HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking
Subject: what to do with black treacle?
Date: Wed, 08 Apr 1992 00:29:40 -0500

 SL> On a similar note, I (accidentally) bought "black strap" molasses
 SL> the other day (fairly bitter stuff).  Any ideas on how to use it 
 SL> in recipes calling for molasses?

Yes.  Use it in replacement for light or dark molasses only for dishes that
neither you nor anybody else would ever want to eat.
 
1.  The taste will be dramatically different (and worse). 
 
2.  The dish, if cooked, will burn.  (Blackstrap apparent burns at a MUCH
    lower temperature than regular molasses.)
 
I made this mistake once, and never will again.  Until then, and since then, 
I had/have never burned a pecan pie.  Two went up in smoke at once, and I threw
the makings of the other two away.
From: v076q4xb@ubvmsb.cc.buffalo.edu (WE ARE HOLDING ALL THE C'MPOSE CHX KEYS HOSTAGE ON PLANET ZORT)
Newsgroups: rec.food.cooking
Subject: Re: Miracle Whip
Date: 9 Apr 92 23:26:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <1992Apr9.203544.26497@meaddata.com>, dedek@meaddata.com (Mike Dedek) writes...
> 
>Well, I still like Peanut-butter and butter sandwiches.
> 
>-Mike

my fiance eats those!
the first time i saw him do it i nearly died of a cholesterol overdose!
(but then, he had layered the butter on to be about 1/4 inch thick)
yick!
but then, he cant handle peanut butter and applesauce...

gina
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: RECIPE: Eggplant Dip
Organization: Taronga Park BBS
Date: Fri, 17 Apr 1992 07:49:49 GMT

Someone asked for eggplant recipes.  This is a really good dip from
The Frugal Gourmet's first book.  Absolutely delicious.  It's a good
thing to serve at parties cause it keeps people guessing to what's
in it, but don't tell them cause chances are they'll go, "Eeeuww,
eggplant" and stop eating it.  Serve with veggies, pita bread, etc.

Olive oil
1 eggplant
1 tablespoon vinegar
2 tablespoons lemon juice
1 tablespoon chopped parsley
2 cloves garlic
1 cup yogurt
1 3-oz package cream cheese
1 tablespoon bread crumbs
salt and pepper to taste

Slice the eggplant lengthwise and brush cut halves with olive oil.
Put cut side down on a baking sheet and bake at 375 for 45 degrees
minutes or until soft.

Cut the eggplant into small pieces and put into a blender.  Add 3
tablespoons olive oil, vinegar, lemon juice, parsley and garlic.
Blend until smooth.

Add the yogurt, cream cheese and bread crumbs.  Blend again and
add salt and pepper.  Refrigerate overnight.
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
    "Did I ever tell you the story about the young girl, the golf club
                and the firing squad?" -- Drake Mallard
Newsgroups: rec.food.cooking
From: janet@leland.Stanford.EDU ()
Subject: Re: Cooking schools?
Keywords: 
     
Organization: DSG, Stanford University, CA 94305, USA
Date: Tue, 14 Apr 1992 18:58:17 GMT


In article <12740179@hpmwetg3.HP.COM>, dondd@hpmwtd.HP.COM (Don Dillon) writes:
|> Speaking of this, could someone give a somewhat educated guess as to the
|> total-out-the-door price of a degree at the San Francisco Culinary
|> Institute  (or something like that).  A friend want to go there but I think
|> he is being quite naive about the price including tuition, tools, books and
|> misc, food, everything involved for the 4 years or whatever it is.
|> 

    as a matter of fact I can give you what I know  about the
    California Culinary Institute ( I will start school theree this fall.

    the course is 16 months, broken into 4 'semesters' 4 months each.  there
    is a one month ex-ternship (you must arrange yourself - the school helps)
    you MUST buy and wear uniforms, you MUST purchase a knife and tool kit,
    you MUST buy textbooks, you MUST wear black leather shoes, you MUST buy
    clothes to wear when you serve in the dining room (not included in the stated
    kits or stated uniforms.  all of these are a 'kit' and if you have the books
    already too bad.
    
    the courses are taught 2:30p-9:30p the frosh & sr semesters and 7a-2p the
    soph & jr semesters.  courses are lecture and hands on (although you only
    get about 1 week hands on the first semester - you know weed out all but the
    really serious and nutty about food folks).  You must take the whole course, 
    not only the things you like, there are NO electives or choices.  You must 
    learn about sanitation, management, and what some folks call stupid useless
    classes that eat up time and cause tuition to be astronomically high,
    and you *must* work in the dining room as a waitron (in the 3 dining rooms).

    the bottom line is that the cost for the 16 months including the lowest 
    level of tools, texts, and uniforms that you can 'get buy' with
    is around $$ 20K.  But wait, they have payment plans, financial aid to those
    who qualify (most $$ goes to those w/o BA/S degrees.)  Housing is *very* 
    pricey in San Francisco, the CCA has a housing board, and may help find 
    housing in some rooming facilities in SF.

    I also looked into the CIA (Culinary Institute of America). There course
    is 20 months (but a 4 (as i recall) month ex-ternship).  Courses are about
    the same and the $$ is about the same.  CIA is actually a campus and they
    have on campus housing.  CIA is bigger and has more resturants (more to work
    in).  

    Hope this helps those out there with questions.  Contact me directly if
    you need more info, or want to know why leaving my job to spend 20K$$ to then
    get a job for about 25K$ when I graduate.  I think it's the toque.  

    Janet Lasher 
     
Newsgroups: rec.food.cooking
From: pastor@prc.unisys.com (Jon Pastor)
Subject: Re: Haggis Again...
Organization: not much...
Date: Mon, 6 Apr 1992 18:09:31 GMT

In article <1992Apr3.165059.22563@cco.caltech.edu>, jp@ipac.caltech.edu (John Pipkins) writes:
|> Here's a recipe for authentic haggis, from "Traditional Scots Recipes" by
|> Janet Murray.
|>
|> (leaving the windpipe hanging over the side of the pot as this allows
|> impurities to pass out freely)

Are you sure that this came from a cookbook, and not, say, a Medical Examiner's
handbook?

And I thought scrapple was bad...
From: seb1@leia.dr.att.com (Sharon Badian)
Newsgroups: rec.food.cooking
Subject: Re: French and cholesterol (was: Shortening)
Date: 14 Apr 92 15:03:36 GMT
Reply-To: seb1@vader.att.com
Organization: Bell Labs, Denver, Co.

In article <1992Apr14.011137.9249@acsu.buffalo.edu>, riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) writes:
|> From: jfk@das.harvard.edu (Joanne Klys)
|> 
|> Tufts Nutrition Newsletter recently published an article about the
|> "half-truths" of medical information as reported in the media.   In fact,
|> the current issue focused on the Lyons/red wine/cheese story that
|> just appeared on television.  What wasn't mentioned in the TV magazine
|> story is that the people from that city also have a very high rate of 
|> diseases of the esophagus, stomach and liver and were much more likely 
|> to die of suicide or accident than their American counterparts.  The
|> article also mentioned that there is no substantial proof about the
|> fat in cheese not being absorbed in the body despite what the
|> French researcher claimed.  So anyone considering increasing their
|> red wine and cheese consumption should perhaps take another look at 
|> all the facts.

First off, the 60 Minutes story did not suggest that we should drink as
much wine as the French do. Even the French researcher said a glass or
so a day. I don't believe that comsuming that much wine will increase
the rate of diseases of the esophagus, stomach and liver. If you drink
wine like the French do, I wouldn't be too surprised if you died of liver
disease. Second, the cheese story was shown as preliminary. No one had
replicated the results and Mike Wallace (I think that's who did the story)
was fairly skeptical.

I don't think that the French research is the only one to show a relationship
between alcohol and reduced heart disease. I seem to remember reading
about a study of Harvard grads that showed that low use of alcohol did
reduce their chances of heart disease.

Personally, I don't drink wine because I expect to lower my chance of
heart disease. I eat a balanced diet, low in fat for that. I drink wine
because it tastes good. And any research that they come up with that
shows the glorious effect of wine on my health will not change my drinking
habits (a glass of wine with dinner most nights). For many people, all this
publicity about drinking wine is not doing them any good. They drink too
much of the stuff. They may reduce their chance of heart disease but in-
crease their chance for all the other nasty things that accompany too much
alcohol. But, it has done wonders for the wine industry, I've read!

No matter what they show, I'm not going to start eating lots of cheese.
I love the stuff, but it's so high in fat I just can't believe that large
amounts are good for you. Chevre (goat cheese) is real popular with the
French and I believe that it is much lower in fat than most cheese made
from cow's milk. I don't much care for the stuff. So, if they show this
is the secret, I'll just have to pass.
-- 
Sharon Badian
seb1@druhi.att.com
From: stu1f12@bnr.ca (Dave Malecki)
Newsgroups: rec.food.cooking
Subject: Re: Shortening (was Re: rec.food.cooking)
Date: 6 Apr 92 13:36:53 GMT
Reply-To: stu1f12@bnr.ca (Dave Malecki)
Organization: Bell-Northern Research Ltd.

On a related topic:

My father has been watching his cholesterol for a while now (no butter in the
house any more :( ) so my parents have been using soya margarine.  From what
has been going on on the net, it would seem that in order for a margerine to 
be solid, the soya oil must be hydrogenated (says so on the tub).  This 
saturates the fat making it worse from a cholersterol point.  Would it be 
better to paint your bread with oil then?  What about olive oil?  I have 
heard so many good things about it, yet it hardens in the fridge.  This
would indicate to me that it is higher in saturated fats than other oils.
Could someone explain this anomaly?

Thanks.

Dave Malecki

BNR owns, but does not share, my opinions.
Newsgroups: rec.food.cooking
From: whitjim@atc76.sps.mot.com (James Whitfield)
Subject: no meat sack lunch
Reply-To: whitjim@atc.sps.mot.com
Organization: Motorol ATC
Date: Mon, 6 Apr 1992 21:33:15 GMT
Originator: usenet@nddsun1

I am a cyclies that likes to eat.  Some of the best cycling foods are complex carbos - suppling long term energy that's easy to digest and used by the body quickly.  But, the food they serve here for lunch is very faty and salty and real meaty.  Not that I am a pure vegy person, but I know that my body works best on the complex carbos.  My question is their some thing to put between a couple of slices of bread besides sliced meats or fatty nut butters?  Thanks!

J. Whitfield

I'm sure glade cycling and eating go together.

whitjim@atc.sps.mot.com
From: bryanh@stout.gvg.tek.com (Bryan Hilterbrand)
Newsgroups: rec.food.cooking
Subject: Re: Miracle Whip-more trooly disgusting ideas!!!
Date: 14 Apr 92 00:50:08 GMT
Organization: Grass Valley Group, Grass Valley, CA

In article <1992Apr13.171959.10746@unx.sas.com> sasart@hornet.unx.sas.com (Annette Tharpe) writes:
>Reminds me of the time my best friend came back from a trip to Holland
>several years ago.  She was raving about the fries (chips to you) that
>they served with mayonnaise.  Of course it wasn't exactly like American
>mayo; tangier than what we eat; not sweet like MW, however.  Still, it was
>almost too gross to contemplate!  [...]

Have you ever tried fries with tartar sauce?  That's my favorite thing
to go with fries!

In case tartar sauce isn't a universal term, it's mayonnaise with pickle
relish and (I think) some lemon juice.

Bryan


Bryan Hilterbrand      bryanh@stout.GVG.TEK.COM  |     /\  /\
Grass Valley Group, Production Systems Division  |  __/ G\/G \__
Newsgroups: rec.food.cooking
Organization: The American University - University Computing Center
Date: Monday, 13 Apr 1992 18:42:39 EDT
From: Douglass Glen Whitman <DWHITMA@auvm.american.edu>
Newsgroups: rec.food.cooking,alt.folklore.urban
Subject: Re: Using popcorn in chicken to test doneness

I had never heard of using popcorn to tell when a turkey/chicken is done, but I
 do remember a Thanksgiving about 12 years ago when Mom found a recipe that sai
d you could put popcorn in the turkey stuffing and it would pop inside, yieldin
g a really cool turkey-stuffing.  Well, it didn't work, and the hard kernels in
 the stuffing were really hard on the teeth.  Dad complained for a long time.

                                            Glen
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Key Lime Pie Recipes
Organization: Indiana University
Date: Tue, 14 Apr 92 07:43:51 GMT

grahamm@craft.camp.clarkson.edu (Maggie Graham) asks:

>Could someone out there in Netland send me the Key Lime pie recipes that
>circulated a month or so ago? Mine got eaten some where in the ether, and

Oh, you're probably better off this way, cause Key Lime Pie uses that
most dreaded ingredient... raw egg yolks! (That's why it's yellow and not
green.) But if you are brave and daring, the recipe is on the bottle
of Nellie & Joe's Original Key West Lime Juice, an essential
ingredient (and one that has finally found its way to the local
supermarkets.) 

Four egg yolks, a can of sweetened condensed milk, and 3 [?] ounces of
Key West lime juice, mix till smooth, chill overnight and top with
whipped cream. Wonderful stuff, trivially easy. 

>"Sure, everyone else's mother makes Hot Cross Buns for Easter, but Noooo..."
I'd rather have Key Lime Pie than some silly old buns any day.
-- 
"The truffle is not an outright aphrodisiac, but it may in certain
 circumstances make women more affectionate and men more amiable."
                                                ...Brillat-Savarin

Newsgroups: rec.food.cooking
From: cplma@groper.jcu.edu.au (Lynn Alford)
Subject: Re: Easter Egg Ideas
Organization: James Cook University
Date: Sun, 12 Apr 92 05:03:52 GMT

Then there is always Pennsylvania Dutch style pickled eggs.  The eggs
themselves should be a lovely pink.

Lynn
-- 
The screen of my Mac doesn't really resemble my desktop despite being designed 
to support the desktop metaphor (1), and the windows on my terminal bear only 
the slightest relation to the contraptions that lets drafts into my office.  
Stroustrup.  1) I wouldn't be able to tolerate such a mess on my screen anyway.
Xref: sparky rec.food.cooking:7533 alt.folklore.urban:12224
From: bradl@tekig5.pen.tek.com (or current resident)
Newsgroups: rec.food.cooking,alt.folklore.urban
Subject: Re: Using popcorn in chicken to test doneness
Date: 14 Apr 92 23:44:55 GMT
Reply-To: bradl@tekig5.pen.tek.com
Followup-To: rec.food.cooking
Organization: Pokey Folk on Parade

In article <92104.184239DWHITMA@auvm.american.edu> DWHITMA@auvm.american.edu (Douglass Glen Whitman) writes:
>I had never heard of using popcorn to tell when a turkey/chicken is done, but I
> do remember a Thanksgiving about 12 years ago when Mom found a recipe that sai
>d you could put popcorn in the turkey stuffing and it would pop inside, yieldin
>g a really cool turkey-stuffing.  Well, it didn't work, and the hard kernels in
> the stuffing were really hard on the teeth.  Dad complained for a long time.
>


However, if you are using a microwave to cook your goose, under no
circumstances should you use a coconut in the stuffing.

Other microwave toys: light bulbs and marshmallows.

Note: I am not responsible for you or your microwave. You are.   

ObUL (redux): Researchers once constructed a human-habitable room where
the habiting humans were heated by microwave. Claimed it worked OK, but
felt that there would be "consumer reluctance."



--
=============== Apply Disclaim-All (tm) to Affected Area ===============

Bradlee T. LaBroad	
bradlee.t.labroad@TEK.COM       			GB_500   DoD#389   
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: A desert island cookbook collection (what would you bring?).
Organization: Indiana University
Date: Mon, 13 Apr 92 17:59:06 GMT

nall@sun8.scri.fsu.edu (John Nall) writes:
>BTW, what IS a desert island?  An island in the middle of the desert?
>Surrounded by sand?  Or is it supposed to be "deserted island"???

It's a (usually small) island inhabited by nothing but a palm tree or
two. Just like in the funny pages.

I maintain that there are no such things, that most islands are lush.
And certainly they're not deserts the way people (ordinary people, not
hydrologists) think of deserts, no dunes, no sandstorms, no oases.


-- 
"The truffle is not an outright aphrodisiac, but it may in certain
 circumstances make women more affectionate and men more amiable."
                                                ...Brillat-Savarin
From: metzler@mbcl.rutgers.edu
Newsgroups: rec.food.cooking
Subject: Re: Indian dipping sauces/condiments
Date: 8 Apr 92 17:01:17 GMT

In article <9204072023.AA10525@ucbvax.Berkeley.EDU>, wmartin@STL-06SIMA.ARMY.MIL (Will Martin) writes:
> I ate at a local Indian restaurant a few days ago (Bombay Coffee House,
> on South Kingshighway in St. Louis -- great food!) and wanted to ask
> about some dipping sauces or condiments that were served with the
> pakoras (breaded deep-fried vegetables) appetizer I had. One was
> sweet and brown-colored, and appeared to be separating into a brown
> and a clear part, like a salad dressing. The other was a slightly
> hot paste made of a finely-chopped bright green substance. Both
> were good, but not mentioned on the menu. So I'm wondering if that
> description is enough to identify them -- if they are standard 
> enough that people more familiar with Indian food than I would say "Of
> course, those are <x> and <y>, which always come with pakoras..."
> Thanks!
> 
> Regards, Will
> wmartin@st-louis-emh2.army.mil OR wmartin@stl-06sima.army.mil

Yep, both are standard in the american version of "authentic" indian
restaurant cuisine. Pakora is alway served with a tamarind-based brown sauce
(tamarind being some kind of citrus fruit), and the yummy green stuff, which
is made with (I think) cilantro leaves, mint leaves and maybe coconut.
I've never found a recipe for the green stuff. I really hope someone has
a recipe and can post it. I bought some green stuff in a bottle at the 
local indian grocery, but it really wasn't very good.
Also, cilantro grows great here in New Jersey. It is a hardy annual, if such
a thing exists, it stays green even in the depths of winter, it just stops
growing, and it self-seeds. So you put it in the ground once, and never
have to think about it again, just let some of it go to seed & you get new
plants coming up as long as the weather stays above freezing. I'm letting
people know this, as it can be tough to find in stores.
 
Mary C. Metzler				|Bionet: Metzler@Biovax.Rutgers.edu
Department of Plant Pathology		|Bitnet: Metzler@BioVax
Cook College, Rutgers University
New Brunswick, NJ 08901
Newsgroups: rec.food.cooking
From: rudoff@mdd.comm.mot.com (Doug Rudoff)
Subject: Re: Miracle Whip and other things
Organization: Motorola, Mobile Data Division - Seattle, WA
Date: Thu, 9 Apr 1992 23:18:59 GMT

Well, I'm a mayonaise hater. It's vile stuff.

But talking about peanut butter, I always get strange looks when I eat
peanut butter and cheese sandwiches. People act like it's some bizarre
combinatoin.
-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Doug Rudoff          Motorola, Seattle    INTERNET:rudoff@mdd.comm.mot.com
                                            USENET:uunet!mdisea!rudoff   
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
From: thomase@tekig5.pen.tek.com (Thomas Stan England)
Newsgroups: rec.food.cooking
Subject: Re: A desert island cookbook collection (what would you bring?).
Keywords: cookbooks
Date: 10 Apr 92 18:14:06 GMT
Reply-To: thomase@tekig5.pen.tek.com
Organization: Tektronix, Inc., Beaverton,  OR.

My personal favorites are Betty Crockers (the old one).
Southern Living
and just about any of the Frugal Gourmet books.
Newsgroups: rec.food.cooking
From: john@spss.com (John Przyborowski)
Subject: Re: A desert island cookbook collection (what would you bring?).
Date: 10 Apr 92 14:16:53 GMT
Organization: SPSS Inc.
Keywords: cookbooks

bmiller@brahms.udel.edu (Beth Miller) writes:

>> I was leafing throught my cookbook collection the other day and came to the
>> conclusion that there were only three books I consider indespensible for my
>> cooking needs:  Frugal's Three Ancient Cuisines, Frugal Cooks American, and
>> my Mom's handwritten family cookbook.  I know this is all very subjective,
>> but I was wondering what are the absolute favorite cookbooks of others in
>> this group?  Please post or email your selections and I'll post a summary.
>> Thanks.

>I think my favorite is the Fanny Farmer Cookbook.  Very basic stuff.

Seconds on the Fanny Farmer. I'd also have to include both Marcella Hazan
books as well as the NY Times Cookbook by Craig Clairborne--all very basic.
But as Thelonious Monk said--"Simple ain't easy."

john
From: plank@cs.utk.edu (Jim Plank)
Newsgroups: rec.food.cooking
Subject: Re: Looking for a good Thai Cookbook
Date: 6 Apr 92 17:02:07 GMT
Organization: University of Tennessee, Knoxville - CS Department
NNTP-Posting-Host: booth.cs.utk.edu

>In article <1742@transfer.stratus.com>, kvk@questor.sw.stratus.com (Ken Koellner) writes...
>>I would like to find a cookbook of Thai recipes.
>> 
>>Any recommendations?
>> 
>
>
I use "Thai Home-Cooking", by William Crawford and Kamolmal Pootaraksa, 
Penguin, 1985 (paperback).
I've made about 15 things from it over the past year or so, and all 
have been wonderful, and taste as authentic as the restaurants 
that I've been to...

for example:

TWO
TITLE
Thai Pork Noodles
FROM
{\em Thai Home-Cooking}, by William Crawford and Kamolmal Pootaraksa,
Penguin, 1985.
HEADER
A fairly easy dish which (at least to me) tastes authentically Thai.
\vspace{-.1in}
ING
1/4 lb transparent noodles.
1/4 lb Napa Cabbage
1/4 lb celery
1/4 lb carrots
4 green onions
1/2 lb boneless pork chops or loin
1/4 cup sesame oil
1T finely chopped garlic
3T fish sauce
1T sugar
2 eggs
1/2t (not sesame) oil
  \vspace{-.1in}
DIR
Soak the noodles in warm water to cover for 20 minutes.  Drain them
thoroughly and cut them into pieces 3 inches long.  Slice the cabbage
crosswise into pieces 2 inches long.  Slice the celery diagonally into
1/4-inch pieces.  Slice the carrots diagonally into 1/16-inch pieces.
Slice the green onions diagonally into pieces 2 inches long.  Slice the
pork across the grain into pieces 1/8-inch thick and 1-2 inches long.

Heat a wok or heavy, large skillet and swirl the sesame oil over the
surface of the pan.  Add the garlic and stir-fry until it is golden.
Add the pork and stir-fry until all pink has disappeared completely.
Add the cabbage, celery and carrots and stir-fry until they are crisp-
tender, 3 to 5 minutes.  Add the noodles and the fish sauce.  Stir-fry
until the ingredients are mixed will, adding the sugar as you stir.

Using a spatula, push the noodles away from one side of the pan.  Pour
1/4t oil into the wok and break an egg onto the oiled spot.  Repeat at
another spot.  Break the yolks of the eggs.  Cover the eggs with the
noodles and allow the eggs to become firm and almost dry before stirring
them into the noodles.  If the eggs or noodles begin to stick add a
little more (not sesame) oil.

Stir to disdribute the eggs evenly.  Add the green onions and fold the
mixture quickly, over moderate heat, to distribute them.  Cook until the
onions are crisp-tender.  Serve.
COMMENTS
You might want to use a little less fish sauce.  They suggest serving
with lime sauce: (4 chopped chilies, 1/4 cup plus 2T lime juice, 3T fish
sauce).

Transparent noodles can be found at Oriental Markets and some grocery
stores.  They look like stiff fishing line, and are also called
``cellophane noodles'' and ``bean thread'' noodles.

Jim Plank
Newsgroups: rec.food.cooking