HDTenEightyP/NetNews huggingface dataset:
From: jemoor1@pbhyf.PacBell.COM (Jan Moore)
Subject: Re: Any Cooking Classes Out There?
Reply-To: jemoor1@PacBell.COM (Jan Moore)
Organization: Pacific * Bell, San Ramon, CA
Distribution: ba
Date: Fri, 11 Sep 1992 19:57:50 GMT

In article <c99-aa.716205726@danube.Berkeley.EDU> c99-aa@danube.Berkeley.EDU (c99 account) writes:
>>In article <1992Sep9.185807.7379@pasteur.Berkeley.EDU> c60c-3he@e260-4f.berkeley.edu (Christina (Tina) Lee) writes:
>>>
>>>    I'm looking for some cooking classes out there that I can take. Would
>
>>I'm in a similar position, looking for a vegetarian cooking class
>>on or about the SF peninsula.  Please post any info you might have.
>
>Same here!  Although I am a guy (two priv. were girls) I would like to learn
>to cook vegi/chinees (more like vegi) food.  I think that would be fun.
>Let's just find someone who can teach now...

Every Wednesday in the SF Chronicle food section, there is
a list of cooking classes. Also the California Culinary
Academy has some Saturday classes.

-- 
Jan Moore
jemoor1@pacbell.com
Newsgroups: rec.food.cooking
From: shla@spf.trw.com (Sheila Wallace)
Subject: Re: Marble halvah
Organization: TRW Sensor Data Processing Center, Redondo Beach, CA
Distribution: na
Date: Wed, 9 Sep 92 21:31:32 GMT

In article <feigin.716058806@err> feigin@iis.ethz.ch (Adam W. Feigin) writes:
>campillo@gdwest.gd.com (Bill Campillo) writes:
>
>>I was poking through the cheeses, picked up some brie, and
>>this stuff too: Marble Halvah.
>
>Only the Shadow Knows what it was doing in the Cheese section, other
>than keeping cool !
>	
Gee, the only place I've ever encountered halvah here in the U.S. is in
the cheese section or in a deli case.  Is it usually kept with desserts
everywhere else in the world?

Sheila


-- 
Sheila Wallace		(shla@spf.trw.com)
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278
From: feeney@tigger.jvnc.net (Michael J. Feeney)
Newsgroups: rec.food.cooking
Subject: The Frugal Gourmet : Love him or hate him?
Date: 8 Sep 92 14:10:47 GMT
Organization: JvNCnet, Princeton University, NJ
Originator: feeney@dumbo.jvnc.net

I have been reading this newsgroup for a few months now, and have
yet to see the FAQL. 

Basically, I want to know what the big debate is about the Frugal Gourmet.

I am NOT trying to start a whole new discussion on him - I just want
to know what the old debates on him where about.

Please respond via e-mail.

Thanks in advance!

-Mike


-- 

- Mike Feeney
  Account Representative
  JvNCnet
From: TONY@SLACVM.SLAC.STANFORD.EDU (Tony Roder)
Newsgroups: rec.food.cooking
Subject: Re: Romanian Recipes Needed
Date: 15 Sep 92 19:37:26 GMT
 <92258.132113TONY@SLACVM.SLAC.STANFORD.EDU>
 <92258.145436TONY@SLACVM.SLAC.STANFORD.EDU>
 <1992Sep15.050735.29310@hubcap.clemson.edu>
Organization: Stanford Linear Accelerator Center

I should perhaps add my own recipe here:

Mititei - Combine chopped pork, beef, lamb in equal parts.  Crush/squeeze
a fair amount of garlic, salt, pepper, and the essential ingredient, cumin
powder (from Middle Eastern shops or even Safeway) until the mixture really
smells of it.  They will be lighter if you also add a pinch of bicarbonate
of soda to the mix.

Roll the meat up into cylinders about 2" long by 1/2" in diameter; wet your
hands while you roll to add moisture.

Best cooked on charcoal, but also good in the broiler (very hot).  They
are ready when juices seep out after you've turned them over once.

These are served as finger food, appetizer, with a glass of wine.

Pofta buna

-----------------------------------
Tony Roder, speaking his mind .....

-----------------------------------
Tony Roder, speaking his mind .....
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: REQUEST: Carp recipes
Keywords: fish, freshwater
Organization: Greenville Tech., Greenville, SC 
Date: Tue, 15 Sep 1992 04:43:11 GMT

>
>  (I should point out that carp is a very bony fish.  Some people like
>  it, but I find it inedible due to all of the bones.  It makes an
>  excellent soup, IMHO, but strain the carp bones out.)

Up North (Illinois to be specific) they serve big fish steaks that have
been cubed (run through a cuber, like cubed steak, which chops up the
meat and the little bones so fine you can't feel them when eating them).
I asked my Grandmother what kind o fish they are, and she said they are
Buffalo Something, Catfish maybe?  Then said they are just Carp.
(They come out of the river. Mississippi or Missouri) 

The only live Carp that I've ever seen was one I wrestled to the bank.
24 inches long!  Ugly!  Big fish eyes, Orange lips (yes, Lips!), and
strong too!  Not something I'd wanna stuff and hang, much less prepare
to eat.  Northern "Carp" may be different.  Idunno.
Enjoy! ;^)  
-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Newsgroups: rec.food.cooking
Subject: Re: Yet Another Pumpkin Request
Date: 14 Sep 92 22:42:53 GMT
Organization: Northwestern University, Evanston Illinois.

In article <1992Sep14.183907.21952@murdoch.acc.Virginia.EDU> aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb) writes:
>For that matter, does anyone have a recipe for pumpkin fritters?
>


I have a great recipe for pumpkin stew, if anyone wants it.  It is a
Persian dish that has lamb, pumpkin and prunes cooked in some turmeric,
cinnamon, tomato paste, and salt and pepper (with a little saffron thrown
in).

Valerie
Newsgroups: rec.food.cooking
From: TDOPER35@ysub.ysu.edu (Dogger)
Subject: need recipe for chinese ko-pa soup
Organization: Youngstown State University
Date: Wed, 9 Sep 1992 18:02:38 GMT

I need a recipe for chinese ko-pa soup. thank you.
                                   dogger
From: boardman@CS.ColoState.EDU (andrew boardman)
Newsgroups: rec.food.cooking
Subject: Re: RECIPE: Cracker Barrels hashbrown casserole
Date: 14 Sep 92 05:29:22 GMT
Organization: Colorado State University, Computer Science Department

In article <1992Sep12.161207.17906@netnews.whoi.edu> capnal@aqua.whoi.edu (Al Duester) writes:
>
>
>wvenable@attunga.stats.adelaide.edu.au (Bill Venables) replied:
>
>>It's kind of Al and other posters to offer recipes using these mysterious
>>ingredients, but I only wish I knew what they were.  You could look forever
>>in a supermarket here and never find anything called "hashbrowns" so
>please,
>>folks, just what *are* they?  They must have another, more descriptive
>name,
>
>This could be one of those intercontinental naming problems, though. As a


Well, when I still lived in Aust., you could always get hash browns at
McDonalds. :P How about buying a couple of pounds (ie, about a kilo) of
those? I'm sure they'll love you for it. ;)

		-- skye (Yes, I really DO still eat at McD's)
From: dlb@fanny.wash.inmet.com (David Barton)
Newsgroups: rec.food.cooking
Subject: Re: Bannock Recipe?
Date: 12 Sep 92 18:11:25 GMT
	<1992Sep11.175609.25019@walter.bellcore.com>
Organization: Intermetrics Inc., Washington Division, USA

In article <1992Sep11.175609.25019@walter.bellcore.com>
dfw@thumper..bellcore.com (Doris Woods) writes:

    This may be a tad silly but what would be the American equivelent
   to a bannock?  

There may be some confusion here.  By my dictionary (I just checked) a
bannock is a griddlecake, here or across the water.  In some sense,
ALL bannock is bread.  If there is another meaning, I would be glad to
see it posted.

The Frug Cooks American has a recipe; I keep on forgetting to bring it
in.  In general, make your favorite biscuit recipe, with a LOT more
leavening (use baking powder rather than baking soda and buttermilk;
the long action of the baking powder is important).  Pack the dough
into a cast iron skillet, and place on the stove over low to medium
heat.  It should take about ten minutes on a side; turn once.  Be
careful that it does not burn.

					Dave Barton
					dlb@hudson.wash.inmet.com
From: euzc6010@pine.circa.ufl.edu (EQUIHUA)
Newsgroups: rec.food.cooking
Subject: Re: Canning Tomatillos and Verde Sauce
Date: 8 Sep 92 18:55:24 GMT
Reply-To: euzc6010@pine.circa.ufl.edu
Distribution: usa
Organization: University of Florida  (ufl.edu)
News-Software: VAX/VMS VNEWS 1.3-4

Jack Campine wrote:
	"I've always associated them (tomatillos) with mexican...." 
Clementina Equihua writes:
	I am sorry, I forgot to sign the "mole" recipe.... any way,
	
	Tomatillos are known in mexico as "tomate verde" or "tomate de
cascara". Apparently tomatillos and tomato (jitomate in central Mexico) 
were originally cultivated in what is known as "mesoamerica" (part of Mexico and
part of Central America). Tomato and tomatillos are examples of the vegetables
that had an impact on the western culture after the conquest. Other examples
are chocolate, peanuts, corn and pinneaple.


Clementina Equihua
euzc6010@ufpine
From: yp02+@andrew.cmu.edu (Yashodhara P. Pawar)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Bhel Poori recipe anyone ?
Date: 9 Sep 92 18:42:31 GMT
Organization: Doctoral student, Chemical Engineering, Carnegie Mellon, Pittsburgh, PA

Bhel puri is a mixture of several ingredients, the recipes for whick you
will find in typical Indian cookbooks. Here is the formula for the Bhel
Puri:

Arrange the following raw materials in seperate servers on a table. Grab
a few friends. Gather around the table and swirl a bhel poori of your
own using some proportions of these ingredients in a large pot, like
salad. I am sorry if all this sounds too obscure...but then, that's how
bhel poori should be. I have never had a bhelpuri which was the same as
the last time! 

puffed rice from Indian store  (ethnic name=Moori), boiled and diced
potatoes, finely chopped red onion,  cooked and salted green lentils,
thin sev (from Indian store), "pooris" (recipe follows) OR potato chips
if you are lazy.

 Poori = Mix wheat flour with water until a manageable dough is formed.
Roll into a thin circle with a rolling pin. Cut the circle into roughly
polygonal shapes with a knife. Deep fry these. 

A similar poori with a low Authenticity Index is obtained with a high
tech idea -> Cut readymade tortillas into pieces and fry them!!  

Now everybody serves his plate out of this BHELPOORI MUSH. And top it
with curds, tamarind chutney and coriander chutney (recipes in books).
These are the key yummythingummies. 

Yashodhara

  
Newsgroups: rec.food.cooking
From: jbrandt@NeoSoft.com (J Brandt)
Subject: Sacher Torte Recipe Wanted
Organization: NeoSoft Communications Services -- (713) 684-5900
Date: Tue, 08 Sep 1992 03:59:46 GMT

A French restaurant/bakery here in Houston called La Madelaine serves a
really good sacher torte.  It's very moist, wet even, and has a rich
chocolate/raspberry flavor.  Does anyone have a recipe for it?

-- 
Jaclyn Brandt
jbrandt@NeoSoft.com
--
Newsgroups: rec.food.cooking
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Subject: Re: Yet Another Pumpkin Request
Organization: University of Virginia
Date: Mon, 14 Sep 1992 18:39:07 GMT

For that matter, does anyone have a recipe for pumpkin fritters?

I had some in a restaurant in Gettysburg PA, which were
delicious.  They were slightly sweet, rather than salty. In a
way, they were almost like hush puppies (the kind you see at
Long John Silvers, or etc.) in that they were roughly round.
They looked like spoonfuls of batter/dough had been dropped
into hot oil and cooked. 

I don't know *anything* about fritters, and I have been
thoroughly confused by seeing so many apparently different
foods called fritters.  Anyone care to give a definition along
with the recipe??

Many thanks in advance!
--
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
+ aan3q@poe.acc.Virginia.EDU | God may be subtle, but He isn't  +
+   I speak only for myself. | plain mean.   --Albert Einstein  +
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: Chokecherry Jam or Jelly
Organization: NASA Dryden, Edwards, Cal.
	<1992Sep9.165146.10806@terminator.cc.umich.edu>
Date: Wed, 9 Sep 1992 17:59:12 GMT

On Wed, 9 Sep 1992 16:51:46 GMT, Claire Chang <cchang@citi.umich.edu> said:

>I am looking for a source to get Chokecherry jam or jelly.  I managed
>to find some in a store in Vancouver Canada, but they do not ship
>out of the country.  Please respond to me.   Help...my supply is 
>running out!

CC> I javen't had chokecherry jelly for 13 years!!  Please do post to the net
CC> if you find a source.  I only know about chokecherry because
CC> a friend and I picked berries and cooked them and boiled jelly to make
CC> about 15 qts!!  This was in Chadron, Nebraska.
CC> We really ended up with syrup that would not stiffen to jelly.
CC> But I do remember the wonderful flavor.

I get my chokecherry jelly from my aunt in Durango, CO.  You're right
about how good it is.  I'm sure glad I have an unlimited supply.  I
really enjoyed going out and picking chokecherries, too.

My mother makes pomegranate jelly and I think it's even better than
chokecherry.  My pomegranate froze back to the ground a couple of
years ago, so we've had to get the juice from friends in the Central
Valley.  It's somehow nicer to make jelly from one's own fruit.

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
                       "A kill is a kill."  Anonymous
Newsgroups: rec.food.cooking
From: phoffman@crcvms.unl.edu
Subject: Malts and malt makers...HELP!
Organization: University of Nebraska - Lincoln
Date: 9 Sep 92 13:29:41 CST

My companion and I are malt fanatics. I am of the thick-as-mud chocolate
banana malt school and she is of the vanilla-with-a-smattering-of-strawberries
school. We've decided to get a blender and strike out on our own bold venture
in homemade malt making (for two).
Questions: Can someone suggest a really good malt maker? Should we consider a
malt maker over a conventional blender? Will we ever surpass the malts they 
make at the Malt Shop in Minneapolis. Questions, questions.
With thanks,
Paul

********************************************************************
 Paul S. Hoffman/NEBASE Network Coordinator     Bitnet: PHOFFMAN@UNLVAX1       
 Nebraska Library Commission           Internet: PHOFFMAN@CRCVMS.UNL.EDU
 1420 "P" Street       Lincoln, NE  68508-1683       Fax: (402) 471-2083

      			   "Solvitar ambulando"
 *******************************************************************************
From: kiss@slab.unt.edu (EVELYN KISS)
Newsgroups: rec.food.cooking
Subject: Re: Sugar Free recipies
Date: 14 Sep 92 20:53:05 GMT
Organization: School of Library & Info Sci, UNT

In article <BuFJzG.2yy@mentor.cc.purdue.edu> vic@helicon.math.purdue.edu (Victor W. Lovejoy) writes:
>From: vic@helicon.math.purdue.edu (Victor W. Lovejoy)
>Subject: Re: Sugar Free recipies
>Date: 11 Sep 92 20:09:15 GMT
>Please POST the sugar-free recipes! There must be hundreds of us who don't eat
>sugar. I'd personally love to have some good desserts that are sugar-free.
>
>
>viclovesjodi
YES! please post these recipies. Incidentally, there is a place in Dallas 
called Sugarless Delight that specializes in sugar-free desserts.  Their 
creations are wonderful and are every bit as good as regular desserts.
Newsgroups: rec.food.cooking
From: pleitt@tellabs.com (comnet)
Subject: Pressure Cookers
Originator: pleitt@comnet
Organization: Tellabs, Inc., IL
Distribution: usa
Date: Mon, 14 Sep 1992 17:56:46 GMT

Hi,

I am in the process of looking for a pressure cooker, and was 
hoping I could get some advice on the purchase, i.e., is there
particular brand I want to get, a brand I want to stay away from, 
etc..`

Also, I have seen a 7 qt. size that looks good to me, but I wouldn't
be able to can with it also. Should I but a canning size cooker and
use it for both, or buy 2 different sizes?

Thanks for your help.

Newsgroups: rec.food.cooking
From: jrtrint@srv.PacBell.COM (John Trinterud)
Subject: Re: Circulon pans
Organization: Pacific * Bell
Distribution: usa
Date: Mon, 14 Sep 1992 18:47:25 GMT

In article <1992Sep14.143208.8297@engage.pko.dec.com> bechtler@asdg.enet.dec.com (Laurie Bechtler) writes:
>In article <#9vnrf+.strnlght@netcom.com>, strnlght@netcom.com (David Sternlight) writes...

	... about Circulon pans ...

We have the large Circulon saute' pan - and *really* enjoy it. I'd
like to have the dome cover, and a few more items from the
collection.

John Trinterud


-- 
jrtrint@srv.PacBell.COM
John Trinterud
Pacific [*] Bell, San Ramon, CA
Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: Best Pots and Pans to buy??
Organization: Stanford University, California, USA
Distribution: usa
Date: Tue, 15 Sep 1992 20:56:02 GMT

Over the years I've had the opportunity to try just about every
brand of cookware manufactured in the US or Europe.  For my money I
would look for a good solid weight multi layered stainless steel
lined set that works together to make even larger or customized
shapes.  This means they all have to be the same brand.... as a
basic starter group.  I have a 8 quart pot that can be inverted over
the large skillet to accomodate a turkey, as a dome roaster.  Aside
from the extremely expensive gourmet shop source, the very best is
actually sold "direct".  I've got about 3 sets now, the best being 5
ply (aluminum, copper center; for excellent heat conduction. And
stainless inside and out for ease of cleaning).  It can be put into
the dishwasher, the only down-side is that the handles turn dull
colored.  Most stainless pans have a residual in the bottom after
washing, and periodically I use Kleen-King or Bon-Ami for Stainless
cleanser (DO NOT USE REGULAR CLEANSER) it needs to say it's for
stainless and/or copper.

If you need a reference for a salesperson in your area, call Carl
Wampler in San Jose, CA at 408/268-9231.  I've done all my
acquisitions through him, and found him to be very flexible in
prices, honest as can be.
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Newsgroups: rec.food.cooking
Subject: Re: Sea Urchin Sushi (was Re: Chicken Mole)
Date: 4 Sep 92 23:13:42 GMT
Organization: NASA/Jet Propulsion Laboratory

In article <Bu2oq6.FuE.1@cs.cmu.edu>, lindam+@CS.CMU.EDU (Linda Macaluso) writes:
|>    It's not that bad.  Not my favorite, as sushi goes, but it's not 
|> inedible.  It's got a funny, slippery kind of texture - but no, I don't
|> think it really tastes like what everybody says it tastes like.  Sea 
|> urchin is much less bitter.  ;^)
|>                                                      Linda

I love sushi - but I can't take sea urchin (Uni) it's like eating
solid tidal pool...

*shudder*

Jennifer
Newsgroups: rec.food.cooking
From: patt@squid.tram.com (Patt Bromberger)
Subject: Re: Deodorizing Used Jars
Organization: Tramway Unix Systems
Date: Fri, 11 Sep 1992 17:11:34 GMT
Keywords: How to do it ?

In article <1992Sep10.035107.14562@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>I know this is a FAQ.  I have seen it discussed myself.  I never
>read the articles though.  Now, I want to know.  I have a few jars
>that have had salsa in them, and some with other strong flavors
>that are not too pleasant for re-use.  Some come from the dishwasher
>without the strong odors, but it doesn't work all the time.
> [deleted] 

Baking soda will do it for you!  I throw it in my dishwasher along
with the dishwasher soap.  You can also just soak the jars in hot
water and baking soda.


-- 
Patricia Ann Bromberger                     -       patt@squid.tram.com
Tramway Unix Systems 
"Practice random kindness and senseless acts of beauty." (Anne Herbert)
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Hash browns, cottage fries confusion.
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Mon, 14 Sep 92 21:55:17 GMT

 
Over the last few weeks I've noticed confusing comments on cooking potatoes.
What some people call hash browns in some parts of the US are called cottage
fries in another part.  My mother used to make cottage fries and call them
hash browns.

So, hash brown - a latke or variation thereof, what my mother called a potato
pancake.

Cottage fries - stir fried half cooked potatoes.

I was really confused when I joined the army and started travelling,  in fact, I 
still am.  What is this discussion about?

Bob Jernigan
From: folta@cs.umd.edu (Wayne Folta)
Newsgroups: rec.food.cooking
Subject: Re: Automatic Breadmakers
Date: 6 Sep 92 00:27:19 GMT
Organization: U of Maryland, Dept. of Computer Science, Coll. Pk., MD 20742

"WelBilt (or something like that) and we were disappointed.  The motor was too
"weak to knead whole wheat dough (even the recipe booklet version) and the
"machine rattled and clanked horribly during the kneading cycle.  Although we
"were generally pleased with the finished bread, we were unhappy with the quality
"of the hardware so we returned it and got our money back.

My mother and father did a fair amount of asking around about bread machines,
and found several people who had returned WelBilts. There were a couple who were
absolutely sold, but the majority gave up on it.

They got a Hitachi, and it works great. The only key is that you really must
follow the instructions and put the liquids in first. (Either that or stir up
the corners to keep the flour from caking there.) The first time I tried it,
I followed the directions on the bag of flour (put the water in last) and ended
up with a horrid loaf. I should have known when I looked in later and saw the
dough bubbling when it should have been rising! ;-)
-- 


Wayne Folta          (folta@cs.umd.edu  128.8.128.8)
Newsgroups: rec.food.cooking
Subject: RE: Recipe request: Alfredo Sauce
From: $stephan@sasb (Stephan Fassmann, Software)
Date: 11 Sep 92 14:38:12 -0700
Organization: BYU
Keywords: Alfredo, Sauce

My favorite Alfredo Sauce goes like this:
On warmed serving platter soften
4 Tbs Butter
2 tsp Thyme
.5 cup Parmasian/Ramamo Cheese
toss with drained noodles 
add 1/6 cup heavy cream
juice of 1/3 lemon
and toss again.
You can vary the sauciness by tweeking the amounts of cheese and cream.

$stephan@sasb.byu.edu
Newsgroups: rec.food.cooking