HDTenEightyP/NetNews huggingface dataset:
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: Comfort Foodr
Organization: Wayne State University, C&IT
Date: Thu, 8 Oct 1992 16:53:31 GMT

My favorite comfort food?
 
One I haven't had in years...Mom's tuna ala king, made with a white
sauce (never with Campell's soups) and served on Chung King canned
Chinese noodles! She used to serve this to my sister and I when we came
home for lunch on cold winter days. Here's how to make it:
 
Melt 2 Tablespoons of butter in a saucepan over a medium berner.
 
Stir in a similar amount of flour. Stir for a few minutes so the
flour cooks.
 
Slooooowly stir in a cup of milk. Stir constantly so no lumps develop.
A whisk is a good tool to use here. Keep stirring as it thickens.
 
Add a can of tuna, drained, and about 1/4c frozen or canned peas.
Frozen taste better, but canned have that real Mom taste.
 
When heated throughout, serve over crisp noodles or toast made of
Wonder Bread. (Actually, my mom never used Wonder Bread. She did
occasionally serve it over toasted challa.)
 
My other great favorite is a hot turkey sandwich- but that's another
story.
             --mike
Newsgroups: rec.food.cooking
From: crdunlea@rodan.acs.syr.edu (Christopher R. Dunlea)
Subject: Re: REQUEST:Hummus recipe
Organization: Syracuse University
Date: Wed, 14 Oct 92 01:48:24 EDT

In article <4eqVGFa00WBK46WWMJ@andrew.cmu.edu> Ganesh Shankar <gs2k+@andrew.cmu.edu> writes:
>Hi,
>    I've recently gotten addicted to three Middle Eastern dishes:-
>hummus, tabooli salad, and baba ganooj(at least this is the way the
>restaurant spells it).  I'd appreciate any recipes.
>
>                                                Thanks,
>                                                        Ganesh
>

Here's one that always worked for me:
1 can chick peas
1/2 bulb garlic
juice of 1/2 lemon
1 small onion, chopped
olive oil
salt & Lots of pepper

Combine peas, garlic (peeled), and 1/4 cup oil in food processsor
with onion. Puree until smooth; add additional oil to give a
desired consistency. Add lemon juice until you get a proper balance
of oil/garlic/lemon that suits you. Add salt and pepper to taste.

Better the second day. Keeps in fridge indefinitely (made a
batch a month ago, still tastes great!)

Chris Dunlea
crdunlea@rodan.syr.edu
From: parr@acs.ucalgary.ca (Charles Parr)
Newsgroups: rec.food.cooking
Subject: Re: shareing kitchen chores
Date: 13 Oct 92 21:15:17 GMT
Distribution: na
Organization: The University of Calgary, Alberta

In article <1992Oct9.165536.27311@cis.ohio-state.edu> ray@anaconda.cis.ohio-state.edu (william c ray) writes:

>and various other husband bashing... 

>Now I've got a question for
>all you ladies out there that think your men are some kind of
>thoughtless slobs when it comes to seeing that you need/want
>help with some chore.  When he's out in the garage working on
>the car, bashing his knuckles and swearing about having to hold
>6 different things at the same time, and not being able to see
>what he's doing 'cause he can't hold the flashlight in his mouth
>at the right angle, are you there holding things and handing
>him the tools he needs?  When he's in the workshop complaining that
>he can't seem to hold all the parts together and glue or nail them
>at the same time, are you helping?  When he's mowing the lawn and
>fighting with lifting up the branches on the shrubs and getting
>the mower under them, where are you?  If you're not there helping
>out at these times because its "his thing to do", or a "guy thing",
>etc, maybe you should re-examine why he's not helping you with
>the chores, and how you each got these pre-concieved ideas in the
>first place.

Ahem:

HEAR HEAR! 

Now, can we get back to *food*? Or at least utensils to handle
food with?

I'd rather go through another Knife sharpening flame fest
than put up with much more of this "My husband is such
a dolt/angel bullshit".

We now return you to your regularly scheduled Mrs Fields
Cookie Recipes For 250$ postings.

BTW, I ate some mrs Fields cookies. They were awful.
Why would anyone want the recipe?

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: stephanie.dicamillo@satalink.com (Stephanie Dicamillo)
Newsgroups: rec.food.cooking
Subject: FENNEL RECIPE
Date: 9 Oct 92 10:16:00 GMT
Reply-To: stephanie.dicamillo@satalink.com (Stephanie Dicamillo)
Organization: Datamax/Satalink Connection * Ivyland, PA (215) 443-9434


    *************************************************************
    ***** Cabbage, Fennel and Apple Salad w/ Walnut Vinaig. *****
    *************************************************************

    Categories: Salad           Health Food     Side Dish

    Calories     per serving:             Number of Servings:   8
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:

    INGREDIENTS ------------------------------------------------------------

       1        ea    med. head red or grn cabbage (or 1/2 ea.) shredded
       8        ea    stalks fennel, thinly sliced crosswise
       2        ea    lge Granny Smith apples, unpeeled, cored, julienne
                      DRESSING
       1/4      cup   walnut oil
       1/4      cup   vegetable oil
       1/4      cup   red wine vinegar
       1        tsp   Dijon mustard
                      Few drops hot pepper sauce

    DIRECTIONS  ------------------------------------------------------------

    In a serving bowl, combine the salad ingredients.  Combine the
    dressing ingredients in a small bottle or jar, shake well to blend,
    and pour over the salad. Toss well and serve immediately.

    Serve with Garlicky Oven-Braised Beef
    Herb-Marinated Mozzarella

    *** Recipe Via Compu-Chef (tm). ***
                                                        
Newsgroups: rec.food.cooking
From: sfysh@epas.utoronto.ca (Stephanie Moskal Fysh)
Subject: Re: Comfort Food
Organization: University of Toronto - EPAS
Date: Thu, 8 Oct 1992 17:09:34 GMT

In article <1992Oct8.001241.7750@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>What is your favourite comfort food?  Come all you people heading into
>autumn (sorry, fall).  What are you going to console yourselves with?

I have a soft spot for Kraft Dinner, but my husband strongly
disapproves of it, so I have to sneak to the corner store for single
boxes and eat the whole thing before he gets home...

And hot chocolate, of course.  With lots and lots of chocolate!

- Stephanie Fysh

Newsgroups: rec.food.cooking
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Re: Comfort Food
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA
Date: Wed, 14 Oct 1992 00:04:12 GMT

Creamed shrimp on toast with sauteed cucumber.

Campbell's Tomato Rice soup and a grilled cheese sandwich

Beef soup with barley in it

Chicken ala King on rice

Leftover turkey stuffing with a few creamed onions on the side

Mashed potatoes made with curry powder, mixed with chopped hardboiled eggs

Matzo ball soup

Layered chicken enchiladas suizas


-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sqwest.wimsey.bc.ca (preferred) or marcy@sq.com
From: pwestlak@eoe.co.uk (Peter Westlake)
Newsgroups: rec.food.cooking
Subject: Re: Pizza dough recipes requested
Date: 7 Oct 92 17:07:04 GMT
Organization: EO Europe Limited, Cambridge, UK
X-Newsreader: TIN [version 1.1 PL6]

[ways to avoid soggy pizza omitted]
: 
: I find that it is better to heat the oven to 500 for 30 minutes
: *before* putting the pizza in, and then baking for around 14-18
: minutes.  I also use a baking stone, but have had satisfactory
: results on a cookie sheet (can't feed 8 people just on my baking
: stone...)
: 
: Dave

We find that making sure the sauce is warm before spreading it
onto the base makes a difference too. ("we" is my family here,
not my employer...)
--

Peter M Westlake                        EO Computer Ltd.,
Tel: +223-843131                        Abberley House,  Granhams Road,
Fax: +223-843032                        Great Shelford,
email:  pwestlak@eoe.co.uk              Cambridge CB2 5LQ,   England
-- 
Peter M Westlake                        EO Computer Ltd.,
Tel: +223-843131                        Abberley House,  Granhams Road,
Fax: +223-843032                        Great Shelford,
email:  pwestlak@eoe.co.uk              Cambridge CB2 5LQ,   England
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: 'Fridge recommendations
Date: Fri, 09 Oct 1992 03:08:46 -0500

  MM> From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)

  MM> Bought a new Amana 5 years ago, thinking by reputation, it was a
  MM> better brand.  I can't say I'm particularly impressed.  Found out that
  MM> they were bought out by someone (I think it was G.E.), which accounts
  MM> for the quality...

Malign Raytheon, not GE.  Write Raytheon a letter, in fact.


Newsgroups: rec.food.cooking
From: shla@spf.trw.com (Sheila Wallace)
Subject: Re: Halloween Party Recipes
Organization: TRW Sensor Data Processing Center, Redondo Beach, CA
Date: Wed, 7 Oct 92 21:34:33 GMT

In article <26123@oasys.dt.navy.mil> dudley@oasys.dt.navy.mil (Karen Witkoski) writes:
>My 15-year-old son wants to have a Halloween Party for his high school
>friends.  I'd like to kind of gross them out.  I like the idea of the
>kitty poop cookies and plastic flies on the table.  Does anyone else
>have any really neat but weird recipes for these kids?
>
>Karen

A modified Dirt Cake will fit the bill nicely.  Make the ingredients 
for the standard dirt cake (crushed oreos, with vanilla pudding and 
Cool Whip (tm) layers).  If you need the recipe let me know; it's 
been posted here many times.

Get a wide, shallow flower pot, like the kind you use to catch 
water underneath a larger pot.  Mine's about 12 inches in diameter
and about 4 inches tall, and I got it at the local Target store
in the garden shop.  Take a standard rubber glove (kitchen 
or surgery, if you use a yellow kitchen glove you can turn it inside 
out to make it look more like human skin).  Stuff it with mashed 
potatoes (we used Potato Buds and water, made it extra thick).  Place 
a cup or mug in the center of the flower pot, then stand the filled 
glove up in it.  We used a ceramic coffee mug so it would be fairly
stable.  Fill in the dirt cake layers around the mug to cover 
it and the hand appears to be coming out of the 'ground'.  Use gummy
worms around the top of the cake.  For extra grotesque-ness, stick 
a knife into the hand and drip some non-toxic fake blood on it.

My husband gets the credit for this one.  I was just going to do
the standard dirt cake with the gummy worms, but he came up with
and implemented the hand.  It was the hit of the party.

-- 
Sheila Wallace		(shla@spf.trw.com)
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278
From: whit@milton.u.washington.edu (John Whitmore)
Newsgroups: rec.food.cooking
Subject: Re: Krups coffee tastes awful
Date: 16 Oct 92 00:53:01 GMT
Article-I.D.: u.1992Oct16.005301.3573
Organization: University of Washington, Seattle

In article <3128@news.cerf.net> egs2g1b@mvs.oac.ucla.edu (Phil Harriman) writes:

>After more than seven years of getting up, putting on the water, getting
>the beans out of the freezer, measuring them into the grinder, grinding
>them (this noise is much more effective on my wife than an alarm clock),
>putting the grounds in the Melita filter, waiting for the water to boil,
>pouring the water, waiting for the coffee to drip, getting out mugs,
>measuring out sugar and milk for my wife pouring the coffee, then rousing
>my wife for our first cup, we finally had the brainstorm: "Let's buy a
>coffee maker with a timer!"

>I bought one last night. It is a Krups
>I eagerly took my first sip--yuck! It tasted awful! It was certainly hot
>enough, but it had this artificial, metallic taste which ruined the
>coffee.

	If I read the description correctly, the coffee is neither
too weak (underextracted) nor too acid (overextracted), but simply
has an off-flavor.  Likely cause: chlorinated water.

	In bringing your coffee water to a boil, you caused most
of the evaporated gases (including that chlorine-odor from the
water treatment plant) to evaporate.  The dripmaker heats the water
for too short a time to release these gases, so it all goes
into your grounds.

	You can remove the odor by (1) letting the water stand
in a pitcher for a day or so, (2) bringing it to a boil and cooling
it, (3) getting a water filter (deionizer/resin exchange type),
or (4) purchasing bottled water.  It might also work to pour
the water back and forth between two pitchers to aerate it.
Coffee is very dependent on water quality; I had a drip maker once
that only produced good brew when the water was warmed (to about 80F)
and I ALWAYS have to run a couple of gallons of water to reduce
the taste from the pipes.

	John Whitmore
Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Re: Request: Low-fat frosting Ideas
Organization: Syracuse University
Date: Wed, 7 Oct 92 11:22:24 EDT

In article <1992Oct6.223355.22112@sol.UVic.CA> jpanusa@sol.UVic.CA (John Panusa) writes:
STUFF DELETED
>Normally I would use whipping cream combined with
>chocolate pudding powder, but whipping cream is full
>of fat.  I've thought of using the ready-made frostings
>in the store, but I'm not sure how it will go with the
>angel food cake.  Any ideas?????
>
>Thanks in advance,
>
>Jeina
>
>

Jeina,
I was desperate to give my daughter (who loves whipped cream, but
doesn't need the fat) a treat.  I used Dream Whip and made it with
skim milk.  It can be mixed with just about anything else to make
a suitable frosting.  I don't want this to start another round
of discussions about fake whipped toppings, it's just an idea.
(I don't like cool whip, but the Dream Whip did not offend me;
since I don't use whipped toppings that much, I did not worry
too much about the other ingredients - I figure once every
six months isn't going to harm me.)

Actually, I enjoy my angel food cake with strawberries that
have been sliced and slightly crushed, with a few teaspoons
of sugar and left to sit covered overnight....then add 
some Dream Whip whipped topping or low-fat frozen yogurt.

Judy
Newsgroups: rec.food.cooking
From: mmr@cs.rit.edu (Margaret M Reek)
Subject: Re: Comfort Food
Organization: Rochester Institute of Technology, Rochester, NY
Distribution: na
Date: Wed, 14 Oct 1992 00:46:16 GMT

Any kind of really thick hearty soup:
	bean and barley
	chicken noodle with barley
	sauerkraut & bean (see Frugal Gourmet on Immigrant Ancestors)
	potato leek
Killer chili.

Of course you have to cook it that day, so you can enjoy the cooking
smells.  This helps chase the "blah weather blues" away.  While our
summer was pretty crummy, it wasn't cold enough to make any  of these,
although I was sorely tempted as making them they do something for my 
mental state.

Baking bread also does it for me on those gray days.  Especially
something a bit different (hot pepper bread, poultry stuffing bread,
etc).

Margaret
-- 
Margaret Reek, Rochester Institute of Technology, Rochester NY 14623-0887
Internet:  mmr@cs.rit.edu	(716) 475-6181 	Fax (716) 475-7100
Bitnet: mmrics@ritvax
UUCP:	   {decvax,harvard,ames,rutgers}!rochester!rit!mmr
From: hinz@porthos.rutgers.edu (Dorothy E. Hinz)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:Sweet and sour cabbage
Date: 8 Oct 92 13:57:59 GMT
Distribution: usa
Organization: Rutgers Univ., New Brunswick, N.J.

I'd say the German version of cabbage is red cabbage, which is sweet
and sour.  That's what my German mother-in-law always made.  I've
never made it, as the whole family thinks the jarred versions are
good, though there are recipes for it no doubt consisting of shredded
red cabbage, apple, vinegar, and possibly brown sugar.
Newsgroups: rec.food.cooking
From: ljensen@ferris.cray.com (Laura Jensen)
Subject: Re: nutella
Organization: Cray Research, Inc.
Distribution: usa
Date: 14 Oct 92 14:28:10 CDT

I tried to make Nutella a few years ago by roasting a pound or
so of hazelnuts, rubbing most of the skins off them, grinding
them in a food processor and adding melted chocolate.  It ended
up being more like a tasty hazelnut marzipan than like Nutella.
I noticed that some kind of fat is listed as an ingredient; if
I were to do it again, I would add cream or butter to get it
to a more spreadable consistency.  I now blanch hazelnuts to
get the skins off, but even so the process is labor-intensive 
enough for me to want to _buy_ the occasional jar of Nutella.  
If it's too readily available, then I'll get jaded.
Newsgroups: rec.food.cooking
From: edjcb@ariel.lerc.nasa.gov (Jeff Brown)
Subject: REQUEST: Recipe for Cranberry Chutney
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA Lewis Research Center
Date: 16 Oct 1992 11:31 EST  

The subject says it.  I've looked through several collections of
chutney recipes, but found none for cranberry.  If you don't have
a specific recipe, can you suggest a "stock" chutney into which I
could substitute cranberries?  Thanks...

Jeff Brown
edjcb@scivax.lerc.nasa.gov
Newsgroups: rec.food.cooking
Subject: Re: shareing kitchen chores
From: demers@mdcbbs.com (Diane DeMers)
Date: 12 Oct 92 18:52:44 PDT
 <1992Oct9.142927.12983@meaddata.com> <1992Oct9.165536.27311@cis.ohio-state.edu>
Distribution: na
Organization: M&E (Division of EDS), Cypress CA

In article <1992Oct9.165536.27311@cis.ohio-state.edu>, ray@anaconda.cis.ohio-state.edu (william c ray) writes:
|>  ...
|> 
|> Now I've got a question for
|> all you ladies out there that think your men are some kind of
|> thoughtless slobs when it comes to seeing that you need/want
|> help with some chore.  When he's out in the garage working on
|> the car, bashing his knuckles and swearing about having to hold
|> 6 different things at the same time, and not being able to see
|> what he's doing 'cause he can't hold the flashlight in his mouth
|> at the right angle, are you there holding things and handing
|> him the tools he needs?  When he's in the workshop complaining that
|> he can't seem to hold all the parts together and glue or nail them
|> at the same time, are you helping?  When he's mowing the lawn and
|> fighting with lifting up the branches on the shrubs and getting
|> the mower under them, where are you?  If you're not there helping
|> out at these times because its "his thing to do", or a "guy thing",
|> etc, maybe you should re-examine why he's not helping you with
|> the chores, and how you each got these pre-concieved ideas in the
|> first place.
|> 
|> Will Ray
|> computer programmer by profession
|> cook, mechanic, househusband, carpenter, etc by choice.

One of the things that drove me crazy about my first husband was
that his sense of self-worth, or his manhood or something (I never
actually figured it out) was somehow threatened if I tried to do
anything considered "man's duties" around the house, even though
he was not very competent about these kinds of things. His idea
of me helping with the car (and other boyfriends' idea too) is to
have me sit by the toolbox, *lovingly watching* him work on the
car, only to hand him a tool now and then. I don't consider this
a useful way to spend my time. Now I just recently bought a house 
of my own, and I've done a lot of things by myself, and I enjoy
it tremendously. I've done electrical stuff, replaced outlets &
switches, replaced all the locks and door handles, installed
mini-blinds and baseboards, among other things. Most men I've
known will 'help out' with the household chores, but it's always
the woman's responsibility to make sure it gets done. I don't
like to be considered the one who has primary responsibility for
the condition of house and kitchen, when both work full time. I
shouldn't have to remind him to do the dishes, laundry, yard
work, or whatever. 

Sorry, this really doesn't belong in this newsgroup anyway, and
everyone has their little foibles. 

followups to /dev/null  :^)

diane
-- 
Diane DeMers - demers@mdcbbs.com - (714) 952-6571 EDS Unigraphics Div.
   snail-mail: 10824 Hope Street, Mail Stop 2S-137, Cypress, CA 90630
   ************ insert generic disclaimer here ***********
Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: Request: Low-fat frosting Ideas
Organization: Stanford University, California, USA
Distribution: usa
Date: Thu, 8 Oct 1992 15:38:12 GMT

An excellent non-fat frosting for an angelfood, or chocolate cake
is...

   WHITE MOUNTAIN FROSTING

3 egg whites, room temperature
1 1/2 cups sugar
1/2 tsp. cream of tartar
1/2 cup water
1 tsp. vanilla or other flavoring

Mix sugar well with cream of tartar.  Add water.  Bring to a gentle
boil with the pan covered.  When it boils, remove the cover and
continue simmering for around 4-10 minutes... however long it takes
for the syrup to spin a 7" thread when dropped from a spoon.

Just before the thread forms, whip the egg whites to stiff peaks in
an electric mixer.  As soon as the syrup is ready (1 minute longer,
the syrup turns to caramel, or burns), continue running the mixer at
a medium speed and start pouring the syrup into the egg whites
slowly.  Add flavoring.

The frosting is now ready to spread.  It doesn't hold for more than
about 20 minutes for spreading.  The consistency is like soft
marshmallow, light and lovely.  It tints well, and has endless
possibilities according to the  flavoring used.  Do not refrigerate.
 It will not be as nice the second day.

marilee
at stanford
From: TONY@SLACVM.SLAC.STANFORD.EDU (Tony Roder)
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
Date: 8 Oct 92 18:00:44 GMT
Organization: Stanford Linear Accelerator Center

In article <1992Oct8.001241.7750@actrix.gen.nz>, Pat.Churchill@bbs.actrix.gen.nz
says:
>
>It's a miserable wet day outside.  The harbour is grey.  The
....
>What is your favourite comfort food?  Come all you people heading into
....
It's a bright, warm day here in California, but when the time is right
for comfort food, I like mashed potatoes with lots of butter, fresh
pepper, a pinch of nutmeg, and a sprinkling of mild cheese.
Hope you feel better soon.....

-----------------------------------
Tony Roder, speaking his mind .....
Newsgroups: rec.food.cooking
From: arielle@NeoSoft.com (Stephanie da Silva)
Subject: Re: REQUEST: Cranberry Muffins
Organization: NeoSoft Communications Services -- (713) 684-5900
Distribution: rec,na
Date: Fri, 16 Oct 1992 14:32:52 GMT

> In article <1992Oct14.154011.11736@infonode.ingr.com>, margaret@infonode.ingr.com (Margaret Wiginton) writes:
> > mworley@mathcs.emory.edu (Meg Worley) writes:
> > 
> >>Bing!  That pushed the button of one of my biggest kitchen peeves: 
> >>CRANBERRIES, and why I can only get them around the holidays.  Does 
> >>anyone else have this problem, or do the shops just conspire to keep 
> >>the lovely berries out of my hands for spite? 
> > 
> > Yes!  I've got a recipe for an apple/cranberry cobbler that I've
> > wanted to try for weeks, but nooooo, there's not a grocery store
> > in this whole town that has fresh cranberries!  Makes me crazy!

Cranberries freeze beautifully, so the best you can do is stock up when
they're available and toss them in the freezer.

For the record, I too am a cranberry freak.  I think part of the problem is
the nature of the little berry which is only available for a very short time
during the year. 
Newsgroups: rec.food.cooking