HDTenEightyP/NetNews huggingface dataset:
From: mcgrath@cs.uiuc.edu (Robert McGrath)
Subject: Re: free vegetarian meal in Palo Alto near Mountain View
Reply-To: mcgrath@cs.uiuc.edu
Organization: University of Illinois, Dept of Computer Science
Distribution: ba
Date: Fri, 11 Sep 1992 14:01:22 GMT

|> free promotional vegetarian meal 
TAASTAAFPL?
Newsgroups: rec.food.restaurants
From: louis@well.sf.ca.us (Louis Jaffe)
Subject: Re: chinese restaurants in SF
Organization: Whole Earth 'Lectronic Link
Distribution: rec.food.restaurants
Date: Mon, 7 Sep 1992 00:31:13 GMT

Yes, the House of Nanking on Kearny St. is amazingly busy at most
hours, and that alone makes it fun.  Personally, I don't think the
food is as good as it used to be, but let others form their own
opinions.  Beware: an imitator named Nanking First has opened on
the same block.  But you can tell which is the happening place by
the line out the door. 

A good Dim Sum place in SF Chinatown is Pearl City.

LJ
Newsgroups: rec.food.restaurants
From: chen@eng.umd.edu (Chen Who)
Subject: Sorry, test a taste
Originator: chen@eng.umd.edu
Organization: U MD
Date: Sat, 5 Sep 1992 15:03:15 GMT

Please ignore
Thanks
From: mary@Cayman.COM (Mary Malmros)
Newsgroups: rec.food.restaurants
Subject: Re: Best in Boston
Date: 6 Sep 92 14:47:55 GMT
Organization: Cayman Systems Inc., Cambridge, MA
In-reply-to: s344565@deimos.ucc.umass.edu's message of 5 Sep 92 14:04:30 GMT


In article <4SEP199211234453@deimos.ucc.umass.edu> s344565@deimos.ucc.umass.edu writes:

  >Still, I don't know which ones to try in Boston after
  >living here for 5 years.

Best for what?  There are all kinds of different restaurants in Boston.
Best for haute cuisine?  Best cafe?  Best of the various ethnic cuisines?

--
------------------------------------------------------------------------------
 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
From: cic0@ns1.cc.lehigh.edu (CARMEN I. CORREA)
Newsgroups: rec.food.restaurants
Subject: Newport, RI and Mystic, CT
Date: 15 Sep 92 11:54:53 GMT
Organization: Lehigh University

I would like some recommendations on restaurants in Newport and Mystic.
Especially seafood, italian and mexican.  Any info would be greatly
appreciated.

Thanks in advance!
Newsgroups: rec.food.restaurants
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Best in Boston
Organization: Indiana University
Date: Tue, 15 Sep 1992 05:51:10 GMT

Try Elephant Walk in Somerville.  Truly divine Cambodian & French.
-- 
Kiran Wagle <kiran@bronze.ucs.indiana.edu>
Newsgroups: rec.food.restaurants
From: stefan@wpi.WPI.EDU (Stefan Randholm)
Subject: Boston
Organization: Worcester Polytechnic Institute
Date: Mon, 7 Sep 1992 05:57:50 GMT

Does anyone know of any Michelin rated restaurants in the Boston
area (or anywhere in Massachusetts for that matter)?
Please post.

-Stefan
From: dfw@thumper..bellcore.com (Doris Woods)
Newsgroups: rec.food.restaurants
Subject: Duck N. Carolina (was Re: Good restaurants in Atlanta)
Summary: Outer Banks
Date: 8 Sep 92 16:04:17 GMT
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE


   We rented a house for a week in Duck N. Carolina. Any good places
we should look into?

   Thanks
   Doris
From: blachly@ut-emx.uucp (tom blachly)
Newsgroups: rec.food.restaurants
Subject: Re: Why do people like hot-spicy food?
Summary: Numb
Date: 3 Sep 92 15:47:54 GMT
Organization: The University of Texas at Austin, Austin, Texas

> 
> It might be worth mentioning that dentists use clove oil on teeth after
> they have messed with them.
> 
> I don't know any more than that, so read what you will into it. I assume
> there are analgesics in the oil, but I don't know.
> 
> - Shankar

  This has been a tooth ache remedy in our family for years. Just take
 a pinch between your cheek and gum.

     Pinch of ground cloves
     Touch of water
     Mix

 This will keep also, indefinately, in the frig. Just add water when needed.

Newsgroups: rec.food.restaurants
From: aperrin1@cc.swarthmore.edu (Andrew J. Perrin)
Subject: Re: Best in Boston
Organization: Swarthmore College
Date: Tue, 15 Sep 1992 20:12:31 GMT

In article <kiran.716536270@bronze.ucs.indiana.edu>,
kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:
> 
> Try Elephant Walk in Somerville.  Truly divine Cambodian & French.
> -- 
> Kiran Wagle <kiran@bronze.ucs.indiana.edu>
> 
> 
Or Cornucopia in downtown Boston, Back Bay Bistro in the (surprise!) Back
Bay, or Cottonwood Cafe in Cambridge.

--Andy
Perrin.
Newsgroups: rec.food.sourdough
From: mhl@spirit.ece.cmu.edu (Mikko H. Lipasti)
Subject: Breadmaker mailing list?
Followup-To: mhl@ece.cmu.edu
Summary: mailing list
Organization: Electrical and Computer Engineering, Carnegie Mellon
Distribution: usa
Date: Sun, 13 Sep 1992 23:20:30 GMT

I seem to remember some mention of a breadmaker mailing list on this
newsgroup.  Having recently purchased one, I would be interested
in joining such a mailing list.  Could someone please send me the
relevant information?

Thanks,

Mikko
mhl@ece.cmu.edu


Newsgroups: rec.food.sourdough
From: spgo@is.morgan.com (Stefan Goellner)
Subject: Why baking soda?
Organization: Morgan Stanley - IS
Date: Tue, 15 Sep 1992 14:17:34 GMT


I've seen a few recipes for pancakes that uses baking soda (and/or powder).
I'm curious as to why one would use this. Wouldn't the soda neutralize the
acidity and make the batter less sour? Is this the desired effect? Inquisitive
minds want to know.

Stef
Newsgroups: rec.food.sourdough
From: bwalther@alfred.carleton.ca (Bill Walther)
Subject: Re: Why baking soda?
Organization: Carleton University
Date: Tue, 15 Sep 1992 22:14:37 GMT

In <1992Sep15.101734@is.morgan.com> spgo@is.morgan.com (Stefan Goellner) writes:


>I've seen a few recipes for pancakes that uses baking soda (and/or powder).
>I'm curious as to why one would use this. Wouldn't the soda neutralize the
>acidity and make the batter less sour? Is this the desired effect? Inquisitive
>minds want to know.

I thought it was because the soda reacted with the acid in the mix
producing gas bubbles that lightened the batter? No?
From: dadams@cray.com (David Adams)
Newsgroups: rec.food.sourdough
Subject: Re: Montana 86 Wheat
Date: 14 Sep 92 15:07:18 GMT
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.

In article 97060003@hpcndm.CND.HP.COM, dwj@hpcndm.CND.HP.COM (Dave Jerzycki) writes:
|
|	I called Wheat Montana - they only deliver 4,000 lb minimum -
|                                                   ^^^^^^^^^^^^^^^^^
|
| ....hmmmmmmmm, let's see, approx. 3 cups flour for each loaf, 1 cup
| flour=approx 4.5oz, 3 cups=13.5oz, 16oz=1 lb., 4000lbs=64,000 ounces,
| 64,000/13.5= 4,741 loafs of bread.
| Honey, are you hungry???????? 8-)
|

The idea is to try and get a co-op together.  ;^)

When you call that toll free number I posted, they are supposed to 
be able to tell you who in your area already orders the stuff.  Then
you should be able to get small quantities of it.  I know for example
that you can order 40 lbs. for about $20 from K-TEC.  



---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
From: geoff@netcom.com (Geoffrey Leach)
Newsgroups: rec.food.sourdough
Subject: Re: A place you can order sourdough from
Date: 9 Sep 92 01:37:18 GMT
Distribution: usa
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

eric_gorr@coglab_psych.uoregon.edu (Eric Gorr) writes:

>Just wondering if any other people out there have tried their [Bodin's]
>sourdough...  Is it good?

OK for commerical bread.

>Where is the bakery located - anyone know?

San Francisco.  I heard once, but cannot confirm, that Bodin bakes all of
the sourdough sold under various labels in SF.

IMHO, the best sourdough sold in the Bay Area is made by Acme, a small bakery
that started in Berkley a number of years ago and started distributing in
my neck of the woods (Palo Alto) about three years ago.  Their methods
and equipment are French.

-- 
Geoffrey Leach		geoff@netcom.com
Newsgroups: rec.food.sourdough
From: bwalther@alfred.carleton.ca (Bill Walther)
Subject: Why so sticky?
Summary: Batter too sticky. Why?
Keywords: sticky dough
Organization: Carleton University
Date: Sun, 13 Sep 1992 19:45:53 GMT

Can anyone tell me why the pancake batter I make is so sticky I can
hardly pour it out in the pan to make pancakes?  

My starter was made over a year ago form flour, water, and commercial
yeast, using "Mrs. Joy of Cooking's" instructions.  I keep it in the
refrigerator between making batches of pancakes.  It develops
considerable hooch on top, which I stir in before making a batch.  

The night before cooking, I add two cups of flour and two cups of
water to about a cup of starter.  By morning it has lots of bubbles and a nice
sour smell.  But it has the consistency of thick wallpaper paste. I
reserve a cup of starter, add an egg, powdered milk, some oil and
stir.  Then I mix sugar, salt, and baking soda, sprinkle it on top and
fold in.  

The pancakes taste wonderful, but the batter is so thick that it plops
into the pan, making very large, thick pancakes with shapes like the
continents on some unexplored planet.  And if any of it should dry in
a bowl or on the counter it takes a jackhammer to get it up.

Any ideas, aside from just adding more water?  When I do that, i just
get a thin paste.  
  
Newsgroups: rec.food.sourdough
From: feldstei@silver.ucs.indiana.edu (ronald f. feldstein)
Subject: Making sourdough more sour.
Organization: Indiana University
Distribution: usa
Date: Fri, 11 Sep 1992 03:31:06 GMT

Several messages mention problems in getting sourdough sour enough.
Aside from raising the temperature and waiting longer, another useful
thing to do is to make the mixture much thicker, by adding more flour.
In general, a thin mixture encourages the growth of yeast, but a thick
mixture increases the acid.

. 
.

.
From: herreid@plains.NoDak.edu (Todd J. Herreid)
Newsgroups: rec.food.sourdough
Subject: Starter
Date: 8 Sep 92 00:14:54 GMT
Article-I.D.: plains.20201
Organization: North Dakota Higher Education Computing Network

I have a starter that I have been using for the past five or six years.  It
is a starter that has no pedigree of any sort, but it works.  Its humble   
beginings were as a wet culture of Red Star yeast.  Over time it has picked
up enough wild critters to develop a nice sour taste.  I think the remaining
yeast from the Red Star package allows it to be aggressive in raising bread.

I am not sure where exactly the wild stuff came from.  I am always taking my
starter on camping, canoeing, and backpacking trips.  I think it has been to
most parts of the western United States.

I am going to try to dry some of it, so if you would like a dry starter feel
free to send me a SASE and a ziplock bag.  I will try to honor all requests.

Todd Herreid
P.O. Box 294
Surrey, ND 58785

E-mail to herreid@plains.nodak.edu
From: lconrad@wilko.prime.com (Laura Conrad)
Newsgroups: rec.food.sourdough
Subject: Going to San Franciso!
Date: 10 Sep 92 17:05:40 GMT

Dave Jerzycki writes:

> I tried the sourdough at Boudins on the Wharf and tried a sourdough from
> Pariesienns, not much if any sourdough flavor. Are my tastebuds jadded??
> I make sourdough at home with the Goldrush starter and the San Francisco
> sourdough from Ed Woods. It has a very distinquisable sour flavor
that I
> found lacking in the breads out there. I was truely disappointed.

I have been told that most (or all) commercial sourdough uses the sour
dough for flavor, and uses a less flavorful yeast for leavening.  If
Dave is using the sourdough for leavening, the commercial breads are
going to taste relatively wimpy.

			Laura
Reply-To: lconrad@cvbnet.Prime.COM

			Laura
From: snyder@crd.ge.com (Derek Snyder)
Newsgroups: rec.food.sourdough
Subject: bread machine question
Date: 15 Sep 92 21:40:11 GMT
Organization: GE Corporate Research & Development, Schenectady, NY


This is probably an ignorant question, since I don't make bread, but are
bread machines capable of making sourdough bread? 

I've been considering purchasing a bread machine and since much of the
bread that I purchase is sourdough, it would be real nice to be able to
make it.

I'd appreciate an email reply since I don't read this newsgroup regularly.

Thanks,

Derek D. Snyder
Computer Graphics and Systems Program
General Electric Corporate R&D
snyder@crd.ge.com
Newsgroups: rec.food.sourdough
From: delwiche@sunflower.bio.indiana.edu (Charles Delwiche)
Subject: Re: Why baking soda?
Organization: Biology, Indiana University - Bloomington
Date: Tue, 15 Sep 1992 23:59:54 GMT

In article <bwalther.716595277@cunews> bwalther@alfred.carleton.ca (Bill Walther) writes:
>In <1992Sep15.101734@is.morgan.com> spgo@is.morgan.com (Stefan Goellner) writes:
> = Stef
| = Bill

>I've seen a few recipes for pancakes that uses baking soda (and/or powder).
>I'm curious as to why one would use this. Wouldn't the soda neutralize the
>acidity and make the batter less sour? Is this the desired effect? Inquisitive
>minds want to know.
|
|I thought it was because the soda reacted with the acid in the mix
|producing gas bubbles that lightened the batter? No?

That was my impression.  I thought that pancakes were normally made as
quickbreads (i.e. leavened with baking soda/powder reacting with an
acid) because that helped them rise right on the grill.  Although the
sourdough pancake batter has some yeast leavening of its own, my
impression was that the baking soda was added to give a little
additional leavening.  I can tell you one thing: my dad's pancakes had
baking soda in them, and it sure didn't neutralize the sourness!  Yum!
I suspect that sourdough pancakes made without any soda would be a bit
like shoe leather.  Am I mistaken?

-- 
-------
Charles F. Delwiche, Dept. of Biology        |"We admit no more causes...
Indiana University, Bloomington, IN 47405    |than such as are both true
                                             |and sufficient." I. Newton
Newsgroups: rec.food.sourdough
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Culture Names
Organization: Actrix Networks
Date: Sun, 13 Sep 1992 05:40:22 GMT

In article <1992Sep11.141759.25074@mahendo.jpl.nasa.gov> julie@eddie.jpl.nasa.gov (Julie Kangas) writes:
> Once more into the breach of silliness....
> 
> Has anyone got a "pet" name for their culture?  I don't mean
> the scientific name but a real nickname.
> 
> So far we have Ralph, George, Boris, and Hewey.  Any more?
> 
> Julie
> #include "std_disclaimer.h"
> #include "witty_sig.h"

Well, a Usenet *keyboard pal* from Florida brought me a packet of the
Goldrush starter when she visited NZ in April and I have called it
*Smithie* after said lady whose surname is Smith.
And a couple of fellow Kiwis and I are waiting with sacks of bread
flour for our Russian culuture from David Adams.  When we kiwis swap
our sourdough experiences in Email, we call the Russian culture
*Rasputin's Revenge*   I might add I gave it that name sight unseen
and with absolutely no knowledge of the culture whatsoever, apart from
what I have read in this group. :-)
I think my husband has his own private name for my sourdough culture
but it's not for publication....
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.sourdough
From: tweaver@hobbes.kzoo.edu (Tim Weaver)
Subject: Re: starter abuse
Organization: Kalamazoo College
Date: Fri, 11 Sep 1992 15:59:34 GMT

>
>fyi - I have had my starter for over ten years.  I feed it 3 parts bread flour
>to one part water and one part nonfat dry milk.  I have left it in the
>refrigerator (not freezer) up to nine months without feeding it.  It seems to
>get better the more it is abused.
>
Sounds about right, mine has been left for 3 to 6 months in the fridge.
The first loaf of any batch still dissappears in record time.
-- 
|Timothy E. Weaver           | Kalamazoo College  |  (616) 337-7323        |
|Database Programmer/Analyst | 1200 Academy       | These are MY opinions! |
|email:  tweaver@kzoo.edu    | Kalamazoo MI 49006 | Mine!!  Mine!!  Mine!! |
+----------------------------+--------------------+------------------------+
Newsgroups: rec.food.sourdough
From: dixon@spot.Colorado.EDU (Life is real?)
Subject: Re: Newcomer
Organization: University of Colorado, Boulder
Date: Sun, 6 Sep 1992 17:02:57 GMT


In article <5SEP199222521503@bestsd.sdsu.edu> rhatch@bestsd.sdsu.edu (RICHARD HATCH) writes:
>
> [starter success story removed for space]
>
>A question: Most of the commercial sourdough bread I've tasted is fairly 
>dense and chewy.  Mine seems to come out light a fluffy, like Wonder bread. 
> I like the chewy texture better.  Any pointers?
>
>Dick Hatch
>San Diego State University

1) Make a white bread loaf from nothing but white bread flour, salt, and
water.

2) Form the dough into a free-form loaf (round or french style), place on a
pan with plenty of cornmeal on it.

3) Raise the loaf in an oven with a pan of boiling water in the bottom.  The
boiling water keeps the dough moist while rising and keeps the oven warm.  You
can spray the loaf with water before rising if you like also.

4) When the dough is raised, preheat the oven to about 425 (hot) degrees. 
Replace the boiling water in the pan (still in the oven).

5) Spray the loaf very well with cold water and place the loaf in the steamy
oven.

6) After about 10 or 15 minutes, open the oven and replace the boiling water
if necessary.  Also at this time, spray the loaf with cold water again...be
generous with the water.

7) Finish baking as always.

8) Cool the bread on a cooling rack.  While cooling, cover the whole thing
with many heavy towels.  The crust should be hard as rock and possibly cracked
when it comes out of the oven...the water spray did this!

9) After the bread has cooled (a few HOURS), the crust should be softer and
chewier...similar to the San Francisco-style sourdough bread.  If the crust
is still too hard for human consumption, then place the loaf in a *plastic*
bag and age it overnight.  The moisture in the bread will redistribute into
the crust and help to soften it up, making it chewy instead of hard.

NOTES: Oils, sugars or honeys, non-water liquids like milk, and things like
eggs tend to soften the bread.  French bread or SF sourdough are chewy because
they only have flour, salt, and water in them.  The lack of sweetener is what
accounts for french bread tasting differently than 'normal' breads.  The
steam and water-spray treatment is supposed to simulate the steam-injected
brick ovens used in San Francisco...it works very well.  I find that using
a normal plant sprayer filled with cold water works best for me.  Brushing
with cold water does not seem to impart enough water to the loaf, resulting
in a crust different than that found in SF.  Most of the time, an overnight
aging of the bread in a plastic bag is necessary to soften the crust...but
you may like it crispier, so experiment.

Brian D.
From: tgp@ukc.ac.uk (Terry Partis)
Newsgroups: rec.food.sourdough
Subject: starter starters??
Date: 14 Sep 92 09:56:45 GMT
Organization: Computing Lab, University of Kent at Canterbury, UK.

Hi there sourdough people,

       I've been reading this newsgroup for a couple
of weeks now and have become somewhat interested, except that I
don't really know anything about sourdough except what I have read
here.    I've tried my local libraries and there seems to be no
books on the subject and the term 'SOURDOUGH' dosen't appear in my
many Cookbooks and Cooking encyclopedias,so I'm wondering if it is
something connected only with the USA??, and if so can anybody send
me something over email describing the very basics of sourdough
cookery etc, and where or how I can obtain a starters starter?

Many thanks in anticipation

Terry

--
Let me sleep awhile & dream of avalon and the beltane fires, our souls entwined
for all eternity............
                                Terry (Tel Boy) Partis.
Newsgroups: rec.food.sourdough
From: bwalther@alfred.carleton.ca (Bill Walther)
Subject: Re: Why so sticky?
Organization: Carleton University
Date: Tue, 15 Sep 1992 10:26:33 GMT

In <1992Sep14.185337.1@news.duc.auburn.edu> sgardine@news.duc.auburn.edu writes:

>Leftover batter can be used to make hot rolls.  I'll give the recipe if
>you're interested.

I would very much like the recipe!  Thanks in advance!
From: bowdidge@cs.ucsd.edu (Robert Bowdidge)
Newsgroups: rec.food.sourdough
Subject: Re: Going to San Franciso!
Date: 14 Sep 92 05:56:54 GMT
Distribution: usa
Organization: CSE Dept., U.C. San Diego

> In article <97060002@hpcndm.CND.HP.COM> dwj@hpcndm.CND.HP.COM (Dave Jerzycki) writes:
> I just came back from a business trip out there and sad to say, there
> 'ain't' no such animal.
> I tried the sourdough at Boudins on the Wharf and tried a sourdough from
> Pariesienns, not much if any sourdough flavor. Are my tastebuds jadded??
> I make sourdough at home with the Goldrush starter and the San Francisco
> sourdough from Ed Woods. It has a very distinquisable sour flavor that I
> found lacking in the breads out there. I was truely disappointed.

Personally, when I was growing up in San Francisco,
I was raised on Parisian and Colombo.  My parents' preferences
were for the extra sour, late bake.  Never did figure out what late bake
meant.

In San Diego, I've liked Parisian's bread, though the Big Bear market
on Genesee near U.C.S.D. does a fine loaf.

From: dwj@hpcndm.CND.HP.COM (Dave Jerzycki)
Date: Fri, 11 Sep 1992 21:26:07 GMT
Subject: Re: Montana 86 Wheat
Organization: HP Network and System Management Division
Newsgroups: rec.food.sourdough


	I called Wheat Montana - they only deliver 4,000 lb minimum -
                                                   ^^^^^^^^^^^^^^^^^

 ....hmmmmmmmm, let's see, approx. 3 cups flour for each loaf, 1 cup
 flour=approx 4.5oz, 3 cups=13.5oz, 16oz=1 lb., 4000lbs=64,000 ounces,
 64,000/13.5= 4,741 loafs of bread.
 Honey, are you hungry???????? 8-)
From: avi@rix.Corp.Sun.COM (Ann Adamcik)
Newsgroups: rec.food.sourdough
Subject: Squaw bread?
Date: 11 Sep 1992 20:16:12 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: avi@rix.Corp.Sun.COM
NNTP-Posting-Host: rix.corp.sun.com


Not specifically a sourdough question, but... does anyone have a good
recipe for squaw bread?  

Thanks!

Ann
Newsgroups: rec.food.sourdough