HDTenEightyP/NetNews huggingface dataset:
From: nadel@attatash.aero.org (Miriam Nadel)
Subject: Re: Grape Nuts Defined 
Organization: /usr/lib/news/organization
Date: Wed, 18 Nov 1992 15:24:09 GMT


One of the classic uses of grape nuts is that odd New England dessert called
grape nut pudding.  I've never seen a recipe for it, though I have eaten
(and enjoyed) it, but I suspect that the technique is essentially the
same as the technique used for making bread pudding.  Namely, one would soak
the cereal in milk until it's soft, add eggs, sugar,  vanilla and spices and
then bake until it's custardy.

Outside of the northeast, people seem to find cereal based puddings, other
than rice pudding, to be rather odd.  I've served Indian pudding (made from
cornmeal, sweetened with maple syrup or molasses) to native Californians who
thought it rather exotic.

Miriam Nadel
Newsgroups: rec.food.cooking
Subject: Re: Egg Grades
From: kristen@telerama.pgh.pa.us (Kristen McQuillin)
Date: Mon, 23 Nov 1992 22:00:07 GMT
Organization: Telerama
X-Newsreader: TIN [version 1.1 PL7]

: In article <Nov.19.07.31.29.1992.17698@remus.rutgers.edu> clong@remus.rutgers.edu (Chris Long) writes:
: 
: As far as I remember, egg grades go AA, A, B.  What's the difference
: between the grades; is there a taste difference?  Also, I recall
: reading somewhere that cracked eggs may be sold as long as the
: membrane is not broken.  Are these the grade B eggs, or do they have
: another name?
: -- 

The major difference among the grades of eggs is the viscosity of the
egg. A grade AA ia quite thick -- when you crack it onto a flat
surface, it doesn't spread very far and the yolk is high. Grade A eggs
will spread out a little farther and the yolk is not as high. Grade B
eggs spread quite thin and the yolk is nearly flat.

Eggs will fall from one grade to the next as they age, but unless the
eggs have been stored improperly (Grade AA eggs stored in the fridge
next to the onions for a week may turn into onion scented Grade As),
grade doesn't affect flavour.

There are actually grades below B -- one of which is called "checks"
(and I think another is called "dirty", though I don't have my
reference handy). These grades are generally not sold as whole eggs,
as they are deformed or cracked (but the membrane is still intact).
But they can be used in egg products (such as frozen eggs processed by
the egg farm) which are not sold as whole eggs.

Hope this answers your question.

--Kristen
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet
Subject: Re: A real Turkey of a question: Stop me b
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Mon, 23 Nov 92 05:10:04 GMT

Hey! I can't NOT comment on this one... Farenheit 451 was a BOOK.

Clover

Newsgroups: rec.food.cooking
From: jchokey@leland.Stanford.EDU (James Alexander Chokey)
Subject: Re: Egg Grades
Organization: DSG, Stanford University, CA 94305, USA
Date: Thu, 19 Nov 92 20:00:07 GMT

In article <Nov.19.07.31.29.1992.17698@remus.rutgers.edu> clong@remus.rutgers.edu (Chris Long) writes:
>
>As far as I remember, egg grades go AA, A, B.  What's the difference
>between the grades; is there a taste difference?  Also, I recall
>reading somewhere that cracked eggs may be sold as long as the
>membrane is not broken.  Are these the grade B eggs, or do they have
>another name?
>-- 

	Perhaps I shouldn't be responding since I don't know for sure, but
I've always heard that the grades (AA, A, B) referred to how closely the 
yolk is centered in the egg.  Thus, with AA eggs, the yolk is right in the
center, while with grade B eggs, it can be pretty close to the shell.
	If this is true, then the grade of the egg shouldn't make any 
difference in taste (or so it seems to me).
	Can anyone confirm or deny this?

	--  Jim C. <jchokey@leland.stanford.edu>
From: GC.AVW@forsythe.stanford.edu (RAGIN CAJUN)
Newsgroups: rec.food.cooking
Subject: Re: I Wanna Cooka Duck
Date: 21 Nov 1992 07:52:40 -0800
Organization: Stanford University
Distribution: usa
NNTP-Posting-Host: morrow.stanford.edu

In article <1992Nov20.174803.20329@emr1.emr.ca>,
thiessen@emr1.emr.ca (Tracy Thiessen) writes:
>
>I've been reading this list for a couple
>weeks; I hope this doesn't fall under the
>dreaded FAQ cateory.
>
>Anyway, I'd like tips on roasting a duck so
>that it is not a greasy unappetizing mess.  Furthermore,
>any recipes for sauce accompaniments would be greatly
>apreciated.
>
>Tracy
>
>thiessen@emr.ca
>
>

Hi-

I usually put the duck on a rack so the grease can drip away from
the meat.  Then I score the skin so the fat can cook out from under
the skin.  For a sauce I use orange juice concentrate and it makes a
poor man's duck l'orange.

Alma
From: hooverb@h.cs.wvu.wvnet.edu (Bruce Hoover,Armstrong)
Newsgroups: rec.food.cooking
Subject: Re: Request for Chicken Nuggets
Date: 17 Nov 92 05:01:36 GMT
Originator: hooverb@a.cs.wvu.wvnet.edu

>In article <1992Nov10.184909.19195@news.tufts.edu>, rsaigal@jade.tufts.edu (Ranjani Saigal) writes:
>
>My kids love chicken nuggets. Reciepes anyone?
>
Take boneless chicken breasts (or tenders) and cut them into nugget
sized peices. Roll them in shake-n-bake (bought or home-made) and bake
them for about 20-30 minutes. (On a cookie sheet in a medium oven). Much
less greasier than deep fried, and quite tasty.

Bruce Hoover
From: banderso@magnus.acs.ohio-state.edu (Betty Lise Anderson)
Subject: Re: What's the worst cookbook you own?
Organization: The Ohio State University
Date: Mon, 23 Nov 1992 13:37:40 GMT

I know there are people who will disagree, but I have been disappointed, in
general, with the Weight Watcher's cookbooks. I think the reason is that a lot 
of the recipes (and this may not be all of their cookbooks) are submitted by 
the average joe, not professional cooks. It is my perception that in a lot of
the recipes, the writer omits ALL fat and ALL sugar when even a tiny amount
would help a great deal. Some of the food comes out pretty bad, and I am a
preson who cheerfully eats diet margarin, no-fat miracle whip, Equal, diet
bread, and skim milk. I don't notice the difference between regular and no-fat
cheese, and I've been on this diet so long, that whole milks tastes disgusting
because it's so thick.

An example is a recipe for apple crisp. You slice up an apple, and then
srpinkle it with ground up graham crackers. Well, yes, it's lo calorie, and
it might even be good if you didn't go around telling yourself it was going to
be apple crisp.

Now on the other hand, I have tried many WW recipes that are really delicious
and true life savers. In general, however, the cookbooks are a disappointment
to me.
Newsgroups: rec.food.cooking
From: maniattb@cs.rpi.edu (Bill Maniatty)
Subject: Re: What is a cup?
Distribution: alt
Date: Tue, 24 Nov 1992 01:13:20 GMT

There are roughly 4 cups to the liter (exactly 4 cups to the U.S. quart
which is roughly a liter).  Our local units conversion program gives:

you have: cups

you want: liter
        * 2.365882e-01
        / 4.226753e+00
you have: cups
you want: quart
        * 2.500000e-01
        / 4.000000e+00


if you require more exact conversion.

Bill


-- 
|
|	maniattb@cs.rpi.edu - in real life Bill Maniatty
|
Newsgroups: rec.food.cooking
From: groy@nlm.nih.gov
Subject: REQUEST: recipe for TUNA CASSEROLE
Reply-To: groy@nlm.nih.gov
Organization: National Library of Medicine
Date: Wed, 18 Nov 92 19:40:37 GMT

The subject says it all...
Thans in advance

---
Gautam Roy

               ***********************************************
               *      Allied Signal Aerospace Company        *
               *      Communication Engineering Branch       *
               ***********************************************

##################################################################################
Email Address: groy@nlm.nih.gov                 Work Phone: (301)-496-4496
Fax : (301)-402-0341                            Home Phone: (301)-982-3238
##################################################################################

                    ====================================
                    |                 _       __       |
                    |                //       /|       | 
                    |        _______//_______/ |       |
                    |       /__________________|       |
                    |               \\                 |
                    |                \\                |
                    ====================================  

Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: WANTED: Hot Bacon Dressing
Organization: Lockheed Missiles and Space Co.
Date: Fri, 20 Nov 92 20:53:21 GMT

In article <X8ALZPA@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>In article <1992Nov17.225444.25714@wixer.cactus.org>, guppy@wixer.cactus.org (Jennifer Mery) writes:
>> In article <1992Nov17.150428.11113@jupiter.sun.csd.unb.ca> cfullarton@mta.ca writes:
>> >	As you can guess I really want a recipe for hot bacon dressing.  
>> >I was served this on spinach salad in a restaurant and it was fantastic!
>> 
>> This isn't exactly a spinach salad, but it's somethign that my
>> grandmother used to make, you could probably substitute spinach for
>> lettuce. 
>
>[Yummy looking wilted salad recipe deleted]
>
>I love wilted salads!  They're great (at least until the salad gets
>cold and the fat hardens).  The way I've always made them was to
>fry up some bacon, keep the fat warm and crumble the bacon over the
>salad and toss with the dressing.  Then right before serving, pour
>the hot bacon grease over and toss again.  This type of dressing
>is good for strong or bitter tasting kinds of lettuce as it takes
>the bitterness out of them.

if you keep real bacon bits on hand you can whip this up quite easily,
using a measuring cup, put the bacon grease in the cup and heat in
the microwave till hot, add the vinegar, sugar & spices, sprinkle
bacon peices over salad, then pour hot bacon dressing over - toss
& serve - my mom likes to use sugar substitute instead of real sugar
for a similar affect - a nice thing about doing
it this way, you can make an individual salad reduce all the 
proportions, toss & enjoy

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Semolina Flour and graininess of pasta
Date: 19 Nov 92 02:48:21 GMT
Organization: NYU Stern School of Business

In article <BxxBnH.8zo@mentor.cc.purdue.edu> lovejoy@helicon.math.purdue.edu (Victor W. Lovejoy) writes:

>Hi, fellow cooks, this is Vic. My fiance has been making our pasta for 
>quite a while from unbleached flour. I recently tried some of my own using
>1/3 semolina flour and 2/3 unbleached flour. The semolina was not the 
>consistency I had expected. I thought it would be fine-ground and flour-like,
>(not knowing what to expect, of course) but it was more like cornmeal in 
>grind.
>	
>So, the resulting pasta, while flavorful, was grainy to the tooth and 
>seemed very heavy. I see that pasta made by large manufacturers is 100%
>semolina. So, what's the deal? Are there different grinds of semolina for 
>different purposes? 

Semolina is mostly between 30 and 60 mesh in particle size. I could get
more precise than that, since I have access to the records of several
thousand determinations of the particle size distribution of semolina,
but I suspect that most people can live without knowing that.

Non-egg pasta is usually made from durum semolina. Hard wheat semolinas
like durum have superior gluten from the point of view of pasta making.
If you use less desirable materials you may need to add eggs, perhaps
only egg whites. About 1 to 2 % egg white solids is common in pasta made
from less desirable wheat products. That gives you an improvement in
texture, without any cholesterol or fat to speak of. Of course, if you wish
to avoid eggs for other reasons, that's different.

My knowledge of this is entirely theoretical, and incidental. I don't make
pasta, so take that for what it's worth.

- Shankar
From: dsbb@ns1.cc.lehigh.edu (D. SPENCER BEECHER)
Newsgroups: rec.food.cooking
Subject: Re: ? rootbeen extract
Date: 17 Nov 92 20:01:02 GMT
Organization: Lehigh University

shuff@texsun (Pat Shuff  Sun HoustonSE) writes:
>
>I recently got a bottle of root beer extract as a present and
>haven't got a clue what to do with it.  Does anyone have anything
>that they have made with root beer extract?
>

I believe I posted this here before, but, in case I haven't, my mother
taught eighth grade science.  Every year she made root beer with dry ice,
water, and root beer extract in a pressure cooker.  The tradition ended the
year the pressure cooker's release valve clogged.  She got everyone out of
the room before it blew up.  It totalled the counter and everything under
the counter, put a hole in the ceiling, cracked the concrete floor under
the counter, did substantial damage to a wall, demolished several desks...

If you try making root beer, don't use a pressure cooker.

If I've posted this here before, please forgive me; it's one of my
favorite anecdotes.
-- 
                   _ _     _ _     _ _
  -Spence         [O.O]   )x.x(   )O.O(
                    O       O      -*-
Newsgroups: rec.food.cooking
From: Michael.Malloy <Michael.Malloy@mixcom.mixcom.com>
Subject: Re: Caeser Salad...
Organization: Milwaukee Internet Xchange BBS, Milwaukee, WI U.S.A.
Distribution: usa
Date: Sun, 22 Nov 1992 23:52:37 GMT


I usually add a little lemon juice also.

-- 


Michael.Malloy@mixcom.com 
*****************************Truth is a virus*********************************
From: loosemore-sandra@cs.yale.edu (Sandra Loosemore)
Newsgroups: rec.food.cooking
Subject: Re: Grape Nuts Defined
Date: 18 Nov 1992 12:54:39 -0500
Organization: staff hacker @ Yale Haskell project
	<1992Nov18.152409.8300@speedy.aero.org>
NNTP-Posting-Host: functor.systemsz.cs.yale.edu
In-reply-to: nadel@attatash.aero.org's message of Wed, 18 Nov 1992 15:24:09 GMT

nadel@attatash.aero.org (Miriam Nadel) writes:

   One of the classic uses of grape nuts is that odd New England
   dessert called grape nut pudding.  [...] one would soak the cereal
   in milk until it's soft, add eggs, sugar, vanilla and spices and
   then bake until it's custardy.

Hmmm, this is interesting.  In Michigan, where *I* come from (and
where the grape nuts come from too!), a "grape nuts pudding" is a
baked fruit dessert (typically apples) with a crunchy topping made of
grape nuts, brown sugar, and other stuff.

BTW, while we're on the subject of what you can do with grape nuts, in
my family we also used them as a crunchy topping on ice cream.

-Sandra
Newsgroups: rec.food.cooking
Subject: Re: Lowfat recipes wanted  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 21 Nov 92 23:51:32 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

crentsch@lonestar.utsa.edu (Charles F. Rentschler) writes:   
>I am looking for lowfat recipes (especially recipes that can be used as  
>snacks.  
       Salmon-Stuffed Eggs  
  
5 hard-boiled eggs, halved (remove & discard yolks), parsley to garnish  
1/4 tsp curry powder, pinch garlic powder, 8 oz can pink or red salmon  
1/2 cup ricotta cheese, non-fat or 1% fat maximum  
  
Remove the skin & bones from the salmon. Wash the flesh under water to  
remove the brine. Place all the ingredients, except the eggs, into a  
blender. Either put into forcer bag or just spoon into egg halves. Place  
eggs on lettuce leave & garnish with parsley.  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | If you need to email me I would really appreciate it if you  |  
     | didn't quote my own message back to me. pandora@kcbbs.gen.nz |  
      --------------------------------------------------------------
Newsgroups: rec.food.cooking
From: maryb@cix.compulink.co.uk (Mary Branscombe)
Subject: Re: Electric oven cooks unevenly
Reply-To: maryb@cix.compulink.co.uk
Date: Sat, 21 Nov 1992 02:17:00 +0000


I've got a Neff fan oven (I inherited it, I'm not rich!) and have 
none of these problems... I think it makes a difference whether the 
fan and element are combined or separate. Often you can switch the 
fan off if you prefer conventional heat and teh manual/recipe book 
will suggest it for some recipes.
mary
+-------------------------------------------+--------------------------+
| Ommmmmm, said the lift                    |maryb@cix.compulink.co.uk |
| Organisation: Me? You're joking, right?   |maryb@cix.compulink.uucp  |
|I know I type "teh" for "the" My fingers have their own accent ;-)    |
+-------------------------------------------+--------------------------+

Newsgroups: rec.food.cooking
From: patmoore@acs.ucalgary.ca (Patricia Lynn Moore)
Subject: Re: Cooking a turkey breast side down?
Date: Fri, 20 Nov 92 19:23:08 GMT
Organization: The University of Calgary, Alberta

I could never figure out why people complained about white meat
being dry, but then we've always cooked our turkeys breast down.
We don't use a rack, but my mom always puts a few strips of bacon
(raw) under the breast to keep it from sticking. Adds a nice
flavour to the pan gravy as well. 

pat
Newsgroups: rec.food.cooking
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Last night's America's Funniest Home Videos
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Mon, 23 Nov 92 15:47:01 GMT

My family and I laughed till we cried at American's Funniest Home Videos
last night.  

A teenaged or young adult (couldn't tell which) male was using a hand mixer
to blend a cake or frosting or something and was attempting to lick the
beaters while they were still whirling around.  Naturally, with the 2nd
lick his tongue became entangled between the beaters.  We then see him 
frantically grabbing to unplug the cord, which stops the motor, but his 
tongue is still stuck.  He then runs to the sink and does some things we 
can't quite identify, but he did manage to get his tongue out.

Jan
Newsgroups: rec.food.cooking
Subject: Talking of Marshmallows
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 21 Nov 92 20:12:41 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

Talking of marshmallows, have any of you microwave people tried this 
before:

Put one marshmallow on top of any sort of yummy cookie and zap on high 
in the microwave for a few seconds only. The time will vary from microwave 
to microwave so you will have to stand and watch it, as soon as the 
marshmallow puffs up stop the microwave. You may have a few failures 
until you get the hang of it, experiment on plain cookies first. Once 
you have done it, either pop another cookie on top or just eat the way 
it is.

Chocolate Chippies are best, the kids just love 'em!
Newsgroups: rec.food.cooking
Subject: Re: Caeser Salad...
From: kristen@telerama.pgh.pa.us (Kristen McQuillin)
Date: Mon, 23 Nov 1992 22:09:30 GMT
Organization: Telerama
X-Newsreader: TIN [version 1.1 PL7]

John Ferguson (ferg@88opensi.88open.ORG) wrote:

: BTW, caesar salad originated in Tijuana -- anybody know the name of the
: restaurant?

I thought that the Caesar Salad was named for Caesar Ritz, owner of the
swanky Ritz hotels...is there a Ritz in Tijuana?

--Kristen
From: davidw@fulcrum.co.uk (David Wilkinson)
Newsgroups: rec.food.cooking
Subject: Re: holiday gifts
Keywords: gifts, recipes
Date: 18 Nov 92 13:06:19 GMT
Organization: Fulcrum Communications

In article <BxvKyB.LoF@acsu.buffalo.edu> v124pax6@ubvmsd.cc.buffalo.edu (Emily A Lyons) writes:
>
>
>   I am graduate student with limited financial resources, am thinking of 
>   homemade gifts of food to many people on my "list."   
>

I've always found that a selection of homemade sweets, put in a
decorative tin will inevitably go down well. Make up a batch each of
things like chocolate truffles, coconut ice, mint thins etc. and you'll have
enough for several presents. I don't have any recipes to hand, but
there are plenty about.

Dave W.




--
David Wilkinson                                    davidw@fulcrum.co.uk
Fulcrum Communications Ltd, Fordrough Lane, Birmingham, B9 5LD, ENGLAND
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: request: saurkraut chocolate cake
Organization: Clemson University, Clemson SC
Date: Fri, 20 Nov 1992 01:52:33 GMT

>I seem to remember seeing a recipe for a chocolate cake
>made with saurkraut as an ingredient,
>but have not been able to find it again.
>Is there really such a recipe, or was I having a nightmare?

You aren't dreaming.  My Mom made this this past summer.
If she made it right, it was terrible IMHO, and hers too.
If she didn't do it right, we'll never know what it is _supposed_
to taste like because she ain't makin' it agin!  Period!
You couldn't really _taste_ the sauerkraut that much, but you
could _feel_ it while eating. Ewwww! Yuk!  Slime in my choc cake!

You, however, may like it.  She has a recipe if you don't get any
other responses. 
-- 
Chris Behrens                                  chrisb@hubcap.clemson.edu 
Cheezy Sig : Cheddar, Colby, Swiss, Jack, Mozzarella, Ricotta, Head, Toe?
From: klyle@liberty.uc.wlu.edu (Karen S. Lyle)
Newsgroups: rec.food.cooking
Subject: Re: MALASADA LOVER
Date: 18 Nov 92 16:18:23 GMT
Organization: Washington & Lee University
X-Newsreader: Tin 1.1 PL5

Hayase, Colleen (hayase@physics.ucla.edu) wrote:
: 
: If that person doesn't respond, here's a quick way to make malasadas.
: Get a roll of Pillsbury buttermilk rolls (in the dairy freezer), deep
: fry them, and roll them in sugar (or whatever suits your taste). Many
: school organizations in Hawaii used this cheap and easy trick as
: fund-raisers.
: 
: 
: Colleen

Colleen:

Thanks for the quick way to make malasadas.  The mystery person did email
back to me plus another.  I have received great malasada recipes.  If you
would like I will email to you and also post it.  

Question:  Did you live in Hawaii also?  I have already written/emailed
with someone else that was in Hawaii and went to Radford HS.  Let me know.

Thanks.  Karen
Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Re: What's the worst cookbook you own?
Organization: Syracuse University, Syracuse, NY
Date: Mon, 23 Nov 92 13:50:42 EST

In article <1992Nov21.164744.28651@netcom.com> ekman@netcom.com (Crossly the Glad-Eyed Bear) writes:
>Every now and then someone in this group asks something like, "What's
>the best cookbook for...?" 
>
>My question is, what is the worst cookbook you own? 

I bought a book by Sunset Press (I think?) called Seasonal Vegetarian
Cooking.  The problem I have with it is that the information about
vegetarian eating is out of date (still insisting on protein 
complentary at every meal) and the dishes are quite high in fat
and a little impractical (It's supposed to be "gourmet"). Some of
the info about veggie seasons is helpful but sparse.  I have not
yet made anything from this cookbook, but I am going to try one
of the dishes for Thanksgiving.  It didn't seem that impractical
in the store.  

It has lots of pretty pictures, though :-))  

A few others: Quick and Thrifty Cooking (can't remember publishers)
              Casserole Cookbook (blech)
              A vegetarian cookbook by Gary Null (the dishes just
                sound gross to me) - can't remember the exact name

Judy Frawley              


Newsgroups: rec.food.cooking