HDTenEightyP/NetNews huggingface dataset:
From: ftlbs@acad3.alaska.edu (SAPERSTEIN L)
Newsgroups: rec.food.cooking
Subject: Re: Jellied Moose Nose
Date: 18 Nov 92 23:11:00 GMT
Article-I.D.: acad3.18NOV199215110456
Organization: University of Alaska - Fairbanks
News-Software: VAX/VMS VNEWS 1.41.UAC

Indian Affairs, Ottawa, Canada, edited by Eleanor A. Ellis? Do you have an
address I can write to? If not, can you repost the recipe for 'whale
blubber hooch'? (I'm assuming the same person posted both recipes). I
saw a comment on this recipe but couldn't find the original posting. Thanks.
Lisa
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: What's the worst cookbook you own?
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Mon, 23 Nov 1992 03:24:47 GMT

In article <ZWELDVA@taronga.com> peter@taronga.com (Peter da Silva) writes:
>
>Hey, that sounds pretty cool. I used to pretty much live on the stuff, and
>anything that could be easily done to Ramen to improve it would have been
>great!

1. Go to an Asian grocery and buy a decent brand, not Ramen (they
should have 50-100 different varieties to chose from.  I'm partial to
Ve Wong, though I don't add the packet of palm oil usually).  My first
trip I bought about 15 different kinds, decided which I liked best and
then went back and bought a case.  The main reason I like Ve Wong is
that the seasoning has dried chopped cabbage in it.

2. Add 1-2 Tbsp sake to the noodles near the end of cooking. I find
this greatly improves the taste.  Rice wine, what better to add to an
Asian noodle dish?  I have a huge mammoth bottle of Gekkeikan that I
use solely for this purpose.

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: Caeser Salad...
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Fri, 20 Nov 92 15:58:32 GMT

In article <1992Nov19.233649.1117@leland.Stanford.EDU>, jones@decatur.Stanford.EDU (Caren Jones) writes:
|> In article <1992Nov19.222553.13485@cbnewsm.cb.att.com> nsw@cbnewsm.cb.att.com (Neil Weinstock) writes:
|> >
|> >The ingredients of Caesar salad are, approximately,
|> >
|> >	romaine lettuce
|> >	raw egg
|> >	dijon mustard
|> >	olive oil
|> >	parmesan cheese
|> >	croutons
|> >	Worcestershire sauce
|> >	crushed anchovies
|> >
|> >Hmm, am I forgetting anything?  I'll see if I can dig up our family recipe.
|> 
|> 
|> GARLIC!  and black pepper.  I use dry mustard rather than dijon, but
|> that's a relatively minor difference.  The garlic, though, is crucial to
|> a good caesar salad.
|> 
|> caren

Part of the fun of a Caesar salad is watching a real professional make it.
The ones I've seen always start off rubbing the inside of a wooden salad 
bowl with olive oil and then, holding a clove of garlic in their fingers, 
rub it all over the inside of the wooden bowl (this part may be strictly 
"for effect").  They then would chop the garlic into tiny pieces and dump 
it in the bowl, break the raw egg into the bowl and beat it, then crush 
the anchovies, then add the other stuff listed above.  The last thing they 
do is put the Romaine in and roll it around in the dressing.  Ahhhhhhh!

I agree with the poster who said you don't have to like anchovies to *love*
Caesar salad.

Jan
Organization: Design, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Mon, 23 Nov 1992 16:57:26 -0500 
From: Karin Brennan <kb4c+@andrew.cmu.edu>
Subject: Re: Candy Bar Memories
	<75244@hydra.gatech.EDU>

Does anyone remember the name of this candy bar:  it was flat white
taffee ( like a small ruler) with peanutbutter cream in the middle.  The
wrapper had black and gold checkerboard pattern around the name.

Thanks in advance!
-Karin

P.s. I think we should start a campaign for bringing back the Marathon
bar.  Any followers?
Newsgroups: rec.food.cooking
From: arnie@magnus.acs.ohio-state.edu (Arnie Skurow)
Subject: Re: REQUEST: What is spry???
Organization: The Ohio State University
                        ^^^^
Date: Fri, 20 Nov 1992 14:40:54 GMT

Arnie

>> is shortening, what kind of shortening is it.
>
>"Spry" ain't a Norwegian word, and I don't know what it might mean.
>I'm no expert on Norwegian waffles (vafler!), but I think a common
>recipe would include milk, flour and sugar.  I'm not sure about
>shortening, but I think it is common to spread a little butter on the
>waffle-pan (?) before pouring in the batter.  Some like to add a little
>cardamom to the batter.  I also think some add a little baking powder.
>Adding sour cream to the batter gives a really nice taste.
>
>    Helge                  - Garlic cures everything, except loneliness
Newsgroups: rec.food.cooking
From: darragh@maths.tcd.ie (Darragh J. Delany)
Subject: Re: RECIPE: Couscous
Organization: Dept. of Maths, Trinity College, Dublin, Ireland.
Date: Mon, 16 Nov 1992 14:19:26 GMT

strnlght@netcom.com (David Sternlight) writes:
>By the way, couscous grains are pre-cooked--at least the various brands
>sold in the U.S. and imported from France (Al Badia is a nice one) are.

As I understand it couscous originated with the roman who wanted to 
preserve their grain crop and hit upon the idea of pre-cooking the grain
so that it could be stored and distributed around the empire. 

Darragh.
-- 
Dj.

ESS students don't have plans, silly 
Newsgroups: rec.food.cooking
From: greg@mobius.viewlogic.com (Gregory Larkin)
Subject: RubberMaid customer service?
Originator: greg@mobius
Organization: Viewlogic Systems, Inc.
Date: Tue, 17 Nov 1992 19:27:34 GMT


Hi there,

Does anyone know how to contact RubberMaid
customer service (assuming there is such a
thing!!).  I have a defective product that
I would like to exchange. I received it as
a gift, and I do not know where it was
bought!

Please email, if possible!

Thanks for any help!
-- 
              Greg Larkin, Software Engineer, Waveform Analysis
                 Viewlogic Systems, Inc.  Marlboro, MA 01752
                            greg@Viewlogic.COM
Organization: Arizona State University
Date: Wednesday, 18 Nov 1992 16:20:28 MST
From: <IDRAB@ASUACAD.BITNET>
Newsgroups: rec.food.cooking
Subject: REQUEST: Cajun Gumbo

I'm posting this request for a friend.  She's looking for a gumbo soup with
okra and sausage, but NOT tomato based.  She says it's really thick and
served over rice, and it looks like green swamp water.  It also has shrimp
in it.

Thanks for any help.
---
Doctor Ruth                            "If you're too busy to laugh,
                                        you're too busy............"
(standard disclaimer)
From: jtw@cs.arizona.edu (Jane T. Waddell)
Newsgroups: rec.food.cooking
Subject: Don't do this
Date: 18 Nov 92 17:17:17 GMT
Organization: U of Arizona CS Dept, Tucson

The warning about grinding turmeric in a coffee grinder was due to the
fact that the blades of my grinder (a Krups) are now in multiple 
pieces. The turmeric was apparently too hard for it to handle.

Re Candy bar memories:

I miss Rally bars. Kind of a nougat covered with caramel and chocolate,
with nuts inside.

Jane
From: mcrae@cs.ubc.ca (Valerie McRae)
Newsgroups: rec.food.cooking
Subject: Re: marshmallows
Date: 20 Nov 92 21:30:28 GMT
Organization: Computer Science, University of B.C., Vancouver, B.C., Canada
NNTP-Posting-Host: pipers.cs.ubc.ca


another marshmallow old fashioned trick is:

make rice crispie sticky recipe and pat into a pie tin

soften vanilla ice cream and use as filling for pie

put back in freezer till just before serving time

serve with sliced frozen strawberries or other fruit and whipped cream

v.
Newsgroups: rec.food.cooking
From: cansoori@athena.mit.edu (Christina Ansoorian)
Subject: REQUEST: hot mulled cider recipe
Organization: Massachusetts Institute of Technology
Date: Mon, 23 Nov 1992 05:10:44 GMT


I am looking for a recipe for hot mulled cider, or some kind of
hot punch made with cider and tea.  

Thanks!

Christina
cansoori@ATHENA.MIT.EDU
From: margaret@igor.tamri.com (Margaret Kritzer)
Newsgroups: rec.food.cooking
Subject: Re: Grape Nuts FURTHER defined - READ THE ORIGINAL!!
Date: 19 Nov 92 21:49:14 GMT
Organization: Toshiba America MRI Inc, S. San Francisco, CA.

>In article <Bxx96B.B4x@usenet.ucs.indiana.edu>, stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes:
>> This is undoubtedly one of the most interesting and important posts of
>> the year.  
>

Undoubtedly, but missing one vital piece of information:  why do
they call it Grape Nuts??
-- 


==========================================================================
Organization: University of Maine System
Date: Wednesday, 18 Nov 1992 08:45:03 EST
From: Betty Johnson <BETTYJ@MAINE.MAINE.EDU>
Newsgroups: rec.food.cooking
Subject: Re: Candy Bar Memories
 <8749@dirac.physics.purdue.edu> <BxwA1x.3Eu@well.sf.ca.us>

The best candy bar in the world was a Gold Brick. Strictly a regional goodie,
greater New Orleans area, these were similar to a nut Chunky, only smaller
and infinitely better.  Back in the days when you could get giant Hershey Bars
for a nickel (WWII), these delights cost a whopping dime.  Needless to say
they were a rare delicacy and a treasured memory of my childhood.
Anybody else remember penny candy such as Kits, Mary Janes and BB-Bats?
Newsgroups: rec.food.cooking
From: auerbach@ncsu.edu (David D Auerbach)
Subject: Re: SOURDOUGH STARTER SUCCESS
Organization: North Carolina State University
Date: Thu, 19 Nov 1992 23:57:45 GMT

kevin.fong@uttsbbs.uucp (Kevin Fong)  writes:

>I've been trying to get a sourdough starter to actually "start" but
>after about a day of fermentation, it dies.  The following is the recipe
>that I got from a magazine:

>2C flour
>3T sugar
>1t salt

>Mix the above.

>2C warm water (105-115F)
>1T sugar
>1 package dry yeast

>Mix water, sugar and yeast.  Let set for 5 minutes.

>Add flour mixture to yeast solution.  Mix with whisk.  Pour into a
SOME STUFF DELETED
>Can anyone give me some hints, or perhaps a better starter recipe to
>try?

Terminology time.  That is not a sourdough because it uses commercial yeast.
It is a poor attempt at a starter or biga.  The two should not be confused,
although they are obviously related. A sourdough starter consists of non-
commercial strains of yeast living in symbiosis with lacto-bacilli. How do 
you get some: you buy it, get some else's or do the chancy routine of 
capturing some.
   Some of the benefits of sourdough (namely long proofing ) can be
achieved by the biga method: essentially using a small amount of commercial
yeast mixed with water and flour and letting that sponge up overnight.
If you look in Bernard Clayton's Breads of France or Carol Field's The
Italian Baker you'll see many breads made this way.
   Conflation of sourdough with ordinary starter methods leads to failure, 
confusion of overly alcoholic with the true sour of sourdough, and other 
dastardly culinary sins.
From: arielle@taronga.com (Stephanie da Silva)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: Hot Bacon Dressing
Date: 18 Nov 92 17:32:07 GMT
Article-I.D.: taronga.X8ALZPA
Organization: Taronga Park BBS

In article <1992Nov17.225444.25714@wixer.cactus.org>, guppy@wixer.cactus.org (Jennifer Mery) writes:
> In article <1992Nov17.150428.11113@jupiter.sun.csd.unb.ca> cfullarton@mta.ca writes:
> >	As you can guess I really want a recipe for hot bacon dressing.  
> >I was served this on spinach salad in a restaurant and it was fantastic!
> 
> This isn't exactly a spinach salad, but it's somethign that my
> grandmother used to make, you could probably substitute spinach for
> lettuce. 

[Yummy looking wilted salad recipe deleted]

I love wilted salads!  They're great (at least until the salad gets
cold and the fat hardens).  The way I've always made them was to
fry up some bacon, keep the fat warm and crumble the bacon over the
salad and toss with the dressing.  Then right before serving, pour
the hot bacon grease over and toss again.  This type of dressing
is good for strong or bitter tasting kinds of lettuce as it takes
the bitterness out of them.
-- 
Stephanie da Silva                                    arielle@taronga.com
  "I can see the headlines now: 'Honest Pete plows wife under for 
         profit.'  Oh, that should do *wonders* for car sales!" -- Peg
From: drg@biomath.mda.uth.tmc.edu (David Gutierrez)
Newsgroups: rec.food.cooking
Subject: Re: Ginseng Tea
Date: 19 Nov 1992 19:43:39 GMT
Organization: Univ. Texas M.D. Anderson Cancer Center

In article <37661@uflorida.cis.ufl.edu> mariou@astro.astro.ufl.edu (STG
colleague) writes:
>Someone brought me a box of the above from Seoul.
>
>I find it to taste strange.  Does one acquire a test
>for this herb tea?  Can anyone give me some information
>i.e. whether it does one any good etc.  Thanks

No idea, but last weekend I had a packet of ginseng chewing gum (with a picture
of a ginseng root on it). According to my mother-in-law, it has medicinal
properties. I don't know, but it sure does have an aroma.

David Gutierrez
drg@biomath.mda.uth.tmc.edu

"Only fools are positive." - Moe Howard
From: exudbs@exu.ericsson.se (David Strickland)
Newsgroups: rec.food.cooking
Subject: REQUEST: Potato Recipes
Keywords: potato
Date: 17 Nov 92 19:17:31 GMT
Reply-To: exudbs@exu.ericsson.se
Followup-To: rec.food.cooking
Organization: Ericsson Network Systems, Inc.
X-Disclaimer: This article was posted by a user at Ericsson.
              Any opinions expressed are strictly those of the
              user and not necessarily those of Ericsson.

Anyone have any good potato receipes out there?
I'm looking for thankgiving alternatives.

---
David Strickland
From: aliki@nova1.stanford.edu (Alexandra Schmidt)
Newsgroups: rec.food.cooking
Subject: Re: Request:  Chocolate Mayonaise Cake
Date: 22 Nov 1992 21:54:01 GMT
Organization: Stanford University
NNTP-Posting-Host: nova1.stanford.edu


Here you go, courtesy of Rose Levy Beranbaum and 'The Cake Bible':

Down-Home Chocolate Mayonniase Cake

1/3 cup unsweetened, nonalkalized cocoa (e.g. Hersheys)
1 liquid cup boiling water
1 tsp. vanilla
3/4 cup mayonniase
2 cups sifted cake flour
1 cup sugar
2 tsp. baking sodaa
1/2 tsp. salt

Preheat oven to 350 F.  Grease two 8-inch cake pans, line bottoms with wax
paper rounds, grease paper and flour.

In a medium bowl whisk together cocoa and boiling water until smooth and
cool to room temperature.  Whisk in vanilla and mayonnaise.

In a large mixing bowl combine the remaining ingredients and mix on low
speed for 30 second to blend.  Add chocolate mixture.  Mix on low speed until
dry ingredients are moistened.  Increase to medium (high speed if using a 
hand mixer) and beat for 1 minute to aerate and develop the cake's structure.
Scrape batter into the prepared pans (it will be very liquid) and fill the 
pans only about 1/3 full.

Bake 20 to 25 minutes or until a tester inserted near the center comes out
clean and cake springs back when pressed lightly in the center.  Cakes should
start to shrink from sides of pans only after removal from the oven.  Allow
cakes to cool in pans on racks for 10 minutes.  Loosen the sides with a small
metal spatula and invert onto greased wire racks.  Cool completely before
wrapping airtight or frosting.
Newsgroups: rec.food.cooking
Subject: RECIPE: Pineapple & Passionfruit Muffins
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 21 Nov 92 23:53:08 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: cccbbs!catharine.vinson@uceng.uc.edu (Catharine Vinson)  
>One of my closest friends is a pineapple field.  She would eat the stuff  
>every day if she could just think of enough ways to fix it....and a  
>source for really good fresh pineapple.  
Unfortunately fresh pineapple for some reason is not good for using in a  
lot of recipes, especially muffins. Anyway here is one just in case:-  
  
      PINEAPPLE & PASSIONFRUIT MUFFINS  
  
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/2 cup vanilla yoghurt  
          2 eggs, 2 cups crushed canned pineapple, 1/2 tsp finely grated  
          lemon rind & juice of 1 lemon  
          1 cup fresh passionfruit pulp OR 1 can of pulp (about 6 ozs)  
Dry Mix - 3 cups self-raising flour  
  
Preheat oven to 350oF, prepare pans. Blend the margarine & sugar then  
beat in the yoghurt & eggs. Add the passionfruit pulp, pineapple & lemon  
& mix well. Fold in the flour & spoon into pans. Bake for 25-30 mins.  
Makes 12.  
Variation: P,P & Coconut: Add 1 cup macaroon coconut to the wet mix.  
This gives a firmer texture to the muffin.  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | If you need to email me I would really appreciate it if you  |  
     | didn't quote my own message back to me. pandora@kcbbs.gen.nz |  
      --------------------------------------------------------------
From: deeds@oracle (Deanna J. Deeds)
Newsgroups: rec.food.cooking
Subject: Re: Request: barbequed/grilled turkey
Date: 20 Nov 92 23:38:03 GMT
Reply-To: deeds@solaria.hac.com
X-Newsreader: TIN [version 1.1 PL6]

Michelle Berteig (mberteig@cco.caltech.edu) wrote:
: My husband and I are thinking of doing something different this
: year, and cooking our Thanksgiving turkey outside on a
: charcoal barbeque/grill.  Can anyone out there tell us how to do
: this?

Well, I can't give you all my SO's secrets because I don't know 
them (he's the BBQ master)... I'll ask...  All I know is he 
cooked it for a long time (e.g. for it to be done in the 
morning to bring to the pot luck lunch, he started it at 
10 p.m. the night before).  The meat came out "different" 
but delicious.  *FELL* off the bones...

Maybe I can try *my* question out again (got no response before)...
anyone have any pointers on trying to catch some drippings off 
this bird while it's barbequeing?  Or should I just try giblet
stock gravy from butter?
--
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Deanna J. Deeds                                        deeds@solaria.hac.com
From: hart@cheshire (James A. Hart)
Newsgroups: rec.food.cooking
Subject: Re: towel ignites in microwave oven
Date: 19 Nov 92 00:54:46 GMT
Organization: TRW Inc., Redondo Beach, CA
X-Newsreader: Tin 1.1 PL4

: In article <CINDY.92Nov11070040@solan10.solan.unit.no>,
: cindy@solan10.solan.unit.no (Cynthia Kandolf) writes:
: > Peter Sheriff writes:
: > 
: > While we're on the subject, do not put paper into a conventional oven,
: > either, particularly if you then put the oven on the highest setting.
: > I got to see the results of a fellow doing this at college band camp.
: > The kitchen was a mess of smoke and dry fire extinguisher chemical.
: > Yucko.
: > 
--
I'm sure I read somewhere that SOME but not all paper towels have a small
quantity of metal (aluminum?) particles in them.  This may have been a 
warning in one of my microwave cook-books. 

Name:        Jim Hart    N6JSS
InterNet:    hart@donald.etdesg.TRW.COM 
                         I'd rather be LANDSAILING!
Newsgroups: rec.food.cooking
From: dragel@sqhilton.pc.cs.cmu.edu (Cheryl Dragel)
Subject: REQUEST:  Biscotti recipe(s) w/chocolate
Organization: School of Computer Science, Carnegie Mellon
Date: Mon, 23 Nov 1992 20:03:14 GMT

I just started reading this group, and it's great!

December's _Gourmet_ has an article about Biscotti
(twice-baked cookies) for holiday giving.

I want to make some to send to out-of-town friends
for the holidays.  The article mentions how some
biscotti are being made with chocolate bits/chips
in them, but did not include a recipe for this type.
Does anyone out there in netland have such a recipe,
or a source where such a recipe can be found?

Any help would be greatly appreciated!

--cheryl
dragel@sqhilton.cs.cmu.edu
Newsgroups: rec.food.cooking
From: PLANCHAJ@ctrvax.vanderbilt.edu (Tony Planchart)
Subject: Re: What is "Barbacoa" REALLY ?
Organization: Vanderbilt University 
Date: Thu, 19 Nov 1992 15:49:53 GMT
X-News-Reader: VMS NEWS 1.21

In <1992Nov18.200917.7998@chpc.utexas.edu> jbyrd@chpc.utexas.edu writes:
> Anyone else out there familiar with barbacoa and what it implies?
> And is a cow's cheek a desirable or undesirable part of the cow?
> 
> Jan

Most authentic Mexican restaurants that I have been to have advertised 
"barbacoa de cabeza", or in english barbecued head!  It's delicious (really all
it is is the muscles of the head, mainly the jaw, barbecued and shredded since 
they are too tough to do anything else with... it's still skeletal muscle just 
like your prime rib, only tougher) when served with hot flour tortillas, salsa
verde (or pico de gallo) and some borracho beans on the side... Mmmmm!

So, the next time take a chance... you won't be disappointed.


Orale, buen apetito.

Tony
Newsgroups: rec.food.cooking
From: jbrandt@NeoSoft.com (J Brandt)
Subject: Re: List of 684 Muffin Recipes
Organization: NeoSoft Communications Services -- (713) 684-5900
Date: Fri, 20 Nov 1992 14:39:59 GMT

In article <1992Nov19.221405.15926@actrix.gen.nz>, Pat.Churchill@bbs.actrix.gen.nz writes:
> 
> Why not just give us the titles of the recipe books?
> 
> Some of them may be available in the US.

I ran across an interesting recipe book the other day.  It's called _The
Muffin Cookbook: Muffins For All Occasions_.  There are probably about
100+ recipes, and some of them look pretty interesting.  Here's one:
 
WISCONSIN BLUE CHEESE MUFFINS
(from the Wisconsin Milk Marketing Board, 1989)
2 c all-purpose flour
3 T sugar
1 T baking powder
1/4 t salt
1 c crumbled blue cheese
1 egg, beaten
1 c milk
1/4 c melted butter
 
Preheat oven to 400. Grease 2 1/2" muffin cups.  In large bowl, combine
flour, sugar, baking powder, salt and cheese.  In small bowl, combine egg,
milk and butter until blended.  Stir into flour mixture just until
moistened.  Spoon into muffin cups, filling 3/4 full.  Bake 20-25 minutes
or until golden brown.

-- 
Jaclyn Brandt
jbrandt@NeoSoft.com
--
Newsgroups: rec.food.cooking
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: yeast and how much to use...
Organization: Jet Propulsion Laboratory, Pasadena, CA
Distribution: usa
Date: Wed, 18 Nov 1992 16:28:27 GMT

In article <9847@blue.cis.pitt.edu.UUCP> singer+@pitt.edu (Janice A Singer) writes:
>
>I have a little pet peeve about yeast and bread machines....
>
>More yeast is not better, more yeast is worse!!!!
>
>
>When you use too much yeast, your bread rises too fast, and 
>collapses, hence you don't get those beautiful high loaves,
>but small loaves with a slight acoholic smell and taste.
>
>When I make bread, (not in a bread machine, though) I typically use 
>1 teaspoon (that's not a typo) for about 4 pounds of flour.  
>I let it rise about 12-15 hours total.
>
>Anyhow, sorry if I offended anyone, but if you're having problems
>with bread rising, don't add more yeast, just take more time....


Now yeast is indeed wonderful stuff (the giver of bread and beer)
but there's never a need to get offended about it :)

I do agree that you have to be careful and not 'overproof' your
bread or you'll get exactly what you describe - small yucky loaves.
But I don't agree that adding too much yeast is the real problem --
it's the rising time.  Adding more yeast (to a point, don't add
4 or 5 packages to one loaf) just shortens the rise time.  If you
let your bread with the tsp of yeast go too long it will overproof
too.  That tsp of yeast will reproduce and there will be as many
yeast cells in the bread as if you had added a whole package 
originally.  It just takes longer to reach that population size.

If someone is really having trouble with bread not rising, I'd bet
it's not the yeast but the kneading.  If you make it by hand it
may not be kneaded enough (so it can't catch the CO2) and if you
have a mechanical bread kneader it may be kneaded too much.

Anyway, please don't take this post wrong.  It's not a flame.
I'm just fascinated by yeast and bread (and beer) and love to 
talk about it!

Julie
DISCLAIMER:  All opinions here belong to my cat and no one else