HDTenEightyP/NetNews huggingface dataset:
From: rich@troll1.msfc.nasa.gov (Rich Krum)
Subject: Re: Onion appetizer request
Reply-To: rich@troll1.msfc.nasa.gov
Organization: Boeing Computer Support Services
Date: Mon, 11 Jan 1993 20:43:57 GMT

In article 9162@iscnvx.lmsc.lockheed.com, sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>In article <1993Jan08.134710.29576@ncrcae.ColumbiaSC.NCR.COM> dpenning@ccscola.Columbia.NCR.COM (Diana Penning) writes:
>>A friend of mine was recently telling me about an onion appetizer that she had
>>in an Australian steak house.  It was a very large onion, cut into a
>>flowerette, and battered and deep fried.  She said the onion was larger and
>>sweeter than a Vidalia and very tender.  Has anyone ever heard of this or made
>>it?  I love onions and would like to give it a shot.  
>>-- 
>
>there's a restaurant around (can't remember the name) that's been doing 

At least in the Huntsville area, its "Chilies" mexican(ish) restaurant.	  

--Rich


---
----------------------------------------------------------------------------
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 denies any responsibility for me, all opinions in general, and anything 
 I may say, do, or be otherwise associated with outside of work for them.
 -- Use at your own risk, your mileage may vary, no news is good news."

 E-MAIL REPLY TO:  rich@troll1.msfc.nasa.gov     PLEASE KEEP IT "G" RATED
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Newsgroups: rec.food.cooking
From: spgo@is.morgan.com (Stefan Goellner)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Morgan Stanley - IS
Date: Wed, 6 Jan 1993 21:47:39 GMT

In article <1ifenhINNc3u@emory.mathcs.emory.edu>, mworley@mathcs.emory.edu (Meg Worley) writes:
|> Kathy writes
|>  
|> > About 11 years ago I made my first attempt to cook a quiche. To steady the 
|> > pie pan full of runny liquid, I placed it on a metal cookie tray and then 
|> > slid the tray into the oven.  Several minutes after closing the oven door, I 
|> > heard a BANG!  I looked into the oven with trepidation ... yes, the metal in 
|> > the cookie tray had expanded causing it to "pop" and my quiche was no longer 
|> > in the pie pan! Luckily for me, most of it ended up on the accursed cookie 
|> > tray, not on the bottom of the oven.
|> 
|> I though *everyone* had spilled a quiche in the oven at
|> one time or another.  Isn't that part of becoming an adult?

Ahhhh. I haven't yet. I guess that makes me not-yet-an-adult. Good, good, good.
You just made my day :-)

|> 
|> Rage away,
|> 
|> meg
|> 
|> 
|> -- 
|> 
|>  Meg Worley 				Internet:  mworley@mathcs.emory.edu		

Ob disaster: Ever tried making a blender drink when someone added a shot
glass as ingredient? - BOOM -. The glass survived, the blender didn't. And
yes it was long into the party :-)

--
Stef            aka  spgo@is.morgan.com   DoD#0190 
'82 KZ550 (Commuter) '84 750 Interceptor (Toy) '86 Alfa GTV6 (Money drain)
                Warning: I brake for radar traps. 
        Disclaimer? I don't need no steenkin' disclaimer!
From: fritz@ben.dev.upenn.edu (Katherine Fritz)
Newsgroups: rec.food.cooking
Subject: Re: Hershey Bar
Date: 12 Jan 93 15:55:55 GMT
Organization: University of Pennsylvania

>	Even better, for those chocaholics, is the Hersey factory exhibition,
>	outside of Hersey Park, in PA.  This is a free ride with the constant
>	smells of cocoa and chocolate, ending at a Hersey store.  My kids
>	liked this ride better than Hersey Park.  You can park for free if
>	you tell the attendants that you are going to the store.  If you are
>	passing by Hersey, PA., this is a quick and fruitful diversion.

The parking has always been free at Hershey's Chocolate World in Hershey,
                                        ^                            ^
PA.  This Hersey place I don't know about. :-) :-)

-- 
   Katie Fritz --Internet: fritz@ben.dev.upenn.edu -- CompuServe: 71257,3153
"From what I hear Earth is a podunk little place but they make great pastrami."
         -- Graetwist, "Roadways" #1, Comic Zone Publishing
              --Penn is not Penn State and I am neither--
Newsgroups: rec.food.cooking
From: M18611@MBVM.Mitre.Org (Kathy Wilk)
Subject: Re: What to do with LOTS of Tomato Paste?
Organization: The MITRE Corporation, Bedford MA 01730
Date: Tue, 5 Jan 1993 17:30:12 GMT

In article <23148@venera.isi.edu>
vickiemc@isi.edu (Vickie McCorkendale) writes:
>
>My uncle who works at a produce processing plant has graciously given me about 2
>quarts of tomato paste.
>
>Now the question is what does one do with tomato paste other than add it to
>Italian red sauces?
 
  Bert Greene has a recipe for delicious green beans cooked for hours in the
oven with tomato paste (one of the spices is cinnamon, I believe).  The recipe
is in his book, 'Kitchen Bouquet'.  I will post it if I can find it.
 
                        K. Wilk
                        M18611@MBVM.MITRE.ORG
 
            <--********************************-->
 'Thrusting my nose firmly between his teeth, I threw him to the ground
  on top of me.' - Mark Twain
            <--********************************-->
Newsgroups: rec.food.cooking
From: wung@eecom.gatech.edu (Peter Wung)
Subject: Re: Ma Po Tofu?
Reply-To: wung@eecom.gatech.edu
Organization: School of EE, Georgia Institute of Technology, Atlanta, GA
Date: Mon, 4 Jan 1993 22:51:32 GMT

In article 13960@alw.nih.gov, susanc@helix.nih.gov (Susan Chacko) writes:
>|
>|Does anyone have a good recipe for Ma Po Tofu? 
>|It's a hot'n'spicy dish of tofu, commonly with pork, but I've had a 
>|really nice veggie version in a couple of places. The pork seems to 
>|be replaced with mushrooms (the dark brown large ones) and scallions, 
>|and it had a spicy brown sauce with scallions, ginger and garlic. 
>|
>|I tried to recreate it last night from memory. I used chopped red 
>|onion, slices of ginger and garlic, brown bean paste, soy sauce, 
>|and a small amount of stock (in approximately that order), stir-
>|fried for a minute or two each.  The tofu and mushrooms (dried and 
>|soaked) were simmered in this for about 10 minutes. 
>|The product was tasty but Ma Po, if deceased, must have been rolling 
>|in her grave, and if not, must have died forthwith.
>|
>|I'm primarily interested in veggie versions, or suggestions for
>|'vegifying' a pork-laden recipe from a book.
>|All suggestions welcome.
>|Susan.
>|
>|
>|--
>|Bldg 2, Rm 316, NIDDK, NIH, Bethesda, MD 20892
>|(301) 496-4295 (off)
>|(301) 496-0201 (fax)


There is a Japanese company called Cook-Do that makes a Ma po tofu 
mix.  It comes out rather well, although nothing beats home cooked.  
My mom has even started to use the stuff when she gets busy.  They
have a vegetarian version too.
---
********************************************************************
*Peter Wung			Email:wung@ee.gatech.edu	   * 
*Electric Power Laboratory	Snail mail: 33787 Ga. Tech Station * 
*School of Electrical Engineering	    Atlanta, GA 30332      *
*Georgia Institute of Technology			    	   *
*Atlanta, Georgia						   *
*   	"Pass, Set, CRUSH!"...					   * 
*  	Well, 2 out of 3 ain't bad for a short, fat guy. 	   *
*								   *
********************************************************************
From: RIPBC@CUNYVM.BITNET
Newsgroups: rec.food.cooking
Subject: Re: What is the Indian name of Poppy seed?
Date: 7 Jan 93 16:17:19 GMT
 <7JAN199308193854@mivax.mc.duke.edu>
Organization: City University of New York/ University Computer Center

I am shocked to hear Indians dicussing the `Indian name' for poppy seed?
Why not go one stap further and ask, as Americans might,  `in what
dialect of Indian?'  !!

It is `Khus Khus' in Gujarati and obviously not that in Bangali.
What is it in Tamil?

Rohit Parikh
Xref: sparky rec.food.cooking:24550 soc.culture.indian:43159
From: pruthvi@mivax.mc.duke.edu (PRUTHVI)
Newsgroups: rec.food.cooking,soc.culture.indian
Subject: Re: What is the Indian name of Poppy seed?
Date: 7 Jan 93 13:19:00 GMT
Followup-To: rec.food.cooking
Organization: Duke University Medical Center
News-Software: VAX/VMS VNEWS 1.41

In article <MASROOR.93Jan7155809@human.ai.kyushu-u.ac.jp>, masroor@human.ai.kyushu-u.ac.jp (Muhammad Masroor Ali) writes...
The indian name for Poppy Seed is "KHUS KHUS">        
Newsgroups: rec.food.cooking
From: vrg@cbnewsj.cb.att.com (v.r.gopala.rao)
Subject: Re: What is the Indian name of Poppy seed?
Organization: AT&T
Distribution: na
Date: Thu, 7 Jan 1993 18:19:59 GMT

In article <7JAN199308193854@mivax.mc.duke.edu> pruthvi@mivax.mc.duke.edu (PRUTHVI) writes:
>In article <MASROOR.93Jan7155809@human.ai.kyushu-u.ac.jp>, masroor@human.ai.kyushu-u.ac.jp (Muhammad Masroor Ali) writes...
>The indian name for Poppy Seed is "KHUS KHUS">        

You mean the Hindi name! (supply the smiley here)

rao


Newsgroups: rec.food.cooking
From: hughes@dogwood.botany.uga.edu (Wayne Hughes)
Subject: Re: onions
Organization: Botany Department - U of Georgia, Athens
Date: Sun, 10 Jan 1993 23:54:14 GMT

In article <ksy5wB1w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:
>bchamber@vlin1.vsla.edu (Bill Chamberlain) writes:
>
>> I am new to this group but a long time cook and haven't
>> poisoned myself yet - although have had some close misses.  I
>> have a problem in that I am allergic to onions in any form.
>> Too much (about half a medium sized in a dish) and I can be
>> really ill.  Any ideas for replacing in the average menu?  At
>> present I use garlic extensively but sometimes visitors don't
>> like that.
>
>Have you tried shallots? They are similar to onions in most ways, but
>are generally smaller and have a somewhat different flavor. No idea
>how closely they're related.
>
  All three (onion, garlic, and shallot) are in the _Allium_ genus,
  but are distinct species.  If you can manage garlic, then 
  shallots are a good possibility as well.
  
  Also, there's a mild form of garlic a friend (just today) passed
  on to me called elephant garlic.  Huge cloves.  Very mild.  
  Another possible substitute.

  Wayne

Newsgroups: rec.food.cooking
From: guppy@wixer.cactus.org (Jennifer Mery)
Subject: Re: Leftover Ham
Organization: Real/Time Communications
Date: Thu, 7 Jan 93 08:53:50 GMT

In article <4JAN199316092031@lims02.lerc.nasa.gov> afkazan@lims02.lerc.nasa.gov (The Dinky Ukie) writes:
>This may be an FAQ, but does anyone have any simple, but tasty, recipes for 
>leftover baked ham?  A 6-pound Christmas ham for a single person leaves a 
>*LOT* of leftovers!  Oink!  Oink!  ;-)


This is the recipe we used for our left over ham. It's a good reason to
have leftover ham, yum.

    **************************************
    ***** Ham and Cheese Casserole *****
    ************************************
 
    Categories: Pork            Side Dish       Vegetable      
 
    Calories     per serving:             Number of Servings:   8
    Fat grams    per serving:              Approx. Cook Time: 2  hr
    Cholesterol  per serving:                          Marks: F   
 
    INGREDIENTS ------------------------------------------------------------
 
       4        cup   ham - chopped                                     
       5        cup   potatoes - thinly sliced                          
       3        cup   cheese - cheddar, shredded                        
       1/2      cup   flour                                             
       1        sti   butter or margarine                               
       1/4      tsp   pepper                                            
       3        cup   milk                                              
       1              onion - sliced                                    
       1              green bell pepper - chopped                      
 
    DIRECTIONS  ------------------------------------------------------------
 
    Mix flour, salt and pepper. Melt butter in saucepan. Add flour
    mixture. Cook for one minute. Remove from heat. Stir in milk. Return
    to heat and cook until thick. Mix remaining ingredients with sauce.
    Place in casserole dish(es). Bake covered in 350x oven for 90 minutes.
    Remove cover after 30 minutes.
 
    *** Recipe Via Compu-Chef (tm) ***
 

This makes a whole lot, to mix it we had to put it in our dutch oven,
and we cooked it in our largest casserole dish, and a medium one, which
really worked out, because the stuff gets even better as leftovers.
The recipe can be divided, and if you really like green peppers, they
can be doubled (original recipe said 1 or 2 peppers, we used one, and it
was good, but not distictively green-peppery).

jam
-- 
==============================================================================
Jennifer Mery | Please do not quote entire long articles or signatures.
Austin, Texas | guppy@wixer.cactus.org
==============================================================================
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Recipes using Bisquick - but not biscuits, please
Organization: Lockheed Missiles and Space Co.
Date: Mon, 11 Jan 93 20:15:09 GMT

In article <C0pCqF.77G@inews.Intel.COM> dmarer@td2cad.intel.com (Dennis Marer) writes:
>>Brighid (brighid@bass.lkw.com) wrote:
>>
>> Anyone willing to admit they make such stuff? And share a recipe?
>>

if you're making a stew - mix up bisquick like you were going to make
biscuits, then, about 15 min before you're going to serve the stew,
drop large spoonfuls of the bisquick mix on top of the stew, cover the 
stew and reduce the heat - let steam/cook for about 12 minutes - then, 
gently (use a slotted spoon) lift the 'dumplings' off the stew, serve
with the stew - great on cold yukky damp rainy snowy days

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: GEN5075@Husky1.StMarys.Ca (CLAIRE MOXON)
Subject: Re:  Mixers - Kenwood & Kitchenaid
Organization: St. Mary's University, Halifax, N.S., Canada
Date: Wed, 13 Jan 1993 00:19:40 GMT
X-News-Reader: VMS NEWS 1.13.SMU

I just thought I would give my opinion on the Kenwood mixer here.  Someone
said that Kitchenaid has been around forever, which might make them more 
reliable, but Kenwood has been around forever as well.

My mother's mixer is a kenwood, and is, as of this year 27 years old.  It
was a wedding present and has been used *constantly* since she received it.
She has only ever needed to get it fixed once - about 3 years ago, when the
motor belt snapped.  It has a good variety of beaters, and a blender 
attachment that goes on the top.  Of course, I am sure the more modern
models are quite different, but my mother would never have anything else!
The company has a very good reputation and as you can tell, the product
was a good buy.

Just thought I'd put in a word for Kenwood (not to be confused with Kenmore,
which is Sears own brand of appliances, which I don't know enough about to
comment on.)

CM
Newsgroups: rec.food.cooking
From: bondc@silver.ucs.indiana.edu (Clay M. Bond)
Subject: Re: Whipping Cream STABILIZER FOUND
Organization: Indiana University
Date: Tue, 12 Jan 1993 20:50:12 GMT

In article <Bzz57A.2AF@cs.uiuc.edu> howard@cs.uiuc.edu writes:

>I wrote in notes about 2 weeks ago that you should use powdered sugar
>for your sweetner in whipping cream - I have used it for the last 2-3
>years and have had no problems with my cream separating

How soon cream separates after being whipped has to do with the
percentage of butterfat, and not whether the sugar is powdered or
granular.  Furthermore, all whipped cream will separate to some
extent at some point--again, determined by the butterfat content,
where 40% will take longer to separate than 35%, which in turn
will take longer than 30% butterfat cream.  I've tried the
powdered vs. granular sugar with 40% butterfat cream from the
same container kept on the same shelf in the refrigerator, and
there was no difference wrt separation.

Separated whipped cream is easily restored, though.  Rewhip it,
even adding some more cream if you want more, though unless
you're after butter, don't overdo it.  No reason I can see to buy
a stabilizer when all you have to do is put it under the mixer.



-- 
"I like women too much to want to be a straight man."
                                                     -- John Fisher
From: pat@sleepy.UUCP (Pat Eyler   )
Newsgroups: rec.food.cooking
Subject: cooking mini-class
Keywords: HELP
Date: 6 Jan 93 18:57:33 GMT
Organization: Boeing Computer Services, Seattle

I've been called on to teach a short (~30 min) mini-class to a group of 10-15.
The topic I'm supposed to cover is 'Dinners (for 5) under $5', I really think
I' going to try to talk about making inexpensive food appetizing, and 
planning meals so that you can share ingredients.  All of this sounds good,
but I'm short on recipes that fit into this price range. (Actually I'm short
on recipes period, I tend to cook by taste and smell ;)
     If anyone can help me out, I would be much appreciative...and so will all
the folks who are expecting a rehash of 'Aunt Martha's nearly-edible tuna
and cheese goop'
      Thanks,   Pat Eyler   pat@sleepy.boeing.com

Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Re: Still more cooking disasters...
Organization: Syracuse University, Syracuse, NY
Date: Tue, 12 Jan 93 11:37:09 EST

In article <1993Jan10.001115.29925@news.duc.auburn.edu> morrison@eng.auburn.edu (Kelly Morrison) writes:
>
>I've never had any cooking disasters, but the girls I've dated
>have more than made up for me! Here're some examples:
>
MYRIAD GIRLFRIEND FOOD DISASTERS DELETED :-)
>   There are many more, but my head hurts thinking about them.
>
>   Come to think of it, I've NEVER dated a girl who could cook!
>Is this a growing trend, or have I just been unlucky? (Not that
>I'm complaining -- being a good cook can get you dates easily in
>a college town where microwaves are king! :)  )

My greatest fantasy in life is to find a man who can cook!
One who is willing to stand in the kitchen by my side
sharing food secrets with me, cutting, chopping, and 
stirring in perfect harmony with me.  Alas, I have not
yet found such a man.  

My ex-husband could cook a limited repertoire,
but he didn't like to cook with me.
My last boyfriend refused to even try.  I cooked, he did the
dishes.

To me, cooking with someone is sheer joy.  I have cooked with
friends, and while we might disagree on things, we have a great
time doing it, and it brings us just that much closer together
to share what is for us, a rather soulful pasttime.

I do have a few male friends from India who have been teaching
me their kitchen secrets; it's a blast.  Now, for a boyfriend 
who could do the same......

Judy Frawley
From: CLINDSAY@vma.cc.nd.edu
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 11 Jan 93 19:19:50 GMT
 <1993Jan7.135315.357@cpvax.cpses.tu.com> <IWWM6A9@taronga.com>

This goes with both the cooking disasters thread and muffins...
A few months ago I had a lot of canned pumpkin to get rid of so decided to
make pumpkin muffins (yummy, rich things with raisins and walnuts...) for
myself and some neighbors.  Hating to grease muffin tins, and out of the
spray oil stuff, I decided on trying to use paper liners.  Well, the things
smelled great cooking, as usual, and looked good too.  One problem (discovered
*after* I'd distributed some to the neighbors!): they stuck to the paper
something awful.  Nothing for it but to eat them off the paper or not at all.
Very embarassing.

I made some regular (plain) muffins this Sunday morning and my husband
flinched when he saw that they were in paper liners.  I assured him that it
would be ok, as that particular problem doesn't occur with all muffins.  My
new Good Housekeeping (I think that's it) cookbook tells you in its muffin
recipes which variants are ok with paper liners and which ones are not.
Cathy
From: carrot@bear.stonemarche.org (Little red-headed girl)
Newsgroups: rec.food.cooking
Subject: REQUEST: water filters
Distribution: world
Date: 8 Jan 93 19:43:40 EST

	I'm sure that this has been discussed at some point, but I do
need information on water filters. Send me email- I'll post a digest.

		Rachel
--
+--------------------------+----------------------------------------------+
|	carrot		   |	carrot@bear.stonemarche.org               |
+--------------------------+----------------------------------------------+ 
|   "Feel what might be. See what I see. Again and again and again and    |
| again say you don't. You say you don't, but you will.                   |
|   "How can you be so near and not see?" -"If You Intend"-10,000 Maniacs |
+-------------------------------------------------------------------------+

Newsgroups: rec.food.cooking
From: tmp@rchland.vnet.ibm.com (Teresa Prokop)
Subject: snickers pie
Date: Wed, 06 Jan 1993 23:46:36 GMT
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: IBM Rochester
Keywords: snickers pie

Could someone please post the recipe for snickers pie?
From: som0@aber.ac.uk (Shona McNeill)
Newsgroups: rec.food.cooking
Subject: Re: Need secret recipe for seasonings
Date: 8 Jan 93 14:47:21 GMT
Organization: University of Wales, Aberystwyth

In article <1993Jan7.205333.1117@tigger.jvnc.net> feeney@tigger.jvnc.net (Michael J. Feeney) writes:
>Does anyone out there know the secret recipes to italian, 
>poultry, and taco seasoning?

Taco Seasoning:

I normally mix to taste the following:

Cornmeal
Cumin powder
Paprika
Garlic Powder
Cayenne/Chilli powder
Dried Basil/Oregano/Marjoram
Pepper+Salt
Amchur Powder ( Dried Mango Powder )


I normally find that Italian seasoning is 

Basil
Rosemary
Bay
Marjoram and/or Oregano
Pepper
Sage
Dried Parsley ( as bulking agent )


I never use poultry seasoning as the concept of one seasoning for use with
poultry is somewhat silly as it is so versatile.

Shona ( with Mel as Back-Seat Typist )
-----------------------------------------------------------------------------
Shona McNeill | som0@aber.ac.uk | 5, Northgate St., Aberystwyth, Dyfed, Cymru.
From: fritz@ben.dev.upenn.edu (Katherine Fritz)
Newsgroups: rec.food.cooking
Subject: Re: Hershey Bar
Date: 12 Jan 93 15:46:08 GMT
Organization: University of Pennsylvania

>>And, entertainingly, is made by the Hershey Company, 1 Hershey Way,
>>Hershey, PA.
>>
>>OK, so I'm easily amused.
>
>So go there, they have even more amusing tours in their
>amusement-park-factory.
>
>--
>Michelle Dick, who prefers to tour real factories.

I grew up in Hershey, and remember the loooooong lines they used
to have through the middle of town of people waiting to get into
the factory for a tour (the factory was open to the public until
the mid-70s when they built Chocolate World).  It was H*LL getting
downtown in the summer in those days!

The reason they built Chocolate World was that they were getting
SO MANY tourists visiting the factory, it was interfering with
productivity, almost an accident waiting to happen.  The factory
simply wasn't designed to accommodate so many visitors, nor were
there adequate facilities (parking, etc.) to handle the crush.

All the more amazing when you consider that Hershey never did
any advertising until about 1972. 
-- 
   Katie Fritz --Internet: fritz@ben.dev.upenn.edu -- CompuServe: 71257,3153
"From what I hear Earth is a podunk little place but they make great pastrami."
         -- Graetwist, "Roadways" #1, Comic Zone Publishing
              --Penn is not Penn State and I am neither--