HDTenEightyP/NetNews huggingface dataset:
From: khill@leven.appcomp.utas.edu.au (Katrina Hill)
Subject: Requesting Healthy Cake Recipe 
Organization: University of Tasmania at Launceston
Date: Mon, 11 Jan 93 00:12:11 GMT

	I am hoping that some one out there has a healthy cake recipe.  IT
	is for a birthday where the recipient can't eat vey much sugar and 
	considering our line of cakes is chocolate with choc chips with 
	chocolate frosting with srawberries and cream i find myself without 
	anything that could be considered healthy and a birthday cake.  I have
	considered a carrot cake but don't have a suitable frosting recipe.

	So if you could help, please do.

	email: K.Hill@appcomp.utas.edu.au

	Thanks Kat

-- 

Katrina Hill (K.Hill@appcomp.utas.edu.au):`Excuse me, could I please distract  
University of Tasmania @ Launceston (UTL):         you for one brief second?'
Technical Services - Applied Comp. & Math: Kryten, distracting the Inquisitor
Newsgroups: rec.food.cooking
From: claudiak@i88.isc.com (Claudia Kale (STG))
Subject: Re: Banana Review
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Tue, 12 Jan 1993 18:20:25 GMT

In article <C0pFpF.3ov@dale.cts.com> npm@dale.cts.com (Nancy Milligan) writes:
>Ed Santiago (esm@Auspex.COM) wrote:
>> where did you get them?  I've never had a "slender" manzano; they
>> tend to be quite chubby, actually.  But I'd still like to know
>> where they can be found in this country.  I love manzanos!
>> 
>
>Hmmmm, it's a little confusing as to which is which.  At the market
>I went to, the short, curved, somewhat slender bananas are called
>Manzanos, but the cashier rang them up as "Burro bananas".  The 
>bananas that look like short plantains (maybe they are plantains???) 
>were labeled Burro bananas.  These (the burro bananas) are straight,
>chubby and short, but a little longer than manzanos.
>
>Maybe they were mislabeled in the grocery store.

Last month's issue of Eating Well magazine (I think it was last month's:
at any rate, it's the one with the lemon meringue pie on the cover *:o))
has a centerfold Guide To Trendy Bananas, in living color with strategically
placed staples. Each photo is accompanied by a description, which sometimes
also includes the more common aliases for each type. 

Cheers,
Claudia
From: dcoder@u.washington.edu
Newsgroups: rec.food.cooking
Subject: Re: Sea Salt
Date: 11 Jan 93 21:38:55 GMT
Article-I.D.: shelley.1ispdfINNpcm
Reply-To: dcoder@u.washington.edu
Organization: University of Washington
NNTP-Posting-Host: nucleus.immunol.washington.edu

In article <1993Jan11.131929.17961@lloyd.Camex.COM> chrisi@lloyd.Camex.COM  
(Chris Ischay) writes:
]One method of sea salt production I've seen is to evaporate the salt in big
]"pans" several acres big.  The bottoms are just dirt.  The pans I've seen
]were also home to many flamingoes.  The pans change color as the water/salt
]proportions change, from sea green to bright pink.

The pink color is due the growth of extreme halophilic bacteria. Salt ponds  
have an unusual microflora.

Dave Coder
From: Joann.Pierce@f81.n105.z1.fidonet.org (Joann Pierce)
Newsgroups: rec.food.cooking
Subject: Hershey Bar
Date: 4 Jan 93 16:17:00 GMT
Article-I.D.: therose.726242904.AA00000

Alan - a Hershey Bar is a chocolate bar, usually made from milk chocolate.
Newsgroups: rec.food.cooking
From: hfoster@liebnitz.ssd.kodak.com (Henrietta Foster)
Subject: Re: Hand crank pasta makers?
Organization: Eastman Kodak
Date: Mon, 11 Jan 93 17:48:40 GMT

In article <1993Jan9.083544.7339@walter.cray.com> shelby@eastrg2.cray.com (Shelby Anderson) writes:
>I got an Atlas pasta maker last Christmas and have only tried using
>it once. The pasta came out with grease on it, so we didn't eat it.
>Is this to be expected on the first use or did I do something wrong?
>
>Shelby
>
>---------------------------------------------------------------------
>Shelby Anderson       Cray Research, Inc.          shelby@cray.com


I got one for Christmas too!  The instructions that came with mine said
to prepare a recipe's worth of pasta, run it through the rollers and
cutters repeatedly to "purify" the machine, and then discard the pasta. 
I did this and all sorts of crud came off.  All of the subsequent
batches I've made were fine.  The instructions emphatically said never
to wash the machine with water (I suspect it will rust).

Henrietta
From: lvisco@carson.u.washington.edu (Lydia Visco)
Newsgroups: rec.food.cooking
Subject: Orzo
Date: 7 Jan 1993 23:48:23 GMT
Organization: University of Washington, Seattle
Distribution: world
NNTP-Posting-Host: carson.u.washington.edu

A few days ago someone requested some ideas about what to do with orzo,
and I've been out for the last couple days, so sorry if this is a bit late.

I made this as a copy of a similar salad-type dish I sampled in the deli
section of Dayton's department store in downtown Minneapolis, Minnesota.
It's yummy!

Shrimp and Orzo Salad

half cup orzo pasta
half cup frozen peas
half cup small cooked shrimp ( the kind that are so small you can fit
         several on a fork )
1 Tbsp mayonnaise
salt and black pepper

Cook the orzo and cook the peas separately, although I sometimes cheat
and put the peas in with orzo just a few minutes before the orzo is done.
Drain both.  Mix the cooked orzo, cooked peas, cooked shrimp and
mayonnaise together, add salt and pepper to taste.  Great served warm or
chilled.

****************************
here's a recipe from my box of Ronzoni Orzo that sounds good

Shiitake Mushroom and Leek Soup

2 ounces shiitake mushrooms, sliced and halved
1 cup finely chopped leeks
2 Tbsp margarine
2 Tbsp oil
quarter cup dry sherry wine
3 cans (13.75 ounces each) beef broth (Or use 3 packets dehydrated low
       sodium beef broth and 6 cups water.)
half tsp pepper
half cup orzo

Cook and stir nushrooms and leeks in hot margarine and oil in a large
saucepan until leeks are tender.  Add sherry and cook until liquid is
reduced by half.  Add broth and pepper; bring to a boil.  Stir in pasta
and cook 8 minutes or until tender.  Makes 8 cups or 10 servings.

I think this would be good as a cream of shiitake and leek soup, too. 
Just add milk and maybe some cream.
From: salvatore@watson.bms.com (Elizabeth Salvatore)
Newsgroups: rec.food.cooking
Subject: Re: Gas range cooking
Date: 8 Jan 93 15:35:00 GMT
Organization: Bristol Myers Squibb Pharmaceutical Research Institute
News-Software: VAX/VMS VNEWS 1.4-b1

In article <1993Jan5.145415.18466@ra.msstate.edu>, jonesk@ur.msstate.edu writes...
>I don't have much experience cooking on gas stoves, either. We can't
>have natural gas where we live and I haven't warmed to the idea of
>a propane tank in my yard yet. However, my question is about gas
>ovens. Are they as wonderful as the gas burners? I seem to have
>read that most people prefer electric ovens to gas ones. Any 
>comments?
> 
>Kay Jones
> 
>I like cooking with my gas stove, I think it cooks faster than the electric 
ones, my mother-in-law has one it seems to take forever to cook with it.  I 
know the temperatures are different in each type of gas oven so you just 
adjust your cooking time.  

    	****************************
    	*There is nothing that you *
    	*can ever not complain     *
    	*about 		           *
    	****************************

Betty Salvatore
From: abel@vax.sonoma.edu
Newsgroups: rec.food.cooking
Subject: Re: The Frugal Gourmet
Date: 6 Jan 93 21:15:19 GMT
Organization: Sonoma State University

In article <1ie3foINNck8@usenet.INS.CWRU.Edu>, ck060@cleveland.Freenet.Edu (Eric L. Hinson) writes:
> 
> 
> To 'la1002@albnyvms.bitnet' (and why I waste my time to reply to such a
>     ----------------------   beast individual is beyond me, maybe its
> 			     to make another point...)
> 
> If you would have read my message, you would have realized (maybe..) that
> the topic was not 'Lets bash the fruge because "I" disagree with his style'
> It was "Can someone please help me get ahold of his address."  I have no
> idea what prompted your obnoxious attack, but don't you think the other
> people reading this group have better things to do than read your
> useless, off-topic replies?  I don't know about you, but I don't generally
> respond to messages posted by others unless what I have to say has some
> relevance to the message I am replying to.  You should probably keep this
> in mind for future reference.  Thanks so much for wasting our time.

Just thought I'd waste some more time.  I think that an attack on the 
Frug is an on-post reply to a post entitled "The Frugal Gourmet".  
Perhaps using a meaningfull title so people could figure out from the 
title what the post will be about might help eliminating spurious 
responses.  Something like "Frugal Gourmet Address Request" might 
work.  Cheers.
Newsgroups: rec.food.cooking
From: parr@acs.ucalgary.ca (Charles Parr)
Subject: Re: Bacon Drippings - Storage Life?
Date: Tue, 05 Jan 93 17:30:06 GMT
Organization: The University of Calgary, Alberta

In article <green011.17@dukemc.mc.duke.edu> green011@dukemc.mc.duke.edu (GARY  GREENBERG) writes:
>>>  How long can I store and use all this great bacon drippings?  
>
>Yuk!
> 
>Unless you're using it for lubrication, PLEASE don't invite me for whatever 
>lipid-laden cuisine you're planning!
>
>I have to admit that there probably are several traditional uses for this 
>stuff, but whatever you do, DON'T tell your cardiologist!
>
>Gary Greenberg
>Duke Occupational & Environmental Medicine

Sigh. Another Foodie without the perspective to realise that
moderation is much better than abstention.

Not sharing your apparant desire to "live" forever, I will give
some suggestions to this wise and frugal soul who is saving those
precious drippings.

1) make Baking Powder Biscuits, but replace 1/2 of the butter
with bacon drippings.

2) Use it as you would butter to fry an egg, or as the oil for
a roux, or to make a Fried Grilled Cheese Sandwich.

3) toss cooked tortellini in it for a quick and tasty pasta
meal. Add cheddar to taste.

Bacon grease can be culinary gold. However, remember that it's
an animal fat, and plan your meals accordingly.

Regards, Charles
-- 
Within the span of the last few weeks I have heard elements of
separate threads which, in that they have been conjoined in time,
struck together to form a new chord within my hollow and echoing
gourd. --Unknown net.person
From: gchow@salome.inria.fr (Gloria Chow)
Newsgroups: rec.food.cooking
Subject: Re: Bacon Drippings - Ideas!
Date: 10 Jan 93 14:48:57 GMT
Organization: INRIA, Sophia-Antipolis (Fr)

My finace told me that his mother used to make laundry soap out of
it!!!  Allegedly, FAT is an important ingredient in soap.  I
never knew that, and boy did I ever felt like a city slicker...
Probably not the type of ideas you are looking for :)
From: davidw@fulcrum.co.uk (David Wilkinson)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 4 Jan 93 09:03:03 GMT
Organization: Fulcrum Communications

In article <1992Dec30.202521.15133@walter.bellcore.com> dfw@thumper.UUCP (Doris Woods) writes:

>
> Boy this brings back memories.  My dad would eat raw onion sandwiches
>with dijon mustard. It had to be on Pepperidge Farm White bread. 
>Sometimes he would add some sharp NY cheddar. 
>
> Doris

I have to admit, I'm quite fond of strawberry jam (jelly) sandwiches
with raw onion. I get some very strange looks when people see me
making them.

Dave W.


--
David Wilkinson                                    davidw@fulcrum.co.uk
Fulcrum Communications Ltd, Fordrough Lane, Birmingham, B9 5LD, ENGLAND
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Salsa vs. Picante Sauce
Organization: Lockheed Missiles and Space Co.
Date: Tue, 5 Jan 93 22:22:58 GMT

In article <1993Jan5.053811.16643@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>What's the difference ?  More marketing strategy ?

>"Pace Picante Sauce" is easier said than

  picante sauce is thinner, some people use it for cooking with in Mexican
  sauces, tacos, enchilads, spanish rice, etc

>"Pace Salsa" even though they make Salsa too. 

  salsa is a thicker, chunkier sauce that is great as a dip, on tacos, over 
  eggs, etc

if you're out of one, the other can substitute


-- 
________________       __        ________________   "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: afkazan@lims02.lerc.nasa.gov (The Dinky Ukie)
Subject: Leftover Ham
News-Software: VAX/VMS VNEWS 1.41    
Organization: Cats `R' Us
Date:  4 Jan 1993 16:09 EST  

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!  ;-)
Newsgroups: rec.food.cooking,sci.bio,sci.chem
From: singley@helix.nih.gov (Erick Singley)
Subject: Re: Left-handed sugar
Organization: (National Institutes of Health, Bethesda, MD)
Date: Tue, 5 Jan 1993 17:14:56 GMT

Take note of the reference posted earlier about the researcher in Greenbelt, MD
There was a write-up 2-3 years ago about his company in the Washington Post.
He claimed that his process could use what the dairy industry threw out, and
process these 'off-handed' sugars for prices comparable to that of cane sugars.
(Once large scale, I would guess).  The one big thing keeping him back was the
govenment approval and testing. Apparently (?) there must be some $ outlay by
his company to start private testing before government testing. (ie safety
and whatnot) So, his company makes other stuff in order to finnaly fund this
larger future project.
Erick
--
singley@clinpharm.niaaa.nih.gov
Newsgroups: rec.food.cooking
From: claudiak@i88.isc.com (Claudia Kale (STG))
Subject: Re: Creme' Brulee' and acetylene torches
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Tue, 05 Jan 1993 17:19:23 GMT

In article <memo.838435@cix.compulink.co.uk> jazzie@cix.compulink.co.uk writes:
>Clay Bond suggested using an acetylene torch for Creme Brulee.
>
>Here in England we've got a cooking competition TV programme
>called "MasterChef" where I've seen the blowtorch method used
>often.

Also shown in Scotland and Wales. Don't know about NI.

>
>Is MasterChef shown in the US yet?  If not, call your local PBS
>station and insist on it!  :-)

No it isn't, and it's a real pity.

>
>Seriously, it is a very serious programme, where 3 different amateur
>cooks have to prepare a gourmet-level meal within 2.5 hours in front
>of the cameras.  It all gets edited down to something like 30 or 45
>minutes for airing.  A starter (appetizer), main course, and dessert
>are required.  The winner of each show goes on to a higher level heat,
>through the quarter finals, semi finals, and the finals.  These people
>are getting excellent exposure and some of them end up with some quite
>interesting job offers.
>
>The only disadvantages of the programme are that (a) I can't sample
>any of the foods through the TV screen and (b) the show is hosted by
>Loyd Grossman.  (a very poor representation of an American to the
>British)
>
>Jazzie
>

Ah, but you can purchase the cook book, which includes all the winning
recipes. If you're from the anticipation-ain't-nuthin-compared-to-the
-gratification school of philosophy, append yourself of the Good Food
magazine each month during the competition: it includes some of the
recipes. I don't understand your comment about Lloyd Grossman; I agree
that he is a major detraction and his voice/accent makes the hair
stand up on the back of my neck. But I can't agree that he's trying
to be an American (apologies if I've misinterpreted your comment)...

Cheers,
Claudia
Newsgroups: rec.food.cooking
Subject: Caribbean Seafood Dishes?
From: CUNY/Spartacus <I18BC@CUNYVM.BITNET>
Date: Monday, 4 Jan 1993 20:57:37 EST
Organization: City University of New York/ University Computer Center

I'm new to this newsgroup and I'm hoping I can get some helpful
recommendations on Caribbean Seafood recipes.  I particularly
would like recipes on Cuban and Puerto Rican seafood (shrimp)
dishes.   Any help would be very much appreciated.

BTW, Puerto Rican and Cuban seafood cookbook recommendations
would also be appreciated, however preferably English written
versions since my Spanish comprehension isn't very good.   :(
-------
                                                       .  .  .  .   .  . . .
------------------------------+ All The Best in '93,. .  .  . .  *  . . .   .
Reply To:                     |                       . . .  .  /o . . .  . .
     I18BC@CunyVM.Cuny.Edu    | Edward Galarza,          .  .  / o   .   .
     I18BC@CunyVM.BitNet      | Brooklyn College Of The     . /o  o    .   .
     IRC: Spartacus           | City University Of New York  /o  o o    .  .
------------------------------+                       __________| |__________
                                                      #######################
From: shafer@spdcc.com (Mary Shafer)
Newsgroups: rec.food.cooking
Subject: Re: Baking Soda/Powder
Date: 6 Jan 93 05:38:40 GMT
Article-I.D.: spdcc.1993Jan6.053840.10961
Organization: S.P. Dyer Computer Consulting, Cambridge MA


Others have dealt well with the baking powder/baking soda question,
so I'm going to skip it.  However, the original poster wanted to make
"Marie Callendar Cornbread" and that no one has addressed.

Marie Callendar Cornbread is best approximated by mixing one box
of Jif yellow cake mix with one box of Jif cornbread mix and adding
the liquids called for on each.  It's a very caky cornbread.

Just adding leavening to a cornbread recipe is not going to make it
fluffy--there's not enough gluten to hold the bubbles of carbon
dioxide that the leavening (baking powder, baking soda, or yeast)
makes, so the carbon dioxide will just vanish without any fluffiness.
This, of course, ties into the bread flour discussion going on in
this group.  The extra wheat flour in the cake mix traps the carbon
dioxide and makes the fluffy, sweet cornbread that the poster is
looking for.

Me, I just buy the Marie Callendar cornbread mix the one time a year
I make cornbread.  Fried mush is why I keep cornmeal in the house.

ObRecipe: Fried mush--make a batch of cornmeal mush according to the
recipe on the cornmeal box and pour the mush into a well-greased bread
pan.  Chill overnight (at least) until solid.  Turn out of the pan and
slice fairly thin.  Fry the slices in bacon fat or butter until
they're golden brown and crispy on the edges.  Serve with optional
butter and mandatory syrup (maple, sorghum, molasses).  The bacon you
cooked to get the bacon fat goes nicely with this and a fried egg or
two wouldn't be amiss, either.


-- 
Mary Shafer  DoD #0362 KotFR  shafer@ursa-major.spdcc.com
Newsgroups: rec.food.cooking
From: r23@cbnewsi.cb.att.com (raymond.r.romanczyk..jr)
Subject: REQUEST: Flavored oil thread
Organization: AT&T
Distribution: usa
Date: Mon, 4 Jan 1993 15:57:51 GMT

A few weeks ago there was a thread on making flavored oils (I think
it also included some warnings about possible health hazards).  I saved
the thread to read later, but in my yearly organizing spree, I accidentally
deleted it.  If anyone else out there saved it (or if you just have some
advice you'd like to give me on making flavored oils) please e-mail me.

Thanks,

Ray Romanczyk

P.S. Sorry if this is a duplicate message, but the first one I sent never
showed up here.
Newsgroups: rec.food.cooking
From: Annie Fetter <fetter@forum.swarthmore.edu>
Subject: Uses for old coffee beans?
X-Xxmessage-Id: <A771DD1C1301410C@olmo.swarthmore.edu>
X-Xxdate: Thu, 7 Jan 93 13:14:04 GMT
Organization: The Geometry Forum
X-Useragent: Nuntius v1.1.1d11
Date: Thu, 7 Jan 1993 18:15:17 GMT

We have a bunch of old, undoubtedly stale, coffee beans in our freezer,
put there in hopes of excessive consumption.  They didn't get used, and
I'm wondering if there are any good uses for them, other than ballast for
the trash can?

They still smell good, anyway...

	-Annie
Newsgroups: rec.food.cooking
From: npm@dale.cts.com (Nancy Milligan)
Subject: Re: Banana Review
Organization: Titan Linkabit Corporation
X-Newsreader: TIN [version 1.1 PL6]
Date: Mon, 11 Jan 1993 19:34:26 GMT

Ed Santiago (esm@Auspex.COM) wrote:
> where did you get them?  I've never had a "slender" manzano; they
> tend to be quite chubby, actually.  But I'd still like to know
> where they can be found in this country.  I love manzanos!
> 

Hmmmm, it's a little confusing as to which is which.  At the market
I went to, the short, curved, somewhat slender bananas are called
Manzanos, but the cashier rang them up as "Burro bananas".  The 
bananas that look like short plantains (maybe they are plantains???) 
were labeled Burro bananas.  These (the burro bananas) are straight,
chubby and short, but a little longer than manzanos.

Maybe they were mislabeled in the grocery store.
--
Nancy P. Milligan 				npm@dale.cts.com
Titan Linkabit					cts!dale!npm
		  Gravity is no laughing matter.
From: ck060@cleveland.Freenet.Edu (Eric L. Hinson)
Newsgroups: rec.food.cooking
Subject: Re: The Frugal Gourmet
Date: 9 Jan 1993 06:43:09 GMT
Organization: Case Western Reserve University, Cleveland, OH (USA)
Reply-To: ck060@cleveland.Freenet.Edu (Eric L. Hinson)
NNTP-Posting-Host: slc10.ins.cwru.edu


In a previous article, abel@vax.sonoma.edu () says:


>Just thought I'd waste some more time.  I think that an attack on the 
>Frug is an on-post reply to a post entitled "The Frugal Gourmet".  
>Perhaps using a meaningfull title so people could figure out from the 
>title what the post will be about might help eliminating spurious 
>responses.  Something like "Frugal Gourmet Address Request" might 
>work.  Cheers.

This may be a valid point.  However, I have a question, do you reply to
messages when you have only read the subject line?  I certainly hope not,
so that is where we find that your theory does not apply to this post.  She
(the individual that posted that ignorant reply) apparently replied to the
message without reading it (or not thinking about what the message said if
she did read it).
--
 __           _    _   _
(_  _  ' _  , /    <__/ ' __  .     __  , Eric L. Hinson
(__/(_/_(__/ <__, _/ /_/_//<_/)_<>_//<_/  St. Augustine, FL
 
CFN: ck060@cleveland.freenet.edu      CALFN: ab069@swrl36.calstate.edu
APK: Eric.Hinson@apk.wariat.org   TELERAMA: ehinson@telerama.pgh.pa.us
FIDONET: Eric.Hinson@f723.n3605.z1.fidonet.org    HAM CALLSIGH: KB4RZF
* * Electronic mail replies welcome at ck060@cleveland.freenet.edu * *

Newsgroups: rec.food.cooking
From: dsr@philabs.philips.com (Deborah Rech)
Subject: Another orzo recipe
Organization: Philips Laboratories, Briarcliff, New York
Date: Fri, 8 Jan 1993 22:19:53 GMT

ORZO AND CARROT SALAD
---------------------

Ingredients:	2 1/2 tsp. salt
		1/2 tsp. saffron threads
			or
		1/2 tsp. turmeric
		1 pound orzo
		1 pound carrots, finely julienned
		4 tablespoons dijon mustard
		3 tablespoons white wine vinegar
		1 tsp. pepper
		1/2 tsp. thyme
		1/2 cup olive oil
		1 cup finely chopped parsley

Bring 3 quarts of water to a boil with 2 tsp. of salt and saffron.
Remove from the heat and set aside for 10 minutes.  If using turmeric,
use water immediately.

Return water to a boil, add orzo and cook for 7 minutes, stirring occa-
sionally.  Add the carrots, and continue cooking for 2 minutes.  Drain and
rinse under cold running water.  Drain again.

In a large bowl, whisk together the mustard, vinegar, pepper, thyme and the
remaining 1/2 tsp of salt.  Whisk in the olive oil.  Add the drained orzo
and carrots and toss well.  Stir in the parsley just before serving.

I like this salad refrigerated or at room temperature.
Newsgroups: rec.food.cooking