HDTenEightyP/NetNews huggingface dataset:
From: louray@seas.gwu.edu (Michael Panayiotakis)
Subject: REQUEST: gingerbread house
Organization: George Washington University
Date: Tue, 15 Dec 1992 00:14:19 GMT


Anyone have a good recipe for a gingerbread house, that being the
gingerbread and the frosting, or whatever "glue" to use?

please e'mail me, since I don't always read all the news.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Michael Panayiotakis
louray@seas.gwu.edu                  "did it matter, does it now?"
ze031c@gwuvm.gwu.edu

"'spite of all my sunday learnin',  |"I don't know, but I been told,
 with the bad I kept on turnin'     | it's hard to run with the weight
 and mama couldn't hold me anymore."|   of gold,
        			    | other hand I've heard it said,	
"I saw things getting out of hand,  | it's just as hard, with the weight
 I guess they always will"	    |   of lead."

GD___________________________________________________________________________MP

-- 
please e'mail me, since I don't always read all the news.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Michael Panayiotakis
Newsgroups: rec.food.cooking
From: mayers@yak.syr.EDU (Michael  Ayers)
Subject: Re: Sulfate in cooking                      
In-reply-to: jazzie@cix.compulink.co.uk's message of Mon, 14 Dec 1992 20:36:00 +0000
Organization: Syracuse University
Date: Thu, 17 Dec 92 13:20:29 EST

In article <memo.809101@cix.compulink.co.uk> jazzie@cix.compulink.co.uk (Peggy Shambo) writes:

>>A friend is having a food party and one of the guests claims to
>>be allergic to sulfate.

>I think what is meant here is sulfite (that's an "i" not an "a" in there).
>There are about a gazillion foods that have naturally occurring sulfites
>in them.  I remember laughing when NY State passed a law disallowing
>sulfite additives... there are plenty more foods out there that can
>affect a person without even *adding* anything to them.

	Since the law came into play banning sulfites, there have been a
 lot of sulfite substitutes made with, you guessed it, *sulfates*.  These,
 as far as I know are primarily used as aging retardants for produce.

	I suggest the person who needs to know the difference between sulfites
 and sulfates, etc. contact their state's department of health or the surgeon
 general's office.  I would expect there to be a publication or two on the
 matter


--

             Mike                       mayers@mailbox.syr.edu

    C: Unintelligible code means job security.
Newsgroups: rec.food.cooking
Subject: Re: Crayfish Recipes
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 13 Dec 92 01:35:35 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: collierm@physc1.byu.edu
I am looking for interesting ways to prepare crayfish.  The only
way I know how to prepare them right now is to boil them.  Any

EASY and simple to make CRAYFISH MORNAY

After you have cooked your crayfish, cut them/it in half lengthwise, 
remove meat and dice into medium size pieces. Make a tasty cheese sauce 
with white wine instead of water/milk, add the crayfish meat. Pile back 
into shells, sprinkle some grated cheese over the top and grill until 
brown & bubbling. Serve with white wine & crispy warm bread rolls.......I'd
KILL for just a morsel right now!
From: dougf@vine.cp10.es.xerox.com (Doug Freyburger)
Newsgroups: rec.food.cooking
Subject: Re: Where to get *real* sassafras oil?
Date: 18 Dec 92 19:07:06 GMT
Organization: Xerox Corp., El Segundo, CA, USA


This is an old reference from my addressbook database.
The area-code 213 has since split to 213/310, and I am
not familiar enough with the boundaries, so the telephone
number(s) are probably out of date:

Relation        root beer ingredients
Company         Herb Products Co
Work Address    11012 Magnolia Blvd
Mail Stop       P.O.Box 898
Work City       North Hollywood, CA 91601
Work Phone      (213)877-3104, (818)984-3141
Entry Date      6 Sep 88

They definitely do mail order.  They have an extensive
catalog listing numerous essential oils, tinctures, and
bulk dried herbs.

Be sure to tell them you will not be using the sassafras
for human consumption.  Before you actually do use it
for human consumption, I recommend a trip to the Botany
section of your favorite university library!  Note that
the FDA did ban it because its active ingredient, saferol,
is a mild carcinogen.

Strong generic disclaimer.......

dougf.escp10@xerox.com	The automatic "reply" address
Xerox Corporation	probably will not work.
Organization: School of Computer Science, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Wed, 16 Dec 1992 11:56:33 -0500 
From: Andrew Lewis Tepper <at15+@andrew.cmu.edu>
Subject: Re: Hot Buttered Rum

How I make Hot Buttered Rum: (Awesome recepie by the way):

Make a "tea" by boiling many sweet spices in water. Some good ones to
use are: Cloves, cinnimon sticks, cardomon, citrus zests, allspice. Mix
1 part "tea" with 1 part dark rum. (Myers is good; pusser's is better.)
Add sugar (I like "Sugar-in-the-raw") to taste. Float a small pat of
butter on top, and serve with a cinnimon stick. (Butter will melt).
Drink after skiing.

Andy
From: kowtko@cogsci.ed.ac.uk (Jacqueline Kowtko)
Newsgroups: rec.food.cooking
Subject: Re: FUDGE
Date: 11 Dec 92 17:04:47 GMT
Organization: HCRC, Edinburgh, UK

In article <Byy3zx.MLq@cs.uiuc.edu> howard@cs.uiuc.edu writes:
>For the life of me I can't get my fudge to taste like my Aunt Myrl's
>did.  As the Irish poster said it would melt in your mouth - no one in
> [...]
>I have the recipe written below - give me some ideas of what to do 
>PLEASE - I would really love to recreate it.
>[...]
>
>Now netters - what am I doing wrong??? :{


You've left out the Kraft Marshmallow whip!
-- 
 *      Jacqueline Kowtko       | Human Communication Research Centre    *
 *                              | University of Edinburgh                *
 *   J.Kowtko@edinburgh.ac.uk   | 2 Buccleuch Place                      *
 *                              | Edinburgh EH8 9LW, SCOTLAND            *
Newsgroups: rec.food.cooking
From: margoli@watson.ibm.com (Larry Margolis)
Subject: Re: Surimi
Date: Tue, 15 Dec 1992 18:19:20 GMT
News-Software: IBM OS/2 PM RN (NR/2) v0.16e by O. Vishnepolsky and R. Rogers
Reply-To: margoli@watson.IBM.com
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: The Village Waterbed

In <1992Dec15.023424.23709@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>Can anyone tell me what that fake fish product surimi is made of?
>Does it have any actual fish in it?

In the US, at least, it says what's in it on the label.  The better ones are
something like 65% Alaskan pollock and 35% snow crab meat.  The cheaper
varieties are all fish, with "crab flavoring".

(I think in NZ they use Marmite.  :-)
--
Larry Margolis, MARGOLI@YKTVMV (Bitnet), margoli@watson.IBM.com (Internet)
From: roder@cco.caltech.edu (Brenda J. Roder)
Newsgroups: rec.food.cooking
Subject: Re: low fat baking (was: low fat pesto)
Date: 15 Dec 1992 18:26:15 GMT
Organization: California Institute of Technology, Pasadena
NNTP-Posting-Host: sandman.caltech.edu

tracy@apollo.HP.COM (Tracy Hoover) writes:

>There was an article in one of the last couple issues of "Eating Well" that
>discussed substituting prunes for the fat in various recipes.  I think
>brownies was one of the things that turned out successfully, but don't
>quote me on that.

In the past, I have posted a series of recipes from the Los Angeles Times
Food section which substituted various fruit pastes (prunes, figs, applesauce,
etc) into recipes for low fat baking.  These were posted both to this 
newsgroup and in rec.food.recipes.  I expect that they are in the recipe
archive and I still have them on disk if anyone wants the full set.  I
offer to email them to people who request, or if I get more than 10 or so
requests, I will repost the entire set.

-- 
-- Brenda (roder@cobalt.caltech.edu)
Thought before action, if there's time.
    _The Edge_  Dick Francis
Newsgroups: rec.food.cooking
From: dcoder@u.washington.edu
Subject: Re: Homemade Sausage
Reply-To: dcoder@u.washington.edu
Organization: University of Washington
Date: Tue, 15 Dec 1992 00:02:03 GMT

In article <auerbach.724360569@news.ncsu.edu> auerbach@ncsu.edu (David D  
Auerbach) writes:
newman@otto.ycc.yale.edu (Andrew Newman) writes:

 [parts deleted]
 
Bruce Aiells has a wonderful book on sausage (whose title I am forgetting)
and there is an older good sausage book by Grigson.
----

That's AIDELLS; Knopf is the publisher.

He and coauther Dennis Kelley also have a new one on brewpubs and pubfood  
(same publisher).

Dave
Newsgroups: rec.food.cooking
From: gary@cdthq.UUCP (Gary Heston)
Date: Tue, 15 Dec 92 20:19:51 CST
Organization: Garys' Home for Obsolete Computers

fred-mckenzie@ksc.nasa.gov (Fred McKenzie) writes:

  [  about electric knives  ]
> How long do you normally expect a small appliance like an electric knife to
> last?  My experience has been that most rechargeable appliances will
> develop problems with the batteries in about two years.  This is especially
> true if they are left on continuous charge, as some manufacturers
> recommend.

Pay attention to the battery manufacturers, rather than the appliance
manufacturers. I bought a piece of equipment at work that was advertized
as having a rechargeable battery, and when it started acting up, found
an Energizer alkaline in it. Use some sense when handling things like
this, and don't trust applaince manufacturers too much.

> I bought my mother a name-brand rechargeable electric knife many years ago.
>  It turned out to be quite a disappointment.  Although it had been kept on
> continuous charge in the supplied charger, it didn't work very long on that
> big Thanksgiving turkey one year.

...and my mother has a rechargeable knife that's at least 15 years old,
still using the original battery pack. It gets used about 4-6 times
per year. The battery pack does not get left on charge; it usually gets
recharged overnight before and after use. I used it to carve the turkey
at Thanksgiving, and didn't run out of power.

> Also, how much do you expect it to cost?  I had a rechargeable electric
> drill that cost under $30 new.  After about 4 years, I realized the
> batteries didn't take a charge any more.  I gave it away when I discovered
> the cost of new batteries would run around $25.

You get what you pay for. A decent battery drill is in the $50-$60
range; and, your batteries may have just developed a "memory".

I'd figure $15-$18 for a decent electric knife, but that's a guess.
I haven't needed to look for one. :-)

> If you do get one, I suggest you recommend that the recipient USE IT A LOT,
> and don't leave it on charge more than 24 hours after last use!  It seems
> that exercising Nickel-Cadmium batteries by fully discharging them before
> recharging, and then not over-charging, makes them last as long as
> possible.

I don't think they necessarily need to use it a lot, but overcharging 
should always be avoided. I've ruined a few nicads myself...

They full-discharge-before-charge advice is good, though.

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Subject: HELP: Wedding Buffet Suggestions (CONTEST!)
Organization: Northwestern University, Evanston Illinois.
Date: Tue, 15 Dec 1992 00:30:00 GMT

About a week ago I posted a request for suggestions for a wedding reception
buffet.  Thanks to Steve Hammond,who posted a reply, and thanks to the people
who sent me email. Unfortunately, if anyone else posted a reply, I didn't get
it because our news machine went down for a couple of days.  If anyone was
collecting the suggestions, I'd sure appreciate a copy.

Generally, when people post requests for party menu suggestions, the response
tends to be lukewarm (machine failures not withstanding).  Now, I know a lot
of people are interested in wedding buffet suggestions, BECAUSE THEY EMAILED
ME TO PASS ON ANY INFO I GOT!  So I'm going to ask again, PLEASE PLEASE PLEASE
pass on any buffet suggestions you have.  

Just to make it interesting, I will pass on my "to die for" BAKLAVA recipe to
the person with the most helpful suggestions.  Just to give you some
background on the baklava recipe - I have had compliments from several middle
easterners on it.  A Lebanese woman and an Iranian woman asked me for the
recipe and a food distributor of baked goods asked me to go into the BAKLAVA
business so he could sell them to middle eastern restaurants for me.  This is
a great recipe and I've never given it to anyone (I dug it out of an obscure
middle-eastern cookbook).  People will beg you to make this dish and it will
give you a lot of bargaining power with your SO (Okay, I'll make the baklava
if you'll do the dishes for the next year.:-))

If you're interested in helping, here are the buffet
particulars:

Kosher style (i.e. no pork,shellfish,mixed dairy and meat (fish OK))
80-120 guests, customized, catered menu
Emphasis on appetizers, so far smoked salmon and cheese and crackers
buffet style dinner with salads, starch, main courses
looking for a gourmet wedding cake and light desserts

Thanks!

Valerie (vleppert@casbah.acns.nwu.edu)
Newsgroups: rec.food.cooking
Subject: RECIPE: Sour Cream Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 15 Dec 92 03:17:43 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

     SOUR CREAM MUFFINS  
  
Wet Mix - 1 egg, 1 cup sour cream, 1/4 cup milk  
Dry Mix - 1.1/2 cups flour, 2 Tbsp sugar, 1 tsp baking powder  
          1/2 tsp baking soda, 1 tsp nutmeg, 1 tsp salt  
          1/2 cup raisins (if desired)  
  
Preheat oven to 375oF, prepare pans. Beat egg, stir in sour cream & milk.   
Combine dry ingredients except raisins & add to wet mix. Fold in raisins,   
spoon into pans & bake for 15-20 mins. Makes 8-9 large muffins.  
  
  
   
  ---------------------------------------------------------------------  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  
  ---------------------------------------------------------------------  
Newsgroups: rec.food.cooking
From: Marg_Meikle@mindlink.bc.ca (Marg Meikle)
Subject: Re: CANDY CANES!
Organization: MIND LINK! - British Columbia, Canada
Date: Mon, 14 Dec 1992 16:53:44 GMT

Any recipe for hard candy will do--  then colour it in batches (white, green,
red) and add peppermint flavouring.    This is from _Mastering Microwave
Cooking_  (Cone and Snyder) ... seems like it will be a lot easier

        3 cups sugar
        1 cup light corn syrup
        3/4 cup warm water
        1 teaspoon flavouring oil
        food colouring


grease a cookie sheet.

In a 3 quart casserole combine the sugar, corn syrup and water.  Stir well.
Cook on high for 8 to 12 minutes or until boiling.  Stir.  Cook 12 to 15 min.
more or until mixture reaches 290 degrees F (almost hard-crack stage)  ...
check after 7 minutes into the second cooking stage.  Let stand until
bubbling ceases.   Stir in flavouring and colouring.

Pour onto sheet.  Cool  enough to hands... cut into 3 X 1 " pieces or so...
work quickly, spiralling the strips together.
From: mary@Cayman.COM (Mary Malmros)
Newsgroups: rec.food.cooking
Subject: Humorous kitchen near-disaster
Date: 12 Dec 92 18:41:29 GMT
Distribution: rec
Organization: Cayman Systems Inc., Cambridge, MA


Well, it's truffle season, and there I was, happily truffling away.
I was making some ganache for raspberry truffles.  It's a wonderful
experience just to make...when you're done you have this wonderful
glossy ganache of bittersweet chocolate (I went for the Callebaut
this year and it was worth it), vanilla, cream, creme fraiche, 
Cognac, and framboise.  

I was just finishing it off and getting ready to add the last 
ingredients, which were the liqueurs.  I reached into the refrigerator
and grabbed the bottle of framboise and dumped in a quarter cup.
I was just about to stir it in when I realized that I couldn't 
smell that wonderful volatile raspberry aroma...so I paused and
tasted a little of what was in the bottle.

Cabernet.

BAD Cabernet.

Bad month-old Cabernet.

I stood there for a split second looking at my beautiful ganache with
this rancid pool of evil festering Cabernet sitting on top.  Then I 
snatched up the bowl, ran to the sink, and dumped the Cabernet out.  
I guess all those cakes sacrificed to the Kitchen God pay off eventually,
because the Cabernet obligingly left the bowl, leaving only a drop or
two behind, and the ganache obligingly remained where it was.  I then
got the correct bottle, added the correct amount of framboise, stirred,
prayed...and bingo!  One rescued ganache.

So, for anyone who experiences culinary disasters this holiday season: I'm
sorry, it's my fault, I just used up all the luck.  ;-)


--
------------------------------------------------------------------------------
 Mary Malmros     | Cayman Systems Inc, 26 Landsdowne St, Cambridge, MA 02139
 mary@cayman.com  | Phone 617-494-1999  Fax 617-494-5167  AppleLink CAYMAN.TECH

Newsgroups: rec.food.cooking
From: dlang@bcars689.NoSubdomain.NoDomain (David Lang)
Subject: REQUEST: Branston-type pickle and MINTOS
Organization: Bell-Northern Research, Ottawa, Canada
Date: Mon, 14 Dec 1992 21:10:52 GMT

Greetings!

My mother-in-law, who was a child in Manchester, UK during WWII
was telling me stories about growing up during that time. She 
mentioned two foods that I hope the rec.food.cooking community can
help me find...

BRANSTON pickle -- she remembers it being very brown, having 
  apples or raisins in it and being sort of a salsa/relish/chutney.
  It was apparently used to accompany meat dishes. Branston was a
   company that made this pickle/relish.
  
MINTOS --- this was a type of soft minty candies which had a low
   sugar content and were made at home. Because of food rationing, 
   sugar was scarce, so these candies were a big treat at the time.
   

If anyone has recipes for either of these, please post them 
(I don't have email yet!)

Thanks in advance!

Cynthia, borrowing Dave's account
Newsgroups: rec.food.cooking
From: "angela allen" <angie@moose.cs.indiana.edu>
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Computer Science, Indiana University
Date: Thu, 17 Dec 1992 15:05:46 -0500

When I was about 10, I made an attempt at bread. After following the
recipe assiduously for HOURS, I finally got to take the loaf out of
the oven. I tried to turn it out, but it was heavier than I realized,
so I dropped it. In fact, it was so heavy that it cracked one of the
floor tiles. Needless to say, my breadmaking skills (tho I never tried
again) have been a family joke ever since. Never did figure out what I
did wrong...

--angie
Newsgroups: rec.food.cooking
From: claudiak@i88.isc.com (Claudia Kale (STG))
Subject: Re: water chestnut/scallops w/bacon
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Wed, 16 Dec 1992 20:23:04 GMT

In article <28638@oasys.dt.navy.mil> smennitt@oasys.dt.navy.mil (Stuart Mennitt) writes:
>In rec.food.cooking, lhripak@MtHolyoke.edu (Laurie Hripak) writes:
>>Would someone please post two recipes for me:
>>
>>1)  Water Chestnuts wrapped in bacon
>
>    Take water chestnuts and wrap in bacon.  Secure with a toothpick
>and broil.
>
>>2)  Scallops wrapped in bacon
>
>    Ibid, with scallops.
>
>>I am having a party and would like to make these two items!

   [...]

When I do scallops in bacon for a first course, I cook the bacon (use
streaky, if you're in the UK) until it's about half-done. Drain off the
grease by patting the bacon with paper towelling. Wrap the bacon around
the scallops and secure with toothpicks or arrange the morsels on a
skewer, kebab style. Broil/Grill just until scallops are cooked. Serve
on a bed of fresh spinach leaves with a dollop of this chutney on the
side:

1/2 cup apricot jam or preserves (chopped up a bit)
2 Tablespoons drained grated horseradish*
2 teaspoons coarsely ground black pepper

* In the UK, you can substitute good quality horseradish relish, but 
you'll have to up the amount, as this isn't as keen as US grated horseradish.

Mix all ingredients and refrigerate until time to serve. Hubba hubba.
(recipe tuples easily)

Cheers,
Claudia

Newsgroups: rec.food.cooking
From: thiessen@emr1.emr.ca (Tracy Thiessen)
Subject: Re: Worst food?
Organization: Energy, Mines, and Resources, Ottawa
Date: Wed, 16 Dec 1992 20:35:20 GMT


Guests hanging around a tad too long?  Everyone wants
pizza and they just won't go away?

Try Wonderbread Pizza Surprises!

Take some nice Wonder Bread and spread it
with canned pizza sauce and you add a layer of sliced
weiners and a nice big hunk of Velveeta and grill it.

(And you'll never have to throw a dinner party again....)

Tracy


Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: Request: Luling (Texas) BBQ sauce
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Sat, 12 Dec 1992 22:44:55 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

<GA3MPSYF@MIAMIU.BITNET> writes:

>While in Texas, I fell in love with the BBQ at the City Market
>in Luling.  I can smoke brisket here in Ohio, but I can not
>duplicate the sauce offered.  Does anyone have the recipe for the
>slight hot, mustardy BBQ sauce?   Thanks a lot--Gordon

I agree that the area of Texas you were in is a great place for
bbq.  My wife is from Lockhart (about 20 miles north of Luling)
and they have great bbq there as well.  Everyone I know down there
has a large pit and knows how to cook good bbq.   In spite of this,
bbq places manage to thrive as well.  My favorite is Kreutz right
on highway 183 in downtown Lockhart.  They've been in business since
1910 (or thereabouts) and the fire hasn't gone out in over 40 years.
(Legend has it that a flood put it out back in the '40s sometime.)

Anyway, I don't have the exact recipe for the Luling sauce but here's
one I got from this newsgroup awhile back that's pretty good:

------------------------------------------------------------------

This sauce keeps well and may be frozen for a short period.
It may be used on oven cooked meats if you keep the
temperature low, about 275 F.

3/4 cup cider vinegar		3 tbs. dry mustard
3/4 cup warm water		1/2 cup catsup or 1 can tomato soup
1 tbs. salt			2 tbl. chili powder
1 tsp. black pepper		3 tbl. Worcestershire sauce
1 tsp. paprika			1 pressed clove garlic
2 tbl. dark brown sugar		2 tbl. finely minced onion
1 tbl. dark molasses		1 cup butter

Combine dry ingredents and mix. Add liquids and stir until
combined. Transfer to outside cooker and let simmer
uncovered at least an hour. (If cooked inside, simmer about
30 minutes). Vary the sugar/molasses for sweetness. This is
not a spicy, hot sauce. Let your guests add their own hot
sauce.

-----------------------------------------------------------------

Maybe with a little experimenting this one can come close.

Good luck,
Dave
auwen@convex.com
Newsgroups: rec.food.cooking