HDTenEightyP/NetNews huggingface dataset:
From: huggett@sequent.com (Terri Huggett)
Newsgroups: rec.food.cooking
Subject: Re:  Fennel ideas
Date: 8 Oct 92 19:50:41 GMT
Article-I.D.: sequent.1992Oct8.195041.10928
Organization: Sequent Computer Systems Inc.


A couple ideas below.  Hope it helps.  Enjoy!

Terri Huggett
huggett@sequent.com
---------------------
Sliced fennel and orange (and pomegranate) salad
-------------------------
Baked sliced fennel and sliced new potatoes
yummy
------------------------
Created this side dish to complement a Pumpkin Agnoletti with Sage-garlic
sauce.  Baking fennel gives it a mildness that complements the earthiness
of the mushrooms well.

Wild Mushrooms and Fennel with Oregano and Thyme

One bulb fennel, top stems removed, thinly sliced
6 Tbsp. butter (can be reduced, but good for sopping up with bread)
1/3 lb. (~150 mg) chantrelle and shitake mushrooms, sliced
dash of dry white wine
2 cloves garlic, minced or pressed
one large stem oregano, leaves removed and chopped (or 1/2 tsp.+ dry)
ten stems thyme, leaves removed (or 1/2 tsp. dry)
3 Tbsp. smoked mozzarella, grated (optional)
freshly ground pepper

Preheat oven to moderate, about 350 degrees.  In small oven-proof dish with
a cover, place 2 Tbsp. butter, dash of wine, and sliced fennel.  Bake,
covered for about 30 minutes, stirring once about halfway through.

In the meantime, in a medium skillet over low heat, saute sliced mushrooms
with remaining 4 Tbsp. butter for about ten minutes.  Add garlic, oregano,
and thyme and saute for a few more minutes.  When fennel is done, add to
skillet.  Add mozzarella and ground pepper to taste and heat through.
Newsgroups: rec.food.cooking
From: sherwood@adobe.com (Geoffrey Sherwood)
Subject: Re: Turning wine into vinegar (I think someone asked)
Organization: Adobe Systems Incorporated
Date: Thu, 8 Oct 1992 18:02:40 GMT

In article <1992Oct8.044254.4715@morrow.stanford.edu> aliki@nova1.stanford.edu (Alexandra Schmidt) writes:
>vinegar "mother," or starter, which contains the vinegar yeast.  But these 
>are hard to find, and currently we do not know of a source for them.'

Homebrew supply stores often carry them.  I believe Fermentation Frenzy
(our local homebrew store at San Antonio and El Camino, for those in
the SF Bay area) does, and I am pretty sure I have seen starters in
other HB stores as well.  In addition, they often carry cheese and sourdough
makings as well (I know FF does).
	geoff sherwood
From: nerdette@deeptht.armory.com (Maraya)
Newsgroups: rec.food.cooking
Subject: Can a family eat for $20/week?
Date: 13 Oct 92 05:48:02 GMT
Organization: The Armory

I need ideas/recipes for meals so a family of 4 (2 adults, 2 small 
children) could eat 21 meals for less than $20.  Let
's say that milk and juice have already been purchased, and the
family
's kitchen contains some basics (butter/margarine, beans, rice, some
pasta, oatmeal, peanut butter).  The children usually refuse to eat
beans, but would eat peanut butter sandwiches for every meal.  Ideas?
Newsgroups: rec.food.cooking
From: ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy)
Subject: Re: Wheat Waffles
Organization: None, and I like it like that
Date: Wed, 14 Oct 1992 22:43:32 GMT

In article <Bw2nzB.7oH@uxa.ecn.bgu.edu> xmpp@uxa.ecn.bgu.edu (Melody Paul) writes:
>>
>>Are you really asking about WHOLE-wheat-based pancake mixes?  If so,
>>you might have to go to the health food store, but companies like
>>Arrowhead Mills make such things, with wheat and a variety of other
>>grains.  They're also your best bet if you have a wheat allergy.
>>
>>Jan
>
>Yes, does anyone know of a whole wheat pancake mix in stores???
>-- 
>Melody P. Paul			Office:   708/534-0200
>Technical Editor		Fax:      708/534-2042
>Educational Computing Network	Internet: xmpp@uxa.ecn.bgu.edu
>University Park, IL 60466	BITNET:   xmpp@ecnuxa

Aunt Jemima used to make one, but it was difficult to find as only
a few stores seemed to stock it. Don't know if it's still out there.

Carol Denehy
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Newsgroups: rec.food.cooking
Subject: Re: nutella
Date: 13 Oct 92 23:07:51 GMT
Distribution: usa
Organization: NCAR/UCAR

Nutella is imported to the US.  You will probably have to go to a 
gourmet or specialty store (when I lived near Boston, I got it at an
Italian deli) to get it, although I have heard a rumor that it is available
at a fancy Safeway here in Boulder.

True story:  I brought 14 jars back with me from France.  The customs
guy asked what was in the box.  I told him it was chocolate.  I think
he heard the slight rattle of glass and thought I was trying to smuggle
in more than my duty-free allowance of wine (which I had in my carry-on).
He looked skeptical but didn't open the box.

-- 
/\     It's not denial.  I'm just very selective about the reality I accept.
  \_][ <--NCAR Ilana Stern dod#009 r.b. cliff swallow ilana@ncar.ucar.edu    
      \______________________________________________________________________
Newsgroups: rec.food.cooking
From: forman@fraser.sfu.ca (Pamela Catherine Forman)
Subject: Re: Halloween ideas
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Sat, 10 Oct 1992 05:36:34 GMT

We were trying to come up with ideas for our party and here's
what we thought we might try:
                              Baby dragon wings (chicken wings
                              coated with finely crushed blue
                              corn chips and chili powder-gotta
                              be hot!!
  
                              Black-a-roni (we got some macaroni
                              made from wild rice from the health
                              food store.  It's black!  A bit 
                              expensive tho.

Hope it turns out to be really fun!!
From: nancyann@work.berkeley.edu (Nancy Johnsen Horton)
Newsgroups: rec.food.cooking
Subject: Re: nutella
Date: 14 Oct 1992 22:43:42 GMT
Organization: /etc/organizaton
Distribution: usa
NNTP-Posting-Host: work.berkeley.edu

In article <1992Oct14.142811.5340@walter.cray.com> ljensen@ferris.cray.com (Laura Jensen) writes:
>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


Regarding homemade Nutella (to avoid paying the high cost) -- 
several years ago, when I found myself severely addicted to
it (spread thickly on imported wholemeal biscuits) --
I read the ingredients.  The first ingredient, as I recall, was
palm oil.  This was enough to make me realize the stuff wasn't
good for me, and that I probably couldn't duplicate it at home.

I haven't tasted it for years.  By any chance have they changed
the ingredients to make them a little bit better for us?

NJH


Newsgroups: rec.food.cooking
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Subject: Re: Comfort Food
Organization: University of Virginia
Date: Wed, 14 Oct 1992 19:43:50 GMT

shla@spf.trw.com  writes:

> Dr. Dean Edell on his radio program told of an interesting
> study that showed that most people gain weight in the autumn, as
> opposed to other seasons.  Just from reading about what people 
> like as comfort foods, I can believe it!

It seems like that's an old throw-back to the days when we,
like other mammals, had to put on fat to carry us through the
starvation months of the winter.  It probably originates with a
chemical release in the brain in response to the changing light
of autumn, like a lot of biorhythmic things do.  Any biologists
out there who can comment/inform?
--
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
+ aan3q@poe.acc.Virginia.EDU | God may be subtle, but He isn't  +
+   I speak only for myself. | plain mean.   --Albert Einstein  +
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
From: stuart@shuksan.boeing.com (Gary Stuart)
Newsgroups: rec.food.cooking
Subject: REQUEST: Waffle recipes without Eggs
Date: 14 Oct 92 18:12:46 GMT
Distribution: usa
Organization: The Boeing Co., MMST, Seattle, Wa.

My son is allergic to eggs, and so I would greatly
appreciate a waffle recipe that does not use eggs.
By the way, he also has a mild dairy intolerance,
so substitutes in that category are not really good
either.

Thanks.
-- 
      Gary Stuart                      The quality of life is far, far 
      Boeing Aerospace Co.             better than the quantity of life.
      uunet!bcstec!shuksan!stuart
Newsgroups: rec.food.cooking
From: msc@ssigate.ssinc.com (Michael S. Cross)
Subject: Re: Ronco food dehydrator?
Keywords: turkey jerky
Organization: Systems and Synchronous Inc., Naperville, IL
Distribution: usa
Date: Thu, 15 Oct 1992 20:23:21 GMT

babs@jfwhome.FUNHOUSE.COM (Babs Woods) writes:

>In <BvBt3z.4Bn@egsner.cirr.com> datri@egsner.cirr.com (Anthony Datri) writes:
>>
>>I've seen a couple of half-hour commercials for a food dehydrator from
>>the Ronco people.  The device *looks* neat, but I'm cautious about the
>>quality of their stuff.  Any experiences?

>I've had one for years, it's great.  

I've had one a few years too.  Unfortunately the plastic trays have become
very brittle because of the oil/grease in the jerky I make with it.  It
does not have forced air running through it, so the food must rest directly
on the trays so the air will circulate.  My Harvest Maid dehydrator came
with plastic liners to put in the trays to avoid the oils coming in contact
with it.  It also states in the directions that you should never try to coat
the trays with oil so that the foods won't stick, or they will become brittle.

I used my $30 Ronco dehydrator for ~5 years, then upgraded to the
Harvest Maid ($80) since I proved to myself that I would indeed use it and
I wouldn't just have another toy to stick in the back of my closet. :^)

The Harvest Maid is noisier because of the fan, but it is also about 4x
faster than the Ronco model.

BTW, I noticed the Keywords to the article said "turkey jerky".  I have
always been afraid to try this because of samonella (sp?) and the fears
that have always arisen with undercooked fowl.  Any comments?

Mike

-- 
Michael S. Cross         Work: msc@ssihub.ssinc.com               708-505-4508
      Home: 73750.1363@CompuServe.com  (but not exactly *proud* of it)
Systems and Synchronous Inc., 900 E. Diehl Rd, Suite 110, Naperville, IL 60563
__________________________To Live is to risk Dying____________________________
Newsgroups: rec.food.cooking
From: GC.AVW@forsythe.stanford.edu (RAGIN CAJUN)
Subject: Re: shareing kitchen chores
Organization: Stanford University, California, USA
Distribution: usa
Date: Sat, 10 Oct 1992 11:48:28 GMT

In article <1992Oct8.170916.3086@mks.com>,
kate@mks.com (Kate Parson) writes:
>I have been reading the chore division thread with interest and
>wonder if anyone has come across the wierd time thing that men
>seem to have. i.e. If I start working in the kitchen, it doesn't matter
>how long it takes me to prepare dinner, but 15-30 seconds before I am
>finished I hear "Anything I can help with?"
>
>How do they do this from another room? There is no appreciale difference
>in noise level between starting and finishing, yet this happens whether
>prep time is 10 minutes or 45 minutes!
>
>Is it a gender thing?
>--
>     ||  // // ,'/~~\'  Kate Parson                    kate@mks.com
>    /||/// //|' `\\\    Mortice Kern Systems Inc.  FAX (519) 884-8861
>   / | //_// ||\___/    35 King St. N.,Waterloo, ON, N2J 3W9, Canada
>O_/           Knife wielding psychopaths don't need a reason.

Well, from our first date my SO pitched in and did all the dishes.
We have been dating for 6 weeks and he still does.  I got a keeper.

Alma
Newsgroups: rec.food.cooking
From: mworley@mathcs.emory.edu (Meg Worley)
Newsgroups: rec.food.cooking
Subject: pasta + cream + tomatoes
Date: 13 Oct 92 23:11:37 GMT
Organization: Emory University, Dept of Math and CS

I dearly love pasta sauces that combine tomatoes and
cream.  Before I go striking off into unkown territory
and possibly poison my nearest & dearest, does anyone
have any favorite recipes to contribute?  I haven't
found any cookbooks that add much... a couple that
are more or less "make a tomato sauce and then add
a pint of sour cream," but that won't do at all.

Rage away,

meg

-- 

 Meg Worley 				Internet:  mworley@mathcs.emory.edu		
Newsgroups: rec.food.cooking
From: cwechter@cyclone.mitre.org (Christine G. Wechter)
Subject: Re: substitute applesauce for oil 2 .....
Keywords: Applsauce, Oil
Organization: Mitre Corporation, McLean, VA
Date: Fri, 9 Oct 1992 17:43:11 GMT


Does anybody ever substitute non-fat yogurt for oil/eggs/butter?
I've tried it several times in muffin recipes and the muffins
always come out too spongy and springy...almost tough.

If anybody knows what I mean, does applesauce work better than
that?  I'd be willing to try prunes if I thought it'd be better
than the yogurt.

As far as a substitute for eggs, how about Egg Beaters?  Do
those have NO fat, or just reduced fat?  I think they have no
cholesterol, but what about fat?

Chris
cwechter@mitre.org 
Newsgroups: rec.food.cooking
From: sgoldr@netcom.com (Stan Goldring (Abbott Labs))
Subject: KitchenAid Mixers
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Wed, 14 Oct 1992 21:42:51 GMT


     OK, KitchenAid people, here's your chance!

     I'm going to get a mixer and have decided to get a 
KitchenAid, but I'm very confused as to which one to get.

     I want it primarily for mixing cake and quick bread recipes 
and for mixing/kneading bread and pizza dough. 

     The questions are:

               which is better (especially considering the 
               kneading): the 4.5 quart or the 5 quart

               are they discounted anywhere

               what color should I get :^)

     Any comments from experienced owners will be greatly 
appreciated. 

---
Stan Goldring                 |    "I'm all ears"
Abbott Laboratories           |         H. Ross Perot
sgoldr@netcom.com             |



Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: Re: Wanted:  French Onion Soup Recipie
Organization: Space Telescope Science Institute
Distribution: na
Date: Thu, 15 Oct 1992 00:43:27 GMT

In article <1992Oct14.163109.59714@cc.usu.edu>, slqy8@cc.usu.edu (The Blizzard) writes:
> -- 
> Hi all!
> 	I've finally come out of drooling over all of the great recipies
> that I read here, and would like to make a request.  Does anyone out there
> have a good recipie for French Onion Soup??  I was at a local restaurant
> this past weekend, and the soup of the day was the above mentioned one.  I
> decided to try it, and fell in love with it!  I simply must have the recipie!
> Can anyone help me?  Thanks tons!  I will summarize and post to the net.
> Rick
> 

	This is from _The Gourmet's Guide to French Cooking_ by Alison Burt

				Soupe a l'oignon

1lb. onions				1/4 pint (5/8 cups) white wine
2 oz. (1/4 cup) butter			4-6 slices French bread, lightly
salt and black pepper			     toasted
1/2 tsp mustard				2 oz. (1/2 cup) Parmesan cheese,
2 tsps plain flour			     grated
1 1/2 pints (3 3/4 cups) fond brun
   (beef bone stock)

Peel and finely slice the onions.  Melt the butter in a large saucepan,
then add the onion rings, salt, pepper, and mustard. Cook over a very
gentle heat, stirring occasionally until onion is browned (this will 
take 20-30 minutes)>
Add the flour and stir until smooth.  Add the stock and white wine,
stirring constantly, then bring to the boil and simmer for 30 minutes.
Taste and adjust seasoning.
Place slices of toasted bread on bottom of a soup tureen or in
individual soup bowls, sprinkling with cheese.  Pour hot soup
carefully on to bread.
Place under a hot grill until the cheese is beginning to brown.
Serve immediately.

(serves 4-6)
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.cooking
Subject: Re: Yogurt
Date: 7 Oct 92 11:27:06 CST
Organization: Monsanto Company, St. Louis, MO

In article <1992Oct7.081948.14521@spider.co.uk>, alisonjw@spider.co.uk (Alison J Wyld) writes:
>>: Okay, now that I've discovered how ridiculously easy it is to make yogurt at
>>: home, does anyone know how I can get the consistency a little thicker?
>>: 
>>: Also, is the nutritional analysis of homemade yogurt approximately the same as
>>: store-bought with regards to calcium, protein and beneficial critters?
> 
> You might already be doing this, but I simmer the milk for about 30
> minutes before making the yogurt.  This reduces the volume from a pint
> to about 15 fl. oz.  My yogurt always comes out thick, I don't know if
> this is why, but it might be.

I add a few tablespoons of powdered milk to the milk before I start if
I want it to be thick.

Ted Feuerbach - Scientific Systems Consultant
Disclaimer:  Monsanto didn't say this, I did.
Newsgroups: rec.food.cooking
From: gft_robert@gsbacd.uchicago.edu (opcode ranger)
Subject: Need advice (esp. legal) on starting PT catering/wholesale business
Organization: 
Date: Thu, 15 Oct 1992 01:43:32 GMT



I'm a good dessert baker and I'm looking into doing some catering and in
selling some of my wares to local (upscale) coffee shops (I have some inside
leads).  Does anyone have any useful advice to lend?

I'm especially interested in the need (or lack thereof) of limiting my
liability in case something unexpected happened.  I've never had any problems
with anything I've made, but let's say a stray walnut shell found its way into
a batter and caused someone to crack a tooth, for instance.  Is it basically
caveat emptor?  I'm particularly interested in the case of selling thru a
retail coffee shop.  They'd assume any liability, right?  I'm not that keen on
incorporating, given the expense and the relatively low risk, but given the
litigous nature of society these days I'd rather not leave myself completely
open.  I'd like to keep things as informal as possible, avoiding contracts,
etc., so as not to scare people off nor to somehow worsen my position.  Would a
simple disclaimer printed on the invoice suffice?

Failing any specific knowledge on this, can anyone recommend where I might look
at the local public library to see how best to protect myself in my home state
(Illinois)?

Again, I have no reason in particular to worry (i.e. I'm not putting toadstools
in my cakes :->), but I just figure better safe than sorry.

Thanks for any help/advice!   

-- 
==============================================================================
= gft_robert@gsbacd.uchicago.edu * "Out there on a darkened road, the lights =
= are dead and the cars explode" -- "Good Things", Sisters of Mercy           =
==============================================================================
From: jimy@hpnmdla.sr.hp.com (Jimmie Yarnell)
Date: Thu, 8 Oct 1992 23:16:03 GMT
Subject: Re: WANTED:  Kiwi Recipies
Organization: Hewlett-Packard, Santa Rosa, CA
Newsgroups: rec.food.cooking

In rec.food.cooking, lulejian@lsil.com (John Lulejian) writes:

    A friend who grows kiwis commercially just gave me
    a lot.  I am trying to find some interesting ways to
    prepare them.  Anyone have any suggestions?

    Thank you.

    John Lulejian







From lulejian@lsil.com Thu Oct  8 07:45:29 1992
Relay-Version: version Notes 2.8.4.1  1990/09/24; site hpnmdla.sr.hp.com
From: lulejian@lsil.com (John Lulejian)
Date: Thu, 8 Oct 1992 14:45:29 GMT
Date-Received: Thu, 8 Oct 1992 21:49:50 GMT
Subject: WANTED:  Kiwi Recipies
Organization: LSI Logic Corporation
Newsgroups: rec.food.cooking
Reply-To: lulejian@lsil.com
Keywords: kiwi

A friend who grows kiwis commercially just gave me
a lot.  I am trying to find some interesting ways to
prepare them.  Anyone have any suggestions?

Thank you.

John Lulejian

      The texture and color of the Kiwi as well it's taste make it a very
    good fruit to mix with not so exciting fruits.My favorite is peeled 
    and sliced (cross ways) with Fuyu persimmons that have been peeled
    and diced into bit size chunks.
      The fruit mixture is put in a bowl ,on top of this I pour a sauce
    as follows; 
                equal parts HONEY and LIME(fresh)
                about a third the amount of TRIPLE SECT    
                srinkle of cinnemon 

         Let set in frig about an hour ,serve chilled.


 
	
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Krups coffee tastes awful
Organization: Lockheed Missiles and Space Co.
Date: Fri, 16 Oct 92 22:06:15 GMT

In article <3128@news.cerf.net> egs2g1b@mvs.oac.ucla.edu (Phil Harriman) writes:
>I'm happy to say that my wife and I have a fairly good distribution of
>household labor. Early on in our relationship we went so far as to make a
>written agreement about chore distribution! (How anal can you get.) Over
>the years we've gotten to the point where that is no longer necessary.
>
>Anyway, one of my jobs has been to get up with the alarm and make coffee.
>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, since the salesman pushed my
>button by saying that it heats the water to 203 F, whereas "the others"
>only heat to 170-180 F. Hot coffee is important to us. I brought it home,
>and, following the directions, cycled plain water through it two times to
>clean it out. Then I made the first pot (decaf, since this was at 9 pm).
>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.
>
>I flushed it twice more with plain water, then set it up for this
>morning. I actually awoke before the alarm clock in anticipation of the
>first auto-coffee. Bad news: it still had that awful taste.
>
>Oh great net.coffee.sages: will this taste eventually go away? How can I
>hasten its disappearance? Is the Krups worth the premium I paid for it,
>or should I return it for a Black & Decker at half the price? (I kind of
>like the German styling.) What is the difference between Krups's
>canonical de-scaling product and vinegar?
>
>Thanks,
>
>Phil Harriman

I use both a Braun 12 cup and a Black & Decker ( the B&D has a timer so
I use it during the week ) - I've had great coffee from both - when it 
comes time for cleaning I use white distilled vinegar - I start with full
strength vinegar, then a round with 1/2&1/2 water/vinegar, then run 2
more plain water runs before I amke more coffee with it - I don't have
problems with yukky tasting anything afterwards...

think I'd throw the de-scaling product in the trash...

-- 
________________       __        ________________   "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