HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking
Date: Fri, 31 Jul 1992 09:44:02 -0400 
From: Anne Marguerettaz <am2f+@andrew.cmu.edu>
Subject: Re: On-line Cookbook & Vegan question

 mikey@incc.com (Michelle) writes :

 
<I'm sorry to be a bother, but I'm not too up on this subject. Can   >
<someone please explain to me how I can download an on-line cookbook.>
<Again I'm sorry as I'm sure that this has been discussed before. To >
<save troubling everyone else, you can e-mail it to me at:           >


Actually I also need this info. So please, post.

Thanks 

Anne 
Newsgroups: rec.food.cooking
From: ytay@aardvark.ucs.uoknor.edu (AUS:TAY,YIAN)
Subject: Re: Pork buns
Followup-To: rec.food.cooking
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Oklahoma - University Computing Services
Date: Wed, 22 Jul 1992 21:22:00 GMT

In article <91536@bu.edu>, manes@bass.bu.edu (Michelle Manes) writes...
>In article <1992Jul21.230547.6931@news.columbia.edu> nsh3@cunixf.cc.columbia.edu (Nadine S Harris) writes:
>>
>>In article <1992Jul21.005827.9267@sserve.cc.adfa.oz.au>
>>ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy) writes:
>>
>>>My favourite type of dim sum is pork buns. I have a recipe for the
>>>steamed variety and they are quite yummy. But my cookbooks (which
>>>are a bit lacking for Chinese cuisine I admit) don't give any
>>>directions for making the baked variety, which I really prefer.
>>>Anybody give me guidance?
>>
>>The recipe is exactly the same.  You just bake the buns rather
>>than boil them.  I make a batch and prepare it both ways.
>>
>>Nadine
> 
> 
>My favorite too.  Mind posting the recipe?  Pretty please?
>(I don't have a steamer yet, so I didn't think I could make them.
>You can bake them?  Really?   Mmmmmmmmmm)

You don't have to run out and buy a steamer.  

Do  you have a wok?

Just fill the wok with water, put two chopsticks across and then place a
plate on it. Put whatever you want to steam on the plate.  


yian..

> 
>michelle
> 
>--
>Michelle Manes		|	"What should I be when I grow up?"
>manes@bass.bu.edu	|	"Honest."
>			|	-Robert M. Pirsig
> 
Newsgroups: rec.food.cooking
From: reynold@binah.cc.brandeis.edu
Subject: RECIPE: Marinated Rice Salad
Reply-To: reynold@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Wed, 29 Jul 1992 13:24:17 GMT

This is a wonderful salad I found in Horn of the Moon Cookbook
by Ginny Callan. (I plan on visiting her restaurant this summer
in Montpelier, VT) It is a vegetarian cookbook.  It not only 
tastes great but looks very nice and would be a great dish to
bring to a pot luck or whatever.

3 cups cooked medium or long grain brown rice (I used part wild rice)
Juice of 2 lemons
3 scallions chopped
1 cup diced red pepper (1 med-large pepper)
1/4 cup minced fresh parsley
1 cup celery, cut at a very sharp angle (2-3 stalks)
1/2 cup peas, fresh or frozen
1/2 tsp salt
1/4 cup olive oil
freshly ground black pepper to taste
2 cups cherry tomatoes cut in half (or 2 medium tomatoes quartered)

If your not using leftover rice, cook it like you normally would and
then let it cool a bit.  Pour lemon juice over it and stir it in.
When rice is cooled to lukewarm, add the vegetables, salt, pepper and
oil. Stir in well and chill at least 1 hour before serving.  

The book says to garnish with tomatoes but I just stir them in with all
the rest of the stuff.

I'm not a rice salad lover but this is really good!

Susan
Newsgroups: rec.food.cooking
From: yogi@cs.ubc.ca (Yossi Gil)
Subject: Re: ftp site for cookbook wanted - again
Organization: Computer Science, University of B.C., Vancouver, B.C., Canada
Date: Thu, 23 Jul 92 00:08:55 GMT

rsmrt@doc.bmd.trw.com writes:

> Sorry to have to have this information repeated, but there were
>some postings a few weeks ago giving the ftp site for a cookbook 
>available called main.ps or something that could only be printed
>on a postscript printer.  I didn't pay attention at the time because
>I didn't have a postscript printer available at the time but I 
>now have access to one.

>Could someone please repost the site where that cookbook is available

>Thanks,
>Ranae

Anonymous ftp from cs.ubc.ca.
File name is

	/ftp/local/RECIPES/main.ps

--
Joseph (Yossi) Gil                 {alberta,uw-beaver,uunet}!ubc-cs!yogi
Dept. of Computer Science          yogi@cs.ubc.ca (cs.ubc.ca=137.82.8.5)
6356 Agricultural Road., Univ. of B.C.,             Tel: +1-604-822-8175
Vancouver, British Columbia, V6T 1Z2, Canada.       Fax: +1-604-822-5485
From: SUSANMC@nervm.nerdc.ufl.edu (Susan McIntosh)
Newsgroups: rec.food.cooking
Subject: Basmati vs Jasmine
Date: 28 Jul 92 12:47:17 GMT
Organization: University of Florida, NERDC

I have a question for the more knowledgeable among us :-)
 
I love Basmati rice, but the only place I've been able to
find it until now has been in a local grocery chain ... 1 lb
vacuum-packed blocks for a rather steep price.  Since we eat
a fair amount of rice, I usually do without or mix half Basmati
and 'regular' rice.  Recently I noticed an Indian market had opened
down the street and went in to browse.  They have Basmati for about
half what I've been paying for it (yea!).  They also have Jasmine
rice (which I've heard mentioned on the net as good, but haven't
had a chance to try) at half again the cost of the Basmati.
 
Question:  what's the difference between Jasmine and Basmati??
 
Thanks in advance!
susan
From: lisa@zeppelin.llnl.gov (Lisa Corsetti)
Newsgroups: rec.food.cooking
Subject: Non-Fat foods with cholesterol
Keywords: What does it mean?
Date: 25 Jul 92 23:22:02 GMT
Reply-To: lisa@zeppelin.llnl.gov (Lisa Corsetti)
Organization: Climate Model Intercomparison Group, LLNL

Hi!

Yesterday, I bought non-fat mozzerella cheese to make a "non-fat"
pasta and eggplant casserole.  When I read the nutritional information,
it listed zero grams of fat, but something like 2 grams of cholesterol.
To me, that seems like a contradiction.  Can someone explain how a
food can have cholesterol, but no fat?

                                          Thanks in advance!
                                          Lisa Corsetti



   "There's no beginning, no ending. There's just infinite
    passion of life."
From: hinz@dartagnan.rutgers.edu (Dorothy E. Hinz)
Newsgroups: rec.food.cooking
Subject: dirt cake
Keywords: request
Date: 22 Jul 92 17:13:10 GMT
Distribution: usa
Organization: Rutgers Univ., New Brunswick, N.J.

D. Jones requested the Dirt Cake recipe.  The mail bounced back, so
I'm posting it here.

Note:  Watch the look on people's faces when you serve this!

Dirt Cake

1 medium-size flower pot (about 8 inches in diameter works well, or
  use two small pots about 6 inches in diameter).
1 garden trowel
3 large gummy or gumdrop worms (optional [but use them for effect])
  Plastic flowers
1 16-oz bag Oreo cookies [Nabisco Famous Chocolate Wafers are better]
1/2 cup (1 stick) butter or margarine, softened [leave out]
1 8-ounce package cream cheese, softened
1 cup confectioner's sugar [2 T. enough to soften cheese]
1 teaspoon vanilla
2 4-serving-size boxes instant chocolate-fudge flavor pudding (a
  pencilled-in note on the recipe claims vanilla is better)[or 1 of each]
3 cups milk 
1 12-ounce tub whipped topping, thawed

Crush cookies until they resemble potting soil, set aside.  Cream
butter, cream cheese, sugar and vanilla until smooth and fluffy.
Set aside.  Combine pudding mix and milk until well blended, then
fold in the whipped topping.  Gently fold cream cheese and pudding
mixtures together.

To put the cake together, layer 1/3 of the cookie crumbs followed by
1/2 the pudding mixture, 1/3 of the crumbs, the rest of the pudding
mixture and topping with the remaining cookie crumbs.  Refrigerate
10-12 hours.  About 10 minutes before serving, remove from refrigerator
and decorate with flowers and place the worms on top.  Serve by digging 
out portions with the trowel.  Serves 10-12.  [If you have to ask about 
the worms try some other recipe.] 

[] are my comments
Newsgroups: rec.food.cooking
From: jchokey@leland.Stanford.EDU (James Alexander Chokey)
Subject: Gelatin question
Organization: DSG, Stanford University, CA 94305, USA
Date: Tue, 28 Jul 92 17:09:07 GMT

	
	A few days ago, I followed a recipe which I got a long time ago
from this newsgroup for key lime cheesecake pie.  I don't think it was
an entirely authentic cheesecake recipe, but that's actually beside the
point. 
	The recipe called for one envelope of unflavored gelatin.  I went
out and bought a small package of unlflavored fruit pectin gelatin (designed
primarily for jellies, I think).  The package contained 1 four-ounce 
envelope, which I thought was an awful lot.  (I was adding it to 1/2 cup of
lime juice, 1 cup of sugar, and two eggs.)  So, I consulted _Joy of Cooking_,
which said that the standard size of an envelope of gelatin was 1/4 of an 
ounce, or about a Tablespoon.   
	So, I put only one Tbsp. of the pectin gelatin in the limejuice/egg/
sugar concoction, heated it up to a boil, and added it to the butter/cream
cheese mixture, stirred, mixed and cooled.  Later, I folded that into some
whipped cream, and poured it into the pie crust (I began to get a little
suspiscious even here, since the recipe called for "spooning it into the
crust" which made me think it should already have been more solid than it
was.  I placed it into the fridge expecting it to set in two hours or so.  
Four hours later, it still had the same mostly-liquidy consistency.  I
eventually got desparate and stuck it in the freezer--  despite warnings
I had received against freezing things with gelatin in them.  Even after two 
hours in there, though, it was still pretty gooey.

	So my question is:  Where did I go wrong?

	Was it in using fruit pectin gelatin as opposed to some other kind?
	Should I have disregarded _Joy of Cooking_'s definition of the size
		of a gelatin envelope and thrown in the whole four ounces?
	Should I have boiled the gelatin/egg/sugar/lime juice mixture for
		more than I did?  (I only let it boil for about a minute, but
		it was starting to thicken.)
	Should I simply have had more patience in letting the pie set?  (The
		recipe said it should set in two hours-- I gave it four or
		five.)
	

	I'm really curious because I do want to know more about using gelatin
properly.  (This was actually the first time I've ever really worked with it--
other than from a container of Jello!)   Please post or, if you feel it would
not be of general interest, send e-mail.  

	With great appreciation,

	--  Jim C. <jchokey@leland.stanford.edu>`
From: dhargrov@sdcc13.ucsd.edu (Shadowspawn )
Newsgroups: rec.food.cooking
Subject: Re: Sea Salt
Date: 28 Jul 92 18:19:33 GMT
Distribution: na
Organization: University of California, San Diego

In article <1992Jul28.014823.14122@scifi.uucp> njs@scifi.uucp (Nicholas J. Simicich) writes:
>In article <1992Jul27.154627.21462@athena.cs.uga.edu> strick@athena.cs.uga.edu (Sandra Strickland) writes:
>>
>> Can someone please tell me the advantages that sea salt has over 
>> regular table salt-  I've looked in several books and can't seem 
>> to find an answer.
>>
>>				 Thanks,
>>
>>				   Sandra


I believe I read this in Vegetarian Times sometime back, but sea
salt is just a name that companies can give their salt which doesn't
necessarily mean it's any better than regular table salt. Also, to
get any advantage of the trace elements in real sea salt, you would
have to eat enough to pose a serious threat to your health.

--Debbie
dhargrov@sdcc13.ucsd.edu
Newsgroups: rec.food.cooking
From: sss@netcom.com (Small Systems Solutions)
Subject: Re: Large Salmon Fillets, How to cook?
Date: Wed, 29 Jul 92 16:43:31 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)

In article <1992Jul28.162006.4538@rtsg.mot.com> 
	merklin@rtsg.mot.com (Teresa B. Merklin) writes:

>I have recently come into possession of two very large salmon fillets
>that are basicly the whole sides of a single salmon. The scales are intact.

Well, *someone* should have scaled the fish *before* filleting. Sigh.
Are the belly bones intact? Remove them, and the intramuscular ("pin")
bones.  After scaling...

>My question is: How do I cook this beast? Most of the recipes I have 
>come accross are for either salmon steaks, or much smaller fillets, or the
>whole fish intact. (which seems to be the closest to what I have)

One of my favorites is Saumon a` l'unilateral.  Cook in a pan on moderate
heat, skin side down, without turning, just until the top is firm -- it
won't look enirely cooked, but it is.

Now, serve with English Cucumber, sliced lengthwise and poached briefly
in salted water, a vinaigrette, and some chives...
-- 
Small Systems Solutions                   1563 Solano Avenue, Suite 123
sss@netcom.com                                  Berkeley, CA 94707-2116

The above-expressed opinions aren't necessarily
Newsgroups: rec.food.cooking
From: derich@netcom.com (Scott A. Steinbrink)
Subject: ** IMPORTANT Re: ONLINE COOKBOOK **
Date: Tue, 21 Jul 92 05:15:42 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Summary: Cookbook
Keywords: Cookbook

For those of you who requested a copy of my infamous copy but didn't
get it. Please resend your orders with the CORRECT mailing address.

Some of the internet address I tried to send weren't recongized by
my system and it stored it in dead.letter.

Resend if you didn't get it.

- S

-- 
NetCom: Derich@netcom.com
CompuServe: 76106.2055@CompuServe.Com
America Online: Derich
Paranoid schizophrenics outnumber their enemies at least two to one.
"Deaf people can do anything except hear" - I. King Jordan
From: deeds@oracle (Deanna J. Deeds)
Newsgroups: rec.food.cooking
Subject: Re: Indonesian Spices
Date: 22 Jul 92 22:14:20 GMT
Reply-To: deeds@solaria.hac.com
X-Newsreader: Tin 1.1 PL4

rsignell@crusty.er.usgs.gov (Richard P. Signell) writes:
: ... searching
: in vain for some of the spices.
: ...
: Does anyone know of a mail order source for these spices?

DeWildt Imports, Inc.
30 Compton Way
Hamilton Sq., NJ 08690
800-338-3433

specialize in Indonesian and Dutch Indonesian spices.  They refer
to some import restriction on "jeruk purut" (lime leaves), but they
have some of the others on your list.
Newsgroups: rec.food.cooking
From: velde@gopher.Stanford.EDU (Francois Velde)
Subject: Re: mayo query
Keywords: mayo
Organization: ^
Distribution: us
Date: Wed, 29 Jul 92 19:12:44 GMT

In article <aa1xw#m@rpi.edu> clarkg@rpi.edu writes:
>To: zdem0a@hgo7.hou.amoco.com (Donna Martz)
>Reply-To: clarkg@rpi.edu
>Subject: Re: mayo query
>
>
>So long as you use a wisk, not a spoon, and
>beat the sauce quite vigorously you shouldn't have any problems. 
>
>One further tidbit that I recommend concerns holding the pan steady while
>one hand is working the wisk and the other is pouring the oil: place the
>pan or bowl on a couple of water-soaked folded towels. This 
>will allow the bowl to remain almost stationary whilst you use both of 
>your hands for other work.
> 

A radical solution to the above problems when making mayonnaise is simply to
use an electric beater.

Newsgroups: rec.food.cooking
From: ALAN@VM1.McGill.CA (Alan Greenberg)
Subject: Re: ReQuEsT: Potato Pancake recipe wanted.
Organization: McGill University
Date: Tue, 28 Jul 1992 04:15:18 GMT

In article <1992Jul27.133116.1@acme.claremont.edu>
mrobert@acme.claremont.edu writes:
 
>Does anyone have a good recipe for Potato pancakes??
 
This recipe is sort of vague in its measurements, but they always
turn out pretty good....
 
  Grate (not shred) two really big potatoes (or equivalent smaller ones!).
  Mix in two eggs, 1/4 to 1/2 cup flour, salt, and pepper (the potatoes
  seem to demand more salt than I expect....)
 
  Spoon the misture into hot oil (perhaps 1/4 deep).  Pancakes should
  be about 4 inches across.  Flip over when golden brown on bottom.
 
  They are best when eaten real fresh, as they tend to get
  soggy quickly.  If you have to keep them warm, spread them out in
  a single layer which helps maintain the crispness.
 
  They are great plain, but people have been know to eat them with
  sour cream, or jam, or (the honest truth) with a light sprinkling
  of sugar.
 
  Alan
Organization: Alumni Relations, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Tue, 21 Jul 1992 11:20:01 -0400 
From: Connie McGinnis <cr23+@andrew.cmu.edu>
Subject: Recipe for Rhubarb Pie

I'm looking for a recipe for rhubarb pie.  Is it the same as apple pie
except chopped raw rhubarb in place of apple slices?  Thank you for your
help!

Newsgroups: rec.food.cooking
From: derich@netcom.com (Scott A. Steinbrink)
Subject: Macroni & Cheese Ideas
Date: Tue, 28 Jul 92 02:58:17 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Summary: Ideas for Mac and Cheese
Keywords: Mac and Cheese

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???

- Scott

-- 
NetCom: Derich@netcom.com
CompuServe: 76106.2055@CompuServe.Com
America Online: Derichman

Paranoid schizophrenics outnumber their enemies at least two to one.
"Deaf people can do anything except hear" - I. King Jordan
From: SECBU@SLACVM.SLAC.STANFORD.EDU
Newsgroups: rec.food.cooking
Subject: Re: Ok, I`ll bite: What is spam?
Date: 23 Jul 92 23:39:44 GMT
Distribution: rec
Organization: Stanford Linear Accelerator Center

In article <BJORN.92Jul21190239@Minsk.docs.uu.se>, bjorn@Minsk.docs.uu.se (Bjorn
Knutsson) says:
>
>Now I've heard about this "spam"-stuff for quite a while. First time I heard
>about it was from Monthy Pyton, and I assumed it was some kind of joke, but
>apparantly this is some kind of foodstuff. But what exactly is it? Noone I've
>asked here in Sweden seems to know what it is.
>
>/Bjvrn
>--
>Bjvrn Knutsson <bjorn@bern.docs.uu.se>
>-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
>The secret of success is sincerity. Once you can fake that you've got it made.
>-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
********************************************************************
Having wondered this myself, I read the ingredience and it said
pork shoulder and ham.  Personally, I find this stuff thoroughly
disgusting.  Sure it has ham and other meat products in it, but
it also has a lot of water and gelatinous materials as well.

Do not be fooled.  It tastes nothing like any ham I have eaten.
Live dangerously, eat real ham.  It is definately worth the price.
Sharon
*****************************************************************
Quotes for Today:

Indecision is the key to flexibility.
There is no substitute for a genuine lack of preparation.
Newsgroups: rec.food.cooking
From: rxknsa@minyos.xx.rmit.oz.au (Nicole Angst [Sam])
Subject: Re: Ladyfingers (?)
Organization: RMIT Computer Centre, Melbourne Australia.
Date: Fri, 24 Jul 1992 09:48:52 GMT

From article <711615619.F00011@blkcat.UUCP>, by Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor):
> 
>   EA> Either you are cruelly teasing Michelle, or you misread/misunderstood
>   EA> her question. Ladyfingers are shortbread-type cookie, in a long, oval
>   EA> shape -- hence the name.
> 
> Ahem.  They're a /sponge-cake/ in small ovals, about 3" long, about 1" wide,
> about the same height as width.  Maybe it would be more correct to say
> spongey-cake, as they're not a true sponge-cake, they're somewhat cakier.

they also happen to be a type of short banana

niki
rxknsa@minyos.rmit.xx.au
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.cooking
Subject: Re: Lox
Date: 29 Jul 92 16:38:25 GMT
Organization: Apple Computer Inc.

In article <168277BA4.MEDELMA@cms.cc.wayne.edu>, MEDELMA@cms.cc.wayne.edu
(Michael Edelman) writes:

> ...this is, IMHO, the way to eat lox:
>  
> Take a bagel or a bialy, and split it with a knife.
> Smear with a thin layer of cream cheese.
> Cover with thin layer of lox
> ditto thin slice of red onion
> ditto thinly slice of tomato
> eat.

Another opinion:

Take a bagel and split it with a knife.
Spread with a THICK layer of cream cheese.  Why fool around?
Cover with a BIG WAD of lox.  You did get the good lox, right?
Forget onions and tomatoes, honey, with good lox you don't need them.
Ess gesunt.
Take a nice walk after, it's good for you.

--

David Casseres
Exclaimer: Wow!
From: kb13+@andrew.cmu.edu (Ken Burner)
Newsgroups: rec.food.cooking
Subject: Re: Silly Slicing Question
Date: 24 Jul 92 14:18:53 GMT
Organization: Comp & Comm - Hardware Systems, Carnegie Mellon, Pittsburgh, PA


On 23 Jul 92 18:31:35 GMT, seb1@leia.dr.att.com (sharon badian) writes:

>>So, how do you keep those carrot slices from rolling off the cutting board???

Cut them on an angle and they won't be round anymore.  This is also
better for cooking (esp stir-frying) things like carrots, since it
exposes more of the fiber and they tend to cook faster and be more
tender.

    -Ken Burner
     Carnegie Mellon Computing Services

PS- Your dog likes CARROTS?
From: John.M.Chung@dartmouth.edu (John M. Chung)
Newsgroups: rec.food.cooking
Subject: Re: First Batch of Fried Won-tons
Date: 31 Jul 92 16:29:40 GMT
 <1992Jul31.140311.13450@m.cs.uiuc.edu>
Organization: Dartmouth College, Hanover, NH

kmwheeler@ualr.edu writes:

I am interested in experimenting with different fillings for fried
won-tons and egg rolls.  Anybody have any favorites?


My mom likes to put these ingredients into her Korean wontons, or
Mandoo.

Ground beef, pork, and turkey
Onion
Green onion
Cooked cabbage, sliced in strips
Ginger
Sesame Oil (a small bit just for taste)
Egg (just enough to hold the filling together)
Soy sauce


She usually seals them with water.  My asian cooking class used a
mixture of half meat, half tofu.  They turned out great!

John
Newsgroups: rec.food.cooking
From: jefft@athena.mit.edu (Jeff Tang)
Subject: Re: Commonly Requested Threads FAQ  ;-)
Organization: Massachusetts Institute of Technology
Date: Sun, 26 Jul 1992 23:04:42 GMT


I'd have to rate the automatic breadmaker thread asked question. I never
seems to spark many threads, though.
--
Jeff Tang
jefft@athena.mit.edu
Newsgroups: rec.food.cooking
From: net@cs.tu-berlin.de (Oliver Laumann)
Subject: Re: SPAM
Organization: Technical University of Berlin, Germany
Date: Tue, 21 Jul 1992 09:41:06 GMT

milo@cbnews.cb.att.com (guy.f.klose) writes:
> One such surprise was her order of "pork luncheon meat", which was a
> euphemism for a SPAM-like product.

In Germany Spam is called `Fruehstuecksfleisch' (Fruehstueck = breakfast,
Fleisch = meat).  As if anybody would eat Spam for breakfast...
Newsgroups: rec.food.cooking