HDTenEightyP/NetNews huggingface dataset:
From: leighann@sybase.com (Leigh Ann Hussey Oster)
Newsgroups: rec.food.cooking
Subject: Re: How to make Lox
Keywords: raw, salted
Date: 29 Jul 92 07:44:42 GMT
Organization: War Cooks, Unltd.; Death From Within!

In article <1992Jul21.180456.28326@awdprime.austin.ibm.com> curry@ausvmv.vnet.ibm.com writes:
>
>So, we are starting with raw salmon here, and not actually cooking it at
>any point??   I guess the salt keeps everything OK in the fridge for that 
>long??
>
>Just wondering.
>
>Sean

Yes, the salt is what makes the difference.  According to THE CRAFT OF
THE COUNTRY COOK, by Pat Katz (p. 97)

"The bacteria that cause botulism poisoning are confusing because they
are quite harmless in some circumstances, and highly dangerous in
others.  _Botulinum_spores_ are widely distributed in the environment,
are not toxic themselves, and ordinarily do not cause any trouble.
However, under certain circumstances the spores germinate and multiply
to produce a highly poisonous toxin.  In stored foods, these spores must
either be prevented from germinating and producing the toxin, or they
must be destroyed.
	"Botulinum spores are difficult to destroy, and it takes a
combination of high temperature (240deg F in home canning, usually) and
time to kill them.  There are, however, many substances and conditions
that prevent their germination and growth.  Most stored foods are safe
because the spores cannot grow in them for one reason or another.  They
cannot grow when sufficient acid is present, with a pH of 4.6 or lower.
Nor can they grow in concentrations of salt above 10% and of sugar above
50%."

That was the original use for salt; it's the oldest preservative, other
than plain old desiccation.  Katz continues, "Such physical conditions
as temperatures below freezing, and dehydration or lack of moisture also
prevent growth."

So there you are.

BTW, I never added any sort of alcohol to my gravlax, just salt and lots
of fresh dill, and it came out great.  The pressing and salt extracts
juice from the salmon and it makes its own brine.  There wasn't a bite
left when we were done...

Skal!
	- Leigh Ann
--
Leigh Ann Hussey Oster
leighann@sybase.com			DoD#5913	AMA#624549
Siobhan ni hEodhusa
"They're mine!  All mine!  And what's mine is mine!" - Daffy Duck
Newsgroups: rec.food.cooking
From: jreece@sousa.intel.com (John Reece)
Subject: Re: Knives, what's good, what's bad?
Keywords: knives
Reply-To: jreece@sousa.intel.com
Organization: Intel - Information Technologies
Date: Thu, 23 Jul 1992 23:43:35 GMT

In article <1992Jul23.214217.3380@mnemosyne.cs.du.edu>, bwatson@nyx.cs.du.edu (bruce watson) writes:
> In article <gJo7NB3w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:
> >ranck@joesbar.cc.vt.edu (Wm. L. Ranck) writes:
> >
> I have Henckels. Be prepared to spend a LOT of money. But they will last
> forever.

I second that.  But you don't need to invest in a whole set of 
specialized knives for carving, filleting, etc. An 8" chef's knife and 
a 3" or 4" paring knife is all a cook needs to start.  Many Chinese chefs 
don't even use that many -- just one very sharp cleaver.  I've never had 
any problems using my single chef's knife for carving, filleting, slicing 
bread, etc. as long as I kept it *sharp*.

------------------------------------------------------------------------
John Reece		
Not an Intel spokesman  
Xref: sparky rec.food.cooking:12912 rec.food.drink:2351
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.cooking,rec.food.drink
Subject: Re: Brazilian dinner
Date: 21 Jul 92 15:53:35 CST
Organization: Monsanto Company, St. Louis, MO

In article <JOT.92Jul20140528@teak09.cray.com>, jot@teak09.cray.com (Otto Tennant) writes:
> In article <4677199@bailey.UUCP> ben@bailey.UUCP (Ben Bailey) writes:
> 
>>   From: ben@bailey.UUCP (Ben Bailey)
>>   I have two questions:
>>
>>   1.  Does anyone know of a Brazilian restaurant in Florida?
> 
> Sorry, no.
> 
>>   2.  What was the name of (one of the great ones!) beer,
>>           something like 'bromo schop' or similar.  We would
>>           like to special order, but don't know the name!
> 
> Brahma Chopp.

I saw it once at The Brickskeller in DC but it was an export version
called Brahma Beer.  Probably the same thing that I drank in Braz(s)il
though.

  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.
From: brodesky@td2cad.intel.com (Michael Brodesky)
Newsgroups: rec.food.cooking
Subject: Scoop on Poop
Date: 21 Jul 92 18:05:54 GMT
Organization: intel corporation



	A short while ago I posted a question asking for the
cat poop recipe. And someone posted that they would post it. But
I have yet to see it. Did I miss it?

Michael

PS the garlic cookies were very tasty. The cookies would
also be good without garlic.

--
Michael Brodesky Internet Mbrodesky@sc9.Intel.com
UUCP : {pur-ee,qanad,oliveb,decwrl,hplabs}!intelca!mipos3!td2cad!brodesky
Sally sold sea shells. Ned Needamyer needled his nose on the nose. 
During the week I climb left to right. On weekends I climb up and down.
Newsgroups: rec.food.cooking
From: kgonsal@eng.clemson.edu (Kenneth Gonsalves)
Subject: Re: What is Half and Half?
Reply-To: kgonsal@eng.clemson.edu
Organization: College of Engineering, Clemson Univ.
Date: Mon, 27 Jul 1992 04:26:34 GMT

Half and half is nothing but thickened milk.

=======================================================
Kenneth J Gonsalves		kgonsal@eng.clemson.edu


What disclaimer ?
---------------------------------------------------

Newsgroups: rec.food.cooking
From: shayna@cbnewsi.cb.att.com (shayna.lee.felts)
Subject: Re: Macroni & Cheese Ideas
Organization: AT&T
Distribution: usa
Date: Tue, 28 Jul 1992 16:14:26 GMT
Keywords: Mac and Cheese

In article <h=mmawr.derich@netcom.com> derich@netcom.com (Scott A. Steinbrink) writes:
>Often I make Kraft's Macroni and Cheese --- and I was getting tired of 
> the same old flavor -- so I got creative , and I enjoy eating it again.
>
>  1) Add cooked tuna -- Yummy!
>
>  2) Add 1), chopped cooked chicken and green peas - my girlfriend LOVES it!
>
>  3) Add Stove Top stuffing -- instant meal!
>
>
> ANy more ideas???
>

You'll probably think this is crazy, but ...

My sister and I add a little bit of A-1 sauce to our macaroni and
cheese. We discovered this taste sensation accidentally when the 
steak sauce from our steak blended in to the macaroni and cheese on
our plate. Everyone we tell about it expresses disgust, but we've
never had anyone try it who didn't like it.

Shayna
From: vinniej@sco.COM (One Sick Individual)
Newsgroups: rec.food.cooking
Subject: Re: thickening of gravy or sauce
Date: Fri, 24 Jul 92 20:09:25 GMT
Organization: The Santa Cruz Operation, Inc.


In article <14JUL199214402924@aardvark.ucs.uoknor.edu> ytay@aardvark.ucs.uoknor.edu (AUS:TAY,YIAN) writes:
>
>For thickening of sauce or garvy,  I usually used cornstarch.  But the 
>problem is, the garvy tends to liquidify(?) or becomes watery when I 
>remove it from heat.  What can I use or do to make sure that it
>stays thicken?  Can anyone please help??

I recommend using flour. Mix it in cold water with a fork to break up 
any clumps that might form. The result is usually a thicker gravy, but
the mixing is the most important part; if you mix it thoroughly, you can
be sure there will be no lumps. This method will also solve the problem
of liquefication.

******************************************************************************
Vinnie Jordan                                             vinniej@sco.COM
        "The meek shall inherit the earth; 6 feet of it!!" *E. Grogan*
******************************************************************************
                                                      
Newsgroups: rec.food.cooking
From: hschmidt@magnus.acs.ohio-state.edu (Heidi E Schmidt)
Subject: Re: Ladyfingers (?)
Organization: The Ohio State University
Date: Mon, 27 Jul 1992 23:03:31 GMT

>In article <711788422.F00002@blkcat.UUCP> 
>Ted.Taylor@p4214.f104.n109.z1.fidonet
>.org (Ted Taylor) writes:
>
>I think all of the four or six recipes I usually send out have circulated here
>recently -- if you haven't seen them, let me know and I can post them again.

I would love the recipes. If you could send me them via email it would be 
wonderful because I read this group approximately every 2-3 wks.  Meaning, that 
after a point typing "c" is a wonderful feeling :*)
Thanks ahead of time.
*Heidi*
hschmidt@magnus.acs.ohio-state.edu
From: catharine.vinson@cccbbs.UUCP (Catharine Vinson)
Newsgroups: rec.food.cooking
Subject: liver
Date: 23 Jul 92 00:43:00 GMT
Article-I.D.: cccbbs.8187.117.uupcb
Reply-To: catharine.vinson@cccbbs.UUCP (Catharine Vinson)
Organization: Cincinnati Computer Connection BBS - Cincinnati, OH - 513-752-8248

To:rec.food.cooking
From: cvinson@world.std.com

 galea@ghps.vuw.ac.nz (Pauline Galea) writes:

PG>>I've been told  to eat more liver, but I've always hated it.  Anyone got an
PG>>ty liver recipes to entice me?

 I confess to loving the stuff and would eat it regularly were not
 for the difficulty in finding liver that's from free from hormones,
 antibiotics and various toxins.

 I'll post a couple of recipes if you aren't flooded with responses (and
 if I can find them!), but I really have only one piece of advice to
 offer: Do *not* overcook liver!

 I think calf's liver is best soaked in milk a hour before cooking.
 After soaking, cut thick-sliced liver into one-inch cubes.  Dredge
 very lightly with seasoned flour. *Quickly* saute the cubed liver in
 sweet butter or good olive oil.  Make certain the pan is good and hot
 before adding the liver, and don't cook the meat for more than a couple
 of minutes...you're aiming for medium rare, pink and plump.  The
 instant the liver looks "right",  rinse the saute pan with good white
 vermouth or brandy. Toss in a handful of whatever chopped fresh herbs
 you like. Salt and pepper to taste. Serve immediately, and make sure to
 also serve some good bread for soaking up juices.
                                                                                                                            
Newsgroups: rec.food.cooking
From: einhorn@apsicc.aps.edu (The Einhorn Family)
Subject: Re: Little Zip-Loc Bags ?
Date: Tue, 21 Jul 92 07:25:00 GMT
Organization: Albuquerque Public Schools - Career Enrichment Center
News-Software: VAX/VMS VNEWS 1.41    

In article <711615619.F00008@blkcat.UUCP>, Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes...
>  CB> From: chrisb@hubcap.clemson.edu
> 
>  CB> Anyone know where to get the small Zip-Loc Bags ? Small meaning 1/2
>  CB> cup or so.  I see them around in stores in use (ie, with spices or
>  CB> candy or other small things in them).
> 
>Buy Zip-Loc (or equivalent) sandwich bags -- I think they're the size you want.
> 

if you want unusual sizes, look in the yellow pages under "Packaging Materials"

From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: How to ripen pears and pineapples?
Date: Thu, 30 Jul 1992 22:03:16 -0500

  TV> I have heard the it is possible to ripen fruit much more quickly if
  TV> placed in a paper bag with a ripe banana. The banana apparently gives
  TV> off some sort of gas that stimulated ripening. I am not sure if
  TV> putting it in with another kind of ripe fruit would work, since I have
  TV> only been told about bananas.
  TV> 
  TV> Has anyone else ever heard of this?

The gas is ethylene, and yes, it works.

I was in the produce warehouse of our region's largest supermarket chain, last
week, and was being shown "the whole thing" so I could make suggestions for
improvements.  Aside from being chilly the entire time, it was a great tour.
The produce boss told us that bananas outsold ANY other produce item in the
markets, and when I questioned that he said that /maybe/ the aggregate of all
the different kinds of potatoes exceeded banana sales, but he wasn't even sure
of that being greater.  LOTS of bananas in sight, naturally.  All very green.

To give you a rough idea of the scale of the warehouse, there were 120 truck
bays, about 1/2 for produce and the other 1/2 for things like fish and meat.
The produce section of the warehouse was around 80,000-100,000 square feet.
The contents of the warehouse are "turned over" roughly daily, and almost every
store in the chain receives at least one full produce truck daily.  Big, big
operation here, and annual sales well above a Billion dollars.

Part of the tour included the ethylene "cabinets" in which the bananas (and
some other fruits) are ripened.  These are very large, temperature-controlled
cabinets that are hermetically sealed full of bananas, after which the ethylene
is pumped in and the bananas ripen over the next 3-4 days.  There's a little
chart, not unlike the one on the side of a box of brownies, and a computer is
instructed to ripen cabinet 7 at 57 degrees for three days, then alert the
workers that the bananas are "cooked" and ready for shipment to the stores.

What was most impressive was that these "cabinets" were enormous, and there
were
a lot of them.  In the particular "hallway" I was in, the cabinets were about
five feet from left to right.  I estimate them to be about 24 feet tall and
roughly 30 feet from front to back.  I counted /forty/ such cabinets in the one
hallway I was in, and when I expressed amazement, was told that we were only 
looking at half of the ripening cabinets.

Newsgroups: rec.food.cooking
From: lmanning@valve.heart.rri.uwo.ca (Laura Manning)
Subject: another request
Organization: The John P. Robarts Research Institute, London, Ontario
Date: Wed, 22 Jul 1992 20:10:40 GMT
Keywords: praline


Thanks to all who sent me the chocolate pudding recipies,
I have another request. I'm looking for praline paste or
praline cream to use in a buttercream filling for eclairs.
If it's an unknown, perhaps someone could suggest an
alternative.

thanks again
l.manning
lmanning@valve.heart.rri.uwo.ca
 


Newsgroups: rec.food.cooking
From: brand@rtsg.mot.com (Robert W. Brand)
Subject: Re: On making omelette without the yolks
Organization: Motorola Inc., Cellular Infrastructure Group
Distribution: usa
Date: Wed, 29 Jul 1992 16:58:16 GMT

In article <1992Jul28.220759.1753@viewlogic.com> brad@baby.viewlogic.com (Bradford Kellogg) writes:
>
>In article <1992Jul27.230440.18021@dartvax.dartmouth.edu>, oldman@coos.dartmouth.edu (Prakash Das) writes:
>|> 
>|> Since most of the cholesterol in an egg is contained in the yolk, I
>|> tried making an omelette entirely *without* the yolks, using just the 
>|> whites. I couldn't discern any major difference. Except that the 
>|> omelette was whitish in color, took a little longer to cook (seemed
>|> watery) and a little tasteless (or maybe it is my taste buds!). So
>|> I am wondering, isn't this a nice way to enjoy an omelette without
>|> those doses of cholesterol? Has anybody else tried this? Most
>|> certainly, this isn't an original idea....
>
>Yes, you can avoid some cholesterol this way, and you can avoid all of the
>flavor as you noted, and you also avoid all of the substantial nutritional 
>value. Is this a nice way to enjoy an omelette?

Make a 3 egg omelette with three whites and two yolks and you won't 
be able to tell the difference.  I do it all of the time.  Of course,
a good nutrition book I read (_Food,_People,_and_Nutrition by Dr Something or other)
claimed that while eggs were a known source of cholesteral, eating one more
or one fewer a day had no effect on circulating levels.


-- 
Bob Brand
Newsgroups: rec.food.cooking
From: fielden@spot.Colorado.EDU (j.a. fielden)
Subject: Re: What we eat
Organization: University of Colorado, Boulder
Date: Thu, 30 Jul 1992 15:31:28 GMT

In article <1229@stake.DaytonOH.NCR.COM> emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro) writes:
><4881@unixhub.SLAC.Stanford.EDU>
>Sender: 
>Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
>Followup-To: 
>Distribution: usa
>Organization: Stakeholder Relations, NCR Corp in Dayton,OH
>Keywords: 
>
>In article <4881@unixhub.SLAC.Stanford.EDU> tanikay@slacvm.slac.stanford.edu
>(Tanya Boysen) writes:
>>In article <1992Jul28.163204.15319@nntp.uoregon.edu> 
>>eric_gorr@coglab_psych.uoregon.edu (Eric Gorr) writes:
>>> (don't ask me why)  But I was thinking what it is we (Americans) eat that
>>> other people from different countries find generally disgusting.  For
>>> example, (from our perspective) most Americans won't consider eating
>>> brains, etc..
>>> Anyone know?
>>
>>Most of my European friends won't touch peanut butter, root beer or corn 
>>dogs with a ten foot pole! 
>>                               -Tanya
>
>        I second that: I immediately thought Peanut butter and carnival
>        food, in general: corn dogs and the like.  But please add Wonder
>        Bread type breads to your list, esp. if it's a sandwich called
>        "pb & j"!  And, of course, it takes them a while to get used
>        to corn, as in maize.
>
>        However, I have never heard anything bad about BAKED potatoes, 
>        with sour cream and dill/chives.  These are not common over
>        there (what no Idahos? ; ) ) and Europeans love them once 
>        they've had them.
>
>        EM
>

 Yes but getting them to try them can be a chore. I remember many a 
continental european being insulted at being served baked potatoes and
corn of any kind, particularly corn on the cob. The response was usually
that this was food for livestock not humans. However once they tried 
them they usually liked them. I understand that now there are restuarants
in Germany that offer baked potatoes. A big change from when I lived there
in the mid-70's.
From: oliver@hemlock.CS.Berkeley.EDU (Oliver Sharp)
Newsgroups: rec.food.cooking
Subject: Re: Grilling Fish
Date: 21 Jul 1992 19:23:26 GMT
Organization: UC Berkeley, University of California Berkeley
Distribution: world
NNTP-Posting-Host: hemlock.cs.berkeley.edu

In article <AeP1aqq00Uh781ho5w@andrew.cmu.edu>, "Kathleen A. Rafferty" <kr22+@andrew.cmu.edu> writes:
|> Hi - I'd like some recipes for cooking fish on the grill.  Mostly the
|> basics like swordfish, tuna, salmon, and other grillables.  

I've recently made grilled swordfish a few times, and it was
wonderful.  This takes a little time, because of the marinade,
but is very tender and not a bit fishy.  The acid in the marinade
removes any hint of fishiness if you have good fresh filets.
Go ahead and ask your fish vendor to let you smell it, and ask when
it came in.  If it is a real place that caters to people who care about
their food, they won't be at all surprised at the questions.  I go 
to the Berkeley Bowl, a big local place, and phone them ahead of time 
to check.  I use only fish that came in the same day, or one day before.

Take the swordfish steaks (around an inch thick or so) and put them
in a marinade made from:
  the juice of 1 orange, one lemon, and two limes
  zest from all three fruits
  a good splash of olive oil
  freshly ground pepper
  any other spices you like (rosemary, thyme, etc.), preferably fresh

This is enough marinade for four big steaks - six good sized portions.
Leave in for three hours or so (timing isn't very critical - at least an
hour, but not days unless you like ceviche :-).  Then rub with a
little bit of olive oil and grill, 10 minutes per inch of thickness,
turning once half way.  Then eat immediately.  You can top with a little
squeeze of lemon.  If you want a sauce, you could always use some aioli
or hollandaise, but I like it best without.  The result is flaky,
buttery, and tastes wonderful.  It's also very healthy.

Enjoy!
- Oliver
Newsgroups: rec.food.cooking
From: dewey@centerline.com (Devan F. Dewey)
Subject: What is Curry?
Followup-To: rec.food.cooking
Organization: CenterLine Software, Inc.
Date: Wed, 29 Jul 1992 17:30:10 GMT

Silly question, I know.

I know it has tumeric in it. Is it entirely composed of spices? are there
any animal products therein.

E-mail responses are best.

Thanks!

-Devan

                             
               Devan F. Dewey | Senior Systems Analyst
          CenterLine Software | dewey@centerline.com
            10 Fawcett Street | "Leme esplain - no dere is
          Cambridge, MA 02138 | too much. Leme sum up."
                                       -Inigo Montoya
From: cousins@oasys.dt.navy.mil (Kathy Cousins)
Newsgroups: rec.food.cooking
Subject: Re: Macroni & Cheese Ideas
Date: 28 Jul 92 14:59:54 GMT
Reply-To: cousins@oasys.dt.navy.mil (Kathy Cousins)
Organization: Carderock Division, NSWC, Bethesda, MD

In rec.food.cooking, derich@netcom.com (Scott A. Steinbrink) writes:
>Often I make Kraft's Macroni and Cheese --- and I was getting tired of
> the same old flavor -- so I got creative , and I enjoy eating it again.

Add cooked, diced chicken (if you don't have any leftovers just drain
a small can of cooked chicken) and add salsa (however spicy you like)
to taste.  Easy, tasty, cheap and colorful.
Newsgroups: rec.food.cooking
Subject: Re: Puppy Chow recipe
From: lange@skcla.monsanto.com
Date: 27 Jul 92 13:11:15 GMT
Organization: Searle, Skokie, IL
Nntp-Posting-User: comp

My apologies to all who thought this might be a recipe
for dogs.  I thought I made it clear at the beginning 
of my post that this was a "people" food recipe, reference
to children eating it. I have dogs, too, and would never
think of giving them chocolate as I know that they can't 
digest it in some way.
Karen

Newsgroups: rec.food.cooking
From: howard@m.cs.uiuc.edu (Bonnie Howard)
Subject: Re: RECIPE REQUEST: candy/cookie?
Organization: University of Illinois, Dept. of Comp. Sci., Urbana, IL
Date: Fri, 31 Jul 1992 14:05:53 GMT

ak399@cleveland.Freenet.Edu (Carole A. Resnick) writes:


>just melt some semi-sweet chocolate, throw in some chow mein noodles,
>drop from teaspoon onto wax paper lined cookie sheet, and chill for a
>few minutes.

The way we did it was you mix semi-sweet choc and butterscotch chips
melt - then add cashews, and chow mein noodles.  I think that's all??
>-- 
>An elephant is a mouse built to government specifications.
Newsgroups: rec.food.cooking
From: cwt2@cunixa.cc.columbia.edu (Charles W Tang)
Subject: Simple Recipe for Flan?
Organization: Columbia University
Date: Fri, 31 Jul 1992 00:58:24 GMT

How do you make flan?

Thanks,

Charles

  **** Om Ma-Ni Pe-Me Hung **** | "All the world's phenomena and ideas
  ==============================|  Are like a dream, like magic,
      Charles Wei-Ting Tang     |  and like a reflected image."
   cwt2@cunixa.cc.columbia.edu  |                 -- The Diamond Sutra
From: userMBAR@mts.ucs.UAlberta.CA (Mark Barrett)
Newsgroups: rec.food.cooking
Subject: Re: thickening of gravy or sauce
Date: Tue, 28 Jul 92 18:42:56 GMT
Organization: MTS Univ of Alberta     

In article <14JUL199214402924@aardvark.ucs.uoknor.edu>, ytay@aardvark.ucs.uoknor.edu (AUS:TAY,YIAN) writes:
> 
>For thickening of sauce or garvy,  I usually used cornstarch.  But the 
>problem is, the garvy tends to liquidify(?) or becomes watery when I 
>remove it from heat.  What can I use or do to make sure that it
>stays thicken?  Can anyone please help??
> 
> 
>yian....
> 
  I have found that equal parts of cold water and flour mixed
  together and then poured into a simmering broth should yield
  the desired effect.
                M
Newsgroups: rec.food.cooking
From: vsummers@polaris.cv.nrao.edu (Vince Summers)
Subject: Re: Vanilla Beans
Organization: National Radio Astronomy Observatory
Date: Wed, 29 Jul 1992 13:07:58 GMT

     I believe that the vanilla extract we had when I was a kid was 35%
alcohol or 70 proof.

Vince Summers
vsummers@polaris.cv.nrao.edu
Newsgroups: rec.food.cooking