HDTenEightyP/NetNews huggingface dataset:
From: arielle@taronga.com (Stephanie da Silva)
Subject: Yes, we have no Oreos
Organization: Taronga Park BBS
Date: Fri, 14 Aug 1992 09:03:26 GMT

Here's something for your amusement.  It's a letter that I wrote and
mailed that describes an incident that really happened to me a few
days ago.  I still think they make Cookies & Cream ice cream from
milk taken from those cows that look like an Oreo -- black on both
ends and white in the middle....



						August 10, 1992

Dear Blue Bell,	

First of all, I want to tell you that I think your ice cream is wonderful 
and it's the only brand of ice cream we buy (well, occasionally I'll 
pick up a pint of Ben & Jerry's but that's mostly because you don't have 
any Cookie Dough flavour of ice cream).  Second, I'd like to tell you of 
an incident that just happened to me that may be of interest to you.

The first surprise came when my husband brought home a half gallon
of Cookies & Cream ice cream (I was expecting him to get Mint
Chocolate Chip).  That was fine, until I opened the carton to
scoop out some.  That's when I got the second surprise.

There were no cookies in the ice cream!  Well, there were a couple,
but not enough to even mention.  There was just... well... cream!
The culmination of this was while I kept scooping out more ice cream 
to see if there were any cookies on the bottom (and not finding any)
I muttered "What is this?!!" to which my very sage three-year-old
matter of factly replied "Ice cream." 

I didn't return the ice cream -- it's still marvelous stuff even
without the cookies.  But I just wanted to let you know that at
least in one carton of ice cream, the Person In Charge Of Cookies
somehow overlooked adding them in.  Does this mean someone else
got my cookies and there's a carton of ice cream out there with
just cookies and no cream?

In all seriousness, we still love your ice cream and despite this
very minor setback, we will continue to get it (and look forward to 
new flavours) for hopefully many, many years to come.

Yours very truly,



Stephanie da Silva
11406 Concho
Houston, TX  77072
713 568 0381
-- 
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
Newsgroups: rec.food.cooking
From: kevin@circus.Camex.COM (Kevin McKeon)
Subject: Re: REQUEST: Salsa for chips
Organization: Camex Inc., Boston MA
Distribution: usa
Date: Wed, 12 Aug 1992 17:27:10 EDT

In article <BsH7CK.9AB@news.cso.uiuc.edu> mbvg9741@uxa.cso.uiuc.edu (plain) writes:
>njs@scifi.uucp (Nicholas J. Simicich) writes:
>
>>In article <1992Aug2.040855.27077@cco.caltech.edu> lanquan@cco.caltech.edu (Bang P. Dang) writes:
>>>
>>>
>>>Hello all you Mexican food lover out there :)))
>>>
>>>Does anyone know a great recipe for a yummmie salsa ?
>>>I know it has tomatoes, onions, salt, and ????
>>>
>>>I love the ones they make in the restaurant, but
>>>so expensive....wish I knew the secret ingredient ...
>>>please help ! :))
>>>
>>>Salsa has pepper in it too :)

	Of all the salsa recipes I have tried, this has got to be the
best! I receives this from a very close friend of mine, Martha Taber
Van der Vries. She was the best cook I ever knew and thank God, she
taught ME how to cook! Enjoy!!



			WORLD"S BEST SALSA

		5 medium tomatoes (chopped)
		1 large onion (chopped)
		5 jalapenos (sliced)
		1/2 jar pickled jalapeno juice
		3/4 - 1 cup ketchup
		2 - 3 cloves garlic (crushed)
		Fresh cilantro (minced)


	A food processor is recommended for this recipe. Remove the
	skin of 5 tomatoes. Process 1 chopped tomato, onion, jalapenos
	and juice, garlic and cilantro to desired chunkiness. Add
	ketchup and remaining chopped tomatoes and blend until
	thoroughly blended.


	NOTE: When using jalapenos labeled "hot", I suggest cutting
	back to 3 jalapenos and 1/4 jar of jalapeno juice.

Kevin P. McKeon, Camex Inc/DuPont
US Mail: 75 Kneeland Street, Boston, MA 02111
  Voice: (617) 426-7550, ext 463 Fax: (617) 426-9285
Newsgroups: rec.food.cooking
From: oopcv@Msu.oscs.montana.edu
Subject: Re: Obtaining a flat chicken brest
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University
Date: Thu, 13 Aug 1992 20:24:35 GMT

In article <55688@olivea.atc.olivetti.com>, sweeney@flash.ATC.Olivetti.Com (Peggy Sweeney) writes:
>In article <499@ssdc.UUCP>, jbasara@ssdc.UUCP (Jim Basara) writes:
>>  My question is, how does one achieve
>> a large, thin chicken breast?  This one was at least 9 inches in diameter.
>> 
> Italy -- borders with Switzerland) and the way to get it flat is
>to pound it. With a fairly good sized chicken, it should be a 
>relatively simple matter to pound a half breast into a 9-inch
>
I've also used a rolling pin.  Put the chicken between two pieces of plastic
wrap and roll it out.
From: bedk@ICSI.Berkeley.EDU (Brian E.D. Kingsbury)
Newsgroups: rec.food.cooking
Subject: Re: What do _you_ do with buttermilk?
Date: 19 Aug 1992 22:13:02 GMT
Organization: International Computer Science Institute, Berkeley, CA, U.S.A.
Distribution: na
NNTP-Posting-Host: icsib38.icsi.berkeley.edu
Keywords: pancakes, bread, lots lots lots

In article <1241@tecsun1.etl.army.mil>, anneb@tecsun1.etl.army.mil (Anne Brink) writes:
|> 
|> I've found that I like the buttermilk bread recipe a lot in the _Laurel's_
|> _Kitchen_Bread_Book_, but my best source of good buttermilk comes in these
|> large, glass bottles (1/2 gallon +?)  I can only make so much bread and
|> buttermilk pancakes for the 2 of us, and I'd rather use the whole thing
|> before it spoils.  Actually, I gather that buttermilk keeps longer than 
|> regular milk, but I'd rather not push my luck.
|> 
|> Anyhow, what are people's preferred ways to use buttermilk?  
|> 
|> 
|> 					-Anne

Buttermilk freezes well.  The thawed buttermilk has a somewhat odd
consistency (you wouldn't want to drink it), but it is fine for 
baking.

Brian Kingsbury               bedk@icsi.berkeley.edu
From: peterson@CS.ColoState.EDU (james peterson)
Newsgroups: rec.food.cooking
Subject: Re: Chicken Fried Steak
Date: 12 Aug 92 15:57:58 GMT
Organization: Colorado State University, Computer Science Department

In article <0095EEE5.78839AE0@Msu.oscs.montana.edu> alisg@Msu.oscs.montana.edu writes:
>
>She uses plain flour, so far as I know, though she may add a little salt and 
>pepper. Uses tremendous amount of Crisco to fry it, but drains the meat while
>making a fine brown gravy in the drippings. Then puts the meat and gravy into a
>dutch over and bakes the whole thing awhile, usually adding a little water from
>time to time since the gravy is very thick.
>
>The pounding and the fairly long baking makes the meat fall-apart tender, and
>the gravy is out of this world. Admittedly, though, this isn't at all crusty
>like what most folks think of as chicken fried steak.
>


This seems a fair description of what we called "Swiss Steak" in my family.
The only thing missing is the onion slices in the Dutch oven....



-- 
james lee peterson				peterson@CS.ColoState.edu
dept. of computer science                       
colorado state university		"Some ignorance is invincible."
ft. collins, colorado  (voice:303/491-7137; fax:303/491-6639)
Newsgroups: rec.food.cooking
From: cpalmer@dingo.rtp.dg.com ()
Subject: Re: How many cookbooks?  WAS Re: burgers
Date: Fri, 21 Aug 92 16:21:36 GMT
Distribution: na
Organization: Data General Corporation, Westboro MA

In article <1992Aug20.035953.24876@cbnewsm.cb.att.com> nsw@cbnewsm.cb.att.com (Neil Weinstock) writes:
>My grandfather (who was neither of the above) had a collection in the
>thousands.  Apart from having many bookshelves full, his basement contained
>countless boxes of cookbooks that had no place else to go.

An inspiration and a challenge to us all.
Did he actually read them, or was it just "collecting"?

>When he died, most of the books were donated to the CIA, though each of

Why on earth would the C..... oh, thaaaat CIA. Never mind.
------------------------------------------------------------------------
Chris Palmer                            "Ashes to ashes,
Data General Corporation                 dust to dust,
Network Systems Development Division     If Lillee don't get you,
cpalmer@dingo.webo.dg.com                Thommo must!"
From: ness@tc.fluke.COM (Jerry Ness)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST -- recipes using zucchini
Date: 12 Aug 92 12:10:39 GMT
Organization: John Fluke Mfg. Co., Inc., Everett, WA

ZUKINI BAKE

2 9-12 in zukes sliced in the processor (half 'em long way to fit)
1 cup grated cheese (what ever sounds good - jarlsberg swiss jack cheddar) 
1/2 cup chopped nuts (walnuts and jarlsberg were real good)
1 tsp basil
1 tsp parsley
1 tsp onion powder
1/2 tsp cayenne
1 can sliced black olives

Buzz the cheese, nuts and spices together in the processor
Butter a baking dish
build thin layers of zukes then olives then cheese mix then zukes...
save some cheese mix for the top.
bake 45 minutes at 350
-- 
-------------------------------------------------------------------------------
Jerry Ness             John Fluke Mfg. Co., Inc.        Everett, Washington USA
            domain:    ness@tc.fluke.COM   
            uucp:      {sun,microsoft,uw-beaver}!fluke!ness
Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: Recipes For The Cooking Inept??
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Thu, 13 Aug 1992 15:02:08 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.

>> Turn the oven to 200F and stick the
>> pan in the cold oven. Go away for 6-10 hours (it doesn't matter much;
>> after 10 hours, the bird starts to fall apart). 

>Two things wrong here.  One is cooking the bird that slow.  I don't
>think that low of a temperature is sufficient to kill off all the
>bacteria that may be present.

You hear this over and over but it just doesn't fit with my own 
experience.  I've slow smoked chickens at temperatures around 200
(actually, I go for 210) and have never had a problem.  The key
is to use fresh chicken, thoroughly rinse the bird, and cook it
long enough.  Because some people are inept, it's considered safer
to tell everyone not to use this technique.  Those who know how to
do it properly can cheerfully ignore this advice.

>Second is turning your oven on and leaving the house.  This is not
>a very wise move as instead of coming home to the aroma of roast
>chicken, you could very well come home to a burnt down house.

I agree if you have a gas oven.  An electric one would be safer, I 
think.   I've never heard of an electric oven burning down a house.

>I don't mean to preach but I just don't think it's good advice to
>give a novice cook.

The keyword is novice.  A novice might not do it right and doing it
right is important when cooking at low temps.  You have to be patient
and make sure it's cooked all the way and a novice might not be able
to recognize this.  A novice might use a chicken that's been in the
fridge for 4 days and not rinse the body cavity of the bird.  I can
see why it's safer for such a person to cook at 350.

>OTOH, I like to stuff my roast chicken with whole garlic cloves and
>orange wedges.  Rub the skin with olive oil and turns out being real
>crispy.  Tuck some fresh tarragon in there, too.  Yum.
>Roast in a hot oven for 1/2 hour and then turn down to a moderate
>oven and continue cooking until done.

Sounds good!

Dave
auwen@convex.com
Newsgroups: rec.food.cooking
From: vsummers@polaris.cv.nrao.edu (Vince Summers)
Subject: A quick post on Irish Coffee?
Organization: National Radio Astronomy Observatory
Distribution: rec.cooking
Date: Fri, 21 Aug 1992 20:28:15 GMT

     A pal close at hand has asked if rec.cooking could quickly post a 
very simple recipe for irish coffee before he goes home at 4:30?  He
already has irish whiskey and coffee.
     Thanks.
     Vince Summers
vsummers@polaris.cv.nrao.edu
Newsgroups: rec.food.cooking
From: lwv26@cas.org (Larry W. Virden)
Subject: Re: Alternatives to boiled potatoes ?
Followup-To: rec.food.cooking
Reply-To: lvirden@cas.org (Larry W. Virden)
Organization: Nedriv Software and Shoe Shiners, Uninc.
Date: Wed, 12 Aug 1992 14:43:54 GMT

In article <1992Aug12.093552.12273@maths.tcd.ie> acox@maths.tcd.ie (Aoife Cox) writes:
:. My cooking facilities consist of a grill/2 gas rings i.e. no 

:. What else could I do - apart from, say, mashing or frying the 
:boiled potatoes or perhaps making some kind of potato cakes ??

Okay.  First thought - grill the little buggers!  Poke a hole or two in them,
put a little oil on them, then plop them onto the grill.  WARNING!  This may
cause a bit of distressing flamage on the grill - so be prepared with a
small squirt bottle of water (that oil drips down...).  I cannot give you
a good estimate on time, since I microwave mine before putting them onto
the grill.  Probably 45 minutes or so would do the job.

Another idea- take some aluminum foil, cut the potatoes into quarters,
cover with a bit of GOOD olive oil, oregano, rosemary, garlic and onion,
wrap TIGHTLY and place onto the burners.  After taking them off the burners,
open up (stand back a bit in case there is some hot steam) and drop on
some grated cheddar or other type of cheese.  Hmmm.

Or take your potates and slice into 1 inch slices, and insert onions between
the slices of potatoes.  Wrap up in aluminum foil and place onto the grill.

Or take your potatoes, put into the alum. foil (you ARE reusing all this
foil, right?) and cover with barbeque sauce and grill for about 30-45 minutes.

Or after grilling the potatoes (take your choice of options above except
for the BBQ one) cover with a yogurt/sour cream type sauce.

Or...

well, you get the idea.
-- 
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
America Online: lvirden@aol.com
Newsgroups: rec.food.cooking
From: paladin@leland.Stanford.EDU (Jason Gische)
Subject: Re: How many cookbooks?  WAS Re: burgers
Organization: DSG, Stanford University, CA 94305, USA
Date: Wed, 19 Aug 92 20:08:18 GMT

In article <5666@transfer.stratus.com> kaz@vineland.pubs.stratus.com (Karen Fegley) writes:
>
>
>P.S.  Seems odd to me that so far there have not been any male
>      respondents to this thread.  Or do men not collect cookbooks?
>      (Just curious, guys.)


In my case, I just don't collect cookbooks.  At least, not yet.  I just
graduated from college, so I can't afford the hobby.  For now, I collect
recipes that I've tried or that sound interesting.  Mostly, I just cook
what's around.  I experiment with flavors.  So I haven't really been
following strict recipes recently.  But there are definitely a few cookbooks
that I plan to get soon.  However, I seriously doubt I will ever own more than
20 or 30 of them.  I surely wouldn't be able to use ideas from 2200
separate cookbooks.  They would just take up space.
Jason Gische
a rookie in the realm of cookbooks
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
From: carruth@gw.wmich.edu
Newsgroups: rec.food.cooking
Subject: Re: Chicken Fried Steak
Date: 12 Aug 92 13:30:30 EST
Organization: Western Michigan University

In article <1992Aug6.193108.12926@ringer.cs.utsa.edu>, jschwarz@lonestar.utsa.edu (Jan A. Schwarz) writes:
> 
>   Hi, everyone.  I really shouldn't ask for this recipe since
>   fried foods aren't that popular anymore, but does anyone
>   know a good way to make chicken fried steak?  If this
>   question has been answered before, forgive me, I haven't
>   seen it.
> 
>   I take a round steak and dip it in milk and egg, flour, milk
>   and egg and back in flour.
> 
>   Something's not right here.  My son says "Mom, this ISN'T a
>   chicken fried steak".  I'm sure it isn't, I think maybe it's
>   the meat.
> 
>   Any suggestions welcome.
> 
>   Thanks.
> 
>   Jan


I use swiss steak, it looks like its been pounded on to tenderize it.
Add about a teaspoon of baking powder to the flour mix along with some
garlic and a dash of red pepper.  The baking powder gives it a crispier
crust (so it doesn't get soggy).  After frying it up you can pour off
most of the grease and brown some flour in whats left. It makes a good
milk gravy for biscuits.  My MoMO was a Cajun from La. and she used to
make this.


Shelly
From: sss@netcom.com (Small Systems Solutions)
Newsgroups: rec.food.cooking
Subject: Re: Pierogies, freezing them
Date: 19 Aug 92 20:47:01 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)

In article <1992Aug19.164108.6526@dartvax.dartmouth.edu> 
	Donald.E.Reed@dartmouth.edu (Donald E. Reed) writes:

>A question on freezing pierogies, Is it better to freeze them after
>they have been simmered or should you just fill and freeze?

The latter.

This is very much like the Siberian Pilmenyi -- which are stored in
the permafrost (Nature's Icebox) in newspaper and brought out in meal
quantities.

-- 
Small Systems Solutions                   1563 Solano Avenue, Suite 123
sss@netcom.com                                  Berkeley, CA 94707-2116

The above-expressed opinions aren't necessarily
Xref: sparky rec.food.cooking:15011 rec.food.sourdough:248
From: hinz@porthos.rutgers.edu (Dorothy E. Hinz)
Newsgroups: rec.food.cooking,rec.food.sourdough
Subject: Re: Making yogurt: improvements
Date: 21 Aug 92 15:40:19 GMT
Followup-To: rec.food.cooking
Organization: Rutgers Univ., New Brunswick, N.J.

In article <1992Aug19.103514.3066@hemlock.cray.com> dadams@cray.com (David Adams) writes:

> I usually use powdered milk and I make it a little thick.  I use 4/3 cups
> of powder for a 2 qt jar which is about 2/3 full.  It works well for me.
> 

Sounds easy enough.  Do you just let this jar sit out for a few day?  Thanks.
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: The care and feeding of roasts....
Date: 18 Aug 92 14:10:20 GMT
Followup-To: rec.food.cooking
Organization: SCRI, Florida State University

There is always some doubt in my mind as to exactly at
what point to put out a general query on a net.  In other
newsgroups, one may put out a query and get in return a
snarled "RTFM!!!".  I have never seen a "RTFCB" yet in
this one, but sometimes wonder why not :-)

However....be that as it may...after a leisurely breakfast
on Sunday morning (grits, of course.  What else?) I decided
to go through the freezer and see what treasures there might
be.  I found a package marked "bottom round roast", which
was dated January 1992.  Obviously a candidate for cooking.
Then, shuffling back to the bookcase, I pulled down the Joy
of Cooking to see what it might tell me about this.  Nada!
Southern cooking.  Nada!  White Trash Cookbook.  Nada!

At this point, I began to suspect that the FCB's tend not
to be very helpful in this area.  They cover how to fix pot
roasts, and they have some general information on roasts
(heat oven to 450, let roast sit out about 3 hours first,
have fat up so it will baste down as it melts, put in oven
and immediately turn down to 350, cook about 20 minutes per
pound).

This is not sufficient!  Don't different cuts require 
different techniques?  Some are definitely tougher than others.
I would think different cooking times might be required.  Are
there some which should be browned first?  Some which be better
off with some liquid, rather than dry cooked?

Any helpful hints will be appreciated.  

John



--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, FL 32306
 "Busted flat in Baton Rouge, waiting fer a train......" - Damnit, Janis,
    I can forgive the drugs and the sex, but not your dying so early!!
Newsgroups: rec.food.cooking
From: kevin@circus.Camex.COM (Kevin McKeon)
Subject: Re: Grilled cheese alternatives
Organization: Camex Inc., Boston MA
Date: Fri, 14 Aug 1992 12:52:35 EDT

In article <4572@rosie.NeXT.COM> colorado@venus.next.com (Delia Colorado (Temp)) writes:
>In article <1992Aug6.161424.19923@iat.holonet.net>  
>wendysue@iat.holonet.net (Wendy S. Reynolds) writes:
>> I can't believe that nobody has mentioned the obvious - (but  
>extremely
>> artery clogging) Grilled Cheese and BACON!  Makes my mouth water to  
>think
>> of it.
>> 
>Another obvious- my favorite- sprinkle garlic powder (or garlic salt)  
>in the outside of the bread when you grill it.  It tastes like garlic  
>bread, yum!!


	Here is a weird one that we discovered back in the 60s (one of
those late nights searching for the ultimate munchie). It sounds a bit
bizarre, but 99% of those I know who have tried it STILL make it
today. GRILLED CHEESE, PEANUT BUTTER and ONION.

	Spread a small amount of peanut butter evenly on one piece of
your favorite bread. Too much PB makes for a messy sandwich (which is
OK too). Spreading butter on the bread tends to get your sandwich too
soggy when grilling. Melt the butter in a pan when grilling your
sandwich. Drop one slice of bread into pan, add your favorite cheese
(I usually use Jack cheese AND any other cheese), add a small amount
of diced onions and cap it with the second slice of bread (the one
with the PB). Grill 'til golden brown and...CHOW!



Kevin P. McKeon, Camex Inc/DuPont
US Mail: 75 Kneeland Street, Boston, MA 02111
  Voice: (617) 426-7550, ext 463 Fax: (617) 426-9285
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Grits (Was Re: What we ea
Organization: Taronga Park BBS
Date: Wed, 12 Aug 1992 18:49:00 GMT

In article <1992Aug11.182050.9128@midway.uchicago.edu>, pug2@quads.uchicago.edu (mary claire pugh) writes:
> >
> >Actually, grits are ground Hominy, not ground corn.   I known the two
> >are related, but they are not the same.
> 
> No doubt canned hominy may come from a different
> type of corn than the yellow corn we buy in the market, but it's corn!

This is true, but saying grits is ground corn is misleading.  Ground
corn is cornmeal.
Ground hominy is grits.
-- 
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: jeannie@matt.ksu.ksu.edu (Jeannie M Skolaut)
Newsgroups: rec.food.cooking
Subject: RED BEANS AND RICE
Date: 3 Aug 1992 14:36:48 -0500
Organization: Kansas State University
NNTP-Posting-Host: matt.ksu.ksu.edu
Keywords: BEANS


  Looking for a Red Beans and Rice Recipe.....
  Have seen a lot of them with ham and bacon
  added.....but have not tasted these....
   Are they a normal ingredient?

-- 
Jeannie Skolaut                     "There are a LOT of bugs in this
Jeannie@matt.ksu.ksu.edu             place......"    Rob Quinn   
Jeannie@KSUVM.BITNET               
Newsgroups: rec.food.cooking