Pictureframed Egg." And, I'm
|> embarrassed to admit this, I still make that dish for myself every now
|> and then!

My mom used to make them for me when I was little.  We called the Birds Nests.
She would cut a circle out of the middle with a glass and fry it alongside the 
other piece.  That way I had a little piece of toast to dunk into my egg.  Ahhh..
those were the days.  I look forward to making that for my kids someday.  (I have
yet to have any.)  I still make it on occasion, too.  One of those foods that
makes me feel good.

M.J. Kelly
mjkelly@cs.cmu.edu
Newsgroups: rec.food.cooking
From: "eric decker" <eric.decker@canrem.com>
Subject: Muffin poster will be back
Reply-To: "eric decker" <eric.decker@canrem.com>
Organization: Canada Remote Systems
Distribution: rec
Date: 23 Dec 92 16:15:44 EST



   I've been informed that the system Dawn posts through is having
problems. Not much is going in or out. Let's hope this gets fixed soon
for we are in agony of muffin withdrawl already.

 Happy holidays to all.

    Muffins of the world .... Rejoice!

				Sincerely yours
				Eric
---
  PMDBM  V1.75 #14 
--
Canada Remote Systems  - Toronto, Ontario
World's Largest PCBOARD System - 416-629-7000/629-7044
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: OILS FAQ 1.0
News-Software: VAX/VMS VNEWS 1.4-b1  
Keywords: oils, faq, olive, chili, walnut, avocado, sesame, peanut, vegetable
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Wed, 30 Dec 1992 22:30:00 GMT

In article <1ht6bjINNb7@usenet.INS.CWRU.Edu>, ellert@v32.uh.cwru.edu () writes...
> 
>In article <1ht59aINN8om@ariel.ucs.unimelb.EDU.AU>, manda@ariel.ucs.unimelb.EDU.AU (Manda Lynch) writes:
> 
>>BTW Grape-seed oil makes a great massage oil. Don't know what you'd do with
>>the vinegar though.
> 
>Before or after the meal? ;^)

That depends on what you are eating (and with whom).  Some of my best "massages"
have come _during_ a meal ;)   Not that we bothered with grape-seed oil...

Joel (SJM, enjoys cooking, ISO...)
From: anne@csrux1.ae.utexas.edu (Anne Hill Wiebe)
Newsgroups: rec.food.cooking
Subject: Re: RECIPE: Simple HOT-BUTTERED RUM
Date: 21 Dec 92 22:44:34 GMT

whitley@mksol.dseg.ti.com (harlon whitley 952-2342) writes:

>Hot-Buttered Rum


>In a mug put 1 tsp. sugar, 1/2 tsp. butter, 1 jigger
>light or dark rum, 4 cloves or 1 tsp. cinnamon.  Fill
>with boiling water.  Stir.

>Happy Holidays!

>Harlan

Oh, I know a simpler one, just for those days when you're sorta
sick with a headcold and very sorry for yourself and you're just
going back to bed anyway:

Schlump to the sink and turn on the hot water.  Put a lump
(pat) of butter in the bottom of your mug.  Put a bigger lump of brown
sugar (maybe 1 T.) in, then a jigger of rum, or more :-).
Fill the mug with the by-now-very-hot water and take it back to
bed.  Feel better.

Don't forget to turn off the hot water! :-)
--
Anne Hill Wiebe (anne@csrux1.ae.utexas.edu)  When in danger or in doubt,
(512) 471-5573, 450-1694                     run in circles,
Center for Space Research                    scream and shout.
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Home Ec
News-Software: VAX/VMS VNEWS 1.4-b1  
Keywords:  Home Ec
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Thu, 24 Dec 1992 14:56:00 GMT

When I was in Middle School (it used to be called Jr High), everybody had to
take a turn at Home Ec, Wood shop and Fine Arts, so the boys got to cook and 
the girls got to do woodworking as well as the other way around.  (One could
tell that one of our shop teachers was still uncomfortable with girls in the
shop...)

Ah, but Home Economics was a world unto itself.  You'd never learn something
practical, like how to bake a chicken with rice, or why you shouldn't use
olive oil in your cake (oops, wrong thread ;).  You didn't use olive oil in 
your cake because there was none out on the table of ingredients.  

My "favorite" silly recipe was "Peanut Butter and Jelly rollups", which 
essentially was: Take 2 pieces of white bread.  Smear one with PB, one with 
Jelly, roll up each piece of bread and bake for a few minutes.  The worst part
was that the PB and Jelly were in separate rolls, so the jelly tasted 
rediculously sweet (even to a 12-year-old).  It was a lot of effort for what 
was basically a PB&J on toast.

In my senior year of high school, I took the misnamed "Co-ed Cooking" in the
spring.  I was one of 4 guys in a class of 20 (which was largely the reason I
was taking the class in the first place).  The kicker was that I was probably 
about as good a cook as the teacher by then...

Joel
	
Newsgroups: rec.food.cooking
From: zdem0a@hgo7.hou.amoco.com (Donna Martz)
Subject: Chili/Maple sauce for venison
Organization: Amoco
Date: Wed, 23 Dec 1992 14:19:06 GMT

In a previous post I mentioned I might be able to find this recipe, 
copied (without permission) from _Texas Potpourri_ recipes from 
the Texas Hill Country Wine & Food festival (198?).  As it turns 
out my recolection of it WAS rather hazy; It calls for 3 types of 
peppers, none of which are Anaheim and they aren't "blistered".
Anyway, if you can identify all the chili peppers you are A LOT 
more knowledgable than me!  

   8 Ancho chiles
   4 cascabel chiles
   2 chipotle chiles
   1 oz. Maple Syrup (*)
   4 oz. unsalted butter
   1 quart venison or chicken stock
   1/2 oz. unsweetened baking chocolate
   juice from 1/2 lime
   kosher salt
   fresh ground pepper

 1) Soak the chiles in 2 cups of stock until soft.
 2) Puree the soft chiles with stock in a blender until smooth.
    Transfer to a saucepan and add the remaining stock.
 3) Bring to a slow boil and reduce until the sauce is slightly 
    thickened.
 4) Add the maple syrup, chocolate, & lime juice and blend.
    Add salt & pepper to taste.  Keep warm until ready to serve.
 5) Just prior to serving, whip in the small nuggets of butter
    until emulsified into the sauce.  

 *) Because of the unpredicability of the chiles, more or less 
    maple syrup may be needed to balance the spiciness.

Robert Del Grande & Greg Martin - 1982

(Also provided was a marinade recipe of chiles, maple and honey.)

Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: How to find HOT peppers (DC area & Mail order)
Keywords: habaneros, HOT peppers
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Fri, 25 Dec 1992 23:16:01 GMT


>In Silver Spring: The Thai market has many good hot peppers, but probably
>        not habaneros.  902 Thayer Ave in Silver Spring, off Georgia Ave.

Damn.  I'll have to visit my brother in Germantown so I can go there.

>        BE WARNED: They are EXPENSIVE.  However, if you are having trouble
>        finding stuff where you are, expensive may be better than bland.

They only need be expensive *once*, though.  Save the seeds and raise your
own.  I was given one (1) habanero last year, and was told that it was the
hottest going.  I eat jalapenos by the handful, so I didn't pay much attention
to this claim, which was a mistake.  Inserting and removing contact lenses was
a real treat for the next few days.

I got seven seeds from that pepper, and got three to grow, from which I got
around a dozen peppers.  From those I got lots of seeds.

My offer is to trade seeds with anyone who'd like some.
-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: lparisi@shearson.com (Lon G. Parisi)
Subject: Re: REQUEST:Pasta Recipes
Organization: Lehman Brothers, NY
Date: Tue, 29 Dec 1992 15:46:59 GMT

>>basic no nonsense set of instructions on how to make your own pasta. I have
>>had much success.
>>
>>Lon Parisi
>>lparisi@sherson.com
>
>Yeah, but I've tasted some of it ...Bleeach! :)
>
>
>
>--
>Janine N. Memon				| All views expressed here are my own  
>Lehman Bros, Inc.			| and should not be confused with those 
>Amex Tower, World Financial Center	| of my employer.
>New York, N.Y.				| email address jmemon@shearson.com


People, this Janine person is someone I work with who thinks gourmet
is a McDLT and a screwtop bottle of Thunderbird wine.  HA HA. Gotcha, Janine.
From: cc@dcs.ed.ac.uk (Chris Cooke)
Newsgroups: rec.food.cooking
Subject: Re: a new thread!  home ec
Date: 22 Dec 92 16:23:53 GMT
	<1992Dec21.145030.12641@cbnews.cb.att.com>
Organization: Department of Computer Science, University of Edinburgh, Scotland

In article <1992Dec21.145030.12641@cbnews.cb.att.com> has@cbnews.cb.att.com (heather.a.strasburg) writes:

   Definitely "Toad in the Hole" - soggy toast with a circle cut out
   of the middle and a runny, sunny-side-up egg in the hole.  Confirmed
   my extreme dislike of eggs!

Hmm - "Toad in the Hole" here is totally different - basically sausages baked
in pancake batter.  Being a vegetarian I think this is pretty gross too :-)
--
	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)
From: mmm@cup.portal.com (Mark Robert Thorson)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Killer beef barley soup recipe
Date: Sat, 26 Dec 92 23:51:02 PST
Organization: The Portal System (TM)
  <BzunHr.D0p@jfwhome.FUNHOUSE.COM>

babs sez:

> In <72019@cup.portal.com> mmm@cup.portal.com (Mark Robert Thorson) writes:
> 
> >..............
> 
> >The brown coating which forms on the bottom of the pot during frying
> >is an important source of the flavor in the soup.  This coating must
> >dissolve into the broth (a process that frog-eaters call "deglasse").
> 
> I've heard some (now completely obscure to me now) chef refer to them
> as having the technical name: "Nummy brown bits".
> 
> 				-babs

But they're not bits.  It's a rough coating.  Maybe the word "crud" would
apply  :-)

BTW, it was my impression that the last person named "Babs" died in 1965.
Where did you come from?
Newsgroups: rec.food.cooking
From: tyao@cern03.ce.uiuc.edu (Tim Yao)
Subject: REQUEST: Chocolate Peanut Brittle
Organization: Dept. of Civil Engineering
Distribution: usa
Date: Mon, 28 Dec 1992 23:03:14 GMT
Keywords: chocolate

I recently had the great fortune to partake of what appeared to
be chocolate peanut brittle.  It was shaped like peanut brittle 
(large, irregular, relatively flat chunks), it had peanuts in it 
and it definitely contained a large percentage of chocolate. 
It was, however, significantly softer than normal peanut brittle
(though still crunchier than a chocolate bar and fairly light
and airy) and was also darker in color.

I was wondering if anyone has a recipe for this treat (and its
correct name, perhaps) that they would be willing to share.  While
looking for this recipe in a book on chocolate desserts, I saw 
a recipe for English toffee with almonds (unfortunately, there
wasn't much of a description, but I assumed that it had chocolate
in it) which seemed promising--are toffees similar to peanut brittle?

-- 
     == Tim Yao                 == 3109 NCEL MC-250 ==
     == tyao@uxh.cso.uiuc.edu   == 205 N. Mathews   ==
     == (217) 333-6956 (office) == Urbana, IL 61801 ==
Newsgroups: rec.food.cooking
From: 01f@pnet16.cts.com (Rmc Walker )
Subject: Re: Rice cookers
Organization: People-Net [pnet16], NCTAMS EASTPAC
Date: Wed, 30 Dec 1992 00:16:03 GMT

My wife is a rice-eater, breakfast lunch and supper. The rice never sticks to
the bottom, it must be in the genes :)

UUCP: humu!nctams1!pnet16!01f
ARPA: humu!nctams1!pnet16!01f@nosc.mil
INET: 01f@pnet16.cts.com
From: Joann.Pierce@f81.n105.z1.fidonet.org (Joann Pierce)
Newsgroups: rec.food.cooking
Subject: Please send $250 cookie recipe
Date: 31 Dec 92 02:47:00 GMT
Article-I.D.: therose.725839292.AA00000

cc>Could someone e-mail me the $250 cookie recipe??  Thanks.  

This is the recipe that accompanies the "legend" - the are also known as
Mrs. Fields Cookies.

-Begin Recipe Export- QuikBook version 0.96/R Beta A

Title: Mrs. Fields Cookies
Keywords: Cookies

Servings: 112

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

       2        cup   Butter                                            
       2        cup   Sugar, granulated
       2        cup   Brown sugar, packed
       4        ea    Eggs                                              
       2        tsp   Vanilla                                           
       4        cup   Flour                                             
       5        cup   Oatmeal *                                         
       1        tsp   Salt                                              
       2        tsp   Baking powder                                     
       2        tsp   Baking soda                                       
       1        ea    Chocolate chips (24-oz bag)                       
       1        8 0z  Hershey bar
       3        cup   Chopped nuts. Optional

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

    *   (put small amount into a blender and blend until it turns into
    powder - measure first, then blend)

    Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla.
    Mix in flour, oatmeal, salt, baking powder, and baking soda. Add      
    24-oz. bag of chocolate chips, one 8-oz. Hershey bar (grated), and/or 
    3 cups chopped nuts. Bake on an ungreased cookie sheet. Make golf ball
    sized cookies, placed 2 inches apart at 375 degrees for 11-15 minutes

    NOTE: This recipe calls for 2 cups of oatmeal - try this first, then
          adjust as needed.


-End Recipe Export-
Newsgroups: rec.food.cooking
From: dondd@sr.hp.com (Don Dillon)
Subject: Re: Store Bought Roux? (Was Cooking Disasters)
Date: Tue, 22 Dec 1992 18:48:46 GMT
Organization: HP Sonoma County (SRSD/MWTD/MID)
X-Newsreader: TIN [version 1.1.9 PL6]

Barrie Trinkle (bkt@blacks.jpl.nasa.gov) wrote:
: 
: >You can buy pre-made roux???
: 
: I don't know about pre-made roux, but my life definitely changed when I
: discovered the recipe for microwave roux in _The Microwave Gourmet_ by
: Barbara Kafka.  No stirring!  So far (knock on wood) it appears just
: about foolproof.
: 

Sooooooooo, your just teasing us right????  Let's see the recipe, please.


-----------------------------------------------------------------
Don { Go Niners } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690
From: alter@rchland.vnet.ibm.com (Eric Alter)
Subject: Gas range cooking
Date: Thu, 31 Dec 1992 21:52:53 GMT
Reply-To: alter@rchland.vnet.ibm.com
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: IBM Rochester Mn

A friend just bought a house that has a gas stove in it.  Is it hard on
Calphallon pans when you use them on a gas stove?  Since I've never cooked
with a gas stove I know little about them.

Thanks

-- 

Eric Alter
Newsgroups: rec.food.cooking
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Subject: what to do with malt powder???
Organization: Our Lady of Perpetual Mirth (Pacifica)
Date: Sat, 26 Dec 1992 01:17:14 GMT

	I have a bag of malt powder, anyone know what I should do
with it?  I don't make beer, so this is for bread, if it's useful
for breadmaking.  How would I use it?

		Thanks,

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
Newsgroups: rec.food.cooking