HDTenEightyP/NetNews huggingface dataset:
From: oldman@coos.dartmouth.edu (Prakash Das)
Newsgroups: rec.food.cooking
Subject: Re: Another Catalogue
Keywords: baking supplies
Date: 27 Jan 93 02:19:51 GMT
Organization: Dartmouth College, Hanover, NH

In article <1jp35fINN12r@usenet.INS.CWRU.Edu> ellert@nu1.uh.cwru.edu writes:
>
>I have no affiliation with this company, I'm just a satisfied customer.
>They have a good customer satisfaction policy, their products tend to be
>very high quality, the only problem is that their prices are not discount.
>
> The King Arthur Flour Baker's Catalogue
> RR 2 Box 56
> Norwich, Vermont  05055
> 1-800-827-6836
>
>Ed

Since I am situated just a couple of miles from them, I thought I
would throw in some more appreciation. They are a well-respected,
long-time, family-owned business with high quality products. Vermont
has lots of them-- (one of them is Ben and Jerry's, FYI). Their
products usually sell out quickly whenever they are on sale, which is
not very often.

-PD 
--
HOOOO!
Newsgroups: rec.food.cooking
From: HERZERP@EZINFO.VMSMAIL.ETHZ.CH (Herzer, Peter)
Subject: REQUEST: Chocolate-chip Cookies
Organization: ETH ZUERICH
Date: Fri, 22 Jan 1993 20:05:08 GMT
X-News-Reader: VMS NEWS 1.24

Can somebody please give me a good recipe for chocolate-chip
cookies?  I know that the recipe is on the back of practically
every bag of chocolate-chips that you buy in the U.S., but here
in Switzerland I can get the chips only without the recipe.  I
am dying for my favorite cookie and would appreciate any and all
responses.
                           Thanks!!!
                                     Pete
                                     "Herzer@urz.unibas.ch"

"It takes all kinds of critters 
  to make Farmer Vincents fritters"

 
Newsgroups: rec.food.cooking
From: lwv26@cas.org (Larry W. Virden)
Subject: Re: Cholestrol content of Ghee
Followup-To: rec.food.cooking
Reply-To: lvirden@cas.org (Larry W. Virden)
Organization: Nedriv Software and Shoe Shiners, Uninc.
Date: Tue, 26 Jan 1993 21:16:47 GMT

>You are totally, completely, disasterously off base.  Ghee is made by
>clarifying the butter with spices.  This draws off the milk *solids*,
>not the milk fat.  It also eliminates the water in the butter.

Okay, I'll byte - what does 'clarifying the butter with spices' mean?


-- 
Larry W. Virden                 UUCP: osu-cis!chemabs!lvirden
Same Mbox: BITNET: lvirden@cas  INET: lvirden@cas.org
Personal: 674 Falls Place,   Reynoldsburg, OH 43068-1614
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: wanted: favorite chicken receipts
Organization: Lockheed Missiles and Space Co.
Date: Tue, 26 Jan 93 18:12:33 GMT

In article <25JAN199311584231@lims01.lerc.nasa.gov> prkenne@lims01.lerc.nasa.gov (CAROL SHARP) writes:
>In article <kanderso.3@cs-acad-lan.Lakeheadu.Ca>, kanderso@cs-acad-lan.Lakeheadu.Ca (KKAREN ANDERSON - ENG) writes...
>>My favorite meat is chicken, and I'm always looking for new receipts
>>I'm willing to post some of my favorites...if anyone is interested
>
>I am I am!!!  I'm especially interested in recipes that my husband (who is 
>anti-chicken and used to call it land carp) can't accuse of being "plain 
>tasting".  So far I've sold him on barbecued chicken, chicken paprikash, 
>chicken cordon bleu, and a recipe someone in this group posted (don't 
>remember who) called quick fix chicken.  Post on !
>

remember, anything you can do with veal, you can do with chicken breast
 _and_ most people can't tell the difference!

-- 
________________       __        ________________   "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: kudzu@netcom.com (Michael Sierchio)
Subject: Re: Recommendations for Filet Mignon sides.
Organization: True Love, and Home-Grown Tomatoes
Date: Wed, 27 Jan 1993 17:49:39 GMT

In article <1993Jan27.130645.13877@emr1.emr.ca> 
	 thiessen@emr1.emr.ca (Tracy Thiessen) writes:

>>I am looking for a few side dishes that will be served with a filet mignon.
>>The perfect dishes would be something that is not too heavy.  A baked potato
>>has been ruled out.  Any suggestions would be helpful.
>> 
>I'm partial to a salad of tomatoes and thinly sliced
>red onion, drizzled with a light basil vinagrette, and
>mushrooms sauted with garlic, and, hmmm, duchesse
>potatoes dusted with parmesan.      

Of course, anyone in the Northern Hemisphere who eats tomatoes in
January doesn't know what a tomato is :-)

What I like to serve with steak: 

	Mashed potato ravioli w/ chives, and a reduced beef stock,
	& Arugula salad

-- 
+--------------------------------------------------------------------------+
|  Michael Sierchio                          1563 Solano Avenue, Suite 123 |
|  kudzu@netcom.com                                Berkeley, CA 94707-2116 |
+--------------------------------------------------------------------------+
Newsgroups: rec.food.cooking,ne.food
From: rs54@cunixf.cc.columbia.edu (Richard Sucgang)
Subject: Re: The Zen of Bagels
Reply-To: rs54@cunixf.cc.columbia.edu (Richard Sucgang)
Organization: Columbia University
Date: Tue, 26 Jan 1993 03:10:01 GMT

Ah...bagels. Actually, they were quite a shock for me.
When I came to America (straight to New York, which people assure me
is not *really* America) three years ago, I walked up to a 
street stand, and marvelled at the LARGEST and most expensive
Doughnuts I have ever seen. And wondered how in the heck 
can these little wheels of rubber be edible!

Well, it was an aquired taste. :)
Good dunking into pea soup.


-rich
Richard Sucgang  : Dept. of Anatomy and Cell Biology Columbia University
(sucgang@cuhhca.hhmi.columbia.edu | rs54@cunixf.cc.columbia.edu)
"...Dr. Jekyll and Mr. Hyde, individually, collectively or otherwise." 
			-Colm Wilkinson, Highlights from Jekyll and Hyde
Newsgroups: rec.food.cooking
From: cwt2@cunixa.cc.columbia.edu (Charles W Tang)
Subject: Hamilton Beach Food Processor
Organization: Columbia University
Date: Tue, 26 Jan 1993 12:49:26 GMT

Hi!  I bought a Hamilton Beach Food Processor (model number 717-1)
many years back, and have lost the instruction package that came
with the machine.

Just wondering if anyone out in the net-land owns this too and knows
whether or not this machine kneads dough?

Thanks,

-Charles

*** Om Ma-Ni Pad-Me Hung *** | "Hey, Charles, have you been 'waiting' all
============================ |  your life?" -- Thao D. "the creature" Vo
   Charles Wei-Ting Tang     | ===========================================
cwt2@cunixa.cc.columbia.edu  | 201 W.72nd St.,#8J, NYC 10023  212/580-5609
Newsgroups: rec.food.cooking
From: jrtrint@srv.PacBell.COM (John Trinterud)
Subject: Intercalary Day Tea - Russian Recipes Requested
Keywords: Russian food, High Tea, Zakusa
Organization: Pacific * Bell
Date: Wed, 27 Jan 1993 00:48:34 GMT

Greetings to all,

We will be hosting our annual Intercalary Day Tea at the end of
February. Some of you may remember recipe collections I posted from
previous years, and I'll post this year's recipes during the month
of March.

This year's tea will be a bit different, the theme and menu will be
entirely Russian. We'd appreciate any ideas, recipes, speciality
foods and etc that you may have. We have already chosen some twenty
recipes from various Russian cookbooks, but are looking for more and
varied sources, as well as personal experiences from the net-people.

We will be serving Russian Caravan tea, a hot spiced honey drink
and cold cranberry juice (no vodka :-(  this is a Bahai function.)

Total guests will probably be at least 125, and we're specifically
looking for buffet/appetizer items that can easily be carried on a
small plate. We'll remember the rock candy and the special
whole-berry jam to accompany the tea, and there will be two
samovars.

If I remember the spelling - this will be a "zakusa" table, as
traditional as we can make it.

Please E-mail (or post?) your ideas, I'll collect and summarize all
the recipes and ideas after the tea.

Many thanks to all
John & Colene Trinterud


-- 
jrtrint@srv.PacBell.COM


Newsgroups: rec.food.cooking
From: rmr@annexia.esd.sgi.com (Robert M. Reimann)
Subject: fluorescent food
Organization: Technical Publications, Silicon Graphics, Inc.
Date: Thu, 28 Jan 93 00:43:39 GMT


I am looking for edible dyes (food coloring, etc.)
that fluoresce under black light.  I'm already 
aware that quinine fluoresces, but am looking
for something without a detectable or unpleasnt
flavor.

Any information would be appreciated.


		Thanks,

		Robert.
Newsgroups: rec.food.cooking
From: marcus@iiasa.ac.at (Marcus SCHNELL)
Subject: REQUEST: Gulasch or Gulasch Soup
Organization: International Institute for Applied Systems Analysis
X-Newsreader: TIN [version 1.1 PL6]
Date: Thu, 21 Jan 1993 16:51:56 GMT

Hi all,

I am looking for a hot and spicy recipe for Gulasch or a Gulasch soup.

Thanks,

Marcus

Newsgroups: rec.food.cooking
From: csanoy@bcars689.NoSubdomain.NoDomain (Cynthia Sanoy)
Subject: Using the ceiling as a kitchen tool was Re: Men who can cook...
Organization: Bell-Northern Research, Ottawa, Canada
Date: Thu, 28 Jan 1993 18:13:33 GMT

Someone mentioned flinging spaghetti on the ceiling to test doneness. I've
not heard of that, but the family of one of my high school friends were
of Ukrainian origin and used to fling oatmeal porridge at the ceiling on 
New Year's Day... how it stuck was supposed to indicate what kind of year
it was supposed to be...

-- 
-------------------------------------------------------------------------
Cynthia Sanoy                    |   #include <std/disclaimer>
Dept 0367, DCR Development       |
Prism Systems Inc                |  "A train of thought was passing by
132 East Drive,                  |   I caught it
Brampton, Ontario                |   And spent the day
L6T 3T9                          |   In wond'rous reverie..."
CANADA                           |       CAS - Sept 4/87
PHONE (416) 452-4923             |
FAX   (416) 452-3342             |
-------------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: forman@fraser.sfu.ca (Pamela Catherine Forman)
Subject: Re: REQUEST: Recipes using Pinon (Pine) Nuts
Organization: Simon Fraser University, Burnaby, B.C., Canada
Distribution: na
Date: Sat, 23 Jan 1993 01:32:42 GMT

Get a hamster.  They LOVE them.  

Newsgroups: rec.food.cooking
From: brad@grok40.ColumbiaSC.NCR.COM (brad.rasmussen)
Keywords: 
Organization: 
Subject: Request:Waffle House Waffles 
Date: Tue, 26 Jan 93 17:51:56 GMT

Does anyone have a recipe for the waffles served at the ever-popular Waffle House?
Yah, I know, most Waffle Houses look like greasy spoons, but the waffles are
great.  So if there exists a recipe that can provide me with this most cherished
delicacy, I would appreciate it.

	-Brad
From: mpeter@OAVAX.CSUCHICO.EDU (Margot Peter)
Newsgroups: rec.food.cooking
Subject: Re: Tarot Chips -- why can I buy them?
Date: 26 Jan 93 23:53:30 GMT
Reply-To: mpeter@OAVAX.CSUCHICO.EDU
Distribution: usa
Organization: California State University, Chico
NNTP-Posting-Host: oavax.csuchico.edu

In article <1993Jan25.194034.12582@uc.msc.edu>, jayers@hamline.edu. (Judi Ayers) writes:
>
>I was in Honolulu recently and discovered Tarot chips and fell in love
>with them.  They are similar to potato chips, but much better.   I haven't
>been able to find them locally.  Does anyone know of how or who to order
>these from.
Maybe you're looking for the wrong thing. I think you might be looking for
taro. It looks like a skinny celery root and my local super market carries
them. Of course it's just a long jump across a big puddle from here to Hawaii,
so I don't know about your part of the country. Ask your greengrocer. 


Margot                 "I had to sink my yacht to make the guests go home."
                                      F. Scott Fitzgerald
                                                   
                                                   
Newsgroups: rec.food.cooking
From: forman@fraser.sfu.ca (Pamela Catherine Forman)
Subject: Re: New thread, Diner food
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Wed, 27 Jan 1993 07:13:05 GMT


There was a little truck stop outside of Winnipeg in Selkirk 
that had the BEST chili I ever had!  I was kept on the back
of the stove for weeks and was traditionally served over
crispy french fries.  Ah....those were the days!

Newsgroups: rec.food.cooking
From: mje@pookie.pass.wayne.edu (Michael J. Edelman)
Subject: Re: New thread, Diner food
Reply-To: mje@pookie.pass.wayne.edu
Organization: Wayne State University
Distribution: usa
Date: Wed, 27 Jan 1993 13:33:27 GMT

There is actually a lovely little diner not six blocks from my suburban home that
has been in operation for about 50 or 60 years. They're open for breakfast and
dinner and also make a bit of money as a backdrop for TV commercials! When they
first opened they were way out in the country. Wonder how they moved it ;-) ?

But that's not my favorite diner. My favorites were the little Toddle House
restaurants, little holes in the wall with two booths and six seats at the 
counter. Long ago, in my formative years, my friends and I discovered that you
could always get a cup of coffee, some breakfast or maybe a piece of pie at 
any time, day or night, in a Toddle house. Wonderful.

They all became "Dobbs Houses" one day, and then later they dissappeared. The
one down the street from my office became a hearing aid retailer. Ah, for a
nice cup of coffee and a waffle at 4am...

   --mike mje@pookie.pass.wayne.edu
From: mcgrew@ichthous.Eng.Sun.COM (Darin McGrew)
Newsgroups: rec.food.cooking
Subject: Re: Looking for alcohol substitutions
Date: 25 Jan 1993 19:36:37 GMT
Organization: Sun
NNTP-Posting-Host: ichthous

lm03@ns1.cc.lehigh.edu (LINDA E. MUCKEY) writes:
>As not using alcohol bars me from using some great-sounding recipes, does
>anyone have a list of substitutions?  If not, just a sub for sherry would work
>for now.  Any help is appreciated.

I don't know about a substitution for sherry, but the general
substitution we use in recipes that call for wine is to replace
the wine with fruit juice.

If anyone has a list of substitutions, I'd appreciate it too.

Darin.McGrew@Eng.Sun.COM            Wealth is worthless in the day of wrath,
Soli Deo Gloria!                      but righteousness delivers from death.
Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: REQUEST:Tongue 
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Thu, 21 Jan 1993 21:01:39 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.


In <C1675n.6vv@panix.com> stcmille@panix.com (Steve Miller) writes:
>Nice little culinary experience I just had:
>Found (finally) an authentic Mexican restaurant in NYC (Brooklyn).
>My lunch:  Tongue tacos (mmmmm)

We have these every couple of months or so.  My wife simply boils the tongue
for about 3-4 hours.  Then she removes the skin and chops up the meat inside.
The meat is very tender and tasty.

We make soft tacos using the chopped up tongue meat.  I just add a little
pica de gallo to spice it up.  It's great and very easy to cook yourself.
For those of you who are skeptical, you don't know what you're missing!

Dave
auwen@convex.com
Newsgroups: rec.food.cooking
From: spgo@is.morgan.com (Stefan Goellner)
Subject: Re: soaking rice
Organization: Morgan Stanley - IS
Date: Mon, 25 Jan 1993 15:25:29 GMT

In article <1993Jan23.115735.1@gallua.gallaudet.edu>, rlwilliams@gallua.gallaudet.edu writes:
|> Hi,
|> 	I often use Basmanti rice which is supposed to be soaked for 1/2 
|> hour or so before cooking. I also use a rice cooker. I'm curious how one 
|> manages the water content in this situation. Does one wash the rice, add it 
|> to the cooker, add the proper amount of water, let it soak and then turn it 
|> on? Or does one wash, soak, drain THEN add the rice and the proper amount 
|> of water... what are your thoughts on this?
|> 
|> skip
|> 

Oh goodie - a religious issue!!! :-)

The proper way to do Basmati is to wash it, soak it for 1/2 hour, then
boil it (rolling boil) for 10 minutes TOPS in lots of water, then drain
in colander. Basmati is not supposed to be sticky. This way it comes out
nice and loose. To lend credence to this method I will say that I was tought
to do it this way by my indian friends.

--
Stef            aka  spgo@is.morgan.com   DoD#0190 
'82 KZ550 (Commuter) '84 750 Interceptor (Toy) '86 Alfa GTV6 (Money drain)
                Warning: I brake for radar traps. 
        Disclaimer? I don't need no steenkin' disclaimer!
Newsgroups: rec.food.cooking,ne.food
From: nmiller@starbase.trincoll.edu (norman miller)
Subject: Re: Bagel Making Tips (was Re: The Zen of Bagels)
Organization: Trinity College, Hartford, CT.
Date: Thu, 28 Jan 1993 15:22:28 GMT

In article <1993Jan27.231956.6234@wam.umd.edu> adam@wam.umd.edu (Adam L. Greenbe
rg) asks:
>
>  (Was there ever really a time when they were only PLAIN????!?!?!?!??)
>

You betcha!  Plain and wonderful.

nm
Newsgroups: rec.food.cooking
From: hitzeman@cs.rochester.edu (Janet Hitzeman)
Subject: Shrimp & spring roll questions
Organization: Computer Science Department University of Rochester
Distribution: usa
Date: Wed, 27 Jan 1993 00:00:27 GMT

Well, I got this recipe for spring rolls with shrimp, and I
went out and got all the ingredients and then found out
that I'm busy all this week and won't be able to make them
until Friday at the earliest.  The shrimp was previously
frozen (Is this a great mistake?) so I know I can't freeze it again 
unless I cook it (Is _this_ a great mistake?).

Suppose I make the wrappers from scratch.  Can I then refrigerate
either the wrappers or the completed spring rolls, and
for how long w/o them going smelly or bad?

The recipe doesn't specify whether the shrimp should be cooked
or not.  Should it be?  I'm frying them, but it's not clear
to me how well-cooked the insides will be.

It's also clear that I bought way too much shrimp.  Are there
any favorite shrimp ideas out there that I might make use of?

Thanks,
  Janet Hitzeman
From: haydens@bullwinkle.juliet.ll.mit.edu (Hayden Schultz x3685 g42)
Newsgroups: rec.food.cooking
Subject: Re: Lobster
Date: 27 Jan 93 07:57:54 GMT
	<1j6qqrINNs9s@shelley.u.washington.edu>
	<1993Jan15.182410.27166@osf.org>
	<16B5C8DA3.SUSANMC@nervm.nerdc.ufl.edu>
Reply-To: haydens@juliet.ll.mit.edu
Organization: M.I.T. Lincoln Lab - Group 42


In article <16B5C8DA3.SUSANMC@nervm.nerdc.ufl.edu> SUSANMC@nervm.nerdc.ufl.edu (Susan McIntosh) writes:

   There are two types of seafood commonly referred to as 'lobster'.
   One is the Maine lobster which has claws; he's a cold water creature,
   I believe, and you eat claws, body, tail and all.  The other is what
   I call a Florida lobster, also called a spiny lobster; he has no claws,
   is a warm-water beastie, and you eat only his tail. (yum!)

Nope, there's more than a couple of kinds of lobster. The Maine
lobster is officially Homarus Americanus (latin for the real thing).
The spiny lobster is also known as langouste. The european lobster is
Homarus Grammarus, or hommard in France and hummer in Germany [get
your mind out of the gutter you filthy beast!]. There's also a
Norweigan lobster, Nephrops Norvegicus, called in Britain the Dublin
Bay prawn.

I got this stuff out of _The Lobster Almanac_ by Bruce Ballenger.

   My husband and I have a standing argument about this.
   He says the Maine lobster is the only true lobster; a Fla lobster is just
   a prawn with a pituitary problem.                                               du (Lydia Visco) writes:

Your husband's right. Why argue with him, he's obviously a truly
enlightened individual?

   I'm a Florida girl (grew up lobstering in the Fla Keys) and I say that a
   Maine lobster is just an overgrown crayfish.  :-)

   My major problem with Maine lobster is that they're usually boiled and it
   tastes (to me) like most of the flavor boils right out of the meat.  A
   Fla lobster is usually treated more gently ... broiled just until done,
   still moist and flavorful.  At least that's been my experience.  Maybe I
   just haven't had a properly cooked M. lobster?

I'll bet that you're comparing fresh local spiny lobster to shipped
lobster that's probably spent a week or so in a lobster pool. You
catch great fresh seafood down there in fla. Don't waste your hard earned
cash on used lobster. Save up for a trip to Maine!

	Hayden (haydens@ll.mit.edu)
Newsgroups: rec.food.cooking
From: stcmille@panix.com (Steve Miller)
Subject: Re: Can you hear me ???
Organization: PANIX Public Access Unix, NYC
Date: Mon, 25 Jan 1993 19:23:37 GMT

Huh?  Speak up!
-- 

__________________________________________________________
Steve Miller				stcmille@panix.com
		A Famous Rock Star!
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Request: Reduced-Calorie Bread
Date: 21 Jan 93 12:21:39 GMT
Organization: NYU Stern School of Business

In article <memo.881459@cix.compulink.co.uk> jazzie@cix.compulink.co.uk writes:

>>Any recipes for reduced calorie bread or a wheat bread that is not overly
>>dense would be greatly appreciated.
>>
>>Thanks, Bob Mauthe

>Bread is made of flour, water, yeast, salt.  How can you make it less
>than it is?  OK.. if you add butter or oil or some other kind of fat,
>or if you add eggs or sugar or raisins,etc... yeah.. that will add
>calories to your bread.  The easiest way of getting rid of these extra
>calories is to just not put them into the bread when you are making it.
>Just make plain, basic bread.  It can be white, it can be whole wheat,
>it can be rye... they are all still just flour, water, yeast and salt.

This is, of course, completely correct. The caloric content of bread is
attributable directly to the flour, and so there is not a whole lot you can
do about that.

But, from the context, I think what Bob seems to want is breads that are
less dense, so that on a per slice basis it will not represent a whole lot
of bread. This is not unreasonable if you regard a slice of bread as
something which holds the contents of a sandwich together, or if you think
of bread in units of a slice, of whatever size.

>One ounce of bread contains something like 80 calories.  It depends,
>of course, on how you slice your bread how many calories you will have
>in a slice.  The "gimmick" behind the so-called diet breads one can
>get in most US supermarkets is that they are just sliced thinner.

In the US that is illegal. In the early eighties this was common. FDA
stepped on a few companies and insisted that they could not call a bread a
"diet" bread unless it was reduced calorie in equal weight terms. At that
time it was allowed under the law, but if FDA steps on a manufacturer, the
manufacturer generally responds. The law has since been amended to reflect
this position, and labeling of this sort is now unambiguously misbranding.

The gimmick will earn the manufacturer a fine if someone complains about
it. FDA seldom runs out and nails someone without a complaint from
somewhere. They don't have the manpower.

Till recently, however, a manufacturer could simply provide  thinner slices,
declare a smaller serving size, and use that on a label, without making any
claim that the bread was a diet product. That was deceptive, but not
illegal.

In the labeling rules just published (on January 6) they have tightened
this up a good deal. For something like 150 classes of foods the law now
specifies the serving size, so a manufacturer cannot just make that up.

Of course, people have a year, and probably a bit, to get in compliance.

I have till the end of next week to get our labeling software in
compliance, so I have an immediate interest in all this stuff.

- Shankar