HDTenEightyP/NetNews huggingface dataset:
From: kupstas@rainier.cs.unc.edu (Eileen Kupstas)
Newsgroups: rec.food.cooking
Subject: Re: Dried Fruit?
Date: 31 Jul 92 15:32:28 GMT
Organization: The University of North Carolina at Chapel Hill

In article <9248@emory.mathcs.emory.edu> mworley@mathcs.emory.edu (Meg Worley) writes:
>In article <1992Jul30.155153.14789@ucsu.Colorado.EDU>, gnagy@ucsu.Colorado.EDU (Stanford (and Jack)) writes:
>> I have heard that there are ways to dry fruit without buying an expensive
>> appliance....  Supposedly one can do it in their own oven????  Can any-
>> one tell me how to do this?  Please email.
>
>If anyone has wisdom on the subject that s/he is emailing to
>Stanford, I would appreciate it if s/he would post it as well!
>

This is not professional advice, but I've done ok. 

You are aiming for a temperature between 95 degrees (F) and 
120 degrees (F) for drying most vegetable matter. (Meats
and such can require closer to 140 (F); since I'm vegetarian
I can't speak from experience on this.) Temperatures in this
range can be gotten from a warm oven with the door ajar to let 
moisture escape or outside on a hot sunny day. The appliance
(not so expensive -- I have a good one from Harvest Maid that
is $70 (US); you can expand it to 2x the original size, but 
I haven't needed to) is mainly for convenience, as it can 
require a good while to dry some things -- 4-6 hours for 
grated carrots, basil, etc. and up to 30 hours for banana
slices or fruit puree. It's more energy efficient than the
oven, unless you have a pilot light anyway. Sun drying 
can be frustrating if you get a good day, then 2 bad days, then
a good one... but it is much cheaper.

I got the book by Deanna Long (forgot the title); it explains
a lot of this as well as how to build dehydrators and specific
instructions for each thing, as well as recipes and such.
It's about $10 paperback and worth it if you do much drying.
(I backpack, so it's already paid for itself as has the 
dehydrator.)

Good luck!
Eileen
Newsgroups: rec.food.cooking
From: rpierce@oracle.com (Russell Pierce)
Subject: Re: liver
Summary: The way mom did it 
Keywords: Bacon and onions
Organization: Oracle Corporation, Redwood Shores, CA  94065
Date: Thu, 23 Jul 1992 22:57:32 GMT
X-Disclaimer: This message was written by an unauthenticated user
              at Oracle Corporation.  The opinions expressed are those
              of the user and not necessarily those of Oracle.


	The only way I ever ate liver was when my mom cooked up a bunch of
	bacon and grilled onions.  This way when you eat it, the liver taste
	is covered up by the other flavors.  She used to flour the liver then
 	fry it up.  A cousin used to marinate it in a BBQ type sauce and then 
	BBQ it.  It was OK but I prefer the first method, even though I've
	never cooked it myself.  

	
	Russ  


Newsgroups: rec.food.cooking,ba.food
From: velde@gopher.Stanford.EDU (Francois Velde)
Subject: Re: Sources for Baking Chocolate?
Organization: ^
Distribution: ba
Date: Tue, 21 Jul 92 20:14:59 GMT

In article <1992Jul21.000513.1720@morrow.stanford.edu> towle@pangea.Stanford.EDU (Steve Towle) writes:
>> I have yet to find a local source of imported unsweetened
>>chocolate. Fortunately Guittard is quite good for all those recipes.
>>
>
>There is a good reason for this.  Unsweetened chocolate is virtually
>unavailable in many of the famous chocolate producing countries.  
>The reason is, I guess, that
>the Swiss hardly do any baking -- they buy all their sweets at
>patisseries and conditeries.

I dunno about the Swiss, but I think the French do quite a lot of pastry
at home, at least some do; yet unsweetened chocolate is rare if existent 
at all in France (you can, of course, buy cocoa powder, which I believe
is pure cocoa, hence has no sugar).

Why would you need *unsweetened* chocolate anyway? The recipes I've seen
don't call for unsweetened. 

Newsgroups: rec.food.cooking
From: vsummers@polaris.cv.nrao.edu (Vince Summers)
Subject: Re: What is Half and Half?
Organization: National Radio Astronomy Observatory
Date: Mon, 27 Jul 1992 13:08:29 GMT

     It is in your dairy counter.  I believe they claim it is 1/2 light
cream and 1/2 milk.

Vince Summers
vsummers@polaris.cv.nrao.edu
From: kaz@vineland.pubs.stratus.com (Karen Fegley)
Newsgroups: rec.food.cooking
Subject: Re: Fat in specialty liquors, ice milk
Date: 31 Jul 92 17:34:36 GMT

> In article <rbpm4yb.artemis@netcom.com> artemis@netcom.com (Michelle Dick)  
writes:
> >
> >Does anyone know if Truffles White Chocolate Liqueur has any fat, and
> >if so, how much?
> 

Good heavens, what is the fun of a low-fat dessert anyway?
I eat dessert rarely but when I do I want to ENJOY MYSELF.

In other words, "moderation in all things," including
indulging oneself.  Does this make sense to anybody but me?

Karen
Newsgroups: rec.food.cooking
From: revillot@ux1.cso.uiuc.edu (Judy Tolliver)
Subject: Sourdough
Followup-To: rec.food.cooking
Organization: Dept. of MSE at Illinois-Urbana
Date: Tue, 28 Jul 1992 16:52:24 GMT

Someone recently asked about sourdough cookbooks and asked for a waffle
recipe.  I LOVE 
this cookbook:

Alaska Sourdough
Ruth Allman
ISBN 0-88240-085-1  (pbk)
Available from Alaska Northwest Publishing Co., Box 4-EEE, Anchorage, AK
99509

Here is the waffle recipe from that cookbook.  It's exactly the same for
pancakes.

2 C starter (consistency of thick glue)
2 Tbsp sugar
4 Tbsp oil
1 egg
1/2 tsp salt

Mix these well with wooden spoon.  At this point, add blueberries, if you
want.  In a shot glass, mix a scant tsp of baking soda with a small amount
of water.  Then fold into the batter.  Cook
immediately.

(I always "recharge" my sourdough with a little flour the night before I'm
going to make
pancakes/waffles.)

Enjoy!

					Judy Tolliver
Newsgroups: rec.food.cooking
From: ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy)
Subject: Re: What is Half and Half?
Organization: None, and I like it like that
Date: Tue, 28 Jul 1992 04:21:13 GMT

In article <CC.92Jul27162854@arran.dcs.ed.ac.uk> cc@dcs.ed.ac.uk (Chris Cooke) writes:
>In article <VSUMMERS.92Jul27080829@polaris.cv.nrao.edu> vsummers@polaris.cv.nrao.edu (Vince Summers) writes:
>
>	It is in your dairy counter.
>
>In Australia?
>--
>	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)
>
>		
No, you won't find it in Australia, at least not in any store I
have been in. But what is sold here as coffee cream might be
right as whipping cream here is much thicker than in the US.
Basically it is (as was said) half milk and half cream.

Carol Denehy


From: Edward.Rice@p4214.f70.n109.z1.fidonet.org (Edward Rice)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: How to make Lox
Date: Mon, 20 Jul 1992 13:55:55 -0500

Shel Talmy said to All: 

  ST> Title: HOW TO MAKE LOX
  ST> 
  ST> Keywords: instructions, smoked salmon, jewish
  ST> 
  > Get two nice thick salmon fillets. Coat with kosher salt, black and
  > 
  > white pepper and lots of dill weed- fresh is best. Wet with some
  > 
  > congac, place the fillets together, skin side out, and wrap tightly
  > 
  > in plastic wrap. Lay on a plate, place another heavy plate on top
  > 
  > and stick in the fridge for 5-7 days. Remove, wipe off the salt and
  > 
  > slice at an ange into exceedingly thin slices. Serve with brown
  > 
  > bread and herb mayo...with more dill.

That's not really for "lox," that's for a Danish specialty called "gravlax."
It's very good, but it's not precisely what people expect when they think of
"lox" on their bagels.  A Danish friend of mine scorns any recipe that calls
for cognac (or aquavit, which is the correct item) in gravlax.  Some recipes
call for a touch of saltpeter as a preserving agent.  ("Gravlax" = "gravad
lox,"
of course.)

Organization: Student Employment Office, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Wed, 22 Jul 1992 13:07:07 -0400 
From: Judi Mancuso <jm5p+@andrew.cmu.edu>
Subject: Re: Need party suggestions
Distribution: na

>I'm having a party soon for a large (30-50) group of people.  I'm
>>asking everyone to bring something but I'd like to serve some kind 
>>of a "main dish" thing myself.  It's not a cookout.  I've thought of
>>chili but that seems too wintery and I've thought of cold cuts for
>>sandwiches but that's too boring.  I also thought of do-it-yourself
>>tacos but that's awfully messy for that many people.  Obviously this will
>>be a buffet-style thing with most people standing or sitting on the floor.
>> 
>>Any creative ideas?
Linda--
I've been off the net for a few weeks vacationing so in case your party
has passed, you might want to use the suggestions the next time around. 
We just had a huge deck party where everyone brought something and we
provided the main dishes--here's what we made:
BIG HOAGIES ( I ordered 5 pound round breads from bakery) 
*Italian - Genoa Salami, Provolone Cheese, Mortadella, Supressata,
Italian Dressing, Hot Peppers, Lettuce, Tomatoes (Italian Bread)
*Low Fat- Turkey, Mozarella Cheese, Cucumbers, Lettuce, Tomatoes, No fat
mayo, lettuce, tomatoes (wheat bread)
*Jewish - Corned Beef, Swiss, Bacon, Mayo, Lettuce, Tomaotes (rye bread)
*Veggie- Havarti Cheese, Green/Red Peppers (sweet, raw, chopped),
Cucumbers, Olives, Tomatoes, Lettuce (poppy seed bread)
These were super easy, not real expensive (my entire party budget was
$200 that included wine, beer, party supplies)  We haad 50 people.

Another super idea that someone did for a big outdoor party--I don't
know how hard it was but if you are only making one big thing it
shouldn't be too bad--
EGGPLANT PARMAGIANA- any Italian cook book has a good recipe.  They
served it warm (room temp) with fresh Italian bread--and you made
sandwiches--these were wonderful and everyone just loved them.  They
were not messy and seems as though it shouldn't have been real costly.
  It is amazing how hard it is to think of food ideas when you are
giving a party.  I nearly went crazy trying to come up with
something--and my house is filled with recipes--it just overwhelmed me
to sort through them all to come up with exactly what I wanted.  The
food is so central to everything at a party that it really does take
quite a bit of planning to be sure that everyone can enjoy the food in
such a way that it isn't a real burden to eat (needing to be sitting at
a table) and meets their dietary requirements. Our party turned out
great--the food was just perfect--we didn't have to worry about it
getting cold or anything and they looked nice on the table.  It's hard
to make the buffett  look effortless (which is what I wanted) and
casual.  I never want my food to be the main attraction, I always want
it to just fit in nicely and lend to the mood and it seems as though the
sandwiches did just that.  And, it gave great latitude to those people
who wanted to bring something to compliment the main dish.  Good luck
and enjoy the party.  Let me know what you did.  Judi
From: alisonjw@spider.co.uk (Alison J Wyld)
Newsgroups: rec.food.cooking
Subject: Re: 5 kg of Broccoli
Keywords: Broccoli
Date: 30 Jul 92 10:44:07 GMT
Organization: Spider Systems Limited, Edinburgh, UK.

>>Help!!!!!!!
>>
>>I have 5kg of blanched and frozen Broccoli. I like it but I am getting
>>Hearterly sick of plain steamed Broccoli.
>>
>>Could anyone please save my taste buds with suggestions????
>
>
You could make a tomato and mustard sauce to serve it with.  Just make
up your favourite tomato sauce recipe and add a couple of teaspoons of
mustard to taste.

Alison
Newsgroups: rec.food.cooking
From: kathe@cbnewsf.cb.att.com (katherine.e.fagan)
Subject: Re: Silly Slicing Question
Organization: AT&T
Date: Wed, 29 Jul 1992 19:10:33 GMT

Sharon Badian writes:
>
> So, how do you keep those carrot slices from rolling off the cutting board???
> Do I need a course in remedial slicing?
>
I found that slicing the carrot with a quick vertical motion caused
the piece to shoot across the counter dramatically, unless prevented
by a pile of already-sliced carrot.  But slicing with a "sawing"
motion caused the piece to stay put.  SO, I slice with a sawing motion
at least until my carrot pile is big enough to block any attempted
escapes!

Kathy
kef@alux2.att.com


Newsgroups: rec.food.cooking
From: ramirez@julia.math.ucla.edu (Alice Ramirez)
Subject: request for recipes for non-fat cookies/cakes other desserts
Organization: UCLA Mathematics Department
Date: Sat, 25 Jul 92 19:43:09 GMT

If anyone has recipes/instructions for baking non-fat cookies and cakes
(esp. using  fruit juice/concentrates instead of sugar) I would be really
grateful if you'd post them.  I am sure I am  not the only one trying
to cut back on fats without feeling deprived.  
Thanks in advance

Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Pizza Bread Recipe
Organization: Clemson University
Date: Thu, 30 Jul 1992 03:17:18 GMT

My own Pizza Bread concoction :

1/4 Cup Luke-Warm Water
1 1/2 teasp. Yeast

1 1/2 cups whole wheat flour (or standard bread flour if you desire)
1/2 cup Canned (or jarred) Spaghetti Sauce.
1 teasp. Oregano
2 or 3 dashes of Thyme
6 or 8 pepperoni slices (quartered, or halved) 
5 or 6 black olives (sliced and quartered, or not)
1/2 cup Mozzarella cheese

Dir: 
proof yeast in medium bowl.  gradually add flour and mix.
when fairly mixed, add other ingredients.
add more flour as needed to make typical bread consistency.
or add water if needed.  Let rise. punch down.  rise again. 
bake in 350 degree F oven for 25 - 30 minutes.
or until done (test with toothpick...).
eat.  it's better toasted the second day.
I was in a hurry when I made this, so I left
out the green peppers, onions, and mushrooms.
it needs more tomato flavor. i might try some
tomato paste next time instead of the sauce.
it's still good. makes a small loaf. expand to your liking. 
enjoy! 
-- 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Chris Behrens       Greenville Technical College       Greenville, SC
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
                     chrisb@hubcap.clemson.edu
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: What is Curry?
Date: 30 Jul 92 00:45:45 GMT
Organization: Our Lady of Perpetual Mirth (Pacifica)

In <dewey-290792133035@sebastian.centerline.com> dewey@centerline.com (Devan F. Dewey) writes:

>Silly question, I know.

>I know it has tumeric in it. Is it entirely composed of spices? are there
>any animal products therein.

>E-mail responses are best.

>Thanks!

>-Devan

 
Classic Indian Cooking					Julie Sahni
 
 
			Mughal garam masala
 
1/2C (about 60) black or 1/3C (about 200) green cardamom pods
2 3" sticks cinnamon		1T whole cloves
1T black peppercorns		(1/2t grated nutmeg)
 
 
	Break open cardamom pods.  Remove seeds, and reserve.  Discard
the skin.  Crush cinnamon with a kitchen malllet or rolling pin to break
it into small pieces.  Combine all spices except nutmeg, and grind to a
fine powder.  Mix in grated nutmeg, if desired.
 
	Store in an airtight container in a cool place.
			
		Makes about 3/4C.
 
Recipe can be halved.
 
--------------
 
Classic Indian Cooking					Julie Sahni
 
			Curry powder mix
 
3T garam masala
 
Grind until fine:
 
1T cardamom seeds		1t whole cloves
2" cinnamon stick		1t black pepper corns
1t cumin seed			1/4 of average-sized nutmeg
 
	Store airtight away from heat and sunlight.
 
-----------------


	As to what do you do with this:  Add it to either veggies or
meat, or meat&veggies.  Your question as to whether or not it 
contains animal products, it doesn't have to.  I'll let others 
with recipes for this spice mixture send in their own recipes.  Also, 
the garam masala is very useful and tasty.  It's widely used in
Indian cooking and on that part of the asian continent.  

				-babs
 
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
From: arielle@taronga.com (Stephanie da Silva)
Newsgroups: rec.food.cooking
Subject: Re: How to ripen pears and pineapples?
Date: 31 Jul 92 04:02:13 GMT
Distribution: na
Organization: Taronga Park BBS

<RM8EPSYG@MIAMIU.BITNET> writes:
>     Anyways, regarding ripining fruit:  - I'm pretty sure that pineapples,
> like grapes, and certain other fruit, do *not* ripen any further after they
> have been harvested.  

I've heard this about pineapples, peaches and canteloupes (and other
melons).  
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
 "If I had to be a breakfast roll, I'd rather be a cheese danish!" -- Monty
From: nkk@wet.UUCP (N. K.)
Newsgroups: rec.food.cooking
Subject: Re: Growing your own basil
Date: 23 Jul 92 23:35:49 GMT
Organization: Wetware Diversions, San Francisco

In article <1207@stake.DaytonOH.NCR.COM> emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro) writes:
>
        TRUE pesto is made with ONLY the first five (most tender) leaves
>        of any shoot.  And, of course, mashed by hand in a mortar &
>        pestle.  (Hence the name "pesto", get it?)
>

>I apologize:
>
Prego!

Cativa:

You have to be more forgiving of us single fathers who try to take shortcuts
when we cook, not having the luxury of anyone to pamper us.

Precisamente, the tips are the most aromatic and flavorful...I regret having
to use them in Pesto particularly when my basil bunches are only grown
through a flower box in the window.

Perhaps when I retire in the country, I can grow bushes of basil and hedges
of rosemary.....then I can be true to the use of basil.

:)
Ciao!
From: lepore@insane.sanders.lockheed.com (Lee Lepore)
Newsgroups: rec.food.cooking
Subject: Re: Spam
Date: 21 Jul 92 16:57:19 GMT
Organization: Information Systems Division, Lockheed Sanders

In article <1992Jul21.123933.8958@dartvax.dartmouth.edu> Jennifer.Merrill@dartmouth.edu (Jennifer Merrill) writes:

>mirsky1@husc8.harvard.edu (David Mirsky) writes:

>> I have always been perplexed by Spam. I have never eaten it, nor have
>> I ever been anywhere that it was being served.  Who exactly eats it?
>> Is it just pure coincidence that Spam and I have never crossed paths?
>> Has anyone ever served an elegant Spam dish?

>OK, I can't stand it any longer.  Quit maligning one of my most
>favorite lunches.  [I have to admit, I don't know anyone outside of my
>family that has ever heard of this, much less eaten it.  My husband
>thinks it is weird, but will eat it without the pickles.]

>The Recipe:  Spam & Pickle sandwiches
message truncated...

>Anyone else want to admit to eating anything like this?

>Jennifer Merrill
>Dartmouth College Library
>Hanover, NH

Hi Jennifer!
	You are not alone!  One of my farorite lunches as a child was Spam/
Mayo and Salad Olive Sandwiches!!  Spam is also pretty good grilled and 
added to a grilled cheese sandwich.

Spam is also a favorite of most Monty Python afficianados.

Lee

 **************************************************************************
 **   Lee Lepore             email: lepore@insane.sanders.lockheed.com   **
 **   Computer Resource Specialist                                       **
 **   Lockheed Sanders                                                   **
 **   Information Systems Division  ____________________________________ **
 **   (603) 885-2195                |"Remember, no matter where you go,| **
 **   Nashua, New Hampshire         | there you are."  Buckaroo Banzai | **
 **+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+-*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+**
 **         Opinions, Shmopinions....    As usual they're all mine.      **
 **************************************************************************
Newsgroups: rec.food.cooking
Subject: Re: Non-Fat foods with cholesterol
Keywords: What does it mean?
From: gary@cdthq.UUCP (Gary Heston)
Date: Sun, 26 Jul 92 18:44:08 CDT
Organization: Garys' Home for Obsolete Computers

lisa@zeppelin.llnl.gov (Lisa Corsetti) writes:

> Hi!
> 
> Yesterday, I bought non-fat mozzerella cheese to make a "non-fat"
> pasta and eggplant casserole.  When I read the nutritional information,
> it listed zero grams of fat, but something like 2 grams of cholesterol.
> To me, that seems like a contradiction.  Can someone explain how a
> food can have cholesterol, but no fat?

They're different materials. Most fats contain cholesterol, but that's
not the only source of it.

Gary Heston, at home....
gary@cdthq.uucp
From: mawells@gallua.gallaudet.edu
Subject: Re: liver
Organization: Gallaudet University
Date: Thu, 23 Jul 1992 21:57:18 GMT

Oops, forgot to say after marinating in dressing cover with flour, then fry.


Newsgroups: rec.food.cooking
From: dmferrell@happy.colorado.edu
Subject: re: high altitude cooking
Organization: University of Colorado, Boulder
Date: 28 Jul 92 08:24:03 MDT

RE: High altitude cooking

Your'e right, you can usually ignore the high altitude directions on any
type of boxed or prefab mix of anything.

However, if you bake from scratch at high altitudes, please remember that
you need less yeast (due to the decreased atmospheric pressure - don't
laugh) for yeast products and more sugar and flour for cake type or
quick breads.

Also the basic thing to remember is that at high altitudes it takes
longer to boil anything because water and liquids boil at a lower
temperature.  Iv'e lived at 5000 feet all my life and have a very difficult
time cooking at sea level.  Just experiment a little - you'll have some
very interesting dishes until you get the hang of it - an be patient.

Enjoy!
Newsgroups: rec.food.cooking,rec.food.veg
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: OVO-LACTO: Eggplant Parmesan
Organization: Syracuse University, Syracuse, NY
Date: Tue, 28 Jul 92 17:14:13 EDT

Eggplant Parmesan

This recipe is taken from the New Laurel's Kitchen.  I have
not tried it, but it sounds good and purports to be lower	
in fat than most.

Eggplant Parmesan

"This is a truly delicious Eggplant Parmesan, and easily the
lowest in calories.  To mke an even lighter, you can use 3 
egg whites instead of 2 whole eggs, or omit the mozzarella-
or both.
	If you use cracker crumbs, adjust the salt to 
compensate for the saltiness of the crackers.  This recipe is 
written for the moderate saltiness of bread, and normally crackers 
are much saltier."

1/2 cup whole wheat flour
1 teaspoon salt, divided

2 eggs
1/4 cup milk

21/2 cups whole wheat bread crumbs
  or cracker crumbs
1/4 teaspoon oregano
dash pepper

1 medium-sized eggplant
2 cups tomato sauce (you can use whatever you like; I am not
  including her recipe here - email jfrawley@mailbox if you 
  want it)
1/2 cup Parmesan cheese

1 cup grated mozzarella cheese

Prepare three bowls for dipping the eggplant:
(1)  1/2 cup whole wheat flour         (2) 2 eggs slightly beaten
     1/2 teaspoon salt                     1/4 cup milk
                      (3) 2 1/2 cups crumbs
                          1/2 teaspoon salt
			  pepper and oregano

Preat oven to 350F
	Cut eggplant into 1/4" rounds and dip slices in each mixture in 
turn, coating them completely.
	Layer slices in a greased 9"X13" glass baking pan. Slices may 
overlap but should not cover each other completely.  Sprinkle each
ayer with tomato sauce and Parmesan cheese. Cover tightly and bake
for 30 to 45 minutes, or until a fork pierces middle slices easily.
Remove from oven, top with mozzarella, and return dish to oven until 
the cheese melts and bubles.
	Serves 6
Newsgroups: rec.food.cooking